Question on Beef country style ribs

[mrad]

Would these be the same as boneless short ribs?
Local store has the on sale for $4.99 lb. Was going to pick up a couple pounds for throwing on the davey crocket while camping this weekend

 

[Fueling Around]

Maybe, but I doubt it. You really need to ask the butcher if he/she knows.
"Country Style" boneless probably originated from the chuck area.
Boneless shorts usually come from the plate.

 

[chilerelleno]

@mrad
@Fueling Around
Beef short ribs are either Plate or Chuck.
Beef, Plate, short ribs
Beef, Chuck, short ribs
They're simply from different sections of the same rib cage.
The vast majority of any style of short rib cuts come from the less expensive Chuck short ribs.

Plate short ribs are already valuable without any Value Added repackaging.
They are in very high demand by restaurants.

Being labeled CSRs doesn't necessarily mean they're meat cut from either Chuck or Plate ribs.
They could be from any number of other cuts.

I agree, ask the clerk in the meat dept.
And if they don't know, don't buy it.
Don't run the risk of cooking it wrong and having a too tough piece of meat.

 

[Fueling Around]

Beef short ribs are either Plate or Chuck.
...
They're simply from different sections of the same rib cage.
The vast majority of any style of short rib cuts come from the less expensive Chuck short ribs.

Plate short ribs are already valuable without any Value Added repackaging.
They are in very high demand by restaurants.

Being labeled CSRs doesn't necessarily mean they're meat cut from either Chuck or Plate ribs.
They could be from any number of other cuts.

I agree, ask the clerk in the meat dept.
And if they don't know, don't buy it.
Don't run the risk of cooking it wrong and having a too tough piece of meat.

Glad you added that last bit. I forgot to mention they do cook different if from chuck or plate.

I dislike the use of marketing and non regulated colloquial terms for meat.
Often confusing and a way to charge more for a poor cut of meat?

 

[chilerelleno]

Glad you added that last bit. I forgot to mention they do cook different if from chuck or plate.

I disagree, no real difference between the two when smoked or smoked/braised as racks or single rib English cut.
They both are best straight smoked at 275°-300°, or braised after smoking.
The English cut can be grilled like steak, but won't be as tender or rendered.
English cut cut into 2" sections cook much the same.

The Flanken cut, which is cut across the bones into strips about a quarter inch thick, is best cooked very Hot-n-Fast and not overcooked.
Much like Flank or Skirt steak.

But it wouldn't make a lick of difference if they're Plate or Chuck.

I dislike the use of marketing and non regulated colloquial terms for meat.
Often confusing and a way to charge more for a poor cut of meat?

I agree in part, except for the poor cut of meat.
Charge more and Confusing, yes'sir!
Poor cut? I've not met many of those.
Poor quality, not many but a few.
Most of that winds up in a commercial product, canned, prepackaged meals and such.

Just my $0.02

 

[mrad]

theses are the chuck boneless short ribs
The ones I have look to be 1" by about 3". At 275, how long should I plan on leaving them on? What's suggested IT?

 

[chilerelleno]

That size won't take too long, especially being boneless.
Take to 195° and start checking for probe tenderness.
Being boneless you could marinate beforehand, go Hot-n-Fast on a grill to Medium- Medium Well.
Extra thick Kalbi style, yum.

 

[texomakid]

@tx smoker
[USER=212622]@Fueling Around
Beef short ribs are either Plate or Chuck.
Beef, Plate, short ribs
Beef, Chuck, short ribs
They're simply from different sections of the same rib cage.
The vast majority of any style of short rib cuts come from the less expensive Chuck short ribs.

Plate short ribs are already valuable without any Value Added repackaging.
They are in very high demand by restaurants.

Being labeled CSRs doesn't necessarily mean they're meat cut from either Chuck or Plate ribs.
They could be from any number of other cuts.

I agree, ask the clerk in the meat dept.
And if they don't know, don't buy it.
Don't run the risk of cooking it wrong and having a too tough piece of meat.[/USER]

Well this is exactly what I did and the results were as you have described. Tough as boot leather. Too bad, I was trying @tx smoker beef rub so we'll have to try that on something else.

While trying to figure out & learn about beef CSR I ran across this thread. @chilerelleno you nailed these results in this post.

Man, I hate that too. Absolutely the toughest piece of meat I've ever cooked. Obviously I didn't cook them the right way.
I'm gonna steer clear of the "mystery meat" in the future.

 

[rc4u]

I have never seen beef ribs listed as country style, only pork. maybe a regional thing. I know that lately now pork is getting all these different cut names like beef