A tray of smoked beef ribs with a dark crust, sliced and whole, is served with corn on the cob, barbecue sauce, a knife, salad, and bread for a hearty meal.

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Recipe Highlights

Nami and I always look forward to beef ribs at Brazilian barbecue. We wanted to experience that same juicy, smoky goodness at home, so I created my Smoked Beef Ribs recipe.

All it takes is 10 minutes of prep and a little patience. The result is savory, fall-off-the-bone ribs to share with friends and family.

Here’s why I keep coming back to this recipe:

  • Simple rub made with three staple seasonings 
  • Hands-off once the smoker is set
  • Season the night before for an easy cook day

If you love smoking meat at home, try our Smoked Wagyu Brisket, Smoked Chicken Wings, and Smoked Miso Butter Turkey Breast recipes next!

A tray with large, smoked beef ribs on parchment paper, a bowl of barbecue sauce with a spoon, a knife and fork, and a bowl of colorful corn salad sit on a rustic wooden table. The smoked beef ribs are the star of this hearty spread.

What are Smoked Beef Ribs?

These Smoked Beef Ribs use meaty beef chuck short ribs with 3–4 ribs per rack. The fat and marbling in these beefy cuts keep them juicy during slow smoking. Unlike brisket, short ribs are easy to cook since they don’t need an overnight smoke.

Ingredients for Smoked Beef Ribs

  • Beef short ribs 
  • Sriracha sauce
  • Apple cider vinegar
  • Kosher salt – I use Diamond Crystal
  • Black pepper – I use 16-mesh coarse black pepper

Find the printable recipe with measurements below.

Jump to Recipe

How to Make Smoked Beef Ribs

  1. Prep and season. Trim off the silver skin and excess fat. Rub sriracha and sprinkle salt and pepper across all sides of the ribs. Cover and chill overnight or several hours before cooking.
  2. Smoke low and slow. Preheat the smoker to 285°F (140°C). Place the racks in the center and smoke with the lid closed for 4½ hours. 
  3. Spritz and check the internal temp. Fill a spray bottle with apple cider vinegar and mist the ribs. Check the internal temperature with an instant-read thermometer. Smoke for another 30 minutes, watching the ribs closely.
  4. Rest for 20 minutes. Remove the ribs at 200–205°F (93–96°C) and rest for 20 minutes.
  5. Slice and serve. Cut the racks into individual ribs. Serve with your favorite tangy bbq sauce and sides.
A gloved hand rubs seasoning onto raw racks of smoked beef ribs on a metal tray, preparing them for cooking. Bowls of spices are visible nearby.
Two large, seasoned brisket cuts and smoked beef ribs rest on the grates of an open barbecue smoker, soaking up rich, smoky flavor.
Smoked beef ribs with a dark, crispy bark are sizzling and smoking on the grill, with visible grill marks and juices glistening in the sunlight.
A hand holds a red digital meat thermometer reading 206°F, inserted into smoked beef ribs cooking on a grill.
A tray with large, smoked beef ribs on parchment paper, a bowl of barbecue sauce with a spoon, a knife and fork, and a bowl of colorful corn salad sit on a rustic wooden table. The smoked beef ribs are the star of this hearty spread.
Photograph of a smiling man outdoors, wearing a black sweater, with traditional Japanese architecture in the background, representing Japanese culture and cuisine.

Mr. JOC’s Recipe Tips

Before you start, here are a few things I’ve learned along the way.

  • Trim the silver skin and fat – Excess silver skin and fat block smoke and seasoning from reaching the meat.
  • Season evenly – Use gloves to get sriracha in every part of the beef. I use a maraca sifter to coat the ribs with salt and pepper evenly.
A hand squeezes sriracha sauce onto large, raw pork ribs placed on a wire rack over a baking sheet, evoking the mouthwatering preparation often seen with smoked beef ribs.
A person wearing a glove sprinkles liquid over a large, seasoned piece of raw smoked beef ribs placed on a wire rack above a tray.
  • Don’t fear the sriracha – Some cooks use a mustard binder or dry rub, but I rely on sriracha. It adds a mild heat that mellows in the smoker. The ribs taste savory and rich, not spicy.
  • Keep the lid closed – Each time you open the smoker, you lose heat and tenderness, risking of an uneven bark. Trust the process and let the ribs cook undisturbed.
Two large, seasoned brisket cuts and smoked beef ribs rest on the grates of an open barbecue smoker, soaking up rich, smoky flavor.
Smoked beef ribs with a dark, crispy, and seasoned crust are cooking on a grill, their char marks and juicy texture glistening under bright sunlight.
  • Watch the smaller rack – Keep your eye on the smaller rack of ribs to avoid overcooking. I check the temperature with an instant-read thermometer often in the final 30 minutes of smoking. 
  • Choose oak wood chips – Oak gives the cleanest, balanced smoke for beef. Hickory or an oak blend also works well.

Make Ahead Tips

  • Season ahead – I season and refrigerate the night before. It helps the seasoning sink into the meat for flavorful results every time.
  • Trim in advance – Trim the silver skin, membrane, and excess fat a day early so the ribs are ready to season and cook whenever you’re ready.

Storage and Reheating Tips

To store: Put leftovers in an airtight container and refrigerate for 3–4 days or freeze for up to one month.

To reheat: Warm in a 250°F (121°C) oven for 30 minutes, or until heated through.

A tray with two racks of smoked beef ribs, a bowl of barbecue sauce, a knife, fork, grilled corn on the cob, a salad, and a bun on a rustic wooden table.
Four smoked beef ribs rest on a wooden cutting board, accompanied by grilled corn on the cob, a bowl of barbecue sauce with a brush, and a partially visible knife.

Variations

This recipe is flexible—here are some ideas to get you started.

  • Switch the wood. Try hickory for a bolder, bacon-like smoke, or blend it with oak for balance.
  • Try leaner cuts. For leaner cuts of beef, wrap the racks in butcher paper or aluminum foil to avoid drying out.
  • Try baby back ribs. Use my smoked baby back ribs method for a leaner pork option with a shorter smoke time.
Two racks of smoked beef ribs on a baking tray with a bowl of red sauce and spoon, set on a wooden table surrounded by bread, salad, and cutlery.

What to Serve with Smoked Beef Ribs

Rich, smoky ribs call for bright, crisp sides. Here are my picks:

Asian Coleslaw with Sesame Dressing on a white plate along with gold fork and knife.
A bowl of Japanese potato salad with visible chunks of potato, ham, boiled egg, cucumber, and carrot, placed on a rustic plate beside wooden utensils and a beaded decoration.

FAQ

Where can I buy a full rack of beef short ribs?

You can find beef short ribs at most grocery stores, but I recommend buying beef short ribs from your local butcher shop. Look for thick chuck ribs or plate ribs, and skip beef back ribs, which have little meat. 

We’ve also purchased untrimmed short ribs with bones online, but they took quite a bit of time to prepare before smoking.

Should I wrap smoked beef ribs in foil or butcher paper?

It depends on the meat. I use well-marbled USDA Prime beef, so I skip the wrap. For leaner or lower-grade ribs, wrap them in butcher paper to keep them from drying out.

What is the best wood for smoking beef ribs?

Oak is my preferred choice. It gives a clean, mellow smoke that suits beef. Hickory adds a bolder flavor, and an oak blend works well too. Avoid overpowering woods that hide the meat.

Which smoker do you recommend for this recipe?

Traeger pellet grills have always been our preferred choice for smoking. 

Our current model is the Ironwood 885. We love it for its large pellet capacity and spacious cooking surfaces.

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

Smoked Beef Ribs

4.56 from 9 votes
by Shen Chen (Mr. JOC)
A tray with large, smoked beef ribs on parchment paper, a bowl of barbecue sauce with a spoon, a knife and fork, and a bowl of colorful corn salad sit on a rustic wooden table. The smoked beef ribs are the star of this hearty spread.
My Smoked Beef Ribs are tender, rich, and full of deep, smoky flavor. The secret is a sriracha rub that sinks into the meat overnight and mellows in the smoker into a succulent, savory bark. Serve with tangy barbecue sauce to balance the richness.
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Prep: 10 minutes
Cook: 5 hours
Total: 5 hours 10 minutes

Ingredients  

Servings: 6

Instructions

Before You Start

  • Season the ribs overnight or several hours before you cook for the best results. I prep and season the night before so the meat has time to absorb the seasonings. The next morning, the seasoned ribs can go straight from the refrigerator into the smoker and be done by lunchtime.
    Gather all the ingredients. You won‘t need the apple cider vinegar until the ribs are almost done cooking, so set it aside for now.
    Two large raw beef briskets on a wire rack over a baking sheet, with small bowls of salt, black pepper, apple cider vinegar, and a bottle of Sriracha hot sauce—perfect for pairing with smoked beef ribs.

