Saucy Barbecue-Smoked Cowboy Beef Strips

The boneless strips of beef used in this recipe are cut from meat between Beef Back Ribs. A good amount of marbling makes them flavourful and perfect for longer cooking times like smoking. This recipe adds a light smoker-like flavour, without the use of a smoker. Serve with tangy coleslaw and potato salad or roasted fingerling potato wedges.
Yield 4 Servings Prep. Time 15 min Cooking Time 136 min Total Time 151 min


Here are the following ingredients:

  • Wood chips, soaked according to package directions
  • 1½ lb (750 g) Beef Rib Finger Meat(about 8 pieces)
  • 1 tbsp (15 mL) EACH chili powder and sweet paprika
  • 1 tsp (5 mL) EACH freshly ground pepper, packed brown sugar, finely ground coffee and ground cumin
  • ½ tsp (2 mL) EACH salt and garlic powder
  • ¼ tsp (1 mL) EACH cayenne pepper and ground cloves
  • ⅓ cup (75 mL) barbecue sauce
  • 2 tbsp (30 mL) maple syrup
  • 1 tbsp (15 mL) grainy Dijon mustard

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Fill drip pan with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F/200°C). Turn off burner under drip pan.

  2. Add soaked wood chips to smoker box. Alternatively, wrap 2 cups (5 oz/150 g) wood chips loosely in foil to create a small pouch, punching a few holes at the top of the pouch to let the smoke out. Place smoker box or pouch on the grill grate above the burner that is turned on for 10 to 20 minutes, or until starting to smoke.

  3. Meanwhile, trim excess fat from the meat to your taste. Starting at the thicker end of each piece of meat, make a cut in between the meat and the fibrous silverskin, lifting the fat and silverskin away from the meat while you trim along the strip of meat. (Tip: Grip the silverskin with a paper towel to prevent slipping.). Discard the trim. Place meat in a large bowl.

  4. Combine chili powder, paprika, pepper, sugar, coffee, cumin, salt, garlic powder, cayenne and cloves in a small bowl. Sprinkle spice blend over meat and toss until evenly coated.

  5. When wood chips start to smoke, place meat on grill over drip pan (off the heat). Close lid and cook for about 2 hours or until fork-tender.

  6. Meanwhile, combine barbecue sauce, maple syrup and mustard in a small bowl; set aside for basting.

  7. Move meat to grill that is over the burner that is turned on. Cook for 6 to 8 minutes, basting with reserved sauce and turning as needed, or until lightly charred and caramelized.