Country Style Chuck Ribs

[adamj812]

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.

-Adam

 

[forluvofsmoke]

I made some beef CSRs from a boneless chuck roast a couple of weeks back...cold smoke and sear...juicy and very good eats:
http://www.smokingmeatforums.com/for...ad.php?t=82785

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.

Eric

 

[adamj812]

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.

 

[billbo]

Yikes I hope your display isn't messed up!