Tender, smoky and melt in your mouth fantastic, smoked beef short ribs are quite simply out of this world! You'd be hard pressed to find a cut of meat that tastes this good.
Don't believe me? Follow this amazing smoked beef rib recipe and you'll be converted!
Smoked beef short ribs
Few things in life are as satisfying as eating perfectly smoked meat on a beautiful sunny day. You've fired up the smoker, the meat is doing its thing, you've kicked back with a beer and you're whiling away the hours, basking in the afternoon sun.
Utter bliss!
The taste of tender smoked beef short ribs really is like nothing else. If you're yet to experience the sheer brilliance of cooking with a smoker, now's the time to get on board. It'll really make those long hazy summer days all the more memorable.
Once you've mastered this smoked beef short ribs recipe, you'll find your friends inviting themselves over for every single beef ribs BBQ! Neighbours will be peering over your fence, noses in the air, sniffing at the irresistible aroma of BBQ beef ribs. If you want another smoked beef recipe you can make this delicious smoked tri tip. If you're into fish, you should also try out this Hot Smoked Salmon recipe.
So, if you like the idea of mastering the art of the smoked grill, read on to find out the best way to get smoked beef short ribs to die for!
The Meater+ meat thermometer
Ever wondered how to cook meat to perfection? Aside from the actual quality of the meat, the biggest factor is getting the temperature and cooking time spot on. For that you'll need a quality meat thermometer. Well, check this baby out!
The Meater+ takes things to the next level. It's the world's first wireless smart meat thermometer and has a wireless range of up to 50 metres. Best of all, it's so simple to use.
It's made with stainless steel and heat resistant ceramic, so it'll withstand the heat and be your cooking guide for many many years to come. It's really easy to store too – the little wooden storage bracket comes with metallic backing, meaning you can attach it to any metallic surface.
Everything runs through an app on your phone, which acts like a central culinary control centre. The app is so well designed and simple to use, even your grandma could cook killer ribs with this thing!
You type in your chosen meat and the Meater+ takes care of the rest – giving you the perfect final internal temperature and the estimated cook time. It then monitors the entire cooking process for you.
Through two sensors, the Meater+ monitors the ambient temperature and the internal temperature of the meat. This means you can relax (no more opening your grill smoker to check the temperature!) as your meat sizzles away.
The Meater+ app will sound an alarm 5 minutes before your meat is ready. Once cooked, it'll even give you the optimum resting time, meaning you'll end up with succulent and tasty meat every time.
And that's really what it's all about – getting amazing results EVERY time. Consistency is key – that's the secret to great cooking. This reliable little gourmet gizmo will deliver consistency, which is what makes it worth its weight in gold!
How to choose your beef short ribs
Short ribs are a really tasty cut of meat that is often overlooked. They are from the meatier end of the beef rib bones, providing dense, nicely marbled meat. This meat softens when cooked, creating a texture like velvet that melts in the mouth like butter.
When you choose a cut of beef short ribs, look for a prime, choice or wagyu cut. The marbling on these cuts will be great, which will give you perfectly tender beef that will just fall off the bones.
Always buy short ribs attached to the bones. Meat cooked on the bone will always taste better!
Also, beef short ribs cook best when you use moist heat cooking methods. This is why brining your ribs is the only way to go.
Removing the membrane from beef short ribs
Before you smoke your beef short ribs, you'll need to remove the membrane (also called the peritoneum), a piece of tissue attached to the underside of the ribs.
While the cartilage and other connective tissue of the ribs becomes soft and delicious after being slow cooked, the membrane will end up tough and chewy. Chewy like plastic.
Not only that, it'll also act as a barrier to your delicious spice rub. All those complex flavours won't be able to find their way into the meat. Lastly, the smoke from your smoker will be blocked, meaning your smoked beef short ribs will be short on flavour.
To remove the membrane, flip the ribs over so that the curved part is facing you. You'll see a thin layer of white tissue attached, like a super thin layer of plastic. This is what you need to remove.
Slide a table knife between the rib bones, separating the layer of membrane from the meat. You'll then be able to get your fingers underneath. The membrane should come away with ease.
