- Preparation time: 15 minutes
- Marinate time: 2–3 hours (see recipe)
- Cook time: 7–9 hours
- Smoker temperature: 250°F
- Meat finish temperature: 200–205°F
- Recommended wood: Hickory
- Rack of beef short ribs
- Worcestershire sauce
- Jeff’s Texas style rub
- Minced garlic (bottled minced garlic works fine)
Most full racks of beef short ribs have a layer of fat and often some silverskin. Trim the top fat so the rub can make direct contact with the meat; you don’t need to remove every bit of fat, as intramuscular fat will keep the ribs juicy during the long smoke. Trim down to the level of the meat without cutting so deep that the rack separates into pieces.
For the membrane on the bone side, either pull it off or score it well so flavors can penetrate and the texture improves. A small corner can be loosened and then removed with a paper towel for grip.
Place the trimmed rack into a plastic or glass container. Pour enough Worcestershire sauce to coat the meat well, then add several tablespoons of minced garlic and spread it evenly with a spoon. Finish by sprinkling a generous layer of the Texas-style rub over the meat side and let the flavors begin to mingle for a few minutes.
Flip the rack so the seasoned side is down and pour a little more Worcestershire into the container to ensure contact with the underside. Cover and refrigerate for at least 3 hours; 3–8 hours works well. This brief marinate infuses flavor and helps form a good bark during smoking.
While the ribs marinate, prepare your smoker for low-and-slow cooking. Aim for a steady 250°F and plan about 3–4 hours of smoking wood. Hickory pairs nicely with beef short ribs, giving them a classic smoky flavor.
Place the rack bone-side down and meat-side up in a foil pan to catch juices and make handling easier if you plan to foil later. Use a light, consistent smoke for the first several hours. If your smoker has a water pan, fill and use it to help stabilize temperature and humidity.
Insert a leave-in digital probe thermometer into the meat (avoid touching bone) so you can monitor internal temperature continuously. Ribs are done when the internal temperature reaches about 200–205°F and a skewer or probe slides in with little resistance. Many racks reach this point in about 7–9 hours, but thickness and cut will vary—use temperature and probe feel rather than time alone.
If you prefer to speed things up, you can wrap the ribs in foil once they hit roughly 160°F; this will accelerate cooking but will produce a softer bark. Leaving them unwrapped yields a firmer, more developed crust. When finished, remove the ribs from the smoker, tent them with foil and let them rest for about 30 minutes to redistribute juices.
Slice the rack into individual ribs and serve. These smoked beef short ribs pair well with simple sides so the rich beef flavor can shine.
- Thickness and the amount of connective tissue determine how long ribs will take to reach target temperature. Thicker racks take longer; cutting ribs apart will shorten cook time.
- Using a high-quality rub designed for beef—whether a Texas-style or a more savory blend—works great on short ribs. The rub choice mostly affects the bark and front-of-mouth flavor.
- Always rely on internal temperature and probe tenderness rather than clock time to decide when ribs are done.
- Resting the ribs under a tent of foil for about 30 minutes after cooking will keep them juicy and make slicing easier.
Smoked Beef Short Ribs
Most grocery-store short ribs are sold in pieces, but a whole uncut rack gives a dramatic presentation and benefits from a long, low smoke—similar to brisket—until very tender.
Ingredients
- Rack of beef short ribs
- Worcestershire sauce
- Jeff’s Texas style rub (or your preferred beef rub)
- Minced garlic (bottled is fine)
Instructions
- Trim excess top fat and remove any silverskin or membrane. Trim fat down to the meat surface without cutting too deep.
- Place ribs in a container. Coat generously with Worcestershire sauce, spread minced garlic over the meat, then apply a thick layer of rub. Flip so both sides contact the marinade and refrigerate, covered, for 3–8 hours.
- Preheat smoker to 250°F, using hickory or your preferred hardwood for about 3–4 hours of smoke. If available, use the smoker’s water pan.
- Place ribs bone-side down in a foil pan and smoke with light smoke. Monitor internal temperature with a probe in the meat (avoid bone). Target 200–205°F and test tenderness with a skewer or probe.
- Optional: wrap in foil at 160°F to speed finish, but expect a softer bark. When done, rest covered for 30 minutes before slicing between bones and serving.