Oh yes—smoked beef short ribs are rich, smoky, and fall-off-the-bone tender when done right. Here’s a guide to get them delicious:
Smoked Beef Short Ribs
Ingredients:
- 3–4 lbs beef short ribs
- 2–3 tbsp olive oil
- Salt & black pepper
- Optional rub:
- 1 tbsp paprika
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper
Steps:
- Prep the Ribs:
- Trim excess fat if needed.
- Rub with olive oil, then season generously with salt, pepper, and optional rub.
- Let sit at room temperature for 30–60 minutes for better smoke penetration.
- Prepare Smoker:
- Preheat smoker to 225–250°F (107–121°C).
- Use wood chips like hickory, oak, or cherry for rich flavor.
- Smoke the Ribs:
- Place ribs bone-side down on the smoker.
- Smoke low and slow for 5–6 hours, until internal temp reaches 200–205°F (93–96°C) and ribs are tender.
- Optional Wrapping (“Texas Crutch”):
- After 3–4 hours, wrap ribs in foil with a little beef broth to speed cooking and keep them moist.
- Rest and Serve:
- Let ribs rest 15–20 minutes after removing from smoker.
- Slice between the bones and serve with barbecue sauce, mashed potatoes, or roasted veggies.
If you want, I can also give a shortcut oven version that mimics smoked ribs in about 3–4 hours with a broiled finish—perfect if you don’t have a smoker.
Do you want me to give that version?
