Smoked Short Beef Ribs | Muurikka Electric Smoker | Smoked Meat

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Smoked Beef Short Ribs in Hoisin Sauce Recipe

Muurikka Electric Smokers 


Beef Ribs have a lot of fat both on the outside and inside the meat and this makes them perfect for handling high temperatures they need to reach tenderness.


Hoisin Smoked Short Beef Ribs

2 X 2 Racks of Beef ribs (approximately 1.5kg)

2 tablespoons olive oil



1 tbsp lightly packed brown sugar

4 tsp Chinese five spice powder

2 tsp chili flakes

2 tbsp salt

1 tbsp freshly ground black pepper



2 cups Hoisin sauce

1 ½ tbsp chopped garlic

2 tbsp sesame seeds

¼ cup dry sherry

3 oranges (juiced)

2 tbsp grated ginger


Hoisin Smoked Beef Ribs

Cover both the electric smoker dripping and grill tray with foil. Place the beef ribs on top and apply the olive oil to the ribs. This will help the rub stick much better.

Prepare your rub by combining all the ingredients in a bowl ensuring it is combined evenly.

Very lightly rub the mix evenly over the ribs and then place ribs in a re-sealable bag, place in the refrigerator and then marinade overnight.

The next day prepare Hoisin sauce by adding the sauce to a medium sized bowl.  Add the orange juice, garlic, grated ginger, sherry and sesame seeds.

Remove the ribs from the refrigerator.  

Place the ribs in your electric smoker and roast for approximately 20 minutes (without the wood chips).

Prepare your wood chip tray by adding wood chips and brown sugar. Sprinkle with 4-5 tablespoons water so they don’t char too quickly.

After 20 min open the lid of your smoker and then using an oven glove or mitt, carefully remove the beef ribs and place on a sturdy table.

Rub 3/4 hoisin sauce over the ribs.

Insert the wood chips in your smoker.

Wearing an oven mitt, carefully return the ribs to the electric smoker and smoke for app 30 – 35 minutes.

When you can pull the beef off the ribs quite easily then you know your ribs are ready.

Remove ribs from your electric smoker and let rest for 10 minutes before cutting and serving.

Serve on a bed of mash potatoes and remaining hoisin sauce.





1 comment

  • Just wondering at what stage do you add the sauce? Does it get put on the ribs for the last 20mins of cooking/smoking?


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