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Smoked Beef Short Ribs
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- 2 tablespoons smoked paprika
- 2 tablespoons light brown sugar
- 3 tablespoons kosher salt
- 3 teaspoons cracked black pepper
- 2 teaspoons ground thyme
- 1 teaspoon ground rosemary
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- ½ teaspoon ancho chili powder
- ¼ cup Worcestershire sauce
- 2 pounds English cut* beef short ribs
- Prepare grill† for indirect cooking, placing a water filled aluminum half pan in the center of the charcoal grate and placing preheated charcoal briquets on each side of the pan. Add 3–4 chunks of your favorite smoking wood to the charcoal briquets and adjust the grill vents to bring the temperature to 250°F.
- Combine paprika, brown sugar, salt, pepper, thyme, rosemary, garlic powder, onion powder, and ancho chili powder in a small bowl and blend well. Rub the short ribs with Worcestershire sauce, and season both sides of the ribs liberally with the beef dry rub. Place the ribs on the grill directly above the water pan.
- Cover and allow the ribs to smoke for approximately 2 hours until they are extremely tender and have reached an internal temperature of 185°F. Remove and serve immediately.
- * English cut short ribs feature a large amount of meat sitting atop a bone, normally about 2 inches wide. Conversely, flanken-style short ribs (popular in Korean barbecue) are cut across the bone with meat between the small sections of bone.
- † Alternatively you can use a smoker according to manufacturer’s instructions.