Smoked Short Ribs  recipe provided by the Certified Angus Beef® brand.

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Smoked Short Ribs

Serves 6 to 8
Cuisine: American
Category: Roasts, On the Grill
Traditionally braised, short ribs kissed with smoke yields some of the best barbecue you’ll ever create. Chuck short ribs have an ideal lean-to-fat ratio as compared to plate short ribs. Pro Tip: reserve your cooking liquid! Use it as an au jus sauce or gravy to beef up rice, polenta or noodles.
Prep Time
5 mins
Other Time
20 mins
Cook Time
10 mins
Total Time
35 mins
  • 3 pounds Certified Angus Beef ® chuck short ribs (full 4-bone, uncut)
  • 1 tablespoon yellow mustard
  • 1 tablespoon coarse kosher salt
  • 2 teaspoons coarse black pepper (dustless preferred)
  1. Coat entire surface of short ribs with mustard. Season evenly with salt and pepper, making sure to fully coat the sides, top and bottom of the short ribs. Place on sheet pan fitted with wire rack and refrigerate overnight, uncovered and away from ready-to-eat food.?
  2. Preheat smoker to 275°F. Smoke until short ribs internal temperature reaches 165°F (4 to 5 hours). Wrap tightly in 2 layers of foil or peach barbecue paper and return to smoker until internal temperature reaches 205°F (1 to 2 hours). Alternatively, wrapped short ribs can be placed in a preheated 275°F oven to finish.?
  3. Rest ribs with foil slightly opened to allow the majority of steam to escape. Pour liquid into a container, skim excess fat from top. Slice between ribs into individual, meaty smoked short ribs. Alternatively, slice meat off the bone working horizontally, then thinly slice meat against the grain in 1/2-inch slices. ?
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