Get your beef fix this holiday season with this smoked beef short ribs recipe.
These smoked beef short ribs are braised in cranberry juice cocktail for part of the cook. The cranberry juice doesn’t impart an overt cranberry flavor but it improves the color and provides the liquid needed to braise the meat until tender. It’s a festive braising liquid that works especially well at Christmas.
For the best results, choose short ribs with good marbling and avoid large pockets of fat. Well-marbled ribs will yield richer flavor and a more tender finished dish.
- Prep Time: 10 minutes
- Brine Time: 4 hours or overnight
- Cook Time: 4 hours
- Smoker Temp: 240°F
- Meat Finish Temp: 185–190°F
- Recommended Wood: Cherry
- 4–6 lbs beef short ribs (about 1 lb per person)
- Deep foil pan
- Coarse kosher salt
- Jeff’s original rub
- Cranberry juice or juice cocktail
- Heavy-duty foil
Note: A Texas-style rub also works well if you prefer a different spice profile.
Dry brining means sprinkling coarse salt over the meat and allowing it to draw moisture to the surface, where the salty slurry then reabsorbs into the meat. Unlike a wet brine, dry brining doesn’t add extra water but enhances seasoning and improves the meat’s texture.
Arrange the short ribs in a deep foil pan for easy handling.
Sprinkle coarse kosher salt evenly over the top of the ribs. I usually err on the conservative side to avoid over-salting; adjust the amount to taste after trying the recipe once as written.
Refrigerate the pan of ribs uncovered for at least four hours or overnight. When the brining period is complete, remove the ribs from the fridge and rinse under cold water or wipe them with a damp paper towel to remove any remaining surface salt.
Now the ribs are ready for seasoning.
Before smoking, pour about ½ inch of cranberry juice or juice cocktail into the bottom of the pan and pour a little over the meat to wet the surface. This helps the rub adhere and starts the braising liquid in place.
Generously coat the ribs with your chosen rub, such as Jeff’s original rub, working it into the surface so each piece is well seasoned.
With the ribs seasoned, get the smoker ready.
Set up the smoker for indirect cooking at about 225–240°F and use cherry wood for a mild, slightly sweet smoke. Other fruit woods or hickory can work as well, depending on your flavor preference.
If your smoker has a water pan, fill it with hot water. In cooler weather, allow the smoker 30–60 minutes to stabilize at temperature so it recovers heat more quickly when you open it to load the meat.
Place the pan of ribs in the smoker. Smoke them uncovered for the first two hours so they can absorb smoke and develop color.
After two hours, check the liquid level and add more cranberry juice if needed to keep about ½ inch of liquid in the pan. Cover the pan tightly with foil and continue cooking for another two hours. This covered period creates a humid, braising environment that tenderizes the meat.
Cook until the thickest part of the ribs reaches about 185–190°F. At this range the connective tissue breaks down and the ribs become tender and juicy.
Use a reliable leave-in meat thermometer to monitor internal temperature while the ribs cook. Accurate temperature monitoring is the only dependable way to ensure the meat is fully cooked and safe to eat.
When the ribs reach 185–190°F, remove them from the smoker and tent with foil to keep warm until serving. Just before serving, spoon some of the pan juices over the ribs to add shine and extra flavor.
Garnish with chopped parsley and a few rosemary sprigs if desired for a festive presentation.
Plan on roughly one pound of ribs per person, though that can vary with portioning. Serve immediately and enjoy.
Cranberry Braised Smoked Beef Short Ribs
Ingredients
- 4-6 lbs of beef short ribs (1 lb per person approx.)
- Coarse kosher salt
- Jeff’s original rub
- Cranberry juice or juice cocktail
Instructions
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Place the beef short ribs into a foil pan or plastic container.
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Sprinkle coarse kosher salt over the ribs, aiming for even coverage while leaving small gaps between grains to avoid over-salting.
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Refrigerate the ribs uncovered for at least 4 hours or overnight to dry brine.
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When brining is complete, there is no need to rinse; simply transfer the ribs to a deep foil pan if they are not already in one.
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Pour about ½ inch of cranberry juice into the bottom of the pan and wet the ribs lightly to help the rub adhere.
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Generously apply Jeff’s original rub (or your preferred rub) over each rib and set aside.
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Preheat the smoker to 225–240°F using indirect heat and cherry wood.
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Place the pan of ribs in the smoker and smoke, uncovered, for 2 hours.
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After 2 hours, add more cranberry juice if needed, cover the pan tightly with foil, and continue braising for approximately 2 more hours.
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Uncover, spoon some of the pan juices over the ribs, and verify the internal temperature is about 185–190°F for tender results.
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Garnish with chopped parsley and rosemary, then serve immediately.