Chuck Short Ribs

Gamecockeggman · October 2015

Just pick me up some chuck short ribs. Looking for some insight as I have never done them before. Thanks.

Shiff · October 2015

Here's a cook I did a while back

http://eggheadforum.com/discussion/1178629/chuck-short-ribs?new=1

Tinyfish · October 2015

I cook mine indirect low and slow about 5 to 6 hours or until very tender. I just cooked some tonight have a look

Gamecockeggman · October 2015

Guys, thanks for the input I will post the results.

logchief · October 2015

You can't beat those, if you can get the whole chuck 4 bone, here's a couple I've done. Take them up to 190 IT or so at 250-275. Big ones were about 4.5-5 hrs

Image: https://us.v-cdn.net/5017260/uploads/editor/g2/32zpr1zglfy9.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/i2/q2u8tpflh0tx.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/ph/61md5u7aajgc.jpg

thetrim · October 2015

I've only braised them in a whole bottle of red zinfandel wine before but these pics have me rethinking that strategy

Thatgrimguy · October 2015

Treat them like brisket. Salt, pepper onion and garlic. Smoke at 275 till they probe like butter. I like to probe the whole rack from the side instead of top down. Give me more meat to jiggle and see if they are done. Don't cook to temp it will lie. I have had beef ribs go up to 215+ before letting go.

4Runner · October 2015

Thatgrimguy said:

Treat them like brisket. Salt, pepper onion and garlic. Smoke at 275 till they probe like butter. I like to probe the whole rack from the side instead of top down. Give me more meat to jiggle and see if they are done. Don't cook to temp it will lie. I have had beef ribs go up to 215+ before letting go.

I don't have the stones to go that high....you da man!

Lit · October 2015

If you have access to a sous vide they come out pretty good that way. 48 hours at 132 then sear. I was slicing this with a plastic knife today at work

lousubcap · October 2015

Trust @Thatgrimguy . He slept at a brisket camp a few nights ago. He is right about the feel-forget the temp, just use that to figure out when to start probing for the "like buttah" response. And remember-the cow always wins. Enjoy the cook and eats.
BTW-I have some beef chuck short ribs push around 7 hours to get the right texture with around 260*F on the calibrated dome.

Gamecockeggman · October 2015

Thanks so much to everyone, this is very helpful. I will post the results.

Chuck Short Ribs

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