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Boneless Dino Bones. The adventure begins w/Qview. DONE! OMG!!!

post #1 of 34
Thread Starter 

Picked up 4 1/2 pounds of Beef short ribs yesterday and my mouth has been watering in anticipation ever since!:drool  Pulled out the Pappy's rub for these babies as it is the best commercial rub I've ever had and I want something proven on my first batch.

 

I was really counting on big, beefy bones, but alas, it wasn't to be.  I called several markets and all they had was boneless short ribs:th_crybaby2:

 

They are resting in the fridge pulling in that Pappy's goodness and will go in the smoke about 11:00 or so.  Never done these before, so looking for some tips from you experienced folks.  I've done some searches and see the tried and true 3-2-1 is popular for these, but am open to suggestions.  I want them really tender, so probably take 'em to 200° IT and rest in a cooler like Brisky or PP?  As chunky as these are I don't think 3-2-1 will get me 200° IT

 

More later as the adventure unfolds:popcorn

 

Naked

 

 

 

 

With a light coat of Pappy's

 

 

Pappy's label

 


Edited by radio - 9/10/13 at 4:53pm
post #2 of 34

Looks like a nice chunk of meat.

post #3 of 34

Keep us posted!!!

 

Kat

post #4 of 34

I've never done them but will be watching!

 

Disco

post #5 of 34
Thread Starter 

Fire laid

 

 

 

 

Almost ready

 

post #6 of 34
Thread Starter 

And it's in!  About 10 minutes ago, but was busy and forgot a pic for you Qview fans:biggrin:  I can almost taste it now!:drool

 

 

post #7 of 34

I have never done boneless. I have done a bunch of bone on non trimmed BSR's. Big hunky, with the bone, and I can say that the 3-2-1 method gets them super tender. I've never checked the IT, but I bet it upwards of 190º +. I think that if you don't foil and run to an IT of 200º you may dry them out. The foiling step of the 3-2-1 really helps retain the moisture and the braising effect at that stage makes the ribs nice and tender.

post #8 of 34
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post
 

I have never done boneless. I have done a bunch of bone on non trimmed BSR's. Big hunky, with the bone, and I can say that the 3-2-1 method gets them super tender. I've never checked the IT, but I bet it upwards of 190º +. I think that if you don't foil and run to an IT of 200º you may dry them out. The foiling step of the 3-2-1 really helps retain the moisture and the braising effect at that stage makes the ribs nice and tender.

 

 

Thanks DS.  Definitely will not be skipping the foil as I want the Jus for a sauce.  I'm debating on whether to finish them in the foil, or go back that final hour without it

post #9 of 34

Go back without foil. That will firm them up. It looks good so far.

:popcorn

Happy smoken.

David

post #10 of 34
Quote:
Originally Posted by themule69 View Post
 

Go back without foil. That will firm them up. It looks good so far.

:popcorn

Happy smoken.

David

yeahthat.gif

post #11 of 34
Thread Starter 

Thanks DS and Mule.  back with no foil it will be. :77:   I will set a catch pan under them to collect every bit of goodness that leaks out in that last hour or so:beercheer:

post #12 of 34
Thread Starter 

A little late getting an update, but covered tightly with a bit of apple juice and back in for the 2nd phase of the 3-2-1.

 

This looking soooo good.  Come on six O'clock!

 

 

 

 

post #13 of 34
popcorn.gif
post #14 of 34
I wish I was eatin at your house tonight! Hope they're great. grilling_smilie.gif
post #15 of 34
Thread Starter 
Quote:
Originally Posted by Hambone1950 View Post

I wish I was eatin at your house tonight! Hope they're great. grilling_smilie.gif

 

 

Thanks:beercheer:  So far I've pulled no boneheaded stunts to make me worry.  Got the timer setting on the desk by me 'cause i tend to get lost in time when I'm making jewelry.  Been suffering through mounting a tiny Star Ruby, but this is what's on the bench to be shaped and mounted in Sterling next.  Can't ever seem to capture near all the fire in those stinkin' Opals:icon_cry:

post #16 of 34

I'm still here waiting for the money shot.

:popcorn

Happy smoken.

David

post #17 of 34
Thread Starter 
Quote:
Originally Posted by themule69 View Post
 

I'm still here waiting for the money shot.

:popcorn

Happy smoken.

David

It's out of the foil and back on the grate naked with a pan under it.  If going by time. it's about another 50 minutes and it comes off and goes in for a rest in the cooler it's snuggly blankey to get happy:sausage:

 

Stuck the probe in and it met a bit of resistance and registers 197°  won't be long now:popcorn

post #18 of 34
Thread Starter 

It's stalled, so gonna be a bit longer than I anticipatedOops.gif

post #19 of 34
Thread Starter 

In the cooler.  Driving me nuts waiting!102.gif  It sure did shrink!!!!:icon_eek:

post #20 of 34
Thread Starter 

Let 'em rest 30 minutes 'cause that's all I could stand!  I sliced them the wrong way, but they were so tender it didn't matter a whole bunch.  OMG!  These things are soooo good!  Even better than Brisket in my book and that is my favorite smoked meat  Short ribs are a must do again soon!  The wife was extremely impressed and was the first to mention we have to do this again:banana_smiley:

 

Thanks for all the suggestions and support on my first attempt at short ribs:beercheer:

 

 

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