Smoked Braised Short Ribs: Where Smoke Meets Luxury 🔥

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Tender, smoky, and rich beyond belief — this Smoked Braised Short Ribs recipe takes comfort food and turns it into backyard gold.

The Story Behind Smoked Braised Short Ribs 🥩

There’s something primal about short ribs — that deep beefy flavor, the way the meat pulls apart with just a fork, and the aroma that fills the air when smoke hits fat.

But here’s the magic: when you combine low-and-slow smoking with a rich, wine-infused braise, you create something that’s not just barbecue — it’s culinary art.

This recipe was born from those long Delmarva evenings when the coals are glowing, the neighbors wander over, and time slows down. The ribs spend hours soaking up smoky flavor before being bathed in a savory, sweet, port-style sauce that melts every bit of connective tissue into buttery perfection.

Why You’ll Love This Recipe

🔥 Double Technique, Double Flavor: Smoking first, then braising, gives you depth and tenderness no single method can match.
🍷 Rich Marinade Magic: Red wine, Worcestershire, and plum port sauce turn the ribs into pure gold.
🥩 Melt-in-Your-Mouth Texture: Tender enough to eat with a spoon — but smoky enough to need a beer in the other hand.
🌿 Versatile: Perfect for cookouts, family dinners, or showing off your weekend smoker skills.

The Smoked Braised Short Ribs Recipe

🕰 Prep Time: 20 min ⏱ Cook Time: 4 hr 30 min ⏳ Total: 4 hr 50 min
🍽 Serves: 4+

Ingredients

  • 2 lbs Short Ribs

  • 2 tbsp Worcestershire Sauce

  • 1 cup Red Wine

  • 11 oz Harry & David Plum Port Sauce (or similar marinade)

  • 1 tbsp Coarse Salt

  • 2 tbsp Fresh Cracked Black Pepper

  • 1 tbsp Stubb’s Steak Seasoning

  • ½ cup Beef Broth

  • ½ cup Water

Instructions

1️⃣ Prep the Ribs
Unpackage the short ribs and pat them dry with a paper towel. Trim away any thick or hard fat layers on top.

2️⃣ Marinate the Beef
In a large zip-lock bag, combine the Worcestershire sauce, red wine, plum port sauce, salt, pepper, Stubb’s Steak Seasoning, beef broth, and water. Add the ribs, remove as much air as possible, and seal. Massage the bag to mix evenly.

3️⃣ Refrigerate Overnight
Let the ribs marinate for at least 12 hours, but ideally 24. This gives the flavors time to penetrate every fiber.

4️⃣ Fire Up the Grill
Set your wood-fired or charcoal grill for indirect heat at 250°F (121°C). Use hickory or oak wood for a robust smoke flavor.

5️⃣ Smoke Low and Slow
Place ribs bone-side down on the grate and smoke for 2 hours. You’re building flavor here — don’t rush it.

6️⃣ Braise to Perfection
Pour the leftover marinade into an aluminum pan, add a splash of water, and set the ribs bone-side up in the liquid. Cover tightly with foil and let them braise in the smoker.

7️⃣ Check for Tenderness
After about 1½ hours, test the ribs — the probe should slide in like room-temperature butter. Flip them meat-side up, remove the foil, and cook uncovered for 15 minutes to reduce the sauce slightly.

8️⃣ Rest & Serve
Remove from heat, cover loosely, and rest for 30 minutes before serving. The meat will be rich, smoky, and unbelievably tender.

Pro Tips for Perfect Short Ribs 💡

🥩 No Need to Remove the Membrane: It’s mostly bone coverage — it won’t affect tenderness.
🔥 Keep It Low and Steady: 250°F is the sweet spot for smoke and moisture balance.
🍷 Use Good Wine: If you wouldn’t drink it, don’t braise with it. The flavor concentrates as it cooks.
💧 Maintain Moisture: Keep a pan of water in the grill to prevent drying out.
♻️ Leftovers: Warm gently in the oven with a bit of reserved braising liquid — they taste even better the next day.
🌳 Wood Choice Matters: Hickory for bold flavor, oak for balance, apple or cherry for a sweeter finish.

Why This Dish Defines Backyard Comfort 🔥

These smoked braised short ribs represent everything we love about backyard cooking — patience, process, and payoff. It’s that slow build of anticipation as the smoke curls from the grill, the aroma of wine and wood mingling, and the quiet satisfaction of knowing you nailed it.

Serve them over creamy mashed potatoes, grilled vegetables, or next to a pile of homemade mac and cheese. However you plate them, they’ll steal the show.

💬 What’s your favorite wood for smoking beef ribs? Drop your go-to combo in the comments below!

FAQ

Q: Do I need to sear the short ribs before smoking?
A: Nope. Smoking at low temp creates a beautiful bark on its own — no pan sear needed.

Q: How do I know when they’re done?
A: When a probe or fork slides in with zero resistance — think soft butter at room temp.

Q: Can I swap out the plum port sauce?
A: Absolutely. Try a sweet BBQ glaze, balsamic reduction, or even a stout beer for a different twist.

Q: Best wood for smoking short ribs?
A: Hickory, oak, or a blend of apple and cherry add incredible flavor layers.

Q: Can I make this in the oven?
A: Yes — bake at 250°F covered for similar results, but you’ll lose that smoky edge that makes this recipe legendary.