Barbecue Short Ribs Recipe

Short ribs are a perfectly rich and meaty cut for barbecuing. Plus, they're ready for the table in a fraction of the time it takes to smoke a brisket.

Joshua Bousel

Updated May 05, 2024

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Barbecued short ribs cooking on a smoker. — Serious Eats / Joshua Bousel

Why It Works

Periodically spraying the ribs with apple juice keeps the humidity up, which transfers more of the smoker's radiant heat to the ribs.

I'm considering entering the barbecue competition circuit with my own team next year. I've been hard at work this summer developing my own barbecue pork recipes—you know, the type of recipe that elicits a response of "I can tell you what's in it, but then I'd have to kill you" to inquiring minds.

With so much pork coming off the smoker, beef has been left to the wayside, but if I'm going to compete, I need a well-rounded arsenal, so came these short ribs.

My previous attempts at short ribs have been so-so, but now with years more smoking knowledge under my belt, this latest batch turned out fantastic.

Opting for a simple rub of mostly pepper and salt, it was the natural flavor of the beef and smoke against the tender meat that made these so irresistible.

I can honestly say that I was totally satisfied with these ribs, though I bet there will be some tweaks before I deem them competition-ready, and at that point, the recipe will have to be pried from my cold, dead hands.*

*Not really, I enjoy sharing my recipes, I'm just trying some barbecue ethos on for size.

July 2011

Recipe Details

Barbecue Short Ribs Recipe

Prep 5 mins

Cook 4 hrs 30 mins

Active 30 mins

Resting Time 10 mins

Total 4 hrs 45 mins

Serves 6 to 8 servings

Ingredients

For the Rub:

3 tablespoons kosher salt
2 tablespoons black pepper
2 tablespoons white pepper
1 tablespoon paprika
2 teaspoons garlic powder
8 full short ribs, cut into individual ribs
1 cup apple juice in spray bottle
3-4 chunks of a medium smoking wood, such as oak or hickory

Directions

In a small bowl combine salt, black pepper, white pepper, paprika, and garlic powder to make the rub. Season ribs all over liberally with the rub.
Serious Eats /Joshua Bousel
Fire up smoker or grill to 225°F (105°C), adding chunks of smoking wood chunks when at temperature. When the wood is ignited and producing smoke, place the ribs in the smoker or grill, meat side up, and smoke until ribs reach 180°F (82°C) on an instant-read thermometer inserted into the middle of the meat, about 4 to 5 hours. Spray ribs with apple juice about every hour during cooking.
Serious Eats / Joshua Bousel
Remove ribs from smoker, let rest for 10 minutes, then serve.
Serious Eats / Joshua Bousel

Special Equipment

Smoker or grill

Nutrition Facts (per serving)
672	Calories
49g	Fat
7g	Carbs
51g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	672
% Daily Value*
Total Fat 49g	63%
Saturated Fat 22g	110%
Cholesterol 221mg	74%
Sodium 1659mg	72%
Total Carbohydrate 7g	2%
Dietary Fiber 1g	5%
Total Sugars 3g
Protein 51g
Vitamin C 12mg	62%
Calcium 52mg	4%
Iron 7mg	38%
Potassium 856mg	18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.