Smoked Beef Short Ribs (Printable Version)

Juicy, tender beef short ribs slowly smoked until fall-off-the-bone perfect, packed with deep, smoky flavor in every bite.

# Ingredients:

→ Main Ingredients

01 - 4 pounds beef short ribs (bone-in)
02 - 2 tablespoons olive oil

→ Dry Rub

03 - 2 tablespoons kosher salt
04 - 1 tablespoon black pepper
05 - 1 tablespoon garlic powder
06 - 1 tablespoon smoked paprika

→ Optional

07 - Beef broth or apple juice for spritzing

# Steps:

01 - Preheat smoker to 250°F (121°C) using oak, hickory, or mesquite wood pellets.
02 - Trim excess fat and silver skin from the short ribs if needed.
03 - Rub ribs with olive oil, then season generously with salt, pepper, garlic powder, and smoked paprika.
04 - Place the ribs bone-side down directly on the smoker grates.
05 - Smoke for about 6-8 hours, spritzing with beef broth or apple juice every hour after the first 2 hours to keep moist.
06 - Ribs are done when they reach an internal temperature of about 200-205°F (93-96°C) and a probe slides in like butter.
07 - Remove from smoker, tent with foil, and rest for 30 minutes before slicing and serving.

# Notes:

01 - Low and slow smoking is key for tender, juicy ribs.
02 - Let the meat develop a deep bark before wrapping, if preferred, during the final stage.
03 - Use a water pan in the smoker to maintain moisture if needed.
04 - Delicious served with BBQ sauce, coleslaw, or baked beans.

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