Transform your backyard into a BBQ haven with our guide on how to smoke short ribs like a pitmaster. Mouthwatering flavor and tenderness await!

Short ribs on a board after being smoked.

We love ribs at our house! These smoked beef short ribs have a ton of flavor and don’t require hours of cooking. The cooking process for this recipe is also very simple, making it a great way to start your journey, if you are new to using a smoker.

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TABLE OF CONTENTS

What are Beef Short Ribs?

Short ribs are a cut of meat taken from the rib area of beef cattle. They can be cut in a cross section in short portions of various thickness.

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Supplies:

Traeger 780 Pro Smoker Grill – this is our Traeger model, it’s the perfect size for families who like to entertain! Be sure to check out all of our must have Traeger products.
Meater Thermometer – we love this wireless meat thermometer. It connects to an app that tells you exactly when your meat is done!
BBQ tongs
Basting brush
Paper towels
Aluminum foil
Meat thermometer
Sharp knife
Cutting board

Smoked Short Ribs Recipe:

Ingredients:

12 short ribs (about 1 lb), raw and defrosted
1/3 cup dry rub of choice*
1/2 cup barbecue sauce of choice**

*We love to use this homemade dry rub recipe – it makes the most amazing ribs! You’ll need brown sugar, salt, black pepper, paprika, garlic powder, onion powder, cinnamon, and cayenne pepper.

**This is the best homemade BBQ sauce recipe to use!

The dry rub and BBQ sauce are both a personal preference, but highly recommended for the best results!

How to Smoke Short Ribs Directions:

1. Coat each of the short ribs with the dry rub. Be sure to cover both sides.

2. Preheat the smoker to 165 degrees.

Short ribs laid out on the bottom grill of the smoker.

3. Place the ribs on the bottom grill grate.

4. Smoke for ½ an hour.

Short ribs are basted with barbecue sauce.

5. Baste each rib with BBQ sauce.

6. Turn the smoker up to 350 degrees.

7. Grill the ribs for 5-10 mins, flipping halfway.

Rib Cooking Tips & Tricks:

Apple juice or apple cider vinegar in a food-safe spray bottle could be used as an alternative to BBQ sauce. Basting makes for the most tender meat.
An electric smoker can also be used, just ensure your meat is thoroughly cooked with the use of a meat thermometer. The internal temperature of the ribs should reach 190 degrees F.
Cover leftover ribs in plastic wrap or place them in an airtight container to store in the fridge for a few days.
Use a sharp knife to remove the thin layer of silver skin from the ribs, then pat them dry with paper towel, before coating them in the dry rub mixture.
Though we love using our Traeger pellet smoker to make these short ribs, they can also be made using a gas grill, charcoal grill, in the oven, or in a slow cooker.
The key to really tender meat is cooking it low and slow. The long cook time allows the connective tissue in tough cuts of meat to break down. Marinating your meat also helps this process along.
This recipe can be made with pork ribs and all types of beef ribs. Whatever cut of meat you are using, be sure the internal temperature reaches the recommended temperature for food safety.

Smoked short ribs on a board before serving.

While we love the original recipe, it’s always fun to experiment with different flavors!

Substitute Ingredients:

Smoked paprika
Chili powder
Onion powder
Garlic powder
Kosher salt
Add some liquid to the dry seasonings to create a rib marinade. Try olive oil, tomato paste, dijon mustard, red wine vinegar, apple cider vinegar, balsamic vinegar, worcestershire sauce, beef broth, hot sauce, liquid smoke, or lime juice.

If you love this how to smoke short ribs like a pitmaster guide, be sure to check out my baby back ribs, Hawaiian short rib, and Korean short rib recipes too!