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Boneless short ribs - including QView

post #1 of 8
Thread Starter 


Picked these up at Costco. Never done short ribs. Since there are basically three unique pieces of meat there, I think I can do a few preparations.

One will be smoked with my SPOG+chile rub, for sure.

But I'm not sure about the other two. Was thinking of smoking the other for a while but then foiling tightly to braise. Don't know if I'll try a different rub there.

The third well have a non-spicy rub so my in-laws and son will eat it. Not sure whether to braise that one or not.

So many options! I asked for all of them I'm looking for a finishing IT of 180-190 to get them tender.

Thoughts? You'll be rewarded with much Q-view for your feedback!
post #2 of 8
i like the idea of braising it. Great fat content will break down nicely
post #3 of 8
Thread Starter 
Pic before putting them in the smoker. On the right is my SPOG+chile rub, left and center are a commercial Santa Maria tri-tip seasoning blend.



Braising liquid: homebrewed imperial milk stout. I decided to foil and braise all three of them.



Foiled at IT of 145, they're at 154 now with a smoker temp of 215. LOW and slow, baby!
post #4 of 8
Thread Starter 
Braise complete.



All plated up:





And with a side of garlic mashed cauliflower:



Yum!
post #5 of 8
Looks tasty!
post #6 of 8
Thread Starter 

So, I wanted to get everyone's thoughts on this.

 

The pieces done with SPOG+chile seemed to come out fairly tender. The others were kinda tough. The SPOG+chile seemed a little different in shape/consistency before being rubbed, and much different shape/consistency after cooking.

 

I don't attribute this to prep differences on my end, rather it seems almost like Costco packaged two different cuts of meat in a "boneless short ribs" package. I've read that "boneless short ribs" is not exactly a defined cut, and that sometimes these cuts can come from different areas.

 

That said, I'm wondering if I did something wrong in the cooking to cause them to be tough. I kept temps low, about 205-220 for most of the cook. I'm on propane, so that was easy. Total cook time was ~6 hours, and I finished them to around 185-190 degrees IT. Then, since I braised them, I figured the braising liquid would maintain great moisture and tenderness. I let them rest (in the braising liquid) for ~20 minutes prior to plating. Yet some of them were tough...

 

I'm wondering if it's hard to go low-and-slow on this cut of beef? After all, they were ~1.5" square fingers, and Costco blade-tenderizes, so I'm wondering if I just had too much surface area and dried them out. But I figured braising would help that. Maybe I should have cooked them longer, up to 200+ deg IT?

 

I'm not sure what I did wrong, and it's got me terribly confused. Any advice you can give would be much appreciated.

post #7 of 8

I've bought several packs of these at Costco this year. Season with SPOG and  then reverse sear similar to how I do Tri-tip. 1-1.5 hrs at 180-200F then put on a hot grill for a couple minutes and pull at 125-130F internal for a nice Medium Rare. Either eat it like a steak or slice into thin medallions and serve on a platter for a group.

post #8 of 8
Yes
Quote:
Originally Posted by 86GN View Post

I've bought several packs of these at Costco this year. Season with SPOG and  then reverse sear similar to how I do Tri-tip. 1-1.5 hrs at 180-200F then put on a hot grill for a couple minutes and pull at 125-130F internal for a nice Medium Rare. Either eat it like a steak or slice into thin medallions and serve on a platter for a group.

Yes this. Lol.
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