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Flavorful Smoked Beef Short Ribs Recipe with Sweet Tea BBQ Glaze Made Easy

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This smoked beef short ribs recipe features a unique sweet tea BBQ glaze that balances smoky, savory, and sweet flavors, delivering tender, juicy ribs perfect for gatherings and casual cookouts.

Ingredients

Scale
  • 3 pounds bone-in beef short ribs, well-marbled
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup brewed sweet tea, cooled
  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 tablespoons molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • Optional: Fresh herbs like thyme or rosemary for garnish

Instructions

  1. Pat the beef short ribs dry with paper towels. Mix all dry rub ingredients in a bowl. Generously coat the ribs on all sides with the rub, pressing it into the meat. Let them sit at room temperature for about 20 minutes while you prep your smoker.
  2. Heat your smoker to a steady 225°F (107°C). Use wood chips like hickory or oak for a robust smoke that complements beef. Place a drip pan with a little water under the grates to maintain moisture.
  3. Place the ribs bone-side down on the smoker rack. Close the lid and smoke for about 3 hours. Avoid opening the lid frequently to maintain temperature.
  4. While the ribs smoke, combine brewed sweet tea, ketchup, apple cider vinegar, molasses, Worcestershire sauce, smoked paprika, and chili powder in a saucepan. Bring to a gentle simmer over medium heat, stirring occasionally. Let it reduce until slightly thickened, about 10 minutes. Season with salt and pepper to taste.
  5. After 3 hours, brush the ribs liberally with the glaze. Increase smoker temperature to 275°F (135°C) and continue cooking for another 30-40 minutes, brushing with glaze every 10 minutes until sticky and caramelized.
  6. Remove ribs from the smoker and tent loosely with foil. Let rest for 15 minutes before slicing to allow juices to redistribute.

Notes

Do not glaze ribs too early to avoid burnt sugar crust; glaze only during the final 30-40 minutes. Use a probe thermometer to monitor internal temperature aiming for 200–205°F (93–96°C) for fall-off-the-bone tenderness. Rest ribs for at least 15 minutes before slicing. If ribs are not tender enough after initial smoke, wrap in foil with water and smoke for an additional 30 minutes.

Nutrition

Keywords: smoked beef short ribs, sweet tea BBQ glaze, barbecue ribs, smoked ribs recipe, southern BBQ, beef ribs, backyard cookout

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