If you have plans to smoke back ribs, a roast or a brisket, one of these
smoked beef recipes might come in handy. Some cuts are best cooked to
rare or medium rare using a higher smoker temperature. Others require
hours of low and slow cooking. Either way, beef is a good option for the
Plate Full Of Mesquite Smoked Beef Ribs
There are lots of beef cuts great for smoking. Some of my favorites
include chuck roasts, rib eye steaks and tri-tip roasts, and that's just the
tip of the iceberg when it comes to the number of available cuts.
Some of the tougher cuts, like briskets, chuck roasts and ribs need
to be cooked low and slow in order to bring out maximum flavor and
tenderness. Cuts like rib roasts, tenderloins and steaks are best cooked
at a higher temperature, and served at rare to medium.
used with these smoke beef recipes can be as simple as a dash of salt
and pepper, or might include marinating for hours, then resting with a
coat of dry rub seasoning for up to a day before going into the smoker.
The picture above is of a few leftover ribs from two slabs of mesquite smoked ribs I cooked up today. I was fighting to keep the wind off of my Char-Broil gas smoker, but in the final analysis, the ribs turned out pretty darned good!
This recipe for stuffed peppers is cooked in the smoker, and is a great main course dish. The moist filling is mildly spicy from the
addition of chili powder and black pepper and it has a nice texture.
The peppers are cooked until just-tender, and the flavor is great!
Cheeseburgers Are Great With a Little Smoky Flavor