Smoked Beef Country Style Ribs
Chuck-cut beef country-style ribs coated with rub and smoked until tender, with optional sauce.
Servings 4 servings
Ingredients
Beef
- boneless beef country style ribs one package of about 4–5 pieces; usually cut from chuck
- butter-flavored spray oil or yellow mustard to help rub stick
- Jeff's original rub a generous coating
- Jeff's barbecue sauce optional
Instructions
- If beef country-style ribs are unavailable, cut a chuck roast lengthwise into strips about 1.5–2 inches thick.
- Coat the meat with spray oil or mustard, then apply rub generously on all sides. Season the night before and refrigerate, or season just before cooking.
- Prepare the smoker for indirect cooking at about 225°F, using the water pan if available.
- Place the ribs directly on the grate with about 1 inch between pieces. Use hickory, mesquite, pecan or oak; the author applied smoke for about 4 hours.
- Cook about 5 hours until the meat reaches roughly 180°F and is tender. The author's gusty conditions lengthened this cook, so check progress rather than relying only on time.
- Brush with a thin layer of barbecue sauce about 30 minutes before finishing, if desired.
Notes
Estimated yield: 4 servings from the described package of 4–5 substantial chuck-cut pieces; package weights and appetites vary. For a softer, juicier result, the source offers wrapping at about 140–160°F, noting that it softens the bark. Overnight seasoning is optional and not included in cook time.