Beef Dino Ribs On The Ole Hickory Ultra Que Smoker
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- Опубліковано 21 сер 2024
- Beef Dino Ribs On The Ole Hickory Ultra Que Smoker
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Ole Hickory is the dream. Fort Smith, AR
I'm absolutely loving the Ole Hickory Ultra Que. Thanks for watching!
No better way to kickoff spring than beef ribs...My Favorite.
I just had to chime in and let you know that I smoked a set of 4 bone plate beef short ribs this weekend. Because my crew is not big on a heavy pepper bark I created my own rub that still incorporated all the true flavors but just not as heavy. Also my group loves sweet BBQ sauce on everything I cook, so I made sure to "Glaze" the ribs in our favorite sauce and wrap them. The group was more than blown away at the results of this cook. My cook was done on a Weber Kettle Performance series.
Good deal, can't go wrong with beef ribs
👍
That Ole hickory is a beast. Them rubs awesome. Always trim fat silver skin is a must..ribs look great.
Thanks Scotty
Fire and water rubs go great on beef!!
Glad you like my seasonings and sauces Rus! Those ribs look awesome!
Darren you have developed some amazing flavor packed products! True gourmet sauces and seasonings!
@@SmokyRibsBBQ Thank you Rus!
@@FireWaterCooking hey brother, i will be checking out your seasonings this week on your website. I appreciate Russ giving you the shout out.
@@mikebarfield1660 Rus is a great guy for sure! I have been following him for many years.
@@FireWaterCooking yes he is..i live in North Mississippi so i appreciate his local cooking. Thank you your response.i hope your business is greatly BLESSED.
Beef ribs are the best! Now I’m in the mood to eat beef ribs
Have you had beef bacon?
Love the color on those ribs. I'm gonna have to get that black garlic rub.
It’s good stuff Mike!
Great looking ribs. Great advice on the salt brine. I will do that on my next cook.
Thanks Gary! Dry salt brine is very effective for thick cuts
Thx Russ, great cook!
many years ago, the first time my hubby and i had pork ribs, the bark looked just like this and we sent them back saying they were burnt, thats how dumb we were about bbq, lol,, but now we know better. 😅
Delicious! That black garlic salt sounds awesome👍😊
It is Bobbi! Thanks for watching!
Good job Rus, the Dino Bones look Fantastic! Got to love cooking up some Beef Ribs now and then. Nice pit.
Thanks Papa TX! We love beef ribs!
The Ole Hickory is amazing! Fantastic cook. Cheers 🍻
I’m loving it! Cheers
Man I love that cooker! great cook Rus!
Me too Luis! Thanks I appreciate it
great tips on the rub/sauce!
Thanks Gail!
Hey Russ. I tried out my new temp spike and it worked out great. Thanks for the recommendation.
Good deal!
Glad you got the plates Rus. That black garlic seasoning looks amazing...will definitely have to pick some up!
Thanks Ryan, I really appreciate you sending me the plates! All of Darrens products are based on black garlic which is incredible. Such a awesome flavor!
It looks so delicious I want to make it right away^^ Meat is the best!!
Thanks for watching
Happy Easter Russ to you and your family God Bless you ❤❤❤
Happy Easter and thank you!
Would love to get me one of those old hickory’s
I'm sure loving mine! Thanks for watching!
Man those walls have a lot of creosote built up. Those things do burn dirty smoke depending on how much wood you use and how it's cured. I have owned two CTOs and I always ran them in the open latch position. It really makes the fire a lot cleaner
Every smoker I have or have ever had builds up creosote or I call it well seasoned. My offset moves cleans smoke through like crazy with a very clean fire and it too gets a heavy build up. I don't dare remove it from the walls either. Once the ole hickory gets up to temp, it puts out a beautiful smoke that taste incredible on everything I've used it on so far.
Those beef ribs look great Rus ! Love that pit ! Darren has some really good stuff ! Nice job Rus !
Thanks Kent! Me too brother, me too! Yes Darren has got it going on with his products!
Great cook Rus. That cooker is amazing and I'm really enjoying Darrin's rubs and sauce. Cheers brother!
Thanks Greg! I've never enjoyed a smoker as much as I have this one. It produces such a good finished product. Yeah Darrin has some amazing products! Cheers!
Yes sir. Keep making videos with that ole hickory I like like learning from you
I plan on using the Ole Hickory for a very long time. Thanks for watching!
Beautiful Beef Ribs Rus! That pit is working perfectly! Give me some cold beers and I'd just stand there at the cutting board slicing delicious bites! Fantastic cook Bud!
Thanks Rob! I couldn't be any happier with the Ole Hickory. Cheers Rob!
Looks Delicious
Thank you 😋
Great cook Rus.. I'm glad to hear that u mentioned 4 Bulls... I've bn wantn to go by there...Haven't known anyone that have shopped there.. Gotta give them a try...
Thanks DeWayne! 4 Bulls has really good meat. A bit expensive, but really good meat.
Them Old Hickory Pits have had my curiosity for a while. I'm thinking about adding one to my patio. Nice cook, those ribs look perfect 👍🏻👍🏻
You won't regret it! I'm absolutely loving mine!
Very nice brother 💯👍
nice looking ribs plenty of meat nice job Rus
Thanks Lance!
Looks super delicious Rus,awesome cook, brother 👍🍺💯
Thanks I appreciate it!
Great video Russ! Sweet smoker
Damn nice job Rus. I have to get you something from the garden state for your wall!!
