Smoked Boneless Chuck Short Ribs
If you're looking for meaty, beefy BBQ bites, this is the recipe you need! Our Smoked Boneless Chuck Short Ribs are full of protein, taste amazing, and I'll walk you through the whole process.
Smoked Boneless Chuck Short Ribs
Smoked Boneless Chuck Short Ribs are perfect when you want that classic short rib flavor but don't have all day to cook. Just season the ribs with SPG, smoke them low, and finish in a foil boat with butter and au jus until they're fork tender. You only need four ingredients and about two hours.
Boneless chuck short ribs are cut from the chuck, near the shoulder. They're well-marbled and have lots of connective tissue, making them perfect for slow cooking on the grill. As the fat and collagen melt, you end up with rich, tender beef.
Bone-in short ribs usually take most of the day to cook. Boneless short ribs are smaller, so they cook faster and more of the meat gets seasoned and smoked.
We started making these when we wanted short ribs but didn't want to watch the smoker for six hours. The butter and au jus step is key, so don't skip it.
I use our OWYD SPG for this recipe. It's a simple salt, pepper, and garlic rub that works on almost any beef cut. If you enjoy cooking with chuck, try our Smoked Chuck Roast next. It uses the same rub.
Why You'll Love This Recipe
- Short Ingredient List - You need ribs, SPG, butter, and au jus. That's it.
- Faster Than Bone-In - The whole cook takes about 2 hours, much less than traditional short ribs.
- Smoky And Tender - Low smoke first, then a braise-style finish in the foil boat gets the meat fork-tender.
- Main Dish or Appetizer - Serve them whole as dinner, or cut them into bites for a party tray. Plan on them disappearing fast.
- Works On Most Smokers - Pellet grill, electric smoker, or charcoal. You just need to hold 200°F, 325°F, and 350°F.
Recipe Shopping List
Not sure if you need a grocery run? Here's what you'll need for this recipe. For exact amounts, check the printable recipe card at the end of the post.
- Boneless Chuck Short Ribs - Look for pieces with plenty of marbling. Some stores sell strips of chuck labeled as boneless short ribs, which work just as well. If you can't find them, ask your butcher or cut a chuck roast into thick strips yourself. I buy mine at Costco and see them there often.
- OWYD SPG - This seasons the ribs and helps build a nice crust. If you don't have SPG, just mix equal parts kosher salt, black pepper, and garlic powder.
- Salted Butter - It melts into the au jus and adds richness. If you want less sodium, unsalted butter works too.
- Prepared Au Jus - Gives the ribs beef flavor and moisture in the foil boat. Beef broth can stand in if you don't have au jus.
How To Make This Recipe
This is just a quick overview so you know what to expect. When you're ready to cook, use the full recipe at the bottom of the page.
- Preheat and Season - Set your smoker to 200°F. Oak, hickory, or pecan pellets all go great with beef. Season the short ribs all over with SPG.
- Smoke - Place the ribs directly in the smoker and let them smoke at 200°F for 30 minutes.
- Turn Up The Heat - Raise the temperature to 325°F and cook the ribs directly on the grates for another 30 minutes.
- Build the Foil Boat - Make a foil boat just big enough for your short ribs and place them inside. Add pats of butter on top, then pour au jus into the bottom so it covers the base and comes up the sides about half an inch. Increase the heat to 350°F.
- Cook Until Fork Tender - Keep cooking until a fork slides in easily. Cooking time depends on the marbling and how thick you cut your ribs.
As with any smoker recipe, trust the meat instead of the clock. The times here are just estimates! Your ribs will tell you when they're done.
Serve with Traeger Garlic Mashed Potatoes and pour the extra au jus over the top.
Recipe FAQ
These are short ribs cut from the chuck with the bone removed. The meat is well marbled, which keeps it juicy and tender when it's cooked slowly. You can find them at many grocery stores and warehouse clubs, or ask your butcher.
With this method, expect the whole process to take about 2 hours. That's 30 minutes at 200°F, another 30 at 325°F, then finish in the foil boat at 350°F until the ribs are tender. Thicker or fattier pieces may need more time, so check for tenderness early.
This recipe relies more on feel than a number. Poke the thickest piece with a fork or a probe. It should slide in with very little resistance. Many cooks find that happens somewhere around 200°F to 205°F.
Yes, you can, but bone-in ribs take longer. For a bone-in version, try our Smoked Bachan's Beef Short Ribs, which are smoked and then braised until tender.
Yes, you can. Cut the roast into strips about as thick as boneless short ribs, then cook them the same way. Check for tenderness as you go, since the timing may vary.
Beef broth or beef stock will work too. Use the same amount and keep it about half an inch deep in the foil boat.
You won't get the smoky flavor, but you can season the ribs and cook them in a foil boat with butter and au jus in a 325°F oven until they're fork-tender. The recipe is written for a smoker, though.
Store leftover short ribs and any au jus in an airtight container in the fridge for 3 to 4 days. You can freeze them for up to 3 months. Reheat gently in a covered skillet or in a 300°F oven with a little au jus or broth to keep them moist.
Chop them up for tacos, sandwiches, or nachos, or serve them over mashed potatoes.
Serving Suggestions
- Cheesy Mashed Potatoes: Soft, creamy, and perfect for soaking up the au jus.
- Smoked Baked Beans: A classic barbecue side that pairs well with beef.
- Creamy Coleslaw: Cool and crunchy, a nice contrast to the rich ribs.
- Traeger Corn on the Cob: Easy to cook on the smoker while the ribs finish.
More Traeger Beef Recipes
Smoked Boneless Chuck Short Ribs
These little beefy bites are incredible, and make a great main dish or a meaty appetizer that will disappear so fast you'll wish you made a double batch!
Ingredients
- 2 pounds boneless chuck short ribs
- 1 tablespoon OWYD SPG
- ¼ cup salted butter
- ⅓ cup prepared au jus
Instructions
- Preheat your smoker to 200°F.
- Season your short ribs on all sides with the SPG.
- Place directly into the preheated smoker and let smoke at 200° for 30 minutes.
- Turn the heat up to 325°F. Let cook directly on the grates for another 30 minutes.
- Make a foil boat that is just barely bigger than your short ribs. Place them inside. Top the short ribs with pats of butter and carefully pour the prepared au jus into the bottom of the boat. You want enough au jus to cover the bottom and come up the sides about ½", so adjust the amount accordingly based on the amount of short ribs and the size of your foil boat. Turn the heat up to 350°F.
- Cook until the meat is fork tender. The amount of time will vary based on the meat itself (how much marbling, how thick they are cut, etc).
Notes
Like all smoker recipes, follow the meat, not the clock. Times posted are estimates based on my experiences.
Nutrition Information:
Yield: 4 Serving Size: 1 Amounts Per Serving: Calories: 828Total Fat: 64gSaturated Fat: 31gUnsaturated Fat: 33gCholesterol: 263mgSodium: 403mgCarbohydrates: 0gFiber: 0gProtein: 58gNutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
