Smoking beef short ribs is easier than you think and yields incredibly tender, flavorful results. These smoked beef short ribs develop a rich, caramelized crust and fall-apart meat when rubbed with a simple dry rub and smoked low and slow.
Beef short ribs are a favorite for good reason. When smoked, they take on deep beefy flavor and become meltingly tender. This no-fuss smoker recipe requires minimal prep: trim the membrane, apply the dry rub, place the ribs on the smoker, and mist them periodically with an apple cider vinegar spray. The smoker does the rest, producing ribs with a satisfying bark and moist interior.
Why this recipe works
- No brining needed: A simple rub and the low-and-slow smoking method produce tender, juicy ribs without extra steps.
- Minimal hands-on effort: Season, place on the smoker, and spray a few times with apple cider vinegar—then let the smoker work its magic.
- Deep, flavorful crust: Smoking builds a rich bark that locks in juices and enhances every bite.
Ingredients you’ll need
- Beef short ribs: Choice or prime, bone-in English cut recommended for deep flavor and good meat-to-bone ratio.
- Apple cider vinegar: Combined with water and sprayed during smoking to help form a flavorful crust and add moisture.
- Light brown sugar: Adds sweetness and helps caramelize the exterior.
- Smoked paprika: Boosts smoky flavor without overpowering the meat.
- Black pepper, salt, chili powder, garlic powder, onion powder, dry mustard, cumin, cayenne: These spices combine into a balanced, savory rub with a touch of heat.
See the recipe card below for exact measurements.
Step-by-step instructions
Step 1: Preheat your smoker to 250°F. Prepare the smoker for a steady low heat—pellet, charcoal, or gas smokers all work. Add a mild wood such as apple, cherry, pecan, or oak for smoke flavor.
Step 2: Mix the dry rub ingredients in a medium bowl. In a spray bottle, combine 1/4 cup apple cider vinegar with 1/4 cup water and set aside for misting during the smoke.
Step 3: Using a sharp paring knife, remove the white membrane from the top of each short rib. Slide the tip under the membrane, lift gently, and pull it away, cutting as needed. Removing the membrane helps smoke penetrate and improves texture.
Step 4: Apply the dry rub to all sides of the ribs, pressing lightly so the seasoning adheres to the meat.
Step 5: Place the seasoned short ribs on the smoker grates bone side down once the smoker is up to temperature.
Step 6: Insert a digital meat thermometer into the thickest part of a rib. After about 3 hours of smoking, lightly spray each rib with the apple cider vinegar and water mixture (2–3 quick sprays). Repeat every hour until the ribs reach the desired tenderness—this helps form the bark.
Step 7: The ribs are done when the thermometer reads about 205°F and the probe slides in with almost no resistance, like inserting into room-temperature butter. If needed, continue to 210°F for maximum tenderness. Remove the ribs and let them rest 5–7 minutes before slicing meat from the bone.
Step 8: BBQ sauce is optional. These ribs have a flavorful crust on their own, but you can brush on sauce before serving if desired.
Tender, juicy, and full of smoky flavor, smoked beef short ribs make a memorable main dish. Serve them with smoked baked beans, smoked mac and cheese, or simple grilled vegetables for a complete meal.
Recipe FAQs
From start to finish plan for roughly 6–8 hours, including prep, steady smoking, periodic spraying, and a short rest. Exact time depends on rib thickness and smoker consistency.
Aim for about 205°F and check for tenderness. The thermometer probe should slide in easily, with no tug. If not tender enough, continue to 210°F.
Short ribs come from the plate, rib, brisket, or chuck and are usually 3–5 inches long with good marbling. English-cut bone-in short ribs—cut between bones—are thick and ideal for smoking.
Expert tips
- Remove the membrane from the top of each short rib so smoke and seasoning penetrate the meat more effectively.
- Tilt the knife slightly while removing the membrane to avoid cutting away raw meat.
- Use mild woods (apple, cherry, pecan, or oak). Avoid hickory or mesquite, which can overpower the beef.
- Smoke low and slow: keep the smoker between 225°F and 250°F for best results.
- Expect the internal temperature rise to be faster in the early hours; it will slow after 3–4 hours.
- For the best bark, start spraying the ribs with the apple cider vinegar and water mixture after about 3 hours, 2–3 light sprays each hour.
More smoker recipes
Smoked Chicken Leg Quarters-
Smoked Chicken Wings
-
Smoked Baby Back Ribs
-
Smoked Pork Loin
If you try these smoked beef short ribs, leave a comment to share how they turned out. I love hearing feedback and ratings from readers.
Smoked Beef Short Ribs
Equipment
- Any kind of smoker
- Digital meat thermometer
- Tongs
Ingredients
For the dry rub
- ¼ cup light brown sugar
- 1½ tablespoons smoked paprika
- 1 tablespoon coarse black pepper
- 1 tablespoon salt
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dry ground mustard
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
For the beef short ribs
- 8 beef short ribs (or 1 rack)
- ¼ cup apple cider vinegar
- ¼ cup water
- BBQ sauce (optional)
Instructions
- Preheat the smoker to 250°F and prepare it for steady low heat.
- Combine apple cider vinegar and water in a spray bottle and set aside.
- Mix all dry rub ingredients in a bowl until combined.
- Remove the white membrane from the top of each short rib with a sharp paring knife.
- Rub the dry spice mix on all sides of the ribs, pressing lightly so it adheres.
- Place the ribs on the smoker grates bone side down.
- Insert a digital thermometer into the thickest part of a rib and close the lid.
- After about 3 hours, spray each rib lightly with the vinegar mixture; repeat every hour until done to build the bark.
- Cook until the internal temperature reaches about 205°F and the probe slides in easily; continue to 210°F if needed for ultimate tenderness.
- Optional: brush with BBQ sauce before removing from the smoker.
- Remove ribs, let rest 5–7 minutes, then slice meat from the bone and serve.
Notes
- Removing the membrane improves texture and allows smoke to penetrate the meat.
- Use mild woods like apple, cherry, pecan, or oak; avoid hickory and mesquite for this recipe.
- Maintain smoker temperature between 225°F and 250°F for best results.
- The internal temperature rise will slow after 3–4 hours—this is normal.
- Spray with apple cider vinegar and water after 3 hours to help form a desirable crust.
Nutrition
Carbohydrates: 14 g |
Protein: 25 g |
Fat: 22 g