Butcher had these as boneless beef ribs. Any idea if that’s right. Should I smoke them?
Butcher had these as boneless beef ribs. Any idea if that’s right. Should I smoke them?
by pizza_with_ranch
6 Comments
Knooze
If they are boneless short ribs, you can direct grill them to a medium rare / medium. Make sure they are sliced against the grain and it’ll be great – but very fatty so watch your fire.
Or you can smoke/braise, whatever.
They look ‘right’ with that fat cap. Give a look at a whole plate rib and compare it – it looks like he took the top meat off which isn’t uncommon now. Some places carry them now like this and I don’t just mean cross-cut beef ribs.
MeatHealer
That’s bottom round. Sometimes, things are cut into this shape and are loosely referred to as a country style “rib”. Could be shoulder, loin, round, whatever. The key takeaway is that it’s about as much rib as the McRib, which counts for nothing, but it sounds cool.
Shootloadshootload
Yes
pexx421
I always braise mine. Love how juicy and tender they come out.
VadahMarch1963
Sure.
blastborn
I’d do a dry rub, smoke to 160f, then braise to 202ish.
6 Comments
If they are boneless short ribs, you can direct grill them to a medium rare / medium. Make sure they are sliced against the grain and it’ll be great – but very fatty so watch your fire.
Or you can smoke/braise, whatever.
They look ‘right’ with that fat cap. Give a look at a whole plate rib and compare it – it looks like he took the top meat off which isn’t uncommon now. Some places carry them now like this and I don’t just mean cross-cut beef ribs.
That’s bottom round. Sometimes, things are cut into this shape and are loosely referred to as a country style “rib”. Could be shoulder, loin, round, whatever. The key takeaway is that it’s about as much rib as the McRib, which counts for nothing, but it sounds cool.
Yes
I always braise mine. Love how juicy and tender they come out.
Sure.
I’d do a dry rub, smoke to 160f, then braise to 202ish.