Boneless beef ribs, can it be done?


 
F

FJ Abraham

TVWBB Fan
Somebody gave me a pack of boneless beef ribs, country style ribs obviously.

Anyone know if I can smoke these? I'd love some beef ribs but they are impossible to get around here so this is the next best thing. I'd like to mimic those.
 
heck ya I'd try it!

Bone in beef ribs need a lot of love IMO, I like using foil for them to speed up tenderizing and fat rending ... some I've done without got dried out before that happened ...

Something like 2 hours no foil followed by an hour or two in foil with or without juice followed by another hour or two outside of foil then crisped up on the gasser.

I'd do the same with this cut.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">....
Something like 2 hours no foil followed by an hour or two in foil with or without juice followed by another hour or two outside of foil then crisped up on the gasser.

I'd do the same with this cut. </div></BLOCKQUOTE>

Sounds kind of long though, I normally do whole slabs for about 5 hours. Your estimate puts these at about the same time. Even foiled, it sounds long.
 
Perhaps, but it would depend on cooktemp.

I'm assuming what you have is cut from the chuck. Unless I'm doing a large chuck roll or clod, I tend to smoke chuck at 300-325 for a little while then foil with aromatics (onion, garlic, etc.) and a little liquid. Then I cook till tender. I'd likely go a similar route with what it is I assume you have but there are many possibilities (low then high; low/slow; foiling with or without additions) that would work.
 
I've never cooked boneless beef, country style, ribs. But if you can find some place that sells short ribs, ask them for a whole pack of un-cut short ribs. Smoke them like pork spare ribs. They'll end up boneless too. The bones will pull right out.
 
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