It took me a good 5 or 6 times smoking ribs before I got it right. I never wanted to boil them first like some people do. I won an 18.5" WSM from work and did a few boston butts and even a turkey on it, but ribs took me a while to get down right. Beef ribs around here are always cheaper than their pork counterpark so I've found myself getting them more often. Never thought of peeling that layer of fatty tissue of the back though. Thanks!
Hey Greg I just got a smoker that has seen better days and I have no idea what kind it is But It looks just like yours I have a lot of work to do on it but I'm excited I traded my Brinkmanns for it
Thank you so much for producing this video on Oven Cooking Beef Ribs! You were correct I was not thrilled in the YouTube videos presentations offered until yours! Keep them coming!... Peter
@thowdy First off, I have to say that since making this video over 1 year ago, I've been slowly weening myself off of foiling my ribs. I've had great success just misting them. That being said, I would not foil the ribs if I had no plans on basting them with sauce.
Hey… sd4547, before you know it, your taste tester will want to borrow the car, and will later take your smoker and put it on the roof of his collage dorm, and predict a line of people waiting on the roof-top staircase for a plate of his bbq. Possibly you may receive the phone call from school administrators, and would also suspect that your old lady will blame it all on you, for creating a bbq monster, and I don’t see anything wrong with that.
Great video. Thanks a lot. A few question if you don't mind. 1. Is the fire burning while in the ribs are in the foil? 2. How much wood was used? I'm using a smoker for the first time this weekend. Thanks again!
@webjunk76 1: You still need to maintain the heat, if that's what you're asking, but you don't need smoke while the ribs are foiled. 2: I feed my smoker one decent sized chunk at a time, When I see that the smoke is going away, I'll add another chunk if needed.
Thanks for the great video. I have some novice questions for you. I don't have a smoker. Can I do on a gas grill? Also, your method, was it indirect or direct bbq'ing? When you foil your ribs, you set it at 230F for 1hr, correct?
@1989clamchowder The heat is indirect. So, if you're using a gas grill you will only be using one side of burners. You can smoke with a gas grill, but you will need one of those boxes to put chips in. Or, you could put wood chips in an aluminum tray with foil (poke holes in it) covering the top. Yes, my cooker temp was 230 and I foiled them for one hour.
I have never been able to get the membrane to pull away that easily... I've tried many different methods but I always have to fight with it. It may be because I have to buy supermarket beef ribs because my community doesn't have a butcher. By NBBD smoker, would that be a New Braunfels smoker? It looks almost exactly like my offset smoker, but slightly different. My thermometer is more faded, but looks nearly identical as well. Looks delicious.
@andy49093 Yes, New Brausfels Black Diamond. If you own one don't get rid of it. That company went out of business a few years ago and the NB's are very sought after! Try and find very marbled ribs. I've found that the more fat, the easier the membrane pulls away. Thanks for watching Andy
@sd4547 Mine is a New Braunfels, but I'm not sure whether it's a Black Diamond or not. It was passed down to me by my father and is almost as old as I am. The color red on the thermometer is very faded, but you can still read the numbers. I thought I had heard they went out of business, I will definitely keep that for many years to come. I'll keep your tip in mind, but it's sometimes tricky to find a good quality cut since the meat dept. at my supermarket doesn't have a meat counter.
Those ribs looks delicious! I gave up on fire and saved up for a Cookshack electric smoker oven. I've made a few things on it but not beef ribs, yet. The great thing about it is I put in a pork shoulder, a few pieces of apple or hickory wood, plug in the oven, set it to 250°, then walk away for about 17 hours. Pull it and mix in some of my BBQ Sauce for Amateurs and voila! the best pulled pork sandwich in Silicon Valley! Hope you'll take a look. Thanks for a great and inspiring video!
Hi, when you foil the ribs, can you use apple juice only, instead of the apple cider and vinegar that you used in your video? In another video, someone used coca-cola in the foil. I'm just trying to see what's easy and available for me to use. Thanks.
@sd4547 If you want the ribs to be more tender, do you cook it longer when the ribs are in the foil? For example, you cooked the foiled ribs for one hour. If you cooked the foil ribs for two hours, would the meat be more tender (like fall off the bone)?
