How to Smoke Short Ribs
- 1). Use ribs of a consistent size and thickness to ensure even cooking. Coat them with a spicy dry rub if desired, or season them lightly with salt and pepper before smoking.
- 2). Prepare your smoker according to the manufacturer's instructions, including the wood. Set the temperature as low as 185 degrees Fahrenheit or as high as 225 degrees. Beef ribs will stand up to stronger-flavored woodsmoke, such as oak, hickory or mesquite, but milder woods can also be used if desired.
- 3). Place the short ribs on the smoker's rack or racks. Using a perforated grill pan, the type used for cooking vegetables on a gas grill, will make it easier to remove the ribs but still allow the smoke to circulate around them.
- 4). Slow-cook the ribs in the smoker until they are fork-tender, 4 to 10 hours depending on their their thickness and the cooking temperature. The ribs can be brushed with a sauce during the last hour of cooking, if desired.
- 5). Remove the ribs from the smoker when they are cooked to full tenderness. Wrap them in foil and allow them to rest for 15 to 20 minutes; then serve with your choice of side dishes.
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