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Smoked Beef Short Ribs with Whiskey Butter Glaze and Crispy Bark
ribssmokerOctober 6, 2026

Smoked Beef Short Ribs with Whiskey Butter Glaze and Crispy Bark

Low-and-slow smoked beef short ribs with a spiced dry rub, basted with whiskey butter during the cook for a caramelized crust. The combination of smoke, bourbon, and brown butter creates a restaurant-quality main that's

Plan for approximately 10 hours total time. These ribs reward patience with complex smoke flavor and fall-apart tenderness.

Pit temp

225

Total time

600

Active time

45 minutes

Serves

6

Why it works

Beef short ribs benefit from extended low-temperature smoking that renders connective tissue into gelatin while allowing smoke penetration. The dry rub creates a flavorful bark through the Maillard reaction, while the whiskey butter baste adds caramelization and richness in the final hours. The combination of bourbon's sweetness and brown butter's nuttiness

This cook is built for intermediate pitmasters running a smoker setup, but the real win is that the method stays adaptable if your fire drifts or your timing gets crowded.

  1. Prepare the Ribs
  2. Mix the Dry Rub
  3. Apply the Rub
  4. Prepare the Smoker
  5. Smoke the Ribs (Phase One)
  6. Prepare the Whiskey Butter Baste
  7. Begin Basting (Phase Two)
  8. Rest the Ribs

Pit notes

Use chuck short ribs rather than plate ribs for better meat-to-bone ratio and more consistent results on the backyard smoker.
Maintain consistent pit temperature by checking the thermometer every 1-2 hours rather than lifting the lid frequently.
The bark forms best in the first 5 hours without interference; resist the urge to spritz or baste during Phase One.
Brown the butter for the glaze before adding liquid for deeper, nuttier flavor that complements the bourbon.
A reliable meat thermometer is essential; ribs are done when the probe slides in easily and reads 203-205°F in the thickest section.

FAQ

How much wood should I use?

Start with 4 cups of wood chips or chunks for a 10-hour smoke. Add more chips at the 4-5 hour mark if smoke production decreases. The goal is thin blue smoke; excessive smoke creates acrid flavors.

Can I make this on a pellet or gas smoker?

Yes. Set a pellet smoker to 225°F and maintain steady smoke output. On a gas smoker, maintain 225°F and use a smoke box filled with chips. The cooking time remains approximately the same, though pellet smokers may finish 30-60 minutes sooner.

What if I don't have bourbon?

Rye whiskey, brandy, or even a dry red wine can substitute. The goal is to add depth and slight caramelization. If avoiding alcohol entirely, use beef broth or cider vinegar in the glaze.

Can I prep these the day before?

Yes. Apply the rub up to 12 hours ahead and refrigerate. Remove from the cooler 45 minutes before smoking to allow the meat to reach closer to room temperature.

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