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[okie smokie]

Bought some very nice Choice Chuck Country Style (not) ribs at Costco today.  I am not one for concocting sauces and complex recipes, so here's what I plan:
Beef rub liberal.  On the Stampede at 225* for two hrs.  Then in covered foil pan with some apple juice, BBQ sauce (probably Baby Rays Honey) and back into 225* for 2 hrs of braise.  Save the juices, and put the ribs back on painted at 225* for another 1hour.  Just about the same as doing pork ribs. Then plate and ad hot juice for moisture and serve with corn or other veggies.

Would be just as easy to leave them in the foiled pan and add canned tomatoes, carrots and baby potatoes and onions, for the final hour or two.

Or after the first 2 hrs, put them in a pot with onion soup mix, water, and stew them for a couple of hours at 250*

What to do? What to do?  All sounds good to me. Will think about it.  Suggestions appreciated.
 

[Bentley]

So it is just a Beef/Chuck version of a Pork Country Rib.  As long as you get it tender and seasoned the way you like, it should be great.

Would be just as easy to leave them in the foiled pan and add canned tomatoes, carrots and baby potatoes and onions, for the final hour or two.

Or after the first 2 hrs, put them in a pot with onion soup mix, water, and stew them for a couple of hours at 250*

[Mudflap]

I found the Beef ones will dry out more than the Pork ones so I like to finish in some kind of liquid like you suggested.

Search "Country Style Ribs" and you will find lots of different ways and ideas on how to cook them.

Beef https://pelletfan.com/index.php?topic=2560.msg31561#msg31561

Pork https://pelletfan.com/index.php?topic=2440.0

Mudflap

[Bar-B-Lew]

Cut them into cubes and make burnt ends

[okie smokie]

Cut them into cubes and make burnt ends

Sounds good to me.  They are on now at 225*(no pics) with Don's Brisket rub-lightly.  Will probe them at 2 hrs and may wrap them for another two before cubing and saucing and back on in a foil pot. This is going to be a fun experiment.  Planning salad and rice.  Apple pie for desert. 

[okie smokie]

They looked good and are in foil covered pan now with 1/3 can of Dead Armadillo (local brew) and Sweet Baby Ray's Honey BBQ sauce  8 oz.  Will let that simmer for the next couple of hours and see what we have.  If it is already falling apart will not cube it, but will just keep it warm until supper.  Since there is much less fat, cubing might dry them out.  ?

[okie smokie]

3 PM total of 4 hrs.  Last two in the pan with foil.  They are immersed in BBQ/Beer sauce.  Not tender yet.  So another hour with temp at 250*. Have not checked internal temp (just forgot to this time) but suspect they are short of 200.  If they are close at 4 PM will place them in my oven at 200 and coast until 5 pm.  That will be 6 hrs. 

[Bar-B-Lew]

When I cook a chuck roast whole, I usually smoke at 250°-275° for 3-4 hours and then put in a pan with beer, vegetables, etc, covered for 4-6 hours before it is tender enough to pull apart with a fork.  So for me, it is 7-10 hours before they are ready to eat.

[okie smokie]

When I cook a chuck roast whole, I usually smoke at 250°-275° for 3-4 hours and then put in a pan with beer, vegetables, etc, covered for 4-6 hours before it is tender enough to pull apart with a fork.  So for me, it is 7-10 hours before they are ready to eat.

Wish I had done that.  While they were tasty, and tender to chew, they were internally dry and not fork tender.  It was a good experiment for me tho, as I learned to cook longer.  In the end, I am not sure I would use the same cut of meat next time.  Can buy chuck pot roast cheaper, and it should be easier to cook, since the roast is thicker, has more fat and will tolerate a longer cook without drying out.