Smoky Boneless Beef Ribs are a great way to start the summer grilling season. We were asked for a different way to do ribs (and we have some totally awesome beef and pork rib recipes). These lovelies were boneless beef, seasoned with Loubier All Purpose Rub with some Country Bob’s Sweet Honey BBQ Sauce as a dipping sauce. Meat Candy!!! All with a “Kiss of Smoke”. Plenty of time to pull up a beach chair and enjoy your favorite summer beverage.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Backyard BBQ
A Wood Pellet Grill Recipe

Prep Time: 10 minutes, plus time to marinate.
Cook Time:  5 hours @ 250* (122c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellets

Ingredients: Smoky Boneless Beef Ribs

• 3lbs. boneless beef ribs
• ½ cup red wine or red wine vinegar
• 1 cup beef broth
• 2 Tablespoons hot sauce (we used Frank’s)
• ¾ cup fresh orange juice
• ¼ cup honey (we like orange blossom)
• 2 Tablespoons fresh minced garlic
• 2 teaspoons Loubier Hot All-Purpose Rub
• Country Bob’s Sweet Honey BBQ Sauce

Backyard BBQ
A Wood Pellet Grill Recipe 

Cooking Directions: Smoky Boneless Beef Ribs

Blend all the marinade ingredients and pour into a large freezer bag, reserving about half a cup.

Place ribs in marinade and mix until well coated.

Put in refrigerator overnight or at least 6 hours. (We did overnight)

Preheat grill to 250* (122c) and light your wedgie for that “Kiss of Smoke”.

Season and place the ribs directly onto the grill and let them get all happy in the smoke for at least 2 hours.

Note: Most things do not pick up any more flavor after 2 hours in the smoke.

After 2 hours we placed our ribs into a foil pan with the ½ cup of the marinade and sealed it with foil.

You can use any “Oven Safe” pan/pot you like or just use foil.

We let these go for another 3 hours until they were “Fork Tender” with an I.T. of 210* (99c). These a very tough cut of meat so you’ll be doing these as a chuck roast, “Low & Slow”.

Cook’s Note: When working with sticky ingredients like honey or peanut butter spray your utensils with cooking spray for easy clean-up.

When the meat reaches an internal temperature around 210* (99c) pull them off, cover and let it rest for 5 to 10 minutes before serving. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

 

Backyard BBQ
A Wood Pellet Grill Recipe

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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They are “How To BBQ Picture Books

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