Beef Chuck Short Ribs, Part Deux

We've been trying to clear some stuff out of the freezer to make room for more meat :-D and I found some beef chuck short ribs in a Foodsaver bag. I remember buying them at RD and resealing a couple of racks for use in the future. What I didn't realize is how long ago I bought them!

Here is the original cook with the first two racks. From January, 2012!

So, I took the ribs out of the freezer and the Foodsaver bag was still tight so I thawed them and they looked fine. I gave them a quick trim and rubbed them with some of Big Poppa's Double Secret Steak Seasoning.




I fired up the Backwoods Party and got it settled in at 250 and put the ribs in at around 12:30pm. I left them alone until three hours in when I refilled the water pan and added a naked fatty.



After 4 hours and 45 minutes they probed like butter. The IT was 204 at that point for the internal temp fans :-D




I wrapped them in foil and put them in a cooler to rest until dinner time.

A little while later the fatty was done.




When it was time to eat I took the ribs out of the cooler and cut into the meatier rack. The ribs were very tender and juicy.



We served them with a healthy salad , corn bread and some beans that I got from the folks at T-Mac Smokin' BBQ team at the Morton, IL competition.





For 18 month old beef ribs, these came out fantastic.

dwfisk said:

That is an outstanding rib cook. I am curious about what cut do folks buy to get great beef ribs? I have had very inconsistent experience when I look at beef ribs at the grocery or meat market. The best I've had were alleged to be "beef chuck ribs", but that "title" does not seem to be very uniform at least down here. The packaging was about 4 ribs bones 6"-8" long and very meaty and look a lot like what Ron_L started with.

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These were from restaurant Depot and were labeled as Beef Chuck Short Ribs. They are the meatiest that I can find around here.