What internal temperature indicates smoked beef short ribs are done?

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.

How long should I smoke beef ribs?

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.

Should I spritz the ribs?

Yes, if the surface starts looking dry, spritz with apple cider vinegar or water to maintain moisture and help develop great bark.

Which cut is best for smoking, and what should I ask my butcher for?

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.

Can I make this recipe without a smoker?

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.

Smoked Beef Short Ribs

Ingredients

Scale

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:

1/2 C apple cider vinegar
1 Tbsp sesame oil
1/4 C Mirin (Japanese cooking wine)
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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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.

Author: Superman Cooks
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