How to Smoke Country Style Beef Ribs
Smoked beefiness land fashion ribs, ordinarily from the chuck roast merely can exist from other parts as well, are cut into strips that are perfectly sized for private servings just like their pork counterparts.
In this recipe, I created a marinade, which I volition share with yous below, that puts a lot of wonderful flavor into them in merely a few short hours or overnight to assist bring out that amazing beefiness flavor that we all honey and so much.
I do love doing these and I haven't done whatsoever for a very long fourth dimension so I figured information technology was 'bout time!
- Prep Fourth dimension: 20 minutes
- Marinate Time: 4-eight hours
- Cook Time: 1.5 to four hours (depends on cut, thickness, etc.)
- Smoker Temp: 225°F
- Meat Finish Temp: 140 or 185°F (depends on cutting, run across notes inside recipe)
- Recommended Wood: Pecan
- 4-half-dozen beef country style ribs
- Beef CSR Marinade (recipe beneath)
- Brining container or cipher top pocketbook
- Yellow mustard
- Jeff's original rub (Purchase formula hither | Purchase bottled rub)
- Jeff's barbecue sauce (Purchase formula hither | Purchase bottled sauce)
Remove the beefiness from it'southward package and give them a skillful rinse under common cold water.
Place the meat in a ziptop purse or other plastic/drinking glass lidded container
– Beef CSR Marinade
- 1/2 cup orange juice
- 1/2 loving cup worcestershire
- ¼ cup soy sauce
- iv cloves, minced garlic
- 2 TBS Jeff's original rub (Buy formula here | Purchase bottled rub)
- 2 TBS molasses
- one tsp cayenne
Mix well and pour over beef country style ribs to cover
Remove the meat from the marinade (do non rinse).
Coat the meat with yellowish mustard
Pour some of Jeff'due south original rub (Purchase formula here | Purchase bottled rub) onto the meat and massage it into all sides.
Lay the seasoned meat onto a rack, Weber grill pan or cookie sheet for easy transport out to the smoker.
Ready your smoker for cooking at about 225°F with indirect heat.
Fill up the h2o pan with h2o if your smoker has one and have enough smoking wood to last nigh 1.5 to two hours. I utilise and recommend pecan if you have information technology.
Allow the smoker preheat to 225°F earlier placing the meat in the smoker.
I have been smoking this cutting for long enough to know that every location and butcher does them a little different. Interestingly enough, they all tend to await similar but some of them are cut from the chuck roast while others are cut from more tender parts.
For this reason, I recommend y'all monitor the internal temperature of these and check the tenderness once they reach about 135°F which is a good medium rare.
If they happen to be tender at 135°F then they are ready to eat. If they are still tough every bit shoe leather, and then yous likely have some made from the chuck roast and they will need to exist cooked to near 185 or so.
From my research, information technology seems that most of them are chuck and will take iv-five hours of smoky rut to tenderize them but I did want to caution you to make sure.
A not bad tool for checking the temperature on these is theimproved ThermoPop digital pocket thermometer whichreads in 3-4 seconds (that's fast). One of my favorite toys.. er, tools;-)
Identify the rack with the meat on the smoker grate or place the meat directly on the smoker grate and allow the smoking brainstorm.
Exist certain to use a digital probe meat thermometer to monitor the temperature.
When the meat reaches nigh 135°F (nigh 1 to 1.5 hours), check it for tenderness by sticking a toothpick or thermometer probe into it. If information technology feels tender, remove a piece of the meat and cutting/taste information technology to see where you lot are as described to a higher place in the "Important Note".
If information technology is done, then all is well.
If it is not done, keep to smoke cook the meat until information technology is tender to your liking. This tin can take as many every bit 4-5 hours in some cases.
I recommend wrapping them in foil for a couple of hours to help them tenderize more than.
Once my beef ribs were done cooking in the smoker, I immediately placed them on a very hot grill to go a little sear on the outside and, in my opinion, information technology was worth it.
Castor some of my charcoal-broil sauce (Purchase formula hither | Purchase bottled sauce) on the exterior and allow them cook for about 4 minutes on each side putting them at the 2 o'clock position first for about two minutes then at the 10 o'clock position for a couple of minutes to get perfect ninety caste sear marks on the outside.
Flip them over and repeat the 2 and x position to get the skilful looking and tasty sear on the other side.
Serve the beef CSR ribs immediately.
Do I take to marinate the meat?
No. The marinating pace is completely optional. The ribs will be good even if you don't merely I do highly recommend that you lot do if possible.
If it becomes obvious that the meat will need longer cooking times, how long and when to wrap in foil?
