The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-27-2013, 11:13 AM   #1
Garrett
is One Chatty Farker

 
Garrett's Avatar
 
Join Date: 10-03-12
Location: Gastonia North Carolina
Downloads: 0
Uploads: 0
Default 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, and a free to me Weber One Touch Silver 18.5" kettle
Garrett is online now   Reply With Quote


Unread 11-27-2013, 11:14 AM   #2
Garrett
is One Chatty Farker

 
Garrett's Avatar
 
Join Date: 10-03-12
Location: Gastonia North Carolina
Downloads: 0
Uploads: 0
Default

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, and a free to me Weber One Touch Silver 18.5" kettle
Garrett is online now   Reply With Quote


Unread 11-27-2013, 11:19 AM   #3
sliding_billy
Quintessential Chatty Farker
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Downloads: 0
Uploads: 0
Default

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.
sliding_billy is offline   Reply With Quote


Thanks from:--->
Unread 11-27-2013, 11:24 AM   #4
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

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 >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is online now   Reply With Quote


Thanks from:--->
Unread 11-27-2013, 11:24 AM   #5
boogiesnap
Babbling Farker

 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

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:
boogiesnap is offline   Reply With Quote


Thanks from:--->
Unread 11-27-2013, 11:26 AM   #6
Garrett
is One Chatty Farker

 
Garrett's Avatar
 
Join Date: 10-03-12
Location: Gastonia North Carolina
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by sliding_billy View Post
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.
__________________
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle
Garrett is online now   Reply With Quote


Unread 11-27-2013, 11:28 AM   #7
Garrett
is One Chatty Farker

 
Garrett's Avatar
 
Join Date: 10-03-12
Location: Gastonia North Carolina
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by deguerre View Post
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?
__________________
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle
Garrett is online now   Reply With Quote


Unread 11-27-2013, 11:28 AM   #8
boogiesnap
Babbling Farker

 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

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:
boogiesnap is offline   Reply With Quote


Thanks from:--->
Unread 11-27-2013, 11:29 AM   #9
sliding_billy
Quintessential Chatty Farker
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Downloads: 0
Uploads: 0
Default

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).
sliding_billy is offline   Reply With Quote


Thanks from:--->
Unread 11-27-2013, 11:30 AM   #10
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Boneless short ribs do make for some gooooooooood chili I will add.
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is online now   Reply With Quote


Thanks from:--->
Unread 11-27-2013, 11:33 AM   #11
LMAJ
somebody shut me the fark up.

 
LMAJ's Avatar
 
Join Date: 07-01-07
Location: Southeastern Pa
Downloads: 0
Uploads: 0
Default

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
1 18.5 new to me WSM
Super Fast BLUE and RED Thermapen
1 - The Great Outdoors Smoker Sea Bug cooker
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
LMAJ is online now   Reply With Quote


Unread 11-27-2013, 11:44 AM   #12
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Garrett View Post
In other words, treat it like a chuck roast?
Exactly.
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is online now   Reply With Quote


Thanks from:--->
Unread 11-27-2013, 11:47 AM   #13
MisterChrister
is One Chatty Farker
 
Join Date: 04-28-12
Location: Richland Center, WI
Downloads: 0
Uploads: 0
Default

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 Platinum Member
MisterChrister is offline   Reply With Quote


Thanks from:--->
Unread 11-27-2013, 12:32 PM   #14
CharredApron
Babbling Farker


 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Downloads: 0
Uploads: 0
Default

Grind coarse and reverse sear for a burger, KILLA
__________________
Backyard Disasters are my specialty. “I do not agree with what you have to say, but I'll defend to the death your right to say it.”
― Voltaire

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
http://www.charredapron.com
CharredApron is online now   Reply With Quote


Thanks from: --->
Unread 11-27-2013, 01:14 PM   #15
Big Dan
On the road to being a farker

 
Big Dan's Avatar
 
Join Date: 09-02-12
Location: Coastal Bend Texas
Downloads: 0
Uploads: 0
Default

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.
Big Dan is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 08:34 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts