Smoked Beef Short Ribs

Recipe courtesy Kevin Rathbun.

These smoked short ribs are a tribute to Rathbun’s appetite for beef. He takes a once-lowly cut of meat and with innovative seasoning, hickory chips and slow cooking, turns it into tender, tasty fare, sure to please even the most discriminating palate. Ask the butcher to cut the short ribs 2 to 2½ inches thick, because they shrink during cooking. And be prepared for everyone to ask for second helpings.

3/5 (96 Reviews)


  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked Spanish paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried thyme
  • 4 pounds bone-in beef short ribs, cut 2 to 2½ inches thick
  • 16 ounces lager beer
  • 2 cups chicken stock
  • 2 cups white balsamic vinegar
  • 4 tablespoons salted butter, cubed


Set the EGG for direct cooking at 225°F/107°C .

Generously rub the short ribs with the spices.

Place the hickory chips in a small bowl, cover with water and let soak for at least 1 hour. Drain and scatter over the preheated charcoal. Using barbecue mitts, place the grid in the EGG.

Place the ribs on the grid; close the dome of the EGG. Let the ribs smoke for 1½ to 2 hours. Once the short ribs have finished smoking, transfer the ribs to the baking dish.

Using the Grill Gripper and barbecue mitts, carefully remove the grid and add the ConvEGGtor and replace the grid. Raise the internal temperature of the EGG to 375ºF/190ºC.

Mix the beer and the chicken broth in a large bowl and set aside. Place the vinegar in a heavy-bottomed saucepan on the stovetop over medium heat for about 15 minutes, or until the liquid has reduced by half.

Pour the beer and chicken mixture over the ribs.

Cover the dish tightly with aluminum foil; place in the preheated EGG for 2½ hours, or until the ribs are fork-tender.

Warm the reduced vinegar over low heat. Using a whisk, add the butter a little at a time, stirring constantly, until the butter is emulsified. Do not boil. Transfer the ribs to plates, top with the sauce and serve immediately.

Serves 4

Rub Ingredients

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked Spanish paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon ground coriander
  • 1 tablespoon kosher salt

Rub Instructions

Mix the garlic powder, onion powder, paprika, cayenne pepper, thyme, coriander and salt in a small bowl.

10 thoughts on “Smoked Beef Short Ribs”

  1. My family loved this recipe. I was not as big a fan, as I’m not a vinegar fan. But was perfect with some BBQ sauce. And like another person said, did not see the coriander or salt in the rub ingredients until it was too late. This should be updated, or put a note to say “look below for rub ingredients”).

  2. Excellent! A new crowd favorite. I’ve set the bar pretty high with my family with ribeye roasts and briskets on the egg, but this one had everyone doing the “oh my god…” thing.

  3. Wanted something different always grilling pork ribs decided to try the short ribs family loved them fell right off the bone we had no left over & I made 6.0 pounds not 4 would make these again

  4. List of ingredients at the top omits the salt, which confused me. I omitted the salt from the rub and only later saw it in the list of rub ingredients further down. Also, I think a bit more liquid would be good. After 2 1/2 hours of cooking in a 375° oven, I was surprised that I was almost out of liquid. I’d suggest 3 cups of broth and 3 cups of beer.

  5. This was unreal meat. I was so pleased with it and my guests were blown away.

    Find a real butcher….where they cut across the ribs but keep the rack connected. I cut the ribs into pieces after cooking. Sauce tops as a beautiful rusty red color. Go for it.

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