Boneless Beef Country Style Ribs 3/30 2010

Boneless Beef Country Style Ribs

3/30 2010

Chef-Boy-Arnie

3 lbs boneless country style beef ribs

At $4.38 a pound at Wally World it’s a bit pricey. After I got home I found the Fairway flier with a price of $2.99 a pound. Oh well, they weren’t open when I was in town.

Cookshack Rib Rub

1 can of baked beans

1tsp garlic powder

Since I knew I wouldn’t be home I asked the wife if she could take the cover off of the beans, put them on the top shelf and put the ribs on the 2^nd shelf of the AmeriQue around 2:00 if I had it all set up. She agreed so I set the AQ to cook at 225° for 4 hours then kick down to 140° to hold.

I drained the beans, put them in a disposable pan, covered them and put them in the fridge. I covered the ribs with rub, sealed them in a Ziploc, and put them in the fridge

For the smoke I selected 1 piece of Mesquite and 1 piece of Hickory

Not really what I expected, but hey its supper time looks good enough to eat.

Hindsight;

This is a very simple meal

Total smoke time was 4 hours at 225° then kick down to 140° to hold for an hour and a half.

First thing I have to do is slow down and spend a little more time with the wife. Talking to her when we’re both half asleep just isn’t working. She put the beans and ribs in the AQ around 2:00 as I asked her to, but she found a pan to put the ribs in on the top shelf and put the beans on the 2^nd shelf with the foil cover still on them.

The rub was still wet where the ribs touched each other. Even though they were in a pan the ribs still picked up a good smoke flavor. The Mesquite may have been a tad too much. The inside of the ribs had a reddish pink tint like a good steak, but not as juicy. The meat was firm, but not too tough. The flavor was ok, but the sauce made the meal. This recipe needs some refining.

The beans were good even if they were unable to absorb any smoke. But then how could they be bad? They’re beans!

If you can’t smoke it you probably shouldn’t eat it