The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Beef bone-in Chuck Short Ribs (http://www.bbq-brethren.com/forum/showthread.php?t=152405)

NCGuy68 01-26-2013 03:30 PM

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.

gtr 01-26-2013 04:00 PM

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

LMAJ 01-26-2013 06:50 PM

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

silverfinger 01-26-2013 06:59 PM

Quote:

Originally Posted by LMAJ (Post 2343048)
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?

LMAJ 01-26-2013 07:25 PM

Quote:

Originally Posted by silverfinger (Post 2343055)
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

landarc 01-26-2013 07:36 PM

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.

LMAJ 01-26-2013 07:49 PM

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

NCGuy68 01-26-2013 09:03 PM

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.


All times are GMT -5. The time now is 02:42 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.