Beef Short Ribs

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Texas Cookin'

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Jan 28, 2019
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Ok I found these at the local butcher. They were labeled beef short ribs. I am planning on just a simple rub and smoking slow like a brisket. Any other ideas? Should I braise them?

thanks,
Fred
 

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I do those fairly often. Sometimes I braise, sometimes not. They typically take the same amount of time as pork spareribs, 6hrs or so @250°F. I would get a spritz ready for them when they start getting dry on top after a few hours.
 
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Thanks for the input fellas. What cut of beef do these come from? I’m trying to figure out what exactly I have here.
 
Thanks for the input fellas. What cut of beef do these come from? I’m trying to figure out what exactly I have here.
The ribs just below the rib steak. They start where the rib steak and prime rib ribs are cut. They are the rib pieces immediately along the rib section below those prime cuts.
 
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Look like they may come from the chuck area. Seems like it anyway.
 
The ribs just below the rib steak. They start where the rib steak and prime rib ribs are cut. They are the rib pieces immediately along the rib section below those prime cuts.
Thanks!
 
Is there a bone? Where I buy they come boneless or bone-in and labeled as chuck short ribs. As far as i know they are chuck short rib pieces.
Yes there is a bone in each one.
 
Well, they're some rib chunk then. I've read sometimes places try to pass just chunks of chuck as boneless short ribs.
That may explain why I got them for $6 a pound. Or I got ripped off? Oh well maybe they will be good.
 
That may explain why I got them for $6 a pound. Or I got ripped off? Oh well maybe they will be good.

Ripped off...? No $6 is more than I like to pay but often see them for more - prices on those have been creeping up, I try to grab them on sale. I'm sure they'll be good just get them nice and butter tender ;)
 
Coming along
 

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Off the smoker
 

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Boys this turned into a feast. I had a lot of other things going just in case the short ribs were terrible. They were actually very very good. Tender and like brisket on a stick! Thanks for the help everyone!
 

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