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Savory Hickory Smoked Beef Short Ribs Recipe with Garlic Herb Butter

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Tender, smoky beef short ribs finished with a rich garlic herb butter, perfect for a flavorful and impressive meal with minimal hands-on prep.

Ingredients

Scale
  • 4 pounds bone-in beef short ribs, well-marbled
  • Hickory wood chips (or apple/cherry wood chips as substitute)
  • Kosher salt
  • Freshly ground black pepper
  • Paprika (smoked paprika optional)
  • Garlic Herb Butter:
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cloves fresh garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon fresh lemon juice (optional)
  • Salt and pepper to taste
  • Optional: pinch of cayenne pepper
  • Optional: dash of Worcestershire sauce

Instructions

  1. Remove the membrane from the back of the short ribs using a paper towel to grip it. Trim any excessive fat but leave some for flavor. (About 10 minutes)
  2. Season all sides of the ribs generously with kosher salt, black pepper, and paprika. Set aside while preparing the smoker. (About 10 minutes)
  3. Preheat smoker to 225°F (107°C). Add soaked hickory wood chips to coals or smoker box.
  4. Place ribs bone-side down on smoker grate. Close lid and maintain 225°F. Smoke ribs for 3 hours without opening lid frequently.
  5. After 3 hours, wrap ribs tightly in aluminum foil or butcher paper to lock in moisture. Return to smoker and cook for another 1 to 1.5 hours until internal temperature reaches about 200°F (93°C) and meat is tender.
  6. While ribs finish cooking, prepare garlic herb butter by mixing softened butter, minced garlic, parsley, thyme, rosemary, lemon juice, salt, and pepper until well blended. (About 5 minutes)
  7. Remove ribs from smoker and unwrap carefully. Let rest for 10 minutes.
  8. Spread a generous layer of garlic herb butter over ribs while still warm so it melts and seeps into the meat.
  9. Slice ribs between bones and serve immediately with any remaining garlic herb butter on the side.

Notes

Keep a spray bottle of apple juice or water handy to spritz ribs occasionally during smoking to maintain moisture. Remove membrane for better smoke penetration and tenderness. Maintain steady smoker temperature at 225°F. Wrap ribs after 3 hours to lock in moisture (Texas Crutch). Let ribs rest before buttering. Garlic herb butter can be made a day ahead and refrigerated.

Nutrition

Keywords: beef short ribs, smoked ribs, hickory smoked, garlic herb butter, barbecue, smoked beef, easy ribs recipe, backyard smoker

Find it online: https://milacook.com/savory-hickory-smoked-beef-short-ribs-recipe-with-garlic-herb-butter-easy-steps/