Country Style Chuck Ribs

Discussion in 'Beef' started by adamj812, Nov 13, 2009.

  1. adamj812

    adamj812 Fire Starter

    Anyone ever do these before? They were only $1/lb so I figured I'd try a few lbs. Any trick to making sure they end up tender?

    I just had some regular beef ribs from a BBQ place the other day. I might as well have gone out and bought a pack of BBQ flavored gum. Just hoping to avoid that experience again.

  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I made some beef CSRs from a boneless chuck roast a couple of weeks back...cold smoke and sear...juicy and very good eats:

    225-250* smoke should make for a fine meal also. I don't know if you foil to brase after smoking, but that's probably how I'd do 'em...3-2-1 or some variation of that.

    Season with your favorite beef rub, or plain 'ol CBP/Kosher salt.

  3. adamj812

    adamj812 Fire Starter

    Well these cooked a lot faster than I thought, for some reason the masterbuilt is only getting up to about 190 on the display, but I think it might be getting much hotter inside. They have a nice smoke ring, but are on the dry side. I decided to make a thin BBQ sauce and soak them a bit in the smoker. We'll see how they come out.
  4. billbo

    billbo Master of the Pit OTBS Member

    Yikes I hope your display isn't messed up!

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