These easy, tender, smoky Traeger Smoked Short Rib Bites are one of my favorite ways to prepare short ribs. I use ribs cut into 2–3 inch sections and let the smoker do the work. This method is not quick, but it is mostly hands-off and forgiving—perfect for a weekend cook or a party where you want bold beef flavor without a lot of fuss.
Traeger Smoked Beef Short Rib Bites
Short ribs are a special cut of beef: when cooked properly they become rich, beefy, and meltingly tender. I often reach for braised beef short ribs when I want roast-style comfort, but smoked short rib bites offer the same deep beef flavor in a smaller, snackable portion. These bites work great as an appetizer, a plate at a cookout, or a main dish when paired with sides.
The process here: dry-rub the ribs, smoke them low and slow to pick up wood flavor, then wrap in foil with butter and beef broth to braise until fork-tender. Finish with a quick saucing on the grill to caramelize and set the sauce. The result is smoky, juicy, and indulgent.
More Easy Traeger Recipes here!
Recipe Shopping List
Before you start, check that you have the essentials below. For exact quantities and full method, refer to the recipe card later in the post.
- Beef short ribs (flanken-style or ribs cut into 2–3 inch sections)
- Beef barbecue rub (your favorite blend)
- Beef broth or stock
- Butter
- Optional: your preferred barbecue sauce for finishing
Try our Smoked Prime Rib too!
How To Make This Recipe
Here is a clear overview of the cooking process so you know what to expect. Follow the full recipe card below for exact amounts and a printable version.
- Preheat – Set your pellet smoker to 220°F. Let it come up to temperature so the ribs start cooking with a steady stream of smoke.
- Season and Smoke – Pat the short ribs dry and coat them liberally with beef barbecue rub. Place the ribs directly on the grill grates and smoke for roughly 2 hours to develop a smoky exterior.
- Wrap & Braise – Prepare a double layer of heavy-duty foil and transfer the ribs into the pouch. Add a few pats of butter and pour about 1/4 cup of beef broth into the pouch to create steam. Seal the pouch tightly, return it to the smoker, and increase the temperature to 325°F.
- Finish – Continue cooking in the foil until the ribs are fork-tender. Time will vary depending on the cut and size, but expect anywhere from 1 to 3 additional hours. Check tenderness by probing through the foil or carefully opening the pouch and testing with a fork.
- Sauce & Set – Remove the ribs from the pouch, brush them with your favorite barbecue sauce, and return them to the grill for 10–15 minutes to set and caramelize the sauce.
- Serve – Serve as bites, on a platter for guests, or as a main with sides. These are smoky, tender, and packed with beef flavor.
Try my Homemade Barbecue Sauce on these!
Recipe FAQ
How do you store leftovers? These short rib bites keep best in an airtight container in the refrigerator for 3–4 days.
What’s the best way to reheat leftovers? Reheating gently is best. You can remove the meat from the bone and reheat in the microwave or warm in a covered pan on the stove. If you prefer, reheat in a low oven or back on the smoker/grill for a few minutes to refresh the smoky flavor.
Try our Easy Smoked Pork Chops!
More Traeger Beef Recipes
- Smoked Beef Shank (Thor’s Hammer)
- Smoked Balsamic Pot Roast
- Brisket-Style London Broil
- Butter Basted Smoked Prime Rib
- Whole Sirloin Cap Roast
- Traeger Shredded Beef Burritos
- Hot Roast Beef Sandwich Boats
- BBQ Beef Sandwich
- Traeger Poutine with Beef Tips
- Pellet Grill Picanha
- Smoked Mississippi Pot Roast
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Smoked Short Rib Bites
Chunks of short ribs are seasoned, smoked on a pellet grill, then finished in a foil pouch with butter and broth until fall-off-the-bone tender. A final glaze of barbecue sauce adds caramelized flavor and shine.
10 minutes
Variable (allow several hours)
Ingredients
- 3 pounds beef short ribs
- 2 tablespoons beef barbecue rub
- 1/4 cup beef broth
- 3 tablespoons butter
- Barbecue sauce, for finishing (optional)
Instructions
- Preheat your smoker to 220°F. Use a neutral hardwood pellet for a balanced smoke flavor.
- Season the short ribs evenly with the beef rub. Let them rest while the smoker heats so the rub adheres.
- Place the ribs directly on the grill grates and smoke for about 2 hours to build smoke and bark.
- Make a double-layered foil pouch. Transfer the ribs into the pouch, add pats of butter, and pour in the beef broth. Seal the pouch tightly to trap steam.
- Increase the smoker temperature to 325°F. Return the pouch to the smoker and cook until the ribs are fork-tender. Depending on the cut and conditions, this can take 1–3 hours. Check gently through the foil or open briefly to test doneness and then reseal.
- Carefully remove the ribs from the pouch. Brush with barbecue sauce if desired, then place back on the grill for 10–15 minutes to set and caramelize the sauce.
- Let the ribs rest a few minutes, then serve as bite-sized pieces or as a main dish.
Recommended Products
Suggested items that pair well with this recipe: Plowboys BBQ Bovine Bold Seasoning; Kitchen Basics All Natural Original Beef Stock; Traeger Beef Rub.
Nutrition Information
Yield: 6 | Serving Size: 1
Amount per serving (estimate):
Calories: 754 • Total Fat: 58g • Saturated Fat: 27g • Trans Fat: 4g • Unsaturated Fat: 30g • Cholesterol: 245mg • Sodium: 255mg • Carbohydrates: 1g • Fiber: 0g • Sugar: 1g • Protein: 59g
Nutrition data provided here is only an estimate.
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Notes and tips: Trim excess silver skin if present, but keep enough fat for flavor. When probing for doneness, you want the meat to be tender enough to pull apart easily. If you prefer a firmer bite, check earlier; for fall-apart short ribs, allow the longer end of the time range. These smoked short rib bites make a terrific party offering—serve them with pickles, coleslaw, or simple roasted vegetables.