@tmc300 Yes. But I try to keep within the standards that judges at various BBQ competitions use. Using these standards I'm looking for the meat to come off in one clean bite, with just a very slight tug. I don't want the meat to fall off of the bone. But if that's what you are looking for, then cook them longer in the foil and that's what you will get.
@sd4547 For cooking around 5 hours, do you need to add more charcoal and wood during the five hours?
Also, how do you keep the temperature consistently around 230 degrees for 5 hours?
I saw your other video for smoking Baby Back Ribs. For Baby Back Ribs, why do you use mustard before the rub, but for Beef Ribs, you don't use mustard and use a sauce instead. For Baby Back Ribs, is it ok not to use mustard? Is it ok to cook the Baby Back Ribs the same way as Beef Ribs? Thanks for your help.
@tmc300 You have friend block activated. As soon as you accept my friend request, I can send you a personal message with all of the information you are requesting.
@green66vw You are 100% correct. The only fat I remove is the hard crumbly fat that does not render down. Just like you would when trimming out a brisket. Thanks for the comment.
I just purchased a couple of racks of these today and this is the method I will use this weekend to bbq them. Very informative video, thanks for posting.
When i cook beef ribs i like to throw a whole onion in the smoker with 4 or 5 holes.plus a bottle of sam adams beer here and there on the ribs.Great video.Ribs are my favorite.your son looks like me when my father cooked ribs for me.I had bad luck staining my shirts.Thanks champ for the tip of cooking beef ribs.
If you like to smoke your ribs then fine but I bbq some ribs before and it only took me an hour and a half. I let it cook 45 minutes on each side and they were delicious.
@William82oct That would be grilling, BBQ is low and slow. I do that as well and you're totally right, they taste great that way. You just don't get as much smokey flavor. Thanks for the comment.
Very good kid, you seem to have done well raising him. Please keep doing well, the world needs more good people. :P Thank you for the video in general as well, you've given me lots of ideas. Take care!
I don't like falling off the bone either! 3-2-1 is for newb's that don't know what they want! 4 hours of smoke and a long foil rest works best for my tastes because I like a little texture to my meat.
@sd4547 I wish you was here smokin em sunday also! they did not turn out too impressive!LOL! I did the 3- 1.5-1 on the beef but it was a little cold and breezy out so they were not quite tender enough. Oh well, live and learn!
Greg - Excellent video lots of great info! ARGH! my stomach is growling! I know it is almost lunch time but, wow that sure looks good. Have you had a chance to smoke chicken or turkey? I am curious how well those come out. I think I'd die a happy man with the taste of smoked ribs on my lips. :)
@1foxtrot70 I smoke anything that moves! Love smoked turnkey and chicken. I do a lot of fishing, so I usually end up smoking tuna now and then. It's addicting!
@sd4547 - ooh takes me back 40 years (ARGH...how time flies) to my days in Boy Scouts we had a specialty campout themed "Western Weekend". I was in the group that prepared a 1200 lb dressed steer it took 3 days. We had 600 scouts in camp that weekend. Really good eating!
@sd4547 yes you could, we had almost all of the scouts at one time or another stopping by during the cooking and of course when the dinner triangle bell was rung we had one heck of a long line to serve. It was fun.
I love beef ribs! I use a base of olive oil, and with the usual spices Ialso use lemon pepper and a touch of cinnamon and coriander. They add an extra depth but you can't quite pin it down. Try them!
Smoke for 3 hours, foiled for 2 without the extra liquids, just meat side down with turbinato sugar sprinkled before placing the meat. No finishing mop, the ribs don't need sauce. But I have an insulated electric Cookshack smoker so very little moisture is lost during smoking.
nice video...i have not tried beef ribs yet but i will now..........looked fantastic....and that is pretty much how i do pork ribs ....ive smoked with many types of wood and Hickory Apple and Pecan are my favorites....i love Pecan smoke on pork.......apple on briskets and hickory on chicken..............there is a 100 ways people smoke there meats............ i really enjoy watching others videos and getting great tips........thanks for posting
@curbshoppin Thanks for the comment. I like to mix it up and try new things myself. That's the thing I like about youtube. Checking out what other people are doing, then trying it myself.
