Hickory Smoked Short Ribs

Hickory Smoked Short Ribs


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Tonight we did hickory smoked short ribs that were juicy and tender with the rich flavors of the hickory and the spicy sweet Raspberry Chipotle BBQ sauce. We followed up with twice baked potatoes, roasted garlic, coleslaw and fruit kebabs. These ribs were slow smoked around 300-350 degrees for 3 1/2 hours. We think they may have been the best we've ever done. There aren't any left.

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Moreno Valley,CA

Serving Size / Yield

4-6 servings


  • 3 lb. beef short ribs
  • Dry rub
  • Raspberry chipotle BBQ sauce
  • Hickory chips
  • Worcestershire spray

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Preparing Grill:

Preheat your grill to medium heat (300-350 degrees) and turn off one side so you will be cooking with indirect heat. Add wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add hickory directly to the grill or you can use foil smoke packets. Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you're good to go.) I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke.)Spray the ribs with the Worcestershire spray, then sprinkle dry rub on the ribs and rub it into the meat. Place the ribs on the cool side of the grill, for 3-4 hours or until tender. Keep the heat around 350 degrees and add hickory chips as needed. To keep the ribs moist every time you add hickory, spray the ribs with the Worcestershire spray.

Need more help?

Chef Todd Mohr of WebCookingClasses.com shares his tips on smoking. Want to learn more? Click here for a 14 day free trial from WebCookingClasses.com!

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