Cook Beef Short Rib Cross Cut
I've featured smoked beef ribs many times on the website over the years but these smoked crosscut beef ribs sort of take things up to some other level. Instead of slicing them between the basic, these are cut across the ribs at about ¼ to ½ inches wide.
They are also called flanken style beef ribs. Many asian dishes use these, cut very thinly and they are succulent.
In doing some research, I establish that quite a few people out in that location are telling people these cannot be cooked low and slow and/or advising that they can only exist cooked hot and fast over a grill but after doing several batches over the last several days, I tin can tell you lot that low and dull is the style to proceed these.
Let'south but get into it and I'll testify you how I did it.
- Prep Time: 10 minutes
- Dry Brine: Overnight
- Cook Time: 4 hours
- Smoker Temp: 250°F
- Meat End Temp: 190-195°F
- Recommended Woods: Oak, pecan, or cherry
- Crosscut beefiness ribs (Beefiness plate short ribs – crosscut virtually ¼ to ½ inch thick
- Worcestershire sauce
- Coarse kosher salt
- Jeff'south Texas style rub (Purchase formula here | Buy bottled rub)
- Full size foil pan or (ii) half-size pans
I plant these crosscut beef ribs at Costco as I often detect neat things in there and it always finds it's way into my cart and ultimately into my smoker! Not to worry though if yous are non a Costco member or don't see these readily available in your local grocery shop or wherever you purchase meat.
Inquire the butcher behind the counter for beefiness plate short ribs and/or chuck short ribs and enquire him to piece them crosscut or flanken style across the basic at most ¼ to ½ inch thick.
Every bit with nearly beef, dry brining is the way to go. This is merely a process by which yous sprinkle coarse kosher salt onto the meat and place it in the refrigerator overnight or at at least for a few hours.
The salt pulls meat juice to the surface where it dissolves the common salt. That salty brine is then absorbed dorsum into the meat and ta-da.. you but seasoned the within of the meat while you slept.
Identify the crosscut beef ribs apartment into a pan or on a pan/rack and sprinkle fibroid kosher salt on them quite liberally. The actual formula is ½ teaspoon per pound of meat but I usually but eyeball it and it never ends up as well salty.
Here's what mine looked like before and after salting:
Before:
After (enlarged so you can run across salt coverage):
Once the crosscut beefiness ribs are salted, employ a good blanket of my Texas fashion rub (Purchase formula here | Purchase bottled rub) on the very elevation of the slices
Now they are ready to identify in the refrigerator overnight or upwardly to 2 days ahead of time. Yous can cover them if yous like only it's not required.
Once these are dry brined overnight (or longer) remove the crosscut beef ribs from the refrigerator and place them on the counter. Yous will also demand a full-size pan or (2) half-size pans and some Worcestershire sauce.
Cascade merely enough Worcestershire in the bottom of the pan to brand information technology pool a little all over.
Now identify the ribs into the pan making sure to go out a little space between each ane and so the smoke and heat tin get to the summit and sides.
At present pour more of the Worcestershire sauce over the to of the meat to wet the tops. We are non trying to drown the beefiness ribs, simply requite them a piddling moisture while they cook. It's a dandy residuum between braising and smoking.
We are at present prepare to cook!
You can apply Whatever smoker for these. If you lot are using a traditional smoker, set it upwardly to melt at virtually 225°F with indirect heat. If your smoker uses a h2o pan, make full information technology upwardly.
Start pellet smokers on the lowest setting or the special "fume" setting.
For smokers that are heated by charcoal, propane, wood splits or logs, or an electric element:
Place the pan of crosscut beef ribs on the grate.
About every hour, apply a spoon to wet the tops of the meat with the sauce in the pan.
Maintain 225-240°F for the entire fourth dimension and y'all tin can wait them to have nearly 4 hours to accomplish 190-195°F.
For pellet smokers:
Place the pan of crosscut beef ribs on the grate.
Go out the heat ready to lowest setting or "Smoke" for the outset lx minutes so turn information technology up to 250°F for the remaining time. You can expect them to have about 4 hours to reach 190-195°F.
About every hr, utilize a spoon to moisture the tops of the crosscut beef ribs with the sauce in the pan.
Once the meat reaches it's near tender state which will be at an internal temperature of about 190-195°F every bit measured past an instant-read thermometer such every bit the Thermapen by ThermoWorks, they are perfectly cooked and set up to come into the house.
Bring the unabridged pan of glorious smoked crosscut beefiness ribs into the house and serve immediately!
