Help me out here.

Garrett · 11-27-2013, 11:13 AM

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.

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

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

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

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.

11-27-2013, 11:13 AM	#1
Garrett Babbling Farker Join Date: 10-03-12 Location: Gastonia North Carolina	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. __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle

11-27-2013, 11:14 AM	#2
Garrett Babbling Farker Join Date: 10-03-12 Location: Gastonia North Carolina	The reason I wanted to cook them like a steak is because they look just like NY Strips. __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle

11-27-2013, 11:24 AM	#4
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	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. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

11-27-2013, 11:24 AM	#5
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	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. __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

11-27-2013, 11:28 AM	#8
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	i would guess longer. __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

11-27-2013, 11:19 AM	#3
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	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.

11-27-2013, 11:29 AM	#9
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	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).

11-27-2013, 11:30 AM	#10
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Boneless short ribs do make for some gooooooooood chili I will add. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

11-27-2013, 11:33 AM	#11
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	I also get some smoke on them then braise. __________________ 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

11-27-2013, 11:47 AM	#13
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	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. __________________ Kettleheads Anonymous Charter Member

11-27-2013, 12:32 PM	#14
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	Grind coarse and reverse sear for a burger, KILLA __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

11-27-2013, 01:14 PM	#15
Big Dan Full Fledged Farker Join Date: 09-02-12 Location: Coastal Bend Texas	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.