Smoked Beef Short Ribs are a melt-in-your-mouth, flavorful dish that brings a smoky, savory depth to any BBQ or dinner gathering. The combination of Certified Piedmontese beef, a delicious dry rub, and a touch of BBQ sauce creates an unforgettable flavor profile that’s perfectly balanced between sweet, savory, and smoky. These beef short ribs are slow-cooked over a wood-fired grill, allowing the meat to become incredibly tender while absorbing the aromatic smoky goodness.
Whether you’re cooking for a crowd at a summer BBQ or just craving some high-quality beef for a special occasion, smoked beef short ribs are the perfect choice. With just a few simple ingredients—mustard, Worcestershire sauce, seasoned salt, brown sugar, paprika, and onion powder—these short ribs are transformed into a mouthwatering masterpiece. The BBQ sauce at the end adds an extra layer of flavor, giving these ribs a glossy, irresistible finish.
Why You’ll Love This Recipe
- Tender & Juicy – The slow-smoking process makes these beef short ribs incredibly tender, with the meat falling off the bone.
- Smoky & Flavorful – A blend of seasonings and BBQ sauce imparts a deep, smoky flavor that elevates the beef.
- Simple Ingredients – With just a few ingredients, this recipe packs a huge punch of flavor.
- Perfect for Entertaining – These ribs are perfect for gatherings, offering a show-stopping main dish that everyone will love.
- Authentic BBQ Flavor – The combination of dry rub and slow smoking provides that classic BBQ taste that’s hard to beat.
Ingredients
- Certified Piedmontese Beef Short Ribs (about 4 short ribs, 6 pounds)
- Yellow mustard
- Worcestershire sauce
- Seasoned salt
- Brown sugar
- Paprika
- Onion powder
- BBQ sauce
Variations
- Spicy Version: Add cayenne pepper or chili powder to the rub for a bit of heat.
- Glaze Option: Instead of BBQ sauce, brush the ribs with a homemade glaze made from honey, soy sauce, and garlic.
- Smoked or Grilled: While this recipe is for smoking, you can also cook these short ribs on a grill if you don’t have a smoker.
- Different Rubs: Experiment with different spices like cumin, garlic powder, or mustard powder for a unique flavor twist.
- Sweet and Tangy: For a sweeter taste, add a bit more brown sugar or even maple syrup to the rub.
How to Make the Recipe
Step 1
Prepare the beef short ribs by removing any excess fat and patting them dry with paper towels.
Step 2
In a small bowl, mix together the yellow mustard, Worcestershire sauce, seasoned salt, brown sugar, paprika, and onion powder. This will be your rub mixture.
Step 3
Coat the beef short ribs with a thin layer of the mustard mixture. Make sure to evenly cover the meat on all sides.
Step 4
Preheat your smoker to 225°F (107°C). Once it’s at the right temperature, place the ribs on the smoker rack, bone-side down.
Step 5
Smoke the ribs for 5-6 hours, or until they reach an internal temperature of 200°F (93°C) and are fork-tender.
Step 6
About 30 minutes before the ribs are done, brush a generous layer of BBQ sauce over the top of the ribs.
Step 7
Once the ribs are fully cooked and tender, remove them from the smoker and let them rest for 10-15 minutes before slicing.
Step 8
Serve the smoked beef short ribs with additional BBQ sauce on the side and enjoy!
Tips for Making the Recipe
- Rest the Ribs: Allow the ribs to rest before slicing to let the juices redistribute and keep the meat tender.
- Don’t Rush the Smoking: The low and slow process is key for tender, flavorful ribs, so give them plenty of time to absorb the smoke.
- Use a Meat Thermometer: To ensure your short ribs are cooked perfectly, use a thermometer to check for an internal temperature of 200°F (93°C).
- Let the Rub Sit: For even more flavor, let the mustard and spice rub sit on the ribs for 30 minutes to an hour before smoking them.
- Wood Choice: Experiment with different types of wood for smoking, like hickory, oak, or applewood, for unique flavor profiles.
How to Serve
- Serve the smoked beef short ribs with classic BBQ sides like coleslaw, baked beans, cornbread, or grilled vegetables.
- Pair with a cold beer or iced tea for a perfect summer meal.
- Serve with extra BBQ sauce on the side for those who like a saucy finish.
Make Ahead and Storage
Storing Leftovers
Store any leftover smoked beef short ribs in an airtight container in the fridge for up to 3 days.
Freezing
If you have leftovers, freeze them for up to 3 months. Be sure to wrap them tightly in foil or plastic wrap before freezing.
Reheating
Reheat the short ribs in a low oven (250°F/121°C) until warmed through, or reheat on the grill or smoker for a smoky flavor. Add a little BBQ sauce to keep them moist.
FAQs
1. What type of beef short ribs should I use?
Use Certified Piedmontese beef short ribs for a tender, high-quality cut, but other beef short ribs work as well.
