Country Style Beef Ribs

[k2guy]

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...

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• k2guy
• Oct 21, 2013

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• k2guy
• Oct 21, 2013

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• k2guy
• Oct 21, 2013

 

[Bearcarver]

MMMMMmmmmm........

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

Bear

 

[k2guy]

I think they are cut from beef chuck.

 

[bama bbq]

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

 

[k2guy]

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

 

[bama bbq]

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.

 

[hb99]

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