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Country Style Beef Ribs

post #1 of 7
Thread Starter 

Smoked up some country style (boneless) beef ribs this evening.  Used Jeff's method of smoking for an hour, then wrapping them is foil until they hit 170.  Used a Garlic/Pepper rub and finished them off with some Rufus Teague's Touch of Heat sauce.  Great flavor, but they had a lot of tough spots in them due to Grissel.  Overall good dinner considering the toughness.  Also did some taters at the same time.  Here's some shots of the process...

post #2 of 7

MMMMMmmmmm........

 

I never see them around here, but I'll start looking closer.

 

 

Bear

post #3 of 7
Thread Starter 

I think they are cut from beef chuck.

post #4 of 7
Quote:
Originally Posted by k2guy View Post

I think they are cut from beef chuck.
Usually the beef variety are cut from the chuck roast. Sounds like a little longer on the pit to make em tender would be in order.

http://www.smoking-meat.com/september-15-2011-smoked-beef-country-style-ribs
post #5 of 7
Thread Starter 

Maybe should have gone to 180 degrees and then in foil for an hour or so.

post #6 of 7

Jeff says to take them about 5 hours to 180*F or 140-160*F then foil for an hour with the caveat that you'll loose bark.

post #7 of 7
I would think, like ribs, that if you put them back on the grate to dry out some the bark would firm up again.
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