Smoked Beef Ribs Juicy & Tender - Easy Recipe
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- Опубліковано 9 чер 2018
- Smoked beef ribs are really easy to make at home and they taste amazing. Give this recipe a try -- you will not be sorry!
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I love that he squeezed it, waited for the juice, and it never came.
Legend has it that this dude is still chewing that tough piece of meat to this day.
Just like your mother. 😂😂😂
When he took a bite he pulled and it didn't break. Seemed tough!💪🤔
😂😂😂
Yes the cow did chest workout
280 F!!! Ouch
You hit the nail on the head mate
Well spotted
"we need black pepper" grabs the jar of 4 different peppers in it.
These beef ribs were too firm. He expected it to fall apart and it snapped back 🤣 🤣
Proof that is doesn’t always turn out the way we want it too. 😞 🤣
😂😂😂😂
Magnifique, je ne comprends pas tout mais ça donne faim ! Merci pour votre vidéo
Great to see someone doing Simple Beef ribs just salt and pepper style on a Kamado. Been looking for this type of tutorial.
Big thanks for sharing your techniques! I’m going to give it a try tomorrow. 😊
7:49 when tender test doesn't go to good 😂
Jerky! 😂
It’s a beef rib. It’s not going to tear like a pork rib
@@macewindex8410 it can if smoked to the right internal temp
James Moore not fall off the bone pork rib style
@@macewindex8410 fall off the bone means overcooked damn how knew to smokin meat are you? Obviously pretty green from what you're saying.
Lol, at 7:50, he tried to tear it but then realized its hard as bricks so then he decided to shove the entire thing in his mouth haha. Great video btw.
😂😂😂
Dillon Jaglal that’s funny! I was just gonna say the same thing. He cooked them too hot.
Lmao!!!
At 8:10 he said "I like beef ribs like this" than I read your comment lol 😂😂😂
You could tell when he probed it that’s it wasn’t sliding in like butter , needed a few more hours I think . Country spare ribs take 6 hrs and aren’t as thick as beef ribs , so it has to take longer
Thanks for sharing.... Seems pretty delicious
That's can be the best illustrative video about smoked beef ribs I have ever seen. 👌🏼💯
Pure and simple. Good job mate.
Thanks James!
You are truly inspiring me, those looked incredible!
I've done every variety of pork ribs out there, but have never tried beef ribs.
You will love these for sure!
I think you spelled inedible wrong
@@Z0MBIE-x Hey! He shudda done 'em a little longer I think there is pretty much consensus on that. But inedible??? Something's wrong with you, my friend.
@@rdr6269 lol this malaka 😂🤣😂
🤮🤢
Absolute quality video, from filming to commentary. so glad I discovered this channel. New subscriber :)
Hey, I don't think anybody does more beef short rib plate vids than you! I'm kinda obsessed with the beef short rib plate thing right now, so I've been trying to watch them all. Doing a plate tomorrow. Thanks for a great vid!
It ‘s great to see Europeans do American Barbecue and do it well. Good job sir!!
7:49 - haaaard!
look when he squeezes them 7:11 ... no tenderness at all
Exactly what i thought. He couldn't pull it away from his teeth on camera, so he ate the whole piece then cut to a different scene. Lol
yeppp, and a bit dry, the biggest mistake was to completely remove the protecting fat layer
Go vegan try mock meat.
Absolutely Fantastic! You are right PitmasterX!
Thanks bro!
You make it look so easy! I'm going to try this!
Oh my god you let dream with glorious piece of meat.it look delicious
Really big thanks
1:58 that’s what she said.
Sure Matthew... 😂
OMG! I’m drooling!! They look amazing!!
Oh Man! Looks delicious! im going to try grilling the same way you mentioned soon!! Thanks!
You need more details on temp and times. The meat was tough because your heat was too hot. Low and slow is the key. Ty.
That's my favorite BBQ.. hard to beat some good ole beef ribs
Gostei muito. Parabéns. Irei fazer com certeza. Abraços
Bro, I Love the set up that you have. Been a fan for a long time . Those beef Ribs turned out great! Keep up the Good work!
Amazing beef ribs. Great meat, well seasoned, and treated w/the proper respect.
Thanks Chad!
When u go for the juice squeeze scene and nothing but powder comes out..lol
LMAO
😂😂
I noticed that too!
& then he tried to pull apart with his teeth but it was too tough
I recently found your channel. I love smoked food and going to buy a charcoal grill and learn to grill this year. Your food looks amazing and I'm going to try it out.
That's a mouth watering work of art!
I want to know where the heck you get enormous beef ribs like that from.
Omg 😍 super lekker man!!! Lekker bezig 👌👌👌
IKR
Straight up Central Texas style beef ribs, great work!
Thanks
I’m planning to do this for the first time to see how it works out. I have no advanced tools to use or even access to wood chunks. Just a basic barbecue grill that I can cover and some charcoal. Do i really need the special wood and special barbecue grill to get a good/decent smoked outcome?
