Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Beef Short Ribs problem, maybe?

I intended to attempt a beef short rib recipe for the game tomorrow (Roll Tide!). After picking up everything I needed for the recipe, I discovered that the meat dept. did not have beef short ribs...

They did, however, have boneless chuck short ribs. Anyone have experience with these? Will they work the same as regular short ribs in my recipe?
Killen, AL (The Shoals)
XL, Small, Minimax, and Mini BGEs


  • hapsterhapster Posts: 7,059
    No idea about the chuck ribs... But as long as they have some fat in them and a little marbling u should be okay
  • jlsmjlsm Posts: 851
    OK. Confused. The chuck is basically the shoulder; no ribs there. It's next to the ribs. In any case, you might want to consider braising instead of roasting. The meat will be tough.
    Owner of a large and a beloved mini in Philadelphia
  • SmokeyPittSmokeyPitt Posts: 6,903
    The term "chuck rib" is definitely a little confusing since the chuck is the shoulder, however I have seen them labeled as "beef chuck short ribs" even when the bones were on.  I think the meat is quite similar anyway and cooks about the same.  First time I made short ribs I thought "pot roast on a stick!". 

    I think you will be fine using the same recipe.  Does the recipe include a foil/wrapping stage?  I think that might help make them tender.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • There is no foil/wrapping in the recipe, but it does have a braising stage, so hopefully all will be ok.
    Killen, AL (The Shoals)
    XL, Small, Minimax, and Mini BGEs
  • Chuck Short Ribs NAMP 130

    Also called Asian-style chuck short ribs, this cut is more expensive than plate ribs.  It comes from the Chuck Primal and is cut from ribs 1 to 5 in the shoulder section with most of the surface fat trimmed.  It is a tougher, leaner cut than the plate ribs so it requires more braising time to become tender.

    This site references North American Meat Processors Association cut #. ;

    -The Goat
    Marietta, GA
    XL BGE

  • henapplehenapple Posts: 14,600
    Green egg, dead animal and alcohol. The "Boro".. TN 
Sign In or Register to comment.