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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-23-2013, 03:20 PM | #1 |
Got Wood.
Join Date: 01-24-11
Location: Boise
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Boneless Beef Short Ribs
Was at Restaurant Depot today and saw they had Boneless Beef Short Ribs. I was tempted to buy them but didn't know how to cook them. How do you guys / gals cook them?
Thanks E |
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02-23-2013, 08:50 PM | #2 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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I've never seen them, but I would guess the same as bone in ones which take quite a while to get tender.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle Last edited by HeSmellsLikeSmoke; 02-23-2013 at 09:53 PM.. |
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02-23-2013, 09:13 PM | #3 |
Is lookin for wood to cook with.
Join Date: 12-10-12
Location: San Antonio,TX
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Use them in Asian cuisine mostly. Batter with cornstarch and fry, then toss in a mongolian sauce.
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02-23-2013, 09:54 PM | #4 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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^^^whoa, that's disgusting!
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Hold my dang beer... |
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02-23-2013, 10:12 PM | #5 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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i loves me some boneless beef ribs!!!
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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
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02-24-2013, 01:14 AM | #6 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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I love 'em cooked slow in a claypot with ginger, garlic, vinegar, shaoxing, and a whole heap of other Asian condiments and ingredients, but I suspect that isn't what you are looking for?
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Hold my dang beer... |
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02-24-2013, 08:51 AM | #7 |
Got Wood.
Join Date: 01-24-11
Location: Boise
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Sounds like they are better for braising than smoking. Next time I think I will just get some beef ribs to toss in the smoker.
Thanks for the help. Eric |
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02-24-2013, 09:24 AM | #9 |
Got Wood.
Join Date: 01-24-11
Location: Boise
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what do you mean by uhhh no?
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