Smoked boneless beef short ribs make a delicious meal that can be cooked in your slow cooker or on the smoker. The combination of braising and smoke makes them tender and full of flavor. Use these instructions to make smoked boneless beef short ribs, or substitute other cuts of meat like brisket smoke, pork loins, chicken thighs, or turkey drumsticks.
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What are Short Ribs?
Beef short ribs are made from beef broth from many parts of the cow. These ribs are a great meal for a variety of cooking styles such as braising, grilling, or smoking.
The length of short ribs is generally between 3 and 6 inches. You will typically find short rib bones that are 3 inches long at your local grocery store.
Smoke short ribs with beautifully marbled beef ribs to get the best results. Marbling is a sign of great flavorful boneless beef ribs.
Beef Rib Rub
I prefer to be simple when seasoning a large cut of beef short. To enhance the flavor and shine the meat, you only need a little salt, black pepper, and garlic powder. It’s important not to take away or overpower the meat.
A small container of coarse black pepper and kosher salt is kept in my pantry. It’s what I use to sprinkle on the beef when it’s smoked beef ribs. After that, I add a little garlic powder and the meat is ready to smoke. This is a super simple rub that makes the smoked short ribs shine.
How to Smoke Beef Short Ribs
- Season the ribs with salt and let them rest in the refrigerator overnight. The salt will make the beef ribs more tender.
- Preheat your smoker to 285 degrees Fahrenheit. Combine the remaining seasonings and season the beef ribs thoroughly on all sides. Use your hands to get the seasoning into the beef.
- Smoke the meat for four hours, spraying with apple cider vinegar every hour, until it is tender enough to pierce easily with a meat thermometer. It will feel almost like you’re putting the meat probe through soft butter when it is done.
Tips to Smoke Boneless Beef Short Ribs
These are some ways to smoke short ribs of beef broth.
- You should cook your ribs to meat probe tender. This should happen at about 190 degrees.
- I spray my ribs with apple cider vinegar while they are cooking. It helps keep them moist.
- If desired, you can skip overnight bringing. Salt can be added to the rub instead of the previous night.
How Long Does it Take to Smoke Beef Short Ribs?
I smoke beef short-ribs for four hours and then spray them with apple juice cider vinegar once an hour. This guarantees juicy, tender ribs that are easy to bite. Smoking ribs that are larger and more heavy will take longer. You can smoke them until a meat probe slides in the beef-like butter. That’s when you’ll know they’re ready.
Well, that’s a tough question. Many factors need to be considered in order to answer this properly. If the beef is smoked beef short ribs reach for just an hour or two it will still give you a nice marbling taste, but if the meat is left in there overnight, it will definitely have a different taste to it.
In addition, there are some things that can affect how long and well your short riders smoke up, such as what smoker was used and what wood chips they’re made of. Some woods give off more smoke than others and also tend to leave behind other flavors within the meat itself.
If you want really smoky short riders that have that deep, rich flavor usually reserved for barbecue country-style rib areas, then you’ll probably want to leave them in the smoker for at least four hours. But if you’re not looking for that intense smoky flavor and would rather have something a bit milder, then two or three hours should be sufficient.
What Temperature is Suitable for Cooking Beef Short Ribs
Short ribs will be done when they reach an internal temperature between 205°F and 205°F. This is the same temperature as medium-rare steaks, but it takes this cut of smoked beef short ribs longer to cook and the fat needs to melt.
When the thermometer slides in smoothly, you will know that you are close. You can use the number to tell you when it is finished.
To check the meat’s temperature during cooking, I use the Thermapen. It’s the best thermometer I’ve ever used and it has been my favorite for many years.
Should I Wire My Beef in Small Ribs?
The short answer to this question is no. They are small enough cuts of meat that it is not necessary. After the first few hours of cooking, spraying them with water will help them retain enough moisture to not dry out. They also don’t require any additional assistance to get through the stall. Wrapping is unnecessary.
The answer to this question depends on your personal preferences. Some people prefer to wire their smoked beef short ribs in small ribs, while others find that it cooks more evenly when left whole. If you’re not sure what method you prefer, it’s always best to ask your butcher for advice. Generally speaking, wiring your beef in small ribs will result in a more tender and juicy final product.
However, it is important to note that this method also requires slightly more cooking time. Ultimately, the decision of whether or not to wire your beef in small ribs is up to you. If you’re unsure, we recommend trying both methods and seeing which one you prefer.
Smoked Boneless Beef Short Ribs FAQs
What Type Of Wood Whips Should I Use?
You can use medium to strong woods for beef.
What Time Does It Take To Smoke Beef Short Ribs?
The thickness and length of the meat, type of short ribs, and your smoker will all affect how long it takes to smoke. It will take between 6-8 hours to smoke them if I’m being honest. I have seen very thick, meaty ones take as long as 9 hours to smoke.
What Temperature Should You Smoke Short Ribs Of Beef?
Your smoker should be kept at 225°-240°F.
What’s The Internal Temperature Of Short Ribs?
The beef short ribs should be smoked country-style ribs to a temperature of 203-205°F. This will make them tender and delicious.
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