I made some more beef ribs yesterday and they were much better. I skipped the rub and just put on my lemon juice, soy sauce, Worcester sauce, salt, pepper, garlic and onion powder. Did not smoke it on the charcoal smoker, was too lazy but went on the gas grill and turned on one burner, left the other side off for indirect heat and put some wood chips in and did it that way. Tasted good, great in fact but with the charcoal smoker would have been even better.
I like beef ribs just as much as pork ribs. I don't really like using "rub" on beef ribs. I like using rub on pork ribs, makes them taste great but on beef I don't think the taste with rub is so great. Maybe if I made a rub without sugars in it but for the most part on beef ribs I like to brush on some lemon juice, soy sauce and Worcestershire sauce. Sprinkle salt, pepper, garlic and onion powder then BBQ the ribs. To me it taste great that way but with rub I don't think it's that great.
Great video. Thanks! You are the first person I have heard that agrees with me that "falling off the bone" is overdone. Nothing worse than eating a pile of mush off the plate with a fork. I'm doing beef ribs for the first time today on my new Traeger Pellet Grill. Did you mop the ribs during that first 3 hours? They sure looked moist.
Thank you for the comment. These ribs were very marbled, so I didn't mop. Foiling them really helped keeping them so moist. Had I kept them in foil any longer than an hour however, they would fell apart.
Another great video. I actually almost prefer the beef ribs to pork. Maybe that is because I don't have them as often. Looking forward to your next. Thanks
Thanks for the comment. I did the sheet metal work between the firebox and the cooking chamber. I bought the convection plate (tuning plate) from Horizon Smokers website. It's made of 3/16" steel. Pretty heavy and does a real good job of balancing the heat in my cooking chamber.
my dad makes his fall of the bone i like em that way nice video by the way now im craving ribs even more o..o
BoredNeedToLOL 1 week ago
@BoredNeedToLOL Thanks for stopping by. I just got a brand new custom pit, so I'll be redoing all of my older vids.
sd4547 1 week ago
if your wandering why i looked up ribs on youtube because im craving some lolol
BoredNeedToLOL 1 week ago
It took me a good 5 or 6 times smoking ribs before I got it right. I never wanted to boil them first like some people do. I won an 18.5" WSM from work and did a few boston butts and even a turkey on it, but ribs took me a while to get down right. Beef ribs around here are always cheaper than their pork counterpark so I've found myself getting them more often. Never thought of peeling that layer of fatty tissue of the back though. Thanks!
furlonium1 4 weeks ago
@furlonium1 We love beef ribs in my house. Think about it... It's the same meat as prime rib!!! WSM is a great little smoker.
Thanks for watching!
sd4547 4 weeks ago
Hey Greg I just got a smoker that has seen better days and I have no idea what kind it is But It looks just like yours I have a lot of work to do on it but I'm excited I traded my Brinkmanns for it
2024JayZ 1 month ago
@2024JayZ Thanks for sending the pics. Can't wait to see some vids of your cook!
sd4547 1 month ago
Ribs approved by Garrett!! Nice.
JackFlanders 1 month ago
@JackFlanders Garrett eats only four things.... Ribs are one of them!
sd4547 1 month ago
Thank you so much for producing this video on Oven Cooking Beef Ribs! You were correct I was not thrilled in the YouTube videos presentations offered until yours! Keep them coming!... Peter
SunTzuMaverick 2 months ago in playlist Food
@SunTzuMaverick Thank you for stopping by!
sd4547 2 months ago
What is the process if I don't want the BBq sauce. I side with the Texans concerning bbq sauce.
thowdy 3 months ago
@thowdy First off, I have to say that since making this video over 1 year ago, I've been slowly weening myself off of foiling my ribs. I've had great success just misting them. That being said, I would not foil the ribs if I had no plans on basting them with sauce.
sd4547 3 months ago
@sd4547 thanks. I am 0-1 on ribs. I tried a fast and hot method with poor results as I let one rack unprotected from the direct heat, charring it.
thowdy 2 months ago
"I think its the best ribs ever"....classic
gadget956 3 months ago
@gadget956 Not exactly a non-bias opinion! Thanks for watching!
sd4547 3 months ago
Beef ribs are a long time favorite. Great video. Thank you for posting.
