Being from Memphis it was pork ribs my entire life.... one day the butcher was out and I got some beef ribs instead probably about 10 yrs ago, ive never looked back... Absolutely my fav thing to smoke and man ohh man when done right nothing beats it!
Your videos have been teaching me so much about good smoking. Pretty much each time I want to try something new, I check your channel first to see how you'd approach it.
Having just won a competition, I quit spraying with a water apple cider mixture, and used a spray margarine. Like, I can't believe it's not butter spray. I didn't have to open the grill as often. Just a lil spritz every now and then.
WOW, those ribs came off a dinosaur. The ones I find are trimmed to the bone and go from raw to overcooked easily. Those back ribs you cooking would give a short rib plate a run for the money. Another great solid video on BBQ.
Watching. I'm originally from Memphis where the BBQ is always pork. I've tried beef ribs, but have never had much luck with them. You are right about the grocery store beef ribs. I buy them, but usually use them when I make my homemade beef stock. I suspect that If I sourced a better rib, with more meat, I might have better results.
Prime rib on a stick🤘🔥 I’ve made the same mistake over seasoning them in the past LOL you definitely can’t treat them like pork ribs when it comes to seasoning
Hey Joe, I love that you use the offset more often than the pellet smoker. You just cannot beat the flavor from an offset. Question for you, where can I find that orange and black spritzing can you use. Love how that thing works
Hello Blue, I agree with you 100% buddy. Here you go. www.zeitlow.com/mobile/product.aspx?ProductCode=083401&404;www.zeitlow.com:80/APE-Compression-Sprayer-p/083401.htm=
Doing my first batch on the komado joe today. Im bout 3 hours in now. Been running between 225-250, post oak, same spritz. We'll see. Mine look pretty similar
Great looking ribs, they were certainly talking to me. They looked super tender and juicy! I just wish I was able to get beef back or plate ribs in my area. Thank you for sharing! Be well and stay safe.
@@AKtreeTV - I live in the north east, unfortunately neither of those stores carry beef back or beef short ribs (No Dino’s, only flanken cut available at Costco & local supermarkets). I have to order online. Thanks for suggesting though.
I've got just the rib eye section, trimmed off a full section of prime rib. Trying to figure out how to cook them best. I think I have two of them, so time to get around to cooking them soon...lol. I like to buy full prime rib sections and break it up in to boneless ribeye steaks, ribs and steaks from the flank section / cap.
A suggestion for beef back ribs: Smoked them at a very low temp until 125F. Then sear them off with charcoal. You get the barbecue flavor, but still get to have steak off the bone.
Love your channel man! Could you give some direction on when to start spritzing? I have heard you say before that you want the rub to firm up or harden before starting to spray. In this video, you mentioned the bark was soft? Could you give more detail....maybe add this to an Advanced Tips video?
Hello Tex, thanks so much for watching. There are a few factors that determine when I start to spritz. Nunber 1, the surface of the protein starts to look a little dry and 2 when the rub has really stuck to the protein. Once the rub looks like its stuck on good, you can start to spritz. Spritzing too soon and the rub will come off or wash away.👍
Hello Javier, I actually purchased those ribs from Rib Hut here in EP. I have a friend that sells pecan and that's the wood I'm switching to in a couple of weeks. Call Joey James at James Automotive in the Northeast. Tell him I sent you.👍
I guess when ya smoke up ribs that look THAT good, if you're goina get any yourself, ya just GOTTA taste test 2, or 4, or 8? lol TYFS, Stay Safe and Well Mark and Rosa
I get the membrane in the middle and pick it uo and let gravity help lol. But what so you do about that feather bone or whatever it's called when trying to cut the ribs
I smoked 4 slabs of beef backs from Costco this afternoon. And as you suggested I added some waygu tallow to each before wrapping. Can't wait to try this on my next brisket cook.
Hey Joe. As always. Dig your cooks and those beef ribs look incredible. How do you clean and store your spritzer? I have the same one and it stopped working for me after 5 cooks.
Hello Sean, I only use what I think I'll need for a cook. I empty out my bottle and wash with regular dish soap. I will run soap and clean water through the sprayer. I don't use any liquid with rubs as that will plug up the sprayer.