To Season the Ribs (night before or a few hours ahead)

  • If the 2 racks beef short ribs are not pre-trimmed, remove the excess fat and silver skin from both the meat side and bone side. Pat dry as needed.
    Nami's Tip: The fat and silver skin make up 15–20 percent of the weight of the ribs.
    Two people wearing blue gloves and white coats each hold up large, raw cuts of beef, marbled with fat. The background appears to be a butcher shop where smoked beef ribs might soon be prepared.
  • Wearing gloves, drizzle 3 Tbsp sriracha sauce on the meat side of the racks and rub it thoroughly all over with your hands.
    Nami's Tip: Sriracha adds a mild heat and will not taste spicy once cooked.
    Two side-by-side images of raw smoked beef ribs on a tray: on the left, barbecue sauce is being squeezed onto the meat; on the right, a gloved hand spreads the sauce evenly over the ribs.
  • Drizzle the remaining 3 Tbsp sriracha sauce on the bone side and rub it thoroughly all over and along the edges of the racks.
    Two images: On the left, sriracha sauce is being drizzled on raw pork ribs; on the right, a gloved hand rubs seasoning onto ribs arranged like smoked beef ribs on a wire rack over a baking sheet.
  • Generously sprinkle 1 Tbsp Diamond Crystal kosher salt (use half the amount or the same weight for table salt) and 1 Tbsp 16-mesh ground black pepper on both sides.
    Nami's Tip: I absolutely love using a maracas sifter for this job.
    Side-by-side images show raw, seasoned beef brisket on a wire rack. In the first, a spoon hovers over the meat; in the second, pepper is sprinkled—perfect prep inspiration for smoked beef ribs or other barbecue favorites.
  • Don't forget the edges—sprinkle salt and pepper along the edges of each rack. Place them on a large tray, cover, and refrigerate overnight (or several hours) until you‘re ready to cook.
    A person wearing gloves sprinkles seasoning onto a large slab of smoked beef ribs positioned on a wire rack over a baking sheet. The images are shown side by side, highlighting the process from different angles.

To Cook in the Smoker

  • Preheat the smoker to 285ºF (140ºC). Once it reaches temperature, place the rib racks in the center, close the cover, and set a timer for 4½ hours. Do not open the smoker during this time.
    Side-by-side images: on the left, two seasoned briskets on a wire rack over a tray; on the right, smoked beef ribs and briskets placed inside a smoker grill, starting the cooking process.
  • Fill a small spray bottle with 3 Tbsp apple cider vinegar, open the smoker, and spray the ribs. Check the meat's internal temperature with an instant-read thermometer. If it does not register 200–205ºF (93.3–96.1ºC), close the smoker and continue cooking.
    Close-up of smoked beef ribs with a dark, seasoned crust, cooking on a grill with visible grill marks, smoke rising, and bone ends protruding. The image is split into two angles to highlight the juicy tenderness of the smoked beef ribs.
  • Monitor the ribs carefully over the next 30 minutes, paying attention to the smaller rack, which will cook faster than a larger rack. Once the meat's internal temperature reaches 200–205ºF (93.3–96.1ºC), pull the racks from the smoker and rest the meat for 20 minutes.
    A hand holds a red digital meat thermometer reading 206°F, inserted into smoked beef ribs on a grill. The second image captures the smoked beef ribs cooking with a probe thermometer monitoring their temperature.

To Serve

  • Slice the racks into individual rib portions. Serve with your favorite barbecue sauce. A sauce with some acidity balances the richness of the meat well.

To Store

  • Keep the leftovers in an airtight container in the refrigerator for up to 3–4 days or in the freezer for up to 1 month. Reheat in a preheated 250ºF (121ºC) oven for 30 minutes, until warmed through.

Notes

Variations
  • Switch the wood. Try hickory for a bolder, bacon-like smoke, or blend it with oak for balance.
  • Try leaner cuts. For leaner cuts of beef, wrap the racks in butcher paper or aluminum foil to avoid drying out.
  • Try baby back ribs. Use my smoked baby back ribs method for a leaner pork option with a shorter smoke time.

Nutrition

Calories: 483kcal, Carbohydrates: 1g, Protein: 53g, Fat: 28g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 12g, Cholesterol: 163mg, Sodium: 916mg, Potassium: 1023mg, Fiber: 0.3g, Sugar: 0.2g, Vitamin A: 27IU, Vitamin C: 10mg, Calcium: 28mg, Iron: 6mg

The nutrition facts shown are generated by an online calculator and are estimates only. Please consult a professional nutritionist for specific dietary needs.

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Editor’s Note: This post was originally published on August 22, 2022, and republished with more helpful information on July 17, 2026.