Barbecued Beef Short Ribs Recipe: Slow-Smoked with Molasses Glaze

Getting my first whiff of hickory smoke at a family cookout taught me that great barbecue is about patience and technique. These short ribs embody that lesson, delivering fall-off-the-bone tenderness with a sticky molasses glaze.

Slow-smoking at 225°F for 6-8 hours transforms tough cuts into melty, flavorful meat. The molasses glaze caramelizes beautifully, adding a deep, sweet finish that balances the smoky rub.

This method combines classic French technique with American barbecue tradition. The result? A dish that’s rich, complex, and worth every minute of the wait.

Serve with tangy coleslaw and cornbread to complete the meal. Here’s how to make it right.

Ingredients for Barbecued Beef Short Ribs

Slow-smoked beef short ribs meet a sticky molasses glaze for fall-off-the-bone perfection every time.

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The beef short ribs are non-negotiable—bone-in, well-marbled cuts from the chuck end deliver the best texture. Costco and Whole Foods offer excellent pre-trimmed options, but ask your butcher to cut them to 3-4 inches if buying whole. Hickory wood chips provide the classic smoke profile; avoid mesquite, which can overpower. For the molasses, Grandma’s or Brer Rabbit brands are reliable and widely available.

Need a rub shortcut? Pre-mixed barbecue seasoning works at a 1:1 ratio. Out of molasses? Maple syrup or dark corn syrup can substitute, though the flavor will differ slightly. Apple cider vinegar can be replaced with white vinegar in a pinch (trust me on the full-fat version). For a spicier glaze, increase the chili powder or add a pinch of crushed red pepper.

Rubs can be made 2 days ahead and stored in an airtight container. Short ribs should be smoked immediately after seasoning—don’t let them sit overnight. Leftover glaze keeps for 1 week in the fridge or can be frozen for 3 months. Always bring molasses to room temperature before mixing for easier blending.

Step-by-Step Instructions for Slow-Smoked Barbecued Beef Short Ribs

Master the technique for fall-off-the-bone ribs with a sticky molasses glaze.

Step 1: Prepare the Dry Rub and Season the Ribs

In a small bowl, combine the 0.5 cup dark brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1.5 tbsp kosher salt, and 1 tbsp black pepper. Mix thoroughly to ensure even distribution of spices.

Pat the 4 lb beef short ribs dry with paper towels to remove any surface moisture. Apply the dry rub generously to all sides of the ribs, pressing firmly to adhere. This creates a flavorful bark during smoking. Let the seasoned ribs rest at room temperature for 30 minutes while you prepare the smoker.

Step 2: Set Up the Smoker and Begin Cooking

Soak the 2 cups hickory wood chips in water for 30 minutes, then drain. Preheat your smoker to 225°F using indirect heat. Add the soaked wood chips to the smoker box or directly to the coals for consistent smoke.

Once the smoker reaches 225°F and produces a steady stream of thin, blue smoke, place the ribs bone-side down on the cooking grate. Close the lid and maintain the temperature throughout the cooking process. Smoke the ribs undisturbed for 3 hours to develop a rich, smoky flavor.

Step 3: Prepare the Molasses Glaze

In a saucepan, combine the 1 cup molasses, 0.25 cup apple cider vinegar, 2 tbsp tomato paste, 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, 1 tsp chili powder, and 0.25 tsp cayenne pepper. Stir well to combine all ingredients.

Simmer the mixture over medium heat for 8-10 minutes, stirring frequently, until the glaze thickens slightly and coats the back of a spoon. Remove from heat and set aside until ready to use. This glaze will add a sweet and tangy finish to the ribs.

Step 4: Glaze and Finish the Ribs

After 3 hours of smoking, carefully brush the ribs with a generous layer of the molasses glaze. Return the ribs to the smoker and continue cooking for an additional 1.5 to 2 hours, or until the internal temperature reaches 203°F and the meat is probe-tender.

During the last 30 minutes, apply another coat of glaze to build up a sticky, caramelized layer. Once done, remove the ribs from the smoker and let them rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute for maximum tenderness.

Dietary Considerations for These Flavors

Gluten-Free Friendly

This recipe is naturally gluten-free as written, since all ingredients—from beef short ribs to molasses—contain no gluten. Just double-check your Worcestershire sauce label, as some brands add barley malt. I always use Lea & Perrins for its gluten-free certification. 💡

Low-Carb Adaptations

To reduce carbs, cut the dark brown sugar in the rub by half and replace with 1 tbsp erythritol. The molasses glaze is the main carb source, so use a sugar-free alternative like ChocZero syrup mixed with apple cider vinegar and spices.

Dairy-Free and Nut-Free

This dish is inherently dairy-free and nut-free, making it safe for most allergies. The only potential concern is cross-contamination in shared smokers, so clean your grates thoroughly if cooking for someone with severe allergies.

Keto Version

For a keto-friendly take, omit the dark brown sugar entirely from the rub and use 1 tbsp monk fruit sweetener instead. Replace the molasses glaze with a mix of sugar-free maple syrup and Dijon mustard to keep the tangy depth.

Sodium Considerations

To lower sodium, reduce the kosher salt to 1 tbsp and use low-sodium Worcestershire sauce. The molasses and tomato paste still add plenty of flavor. I find this adjustment works well without sacrificing taste. ⚡

Vegetarian Substitutes

While not traditional, you can adapt this for vegetarians by using portobello mushrooms or jackfruit in place of the ribs. Smoke them with the same rub and glaze for a similar flavor profile, though the texture will differ.

Frequently Asked Questions