Those are some mighty fine looking Beef Ribs Brother Joe they really look tasty and yes Uncle Steve's Shake has some awesome rubs thats for sure. Great content as always keep on doing what you do. Take care and keep the family safe. Cheers! Happy Halloween 🎃
Skip the mustard binder. It just blocks smoke and rub absorbtion. The trick without binder is to apply the rub and then let it set in the fridge for a while. The rub will stick and soak in better and you'll get better smoke penetration.
Man, I've never seen beef ribs like that. Giants for sure! I'm playing catch up on videos, as I've been in Colorado and Arizona on hunting trips. I'm way behind
Hello Roberto, I did buddy. I bought them from Rib Hut raw. 😁👍 I went to Lubbock to buy the post oak. I'm switching to pecan soon. I have a local guy here in El Paso with a heck of deal. 👍
I still can’t understand why anybody uses mustard on any meat for a binder. Have you ever just put the rub just straight on their? Meat doesn’t need a binder. It’s unnecessary 😊. All you need is rub
Being from Memphis it was pork ribs my entire life.... one day the butcher was out and I got some beef ribs instead probably about 10 yrs ago, ive never looked back... Absolutely my fav thing to smoke and man ohh man when done right nothing beats it!
You could tell how tender the ribs are when you are slicing them. Those sliced really nice. Can’t wait to try this technique. 🙏🏼
Usually when I probe them I can tell. 👍
Great video, and I'm digging that Blues Guitar! 🎸 Thanks my Friend!
They look amazing. Great tip on not over salting back ribs.
Live and learn. 😁
Not sure why all the other big name pit masters don’t tell you this tip about not too much rub. 👍🏼
Man you wrapped those ribs like a Christmas present!!! I wouldn’t be mad if I found those under my tree this year.
😅😅😅
Watching you taste these after putting a rack in my smoker is pure torture... only five hours to go. Those look amazing
I'm an hour and a half in. And freaking starving
Your videos have been teaching me so much about good smoking. Pretty much each time I want to try something new, I check your channel first to see how you'd approach it.
Thank you Graham 👍
@@SmokinJoesPitBBQ Just turned my father-in-law on to your channel. Our Colorado wagyu beef back ribs came out fantastic!
The Aroma is pretty savage right now....love it man. Keep it up.
Thanks for watching
Having just won a competition, I quit spraying with a water apple cider mixture, and used a spray margarine. Like, I can't believe it's not butter spray. I didn't have to open the grill as often. Just a lil spritz every now and then.
Very nice Duke. I use that spray butter a ton as well. 👍
WOW, those ribs came off a dinosaur. The ones I find are trimmed to the bone and go from raw to overcooked easily. Those back ribs you cooking would give a short rib plate a run for the money. Another great solid video on BBQ.
Appreciate the idea of mixing beef broth into sauce...great idea
Looks good. I usually use a 50/50 mix of coffee and worchestire sauce.
That pepper rub looks beautiful. The different sizes of dark speckles appears to resemble (whether valid or not) some coffee or chocolate particles.
Thanks for watching 👍🏼
Watching. I'm originally from Memphis where the BBQ is always pork. I've tried beef ribs, but have never had much luck with them. You are right about the grocery store beef ribs. I buy them, but usually use them when I make my homemade beef stock. I suspect that If I sourced a better rib, with more meat, I might have better results.
Love the B-3 music track. Great vid. More meat than I see in our local Costco backs.
My next escapade on the smoker yum great info Joe. Thanks
Nice work on those Beef Ribs Joe they looked very tender and amazing..
Thanks for watching.👍
Those ribs looked life changing. HUUUUUUGE! Great Job Joe!
Man I know the holidays at your house be lit AF🔥🔥🔥🔥
Those look insane and crazy good. Nice work, as usual, Joe.
Thank you for watching!🤘
this was such a great rundown, thanks for the video Joe!
Prime rib on a stick🤘🔥 I’ve made the same mistake over seasoning them in the past LOL you definitely can’t treat them like pork ribs when it comes to seasoning
Awesome video Joe. Keep up the great work brother.👍🏻😎
Love a perfectly smoked beef rib bro!
Thanks Alton!🤘
Nicely done, great video. Thank you for your time and experience.
Hey Joe, I love that you use the offset more often than the pellet smoker. You just cannot beat the flavor from an offset. Question for you, where can I find that orange and black spritzing can you use. Love how that thing works
Hello Blue, I agree with you 100% buddy. Here you go. www.zeitlow.com/mobile/product.aspx?ProductCode=083401&404;www.zeitlow.com:80/APE-Compression-Sprayer-p/083401.htm=
Man ole Man! Im full just looking at this.
