Smoked Beef Short Ribs on Traeger (or Any Pellet Grill) – Juicy, Tender & Perfect Bark!

Smoked beef short ribs is not the easiest or fastest dish to cook. But it’s one of my all-time BBQ favorites!

These things are like brisket on a stick—rich, meaty, and loaded with flavor when done right. They don’t get as much attention as pork ribs or brisket, but they should.

With a good rub, a steady low-and-slow smoke, and a proper rest, short ribs come out melt-in-your-mouth tender with a bark that’s hard to beat!

Why Smoked Beef Short Ribs Are Worth the Time

Beef short ribs might not be the first thing folks think to throw in the smoker, but they’re easily one of the most rewarding cuts you can cook low and slow.

They’re also pretty hard to mess up. As long as you take your time and cook to temp, not the clock, they’ll turn out great.

Plus, they look impressive on the plate—big bones, dark bark, juicy meat—what more do you want?

Why I love smoking beef short ribs:

• Deep, intense beef flavor that stands up to bold rubs and wood smoke
• Bone-in cuts keep the meat moist and add richness as they cook
• Less effort than brisket, but still gives that “low and slow” satisfaction
• Smaller racks are easier to manage for backyard cooks or small groups
• Big payoff in both flavor and presentation—makes a great weekend cook

If you’re looking for something that feels like a treat without needing 12+ hours or a full packer brisket, short ribs are the move.

Step 1: Choose the Right Short Ribs (And How Much to Get)

For this cook, I had a 2.5 lb rack with 3 ribs—all different lengths and thicknesses. Not ideal in terms of uniformity, but still great quality meat with good marbling and plenty of flavor.

Once I trimmed it and cut the rack into 3 separate pieces, I had one rib per person, which ended up being just right.

This was enough for 3 adults without any sides going to waste. If you’re cooking for more than that, or want leftovers (which I’d absolutely recommend), just double it up and cook two racks side-by-side.

Also note that some short ribs are much smaller and with less meat, so you might want to cook 2-3 ribs per person.

When shopping for short ribs, here’s what to look for:

• Bone-in, English-style ribs – These are the big, thick-cut ones that smoke beautifully
• Good marbling throughout – Avoid cuts with big outer fat caps and no internal fat
• Thick meat on the bone – You want that big chunk of beef on top, not thin strips
• Uneven ribs are common, especially with smaller racks—don’t stress it, just monitor them individually as they cook
• Plan for about 1 rib per person if you’ve got thick, meaty cuts like these, and 2-3 ribs if they are smaller

Step 2: Prepare the Meat and Apply the Dry Rub

Before these ribs ever hit the smoker, there’s a little work worth doing to make sure they turn out just right.

I started by trimming off some of the thick surface fat—not all of it, just the stuff that won’t render down and would block the rub from getting into the meat.

Then I cut the rack into 3 separate ribs, one per bone. Not only does that help them cook faster, but it also means more surface area for rub and smoke—and more bark, which is where the flavor lives.

Here’s how I prepped the ribs:

• Trimmed off any thick, hard fat from the outside
• Cut the rack into 3 individual ribs to speed up cooking and build more bark
• Rubbed each piece with softened butter—this is my go-to move to help the rub stick and lock in moisture
• Generously applied my dry rub on all sides and edges, then let it sit while the grill preheated

My dry rub blend for beef short ribs:

• 2 tsp coarsely ground black pepper
• 2 tsp kosher salt
• 2 tsp granulated white sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp mustard powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne powder

It’s balanced, simple, and hits all the right notes for beef—savory, slightly sweet, with just a little heat.

Let the rub sit for 15–30 minutes before smoking if you have time. It gives the salt a chance to pull some moisture up and create that tacky surface that forms into beautiful bark during the cook.

Step 3: Smoke the Short Ribs (Traeger, Pit Boss, or Any Pellet Grill)

Once the ribs were rubbed and ready, I fired up the pellet grill to 225°F (107°C).

I used my Traeger Pro 22, but honestly, you can do this exact method on a Pit Boss, Camp Chef, or any pellet grill—or even a traditional offset smoker if you prefer.

The goal is steady, clean smoke and low heat for the long haul.

Here’s the smoking process I followed:

• Set the smoker to 225°F (107°C) and let it preheat with the lid closed
• Used hickory pellets, but oak or mesquite also work great with beef
• Placed the ribs bone-side down, spaced out so smoke could circulate
• Didn’t spritz or wrap—just left them alone for the full cook
• Cook time was about 7.5 hours, but that will always vary
• Pulled the ribs when the internal temp hit 195°F (90.5°C) and the probe slid in with little resistance

A few key tips:

• Cook to temperature and feel, not time—every rib cooks a little differently
• Keep the lid closed—every time you open it, you’re losing heat and adding cook time
• If one rib is smaller and finishes earlier, pull it and wrap it in foil while the others catch up

By the end of the cook, the bark was dark and crusty, the meat had a nice wobble, and the probe slipped in like it was going into butter. That’s when you know they’re ready!

