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Boneless short ribs - Q-View - Pt. 1

post #1 of 10
Thread Starter 
Found these markdowns yesterday. Am freezing the sirloin for later stir-frying. Decided to smoke the ribs:

Started a little less than half a chimney of mixed briquettes and lump:

Started with these leftovers from my last smoke:

No slather, just straight rub:

Starting the searing:

More later...
post #2 of 10
OK , I'm hungry now biggrin.gif

Keep us posted cool.gif
post #3 of 10
Thread Starter 
After searing, the ribs looked like this (note the addition of a mix of unsoaked mesquite, hickory and mystery chips). This is after turning after 4 minutes of searing:

After covering (with an ambient temp of 325 degrees), the ribs are ready for foiling at the 19 minute mark - 24 minutes total). I poured apple juice over the top and added an "ice cube" of frozen concentrated reduction of BBQ sauce and pan drippings from my last smoke. The reduction was done over several hours, with the addition of commercial BBQ sauce (clover Valley), more rub, a touch of olive oil and very concentrated chili pepper extract:

After 44 minutes of cooking in the foil, with the top left slightly open for smoking purposes (with ambient temp still 300 degrees), here's the result:

More later...
post #4 of 10
Some of the photos are not coming up for me so:

Questions.....what type of ribs? Don't really see a bone.

Ambient temp.....I am guessing you mean grill temp??

If you had an ambient temp of 325º, you would be cooking....charred....non-existant actually. biggrin.gif

All kidding aside, they do look quite tasty. PDT_Armataz_01_28.gif
post #5 of 10
Thread Starter 
Boneless short ribs (BLS)

Ambient temp equals air temp as measured through one of the vents on top of the Weber (not grill temp). MY ambient temp was 98.6. MY air ambient temp was probably about the same, since it was around 91 degrees, but the Weber itself was radiating quite a bit of heat :chuckle:
post #6 of 10
LOL, what finally Internal temp are you planning on pulling them at??

The first set of pics are only partial showing or just red X's, the second set I can see. confused.gif
post #7 of 10
Thread Starter 
Next, I coated both sides in the sauce:

Then I put the on the grill and grilled them for a couple of minutes on each side. Then I put them back in the sauce (the foil was left on the grill). I repeated this a couple of times and then left them on the grill and covered them.

This was the result after one more hour of smoking and eating two of the delicious little nuggets (at about 225 degrees):

Obviously, I added some dipping BBQ sauce. The bark was nice and crunchy and the flavor was delicious.

Here's a closeup of the smoke ring:

Total cooking time was about 3hr. 45 min.

I pulled them by feel. When I measured the temp, they were around 165.

A fun exercise.
post #8 of 10
Looks great to me!
post #9 of 10
I am hungry again and I just eat some pulled pork.confused.gif
post #10 of 10
Mmmmmm! PDT_Armataz_01_37.gif
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Boneless short ribs - Q-View - Pt. 1