Anybody try these? I'm assuming it's just a shoulder roast cut into slices, similar to country style ribs. HEB suggests tenderizing them with a Jaccard, marinating, then grilling. I'm assuming they'd be better smoked low and slow, but a quick weeknight meal is enticing, and I'm assuming the Jaccard would make them easier to bite through.

Any suggestions?

I'd try: sear for 1-2 minutes per side in a cast iron. Add some beef broth and half a stick of butter, make sure the broth covers them about halfway up. Cover with foil and go in the oven for 2-3 hours at 325.

What's the cost vs something like flat iron, petite sirloin, steak cut tri-tip, or picanha that's meant to be grilled med-rare? I doubt it's a wide enough gap to make it worth it

If you're really hell-bent on chewing, maybe the butcher can find you a chuck eye

Step 1 is accepting they are nothing like "real" ribs. Step 2 is putting in an instant pot with beef broth until tender, then coating with bbq sauce and pretending you're at a beef Tony Romas.

The meat was cheap enough and had a coupon for me to be like, "that's a weird way to market and recommend cooking chuck, what the hell I'll try it." Definitely was in the know about the connective tissue being an issue. I was planning just to use the meat as an excuse to try out a Jaccard. But when it came time to it, I stabbed the meat, got scared, then decided to put them in an instant pot anyway, then grilled them. I've tried that out once before with pork country style ribs and they were great.

They turned out dry but had good flavor. Either the Jaccard literally made them drain out any collagen it had left, or I burnt the **** out of them in the chaos that is my home right now.

I tried these wagyu "texas style ribs" last week. I trimmed them up really clean, removing all the silver skin and 99% of the fat. I threw them in the cast iron and seared them like a steak and left them medium rare and pulled them out. The wife and son loved them. Great flavor and pretty much the consistency of a sirloin steak.

I imagine braised with beef broth or made into carne guisada would be pretty damn good with this cut!

fav13andac1)c said:

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Anybody try these? I'm assuming it's just a shoulder roast cut into slices, similar to country style ribs. HEB suggests tenderizing them with a Jaccard, marinating, then grilling. I'm assuming they'd be better smoked low and slow, but a quick weeknight meal is enticing, and I'm assuming the Jaccard would make them easier to bite through.

Any suggestions?

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Do they look like this?


I bought them 4 to a rack...had to cut into 4 separate ribs...I think they are too thick to be smoked as a rack...potentially no rub on two sides...

Incidentally, I only grill or smoke, so no pots involved in anything I do...

SeMgCo87 said:

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fav13andac1)c said:

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Anybody try these? I'm assuming it's just a shoulder roast cut into slices, similar to country style ribs. HEB suggests tenderizing them with a Jaccard, marinating, then grilling. I'm assuming they'd be better smoked low and slow, but a quick weeknight meal is enticing, and I'm assuming the Jaccard would make them easier to bite through.

Any suggestions?

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Do they look like this?


I bought them 4 to a rack...had to cut into 4 separate ribs...I think they are too thick to be smoked as a rack...potentially no rub on two sides...

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no. those look like short ribs

RoyVal said:

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SeMgCo87 said:

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fav13andac1)c said:

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Anybody try these? I'm assuming it's just a shoulder roast cut into slices, similar to country style ribs. HEB suggests tenderizing them with a Jaccard, marinating, then grilling. I'm assuming they'd be better smoked low and slow, but a quick weeknight meal is enticing, and I'm assuming the Jaccard would make them easier to bite through.

Any suggestions?

---

Do they look like this?


I bought them 4 to a rack...had to cut into 4 separate ribs...I think they are too thick to be smoked as a rack...potentially no rub on two sides...

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no. those look like short ribs

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They are...er...were...

I have smoked pork ribs, pork butt and brisket for years...but started to branch out into other meats...

This was my first foray into beef short ribs. Odd cooking time...almost 10 hrs...

SeMgCo87 said:

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fav13andac1)c said:

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Anybody try these? I'm assuming it's just a shoulder roast cut into slices, similar to country style ribs. HEB suggests tenderizing them with a Jaccard, marinating, then grilling. I'm assuming they'd be better smoked low and slow, but a quick weeknight meal is enticing, and I'm assuming the Jaccard would make them easier to bite through.

Any suggestions?

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Do they look like this?

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No. It was shoulder sliced into "ribs." I'm pretty sure it was just a marketing gimmick to continue to sell tough "wintry" cuts going into the spring grilling "season." Interesting idea, though.