Smoked Short Ribs

I’m actually not a big fan of ribs but you can bet they are very popular around the cowboys.  I’ve one set of ribs in my Masterbuilt 20070106 30-Inch Electric Smokehouse Smoker, Black  Patio, Lawn nd Gardenlife that were to die for and that was at Sticky Fingers in the Carolina’s, right Mom?  Man they were good but they were all meat and dry rubbed which is quite the opposite of what my man enjoys.

I recently bought my guy a Masterbuilt smoker for our 17th anniversary and man does he love it!  He’s smoked chicken, jerky and now ribs.  There is a version that is a little more cost-friendly but doesn’t come with the digital timer and that has proven to be quite handy for us.  We soak some wood chips, add our food, and cook until done.   Once you set the timer, it goes off when it’s done so you don’t have to worry if you happen to forget which can easily be done when something you’re cooking calls for a minimum of 6hrs.

We didn’t do anything special to these ribs.  We used short ribs and basic seasonings.  We cooked them in smoker for about 3hrs, wrapped them in foil and smoked them another hour and a half.  They were falling off the bone and very succulent.  No dryness to them but instead, moist and packed with flavor.

Do you use a smoker at all?  If so, what do you smoke in yours?

smokedribsa

smokedribs

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Comments

  1. 1

    OMG, those look sooooo yummy! I was going to make a pork roast for dinner, but now I’m craving ribs.

  2. 2

    My hubby has been drooling over these types of smokers for a while now. He LOVES smoked foods – I’m not quite as keen on them personally. Since he doesn’t have an actual smoker he makes due with adjusting his grill to smoke foods for him, but it’s kind of a pain I know. He loves to smoke ribs, brisket, tri-tips, pork, etc. He has a recipe to smoke a whole bologna too that he wants to try (I’ll pass on that one).

    • 3

      It has been a big learning curve to use this smoker but we are falling in love with it. Of course, I’m partial to jerky and that’s all I crave but I’m looking forward to seeing what else we come up with.

      Bologna huh?? hmmmmm

  3. 4


    Dorene says

    We took a “smoking class” last summer and loved it. We smoked pork chops, beef, ribs and a smoked salsa that I absolutely LOVE. I’ll send you some recipes tomorrow (I am not at home right now, so I don’t have them with me).

    Have fun with your smoker, you will love it!

  4. 6


    Lauralee Hensley says

    Yum, smoked ribs. Nope, don’t have a smoker and don’t have the money to put out for one for probably a long time.
    I love smoked fish, but it’s not really available where I live.

  5. 7

    We do have a smoker and ribs are a favorite at our house. Last fall we hosted a neighborhood gathering that involved smoking ribs from start to finish with the each couple doing their own racks.

    My husband’s a bit of a smoking nerd, so we do everything from salmon and trout to ribs and pork shoulder. These look great! Nicely done and enjoy the smoker! Can’t wait to see what else you make.

  6. 9

    What an awesome smoker…I can’t let my husband see this or he’ll be begging for one.

  7. 10


    ToyLady says

    My husband got a small smoker for Christmas a couple of years ago, and last year, he bought a bigger one – I finally had to tell him that he’s far too old to have the words “I’ll smoke anything” come out of his mouth!

    We’ve done several pork butts, a couple of turkeys (whole breasts and boneless), pork chops, chicken breasts, and a couple of whole hams. Oh, and of course ribs – pork and beef.

    This summer, he’s looking forward to smoking homemade bacon.

  8. 12


    Debra says

    I purchased a King kooker (smoker) last summer. I love it. I normally make Rins Ribs and more Ribs..Love them…but have also made pork chops, chicken and a turkey. there is definitley a learning curve but I think that goes with any recipe. I have a tendency to doctor’em up my way regardless of what I make eventually anyway.

    Love this site and have found it valuable for planning meals and buying new products. Keep up the good work!

    P.S. Tell your father in law the Lamb Stew recipe was a big success with some Firemen I had to provide dinner to. (Will never bet on another super bowl) Love to have him pass along some more Lamb recipes if possible.

  9. 13


    Dorene says

    Smoking class recipes: Okay, I found the stuff from the class..we made smoked salmon with lemon-caper creme fraiche on capellini cakes (the smoked salmon was excellent and we make that a lot); smoked and grilled pork chops; smoked tri-tip salad; smoked summer vegetable salsa with chips (my favorite); smoked bratwurst with onion pepper dijon relish.

    so here is the salsa recipe:

    4 small tomatoes
    2 fresh anaheim chiles, stemmed and seeded
    1 small yellow onion, peeled and sliced 1/4″ thick (so it lays flat on the grill)
    2 cloves of garlic, peeled and crushed (lay this in a piece of aluminum foil)
    1 jalapeno (stemmed and seeded-lay in a piece of aluminum foil)=optional
    salt and pepper for seasoning
    1 tablespoon olive oil
    1-2 limes
    1/3 cup cilantro, stemmed and chopped

    Prepare a smoker according to manufacturer’s instructions (we like to use applewood or a light wood–not hickory–too strong).

    NOTE: Usually we prepare everything inside and then take it out to the smoker on a large tray. We lightly coat all the veggies with olive oil, salt and pepper.

    Core, split and squeeze the seeds adn joice out of the tomatoes. Place the chiles, sliced onion and tomatoes on the rack of the smoker. Lightly coat with olive oil and sprinkle with salt and pepper. Place the rck in the smoker and cook until the vegetables are soft, about 20 minutes (depends on your smoker, make sure the tomatoes are soft–that’s our test ). Remove and let cool.

    Place the chiles, onion, tomatoes (you can either peel the skin off at this point or leave it on, doesn’t matter, it’s a preference thing), jalapeno (start with 1/2 first) and garlic in the blender or food processor adn blend well. Season with salt and pepper to taste. Juice the limes into the salsa, 1/2 a lime at a time (mix and taste), mixin after each addition to taste.

    Transfer to a serving bowl and stir in cilantro. Can be made up to one day ahead and refrigerated, covered with plastic. Serve with chips (we use the tostito scoops).

    I like to eat it warm too..but as the flavors meld, it gets even better.

    Sounds like a lot of work, but it’s not..you’ll see.

    Enjoy.

  10. 14

    I miss the smoker from my restaurant days. I’m going to be hosting a large cookout the first weekend of May to practice 8 million recipes for a Memorial Day Picnic series. I’ll be smoking two Boston butts with my stepdad’s smoker. I’m definitely not ready to step up to my own, but he smokes everything, including the Thanksgiving turkey.

    I’m not a huge rib fan, either with the rugrats it’s too much like work getting them set up just to eat and then there’s the post dinner mess. Ick.

  11. 15

    Mmmmm those look Yummy I’ll be right over

  12. 16

    My tummy is growling soo huge for those right now! YUM! I am going to have to make those for me and my hubby!!!

  13. 17
  14. 18

    Those look so good! I already ate dinner but now I’m hungry LOL.