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beef short ribs on parchment paper with sauce

Smoked Beef Short Ribs recipe

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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.

  • Total Time: 8 hours 15 minutes
  • Yield: 10 portions 1x



12 lbs 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
  • 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) 


Smoke the ribs:

  1. Prepare beef short ribs by removing any silver skin and excess fat.
  2. 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.
  3. Preheat Smoker to 235° Fahrenheit.
  4. 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)
  5. When ribs are about an hour from finished, start making the sauce.

Make the sauce:

  1. In a medium sauce pan add all ingredients and allow to simmer over med-low heat for 30 minutes, stirring often.
  2. Remove from heat and allow to cool to room temperature.

Finish the ribs:

  1. Brush ribs with sauce often in last 30 minutes of cooking. 
  2. Reserve leftover sauce for brushing and dipping when ribs are served.
  3. 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


  • 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

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