Learn how to make Smoked Beef Short Ribs just like the pitmasters! Smoking them low and slow with a tangy spritz and red wine braising liquid results in delicate and perfectly seasoned meat every time.
If you’re a fan of rich, beefy, fall-off-the-bone ribs (🌟 like I am 🌟), then you’ll love these Smoked Beef Short Ribs. They’re incredibly juicy and simply spiced thanks to a low and slow smoking method, a tangy spritz, and the red wine braising liquid.
Beef short ribs are one of my favorite proteins because, when cooked in a rich sauce over a long period of time, they become super tender and completely mouthwatering. The same method is used in this recipe, as well as my Sous Vide Short Ribs and Red Wine Braised Short Ribs.
As they smoke, the ribs are seasoned with a tangy red wine and apple cider vinegar barbecue spritz to enhance the flavor. However, it’s the finishing red wine braise that helps sets them apart from the rest!
And while it may take a few hours to smoke beef short ribs, the process is mostly hand-off-and the final dish is absolutely worth the wait. You end up with fall-off-the-bone meat every time!
Ingredients needed
- Beef short ribs – For this recipe, plate short ribs are the best. They’re incredibly meaty, weighing in at 1-1.25 pounds per rib! They aren’t, however, always easy to source. If you can’t find them, use smaller chuck or back ribs as a substitute.
- Kosher salt
- Black pepper
- Garlic powder
- Extra virgin olive oil – Since you will be removing most of the fat cap, a bit of olive oil adds moisture and helps the spices stick to the meat.
- Apple cider vinegar – This is used as the base of the tangy spritz, which is sprayed onto the ribs in the last few hours of smoking. It prevents them from drying out and builds up fantastic flavor.
- Beef broth – The other half of the spritz. Feel free to use homemade bone broth for extra protein and collagen.
- Dry red wine – You need this for both the spritz and the braising liquid. I recommend using a Pinot Noir or Cabernet. Or, check out these 13+ favorite red wines for cooking.
- Worcestershire sauce
How to smoke beef short ribs
You need a gas, electric, or charcoal smoker to smoke the ribs indirectly over a consistent low heat:
Prepare the ribs
Trim off the fat cap and silver skin on the top side of the meat. Pat the beef dry and drizzle with olive oil. Then, whisk the spices together in a bowl and sprinkle them all over the ribs.
Smoke
Smoke the short ribs at 225ºF for 3 hours or until a nice bark has formed.
Make the spritz
Combine the apple cider vinegar, beef broth, and Worcestershire sauce together in a spray bottle. After the first hour of smoking, begin spritzing the ribs every 30 minutes or so.
Finish smoking
Once the bark forms, transfer the ribs to a disposable baking pan along with the braising ingredients. Cover the pan with foil and cook until the internal temperature reaches 205ºF to 210ºF.
Let the ribs rest before serving them with your favorite BBQ sauce and sides. Enjoy!
Tips and tricks
- Before smoking, give the ribs enough time to reach room temperature to help them cook evenly.
- It’s important to completely remove the silver skin and most of the fat from the ribs before you start cooking (have your butcher do this for you if you want). Leave a thin layer of fat for moisture and flavor.
- Short ribs are thick, so don’t be shy with the spices. A generous coating of spices rubbed on the surface helps create a thin crust on the surface (AKA the “bark”).
- Let the ribs rest after smoking. This allows for the rendered fat and beefy juices to soak back into the meat, leaving you with tender and flavorful ribs.
Recipe FAQs
It depends on the size of the ribs. For instance, chuck ribs will take less time as they’re slightly smaller than plate short ribs. Set aside at least 5 hours before you start this recipe.
You’ll know they’re done when the internal temperature reaches between 205ºF to 210ºF. I recommend using a meat probe to keep an eye on the internal temperature during the last hour or so of smoking. When finished, the meat thermometer will slide effortlessly out of the meat.
Let the ribs cool before refrigerating them in an airtight container for 2 to 4 days.
The easiest way to reheat short ribs without drying them out is in a saucepan with beef broth. Heat over medium heat until the meat is warmed through.
Serving suggestions
Smoked beef ribs are a crowd-pleasing main course best served with an assortment of sauces, like homemade BBQ sauce and Alabama white sauce. Or, try one of these 15+ sauces for ribs.
They’re also delicious served on top of creamy sides like these Sour Cream Mashed Potatoes, Miso Mashed Potatoes, Mashed Cauliflower or Creamy Polenta.
As for sides, serve your smoked short ribs with any of the sides below or check out these 30+ Sides for Short Ribs.
