- Jun 15, 2013
- 1
- 19
Friend of mine told me he smoked some boneless beef ribs and how great they came out.
I was at the local butcher and decided to pick some up. When I took them out of the bag they didn't really look like beef short ribs that I've made in the past. You know, the ones with the short ribs in them!
A little research on this site and others revealed that the ones I got probably weren't carved from the critters rib area. Some sites suggested they are a better grade of chuck. Seeing as I'm not a butcher I couldn't tell you if that is true or not.
Some smoking instructions indicate these can be smoked via 3-2-1 method whilst others call for a short smoke at low temps for a short time followed by a searing on the grill. I've decided to do both to see which comes out best.
Meat: 4.5 lbs of "boneless beef short ribs" - They were sliced by the butcher country pork rib style. See pictures.
Fired up MES to 215 F. Fired up A-MAZ-EN pellet smoker with hickory pellets.
Rubbed meat with salt, pepper, powdered garlic, powdered onion.
Placed in smoker.
1:45 hrs in - Temps around 135 - 140 F - Pulled all as temp a littler higher than expected.
Placed some in foil pack 1 then in fridge for searing later.
Placed remainder in foil pack 2 - added a little white wine and agave nectar - sealed - back in smoker for braising.
4:15 hrs in - Temp kicked up to 275 F - Removed from braising foil pack 2. Placed back in smoker.
5:00 hrs in - Foil pack 1 removed from fridge. Meat seared on grill for several minutes. Braised meat removed from smoker.
Taste test: Both tasted great. Braised meat was a bit more tender but not as juicy. The seared meat was juicy but not quite as tender.
Note: I also smoked a turkey breast at the same time.
Que view follows......
Boneless beef short ribs and turkey lurkey breast:
Everything seasoned and ready to go in smoker. Threw in a few
sweet potatos and one regular potato so I didn't have to heat
my kitchen oven up on this 85 degree day:
This is where the magic happens:
Turkey done:
Turkey sliced:
Boneless beef short ribs - Done! Smoked and seared on the left,
smoked and braised on the right:
I was at the local butcher and decided to pick some up. When I took them out of the bag they didn't really look like beef short ribs that I've made in the past. You know, the ones with the short ribs in them!
Some smoking instructions indicate these can be smoked via 3-2-1 method whilst others call for a short smoke at low temps for a short time followed by a searing on the grill. I've decided to do both to see which comes out best.
Meat: 4.5 lbs of "boneless beef short ribs" - They were sliced by the butcher country pork rib style. See pictures.
Fired up MES to 215 F. Fired up A-MAZ-EN pellet smoker with hickory pellets.
Rubbed meat with salt, pepper, powdered garlic, powdered onion.
Placed in smoker.
1:45 hrs in - Temps around 135 - 140 F - Pulled all as temp a littler higher than expected.
Placed some in foil pack 1 then in fridge for searing later.
Placed remainder in foil pack 2 - added a little white wine and agave nectar - sealed - back in smoker for braising.
4:15 hrs in - Temp kicked up to 275 F - Removed from braising foil pack 2. Placed back in smoker.
5:00 hrs in - Foil pack 1 removed from fridge. Meat seared on grill for several minutes. Braised meat removed from smoker.
Taste test: Both tasted great. Braised meat was a bit more tender but not as juicy. The seared meat was juicy but not quite as tender.
Note: I also smoked a turkey breast at the same time.
Que view follows......
Boneless beef short ribs and turkey lurkey breast:
Everything seasoned and ready to go in smoker. Threw in a few
sweet potatos and one regular potato so I didn't have to heat
my kitchen oven up on this 85 degree day:
This is where the magic happens:
Turkey done:
Turkey sliced:
Boneless beef short ribs - Done! Smoked and seared on the left,
smoked and braised on the right:
