These smoked boneless beef short ribs are fall-apart tender, dripping with sticky maple BBQ glaze, and ridiculously easy to make on the pellet grill. If you’ve never smoked short ribs before, this is your sign.
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Maple Glazed Smoked Boneless Beef Short Ribs
Big flavor, simple ingredients. A pantry-friendly dry rub and a simple maple glaze take these ribs over the top.
Set it and (mostly) forget it. Once they’re on the smoker, you can kick back and relax with a cold drink.
That sticky glaze. Maple syrup + BBQ sauce + brown sugar = smoky, sweet, glossy perfection.
Recipe Ingredients
- Boneless Beef Short Ribs. You’ll need about 3 pounds of well-marbled boneless short ribs—thick pieces work best so they don't dry out.
- Olive Oil. Helps the dry rub stick and keeps the meat moist while it smokes.
- Dry Rub. A simple blend of kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, mustard powder, and chili powder builds a deep, flavorful bark.
- Maple Glaze. A blend of maple syrup, brown sugar, soy sauce, and BBQ sauce creates a sweet, sticky finish that caramelizes perfectly on the smoker.
You’ll find all the exact amounts and details in the printable recipe card at the bottom of this post.
How to Make Smoked Boneless Beef Short Ribs with Maple Glaze
Quick Overview
- ✅ Trim and oil the short ribs.
- ✅ Coat with dry rub.
- ✅ Smoke at 225°F for 1 hour 15 minutes, flipping once.
- ✅ Add glaze and cover.
- ✅ Smoke until ribs reach 200°F.
- ✅ Rest, then serve.
Step-by-Step Instructions
- Step 1: Trim any excess fat or silver skin from 3 pounds of boneless beef short ribs. Drizzle with olive oil and rub to coat all sides.
- Step 2: In a small bowl, combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, mustard powder, and chili powder. Sprinkle the dry rub over the ribs, pressing it in so it sticks to every side.
- Step 3: Preheat your smoker to 225°F. Place the seasoned ribs directly on the grill grates. Smoke for 1 hour and 15 minutes, flipping once halfway through, until the internal temperature reaches 160°F.
- Step 4: While the ribs are smoking, combine maple syrup, brown sugar, soy sauce, and BBQ sauce in a disposable foil pan. Stir well to mix.
- Step 5: Once the ribs hit 160°F, transfer them to the pan with the glaze. Spoon some of the glaze over the top of the ribs, then cover tightly with foil.
- Step 6: Return the covered pan to the pellet smoker and cook at 225°F for another 20–30 minutes, or until the internal temperature reaches 200°F.
- Step 7: Remove the pan from the smoker and let the ribs rest in the glaze, loosely covered, for 10-15 minutes before serving.
Best Wood Pellets for Smoked Short Ribs
I recommend oak, hickory, or pecan wood pellets for these maple-glazed short ribs. These hardwoods bring bold, smoky flavor that balances the sweetness of the maple glaze.
Recipe Tips and Notes
- Use Evenly Sized Ribs. Uniform size helps them cook at the same rate.
- Use a Thermometer. For juicy ribs, pull them at 200°F—don’t guess.
- Don’t Skip the Foil. Covering locks in moisture while they cook in the glaze.
- Loosen the Foil at the End. To prevent the glaze from thinning while the ribs rest before serving, loosely tent the foil to let some steam out.
Variations
- Spicy Maple Ribs. Add cayenne or red pepper flakes to the dry rub.
- Bourbon Maple Glaze. Swap 1 tablespoon of maple syrup for bourbon.
- Honey BBQ Ribs. Use honey in place of maple for a different sweetness.
- Chipotle Glaze. Replace your BBQ sauce with chipotle BBQ.
Make-Ahead and Storage
- Make Ahead: You can season and prep the ribs with the dry rub up to 24 hours in advance. Keep them covered in the fridge until you're ready to smoke.
