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Boneless Beef Short Ribs Question
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Founding Member
- Jul 2014
- 268
- Northern Illinois
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Founding Member
- Jul 2014
- 1238
- Papillion, NE
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Those are awesome! This is generally what I use in my chili along with 2 lbs of hamburger. I usually smoke mine with the fat cap down and I trim the fat a little bit too.
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I LOVE boneless short ribs. I trim most of the fat cap off for best penetration of cooking flavors when dry brining. You don't need to be too fastidious, just get most of it off. I do this no matter how I cook boneless short ribs as a matter of course. Save the fat for rendering, sausage, etc.
We serve short ribs at work on occasion,and we usually trim off as much "extra" fat as possible, regardless of our cooking method. It makes our cook much easier, cleaner, and somewhat faster(we don't have as much fat to skim from the stock, for example).
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Founding Member
- Jul 2014
- 1238
- Papillion, NE
-
* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
* - Thermoworks Mk4
* - Thermoworks Dot
* - iGrill2 - 4 probes
* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
CRO It depends on the day and the mood. Most of the time I smoke them and then cube them. The other times I will cube then brown with onions. I prefer the smoked version. We have also used brisket, pulled beef and pulled pork. When I know I will be using the meat in chili I will toss some chili pepper and chili powder in the rub.Last edited by Craigar; April 23, 2016, 01:47 AM.
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
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Best boneless short ribs I ever made I followed Meathead's brisket recipe cooking unwrapped until the meat hit around 175 F. I then put the ribs in a covered pan after coating with barbecue sauce. I let the heat climb up to 300 F for 45 minutes and the ribs were at 203 F. Tasted like burnt ends!
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I picked up 2 lbs of boneless short ribs today, ground and seasoned it, made 7 patties and did a reverse sear on my SnS. We invited neighbors over for burgers and Shiner Bock. When they arrived, they remarked that they could smell the burgers searing from a block away. Oh yeah, and plenty of Meathead's Burger Glop! Thanks AR.com for the great recipes.
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Administrator
- May 2014
- 18988
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
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I treat them like brisket or any other bone-in beef ribs. Trim all fat cap off to get "bark360", but if you want to leave it on for the SnS Id' go fat cap up since the temp is higher a couple inches above the grate than right on it. The fat cap is good to steer as a heat buffer if you plan to leave it on. I've never braised them like Pit Boss suggests but I don't doubt it's awesome.
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