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.
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
Smoker
Meat thermometer
Aluminum foil
Wood chips or chunks
Sharp knife
- 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
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.
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.
Serve:
Slice between the bones and serve the ribs with your favourite sides, such as coleslaw, baked beans, or cornbread.
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