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Author Topic: “Boneless” chuck short ribs  (Read 881 times)

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Ross77

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“Boneless” chuck short ribs
« on: June 15, 2018, 07:50:58 PM »
Odd they would label these as boneless. They definitely have bones.

I’m going to cook them on Sunday.
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cookingjnj

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Re: “Boneless” chuck short ribs
« Reply #1 on: June 15, 2018, 10:31:25 PM »
Any type of beef ribs on my list of things to try.   Looking forward to seeing and reading about your cook Ross.   
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Ross77

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Re: “Boneless” chuck short ribs
« Reply #2 on: June 16, 2018, 11:43:27 PM »
Had to remove a lot of fat.  These had a solid vein of fat running through the middle.  I cut each slab in half so I've go two thick and two a bit thinner.  I may put the thinner slabs on a couple hours later.
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Bar-B-Lew

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Re: “Boneless” chuck short ribs
« Reply #3 on: June 17, 2018, 12:12:07 AM »
Pics of the trimmed pieces?
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Ross77

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Re: “Boneless” chuck short ribs
« Reply #4 on: June 17, 2018, 08:53:39 AM »
Pics after rub applied.
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Ross77

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Re: “Boneless” chuck short ribs
« Reply #5 on: June 17, 2018, 10:18:39 PM »
They turned out amazing. 225 for 8 hours and 275 for 1 hour. Nice and tender. Juicy.

I used pecan blend and char/hickory.
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Bar-B-Lew

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Re: “Boneless” chuck short ribs
« Reply #6 on: June 18, 2018, 09:27:31 AM »
What was their texture - brisket like, steak like, chuck roast, etc.?
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Ross77

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Re: “Boneless” chuck short ribs
« Reply #7 on: June 18, 2018, 10:15:15 AM »
Very tender. Like a brisket flat but much more moist than I’ve ever been able to cook.
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