How Long to Smoke Beef Short Ribs for Perfectly Tender Meat Every Time

Smoking beef short ribs may seem intimidating for beginner backyard smokers. But with the right technique even novices can make competition-worthy smoked short ribs. The key is knowing exactly how long to smoke beef short ribs.

I’ve smoked hundreds of racks of beef short ribs over the years. Through trial and error, I’ve nailed down target cook times based on a few key factors. Follow my advice below and you’ll be biting into tender, smoky beef heaven in no time.

What Are Beef Short Ribs?

Before we get into cook times let’s clarify what cut of meat we’re working with.

Beef short ribs come from the belly/plate section of the cow, right below the brisket. They consist of short lengths of rib bone covered with rich, marbled meat.

There are two main styles of short ribs:

• Plate ribs – These are cut across several ribs and include the meat between the bones. Plate ribs are usually 4-6 inches wide.

• Flanken or English-style – These are individual ribs cut crosswise across the bone so each piece has one long bone with meat on top. Flanken ribs are typically 2-3 inches wide.

For smoking, I prefer the wider plate ribs since they’re meatier. But flanken ribs work too.

Factors That Affect Cook Time

Many variables impact how long it takes to smoke beef short ribs. The three main factors are:

1. Temperature of the Smoker

• Lower temperature (225-250°F) = longer cook time. The colder the smoker, the slower the ribs cook.

• Higher temperature (275°F+) = shorter cook time. More heat means the meat cooks faster.

I find 250°F to be the ideal smoking temp for short ribs. Low enough for great smoke flavor yet hot enough for reasonable cook times.

2. Weight/Thickness of the Ribs

• Heavier and thicker ribs = longer cook time. More meat takes longer to cook and tenderize.

• Lighter and thinner ribs = shorter cook time. Less meat requires less time in the smoker.

When estimating cook times, weigh your ribs after trimming excess fat and silver skin. The usable meat weight affects smoke time more than the pre-trimmed weight.

3. Tenderness of the Meat

• Well-marbled, premium ribs = shorter cook time. Extensive marbling helps tenderize the meat.

• Less marbled ribs = longer cook time. With less internal fat, the meat takes longer to break down.

I always try to buy the most marbled plate ribs I can find. The extra flavor and tenderness is worth the couple extra dollars per pound.

Average Smoking Times for Beef Short Ribs

Now that we’ve covered what affects cook times, let’s look at some real-world estimates for smoking beef short ribs at 250°F:

• 1 pound of trimmed short ribs: 3-4 hours
• 2 pounds of trimmed short ribs: 4-5 hours
• 3 pounds of trimmed short ribs: 5-6 hours
• 5 pounds of trimmed short ribs: 7-8 hours
• 7 pounds of trimmed short ribs: 9-11 hours
• 10 pounds of trimmed short ribs: 12-15 hours

These time ranges account for differences in meat thickness and marbling. Your cook may fall on the shorter or longer end depending on your particular ribs.

I recommend checking tenderness starting at the lower end of the time range for the weight of your ribs. When probed with a fork, the meat should feel almost mushy when they’re done.

If your ribs aren’t tender enough, keep smoking them until they pass the fork test. That could mean going an hour or two past the time estimates above.

Tips for Reducing Cook Time

If you need to speed up the smoking process, here are a few tips:

• Smoke at 275-300°F instead of 225-250°F. The higher heat cuts cook time substantially.

• Wrap the ribs in foil during the stall around 160°F internal temp. Wrapping powers through the stall faster.

• Flip and rotate the ribs every 1-2 hours for even cooking.

• Spritz with apple juice every 45-60 minutes to help power through the stall.

• Inject with beef broth before smoking to instantly boost moisture and flavor.

• Cut ribs into smaller individual pieces to reduce overall cook time.

Step-by-Step Guide to Smoking Short Ribs

Follow my complete process below for smoking the best short ribs of your life:

1. Choose Well-Marbled Plate Ribs

Look for ribs with extensive white marbling throughout. The more marbled, the more tender and flavorful the cooked ribs will be.

2. Trim Excess Fat and Membrane

Trim off any large, hard fat deposits. Leave softer fat intact for flavor and moisture.

Also peel off the thick membrane from the bone side of the ribs.

3. Apply Dry Rub

Coat the ribs all over with a flavorful dry rub. Let them sit for 5-10 minutes so the spice adheres.

4. Smoke at 250°F

Maintain a steady temperature of 250°F in your smoker if possible. Use wood chunks like hickory, oak, or pecan.

5. Flip and Rotate Occasionally

Flip each rib over every 1-2 hours for even exposure to smoke and heat. Also rotate their positions in the smoker.

6. Spritz with Apple Juice

Spritz the ribs with apple juice every 45-60 minutes during the cook. This adds sweetness and moisture.

7. Wrap at 160°F Internal Temp

Once the ribs stall out around 160°F internal, wrap them tightly in foil to power through the stall.

8. Cook Until Fork Tender

Keep smoking/cooking the ribs until a fork slides in cleanly with little resistance. The meat should start to pull back from the bones.

9. Rest, Slice, and Serve

Let the ribs rest wrapped for 30 minutes, then slice into individual bones and enjoy!

The Takeaway on Cook Times

If you apply my guidance on cook times and follow my step-by-step process, your smoked short ribs will turn out perfect every time.

The most important thing is allowing enough time in the 250°F smoker for the meat to become fork tender and pull back from the bones. Patience is required, but the payoff is incredibly tender, smoke-infused beefy goodness.

Once you’ve smoked short ribs successfully a few times, you’ll have a feel for exactly how long your ribs take with your smoker. Then you can hone in on target cook times tailored specifically to your setup.