DrWoodyII 4 months ago
@DrWoodyII We love beef ribs in our house too! Thanks for watching!
sd4547 4 months ago
This has been flagged as spam show
This looks AWESOME! Im subscribing.
BulletInABottle 5 months ago
Hey… sd4547, before you know it, your taste tester will want to borrow the car, and will later take your smoker and put it on the roof of his collage dorm, and predict a line of people waiting on the roof-top staircase for a plate of his bbq. Possibly you may receive the phone call from school administrators, and would also suspect that your old lady will blame it all on you, for creating a bbq monster, and I don’t see anything wrong with that.
johnnybagofdonets 5 months ago
@johnnybagofdonets He's already growing up WAY TOO FAST! Where does all the time go???? Thanks for the post!
sd4547 5 months ago
@joe39363 Glad you found em' helpful! Enjoy your ribs!
sd4547 6 months ago
Great video. Thanks a lot. A few question if you don't mind. 1. Is the fire burning while in the ribs are in the foil? 2. How much wood was used? I'm using a smoker for the first time this weekend. Thanks again!
webjunk76 6 months ago
@webjunk76 1: You still need to maintain the heat, if that's what you're asking, but you don't need smoke while the ribs are foiled. 2: I feed my smoker one decent sized chunk at a time, When I see that the smoke is going away, I'll add another chunk if needed.
Good luck!
sd4547 6 months ago
whats the bbq sauce recipe i looked on the blog didnt see it
tex005 6 months ago
@tex005 It's on my blog page (which is linked on my channel). The archive section on the right 2008. I'll pm the recipe to you.
sd4547 6 months ago
Thanks for the great video. I have some novice questions for you. I don't have a smoker. Can I do on a gas grill? Also, your method, was it indirect or direct bbq'ing? When you foil your ribs, you set it at 230F for 1hr, correct?
1989clamchowder 6 months ago
@1989clamchowder The heat is indirect. So, if you're using a gas grill you will only be using one side of burners. You can smoke with a gas grill, but you will need one of those boxes to put chips in. Or, you could put wood chips in an aluminum tray with foil (poke holes in it) covering the top. Yes, my cooker temp was 230 and I foiled them for one hour.
sd4547 6 months ago
I have never been able to get the membrane to pull away that easily... I've tried many different methods but I always have to fight with it. It may be because I have to buy supermarket beef ribs because my community doesn't have a butcher. By NBBD smoker, would that be a New Braunfels smoker? It looks almost exactly like my offset smoker, but slightly different. My thermometer is more faded, but looks nearly identical as well. Looks delicious.
andy49093 7 months ago
@andy49093 Yes, New Brausfels Black Diamond. If you own one don't get rid of it. That company went out of business a few years ago and the NB's are very sought after! Try and find very marbled ribs. I've found that the more fat, the easier the membrane pulls away. Thanks for watching Andy
sd4547 7 months ago
@sd4547 Mine is a New Braunfels, but I'm not sure whether it's a Black Diamond or not. It was passed down to me by my father and is almost as old as I am. The color red on the thermometer is very faded, but you can still read the numbers. I thought I had heard they went out of business, I will definitely keep that for many years to come. I'll keep your tip in mind, but it's sometimes tricky to find a good quality cut since the meat dept. at my supermarket doesn't have a meat counter.
andy49093 7 months ago
damn that looks delicious!
MrJmfitch 7 months ago
@MrJmfitch Thank you sir!
sd4547 7 months ago
Hi, looks great. Where can I find the rub recipe? Thanks!!!
gbarnes1952 7 months ago
@gbarnes1952 I'll PM you the rub recipe.
sd4547 7 months ago
@tmc300
dude when u cook u can do what ever you fucking want lol i mess with stuff and try it out
goodvocalcover 7 months ago
Those ribs looks delicious! I gave up on fire and saved up for a Cookshack electric smoker oven. I've made a few things on it but not beef ribs, yet. The great thing about it is I put in a pork shoulder, a few pieces of apple or hickory wood, plug in the oven, set it to 250°, then walk away for about 17 hours. Pull it and mix in some of my BBQ Sauce for Amateurs and voila! the best pulled pork sandwich in Silicon Valley! Hope you'll take a look. Thanks for a great and inspiring video!
