Smoked Beef Short Ribs in the Pit Boss Vertical Pellet Smoker
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- Опубліковано 20 сер 2024
- Smoked Beef Short Ribs in the Pit Boss Vertical Pellet Smoker is easy to do. We used the Pit Boss Competition Blend Pellets, set the pit to 250 degrees, and let the beef ribs smoke for 3 hours. We then poured some beef broth in a foil pan covered the beef ribs in foil, and let them cook for another 2 hours at 300 degrees.
This is by far my favorite cook so far on the Pit Boss Vertical Pellet Smoker. The Beef ribs are from Grand Western Steaks and they call them, Reserve Short Rib 3 Bones Plate. I highly recommend them. This is our second time eating them and they are fabulous.
The rubs we used on the Beef Short Ribs were:
Heath Riles Garlic Jalepeno rub
Pit Boss Smoked Competition rub
Heath Riles Pecan rub
To show that when q video is made has no bearing on whether or not it has value, just saved this and will be watching when I have plans to make beef ribs this summer, I love the braising idea, brilliant !!!!!
It's a darn good thing I don't gain weight from your videos cause I'm addicted!
Thank you my friend! I appreciate that :)
Those ribs are excellent Mike! It's brisket on a stick. Great job brother!
Brisket on a stick... I love that! Thanks, Charley
I will have to get some of these beef ribs when I get my Pit Boss. As soon as those returns are in I will also be a Pit Boss Warrior
@Kody C. its been great!! Best investment I've made in a long time besides maybe my shotguns hahaha
@Kody C. I made some videos during the lockdown.
Doing beef ribs today...per your video. Have a great labor day Mike
Amazing and super delicious beef ribs recipe. Fantastic job my friend:))
Great looking ribs, love the layering of rubs it always works so well for a nice bark. Yum 👍
Thank you, Lisa! Multiple layers of rub is the way to go :)
HEY MIKE, man that was a awesome video my friend, the color on those Beef Short Ribs was amazing looking, and there was a distinct smoke ring on the one you bit into, they looked so tender and juicy, and for sure smoked to perfection. You my friend no how to really hurt a guy when I am a long way from you and can't get to take a bite of them off the hook ribs, but you do it to me all the time so I am use to it now, you let your buddy suffer. LOL!!! AWESOME JOB MY FRIEND. GOD BLESS YOU.!!!
Thank you, Joe! The beef short ribs were the best I’ve ever eaten. If you like a nice robust bark, this is the recipe for you. Thanks for watching my friend
Nice job..!! I’m going to have to try these..😎😎😎
Another awesome video. love those big bones. thanks for posting.
Thanks, Tommy!
Your are the Pitboss Master, they look incredible
Thank you, sir! I've had a whole summer of experience on this thing now. Love it!
@@WeekendWarriorBBQ I had 2 of my temperature units crap out yesterday and I got 2 butts and A brisket to do. I ordered a ThermoWorks Signal it'll be here tomorrow
Was it the two built in units?
@@WeekendWarriorBBQ no, 2 Mavericks one about 5 yrs old so it doesn't owe me a dime, the other the new 4 probe Maverick that died on the 3rd time I used it.
Got 2 butts I'm wrapping at 165 check twitter if you want a peek
Looks good gotta love some brisket on a stick
Thank you, Joe!
Wow beautiful cook bud. You and that pitboss did an awesome job on those ribs
Thanks, Pappa Bear!
Those look amazing! I cant wait to try some beef ribs.
Thanks, Jason. I'm addicted to those beef ribs.
you put a lot of work into your ribs and they look so delicious
Thank you, Cheryl!
Nice!!! Perfect job Mike!
Thank you, Hobie!
Those look great!
Thanks, Jeremy.
Oh man, this looks amazing. I can almost smell it from Boise. New subscribers as well
Thanks, fellas!
Ain't nothing like a good beef rib :)
Ain’t that the truth
Is there a difference besides the size of the 3 series and the 4? I ask cause can get a better price currently for the 4... I guess the question is if I’m
Not
FilliNG a bigger smoker is there a downside while cookinG?
The only difference is the size get the bigger one. I’m about to buy a bigger one myself.
You should try some Smiling Swine BBQ rubs!
I've heard a lot of good things about their rubs. The next time I order rubs they will be on my list!
Is two hour is proper time for grill?btw so sharp your knife..like that
Yum!!
Thanks, Robert! 😁
Thanks for the tips. I just bought a pitboss vertical smoker and although I like it, I find it a bit light on the smoke flavor. Question: would you think it’s a good idea to put the meat on the ‘smoke’ mode for the first hour or so then increase the temp to the desired level for the rest of the time?
Hey, did you have any luck with that idea ? I was so used to using a weber kettle or stick burner for cooking that i found this was light on the smoke too. I just stopped wrapping my meats on it. A big part of the foil is to prevent oversmokeing
Question, have you tried placing one of the cooking racks in place if the water pan and putting a large tin foil pan on the rack full of water? Seems like you could get more water in one of the big tin foil pans than the one PB provides. I want to do 8hrs of smoking and not have to worry about running out of water 4hrs in.
Hi, Jared! I haven't tried that yet but I know what you mean... My water pan needs to be replenished about every 2 to 3 hours when Im smoking at 250 degrees Fahrenheit. I know they like that water pan to be right above the burn pot to help prevent the internal temp probe from over heating. I think your idea will work but I wouldnt use one of the disposable aluminum pans... I think the burn pot will burn a hole through it and then you'll have a bunch of water put out your flame. Get one of those inexpensive "hotel pans." The kind they use for buffets with the sterno flames underneath. Hope that helps :)
What’s the difference in layering vs just mixing all ingredients together for the rub?
Excellent question. The jalapeño rub might be too strong if you mixed it in equal parts. Otherwise you could pre mix the others. I also just like layering it... it makes me feel like a pit master lol 😂
Two questions Buckeye. What is that temp probe on the side of the smoker? And where did you get your ribs. Wally has beef ribs but not like those?
Hi, John. The temp probe is a Weber iGrill mini. I love the phone app but the Bluetooth range is limited...maybe 25 feet at best. I get my beef ribs from Grand Western Steaks. They are expensive but they are the best I've ever had.
2:17 what would you use the fat for?
Beef tallow
I am looking at that Pit Boss and have a question. Ia the any way to install a probe port in it?
Hi, Britt. I’m sure you could but it would void the warranty. The gasket on the door is pretty flexible and I just close the door over the probe cord when I use one. You could also run it through the chimney I suppose.
Ouch! What happened to your thumb?
Eastwind Farms Read this while watching the video and ouch!
I dropped one of those beef ribs on my thumb lol
The Culinary Cookhouse Haha they were heavy! 🤣
LMAO!
What seasoning for brisket and beef ribs do you recommend for the best bark
Hi, Bill! I'm still learning but here is my novice opinion: If you like the beef to shine through, I would just use salt and pepper (you wont get a lot of bark but it will be delicious).
If you like a little bit of bark, I would use Harry Soo's beef rub.
If you like a lot of bark, I would use Heath Riles Garlic Jalepeno as a light base coat and then top it off with his Pecan Rub.
I have links to all of this in the description below.
The Culinary Cookhouse awesome thank you !! Absolutely love your channel keep it up my brother 😊
Bill Phipps thank you! That means a lot to me 😁
ribs with fly sauce...