Smoked Beef Short Ribs

Course: dinner, Main Course

Cuisine: American

Keyword: smoked beef ribs, smoked beef short ribs

Prep Time: 20

Cook Time: 9

Total Time: 9 20

Servings: servings

Calories: 445kcal

Author: Victor

1 4-rib rack beef plate short ribs about 6 lbs
2 Tbsp hot sauce
3 Tbsp kosher salt or to taste (1.5 - 2 Tbsp if you like it less salty)
3 Tbsp black pepper coarsely ground (adjust to taste; 1.5 - 2 Tbsp for a mild peppery taste)
2 Tbsp granulated garlic or garlic powder
1 Tbsp granulated onion or onion powder

Preheat the smoker to about 275F - 285F. Add a water pan.
Mix the ingredients for the dry rub in a small bowl and set aside.
Remove the membrane and trim the fat cap to about 1/4".
Slather the ribs with the hot sauce, then apply the rub, very evenly.
Smoke, meat side up, for about 8.5 - 9 hours, or until the internal temperature reaches 203F in the thickest part. Keep the water pan full during smoking to prevent drying the meat from drying out.
Wrap the ribs in butcher paper and let rest at room temperature until the internal temperature drops to 145F. Then slice and serve.
If serving later, let the ribs rest room temperature, uncovered, for 15 minutes, then place in a cooler box. It will take about 2-3 hours before the ribs reach 145F internal temperature, longer if you preheat the cooler with hot water.