Help...how should I cook these?

[SmokinVOLfan]

Picked these up on manager clearance the other day at the grocery store. Keep seeing great posts on them and they were meaty so I grabbed them. Embarrassed to say this is my first go on beef ribs other than grilling some boneless chuck ribs.

Hoping to do an eye of round for lunch meat and a chucky for dinner over the weekend so thought would be a good time to toss these on too.

Any recommendations on marinating/not marinating, seasoning, temp, time, wrapping/no wrapping, etc... would be greatly appreciated.

Thanks!

 

[chilerelleno]

Boneless?
Not very long, how thick are they cut?

Definitely dry brine to help stay moist during cooking.

 

[xray]

I smoked short ribs only once before with good results. I always scan the meat section to see if they’re marked down but mostly only ever see them cheap around the holidays.

I treated them like a brisket. I dry brined with kosher salt overnight in the refrigerator. The next day, I rinsed the salt off and applied SPOG but went very lightly on the salt. Smoked with hickory at 225F. They took about 8 hours, it was longer than I anticipated. I pulled them once they felt probe tender. Sorry they were too small for a thermometer so I can’t give you an accurate IT.

Very good though. I want to make them again!

 

[SmokinVOLfan]

Boneless?
Not very long, how thick are they cut?

Definitely dry brine to help stay moist during cooking.

They are bone in. They are probably 2 inches thick and 4 inches long. 8 total ribs. I could probably inject them if I needed to

 

[zwiller]

Careful, you do beef ribs right and you will forever be spoiled. Never did short ribs but have done others and would do them basically the same way. I am big fan of injecting but am with Chili on the dry brine for these. SPG a few days (overnight for thin cuts), oak, 275F, no wrap, pull at 200F. Dash of Frank's on mine. Mind altering.

 

[SmokinVOLfan]

I smoked short ribs only once before with good results. I always scan the meat section to see if they’re marked down but mostly only ever see them cheap around the holidays.

I treated them like a brisket. I dry brined with kosher salt overnight in the refrigerator. The next day, I rinsed the salt off and applied SPOG but went very lightly on the salt. Smoked with hickory at 225F. They took about 8 hours, it was longer than I anticipated. I pulled them once they felt probe tender. Sorry they were too small for a thermometer so I can’t give you an accurate IT.

Very good though. I want to make them again!
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View attachment 400146

Thanks for the reply! Wow 8 hours? Seems like most of my smokes...takes way longer than anticipated but well worth the wait. I thought about wrapping them at 165 or so with a little beef broth in a pan but wasn't sure

 

[xray]

Yeah I want those beef plate ribs you guys do. Like the ones that come off of a dinosaur that fred flintstone orders! Lol

The ones I see at the store have very little meat on them.

 

[SmokinVOLfan]

Yeah I want those beef plate ribs you guys do. Like the ones that come off of a dinosaur that fred flintstone orders! Lol

The ones I see at the store have very little meat on them.

LOL yeah I know what you mean cant ever seem to find the fred flinstone's around here either. Usually all they have is the cryo packs of "beef back ribs" that look like they came off a starved alley cat.

 

[xray]

Thanks for the reply! Wow 8 hours? Seems like most of my smokes...takes way longer than anticipated but well worth the wait. I thought about wrapping them at 165 or so with a little beef broth in a pan but wasn't sure

I went naked all the way! I thought they would be a quick snack but nope!!

That’s what I love about taking pictures of food, it gives you a nice time stamp in case you forget! These were June 11 2018...almost exactly a year ago. Yep, I need to smoke them again now.

 

[chilerelleno]

I've never injected a beef rib, they don't need it.

So these are single bone Chuck Short Ribs.

Don't cook these like a rack.
If you try to smoke too long there'll not be much left as there is a lot of shrinkage.

Dry brine, then season.
I suggest smoking these at 275°-300° for about 2-3 hours and then searing on the grill.

