Great stuff. I found with my pellet, starting them lower at 180F for the first hour, 225F for the second and then 275F the rest of the way helps build about a quarter inch thick smoke ring by slowing down the cook in the early stages when the meat accepts the smoke before the skin starts to harden. Rub wise, I just use salt and pepper and let the family choose the sauce they want at the end. When the ribs hit 190F internal temp, I wrap them in some butcher paper with beef tallow I melted and smoked along side them in a tray. Once the meat hits 205F I pull them still wrapped and let them rest in a cooler while boiling some corn and warming up some other sides.
you think this would work for any ol' charcoal grill? I have a Charbroil charcoal grill with two levels. Never cooked/grilled ribs before but planning on it this weekend
@@sweetphilly2 If you are cooking with charcoal, be careful as to how much charcoal you have lit at one time as it can cause you to have runaway temps on the high side. For the dirty smoke, the size of wood matters. You need your wood chunks, chips or splits (depending on your cooker and what you use) BURNING and not smoldering. Smoldering means there is not enough air flow and the fire is being choked out. On smaller grills, you need smaller pieces of wood or even use wood chips. As for when your ribs are done, rely on FEEL and not an internal temp or time. Poke them with a tooth pick or a meat probe to see how tender they feel. BBQ can be broken down into simple steps. 1.) smoke the meat. 2.) tenderize the meat. (wrapping) 3.) rest the meat after completion. I REALLY do try to keep it that simple. Hopefully this helps.
With a rub I like to start course and migrate to a fine mixture. For beef ribs I've started with a course black pepper, kosher salt, and finish with Jack Stack BBQ Kansas city meat rub. I love beef ribs because they're inexpensive, simple and fantastic. These look amazing!
I pull the membrane off of mine and never had them come apart. My rub is salt pepper and garlic. 250 for 2 hours wrap for 2 hours unwrap and sauce for 15 minutes.
Rub - I go with salt & pepper, but I also grind my own chile powder. I go for the dried hatch chiles, grind them down and work that into the standard S&P rub. Works so well with beef.
My very first time doing beef back ribs is on the grill now. I did dry and use a binder (as an experiment i used Worcestershire sauce after another video recomendedit for beef. Interestedto see how that goes over my normal biners) ... for a rub I used a mix of about 3 salt 3 pepper 1 garlic powder 1 onion powder 1 paprika, 1 cayenne pepper, currently spritzing with 1/2 apple cider vinegar, 1/2 water. Smoked 2 hr 180, now doing 2 hr at 225, planing to bump to 275 for the last hour + to tenderness
I have pitboss 3series electric smoker 30inch use small wood chips. My pitboss 3series electric smoker temperature is lower temperature and higher temperature and medium temperature my first time smoker babe back ribs it was too dry and wasn't done for 3 hours then I try do 4hours please 🙏 help me out
Sounds like they weren't done at 3 hours. Also pay attention to your cooking temps and control them. I usually do mine at 275F abd it may take 4-6 hours for beef back ribs and 6-9 hours for beef plate ribs.
I pull the membrane off of mine and never had them come apart. My rub is salt pepper and garlic. 250 for 2 hours wrap for 2 hours unwrap and sauce for 15 minutes.
Exactly 💯! I use "The Blend" by Kinders...usually at Costco in a larger bottle....perfect mix of salt pepper and garlic! Pork ribs, chicken...good for all 👍👍
I have pitboss 3series electric smoker 30inch use small wood chips. My pitboss 3series electric smoker temperature is lower temperature and higher temperature and medium temperature my first time smoker babe back ribs it was too dry and wasn't done for 3 hours then I try do 4hours please 🙏 help me out
gotta love the Boss!
Great stuff. I found with my pellet, starting them lower at 180F for the first hour, 225F for the second and then 275F the rest of the way helps build about a quarter inch thick smoke ring by slowing down the cook in the early stages when the meat accepts the smoke before the skin starts to harden. Rub wise, I just use salt and pepper and let the family choose the sauce they want at the end. When the ribs hit 190F internal temp, I wrap them in some butcher paper with beef tallow I melted and smoked along side them in a tray. Once the meat hits 205F I pull them still wrapped and let them rest in a cooler while boiling some corn and warming up some other sides.
you think this would work for any ol' charcoal grill? I have a Charbroil charcoal grill with two levels. Never cooked/grilled ribs before but planning on it this weekend
ABSOLUTELY!!! You got it Mike.
@@sweetphilly2 Yes it can, but be careful not to let your smoke be thick and white. That is a dirty smoke and will NOT be tasty at all.
