Country style beef ribs?

Al Czervik · 11-19-2011, 09:39 AM

I've never seen these before but I saw them at the store yesterday for $2.50 per pound and thought I'd give them a try... The package I picked up was about 3.5#.

From what I can tell, they are just a chuckie cut up into strips. I searched through the forum and found a couple threads, but most of them resulted in marginal results.

Any suggestions?

deguerre · 11-19-2011, 09:45 AM

I'd braise them uncovered in the smoker in a wine/Asian spice mix perhaps?

Al Czervik · 11-19-2011, 10:30 AM

Quote:

Originally Posted by deguerre

I'd braise them uncovered in the smoker in a wine/Asian spice mix perhaps?

Thanks Uni-Blab... Do you think that would be better than this one I found online?

"Cut ribs into serving-size pieces; place in a large kettle and cover with water. Simmer, uncovered, for 50-60 minutes or until tender. Simmer, uncovered, for 10 minutes. Drain ribs; place in a greased shallow 2-qt. baking dish. Cover with sauce. Bake, uncovered, at 350 degrees F for 50-60 minutes. "

deguerre · 11-19-2011, 10:39 AM

Quote:

Originally Posted by Al Czervik

Thanks Uni-Blab... Do you think that would be better than this one I found online?

"Cut ribs into serving-size pieces; place in a large kettle and cover with water. Simmer, uncovered, for 50-60 minutes or until tender. Simmer, uncovered, for 10 minutes. Drain ribs; place in a greased shallow 2-qt. baking dish. Cover with sauce. Bake, uncovered, at 350 degrees F for 50-60 minutes. "

Gore · 11-19-2011, 12:45 PM

I'm guessing these are like the boneless beef chuck short ribs that they sell at Costco. I normally do these like pork baby-backs (3-2-1). We season and sauce these just the same. They are a real treat. I did these Asian style last time for a TD. These were overcooked a bit.

http://www.bbq-brethren.com/forum/sh....php?p=1767667

Here's another set, but shredded a bit afterward.

http://www.bbq-brethren.com/forum/sh...0&postcount=95

Corky · 11-19-2011, 01:30 PM

OH my gosh that looks good!

stuworld · 11-19-2011, 04:51 PM

Gore, that second pic has me drooling.

Corky · 11-19-2011, 04:53 PM

Al - Northside CostCo? I have had those and they are good. I did them like regular beef ribs on the WSM and they were nice. I did wonder how they would respond to a marinade experience.

Gore · 11-19-2011, 05:32 PM

Quote:

Originally Posted by stuworld

Gore, that second pic has me drooling.

I can't really claim credit. It's my wife's Throwdown entry from a while back. The links are under the pics in case you want more information.

I was hoping to see what Al did, but I think he's left us.

steve6402 · 11-19-2011, 06:22 PM

RevZiLLa · 11-19-2011, 06:40 PM

Boneless short ribs are labeled as such. Country style boneless beef ribs are what is left over from a chuck after removing the chuck eyes... Braising works fine

Al Czervik · 11-20-2011, 09:55 AM

Quote:

Originally Posted by Corky

Al - Northside CostCo? I have had those and they are good. I did them like regular beef ribs on the WSM and they were nice. I did wonder how they would respond to a marinade experience.

Corky... I actually picked these up at Yokes in Mead... I was in Costco yesterday though and did see something similar.

Quote:

Originally Posted by Gore

I can't really claim credit. It's my wife's Throwdown entry from a while back. The links are under the pics in case you want more information.

I was hoping to see what Al did, but I think he's left us.

Gore... you are a lucky man to have such a talented wife as Ecode...

Both of those dishes look very tasty!!! I haven't actually done anything with my "ribs" yet.

Quote:

Originally Posted by RevZiLLa

Boneless short ribs are labeled as such. Country style boneless beef ribs are what is left over from a chuck after removing the chuck eyes... Braising works fine

RevZiLLa... They are labeled as "Beef Country Style Rib FP", whatever the fark that means... Here is what they look like:

From the sounds of it, as long as I treat them like some form of chuckie I should be ok. Thanks to all for sharing!

Gore · 11-20-2011, 11:20 AM

Well, it's about farkin' time. We were beginning to wonder if you got lost finding the backyard.