This is almost step for step the Aaron Franklin recipe - Central Texas style rub, 285 degrees, probe for tenderness, mention of silverskin, using the towel to pick it up, and resting for an hour. Please give credit where credit is due!
He is truly a barbecue legend
In reality, what else do you need to do to beef ribs?
This is pretty well known technique
no sugar, no sauce, cook until tender and rest...etc.
no secrets just well done
This is a common method in Central Texas for beef ribs. Aaron is a master, but he didn't invent this recipe because it has been around forever. If anything, Louie Mueller Barbecue in Taylor invented it and it was re-popularized by Black's BBQ in Lockhart.
Let's also not forget that the basis for CenTex style BBQ came from Czech and German immigrants to begin with, back in the 19th Century. As Texas Monthly's Katy Vine explained in 2012, "These pioneers [brought] with them a style of meat-smoking from the old country that involved salt, pepper, meat, and wood. Whatever fresh meat they couldn't sell, they would smoke and sell as 'barbecue.' … As demand grew, the markets evolved into barbecue joints, though the style of service didn't change much. The meat was still sliced in front of the customer in line and served on butcher paper. Sauce generally wasn't offered."
Unfortunately beef ribs are not that popular in my neck of the woods; in fact it’s mostly pork-ribs here.
Mouthwatering video Roel - now I‘m lusting for some juicy „Fall-Off-The-Bone“ beef ribs 😋👍
Thanks Leif! hahaha excellent!
@leif dehio, look in the meat department of your grocery store and if they sell beef short ribs, then they most likely sell a whole plate rib. This is how I know that they have a whole one in the back. The butcher would be a fool not to sell you a whole one.
@Michael Krusing: I live in Germany - unfortunately most grocery stores and butcher shops simply don‘t sell beef ribs. Mostly pork territory here 😉🐷
Try the beef ribs at Killen's or Pinkerton's in Houston, Texas. Un-fuking-believable meat.
Lekocak amat
Excellent.... how would you make them differently on a gas grill?
Nice delicious thanks for the video .i have a question can you smoke a big tuna ?
Anyone thinking "meh I can skip the foil part -- it's been on the grill forever", do not skip that part! It's critical to continue rendering that fat into the beautiful juicy meat you saw at the end.
jys n dom doos
I made some nice Beef short ribs last month via "Sous Vide Que" on the Kamado Joe but was able o make them more "Medium Rare" using the sous vide and then getting some smoke on them after.. :) Love Beef Ribs!
Awesome
My family enjoys watching u cook and your recipes. Keep them comming
wow! I love how you use a thermometer... for that reason I bough one...
I think if you took it up to 205F and wrapped and rested it for an hour in a cooler it would have turned out even more juciy and tender. Nevertheless, awesome looking ribs keep it up!
Thanks bro
This is true facts needed to get that temp up and everything else you said.
Hey, im new in smoking, should i smoking this 205F for 7 hours?
Dang they look good! It’s like I smelled them for a quick sec. That’sa mans rib.
Where could I get those here in Texas?
You must be able to get these there... show the video to your butcher
Find a local butcher. The quality of meat is better as well.
bro..
That looks absolutely amazing. We will repeat your reciepe and let you know how it tastes 😃
Man those were cooked perfectly!! Beautifully done brother!
Thanks Eric 👍😀
7:51 looked like you couldn’t pull that stiff beef apart lol.
😂🤣😂😂🤣
Such a coincidence, I bought some angus beef ribs yesterday that are smoking right now. 4 Hours are done, so 2 to 3 more to go!
Still not cooked?
@@deepatel123 I think, It needs another 1 hour more.
Is it cooked yet?
@@eliz5950 nah maybe 1 more hour.
Maybe another hour.
I just love your channel! Beef ribs are one of my favorite cuts of meat.
Pitmaster you are a legend! Amazing ribs! So much respect for your work! 👍
Thanks bro!
Silver skin comes from the underside of the ribs, the membrane separates meat from organs. You were trimming fat on the top side.
Where did you buy the ribs from; the Flinstones?
Hahahah... nope beefensteak.nl
They're the modern stone age family.
Looks very delicious. Please advise if these beef rib packets are readily available in market easily.
Looks good I will try them
ok... Emmen en ergens in de buurt van zutphen is goed te doen wanneer kan ik komen eten :))
Hit thumbs up on this comment if your with us in the live stream tomorrow !!!!
10 AM Central European Time
Pitmaster X what kinda of spice grinder was that
Please help... When you sliced the meat off the bone, what cut of meat is it called? Can you get just that cut without the ribs?
Where get them beef ribs from
Gonna try that,it looks wayyyy good!
Gotta Love it..My Favorite
Deze is van de livestream van vorige week ofnie? Zeker wel lekker hoor hahahhaa
Let's drink a beer every time he says 'gorgeous' 😎:-D
Really look delicious and in easy way
How do u know how many hours u should do and could I sear it to have a crust. In addition can u make it medium well or do u have to cook it all the way ?
