Smoked Beef Short Ribs

Looking down on a smoker with the uncooked beef short ribs laid out on the grill grate.

Smoked Beef Short Ribs may lack the bone but they definitely do not lack any flavor, especially after being smoked and glazed. Smoked long and slow, the meat becomes super tender. It is then glazed twice, for a sticky-sweet coating.

The rub is just made from salt and pepper. This is a traditional Texas-style seasoning, and although it is simple it works really well with the beef. The wrapping liquid and glaze add additional layers of flavor that add a little sweetness.

This version is cut down into cubes to create finger food similar to traditional brisket burnt ends. If you would like to serve the ribs as part of a meal, don’t cube them between the smoking and wrapping sets. This will create a good serving size piece.

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Raw short ribs are on the grill grate of a smoker.
These simple beef ribs use the traditional Texas-style simple rub of pepper and salt.
A pile of smoked short beef rib cubs, with glaze, sit on a white plate.
The super tender beef short rib cubes are a perfect finger food.
Looking down on a smoker with the uncooked beef short ribs laid out on the grill grate.
Evenly spread the short ribs over the barbecue surface to allow the smoke to interact with all sides of the meat.

Smoked Beef Short Ribs Recipe

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Looking down on a smoker with the uncooked beef short ribs laid out on the grill grate.
Smoked beef short ribs may lack the bone but they definitely do not lack any flavor, especially after being smoked and glazed.
Preparation 10 minutes
Cook 6 hours
Ready in 6 hours 10 minutes
Servings 6 Servings
CourseAppetizer
DifficultyExperienced
MethodSmoke

Ingredients

Smoked Beef Short Ribs

  • 4 1/2 pounds beef short ribs
  • cracked black pepper to taste
  • kosher salt to taste

Wrapped Beef Short Ribs

  • 3 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 tablespoon honey

Glaze

  • 1/2 cup BBQ sauce
  • 2 tablespoons brown sugar

Equipment

  • smoke
  • 2 chunks hickory wood
  • 2 sheets foil

Directions

Smoked Beef Short Ribs

  • Sprinkle the beef short ribs with black pepper and kosher salt. Let sit at room temperature for 45 minutes while you set up, light, and bring to temperature the smoker.
  • Light the smoker and set it at 250 to 275 degrees F (121 to 135 degrees C) with 2 chunks of hickory wood.
  • Place the beef short ribs on the smoker and smoke for 3 hours.

Wrapped Beef Short Ribs

  • Take the beef spare ribs off the smoker then slice them into cubes.
  • Layout the two sheets of foil on top of each other then place the beef spare ribs in the center with all flat pieces touching the base, not piled up. Top the spare rib cubes with butter, sugar, and honey. Wrap the foil layers to create a sealed package.
  • Place the foil-wrapped beef short ribs on the smoker and cook for an additional 2 hours.

Glaze

  • Open the foil pack and check that the beef rib cubes are tender, if not re-seal in the foil and continue cooking until tender.
  • Combine the BBQ sauce and brown sugar.
  • Adjust the foil to create a ‘boat’ around the beef: roll down the sides to create walls to form a bowl made out of the foil. Make it big enough that the liquid is at a low level exposing most of the meat.
  • Top the beef cubes with the BBQ sauce and return to the smoker for 15 minutes.
  • Baste the beef cubes with the juices and BBQ sauce that has accumulated in the base of the foil and return to the smoker and cook for 15 minutes. Repeat again.
  • Take off the smoker and rest for 15 minutes, then serve.

Nutritional Information

Sodium: 459mgCalcium: 36mgVitamin C: 1mgVitamin A: 228IUSugar: 19gFiber: 1gPotassium: 956mgCholesterol: 162mgCalories: 562kcalTrans Fat: 1gMonounsaturated Fat: 12gPolyunsaturated Fat: 1gSaturated Fat: 14gFat: 31gProtein: 48gCarbohydrates: 20gIron: 6mg

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About Alison Kane

Alison has a long background of outdoor activities which started through the Scout Association. Now it is continued with weekend day hikes and family camps.

Learn more about Alison Kane
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