Boneless Beef Short Ribs

[Gotbbq]

Our local butcher had boneless beef short ribs. Bought 2 packs, 4 lbs total. Never cooked them before. Thinking of cutting into cubes, for shish kebab. Has anyone ever done boneless short ribs? Any thoughts? ??

 

[Infantryman]

Our local butcher had boneless beef short ribs. Bought 2 packs, 4 lbs total. Never cooked them before. Thinking of cutting into cubes, for shish kebab. Has anyone ever done boneless short ribs? Any thoughts? ??

Go GREENIE go!

 

[Gotbbq]

That's all you got??? How about a recipe??? I need some cooking plan! , ??

Go Greenie Go!

 

[mooncusser2k]

I haven't cooked boneless short ribs before - but when I hear "short ribs" (boneless or not) I think low & slow or braise (or both). I might hit them with some SPOG, let 'em smoke a while then put them in a foil pan with some liquid and wrap. That's worked nicely for bone-in and chuckies.

 

[Gotbbq]

Pretty well marbled, what about kebabs? Need low and slow? ??

 

[tpack]

Sometimes a meat market will merchandise cuts from a boneless chuck roast and call them boneless short ribs. Either way , low and slow are your friend.

 

[mooncusser2k]

Pretty well marbled, what about kebabs? Need low and slow? ??

Do you have yer chewin' teeth in today?

Once you get some smoke on them and transfer to a pan & wrap, the cooking will speed up.

 

[Gotbbq]

Do you have yer chewin' teeth in today?

Once you get some smoke on them and transfer to a pan & wrap, the cooking will speed up.

I’ll go low and slow. Had a tough chew on the last kebabs. Don’t think I could convince HQ they are all going to be so chewy. ??

 

[Blues1]

I've done them and loved them. Mine had good marbling.

 

[Gotbbq]

I've done them and loved them. Mine had good marbling.View attachment 4746View attachment 4747

Those look great. What temp and how long? Nice smoke ring. I'm guessing kebabs are for some other cut. Skewers away! ??

 

[Infantryman]

That's all you got??? How about a recipe??? I need some cooking plan! , ??

Go Greenie Go!

Hahaha......sorry, I've got nothing! No experience cooking them.All the advice you've already received......I'm sure they'll be pretty tasty alright!

 

[Gotbbq]

Hahaha......sorry, I've got nothing! No experience cooking them.All the advice you've already received......I'm sure they'll be pretty tasty alright!

Go Greenie Go ??

 

[mooncusser2k]

I'm guessing kebabs are for some other cut. Skewers away! ??

I'd probably go with sirloin for kabobs. What I buy as steak tips would work.

 

[Gotbbq]

I'd probably go with sirloin for kabobs. What I buy as steak tips would work.

Will do. Weekend cook. ??

 

[BethV]

Kabobs use tender meats such as beef tenderloin or top sirloin steak. They cook hot and fast to create a crust and some caramelization on both the meat and the veggies.

Short ribs are tough pieces of meat. Bone in or bone out. Marbling takes hours at slow temps to break down. If you're not cooking them on the smoker, I would sear in oil on the stove to brown all sides, braise in the oven in wine or other liquid. It's amazing how tender and flavorful the meat is. Brasing in the oven takes about 3 hours, covered.

If you smoke them, you will need to leave them on for a very long time to break down the meat, eventually wrapping them.

 

[Blues1]

Those look great. What temp and how long? Nice smoke ring. I'm guessing kebabs are for some other cut. Skewers away! ??

Dry brine and 225 for a few hours, then in a shallow pan with beef broth and BBQ sauce mixed 'til int temp of 200 or 205. Pulled from pan, added sauce and back on grates to probe tender. Probably took 7-8 hrs if I remember correctly

 

[Gotbbq]

Kabobs use tender meats such as beef tenderloin or top sirloin steak. They cook hot and fast to create a crust and some caramelization on both the meat and the veggies.

Short ribs are tough pieces of meat. Bone in or bone out. Marbling takes hours at slow temps to break down. If you're not cooking them on the smoker, I would sear in oil on the stove to brown all sides, braise in the oven in wine or other liquid. It's amazing how tender and flavorful the meat is. Brasing in the oven takes about 3 hours, covered.

If you smoke them, you will need to leave them on for a very long time to break down the meat, eventually wrapping them.

Thanks, I'm going to do them like beef short ribs with bones. Not sure what made me think that the marbling would make then good kebab material. Next will be sirloin for kebabs. Thanks- ??

 

[Gotbbq]

Dry brine and 225 for a few hours, then in a shallow pan with beef broth and BBQ sauce mixed 'til int temp of 200 or 205. Pulled from pan, added sauce and back on grates to probe tender. Probably took 7-8 hrs if I remember correctly

Thanks, glad i didn't do them as kebabs. Yours looked great. ??

 

[Gotbbq]

Did both boneless and bone in short ribs as per everyones advice. Came out moist and tender. Started them at 8 am at 180 for a couple of hours. Used my own rub. After the 2 hrs, pushed temp up to 225 and then finally to 230. Off the smoker at 3. No spray or mop. Nice bark. ??

 

[Blues1]

Did both boneless and bone in short ribs as per everyones advice. Came out moist and tender. Started them at 8 am at 180 for a couple of hours. Used my own rub. After the 2 hrs, pushed temp up to 225 and then finally to 230. Off the smoker at 3. No spray or mop. Nice bark. ??

Outstanding!