There’s nothing like good barbecue and these beef ribs are great for any grill. In fact, I’m going to show you how to smoke these Country Style ribs on a gas grill. There’s really nothing to it. In fact, in my opinion, it’s even easier than using a traditional smoker with virtually the exact same results. Don’t believe me? Then check this out.
Smoked Country Style Boneless Beef Ribs Ingredients:
Country Style Boneless Beef Ribs Ingredients:
3 lbs Boneless Beef Ribs 1 cup Beef Broth Kosher Salt and Pepper to taste
Grill and smoke the Country Style Boneless Beef Ribs over indirect heat at 225° Fahrenheit for 3 hours. Switch the meat around on the grill, spritz with Beef Broth and and probe one meat portion with a thermometer. When internal temp reaches 160° F, wrap with foil and add 1/4 cup of Beef Broth. Cook again over indirect heat until the internal temp reaches 205° Fahrenheit, then remove from the grill. Wait 10 minutes to cut, shred and serve.
I don’t care what your favorite cut of beef is. Whether it’s a T-bone, New York Strip or tenderloin, it don’t really matter much. When it comes to grilling steak, the best steaks are cut thick and they’re cooked slow and low to perfection. That’s the secret. I’ve shown you how to cook a Pan Fried Ribeye Steak that will turn out amazing, every time. Now let me show you how to grill a thick Ribeye Steak or any thick steak for that matter, to perfection.
I realize that beef prices are currently sky rocketing across the country but it’s summer time and that means grilling season. That’s why I shared and posted my Cold Noodle Spaghetti Salad with you, last week. Now, I’m going to share the easiest way to grill any thick cut steak and I chose one of my favorite cuts; the Ribeye.
I bought this 20 oz Choice grade steak for $16.61, US. Not accounting for the price fluctuation, this same steak would easily cost any where from $25 dollars, all the way up to $50 bucks in most restaurants around the country. It just depends on where you’re dining. So, already I’m saving money just doing it myself.
Grilling to Perfection
Believe it or not, my neighbor gave me a stainless steel Weber grill. I know… sweet, right? And, no, I don’t live in a ritzy neighborhood. I live in a trailer park and my wife’s friend was upgrading to a bigger grill. The point is, it’s a gas grill but you use what ever you’ve got.
I maintain a temperature just barely under 400° Fahrenheit with the lid down. I run all three burners at the same time, on low, and I put my steaks right in the middle. I time them, 10 minutes per side but I rotate every 5 minutes. meaning I turn the steak 90° every 5 minutes. After 10 minutes, I flip the steak, turn the heat to high on one burner, then I reversed sear an additional minute on each side. I take an internal temperature to make sure I reach my desired temp, then remove from the heat.
Grilling Thick Ribeye Steak Ingredients:
1 20 oz Ribeye Steak or New York Strip 1 tbsp Canola Oil Kosher Salt and Pepper to taste
Set all grill burners on their lowest setting and follow the instructions in the video tutorial and I’ll show you exactly how easy it is Grilling Thick Ribeye Steak.
One of the things that I’ve been surprised about getting from some of you is requests for sandwich recipes. I think that a sandwich isn’t that complicated and anyone can do it, basically, with out instruction. When it comes to a Philly Cheesesteak, however, I understand that everyone likes it the way they like it but don’t necessarily know how to replicate or duplicate their favorite sandwich from their local favorite sub shops. But, what I’m about to show you is a bit unconventional and unheard of. I’m going to make a Spicy Philly Cheesesteak that has the qualities of two different sandwich styles that you either love or love one more than the other.
What kind of Beef to use
First thing is simple and everyone can get from their local deli with out paying a grip for it and it’s just Premium Roast Beef. It’s roughly around $6 dollars per lbs. and I’ve purchased it, on sale, for $3.98 before. Most Cheesesteaks are made with Ribeye steak so, you can’t go wrong with this lunch meat, thinly sliced. The other major player and component to great sub is the roll. I buy Walmart’s 8″ sub rolls because they’re cheap, soft and tasty. Contrary to popular belief, they have an excellent bakery so don’t be afraid to pick up a six pack bag of sub rolls from Walmart.
If you’re ordering your Cheesesteak sandwich “With”, that means with sauteed onions, I recommend adding some diced Jalapeno peppers as well. This will take the sub to a whole new level and give the meat more spice.
What about the Cheese
Cheese! Usually a steak and cheese sandwich is made with one of three cheeses; American, Provolone or Cheez Whiz cheese. The two famous rivals in Philadelphia, Pat’s and Geno’s, battle this one out between their customers constantly so, it’s more about preference really. Personally, I’m a fan of all three but for this recipe I’m going to recommend Swiss cheese and Nacho Cheese instead.
Swiss cheese, in my opinion, adds more depth to the flavor of the cheesesteak and gives it a little more bite. I’m a big fan of the mushroom and Swiss burgers, not to mention I love French Onion Soup, which is made with Swiss Gruyere cheese, so it only makes sense to use Swiss cheese. The Nacho cheese makes sense to me too because it’s processed cheese with a kick. I did label this sandwich “Spicy” and the Nacho cheese helps achieve that title. I’m only recommending, however, that you use El Mexicano’s brand for canned Nacho Cheese. It’s the best.
On a side note, there are two other steak sandwich’s that I have filmed and posted before, if you care to look at those as another option. Though I really enjoy those other recipes, this is my favorite among the three. Here’s my Steak and Cheese Sandwich and my original Philly Cheesesteak recipes.
Spicy Philly Cheesesteak Ingredients:
1 lbs Premium Roast Beef, thinly sliced deli meat, 1/2 lb per sub 1 bag 8″ Sub Rolls 1 Onion, chopped 1/2 per sub sandwich 1 can Jalapeno, diced 1 can Nacho Cheese, 2 tbsp per sandwich 1 pkg Swiss Cheese, 2 slices per sub 2 tbsp Olive Oil, for frying Salt and Pepper to taste
Follow the instructions in the Spicy Philly Cheesesteak video tutorial and I’ll show you exactly how easy this is to make.