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Smoked Beef Short Ribs

Updated: 6 days ago

If you’re a brisket lover, these smoked Wagyu beef short ribs might have you questioning your loyalty. We’re talking massive beefy flavor, a bark that gets dark and crusty without wrapping, and tenderness so rich it basically eats like BBQ butter. The method is simple: season heavy, smoke at 275°F with hickory (or oak), spritz once the bark sets, then rest/hold low and slow with beef tallow to lock in that Wagyu goodness.


Why This Recipe Is Worth a Try:


  • No wrap = better bark: You get that deep, crusty exterior that’s hard to beat.

  • Wagyu + tallow rest: Extra richness and a silky bite without drying out.

  • Simple process: No complicated binder, no fancy steps - just clean smoke and patience.



Step-by-Step Recipe Video:



Ingredients:


  • Snake River Farms Wagyu Beef Short Ribs (plate ribs)

  • Extra coarse black pepper

  • Heath Riles BBQ Beef Rub

  • Apple cider vinegar + water (50/50 spritz)

  • Beef tallow


 Instructions:


1) Prep the ribs

  • Remove any loose fat and excess silver skin so your seasoning sticks and the bite is cleaner.

  • Season with extra coarse black pepper first, then go generous with Heath Riles Beef Rub on all sides.

  • Let them sit 15-30 minutes while the smoker heats so the rub can sweat in a bit.

Tip: Don’t trim too aggressively - short ribs need some fat to stay moist.

2) Fire up the smoker

  • Preheat your smoker to 275°F.

  • Run hickory for bold smoke (oak works great too).

3) Smoke (no wrap) + spritz

  • Place ribs bone-side down, directly on the grates.

  • Leave them alone early - let the bark build.

  • Once the bark looks set and dry (usually around the 2–3-hour mark), spritz every 30 minutes with a 50/50 apple cider vinegar + water mix.

Tip: Spritzing too early can wash off rub and delay bark - wait until it’s set.

4) Check for tenderness (not just temp)

  • When internal hits around 198°F, start probing.

  • Pull when the probe slides in butter-soft, usually around 203°F (but tenderness is the real finish line).

Tip: Probe in the thickest meat between bones. If it still feels tight, keep cooking.

5) Rest + hold (the secret weapon)

  • Let ribs cool down to about 165°F (stops carryover and keeps juices where you want them).

  • Wrap in foil with a spoonful or two of beef tallow.

  • Hold at 150–155°F in a warmer/oven for 2 hours (or use a dry cooler, tightly wrapped).

Tip: The hold is where the magic happens - texture gets softer, slices get cleaner, and the fat finishes rendering.

6) Slice & serve

  • Slice between the bones and serve immediately.


Extra Tips & Tricks (Quick Hitters):


  • Plan time: Plate ribs can take 5–7+ hours depending on size and weather. Cook by feel.

  • Smoke flavor: Hickory gives that classic “big beef BBQ” punch - oak is cleaner and a little lighter.

  • Don’t chase the stall: Keep temps steady and let it ride.

  • Best sides: Creamy slaw, smoked mac, or simple pickles/onions to cut the richness.


Equipment:



AFFILIATE DISCLOSURE:

Some of the links used in the post are affiliate links, so if you purchase through them, I will get a small commission at no extra cost to you.


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