Smoked Beef Short Ribs
Beefy, rich, and incredibly tender plate-style short ribs.
Jump to RecipeBeef short ribs are brisket's rich, beefy cousin - and honestly, they're more forgiving to cook. These plate-style ribs have incredible marbling that renders during the long smoke, creating meat that's impossibly tender and flavorful. Each rib is like a personal serving of BBQ perfection.
I make these for serious BBQ lovers who want something special. They're perfect for smaller gatherings where you can give each person their own impressive rib. Holiday dinners, birthday celebrations, or just a Saturday when you want to treat yourself - these ribs make any occasion feel special.
These rich ribs need sides that can stand up to them. Creamy mashed potatoes or polenta create the perfect base. Roasted vegetables like carrots or Brussels sprouts add color and cut through the richness. A simple green salad with vinaigrette helps cleanse the palate. Keep it elegant - these ribs deserve it.
While simple salt and pepper let the beef shine, you can experiment. A coffee rub adds earthy depth. Asian flavors create an incredible fusion. Red wine in a finishing glaze adds sophistication. The high fat content means these ribs can handle bold flavors without drying out.
The key is taking them all the way to 203°F and probe tender. Don't be afraid if they look dark - that's beautiful bark forming. Spritzing with beef broth keeps the exterior moist. These ribs will wobble like Jello when they're done - that's how you know you nailed it.
Ingredients
Instructions
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1
Trim any excess hard fat from the top of the short ribs, but leave the membrane on the bone side intact — it will render during the long cook.
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2
Season the ribs generously with Meat Church Holy Cow for a bold, beefy flavor that complements the rich marbling.
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3
Get your smoker to a steady 275°F with post oak wood for that authentic Texas flavor.
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4
Place the short ribs bone-side down on the smoker grate. These are a large cut, so give them plenty of space for airflow.
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5
Smoke for about 6-8 hours, spritzing with beef broth every hour after the first 3 hours to keep the bark moist.
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6
The ribs are done when the internal temperature reads 203°F and a probe slides in with no resistance. Use an instant-read thermometer to check the meatiest section between the bones.
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7
Carefully remove the ribs using heat-resistant gloves. Rest for 30 minutes before serving. The meat should jiggle like jello when you shake the bone — that's perfection.