How long to smoke beef ribs?
Plate short ribs (dino ribs) usually take 7–10 hours at 250–275°F; chuck short ribs about 6–8 hours. They are done when a probe slides in like butter, typically around 200–205°F.
- Pit temperature
- 250–275°F
- Estimated time
- Plate ≈7–10 h; chuck ≈6–8 h at 250–275°F
- Done when
- Probe-tender, usually ~200–205°F
- USDA safe minimum
- 145°F + 3-minute rest (whole beef cuts)
- Wrap
- Usually unnecessary — the bone side shields the meat. Wrap late only if the bark is getting too dark.
- Rest
- 30–60 minutes.
Beef Ribs smoking time by pit temperature
| Pit temperature | Estimated cook time |
|---|---|
| 250°F | Plate 8–10 h · chuck 7–8 h |
| 275°F | Plate 7–9 h · chuck 6–7 h |
Estimates for planning only. Every cut, cooker and day is different — cook to temperature and tenderness, not the clock.
What changes the cook time
- Bone-in mass makes beef ribs slower than they look.
- Thick plates vary — probe each bone section.
The Major's orders, step by step
- Trim the membrane and excess fat; season simply.
- Smoke bone-side down at 250–275°F.
- Probe between bones; pull when tender and rest.
Which wood for beef ribs?
Post oak, the same as brisket. Beef ribs are essentially brisket on a bone — big, fatty, beef-forward and on the smoker for seven to ten hours. Pecan is the alternative.
Best wood for smoking beef ribs →Questions recruits ask
Do beef ribs stall?
Yes, like brisket. Most cooks ride it out unwrapped because the bone protects the meat.
Further orders
Safe minimum temperatures from the USDA FSIS safe temperature chart. Times are editorial planning estimates, not guarantees. Major Wood is our fictional pit commander. Last updated 2026-10-07.