Smoked Beef Short Ribs

Smoked Beef Short Ribs are a barbecue classic that delivers rich, smoky, and deeply satisfying flavors. These ribs, when cooked low and slow, become incredibly tender with a beautiful bark of spices on the outside. The secret to their mouthwatering taste lies in the perfect combination of seasoning, smoking technique, and finishing with a robust barbecue sauce. Whether you’re a backyard pitmaster or a weekend griller, smoked short ribs offer an impressive centerpiece that’s surprisingly simple to prepare.

Using Jeff’s original rub and barbecue sauce ensures a consistent, balanced flavor profile that enhances the natural richness of the beef without overpowering it. The mustard or olive oil acts as a binder to help the rub adhere evenly, creating a flavorful crust as the meat smokes for hours. The result is juicy, tender ribs with a smoky bark that pairs beautifully with classic barbecue sides.

Perfect for gatherings or special occasions, smoked beef short ribs showcase the art of low and slow smoking — delivering a feast that’s sure to impress friends and family.

Why You’ll Love This Recipe

1. Rich, smoky flavor with a tender, fall-off-the-bone texture.
2. Simple seasoning method using Jeff’s original rub and sauce.
3. Perfect for entertaining or special weekend BBQs.
4. Mustard or olive oil helps create a flavorful crust.
5. Versatile recipe that pairs well with many classic barbecue sides.

Ingredients

• Beef short ribs
• Yellow mustard or olive oil (optional)
• Jeff’s original rub
• Jeff’s original barbecue sauce

Variations

• Spicy rub: Add extra cayenne or chili powder to Jeff’s rub for more heat.
• Sweet glaze: Brush ribs with honey or brown sugar during the last 30 minutes of smoking.
• Smoked with wood chips: Use hickory, oak, or mesquite for different smoky profiles.
• Oven-baked alternative: Slow cook the ribs wrapped in foil for tenderness, then broil with sauce.
• Dry ribs: Skip the barbecue sauce for a pure, smoky dry rub experience.

How to Make the Recipe

Step 1: Prepare the Ribs

Trim excess fat and silver skin from the ribs. Pat dry.

Step 2: Apply Mustard or Olive Oil

Lightly coat the ribs with yellow mustard or olive oil to help the rub stick.

Step 3: Season with Rub

Generously apply Jeff’s original rub all over the ribs, pressing to adhere.

Step 4: Preheat Smoker

Heat your smoker to 225°F (107°C) and prepare for indirect smoking.

Step 5: Smoke the Ribs

Place ribs bone-side down in the smoker. Smoke for about 5-6 hours, maintaining a steady temperature.

Step 6: Baste with Barbecue Sauce

During the last 30 minutes, brush Jeff’s original barbecue sauce over the ribs for a glossy finish.

Step 7: Rest and Serve

Remove ribs from the smoker and let rest for 10-15 minutes before slicing and serving.

Tips for Making the Recipe

• Maintain consistent smoker temperature for even cooking.
• Use a meat thermometer; ribs are done when internal temperature reaches around 200°F (93°C).
• Wrap ribs in foil halfway through cooking for extra tenderness (optional).
• Don’t rush the smoking process; low and slow is key.
• Let ribs rest to allow juices to redistribute before serving.

How to Serve

Serve smoked beef short ribs with classic sides such as coleslaw, baked beans, cornbread, or grilled vegetables. They also pair well with potato salad or a crisp green salad to balance the rich flavors.

Make Ahead and Storage

Storing Leftovers

Keep leftover ribs in an airtight container in the refrigerator for up to 3 days.

Freezing

Wrap tightly in foil or plastic wrap and freeze for up to 3 months. Thaw overnight before reheating.

Reheating

Reheat gently in the oven at 275°F (135°C), covered with foil, until warmed through. Avoid microwave to prevent drying out.

FAQs

1. What cut of ribs is best for smoking?

Beef short ribs with a good amount of marbling work best for tender, juicy results.

2. Can I use a charcoal grill instead of a smoker?

Yes, use indirect heat and add wood chips for smoke flavor.

3. How long do I smoke the ribs?

Typically 5-6 hours at 225°F, but times vary based on rib size.

4. What if I don’t have Jeff’s rub or sauce?

Use your favorite BBQ rub and sauce or a mix of smoked paprika, garlic powder, salt, and pepper.

5. Should I wrap ribs during smoking?

Wrapping is optional; it helps speed cooking and retain moisture.

6. How do I know when ribs are done?

When the meat is tender and pulls away easily from the bone.

7. Can I prepare ribs ahead of time?

Yes, rub and refrigerate overnight for deeper flavor.

8. What type of wood is best for smoking beef ribs?

Hickory, oak, and mesquite are popular choices.

9. Can I cook ribs in the oven instead?

Yes, low and slow at 275°F for 3-4 hours works well.

10. How do I get a crispy bark on ribs?

Apply mustard or oil, use a dry rub, and cook low and slow with good airflow.

Conclusion

Smoked Beef Short Ribs are a must-try for barbecue lovers seeking a tender, flavorful, and impressive dish. With the help of Jeff’s original rub and sauce, and simple steps that highlight low and slow smoking, this recipe delivers incredible taste and texture. Whether you’re hosting a backyard barbecue or treating yourself to a hearty meal, these ribs offer a delicious smoky experience that will keep everyone coming back for more.

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