- Storage: Store any leftover ribs in an airtight container in the refrigerator for up to 4 days. Spoon extra glaze over the top before sealing to keep them moist.
- Freezing: Cool the ribs completely, then wrap them tightly in foil and place them in a freezer-safe container or freezer bag. Freeze for up to 2 months.
- Reheating: Reheat in a covered dish in the oven at 325°F until warmed, or in a skillet over low heat with a splash of beef broth or extra glaze to keep them juicy.
Perfect Pairings
These maple-glazed smoked short ribs pair perfectly with a variety of side dishes. Some of my favorites are creamy dill mashed potatoes, smoked smashed potatoes, or crispy roasted Brussels sprouts.
They also go nicely with a slice of smoked cornbread, smoked asparagus, and my simple Miracle Whip coleslaw.
FAQs
Yes, but they’ll take longer to cook. Aim for the same final internal temperature (200°F).
Any pellet smoker works great for this recipe—Traeger, Pit Boss, Camp Chef, or even a Masterbuilt electric smoker. The key is holding a steady 225°F for that slow, even cook.
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Printable Recipe
Smoked Boneless Beef Short Ribs
Ingredients
For the Ribs:
- 3 pounds (1.36 kg) boneless beef short ribs (trimmed of excess fat)
- 2 tablespoons olive oil
For the Dry Rub:
- 1 tablespoon kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- ½ tablespoon black pepper freshly ground
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 1 teaspoon dry mustard powder
- 1 teaspoon chili powder
For the Maple BBQ Glaze:
- ½ cup BBQ sauce
- ½ cup maple syrup
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
Instructions
- Preheat the smoker to 225°F. While it heats, prep the ribs.
- Pat the short ribs dry with paper towels. Trim any large, visible pieces of fat. Drizzle with olive oil and rub to coat all sides.
- In a small bowl, combine the dry rub ingredients. Mix thoroughly to break up any clumps.
- Season the ribs generously with the dry rub, pressing the mixture onto all sides. Let them rest at room temperature for 20–30 minutes while the smoker preheats.
- Place the ribs directly on the smoker grates, fat side up if applicable. Insert a meat thermometer into the thickest part of one rib. Smoke for 1 hour and 15 minutes, flipping once halfway through, until the internal temperature reaches 160°F.
- Meanwhile, make the glaze. In a disposable foil pan or shallow grill-safe dish, combine the BBQ sauce, maple syrup, brown sugar, and soy sauce. Whisk until smooth.
- Transfer the ribs to the pan, nestling them into the glaze. Spoon the glaze over the top of the meat. Cover tightly with aluminum foil.
- Return the pan to the smoker. Cook for another 30–45 minutes, or until the ribs reach an internal temp of 198–200°F.
- Remove the pan from the smoker and let the ribs rest in the glaze for 10–15 minutes, loosely covered with foil to let steam escape.
- Slice and serve with extra glaze spooned over top and enjoy!
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Notes
- Boneless short ribs are used for this recipe—they’re meaty, cook evenly, and get perfectly tender when smoked low and slow.
- If you can't find boneless short ribs, chuck roast cut into thick strips can be used as a backup, though the texture will vary slightly.
- Loosen the foil while the ribs rest to let steam escape—this helps keep the glaze thick and glossy.
- Use a BBQ sauce you love—sweet, smoky, or spicy.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in a foil-covered dish, with glaze, at 325°F until warmed through.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
About Jeri Walker
Jeri is the founder of Winding Creek Ranch and a longtime pellet grill enthusiast. She has developed more than 115 smoker and BBQ recipes, all tested and perfected in her own backyard on Traeger, Pit Boss, and Masterbuilt grills. Her goal is to share reliable, delicious smoker recipes that are easy enough for everyone, from beginners to backyard pros. Jeri also writes professionally about food and grilling for MSN. Learn more about Jeri's grilling experience here.
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