Entree: United States – Texas – Texas Smoked Beef Short Ribs

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 6 hrs

Additional 45 min

Total 6 hrs 40 min

Ingredients

- 4 bone-in beef short ribs, approx. 1.5 lb (680 g) each, approx. 6 lb (2.7 kg) total
- 1/4 cup (60 g) coarse kosher salt
- 1/4 cup (40 g) coarsely ground black pepper
- 2 tbsp (30 ml) smoked paprika
- 1 tbsp (15 ml) garlic powder
- 1 tbsp (15 ml) brown sugar
- 2 tbsp (30 ml) yellow mustard (as binder)
- 1 cup (240 ml) beef broth (for pan or spritz)
- Oak or post oak wood chunks for smoking (amount as needed)

Instructions

1. Trim ribs: remove excess membrane/fat from bone side and trim ragged edges so ribs sit evenly.
2. Apply binder: lightly coat ribs with yellow mustard to help seasoning adhere.
3. Mix rub: combine kosher salt, black pepper, smoked paprika, garlic powder, and brown sugar; rub evenly over all surfaces of ribs. Let sit 30–60 minutes at room temperature or refrigerate up to overnight.
4. Preheat smoker to 225°F (107°C) with steady smoke from oak or post oak.
5. Place ribs bone-side down on smoker grates and smoke until an internal temperature of about 200–203°F (93–95°C) is reached and meat is tender (probe slides in with little resistance), typically 6–8 hours depending on size.
6. Optional: wrap ribs in butcher paper at ~165°F (74°C) to shorten time through the stall while preserving bark, then return to smoker to finish.
7. Remove ribs, rest loosely tented for 20–30 minutes, then serve whole or sliced between bones.