How to Smoke Beef Short Ribs: Cook Time, Temperature, and Technique
Complete guide to smoking beef short ribs — cook time per pound, internal temperature target (203°F), wrap timing, technique, and common mistakes. Cooks 4–8 lb covered.
Last updated 2026-06-09 · By SmokerCookTime editorial team
Quick answer
Beef short ribs smokes at 225°F for about 90 minutes per pound. A 4–8 lb cut takes 6h–12h plus a 30-minute rest. Pull at 203°F internal. Wrap in butcher paper or foil at 170°F internal to push through the stall.
At a glance
- Smoker temp: 225°F (standard)
- Cook rate: ~90 minutes per pound
- Weight range covered: 4–8 lb
- Internal target: 203°F
- Wrap at: 170°F internal
- Rest: 30 minutes minimum
Cook time by weight
All times below are estimates — pull at internal temperature, not by the clock.
| Weight | @ 225°F | @ 250°F | @ 275°F | Total (225°F + rest) |
|---|---|---|---|---|
| 4 lb | 6h | 5h 24m | 4h 55m | 6h 30m |
| 5 lb | 7h 30m | 6h 45m | 6h 9m | 8h |
| 6 lb | 9h | 8h 6m | 7h 22m | 9h 30m |
| 7 lb | 10h 30m | 9h 27m | 8h 36m | 11h |
| 8 lb | 12h | 10h 48m | 9h 50m | 12h 30m |
About beef short ribs
Beef short ribs are the rib bones from the lower chest/belly area of the cow, with substantial meat sitting on top. The most prized version for BBQ is the three-bone plate rib section — sometimes called 'dino ribs' for their dramatic size. Each bone has 1.5–2 inches of dense, marbled beef on top. When smoked properly, beef short ribs deliver something close to brisket flavor in a more compact, dramatic package. They're the showpiece of central Texas BBQ alongside brisket.
Buying beef short ribs
Plate-cut short ribs (three bones in a row, thick meat layer) are what you want. They're sold at butcher shops and increasingly at premium supermarkets. Weights run 4–8 pounds for a three-bone rack. Avoid 'flanken-cut' or 'Korean-style' short ribs (thin cross-cuts) — those are for grilling, not smoking.
Technique and pitfalls
Trim the silverskin off the meat side, but leave the fat cap. Salt-and-pepper rub. Smoke at 250°F (a touch hotter than brisket for shorter total cook) over post oak. Do not wrap — short ribs benefit from maximum bark exposure. Probe between the bones in the thickest meat. Pull at 203°F internal AND probe-tender. Rest 30 minutes wrapped.
Internal temperature and wrap timing
Pull the beef short ribs when the thickest part hits 203°F on a probe thermometer. Probe-tender — the probe slides in like warm butter — is the more reliable signal than temperature alone; some cuts finish a few degrees above or below the target depending on the individual piece.
Wrap the beef short ribs in pink butcher paper or foil when the internal temperature reaches 170°F. Wrapping stops evaporative cooling and pushes the meat through the stall — that 4–6 hour plateau around 165°F where temperature stops climbing. Pink butcher paper preserves more bark than foil; foil is faster.
Best wood for beef short ribs
Post oak, hickory, pecan. Cherry adds nice color.
Common mistakes
Wrapping them like brisket — short ribs are smaller and don't stall as dramatically, and the bark suffers from wrapping. Buying flanken-cut and treating it like plate ribs.
Recommended pitmaster books
Franklin Barbecue: A Meat-Smoking Manifesto (Spiral Bound)
The bible of central Texas brisket. Aaron Franklin's full method — fire management, salt-and-pepper rub, the wrap, slicing. Spiral-bound so it stays flat at the smoker.
Franklin Smoke: Wood, Fire, Food (Spiral Bound)
Franklin's wood-pairing reference plus 70+ recipes beyond brisket. The best book for understanding how different woods change the cook.
Smokin' with Myron Mixon (Spiral Bound)
Competition recipes from a four-time world BBQ champion. Brisket, ribs, pork shoulder, chicken — Mixon's exact rubs and injections. Spiral-bound and grease-resistant.
Yellowstone: The Official Dutton Ranch Family Cookbook (Spiral Bound)
Chuckwagon-style cooking inspired by the Yellowstone ranch — smoked meats, cast-iron classics, outdoor cooking. The crowd-pleaser of the four.
Frequently asked
How long does it take to smoke beef short ribs at 225°F?
About 90 minutes per pound at 225°F. A 4 lb takes ~6h; a 8 lb takes ~12h. Add a 30-minute minimum rest. Always pull at internal temperature, not by clock.
What internal temperature should beef short ribs reach?
Pull at 203°F internal temperature, measured in the thickest part with a probe thermometer. Do not rely on cooking time alone.
Should I wrap beef short ribs during the smoke?
Yes — wrap at 170°F internal in butcher paper or foil to push through the stall.
How long should beef short ribs rest after smoking?
Rest at least 30 minutes wrapped, ideally longer for larger cuts. Resting redistributes juices and finishes carryover cooking. Slicing early dries the meat.
What is the best wood for smoking beef short ribs?
Post oak, hickory, pecan.