Smoked Short Ribs

5 from 3 votes

This smoked short rib recipe will keep you warm and full. Hints of smokiness and savoriness from the broth make this an unforgettable dish.

Prep Time15

Cook Time4

Course: Main Course

Cuisine: American

Keyword: bbq recipe, beef, beef ribs, easy dinner idea, smoked short ribs

Servings: People

Remove the fat cap and silver skin from the meat side of the short ribs to fully expose the meat.
Season all side of the beef short ribs with Dad's All Purpose Rub and let them sit for 20-30 minutes at room temperature.
Pre-heat the grill to 250 degrees and set for indirect heat. Place the seasoned short ribs directly on the grates and smoke for 3-4 hours or until the internal temperature reaches 160-170 degrees.
In a foil pan, add the diced onion, the smoked beef ribs, beef broth, red wine, Worcestershire sauce, and minced garlic. Tightly wrap in foil and place back on the smoker or inside the oven.
Increase the temperature to 300 degree and cook until the short ribs are probe tender. This will take anywhere from 2-4 hours, depending on the size of the short ribs.
When the short ribs are tender, remove the foil pan from the grill/smoker/oven and let it rest at room temperature, still covered for 30 minutes.
Plate them up, serve and enjoy!

Cook the short ribs in the foil pan until they are fork tender. Meaning you can insert your fork or meat thermometer in the ribs without any resistance, like a hot knife in butter. I like to start checking tenderness around the 200 degree internal temperature mark. If they are still not tender, cover them back up and continue cooking for 30 minutes. And then repeat the process. Continue this until they become fork tender.
Use the sauce from the bottom of the foil pan as is or transfer it to a small sauce pan, bring it up a boil and simmer it for 5 minutes to let it thicken up.