Well, picked up 2 lbs. of these boneless beef ribs, which after I got home found out that they are really strips of chuck roast. Not bad, except they were 4.99/lb. Braising was the way to go with this cut. Rubbed them up with M3, and then browned both sides good in EVOO. Next I dumped a bottle of beer in the Dutch oven to barely cover the ribs. Added 3/4 btl. of Bullseye BBQ sauce, turned the heat down to barely a simmer. An hour later, flipped the ribs, and added another bottle of brew, mixed it up a bit. In another hour we were ready to eat. Served it over boiled potatoes, using the gravy it made. Not bad, the M3 gave it a cooked outside taste and real nice color. I will definitely make this again but using chuck roast next time.
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