Those ribs look great. Well done.
Thank you!👍
Thank for making my mouth water!! Lol. Great video Joe! 👍🏽
You and Alton are my to-go-to Pit Masters. Awesome job brother. Just AWESOME!
Looks like it all turned out good. That look on your face sells the Uncle Steve's.
Hey guys! Thank you for stopping by to watch. The Uncles Steves rub is great.
Doing my first batch on the komado joe today. Im bout 3 hours in now. Been running between 225-250, post oak, same spritz. We'll see. Mine look pretty similar
Hope your ribs came out good 👍🏼
Those where deffently monster beef back ribs. Looked delicious
Great looking ribs, they were certainly talking to me. They looked super tender and juicy! I just wish I was able to get beef back or plate ribs in my area. Thank you for sharing! Be well and stay safe.
Walmart and Costco?
@@AKtreeTV - I live in the north east, unfortunately neither of those stores carry beef back or beef short ribs (No Dino’s, only flanken cut available at Costco & local supermarkets). I have to order online. Thanks for suggesting though.
@@markn.7054 hi, in my city all the locations don’t all have so I go check another location. Costco is maybe just in the summer time
Oh my I'm drooling now !!
Thank you for watching.👍
Wow! Those look absolutely fantastic!!! 👍
I’m new to the channel and am really enjoying the videos. Thanks for the great videos.
They look amazing!
Damn! Great looking ribs Joe. A feast on your cutting board
I've got just the rib eye section, trimmed off a full section of prime rib. Trying to figure out how to cook them best. I think I have two of them, so time to get around to cooking them soon...lol. I like to buy full prime rib sections and break it up in to boneless ribeye steaks, ribs and steaks from the flank section / cap.
A suggestion for beef back ribs:
Smoked them at a very low temp until 125F. Then sear them off with charcoal. You get the barbecue flavor, but still get to have steak off the bone.
Love the idea! Thanks for watching.👍
Amazing as always brother!! Stoked to get me a rack and get to smoking on my Masterbuilt g-560
Nice Jay! That's a cool smoker. 👍
That looks awesome!! Thanks for the Video!
Thank you for watching Thomas!👍
@@SmokinJoesPitBBQ You’re welcome, wish I could get those large beef ribs up here in Maine.. Keep the videos coming!
Love your channel man! Could you give some direction on when to start spritzing? I have heard you say before that you want the rub to firm up or harden before starting to spray. In this video, you mentioned the bark was soft? Could you give more detail....maybe add this to an Advanced Tips video?
Hello Tex, thanks so much for watching. There are a few factors that determine when I start to spritz. Nunber 1, the surface of the protein starts to look a little dry and 2 when the rub has really stuck to the protein. Once the rub looks like its stuck on good, you can start to spritz. Spritzing too soon and the rub will come off or wash away.👍
Glad to see 915 being represented on UA-cam! Where you get those monster ribs? Any Good supplier of wood logs here in Chuco town?
Hello Javier, I actually purchased those ribs from Rib Hut here in EP. I have a friend that sells pecan and that's the wood I'm switching to in a couple of weeks. Call Joey James at James Automotive in the Northeast. Tell him I sent you.👍
Damn nice job Joe.
Thank you for watching.👍
thank you!!!!
Looking good Joe.... They sure looked tasty.... keep smoking....
Thank you Crockett!👍
I love, love, love me some pork ribs baby back in particular. But man, I love x 10 me some beef ribs. Damn!
Beef ribs are good!👍🏼
My mouth is watering 🤤🤤🤤
Good looking rib's
Thanks Kevin.👍
hell yeah!........i'm envious👍👍🔥🔥🔥🔥👍👍
Those ribs are the bomb! Where is your homemade rub recipe? That’s got the ingredients I want!
Great job
Hi Joe. Your ribs look absolutely fantastic! My question is where do I buy a spritzer like your?
Thanks Bob. Here you go.
www.zeitlow.com/mobile/product.aspx?ProductCode=083401&404;www.zeitlow.com:80/APE-Compression-Sprayer-p/083401.htm=
Look alittle dark there Joe. I wouldve wrapped an hr earlier
Great content 👌, also Google Fi ads are the worst.
I guess when ya smoke up ribs that look THAT good, if you're goina get any
yourself, ya just GOTTA taste test 2, or 4, or 8? lol
TYFS, Stay Safe and Well
Mark and Rosa
Thank you guys for watching.👍
Looks great 😋
What temp did you run the pit?
