Where to Place a Thermometer on Beef Short Ribs
Smoking beef ribs has never been so easy or delicious! Tender meat with a flavorful crust, these smoked beef short ribs are easy to prep and deliver fall-apart mouthwatering results every time!
Jump to:
- Quick Recipe Overview
- Why This Recipe Works
- Types of Short Ribs
- Ingredients You'll Need
- Step-By-Step Recipe Instruction
- Frequently Asked Questions
- Expert Tips
- More Smoker Recipes
- Smoking Meat Made Easy!
- Smoked Beef Smoked Ribs
Beef short ribs are a regular around here. These BBQ beef short ribs I make in the slow cooker have always been a favorite, but when I smoked beef short ribs for the first time, people raved about how tender and juicy they were. If you've never had smoked short ribs, they are incredibly flavorful and have a rich beefy taste. When you rub them down with a simple dry rub and smoke them low and slow, you'll get incredibly tender fall-apart beef that will melt in your mouth!
Types of Short Ribs
Beef short ribs are the short sections of ribs taken from different parts of the cow including the plate, rib, brisket, or chuck. They are smaller ribs, typically about 3-5 inches in length. They are extremely meaty and nicely marbled. But even with a nice marbling, they tend to be a bit tough and chewy. But when cooked properly, they are extremely tender.
Short ribs tend to be more on the expensive side but they are well worth the price because they are low maintenance to cook and so incredibly flavorful. You can find both bone-in or boneless short ribs. Choice grade beef short ribs can typically be found at a local grocery store while prime grade is often sold at a butcher shop. Bone-in come from the plate or the front belly and contain a bit more fat. The most common beef short ribs are English cut. They are cut between the ribs to separate them resulting in a thick piece of meat on top of the bones. This is my favorite cut and what we use in this recipe.
Ingredients You'll Need
The secret to getting that succulent bark boils down to several key factors. The goal is to obtain the Maillard reaction which is a chemical reaction between amino acids and sugars. Not only does it happen on meats, it occurs with all types of food. It starts at around 250°F and fully kicks in around 300°F. It can only be attained with the right temperature, a certain acidity level, and proper moisture content.
You are guaranteed to get that coveted crust on these smoked beef short ribs because we use the right ingredients in the dry rub (chili powder, smoked paprika, salt, brown sugar, etc.) and periodically spritz with a natural acidic liquid (apple cider vinegar). With those factors in place and smoking low and slow, you'll be amazed at the flavor. And obtaining that crust is really easy to accomplish!
Step-By-Step Recipe Instruction
Step 1: Prepare The Smoker
Start by preheating the smoker to 250°F. Ensure you have prepped the smoker accordingly. If using a pellet smoker, the the hopper should be full of pellets since this will be a longer smoke. If using a charcoal or propane gas smoker, ensure the water pan and wood chips or chunks are in place.
Step 2: Make the Dry Rub and Spritz
In a spray bottle, combine the apple cider vinegar and water. Set aside. While the smoker is preheating, put all the dry rub ingredients in a medium size bowl and mix until well combined. Set aside.
Step 3: Prepare The Ribs
Using a sharp paring knife, remove the white membrane from the top of each short rib. To do this, insert the tip of the knife under the membrane that lays on top of the meat and slightly lift until it becomes separated. Pull away the membrane, cutting where necessary.
Add the dry rub onto each side of each beef short rib, pressing lightly so the rub can saturate the top layer of the meat. Set aside.
Step 4: Smoking Process
When the smoker has preheated, place each short rib directly on the grill grates bone side down.
Insert a digital meat thermometer into the middle of the thickest part of a beef short rib. Close the lid and allow to smoke. After 3 hours into the smoke, spray each rib with the apple cider vinegar and water mixture, about 2-3 squirts. Repeat this every hour until done. This will help form that flavorful bark that everyone loves!
The beef short ribs are done when the digital meat thermometer reaches at least 205°F. The probe of the thermometer should insert like you are putting it into room temperature butter. If the ribs are not that tender, continue to smoke until they reach 210°F.
If desired, apply a layer of BBQ sauce to each rib. BBQ sauce is not needed because these will have an incredibly flavorful seasoned crust. But you can add a thin layer if you want.
Remove each beef short rib from the smoker and allow to rest for 5-7 minutes. Using a sharp knife, slice the meat from the bone and serve.
Frequently Asked Questions
How long do you smoke beef ribs?
It depends on the thickness of the meat on the short ribs but it will take anywhere between 6-8 hours to smoke from start to finish. This includes preheating the smoker, seasoning the ribs, consistently maintaining the heat in the smoker, and allowing them to rest.
What should my beef ribs internal temperature be?
As soon as the internal meat thermometer reaches 205°F, I start checking for doneness. Remove the probe and insert it in another short rib to check for doneness. The insertion of the probe should feel as smooth as if you were inserting it into a stick of room temperature butter. It should be extremely easy to insert and there should be no pull. If you don't get those results, allow the ribs to smoke until the internal temperature reaches 210°F.
