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Beef Chuck Shorts Ribs - need to get this right

DMW
DMW Posts: 13,836
in EggHead Forum
Was in Philly for work this morning. On the way back the car swung in to Restaurant Depot and this happened. At 4.29/lb and having bought over 18 pounds I need to nail this. There are 4 slabs in here. Haven't decided but I think I'll just do 1 slab for my first run. Can I just put a basic rub on and smoke them straight through or do I need to wrap with liquid part way in?image
They/Them
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited March 2014
    I don't think there is a wrong answer.  I have heard great things about the APL short rib method...found a recipe here:

    also here is a post from @r2egg2q:

    ...then again, there is the @Cazzy keep it simple method.  I'm pretty sure he just rubs them and cooks them until they are tender:
    (Money shots are at the bottom of the first page). 


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

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  • GATraveller
    GATraveller Posts: 8,207
    edited March 2014

    I used this method and they were great.

    http://necessaryindulgences.com/category/food/beef/ribs-beef/ 

     

    Good luck!

     

     


    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • BuckeyeBob
    BuckeyeBob Posts: 673
    Here's how I do them.

    http://eggheadforum.com/discussion/1145595/short-ribs-pic-heavy#latest
    Clarendon Hills, IL
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  • DMW
    DMW Posts: 13,836
    Thanks @SmokeyPitt I was looking for the post from @cazzy and I couldn't find it. That's my plan.

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • gdenby
    gdenby Posts: 6,239
    There is some difference between chuck short ribs, and plate short ribs. Unfortunately, many shops do not mention if they are chuck or plate. The chuck ribs are a somewhat tougher than the plate. I can sort of tell the two apart by look, but its a bit of a toss up. The chuck ribs I've done needed foiling to become sufficiently tender. I didn't add much liquid, just a few splashed of Wooster.

    At this point, I SV short ribs, and finish them w. an Egg sear.


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  • DMW
    DMW Posts: 13,836
    gdenby said:
    There is some difference between chuck short ribs, and plate short ribs. Unfortunately, many shops do not mention if they are chuck or plate. The chuck ribs are a somewhat tougher than the plate. I can sort of tell the two apart by look, but its a bit of a toss up. The chuck ribs I've done needed foiling to become sufficiently tender. I didn't add much liquid, just a few splashed of Wooster.

    At this point, I SV short ribs, and finish them w. an Egg sear.


    @gdenby These are chuck short ribs (4 bones each), the plate short ribs (3 bones) were there as well, for over $6/pound. How far along did you take them before foiling? Temp or time before foiling? I assume keep them on until the probe tender?
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Shiff
    Shiff Posts: 1,835
    edited March 2014
    SmokeyPitt said:
    I don't think there is a wrong answer.  I have heard great things about the APL short rib method...found a recipe here:

    also here is a post from @r2egg2q:

    ...then again, there is the @Cazzy keep it simple method.  I'm pretty sure he just rubs them and cooks them until they are tender:
    (Money shots are at the bottom of the first page). 

    The APL recipes are for Plate Ribs (3 bone) and not the Chuck Ribs (4 bone) that @DMW asked about.  The @cazzy discussion is for Chuck RIbs.

    I'm going to be at Restaurant Depot later this week and was planning on picking up some Chuck Ribs to try.  I haven't decided how I am going to cook them yet so I'll be interested in what you did and how they came out.
    Large BGE
    Barry, Lancaster, PA
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  • DMW
    DMW Posts: 13,836
    @Shiff I'll probably do them this weekend, and I think I'm going to do just S&P and let them ride. Although there is a possibility my schedule will allow for me to do them tomorrow...
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • cazzy
    cazzy Posts: 9,136
    Shiff said:
    SmokeyPitt said:
    I don't think there is a wrong answer.  I have heard great things about the APL short rib method...found a recipe here:

    also here is a post from @r2egg2q:

    ...then again, there is the @Cazzy keep it simple method.  I'm pretty sure he just rubs them and cooks them until they are tender:
    (Money shots are at the bottom of the first page). 

    The APL recipes are for Plate Ribs (3 bone) and not the Chuck Ribs (4 bone) that @DMW asked about.  The @cazzy discussion is for Chuck RIbs.
    I honestly wouldn't cook chuck beef ribs or plate short ribs any different.  Any recipe would apply for either cut.  IMO, chuck ribs are good, but the superior product is plate short ribs.  The meat to fat ratio is more consistent across the cut.  With chuck ribs, you typically only get 2-3 great ribs out of the 4.  
    Just a hack that makes some $hitty BBQ....
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  • cazzy
    cazzy Posts: 9,136
    DMW said:
    @Shiff I'll probably do them this weekend, and I think I'm going to do just S&P and let them ride. Although there is a possibility my schedule will allow for me to do them tomorrow...
    Try one with Mickey's Coffee Rub too.  I thought it was a pretty great combo.  
    Just a hack that makes some $hitty BBQ....
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  • cazzy
    cazzy Posts: 9,136
    I can't share this article enough:

    http://www.tmbbq.com/you-may-love-beef-short-ribs-but-pitmasters-dont/
    Just a hack that makes some $hitty BBQ....
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    Mine are here, with pix:  http://eggheadforum.com/discussion/1162559/short-ribs-new-recipe-for-sunday-cook#latest

