Any idea what type of ribs these are?

Discussion in 'Beef' started by mrad, Sep 21, 2017.

  1. mrad

    mrad Smoke Blower

    I picked these boneless beef ribs up the other day for $2.99 lb.  Usually when I get boneless beef ribs, they come in much smaller pieces(2-3") these are 7-8" plus.

    Trying to figure out where they would have come from and what IT to cook them to .

     
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    That is a pretty lean cut of meat.  Definitely not actual rib meat.  Looks like a whacked up roast, like a top round. 

    Here's a couple pictures of top round.  Sure looks similar.


     
  3. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    They almost look like CSR's but I would not believe that is any kind of cut from the chuck. I'm tending to agree with Ray and that is a mislabeled tray of cut up round.

    Might be some good kabob fodder..
     
  4. mrad

    mrad Smoke Blower

    So I was was dubbed?  I'll have to give the meat manager a call. I shop at this local market regularly and have been very satisfied with their meat quality.

    So what is the best way to cook these on the smoker?  Do they render out if brought to a high temp?
     
  5. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    I make jerky out of the round cut, but those are cut in such a way that would be difficult.

    Round is not a high temp meat. It is best served rare to medium rare and sliced thin like roast beef.

    Let me get off my phone and on my computer.
     
  6. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    If this is Top Round, then this is a lean and tough piece of meat.
    I would favor using a hot-n-fast cooking method and slice it thin across the grain.

    1) Rub with some favorite spices, then a quick high temp sear to 140° and serve it right off the grill.
    2) Marinate and then a quick high temp sear to 140° and serve it right off the grill.
    3) Shish Kebabs, again spice well or marinate and high temp sear to 140°.

    That or braise it till tender, good for the crockpot or perhaps dutch oven.
    Oven: Brown it, add liquid and spices, maybe some onion, carrot and celery and cook at 325° till it is fork tender.
    Crockpot: Same prep, cook on low till fork tender, since those are thin 3-4 hours. A whole roast would be 6-9 hours.
     
  7. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    I see ChileRelleno is on this thread.  You'll get some good ideas from him.

    $2.99 is a great price for beef, so that's the good news.  In the past, I've marinated top round in an acid with oil, like balsamic vinegar and EVOO, along with spices.  Then I braised it with beef stock, onions, garlic, carrots, etc, until tender.  It isn't my favorite cut of meat to do like that, but the acid in the marinade breaks it down nicely. 

    You could marinate it in Worcestershire sauce, soy or teriyaki sauce, then cube it and use it for kabobs like P4B said.  Just grill them to rare to medium rare. 

    You could smoke them for a while, then cube them and make a beef stew.  Once again, not my favorite cut to do that with, but it works.  Just a different type of braising. 

    I have a feeling Chili is typing the same time as me.  Lets see what he says.
     
  8. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    I called the (your) market. I asked if they knew and the woman said to call back tomorrow.. the meat dept people all had left already. 😂
    I tried.. Beef stew or stir fry sounds yummy.. I bought boneless beef short ribs.. they aren't really rib meat either.. but they have much more marbeling..
     
    Last edited: Sep 21, 2017
  9. tallbm

    tallbm Master of the Pit

    You could also take a meat hammer to them and go one of the following two ways:

    1. Country Fried Steak 
    • Take a gallon bag and mix corn meal, garlic powder, onion powder, black pepper, and Tony Cacheres Creole seasoning and taste to ensure it is not too salty or too bland
    • Drop a few hammered/tenderized pieces of meat into the bag and toss around until coated
    • Have a hot skillet with about an 1/2 to 1 inch of oil hot and ready to go
    • Drop the breaded meat into the skillet and fry until breading is golden brown
    • Remove from oil and set on paper towels on plate to soak up excess oil and cool off
    • Eat with gravy or ketchup (my favorite) and sides
    2. Fajitas
    • After hammered/tenderized to about 1/2 to 1 inch thickness, season each piece of meat both sides with Pepper, Garlic, Onion, light bit of Chili Powder, and a light pinch of Cumin
    • Throw into a gallon bag or non reactive container
    • Add 2.25 cups of pure Pineapple Juice (dole is the only one I know of that is not from concentrate and is in a can on juice aisle) to bag/container
    • Add 1 cup of Light Soy Sauce or .75 cup of Regular Soy Sauce to the bag/container
    • Marinate for 24 hrs but no less than 12 hours
    • Throw on hot grill and cook medium rare'ish or to your liking
    • While grilling, mop both sides of meat with marinade.  
      • Do this halfway through and again about 1 min before you pull off the grill.  Make sure the marinade gets some flame to it so any beef juices in the marinade are sure to be cooked/sterillized
    • Prepare to be blown away by the best flavored Fajita's you may have ever eaten!!!!
    • (Yes Fajitas are generally done with skirt or flank steak but other rough cuts can work just as well when you find yourself in a case where you have that weird round steak or chuck steak cut and you are not  sure what to do with it [​IMG]  )
    Best of luck with it!!!
     
  10. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    They almost look like CSR's but I would not believe that is any kind of cut from the chuck. I'm tending to agree with Ray and that is a mislabeled tray of cut up round.

    Might be some good kabob fodder..
    You weren't dubbed.. LOL

    I find mislabeled meat quite often at Albertsons where I shop. The folks behind the counter and the Monday thru Friday meat cutter know me as a regular so when I find one I'll let them know and they always let me go with the goof price if it's in my favor then correct the rest. If it's in the stores favor, they relabel the package and on many occasions have marked it down to .99 / Lb. 

    That's why I love that store. If you want to have good customers, be a good seller. If you want a good neighbor, be a good neighbor. It goes around..
     
  11. mrad

    mrad Smoke Blower

    this was in their add. They had a one day meat sale and listed "Boneless Beef Ribs" for $2.99

    I was trying to find someone from the meat dept to ask which part of the rib they came from, but hte guy was on break. 
     
  12. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

     
  13. mrad

    mrad Smoke Blower

     
  14. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    I called them yesterday and was on the website lol
     
  15. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Get 12 more pounds, 4 lbs of pig fat and make some sausage..

    -Pete
     
  16. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Is a roast they cut into sections to get rid of it..
     

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