Smoked Beef Short Ribs

These smoked beef short ribs are rich, cozy, and built for cold-weather cooking. Low and slow smoke builds flavor first, then a red wine braise finishes them until fall-apart tender, with a deeply savory sauce spooned over the top.

If you’ve ever wanted to master smoked beef short ribs, this is a great place to start. These ribs are rich, meaty, and packed with connective tissue that breaks down beautifully when cooked low and slow. As a trained culinary instructor, I love this cut because it teaches patience, temperature control, and how to trust the cooking process.

This recipe uses a two-step method: smoke first to build a nice bark, then braise in red wine until the meat is fork-tender. It’s an easy way to get restaurant-level results at home, even if this is your first time smoking beef ribs.

What Are Beef Short Ribs?

Beef short ribs come from the rib section of the cow and are known for their thick meat, bone structure, and rich flavor. Unlike pork ribs or baby back ribs, beef short ribs have more connective tissue, which means they need a long time to cook properly.

You’ll often see them labeled as plate ribs, chuck ribs, or bone ribs at the grocery store or local butcher. They usually come as a full rack or are cut into individual ribs. Look for ribs with good meat coverage on top of the short ribs and avoid cuts with excess fat but very little meat.

English-Cut vs Flanken-Cut Short Ribs (Which Is Best for Smoking?)

For smoking, English-cut short ribs are the best choice. These are cut parallel to the bone and are extra thick, which helps them cook more evenly over indirect heat.

Flanken-cut ribs are sliced across the bone and are thinner, with less meat. They cook quickly and are better suited for grilling hot and fast, not for the smoking process. If your goal is tender meat and a deep smoky flavor, English-cut ribs are worth the extra cost.

Best Wood for Smoking Beef Short Ribs

Beef can handle stronger smoke than pork ribs. Oak is a great way to start because it provides a balanced smoke flavor without overpowering the meat. Hickory also works well if you like a bolder taste.

Avoid heavy fruitwood-only blends for beef short ribs. Apple is better used in spritz ingredients, like apple juice or apple cider vinegar, rather than as the main wood source. Always aim for clean smoke, not thick white smoke.

How to Season Beef Short Ribs for Smoking

Seasoning beef short ribs does not need to be complicated. Start by patting the entire surface of the beef ribs dry with a paper towel. Remove any thick membrane or silver skin on the meat side using a sharp knife.

Use Worcestershire sauce as a binding agent, applying a thin layer over the outside of the beef. Then apply a heavy coating of the rub made from kosher salt, black pepper, and garlic powder. This simple dry rub allows the beef flavor to shine while still forming a nice bark.

Avoid brown sugar in beef rib rubs. Sugar can burn during the long smoking process and make the bark a little mushy.

What Temperature to Smoke Beef Short Ribs

Set your smoker to 250°F for best results. This temperature allows the fat and connective tissue to slowly break down without drying out the ribs.

Whether you’re using a pellet grill, pellet smoker, Big Green Egg, or wood smoker, keep the heat steady and cook using indirect heat. Place the ribs bone side down on the grill grate so the bones protect the meat from direct heat.

How Long Does It Take to Smoke Beef Short Ribs?

Smoked beef short ribs take 5–6 hours total, depending on thickness and smoker consistency. The first phase of the cooking process takes about 3–4 hours or until the ribs reach an internal temperature of 165–170°F.

Spritz every hour using a spray bottle filled with beef broth or other preferred liquid. This keeps the surface moist and helps bark form without washing away the rub. Do not skip this step!

When to Wrap or Braise Beef Short Ribs

Once the ribs reach 165–170°F, it’s time to braise. This is an easy way to push through the stall and soften the tough connective tissue.

Transfer the ribs to a foil pan with vegetables, beef stock, red wine, and herbs. Cover tightly using heavy duty aluminum foil. A tighter wrap traps moisture and prevents a direct blast of the liquid from washing off the bark.

Smoked Beef Short Ribs Braised in Red Wine

Braising smoked short ribs in red wine adds depth and richness. The wine, combined with beef broth and aromatics, turns into a flavorful sauce while the ribs finish cooking.

Return the covered pan to the smoker or place it in a 300°F oven. Continue cooking until the ribs reach a target temperature of 203–210°F. This usually takes an additional hour or two.

How to Tell When Smoked Short Ribs Are Tender

Tender meat is confirmed when a meat probe slides into the ribs with little resistance. The meat thermometer slides in easily, almost like room temperature butter – barely.

If the ribs feel tight or resistant, give them more time. This cut needs patience. Rushing it will result in chewy meat instead of melt-in-your-mouth ribs.

What Internal Temperature Are Beef Short Ribs Done?

Beef short ribs are done when the internal temperature reaches 203–210°F, measured at the thickest part of the meat.

Use a good leave-in meat thermometer or instant-read thermometer. Temperature matters, but texture matters more. 

Tender meat is confirmed when a meat probe slides into the ribs with little resistance. The meat thermometer slides in easily, almost like room temperature butter – barely.

If the ribs feel tight or resistant, give them more time. This cut needs patience. Rushing it will result in chewy meat instead of melt-in-your-mouth ribs.

What to Serve With Smoked Beef Short Ribs

Mashed potatoes are a classic pairing. Green beans, roasted vegetables, or a simple salad balance the richness. BBQ sauces are optional, but this dish shines on its own.

Here are some of my favorite sides to pair with smoked short ribs-

• French Onion Baked Potatoes
• Chimichurri Pasta Salad
• Guinness Beer Bread
• Duck Fat Potatoes
• French Onion Mac and Cheese

How to Store and Reheat Smoked Short Ribs

Store leftovers in an airtight container for up to four days. Reheat gently with leftover red wine braise to keep the meat moist. These ribs taste even better the next time. Alternatively, remove the meat from the bone before storing and work it into other recipes or freeze it for later in dishes like this ragu recipe or a smoked birria for tacos or wraps.

More Recipes To Try

• Smoked Rib Tips Recipe
• Smoked Beef Back Ribs
• Beef Flanken Ribs Recipe
• Smoked Hot and Fast Baby Back Ribs
• Smoked Beef Ribs (Dino Ribs)