Boneless short ribs - including QView

Discussion in 'Beef' started by bwarbiany, Nov 8, 2013.


  1. Picked these up at Costco. Never done short ribs. Since there are basically three unique pieces of meat there, I think I can do a few preparations.

    One will be smoked with my SPOG+chile rub, for sure.

    But I'm not sure about the other two. Was thinking of smoking the other for a while but then foiling tightly to braise. Don't know if I'll try a different rub there.

    The third well have a non-spicy rub so my in-laws and son will eat it. Not sure whether to braise that one or not.

    So many options! I asked for all of them I'm looking for a finishing IT of 180-190 to get them tender.

    Thoughts? You'll be rewarded with much Q-view for your feedback!
     
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    i like the idea of braising it. Great fat content will break down nicely
     
  3. Pic before putting them in the smoker. On the right is my SPOG+chile rub, left and center are a commercial Santa Maria tri-tip seasoning blend.


    Braising liquid: homebrewed imperial milk stout. I decided to foil and braise all three of them.


    Foiled at IT of 145, they're at 154 now with a smoker temp of 215. LOW and slow, baby!
     
  4. Braise complete.


    All plated up:


    And with a side of garlic mashed cauliflower:


    Yum!
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty!
     
  6. So, I wanted to get everyone's thoughts on this.

    The pieces done with SPOG+chile seemed to come out fairly tender. The others were kinda tough. The SPOG+chile seemed a little different in shape/consistency before being rubbed, and much different shape/consistency after cooking.

    I don't attribute this to prep differences on my end, rather it seems almost like Costco packaged two different cuts of meat in a "boneless short ribs" package. I've read that "boneless short ribs" is not exactly a defined cut, and that sometimes these cuts can come from different areas.

    That said, I'm wondering if I did something wrong in the cooking to cause them to be tough. I kept temps low, about 205-220 for most of the cook. I'm on propane, so that was easy. Total cook time was ~6 hours, and I finished them to around 185-190 degrees IT. Then, since I braised them, I figured the braising liquid would maintain great moisture and tenderness. I let them rest (in the braising liquid) for ~20 minutes prior to plating. Yet some of them were tough...

    I'm wondering if it's hard to go low-and-slow on this cut of beef? After all, they were ~1.5" square fingers, and Costco blade-tenderizes, so I'm wondering if I just had too much surface area and dried them out. But I figured braising would help that. Maybe I should have cooked them longer, up to 200+ deg IT?

    I'm not sure what I did wrong, and it's got me terribly confused. Any advice you can give would be much appreciated.
     
  7. 86gn

    86gn Newbie ★ Lifetime Premier ★

    I've bought several packs of these at Costco this year. Season with SPOG and  then reverse sear similar to how I do Tri-tip. 1-1.5 hrs at 180-200F then put on a hot grill for a couple minutes and pull at 125-130F internal for a nice Medium Rare. Either eat it like a steak or slice into thin medallions and serve on a platter for a group.
     
  8. Yes
    Yes this. Lol.
     

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