Friend of mine told me he smoked some boneless beef ribs and how great they came out.
I was at the local butcher and decided to pick some up. When I took them out of the bag they didn't really look like beef short ribs that I've made in the past. You know, the ones with the short ribs in them! A little research on this site and others revealed that the ones I got probably weren't carved from the critters rib area. Some sites suggested they are a better grade of chuck. Seeing as I'm not a butcher I couldn't tell you if that is true or not.
Some smoking instructions indicate these can be smoked via 3-2-1 method whilst others call for a short smoke at low temps for a short time followed by a searing on the grill. I've decided to do both to see which comes out best.
Meat: 4.5 lbs of "boneless beef short ribs" - They were sliced by the butcher country pork rib style. See pictures.
Fired up MES to 215 F. Fired up A-MAZ-EN pellet smoker with hickory pellets.
Rubbed meat with salt, pepper, powdered garlic, powdered onion.
Placed in smoker.
1:45 hrs in - Temps around 135 - 140 F - Pulled all as temp a littler higher than expected.
Placed some in foil pack 1 then in fridge for searing later.
Placed remainder in foil pack 2 - added a little white wine and agave nectar - sealed - back in smoker for braising.
4:15 hrs in - Temp kicked up to 275 F - Removed from braising foil pack 2. Placed back in smoker.
5:00 hrs in - Foil pack 1 removed from fridge. Meat seared on grill for several minutes. Braised meat removed from smoker.
Taste test: Both tasted great. Braised meat was a bit more tender but not as juicy. The seared meat was juicy but not quite as tender.
Note: I also smoked a turkey breast at the same time.
Que view follows......
Boneless beef short ribs and turkey lurkey breast:
Everything seasoned and ready to go in smoker. Threw in a few
sweet potatos and one regular potato so I didn't have to heat
my kitchen oven up on this 85 degree day:
This is where the magic happens:
Boneless beef short ribs - Done! Smoked and seared on the left,
smoked and braised on the right: