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All Things Considered => General Discussion--Food Related => Topic started by: RWhyman on February 19, 2021, 02:54:56 PM

Title: Beef Chuck Short Ribs
Post by: RWhyman on February 19, 2021, 02:54:56 PM

I just picked up some Beef Chuck Short Ribs at Costco and wonder if anyone has suggestions on how to smoke/cook them?

I'm guessing low and slow, but I've never cooked them before.

Thanks

Title: Re: Beef Chuck Short Ribs
Post by: pmillen on February 19, 2021, 03:21:17 PM

My suggestions.  You'll probably get others.

Short ribs got their name because beef ribs are long, and butchers cut them shorter.  They're cut from the plate, which is down low on the animal's side, directly behind the brisket.  As you look at the ribs, from front to rear, the meatier ribs will be toward the front.  The meat is much like brisket.  Chuck ribs come from the chuck area (duh!) and are about the first four or five ribs.  They'll be the meatiest.

Rub them with your favorite brisket rub and smoke them for three hours at 235°F. 

Wrap them with some stuff you prefer.  I use a few butter pats, ¼ cup of soy sauce, ¼ cup of beef consume and ¼ cup of Worcestershire sauce.  Put them back in for two more hours.

Enjoy.

EDIT:  Corrected some characters that didn't display properly after a server change.

Title: Re: Beef Chuck Short Ribs
Post by: hughver on February 19, 2021, 05:24:19 PM

I season them lightly with SPG, sous vide for 36-40 hours at 135°, refrigerate, then season with favorite rub and smoke at 225° to an IT of 150-160°.

Title: Re: Beef Chuck Short Ribs
Post by: bregent on February 19, 2021, 05:36:26 PM

I season with Montreal Steak and smoke unwrapped at 225-250 for about 7 or 8 hours, until they are probe tender.

I also like to sous vide them at 131F for 72 hours, then lightly brown and glaze them. Medium rare short ribs taste and texture like prime rib.