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Shoe Leather....Q-view!!!

post #1 of 11
Thread Starter 
Had a couple of packs of "Boneless beef ribs, chuck" (as the package was marked.) Never having made them before, everything I could find on the web said to grill them to med. So that's what I did. I ended up with tasty, nice and pink shoe leather. Wow, I'm talking chewy. On the positive side, the corn on the cob came out great. Momma likes Schwans frozen corn (it IS good.) But I told her no, please buy some fresh corn, I wanted to smoke it. She came home with fresh corn that already had the husks taken off D'Ohh!!

Here's the corn after prep. I rubbed them with Olive oil, then rolled them in Lemon pepper. I put about 1/4 cup of Apple Juice in the pan, and set the cobs on a grate that fits real nice in a med roaster pan, so the corn isn't in the juice. I covered with Aluminum foil.

Here's the meat ready to come out. I marinaded for about 4 hours in a marinade from Paul Kirks sauce book. It had some lemon juice, but I guess there wasn't enough acid to tenderize the meat.

And finally, the finished corn. Man, oh man was the corn ever good. Good thing I made a lot of corn, because no one was taking seconds on the beef. icon_rolleyes.gif

post #2 of 11
Hmmm........that sounds like they would be chuck roast cutlets (like pork country style ribs?). I just did 2 batches of chuck steak cutlets lastnight...cold smoked 1 batch (140*) for 1-1/4 hours, then seared. The other batch were marinated with Lawry's steak & chop marinade for about 90 minutes. I seared them all over coals, and they were pretty tender compared to normal grilling. Very tasty as well. The main thing is you must slicing across the grain.

Your Q sure looks good, regardless of tough meat.

Here's my set-up for cold smokes:

And a few of her tasty cold smoke q-views:



Lastnight's chuck steak cutlets:

Don't give up, man! Try a cold smoke sometime and see what you think...we love it for smaller pieces of meat, and I can get in a quick smoke after work. Most of my cold smokes are unplanned or when I'm short on time. I rarely do straight grilling anymore.

post #3 of 11
IMO that cut of meat should be cooked until well done.
post #4 of 11
From Steven Raichlen's BBQ USA Page 287, "Beef short ribs come from the lower end of the rib roast. Short ribs are thicker, tougher, and fattier than regular beef ribs, so they need prolonged cooking at low heat"
post #5 of 11
Sorry to hear about the beef.
Gotta do corn again though and yours looked great!
Have to wait at least 2-3 more weeks before corn in the garden is ready to pick, long as the damn worms don't get at it first, then I'll have to find out what happens when you do smoke worms!
post #6 of 11
Smoked worms??? Ya could be on to a new twist here Fire.
How about a smoked corn worm fattie with a bacon wrap????PDT_Armataz_01_12.gifPDT_Armataz_01_34.gif LMAO

That corn looked really good, I gotta try some of that!!!!!
post #7 of 11
Thread Starter 
I wanted to smoke the corn it their own leaves. But wife brought them home already peeled. I chose doing them in a covered pan because I didn't want to wrap each one in foil. Hard to say if the Apple juice enhaced the flavor, but the corn sure was moist and juicy.
post #8 of 11
Never smoked corn in the husk but if it is anything like grilled corn in the husk its gotta be great. Your beef looked really good, too bacd it was tough. Next time smoke it to about 190 and see what happens.
post #9 of 11
I had been working around 3 packages of beef short ribs in the freezer since last winter. Finally dawned on me, hey let's smoke em. So yesterday was the day.

Rub on at 6 am, on the UDS at noon, and low temps in the 200 to 225 range...or so the thermometer said. BTW, lump charcoal and pecan chips and chunks. By 2 pm, they had shrunk considerably, with each showing about 1/2 an inch of bone...had a good bark and looked like they had been on for 3 hours or more. They were ahead of schedule. So....into the foil with some apply juice and Capt Morgan for 3 more hours at reduced temps, then rested at low temps for another hour.

Great smoke ring and great flavor, but it struck me they were a bit on the dry side and not as tender as I expected for all the "sweating" they had been doing. Not sure if I overcooked them or if they are just a tough piece of critter to deal with. Me thinks they are just tough hombres to deal with.....which is why a lot of folks resort to searing them in a pan then into the crock pot all day to soften them up.

Personally, I'll chew a bit longer for the BBQ.PDT_Armataz_01_12.gif
post #10 of 11
Hey Steve, didja open that corn to get any smoke flavor or would that have dried them up to much???
post #11 of 11
Thread Starter 
Since the husks were gone, I just decided to cook the corn on the grill. I didn't open it up. Had the corn still been whole, I would have smoked them. Like this, they were more moist than smoked corn, but no smoke flavor.
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