Wine pairings for smoked ribs
- Choose a fruity red to pair with the smoky undertones of the ribs, like Pinot Noir or Malbec.
For more options, check out these 7 Wines That Pair with BBQ perfectly.
More smoked meat recipes
- Smoked Corned Beef Brisket
- Smoked Tri-Tip
- Traeger Pork Chops
- Smoked Bottom Round Roast
- Smoked Burgers
- Traeger Chicken Breasts
- Chicken Wing Rub for Smoking
- Smoked Pork Belly
Did you try this smoked short ribs recipe?
If you tried these smoked braised short ribs, I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.
Smoked Beef Short Ribs
Ingredients
- 2 pounds beef short ribs (or 4-5 ribs)
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 2 Tablespoons extra virgin olive oil
Spritz:
- ½ cup apple cider vinegar
- ½ cup beef broth
- ¼ cup dry red wine (like Pinot Noir or Cabernet)
- 1 Tablespoon Worcestershire sauce
Braise:
- 1 cup dry red wine (like Pinot Noir or Cabernet)
- 1 cup beef broth
- 1 Tablespoon Worcestershire sauce
Instructions
- Preheat your smoker to 225 degrees.
- Prepare your short ribs by trimming off the fat cap and silver skin on the top side of the meat (if needed).
- In a small bowl, whisk together the salt, pepper, and garlic powder.
- Drizzle the ribs with olive oil and sprinkle with the salt mixture.
- Place the ribs on the smoker and cook for 3 hours.
- In a spray bottle, combine the apple cider vinegar, beef broth, and Worcestershire sauce.
- After 1 hour, start spritzing the ribs every half hour.
- After the 3 hours, place the ribs in a disposable baking pan along with the braising ingredients. Cover the pan with foil and cook about 2 hours longer, until the internal temperature of your short ribs reads 205-210.
- Let rest for 15-20 minutes before serving.
- Enjoy!
Notes
Equipment
Nutrition
📖 More smoked and grilling recipes
Check out the web story here.
Excellent! Tried this tonight and really enjoyed it. Paired with a Cabernet Sauvignon from Damiani in the Finger Lakes of New York and went well.
Thank you so much! Cheers!!!
Do you cover the ribs tightly or tent when covering them in foil pan?
Hi! It’s best to cover them tightly.
Hey there,
I just finished reading your article about smoked beef short ribs, and I couldn’t resist leaving a comment. First off, let me say that your writing style is so engaging and conversational that it made me feel like we were having a friendly chat about mouthwatering barbecue. I absolutely love how you captured the essence of these succulent ribs and the art of smoking them to perfection.
As a self-proclaimed barbecue enthusiast, I found your detailed explanation of the smoking process incredibly informative. The way you described the way the smoke infuses into the meat, creating a rich and smoky flavor, had my taste buds tingling in anticipation. Your expert tips and tricks, like using a flavorful dry rub and maintaining a steady temperature, showcased your mastery of the craft. I especially appreciated the personal anecdotes you shared about your own experience with smoking beef short ribs. It made the article feel like a warm and inviting conversation between friends.
Your passion for smoked beef short ribs shines through your writing, and it’s contagious. After reading your article, I’m inspired to fire up my grill, grab some quality ribs, and try my hand at the art of smoking. I’m excited to experiment with different flavors and techniques, all thanks to your guidance. Keep up the fantastic work, Author! I can’t wait to read more of your delicious adventures in the world of barbecue. Cheers to mouthwatering smoked beef short ribs!
great idea for ribs, I’ve always just grilled them, never smoked and worth a smoker since I’ve always loved the flavor of smoked ribs and really every other kind of smoked meat, thank you!
Can you do the braising step in the oven?
Hi Lauren – Yes, finishing in a 225 degree oven should work just fine!
Do you actually start spritzing the ribs after the first initial hour of smoking or do start after 3 hours on the smoker? Just a wee bit confused, thanks in advance.
Hi Justin – Yes, I start the spritz after the first hour. Hope that helps! Erin
Thank you so much for this receipe. It is so lovely. I have made it twice now and looking to add a little twist to next attempt.
Just a couple of questions if you dont mind please?
What do you think of the idea of using a prime rib rub as a spice on the rib instead of salt, pepper and garlic to make this?
Also can i dry brine the ribs?
Hi Arnold – A prime rib rub should work well! And yes, I don’t think dry brining would hurt at all!
amazing !!!
It looks yummy
Very useful information, thanks for the answer!