Boneless Dino Bones. The adventure begins w/Qview. DONE! OMG!!!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

radio

Master of the Pit
Original poster
Jul 28, 2013
1,090
408
S.W. Mo
Picked up 4 1/2 pounds of Beef short ribs yesterday and my mouth has been watering in anticipation ever since!
drool.gif
  Pulled out the Pappy's rub for these babies as it is the best commercial rub I've ever had and I want something proven on my first batch.

I was really counting on big, beefy bones, but alas, it wasn't to be.  I called several markets and all they had was boneless short ribs
th_crybaby2.gif


They are resting in the fridge pulling in that Pappy's goodness and will go in the smoke about 11:00 or so.  Never done these before, so looking for some tips from you experienced folks.  I've done some searches and see the tried and true 3-2-1 is popular for these, but am open to suggestions.  I want them really tender, so probably take 'em to 200° IT and rest in a cooler like Brisky or PP?  As chunky as these are I don't think 3-2-1 will get me 200° IT

More later as the adventure unfolds
popcorn.gif


Naked


With a light coat of Pappy's


Pappy's label

 
Last edited:
  • Like
Reactions: disco
And it's in!  About 10 minutes ago, but was busy and forgot a pic for you Qview fans
biggrin.gif
  I can almost taste it now!
drool.gif


 
I have never done boneless. I have done a bunch of bone on non trimmed BSR's. Big hunky, with the bone, and I can say that the 3-2-1 method gets them super tender. I've never checked the IT, but I bet it upwards of 190º +. I think that if you don't foil and run to an IT of 200º you may dry them out. The foiling step of the 3-2-1 really helps retain the moisture and the braising effect at that stage makes the ribs nice and tender.
 
Last edited:
 
I have never done boneless. I have done a bunch of bone on non trimmed BSR's. Big hunky, with the bone, and I can say that the 3-2-1 method gets them super tender. I've never checked the IT, but I bet it upwards of 190º +. I think that if you don't foil and run to an IT of 200º you may dry them out. The foiling step of the 3-2-1 really helps retain the moisture and the braising effect at that stage makes the ribs nice and tender.
Thanks DS.  Definitely will not be skipping the foil as I want the Jus for a sauce.  I'm debating on whether to finish them in the foil, or go back that final hour without it
 
Thanks DS and Mule.  back with no foil it will be. 
77.gif
  I will set a catch pan under them to collect every bit of goodness that leaks out in that last hour or so
beercheer.gif
 
A little late getting an update, but covered tightly with a bit of apple juice and back in for the 2nd phase of the 3-2-1.

This looking soooo good.  Come on six O'clock!

 
I wish I was eatin at your house tonight! Hope they're great.
grilling_smilie.gif
Thanks
beercheer.gif
  So far I've pulled no boneheaded stunts to make me worry.  Got the timer setting on the desk by me 'cause i tend to get lost in time when I'm making jewelry.  Been suffering through mounting a tiny Star Ruby, but this is what's on the bench to be shaped and mounted in Sterling next.  Can't ever seem to capture near all the fire in those stinkin' Opals
icon_cry.gif


 
 
I'm still here waiting for the money shot.

popcorn.gif


Happy smoken.

David
It's out of the foil and back on the grate naked with a pan under it.  If going by time. it's about another 50 minutes and it comes off and goes in for a rest in the cooler it's snuggly blankey to get happy
sausage.gif


Stuck the probe in and it met a bit of resistance and registers 197°  won't be long now
popcorn.gif
 
It's stalled, so gonna be a bit longer than I anticipated
Oops.gif
 
In the cooler.  Driving me nuts waiting!
102.gif
  It sure did shrink!!!!
icon_eek.gif
 
Let 'em rest 30 minutes 'cause that's all I could stand!  I sliced them the wrong way, but they were so tender it didn't matter a whole bunch.  OMG!  These things are soooo good!  Even better than Brisket in my book and that is my favorite smoked meat  Short ribs are a must do again soon!  The wife was extremely impressed and was the first to mention we have to do this again
banana_smiley.gif


Thanks for all the suggestions and support on my first attempt at short ribs
beercheer.gif


 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky