🍖 How to Make Tender Smoked Braised Beef Short Ribs at Home
/If you’re chasing that perfect bite — the one where the beef practically melts off the bone — you’ve come to the right place. Smoked Braised Beef Short Ribs are the holy grail of backyard comfort food. With layers of smoky richness and tender texture, this recipe will transform your next cook into a serious showstopper.
We’re combining two BBQ power moves — low and slow smoking and braising in rich liquid gold — to create short ribs that redefine “tender.” Whether you’re cooking for a weekend feast or showing off your pitmaster chops, this method delivers every single time.
The Story Behind the Recipe
This one started as a simple experiment on a lazy Sunday with my offset smoker humming away and a pack of English-style short ribs begging for attention. I wanted that perfect mix — the smoky bark of brisket with the tenderness of a braise.
Three cooks later, I found the balance: a triple-rub combo for bold layers of flavor, a red wine and beef broth bath for deep richness, and a finishing reduction that makes these ribs taste like they belong in a five-star steakhouse — only better, because you made them in your backyard.
Why You’ll Love This Recipe ❤️
🔥 Low & Slow Smoke: Hickory and oak infuse deep, bold flavor.
🍷 Braised to Perfection: Red wine and beef broth create tender, rich results.
🥩 Triple Rub Flavor: A blend of Kosmo Q, Killer Hogs, and Boar’s Night Out.
🌡️ Pitmaster Technique: Smoke first, braise second — flavor meets texture.
💪 Set & Forget Simplicity: Once you braise, the smoker does the rest.
Smoked Braised English Style Beef Short Ribs
🕒 Prep Time: 10 min 🔥 Cook Time: 5 hr 30 min ⏰ Total Time: 5 hr 40 min 🍽 Serves: 6
Ingredients
5 lbs English Style Beef Short Ribs
5 Tbsp Worcestershire Sauce
5 Tbsp Boar’s Night Out (or any SPG Rub)
3 Tbsp Kosmo Q Hot Cow Cover Rub
2 Tbsp Killer Hogs TX Brisket Rub
Apple Cider Vinegar (for spritzing)
½ Bottle Dry Red Wine
16 oz Beef Broth
1 Bottle Stubbs Beef Marinade
Instructions
1️⃣ Coat with Worcestershire: Rub the ribs down with Worcestershire Sauce, making sure each piece is evenly coated. This is your base layer of umami — it helps bind the rubs and deepens the savory flavor.
2️⃣ Season Like a Pro: Apply Boar’s Night Out first for a solid SPG base, then add Kosmo Q Hot Cow Cover Rub for heat, and finish with Killer Hogs TX Rub for that classic brisket bark flavor. Pat each layer in — don’t rub.
3️⃣ Fire Up the Smoke: Light your charcoal with a torch and set your smoker to 250°F using hickory or post oak. These woods give the best depth for beef.
4️⃣ Smoke Phase: Place the ribs on the smoker and let them soak up that flavor. Spritz every 30 minutes with apple cider vinegar to keep them moist and to help the bark build evenly.
5️⃣ Braise Setup: Once the ribs hit 165°F internal (around 3 hours in), transfer them to a tin pan. Add ½ bottle of red wine, 16 oz of beef broth, and ½ bottle of Stubbs Beef Marinade. You want the liquid about ¾ inch deep — just enough to steam and braise, not drown.
6️⃣ Cover & Cook: Wrap the pan tightly with foil and place it back on the smoker. Continue cooking until the ribs reach 200–205°F and probe like warm butter.
7️⃣ Rest for Richness: Remove the pan and let the ribs rest for 30–60 minutes in a cooler or turned-off oven. This lets the juices redistribute and locks in tenderness.
8️⃣ Sauce Reduction: Pour the braising liquid into a small cast iron pan and let it simmer until thickened into a rich glaze. Drizzle it over the ribs before serving for that final touch of BBQ luxury.
Additional Tips 💡
🥩 Don’t Over-Liquid: Too much liquid in the pan will steam the ribs instead of braising them.
🔥 Spritz Religiously: Every 30 minutes keeps bark from drying out.
🍷 Choose Dry Wine: Cabernet or Merlot works best for depth without sweetness.
🌡️ Rest Time Matters: Never skip it — rest equals tenderness.
💨 Double the Flavor: Add a few chunks of post oak during the braise for layered smoke.
Why This Recipe Works
This method combines the two best techniques in BBQ — smoking for flavor and braising for tenderness. The smoke builds a flavorful crust, while the braise locks in moisture and renders fat perfectly. The red wine and broth create a silky sauce that clings to the ribs like a smoky glaze.
It’s backyard BBQ meets steakhouse sophistication — and once you nail it, you’ll never make short ribs any other way.
FAQ Section
Q: Can I use a different type of wine for braising?
A: Yes — stick with a dry red wine like Cabernet or Syrah for a bold, balanced flavor.
Q: What wood is best for smoking beef short ribs?
A: Hickory and post oak are classic — they pair beautifully with rich beef cuts.
Q: How do I know when the ribs are done?
A: They should be probe tender at 200–205°F and nearly fall off the bone.
Q: Can I cook these in the oven instead of a smoker?
A: Absolutely. Bake at 250°F following the same steps — you’ll still get incredible results.
Q: How do I prevent drying out?
A: Keep the spritz consistent, and make sure the ribs are covered tightly during the braise.