Barbecued Short Ribs for Smoker

Short ribs and a smoker were made for each other, and this recipe keeps the prep laughably simple so the smoke can do all the talking.

Three pounds of short ribs get tossed in a marinade that’s just barbecue sauce, seafood cocktail sauce (the secret weapon here, adding horseradish heat and tomato tang), and white wine vinegar.

After an overnight soak in the fridge, the ribs hit the smoker with wood sticks for about an hour and a half of slow, fragrant smoking.

The cocktail sauce might sound unusual, but that horseradish kick cuts through the richness of the beef in a way regular barbecue sauce alone never could.

Pro Tips

• Overnight marinating is not optional here. The vinegar and cocktail sauce need time to break down the connective tissue in the short ribs.
• Baste once during cooking but don’t keep opening the smoker. Every time you lift that lid, you lose heat and smoke.
• This works with bone-in short ribs too. Just add extra smoking time since they’re thicker.
• Use fruit wood like apple or cherry for a milder, sweeter smoke that won’t overpower the tangy marinade. Hickory or mesquite will work but hit harder.