Country Style Beef Ribs

Discussion in 'Grilling Beef' started by k2guy, Oct 21, 2013.

  1. k2guy

    k2guy Fire 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...



     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    MMMMMmmmmm........

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

    Bear
     
  3. k2guy

    k2guy Fire Starter

    I think they are cut from beef chuck.
     
  4. Last edited: Oct 22, 2013
  5. k2guy

    k2guy Fire Starter

    Maybe should have gone to 180 degrees and then in foil for an hour or so.
     
  6. 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.
     
  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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