🍖 Sticky Guinness BBQ Beef Short Ribs Recipe | Slow-Cooked, Rich & Fall-Off-The-Bone Tender

🍖 Slow-Smoked Guinness BBQ Beef Short Ribs on a BBQ Smoker

Beef short ribs are one of the most rewarding cuts to cook on the barbecue. Richly marbled and full of flavour, they become incredibly tender when cooked low and slow, while developing a beautifully smoky bark that barbecue lovers can't resist.

This recipe takes inspiration from one of Britain's favourite stouts—Guinness. Combined with dark brown sugar, garlic, Worcestershire sauce and a touch of honey, the stout creates a rich glaze that perfectly complements the deep flavour of slow-smoked beef.

The result is tender, sticky short ribs that fall away from the bone with every bite. They're ideal for relaxed weekend cooking when you've got time to let the smoker do the hard work.

📝 Recipe Overview

Prep Time: 25 minutes

Cook Time: 6–7 hours

Resting Time: 20 minutes

Total Time: Around 7½ hours

Serves: 4–6

Difficulty: Medium

🛒 Ingredients

For the Beef

  • 2kg beef short ribs
  • 2 tbsp yellow mustard

Dry Rub

  • 2 tbsp soft dark brown sugar
  • 2 tsp smoked paprika
  • 2 tsp garlic granules
  • 2 tsp onion granules
  • 1 tsp coarse black pepper
  • 1 tsp sea salt
  • 1 tsp mustard powder

Guinness BBQ Glaze

  • 330ml Guinness
  • 3 tbsp BBQ sauce
  • 2 tbsp honey
  • 2 tbsp Worcestershire sauce
  • 2 garlic cloves, crushed
  • 1 tbsp Dijon mustard
  • 25g butter

To Serve

  • Creamy mashed potatoes
  • Buttered seasonal greens
  • Pickled red onions
  • Crusty bread

🔥 Equipment Needed

  • BBQ smoker
  • Meat thermometer
  • Spray bottle (filled with apple juice)
  • Aluminium tray
  • BBQ tongs
  • Basting brush

👨🍳 Method

Step 1 – Prepare the ribs

Pat the ribs dry and remove the membrane from the back if needed.

Lightly coat with mustard before applying the dry rub evenly over all sides.

Leave to stand for 20 minutes.

Step 2 – Prepare the smoker

Preheat the BBQ smoker to 120°C.

Apple, oak or hickory wood all work beautifully with beef short ribs.

Step 3 – Smoke the ribs

Place the ribs directly onto the cooking grate.

Smoke for approximately 3½–4 hours, lightly spritzing with apple juice every hour to help keep the surface moist.

Step 4 – Make the glaze

Add all the glaze ingredients to a saucepan.

Simmer gently for around 10 minutes until slightly thickened.

Step 5 – Wrap and continue cooking

Transfer the ribs to an aluminium tray.

Pour over half of the Guinness glaze and cover tightly with foil.

Return to the smoker for a further 2–2½ hours, or until the meat is tender and reaches an internal temperature of around 95°C.

Step 6 – Finish the glaze

Remove the foil and brush the ribs with the remaining glaze.

Cook uncovered for another 20–30 minutes, allowing the glaze to become beautifully sticky.

Step 7 – Rest and serve

Allow the ribs to rest for 20 minutes before serving with mashed potatoes, seasonal greens and extra glaze on the side.

💡 Cooking Tips

  • Removing the membrane helps the seasoning penetrate the meat.
  • Keep the smoker temperature consistent throughout the cook.
  • Use a meat thermometer rather than relying on cooking time alone.
  • Let the ribs rest before serving for maximum tenderness.
  • The glaze can be prepared in advance and stored in the fridge for up to three days.

🌟 Delicious Variations

Smoky Maple Ribs

Replace the Guinness with maple syrup and apple cider.

Bourbon Beef Ribs

Swap the stout for bourbon and add extra black pepper.

Coffee & Cocoa Ribs

Add cocoa powder and ground coffee to the dry rub for a deeper flavour.

Chilli Guinness Ribs

Include fresh chilli and chipotle paste in the glaze.

Honey Garlic Ribs

Use honey and roasted garlic for a sweeter finish.

🍽️ What to Serve with Guinness Beef Short Ribs

These ribs pair perfectly with:

  • Creamy mashed potatoes
  • Smoked macaroni cheese
  • Charred broccoli
  • Buttered sweetcorn
  • Coleslaw
  • Garlic bread
  • Potato wedges
  • Grilled mushrooms

🥡 Storage & Leftovers

Store leftover ribs in an airtight container in the refrigerator for up to 3 days.

Reheat gently with a little extra glaze until piping hot.

The meat also makes an excellent filling for sandwiches, tacos or loaded baked potatoes.

❓ Frequently Asked Questions

Why use Guinness in the glaze?

Guinness adds a rich, malty depth that complements slow-cooked beef beautifully without overpowering the meat.

Can I cook these on another BBQ?

Yes. A Kamado BBQ with indirect heat is an excellent alternative if you don't have a dedicated smoker.

What internal temperature should the ribs reach?

Aim for around 95°C, when the connective tissue has broken down and the meat is beautifully tender.

Which wood is best?

Oak provides a classic beef flavour, while apple offers a slightly milder smoke.

Can I prepare these a day ahead?

Yes. Many people find the flavour improves overnight. Simply reheat gently and brush with extra glaze before serving.

🛍️ Shop the Equipment at Sal's Place

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These rich, sticky beef short ribs are perfect for long summer afternoons, relaxed weekend cooks and sharing with family and friends around the barbecue.