Beef bone-in Chuck Short Ribs
 

Hey Ya'll,

I scored the title ribs for cheap and need some ideas on how to cook.

Would like them to be VERY Tender and don't have to be smoked. I'am not adverse to throwing them in the oven.

Appreciate any tips fellow Q'ers.

I just cook 'em till they're tender - could be around 5 hours at around 270. I usually rub with salt & pepper, let 'em sweat, throw 'em in, check with a toothpick for little to no resistance, take off, wrap & rest a little - amt. of time depends on what else I have going on with the rest of the meal - totally unscientific! That really is all there is to it IMO.

I love 'em!

http://i1220.photobucket.com/albums/...hortribcut.jpg

Good advice you got there ^^^
I trim the fat pretty aggressively, hit them with some SM Cherry and toss them on the Egg. Will often then toss them into a braise with wine, carrots, onions, and mushrooms. Serve over some smashed potatoes... comfort food.
http://i332.photobucket.com/albums/m...07758A1932.jpg
http://i332.photobucket.com/albums/m...076C21F9E6.jpg

Your killing me!!!
Could you possibly go into a little more detail about that cook?

Happy to...
Here you go... http://www.bbq-brethren.com/forum/sh...d.php?t=151941

I do this...
http://i166.photobucket.com/albums/u...g?t=1275526595

I like to treat them a lot like brisket point, in that I cook them with a simple dry rub, run the cooker at the temperature it likes, that is often 275F to 300F, takes 4 to 6 hours. I cook until the meat jiggles when I shake the bone. This always gives me moist tender ribs. These got a coating of sauce the last 15 minutes or so.

oooohhhhh.h..... that looks good...

Did someone say Smashed 'Taters' with them Bovine Ribs?

Yeppers, sounds like a very good plain......

My Sweetie said, "Throw some of them Sweet Onions Fresh from the Garden in there Too"..... Geeze, whats a Guy to do?

Great ideas so far Ya'll.....Keep 'em comming.... I Appreciate it.