AnotherAmateur 8 months ago
@AnotherAmateur Thanks for watching. I've been enjoying your channel.
sd4547 8 months ago
Hi, I'm ready to receive your message. Thank you.
tmc300 8 months ago
Hi, when you foil the ribs, can you use apple juice only, instead of the apple cider and vinegar that you used in your video? In another video, someone used coca-cola in the foil. I'm just trying to see what's easy and available for me to use. Thanks.
tmc300 8 months ago
@tmc300 Yes, you do not need to add any vinegar. In fact, I smoked a bunch of ribs (beef and pork) last night and I just used apple juice.
sd4547 8 months ago
@sd4547 If you want the ribs to be more tender, do you cook it longer when the ribs are in the foil? For example, you cooked the foiled ribs for one hour. If you cooked the foil ribs for two hours, would the meat be more tender (like fall off the bone)?
tmc300 8 months ago
@tmc300 Yes. But I try to keep within the standards that judges at various BBQ competitions use. Using these standards I'm looking for the meat to come off in one clean bite, with just a very slight tug. I don't want the meat to fall off of the bone. But if that's what you are looking for, then cook them longer in the foil and that's what you will get.
sd4547 8 months ago
@sd4547 For cooking around 5 hours, do you need to add more charcoal and wood during the five hours?
Also, how do you keep the temperature consistently around 230 degrees for 5 hours?
I saw your other video for smoking Baby Back Ribs. For Baby Back Ribs, why do you use mustard before the rub, but for Beef Ribs, you don't use mustard and use a sauce instead. For Baby Back Ribs, is it ok not to use mustard? Is it ok to cook the Baby Back Ribs the same way as Beef Ribs? Thanks for your help.
tmc300 8 months ago
@tmc300 You have friend block activated. As soon as you accept my friend request, I can send you a personal message with all of the information you are requesting.
sd4547 8 months ago
@tmc300 I'm sending you a personal message. Stand-by.
sd4547 8 months ago
Hey, thanks a bunch brother...I'm gonna be using this video lesson today for the 4tTH OF JULY 2011!!!!! Thank you for sharing and happy BBQ'n!
justog3 8 months ago
@justog3 Enjoy! Happy 4th!
sd4547 8 months ago
fat adds flavor,use it.
green66vw 8 months ago
@green66vw You are 100% correct. The only fat I remove is the hard crumbly fat that does not render down. Just like you would when trimming out a brisket. Thanks for the comment.
sd4547 8 months ago
I just purchased a couple of racks of these today and this is the method I will use this weekend to bbq them. Very informative video, thanks for posting.
TangoSpiceCompany 9 months ago
@TangoSpiceCompany Lemme' know how they turn out.
sd4547 9 months ago
@sd4547 Ribs have been in the Brinkman for two hours, lookin' good already!
TangoSpiceCompany 9 months ago
@TangoSpiceCompany Wish I were there to partake in the festivities!
sd4547 9 months ago
Oh man, give me a piece of it...
ttasd1 9 months ago
@ttasd1 It's gone! I could go for some right about now!
sd4547 9 months ago
I give up. Whats the intro song?
neoshady 10 months ago
@neoshady "Losing Your Mind". Black Label Society.
sd4547 10 months ago
@neoshady It's actually 'La Grange' by ZZ Top.
bluewhiting 10 months ago
@bluewhiting You're right! I used "Losing your mind" on another vid.... DUH!
sd4547 9 months ago
@neoshady Yeah, It's "La Grange"... Sorry!
sd4547 9 months ago
hey don't throw away that membrane - that's some good eatin'
SolidGold1980 10 months ago
When i cook beef ribs i like to throw a whole onion in the smoker with 4 or 5 holes.plus a bottle of sam adams beer here and there on the ribs.Great video.Ribs are my favorite.your son looks like me when my father cooked ribs for me.I had bad luck staining my shirts.Thanks champ for the tip of cooking beef ribs.
Marketdomingo 11 months ago
@Marketdomingo I'm going to try the onion and beer tip. Thanks!
sd4547 11 months ago
have always preferred pork ribs but my in-laws recently gave us 1/3 of a butchered cow and that included 6 racks of beef ribs. I'm going to try this!
lradde 11 months ago
@lradde Wow! Wish I could score a 1/3 of a butchered cow!!!
sd4547 11 months ago
If you like to smoke your ribs then fine but I bbq some ribs before and it only took me an hour and a half. I let it cook 45 minutes on each side and they were delicious.