Make a compound butter with favorite herbs/spices and lay a pat on each rib right before serving.
Or dress with EVOO and chimichurri.

Heck, just chow them right off the grill, they'll be great.

 

[chopsaw]

I did these last week . Steak seasoning dry rub night before . I used a rack in a pan . MES 30 set at 250 . Added some warm beef stock ( un salted ) then foiled for another hour or 2 . I think the whole cook was only 5 , maybe 6 hours . Not lookin for alot of smoke on these . Zwiller's right . they will spoil you when done right .


I should say I ran it uncovered until almost tender , then added stock and covered .

 

[SmokinVOLfan]

Careful, you do beef ribs right and you will forever be spoiled. Never did short ribs but have done others and would do them basically the same way. I am big fan of injecting but am with Chili on the dry brine for these. SPG a few days (overnight for thin cuts), oak, 275F, no wrap, pull at 200F. Dash of Frank's on mine. Mind altering.

Thanks for the reply! I've read several times its like eating a melt in your mouth filet off a bone...cant beat that

 

[chilerelleno]

I think the question I'm wanting to ask is how much meat is on top of the bone?
Like looking at Chopsaws picture, he has three or four inch of meat.

 

[SmokinVOLfan]

I've never injected a beef rib, they don't need it.

So these are single bone Chuck Short Ribs.

Don't cook these like a rack.
If you try to smoke too long there'll not be much left as there is a lot of shrinkage.

Dry brine, then season.
I suggest smoking these at 275°-300° for about 2-3 hours and then searing on the grill.

Make a compound butter with favorite herbs/spices and lay a pat on each rib right before serving.
Or dress with EVOO and chimichurri.

Heck, just chow them right off the grill, they'll be great.

You think 2-3 hours at 275 would give them enough time to render down?

 

[SmokinVOLfan]

I did these last week . Steak seasoning dry rub night before . I used a rack in a pan . MES 30 set at 250 . Added some warm beef stock ( un salted ) then foiled for another hour or 2 . I think the whole cook was only 5 , maybe 6 hours . Not lookin for alot of smoke on these . Zwiller's right . they will spoil you when done right .
View attachment 400147

I should say I ran it uncovered until almost tender , then added stock and covered .

Thanks for the reply and tips. Man those look amazing!

 

[chilerelleno]

Depends on the cut.
For some reason I'm looking at these and was thinking they're cut fairly thin.
Disregard my recommendations.

 

[SmokinVOLfan]

I think the question I'm wanting to ask is how much meat is on top of the bone?
Like looking at Chopsaws picture, he has three or four inch of meat.

Depends on the cut.
For some reason I'm looking at these and was thinking they're cut fairly thin.
Disregard my recommendations.

Thanks for the help. Sorry its kind of hard to tell from the pic should have done a little better camera work. Ill get a better pic when I get home from work. They aren't as thick as chopsaws but I'd say they might be 2-3 inches thick.

 

[SmokinVOLfan]

I went naked all the way! I thought they would be a quick snack but nope!!

That’s what I love about taking pictures of food, it gives you a nice time stamp in case you forget! These were June 11 2018...almost exactly a year ago. Yep, I need to smoke them again now.

If I find some more on sale I'll mail you a few packs lol. BTW dinner plans changed last night didn't get to try the corn or chimchurri but hoping to get it going tonight

 

[xray]

If I find some more on sale I'll mail you a few packs lol. BTW dinner plans changed last night didn't get to try the corn or chimchurri but hoping to get it going tonight

Sounds good! Lol. I had them in the freezer for 6 months until I got around to them.

Changed dinner plans are the story of my life. I can’t tell you how many times we would eat Mrs Grass chicken soup and buttered bread when it got too late too start cooking.

 

[bbqbrett]

I did these ones a couple of weeks ago. Did them like 3-2-1 pork ribs and they came out great! Seasoned with S&P and garlic powder. When I wrapped added a bit more of the seasoning some butter and beer. I actually sauced them for a change of pace.