Smoked Beef Short Ribs

Cook Time

360 Mins

Cooking Method






Prep Time

15 Mins




1 CUP Apple Cider Vinegar

1 Cup Apple Juice

4 Tablespoon Olive Oil

4 TBSP Pit Boss Beef and Brisket Rub

2 1/2 Pounds (or 6 large) Beef Short Rib(s)

Cooking Instructions

These Smoked Beef Short Ribs are first smoked on the Pit Boss for 2 hours, naked on the grill gates, for maximum flavor absorption. After reaching an internal temperature of 145°F where the meat can no longer absorb smoke, the ribs are placed in a baking dish where they are braised in an apple juice and apple cider vinegar mixture that breaks down the fat and collagen, rendering out of this world fall off the bone ribs. The result is Smoked Beef Short Ribs that will have your guests begging to come back for more.

Smoked Beef Short Ribs Internal Temperature

Although it can vary slightly, beef short ribs are usually done when they reach an internal temperature of 200 to 205°F. If you pick up the rack and it bends while starting to slightly come apart, then they are ready to pull off the grill.

Wood Pellet Recommendation

We recommend utilizing the sweet and savory flavors of the Pit Boss Competition Blend Wood Pellets for this recipe.

Note: This recipe uses the Pit Boss Beef and Brisket Rub seasoning.

  1. Start up your Pit Boss. Then, set the temperature to 225°F.
  2. In a food-safe spray bottle, combine the apple cider vinegar and apple juice. Set aside.
  3. Flip the beef short ribs over, bone side up, and pull off the thick membrane. Discard. Flip the short ribs right side up and trim any excess fat from the top. Generously rub down the short ribs with olive oil and Beef and Brisket Rub.
  4. Place the beef ribs on the center rack. Smoke for about 2 hours, until the short ribs have developed a crust and are a rich lacquered brown.
  5. After 2 hours, remove the beef short ribs from the smoker, place in the heat-proof baking dish, and pour the apple cider vinegar and apple juice into the dish. Cover tightly with foil and smoke for another 1 ½-2 hours or until the ribs are fall-apart tender and register 200°F. Remove from the smoker and serve immediately.

Special Tools

  • Aluminum Foil
  • Heat Proof Baking Dish

Bigger. Hotter. Heavier. Tip

For even more tender ribs, try dry brining with the Beef and Brisket Rub for 30 minutes prior to starting this recipe.

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