Smoked Beef Short Ribs
Bone-in beef short ribs are one of the most impressive things you can pull off a smoker. Seasoned with TexasBBQRub and smoked over oak and hickory, they come out fork-tender with a rich, beefy bark.
This recipe uses
TexasBBQRub Original
2-time American Royal People's Choice Award winner. Classic Texas flavor: bold, slightly sweet, hint of heat. Perfect for all BBQ.
Shop TexasBBQRub Original →Ingredients
- 4 lb beef short ribs (bone-in, English style)
- 2 Tbsp TexasBBQRub
- 1 Tbsp Worcestershire sauce (optional for extra glaze)
- 1 tsp kosher salt (if you prefer a salt boost)
- 1/2 tsp freshly cracked black pepper
- 1 cup wood chunks (oak + hickory mix)
- 1/4 cup apple juice or beef broth (for spritzing)
Instructions
- Prep the Meat: Trim excess silverskin, leaving the fat cap intact. Pat dry with paper towels.
- Season: Drizzle Worcestershire sauce (if using) and rub evenly with TexasBBQRub, salt, and pepper. Let sit at room temp for 30 min.
- Preheat Smoker: Set smoker to 225 degrees F and add oak-hickory wood chunks. Allow the chamber to stabilize.
- Smoke: Place ribs bone-side down on the grate. Smoke for 4 hrs, spritzing with apple juice or broth every 45 min to keep moist.
- Wrap (Optional): After 4 hrs, wrap ribs tightly in foil with a splash of broth. Return to smoker for another 2 hrs.
- Finish: Unwrap, brush lightly with more TexasBBQRub if desired, and smoke uncovered for 30 min to develop a bark.
- Check Temp: Insert an instant-read thermometer into the thickest part of the meat. Aim for 200-205 degrees F for fork-tender ribs.
- Rest: Remove ribs, keep wrapped, and let rest 15 min before slicing.
Bill's Pitmaster Tips
- Beef short ribs are like individual briskets — same low-and-slow approach, just faster results.
- The wrap at 4 hours is key for tenderness. Don't skip it.
Pro Tips
- Choose well-marbled ribs with a thick fat cap; the fat renders into the meat during the low-and-slow cook, adding juiciness.
- Use a 50/50 oak-hickory wood blend for a balanced smoky profile -- oak for a clean base, hickory for a sweet-bacon edge.
- Wrap only once and keep the foil tight; a little steam softens the connective tissue while preserving the bark.
- Rest in foil (not a dry rack) to let juices redistribute, giving a moist bite every time.
- Finish with a light mist of apple juice right before the final bark stage for a subtle caramel glaze.
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