Smoked Beef Short Ribs with Garlic Herb Glaze

Hi, I’m Sarah Jansen, a traveler and food blogger with a deep love for smoke-filled kitchens and fire-kissed flavors. Few dishes embody slow-cooked BBQ indulgence like Smoked Beef Short Ribs with Garlic Herb Glaze. Picture massive, meaty ribs smoking gently over wood chips until they reach melt-in-your-mouth perfection. Just before serving, they’re brushed with a glossy garlic herb glaze that adds richness and shine. It’s BBQ at its most luxurious: rustic yet refined, hearty yet elegant. This recipe turns any backyard cookout into an unforgettable feast.

When it comes to grilled and smoked meats, beef short ribs are in a league of their own. Known as “dinosaur ribs” for their size, these cuts are packed with marbling, which makes them ideal for low-and-slow smoking. The gentle smoke from wood chips infuses the beef with deep, earthy flavor, while the slow cook transforms the meat into tender, fall-off-the-bone deliciousness. A garlic herb glaze brushed on at the end adds vibrancy and depth, creating a balance of smokiness, savories, and fresh brightness that elevates this BBQ classic.

Why This Recipe Works

Low & Slow Method: Ensures meat stays juicy and tender.
Flavor-Forward Rub: Paprika, garlic, pepper, and brown sugar create a rich crust.
Wood-Smoked Depth: Oak or hickory chips infuse authentic smoky flavor.
Glossy Finish: Garlic herb glaze adds shine and aromatic complexity.
Versatile: Works in a smoker, charcoal grill, or gas grill with indirect heat.

Health Benefits

Protein-Packed: Supports muscle recovery and energy.
Iron-Rich: Boosts red blood cell production.
Zinc Source: Helps immunity and wound healing.
Herbal Additions: Fresh rosemary and parsley add antioxidants.
Balanced BBQ: Slow cooking reduces the need for excess fats.

Ingredients

For the Short Ribs (serves 6):

4–5 lbs beef short ribs (English cut, bone-in)
3 tablespoons olive oil

Dry Rub:

2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons black pepper
1 tablespoon kosher salt
2 tablespoons brown sugar
1 teaspoon cayenne pepper (optional, for heat)

For the Garlic Herb Glaze:

½ cup unsalted butter
4 garlic cloves, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh parsley, chopped
2 tablespoons honey
1 tablespoon Worcestershire sauce
Pinch of sea salt

For Smoking:

2 cups soaked wood chips (oak, hickory, or applewood recommended)

How to Make Smoked Beef Short Ribs

Trim excess fat from ribs, then rub with olive oil and coat generously with dry rub. Preheat smoker or grill to 250°F, adding soaked wood chips for smoke. Place ribs bone-side down over indirect heat, close lid, and smoke for 4–5 hours until tender. Meanwhile, prepare glaze by melting butter with garlic, herbs, honey, and Worcestershire sauce. Brush glaze over ribs in the final 20 minutes of cooking for shine and flavor. Rest ribs for 10 minutes before slicing. Serve with extra glaze and rustic sides for a complete BBQ feast.

Instructions:

Prepare the Ribs: Start by trimming any thick fat caps or silver skin from the ribs, leaving just enough fat for flavor. Pat ribs dry with paper towels. Rub them with olive oil to help the seasoning adhere.
Apply the Dry Rub: Mix smoked paprika, garlic powder, onion powder, black pepper, kosher salt, brown sugar, and cayenne (if using) in a small bowl. Generously coat the ribs on all sides, massaging the seasoning into the meat. Let the ribs sit at room temperature for 30 minutes while you prepare the smoker.
Preheat the Grill/Smoker: Heat your smoker or grill to 250°F. For charcoal grills, bank coals to one side for indirect heat and scatter soaked wood chips on top. For gas grills, use a smoker box or foil packet filled with soaked wood chips. Allow the smoke to start curling before placing the meat.
Smoke the Ribs: Place ribs bone-side down on the cooler side of the grill. Close the lid and smoke for 4–5 hours, adding more wood chips every 60–90 minutes to maintain smoke. The ribs are ready when the internal temperature reaches 200°F and the meat pulls back from the bones.
Make the Garlic Herb Glaze: About 20 minutes before the ribs finish, melt butter in a small pan. Add minced garlic, rosemary, thyme, parsley, honey, Worcestershire sauce, and a pinch of salt. Simmer for 3–4 minutes until aromatic.
Glaze the Ribs: Brush glaze over the ribs during the final 20 minutes of smoking, allowing it to caramelize slightly. Reserve some glaze for serving.
Rest & Serve: Remove ribs from the grill and rest for 10 minutes. Slice between bones, arrange on a platter, and drizzle with extra glaze.

Cook & Prep Times

Prep Time: 30 minutes
Cook Time: 5 hours
Resting Time: 10 minutes
Total Time: 5 hours 40 minutes

Nutrition Information (per serving, 6 servings)

Calories: 640
Protein: 42g
Fat: 45g
Saturated Fat: 16g
Carbohydrates: 12g
Fiber: 1g
Sodium: 980mg

Serving with Smoked Beef Short Ribs

These Smoked Beef Short Ribs with Garlic Herb Glaze are best served family-style on a rustic wooden board or large platter. Their impressive size makes them a feast for the eyes, while the glaze adds irresistible shine. Offer extra glaze on the side for dipping and serve with grilled vegetables, roasted potatoes, or cornbread. A simple slaw or tangy pickles cut through the richness perfectly. Whether it’s a weekend BBQ or holiday feast, these ribs turn any gathering into an indulgent, unforgettable meal.

Pro Tips & Variations

Choose the Wood: Oak gives classic BBQ depth, hickory adds bold smoke, applewood brings a subtle sweetness.
Rest is Key: Always rest ribs before slicing to lock in juices.
Make Ahead: Dry rub ribs a day in advance for deeper flavor.
Add Spice: Stir chili flakes or hot sauce into the glaze for extra heat.
Glaze Variations: Swap honey for maple syrup or add balsamic vinegar for tangy sweetness.

The Bottom Line

The Smoked Beef Short Ribs with Garlic Herb Glaze are the definition of BBQ indulgence—meaty, smoky, and dripping with flavor. The low-and-slow smoke method ensures tenderness, while the glaze adds an elegant finishing touch. For me, this recipe is all about patience and reward: hours of gentle smoking culminate in a dish that commands attention and satisfies deeply. Whether shared at a backyard gathering or showcased at a festive feast, these ribs are guaranteed to impress, delivering the soul of barbecue with every smoky, juicy bite.

Smoked Beef Short Ribs with Garlic Herb Glaze – Fall-Off-the-Bone BBQ Luxury