How Long to Smoke Beef Short Ribs

Beef short ribs — especially the plate (3-bone) cut — are the king of beef BBQ. At 8–10 hours of low-and-slow smoking at 250–275°F, the collagen breaks down into silky gelatin, creating an almost butter-like texture. Unlike pork ribs, you're not looking for pull-back — you're looking for the probe to slide in with zero resistance and a satisfying jiggle.

Beef Short Ribs Smoking Times and Temperatures

Method	Smoker Temp	Time
Low & Slow	250–275°F	8–10 hrs
Standard	275–300°F	6–8 hrs
Hot & Fast	300–325°F	5–6 hrs

Pull beef short ribs off the smoker at an internal temperature of 205–210°F, then rest for 45 min.

Beef Short Ribs Smoke Time by Weight

Weight	Estimated Smoke Time
5 lbs	7.5–10 hrs
6 lbs	9–12 hrs
8 lbs	12–16 hrs
9 lbs	13.5–18 hrs

Estimates use the recommended Texas-Style Naked 250°F at 250°F method. Every smoker and every cut runs a little different — treat these as planning numbers and always cook to internal temperature, not the clock.

When to Wrap Beef Short Ribs

Wrapping is the biggest timing lever on a beef short ribs cook. The recommended Texas-Style Naked 250°F method uses no wrap, but each method below takes a different approach:

Texas-Style Naked 250°F (250°F): No wrap. Naked the entire cook — maximum bark and the deepest smoke flavor. Expect a slightly longer cook than wrapped methods.
Hot & Fast 275°F (275°F): Butcher paper at 170°F internal. Butcher paper breathes — pushes the stall while keeping bark crisp. The Franklin standard.
Korean Galbi (Flanken Cut) (500°F): No wrap. Naked the entire cook — maximum bark and the deepest smoke flavor. Expect a slightly longer cook than wrapped methods.

Expect the Stall

Somewhere around 150–170°F internal, your beef short ribs will stop climbing — sometimes for hours. That plateau is the stall: moisture evaporating off the surface cools the meat as fast as the smoker heats it. It is normal, and it is exactly why wrapped methods exist. Do not crank the pit temp in a panic. Either ride it out for maximum bark or wrap to push through, and budget for it — the stall is already baked into the time ranges above.

Pitmaster Tips for Beef Short Ribs

Buy plate short ribs (3-bone, USDA Choice or Prime) not back ribs — far more meat.
Season simply: equal parts coarse salt and coarse black pepper. Let the beef shine.
Smoke at 250–275°F — higher than pork ribs, shorter than brisket.
No wrap needed. The fat cap self-bastes the meat. Wrapping kills the bark.
Done at 205–210°F — higher than brisket because of more collagen. Probe should feel like warm butter.

Beef Short Ribs FAQ

How long does it take to smoke beef short ribs?

At 250–275°F, plan on 8–10 hrs — most cooks land around 8–10 hrs. Always cook to internal temperature (205–210°F), not to time alone.

What temperature should I smoke beef short ribs at?

250–275°F is the recommended low-and-slow range for beef short ribs. Pull it off the smoker when the internal temperature reaches 205–210°F. In a hurry, 300–325°F also works — expect 5–6 hrs.

Should I wrap beef short ribs, and how long should it rest?

No wrap needed — beef short ribs is best smoked unwrapped the entire cook for maximum bark and smoke flavor. After pulling it at 205–210°F, rest for about 45 min before serving.

Plan your cook with the free meat smoking time calculator