Name: Smoked Beef Ribs Recipe
Prep time: 15 min
Cook time: 6 h 30 min
Total time: 6 h 45 min
Cuisine: American
Ingredients: 4 pounds beef short ribs (plate or chuck); 2 tablespoons olive oil; 2 tablespoons kosher salt; 1 tablespoon black pepper; 1 tablespoon smoked paprika; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 teaspoon cayenne pepper (optional); 1/4 cup apple cider vinegar; 1/4 cup water

Description

This classic American smoked beef ribs recipe delivers tender, flavorful ribs with a rich smoky bark. Cooked low and slow in a smoker, these beef short ribs develop deep smoky aromas enhanced by a bold dry rub. Perfect for barbecue lovers seeking authentic Texas-style smoked ribs that pair wonderfully with traditional sides like coleslaw and baked beans.

Ingredients

Scale

Meat

4 pounds beef short ribs (plate or chuck)

Rub & Seasoning

2 tablespoons olive oil
2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper (optional)

Spritz

1/4 cup apple cider vinegar
1/4 cup water

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Instructions

Preheat Smoker: Preheat your smoker to 250°F (120°C) using hardwood like oak, hickory, or mesquite to infuse authentic smoky flavor.
Prepare Ribs: Pat the beef ribs dry with paper towels and trim any excess fat. Rub the ribs evenly with olive oil to help the dry rub adhere.
Apply Dry Rub: In a bowl, mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and optional cayenne pepper. Generously coat all sides of the ribs with this seasoning mix.
Start Smoking: Place ribs bone-side down on the smoker grates ensuring even spacing for smoke circulation.
Spritz to Maintain Moisture: Combine apple cider vinegar and water in a spray bottle. After the first 90 minutes of smoking, spritz ribs every 45 minutes to keep them moist and enhance crust formation.
Smoke Until Tender: Continue smoking for about 6 to 7 hours until the internal temperature reaches 200–205°F (93–96°C) and ribs are tender with a flavorful bark.
Rest and Serve: Remove ribs from the smoker and let them rest uncovered for 15–20 minutes before slicing and serving. This allows juices to redistribute for maximum tenderness.

Notes

Choose well-marbled ribs for best flavor and tenderness.
Wrapping ribs in butcher paper around the 4–5 hour mark can speed cooking and retain moisture but is optional.
These smoked ribs pair excellently with coleslaw, baked beans, or cornbread for a classic barbecue meal.