Smoked Beef Short Ribs

Smoked Beef Short Ribs

Want brisket-level flavor in half the time? Our Folsom Farm Beef Short Ribs are rich, beautifully marbled, and perfect for the smoker. They’re easier to cook than brisket, come in manageable portions, and deliver that same bold, beefy bite with less fuss.

Ingredients

• Folsom Farm Beef Short Ribs (individual ribs, not a rack)
• Olive oil (for slather)
• Coarse ground beef rub (we recommend our house blend)
• Spray bottle with water, apple cider vinegar, or beef broth (for spritzing)

Instructions

1. Thaw and Prep

• Thaw short ribs in the fridge overnight.
• Coat each rib with a light layer of olive oil to help the rub stick.
• Generously season with dry rub on all sides.
• Let the ribs sit at room temperature while you heat the smoker.

2. Preheat Your Smoker

• Set your smoker to 250°F (for pellet grills) or 275°F (for kamado or offset smokers).
• These temperatures help render fat and connective tissue for maximum tenderness.

3. Smoke the Ribs

• Place ribs directly on the smoker grates.
• Smoke for about 4–5 hours, depending on rib size.
• Spritz every 60–90 minutes to prevent the bark from getting too dry or tough.

4. Check for Doneness

• Start checking internal temperature around the 3.5–4 hour mark.
• Look for an internal temp of 203–205°F.
• Use the probe test — the probe should slide in with little to no resistance.

5. Rest

• Remove ribs from smoker and place in a tray.
• Loosely cover with foil (do not wrap tightly).
• Let rest for about 1 hour before serving.

6. Serve

• Slice between the bones or shred the meat to serve.
• Enjoy with your favorite BBQ sides or as-is for a rich, beef-forward dish.