2. How long should I smoke the ribs?
Smoke the ribs for about 5-6 hours, or until they reach an internal temperature of 200°F and are fork-tender.
3. Can I make these ribs without a smoker?
Yes, you can cook them on a grill over indirect heat or in the oven with a liquid to simulate the smoking process.
4. How do I know when the ribs are done?
Use a meat thermometer to check that the internal temperature has reached 200°F (93°C) for tender, juicy ribs.
5. Can I use a dry rub instead of mustard?
Yes, you can skip the mustard and directly apply the dry rub to the ribs for a more traditional seasoning.
6. What kind of wood should I use for smoking?
Hickory, oak, or applewood are great options, but you can experiment with different woods to find your preferred flavor.
7. Can I prepare the ribs the day before?
Yes, you can rub the ribs with mustard and seasoning the night before and store them in the fridge overnight for more flavor.
8. Can I cook these ribs in the oven?
Yes, you can slow roast them in the oven at 250°F until they are tender, though they won’t have the smoky flavor from a smoker.
9. How can I make these ribs spicier?
Add cayenne pepper or chili powder to the rub for extra heat.
10. Can I use store-bought BBQ sauce?
Absolutely! Feel free to use your favorite store-bought BBQ sauce, or make your own homemade sauce if preferred.
Conclusion
Smoked Beef Short Ribs are a show-stopping dish that delivers exceptional flavor and tenderness. With the right balance of dry rub and BBQ sauce, these ribs become an unforgettable part of any meal. Whether you’re smoking them for a BBQ party or cooking them for a special dinner, this recipe is sure to impress and satisfy. Fire up your smoker and enjoy the rich, smoky goodness of these melt-in-your-mouth short ribs!
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Smoked Beef Short Ribs
- Total Time: 3 hours 15 minutes – 4 hours 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These Smoked Beef Short Ribs are the perfect combination of smoky, savory, and sweet flavors. Coated in a flavorful dry rub with paprika, onion powder, and brown sugar, then slow-cooked to perfection, these ribs are tender and packed with rich, mouthwatering taste. Finished off with your favorite BBQ sauce, these ribs are perfect for summer cookouts, special gatherings, or any time you want a showstopper dish that’ll impress everyone at the table. The smoky aroma and fall-off-the-bone tenderness will make these short ribs a new family favorite!
Ingredients
-
6 pounds Certified Piedmontese Beef Short Ribs (about 4 short ribs)
-
1/2 cup yellow mustard
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2 tablespoons Worcestershire sauce
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1/4 cup seasoned salt
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1/2 cup brown sugar
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1/4 cup paprika
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2 tablespoons onion powder
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1 cup BBQ sauce (your favorite variety)
Instructions
-
Prepare the ribs:
Preheat your smoker to 225°F (107°C). While the smoker is heating, remove the membrane from the back of the short ribs for better flavor absorption and tenderness. Pat the ribs dry with paper towels. -
Apply the mustard and Worcestershire sauce:
Rub a thin layer of yellow mustard over both sides of the ribs. This will act as a binder for the dry rub. Follow with the Worcestershire sauce, spreading it evenly over the meat. -
Season the ribs:
In a small bowl, combine seasoned salt, brown sugar, paprika, and onion powder. Sprinkle the seasoning generously over the ribs, pressing it into the meat. Be sure to coat all sides evenly. -
Smoke the ribs:
Place the ribs on the smoker grate, bone side down. Smoke for 3-4 hours, or until the meat is tender and reaches an internal temperature of around 190°F (88°C). You may need to check the ribs occasionally and adjust the smoker’s temperature to maintain a steady 225°F. -
Glaze with BBQ sauce:
About 30 minutes before the ribs are done, brush the ribs with your favorite BBQ sauce. Allow the sauce to set and caramelize on the ribs as they finish smoking. -
Serve:
Once the ribs are done, remove them from the smoker and let them rest for about 10 minutes before slicing. Serve with extra BBQ sauce on the side for dipping.
Notes
Meat Quality: Certified Piedmontese beef is a premium option that will yield extremely tender, flavorful ribs. If unavailable, any high-quality beef short ribs will work.
Smoker Temperature: Maintaining a consistent temperature is key to ensuring the ribs are perfectly tender and infused with that smoky flavor.
Optional Wrap: If you prefer a more tender finish, you can wrap the ribs in foil halfway through smoking to keep the moisture in, but the caramelized crust may not be as pronounced.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Category: Main Course, BBQ, Grilled Meat
- Method: Smoking, Grilling
- Cuisine: American, BBQ
Keywords: Smoked Beef Short Ribs, BBQ Ribs, Slow Cooked Beef Ribs, Tender Short Ribs, BBQ Smoking Recipe, Grilled Beef Short Ribs, Certified Piedmontese Beef