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

Discussion in 'Beef' started by radio, Sep 10, 2013.

  1. radio

    radio Smoking Fanatic

    Picked up 4 1/2 pounds of Beef short ribs yesterday and my mouth has been watering in anticipation ever since![​IMG]   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[​IMG]

    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[​IMG]

    Naked


    With a light coat of Pappy's


    Pappy's label

     
    Last edited: Sep 10, 2013
    disco likes this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks like a nice chunk of meat.
     
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    Keep us posted!!!

    Kat
     
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I've never done them but will be watching!

    Disco
     
  5. radio

    radio Smoking Fanatic

    Fire laid


    Almost ready

     
  6. radio

    radio Smoking Fanatic

    And it's in!  About 10 minutes ago, but was busy and forgot a pic for you Qview fans[​IMG]   I can almost taste it now![​IMG]

     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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: Sep 10, 2013
  8. radio

    radio Smoking Fanatic

    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
     
  9. Go back without foil. That will firm them up. It looks good so far.

    [​IMG]

    Happy smoken.

    David
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    [​IMG]
     
  11. radio

    radio Smoking Fanatic

    Thanks DS and Mule.  back with no foil it will be. [​IMG]   I will set a catch pan under them to collect every bit of goodness that leaks out in that last hour or so[​IMG]
     
  12. radio

    radio Smoking Fanatic

    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!

     
  13. smokeamotive

    smokeamotive Smoking Fanatic

    :popcorn
     
  14. hambone1950

    hambone1950 Master of the Pit Group Lead

    I wish I was eatin at your house tonight! Hope they're great. :grilling_smilie:
     
  15. radio

    radio Smoking Fanatic

    Thanks[​IMG]   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[​IMG]

     
  16. I'm still here waiting for the money shot.

    [​IMG]

    Happy smoken.

    David
     
  17. radio

    radio Smoking Fanatic

    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[​IMG]

    Stuck the probe in and it met a bit of resistance and registers 197°  won't be long now[​IMG]
     
  18. radio

    radio Smoking Fanatic

    It's stalled, so gonna be a bit longer than I anticipated[​IMG]
     
  19. radio

    radio Smoking Fanatic

    In the cooler.  Driving me nuts waiting![​IMG]   It sure did shrink!!!![​IMG]
     
  20. radio

    radio Smoking Fanatic

    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[​IMG]

    Thanks for all the suggestions and support on my first attempt at short ribs[​IMG]

     

Share This Page