Beef Short Ribs--Oops! They're Boneless...

Discussion in 'Beef' started by mneeley490, Oct 18, 2015.

  1. mneeley490

    mneeley490 Master of the Pit OTBS Member

    I saw these in a business Costco a couple weeks ago and thought I'd give them a whirl.

    As I was unpacking them last night, I started feeling for the bones, and [​IMG][​IMG]  No bones.

    Had to look again at the label.

    Oh, boneless! Hmmm. I found them in a large, walk-in refrigerated area with a lot of bins, and I think my glasses must have fogged up from the cold. Yeah, that's it. That's the ticket!

    Anyway, after careful consideration and much searching here, I decided to smoke them similar to a brisket. These are large, rectangular slabs, a little over 2 lb.s each, that look like they were sliced straight off the bone, not at all like CSR's as I've seen many people post here.

    These had very little fat on them, just a thick membrane on one side that I didn't feel like messing with, so I just scored it with a sharp knife and rubbed last night with Jeff's Texas-Style Rub. Put them in the MES30 this morning about 10:30 am, with a small water pan over the hot spot, and some Pitmaster's Choice in the mailbox mod. Since they had so little fat, I layered some fatty bacon on top.

    Smoking at 230°, and I plan to transfer to a pan and foil when they hit 160° IT, with some beef broth. The plan is to take them to 195°-200° and see how they do.
    Last edited: Oct 18, 2015
  2. Did someone miss their date with the Lenscrafters optician? [​IMG]  

    Going to be difficult to eat them without the built in handles... [​IMG]  

    You may need to send some of them out to volunteers for testing before trying them yourself... [​IMG]  

    ...for safety...
    Last edited: Oct 18, 2015
  3. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Here we are 4 hours in...added some more water to the pan. Stalled for about an hour at 149°, but it's creeping up now.

  4. b-one

    b-one Smoking Guru OTBS Member

    That's looking tasty!
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    They look really good.... Thumbs Up
  6. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Well, it took longer than anticipated, but finally finished at 195° IT in 10 hours. It came out pretty well, but yeah, these definitely do need to be braised in order to become tender.

    Plated with some Bourbon Maple BBQ sauce that I think I got from someone here, and a baker garnished with the bacon from the ribs.

    Just one slab was enough for the three of us, so we will have plenty of leftovers.
    Last edited: Oct 18, 2015

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