Smoked Beef Short Ribs

Juicy smoked beef short ribs cooked low and slow on the grill, then finished in the oven for tender, succulent flavour. Nothing beats the smoky, tender bite of beef short ribs fresh off the grill! Perfectly seasoned and melt-in-your-mouth delicious! #SmokedShortRibs #BBQLovers #MeatFeast

There’s something truly special about smoked beef short ribs. I remember the first time I tried them at Wildfire, a Brazilian Churrascaria—grilled low and slow with just salt and pepper, creating a rich, meaty flavour that was utterly unforgettable. Since then, I’ve been on a mission to replicate that juicy, fatty, melt-in-your-mouth texture at home. While I don’t have a smoker, my hooded charcoal grill has become my trusted companion in this endeavour, proving that you don’t need fancy equipment to create restaurant-worthy smoked ribs.

Here’s my go-to method: I start with two hours of smoking on the charcoal grill to get that deep, smoky infusion. Then, I transfer the ribs to the oven to finish cooking. While it’s not the most traditional approach, this method works wonderfully. The smoke settles on the outside of the meat almost like a rub, and it keeps building flavour even after it’s off the grill. It may be a shortcut, but it delivers incredible flavour without having to tend to the smoker all day. If you’re a meat lover and haven’t tried smoked beef short ribs yet, trust me, they’re worth it!

A Brief History of Smoked Beef Short Ribs

The roots of smoked beef short ribs stretch back to European butchery traditions, which settlers brought with them to America. As these methods evolved in the South, beef short ribs found a home in the heart of barbecue culture, especially in Texas, where low-and-slow cooking became synonymous with flavour. Industrial advances in the 20th century allowed for easier preservation and transport, making these ribs a favourite among grill enthusiasts and professionals alike.

Varieties of Beef Short Ribs

The beauty of smoked beef short ribs lies in their variety, each cut offering a slightly different experience:

• Chuck Short Ribs: Known for their rich flavour and hearty texture, these ribs are from the chuck area of the cow. Often marinated and smoked, they offer a deep, satisfying meatiness.
• Plate Short Ribs: Cut from the lower plate section, these ribs are fattier, which makes them tender and succulent when slow-cooked. They’re often called “brisket on a stick” due to their size and flavour.
• Back Ribs: Also called “dinosaur ribs,” these leaner ribs come from the upper rib area near the spine. They have a slightly different texture, perfect for those who prefer a less fatty cut.

Today, we’ve chosen to work with beef short ribs. Inspired by our Wildfire experience, where the ribs were seasoned simply with salt and pepper, this recipe marries that simplicity with the rich tradition of American BBQ. We use a flavorful dry rub and a combination of smoking followed by low and slow cooking to achieve the same succulent, juicy meat with a delightful smoky twist. Here’s our recipe for smoked beef short ribs, perfect for your next grilling adventure.

Smoked Beef Short Ribs

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• Author: Raymund

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Description

Juicy smoked beef short ribs cooked low and slow on the grill, then finished in the oven for tender, succulent flavour.

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Ingredients

Units MUS Scale 1x2x3x

Beef Short Ribs

• 2.5 kg beef short ribs
• Olive oil (for rubbing)

Dry Rub

• 2 tbsp coarse sea salt
• 1 tbsp freshly ground black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried thyme
• 1 tsp cayenne pepper (optional, for a bit of heat)

For Smoking

• Wood chips (oak, hickory, or applewood are great choices)
• Charcoal for the smoker or grill

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Instructions

1. Rub a thin layer of olive oil over all sides of the ribs to help the dry rub adhere.
2. In a small bowl, combine all the dry rub ingredients and mix well.
3. Generously rub the dry mixture over the ribs, ensuring even coating. Let them sit for at least 30 minutes.
4. Set up your smoker or hooded grill with wood chips, preheating to 107°C.
5. Place the seasoned ribs bone side down on the smoker. Smoke for 2 hours, keeping the temperature consistent to allow the smoky flavour to penetrate the meat.
6. After 2 hours of smoking, move the ribs to a baking dish or foil-lined tray. Cover tightly with foil.
7. Place the ribs in the 135°C preheated oven and cook for an additional 4 hours
8. Remove from the oven and let them rest, covered, for 10-15 minutes to allow the juices to redistribute.
9. Slice between the bones and serve these smoky, tender ribs with your favourite sides!

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