I stumbled across a pack of 'Texas Style Boneless Beef Ribs' at the local supermarket. It looked like some decent beef, so despite knowing it was neither 'Texas style', nor 'ribs', I took a chance and brought it home. Searching online, I learned these are generally cut from chuck, and they can be smoked in a similar manner to beef plate ribs--which I'm no longer able to find, since moving to North Idaho.
I marinated the 'ribs' for two hours in Blues Hog beef marinade, dissolved per directions in beef broth. Then I rubbed first with SPG, then an overcoat of Jolly Roger Loot and Booty to add some jalapeño heat and other spice notes. I smoked them in the WSM over mesquite and pecan chunks, temp starting at 225, gradually rising to 275 over five hours, with the 'ribs' wrapped for the last two hours.
One hour into the cook, I threw a couple of potatoes on the smoker to bake, and 3.5 hours in I added a bunch of veggies...red and green bell pepper, jalapeño, green squash, onion, and a big portobello mushroom, all of which I'd coated with olive oil I'd heated up with dried oregano, basil, parsley, and minced fresh garlic.
The 'ribs' had only hit 170F when the veggies were nearly done, so they were transferred to a 375F oven for 40 minutes to finish, reaching about 200F internal.
The veggies ended up being the star of the show--perfectly done, and very tasty. The smoke was a bit heavier than I'd like, a result of the mesquite wood I'd selected to complement the beef. The 'ribs' were also quite good, but lacking the fat and collagen content that real beef ribs have, they couldn't match the tenderness and moistness of the real thing
I marinated the 'ribs' for two hours in Blues Hog beef marinade, dissolved per directions in beef broth. Then I rubbed first with SPG, then an overcoat of Jolly Roger Loot and Booty to add some jalapeño heat and other spice notes. I smoked them in the WSM over mesquite and pecan chunks, temp starting at 225, gradually rising to 275 over five hours, with the 'ribs' wrapped for the last two hours.
One hour into the cook, I threw a couple of potatoes on the smoker to bake, and 3.5 hours in I added a bunch of veggies...red and green bell pepper, jalapeño, green squash, onion, and a big portobello mushroom, all of which I'd coated with olive oil I'd heated up with dried oregano, basil, parsley, and minced fresh garlic.
The 'ribs' had only hit 170F when the veggies were nearly done, so they were transferred to a 375F oven for 40 minutes to finish, reaching about 200F internal.
The veggies ended up being the star of the show--perfectly done, and very tasty. The smoke was a bit heavier than I'd like, a result of the mesquite wood I'd selected to complement the beef. The 'ribs' were also quite good, but lacking the fat and collagen content that real beef ribs have, they couldn't match the tenderness and moistness of the real thing