If it feels a little slippery, use a paper towel for a better grip. Peel the membrane away – it should come off in one whole piece. Once you've removed it, you'll see just how elastic, plastic and utterly unfantastic it is.
Now you can get on with preparing those sumptuous short ribs!
Dry brining beef short ribs
The whole dry brining process is quick and easy. What's more, it’ll help keep moisture in the ribs as they cook for hours, producing tender juicy ribs every time.
Just two teaspoons of salt - kosher or sea salt - rubbed into the ribs is all that’s needed. Once you've salted your ribs, place them in an airtight container and put them in the fridge. Something amazing will then happen.
As the salt gets sucked into the meat, it gives it a big boost of flavour. Not an overpowering salty flavour, but a nice subtle richness.
The salt also works to break down the proteins of the ribs, through a process that’s called ‘denaturing.’ This enables the meat to suck up more moisture when cooking, which stays near the surface of the ribs and prevents them from drying out.
As the ribs cook, the moisture clings to the salt cells in the meat. This leads to the juiciest most tender smoked beef you've ever eaten in your life.
You’ve got to love science!
Spice rub for your beef short ribs
Some food just cries out for a good spice rub. Beef ribs and pork ribs are exactly the kind of food that tastes a million times better with a spice rub.
Think of your short beef ribs as a blank canvas. With a magical mix of heavenly herbs and divine spices, you can create your very own masterpiece!
For this recipe, my spice rub is made up of ground black pepper, brown sugar, onion powder, garlic powder, paprika, mustard powder and ground cayenne pepper for an explosive combination. These beef short ribs will blow you away!
What is the best temperature to smoke beef short ribs?
The best temperature to smoke beef short ribs is 225 degrees Fahrenheit (about 110 Celsius). The temperature needs to be high enough so that the tough collagen and connective tissue around the beef ribs turns to buttery, melt in your mouth gelatin.
But 225°F is a relatively low temperature to smoke ribs. This gives the ribs a nice slow cooking time, which will make sure you get a crisp texture to your beef short ribs, while ensuring they remain juicy and tender. The last thing you want is dry beef ribs!
How long does it take to smoke ribs at 225 degrees?
To get perfectly cooked beef short ribs at 225°F, you'll need to smoke them for about 4 hours. Of course, your Meater+ thermometer will do all the work for you, constantly monitoring the internal temperature and telling you the exact number of hours your smoked beef short ribs will take.
But set aside 4 hours for the job. Once cooked, your Meater+ will give you the exact resting time. Then, it's all down to you... so dig in!
Best wood to use for your smoker
There are many types of wood you can use for your smoker. Each has their own character and will add a certain subtle flavour.
- Oak – our choice of wood for this beef ribs recipe, oak is the standard chip for smoking food. The flavour is nice and subtle, and rarely overpowering.
- Hickory – a very versatile wood for smoking, hickory has a rich aroma with a hint of sweetness, a little like smoked bacon.
- Maple – sweet and mild, maple adds a light smokiness to meats. Perfect for pork ribs.
- Mesquite – bringing a very intense flavour, mesquite needs to be used sparingly. But it sure packs a punch and can really create a unique smokiness.
- Cherry – mild and fruity, cherry wood can really take chicken, turkey and ham to the next level. When combined with a wood like hickory, the results are heavenly!
- Pecan – bringing a nutty sweetness, pecan goes great with briskets, roasts and ribs. Combine with a harder wood for a great blend.
- Apple – nice and mild with a delicious mellow fruitiness, apple wood is best suited to smoking chicken and pork.
Best BBQ accompaniments for smoked beef short ribs
- Gluten free barbecue sauce – simple but effective, this classic barbecue sauce will add a zing to every mouthful. So, if you've never made your own barbecue sauce, put down the bottle and check out this easy recipe. You'll never look back!
- Vegan coleslaw – creamy and crunchy, this vegan coleslaw is the perfect complementary dish for those ultra tasty bbq beef ribs. Much healthier than the standard mayo heavy coleslaw, my vegan coleslaw won't leave you feeling quite as guilty but still tastes great.
- Roasted jerusalem artichokes – when roasted, artichokes take on a completely different character. A rich complex taste and a crunchy texture makes them the ideal side dish at a barbecue. Serve them up with this beef ribs recipe for a marriage made in heaven!
More amazing smoked recipes
- Smoked leg of lamb – if you're a fan of lamb, it just doesn't get any better than this luscious slow cooked recipe. It may take hours to cook, but it's worth every single minute.
- Smoked chicken thighs – these bad boys will be the star attraction at any BBQ garden party!
- Smoked chicken drumsticks – try these intense, flavourful drumsticks to take your bbq to the next level.
- Smoked chicken breasts – these are perfect for a bbq, or even in a salad or curry.
- Whole smoked turkey – looking for a new twist to Christmas or Thanksgiving? Look no further.
- BBQ smoked ribs – another smokin' ribs recipe, these beauties have a beautifully glossy bbq glaze.
- Honey glazed smoked ribs – sweet and sticky and utterly delicious, these ribs are the real deal.
What would you cook with the Meater+?
Print📖 Recipe
Smoked Beef Short Ribs
- Total Time: 4 hours 10 minutes
- Yield: 8
- Diet: Gluten Free
Description
Smoked Beef Short Ribs take little preparation and effort. Smoke at a low temperature for 4 hours and you have have meltingly tender meat.
Ingredients
Dry Brining
- 2kg (4lbs) individual beef short ribs
- 10ml (2 tsp) kosher or sea salt
Spice Rub for Ribs
- 15ml (1 tbsp) ground black pepper
- 15ml (1 tbsp) brown sugar
- 15ml (1 tbsp) onion powder
- 15ml (1 tbsp) garlic powder
- 15ml (1 tbsp) paprika
- 5ml (1 tsp) mustard powder
- 2.5ml (½ tsp) ground cayenne pepper
Instructions
- The day before you intend to smoke the ribs, dry brine them first by sprinkling all the surfaces with salt. Place in an airtight container, then in the fridge to brine overnight.
- Preheat the smoker to 110°C / 225°F.
- Mix all the spices for the rub in a bowl, then proceed to rub them all over the ribs.
- Stick the Meater+ meat thermometer in the thickest part of one rib.
- Place the short ribs in the smoker.
- Fill up the wood chip compartment with oak wood chips.
- Program the Meater+ app on your phone to alert you when the meat reaches 95°C / 203°F.
- Cook for 4 hours, or until Meater+ alerts you that the meat is done.
- Remove the short ribs from the smoker and let them rest for 10 minutes before serving.
- Baste with your favourite barbecue sauce and sprinkle with spring onions and cilantro.
- Serve with your favourite BBQ accompaniments. In this case it was with horseradish mash, roasted jerusalem artichokes and coleslaw. Enjoy!
Notes
- If you want to go as juicy as possible, keep the rib slab intact while cooking. The downside to this is that not every surface will have the delicious rub on it. Your choice!
- If the butcher hasn’t done so already, remove the membrane from the bone side of the ribs. If not, score them.
- In this case, I used oak chips. Feel free to play with different types of wood, such as beech, apple or hickory.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: BBQ
- Method: Smoke
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 23
- Sugar: 1.3 g
- Sodium: 5.8 mg
- Fat: 0.6 g
- Saturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 3.8 g
- Fiber: 0.8 g
- Protein: 1.3 g
- Cholesterol: 2.8 mg
PIN THIS RECIPE!
P.S. This is a sponsored post.
Tracey Anderson says
I would cook a lovely topside of beef with all the trimmings 🙂 x
Amy Jo says
I like the look of these ribs!
Natalie Gillham says
Roast Lamb, my favourite x
Victoria Thurgood says
Joint of beef
Amy Donoho says
Roast Beef
Tracy Barber says
I'd cook up the recipe for those ribs, they look really tasty, getting hungry looking at them
ashleigh allan says
Roast Beef!
Amy Bondoc says
id make roast lamb
Rebecca Phillips says
I love roast beef but only really have it at my mum's house because I'm so afraid of cooking it wrong. Maybe this would help!
Oriana Donlevy says
I would cook a lovely roast beef!
Geri Gregg says
The perfect fresh summer burgers
Francesca H says
A big juicy leg o lamb!!
