3.5 Hour Smoked Beef Short Ribs – Hot and Fast Method: The Ultimate Guide

When you think of smoked beef short ribs, what comes to mind? If you’re like most people, you likely imagine tender, juicy meat falling off the bone after hours of slow smoking. However, what if we told you that you can achieve the same great results in just 3.5 hours? Yes, with the hot and fast method, you can smoke beef short ribs to perfection in a fraction of the time, all while maintaining that deep, smoky flavor and crispy bark that we all love.

In this comprehensive guide, we’ll walk you through the steps to smoke beef short ribs using the hot and fast method, providing you with practical tips and techniques to ensure your ribs come out juicy, tender, and packed with flavor.

What is the Hot and Fast Method for Smoking Beef Short Ribs?

The hot and fast method is a cooking technique that involves smoking meat at a higher temperature—typically around 350°F (177°C)—for a shorter period of time compared to the traditional low and slow smoking technique, which can take anywhere from 6 to 8 hours. This method is especially beneficial when you’re pressed for time but still want to enjoy perfectly smoked beef short ribs.

By cooking at a higher temperature, you speed up the rendering of fat and the formation of the delicious bark, while still allowing the beef to become tender. This technique works by balancing heat and moisture, ensuring that the meat cooks quickly but remains juicy and flavorful. In just 3.5 hours, you can achieve tender, smoky beef short ribs that are perfect for dinner, a barbecue, or any special occasion.

Let’s dive deeper into the process of smoking these delicious ribs using the hot and fast method!

Ingredients You’ll Need for Hot and Fast Beef Short Ribs

Before you start smoking, you’ll need to gather the right ingredients. Below is a list of everything you’ll need for a perfect batch of hot and fast smoked beef short ribs:

Essential Ingredients:

• Beef Short Ribs: The star of the show! Choose high-quality, bone-in beef short ribs for the best flavor and texture. If possible, try to find ribs with a nice marbling of fat, as this will help keep the meat tender during the cooking process.
• Kosher Salt: This is the base of your rub. Kosher salt draws out moisture, enhances flavor, and helps create a crispy bark.
• Coarse Black Pepper: A key component of the rub, black pepper adds a bit of heat and texture to the bark.
• Optional: Additional Seasonings: While salt and pepper form the foundation of the rub, you can also add other spices to suit your taste. Garlic powder, onion powder, smoked paprika, and chili powder are excellent choices if you prefer a bit of extra flavor complexity.
• Optional: Mustard or Olive Oil: These ingredients can be used as a binder to help the rub stick to the ribs. While not strictly necessary, they can help with the formation of the bark.

Tools and Equipment You’ll Need:

• Smoker: Whether you’re using a pellet smoker, charcoal smoker, or a wood smoker, make sure your smoker is capable of maintaining a consistent temperature of 350°F (177°C). Each type of smoker will require different adjustments, so be familiar with how to control the heat.
• Thermometer: A meat thermometer is essential for ensuring that your beef short ribs are cooked to the perfect doneness.
• Aluminum Foil: You’ll use foil to wrap the ribs halfway through the cooking process to help retain moisture and accelerate cooking time.
• Spray Bottle (Optional): If you choose to spritz your ribs with a liquid, such as apple cider vinegar, beef broth, or water, a spray bottle will help you maintain moisture without disrupting the bark.

Now that you have your ingredients and tools, let’s get started with the process!

Step 1: Prepare the Beef Short Ribs

The preparation process is crucial for ensuring your beef short ribs turn out tender, flavorful, and perfectly cooked. Here’s how you can prepare your ribs for the smoker:

Remove the Membrane

Most beef short ribs come with a thin, silver-colored membrane on the back of the bone. This membrane can be tough and chewy, and it prevents seasonings from penetrating the meat. To remove it, use a sharp knife to gently lift the edge of the membrane. Once you have a good grip on it, peel it off slowly and carefully. You may need to use a paper towel to get a better grip on the membrane as it can be slippery.