Questions About Smoked Crosscut Beefiness Ribs
Can these be cooked in the oven if I don't have a smoker?
Yes, absolutely! A smoker is all-time merely if you are still sans smoker, don't allow that cease you from trying out this recipe! Same instructions every bit for traditional smokers.. maintain about 225-240 for 4 hours or until they reach 190-195 °F and be sure to spoon some of those juices upward onto the meat every hr or so.
Tin can I use something other than Worcestershire?
Yep, it'due south more about the moisture than the flavor, although nosotros actually beloved the flavor that the Worcestershire adds to these. Y'all can use beef broth if you prefer.
My crosscut beef ribs are cut thicker than the ones that you lot testify in the images in a higher place, will that affect the cooking time?
Probably a little just not a lot. Equally I e'er preach.. use temperature instead of fourth dimension to tell you when the meat is done. I give you an estimate based on my experiences but any number of things can bear on the cooking time and if you are using internal temperature to tell y'all when they're washed, this won't be a problem.
✅ My rubs and sauce will be the best affair you've e'er tasted and it's a nifty fashion to support what we practise!
You can also order the formulas for my rubs and sauce and make these yourself at dwelling. Grab those Hither and download immediately.
Smoking Meat: The Essential Guide to Real Charcoal-broil – The book is full of recipes and contains tons of helpful data also. Some have even said that "no smoker should be without this book"!
With more than grand reviews on Amazon.com and a rating of4.7 out of 5 stars, information technology comes highly recommended and is aBestseller in Barbecuing & Grilling books on Amazon.
Amazon | Barnes & Noble | German Edition
Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Dissimilar the showtime book, this book does not focus on recipes but rather uses every foursquare inch of every page teaching yous how to smoke meat. What my starting time volume touched on, this second book takes information technology into much greater detail with lots of pictures.
Information technology also includes a complete, stride-by-step tutorial for making your own smoked "streaky" bacon using a 100 year one-time alkali recipe.
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Glorious Smoked Crosscut Beef Ribs
Ingredients
- 4 lbs Beef plate short ribs (((crosscut about ¼ to ½ inch thick), chuck short ribs should also piece of work))
- 1-2 cups Worcestershire sauce
- 3 tsp Fibroid kosher salt
- 2 TBS Jeff's Texas mode rub ((lodge at https://thinbluefoods.com))
- Total-size foil pan ((or (2) half-size pans))
Instructions
Dry Brine
- Lay all of the rib slices flat on a rack/pan and sprinkle a total of almost 3 tsp of coarse kosher salt evenly over all of them.
- Using Jeff's Texas way rub, sprinkle the tops of each rib slice.
- Identify the pan of crosscut beef ribs in the fridge overnight or upwards to 48 hours.
Prepare Ribs for Smoking
- Pour about 1/2 loving cup of Worcestershire sauce downwardly in a full-size foil pan.
- Place the meat in the pan making sure to go out a little space between each 1.
- Cascade another 1/2 cup of the Worcestershire over the tops of the rib slices.
Smoke Fourth dimension
- Set up your smoker for cooking with indirect heat at virtually 225-240 degrees F. If y'all are using a pellet smoker, showtime it upward on the lowest temperature or "smoke".
- If your smoker uses a h2o pan fill it upward.
- Smoke cook the crosscut beef ribs for about 4 hours or until they reach an internal temperature of 190-195 degrees F.
- If you are using a pellet smoker, cook the meat at the lowest setting or "fume" setting for the first hour then turn it up to 250 degrees F for the remaining time.
- About one time per 60 minutes, spoon some of the juices up onto the meat.
Finish
- When the ribs are tender and done, remove them from the heat and serve immediately.
2 Comments
Source: https://www.smoking-meat.com/march-27-2021-smoked-crosscut-beef-ribs
Your recipe for the cross cut "flanken" ribs has an easy to make error.
After months of attempting to get local butcher to get "dinosaur ribs", I gave upward. Dinosaur Ribs are beef PLATE ribs..aka 123A Beefiness Ribs (don't try that…..get deer in headlights stare.) Beefiness plate ribs just have 3, rather flat, big bones.
The ribs you are using are beefiness CHUCK ribs. They have iv bones and are commonly seen in the store equally cross cutting flanken ribs. Delight don't ask the butcher to cross cutting beef plate ribs. Such a waste matter of those corking dinosaur ribs!
Glad I found you lot. Looks like some great recipes. I've subscribed and look frontward to trying them.
Thanks, Marvin
I volition try these tomorrow. Permit you know