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There are so many filling, hearty, and delicious smoked meat recipes that are affordable and easy to make.

Enjoy this collection of easy, meals that is sure to satisfy you or your family around your table.

With a little help from other ingredients it can easily be transformed into a delicious meal.


Smoked Beef Ribs

Beef short ribs are usually cut into rectangle blocks, as pictured, though sometimes they are more square depending on the width of the bone.
Beef Short Ribs are the beef equivalent of pork ribs – but way meatier.

6-8 short cut beef ribs 
1/4 cup (70g) Dijon mustard (optional)
1 tbs pink peppercorns, lightly crushed, plus extra, to serve
2 each yellow and red onions, sliced into 3mm thick rounds
1 bunch each rosemary and thyme

Place vegtables in a foil pouch in the smoker with the wood and smoke for 2 hours at 225 degrees, remove and put in oven in foil  pouch for 45 minutes on 350 degrees. Let rest and serve.

Rib Eye Bone- In

The Ribeye is located at the upper part of the back closer to the shoulder. This is where you’ll find some of the most tender meat imaginable as it comes from softer, less-worked muscle fibers in the center of the steer.

Rib-eye steaks can be boneless or bone-in, meaning the steak contains a piece of rib bone. 


1 6-8oz bone in ribeye

1 teaspoon of oil flavor of choice (rub both sides of beef)

1 teaspoon of coarse salt & pepper  placed on both sides

Place in smoker for 45 minutes (off set smoke) at 300 degrees. Remove and place in skillet for searing on both sides 1 - 2 minutes.

Let rest and enjoy. (Cook to your desired temperature)


Flat Iron Steak

Also Known As: Boneless Top Chuck Steak; Book Steak; Butler Steak; Flat Iron 

This is a really missed & understood steak.

This tender and flavorful little steak is cut from the top blade roast and comes from the chuck primal. This is one of my favorite cuts for making sandwiches.

1 4-6oz flat iron steak

Seasoned with coarse Himalayan salt and white pepper

Cooked on top of wood fire grill for 2 minutes per side,

Remove and let rest for 2 minutes and slice to desired thickness


The tri-tip has excellent marbling (the fat running through the meat) and is very tender as long as you don't overcook it. Tri-tip is built for grilling, but it can also be cooked in a hot skillet on the stovetop.

Originally called a California cut, the tri-tip steak has become increasingly popular because of its superior flavor. The tri-tip steak is cut from the tri-tip roast, which is part of the bottom sirloin subprimal cut. It is an economic piece of meat that is full of flavor.



1 pounds tri-tip lean

4 cloves garlic, peeled and very thinly sliced

⅓ cup salt

⅓ cup black pepper

Cook over direct heat for 2 minutes per side with the Cloves of garlic inthe wood pile under the meat

Pull from the grill and let rest


For the best results, be sure to slice against the grain for the most tender slices. The tri-tip grain runs different directions, so just turn your cutting board as needed, cutting into thin slices.

Serve immediately. 

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