    Best I ever had.
    It's a 302 thing . . .
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  • Shiff
    Shiff Posts: 1,835
    cazzy said:
    I honestly wouldn't cook chuck beef ribs or plate short ribs any different.  Any recipe would apply for either cut.  IMO, chuck ribs are good, but the superior product is plate short ribs.  The meat to fat ratio is more consistent across the cut.  With chuck ribs, you typically only get 2-3 great ribs out of the 4.  
    That's good to hear.  I think I'll do my modified APL method (minor tweeks on the original) on the chuck ribs to see how they come out.
    Large BGE
    Barry, Lancaster, PA
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  • gdenby
    gdenby Posts: 6,239
    DMW said:
    gdenby said:
    There is some difference between chuck short ribs, and plate short ribs. Unfortunately, many shops do not mention if they are chuck or plate. The chuck ribs are a somewhat tougher than the plate. I can sort of tell the two apart by look, but its a bit of a toss up. The chuck ribs I've done needed foiling to become sufficiently tender. I didn't add much liquid, just a few splashed of Wooster.

    At this point, I SV short ribs, and finish them w. an Egg sear.


    @gdenby These are chuck short ribs (4 bones each), the plate short ribs (3 bones) were there as well, for over $6/pound. How far along did you take them before foiling? Temp or time before foiling? I assume keep them on until the probe tender?
    Sorry for the slow response, went to the doc for a post surgery check, and then took a nap.

    With the chuck ribs, I wait till they reach about 160F, "the stall," and foil until the Thermopen reads reports 190. Unfoil, and continue till around 205.

    I have had good result without, but also some pretty poor ones. Most of the plate ribs turned out really well, some of the best beef ever, but, yeah, fairly expensive.
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  • DMW
    DMW Posts: 13,836
    OK, schedule worked out. They're on, now back to work. And @cazzy I took your advice and finally mixed up @Mickey coffee rub. S&P on one and MCR on the other.
    image

    image
    image
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • cazzy
    cazzy Posts: 9,136
    Looking great DMW. Eager to see the results bro!!
    Just a hack that makes some $hitty BBQ....
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  • GATABITES
    GATABITES Posts: 1,260
    me 2
    XL BGE 
    Joe JR 
    Baltimore, MD
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  • bclarksicle
    bclarksicle Posts: 167
    cazzy said:
    I can't share this article enough: http://www.tmbbq.com/you-may-love-beef-short-ribs-but-pitmasters-dont/
    fascinating. I've had the beef rib at La Barbecue, Lockhart Smokehouse, and Smoke...all are great. I'll make sure to leave a generous tip next time to make up for the lower margin purchase :)
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  • DMW
    DMW Posts: 13,836
    5 hours in. Decent pullback, don't seem quite tender yet. IT is at 178*.
    imageimage
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • DMW
    DMW Posts: 13,836
    Turned out OK. Some parts were amazing, others needed another hour or so. Next time I need to start them earlier.imageimage
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • cazzy
    cazzy Posts: 9,136
    edited March 2014
    If the ones that need more time are set for leftovers...they'll be good tomorrow. How was the seasoning?

    As you can see from the pics...the fat in huck beef ribs are very inconsistent. Next beef rib cook...look for plate short ribs. They'll be a lil more per #, but you should yield a lil more meat.
    Just a hack that makes some $hitty BBQ....
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  • DMW
    DMW Posts: 13,836
    @cazzy Flavor was amazing. I liked both S&P and the coffee rub. If I had to pick one, I think it would have been the coffee rub.

    I noticed the inconsistency of fat when I was trimming them. The plate ribs were almost $2/pound more, but I think I'll give them a try at some point.

    And yes, I have leftovers... :)
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • cazzy
    cazzy Posts: 9,136
    Cool man...glad I didn't let you down with the MCR suggestion. Now that you've made it, try it on poultry. It really shines there!

    Yeah man...I've made beef chuck several times now and I usually end up with 2 great ribs, and 2 meh ribs that have a ton of fat and very little meat. Plate short ribs are usually great across the board.
    Just a hack that makes some $hitty BBQ....
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  • Jeremiah
    Jeremiah Posts: 6,412

    They look killer DMW! Makes me want to try them again.

    Slumming it in Aiken, SC. 
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