William82oct 11 months ago
@William82oct That would be grilling, BBQ is low and slow. I do that as well and you're totally right, they taste great that way. You just don't get as much smokey flavor. Thanks for the comment.
sd4547 11 months ago
Sauce?!?!? Liked the video until that point :-(
Mr6Stringz 1 year ago
@Mr6Stringz That's why they make different flavors of ice cream... not everyone like sauce. I do...
sd4547 1 year ago 2
@sd4547
i cant eat it with out a good quality sauce like
A1 sauce
ProZeezo 1 year ago
@ProZeezo Exactly! I need my sauce too. I guess it's just a regional thing.
sd4547 1 year ago
man that looks good...great info too...thumbs up!!!
HALLSYSKITCHEN 1 year ago
I love beef ribs but the ones that are available in the meat case don't have a lot of meat. What did you ask the butcher for?
tdjtx 1 year ago
@tdjtx Beef back ribs. These were cut off of a prime rib roast.
sd4547 1 year ago
Very good kid, you seem to have done well raising him. Please keep doing well, the world needs more good people. :P Thank you for the video in general as well, you've given me lots of ideas. Take care!
AmyLeesPetWookiee 1 year ago
@AmyLeesPetWookiee Thank you. We're pretty proud of the little guy.
sd4547 1 year ago
I don't like falling off the bone either! 3-2-1 is for newb's that don't know what they want! 4 hours of smoke and a long foil rest works best for my tastes because I like a little texture to my meat.
Iemonette 1 year ago
You're son is cute !
Batistta56 1 year ago
@Batistta56 Thank you. :)
sd4547 1 year ago
Tommorow! Gonna do it. I jus got a small charcoal brinkman smoker tho. We will see.
Trashfished 1 year ago
@Trashfished Wish I was smoken' ribs tomorrow!
sd4547 1 year ago
@sd4547 I wish you was here smokin em sunday also! they did not turn out too impressive!LOL! I did the 3- 1.5-1 on the beef but it was a little cold and breezy out so they were not quite tender enough. Oh well, live and learn!
Trashfished 1 year ago
@Trashfished Yeah, smoken' in cold weather can be a challenge.
sd4547 1 year ago
Greg - Excellent video lots of great info! ARGH! my stomach is growling! I know it is almost lunch time but, wow that sure looks good. Have you had a chance to smoke chicken or turkey? I am curious how well those come out. I think I'd die a happy man with the taste of smoked ribs on my lips. :)
1foxtrot70 1 year ago
@1foxtrot70 I smoke anything that moves! Love smoked turnkey and chicken. I do a lot of fishing, so I usually end up smoking tuna now and then. It's addicting!
sd4547 1 year ago
@sd4547 - ooh takes me back 40 years (ARGH...how time flies) to my days in Boy Scouts we had a specialty campout themed "Western Weekend". I was in the group that prepared a 1200 lb dressed steer it took 3 days. We had 600 scouts in camp that weekend. Really good eating!
1foxtrot70 1 year ago
@1foxtrot70 Good times! I'll bet you could smell that 1200 pounds of goodness for miles!
sd4547 1 year ago
@sd4547 yes you could, we had almost all of the scouts at one time or another stopping by during the cooking and of course when the dinner triangle bell was rung we had one heck of a long line to serve. It was fun.
1foxtrot70 1 year ago
great job! Just need to find myself a butcher that can get me a nice cut like that!
cliffway 1 year ago
Im sure he does!! Plus he eats like a king! Party on y'all!
Trashfished 1 year ago
I loved the way Garret laughed the moment he chomped on them ribs!Im so hungry now! What a great no nonsense video!
Trashfished 1 year ago
@Trashfished He adds a lot of joy to our lives. Thanks for the comment!
sd4547 1 year ago
I love beef ribs! I use a base of olive oil, and with the usual spices Ialso use lemon pepper and a touch of cinnamon and coriander. They add an extra depth but you can't quite pin it down. Try them!
