Want to smoke Beef Country style ribs

Discussion in 'Beef' started by greenhja, May 15, 2016.

  1. greenhja

    greenhja Newbie

    Hello this is my first post.  Been reading for awhile.  My name is Jeff, and from Long Island, NY.  I have a Brinkmann Trailmaster offset smoker for about a year now.  I've smoked alot of whole chickens, sausage, salmon, and st louis stype ribs.

    My butcher only had country style ribs.  I have never smoked them before.  Would the 3-2-1 method work for them?  What would be a good liquid choice for Step #2?  I was planning on using apple juice/ACV mix.  Any feedback would be great!  Thanks!
  2. bauchjw

    bauchjw Master of the Pit

    Try reading through this link. He did a 3-2-1 with great success!
    If that doesn't strike you, search country style ribs using the magnifying glass at upper right. I'd think any rub or liquid combo normally used with beef will work.
    Good luck! Post some pics!
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    3-2-1 is a great place to start for beef country style ribs.

    For the braise (foiled) time you can go with or without liquid. If you use liquid you don't need much 1/4 or so is enough. The ribs will create their own juices too.

    If I was doing pork if use apple juice, however for beef I'd use something more robust. A good stout or Porter beer, red wine, Worchestshire, beef broth, spicy V8 or similar tomato juice, or a combination of them. If I were to pair a fruit juice with beef it'd probably be cherry.

    Which speaking of cherry, it is an excellent wood choice for beef. My personal preference is to do a 50/50 mix of cherry and pecan or cherry and kiawe.
    Last edited: May 15, 2016
  4. greenhja

    greenhja Newbie

    Thanks for the posts.  I'm gonna go ahead and do the 3-2-1 method with them.  I'm thinking of going with a good beer for the liquid.  Will most likely use cherry wood.  
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Beef country style ribs are usually just strips of chuck. Dirtsailor's got you covered with the 3-21. I would smoke them like a a whole chuck if you want Some awesome pulled beef. Smoke until around 160, foil with some beef broth and onions and rise to 205-210 until they easily pull.
  6. greenhja

    greenhja Newbie

    They are on the bone.  should they be marinaded overnight?  Or just put rub on right before?
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Let clarify marinating and rubbing.

    If you are marinating meat you are putting it in a liquid to marinate. If that is what you are planning to do, I would do that at least 8 hours prior to your smoke or overnight.

    Rubbing is applying a coating of dry seasonings. This can be done right before putting the meat on the smoker or whenever is convenient. Personally I apply the rub right before going on the smoker. The only exception to that is when I am going to be cooking somewhere else besides home, like camping. Then I will apply the rub in advance.
  8. greenhja

    greenhja Newbie

    I was going to put the rub on overnight.  I'll just put on in the morning.  thanks.
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Please let us know how they turn out.

  10. greenhja

    greenhja Newbie

    I did not have time to make the ribs. Having a bbq memorial day weekend. I'll let you know how they turn out. Thanks.

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