Beef · smoking times
How long to smoke Beef short ribs (plate ribs)
At 250°F, plan on 6 to 8 hours in total, whatever the weight. Pull it at 203 to 210°F.
Big plate short ribs cook to a probe-tender finish, not to a clock, so use these hours only to plan when to start.
Smoking time by smoker temperature
| Smoker temp | Total time |
|---|---|
| 225°F | 7 to 9 hours |
| 250°F | 6 to 8 hours |
| 275°F | 5 to 7 hours |
These times do not scale with weight because doneness depends on the thickness of the meat.
Pull temperature, safe minimum and rest
| Target | Temperature |
|---|---|
| Pull from the smoker | 203 to 210°F |
| USDA safe minimum | 145°F plus a 3-minute rest |
| Suggested rest | 20 to 30 min |
Plan your start time
Tips for beef short ribs
- Plate ribs are thick and rich; the finish is about the probe sliding between the bones with almost no resistance, usually 203 to 210°F.
- Total time depends more on the thickness of the meat than on rack weight, so these times are not scaled by pounds.
- They stall like a brisket. Wrapping around 170°F shortens the cook.
Best wood
Oak, Hickory, Post oak. See the wood guide for how strong each one is.
Safe minimum temperatures: USDA FSIS Safe Minimum Internal Temperature Chart. Smoker temperature guidance: USDA FSIS, Smoking Meat and Poultry. Smoking times vary with the smoker, the weather, how much the meat weighs, how thick it is and whether you wrap it. These are ranges based on common barbecue practice, not lab measurements. Always cook to the internal temperature, measured with a food thermometer.