Smoked Beef Short Ribs with Black Pepper–Garlic Rub

Steps

1. Step 1

   Pat the ribs dry. Trim off any thick surface fat down to about 1/4 inch and pull off the papery silverskin on the bone side if it lifts easily. Leave the bones and meat intact.

   15 min

   • 1 rack beef plate short ribs (4–5 lb, 3–4 bones)
2. Step 2

   Smear a thin coat of mustard or hot sauce over all sides of the meat so the rub sticks. Stir the black pepper, salt and granulated garlic together in a small bowl, then sprinkle it evenly over every surface, including the ends and the bone side. It will look like a lot — that's right for ribs this thick. Let the ribs sit at room temperature while the smoker heats.

   10 min

   • 1 rack beef plate short ribs (4–5 lb, 3–4 bones)
   • 2 tsp yellow mustard or hot sauce
   • 2 tbsp coarse black pepper (16 mesh if you have it)
   • 2 tbsp coarse kosher salt
   • 1 tbsp granulated garlic
3. Step 3

   Heat the smoker to 275°F with the wood chunks on the coals (or in the wood box). Wait for the smoke to run thin and blue rather than thick and white before the meat goes on.

   30 min · 275°F

   • 4–5 pieces wood chunks (post oak, hickory or pecan)
4. Step 4

   Set the ribs bone side down on the grate, away from direct heat. Close the lid and smoke undisturbed for 3 hours, adding a wood chunk every hour or so for the first 2 hours. Don't open the lid otherwise.

   3 hr, hands-off · 275°F

   • 1 rack beef plate short ribs (4–5 lb, 3–4 bones)
5. Step 5

   Keep cooking, checking every 45 minutes or so and topping up fuel to hold 275°F. The bark should be dark mahogany and firm. If one end is darkening much faster, turn the rack around.

   3 hr, hands-off · 275°F

   • 1 rack beef plate short ribs (4–5 lb, 3–4 bones)
6. Step 6

   Start checking for doneness around the 5 1/2 to 6 hour mark. The ribs are ready when a thermometer or toothpick slides into the thickest meat between the bones with no resistance, like soft butter — usually 203–208°F internal. The meat will jiggle when you nudge the rack. Time matters less than feel; it can take up to 8 hours.

   30 min

   • 1 rack beef plate short ribs (4–5 lb, 3–4 bones)
7. Step 7

   Wrap the rack loosely in butcher paper or foil and rest it somewhere warm (a turned-off oven or a dry cooler) for at least 1 hour. This is not optional — unrested ribs lose their juice.

   1 hr, hands-off

   • 1 rack beef plate short ribs (4–5 lb, 3–4 bones)
8. Step 8

   Unwrap, set the rack meat side up and slice straight down between the bones with a sharp knife, one fat rib per person. Sprinkle the cut faces with a little extra salt and serve right away.

   5 min

   • 1 rack beef plate short ribs (4–5 lb, 3–4 bones)

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026