Try Smoked Beef Recipes For Beef Ribs, Briskets, Burgers and More! (2024)

A Santa Maria tri tip is cooked using traditional Californian seasonings, with oak-smoke for flavor. Smoked to medium-rare, it's tender and juicy.

Seasoned with salt, pepper and garlic, this recipe for a standing rib roast is then slow smoked using fruit wood, either apple or pear, until it reaches rare to medium-rare perfection.

London broil is made using either top round roast or a flank steak. Marinated overnight, this beef recipe is then cooked in the smoker, or grill-smoked for a shorter time.

This cut of beef, officially called a beef loin, bottom sirloin butt, tri-tip, is the tensor fasciae latae muscle from the subprimal sirloin. Quite a mouthful for something so tasty!

There are several different cuts of beef chuck, and all are great for smoking. In this recipe the chuck roast is wrapped in foil after a few hours of smoking to shorten cook time.

A true prime rib is an expensive cut that's worth the expense. The beef is dry aged in the refrigerator before smoking to help concentrate flavor and increase tenderness.

Smoke a chuck roast for hours and hours, shred it and add some sauce. Plop a gob on a white bread bun for sandwich that will definitely satisfy your hunger!

These ribs need to be cooked for a l-o-n-g time, which breaks down the connective tissue, melts away the fat, and releases all the great flavor hidden inside.

Whether you're smoking chuck, plate or flanken style short ribs, they make a delicious main course. Use oak, pecan or mesquite for smoke flavor.

These ribs are seasoned with a rub using packaged taco spice as an ingredient. Instead of serving with bbq sauce, use a good quality salsa.

Smoking the coarse ground beef is what gives this chili recipe great flavor. Top with shredded cheddar cheese and sour cream. Beans are optional.

Poblano peppers have great flavor but not a lot of heat, so this recipe is great for everybody. It's smoked in a disposable aluminum pan for easy cleanup.

Ribeye steaks are great, and when you add a little smoke flavor to 'em they're even better! Top with a pat of herb infused butter just before serving.

Tenderloin is mild flavored and extremely tender. Great for special occasions and holidays, it's best seasoned lightly and cooked to rare or medium-rare.

And excellent quick cooking appetizer, these grilled steak skewers are marinated before they hit the grill, and are finished cooking in minutes.

Chuck eye is a bit fattier and a little tougher than a rib roast, but it has great flavor. Another plus is that it's usually quite a bit cheaper than the premium cuts of beef.

Filet mignon is an extremely tender cut of beef, sliced from a tenderloin. Because of its mild flavor, it's customary to wrap the sides of the small steak with a slice of bacon.

A rib roast is a lower quality version of a beef prime rib. There's less fat marbling, which means a somewhat less flavorful, less juicy cut of meat. But cooked right, it still tastes great.