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Garrett 11-27-2013 11:13 AM

Help me out here.
 
Got a couple packs of these on sale a few weeks ago and put them in the freezer. Was wanting to cook them like a steak but the pack says to slow cook for best results, but I would rather rely on the brethren for best results.


http://i1309.photobucket.com/albums/...psfwnbrl3x.jpg

Garrett 11-27-2013 11:14 AM

The reason I wanted to cook them like a steak is because they look just like NY Strips.

sliding_billy 11-27-2013 11:19 AM

Marbling looks good for a steak prep, but I would still low and slow it like a normal beef short rib. It is chuck after all.

deguerre 11-27-2013 11:24 AM

Yep. They'll be pretty tough cooked like a steak. I usually let them get some good smoke, then pan and braise the rest of the way.

boogiesnap 11-27-2013 11:24 AM

never tried, might be worth a go with one.

but short ribs bone in i do know are tough little mothers. takes quite a while to break down to tender/chewable.

Garrett 11-27-2013 11:26 AM

Quote:

Originally Posted by sliding_billy (Post 2710131)
Marbling looks good for a steak prep, but I would still low and slow it like a normal beef short rib. It is chuck after all.

They are about the size of a strip too, so I'm thinking indirect on the kettle for about 2 hrs or so at about. 300. Sound about right? I will post the cook later when it happens however I decide to do it.

Garrett 11-27-2013 11:28 AM

Quote:

Originally Posted by deguerre (Post 2710134)
Yep. They'll be pretty tough cooked like a steak. I usually let them get some good smoke, then pan and braise the rest of the way.

In other words, treat it like a chuck roast?

boogiesnap 11-27-2013 11:28 AM

i would guess longer.

sliding_billy 11-27-2013 11:29 AM

Sounds about right for 300 dgrees, but watch for tenderness over time. You don't want it to turn into shredded beef (or worse yet be underdone).

deguerre 11-27-2013 11:30 AM

Boneless short ribs do make for some gooooooooood chili I will add.

LMAJ 11-27-2013 11:33 AM

I also get some smoke on them then braise.

deguerre 11-27-2013 11:44 AM

Quote:

Originally Posted by Garrett (Post 2710141)
In other words, treat it like a chuck roast?

Exactly.

MisterChrister 11-27-2013 11:47 AM

Smoke 2-3 hours at 275, then pan with veggies and beef stock/beer for 2-3 hours ( covered), then back over warm/hot embers to firm up for 15-30. Reduce the pan juice til syrupy, and glaze at the end on some of them for extra fun. I almost always do this last step with shorties because whenever you braise small cuts like these, you tend to donate alot of the meat's flavor to the braising liquid (almost like boiling meat). Re-saucing with the reduced pan liquids is a good way to get alot of that flavor back onto/into the meat.

CharredApron 11-27-2013 12:32 PM

Grind coarse and reverse sear for a burger, KILLA

Big Dan 11-27-2013 01:14 PM

What you have there is some good Texas delight. beef chuck ribs are some of the best ribs out there. I see they are boneless, but I think the best way is to do them SSSLLLLLLOOOOWWWWLLLLLYYY at no higher than 250 deg. Nice and slow because you want all that fat to learn to play with the rest of his friends. Salt and pepper and whatever you like. I usually do mine for about 4 hours, or longer depending on size. You will enjoy them.


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