Beef short ribs smoked low and slow take about 8 hours to become melty and tender. If there’s anything worth the wait, it’s these smoky, pepper-crusted hunks of beef.
How Long Do Beef Short Ribs Take to Cook at 275F?
First things first. Time.
If you’re impatient about barbecue, you might want to go with a smoked beef burger instead. These short ribs need to be cooked low and slow for that jiggly, melt in your mouth texture and can take up to 9 hours, depending on your smoker–you want the internal temperature of the beef to reach 175 degrees.
So grab a coffee or a beer because smoking meat is the good life.
You might notice that there’s a ton of dark color on these ribs but don’t let that mislead you. You can spritz your meat with some apple cider vinegar or water and see what the true color is. As is the rule with beef, it’s smart to over-season at the beginning because that helps form a nice crusty layer on the outside.
If you don’t already know: beef short ribs make excellent barbecue because they taste phenomenal and are hard to mess up! If you don’t feel like managing a fire though, my wine braised short ribs hit the spot, too.
Getting It Right: How to Choose Beef
Before I barbecue anything, I research the cut of meat extensively because I want to know things like: How long will this cut of meat take to cook? What is the ideal temperature for lean beef? I found this website helpful if you want to see pictures.
Today, we are working with an English style short rib cut from the chuck that’s typically used for braising. For the average person who dabbles in barbecue, short ribs are not recommended. This is only because people get impatient and cook things at too high of a temperature.
Frayed Apron Tip: If you take your time, beef ribs are pretty easy to cook. Just keep your barbecue temperature range between 225-275° F and you will have decadent, succulent, and flavorful beef.
How to Prep Beef Short Ribs
No need to trim short ribs. There’s not a lot of fat to remove, and the little bit of connective tissue can stay on where the bone attaches. Look for short ribs with a lot of marbling. The more marbling, the better the flavor. Even if you don’t like spicy food, you might want to try a light slather of hot sauce.
This is my preference for sure, and you don’t get a lot of heat after they cook. The hot sauce gives the dry rub something to stick to. I rub beef heavier than pork because there’s more fat. Aim for about 1/3 cup rub for every six ribs.
The Salt ‘n Pepper Rub
Like a Texan pit-master, I stick to the basics of kosher salt and black pepper flakes (not freshly ground). Unlike pork, beef can handle a higher proportion of salt. Aim for equal parts black pepper and salt.
Take a 1/3 measuring cup. Fill it halfway with kosher salt. Top it off with pre-ground black pepper. Sprinkle at a great height over the short ribs to evenly coat.
Barbecue Step by Step with Tips
Start the fire and fill the water pan. When the smoker reaches 275°F, you can put the ribs on. Do not allow the ribs to be exposed to high heat or they will develop a crust too quickly. This is very easy to do, so try to add smaller pieces of fire wood, one at a time.
No need to wrap beef ribs at all but do keep a close eye on the water pan. If you have a water bottle, go ahead and spritz the ribs during the final 2 to 3 hours of cooking. Evidence of a good job will be a red ring of smoke that penetrates deep into the meat.
You should begin meat-side-up and then flip half way through. Check for doneness by poking the meat; they are done when they feel like melted butter.
Do you wrap beef short ribs when smoking?
I don’t. If you wrap them, they won’t get that nice smoke ring. If you want to wrap them, you should wait at least one hour before doing so.
How long to smoke beef short ribs at 275?
If your temperature is consistent, between 7 and 9 hours.
Beef ribs are a special once-in-a-while type treat, but they may just be my own personal favorite cut to barbecue. Let me know what your favorites are.
Barbecue Beef Short Ribs
- 6 beef short ribs European Cut, on bone
- 2 tbsp hot sauce such as Tapatio or Chollula
- 1/3 cup beef rub equal parts kosher salt and black pepper
- spray bottle of water
- seasoned firewood preferably oak or hickory
- Get a fire going and let the wood really ignite while you prepare the short ribs. Heat the smoker to 275°F and check that the water pan is full. I like to place my water pan next to the fire.
- Slather the ribs with a light coating of hot sauce. Then sprinkle generously and at a great height with the beef rub (equal parts pepper and salt).
- Cook the ribs at a consistent temperature of 250-275°F for 3 hours. Spritz with water during the remaining 5 hours or so to keep the ends from burning.
- Check for doneness around 7-8 hours. They will be slightly jiggly and will feel like melted butter when pressed. Inside, the meat should be extremely tender. Allow to rest for 30 minutes before serving.