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Beef Short Ribs on the Weber Kettle by David Ong
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- Опубліковано 10 бер 2023
- The secret to making the best smoked beef short ribs ever in your Weber kettle smoker with the best bark!
So, you can't make it to one of our famous BBQ masterclasses? Don't worry because you'll get a taste for it on our UA-cam channel.
I'm sharing all my tips, tricks and recipe, so your neighbours will be able to hear that crunch from next door.
Step by step instructions on how to impress your family and friends with juicy, tender and melt in your mouth ribs in your smoker.
This method should take around 4-5 hours but that can vary depending on conditions and how much meat you have in the Weber kettle.
Don't forget to use good quality beef ribs with this recipe with a bit of marbling to give yourself the best chance of nailing it first shot.
Please let me know how you go and don't forget to take lots of pics because it'll make it easier to help you nail it, as a picture tells a story of a thousand words.
Flick us a message at Pitmaster University on Facebook and we will help you hit those BBQ home runs.
Find us on..
Facebook: / pitmasteruniversity
Instagram: / pitmasteruniversity
If this recipe worked for you, can you please like and subscribe to the channel for more recipes and hit the bell, so you get notifications when a new recipe is available. :)
Check out our other UA-cam channel for BBQ tips on Pork Belly, Beef Ribs and other BBQ goodies.
/ @pitmasteruniversity5586
And check out our quick reference temperature and doneness guide with tips and tricks to extracting the best out of your meat .
www.bbqclubofa...
As a lifelong Texan who has been doing backyard BBQ smoking for decades, that looked legitimate.
Oh yes mate, at it again! Nothing like simple, to the point directions. Thank you David you're a legend
Cheers mate and thanks for watching again!
Let us know if there’s anything we can do to help. :)
I made these today for Mother’s Day dinner! Turned out absolutely amazing. Cheers mate. Really enjoying your videos too!
Awesome to hear Alex! Thanks for watching and please let us know if there's anything we can do to help you kick those BBQ goals. :)
Going to try this later in the week! So keen, thank you!
Cheers for watching. How did you go? 😊
Your all over my socials, blokes advice, Aussie low n slow, Perth burger hunters for the last year. I think your in one the whiskey group too. I think it might have been you that requested a shower regrout quote a few months ago off my company too? I wanted to go to that inspection just to see if it was you.
Now your popped up on UA-cam.
You’re a top bloke mate. Loving these videos. I’m going to be going through them now cooking a lot of them. The southern fried chicken one is awesome.
Where are you mainly posting about the dates and stuff for the university classes?
Hey mate! Haha! Small world and that sounds like me.
We usually post about our classes on our Facebook page but we also have a group called Pitmaster University BBQ Masterclasses and Events.
Cheers for watching and let me know how you go and we hope to see you at a class soon. 😊
Hi Dave, so I’m running the same set up as but my temp gauge on the lid is opposite the vent so it ends up directly above the charcoal. I’ve set up a probe next to the meat which only reads 114C but the gauge on the lid reads 240C. Any thoughts or advice on which one to go by?
From Blokes Advice, Crackle looks amazing and get to watch a Solid 10 Make it 😘
Cheers mate!
Thanks for watching and let me know how you go. 😊
Great looking finished product there brother!
Cheers mate! Much appreciated and thanks for watching. :)
Came from reddit. This is amazing
Awesome to see ya here! Thanks for watching! Please let us know if there's anything we can do to help. :)
Great content! Great energy!
Thank you very much! We love what we do. Cheers for watching and please let me know how you go. :)
Those came out 👌🏻💯. I’ve never cooked them all the way through without wrapping them. Thanks for the post
Thank you very much! Yeah as long as you do it with decent ribs they go awesome but some might find them too barky so a bit of a late wrap and/or tallow can help.
Thanks for watching and please let me know if there’s anything I can do to help. :)
Juts bought some pepper from MBL and made pit master snax too.
Nice one mate! How good is MBL?
Cheers for watching and Happy New Year mate! Let me know how you go. 😊
I going to try that
Just 🤩 wow
Good job 👌
Thank you sir!
Cheers for watching and please let me know how you go. :)
If I can only get these in pre cut bits, what would you recommend cook time for 2 about 6cm thick. I have the 47cm weber and I am sure the thermometer is off. Did lamb yesterday and nearly overcooked it as temp said 150c and even with vents open couldn’t get temp higher. So after 1hr i left it. Decided to Shove a meat thermometer into vent as I was getting nervous and it showed 180/190c. Checked my lamb and it was already 70c internal.
Sure! I do them pre cut from Costco all the time and they come out great. Try this method instead.
ua-cam.com/video/KwT65_cJEZA/v-deo.htmlsi=tr2VSuOJ8MSO-GFd
Don't go off the lid thermometer on a Weber especially if it is straight over the fire. If it's offset, at 90 degrees to the fire it's more accurate but not that accurate. I always calibrate with what else is going on and cross reference to see if the temps measured by the thermometer are plausible.