Season the Ribs

Once the membrane is removed, it’s time to apply the seasoning. The traditional method is to use kosher salt and black pepper as your primary rub, but you can certainly add other ingredients depending on your flavor preferences.

1. Apply Salt and Pepper: Sprinkle the ribs with a generous amount of kosher salt and coarse black pepper on all sides. Press the seasoning into the meat to ensure it sticks. The salt will help enhance the natural beef flavor and draw moisture out, forming a beautiful crust during the smoking process.
2. Optional Rub Ingredients: If you prefer a more complex flavor, you can add garlic powder, onion powder, smoked paprika, and even a touch of chili powder for a little kick. Keep the rub simple, as you want the beef’s flavor to be the star.

Let the Ribs Rest

Once the ribs are seasoned, let them sit at room temperature for 15-20 minutes. This allows the rub to adhere better and helps the meat come closer to room temperature, which will result in more even cooking.

Step 2: Preheat the Smoker

Preheating your smoker to the correct temperature is essential to getting the best results with the hot and fast method. You want the smoker to be at a steady 350°F (177°C) before you place the beef short ribs inside.

• Pellet Smoker: Set the temperature to 350°F. Pellet smokers are great for maintaining a consistent temperature with minimal effort.
• Charcoal Smoker: Adjust the vents to maintain 350°F. You may need to add extra charcoal during the process to ensure the temperature stays stable.
• Wood Smoker: If you’re using wood, keep the fire at a medium-high heat, ensuring a constant temperature of 350°F.

It’s important that your smoker is ready before you place the ribs inside, so give it enough time to preheat.

Step 3: Smoking the Beef Short Ribs

Once your smoker is preheated and at a steady 350°F, it’s time to place the beef short ribs on the grill. Follow these steps for smoking the ribs:

Position the Ribs

Place the ribs on the smoker’s grill grates with the bone-side down. This position helps protect the meat from direct heat and ensures that the beef cooks evenly. If you have a rib rack, feel free to use it to keep the ribs upright, ensuring better airflow around the meat for even cooking.

Add Smoke

You’ll need wood chips or chunks to add flavor to the meat. Choose a wood that pairs well with beef, such as oak, hickory, or mesquite. These woods provide a robust, smoky flavor that complements the richness of beef short ribs. Make sure you’re using thin blue smoke, not thick white smoke, as the latter can cause a bitter taste.

Spritzing (Optional)

For an added boost of moisture and flavor, you can spritz the ribs with a liquid of your choice—apple cider vinegar, beef broth, or water are all good options. Use a spray bottle and spritz lightly every 30-45 minutes. However, don’t overdo it, as too much moisture can prevent the bark from forming.

Step 4: Wrapping the Ribs

Around the 2-hour mark, you can choose to wrap your ribs in aluminum foil. Wrapping helps retain moisture and cooks the ribs faster, which is one of the reasons the hot and fast method works so well.

Why Wrap?

The wrapping process helps the beef retain moisture, which speeds up cooking while keeping the meat tender. The foil traps steam, ensuring the meat stays juicy while also allowing the fat to render efficiently.

How to Wrap: Lay out two layers of heavy-duty aluminum foil. Place the beef short ribs in the center and fold the edges of the foil tightly to seal in the moisture. Be sure not to tear the foil while wrapping.

If you prefer a crispier bark, you can unwrap the ribs after they’ve cooked for about 1 hour wrapped and let them cook uncovered for an additional 30 minutes at 225°F (107°C) to restore the crust.

Step 5: Checking for Doneness

The key to perfectly smoked beef short ribs is knowing when they are done. While the cooking time will generally be around 3.5 hours, it’s important to check the internal temperature to ensure they are fully cooked.

Use an instant-read thermometer to check the internal temperature of the meat between the bones. The ideal temperature for tender, fully cooked ribs is 195°F (90°C). At this point, the ribs should be fall-off-the-bone tender, and the meat should pull apart easily when you cut into it.

Step 6: Resting and Serving

Once the ribs are cooked, remove them from the smoker and allow them to rest for about 10 minutes. This resting period allows the juices to redistribute within the meat, ensuring that every bite is tender and juicy.