The tender and juicy meat you’ll get from this smoked beef chuck short ribs recipe is awe-inspiring! With a fast prep, an easy and perfectly balanced beef rib rub, and an overnight dry brine, smoked short ribs become a satisfying smoke-infused BBQ feast.
📝 Why This Works
✔️ Homemade Rub | In just a few minutes we prepared a wonderfully scented homemade beef rib rub that’s a match made in heaven with the robust and marbled beef chuck short ribs.
✔️ Quick Prep | You don’t have to sweat in the kitchen to prepare these ribs. This is an effortless recipe that both experienced and beginner BBQ enthusiasts can enjoy.
✔️ Customizable | There’s a lot of room to adapt this recipe from changing the ingredient ratios in the dry rub (or using a ready-made one) to switching from our dry brining technique to a wet marinade or experimenting with different types of wood.
🛒 Ingredients
📌 Chuck Short Ribs | The stars of this recipe, chuck short ribs, have a generous portion of meat on each bone and gorgeous marbling. This makes them perfect for low-and-slow smoking. Beef ribs have a more intense meaty flavor but also require a longer smoking time, compared to pork ribs. However, that extra wait is worth it!
📌 Spray Oil | A light coating of spray oil will help the seasonings better stick to the ribs. If you don’t have spray oil, use your hands or a brush to apply a thin coat of olive oil to the surface of the ribs.
📌 Beef Rib Rub Ingredients | We used our homemade beef rib rub for these smoked beef chuck short ribs and it was fantastic! The seasonings, the natural richness of the beef, and the smoke flavors offer perfection in every single bite.
This simple rub starts like any other: with some Kosher salt and freshly ground black pepper. Then, we layered onion powder and garlic powder, sweet paprika, and a touch of chili powder for heat, which you can substitute with cayenne pepper or pepper flakes. Finally, the dry mustard rounds out the savory taste profile of this rub with a subtle tanginess.
Feel free to add a little brown sugar if you’d like to add a touch of sweetness!
⏲️ Equipment and Tools
✅ Smoker | We used our Big Green Egg which works as a charcoal grill and smoker but feel free to use a different equipment. This recipe works for all types of smokers, as well as grills equipped with a smoking box.
✅ Wood Chunks or Chips | We wanted a nice medium-smoke for the chuck short ribs so we used oak wood this time. Beef also pairs well with the milder fruit woods such as apple and cherry, but also with the more potent hardwoods like hickory and mesquite. Feel free to use your favorite smoking wood or even create some unique blends!
✅ BBQ Tongs | A pair of BBQ tongs will make your grilling and smoking adventures way less stressful. This is a good tool to have for safely handling the ribs and other meats while they’re grilling or smoking.
✅ Mixing Bowl | You’ll need the mining bowl to blend the dry rub ingredients so choose a size that leaves plenty of room for easy stirring.
✅ Spoon | Any plain spoon will do to give those dry rub spices a good mix.
✅ Measuring Spoons | I highly recommend using measuring spoons when preparing the dry rub. Even if you experiment with new ingredient ratios, you need to have an idea of how much you use.
✅ Paper Towels | You will need some paper towels to pat the ribs dry before applying the seasoning.
✅ Food-Safe Gloves | A pair of food-safe gloves make the rub application less messy and protect your hands from the harsher spices.
🔥 Instructions
👉 Step 1: Remove the short ribs from the original packaging. Mine were already cut, but if yours aren’t (they often come as a 4-bone beef rib section), now is the time to portion them.
You can also smoke the rib rack section and use the same method described here, but it will take longer to cook.
Pat the ribs dry using a paper towel. You can also remove the membrane if it bothers you. I don’t have anything against it so I left it on.
👉 Step 2: Lightly coat the ribs with oil, so the dry rub will stick better to their surface. You can use a spray oil for convenience, or brush some regular olive oil – whatever you have on hand works! You can also use yellow mustard as a binder instead of oil. The ribs won’t taste like mustard once they’re cooked.
👉 Step 3: Apply your choice of dry rub to the ribs. Massage the rub into all nooks and crannies until all the sides are covered.
Place the seasoned ribs in the fridge and allow them to dry brine for 24 hours uncovered. I stored them uncovered so the exterior dries up a little while the flavors of the rub infuse the meat. This will produce a wonderful bark in the smoker!
👉 Step 4: After the 24 hours have passed, the ribs are ready for smoking. Take them out of the fridge 20 minutes before cooking so they come to room temperature.
👉 Step 5: Preheat the smoker to 225°F. Once it is heated up, add your smoking wood chips or chunks. Place the ribs in the smoker, leaving some space in between so the heat can circulate well.
👉 Step 6: Let the ribs smoke until your instant-read thermometer registers an internal temperature of 203°F in the thickest part of the meat. At this temperature, the meat will be incredibly tender and juicy! The cooking time will vary depending on whether the ribs are separate or as a rack. For portioned ribs, it will take around 2-3 hours.
