Beef Short Rib

Overnight Beef Short Ribs

Wes Fryer
the best bite in BBQ
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Prep Time 3 hours
Cook Time 8 hours
Course Main Course
Cuisine American


  • 1 RecTeq RT-700 Bull Smoker (or other pellet smoker)
  • 1 box of cotton and latex gloves
  • 1 Thermapro Instant Read Thermometer
  • 1 sauce brush
  • 1 boning knife or slicing knife


  • 8 tbsp Yellow Mustard (approximate)
  • 6 tbsp Kosher Salt
  • 6 tbsp Pepper
  • 3 tbsp granulated garlic
  • 1-2 Beef Rib slabs (Costco is a good source)
  • 4 tbsp Apple Cider vinegar (optional)
  • 1 roll butcher paper (optional)
  • 1 jar Stubbs BBQ Sauce (original)


  • At least 1 hour in advance, prep the meat by rubbing with mustard and sprinkling on SPG (salt – pepper – garlic) to coat all sides.
  • Preheat smoker to 225 degrees. (In the video I cooked at 250 but next time I'd do 225)
  • Put the meat on the smoker for 8 hours, unwrapped, until internal temperature reaches 210 degrees.
  • If desired, you can spray with apple cider vinegar during the cook if the bark starts to look dry.
  • If desired, you can wrap in butcher paper after 5-6 hours when internal temperature reaches 165 degrees.
  • Allow meat to rest at least 30 minutes after removing from the smoker.
  • Slice the ribs apart.
  • Apply BBQ sauce to the top of the rib, and the side if desired.
  • Enjoy!


Keyword bbq, beef, smoker
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My overnight cook of beef short ribs on my RecTeq RT-700 Bull smoker. 7.5 hours at 250 degrees, no wrap. Prep was yellow mustard binder and SPG: 3 tbsp salt, 3 tbsp pepper, 2 tbsp granulated garlic. Inspired by these 3 videos:

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