Smoked Boneless Beef Short Ribs: A Culinary Journey Worth Taking

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Christian Kimmons

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I’ve journeyed through many meaty dishes, from pulled pork to brisket, but nothing beats the beefy flavor of smoked boneless beef short ribs. This dish, originating from the chuck or the plate areas of beef, promises a rich and robust taste. If you’re an enthusiast of the smoker grill combo, you’re in for a treat. Using the right smoker and technique, the results are an amalgamation of smoky goodness and tender meat that shreds easily.

The Ultimate Smoked Boneless Beef Short Ribs Recipe

Yield: 4

Smoked Boneless Beef Ribs

smoked boneless beef ribs

Smoked Boneless Beef Ribs are a testament to the power of slow cooking and patience. The tantalizing aroma and the tender fall-apart texture make every bite a moment to savor. The deep, smoky layers combined with the rich meatiness of the ribs create a gastronomic experience that lingers, making it a favorite that appeals to both heart and palate.

Prep Time: 15 minutes
Cook Time: 7 hours
Rest Time: 30 minutes
Total Time: 7 hours 45 minutes


  • Boneless beef short ribs (3-4 lbs.)
  • Beef seasoning (salt, pepper, and garlic powder mix)
  • Olive oil (2 tablespoons)
  • Beef broth (1 cup)


  1. Season the Ribs: Drizzle the ribs with olive oil and generously season with the beef seasoning mix.
  2. Preheat Your Smoker: Ensure your smoker grill combo is ready and preheated to 275 degrees F. For the best flavor, use oak wood to smoke up.
  3. Place Ribs on Grates: Position your beef short ribs on the smoker's grates.
  4. Monitor Temperature: Aim for an internal temperature of 205-210 degrees F, which guarantees perfectly smoked beef short ribs. Using a meat thermometer will help.
  5. Wrap in Foil: Once the ribs reach an internal temperature of 165 degrees F, wrap them in aluminum foil with a splash of beef broth.
  6. Complete the Cook: Return the foil pouch to the smoker until the desired internal temperature of 205-210 degrees F is achieved.
  7. Rest: Allow the ribs to rest for about 30 minutes before shredding.

Nutrition Information:

Yield: 4
Amount Per Serving: Calories: 520Total Fat: 42gProtein: 34g

Side Dishes & Serving Suggestions

Smoked boneless beef short ribs are versatile. They can be:

  • Transformed into Tacos: Shred the meat and serve with fresh tortillas.
  • Turned into Nachos: Perfect when layered with cheese and jalapenos.
  • Used in Quesadillas or Sandwiches: For a quick lunch or dinner.
  • Accompanied by Beef Back Ribs: For those who love both bone-in and boneless varieties.

Tips and Common Mistakes to Avoid

  • Choose Quality Meat: Whether it’s from your local butcher or a known store like Costco, the quality matters.
  • Don’t Rush the Process: Ribs are cooked similar to a brisket. They need time to absorb that smoked flavor.
  • Keep the Smoker Consistent: Fluctuating temperatures can toughen the meat.
  • Avoid Overseasoning: Let the beefy flavor shine. Season but don’t overpower.


The world of smoked foods is vast, but smoked boneless beef short ribs have earned their revered spot. Dive into this beefy adventure, and whether it’s for a Sunday dinner or a BBQ party, you’re bound to leave everyone asking for seconds. Enjoy your meal!

FAQs for the Curious Foodie:

How long do you smoke boneless short ribs?

Boneless short ribs typically require 4-6 hours of smoking time to achieve tenderness and flavor.

How long to smoke boneless beef short ribs at 225?

At 225°F, boneless beef short ribs should be smoked for approximately 4-6 hours, until they reach an internal temperature of 200°F.

How many hours does it take to smoke beef short ribs?

Beef short ribs, whether bone-in or boneless, generally take 4-6 hours to smoke, depending on size and desired doneness.

Are boneless short ribs the same as short ribs?

Boneless short ribs are short ribs without the bone, but the meat is from the same cut. The primary difference is the absence of the bone, which can affect cooking times slightly.

How is smoking boneless different from bone-in?

Boneless tends to cook a tad faster and can be more tender, but both are equally delicious.

Can I substitute the oak wood?

Yes, but oak provides a unique flavor profile that complements beef exceptionally well.

Where can I get beef seasoning?

Most stores carry it, or you can make your own with salt, pepper, and garlic powder. Patio Provisions also offers a stellar mix.

How should leftovers be stored?

Store shredded beef in an airtight container. Use it in chili, stew, or a pulled pork or chicken recipe.

How do I know when my ribs are done?

Aim for an internal temperature of 205-210 degrees F.

Can I cook this on a regular grill?

While possible, using a smoker infuses the ribs with a unique flavor that a regular grill can’t replicate.

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