Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Beef Short Ribs problem, maybe?
Options
BigGreenBamaGriller
Posts: 629
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
Comments
-
No idea about the chuck ribs... But as long as they have some fat in them and a little marbling u should be okayMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
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
-
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 GoatMarietta, GAXL BGE -
http://eggheadforum.com/discussion/1156769/beef-spare-ribs-pics#latest
Maybe this can help...Green egg, dead animal and alcohol. The "Boro".. TN
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum