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Ideas for boneless beef short ribs?

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    Ideas for boneless beef short ribs?

    I picked up some Double R Ranch boneless beef short ribs yesterday. I've done the regular bone-in ones before, and loved them. Do I prepare boneless ones the same way? Any suggestions for how to prepare them? Thanks!

    #2
    I would do them the same way as bone in. Might be ready a bit sooner.

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      #3
      They are great for braising as well or, if sliced thin enough, you can cook them Kalbi style.

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      • CaptainMike
        CaptainMike commented
        Editing a comment
        I second that! Our local butcher has them every week and I've done them every way I can find, but Kalbi is the best.

      #4
      Jgreen nailed it on the head. same way. might not need to crutch if it is a thick one. Just curious is it a thick one, and if so where did you get it. I can hve my butcher cut some but all he can get are the thinner ones that have been cut from the bones.

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      • dustbuster
        dustbuster commented
        Editing a comment
        texastweeter I would consider them to be thick. There are 4 pieces, which total 1.79lbs. I got them at our local grocery store up here in Bellingham (Haggen), off the shelf, not by special request. I'll try post a picture.

      #5
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      • PaulstheRibList
        PaulstheRibList commented
        Editing a comment
        Dude, that's a deal!!! ENjoy!

      #6
      Treat them as a bone in rib. Smoke on the lower side(225-240) and they should be just fine. They'll probably hit probe tender an hour or so quicker than bone in, around 5-6 hours but that extra time can be used to render down some of the fat in the middle with a 200 degree hold for an hour before cambro/rest. And congrats on the RR beef. I've tried their bone in short ribs and it was a great experience. Also not having the bone may be a bonus as quite a few of my ribs end up falling off of the bone after smoking anyway.

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        #7
        I have done those once but mine were from Kroger. Did them similar to how I smoke a lot of beef. Salted the night before, left open on a rack in the fridge. Used Mrs. O'Leary's Cow Crust, smoked at 225 for 2.5 hours, wrapped in butcher paper (meat side down if there are ribs) with a little water for 2 hours at 240, opened paper, put on smoker grate, sauced half and let sit open for 30 minutes. Extremely tender but still had a great beef flavor.

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