Smoked Beef Chuck Short Ribs

Smoked beef ribs are a staple of traditional barbecue, known for their bold, beefy flavor and melt-in-your-mouth texture. Using the Char-Griller Smokin’ Pro, this recipe brings out deep, smoky richness with a simple garlic-salt-pepper rub and a long, low cook. Whether served with classic BBQ sides or transformed into tacos the next day, these smoked beef chuck short ribs are a must for any serious pitmaster or backyard BBQ fan.

“Bold, smoky, and fall-off-the-bone tender—these beef chuck ribs are a barbecue essential.”

The Char-Griller Smokin’ Pro is built for traditional offset smoking, giving you precise fire control and authentic smoky flavor. With its side firebox and large cooking surface, it's the perfect setup for long cooks like beef chuck short ribs, allowing you to maintain consistent temperature and airflow for hours. Plus, the heavy-duty steel construction ensures great heat retention for even cooking.

Instructions

1. 01

   Start a fire in the side firebox of your Char-Griller Smokin’ Pro, using a mix of charcoal and your favorite smoking wood (oak, hickory, or mesquite). Stabilize the temperature at 275°F.

2. 02

   Trim any thick pieces of fat from the ribs, but leave some fat for flavor. Save the trimmed fat and place it in a drip pan.

3. 03

   Generously coat all sides of the beef ribs with an equal mix of garlic powder, salt, and pepper (GSP rub). Let them sit at room temperature while the smoker heats up.

4. 04

   Place the drip pan with the fat trimmings underneath the ribs inside the main chamber. Position the ribs bone-side down on the cooking grate.

5. 05

   Close the lid and smoke at 275°F for the first 2 hours. After that, begin basting the ribs once every hour using a basting bulb or mop to apply the rendered fat from the drip pan. This keeps the bark moist and adds flavor.

6. 06

   After the 6-hour mark, begin checking the internal temperature (IT) of the ribs every hour. Aim for a final IT of around 203°F, when the meat feels tender like warm butter when probed.

7. 07

   Once the ribs hit 203°F, remove them from the smoker, wrap tightly in foil, and place in a cooler or warm oven to rest for 1 hour. This allows juices to redistribute for optimal texture.

8. 08

   After resting, slice between the bones and serve hot. Pair with BBQ classics like baked beans, slaw, cornbread—or shred for beef rib tacos the next day.