Natalee Gosiewski says
sunday dinner weekly we have beef leg lamb or whole chicken its something we have as a family every sun
Michelle Peterson says
Roast Pork
Alison Macdonald says
Roast leg of lamb with tons of garlic and rosemary fresh from our garden 😋
Mary says
It would have to be the perfect roast chicken.
Daphne Monk says
A lamb crown, when they show them on TV, they always look to pink to me
Tom York says
Beef Wellington
sharon martin says
I'd try out your recipe for Smoked Beef Short Ribs
Jade Vaccaro says
A juicy roast chicken for sure!
MERYL Thomas says
A shoulder of lamb, which my boys absolutely love
Matt Brasier says
A nice roast beef
Sarah Robinson says
A roast chicken for my family
SUSAN L HALL says
I would cooked barbequed pulled pork
Stephanie says
Love roast chicken and vegetables
Mandy Betts says
A huge chicken roast
Carol Boffey says
roast chicken
Stef Acaster says
I'd use it to cook the perfect roast chicken because I always overdo it and dry it out
Priscilla Stubbs says
A roast leg of lamb would be my choice
Lucy Robinson says
I'd Love to cook a minted leg of lamb
Debra Walker says
I always seem to overcook pork so would try this
Zoey H says
Beef ribs
Victoria Bazley says
A lovely beef joint for a Sunday roast.
Susan Hoggett says
my hubby loves steak so I'd cook him a rib eye
Maria P says
Leg of lamb - I am always a bit hesitating when it is done... it is a big piece of meat
Michelle Richards says
It's got to be Roast lamb 😋
Adrian price says
i d experiment with pork belly slices with a drizzle of maple syrup
Fiona Johnstone says
Pulled pork definitely. It's a family favourite.
Stev Rigby says
Beef Wellington
Pete says
I'd cook a nice leg of lamb
Ian Campbell says
A Sunday Roast dinner with all the trimmings! 🙂
Ruth lee says
roast chicken
Emma says
Roast beef or maybe a beef wellington
Pauline Burroughs says
I'd cook a roast chicken first
Adrian Bold says
I would cook a roast chicken Sunday dinner.
Dawn says
The short rib recipe you have given, my mouth is watering already
Geoff Hibbert says
Goose
Laura Napier says
Id use it on a roast chicken
LouiseM says
I would like to cook roast beef correctly and not so it gets too tough or dry, so this would be ideal. Fingers crossed.
Maddy says
These beef ribs sound delicious, although not sure I could present so artfully!
Heli L says
I'd love to try a lamb shoulder or a simple chicken roast dinner to see if and how Meater+ makes a difference.
Amanda Robertson says
Leg of lamb or beef wellington
Troy Easton says
A Big Steak.
Emma Davison says
A roast
charlotte wilde says
roast lamb shoulder with med vegetables!
Steven Grummett says
Roast beef
Anthea Holloway says
My Sunday roast and I am sure it would improve the end results!
Jessica Barber says
I'd definitely make steak tacos! The thermometer would ensure it was perfectly cooked!
Jayne K says
Roast beef as I usually overcook it.
Angela Kelly says
A lovely roast chicken.
Victoria Prince says
I'd cook roast chicken. I always worry about cooking meat so this would remove all that anxiety!
Gemma Middleton says
I would cook a juicy lamb shank with lots of mint sauce.
Jo Nichol says
Lamb shank
Laura Pritchard says
A delicious rump steak!
Caroline Signey says
Lamb shanks
kimberley ryan says
roast lamb
Laura Whittle says
I'd try short ribs, had them when eating out but never attempted to cook myself.
Laura Green says
A roast leg of lamb
Sheri Darby says
A beef joint
Carolynn Woodland says
I want to try the beef short ribs for the first time.
Victoria says
roast chicken
Margaret Mccaffery says
I would roast a rack of ribbed beef.
Mark Mccaffery says
I'd cook a roast beef joint.
Jessica Agyin says
Leg of lamb
Patricia Barrett says
I would cook a nice beef joint for a Sunday roast.
natalie s says
A good old fashioned roast beef dinner. Using rib of beef!
