Beef bone-in Chuck Short Ribs

NCGuy68 · 01-26-2013, 03:30 PM

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!

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.

silverfinger · 01-26-2013, 06:59 PM

Quote:

Originally Posted by LMAJ

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.

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

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...

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.

01-26-2013, 03:30 PM	#1
NCGuy68 Full Fledged Farker Join Date: 05-29-09 Location: In the stix, NC	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.* __________________ Smoke 'em if ya got 'em

01-26-2013, 04:00 PM	#2
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	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! __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

01-26-2013, 06:50 PM	#3
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	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. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

01-26-2013, 07:36 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I do this... 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. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

01-26-2013, 07:49 PM	#7
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	oooohhhhh.h..... that looks good... __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

01-26-2013, 09:03 PM	#8
NCGuy68 Full Fledged Farker Join Date: 05-29-09 Location: In the stix, NC	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. __________________ Smoke 'em if ya got 'em