Expert Tips
- Make sure to remove the membrane off the top of the short rib. It's not fat. It's ok to leave it on the bone side. The membrane is really hard to chew and by removing it, the smoke has an opportunity to penetrate deeper into the meat of the rib.
- Use a light flavored wood such as cherry, pecan, apple, or oak. Avoid hickory or mesquite wood with this recipe as it tends to be too overpowering.
- The key to success is smoking low and slow. Keep the smoker temperature between 225°F and 250°F for best results.
- For the first several hours, the internal temperature of the meat will rise relatively quickly. This is normal. The temperature will start to slow down about 3-4 hours into smoking the short ribs.
- For the most delectable crust, spray each rib with 2-3 light sprays of the apple cider vinegar and water mixture. Start this after the beef short ribs have been smoking for 3 hours.
More Smoker Recipes
Smoking food is my speciality and I love both the art and the science of smoking. And I have a collection of some of the best smoker recipes you will ever eat! If you're looking for another really easy meat to smoke, make sure you try smoking chicken quarters. They are inexpensive, no fuss, and incredibly tasty! If you want to try making some smoked baby back ribs, then you'll love my 2-2-1 method. Smoked to perfection, the meat falls off the bone every time!
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Smoking Meat Made Easy!
Easy recipes for smoking meat that anyone can make at home―no experience required!
Explore the art and science of backyard smoking. This cookbook features all the essential info you need to get started, along with delicious recipes for smoked beef, pork, poultry, fish, and even sauces, sides, rubs and marinades!
- Smoking Meat 101 - Learn everything from choosing the right wood to preparing your smoker, controlling the temperature, and even smoking on a regular BBQ grill. Also includes quick reference charts!
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Smoker
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Digital Meat Thermometer
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Tongs
For The Dry Rub
- ¼ cup light brown sugar
- 1 ½ Tablespoons smoked paprika
- 1 Tablespoon coarse black pepper
- 1 Tablespoon salt
- 1 Tablespoon chili powder
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 teaspoon dry ground mustard
- 1 teaspoon coriander
- ½ teaspoon cayenne pepper
For The Beef Short Ribs
- 8 beef short ribs, or 1 rack of beef short ribs
- ¼ cup apple cider vinegar
- ¼ cup water
- BBQ sauce, optional
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Preheat the smoker to 250°F.
-
In a spray bottle, combine the apple cider vinegar and water. Set aside.
-
Prep the smoker accordingly. If using a pellet smoker, ensure the hopper is full of pellets. If using a charcoal or propane gas smoker, ensure the water pan and wood whips/chunks are in place.
-
While the smoker is preheating, put all the dry rub ingredients in a medium size bowl and mix until well combined. Set aside.
-
Using a sharp paring knife, remove the white membrane from the top of each short rib. To do this, insert the tip of the knife under the membrane and the meat and slightly lift until it becomes separated. Pull away the membrane, cutting where necessary.
Expert Tip: Tilt the knife up just slightly to ensure you don't remove any of the raw meat.
-
Add the dry rub onto each side of each beef short rib, pressing lightly so the rub can saturate the top layer of the meat. Set aside.
-
When the smoker is preheated, place each short rib directly on the grill grates bone side down.
-
Insert a digital meat thermometer into the middle of the thickest part of a beef short rib. Close the lid and allow to smoke.
-
After 3 hours into the smoke, spray each rib with the apple cider vinegar and water mixture. Repeat this every hour until done.
-
The beef short ribs are done when the digital meat thermometer reaches at least 205°F. The probe of the thermometer should insert like you are putting it into room temperature butter. If the ribs are not that tender, continue to smoke until they reach 210°F.
-
If desired, apply a layer of BBQ sauce to each rib.
-
Remove each beef short rib from the smoker and allow to rest for 5-7 minutes. Serve.
- Make sure to remove the membrane off the top of the short rib. It's ok to leave it on the bone side. The membrane is really hard to chew and by removing it, the smoke has an opportunity to penetrate deeper into the meat of the rib.
- Use a light flavored wood such as cherry, pecan, apple, or oak. Avoid hickory or mesquite wood as it tends to be overpowering
- The key to success is smoking low and slow. Keep the smoker temperature between 225°F and 250°F for best results.
- For the first several hours, the internal temperature of the meat will rise relatively quickly. This is normal. The raising of the temperature will start to slow down about 3-4 hours of smoking these short ribs.
- For the most delectable crust, spray each rib with 2-3 light sprays of the apple cider vinegar and water mixture. Start this after the beef short ribs have been smoking for 3 hours.
Calories: 346 kcal | Carbohydrates: 14 g | Protein: 25 g | Fat: 22 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 1 mg | Sodium: 1192 mg | Potassium: 144 mg | Fiber: 2 g | Sugar: 9 g | Vitamin A: 1337 IU | Vitamin C: 1 mg | Calcium: 31 mg | Iron: 1 mg
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