smoked beef short ribs recipe
- The Best smoked beef short ribs recipe
- Smoked Beef Short Ribs with Coffee-Chili Rub
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Smoked Beef Short Ribs with Coffee-Chili Rub Works
- ❓ Frequently Asked Questions About Smoked Beef Short Ribs with Coffee-Chili Rub
The Best smoked beef short ribs recipe
What I appreciate most is how simple the process is once you get the hang of it. You don’t need fancy techniques or a ton of ingredients—just good meat, a solid rub, and a little patience. And since beef short ribs are packed with protein and iron, it’s a meal that feels indulgent but still has some solid nutritional benefits. Plus, leftovers (if there are any) reheat beautifully, so it’s a great option for meal prep too. If you’re looking for a recipe that’s both satisfying and straightforward, this one’s a winner.
Smoked Beef Short Ribs with Coffee-Chili Rub
Tender, fall-off-the-bone beef short ribs infused with deep smoky flavor and a bold coffee-chili rub. Perfect for barbecue enthusiasts looking for a rich, savory dish with a touch of heat.
🥘Ingredients
- ¼ cup dark brown sugar
- 2 tbsp coarse kosher salt
- 2 tbsp freshly ground black pepper
- 2 tbsp smoked paprika
- 1 tbsp ground coffee (finely ground)
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper (adjust for heat)
- 1 tsp ground cumin
- 4 lbs beef short ribs (bone-in, English or flanken cut)
- 2 tbsp yellow mustard (for binder)
- ½ cup apple cider vinegar
- ¼ cup beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp black pepper
- Fresh parsley, chopped
- Pickled red onions
- Barbecue sauce
👨🍳Directions
-
1
Prepare the coffee-chili rub: In a mixing bowl, combine brown sugar, salt, black pepper, smoked paprika, ground coffee, chili powder, garlic powder, onion powder, cayenne pepper, and cumin. Mix well and set aside. -
2
Trim excess fat from the beef short ribs, leaving a thin layer for flavor. Pat the ribs dry with paper towels. -
3
Apply a thin layer of yellow mustard to all sides of the ribs as a binder. Generously coat the ribs with the coffee-chili rub, pressing it into the meat. Let the ribs sit at room temperature for 30 minutes or refrigerate for up to 4 hours for deeper flavor. -
4
Preheat your smoker to 225°F (107°C) using indirect heat. Add wood chunks or chips (hickory, oak, or cherry) for smoke flavor. -
5
Place the ribs bone-side down on the smoker grates. Insert a meat thermometer into the thickest part of the meat, avoiding the bone. -
6
Smoke the ribs for 3 hours, maintaining a consistent temperature. If using a mop sauce, baste the ribs every hour with the mixture. -
7
After 3 hours, wrap the ribs tightly in aluminum foil or butcher paper. Return them to the smoker and continue cooking for another 2–3 hours, or until the internal temperature reaches 203°F (95°C) and the meat is tender. -
8
Remove the ribs from the smoker and let them rest in the foil for 30 minutes to retain moisture. -
9
Unwrap the ribs and place them on a cutting board. Slice between the bones (if using English-cut ribs) or into individual portions (if using flanken-cut ribs). -
10
Garnish with chopped parsley and serve with pickled red onions or barbecue sauce on the side.
🔧Equipment
- Smoker (or charcoal grill with indirect heat setup)
- Wood chunks or chips (hickory, oak, or cherry)
- Mixing bowl
- Meat thermometer
- Aluminum foil or butcher paper
- Basting brush
- Tongs
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Smoked Beef Short Ribs with Coffee-Chili Rub Works
❓ Frequently Asked Questions About Smoked Beef Short Ribs with Coffee-Chili Rub
1. How long should I smoke beef short ribs for the best results?
For tender, fall-off-the-bone beef short ribs, smoke them at 225–250°F (107–121°C) for 6–8 hours, depending on their size. Larger ribs may take up to 10 hours. Use a meat thermometer to check for an internal temperature of 203°F (95°C) in the thickest part for perfect doneness.
2. What’s the best wood for smoking beef short ribs?
Beef short ribs pair well with strong, bold woods like hickory, oak, or mesquite for a deep, smoky flavor. For a milder taste, try cherry or pecan. Avoid overly sweet woods like apple or maple, as they can overpower the beef’s natural richness.
3. Should I wrap beef short ribs while smoking?
Wrapping (the “Texas crutch”) can speed up cooking and keep the ribs moist, but it softens the bark. If you prefer a firmer crust, smoke unwrapped for the entire time. If tenderness is the priority, wrap in butcher paper or foil after 4–5 hours and return to the smoker until done.
4. Do I need to marinate or brine beef short ribs before smoking?
While not required, a dry brine (salt rub) 12–24 hours before smoking enhances flavor and tenderness. A wet marinade (like soy sauce, Worcestershire, or vinegar-based) can add depth, but avoid overly sugary marinades, as they may burn during long smoking sessions.
5. How do I store and reheat leftover smoked beef short ribs?
Store leftovers in an airtight container in the fridge for 3–4 days or freeze for up to 3 months. To reheat, wrap in foil with a splash of beef broth and warm in a 250°F (121°C) oven for 20–30 minutes until heated through. Avoid microwaving to prevent drying out.
