Short Ribs Smoker Recipe

The Short Ribs Smoker Recipe: You get fall-off-the-bone, melt-in-your-mouth, smoky, rich beef. Notorious for their seductively marbled flesh and intuitive cut of beef short ribs, they have relied on exploration for extreme adaptation - until now. Seasoned with a unique mixture of savoury spices and the rich scent of hickory or oak wood smoke, these ribs balance tenderness and flavour for an experience you won’t soon forget.
Ideal for backyard barbecues, family get-togethers or special occasions, smoked short ribs are a show-stopping dish that elevates conventional grilling to new heights. The low-and-slow smoking process allows the beef’s natural flavours to shine through, while spices and wood smoke add a depth of second-to-no flavour flavour flavour. Yum! Short Ribs Smoker Recipe If you’re a pitmaster or a home cook trying out smoked recipes, this recipe is so much fun for cooking your favourite meaty and best meals.

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Short Ribs Smoker Recipe: A Mouthwatering BBQ Classic

Short ribs are a crowd favorite, prized for their marbling and rich, beefy flavor. When smoked, these ribs transform into an irresistible dish with tender, juicy meat that falls off the bone. Whether you’re hosting a barbecue or craving a hearty, comforting meal, this Short Ribs Smoker Recipe is a culinary masterpiece you can’t afford to miss. This guide walks you through every step, from selecting the perfect ribs to achieving smoky perfection.

What Are Short Ribs?

Short ribs are a cut of beef that comes from the lower part of the rib cage. Short ribs have more fat than others, which lends itself well to slow cooking. The marbling in the meat breaks down when soaping and meets tender and juicy palates. There are two general styles of short ribs:

• English-Cut Ribs: Cut parallel to the bone (across the bone), with a thick piece of meat on each bone.
• Flanken-Cut Ribs: Cut across the bone, resulting in thinner slices with multiple cross-sections of bone.

For this recipe, English-cut ribs are the best choice for smoking due to their thicker meat.

Ingredients for Short Ribs Smoker Recipe

Here’s what you’ll need to make perfectly smoked short ribs:

• Beef Short Ribs: Opt for well-marbled, fresh ribs.
• Dry Rub: A mix of smoked paprika, garlic powder, onion powder, brown sugar, salt, black pepper, and chili powder.
• Olive Oil: Helps the spices adhere to the meat.
• Wood Chips: Hickory, oak, or mesquite for that bold smoky flavor.
• Optional BBQ Sauce: For added sweetness or tanginess.

Each ingredient plays a critical role in enhancing the flavor and texture of the smoked short ribs.

Health Benefits of Smoked Short Ribs

While short ribs are a rich dish, balancing them with nutrient-dense sides like steamed vegetables can make the meal more wholesome.

Tips for Perfect Smoked Short Ribs

• Select Quality Meat: Seek well-marbled ribs from a reputable butcher to enhance tenderness and ditch flavour.
• Temperature Control: Keeping your smoker around the desired 225°F is crucial for the perfect ribs.
• Use a water pan: If you’re using a smoker, put a pan of water in the smoker to help maintain heat and develop a moist environment for ribs.
• Spritz Often: You can spritz the ribs with apple cider vinegar or beef broth to add moisture and infusion the smoky flavour.
• Let Them Rest: Resting the ribs after smoking allows the juices to redistribute, ensuring every bite is juicy and flavorful.

Short Ribs Smoker Recipe From OoohDelish!

Smoked Short Ribs Recipe

Rich, smoky, and melt-in-your-mouth tender, these smoked beef short ribs are the ultimate barbecue treat. Perfectly seasoned and slow-cooked, they deliver bold flavors with every bite.

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Resting time 30 minutes mins

Total Time 8 hours hrs 45 minutes mins

Course meat

Cuisine American

Servings 4

Calories 400 kcal

Equipment

• Smoker
• Meat thermometer
• Aluminum foil
• Wood chips or chunks
• Sharp knife

Ingredients

  

• 3 lbs beef short ribs trimmed of excess fat
• 2 tbsp olive oil
• 2 tsp kosher salt
• 2 tsp freshly cracked black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp paprika
• 2 tbsp BBQ rub optional
• Wood chips or chunks hickory, oak, or mesquite

Instructions

 

Prepare the Ribs:

• Trim any fat off the short ribs (excess fat can make it greasy) and remove the silver skin on the back so the meat can absorb all the flavours.
• Rub the ribs in olive oil to help the seasoning adhere.

Season the Ribs:

• In a small bowl, combine the salt, black pepper, garlic powder, onion powder, paprika and smoked paprika.
• Rub the spice mixture liberally over the short ribs. For added flavour, coat some BBQ rub on top if you like.

Preheat the Smoker:

• Preheat smoker: Set your smoker to 225°F (107°C) and the wood chips you choose. Hickory and oak are good for robust, smoky flavours.

Smoke the Ribs:

• Once the ribs are trimmed, place them on the smoker bone side down and smoke at 225°F for about 6–8 hours.
• Spritz the ribs with apple juice, cider vinegar or broth every hour to keep them moist.

Check for Doneness:

• Monitor internal temperature with a meat thermometer. At 200°F–205°F (93°C–96°C), ideally tender short ribs.
• They’re done when a toothpick slips easily into the meat.

Rest the Ribs:

• Take the ribs off the smoker, loosely wrap them in aluminium foil, and let them rest for 30 minutes. This allows the juices to be redistributed for maximum flavour.

Serve:

• Slice between the bones and serve the ribs with your favourite sides, such as coleslaw, baked beans, or cornbread.

Notes

Maintain a consistent smoker temperature throughout the cooking process for even results.
Use a water pan in your smoker to help retain moisture.
Experiment with different wood types to customize the smoky flavor.

Keyword BBQ short ribs smoker, beef short ribs BBQ

Perfect Smoking Technique for Short Ribs

The smoking process is where the magic happens. Follow these steps to achieve perfection:

• Choosing the Right Wood: Choosing the correct wood is essential for flavour. Hickory is an excellent choice for one of the most aromatic notes when smoked, while oak has a less pungent, earthy aroma than the smoke. For a subtly sweeter profile, add a little applewood or cherrywood.
• Maintaining the Temperature: Do be consistent when smoking short ribs. This will help cook evenly, so preserve the smoker at 225°F (107°C). A thermometer monitors the smoker’s internal temperature, adjusting vents as needed.
• Spritzing for Moisture: Spritz the ribs every hour with apple cider vinegar or beef broth. This keeps the meat from drying out and adds a layer of flavour to the bark (the crust that forms on the ribs).
• Wrapping the Ribs: After approximately 3–4 hours of smoking, the ribs can be wrapped in aluminium foil or butcher paper. This step, known colloquially as the “Texas Crutch,” seals in moisture and speeds up the cooking process, ensuring that the ribs are tender.
• Resting the Ribs:  Once the ribs reach an internal temperature of 200°F–205°F (93°C–96°C), remove them from the smoker. Let them rest for 15–20 minutes before serving. Resting allows the juices to be redistributed, making every bite succulent and flavorful.

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References

Texas BBQ Beef Ribs

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