This smoked beef short ribs recipe is cooked low and slow for tender, fall-off-the-bone beef bursting with robust flavor and a rich dark crust.
Why this recipe works
With a quick rub of Dijon mustard and a simple blend of spices and seasonings, these smoked beef short ribs come out absolutely mouth-watering. The trick to incredibly tender beef when smoking is to cook it slowly under low heat. You’ll add moisture by spritzing it with a mixture of apple cider vinegar, chicken stock, and hot sauce which will not only help with tenderness but leaves the beef nice and juicy in the end.
Looking for a way to make them in the oven? Hop over to our Beef Short Ribs recipe or check out our Instant Pot Beef Short Ribs for an even quicker alternative.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
RIBS – This recipe calls for 2 pounds of bone-in beef short ribs. Try to choose well-marbled cuts that are fairly uniform in size so they cook evenly.
How to Make Smoked Beef Short Ribs
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the smoker to 225 F.
- Whisk together the spray mixture ingredients and place in a spray bottle.
- Combine the chili powder, thyme, onion powder, and seasoned salt in a bowl.
- Rub the mustard on all sides of the short ribs. Sprinkle the spice mixture all over the short ribs.
EXPERT TIP – Be sure that your hopper is full of pellets before you begin so that you don’t run out during the long cooking process. - Place short ribs on the preheated smoker and smoke for 3 hours, opening the smoker and misting the meat every hour.
- Remove from smoker, spray one more time, then wrap in foil. Place back on the smoker for 30 minutes or up to an hour, depending on how meaty your ribs are.
- Remove from smoker and let rest, wrapped in foil, for 30 minutes.
Frequently Asked Questions & Expert Tips
For fall-apart tender short ribs, aim for an internal temperature of around 190 – 205F read on an instant read thermometer inserted into the thickest part of the rib.
Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days.
Serving Suggestions
Serve smoked beef short ribs with a side of mashed potatoes, rice, roasted carrots, asparagus, mushrooms, broccoli, or green beans. These ribs also pair well with coleslaw, mac and cheese, pasta salad, potato salad, and corn on the cob.
Be sure to let the short ribs rest in foil for 30 minutes before enjoying them.
Ingredients
- 2 pounds bone-in beef short ribs
- 1 teaspoon chili powder
- 1 teaspoon thyme
- 1 teaspoon onion powder
- 1/2 teaspoon seasoned salt we used Lawry's
- 2 Tablespoons Dijon mustard
Spray Mixture
- 1/2 cup apple cider vinegar
- 1/2 cup chicken stock
- 1 teaspoon hot sauce
Things You’ll Need
- Smoker
- Vinyl gloves
- Spray bottle
Before You Begin
- Try to choose well-marbled short ribs that are fairly uniform in size so they cook evenly.
- For fall-apart tender short ribs, aim for an internal temperature of around 190 – 205F read on an instant read thermometer inserted into the thickest part of the rib.
- Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days.
- Serve smoked beef short ribs with a side of mashed potatoes, rice, roasted carrots, asparagus, mushrooms, broccoli, or green beans. These ribs also pair well with coleslaw, mac and cheese, pasta salad, potato salad, and corn on the cob.
Instructions
- Preheat smoker to 225 F.
- Whisk together the spray mixture ingredients and place in a spray bottle.
- Combine the chili powder, thyme, onion powder, and seasoned salt in a bowl.
- Rub the mustard on all sides of the short ribs. Sprinkle the spice mixture all over the short ribs.
- *Be sure that your hopper is full of pellets before you begin so that you don’t run out during the long cooking process.Place short ribs on the preheated smoker and smoke for 3 hours, opening smoker and misting the meat every hour.
- Remove from smoker, spray one more time, then wrap in foil. Place back on smoker for 30 minutes or up to an hour, depending on how meaty your ribs are.
- Remove from smoker and let rest, wrapped in foil, for 30 minutes.
