What Temperature Are Boneless Beef Ribs Done

Summary

• Buy boneless beef chuck short ribs; trim any backlog fat and silverskin.
• Apply your favorite rub.
• Cook at 225-275°F until fork tender. Baste every 30 minutes starting at the 2 60 minutes marker.
• Cover with foil and remainder for 10 minutes before serving.

I was wandering through the meat department one day at Costco and saw boneless beef chuck short ribs. They're strips of meat cut from the chuck section without a lot of surface fatty and non a bone in sight—rib or otherwise. They remind me a lot of "country-style pork ribs"—just strips of pork shoulder and not real ribs.

Being from the chuck, you know these guys are tough but volition go tender and flavorful if braised in liquid or cooked "low & slow" on the grill. I decided to bring some home to effort on the Weber Smokey Mountain Cooker.

Here'due south a description and photos of how I cooked these boneless beef brusque ribs on August 22, 2010.

Select & Prep The Meat

Choose a packet of boneless beefiness chuck short ribs that contains pieces of similar size and thickness and then they all cook at the same rate. Still, you may cease up with a few smaller pieces that will melt faster than the rest.

Trim abroad any large areas of excess fatty and any tough silverskin. Pat the meat dry with a paper towel before apply the rub.

The photo above shows a 3.94 pound package of boneless beef chuck curt ribs that I bought at Costco. I cooked 2 packages of these on the top grate of the WSM.

Employ The Rub

Apply a generous amount of your favorite rub to the meat. There'southward no demand to do this the night earlier cooking, just yous can if you lot like.

I used two commercial rubs—Susie Q's Original Santa Maria Valley Style Seasoning and Armadillo Willy'due south rub. Here are clone recipes for each of these rubs.

Tri-Tip Seasoning

• 3 Tablespoons non-iodized table table salt
• 1 Tablespoon granulated garlic powder
• 1/two teaspoon stale parsley
• 1/4 teaspoon black pepper, medium grind
• ane/4 teaspoon Emphasis (MSG)

Chop the parsley or crush information technology between your fingers to make it small enough to mix well with the other ingredients. Combine all ingredients and mix thoroughly.

Modified Armadillo Willy's Rub

• i/4 cup Turbinado saccharide
• 1/4 cup table table salt
• 1/4 cup paprika
• 1 Tablespoon freshly ground black pepper
• i Tablespoon granulated garlic powder
• i Tablespoon onion powder
• i-1/2 teaspoons cayenne pepper
• 1/2 teaspoon ground coriander

The original recipe calls for i/two teaspoon of crushed fennel seed (which I did not use) and 1/4 loving cup brown sugar instead of Turbinado sugar. Turbinado sugar is also known equally "Carbohydrate in the Raw" and can be constitute in most grocery stores.

Fire The WSM

Burn-upwardly the Weber Bullet using the Minion Method—make full the charcoal chamber about 1/ii full with unlit Kingsford Charcoal Briquets so light xxx briquettes with a Weber chimney starter and spread them over the unlit charcoal.

Smoke The Short Ribs

Place ii small chunks of smoke wood on the hot coals. I used a chunk of oak and a chunk of hickory.

Assemble the cooker with the h2o pan in place and fill it with cool water.

Arrange the short ribs on the elevation cooking grate and comprehend with the chapeau. Set the tiptop vent to 100% open and exit information technology that way throughout the unabridged cooking process. Start with all 3 bottom vents 100% open. As the cooker approaches 250°F, begin to partially close all 3 bottom vents to maintain 225-275°F. Conform the bottom vents as needed to maintain this temperature range throughout the cooking process.

Starting at the 2 hour mark, baste the meat with whatever you like nigh every 30 minutes. I sprayed mine with Dr. Pepper. You can endeavor apple juice, beer, booze, or any.

Start checking the tenderness of the meat about three hours into the cooking process. The meat is done when you stick a fork or probe thermometer into the meat and it goes in and out hands. You lot can also try twisting the fork to meet if the meat looks and feels tender. The short ribs shown to a higher place took almost 4 hours to become tender.

Here's how the cooker temperatures and vent settings went during my cook:

Time	Lid Temp	Vent 1 %	Vent two %	Vent 3 %
1:30 pm	–	100	100	100
1:45 pm	197	100	100	100
two:fifteen pm	235	100	100	100
2:45 pm	250	100	100	100
iii:00 pm	258	50	50	50
three:30 pm	254	fifty	50	50
4:00 pm	260	50	50	50
4:30 pm	262	50	fifty	50
5:30 pm	260	l	50	50

(b) basted meat

Note that the vent percentages correspond the style I set the vents at the time indicated.

Rest The Short Ribs & Serve

Remove the short ribs from the smoker, cover with foil and let rest for 10 minutes before serving. If you are concerned that your meat is a bit dry, place the meat in foil, add some warm beef goop, wrap tightly and allow rest in an empty cooler for a while to permit the meat to blot some of the liquid.

I found that while the larger pieces were moist, a few of the smaller ones were on the dry side. I treated these like brisket burnt ends—cut them into cubes, tossed them in warm barbecue sauce, and let the meat soak up some of that proficient sauce.

More Short Rib Links On TVWB

• Beef Plate Short Ribs
• Beef Chuck Brusque Ribs

More Beef Chuck Links On TVWB

• Chuck Roll
• Pot Roast a la Stogie
• Shredded Barbecued Beef

Back to Cooking Topics

sancheztareurery.blogspot.com

Source: https://www.virtualweberbullet.com/boneless-beef-chuck-short-ribs/

Share this post