Smoked Beef Short Ribs recipe

Name: Smoked Beef Short Ribs recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Ingredients: 3 Tbsp Maple sugar; 3 Tbsp Fennel pepper; 3 Tbsp Smoked sea salt; 3 Tbsp Smoked paprika; 2 Tbsp Garlic powder; 2Tbsp Onion powder; 1/2 C Apple cider vinegar; 1 Tbsp Sesame oil; 1/4 C Mirin; 1/4 C Rice vinegar; 1/2 C Honey; 1/2 C Soy sauce; 6 small dried chiles (1 Tbsp crushed red pepper will work)

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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.

This post is sponsored by our friends and the maker of Chairman's Reserve® Meats. All opinions are our own.

smoked beef ribs, on parchment paper with green salads, potato salad, lemonade

What are short ribs?

Beef Short ribs are accurately described by their name: short lengths of ribs taken from various parts of the cow, about 3 to 6 inches long. The shorter (3 inch length ribs) are usually individual ribs without a bone, and the longer (6 inch length ribs) come butchered in sections with bones still attached. Both types are very meaty, but they can be tough, which is why they require long cooking times. Plate ribs are 3 or 4 ribs connected together and work best for this recipe.

Smoking beef short ribs coaxes out lots of flavor and keeps the ribs moist and tender. It is a great way to enjoy ribs in the summer. They taste great with our Sweet Soy Glaze (recipe below) or smothered in White BBQ Sauce.

Want to make short ribs in the oven? Try our Braised Rosemary Short Ribs recipe.

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What are short ribs?
Ingredients
Instructions
Make Sweet Soy Glaze (sauce for short ribs)
Finish the ribs
Substitutions
Top tip
Storage
Serving suggestions
FAQ
Related recipes
Smoked Beef Short Ribs recipe

Ingredients

Chairman’s Reserve® beef short ribs
Maple sugar: maple syrup and granulated sugar work in a pinch
Fennel pepper: (optional) dried fennel works here too
Smoked sea salt: smoked sea salt adds depth of flavor.
Smoked paprika: smoked paprika adds more flavor than regular paprika.
Garlic powder + onion powder: for optimum flavor
Apple cider vinegar: use vinegar in the sauce and as a spray when smoking the ribs.
Sesame oil: toasted sesame oil adds a good balance to the soy sauce
Mirin: sweet Japanese cooking wine adds depth of flavor to the sauce
Rice vinegar: for the glaze
Honey: local honey (for the glaze)
Soy sauce: tamari or any soy sauce works
Dried chiles: (dried Chile peppers, crushed red pepper works too)

*see recipe card for quantities.

Instructions

Make the spice rub and smoke the beef short ribs:

Prepare ribs by removing any silver skin and excess fat.
Mix the maple sugar, fennel pepper, smoked sea salt, smoked paprika, garlic powder, and onion powder in a medium bowl.
Rub mixture over entire short ribs. Pat down with your hands to get spices to adhere.
Preheat Smoker to 235° Fahrenheit.
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 (glaze).

chef holding tray of smoked beef short ribs

Make Sweet Soy Glaze (sauce for short ribs)

In a medium sauce pan, add apple cider vinegar, sesame oil, mirin, rice vinegar, honey, soy sauce and dried chiles.
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.

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HINT: If ribs become dry to the touch when smoking, mist them with cider vinegar or water to keep them tender.

hand spooning sauce over beef short ribs on white parchment paper

Substitutions

Having trouble finding some spices in this recipe? Use the following:

Maple Sugar: Use real maple syrup + granulated sugar
Fennel Pepper: Omit this all together, or use dried fennel + black pepper
Mirin: use dry sherry or sweet marsala wine
Dried Chile Peppers: use crushed red pepper instead

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!

Storage

Store: wrap ribs tightly in plastic wrap and store in refrigerator for up to 4 days
Freeze: wrap ribs tightly in plastic wrap and freeze for up to 3 months
Reheat: thaw ribs to room temperature. Heat in 300°-350° oven (or on grill) until warm.

smoked beef ribs on parchment paper with salads red striped napkin, lemonade

Serving suggestions

Pull ribs apart. Serve with Mashed Potato Salad or Old Fashioned Vinegar Potato Salad
Make Short Rib Tacos using leftovers or serve them as main dish
Make it a real barbecue with Smoked Gouda Mac and Cheese

FAQ

How long should I smoke beef short ribs?

Cook ribs for about 7 to 8 hours, until internal temperature is between 205° to 210° and meat is fork tender throughout.

Why should I trim the fat and silver skin?

The shiny silver skin should always be removed. This is not fat, and it is very hard to chew and eat. Slide a sharp paring knife or boning knife under it to remove it. Also, trim off excess or thick fat, leaving an even layer over the short ribs. This will assure that the ribs to cook evenly throughout.

What if my ribs look dry while smoking?

If ribs become dry to the touch when smoking, mist them with cider vinegar or water to keep them tender.

Can I smoke short ribs ahead of time?

Smoke the short ribs overnight, or start them in the morning for one delicious dinner.

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