Smoked Beef Short Ribs with a Guinness Beer Braise: The Ultimate Backyard Cook

Smoked Beef Short Ribs with a Guinness Beer Braise: The Ultimate Backyard Cook

By Bones & Brews BBQ

Smoked Beef Short Ribs with Guinness: Bringing the Backyard BBQ to Life

Backyard cooking is all about rolling up your sleeves, firing up the smoker, and enjoying those moments that make outdoor meals unforgettable. At Bones & Brews BBQ, every recipe is about approachable techniques, creative ideas, and real tips that help you become the hero of your own grill. If you’re after deep flavors, foolproof recipes, and a good time at the pit, you’re in the right place.

Why Smoked Beef Short Ribs with Guinness?

Every once in a while, beef ribs just call your name—especially when there’s Guinness involved. Inspired by a taste for bold barbecue and a nod to classic pub flavors, this recipe brings together rich smoke, beefy short ribs, and an Irish stout marinade for something you’ll want to make again and again.

Prepping the Perfect Beef Short Ribs

Choosing and Prepping Your Ribs

For this cook, choose meaty Angus beef short ribs—whatever looks good at your local grocery store works just fine. Unwrap your ribs, set them on a rack in a pan, and let’s get started on seasoning.

Simple Seasoning, Big Results

There’s no need to get fancy with the rub. Salt, pepper, and garlic (SPG) is all it takes to draw out deep, savory flavor. Coat those short ribs generously on every side, making sure they’re well-covered before smoking.

Smoking the Ribs: Low and Slow

Let the Smoke Work Its Magic

Bring your smoker up to 275–300°F. Set the ribs down and let them smoke for about two hours. This is the time to relax, kick your feet up, and just let the barbecue do its thing.

Building the Guinness Beer Braise Marinade

Creating the Bold, Rich Braise

About 90 minutes into the smoke, it’s time for the next layer of flavor. For the Guinness marinade braise, combine:

  • 1 can Guinness (about 12 oz; a little more is fine)

  • Zest of 2 limes

  • 1 shallot, chopped

  • 3 cloves of garlic, chopped

  • Dried basil, thyme, and tarragon (use fresh if available)

  • Kosher salt and fresh-ground pepper

  • 2 tablespoons extra virgin olive oil

Mix everything in an aluminum pan. The aromas from the lime and Guinness are something special. Cover the pan and set it on the smoker, allowing it to warm up before the ribs are added.

Braising: Tender, Pull-Apart Perfection

Bringing It All Together

After the ribs have smoked and reached an internal temperature of around 160–165°F (when the connective tissue is just starting to break down), transfer them straight into the Guinness braise. Cover tightly and return the pan to the smoker, keeping the temperature steady at 275–300°F.

Let those short ribs braise for another two hours, infusing the beef with rich stout flavor while ensuring everything turns beautifully tender.

Serving Up the Ultimate Plate

Mashed Potato Magic

While the ribs braise, whip up a simple batch of mashed red potatoes. Boil and mash, then stir in a little parmesan, salt, and a splash of milk. This makes the perfect bed for those Guinness-braised short ribs.

When the ribs reach an internal temp of 203–205°F, they’re done. Scoop mashed potatoes onto a plate, top with the short ribs, and spoon over the Guinness braising liquid from the pan.

The Final Plate: Backyard BBQ Bliss

Knife not required. These ribs will fall apart as soon as you touch them. Each bite is tender and loaded with flavor—the Guinness, shallots, and fresh herbs create incredible depth. The mashed potatoes soak up every drop of sauce for the ultimate comfort meal.

Plan on a total cooking time of about five hours. The payoff? Deep, beefy flavor and a plate that’s well worth the wait.

Key Takeaways for Smoked Beef Short Ribs with Guinness Braise

  • Use a simple SPG (salt, pepper, garlic) rub or your favorite all-purpose beef seasoning.

  • Smoke at 275–300°F for big flavor and the right texture.

  • Build the braise with Guinness, lime zest, shallot, garlic, and herbs.

  • Braise at about 160–165°F until ribs become fork-tender (finish around 203–205°F).

  • Serve with mashed potatoes to soak up the savory braising sauce.

  • Total cook time is about five hours start to finish.

Author: Bones & Brews BBQ
Short Bio: A backyard-barbecue devotee sharing approachable techniques, creative recipes, and practical tips that make grilling, smoking, and griddle cooking more fun. Forget trophies—his step-by-step guides focus on flavor, inspiration, and helping every home cook level up their outdoor kitchen.

Connect with Bones & Brews BBQ:

 

Tags

contributorFeatured Guests