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!
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Ideas for boneless beef short ribs?
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Eric
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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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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.
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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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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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