I bought this package of 7 “Boneless Chuck Short Ribs”. (Notice the Blade Tenderized warning?)
I should have photographed the Costco packaging. It would have shown them better.
I spent a lot of my youth in my dad’s butcher shop. I was just a lackey, but I cut and wrapped a lot of beef. I don’t really recognize these.
From the description, I’m guessing that they’re the meat that would have been on a nice cut of short ribs from the chuck. I plan to rub them with my favorite brisket rub (Savor Spice's Fine Swine and Bovine) and smoke them for three hours at 235°F. Then I’ll wrap them with a few butter pats, ¼ cup of soy sauce, ¼ cup of beef consume and ¼ cup of Worcestershire sauce. Putting them back in the pit for two more hours should get them to a good IT.
Do you think that’s a workable plan? How would you cook them?
For my next batch, I think I'll season them lightly with SPG, sous vide them for about 38 hours at 135°F, flash chill to 32°F, then season them with my favorite brisket rub and smoke them at 225°F to an IT of 150-160°F and compare.