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Smoked Beef Short Ribs

When people ask me what is something easy to smoke and hard to screw up, I tell them Beef Short Ribs. Just 3 ingredients are needed for this recipe, Beef Short Ribs, Kosher Salt and Ground Black Pepper. Not only are they easy to cook, they are absolutely delicious.


Beef Short Ribs

Kosher Salt

Ground Black Pepper

Apply Kosher Salt on all sides of the Beef Short Ribs. Let them Dry Brine overnight in your refrigerator on a wire rack. You want to make sure air can circulate around the Ribs.

The next morning apply Ground Black Pepper to the Ribs. Allow to rest while you heat up your smoker. I would recommend using Hickory Wood for this. Try to maintain a temperature in your smoker anywhere between 275-325 degrees. Spray occasionally with a 50/50 mixture of Red Vine Vinegar and Water.

Smoke the Ribs for 4-6 hours, until you are satisfied with the bark, and the internal temperature is at least 160 degrees. Then remove and wrap with foil. Make sure to add some liquid, I used beef broth, but beer or water would work as well.

Put back on the smoker or oven and continue to cook until the internal temperature is 200-203 degrees and probe tender. Allow to rest and cool down wrapped up for at least an hour before slicing. Enjoy!

To watch me cook this recipe step by step simply watch my video below.


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