Posted: 6/22/2013 1:33:25 PM EDT
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I'm not new to the grill, but I've never really done much with ribs. I found some good boneless rib strips at a discounted price so I thought I'd give them a try.
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Grind it into chili meat or put it in a stew. They are going to dry out to fast to grill them. I dunno....depends on how much meat is on the rib....(and I wouldn't call it 'ribs' if there's no bones....).... This is a piece of beef rib (pic borrowed from the inet...) 
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The beef rib I had a Louie Mueller's BBQ in Taylor, TX was amazing. ONE RIB weighed 1.67 pounds! It was BBQ perfection - all done with simple salt and pepper. Beef does not need any rubs/glazes/BBQ sauce.  |
| Be very careful of bone splinters with beef back ribs. I had one poke a hole in my intestine. On the 4th day in the hospital they finally opened me up & looked for it. But shazam it freed itself. Year later I got 2 tiny ones in my jaw. They were small like wood splinters. |
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The beef rib I had a Louie Mueller's BBQ in Taylor, TX was amazing. ONE RIB weighed 1.67 pounds! It was BBQ perfection - all done with simple salt and pepper. Beef does not need any rubs/glazes/BBQ sauce. http://i42.tinypic.com/2zs5fk1.jpg http://i41.tinypic.com/2jbw7kw.jpg That is awesome! Correct beef does not need rubs and glazes. Op if they're boneless short ribs the best way to cook them is to braise them in a stew which is more ofnamwinter dish. |
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The beef rib I had a Louie Mueller's BBQ in Taylor, TX was amazing. ONE RIB weighed 1.67 pounds! It was BBQ perfection - all done with simple salt and pepper. Beef does not need any rubs/glazes/BBQ sauce. http://i42.tinypic.com/2zs5fk1.jpg http://i41.tinypic.com/2jbw7kw.jpg That is my outlook on steak. Was curious particularly on Texas ribs and seems you answered that. That first pic is what I was going after. |
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The beef rib I had a Louie Mueller's BBQ in Taylor, TX was amazing. ONE RIB weighed 1.67 pounds! It was BBQ perfection - all done with simple salt and pepper. Beef does not need any rubs/glazes/BBQ sauce. http://i42.tinypic.com/2zs5fk1.jpg http://i41.tinypic.com/2jbw7kw.jpg It does if it wants be called BBQ. Otherwise it is just smoked meat. 
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I'm doing these right now. Short ribs, I've never done them in a pan on the grill before. I'm holding the temp at 300f until they are done. http://i5.photobucket.com/albums/y200/bstonemega/IMAG0699_zps83674847.jpg Posted Via AR15.Com Mobile Make sure you take them to 190-200 then probe for tenderness. They are done when they are tender. Butter tender. |
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The beef rib I had a Louie Mueller's BBQ in Taylor, TX was amazing. ONE RIB weighed 1.67 pounds! It was BBQ perfection - all done with simple salt and pepper. Beef does not need any rubs/glazes/BBQ sauce. http://i42.tinypic.com/2zs5fk1.jpg http://i41.tinypic.com/2jbw7kw.jpg It does if it wants be called BBQ. Otherwise it is just smoked meat. Incorrect. |
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The beef rib I had a Louie Mueller's BBQ in Taylor, TX was amazing. ONE RIB weighed 1.67 pounds! It was BBQ perfection - all done with simple salt and pepper. Beef does not need any rubs/glazes/BBQ sauce. http://i42.tinypic.com/2zs5fk1.jpg http://i41.tinypic.com/2jbw7kw.jpg Mother of God. 
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I'm doing these right now. Short ribs, I've never done them in a pan on the grill before. I'm holding the temp at 300f until they are done. http://i5.photobucket.com/albums/y200/bstonemega/IMAG0699_zps83674847.jpg Posted Via AR15.Com Mobile Make sure you take them to 190-200 then probe for tenderness. They are done when they are tender. Butter tender. Man, they have been stuck at 175 for a while now. This must be the stall temp. Posted Via AR15.Com Mobile |
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Are your beef ribs actually rib meat? A lot of times "boneless beef ribs" are cut chuck from the shoulder. Here is a cool video of the BBQ Pit Boys doing up "boneless beef ribs"
Pit Boys |
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Are your beef ribs actually rib meat? A lot of times "boneless beef ribs" are cut chuck from the shoulder. Here is a cool video of the BBQ Pit Boys doing up "boneless beef ribs" Pit Boys I don't think so. I will ask next time I see them. |
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I'm doing these right now. Short ribs, I've never done them in a pan on the grill before. I'm holding the temp at 300f until they are done. http://i5.photobucket.com/albums/y200/bstonemega/IMAG0699_zps83674847.jpg Posted Via AR15.Com Mobile Make sure you take them to 190-200 then probe for tenderness. They are done when they are tender. Butter tender. Man, they have been stuck at 175 for a while now. This must be the stall temp. Posted Via AR15.Com Mobile You'll see "the stall" from 150-175/80. |
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Quoted: I did two strips with BBQ sauce and two without. The BBQ did not ruin it, but it was not necessary. Overall, it was a delicious cut. This photo doesn't show depth, but this was almost two inches thick. http://img21.imageshack.us/img21/9236/bez0.jpg   I believe it's called girth... |
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Those "boneless beef ribs" you find at the grocery store are indeed strips of chuck. They call them "ribs" because they're cut in strips.
I'm glad OP's turned out well. I've never had any luck smoking those things, always as tough as shoe leather. I will buy them if I see 'em on sale to cube up for chili or a stew. They're great for that. |