Boneless country style beef ribs ????

shtgunal3

Picked up two packages today on clearance. What are they and how do y'all cook them? They are marbled up pretty good. Also picked up a 14 lb brisket on clearance. I'll be throwing it on late night/early morning. Thanks

Richard Fl

Not sure I have ever cooked a boneless BEEF rib, unless it was a boneless prime rib roast, or Delmonico steak, But here is my input until I see the beef:

Pork, boneless country:

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1226103&catid=1

Beef ribs:

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1084447&catid=1

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1013178&catid=1

Brisket: Not the traditional way but GREAT and very moist:

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=633044&catid=1

Biggreenpharmacist

Are the individual rib pieces or one piece of meat? If they are individual I cooked some a while back. Not sure how to do a link but I'll give it a shot:

http://eggheadforum.com/discussion/1167772/mcrib-is-back#latest

jerryp

Boneless beef ribs are simply chuck roast cut into strips.  It's a marketing ploy to sell off meat.  We cook them all the time and they're fantastic.  Moderate heat breaks down the connective tissue while it caramelizes.  There may be a learning curve with them, but patience is a virtue.  Great bargain cut.

jerryp

jerryp said:

Boneless beef ribs are simply chuck roast cut into strips.  It's a marketing ploy to sell off meat.  We cook them all the time and they're fantastic.  Moderate heat breaks down the connective tissue while it caramelizes.  There may be a learning curve with them, but patience is a virtue.  Great bargain cut.

This is specific to my area.  The name and cut likely varies in certain regions.  My area being south-central Pennsylvania.

shtgunal3

The "ribs" are individual pieces. They are bigger than country boneless pork ribs. Probably about 1 & 1/2 times the size. If that makes sense. And like I said they are marbled really good, almost like a ribeye.

I would post a pic but they are in the freezer. I already had meat for tonight and plan to do the briskie tomorrow. Thanks guys for the ideas.

shtgunal3

@jerryp I kinda thought that may be what they were but they must be the best part of the chuck if that's the case because they look really good.

How do you cook yours?

Biggreenpharmacist

The ones I cooked I just rubbed them and put em on low bout 250 for an hour for some color and smoke, then put in foil pan with beef broth and bbq sauce and back on egg at low temp for another hour or so til tender. They were pretty darn good. Wife loved em.

DMW

Can you take a pic and post?

shtgunal3

Sorry @DMW‌ I vac sealed and threw in the freezer about 7 hours ago.

tarheelmatt

The "country style pork ribs" is a butt cut into slices.  

jerryp

shtgunal3 said:

@jerryp I kinda thought that may be what they were but they must be the best part of the chuck if that's the case because they look really good.

How do you cook yours?

Direct 350. Sea salt and garlic. Squeeze of lime.

shtgunal3

Thanks @jerryp . What internal temp do you cook them to? Like a steak or like pulled beef?

jerryp

It's a matter of.preference. I like em mid-rare and a bit chewy. Sounds weird, but I like it.