Smoked Boneless Beef Short Ribs

5 from 4 votes

For delicious, melt-in-your-mouth short ribs, try my Smoked Boneless Beef Short Ribs. So easy to make and bursting with rich, beefy flavor.

Prep Time15

Cook Time7

Resting Time30

Total Time7 45

Course: Main Course

Cuisine: American, Barbecue

Keyword: Smoked Boneless Beef Short Ribs

Servings: people

Author: Susie Bulloch (heygrillhey.com)

Preheat the smoker. Preheat your smoker to 275 degrees F. Oak wood works well with these beef ribs.
Season the short ribs. Drizzle the olive oil over the short ribs and season on all sides with the Beef Rub. If you don't have any Beef Rub on hand from Patio Provisions, you can use equal parts salt, pepper, and garlic powder.
2-3 pounds beef short ribs, 2 Tablespoons olive oil, 2 Tablespoons Hey Grill Hey Beef Rub
Smoke the beef short ribs. Place the seasoned ribs directly on the grates in the smoker. Close the lid and smoke for 3-3.5 hours. This smoke is similar to a brisket smoke.
Wrap and finish smoking. Remove the ribs from the smoker and wrap in foil to make a pouch. Pour the beef broth over the ribs. Close the pouch tightly and smoke until the ribs reach an internal temperature of 205-210 degrees F (this smoke goes higher in temp than brisket because it is pretty tough).
½ cup beef broth
Rest and serve. Remove the ribs from the smoker, and let them rest in the sealed foil for 30 minutes. You can serve each short rib individually (you should have about 6 cuts of short ribs), or you can shred it and serve it on top of chili, stew, tacos, or nachos. Enjoy this meat any way you would enjoy pulled meat.