Menu Icon Menu Print Icon Print Email Icon Email Reading List Icon Reading List Product Icon Product Fire Icon Fire Grill guide Icon Grill guide Beef Icon Beef Poultry Icon Poultry Chicken Icon Chicken Pork Icon Pork All Icon All Country Icon Country Seafood Icon Seafood Fruit and Veggies Icon Fruit and Veggies Vegetables Icon Vegetables Hamburger Icon Hamburger Spatula Icon Spatula Thermometer High Icon Thermometer High Thermometer Medium Icon Thermometer Medium Thermometer Low Icon Thermometer Low Tree Icon Tree Nose Icon Nose Picnic Table Icon Picnic Table Smoke Icon Smoke Table Clock Icon Clock Clock 10 Icon Clock 10 Clock 15 Icon Clock 15 Match Icon Match Grill Icon Grill Clean Grill Icon Clean Grill Arm Icon Arm Oven Icon Oven Charcoal Icon Charcoal Charcoalpile Icon Charcoalpile Charcoalpile 2 Icon Charcoalpile 2 Search Icon Search Right Arrow Icon Right Arrow Left Arrow Icon Left Arrow Down Arrow Icon Down Arrow Facebook Icon Facebook Twitter Icon Twitter Instagram Icon Instagram Pinterest Icon Pinterest Google Plus Icon Google Plus Youtube Icon Youtube Cloudy Weather Icon Cloudy Weather Sunny Weather Icon Sunny Weather Snow Weather Icon Snow Weather Rain Weather Icon Rain Weather Partly Cloudy Weather Icon Partly Cloudy Weather Charcoal on fire icon Charcoal on fire has moved to Kingsford Country. The all-new features how-tos, recipes, product info and news about the latest in BBQ. Slow down and BBQ with Kingsford. OK, got it
Skip to content

Smoked Beef Short Ribs

  • Yields: 4 Servings
  • Cook time: 4 hours
  • Prep time: 20 minutes


  • 2 tablespoons smoked paprika
  • 2 tablespoons light brown sugar
  • 3 tablespoons kosher salt
  • 3 teaspoons cracked black pepper
  • 2 teaspoons ground thyme
  • 1 teaspoon ground rosemary
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • ½ teaspoon ancho chili powder
  • ¼ cup Worcestershire sauce
  • 2 pounds English cut* beef short ribs


Prepare grill for indirect cooking, placing a water filled aluminum half pan in the center of the charcoal grate and placing preheated charcoal briquets on each side of the pan. Add 3–4 chunks of your favorite smoking wood to the charcoal briquets and adjust the grill vents to bring the temperature to 250°F.

Combine paprika, brown sugar, salt, pepper, thyme, rosemary, garlic powder, onion powder, and ancho chili powder in a small bowl and blend well. Rub the short ribs with Worcestershire sauce, and season both sides of the ribs liberally with the beef dry rub. Place the ribs on the grill directly above the water pan.

Cover and allow the ribs to smoke for approximately 2 hours until they are extremely tender and have reached an internal temperature of 185°F. Remove and serve immediately.

* English cut short ribs feature a large amount of meat sitting atop a bone, normally about 2 inches wide. Conversely, flanken-style short ribs (popular in Korean barbecue) are cut across the bone with meat between the small sections of bone.

† Alternatively you can use a smoker according to manufacturer’s instructions.

  1. Credit: Clint Cantwell