Those look different from what we get, but I'd still do them the same way. I'm sure Bigabyte will like them however you do them.

Al Czervik · 11-20-2011, 03:12 PM

Quote:

Originally Posted by Gore

I'm sure Bigabyte will like them however you do them.

Oh... Good point... That gives me an idea...

SmokinAussie · 11-20-2011, 03:20 PM

That looks like that we call an oyster blade steak here in Australia. We can get them whole and roast them. I've done one and treated it like a small chucky. Results were terrific... sorry, never took pics.

Cheers!

Bill

11-19-2011, 09:39 AM	#1
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Country style beef ribs? I've never seen these before but I saw them at the store yesterday for $2.50 per pound and thought I'd give them a try... The package I picked up was about 3.5#. From what I can tell, they are just a chuckie cut up into strips. I searched through the forum and found a couple threads, but most of them resulted in marginal results. Any suggestions? __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

11-19-2011, 09:45 AM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	I'd braise them uncovered in the smoker in a wine/Asian spice mix perhaps? __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

11-19-2011, 12:45 PM	#5
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	I'm guessing these are like the boneless beef chuck short ribs that they sell at Costco. I normally do these like pork baby-backs (3-2-1). We season and sauce these just the same. They are a real treat. I did these Asian style last time for a TD. These were overcooked a bit. http://www.bbq-brethren.com/forum/sh....php?p=1767667 Here's another set, but shredded a bit afterward. http://www.bbq-brethren.com/forum/sh...0&postcount=95 __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

11-19-2011, 01:30 PM	#6
Corky is one Smokin' Farker Join Date: 06-21-11 Location: Liberty Lake, WA	OH my gosh that looks good! __________________ 18.5 WSM Oklahoma Joe's Longhorn Smokey Joe Platinum [SIZE=2][COLOR=Blue][B]Blue[/B][/COLOR][/SIZE] Weber Performer [COLOR=Blue][B]Blue[/B][/COLOR] Thermapen (Fastest in the West!) [SIZE="2"][B][COLOR="Magenta"]拉猪肉[/COLOR][/B][/SIZE] [B][COLOR="Red"][SIZE="3"]509 BBQ Crew[/SIZE][/COLOR][/B]

11-19-2011, 04:51 PM	#7
stuworld Is lookin for wood to cook with. Join Date: 02-05-11 Location: Parkland, FL	Gore, that second pic has me drooling. __________________ Large BGE \| Super Fast Green Thermapen \| Stoker

11-19-2011, 04:53 PM	#8
Corky is one Smokin' Farker Join Date: 06-21-11 Location: Liberty Lake, WA	Al - Northside CostCo? I have had those and they are good. I did them like regular beef ribs on the WSM and they were nice. I did wonder how they would respond to a marinade experience. __________________ 18.5 WSM Oklahoma Joe's Longhorn Smokey Joe Platinum [SIZE=2][COLOR=Blue][B]Blue[/B][/COLOR][/SIZE] Weber Performer [COLOR=Blue][B]Blue[/B][/COLOR] Thermapen (Fastest in the West!) [SIZE="2"][B][COLOR="Magenta"]拉猪肉[/COLOR][/B][/SIZE] [B][COLOR="Red"][SIZE="3"]509 BBQ Crew[/SIZE][/COLOR][/B]

11-19-2011, 06:22 PM	#10
steve6402 On the road to being a farker Join Date: 08-20-11 Location: bellingham ma

11-19-2011, 06:40 PM	#11
RevZiLLa is Blowin Smoke! Join Date: 07-02-07 Location: Richmond, VA	Boneless short ribs are labeled as such. Country style boneless beef ribs are what is left over from a chuck after removing the chuck eyes... Braising works fine __________________ www.BowlingBallExchange.com on Facebook Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker A trench filled with wood coals and covered with chain link fence

11-20-2011, 11:20 AM	#13
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Well, it's about farkin' time. We were beginning to wonder if you got lost finding the backyard. Those look different from what we get, but I'd still do them the same way. I'm sure Bigabyte will like them however you do them. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

11-20-2011, 03:20 PM	#15
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	That looks like that we call an oyster blade steak here in Australia. We can get them whole and roast them. I've done one and treated it like a small chucky. Results were terrific... sorry, never took pics. Cheers! Bill __________________ A butterflies wings. About to bring down everything...

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