Smoked Beef Ribs with Miso Bourbon Glaze

Why it works

Beef ribs benefit from extended low-temperature smoking—typically 5-6 hours—which allows collagen to convert to gelatin while smoke rings develop. Short ribs have more intramuscular fat than spare ribs, so they resist drying during the long cook. Miso paste contains naturally occurring umami compounds that complement beef's savory profile, while bourbon adds

This cook is built for intermediate pitmasters running a smoker setup, but the real win is that the method stays adaptable if your fire drifts or your timing gets crowded.

1. Remove the beef short ribs from refrigeration 30 minutes before smoking. Pat dry with paper towels. Using a sharp knife, remove the thin membrane on the concave side by sliding the blade between membrane and bone, then peeling it away. Trim any loose or excessive surface fat, but leave a 1/4-inch fat cap for moisture retention during the long cook.
2. In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Mix thoroughly to distribute seasonings evenly. Apply the dry rub generously to all sides of the ribs, pressing gently so it adheres. Let ribs sit at room temperature for 15 minutes while you prepare the smoker.
3. Fill the firebox or pellet hopper according to your smoker type. Soak wood chips in water for at least 30 minutes if using a charcoal or gas smoker. Preheat the smoker to 225°F. Place a water pan in the lower chamber to maintain consistent humidity and moderate heat. Once the smoker reaches temperature, add soaked wood chips to the heat source for smoke generation.
4. Position ribs bone-side down on the main grate, leaving 2-3 inches between racks for smoke circulation. If using a three-zone setup, place ribs in the cooler zone away from direct heat. Close the smoker and maintain steady 225°F temperature for the duration of the cook.
5. Maintain smoker temperature between 220-230°F throughout the cook. Do not open the smoker for at least 2 hours to allow smoke penetration. After 2 hours, check water pan level and add hot water if necessary. Ribs are ready to glaze when they reach an internal temperature of 185°F in the thickest meat section and the probe slides through with minimal resistance. Total smoke time is typically 5-6 hours depending on rib size and smoker type.
6. While ribs are smoking, prepare the glaze during the final hour. In a small saucepan over medium heat, combine bourbon and miso paste, whisking until miso is fully dissolved and no lumps remain. Add butter, honey, Worcestershire sauce, and apple cider vinegar. Stir continuously for 3-4 minutes until mixture is smooth and glossy. Remove from heat and let cool slightly. The glaze should be pourable but thick enough to coat a brush.
7. With 30 minutes remaining on the smoker, remove ribs and brush the top surface generously with miso bourbon glaze using a silicone brush. Return ribs to the smoker bone-side down. After 15 minutes, apply a second layer of glaze to build depth and ensure a glossy bark. Return ribs to the smoker for the final 15 minutes.
8. Remove ribs from the smoker and transfer to a cutting board. Tent loosely with foil and rest for 10 minutes. This allows carryover cooking to complete and lets juices redistribute throughout the meat. Slice between bones and serve immediately with any remaining glaze on the side.