When you start with beautifully marbled meat, there’s not much else you need to do to develop a delicious meal.
Beef short ribs are such a sought after treat because when cooked properly, the meat just melts like butter.
There are a few different cuts of beef ribs out there. Read my tutorial to learn about beef rib varieties.
The rub in this smoked beef short ribs recipe is a simple mix of my award-winning Brisket Rub and a garlic forward rub from my friend Adam McKenzie from This Jew Can Que. The two combined create a nice balance of salt, sweetness and texture.
How many short ribs do I need per person
Beef short ribs usually come 3-4 per package, and the average person will enjoy eating 1-2 bones, depending on what other dishes you’re serving along side them.
It’s better to buy extra. Any leftover meat can be shredded and heated up later to make some killer tacos.
Smoking beef short ribs
These can be cooked on any type of smoker. Heat your cooker to 275F degrees and consider using hickory and cherry woods. They pair magically with beef.
Smoke the ribs for about 4 hours – until the internal temperature reaches 205F degrees.
That internal temp is really important. If you pull them from the smoker too early, they won’t be quite as succulent.
Because beef short ribs are so rich and buttery, they go well with tart and spicy sides like grilled shishito peppers and pickled red cabbage.
Smoked Beef Short Ribs
These smoked beef short ribs are amazing. The flavorful crust will dance on your tongue as the slow-smoked buttery meat melts in your mouth.