When the meat reaches near 160°F is a groovy time to wrap the meat in foil or optionally, identify it in a foil pan covered with foil. Get out the meat wrapped in the foil until it reaches about 185°F or when you make up one's mind that it is tender to your liking. And so identify the meat on the grill (as described above) for a few minutes to add some groovy flavor and color to the outside. This is also a not bad time to castor with some of my barbecue sauce (Purchase formula here | Buy bottled sauce) if you lot then desire.
How practise you recommend serving the meat?
I accept been known to just give each person an entire "rib" merely I as well like to slice information technology thin and identify it on top of a vegetable salad.
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Smoked Beef Country Style Ribs
Ingredients
- 4-vi beef country mode ribs
- Beef CSR Marinade (((recipe below)))
- Brining container or zip top bag
- Yellowish mustard
- Jeff'south rub
- 1/3 cup Jeff's barbecue sauce
Instructions
Marinate the Beefiness State Way Ribs
- Remove the beef from it'due south package and give them a good rinse under cold water.
- Place the meat in a ziptop pocketbook or other plastic/glass lidded container
Beefiness CSR Marinade
- Mix well and pour over beef country style ribs to cover
Season the Ribs with Jeff's Rub
- Remove the meat from the marinade (practise non rinse).
- Glaze the meat with yellowish mustard
- Pour some rub onto the meat and massage it into all sides.
- Lay the seasoned meat onto a bradley rack or cookie sail for like shooting fish in a barrel transport out to the smoker.
Get the Smoker Ready
- Fix your smoker for cooking at about 225°F with indirect heat.
- Fill the h2o pan with h2o if your smoker has ane and have enough smoking woods to concluding about 2 hours. I utilize and recommend pecan if you have information technology.
- Let the smoker preheat to 225 °F before placing the meat in the smoker.
An Important Notation Almost Beefiness Country Style Ribs
- I accept been smoking this cut for long enough to know that every location and butcher does them a footling different. Interestingly enough, they all tend to await like but some of them are cut from the chuck roast while others are cut from more than tender parts. For this reason, I recommend you monitor the internal temperature of these and check the tenderness once they reach virtually 135°F which is a good medium rare. If they happen to be tender at 135 then they are fix to eat. If they are all the same tough as shoe leather, and so you lot likely have some made from the chuck roast and they will need to be cooked to most 185 or so. From my research, it seems that most of them are chuck and will have 4-5 hours of smoky heat to tenderize them but I did want to caution you to make certain.
Smoking the Beef Land Style Ribs
- Identify the Bradley rack on the smoker grate or place the meat straight on the smoker grate and let the smoking begin.
- Be certain to employ a digital probe meat thermometer to monitor the temperature.
- When the meat reaches about 135 °F (almost ane to i.5 hours), check it for tenderness by sticking a toothpick or thermometer probe into it. If it feels tender, remove a piece of the meat and cut/taste it to encounter where you are as described above in the "Important Note".
- If it is done, then all is well.
- If information technology is not done, proceed to smoke cook the meat until it is tender to your liking. This can take every bit many as 4-5 hours in some cases.
- I recommend wrapping them in foil for a couple of hours to help them tenderize more.
Sear the Exterior on the Grill (optional)
- One time my beefiness ribs were done cooking in the smoker, I immediately placed them on a very hot grill to become a little sear on the outside and, in my opinion, it was worth information technology.
- Castor some of my sauce on the outside and let them melt for almost 4 minutes on each side putting them at the 2 o'clock position first for about 2 minutes then at the ten o'clock position for a couple of minutes to get perfect 90 degree sear marks on the outside.
- Flip them over and repeat the ii and 10 position to get the skilful looking and tasty sear on the other side.
Serve it Up
- Serve the beef CSR ribs immediately.
Questions
- Exercise I have to marinate the meat? No. The marinating pace is completely optional. The ribs volition be good fifty-fifty if you don't but I do highly recommend that you do if possible.
- If information technology becomes obvious that the meat will need longer cooking times, how long and when to wrap in foil? When the meat reaches about 160°F is a great time to wrap the meat in foil or optionally, identify information technology in a foil pan covered with foil. Leave the meat wrapped in the foil until it reaches about 185°F or when y'all decide that it is tender to your liking. Then place the meat on the grill (as described above) for a few minutes to add some great flavor and color to the exterior. This is also a not bad time to brush with some sauce if you and so desire.
- How practice you recommend serving the meat? I have been known to merely give each person an unabridged "rib" but I also like to slice it sparse and identify it on meridian of a vegetable salad.
four Comments
Source: https://www.smoking-meat.com/october-30-2014-smoked-beef-country-style-ribs
Hey Jeff enjoy your news letter and recipes Thanks for sharing. You mention other cuts of meat for these CSR ..what are they so I tin can enquire my butcher..
Cheers again Larry
A few right off the top of my caput is the cantankerous rib roast, the chuck roast and the lesser round.
Yes.. the beef country style ribs are boneless.