I've smoked these a couple of times. From what I've read (and heard on TH-cam), there is no such thing as boneless ribs or boneless short ribs. These are simply chuck that is cut in thick slices to resemble ribs. It's a tough meat that demands a long, slow cook. You're right about the 200-degree point. That 10-degree difference really helps make the meat more tender. I wrap mine in foil at 170 degrees and then cook to 200. I also probe the meat, and at 200, the thermometer slides easily into each piece.
Thank you so much Dave for the video! They are marketed at Boneless Chuck Short Ribs taken from the sub-primal cut, the Chuck Roll. Cut against the grain before the cook or after for the finished product, deciding on what you want your outcome to resemble.
This is my first time smoking boneless beef ribs. I rubbed them down with a little paprika, garlic salt, pepper, and sage, and threw them on at about 275°. After 4 hours I'm gonna put some beef broth, mustard, and red wine vinegar in a tray, set them in it, and cover them tightly for about an hour. We'll see how it goes. Merry Christmas!
I've seen the boneless ribs before but have'nt tried them. Nice cook on the BC! I'm not a fan of wrapping, but if I had to, I think I would smoke, wrap and then throw 'em back on to get the bark back to where I like! I like mustard on meat... I believe it aids in the making of a good smoke ring... Thanks biggs
Love Costco. Ours just got Tri tip which i picked up and smoked today. Was yummy. May have to look for these boneless ribs and make myself a homemade McRib.
They have these all the time at my Food Lion but ive never tried them. Im gonna do it today but im going to try to smoke them for 2hrs then wrap for another 2. Any more tips? Ill let you know how they turn out.
That is an interesting idea, boneless beef ribs, I need to try that too. Those ribs look really good. New subscriber here, Greetings from Germany 👍🔥🔥🍺🍺
I've smoked these a couple of times. From what I've read (and heard on TH-cam), there is no such thing as boneless ribs or boneless short ribs. These are simply chuck that is cut in thick slices to resemble ribs. It's a tough meat that demands a long, slow cook.
You're right about the 200-degree point. That 10-degree difference really helps make the meat more tender. I wrap mine in foil at 170 degrees and then cook to 200. I also probe the meat, and at 200, the thermometer slides easily into each piece.
Thank you so much Dave for the video! They are marketed at Boneless Chuck Short Ribs taken from the sub-primal cut, the Chuck Roll. Cut against the grain before the cook or after for the finished product, deciding on what you want your outcome to resemble.
This is my first time smoking boneless beef ribs. I rubbed them down with a little paprika, garlic salt, pepper, and sage, and threw them on at about 275°. After 4 hours I'm gonna put some beef broth, mustard, and red wine vinegar in a tray, set them in it, and cover them tightly for about an hour. We'll see how it goes.
Merry Christmas!
Bertman’s mustard for the win! Interesting cook. I’ve never seen boneless beef ribs. A good lesson for all. They looked great, Dave.
GO TRIBE!
Great explanation of this cook Dave. The ribs looked good. A little crunch is good sometimes. Thanks for the tips bud!!
I've seen the boneless ribs before but have'nt tried them. Nice cook on the BC! I'm not a fan of wrapping, but if I had to, I think I would smoke, wrap and then throw 'em back on to get the bark back to where I like! I like mustard on meat... I believe it aids in the making of a good smoke ring... Thanks biggs
Biggs' Home Cookin' I love the mustard. Especially ballpark style.
How come you're not a fan of wrapping?
Love Costco. Ours just got Tri tip which i picked up and smoked today. Was yummy. May have to look for these boneless ribs and make myself a homemade McRib.
Nice cook Dave.
Lately in our area Costco has been upping their meat game by adding newer cuts. I have yet to see these, but will keep an eye out.
They have these all the time at my Food Lion but ive never tried them. Im gonna do it today but im going to try to smoke them for 2hrs then wrap for another 2. Any more tips? Ill let you know how they turn out.
Did the 2 and 2 hour work?
Did somebody say boneless beef ribs. lol Dave those looked awesome. nicely done!
Doing these for the first time today!! Thanks for the info?
You’re welcome. Have fun.
Wonderful video you've gotten there.
Perfect Smoked I appreciate it.
I've never tried these either. Would you do it again, or will you go bone in from now on?
Texas 2.5 BBQ I think I’d go back to the bone in ones. They taste a bit more beefy.
That is an interesting idea, boneless beef ribs, I need to try that too. Those ribs look really good. New subscriber here, Greetings from Germany 👍🔥🔥🍺🍺
Dave, you rule!!!!
Nice!
👋😊 From Streetsboro
oddo pops right down the road. I was at Lowe’s buying mulch yesterday.
@@daveshouseofbbq 😊
The meat you cooked is a boneless chuck roast cut into strips. Sad to say they are NOT short ribs. yummy though I'm sure.
Very true
Never seen boneless short ribs
They look more like boneless shoulder ribs
I'm using a vpn just to watch your video. Hows it goin?
Almost too crispy, I'd such thing really a problem?
Matthew C not for me it isn’t, but I was trying to please everyone. Thanks for watching.