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Smoked Beef Short Ribs

Recipe for smoked beef short ribs and tips and tricks for getting that melt-in-your-mouth tender meat.
Course Main Course
Cuisine barbecue, bbq
Keyword how to smoke beef short ribs, short ribs on the smoker, Smoked beef short ribs, smoked beef short ribs recipe
Prep Time 45 minutes
Cook Time 5 hours
Total Time 5 hours 45 minutes
Servings 4 servings
Calories 608kcal
Cost $25.00


For the Spritz

  • 1 cup apple cider vinegar
  • 1 cup apple juice
  • Combine in a food safe spray bottle

For the Bath (Optional)

  • 1 cup red wine, like Cabernet Sauvignon or Malbec, something you would drink
  • 1 cup beef broth
  • 2 tablespoons butter
  • 2 tablespoons dry rub, or simple salt and pepper
  • 2 tablespoons Worcestershire sauce


  • Preheat smoker to 225 degrees Fahrenheit (we used cherry wood).
  • Trim excess fat and membrane off of the ribs, coat in olive oil and your rub. Be sure to get all sides of the beef.
  • Place beef on the smoker for about 3 hours, until the color is mahogany and a nice crust has set. After the first hour during the smoke period, start spraying the meat every 30 minutes with your spritz until you wrap.
  • At the 3 hour mark, place in a baking dish along with your bath ingredients and then cover with foil for about two hours (like pictured above). You are looking for an internal temperature of 200 degrees.
  • Serve when the beef is tender and almost falling off the bone. If they appear rubbery or spongy, they are not quite cooked through yet, so keep going until it reaches 200 – 205 degrees or until an instant read thermometer inserts into the meat like it's room temperature butter.


Cooking time will vary based on size of your short ribs. Plan on 5-7 hours of cook time.


Calories: 608kcal | Carbohydrates: 15g | Protein: 41g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Cholesterol: 123mg | Sodium: 459mg | Potassium: 1073mg | Fiber: 1g | Sugar: 8g | Vitamin A: 179IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 8mg