Beef Short Ribs (chuck)

[Timcee]

Saw some beef chuck short ribs at Costco and thought about buying and cooking some this week.. Would the pull off temp be the same around 195-203 and letting them sit for a min like the beef ribs on bone? Or would you treat it more like a burger pulling off 135 ish?
Thanks!

[Huskee]

Yes, go to the normal rib temp, low & slow to north of 200 and then perhaps even a wrapped cambro hold. They'll be some tough suckers at 135. For more details check out Meathead's beef rib article. Scroll down to the heading "Short Plate".

[Timcee]

Man Huskee thanks a million..Picked them up and will report back..

[The Burn]

Are you talking about boneless? I think I tried a pack of those from Costco and did a shorter cook, that was okay. Might be better with a longer cook, but in the end I just didn't think they were worth doing again at any temp.

[W.A.]

Same here. Costco boneless chuck ribs, thought they were with bones when I bought them. Came out like pot roast. I know it wasn't my technique really because I have cooked beef ribs many times.

[Timcee]

Well... tried them last night and after a 7 hr cook (2 am) and letting them hang for 2 1/2 more hrs in cambro, the middle sections were like beef ribs but the ends were tough as nails.. I pulled them about 200 so maybe next time I'll pull em around 185-190.. The sections that can be eaten were tasty..

[Ernest]

Those work best taken the Asian route and Warp 10 or chopped up for burgers.
Never had luck with low and slowing them.

[Timcee]

Yea I think I'll have to try the Asian route next.. especially with them being uneven in size..

[B-Mac]

I use those for my burger grinds. 50/50 mix of boneless short ribs & brisket cooked to med rare. excellent flavor.

[Timcee]

that's a great idea.. will try! Thanks