👉 Step 7: After smoking, let the ribs rest for about 10-15 minutes before cutting. This allows the juices to redistribute, resulting in moister meat.
❗ Recipe Tips and Tricks
💡 Removing the Membrane | This is completely optional. Some people prefer to remove it because it allows more of the meat to absorb the dry rub and smoke flavor. It doesn’t bother me, especially for this recipe. After 2-3 hours of slow smoking that membrane practically disappears.
To remove the membrane from beef ribs, lay them bone-side up on a cutting board. Slide a sharp knife under the membrane to lift one corner. Grab that corner using a paper towel. Hold it firmly and pull it across the length of the rack to peel it away. It might not come off as one piece so you might need to use the knife and paper towel a few more times.
💡 Room Temperature Start | Allow the ribs to sit at room temperature for about 20 minutes so they warm up a bit. This will result in more even cooking.
💡 Monitor the Smoker Temperature | Regularly check the smoker and refuel as needed to maintain a consistent cooking temperature.
💡 Keep the Lid Closed | The best way to monitor the doneness of your beef ribs and other meats while smoking is to use a wireless meat thermometer. Opening the smoker lid too often will cause temperature fluctuations and lengthen the cooking time.
💡 No Spritzing Needed | You may have seen other recipes that use an apple cider vinegar spritz, but you won’t need it for this one. We dry-brined the ribs and we’re smoking them low and slow.
The chuck ribs are nicely marbled, already infused with salt and spices, and smoked to the perfect internal temperature. There’s no need to worry they might end up too dry.
🍱 Storage
❄️ Refrigeration | You can store the ribs in the fridge once they cool to room temperature. Wrapped in aluminum foil or plastic wrap or placed in an airtight container, they keep for 3-4 days at temperatures below 40°F.
🧊 Freezing | For long-term storage, freezing the ribs is the way to go. Frozen, they remain at their best for up to 3 months as long as you wrap them well in freezer-safe materials.
♨️ Reheating
⏲️ Oven Method | Reheating ribs in the oven gives them the perfect refresh. Preheat it to 250°F, wrap the ribs in foil, and heat until they reach an internal temperature of 165°F. This usually takes around 20-30 minutes.
🔥 Grill Method | Wrap the ribs in foil and place them on a grill preheated to medium-low heat (250-300°F). Let them cook until they are warmed through.
Microwave | This is not an ideal method to reheat ribs, and meat in general but it still gets the job done. Microwave the ribs in 30-45-second intervals and check between each blast to make sure you don’t overcook them. The microwave can easily dry out already-cooked meat.
Check out our guide on how to reheat ribs for more reheating methods!
🔁 Additions and Substitutions
⚡ Beef Rib Varieties | Smoked beef chuck short ribs are definitely a treat to remember but can be substituted with plate ribs, or baby back ribs. See our beef ribs vs pork ribs guide for more rib cuts to explore. All beef ribs are good for low and slow smoking, and each cut will have a signature taste profile.
⚡ Dry Rub Variations | Switch up the flavors with different rub recipes. Try our homemade dry rub for ribs, brisket dry rub, or the all-purpose dry rub for grilling to experience some more unique taste profiles.
You can even go Texas style with a simple SPG (salt-pepper-garlic) seasoning or just plain salt and pepper. This will allow the natural beef taste and the smoke flavor to shine!
⚡ Glaze Option | Add a glaze for a sweet, sticky finish! You can use the same method we used for our smoked baby back ribs recipe.
⚡ Wood Choices for Smoking | Different woods impart unique flavors. Explore various options from our free printable smoking wood chart for the perfect smoke profile.
⚡ Marinade Instead of Dry Rub | Opting for a marinade can infuse the ribs with moisture and a variety of flavors, from tangy to sweet and savory.
🍽️ Serving Suggestions
⭐ Vegetable Sides | These juicy, meaty bones pair well with almost any light and fresh veggie side. To complete your BBQ cookout try smoked asparagus bundles for a gourmet touch, or a simpler, faster veggie side like grilled sweet onions or grilled broccolini when hunger is already tightening the grip.
⭐ Starchy Sides | Hearty starchy side dishes like grilled baked beans, smoked mac and cheese, or smoked potato salad complement the meaty ribs. And let’s not forget BBQ classics like grilled baked sweet potatoes and grilled corn on the cob in foil. These are always met with enthusiasm!
⭐ Pasta and Grains | A fresh pasta salad that you can make ahead, will complete your smoked chuck short ribs for a filling meal that won’t make you feel heavy.
Cilantro lime rice is another satisfying side with a refreshing taste that pairs well with beef ribs.
⭐ Breads | If you can find some nice artisan bread it will be the easiest side for your smoked short ribs.
