Beef Recipes

  1. Smoked Bone-in Beef Chuck Plate Ribs

    Smoked Bone-in Beef Chuck Plate Ribs

    Smoked Bone-in Beef Chuck Plate Ribs (Also Known as Dino Ribs, Texas Ribs, or Short Ribs)

    This weekend I decided to smoke some beef chuck short ribs. This was my 2nd time smoking beef ribs and I did them a little differently than the last time. I think they turned out a little bit better this time around.

    The key things I learned about smoking the ribs is patience. Beef Ribs take a long time to smoke, it took me just about 8 hours to cook them and I still think they could have been smoked a little longer.

    I also learned that trimming the top layer of fat on these ribs helps a lot with the bark & smoke ring forming on the meat. The first time I smoked these ribs, I didn’t trim the top layer of fat off. They were still good, but I had to eat around a lot of the chunks of fat that didn’t melt into the meat. The bark was also on those chunks of fat, since the bark formed on the top layer of fat. Trimming the top layer of fat off, formed a better bark & allowed me to actually enjoy the bark because it formed on the actually meat and not the fat.

    Here are pictures to show you the difference between one chuck rib smoked with the fat layer and one without the fat layer:

    **Smoked Beef Chuck Plate Ribs With Top Fat Layer Intact **Smoked Beef Chuck Plate Ribs with Top Fat Layer Removed

    If you have any questions that aren't answered on here feel free to ask me in the store any time, or you can reach us on the phone while we are open at 757-547-2161. I will do my best to answer any questions you have. 

    I don't claim to be an expert smoker. I've only had a smoker for about 5 months now and am doing a lot of learning myself. I figured I will start to post these blogs/recipes onto our website to share my journey with everyone. My mistakes, what I figured out works for me, what doesn't work. Thanks for reading. My ingredients, preparation, and cook process are below. Hope your Beef Ribs turn out great!



    1. Trim the top layer of fat off the ribs. You don’t need it to be perfect, some fat will be left on because it runs into the meat so much. Just try to trim it as much as you can. If you want us to trim it for you while you are here in the store, we can certainly do that for you.
    2. Apply the Bovine Bold Rub to the ribs. Make sure to pay special attention to the sides, as well. Don’t be bashful with the rub, make sure you are coating the entire rib top to bottom.
    3. Cover the ribs and put into the refrigerator to rest overnight. Make sure to cover them, the beef will dry out on you in the fridge overnight if you don’t cover them.

    Cooking Method:

    1. Prepare your Smoker or whatever cooking device you are using. I use the Weber Smokey mountain 22” smoker. It uses charcoal for fuel and wood chunks/chips can be added to the charcoal. I used Chigger Creek Oak Wood Chunks for the Beef Ribs.
    2. My Smoker has a water pan at the bottom that I did fill up before I started the smoker. It helped to keep the Beef Ribs moist & not dry out during the long smoking process. If you don’t have a water pan, you can always get a spray bottle, fill it up with water or maybe apple juice and then spray the ribs with it every hour or 2 to keep it moist.
    3. I smoked the Beef Ribs at around 225-250 degreesthru the entire process. I smoked the beef ribs for around 8 hours. I turned the beef ribs about every 2 hours to try to give everything an even bark/smoke ring.
    4. Our target temperature we are trying to reach is about 200-205 Degrees Fahrenheit. You should use an instant read thermometer in the thickest portion of the ribs to check the temperature.
    5. A good indicator that the ribs are almost done is when you insert the thermometer into the meat. It should slide into the meat, almost like putting it into hot butter. There shouldn’t be much resistance. If there is, then the ribs still need more time.
    6. When the ribs are finished smoking, take them off and put aluminum foil over the top of the ribs and let them rest for 15-30 minutes.
    7. Take the foil off, cut the beef ribs up and enjoy!

    Here are some More Pictures Throughout the Smoke Process:
    Raw Beef Chuck Plate Ribs Before Trimming or Doing anything to them Beef Chuck Plate Ribs on the Smoker with Bovine Bold Rub on Them
    Oak Wood Chunks on top of Weber Charcoal inside my smoker The Finished Product - Smoked Beef Chuck Plate Ribs

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  2. Traditional Prime Rib

    Traditional Prime Rib

    1 3-5 LB    Beef Rib Eye Roast
    2 TB          Worchestershire Sauce
    2 TB          Black Pepper  
    1 TB          Kosher Salt
    1 tsp         Ground Thyme
    1 tsp         Garlic Powder
    1/2 tsp      Onion Powder 

    Combine the dry ingredients. Rub the Worchestershire sauce over all surfaces of the roast, then apply the rub. for a 6-10 lb roast, double all ingredients. Place the roast in a preheated oven, fat side up, on  rack in a shallow roasting pan. Do not cover or add water. Insert a meat thermometer in the thickest part of the roast, not touching bone or fat. Remove the roast from the oven when the termometer reaches the desired doneness (see chart below.) Let stand tented with foil for 15 minutes before carving. Roast temperature will rise 5-10 degrees while standing.