Leslie Evans says
A Roast of Beef
James Travis says
A nice join of Beef to have with a Sunday lunch
jemma dwyer says
Roast lamb 🙂
Joanne Smith says
Cajun chicken
Pam Smith says
Lamb Shanks
Charlotte says
Roast leg of lamb
Angelique G says
the Smoked Beef Short Ribs look amazing!!
Bridget Johnson says
I would cook beef short ribs they look delicious
Andrea Johnson says
A big fat beef joint
S Straw says
I would cook beef Wellington, using the thermometer to cook it perfectly.
Tammy Tudor says
A yummy beef welington
Clara says
A joint of beef
Victoria Easton says
Beef wellington - never dared try as I want it to be safe!
Aidan says
First thing I'd try would be a leg of lamb
Claire Hennighan says
I'd use this for our Sunday roasts.
Julie Camm says
I'd cook a joint of beef
Karen Watt says
Ribeye Steak sizzling
HowToDrawAnOwl says
Roast Duck
Gaynor Vincent says
Perfect to test meat is cooked all the way through for thebbq
Ben Audsley says
steak, steak and more steak!
Tina Lawton says
I think I would have to nail a roast chicken, I always tend to overcook them and dry the meat out.
donna jones says
roast beef
dana says
Roast beef
Rachel Craig says
Roast Chicken.
Michelle Ferguson says
A nice joint of beef
Ria roe says
Roast beef! The husbands favourite!
LEAH SHUMACK says
I would definitely make some steak first!
Marie Rungapadiachy says
I would cook Beef Brisket with this. So delicious.
kw says
Roast leg of lamb.
Kim Carberry says
I'd make a nice roast dinner with a big joint of beef x
STEVE HOLMAN says
A big ol' joint of roast beef 🙂
Sian Buckingham says
I'd cook a lovely roast chicken!
Rachel Butterworth says
Smoky Barbeque Pulled Pork.
Ross Leech says
Rack Of Lamb.
Caroline Hunter says
I would cook a really lovely piece of beef 🙂
Angela Sharp says
A delicious leg of lamb
laura pyper says
A nice roast beef dinner
kathleen warwick says
A Leg of Lamb would be a good start
John Hancock says
Three bird roast. Duck, pheasant and partridge
Angela Muir says
Roast Pork
Claire Reavy says
Roast Lamb
Lorna Wils says
Steak
Alexandra Olesiak says
Roast Chicken
Tina H says
I would cook some delicious pig cheeks.
Elaine B says
I’d cook my tikka marinated chicken on the bbq
Becky Yeomans says
I would cook a lovely bit of lamb, yum!
Edward Green says
Great recipe!
Emma Ellams says
Roast lamb and all the trimmings!
claire woods says
Would give it to my Mum.
Michael Fisher says
I would have to try it on the spare ribs first.
emily linane says
i would love this thermometer so cool
Lorna-Jane Holland says
Ooh definitely steak!
Jacob Barnard says
I'd most likely cook chicken 🙂
Lyndsey cooksey says
For me I would use one on aleg of lamb as that needs to be cooked perfect for me! Or maybe a beef Wellington as again, that had to be cooked perfectly for it to work.
Daniel Graham says
The perfect steak
Dale Dow says
After reading that amazing sounding recipe? I wouldn't be able to help myself and would have to cook those ribs x
Abigail Daniel says
I would cook a roast beef joint! Mainly because I either seem to undercooked or overcook them!! So this would be amazing to win, it would definitely help me out in the kitchen! 😄😀🙌
Margaret Gallagher says
My favourite sunday roast - LAMB - its a winner for all home cooking
Sarah Fielding says
A leg of lamb, yum
Carole E says
A lovely roast beef dinner
Kathy Cakebread says
I'd cook a nice joint of beef
Hazel Rea says
Roast Chicken - without all the worry!
Christine Caple says
I would cook a roast beef joint.
Darren Jacobs says
Beef ribs look so good....
Nicola McC says
A nice bit of roast chicken.
William Critchlow says
Lamb shank in red wine
Kym Robson says
Roast leg of lamb
lynn neal says
I would have a go at Roast Beef ad all the trimmings for my family as I have never done this before!
