Anyone Cooked Beef Chuck Riblets?

[efincoop]

I picked these up at Walmart on my semi-annual visit last week. Wondering if I should treat them like pork ribs and smoke low and slow, or go the SVQ route?

Thoughts, suggestions and/or experiences welcomed.

[jfmorris]

I did some beef back ribs trimmed from a 7 bone prime rib, and treated them just like I would baby back ribs, and they came out great. If these are similar in thickness, that is how I would go...

[bbqLuv]

Not having heard of beef riblets before, "I looked it up: Beef Riblets are essentially beef chuck short ribs that have had most of the meat cut off. I suspect that the "Riblets" are what is left over after the meat cutters make boneless chuck short ribs.

The things I learn. Way to go on AmazingRibs.com.

Plus a new website to check out.

Extraordinary BBQ – Turning your ordinary grilling into extraordinary Barbeque.

[efincoop]

Thanks for feedback! Given there is so little meat, I think I'm going to go the SVQ path. I'll dive into Meathead's sous vide book for time and temp tomorrow.

[efincoop]

Just circling back for an update. I decided to cook these SVQ. I seasoned the riblets with Lawry's seasoned salt, let them sit in the fridge overnight and then vacuum sealed them and cooked them at 140° for 24 hours. I shocked them for 60 minutes in an ice bath and put them.in the fridge for a few days. Tonight I pat them dry, seasoned them with Tasty Dead Cow and tossed them on the Weber Kettle at 250° until they got back up to 140°. I wrapped them in foil with some beef tallow and let them rest for 30 minutes.

​​​​​​​Flavor was very good (beefy like a Dino rib) but the membrane did not break down even though I scored it with a sharp knife, so next time I will remove the membrane. For the price I would make these again.