Cut of beef... dumb question...

[aces-n-eights]

We recently picked up a package of "Beef extra lean country ribs boneless".  Is it just me or is "ribs, boneless" an oxymoron?

Anyway the slab was cut in the shape of ribs - 2"x2"x7" or so.  What exactly do i have?  I missed the boneless part so expected to have something like spareribs. 

The wife marinated them last night and i just put them in the smoker with a couple of hours of mesquite.  Any recommendations for an IT?

Thanks guys!

[FLBentRider]

I've never heard of beef country ribs, let alone boneless.

sounds like a creative butcher.

I'd sample one at 150F and if you think it needs more let it ride.

[squirtthecat]

A little more information here:

http://www.all-about-meat.com/beef-ribs.html

[KevinG]

Must be just the marrow and meat  ???  ;D

[aces-n-eights]

Here's the definition from the site Squirt referenced...

"Boneless Beef Country Style Ribs-
Boneless beef country style ribs are made from an assortment of cuts. Some of the cuts used are chuck, cross rib, bottom round and flatiron. The flatiron makes outstanding country ribs. The other cuts leave something to be desired in my opinion."

I think we must have gotten something other than flatiron because they are a bit gristly in places.  Great flavor tho, and who knows, i'll figure something to do with them.

Thanks Squirt!

[beefmann]

might be boneless beef  ribs