Smoked Beef Ribs
When your looking for those ribs that simply melt in your mouth, go ahead and pick up the beef ribs and throw them on the smoker. Simple, easy and yet they taste like a million bucks.
Servings 4
Equipment
- Smoker
- Wood Chunks or chips
- Food Safe Gloves optional
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
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!