Boneless beef back ribs weekend cook

[Darryl - swazies]

So I was a little surprised with what came out of the package. The next couple pictures you will see led me to believe I had a boneless beef roast type fatty beef awesomeness to cook on Saturday. I started a chimney and had the E6 all filled up and ready for a up to 8 hour smoke just in case. Chimney is started, go inside open the package, get ready to trim it up and get it spiced.

 

[Darryl - swazies]

Then once the package was opened I was very surprised to see this. So let’s just say we let the chimney burn out and decided I was going to cook later. I had an idea in my head I would need 2 hours max to get these cooked down a bit and up to that tender beef temperature. This was all at 8 a.m.

 

[Darryl - swazies]

So those pics above was what I ended up with after trimming some of the “rubbery fat” off, it felt like the membrane does on beef ribs. I knew it wouldn’t render at all so we trimmed it up neat, lots of fat in there still. Now is where I made another mistake. I cleaned everything up and moved everything from the smoker back into the charcoal bags and filled up the SNS and decided I only needed to use the kettle as everything looked like it would fit. So I started around 4 getting everything going, used hickory and pecan with jealous devil. I added Worcestershire sauce to the beef and some prime rib rub. Expecting to eat around 6:30 was the mistake I made.

 

[Darryl - swazies]

The beef actually seems to stall as small as it was. It sat around 160 for a couple of hours. I had to actually wrap these small pieces of beef so it would finish. So long story shorter....I ran the kettle about 270 all the away through and it took about 5 hours. We were just relaxing anyways so it really didn’t matter, had a few drinks and we were listening to some good tunes and hanging out on the deck. Well a few drinks was a bit too much so we really didn’t want a big meal so I whipped up one of the MRS favourites, some poutine. Beef rib poutine and she likes hers with goat cheese......I don’t know why......

 

[Darryl - swazies]

All in all it was a very tasty cook. The meat turned out excellent and I will buy it again. Lots of marbling and the paper that I wrapped it with was totally soaked with grease. Using some more of the beef today, just making vegetable bowls with beef and rice.....with homemade guacamole and pico for freshness on top, with some sort of kale tortilla.

 

[Timothy F. Lewis]

Looks very interesting! I’d love to see some “in hand” to be sure. I can only imagine how the ideas might change between the cryopack and open and separated! Looks delicious, I’m going to do some sort of flank steak cook tomorrow. I’m thinking my dads old teriyaki recipe with broccoli and rice!

 

[JimK]

Finished product(s) look great. I'm not sure I would've known what to do with that, but you made it look easy.

 

[Timothy F. Lewis]

Finished product(s) look great. I'm not sure I would've known what to do with that, but you made it look easy.

Not sure “easy” is exactly the term I’d use but, given the end result “patient” comes to mind !

 

[Darryl - swazies]

It was one of those holy cow moments. It felt like I was on guys grocery games or something.
I had a 5 pound what seemed to be rack of ribs without the bones in it....in my head it was what a prime rib would be after you spin it and cut out the bone before serving. It didn't look like that though but that is al I had to go on.
So 1 nice sized slice with lots of smaller strips, so I had to work with what I had. I did get too much salt on it but not by a lot.
Thanks for looking.....Like usual I get writing too much.