Elizm says
slow cooked pork
LYNETTE SLATOR says
A roast chicken
sally bassett says
pork joint with a thick layer of crispy crackling
Nicola Sadler says
I'd cook a roast beef joint
Sarah Davison says
I would definitely try the ribs, they would go down a treat in my house.
ROCHELLE LEAR says
whole roast turkey
suzanne drummond says
roast beef
Mark R says
I would try a leg of lamb, that is always a treat.
Simon Benson says
Sirloin steak
ADEINNE TONNER says
I would cook a lamb dinner for all my family to enjoy
Jane Willis says
I'd use it for all my roasts and barbecues, most of all for the Christmas roast turkey as it's the only time of year I cook such a big piece of meat
Ursula Hunt says
I would cook Beef Wellington
Charlotte Isobelle says
I would cook a joint of beef 😋
Mandy Doherty says
I'd have to make your delicious ribs
Chris S says
I would have a lovely roast pork joint
Ruth Harwood says
A lovely tasty Lamb Shank!
Wendy Smith says
I would roast a chicken
Julie Ward says
A leg of lamb if I could afford to buy one at the moment
Allan Wilson says
Checking roast duck is cooking at the right temperature
Yasmin0147 says
I’d finally be able to cook beef to perfection
Carole Nott says
Roast chicken is always a favourite
laura stewart says
a nice roast beef 🙂 xx
fiona waterworth says
a turkey crown
Elizabeth Bazley says
Leg of lamb
Michelle lintern says
Would cook chicken
Rebecca Sutton says
A juicy beef roast
Tracy Newton says
A crown of lamb
Jen oconnell says
Definitely roast beef
Nigel Soper says
We would cook Roast Chicken, as we normally do, but cook it properly
Georgie Moody says
Roast turkey
Iona Cornish says
A lovely Beef Roast
Sarah Cooper says
I would cook turkey
Sally says
Roast beef...would be cooked to perfection!
Keith Hunt says
Beef Wellington
S Edwards says
Beef Wellington
Lucy M says
The beef short ribs sound incredible!!! I'd love to try cooking them
Olga carpenter says
I would cook a leg of lamp
Lugworm says
Leg of Lamb
Stuart Payne says
Pork chops
Helen says
Roast lamb
Kevin Honey says
Roast Turkey
clair downham says
a nice juicy steak
Michelle Sanchez says
Roast beef
Joo Dee says
a nice topside of beef for starters!
Sheena Batey says
A nice piece of venison
Chris Andrews says
What would you cook with the Meater+?
a perfectly cooked turkey
Kelly Wheelhouse says
I would use it to make a beef joint for a roast beef dinner
Richard Eldred Hawes says
A joint of rolled roast sirlion of beef
ValB says
I would use it for roast chicken and roast turkey to make sure it is cooked through
cat says
smoked beef short ribs looks amazing, think this might be the first thing I cook
Louise A says
Leg of Lamb
christine goody says
A leg of lamb
Maurice Haigh says
A great steak
Andrea Smith says
I'd cook roast beef for my family.
Katie says
A joint of beef
ROBERT MCINTOSH says
some nice buffalo
Peter Watson says
Roast Duck
Jo m welsh says
I’d use it with a roast chicken first
Tracy Nixon says
A roast leg of lamb
Natalie Charman says
A beef joint
Susan Smith says
Leg of lamb
Heather Haigh says
The perfect rib of beef.
Lucy says
A nice roast beef I think
Michael McHugh says
I must try these
Iain maciver says
slow cooked pulled pork
Kristie Metcalfe says
I would have to make the beef short ribs! They look so good! I’m usually rubbish at cooking ribs, but these need to be attempted!!
GooderDan says
I d cook up those ribs, they look amazing!
Kim M says
A rare roast beef joint - always find it hard to do x
Carolyn E says
Beef Wellington and a roast turkey, a celebration meal for all the family as soon as we can all get together.
kim neville says
A nice roast beef
Susan B says
I would start with a roast chicken then try other options after that.
melanie stirling says
Roast leg of lamb.
Solange says
Garlic Butter Steak.
Sam says
i would cook sirloin steak