Even so, there’s nothing like a loaf of homemade no knead bread, or some quick and easy soft pretzel bites. These recipes are not difficult at all and your only problem will be that you didn’t make enough.
⭐ BBQ Sauces and Dips | For a larger gathering it’s wonderful if you can offer a few different BBQ sauces for dipping. There are plenty of options in grocery stores although making your own barbecue sauce is fast and worth it for the customization possibilities.
For a sweet and spicy mix try my honey sriracha sauce. The whiskey BBQ sauce has a subtle sweet tanginess from the whiskey that pairs amazingly well with smoked meats, including chuck short ribs. Or you can go for a sweet and sour dipping sauce like my cherry bourbon BBQ sauce to balance the robust beefy taste.
❓ Recipe FAQ
Smoking chuck short ribs is extremely easy. Pat the ribs dry with a paper towel and give them a light olive oil coating (using a spray oil, your hands, or a basting brush). Apply a beef rib rub or your choice of seasonings and let the ribs sit in the fridge, uncovered, for 24 hours.
Pull out the ribs from the fridge 20 minutes before smoking. Preheat the smoker to 225°F, add your smoking wood chunks or chips, and smoke the ribs until they reach an internal temperature of 203°F. For separated chuck short ribs, this process will take 2-3 hours. If you are smoking a short rib rack (usually available as a 4-bone rack portion), the cooking time will be longer, usually around 3-4 hours.
Smoking beef chuck short ribs at 225°F, especially when they are portioned, typically takes about 2-3 hours. A rack will take longer, usually about 3-4 hours.
However, it’s worth noting the internal temperature of the ribs is more important for them to be properly cooked. This duration allows the ribs to cook slowly, ensuring they become tender and flavorful. It’s essential to use a meat thermometer to check for an internal temperature of 203°F. At this stage, the meat is fall off the bone tender.
Beef short ribs and chuck short ribs are both delicious cuts, but each comes from another part of the cow, so they have a different texture.
Beef short ribs are cut from the lower part of the rib cage, in the cow’s chest and belly area. They are very meaty, thick, and often larger than other rib cuts.
Chuck short ribs come from the chuck section of the cow, near the shoulder. They are smaller than beef short ribs, cook faster, and have an intense flavor due to their generous marbling.
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Smoked Beef Ribs
Ingredients
Smoked Beef Chuck Short Ribs
- 6 lbs Beef Chuck Short Ribs cut into separate ribs
- Olive Oil Spray
- Beef Rub Recipe
Beef Rib Rub ~3 1/2 ounces (or BBQ rub of your choice)
- 2 tbs Kosher Salt
- 2 tbsp Coarse Black Pepper
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tsp Chili Powder
- 1 tsp Paprika
- ½ tsp Dry Mustard
Instructions
Dry Brine
- Remove the short ribs from the original packaging. Mine were already cut, but if yours aren’t (they often come as a 4-bone beef rib section), now is the time to portion them.You can also smoke the rib rack section and use the same method described here, but it will take longer to cook.Pat the ribs dry using a paper towel. You can also remove the membrane if it bothers you. I don’t have anything against it so I left it on.
- Lightly coat the ribs with oil, so the dry rub will stick better to their surface. You can use a spray oil for convenience, or brush some regular olive oil – whatever you have on hand works! You can also use yellow mustard as a binder instead of oil. The ribs won’t taste like mustard once they’re cooked.
- If you're making a homemade dry rub, Add the dry rub ingredients to a bowl and mix well. Set aside. Apply your choice of dry rub to the ribs. Massage the rub into all nooks and crannies until all the sides are covered.Place the seasoned ribs in the fridge and allow them to dry brine for 24 hours uncovered. I stored them uncovered so the exterior dries up a little while the flavors of the rub infuse the meat. This will produce a wonderful bark in the smoker!
- Sprinkle the rub all over and allow to sit for 24 hours in the refrigerator uncovered. I stored them uncovered so the exterior dries up a little while the flavors of the rub infuse the meat. This will produce a wonderful bark in the smoker!
Smoking Beef Ribs
- After the 24 hours have passed, the ribs are ready for smoking. Remove the ribs from the refrigerator to come down to room for temperature for 20 minutes or so.
- Preheat the smoker to 225°F. Once it is heated up, add your smoking wood chips or chunks. We used oak wood this time. Place the ribs in the smoker, leaving some space in between so the heat can circulate well.
- Let the ribs smoke until your instant-read thermometer registers an internal temperature of 203°F in the thickest part of the meat. At this temperature, the meat will be incredibly tender and juicy! The cooking time will vary depending on whether the ribs are separate or as a rack. For portioned ribs, it will take around 2-3 hours.
- After smoking, allow the ribs to rest for about 10-15 minutes before cutting. This allows the juices to redistribute, resulting in moister meat.
Notes
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)
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