Smoked Beef Short Ribs (2024)

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Smoked Beef Short Ribs are finger-lickin’ good! Short ribs are rubbed down in a homemade spice rub, smoked low and slow and smothered with bbq sauce. The result is a fall-apart tender, melt-in-your mouth beef short rib that you won’t be able to keep your hands off of! Meaty, saucy, smoky and downright scrumptious.

This post and recipe is sponsored byCertified Piedmontese. All words and photographs are my own. Thank you so much for supporting the brands that make KJ & Company possible!

Beef Short Ribs

Beef short ribs are 1000% worth it. Meaty and packed full of flavor! I love cooking with short ribs, and smoking them is no different. The end result was completely drool-worthy. Short ribs are surprisingly fool-proof. So don’t be afraid of them! The main thing that they need: time. But, trust me, they are worth all the time they need!

Here’s what Certified Piedmontese has to say about their short ribs:

“Certified Piedmontese Short Ribs, better known as Dino Ribs, are the perfect bone-in beef ribs to braise or smoke to tender perfection. Impress your dinner guests with this show-stopping presentation of fork-tender and juicy Piedmontese breed short ribs!
All Certified Piedmontese beef is verified all-natural and raised without hormones or antibiotics.”

What Sets Certified Piedmontese Beef Apart

Certified Piedmonteseisn’t just any other beef brand that you may think. They have such a unique, healthy and appealing way that they operate. Let’s dive into the details on what setsCertified Piedmonteseapart from the others:

Their cows come from the rare Piedmontese breed of cattle from Italy – less than 1% of cattle in the United States are Piedmontese, butCertified Piedmontesehas the largest herd of these cattle.
The beef is naturally healthier, but does not sacrifice on flavor and tenderness.
The beef has fewer calories, less fat and higher protein per ounce than beef from other breeds.
The cattle are raised naturally without hormones, antibiotics or steroids – and on ranches here in the Midwest!
You get the taste ofrealbeef since it is naturally cleaner and leaner.
Certified Piedmontesehas a ranch-to-fork process that ensures traceability, environmental sustainability and humane handling.

Now, I don’t know about you guys, but COUNT ME IN! Not only are all of those amazing qualities of theCertified Piedmontesebrand enough to get you on board, but tasting their product will have you hooked for life. I sure am!

PS: don’t live in Nebraska or have access to run intoThe Mercato? Don’t worry! They’ve got you covered with online ordering over atCertified Piedmontese!

Smoking Details

It’s time to bring out the smoker! Smoking these short ribs low and slow creates a fall-apart tender rib. Start off by placing the ribs straight on the smoker grates. Let them do their thing for a few hours without being disturbed. Then, wrap them in foil (or in a foil roasting pan covered in foil) and place back on the smoker. Lastly, uncover the ribs, smother them in bbq sauce and let them get all sorts of sticky on the smoker. Finger-lickin’ good!

Here’s my current smoker setup:

How to Serve

When it comes to serving these short ribs, there’s a couple ways to go about it:

Dino rib style – dig in just like you would with ribs! A great way to feed a crowd as well. With the size of these ribs, factor about 1 maybe 2 ribs per person.
Shred the meat off the bone – this option is also great because then the short rib meat can be used for so many different things. Tacos, burritos, short rib mac n cheese, salad topping, soups, stews, pasta sauces – the possibilities are endless!

Looking for other Short Rib Recipes? Check these out!

BBQ Braised Short Rib Sloppy Joes

Wine and Balsamic Braised Short Ribs

Smoked Beef Short Ribs

(12 votes, average: 3.58 out of 5)

3.6 from 12 reviews

Author: KJ & Company - Kate Poskochil
Total Time: 5 hours, 45 minutes
Yield: 4-5 servings 1x

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Description

Ingredients

Scale

6 pounds Certified Piedmontese Beef Short Ribs (about 4 short ribs)
1/2 cup yellow mustard
2 tablespoons Worcestershire sauce
1/4 cup seasoned salt
1/2 cup brown sugar
1/4 cup paprika
2 tablespoons onion powder
1 cup bbq sauce

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Instructions

Preheat your smoker to 200 degrees. In a small bowl, combine the mustard, Worcestershire sauce, seasoned salt, brown sugar, paprika and onion powder until smooth. Cover the short ribs completely with the prepared sauce.
Place the short ribs directly on the smoker grates and smoke for 3 hours.
Up the heat to 250 degrees. Then, either wrap the short ribs in foil or place them in a foil baking pan, cover with foil and place back on the smoker. I find it easier to use the foil baking pans. Smoke for 2 hours.
Unwrap the ribs from the foil and smother them with the bbq sauce. If the meat is already starting to fall off the bone, use the foil as a base so they are easier to transport. Place back on the smoker for another 30 minutes.
Serve either Dino-rib style, or shred the meat off the bone. Enjoy!

Notes

I like to use hickory wood pellets for this recipe.
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Prep Time: 15 minutes
Cook Time: 5 hours, 30 minutes
Category: Smoked Recipes
Method: Smoking

Nutrition

Serving Size: 1
Calories: 547

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