How should I cook this.

[iCARRY]

Been craving some beef short ribs, almost always cook them inside in the crock pot, so I stopped at the food store on my way home. They only had boneless beef short ribs. Looks like 3 pieces in each package.

What would be your method?  Braised then finished on the grill? Hot and fast smoke? Low and slow on the WSM? Don't mind the unfinished back splash, I am grouting it tomorrow.


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[ClubChapin]

I think this aired recently. Looks pretty good, as most of their recipes do.

From ATK:
http://createtv.com/recipe/grill-roasted+beef+short+ribs

It's the second recipe on this show:

http://www.youtube.com/watch?v=Xv-q-Xv5ioQ

http://www.youtube.com/watch?v=ka1eqWlwBjA

[demosthenes9]

I'd butterfly them and make some Kalbi, but I'm strange like that.

[iCARRY]

Life had other plans for me, didn't get to cook them yet. Thanks for the suggestions, think I am going to try some pecan and cherry smoke for an hour, wrap them up tightly in foil for another 2 hours and see what temp the meat is at. Looking to get them up to 190-200 from what I have been reading.


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[1buckie]

Personally, I go 250~275 for at least 4 hrs. maybe 5........if they are not too, too big, you may get finished sooner......one particular piece that I don't like to rush......

[iCARRY]

Personally, I go 250~275 for at least 4 hrs. maybe 5........if they are not too, too big, you may get finished sooner......one particular piece that I don't like to rush......

Buckie,
These are boneless short ribs. They are about 3 inches by 3 inches. Some are a little smaller.


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[1buckie]

"These are boneless short ribs."


Good deal......you can still cook pretty long & low for a good rendering with those type.....not a huge difference except for the bone......part smoke, part panned or foil braise.....

However it goes, you're in for a great treat!!!!

[Stu Clary]

Life had other plans for me, didn't get to cook them yet. Thanks for the suggestions, think I am going to try some pecan and cherry smoke for an hour, wrap them up tightly in foil for another 2 hours and see what temp the meat is at. Looking to get them up to 190-200 from what I have been reading.

I think that's as good a plan as any, although two hours might be *a bit* too long in the foil.  I'd try and finish them with a sear.  Let us know how they turn out.

[austin87]

I did some a while ago, they turned out pretty good. Lots of other good ideas here:

http://weberkettleclub.com/forums/grilling-bbqing/boneless-beef-short-ribs-what-to-do/