    Beef Rib Roast 3-5 lb in 325 degree oven, remove when meat temperature reaches: 135 degrees F (med-rare) 24-32 min per lb (less time per pound for larger roasts). 150 degrees F (medium) 28-36  minutes per lb. 

    Serves 8-10

    Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team

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  3. Oven Roasted BBQ Beef Back Ribs

    Oven Roasted BBQ Beef Back Ribs

    1 Rack     BBQ Beef Back Ribs (approx 7 bones)
    1 TB          Vegetable Oil
                     Bad Byron's Butt Rub
                     Your favorite BBQ Sauce
    Cut the rack into individual bones, and rub each with a small amount of oil, and moderately season with Butt Rub. Place the ribs into a zip top bag and allow to marinate at least an hour, (overnight is best). Place the bones into a roasting rack, suspended over a rimmed sheet pan or roasting tray, and cover tightly with foil. Cook in a 225 degree oven for 3 1/2 hours. Remove the foil, base with your favorite bbq sauce and cook uncovered at 400 degrees for an additional 20-30 minutes or until the sauce has set and the ribs have a good color.

    Serves 4-6

    Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team

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  4. Shredded Beef BBQ

    Shredded Beef BBQ

    6-8 LB         Boneless Beef Chuck Roast
    2 TB            Worcestershire Sauce
    1 1/2 tsp   Seasoned Salt
    2 tsp          Coarse Black Pepper
    1 cup         Beef Broth
                       BBQ Sauce 
    Coat the roast with the Worcestershire sauce, salt and pepper. Wrap in plastic and allow to marinade in the refrigerator at least an hour (overnight is best)

    Preheat your BBQ smoker to 300 degrees (if cooking in the oven, use a metal rack suspended over a roasting pan. Place the roast in the smoker and cook 4 hours over hardwood smoke. 
    Place the roast in a small metal pan, add the beef broth and cover tightly with foil. Return to the smoker an additional 2-3 hours until the internal temperature reaches 205 degrees. Remove from the smoker, shred, and serve with your favorite bbq sauce.

    Serves 10-16 

    Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team

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  5. California Grilled Beef Tri-Tip

    California Grilled Beef Tri-Tip

    2 (2-3lb)       Beef Tri-Tip Roast
    3 TB              Plowboys Bovine Bold Beef Rub (available at Central Meats)
                          (Or your favorite Beef Rub)
    2 TB             Melted Butter

    Coat the meat well in the beef rub, seal in a zip top bag and marinate in the refrigerator at least 1 hour or up to 24 hours. 
    If you are using a gas grill, preheat it to very hot. If you are using a charcoal grill, mound the coals to one side to create one hot zone and one cool zone.

    Grill the tri-tip over very high heat for approx 5-7 minutes per side until it develops a nice color and crust. If you are using a gas grill turn off all of your burners except for one on low, and place the roast as far from that burner as possible. If you are using a charcol gril, move the the tri-tip to your cool zone. Baste the tri-tip well in melted butter. Continue to cook until an instant read thermometer inserted into the middle of the thickest part reads 130-135 degrees for medium rare, approx 20-45 minutes, flipping every 5 minutes. Remove from the grill and allow to rest on a dinner plate covered in foil for 15 minutes prior to slicing. Slice thinly across the grain and serve.

    Serves 3-4

    Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team

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  6. Cajun Steak Skewers on Cheesy Grits

    Cajun Steak Skewers on Cheesy Grits

    Ingredients (Steak): 
    2-3 Lbs           Sirloin Tip Roast (or your favorite steak), cut into golf-ball-
                           sized chunks
    1-2 TB            Slap Ya Mama Original Cajun Seasoning

    Ingredients (Grits): 
    2TB                Butter
    1/2                 Medium Onion (Finely Chopped)
    1 EA              Poblano Chili Pepper (Seeded & Finely Chopped)
    3 Cloves        Garlic (Minced)
    1C                  Quick Cooking Grits
    3 1/2C            Milk 
    1 tsp              Slap Ya Mama Original Cajun Seasoning
    1 tsp              Salt
    8oz                Shredded Cheese - Cheddar or your favorite  

    To Prepare the Beef, toss the steak chunks in the cajun seasoning, refrigerate and allow to marinate at least 1 hour (overnight is best). When ready to grill, thread the steak onto stainless steel or bamboo skewers and grill to your desired doneness.

    To Prepare the grits, saute the onion, poblano pepper and garlic with the butter in a medium saucepan over medium-high heat until cooked through and the onions begin to brown. Add the remainder of the ingredients, except the cheese and stir well to combine. Bring to a boil, then reduce heat to medium low. Cover the pan, and approximately 5 minutes or until the grits are cooked, stirring occasionally. Turn off the heat, add the cheese and stir to combine.

    Serve the steak chunks over a bed of grits and garnish with extra Cajun Seasoning.

