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.
Table of Contents
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!
Ingredient notes
- Beef short ribs – For this recipe, bone-in short ribs are the best. They’re incredibly meaty, weighing in at 1-1.25 pounds per rib!
- 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:
Step 1
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.
Step 2
Smoke
- Smoke the short ribs at 225ºF for 3 hours or until a nice bark has formed.
Step 3
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.
Step 4
Braise and 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.
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 short 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.
Erin’s wine pairings
- 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
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Full Recipe
Smoked Beef Short Ribs
Equipment
- Smoker
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 2 pounds beef 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 1 teaspoon kosher salt, 1 teaspoon pepper, and 1 teaspoon garlic powder.
- Drizzle the ribs with 2 Tablespoons extra virgin 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 ½ cup apple cider vinegar, ½ cup beef broth, ¼ cup dry red wine and 1 Tablespoon 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 1 cup dry red wine, 1 cup beef broth and 1 Tablespoon Worcestershire sauce. 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
-
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.
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