There’s something primal, almost magical, about smoked beef short ribs that captures the essence of what true barbecue is all about. The sight of a rack of ribs, slow smoking over aromatic hardwood, with the scent of rich, savory beef and a whisper of spice in the air, can send anyone into a reverie of anticipation. Smoked beef short ribs, especially when kissed by the bold flavors of Traeger’s BBQ blend, are the epitome of a culinary experience that marries simplicity with sophistication. Whether you’re a pitmaster in the making or just someone who loves indulging in the deeper, smokier side of BBQ, this recipe will take your taste buds on an unforgettable journey.
Barbecue may not be the road to world peace, but it’s a start.
Anthony Bourdain
The beauty of smoking beef ribs lies not just in the cooking process but in the layers of flavor that develop as time and smoke work their magic. Let’s dive into what makes these smoked beef short ribs so irresistible and how you can recreate this mouthwatering dish at home.
Table of Contents
Why You’ll Love This Smoked Beef Short Ribs Recipe
When it comes to BBQ, there’s a hierarchy of meats that enthusiasts swear by, and beef short ribs are perched right near the top. Here’s why this recipe is destined to become a staple in your BBQ arsenal:
An Experience Worth Savoring: There’s a ritualistic element to smoking beef short ribs that’s as satisfying as the meal itself. From the moment you season the meat to the hours spent tending the smoker, every step adds to the anticipation, culminating in a dish that’s as rewarding to make as it is to eat.
Flavor Explosion: The combination of rich, marbled beef short ribs and Traeger’s signature BBQ rub creates a depth of flavor that’s both intense and satisfying. The bold spice blend complements the natural beefiness, creating a harmony that lingers on your palate long after the last bite.
Juicy Tenderness: Smoking beef short ribs low and slow renders the fat, infusing the meat with moisture and ensuring that every bite is melt-in-your-mouth tender. The magic of the Traeger smoker ensures that the ribs remain succulent while absorbing just the right amount of smoky goodness.
Impressive Yet Accessible: While these ribs are certainly impressive enough to serve at a gathering, the recipe is surprisingly accessible. You don’t need to be a BBQ expert to achieve stellar results; the step-by-step process is straightforward, making it perfect for anyone who wants to elevate their BBQ game.
Versatility: Whether you’re planning a backyard cookout, a special dinner, or just craving something extraordinary, smoked beef short ribs fit the bill. Pair them with classic sides like coleslaw and cornbread, or go gourmet with truffle mashed potatoes and roasted vegetables.
How to Make Smoked Beef Short Ribs
Ingredients
- 4 large beef short ribs
- 2 tablespoons Traeger Bold BBQ Rub
- 1 tablespoon olive oil
- 2 cups beef broth
- 1 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- Wood pellets for the smoker (hickory or oak recommended)
Detailed Instructions
preparation
Prepare the Ribs: Start by patting the beef short ribs dry with a paper towel. This step is crucial to ensure that the rub adheres well to the meat. Once dry, coat the ribs lightly with olive oil. This not only helps the rub stick but also assists in creating a beautiful bark during the smoking process.
Season Generously: In a small bowl, mix together the Traeger Bold BBQ Rub, smoked paprika, garlic powder, onion powder, and black pepper. Generously season all sides of the ribs with this spice blend, pressing it into the meat to ensure an even coating. For best results, let the ribs sit at room temperature for about 30 minutes to allow the flavors to penetrate.
Set Up the Smoker: Preheat your Traeger smoker to 225°F. Use hickory or oak wood pellets for a robust smoky flavor that complements the beef. Make sure the smoker is fully heated before placing the ribs inside.
Smoking
Smoke the Ribs: Place the seasoned ribs directly on the grill grates, bone side down. Close the lid and let the ribs smoke for 3 hours. During this time, resist the urge to open the lid too often, as maintaining a consistent temperature is key to perfect ribs.
Spritz and Wrap: After 3 hours, combine the apple cider vinegar and beef broth in a spray bottle. Lightly spritz the ribs with this mixture every 30 minutes for the next hour. This step helps keep the ribs moist and enhances the smoky flavor.
