re: Help with Smoking Beef short rib (boneless) from Costco on skewer.

[mammothtarm]

Hi, I want to smoke some kabobs with my Traeger. I want to use Beef Chuck Short Rib meat from Costco. If I cube this and skewer it for the smoker, do you have any hints to use my smoker for it? I know how to smoke brisket, baby backs, pork shoulder, etc., but never did it for kabobs. I plan on rubbing them down with my favorite cow lick steak rub. Any suggestions on how to keep my kabobs as moist and tender as possible would be appreciated. I'm guessing 220 low and slow? Thanks in advance.

 

[noboundaries]

Hmmmm, never thought about using skewers for kabobs in the smoker.  Usually do kabobs on the grill for a high temp sear and then indirect heat.

I've done mock burnt ends with chuck roast, an idea I got here on SMF.  Smoked the chuckie whole, until stalled, then cut up, sauced, and smoked in a pan until done.

Boneless beef chuck short rib is pretty well marbled meat so I'd say smoke them whole at 220-225F for a couple hours, then cube/skewer them and smoke until done.  I'm guessing though and just trying to offer ideas.

On a whim I did a search and came up with information on the Virtual Weber Bullet website.  I don't think I can put the link here so go there and search for Boneless Beef Chuck Short Ribs.  Details how to smoke them whole which should give you ideas for your kabobs.  Even mentions buying the meat at Costco. 

BTW, stop in at Roll Call and introduce yourself so folks can say howdy and welcome to SMF!