smoker ChartsDATASHEET // CT-SM-076
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Beef Short Ribs (Bone-In, English Cut / Smoked) in the smoker
Specification: 4 English-cut bone-in short ribs (approx 12 to 14 oz each) seasoned with coarse salt and pepper
Target Temp
225°F (107°C)
Indirect Smoke
Total Time
330–390 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
203°F (95°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 225°F (107°C) with your choice of wood. Prepare beef short ribs (bone-in, english cut / smoked) (4 English-cut bone-in short ribs (approx 12 to 14 oz each) seasoned with coarse salt and pepper).
2
Cook
Cook for 330–390 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Meat retracts significantly up the bone and a probe slides in like warm butter Confirm internal temperature reaches 203°F (95°C). Rest for 20 minutes before serving.
Verification Basis & Testing Rig
Beef Checkoff Short Ribs Timetable & Texas Monthly BBQ Science
Pro Tip: Smoke bone-side down throughout the entire cook; the thick bone acts as a thermal shield that protects delicate meat from radiant bottom heat.
Related smoker Cook Times
St. Louis Style Pork Ribs (3-2-1 Method)
225°F (107°C)5.5–6 hours (3h smoke, 2h wrap, 30m glaze)
Pork Butt / Boston Butt (Pulled Pork)
250°F (121°C)8–10 hours (approx 75 mins per lb)
Whole Chicken (Spatchcocked)
225°F (107°C) smoke / 375°F (191°C) crisp finish2–2.5 hours
Baby Back Pork Ribs (2-2-1 Method)
225°F (107°C)4.5–5 hours (2h smoke, 2h foil, 30-60m glaze)
Bone-In Turkey Breast
250°F (121°C)2.5–3 hours (~25-30 mins per lb)
Crispy Smoked Chicken Wings
225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)