These smoky grilled short ribs are smothered in boozy homemade barbecue sauce and grilled to tender, sticky perfection. You’ll also love that they can be made ahead of time, which makes them great for summer picnics and cookouts in the backyard.
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Truly, these tender short ribs are the easiest way to show off your grilling skills. (And, as you know, The One and I need as much help at the grill as the Weber. ).
I love this recipe because it uses the same method as our favorite oven-roasted baby back ribs recipe, which makes the ribs very tender. Just slather, roast, and grill. The only way this could be less hands-off is to buy cooked ribs. Truly.
In addition to the superb rub is the bourbon barbecue sauce. I mean–come on! Bourbon barbecue sauce. It’s everything thing you want from a sauce. Trust me when I say make a double (or triple) batch and freeze it. You’ll want to add it to ribs, chicken, burgers, chops–you name it.
Beef short ribs are considered by many barbecue enthusiasts to be one of the most flavorful and delicious cuts of beef to smoke and grill. Their abundant marbling and connective tissue make them ideal for low and slow cooking methods which break down tough cuts into fall-off-the-bone tender meat. When paired with the perfect blend of spices and smoke, beef short ribs transform into the ultimate barbecue delicacy.
In this article, we will walk through the full process of how to smoke beef short ribs on a smoker or grill to achieve competition-worthy results. With a few simple tips and techniques, you can make these melt-in-your-mouth ribs at home Let’s get smoking!
Ingredients You’ll Need
- 3-4 lbs beef short ribs
- Yellow mustard or olive oil for coating
- Dry rub of your choice (I recommend a bold, sweet and spicy blend)
- Wood chips or chunks (hickory and oak work well)
- Spray bottle filled with apple juice
Step 1: Prepare the Ribs
- Start by selecting high quality, well-marbled short ribs approximately 1/2 to 1 inch thick with a nice meaty bone.
- Trim off any excess hard fat or silver skin for better smoke absorption.
- Rinse the ribs under cold water and pat them completely dry with paper towels.
Step 2: Apply a Binding Agent
- Coat both sides of the ribs lightly with yellow mustard or olive oil. This helps the rub adhere.
Step 3: Apply Dry Rub
- Generously season both sides of the ribs with your favorite beef rib dry rub. Apply an even layer and press in the rub firmly so it sticks.
Step 4: Allow the Rub to Penetrate
- Place the prepared ribs in the refrigerator for at least 1 hour, or ideally overnight. This allows time for the rub to deeply penetrate the meat.
Step 5: Prep the Smoker or Grill
- If using a smoker, heat it to 225-250°F. For a grill, set up for indirect cooking with a drip pan.
- Use hickory, oak or your favorite smoking wood. Place chunks directly on the coals.
Step 6: Smoke the Ribs
- Place the ribs in the smoker or grill meat side up. Do not overlap.
- Maintain a temperature of 225-250°F and smoke for 4-5 hours. Spray with apple juice hourly.
- Ribs are done when they reach 180°F internally and the meat has pulled back from the bones.
Step 7: Apply BBQ Sauce (Optional)
- During the last 30 minutes of cooking, brush the ribs with your favorite barbecue sauce to glaze.
Step 8: Rest and Slice
- Remove ribs from smoker and let rest 10-15 minutes before slicing between the bones.
Serve and Enjoy!
- Slice into individual ribs and serve warm with extra barbecue sauce on the side.
With the right preparation and techniques, you can achieve competition-caliber smoked beef short ribs with impressive smoke rings and unforgettable flavor using just a simple backyard smoker or grill. Patience is key, so grab a cold drink and relax – the rewarding result of fall-off-the-bone tender, smoky beef short ribs is well worth the low and slow smoke time. Dig in and enjoy your mouthwatering barbecue masterpiece!
Why Our Testers Loved This
The people who tried these ribs loved everything about them, from the juicy meat to the smokey rub to the sour homemade barbecue sauce. They liked how simple they were to make and how they could be made ahead of time and finished on the grill right before serving.
Deb Lynch decided she might start grilling after trying this recipe. She said, “This made tender, sticky ribs with a nice smoky flavor that totally delighted me and my tasters.” ”.
What You’ll Need to Make This
- Beef short ribs: To make sure they are all cooked and tender at the same time, look for ribs that are about the same size. Make sure you buy single short ribs and not “flanked-style” short ribs, which have thin strips cut through the bone. Even though both are tasty, they work best for quick grilling recipes like these kimchi tacos.
- Red chile—Any kind of red chile will work here. You can easily find Fresno and red jalapeño peppers, which are mild. If you want a spicy sauce, try using a Thai chile pepper.
- Pureed tomatoes: You can find this in the store as passata (Italian strained tomatoes) or tomato puree in a can. If you can’t find either, put tomatoes from a can into a blender and blend until smooth.
- Bourbon–Use a bourbon that has a flavor you enjoy.
Grilled Beef Short Ribs & The “ORIGINAL” BBQ Season All
FAQ
How long does it take to grill short ribs on the grill?
Is beef short rib good for grilling?
How to tenderize beef short ribs for grilling?
How to grill beef short ribs?
How to grill beef short ribs: Place the seasoned beef short ribs on the grill grates on medium-high heat for 8-10 minutes, flipping halfway. Melt a pat of butter on top of each boneless short rib, serve, and enjoy! Optional: brush the top with barbecue sauce and add chopped green onions! Grilling short ribs is easy and takes hardly any time.
How do you cook ribs on a grill?
Pat ribs dry with paper towels and place on a rimmed baking sheet. Spray or brush with olive oil on all sides. Sprinkle with dry rub on all sides, pressing it onto the meat. Prepare a grill fire to 250° using hickory or oak for smoke flavor. Place ribs over indirect heat and cook with the grill closed for 1 hour.
How do you season short ribs before grilling?
Season early. Sprinkle on about 1 tsp of Diamond kosher salt per pound of short ribs, at least 24 hours before grilling and up to 48 hours. If you can’t season early, then just season right before they hit the grill. Preheat the grill to medium-high (350 to 400° F). Clean and oil the grill grates using tongs and an oiled paper towel.
How do you cook Short ribs on a charcoal grill?
If using English-cut short ribs, use a sharp knife to remove meat from bones. Save bones for another use. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.