Thanks Tommy! Hey that would be awesome
excellent video. Beef ribs are the best beef bbq IMHO. Just cooked a brisket yesterday and thought I sure wish this was beef ribs :)
I agree! I prefer beef plate ribs over brisket. Thanks for watching
Rus all I can is WoW! The only question is after cutting each beef ribs into each section is which of the 3 ribs which section do you choose first; from left center or right ribs.
Thanks James! I don’t slice in any particular order. Usually left to right but not necessarily every time.
I am so jealous!
The Beam's Choice bottle!
I've had that for over 40 years I know
Awesome Beefers Rus!!! That pit crushes every cook you have done!!!! The black salt sounds amazing!!! Happy easter brother!!!
Thanks Jeff! Man I'm telling you, this pit is like none other I've ever owned. Loving it! Yes, that black garlic salt is legit brother! Happy Easter! What was in your basket this morning? Are you going to hunt for eggs later? Hahaha
I have a beef back rib in the freezer begging to be cooked soon
Yeah buddy Rus! Absolutely love me some beef ribs
Same here Zach! Thanks for watching
Great video Rus! Fantastic ribs. 👍
Thanks Randy! Good eats for sure! Happy Easter!
Some tasty looking ribs, for sure. Cheers, Rus! 👍👍✌️
Thanks Dwayne! Cheers!
I knew you'd have fun with that cooker, Those ribs looked awesome, Good job as always Rus. 😎👍
Oh man! I’m loving it! Thanks Jack!
Drool, drool, drool... 🙂
Thanks for doing this video!
My question is regarding the moisture content of hardwood you would use.
Can you use dry wood/moist wood? What percentage of moisture would you recommend?
You're welcome. Wood should have a moisture content below 20 percent. The longer it cures the dryer it will get. I own a moisture meter to let me know when my wood has seasoned long enough. To much moisture makes the wood hard to burn and creates a acrid taste on the meat. Kiln dried is really too dry and don't give enough smoke flavor, but great for BTU's where needed such as a wood fired pizza oven.
@@SmokyRibsBBQ Thank you for replying! You wrote that kiln wood is too dry/too low of moisture content. So Is there a minimum wood moisture for oak which I have an abundance here? I have a moisture meter .
Any wood should be no more than 20 percent moisture but oak takes a long time to season. We have some blackjack oak that took almost 2 years to get right. Hickory, pecan, fruit woods usually take 6 months to a year. Oak is very dense but makes a great smoke wood once seasoned.
@@SmokyRibsBBQ That is terrific. Where I live north of San Diego - I have plenty of access to oak that is less than 20 percent.
Bad ass ribs rus.. that pit is amazing.. great video Russ.. happy Easter brother!
Thanks Randy, I appreciate you watching!
Thanks Rus, love the pit! what was the wait time once you ordered that ole hickory? Was it several weeks?
They had them in stock when I got mine
That thing sure puts out good food. The Old Hickory is pretty good as well LOL. Been a while since I did some of those as they are crazy high around me, Nice cook Rus.
LOL, thanks Troy! Yeah prices on everything is crazy now days.
Love to eat beef ribs and baby back pork ribs thank you for another good one.. Frank from montana.....
You’re welcome Frank and thank you for the other plates you sent! I got them in a few days ago and will be in a video soon!
These Beef Dino Ribs are sheer perfection look how juicy!!!! And I love the look of that5 black garlic rub too!!!
Thanks for checking the video out
Those are some fantastic looking Beef Ribs...looks super juicy. Thanks for sharing and Happy Easter to you and yours. Cheers!
Thanks Stephen! Happy Easter
Happy Easter Russ.
🐰 🍖🍗🥩🥓🍔🍕🌭🌮
Happy Easter!
Hey Russ! How are you liking the Ole Hickory. I have been looking at them for quite sometime now. Do you wish you have went larger like the CTO?
Thx
Mike
I love it! It’s my goto and favorite smoker! This size is perfect for what I do, so no regrets or wishing I would have went with the CTO, but you certainly can’t go wrong with the CTO
@@SmokyRibsBBQ thank you sir!
On a scale of 1-10, 1 being a pellet smoker - the amount of smoke flavor, and 10 being an offset - the amount of smoke flavor, what is the amount of smoke flavor for the ole Hickory Ultra Que? Thanks again!
12
@@SmokyRibsBBQ wow! Wasn't expecting that. This smoker might be too strong for my family. Thank you for your help!
@@jasonstein5179 I was using 12 as the best smoke flavor exceeding a offset , not the potency. I've always considered a offset to have the best flavor, but after getting the Ole Hickory I had to reevaluate.
@@SmokyRibsBBQ thank you for clearing that up! I discounted this product for my outdoor kitchen - now its back up there
@@jasonstein5179 After getting this Ole Hickory I find myself not wanting to use my other smokers. It puts out amazing BBQ
Like 545. I leave the fat because I eat it 😂😂
Mr Jones, where do I send a license plate?
Send me an email and I will give you the address to send to. You can find my email by going to my about page here: www.youtube.com/@SmokyRibsBBQ/about
Thanks so much!
I would love to send you one of my licenses plates I have, could you send info on how to do so
Please send me an email and I will give you shipping info. My email address can be found on the About page here: www.youtube.com/@SmokyRibsBBQ/about
Thanks so much, I appreciate it a bunch!
How did you get your reading with that meter being so far out? I have to put mine further down. Those ribs are like MEAT PILLOWS as I call them
It’s not a Meater, it’s a ThermoPro Spike and it was deep enough to get a good reading on the meat temp
@@SmokyRibsBBQ Yeah the temp spike. Mine has to go lot deeper.
How long are those bones??
I didn’t measure them