\nBoneless Beef Ribs \n\nBoneless Beef Ribs\nThe Beef Industry calls them boneless Beef Ribs, but they're not.They go by a few different names including Beef Chuck Western Style Ribs, and Country Style Beef Ribs. So what are they? They're actually beef chuck cut off the shoulder clod. And they can be one tough piece of meat. To get them fork tender you all you need to do is braise them. Watch the BBQ Pit Boys cook 'em up real moist and tender with these few easy tips and tricks.\nBoneless Beef Ribs recipe\nThese are not ribs, they are sold as beef chuck western style or Beef country style ribs , they are cut from the shoulder clod, butterflied its a real tough cut of meat so we braise it.\nIngredients\n4-5 lbs of beef chuck ribs\nSeasoning, Salt and pepper, or SPG\nBeer\nSauce, use your favorite sauce\nMethod\nPrep it with coating of Vegetable oil (to get the seasoning to stick)\nSeason it with Salt pepper season or SPG\nSet your grill up for indirect heat and sear each side for a minute of two over direct heat\nPlace the beef ribs in a good heavy pan, we used a cast iron pan.\nAdd a bottle of beer into the pan and add your favorite sauce until the beef is covered this is going to add the flavor as is slowly simmers. Make sure you don't boil them they will get tough. It's gonna take about 2 hours\nCheck them periodically and rotate the pan after about an hour turn them over to be sure they all cook evenly.\nServe with an ice cold beer and country style baked beans.