what to do with these short ribs?

[das85]

Just unwrapped these. They seem to be cut in cross sections but much thicker than kalbi and single rib.

For non-crosscut, I would just smoke them.
For thin crosscut, I would Korean marinate then hot and fast.

Worried neither of those will do the trick here. They seem too small to smoke, and last time I tried something like this hot/fast it came out almost inediably tough. What do I do?

I see Meathead has a braising recipe on the free side which looks like it would work, I'm not super excited to go that route but guess I will if I have to..

[Mosca]

Oh, if you do braise them you will be blown away. Use carrot, celery, onion, mushroom, garlic, beef broth and red wine, salt, pepper, thyme, a bay leaf. Maybe some balsamic and/or Worcestershire. Sear the meat, throw everything into a Dutch oven for 3 1/2 hours or pressure cooker for 45 minutes. Pull the meat, strain the broth and make a gravy. Serve with root vegetables.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/582245-okay-here-it-is-instant-pot-beef-short-ribs

[captainlee]

Exactly !! That broth is fantastic, and the ribs are fall apart tender.

[realdocBBQ]

Done this MANY times, as it's hard to find any beef ribs here other than what you've got. It's fantastic this way.

[ecowper]

I have done both with these …. I like them both ways. Can highly recommend smoking them with salt and pepper.

[tbob4]

I would still smoke and would actually keep them in that pan. I would rub them really well and would smoke for about 4 hours, uncovered, at 225.

I would them cover the pan with foil for an hour at the same temp, braising with the drippings before covering. I might even add 1/4 cup of red table wine, some onions and garlic.

After an hour, I would then transfer to another pan and would finish them off at a higher temp. Depending on the condition of the first one, I might transfer it to a pan In the house to make gravy.

Looking at the photo, I would trim a couple before rubbing.

[Mark V]

I think you could smoke them and be fine. Just watch closely.

[DavidNorcross]

You could always use them for stock

[bbqLuv]

I will take stock in that.

[RichieB]

I have some I've taken from basement freezer to kitchen freezer. Looking to do them next week on what looks to be a warm day. here's the recipe I'm using. it will be 1st time but looks good.

https://www.kingsford.com/recipes/ba...gaAqqkEALw_wcB

Update: my dear wife saw these and said I'm going to cook these in the slow cooker. You have a problem with that? Bit tongue, smiled and turned around and walked away. 🚶‍♀️

[Jfrosty27]

No bad suggestions above. I would either braise or smoke low and slow depending on the weather. Yummy either way.

[das85]

Thanks everyone! You guys are terrific. This is just what I needed, and timely as will be cooking these tomorrow.

Think I will do some combo of these, probably most similar to tbob4 's suggestion - start in uncovered pan (probably a little higher than 225) then add stuff and cover. The "stuff" will be some mix of what I happen to have around, which as of now includes onions, garlic, carrots, and red wine.

So for this evening I did a pretty substantial trim, and rub. They're looking better already..

[tbob4]

Looking forward to it

[FireMan]

Waitin to see the results! 👍🕶

[dwlacroix]

I actually smoked a couple of those for dinner.
Salted them yesterday evening.
Meathead’s Big Bad Beef rub
Smoked for 3 hours at 250 and then upped to 300 so dinner would be on time.

[Troutman]

Why do either or ?? Smoke them for about an hour or so then do a classic braise like Mosca describes and have the best of both worlds. I do it with short ribs, ox tails and other bony shanks and it turns out delicious!!

[Mosca]

I actually tried that. It didn’t work for me, but the jury is out on whether it was a failure of method or process.

Do note: I use a pressure cooker for this. I had to replace the gasket, nothing could get the smoke smell out of it.

[Donw]

+1

[Troutman]

Mosca yea perhaps it was the pressure cooker or maybe your braising liquid that didn’t work with the smoke. I use an enameled Dutch oven. I suppose the smoke level and type of wood varies also. I go pretty light, like one hour. Different strokes.

[das85]

End results photographed here.. Not the best thing I've ever made, but not bad at all.

I had a bunch of other stuff going on so I kept it simple: a little over 4 hours of smoke in foil pan, then another 4 hours having added some red wine to pan and covered in foil.

For tonight I just pulled the ribs out of pan and ate them dry; I may yet try to save the pan liquid and make a gravy for tomorrow.

Thanks again everyone both for the specific suggestions and for just giving me the confidence these were going to be OK!

[tbob4]

Were they tender and did they shrink up?

[das85]

tbob4 yes and yes!

[FireMan]

I vote yes! 🕶

[jerrybell]

For beef short ribs, I most often follow Mabel Hoffman's Crockery Cookery recipe for German Style Ribs. It's not BBQ but it is a delicious recipe.