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Go GREENIE go!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? ??
Do you have yer chewin' teeth in today?Pretty well marbled, what about kebabs? Need low and slow? ??
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. ??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.
Those look great. What temp and how long? Nice smoke ring. I'm guessing kebabs are for some other cut. Skewers away! ??I've done them and loved them. Mine had good marbling.View attachment 4746View attachment 4747
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!That's all you got??? How about a recipe??? I need some cooking plan! , ??
Go Greenie Go!
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!
I'd probably go with sirloin for kabobs. What I buy as steak tips would work.I'm guessing kebabs are for some other cut. Skewers away! ??
Will do. Weekend cook. ??I'd probably go with sirloin for kabobs. What I buy as steak tips would work.
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 correctlyThose look great. What temp and how long? Nice smoke ring. I'm guessing kebabs are for some other cut. Skewers away! ??
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- ??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, glad i didn't do them as kebabs. Yours looked great. ??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
Outstanding!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. ??