Garrett
Babbling Farker
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.
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Garrett
Babbling Farker
The reason I wanted to cook them like a steak is because they look just like NY Strips.
sliding_billy
somebody shut me the fark up.
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
somebody shut me the fark up.
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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
Babbling Farker
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.
but short ribs bone in i do know are tough little mothers. takes quite a while to break down to tender/chewable.
Garrett
Babbling Farker
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
Babbling Farker
In other words, treat it like a chuck roast?
boogiesnap
Babbling Farker
i would guess longer.
sliding_billy
somebody shut me the fark up.
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
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Boneless short ribs do make for some gooooooooood chili I will add.
I also get some smoke on them then braise.
deguerre
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Exactly.
MisterChrister
Quintessential Chatty Farker
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.
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Grind coarse and reverse sear for a burger, KILLA
Big Dan
Full Fledged Farker
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.
Garrett
Babbling Farker
Thanks everyone for the quick replies, I knew I could count on ya!!!! I have a plan that is in action now. Taking some of Cuzzin Guerre's advice and some of what of others have mentioned. I will post a cook thread later. Thanks again everyone!!!! This place Rocks!!
SoulinyourSauce
Is lookin for wood to cook with.
It is a Chuck roast hope you did not pay 7.99 a pound.
Smokeat
is one Smokin' Farker
To be contrarian, semi freeze and slice cross-grain in 3/8" slices. Marinate as Korean ribs(Kalbi), and GRILL hot and fast. Terriffic!
Garrett
Babbling Farker
Now that sounds good. Luckily my local grocer I go to carries these on sale often, I will be trying this out.
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