Simple Smoked Country Style Beef Ribs
Updated on August 8, 2024 by Rodney • This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. • 1 Comment • Jump to Recipe
Learn how to smoke country-style beef ribs to perfection. Follow our step-by-step guide for tender and flavorful results.
I love smoking ribs. I usually Smoke Pork Ribs but this time around I wanted to try my hand at beef ribs. My local grocery store had a special on Country-Style Boneless Beef Ribs, so I took the opportunity to give it a shot. As a result, I embarked on an adventure to create perfect Smoked Country Style Beef Ribs.
Unlike baby back ribs where you usually eat them right off the bone, this type of rib is usually sliced and served with your favorite sides. I decided to make a salad with my smoked beef ribs.
The process for making these ribs is almost identical to smoking pork ribs. Apply some Dry Rub and smoke till they are done. The important part of smoking ribs is keeping them moist during the cooking process.
To keep the meat moist, you can either wrap them (Texas Crutch) or spritz them with some liquid during the cooking process.
Texas Crutch
Texas Crutch basically refers to a cooking method used to speed up the cooking process and help retain moisture in smoked meats. Usually it involves wrapping the meat when it hits the “stall” (around 160°F) with butcher paper or aluminum foil.
How to use Dry Rub
Before you apply your dry rub to your meat, make sure you pat your meat down with a paper towel to remove as much moisture as you can. Next, you need a binder to help the dry rub stick to the meat. This is optional. Many suggest you don’t need a binder but I like to use one. You can use olive oil or yellow mustard as a binder.
Once the binder has been applied to the meat, liberally apply the dry rub all over the meat. Make sure you take the proper precautions to not cross-contaminate! I suggest you use one hand to apply the dry rub and the other to rub the dry rub into the
Serving Suggestions
Once the meat is done, you can serve it with sides like coleslaw, baked beans, or roasted vegetables. Or you can even add them to a salad like I did.
Equipment Needed
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
- Smoker
- Digital Meat Thermometer
- Butcher Paper (optional)
Gather your Ingredients
You will need the following ingredients to make this Smoked Country Style Beef Ribs recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Country-style Boneless Beef Ribs
- Olive oil or Mustard – for a binder
- Dry Rub – your favorite seasoning
How to Make Smoked Country-Style Beef Ribs
- If necessary remove any excess fat or silver skin from the ribs.
- If you are using a binder, lightly coat the ribs with olive oil or mustard.
- Liberally apply your favorite BBQ rub to all sides of the ribs. Pat the rub into the meat to ensure it sticks.
- Preheat your smoker to 225°F.
- Place the ribs directly on the smoker grates and smoke the ribs for about 3-4 hours, or until they reach an internal temperature of around 160°F.
- Now you have two options: wrap or spritz. If you are going to wrap your ribs (texas crutch) remove the ribs from the smoker and wrap them tightly in butcher paper or aluminum foil. Add a bit of liquid (apple juice, beef broth, beer, etc.) inside the foil for extra moisture. Return the ribs to the smoker and continue cooking until the internal temperature reaches 195-205°F, about 1-2 hours.
- If you are not going to wrap the ribs, simply leave them on the grill and spritz with your choice of liquid. I like to spritz every hour or so. This helps the ribs become tender and juicy.
- If you like saucy ribs, brush your favorite BBQ sauce on them during the last 30 minutes of cooking.
- Once the ribs are done, remove them from the smoker and let them rest for about 15-20 minutes then slice and serve.
Printable Recipe Card
Simple Smoked Country Style Beef Ribs
Equipment
- Butcher Paper (optional)
Ingredients
- 2 lbs Country-style Boneless Beef Ribs
- Olive oil or Mustard, for a binder
- ½ Cup Dry Rub, or as needed
Instructions
- If necessary remove any excess fat or silver skin from the ribs.
- If you are using a binder, lightly coat the ribs with olive oil or mustard.
- Liberally apply your favorite BBQ rub to all sides of the ribs. Pat the rub into the meat to ensure it sticks.
- Preheat your smoker to 225°F.
- Place the ribs directly on the smoker grates and smoke the ribs for about 3-4 hours, or until they reach an internal temperature of around 160°F.
- Now you have two options: wrap or spritz. If you are going to wrap your ribs (texas crutch) remove the ribs from the smoker and wrap them tightly in butcher paper or aluminum foil. Add a bit of liquid (apple juice, beef broth, beer, etc.) inside the foil for extra moisture. Return the ribs to the smoker and continue cooking until the internal temperature reaches 195-205°F, about 1-2 hours.
- If you are not going to wrap the ribs, simply leave them on the grill and spritz with your choice of liquid. I like to spritz every hour or so. This helps the ribs become tender and juicy.
- If you like saucy ribs, brush your favorite BBQ sauce on them during the last 30 minutes of cooking.
- Once the ribs are done, remove them from the smoker and let them rest for about 15-20 minutes then slice and serve.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.