Wrap and Continue Smoking: After 4 hours of total smoking time, remove the ribs from the smoker and wrap them tightly in aluminum foil with a splash of the remaining apple cider vinegar mixture. This technique, known as the “Texas Crutch,” helps to further tenderize the meat. Return the wrapped ribs to the smoker and increase the temperature to 275°F. Smoke for an additional 2 hours.
Check for Doneness: The ribs are ready when the internal temperature reaches about 203°F, and the meat is tender enough to pull away from the bone with little effort. Unwrap the ribs and let them rest for 15-20 minutes before slicing.
Serve and Enjoy: Slice the ribs between the bones and serve with your favorite BBQ sides. Enjoy the perfect balance of smoke, spice, and beefy goodness in every bite.
Tips For Smoked Beef Short Ribs
Choosing the Right Ribs: Opt for beef short ribs that are well-marbled, as the fat content is crucial for flavor and tenderness. Look for ribs with a good amount of meat on the bones.
Don’t Rush the Process: Smoking is all about patience. Allowing the ribs to cook low and slow ensures that the fat renders properly, resulting in tender, flavorful meat. Trust the process and resist the urge to increase the temperature.
Resting is Key: After smoking, let the ribs rest before slicing. This allows the juices to redistribute throughout the meat, ensuring each bite is moist and delicious.
Experiment with Wood Flavors: While hickory and oak are excellent choices, don’t be afraid to experiment with different wood pellets. Cherry wood can add a subtle sweetness, while mesquite offers a stronger, more intense smoke flavor.
Internal Temperature Matters: Use a reliable meat thermometer to monitor the internal temperature of the ribs. The ideal temperature for smoked beef short ribs is around 203°F. This ensures that the connective tissue has broken down, resulting in tender, juicy ribs.
It’s not the meat, it’s the motion.
Elvis Presley
Recipe FAQ
1. How long does it take to smoke beef short ribs at 225 degrees?
Smoking beef short ribs at 225°F typically takes about 6–8 hours. The process includes:
- Initial Smoking: 3 hours uncovered for bark formation.
- Moisture Maintenance: Spritzing every 30–45 minutes to prevent drying.
- Wrapped Stage: 2–3 hours wrapped in foil or butcher paper (optional, for tenderness).
- Final Temperature Check: Aim for an internal temperature of 203°F for fall-off-the-bone tenderness.
2. How long to cook ribs on a Traeger at 225 degrees?
Cooking ribs on a Traeger at 225°F follows a similar timeline:
- 3–2–1 Method for Pork Ribs: 3 hours unwrapped, 2 hours wrapped, and 1 hour with sauce for glazing.
- Beef Short Ribs: Skip the glaze and focus on 6–8 hours for a low-and-slow cook, ensuring a tender result.
3. Does the 3:2:1 method work for beef short ribs?
The 3:2:1 method is more suited for pork ribs due to their size and fat distribution. For beef short ribs:
- The initial 3-hour smoke works well to form a bark.
- The 2-hour wrapped stage can make them tender, but it’s not always necessary, depending on preference.
- Skip the 1-hour glaze, as beef ribs shine best with a simple rub or dry bark.
4. Can you overcook smoked short ribs?
Yes, it’s possible to overcook smoked short ribs, but it’s rare with proper monitoring. Overcooking results in:
- Dry Texture: Fat renders out completely, leaving the meat dry.
- Stringy Meat: Overcooked fibers can lose structure, becoming stringy.
- Solution: Use a reliable meat thermometer and target an internal temperature of 203°F.
5. Does short rib get more tender the longer it cooks?
Short ribs become more tender as the connective tissue breaks down with slow cooking. However, there’s a limit:
- At 190°F: Connective tissue begins to break down.
- At 203°F: Perfect tenderness is achieved.
- Cooking beyond 203°F risks drying the meat if not properly basted or wrapped.
6. How do you keep beef ribs moist when smoking?
To keep beef ribs moist:
- Spritz Regularly: Use a mixture of apple cider vinegar and beef broth every 30–45 minutes.
- Wrap Them: Wrap ribs in foil or butcher paper during the final hours.
- Monitor Heat: Maintain a steady 225°F to avoid rapid moisture loss.
- Use Marbled Cuts: Well-marbled short ribs retain natural fat and moisture during smoking.
