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Tender Smoked Beef Short Ribs Recipe Perfect Smoky Bark and Glaze

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This recipe delivers tender smoked beef short ribs with a perfectly caramelized smoky bark and rich glaze, ideal for gatherings or a comforting meal.

Ingredients

Scale
  • 3–4 pounds bone-in beef short ribs
  • 2 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper (optional)
  • Hickory or oak wood chips or chunks
  • ½ cup BBQ sauce
  • 2 tbsp honey or maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce
  • Olive oil or mustard (to help the rub stick)
  • Optional: Fresh herbs like thyme or rosemary for garnish

Instructions

  1. Pat the beef short ribs dry with paper towels. Lightly coat them with olive oil or a thin layer of mustard to help the dry rub stick.
  2. Mix smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper in a bowl to make the dry rub.
  3. Generously massage the dry rub all over the ribs, covering every surface. Let them sit at room temperature while you prep your smoker (about 20 minutes).
  4. Preheat your smoker or grill to a steady 225°F (107°C). Add soaked wood chips or chunks to generate smoky aroma.
  5. Place the ribs bone-side down on the smoker grate. Close the lid and smoke undisturbed for 3-4 hours, checking temperature every hour and adding wood chips as needed.
  6. When ribs reach about 160°F (71°C) internal temperature, wrap them tightly in aluminum foil and return to smoker for 1 hour to steam tender.
  7. Carefully unwrap ribs and brush a generous layer of glaze made from BBQ sauce, honey or maple syrup, apple cider vinegar, and Worcestershire sauce.
  8. Return ribs to smoker or grill over indirect heat for 20-30 minutes to let glaze set and become sticky.
  9. Remove ribs from smoker and let rest for 10 minutes before slicing to allow juices to redistribute.
  10. Serve hot or warm, garnished with fresh herbs if desired.

Notes

Keep a spray bottle with apple juice or water to spritz ribs during cooking if they start drying out. Maintain steady heat and avoid opening the lid too often. Use a reliable digital thermometer for best results. Wrapping ribs at about 160°F helps retain moisture but avoid wrapping too early to preserve bark. Adjust brown sugar in rub depending on smoker heat to prevent burning. Apply glaze near the end to avoid burning.

Nutrition

Keywords: smoked beef short ribs, barbecue ribs, smoked ribs recipe, beef ribs, smoky bark, BBQ glaze, low and slow cooking

Find it online: https://magnetmeal.com/tender-smoked-beef-short-ribs-recipe-perfect-smoky-bark-and-glaze/