Ben's kitchen / Smoked Beef Short Ribs
Smoked Beef Short Ribs
By Ben · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Eight hours of oak smoke transforms these massive plate short ribs into something almost primal—the bark cracks when you press it, revealing meat so tender it pulls away in thick, glistening ribbons. Just salt, pepper, and patience create that perfect balance of crusty exterior and silky interior. The kind of Sunday project that turns your backyard into the neighborhood's most popular destination.
Ingredients
Main Ingredients
- 8 pounds beef short ribs, plate cut
- 1/4 cup kosher salt
- 3 tablespoons coarse black pepper
For Smoking
- 6 cups oak wood chips
- 2 tablespoons yellow mustard
Instructions
Preparation
- Remove short ribs from refrigerator 2 hours before cooking to bring to room temperature. Trim any excess fat, leaving about 1/4 inch for flavor and moisture.
- Lightly coat ribs with yellow mustard using your hands—this acts as a binder for the seasoning. Combine salt and pepper, then generously season all sides of the ribs, pressing the seasoning into the meat.
- Soak oak wood chips in water for at least 30 minutes. Set up your smoker for indirect cooking and preheat to 225°F.
Smoking
- Add soaked wood chips to your smoker box or directly to coals. Place ribs bone-side down on the grate, leaving space between each piece for air circulation.
- Maintain temperature at 225°F throughout cooking, adding wood chips every 2 hours for the first 6 hours. Avoid opening the smoker unnecessarily—'If you're looking, you're not cooking.'
- After 6 hours, check for doneness by gently lifting one end of a rib—the meat should crack slightly and start to pull back from the bone. Continue cooking until internal temperature reaches 203°F, about 8 hours total.
- Test for doneness by inserting a probe thermometer or toothpick—it should slide through the meat like butter with no resistance.
Resting and Serving
- Remove ribs from smoker and tent loosely with aluminum foil. Rest for 30 minutes to allow juices to redistribute.
- Slice between bones with a sharp knife, cutting through any remaining connective tissue. Arrange on a large platter and serve immediately while the bark is still crispy.
Chef's tips
- Look for plate-cut short ribs that are at least 2 inches thick—thinner cuts will dry out during the long smoking process. Ask your butcher to cut them if you can't find them pre-cut.
- The 'bend test' is more reliable than temperature—pick up a rib with tongs at one end, and if it bends about 90 degrees and the meat starts to crack on the surface, they're done.
- Don't wrap these ribs in foil during cooking—you want that hard, dark bark to develop naturally over the full 8 hours of smoking.
Nutrition (per serving, estimated)
542calories
35gprotein
0gcarbs
44gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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