4-5 lb beef short ribs (3-4 ribs, cut between bones)
3 tbsp brown sugar
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp paprika
1 tsp cayenne pepper
½ tsp onion powder
2 tbsp butter
½ cup beef broth
Steps
Trim excess surface fat from the ribs, leaving a ¼ inch cap. Pat dry with paper towels.
Mix brown sugar, salt, pepper, garlic powder, paprika, cayenne, and onion powder in a bowl. Rub generously all over the ribs, working it into crevices. Let sit at room temperature for 30 minutes.
Heat your smoker to 225°F using oak or hickory wood. Place ribs bone-side down on the grate, leaving space between each one.
Smoke for 4-5 hours until the bark is dark and the meat has pulled back ½ inch from the ends of the bones. No spritz needed.
Wrap ribs tightly in butcher paper, add 2 tbsp butter and ½ cup beef broth to the paper, and seal. Return to smoker.
Continue cooking for 1.5-2 hours until a probe slides through the meat with no resistance. Target an internal temp of 203-205°F at the thickest part.
Remove from smoker and rest wrapped for 15 minutes. Unwrap carefully and serve hot.
Choose the Right Cut
Beef short ribs (plate ribs) have more meat and fat than back ribs and handle the long smoke beautifully. Look for ribs that are at least 3 inches long with a good meat-to-bone ratio. Avoid trimmed-down ribs from the butcher counter—you want the whole bone-in rib for best results.
FAQ
How do you know when beef short ribs are done smoking?
Probe the thickest part of the meat between the bones; it should slide through like warm butter with no resistance. Internal temp should read 203-205°F. If the meat is still tough, they need more time—don't go by the clock, go by feel and temperature.