English Cut Smoked Beef Ribs

Smoking beef ribs is a good reason to spend a Saturday around the grill. A few hours over charcoal and hardwood smoke turn thick, meaty short ribs into something worth gathering for, with a peppery crust, rendered fat, and plenty of bold beef flavor. English Cut Smoked Beef Ribs reward a little patience, making them a natural choice for a relaxed afternoon of cooking, conversation, and good food outdoors. Best of all, you don't need a dedicated smoker to enjoy this barbecue favorite.

Scott Thomas of The Grillin’ Fools knows his way around a smoker, and we're always glad to see what he's cooking next. This time, he's putting the American Made Grills Ovation Hybrid Grill through its paces, using indirect charcoal heat, hardwood smoke, and a straightforward seasoning approach to prepare individual beef plate ribs. His method combines traditional barbecue techniques with a few finishing touches that make these hearty cuts especially satisfying.

Big Beef Ribs, Bold Smoke, and a Classic SPG Rub

English-cut ribs are thick portions of beef sliced between the bones rather than across them. Unlike thin flanken-style cuts, each serving has a substantial layer of meat attached to a single bone. Their generous marbling and connective tissue make them well suited for smoking, where steady heat gradually breaks down tougher fibers and renders fat throughout the beef.

Scott keeps the seasoning simple with SPG, a classic combination of salt, pepper, and garlic. This savory rub complements the meat's natural character while helping create a dark, flavorful bark as the surface absorbs smoke.

The real work happens over indirect heat. With charcoal providing steady heat and hardwood adding rich smoke, the beef cooks gradually without sitting directly over the fire. As the exterior develops its crust, the interior softens, taking on the unmistakable character of traditional barbecue.

Once the initial smoking stage is complete, Scott wraps the ribs in butcher paper with beef tallow. The rendered fat adds richness and helps retain moisture as the meat continues cooking. Meanwhile, the paper allows some moisture to escape, helping preserve more of that prized bark than a tightly sealed foil wrap.

The finished ribs offer a satisfying combination of smoky crust, juicy beef, and tenderness that comes from giving the process the time it deserves.

Smoking Beef Ribs on the Ovation Hybrid Grill

The Ovation Hybrid Grill adds another dimension to this recipe by letting Scott smoke with charcoal rather than relying on gas alone. Its hybrid design accommodates different cooking fuels, making it a natural fit for everything from quick weeknight steaks to longer barbecue sessions.

For English Cut Smoked Beef Ribs, Scott uses charcoal to establish a steady cooking temperature while hardwood adds the rich, smoky character that makes traditional barbecue so satisfying. The indirect setup allows the beef to cook gradually, developing a dark, savory bark as the connective tissue softens and the fat renders.

American Made Grills builds some of the best grills made in the USA, combining American craftsmanship, premium stainless steel, and versatile cooking performance. Proudly handcrafted in America, the Ovation reflects our commitment to lasting quality and the freedom to cook your way. Whether you're smoking ribs for an afternoon or grilling dinner after work, it's built for the meals and moments that bring people together.

Good Barbecue Is Worth the Wait

Scott's approach reminds us that great barbecue doesn't need complicated ingredients. Start with quality beef, season it well, manage the fire, and let the smoke do its work. His use of butcher paper and tallow adds a finishing technique worth keeping in your barbecue routine.

Serve these ribs with grilled corn, baked beans, or your favorite backyard sides. Invite a few friends over, settle into the afternoon, and enjoy the process as much as the meal. With the Hybrid Grill Series and a little inspiration from The Grillin’ Fools, there's always another reason to fire up the charcoal.

Serves 4-6

English Cut Smoked Beef Ribs Ingredients

• 
  6 English cut beef ribs
• SPG seasoning (salt, pepper, garlic)
• 6 Tablespoons Beef tallow

Equipment

• Peach butcher paper (or substitute aluminum foil)
• 4 disposable aluminum pans
• 1 Cambro or empty cooler

English Cut Smoked Beef Ribs Directions

1. Remove the membrane from the bone side of the ribs (optional), then season all sides with the SPG rub. Start bone side up and finish meat side up so the bone's concave shape keeps the seasoning off the cutting board.
2. 
   
   Set up the grill for two-zone grilling, with coals and wood smoke on one side and the beef ribs on the other. Target temperature inside the grill is 250F (+/-25F). Close the lid and let the ribs absorb the smoke and heat.
3. Every hour, rearrange the ribs to get even cooking and make sure the wood is producing smoke. Also, add more fuel if the temp starts to drop. Feel free to reapply some seasoning after a couple of hours.
4. Once the beef ribs hit the stall, somewhere between 160F-180F internal, move 3 of them to a large sheet of peach butcher paper (substitute aluminum foil). I did this around the 5-hour mark. There is no magic temperature here. Make sure the bark looks good and the ribs are in the stall range, then wrap them in the paper or foil. Add 3 tablespoons of beef tallow and a little extra seasoning to the ribs before folding up the paper around them into a tight package. Set the wrapped ribs in a double layer of disposable aluminum pans. Place the wrapped ribs back on the grill and repeat with the other three ribs.
5. Once the ribs reach 200F-205F or are probe tender, remove from the grill and place in a Cambro or empty cooler for at least an hour. Two would be better.
6. Remove the ribs from the Cambro and serve one rib per person, or pull the meat from the bones and carve it into chunks to make the beef go farther.

Recipe by grillinfools.com