Beef short ribs transformed into incredibly tender, smokey perfection thanks to the low and slow smoking method that infuses every bite with quintessential barbecue flavors and texture.
2tbspGirlsCanGrill Brisket Rubor SPG blend (salt, pepper and garlic powder) or your favorite bold barbecue spice blend.
1tspKosher Saltomit if using SPG blend
Black Pepperomit if using an SPG blend
Vinegar mopfor mop*
Instructions
Prep the Short Ribs:
Remove the short ribs from the package and pat dry.
3 - 4 lbs Bone in Beef Short Ribs
Remove the membrane on the back of the ribs if desired / needed by using a butter knife. Slide the butter knife beneath the thin layer and gently pull up. Grab it with a paper towel and gently pull it off the back of each rib.
Season the ribs liberally with the spice blend, salt and pepper. Allow the ribs to sit at room temperature for 45 minutes.
2 tbsp GirlsCanGrill Brisket Rub, Black Pepper, 1 tsp Kosher Salt
Prep the Smoker
Prep your pellet grill for 225 degrees F.
Check that the auger is filled with pellets. See our suggestions below for pellet brands and additional smoke.
Smoke the Short Ribs:
When the grill is preheated, add the beef short ribs to the grill grate and close the lid.
Smoke the ribs for 2 to 3 hours until a nice bark forms.
At this point you can choose to start spritzing with your mop in a spray bottle every 30 to 45 minutes for the duration of the cook. Alternatively, you could also wrap the short ribs in butcher paper to help keep them moist.
Vinegar mop
Continue to smoke the beef ribs until they reach 203 to 205 degrees F with an instant-read thermometer. The probe should slide easily into the tender meat without resistance.
Serve:
Using long tongs, remove the smoked beef short ribs from the grill and let them rest for 10 minutes.
Serve the smoked short ribs with your desired side dishes and a side of bbq sauce.
Notes
Note that the cooking time will vary depending on the thickness of the meat and your smoker. We recommend a digital meat thermometer for the best results.*Substitute for the Mop: apple cider vinegar, beer, or apple juice.We use Jack Daniel’s Charcoal Pellets in our Traeger grill for a more robust grilled flavor.Consider adding a chunk or two of hickory wood to the hottest corners of your pellet grill for added smoky flavor. We recommend hickory or post oak for smoking beef ribs.HOW TO SMOKE SHORT RIBS ON A CHARCOAL GRILL:
To smoke beef short ribs on a charcoal grill, set up your grill for a two-zone fire by arranging lit coals on one side of the grill. On the other side, you may want to add a small aluminum water pan to add moisture to the environment and catch the drippings. If you are using smoking wood, add a chunk of hickory, post oak or even mesquite (if you like a heavy smoke flavor), at this stage.
Add the grill grate and cover the grill with the lid.
Adjust the air vents so the grill can preheat to 225 – 250 degrees F.
When the grill is ready, place the short ribs on the cooler side of the grill and cover with the lid.
Cook as directed in the recipe card With a charcoal grill, you may need to add more fuel throughout the cook to maintain an even cooking temperature since these smoke for a long time.
We recommend Cowboy Lump Charcoal because it has a great wood flavor all on its own that we boost with the addition of smoking wood chunks.
HOW TO SMOKE BEEF SHORT RIBS ON A GAS GRILL:
If you’re using a gas grill, make sure your propane tank is full. Then, set your grill up for a two-zone fire by preheating the grill and cleaning the grill grates. Turn off 2 of the 3 or 3 of the 4 burners and close the lid to allow the grill to preheat to 225 – 250 degrees F. For more flavor, use a smoker box or foil packet filled with hickory wood chips to smoke on a gas grill. Have extra wood chips ready as you will need to replace them every 30 to 45 minutes.
Then, place the ribs on the cooler side of the grill over indirect heat, bone side own, and allow the ribs to cook as instructed in the recipe card until the internal temperature reaches 203°F.