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[pmillen]

I bought this package of 7 “Boneless Chuck Short Ribs”.  (Notice the Blade Tenderized warning?)


I should have photographed the Costco packaging.  It would have shown them better.

I spent a lot of my youth in my dad’s butcher shop.  I was just a go-for, but I cut and wrapped a lot of beef.  I don’t really recognize these.

From the description, I’m guessing that they’re the meat that would have been on a nice cut of short ribs from the chuck.  I plan to rub them with my favorite brisket rub and smoke them for three hours at 235°F.  Then I’ll wrap them with a few butter pats, ¼ cup of soy sauce, ¼ cup of beef consume and ¼ cup of Worcestershire sauce.  Putting them back in the pit for two more hours should get them to a good IT.

Do you think that’s a workable plan?  How would you smoke-roast them?

For the next batch I’ll sous vide them something like what hughver and bregent suggest in this post and compare.

[okie smokie]

I bought this package of 7 “Boneless Chuck Short Ribs”.  (Notice the Blade Tenderized warning?)


I should have photographed the Costco packaging.  It would have shown them better.

I spent a lot of my youth in my dad’s butcher shop.  I was just a go-for, but I cut and wrapped a lot of beef.  I don’t really recognize these.

From the description, I’m guessing that they’re the meat that would have been on a nice cut of short ribs from the chuck.  I plan to rub them with my favorite brisket rub and smoke them for three hours at 235°F.  Then I’ll wrap them with a few butter pats, ¼ cup of soy sauce, ¼ cup of beef consume and ¼ cup of Worcestershire sauce.  Putting them back in the pit for two more hours should get them to a good IT.

Do you think that’s a workable plan?  How would you smoke-roast them?

For the next batch I’ll sous vide them something like what hughver and bregent suggest in this post and compare.

I would think 1/4 cup Worchesteshire would make them too salty.  ? Considering that soy and consume are also very salty, esp soy.

[Bentley]

You are talking about wrapping them in the TX crutch?  I would take it a step further if you get the smoke in them you are happy with.  Braise them.  I think they are like a Lamb shank or Ox tail, they beg for that.  You not only make them tender, you get that liquid infused in that meat!

Man what would I give for some braised Ox Tails over mashed potatoes right now!

Then I’ll wrap them with a few butter pats, ¼ cup of soy sauce, ¼ cup of beef consume and ¼ cup of Worcestershire sauce.  Putting them back in the pit for two more hours should get them to a good IT

[zueth]

I have braised short ribs on the pellet grill and they turned out really good. I did a mix of Beth broth and Worcestershire.


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[BigDave83]

Those look similar to Spencer steaks, they are cut from the chuck area. I like to SV them for a about  8 hours then pan sear. I bought a chuck roast that had the steaks not cut off. It was great, smoked for a few  hours then finished in the instant pot.

[pmillen]

Those look similar to Spencer steaks, they are cut from the chuck area.

The Spencer steak I'm familiar with is a Ribeye without the bone.

But meat cut names have changed over the years (i.e., Denver, flat iron, culotte) and I didn't have a good way to keep up.  So, could be.  Sous vide and searing sounds like a winner.

[pmillen]

Man what would I give for some braised Ox Tails over mashed potatoes right now!

Agreed.  Neck bones are even better (more meat per weight).

[BigDave83]

Those look similar to Spencer steaks, they are cut from the chuck area.

The Spencer steak I'm familiar with is a Ribeye without the bone.

But meat cut names have changed over the years (i.e., Denver, flat iron, culotte) and I didn't have a good way to keep up.  So, could be.  Sous vide and searing sounds like a winner.

Hope I can share this with out issue. The Spencer steak i usually find is what this page calls a Top Blade steak.

https://www.finecooking.com/pdf/SteakGuide-Complete.pdf

[pmillen]

Hope I can share this with out issue. The Spencer steak i usually find is what this page calls a Top Blade steak.

https://www.finecooking.com/pdf/SteakGuide-Complete.pdf

I missed this when you first posted it, BigDave.

I also had not seen that web site.  I saved it.  I wish that meat cuts had a more consistent naming convention.  It's almost as confusing as wine naming.

But, I see that they list the Spencer as a boneless Rib-eye.  And you're right, they might be Top Blades.

They're still in the freezer.