It’s one of THE premium cuts of beef, it’s perfect for the smoker, and it’s actually very simple to cook. Whether you’re a seasoned pitmaster or new to the barbecue, follow our smoked beef short rib recipe for tender, juicy meat infused with that rich, smoky flavor. Serve it up beside a salad or vegetable of your choice plus a simple carby side to balance out the deep, beef flavor and you’ll impress absolutely everyone with these ribs.
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Smoked Beef Short Ribs
Bold, decadent, and utterly delicious… beef short ribs (also known as dino ribs) really are something special. But, the best thing is that they’re not hard to cook on the smoker and will work in any type of barbecue you’ve got.
- Total Time: 11 hours 2 minutes
- Yield: 5 1x
Ingredients
Ground Beef Filling
- 1 plate of beef short ribs (most will be 3–5 bones)
- 1 tbsp salt
- 1 tbsp pepper
Instructions
Preheat your smoker to 225°F.
Rub the salt and pepper into all sides of the beef, ensuring good coverage (use more if needed). Insert a meat probe into the thickest part of the meat. Be sure not to touch the bone. Set your thermometer to an internal target temperature of 205°F.
Place your seasoned beef ribs meat side down on your smoker and close the lid.
After about 3 hours, remove your rack of ribs from the smoker and wrap firmly in barbecue paper before returning the meat to the grill. By the 3-hour mark, your rack of ribs should have good color but be firm to touch. If the color isn’t quite there yet, you can give it a little longer before wrapping.
Continue until the internal temperature of your ribs reaches 200°F. This should take around about 6-8 hours after wrapping depending on the side of your rack if your smoker consistently sits at the 225°F mark.
Unwrap the ribs and return to the smoker for up to 1 hour by which the internal temperature should hit 205°F.
Once your target internal temperature has been reached, remove the ribs from the smoker, rewrap, or cover the rack and let it sit for a minimum of 20 minutes and up to 1 hour before slicing and serving.
Notes
I prefer typically use oak to smoke these beef short ribs because I like the flavor so it’s what I’ve got on hand. But, a stronger woods like hickory are another popular choice and this cut of meat can handle a stronger smoke profile. Experiment with both to find out what you prefer, or read our guide to smoking woods for more info.
I like to keep the seasoning on these beef ribs simple so you can really focus on the flavor of the meat and smoke. But, another dry rub I regularly use on these beef short ribs is the Hardcore Carnivore RED. I know it’s made for everything but beef but, it works well, try it.
- Prep Time: 2 minutes
- Cook Time: 11 hours
- Category: Mains
- Method: Smoker
- Cuisine: Barbecue
Nutrition
- Serving Size: 1 rib
- Calories: 623
- Sugar: 0 g
- Sodium: 378 mg
- Fat: 58.1 g
- Saturated Fat: 25.5 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 22.7 g
- Cholesterol: 120 mg
What To Serve With This Smoked Beef Short Rib Recipe
This cut of meat will be the star of your barbecue so, I like to pair it with bbq sides that are a little more inconspicuous. A simple grilled asparagus or side salad helps to balance out the heaviness of short ribs.
For a carbohydrate to pair it with, I usually go for something pretty neutral like mashed potato. Mash is also the perfect thing to absorb any extra fat and flavoring.
Kate Brown is the founder of Burning Brisket, where she shares hands-on smoker reviews, barbecue gear guides, and practical tips for backyard BBQ. She has cooked extensively on charcoal, pellet, electric, and kamado smokers, using real-world experience to help beginners choose the right equipment and make better barbecue at home. Her focus is honest, straightforward advice that makes smoking and grilling easier without unnecessary complexity.
