Description
Experience the rich and smoky flavors of tender beef short ribs, slow-smoked to perfection with a blend of aromatic spices and optional barbecue glaze, ideal for a hearty American-style main course.
Ingredients
Scale
Meat
- 4 pounds beef short ribs, membrane removed
Seasoning & Rub
- 2 tablespoons olive oil
- 2 tablespoons coarse salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper (optional for heat)
Moisture & Glaze
- 1 cup beef broth or water (for spritzing)
- ½ cup barbecue sauce (optional for glazing)
Instructions
- Preheat Smoker: Set your smoker to 250°F (120°C) using hickory, oak, or a wood blend to impart a rich smoky flavor.
- Prepare Ribs: Pat the ribs dry with paper towels and rub them evenly with olive oil.
- Apply Seasoning: In a small bowl, mix coarse salt, black pepper, smoked paprika, garlic powder, onion powder, and optional cayenne pepper; generously coat all sides of the ribs with this rub.
- Smoke Initial Phase: Place ribs bone-side down on smoker grates, close the lid, and smoke for 3 hours without opening.
- Spritzing: After 3 hours, spritz ribs with beef broth or water every 45 minutes to retain moisture while continuing to smoke.
- Smoke Completion: Continue smoking for an additional 3 to 4 hours, until internal temperature reaches 200–205°F and meat is tender and retracting from bones.
- Rest: Remove ribs from smoker, tent loosely with foil, and let rest for 30 minutes to redistribute juices.
- Finish & Serve: Optionally brush ribs with barbecue sauce before slicing and serving for enhanced flavor.
Notes
- For extra tenderness, wrap ribs in butcher paper or foil after 5 hours and continue smoking.
- Adjust seasoning to taste; adding brown sugar can create a sweeter bark.
- Perfectly paired with coleslaw, cornbread, or smoked baked beans for a complete meal.