    Serves 4 

    Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team

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  7. Barbecued Beef Brisket

    Barbecued Beef Brisket

    1                    9-14 lb Whole Beef Brisket
    1/4-1/2 C        Lotta Bull Red Dirt Championship Seasoning
    Remove the brisket from the plastic package and gently rinse under cold water. Pat the brisket dry with paper towels and place, fat side down on a cutting board. With a sharp fillet knife, carefully remove any extraneous fat from the lean side of the brisket. Flip the brisket over and coat the back and sides liberally with the Seasoning rub, and allow to sit 15 minutes. Flip the brisket to the lean side, and coat again liberally with the seasoning rub. Allow brisket to rest 15 more minutes.

    Preheat your bbq smoker to 250 degrees per the manufacturer's instructions. Place the brisket on the smoker, with the fat side down and close the lid. Add two golf-ball sized chunks of hickory wood to the firebox. Keep the smoker at a constant 250 degrees, avoiding opening the lid. When the wood chunks burn out, add one more, and repeat until you have used at total of 6 chunks. 
    After 8 hours of cooking, remove the brisket from the smoker, flip to the lean side down and tightly wrap in two layers of wide, heavy duty aluminum foil. Return the brisket to the smoker and continue to cook an additional 1-3 hours until an instant-read thermometer inserted through the top of the foil into the center of the meat reads 195 degrees. Remove the brisket from the smoker and place the entire wrapped brisket into a clean dry cooler, and allow to rest 1 hour.
    Remove the brisket from the cooler and gently unwrap the foil, transferring the brisket to a clean cutting board and reserving any juices that have accumulated in the foil. 
    Slice the brisket against the grain, top with reserved juices and serve with your favorite barbecue sauce.

    Serves 12-20

    Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team

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  8. The Ultimate Steakhouse Burger

    The Ultimate Steakhouse Burger

    2lbs           Ground Beef Chuck
    1/4 C         Yellow Prepared Mustard 
    1/8 C          Worcestershire Sauce
    2TB           Central Meats Gourmet Steak Seasoning
    In a small container, combine the mustard (regular ballpark style yellow mustard), Worcestershire sauce and steak seasoning, mixing well. Refrigerate the mixture at least an hour or overnight to allow the liquid to hydrate the spices.

    In a large mixing bowl, combine the ground chuck with the mustard mixture and knead well with your fingers until the seasoning is well combined. Divide into 4 portions for 1/2 lb burgers, 6 portions for 1/3 lb burgers or 8 portions for 1/4 lb burgers and shape into patties.

    Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team

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  9. Sizzling Beef Flank Steak Fajitas

    Sizzling Beef Flank Steak Fajitas

    2lbs            Beef Flank Steak
    2ea            Limes
    1pkg          Lysanders Fajita Seasoning (contains two packets)
    4TB           Vegetable Oil
    1                Large Onion (cut into rings)
    2               Bell peppers (Your choice of colors) cut into strips.
                     Your favorite fajita sides such as (tortillas, cheese, beans
                      guacamole, salsa, etc)
    Slice the beef flank steak across the grain into 1/4-1/2" thick strips and place into a zip top bag. Add the juice of two limes and two packets of Lysanders Fajita seasoning. Seal the bag and massage well to distribute the seasoning. Allow to marinate in the refrigerator 2-24 hours (the longer the better).

    Heat heavy bottom sautee pan or cast iron skillet over high heat and add half the oil. Sautee the onions and peppers untill well cooked. Meanwhile, remove the beef from the marinade and strain out all of the liquid marinade. When the onions and peppers are cooked, remove from the pan, add the remainder of the oil and the beef, and sear until cooked through. Remove the pan from the heat, add back the onions and peppers and toss to combine. 
    Serve the fajitas with tortillas and your favorite Mexican condiments (Cheese, sour cream, salsa, pico de gallo, onions, cilantro, etc). 
    Serves 4 

    Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team

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  10. Roasted Beef Eye Roast with Creamy Horseradish Sauce

    Roasted Beef Eye Roast with Creamy Horseradish Sauce

    3-4 lb     Beef Eye Round Roast
    2 TB       Worcestershire Sauce
                  Lysanders Beef Seasoning (Available at Central Meats)

    Coat the roast throughly in Lysanders Beef Rub Seasoning, and place in a zip top bag. Add the Worcestershire sauce, and seal the bag, squeezing out as much air as possible. Marinade 2-8 hours, massaging roast through plastic occasionally (if possible).

    Place the roast in a roasting pan, fat side down. Preheat oven to 500 degrees. Once preheated, place the roasting pan with roast in the oven and reduce heat to 475 degrees. Roast at 475 for 7 minutes per pound (21-28 minutes). Turn the oven off, and allow to sit in the hot oven for 2 1/2 hours without opening the door.

    Slice thin and serve with creamy horseradish sauce.
    Serves 4-6

    Creamy Horseradish Sauce

    1/4 C      Mayonnaise
    1/4 C      Sour Cream
    1 tsp      Prepared Horseradish
    1/2 tsp   Sugar
    1/4 tsp   Garlic Salt
    1/2 tsp   Worchestershire  Sauce
    1/2 tsp   Dried Parsley
    Combine all ingredients well and refrigerate at least 2 hours.

    Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team

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