I've noticed a few grocery chains now selling packs of "Boneless Beef Country Style Ribs" which are nothing more than a Boneless Chuck Roast cut into strips and packaged side by side to resemble ribs. Rub both sides of the ribs with lemon juice. The acid in the juice helps to break down the tough fibers in the meat and will leave no lemon aftertaste once cooked. Apply your favorite rub or seasoning. I find that equal parts of kosher salt, black pepper,granulated garlic, smoked paprika and ½ part of crushed thyme makes a great mix for Beef Ribs. Wrap in plastic or place into a Ziplock plastic bag and store in the refrigerator over night, or at least 6-8 hours. Set your grill for indirect cooking, approximately 235°-250° with a mix of hickory and cherry wood for smoke. Make up a mix of 50/50 apple juice/water and put it into a small spray bottle. Place the ribs in your smoker and let them cook
for about 5-6 hours or to your desired Internal Temperature, spritzing them every 30-45 minutes with the apple juice mixture. This helps the ribs from burning too much and also gives them a nice finishing color.
Adapted from the "Addicted to BBQ" cook book