Smoked Beef Short Ribs
Our Smoked Beef Short Ribs are coated in spice rub, then cooked slow and low for a tender, juicy bite. Finish them off with sweet soy glaze.
If you've never tried smoking beef ribs at home, this Smoked Beef Short Ribs recipe will make you wonder why you waited so long. Smoking beef short ribs low and slow draws out incredible flavor while keeping the meat juicy and tender. We finish ours with a glossy sweet soy glaze for savory-sweet depth, but they're also delicious smothered in our tangy White BBQ Sauce.
Prefer to skip the smoker? Our oven-braised short ribs deliver the same, rich comforting flavor indoors.
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Ingredient notes
- BEEF SHORT RIBS: plate or chuck, look for good marbling. We used Chairman's Reserve® beef short ribs
- MAPLE SUGAR + SMOKED SEA SALT + SMOKED PAPRIKA: deep, smoky sweetness before the glaze
- APPLE CIDER VINEGAR: for spritz and glaze balance
- MIRIN, SOY SAUCE, HONEY, SESAME OIL: fast glossy finishing glaze with savory-sweet umami
*see recipe card for quantities.
🥩 Beef ribs 101
When it comes to smoking beef ribs, not all cuts are the same. Here's what you'll find at the butcher counter:
- Plate short ribs ("dino ribs"): large meaty 3 bone racks with excellent marbling. Ideal for smoking.
- Chuck short ribs: smaller but still flavorful, often sold as individual English-cut ribs.
- Back ribs: cut from the ribs section after the ribeye is removed. They are leaner with less meat, better for quick grilling.
For the best smoked beef short ribs, look for a plate or chuck cuts with good marbling. Ask your butcher to keep them whole for maximum flavor and moisture during the cook.
Instructions
- Prep ribs: Trim silver skin and excess fat. Mix rub ingredients and coat ribs evenly, pressing to adhere.
- Smoke low & slow: Preheat smoker to 235°F. Place ribs bone side down and smoke for 7-8 hours until fork tender, spritzing with water or cider vinegar if surface feels dry.
- Make glaze: About 1 hour before ribs are done, simmer vinegar, sesame oil, mirin, rice vinegar, honey, soy, and dried chiles over medium-low heat for 30 minutes. Cool.
- Finish: Brush ribs with glaze during the last 30 minutes of cooking. Rest 10-15 minutes before slicing. Serve with extra glaze for dipping.
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🔪Top tip
Make sure to let the ribs rest for 10-15 minutes after smoking and before serving. Resting allows the juices to settle, and ensures a juicy bite!
Serving suggestions
- Pile smoked beef short ribs high with creamy Mashed Potato Salad or tangy Old Fashioned Vinegar Potato Salad for a classic barbecue plate.
- Add a crisp side of No-Mayo Coleslaw to balance the rich, smoky flavors.
- Shred leftovers for hearty Short Rib Tacos or sandwiches.
- Round out the meal with Smoked Gouda Mac and Cheese for the ultimate comfort food feast.
Storage
- Refrigerate: wrap smoked beef short ribs tightly in plastic wrap and store for up to 4 days
- Freeze: wrap tightly and freeze for up to 3 months
- Reheat: thaw completely, then warm in a 300-350°F oven or on the grill until heated through.
- Make ahead: Smoke overnight, or start in the morning for a fall-apart tender dinner.
This post is sponsored by our friends and the maker of Chairman's Reserve® Meats. All opinions are our own.
FAQ
Aim for probe-tender ribs, typically around 205°F. You'll know they're ready when a thermometer slides in like its going through warm butter.
Most racks take 7-8 hours at 235°F, though some go 8-10 hours depending on the size. Always prioritize internal temperature over clock time.
Yes, if the surface starts looking dry, spritz with apple cider vinegar or water to maintain moisture and help develop great bark.
Choose plate short ribs ("dino ribs") for their meaty thickness and marbling, or chuck short ribs if you prefer smaller cuts. These retain moisture and hold up to long smoking.
Absolutely. See our Braised Short Ribs recipe, which delivers the same rich flavor with an indoor method that's perfect for winter or no-smoke situations.
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Smoked Beef Short Ribs recipe
Our Smoked Beef Short Ribs are coated in spice rub, then cooked slow and low for a tender, juicy bite. Finish them off with sweet soy glaze.
- Total Time: 8 hours 15 minutes
- Yield: 10 portions 1x
Ingredients
- 12 lbs beef short ribs: we used Chairman's Reserve Beef Short Ribs
For the dry rub:
- 3 Tbsp Maple Sugar
- 3 Tbsp Fennel pepper
- 3 Tbsp Smoked Sea Salt
- 3 Tbsp Smoked Paprika
- 2 Tbsp Garlic powder
- 2Tbsp Onion powder
For the sauce:
- ½ C apple cider vinegar
- 1 Tbsp sesame oil
- ¼ C Mirin (Japanese cooking wine)
- ¼ C rice vinegar
- ½ C honey
- ½ C soy sauce
- 6 small dried chiles (1 Tbsp crushed red pepper will work)
Instructions
Smoke the ribs:
- Prepare beef short ribs by removing any silver skin and excess fat.
- Mix all ingredients for the rub in a medium bowl and rub over entire short ribs. Pat down with your hands to get spices to adhere.
- Preheat Smoker to 235° F.
- Place ribs on rack and smoke for 7-8 hours or until fork tender. (If ribs start to get dry to the touch simply mist with some water or cider vinegar)
- When ribs are about an hour from finished, start making the sauce.
Make the sauce:
- In a medium sauce pan add all ingredients and allow to simmer over med-low heat for 30 minutes, stirring often.
- Remove from heat and allow to cool to room temperature.
Finish the ribs:
- Brush ribs with sauce often in last 30 minutes of cooking.
- Reserve leftover sauce for brushing and dipping when ribs are served.
- Remove ribs from smoker and allow to rest for 10-15 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: grilling
Nutrition
- Serving Size: 7 ounces
- Calories: 708
- Sugar: 18.9 g
- Sodium: 2822.8 mg
- Fat: 34.9 g
- Carbohydrates: 25.7 g
- Protein: 75.8 g
- Cholesterol: 292.4 mg
