Boneless Beef Chuck Short Ribs Traeger
Smoked boneless beefiness country mode ribs are merely delicious eaten similar a steak with a fork and knife or sliced thin for a sandwich, etc.
Permit me know if you try this or any other recipe that I have written almost and tell me how you liked it or if you made changes and how they worked out for you.
I am interested in your success!!
Meat Preparation
Start with boneless beefiness land mode ribs and after rinsing them in absurd h2o place them in a bowl and pour a bottle of A1 sauce on acme of them. Whatsoever steak sauce volition work or y'all can use xanthous mustard but since they are beef the sauce will requite them some adept flavor.
After making sure the steak sauce completely coats each slice, pour on virtually 1 cup of my Naked Rib Rub and massage it into the ribs.
It is a proficient thought to do this before you even get the smoker going to requite the ribs time to do a piddling marinating before being cooked.
Preparing the Smoker
Place paper in the bottom of a charcoal chimney and fill the chimney full of lump charcoal. Light the paper and later making sure it is lit walk away and let the fire do it's thing. This may take from 10-15 minutes.
Once the lump is set up, pour it into the charcoal pan and add about a quart of hot water to the water pan.
Place the grates into position on the smoker.
Smoking the Ribs
Bring out the container of ribs and place them in the smoker. Place the lid on the smoker.
Add together most vi chunks of your favorite wood on top of the dress-down via the access door in the side of the smoker.
I chose apple wood for mine but that is entirely your choice.
These should not have more than most two-ii.5 hours at 225 degrees F but mine took more than 3 hours due to the blustery winds that were blowing in my neck of the wood.
The ribs are done when they achieve well-nigh 170-175 degrees. If they are not tender enough then you tin let them go a footling longer. I like for them to be about the same tenderness as a expert steak.
Annotation: For maximum tenderness, fume them for about an hour then wrap each rib loosely in a piece of heavy duty aluminum foil for the remaining hour. If y'all like the outside to be a footling more house y'all can grill the ribs unwrapped for about v-10 minutes on medium rut just before serving.
Serving the Ribs
These large country style beef ribs will go well with almost whatsoever vegetable including mashed potatoes, corn, vegetable medley, okra, broiled beans, etc.
Exist sure to serve some of my barbecue sauce warm and on the side.
If y'all actually want to go crazy you tin can finish off the meal with some hot apple pie and ice cream;-)
v Comments
Source: https://www.smoking-meat.com/smoked-boneless-beef-country-style-ribs
Hey Jeff… but checking to run across if you fix or charcoal grill for a straight or indirect smoke.
Thank you
Just made your recipe on my Louisiana Smoker Grill. Turned out perfect!! Thanks for the recipe!!
Thanks Jeff – Trying to find new means to utilise my Traegar. Will attempt this tonight , My start attempt on Country Mode beef ribs resulted in pretty tough meat. I recollect I cooked them besides long like pork ribs. If y'all write back I'll allow you know how this worked. Traegar at 225 for 2 to 2.v hours.
Bill
Nib, definitely let us know how this goes.
How-do-you-do
New to this manner of cooking. Very excited about trying something new. You lot know people must attempt something new all the time, it excites you. Makes you feel alive!!
Well I'll allow y'all all know. In the hateful time attempt something new and tell usa about it.