Boneless Beef Chuck Short ribs

I love beef ribs and have cooked many different types. I used to like beef back ribs but decided that they are too much work for the amount of meat you end up with.  I then tried Plate Ribs and also chuck short ribs.  I liked the chuck short ribs the best.  I don't like braised meat, so I wanted to cook them low and slow.  I have cooked and posted my pictures on a couple of different beef rib cooks.

A few days ago, we went to the new Restaurant Depot in WIlmington, DE.  It is now the closest one to my home.  I spent  a lot of time in the meat department and found something new - boneless beef chuck short ribs.  I bought 1 cryovac package which was about 8.5 pounds at $6.39/pound.  Chuck short ribs with the bone were about $3.75/pound.  I opened the package today and there were 4 pieces that were triangle shaped.  All the membranes have been cut off leaving just meat and not too much fat.  Here is what one looks like:



I prepared 2 of them for dinner and froze the other 2.

I put on some salt,pepper,garlic rub.  Got the egg to 250 degrees with the platesetter and added some apple wood. Put the meat directly on the grill above a drip pan:



Cooked for 3 hours.  I then slathered on some BBQ sauce and put them in a metal cooking pan with foil on top and put it back on the egg for about 45 minutes.  Next time I cook these, I may skip the foil pan and just cook them longer uncovered.

Back on the egg:



After 45 minutes or so, I put the ribs directly on the grid again for another 1 1/2 hours:



They came out very tender and I was very pleased with them.  I will definitely do these again.  They are less work than ribs with bones and probably cost less per pound of meat.  They store better in the freezer and take up less room.  Here they are ready to eat: