Smoked Boneless Beef Short Ribs

5 from 1 vote

Smoked boneless beef short ribs are rich, tender, and coated in a sticky maple BBQ glaze. Cooked low and slow, then finished in a foil pan until fall-apart perfect.

Prep Time15

Cook Time2

Total Time2 15

Course: All Recipes, Main Course

Cuisine: American

Servings: servings

Calories: 575kcal

Author: Jeri Walker

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!

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.

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