Smoke for 3 hours, foiled for 2 without the extra liquids, just meat side down with turbinato sugar sprinkled before placing the meat. No finishing mop, the ribs don't need sauce. But I have an insulated electric Cookshack smoker so very little moisture is lost during smoking.
Nice video!
FmMaj9 1 year ago
thanks man , these look delicious, cant wait too cook 'em for myself!
xbox360ROCKS777 1 year ago
Thank you for the recipe!
whygothic 1 year ago
they look good...
i am going to try this on my smoker....i smoked brisket severals
time but, not the ribs yet
gangsterpelon13 1 year ago
@gangsterpelon13 I'm smoking two racks as I type this. Tying out an apple rub I just came up with. Thanks for the comment!
sd4547 1 year ago
Great job! Nice to finally find a good beef ribs video.
dallaswallas99 1 year ago
@dallaswallas99 Thank you!
sd4547 1 year ago
nice video...i have not tried beef ribs yet but i will now..........looked fantastic....and that is pretty much how i do pork ribs ....ive smoked with many types of wood and Hickory Apple and Pecan are my favorites....i love Pecan smoke on pork.......apple on briskets and hickory on chicken..............there is a 100 ways people smoke there meats............ i really enjoy watching others videos and getting great tips........thanks for posting
curbshoppin 1 year ago
@curbshoppin Thanks for the comment. I like to mix it up and try new things myself. That's the thing I like about youtube. Checking out what other people are doing, then trying it myself.
sd4547 1 year ago
I made some more beef ribs yesterday and they were much better. I skipped the rub and just put on my lemon juice, soy sauce, Worcester sauce, salt, pepper, garlic and onion powder. Did not smoke it on the charcoal smoker, was too lazy but went on the gas grill and turned on one burner, left the other side off for indirect heat and put some wood chips in and did it that way. Tasted good, great in fact but with the charcoal smoker would have been even better.
gretscher 1 year ago
I like beef ribs just as much as pork ribs. I don't really like using "rub" on beef ribs. I like using rub on pork ribs, makes them taste great but on beef I don't think the taste with rub is so great. Maybe if I made a rub without sugars in it but for the most part on beef ribs I like to brush on some lemon juice, soy sauce and Worcestershire sauce. Sprinkle salt, pepper, garlic and onion powder then BBQ the ribs. To me it taste great that way but with rub I don't think it's that great.
gretscher 1 year ago
@gretscher Sounds like you need to come up with a better rub that complements beef. What you're doing sounds good though.
sd4547 1 year ago
I'll be your next taste tester. You do a great job of showing the step by step process of making a perfect rib, great video!
JEHIAHL 1 year ago
@JEHIAHL Thank you very much! Appreciate the comment.
sd4547 1 year ago
Great looking ribs, I like the way you do them!
TangoSpiceCompany 1 year ago
That's Makin Me Hungry!
DennisBillington 1 year ago
Great video. Thanks! You are the first person I have heard that agrees with me that "falling off the bone" is overdone. Nothing worse than eating a pile of mush off the plate with a fork. I'm doing beef ribs for the first time today on my new Traeger Pellet Grill. Did you mop the ribs during that first 3 hours? They sure looked moist.
paullyc 2 years ago
Thank you for the comment. These ribs were very marbled, so I didn't mop. Foiling them really helped keeping them so moist. Had I kept them in foil any longer than an hour however, they would fell apart.
sd4547 2 years ago
Another great video. I actually almost prefer the beef ribs to pork. Maybe that is because I don't have them as often. Looking forward to your next. Thanks
14dollarz 2 years ago
Thanks! I have to admit, I kinda' lean towards beef too. My wife is the real beef rib eater in the family though.
sd4547 2 years ago
You Could Be The Next Alton Brown!
DennisBillington 1 year ago
@DennisBillington Thanks! You just made my day!
sd4547 1 year ago
nice video.I see you modified your offset smoker.Nice.Who did the sheet metal that allows even heat?
907akraven 2 years ago
Thanks for the comment. I did the sheet metal work between the firebox and the cooking chamber. I bought the convection plate (tuning plate) from Horizon Smokers website. It's made of 3/16" steel. Pretty heavy and does a real good job of balancing the heat in my cooking chamber.
sd4547 2 years ago