Boneless beef ribs are relatively inexpensive and can be turned into some pretty nice barbecue when you cook them up Low and Slow on a Weber kettle.
Let me show you one of the ways you can smoke this cut for a fast barbecue treat.
Prepare the Boneless Beef Ribs for the Smoker
These boneless beef ribs were cut from the chuck and had a high degree of marbling and a little bit of tough membranes, etc. I decided to prep them by cutting them into two inch cubes while trimming away any silverskin and odd surface fat that did not look appealing.
Marinade the neat cubes for at least four hours marinade I developed for my smoked Flanken style ribs recipe.
Marinade for Smoked Boneless Beef Ribs
- 1 cup freshly brewed coffee
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 3 Tbls Sriracha sauce
- 2 Tbls honey
- 1 Tbls grated ginger
- 1 tsp sesame oil
The boneless beef ribs were loaded with flavor at this point so I did not use a dry rub.
Prepare the Kettle for Use as a Smoker
Set up your Weber kettle for indirect, low heat.
Use a charcoal basket filled with about 30 Kingsford briquettes and three chunks of hickory. For a more detailed explanation see how I set up the grill in this post on How to Smoke Beef Back Ribs on a Weber kettle.
You want the temperature on the indirect side of the cooking grate, away from the charcoal bed, to be in the 250F range.
Place the meat on the grill on the indirect side and close the lid. Make sure that the air vent on the lid is completely open and is over the meat and not the charcoal.
Ignore the built in lid thermometer. It will always read much hotter than the grate temperature.
Smoke the Ribs!
The meat cubes were smoked for three hours in the hickory smoke until they looked like this:
I put these smoky meat cubes into a foil pan with a 15 ounce can of low sodium beef broth and four tablespoons of melted butter. The pan was covered with foil and the meat braised for an hour until fork tender.
These came out looking beautiful and tasting amazing! These were not quite as good as Poor Man’s Burnt Ends made from a chuck roast but were still plenty tasty for me.
What About Leftovers?
We ate most of these ribs right off the grill but a few managed to last until the next day.
So what can you do with leftover smoked beef short ribs? Well, you can make a sandwich.
Start with a hoagie roll and slather both sides with pimento cheese. Add sliced avocado to one side of the bun and sautéed mushrooms to the other.
Chop up the leftover smoked beef ribs and pile it onto the sandwich.
Use a piece of aluminum foil to wrap the sandwich up and put it on the grill over medium heat for about 10 minutes.
Carefully open up the foil and try not to drool.
Then take a huge bite and enjoy being a carnivore 🙂
By the way, I stole this idea from John Thomas.
Smoked Boneless Beef Ribs
- 1 cup freshly brewed coffee For the marinade
- 1/2 cup soy sauce For the marinade
- 1/3 cup brown sugar For the marinade
- 3 tbsp Sriracha sauce For the marinade
- 2 tbsp honey For the marinade
- 1 tbsp grated ginger For the marinade
- 1 tsp sesame oil For the marinade
- 3 lbs boneless beef ribs
- 15 ounces beef broth
- 4 tbsp butter
- Cut the boneless beef ribs into 2 inch cubes
- Combine the marinade ingredients
- Marinate the beef cubes in the refrigerator for at least four hours
- Smoke the marinated beef cubes at 250F with hickory for three hours.
- Place the smoked meat into a foil pan with the beef broth and melted butter
- Cover the pan with aluminum foil and braise for one hour on the grill until the meat is fork tender.