Boneless short ribs bbq style

Buckwoody Egger

This is basically a shorter version (less prep) of a braised short rib cook. In that cook you debone and trim a little just before plating. 

https://eggheadforum.com/discussion/1231831/smoked-and-braised-beef-short-ribs-half-a-weekday-cook#latest

The Publix butcher, either by plan or by optimizing their offering from some other scenario, had some nice boneless short ribs. 

Ran across this recipe and figured it would go well with the mashed potatoes we already had and without the bourbon and without the party rib. 

https://www.meatchurch.com/blogs/recipes/beef-party-ribs

indirect at 250 until meat gets to 170. then drop in a bbq sauce bath foiled in until you hit 210.  

didn’t get a plated pic but this was pretty easy “kinda braised” and ate really really well. fork and occasional butter knife. 


also ended up using meat church holy cow instead and saved my last bit of blacks ops for another day. 



indirect pics. weird day with a bowl of 100% previously fired lump.  first part of the cook i really had to lever it down. a few hours later, and enduring a stall !! i wiggle rodded the coals and opened it up to roar it home at around 275. also like using the ambient probe to monitor how the dome thermo behaves. 



so the above setup was from 170 to 210.

below is ready to bring inside. sorry no plated pics or cut pics.  they went great with mashed potatoes and salad. happy cooking!

Stormbringer

Delicious … and we’re driving a butcher this weekend that does epic ribs. 

shtgunal3

I typically don’t use sauce on beef. I bet this would work really well with country style pork ribs. Your looks really good.

Buckwoody Egger

thanks guys— yes i usually do savory / no sauce for beef. if i am at a bbq place and have to use sauce on the brisket it’s usually to compensate for subpar.  but burnt ends are great.  meat church idea served up a no prep version like the braised cook that is great— so it was worth a shot. 

caliking

I'd hit that. Looks like it turned out.

Teefus

Nice. Boneless Short Ribs are a favorite at Casa Teefus. I usually just sear the outsides nice and brown then slow braise them in the oven with a big load of coarse cut mirepoix and some beef stock. Mushrooms are a nice add too. The added bonus is that the house smells awesome for a good part of the day.

bluebird66

Very nice!

lkapigian

bluebird66 said:

Very nice!