Cheers for watching and please let me know how you go. :)
Great vid, and Sophie looked like she really enjoyed it! So you cook until tender (any reference temp?) and then rest until 145F ... most other sources say to wrap them at 160-185F and finish at 200 degrees fahrenheit (about 95C.) Yours looked incredibly good!
Thanks for watching!
Good question but it’s a common misconception newbies make.
I never go off temps, as it often leads people astray because they think that things are perfectly done, which isn’t the care because if that worked, there wouldn’t be all these videos and BBQ groups because you could set your thermometer and timer and everything would be perfect.
One other thing that isn’t often taught is the temps for doneness slide up and down based upon the cooking temps, so higher cooking temps will result in higher finishing temps.
We always recommend ignoring temperature when making the final test for doneness, which should always be a test of tenderness and if it’s not tender, it doesn’t matter what the temperature is, keep cooking until it’s tender or it’ll be tough.
If you’d like a method that includes wrapping try this method but with either, get plate short ribs, which are better than chuck short ribs.
Smoked Beef Short Ribs
ua-cam.com/video/KwT65_cJEZA/v-deo.html
People thinking about things being done at magical temps of 200F / 95C etc have meant that our classes over here have been sold out for 5 years straight with no sign of slowing down, so we love the people that teach that because so many stuff up by relying on temp alone and not using as a rough guide. Tenderness is king over temps and times with things like brisket and beef ribs. :)
@@pitmasteruniversity Thanks for the helpful reply! Good insight about the cooking and finishing temps, especially considering your "hot and fast" approach vs longer cooks at lower temps. I just picked up 6 lbs of prime plate ribs from the local butcher. Think I'll try your unwrapped method this weekend, but will give the wrapped method a go next time.
@@mitchschlesinger4326 nice! If you want any further assistance, flick us photos of the ribs to our Facebook page.
Chuck short ribs may need some extra care than plate short ribs.
facebook.com/pitmasteruniversity/
@@pitmasteruniversity Made these ribs yesterday and they were AMAZING. Took a little longer than I expected and the family was getting angry/hungry, so I did end up wrapping them for the last 45 minutes or so to speed things up. Total cook time was right at 4-1/2 hours. The ribs were incredibly juicy and tender but still with a decent bark! Thanks again!
@Mitch Schlesinger awesome to hear! So glad to hear everything went well! Kudos! 😀
Is it fine for the temperature to spike when the wood catches fire? I always panic and drop close the vent when I see the temp spike
G'day Brad. It depends on a few more variables but temp spikes by themselves won't make any great impact for the most part. I don't even look or check for these things anymore and just let things be. BBQ is really easy mate but many people overthink it and I wouldn't be concerned by temp spikes for the majority. Cheers for watching and let us know how you go. :)
God dam man ❤ looks bloody delicious. Only hope my comes out like yours wahoo 🤠
Thank you so much! How did you go?
Thanks for watching.
Hey what charcoal brand did you use and what brand was the wood and what type
Good question. I use the Char Griller lump charcoal and cherry wood for this one but can't recall the wood brand. I'd recommend buying wood from somewhere that doesn't kiln dry their wood, which can be hard to find in parts.
Cheers for watching and let me know how you go. 😊
Sorry, how long was it in? What’s happening with the vents?
G'day Toby.
It usually takes around 4 hours but refer to the video for how to check for doneness and don't stop cooking until then.
Vent positioning has lots of variables when using charcoal, as it all depends on how much fire you start with, how quick you come up to temps and everything you do in between, so with the vents, I always leave the top open as long as possible and adjust from the bottom and only adjust the top vent, as a last resort.
Thanks for watching! Please let us know how you go and take lots of pics, as it'll make it easier to assist in you tweaking things until perfect! :D
Yeah, hot and fast, thats how I like it.
Haha! Classic! Cheers man!
Thanks for watching, as always. :)
New subscriber from BRANTFORD Ontario
Thank you so much! Looking to visit that part of the world next year. We love Canada!
Cheers for watching and let me know how you go. 😊
Hey Mate those look fantastic, I live in Perth and was wondering if you have a restaurant or something. would love to give em a try
G'day Imran! Thank you very much. We don't have a restaurant here in Perth but we run our BBQ, Burger and Taco Degustations 1-2 times per month. Check us out on Facebook for dates and locations. Thanks for watching! :) facebook.com/pitmasteruniversity
Lol the membrane
Haha! I had to do it!
Cheers for watching and let me know how you go. 😊
I started wiping up the excess seasoning with my beef crackle and before I knew it I’d cleaned the whole kitchen with it. Little bit bitter but not the worst thing I’ve cooked on my Weber tbh.