Step 4: Let the Ribs Rest – The Step You Can’t Skip

Once the ribs hit that magic 195°F (90.5°C) internal temp and felt tender all the way through, I pulled them off the grill.

NOTE: You can also pull the ribs a bit later, or even earlier. More about this later.

But they weren’t ready to slice just yet. Resting is non-negotiable—it gives the meat time to relax and reabsorb juices, which is what keeps every bite tender and moist instead of dry and stringy.

You’ve already waited 7–8 hours—don’t rush this part. The rest makes all the difference.

Here’s how I rest my short ribs:

• Wrapped each rib in foil (or butcher paper works too)
• Placed them in a cooler or a covered pan to hold the heat
• Let them rest for at least 1 hour, no peeking

Why this step matters:

• Allows the muscle fibers to relax, making the ribs more tender
• Helps retain moisture instead of losing it all when slicing
• Softens the bark just slightly while keeping it flavorful and intact

I usually set a timer and forget about them until the hour’s up. By the time you unwrap them, they’re still hot, incredibly juicy, and full of flavor.

What If the Ribs Aren’t Ready by Dinner?

Let’s be honest—smoked short ribs don’t care about your dinner schedule!

Sometimes they cruise right along, and other times they hit a stall and just sit there at 80–85°C (175–185°F) for what feels like forever.

That’s just how it goes with big, connective cuts. But if you’re watching the clock and guests are starting to hover near the cutting board, there are a few things you can do without ruining the cook.

Option 1: Bump the Temp

If you’ve been smoking at 225°F (107°C) and it’s getting late, go ahead and increase the temp to 250–275°F (121–135°C). It’ll push them through the stall faster without drying them out.

• Just keep the lid closed and let the heat work
• Watch internal temp closely so you don’t overshoot
• Still aim for that probe tenderness, not just the number

Option 2: Pull Early (If You Have To)

If you’re sitting around 87–88°C (188–190°F) and time’s up, you can pull the ribs early. They won’t be quite as tender as the full 195°F (90.5°C) target, but they’ll still be good—just a bit more structured and steak-like.

• Expect a chewier bite, but still flavorful and juicy
• Slice thinner if needed to make them feel more tender
• You can always finish them low and slow in the oven later if you want to soften them more

Ribs don’t always run on your schedule, but you’ve got options. Just don’t panic and crank it to 350°F—that’s how you go from smoked beef to dried-out roast real quick.

Serving Suggestions – Keep It Simple, Let the Meat Talk

These short ribs have a ton of flavor, so you really don’t need to dress them up. I served mine straight off the board with just a side of boiled new potatoes and a fresh garden salad. That combo was clean, satisfying, and didn’t compete with the meat.

But if you want to switch things up or build it into a bigger meal, I have a few other solid options for you.

Classic sides that work great with smoked beef ribs:

• Vinegar slaw or pickled red onions – bright and tangy to balance the richness
• Roasted or smoked baby potatoes – crispy edges, fluffy inside
• Grilled vegetables – asparagus, zucchini, or bell peppers
• Cornbread or grilled flatbread – for mopping up the juices
• BBQ beans or smoky lentils – if you want something heartier

And of course, don’t forget the drinks—I’d go with a cold beer (lager or porter), iced tea, or a bold red wine like Malbec or Syrah.

These ribs don’t even need sauce. But if you want to serve some for people to dip in, I recommend a bold bourbon BBQ sauce!

A No-Fuss Cut That Feels Like Brisket Without the Drama

Smoked beef short ribs have officially earned their place in my regular BBQ rotation!

They’re everything I love about brisket—deep flavor, rich bark, that buttery texture—without the 12+ hour cook or the stress of trimming a whole packer. Plus, they’re just flat-out fun to cook.

What makes this method a win:

• Straightforward prep with minimal trimming
• Reliable cook on any pellet grill (Traeger, Pit Boss, etc.)
• Insane flavor from the rub and low-and-slow smoke
• Bark, tenderness, and juiciness that honestly rivals brisket
• Flexible portion size—easy to scale up or down

If you haven’t smoked beef short ribs yet, don’t wait!

Grab a rack, cut it up, take your time, and enjoy the process. You’ll end up with something that looks and tastes incredible—without needing a whole day or a full brisket commitment.

I’ll definitely be making these again!

If you want to try another long, low-and-slow cook, my Traeger smoked pork shoulder is another great weekend BBQ project.

And I hope you’ll love this recipe as much as I do!!

-Joonas