Thank goodness for UA-cam! This video saved tonight’s dinner and made me more confident on the grill! My husband was called into work last minute so I was up to me to attempt making the ribs.
For getting the silver skin off the back of the Ribs, I was shown a trick by my Bro in Law who is a butcher (Best Bro in Law ever :-) ) You Take a blunt ended knife like a butter knife, you then push it through following a center rib until it is all the way through, remove the knife obviously and then push a finger through the tunnel you made, hold down the ribs with the other hand and lift with the finger. You should be able to just pull the silver skin right off in one piece.
Wow ! They look incredible 👍 👍 . Going back to your OLIGHT video . I bought the Mini Valcary 2 and a over 1000 lumen rechargeable OLIGHT for my wife last night . They are running a big sale for Christmas .
This is a great content on grilling I have to show this to my husband!! I’m not too much a fan of beef ribs but the way you cook them I may change my mind!! Enjoyed watching thanks for tips!! New friend happy holidays 🎄🎄🎄
PEE-CAN...lol. Man, I am stopping by your house if I ever get out that way. Nice job with these beef short ribs, man they look good! As usual; I'm watching one of your BBQ videos when I'm hungry. Leftover pizza for me tonight.
You are more than welcome brother! I definitely recommend cooking beef ribs up! Even just over an open flame or over smoldering coals... Argentine style!
You could never go wrong with mesquite or hickory with beef. Applewood is great for pork. Spraying oil on the grill in slow mo was kind of sexy lol. Awesome stuff as usual bro👍
Have you thought about wrapping in butcher paper after the first 3 or 4 hours or at least once you get the desired bark/ color. Wonder if it would retain some more moisture and help render the fat even more? I might give it a try.
Pit Boss recipe calls for mix of apple cider vinegar and apple juice in spray bottle. Did you use that also? I didn’t see you spritz the meat during the cook.
Looks great! You mentioned 200 degrees, but thermometer on grill was reading 250. Did it spike or was it consistently at 250? Also, what was your resting process/length? Thanks!
That’s great! I’d recommend around 220-250 . I recommend letting it rest in foil for at least an hour before digging in! Good luck, have fun! They are delicious!
MrBigKid thanks , I’m actually smoking a prime bone in short ribs today on my pit boss also..one more question when smoking do you recommend left side or the right side of the grill? I’m still learning .🤗thanks
I usually just go to my local grocery store or butcher. I ask for an uncut short ribs. However I always need to ask the butcher, otherwise it’s always flanken ribs
Thanks for quick reply. I'll have to see if anyone can leave them uncut. Btw, beautiful smoke ring on those. Gave me some inspiration to try smoking short ribs.
Not really very informative on you’re cooking process would have like to have heard cooking temp and resting time you used. Good content but need more focus on the details.
Appreciate the feedback. 6:30 I mentioned it’s set to 200 degrees for cook time. Otherwise I didn’t mention the rest time. For beef ribs I like to rest for about 30 minutes. Hope this helps! Thanks for watching
Thank goodness for UA-cam!
This video saved tonight’s dinner and made me more confident on the grill! My husband was called into work last minute so I was up to me to attempt making the ribs.
Cheers brother, just about to do my own for the first time . Cheers from Australia 🇦🇺 👍 🍻
Cheers mate
No need to remove silver skin from back side. No meat there and it helps hold ribs together.
For getting the silver skin off the back of the Ribs, I was shown a trick by my Bro in Law who is a butcher (Best Bro in Law ever :-) ) You Take a blunt ended knife like a butter knife, you then push it through following a center rib until it is all the way through, remove the knife obviously and then push a finger through the tunnel you made, hold down the ribs with the other hand and lift with the finger. You should be able to just pull the silver skin right off in one piece.
Good Job. Looked Good.
Great looking Ribs!!! Just got a Pit Boss Verticle Smoker. Cant wait to try this. Thanks for the video. Liked and Subbed.
Sorry for the late reply! Thank you so much! Congrats on the pit boss! I’m sure you have some great cooks on it already!
Those ribs look awesome. Hope to try some soon. Keep smoking!
Wow ! They look incredible 👍 👍 . Going back to your OLIGHT video . I bought the Mini Valcary 2 and a over 1000 lumen rechargeable OLIGHT for my wife last night . They are running a big sale for Christmas .
Thanks brother! And that is awesome! I’m thinking I might pick 1 more up for the scorpion! I already have the pressure switch!
