Boneless beef ribs can come from a variety of cuts of beef. They include tender boneless prime ribs as well as flanken, which is a cut from the shoulder end of short ribs. Some boneless ribs can be tough if they are not cooked slowly at a low temperature. If you don't like the soft texture of braised ribs, you do have other options, however. Smoking your boneless ribs is an ideal way to prepare them, because it cooks them slowly while imparting a savory smoke flavor. It also tenderizes the ribs while keeping them firm.
Step 1
Preheat the smoker to 180 degrees Fahrenheit.
Step 2
Add 1 cup of the wood chips to the firebox of the smoker. When the chips become fragrant, the smoker is ready.
Step 3
Trim any large sections of fat off the 4- to 6-lbs. of boneless beef ribs. If the silvery membrane is intact, trim it off.
Step 4
Place the boneless beef ribs on the rack in the grill section of the smoker. Close the lid and smoke the ribs for 12 minutes per lb. of beef. Check the charcoal and wood every 30 minutes. Add more when necessary.
Step 5
Reduce the heat to 150 degrees Fahrenheit and continue smoking the ribs for an additional hour for medium-rare to medium ribs or for an hour and a half for medium-well to well-done ribs.
Step 6
Take the ribs out of the smoker, and allow them to rest for 10 minutes before you cut them into serving-sized slabs.
Things You'll Need
- 1 lb. hickory, presoaked apple or mesquite wood chips, divided
- 4- to 6-lbs. boneless beef ribs
