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Boneless Beef Ribs - Need ideas for cooking

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  • robstock
    Club Member
    • Dec 2018
    • 16
    • Montague, Ma

    Boneless Beef Ribs - Need ideas for cooking

    Anyone ever done boneless beef ribs. My son got some from where he works. They came in by mistake and his manager sold them to him cheap. I have 4 slabs of them but have never cooked them. Can you smoke them like a standard slab and just adjust the time?

    Any other ideas about methods for cooking them? Also these are wagyu. They are frozen and I have yet to thaw any of them.
  • Troutman
    Club Member
    • Aug 2017
    • 8005
    • 1521

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    #2
    It really depends on what exactly you have there. Boneless ribs are generally a misnomer, meaning they are generally cut from the chuck and can resemble a rib cut. There are several examples of boneless ribs in the beef channel. Bottom line treat it like you would a chuck roast. Her's a good discussion on the subject;

    https://pitmaster.amazingribs.com/fo...-ribs-question

    Comment

    • robstock
      Club Member
      • Dec 2018
      • 16
      • Montague, Ma

      #3
      Thanks Troutman. I one of them thawing now. Figure I will be able to tell if its truly a boneless slab once its thawed.

      Comment

      • ecowper
        Founding Member
        • Jul 2014
        • 3758
        • Maple Valley, WA
        • Grill = Hasty-Bake Gourmet Dual Finish
          Smoke = Weber Smokey Mountain 22.5"

          Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
          Thermometer = Maverick ET732
          Thermometer = ThermoWorks Chef Alarm
          Thermapen Mk IV = Light blue
          Thermapen Classic = Grey
          PID Controller = Fireboard Drive + Auber 20 CFM Fan

          Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
          Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
          Favorite beer = Sam Adams Boston Lager or Shiner Bock
          Favorite whisky = Lagavulin 16 year old single malt

          Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


          Eric Cowperthwaite aka ecowper

        #4
        robstock whether boneless slab or "country ribs" .... cook as you would a chuck roast or brisket. or you could cut into short rib size pieces and use this method .....

        https://amazingribs.com/tested-recip...ovencal-recipe

        Comment

        • phbern
          Club Member
          • Jun 2018
          • 10

          #5
          I usually smoke them at 275f to internal 160f, then put them in an aluminum pan with equal parts of red wine and beef broth to come halfway up the ribs, thyme, shallots, carrots, cover tightly and braise to 200f. Take them out of the pan, cover with foil. Strain and de-fat the braise and use it to make gravy.

          Comment

          • CaptainMike
            Club Member
            • Nov 2015
            • 2818
            • The Great State of Jefferson
            • 24X40 Lone Star Grillz offset smoker
              Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
              Old school big'ol Traeger w/Pro controller (Big Tex)
              2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
              20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
              20 x 30 Santa Maria grill (Maria, duh)
              Bradley cabinet smoker (Pepper Gomez)
              36" Blackstone griddle (The Black Beauty)
              Fireboard
              Thermoworks Smoke and Thermapen.

            #6
            I buy these regularly and do them one of three ways: smoke like a chuckie (as mentioned), thinly slice and marinade for Korean beef (galbi or bulgogi), or cure and smoke for pastrami .

            Comment


            • ecowper
              ecowper commented
              Editing a comment
              ohhhhhh, pastrami .... good one!

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          2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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