Common Mistakes in Smoking Beef Short Ribs:
- Skipping the Trim:
- Excess fat or silver skin prevents seasoning penetration.
- Solution: Trim excess fat and silver skin for better flavor absorption.
- Underestimating Time:
- Rushing the process results in tough ribs.
- Solution: Plan for 6–8 hours of smoking and allow rest time after cooking.
- Ignoring the Resting Step:
- Slicing too soon causes juices to escape.
- Solution: Rest ribs for 15–20 minutes after smoking for juicier results.
- Not Maintaining Consistent Temperature:
- Fluctuating heat impacts the cooking process.
- Solution: Use a reliable smoker and thermometer to ensure steady heat.
- Overusing Wood Chips:
- Excessive smoke can overpower the beef flavor.
- Solution: Use moderate amounts of hardwood like hickory or oak.
- Skipping the Spritz:
- Dry cooking conditions can lead to tough ribs.
- Solution: Spritz ribs with a mixture of vinegar and broth to retain moisture.
Conclusion for Smoked Beef Short Ribs on Traeger BBQ:
Smoking beef short ribs on a Traeger is a rewarding experience that transforms a humble cut into a showstopping dish. The low-and-slow cooking process allows the ribs to absorb smoky flavors, while techniques like spritzing and wrapping ensure they remain tender and moist.
By avoiding common mistakes such as rushing, skipping trimming, or neglecting the resting phase, you can achieve ribs that are perfectly cooked, juicy, and flavorful. Whether for a backyard barbecue or a special gathering, smoked beef short ribs are a delicious centerpiece that showcases the magic of slow smoking.
Smoked Beef Short Ribs with Traeger’s Bold BBQ Flavor
Equipment
- Traeger smoker
- Meat thermometer
- Spray bottle
- Aluminum foil
Ingredients
- 4 large beef short ribs
- 2 tablespoons Traeger Bold BBQ Rub
- 1 tablespoon olive oil
- 2 cups beef broth
- 1 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- Wood pellets for the smoker hickory or oak recommended
Instructions
- Prepare the Ribs: Start by patting the beef short ribs dry with a paper towel. This step is crucial to ensure that the rub adheres well to the meat. Once dry, coat the ribs lightly with olive oil. This not only helps the rub stick but also assists in creating a beautiful bark during the smoking process.
- Season Generously: In a small bowl, mix together the Traeger Bold BBQ Rub, smoked paprika, garlic powder, onion powder, and black pepper. Generously season all sides of the ribs with this spice blend, pressing it into the meat to ensure an even coating. For best results, let the ribs sit at room temperature for about 30 minutes to allow the flavors to penetrate.
- Set Up the Smoker: Preheat your Traeger smoker to 225°F. Use hickory or oak wood pellets for a robust smoky flavor that complements the beef. Make sure the smoker is fully heated before placing the ribs inside.
- Smoke the Ribs: Place the seasoned ribs directly on the grill grates, bone side down. Close the lid and let the ribs smoke for 3 hours. During this time, resist the urge to open the lid too often, as maintaining a consistent temperature is key to perfect ribs.
- Spritz and Wrap: After 3 hours, combine the apple cider vinegar and beef broth in a spray bottle. Lightly spritz the ribs with this mixture every 30 minutes for the next hour. This step helps keep the ribs moist and enhances the smoky flavor.
- Wrap and Continue Smoking: After 4 hours of total smoking time, remove the ribs from the smoker and wrap them tightly in aluminum foil with a splash of the remaining apple cider vinegar mixture. This technique, known as the “Texas Crutch,” helps to further tenderize the meat. Return the wrapped ribs to the smoker and increase the temperature to 275°F. Smoke for an additional 2 hours.
- Check for Doneness: The ribs are ready when the internal temperature reaches about 203°F, and the meat is tender enough to pull away from the bone with little effort. Unwrap the ribs and let them rest for 15-20 minutes before slicing.
- Serve and Enjoy: Slice the ribs between the bones and serve with your favorite BBQ sides. Enjoy the perfect balance of smoke, spice, and beefy goodness in every bite.
Notes
Let me know!
Did you find this post helpful? By leaving a star rating and share, it will help others find my recipes.
Want homemade sandwich bread recipe that’s soft and flavorful? Check out our easy-to-follow recipe!
