Beef Short Ribs Smoke Time Calculator
Beef short ribs — especially meaty plate ribs — smoke like miniature briskets. At 275°F they run about 60–90 minutes per pound and finish probe-tender around 203°F, with the same kind of stall.
Cook to temperature, not the clock. Like mini briskets. These are planning estimates only; weather, your cooker, fat content, and wrapping all change the real time. Confirm doneness on the doneness chart.
How long does it take?
At a 275°F pit, a 4 lb plate of beef short ribs takes roughly 4–6 hours. Like brisket, they have heavy connective tissue and will stall, so cook to feel — probe-tender near 203°F — rather than to a clock.
Tips for this cook
- Treat them like small briskets: low-and-slow to probe-tender around 203°F.
- Expect a stall; you can wrap to push through it, though many cook plate ribs unwrapped for bark.
- Leave the fat cap and membrane choices to the cut — plate ribs render beautifully.
- They're done when a probe slides between the bones like warm butter.
Want the full method, step by step?
Read: How to Smoke Beef RibsSmoking something else? Try the full Smoke Time Calculator for every protein, or browse all pitmaster tools.
Frequently asked questions
How long to smoke beef short ribs?
About 4–6 hours for a 4 lb plate at 275°F (roughly 60–90 minutes per pound). Cook to probe-tender around 203°F, not a set time.
What temp are beef short ribs done?
Around 203°F probe-tender, the same target as brisket. The connective tissue needs to render for that signature texture.
Are beef short ribs like brisket?
Very much so — heavy marbling and connective tissue, a stall, and a ~203°F probe-tender finish. They're often called 'brisket on a stick.'