How Long to Smoke Beef Short Ribs

Beef Short Ribs Smoking Overview

Plate-style (3-bone) beef short ribs are sometimes called "brisket on a stick" because they have similar flavour and texture when smoked properly. Ask your butcher for English-cut short ribs with good meat coverage — at least 2.5cm of meat above the bone.

How to Smoke Beef Short Ribs — Step by Step

1. Prep: Trim excess fat but leave a thin cap. Season with coarse salt, black pepper, and garlic powder. Some pitmasters add a coffee rub for depth
2. Set up your smoker: Preheat to 120-135°C (250-275°F). Add your wood chunks or chips — Oak, hickory, or mesquite (light) work best.
3. Smoke: Place the beef short ribs on the grate and smoke for 6-8 hours.
4. Wrap: Wrap in butcher paper at around 77°C (170°F) internal to push through the stall
5. Check doneness: Probe-tender throughout. The meat between the bones should jiggle when you shake the rack
6. Rest: 30 minutes.

Common Mistakes to Avoid

• Buying flanken-cut (thin-sliced across bones) instead of English-cut
• Not wrapping — the stall can last hours
• Pulling before probe-tender

Best Wood for Smoking Beef Short Ribs

Our top recommendation: Oak. Beef stands up to bolder woods. Hickory and oak provide classic smoke flavour, while mesquite adds intensity.

Frequently Asked Questions

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