Beef Short Ribs

[bregent]

Broke in my new OK Joe Bronco with some beef short ribs from Costco. Trimmed all of the fat and silver skin and seasoned with Montreal Steak over night. I was at Safeway and they had Open Nature lump on sale, so gave that a try. Started with them hanging and then switched to the grate after about 5 hours. Took about 8 hours total at 250F to get probe tender. I'll check later today to see how much charcoal was left, but it ran the entire time on a single load of lump no problem.

Note the excessive amount of smoke happened when I opened the lid and the extra airflow ignited a chunk of hickory. Once the lid was closed it resumed nice TBS :)

 

[browneyesvictim]

Damn... Between you and Chile lately with the big beef ribs... Killin' it!

 

[motolife313]

That’s a good deal! I call those side ribs or plate, Short ribs when there singles and Korean short rib or flanken ribs when the 1/4” thin cut pieces

 

[Tasdidalvi]

Ok, this looks like the best thing ever. When I come to visit, you have to make this for me!! YUMMMMMMM!

 

[creek bottom]

Those look AMAZING!!! I just picked up a Bronco this weekend. Got it on clearance at Wally World for $125... Got it seasoned but didn't have time to cook on it... Glad to see great results from one!!!

 

[chilerelleno]

Simply gorgeous short ribs.
Wonderful cook.
Dang, you got my stomach growling.
Like!

Not Beef Plate, Short Ribs.
Those are Beef Chuck, Short Ribs, and nice ones too.
But the grand slam here is the price per pound.
Less than $4/lb... Hell Yeah!

Flanken is thin cut across the bones.
English is cut along the bone, usually in 3-4 inch pieces.
Boneless is self explanatory, usually labeled Country Style.

 

[Cabo]

I sure wish my Costco carried those bad boys

 

[bregent]

Those are Beef Chuck, Short Ribs, and nice ones too.

Chile, how can you tell the difference? I always assumed they were from the chuck, but now I'm reading that bone from the chuck are usually no more than 6 inches - these were probably 11".

 

[ofelles]

ditto the above. Chuck, plate what's the difference?

 

[chilerelleno]

Chile, how can you tell the difference? I always assumed they were from the chuck, but now I'm reading that bone from the chuck are usually no more than 6 inches - these were probably 11".

Number of, shape and length of bones is usually the best way to tell Plate and Chuck apart.
Plate are almost always 3 bones, the bones are flatter/wider than Chucks and their length usually exceeds 8", 8-12" is the norm.
Plates generally have more/,thicker meat and less fat cap.
Chuck's are almost always 4-5 bones, the bones aren't as flat/wide as Plates and their length is an average 8", 6-10" is the norm.
Chucks generally have less meat and more fat cap.

https://aggiemeat.tamu.edu/barbecue-cut-identification/

 

[chilerelleno]

Chile, how can you tell the difference? I always assumed they were from the chuck, but now I'm reading that bone from the chuck are usually no more than 6 inches - these were probably 11".

Shiners aka Beef Back, Ribs are usually about 6", 6"-8" on average.

 

[bregent]

Shiners aka Beef Back, Ribs are usually about 6", 6"-8" on average.

Yeah, I know back ribs. I was referring to the difference between chuck and plate, which you answered above. Thanks.

 

[browneyesvictim]

Guilty here as well! I fell into the same trap thinking there was only 2 different kinds of beef ribs- back ribs and plate ribs. … just like pork ribs are- baby backs and spares. Both chuck and plate beef ribs I've seen are all labeled as "short ribs". And that labeling as "short ribs" makes it even worse. Short ribs are SHORT- as in cut down into a few inches long.

 

[chilerelleno]

Short Ribs is the proper name for both Plate and Chuck racks.

English cut Short Ribs are the real shorties at an average 3".
As for the thin cut Flanken/Korean, they should be called Pygmy ribs at a 1/4".

 

[browneyesvictim]

Short Ribs is the proper name for both Plate and Chuck racks.
.

Riiiight… just sayin that's why the confusion. And there is a difference in quality/tenderness and even flavor in my opinion, and therefore should command a difference in price too. just like beef back ribs are. Just my thoughts... Happy to find them when I do anyway!

 

[chilerelleno]

Maybe I should special order an actual full rack of beef ribs,
3' long, 18"-8" wide.

Or maybe Tomahawk Ribs, individual 15" Plate short ribs with a 1.5-2lb hunk of beef on each.

I saw those Tomahawks at the TX State Fair once.
$40. each and a line of people hollering "Take My Money!"

 

[chilerelleno]

Riiiight… just sayin that's why the confusion. And there is a difference in quality/tenderness and even flavor in my opinion, and therefore should command a difference in price too. just like beef back ribs are. Just my thoughts... Happy to find them when I do anyway!

Oops, I misunderstood ya, sorry.

So when do we get to see those Short Rib racks you got today?

 

[chilerelleno]

Oops

 

[browneyesvictim]

These???

<Smiling really really big!>

 

[b-one]

After seeing this I’m looking at Costco this week! Tasty looking smoke!