Nice man, wanna bbq these soon! Little typo in the sponsoring though, "made posible" has to be "made possible" just for your info!
Thanks! will be corrected in the upcoming videos!!
The hardest part of the recipe is finding a good cut of beef ribs.
that is right!!!
If you want great beef ribs goto "Restaurant Depot". I'm in MN and we've 2 Restaurant Depots here but they're country wide in America.
I love how you respect the meat 👌 no sauce just salt n pepper 😊
You did a fantastic job on those beef ribs Roel. Awesome!
Thanks Dwayne!
OMG... 😲 He mudered the Charcoal Bag! 😦
😂😂😂
hahahah.. yes .. those are special skills 😜😂👍
oh my... i wish i am your neighbour. :D
Awesome alfredo... do it 😆🤛🤜
I love this food very much
Man, i am not a beef or pork eater, but even i can say, that is some premium quality stuff. The way he cut the beef, it looked like as if he was cutting butter. That sexy brown color and that evenly spread pink inside, it looks heavenly.
Open up our "Schmoker" ... 4:47
can you smoke an rib roast?
Man you made my mouth filled with saliva
I like to flame grill them after the slow cook and caramelize on some sweet Thai chilli sauce. It’s great on beef ribs.
That is a damned nice rib, man.
Can no longer find beef ribs with enough meat to bother smoking. :(
Bob Fish might be a silly question but you are asking the butcher for short ribs, right?
It was amazing... man.
I'm from Brazil.
I do love barbecue as much as you.
Of course beef ribs aren't soft as a peace of picanha.
But the taste is incredible.
Good job
I love your videos.
Uyyyyy deliciosa esperando algún día poder hacer unas costillas así acá en Colombia
Very delicius
Thanks for this video
6:49, The shape of the ribs next to each other, like my cousin front teeth !!
Dude, you are using a pepper mix 2:29, just tell us... confess, please...
Totally busted... pepper mix
i saw vid other day.i spoted that a mile away.its what i use.good flavour..
step4560
You reminded me of the nun in game of thrones
(Confess, confess, confess)
Shame! Shame xD
Amazing beef ribs. Smoked to the perfection
They could have been alot more tender N juicer
That was a great video! I just got my first pellet smoker on Monday, and I'll definitely try your rib recipe on it. I was wondering if you also had a video on beef brisket? Thanks!
That food porn music though !!!! 🎼🤪🎼
hahahahahha
Can't believe you used a kamondo without saying
Smoked beef is my favorite. Pork is good but beef is just special
I just brought a set of cryovac beef ribs, open the packaging and they are already individually sliced up is that going to do anything to my cooking times? Cheers great video
Haha. Those ribs were an epic fail. I wouldn’t have even posted the video. 😂😂😂
Hello my friend how are you doing?
Hello my friend how are you doing?
Hello my friend how are you doing?
Hello my friend how are you doing
Hello my friend how are you doing?
Watching him remove the fat 😥
Another great video mate, keep up the good work !!
Fantastic looking ribs and well done in using coarsely ground mixed peppercorn---it always adds that extra something.
Thanks... 👈😁👉
I didn't know UA-cam allowed pornography.
hahahaha... sssttt...
Why would anyone want to see you clean the grills ashtray or open a box
Maybe newbies want to see those details, especially if they're considering buying that type of smoker grill. I'm pretty new at all this an appreciated seeing him take out the ashtray.
Fast forward than bitchboy!
Video made me hungry gonna get me some ribs 👍👍👍👍
what temp can i smoke this on my masterbuilt 560 ? & time ? take off at 200 degrees F ? and let rest ?
clearly, you can tell that the meat's not done through. when the meat is done, it wiggles. nor it does that and at 7:13 I saw no juice or fat oozing out even when the guy pressed the meat. and that bite at 7:50... skills don't just drop on your hand like that. pitmaster? well, I would reconsider the name if I were you.
He overcooked it
no, he undercooked it. once the meat is done the collagen in and between the muscle breaks down and becomes almost like sticky so when you touch the meat it's soft like jelly. meaning when it's overcooked the muscle and collagen gets burnt and loses its moisture and becomes dry and flaky. when you see him pressing the meat it bounces back like rubber and that bite he tried to show but can't so he rushed the whole thing into his mouth... clearly he undercooked and wasted a good flesh of an animal.
I agree with what you say. But you're not taking into consideration that on minute @5:15 he saying that they are really close to 90 degrees Centigrade on the core temp. That is at least 25-degree overcooked in my book
And who slices plate ribs into pieces like that? Rip that meat off the bone with your mouth like a true carnivore!
You dried it man.....no juce.....
Should have left that fat cap on.
A master piece of cooked beef ribs take time.
Dude... those look amazing!!!!
Thanks bro!