Haha! Classic! You can move the beef crackle away and remove earlier, if it was bitter or throw in a wrap if the bark is bitter, like via this method.
ua-cam.com/video/KwT65_cJEZA/v-deo.htmlsi=tr2VSuOJ8MSO-GFd
Cheers for watching!
Any brands of ribs that you like for this?
Costco are my fave but Cape Grim, Bass Strait and a few others go good but always look for ribs like in the video, rather than go by brand because that may lead you and many astray.
David just checking do you prefer to light the charcoal at the top or light near bottom & let it burn through slowly. Thanks. Ken.
G'day Ken! I always recommend for people starting out to light and the top and let it burn down for more control but as you get more experienced, you can do it the other way. Cheers for watching and please let me know how you go. :)
looks great, would position both ribs so they heat even. not one at the front one at the back. but nice !
Even in situations where ribs are sitting directly next to each other, you'll get variations in cooking times. :)
Like your video. 1 thing though, NEVER Apologize for your kit... No one else paid for it.
Thank you very much! That is very true. :) Thanks for watching!
About the fall off bone part. I've had a proper pit master tell me that ribs need a 2 bite method, first bite should leave bite marks without falling off the bone and 2nd bite should remove the meat. If it falls off the bone in the first bite they've been on for too long
I can’t say that I’d ever want that to happen, as it would make a mess with a big beef rib and the whole idea is for it to be a meat popsicle and I would want my meat to be on the handle as long as possible but for me to be able to take bites without it all falling off.
From the perspective of a former BBQ competition sanctioning body representative and judges instructor, pork ribs are supposed to be able to be bitten into, leave a bite mark and not take the whole meat away from the bone in that bite, so that may be where that comes from but I still wouldn’t be looking for the rest of the meat to come away with the second bite.
Different sanctioning bodies and people alike can have differences in opinions as to what’s correct but at the end of the day, personal taste and preference is subjective.
Pork bro not beef ribs
Yes, I thought this was actually common knowledge so I'm glad to see it commented here.
Great video mate, I'm just starting out. Is that just black pepper and some salt as seasoning and to get bark?
Thank you very much!
Yep, just Saxa cooking salt and Costco black pepper will get a killer bark like in the video.
If you're new, I'd recommend checking out this video too but if you're going to use ribs like the Coles ones which are chuck and not plate, like in the video, I'd suggest wrapping.
Cheers for watching and let me know how you go. 😊
OMG 😍
Thank you very much! Please let us know how you go. :)
Roast potatoes recipe to match this please?
I'm working on it and plan to release a video when I've ironed out all the details.
Cheers for watching and let me know how you go. 😊
what pepper is that mate
Good question. Costco coarse pepper. Cheers for watching and let me know how you go. 😊
Looks amazing but holy crap, that's gonna be the world's spiciest bark 🙀🙀
Haha! You’d think so but the pepper grain size and time cooking allows for the pepperiness to mellow throughout the cook.
You’ll see a lot of BBQ joints in Texas roll with heavy pepper like this and some do 9 to 1 pepper to salt ratio. You need to get the grain size right though.
Too big and it’ll be too peppery, to small and you won’t taste it at all. Get that right and there’ll be no turning back using this amount of pepper.
Thanks for watching and let me know how you go. :)
@@pitmasteruniversity Hmm, interesting! If I could get amazing bark like that, without it being super spicy, I'd love to. Can you share an Amazon link to a pepper that's got this correct medium size?
@@nodivisions sure!
Start with less and work your way up until you get the balance between pepperiness and crunch from the bark.
Also, it’ll be more peppery when you first open the packaging and lose potency as time goes by.
Kirkland Signature Coarse Black Pepper (2 bottle) a.co/d/bMWT13X
@@pitmasteruniversity Will do, thanks! Is the 9:1 by weight or volume? (Since pepper can be so much lighter than salt.) Not that I plan to start with THAT much pepper…
@@nodivisions I’d recommend not paying too much attention to ratios and just doing it by eye like I always do, like in the video and see how you go. :)
(づ・з・)づ ❤ 0:01
Haha! Cheers for watching and please let me know how you go. :)
Dry cooked it too fast
Haha! I hear Specsavers have a 2 for 1 deal! If you can’t afford them, let me know and I’ll start a Go Fund Me for you. 🤣
Fat not even rendered
@@DavidDiaz-og7gq have a look at the fat at some of the best BBQ joints in Texas and you’ll see unrendered fat too. Thick fat in prime, marbled meat is not going to tender.
I have good teeths
If you can do these hot n fast, why do people bother doing low n slow?
Good question! I have no idea but suppose old habits die hard. I haven't done them low and slow for years and more and more people are realising this is a super effective method for cooking them. Cheers for watching! :)
A beautiful little girl that WONT grow up to be a vegan! lol
Haha! Thank you! Yeah not a chance! Cheers for watching! :)