@@TheDawgfathasBBQ oof. How do you avoid that? I've definitely experienced that with the ribs I made at this point but they still came out fine
@@sweetphilly2 If you are cooking with charcoal, be careful as to how much charcoal you have lit at one time as it can cause you to have runaway temps on the high side. For the dirty smoke, the size of wood matters. You need your wood chunks, chips or splits (depending on your cooker and what you use) BURNING and not smoldering. Smoldering means there is not enough air flow and the fire is being choked out. On smaller grills, you need smaller pieces of wood or even use wood chips. As for when your ribs are done, rely on FEEL and not an internal temp or time. Poke them with a tooth pick or a meat probe to see how tender they feel. BBQ can be broken down into simple steps. 1.) smoke the meat. 2.) tenderize the meat. (wrapping) 3.) rest the meat after completion. I REALLY do try to keep it that simple. Hopefully this helps.
I’m always down for beef ribs!
Brisket on a stick!
Bolner's Fiesta Uncle Chris' Gourmet Steak Seasoning is my GOTO for beef! ~Chris
LOVE that stuff!
Love the way you break the process down for everyone. Thank you great video.
Thank you so much! My pleasure.
With a rub I like to start course and migrate to a fine mixture. For beef ribs I've started with a course black pepper, kosher salt, and finish with Jack Stack BBQ Kansas city meat rub. I love beef ribs because they're inexpensive, simple and fantastic. These look amazing!
Great method. I use that same method on brisket. pepper first then on to smaller granules.
I am about start this cook in about an hour.
I came across this while I’m making my first beef back ribs on my pit boss lol
I pull the membrane off of mine and never had them come apart. My rub is salt pepper and garlic. 250 for 2 hours wrap for 2 hours unwrap and sauce for 15 minutes.
Cattleman's Grill - Road House ....lights fricken out!
Rub - I go with salt & pepper, but I also grind my own chile powder. I go for the dried hatch chiles, grind them down and work that into the standard S&P rub. Works so well with beef.
What a lovely bloke
Looks good bro
Smoking season is coming up here in Wisconsin definitely gonna try some beef ribs on my pit boss pellet smoker this year
DO IT!
My very first time doing beef back ribs is on the grill now.
I did dry and use a binder (as an experiment i used Worcestershire sauce after another video recomendedit for beef. Interestedto see how that goes over my normal biners) ... for a rub I used a mix of about 3 salt 3 pepper 1 garlic powder 1 onion powder 1 paprika, 1 cayenne pepper, currently spritzing with 1/2 apple cider vinegar, 1/2 water. Smoked 2 hr 180, now doing 2 hr at 225, planing to bump to 275 for the last hour + to tenderness
Sounds like a pro to me!
Great Video! thanks!
Pink rocks salt,black pepper, smoked garlic and ground rosemary
Texes BBQ rub
Mine are on the Traeger right now. I hope they come out as good as yours look.
For the rub... Binder I use W Sauce, Salt, pepper, garlic, accent and cayenne pepper.
D’z guy is good awesome job B
Appreciate that!
Love the simplicity! Thank you
I'm always about keeping it super simple and repeatable.
good video bud. ribs looked good. good job
Thank you.
I go with an SPG base, then add something finer for some sweet, tang, and color.
Ok, this is my first Beef Rib Smoke. Got the Pitboss heated up. Let's Roll
Let's Gooooo!!!!
I smoked them at 225 then double wrapped in foil when the meat temp. got to 160 deg. F. Then cooked to 203 F.
Do it all the time
whoops. I put some in my pit boss a few minutes ago. I pulled the membrane off, just like the the baby backs I threw in there too.
It's all good!
Awww shit, thought that was charcoal! I have the big 3 in 1 Pit Boss, gas, charcoal and smoker!
Q39 brisket rub
Use red wine vinegar and water to spritz
what wood did you smoke with ?
I love post oak!!!
I'm smoking a slab today on my Traeger. I used Traeger beef rub.
Meat church "holy cow"
Where you find that rub?
Pit Boss!
I have pitboss 3series electric smoker 30inch use small wood chips. My pitboss 3series electric smoker temperature is lower temperature and higher temperature and medium temperature my first time smoker babe back ribs it was too dry and wasn't done for 3 hours then I try do 4hours please 🙏 help me out
Sounds like they weren't done at 3 hours. Also pay attention to your cooking temps and control them. I usually do mine at 275F abd it may take 4-6 hours for beef back ribs and 6-9 hours for beef plate ribs.
Never done them yet
Why did mine tasted like pot roast?
HEB baby
You knowwwwww!!!
Holly Gospel
Kosmos SPG Cow cover
Good stuff!
I use meat church rubs
Brother you just show me something new good looking out
You got it brother.
You need the plate ribs more meat
I do those often and I agree!!!!
I pull the membrane off of mine and never had them come apart. My rub is salt pepper and garlic. 250 for 2 hours wrap for 2 hours unwrap and sauce for 15 minutes.
Exactly 💯! I use "The Blend" by Kinders...usually at Costco in a larger bottle....perfect mix of salt pepper and garlic! Pork ribs, chicken...good for all 👍👍
I have pitboss 3series electric smoker 30inch use small wood chips. My pitboss 3series electric smoker temperature is lower temperature and higher temperature and medium temperature my first time smoker babe back ribs it was too dry and wasn't done for 3 hours then I try do 4hours please 🙏 help me out