@@MrBigKid I went with the mini because I thought 1500 lumans might be too much ???
Nice knife work
This is a great content on grilling I have to show this to my husband!!
I’m not too much a fan of beef ribs but the way you cook them I may change my mind!!
Enjoyed watching thanks for tips!!
New friend happy holidays 🎄🎄🎄
At Penny’s Place thank you so much new friend! This was definitely a success! I appreciate the feedback!
Happy holidays to you as well!
PEE-CAN...lol. Man, I am stopping by your house if I ever get out that way. Nice job with these beef short ribs, man they look good! As usual; I'm watching one of your BBQ videos when I'm hungry. Leftover pizza for me tonight.
You are more than welcome brother! I definitely recommend cooking beef ribs up! Even just over an open flame or over smoldering coals... Argentine style!
You could never go wrong with mesquite or hickory with beef. Applewood is great for pork. Spraying oil on the grill in slow mo was kind of sexy lol. Awesome stuff as usual bro👍
Hah thanks brother! That was sexy! Rofl.
I typically use pecan which seems universal, otherwise applewood is my close #2 for pork and poultry!
One thing you didn't talk about is the comparison of these ribs to the offset with same wood.
The same wood 😂? Traeger’s pellets are not what the bag says. They are either Alder or Oak with flavoring oils to mimick in this case Mesquite..
love it bro! beef ribs is one of my favorite cuts of meat.
Thanks brother! Me too! It’s like... brisket point cut with bone lol!
@@MrBigKid now I'm going to have and make some on my day off🙌
Have you thought about wrapping in butcher paper after the first 3 or 4 hours or at least once you get the desired bark/ color. Wonder if it would retain some more moisture and help render the fat even more? I might give it a try.
That's what I'm telling the butcher to give me one uncut 👍
Looks delicious.
Thank you 😋
Pit Boss recipe calls for mix of apple cider vinegar and apple juice in spray bottle. Did you use that also? I didn’t see you spritz the meat during the cook.
First , the jazzy beat was a very nice addition. Second, WOW!!!! That smoke ring was sweet. Well done Sir, well done indeed
Thanks very much brother! They were sooo good!
Looks great! You mentioned 200 degrees, but thermometer on grill was reading 250. Did it spike or was it consistently at 250? Also, what was your resting process/length? Thanks!
Wow! Dude you have to hook me up with some of those 😊
Haha for sure! Thanks man!
Look amazing!
casey d harrigan thank you very much! They came out awesome!
Well done sir
Thank you!
What temp did you set the smoker at and how long did you leave them to rest in tinfoil. I want to attempt to do the same in my pit boss today, TIA
That’s great! I’d recommend around 220-250 . I recommend letting it rest in foil for at least an hour before digging in!
Good luck, have fun! They are delicious!
Awesome video, what model is that pit boss ?
Thank you very much! This is the Pit Boss 820 Deluxe
MrBigKid thanks , I’m actually smoking a prime bone in short ribs today on my pit boss also..one more question when smoking do you recommend left side or the right side of the grill? I’m still learning .🤗thanks
Where do you normally get a whole short rib like this? I can’t find a cut this big.
I usually just go to my local grocery store or butcher. I ask for an uncut short ribs. However I always need to ask the butcher, otherwise it’s always flanken ribs
Thanks for quick reply. I'll have to see if anyone can leave them uncut. Btw, beautiful smoke ring on those. Gave me some inspiration to try smoking short ribs.
Thank you Jessee!!
How do you get such a good dark bark on your pellet?
Just gotta let it ride, don’t worry about wrapping too much.
Also if you spritz, make sure the rub sets so you don’t wash it off
I dont get the olive oil binder, I always use worchestire
Did you set the Dial to 225 F and just let it sit for around 7 hours?
Yes sir!
What is the temperature
piss the music off next time or at least make it quieter
I would put that inside a flour tortilla with some pork refried beans 🙄🔥🌮
That sounds friggin amazing!
Music was so loud I could not watch the whole video.
Not really very informative on you’re cooking process would have like to have heard cooking temp and resting time you used. Good content but need more focus on the details.
Appreciate the feedback.
6:30 I mentioned it’s set to 200 degrees for cook time. Otherwise I didn’t mention the rest time.
For beef ribs I like to rest for about 30 minutes.
Hope this helps! Thanks for watching
The music is just way off and loud. Completely made me want to turn off the video
Some like it, few don’t.
Traeger pellets are straight garbage. Get a better brand and you’ll really love your pellet grill.