I get the membrane in the middle and pick it uo and let gravity help lol. But what so you do about that feather bone or whatever it's called when trying to cut the ribs
Wow sei bravissimo complimenti 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👋👋
DO YOU HAVE A BRISKET TUTORIAL ???
Thanks
Yes I do, here's part 1. ua-cam.com/video/A8mB0q7KLAM/v-deo.html
Wow they look awesome, I agree those are the meatiest bed back ribs I’ve ever seen too.
Where did you get those?
Hello Jay, they were really tasty too. Thanks for watching.👍
Looks amazing...
Nice looking beefers Joe ! They both looked great ! Now for the real question....did you save me some ?
Did you buy the rib rack from a butcher or box box club store? I want 🤩🌻
Joe where does one get that spritzer your using. Please share.
I would love to know who manufactures your sprayer. I want one!
What is the difference between "post" oak and regular oak. Or is there a difference.
Wow nice cool Joe 😋 what grocery store did you find those in ?
Thank you! I actually purchased these from Rib Hut. 😁
Thanks for posting. What is the best apple cider vinegar to water ratio?
Damn good looking ribs brotha!
Nice job! Going to try some back ribs for the first time this weekend. How did you get magnets to stick to your stainless steel fridge?
Nice!
Hi. I just found your channel. Awesome ribs. Question, what type of smoker do u have and how you like it? Thx
Was considering spraying with tallow during my next rib cook on my 640. Do you think that would be beneficial or simply a waste of tallow.
I would add a little when you wrap them. 👍
I smoked 4 slabs of beef backs from Costco this afternoon. And as you suggested I added some waygu tallow to each before wrapping. Can't wait to try this on my next brisket cook.
I just wanna know where to get ribs like that Hella meaty
where did u get those ribs from?
What kind of spray bottle was that?
dam joe wheres the dinner invite :D
Hey, I rang the dinner bell and you didn't show up. 😁
after smoking the beef ribs purchased at Costoc we were not happy with the amount of fat in the meat. I guess this is normal for beef ribs?????
Did you leave your smoker at 275 degrees the entire time?
dsumb question.. are these from a butcher or a grocery store? cause I've bought both and the butcher's back ribs are alot meatier..
This is very pog
Hello Mr. Joe where did you get these beef back ribs?
Hey Joe. As always. Dig your cooks and those beef ribs look incredible. How do you clean and store your spritzer? I have the same one and it stopped working for me after 5 cooks.
Hello Sean, I only use what I think I'll need for a cook. I empty out my bottle and wash with regular dish soap. I will run soap and clean water through the sprayer. I don't use any liquid with rubs as that will plug up the sprayer.
Beef Tallow works even much better. As a result, stop spraying that poison, man made crap, on your good meat 🍖! 😆
where did you buy those ribs ?
Joe, where did you get these ribs?
What's the name of the mustard you did in the ribis?
It's regular French's yellow mustard. Thanks for watching.
@@SmokinJoesPitBBQ
You're amazing, man.
Those are some mighty fine looking Beef Ribs Brother Joe they really look tasty and yes Uncle Steve's Shake has some awesome rubs thats for sure. Great content as always keep on doing what you do. Take care and keep the family safe. Cheers! Happy Halloween 🎃
Skip the mustard binder. It just blocks smoke and rub absorbtion. The trick without binder is to apply the rub and then let it set in the fridge for a while. The rub will stick and soak in better and you'll get better smoke penetration.
Man, I've never seen beef ribs like that. Giants for sure! I'm playing catch up on videos, as I've been in Colorado and Arizona on hunting trips. I'm way behind
Did you score those ribs locally? Also where do you get your post oak?
Hello Roberto, I did buddy. I bought them from Rib Hut raw. 😁👍 I went to Lubbock to buy the post oak. I'm switching to pecan soon. I have a local guy here in El Paso with a heck of deal. 👍
Nice! I've been getting my Pecan from Las Cruces for a fair price, $100 for a 1/4 cord.
@@robertosamaniego1258 Look up James Automotive. Talk to Joey and tell him I sent you.
Sweet Thanks joe!
Chard to a crisp
Oh hell yeah! I will trade my 2 baby backs in the smoker right now for those beefers! I'll even toss in a beer on the trade, lol! Cheers Joe!
Didn't that effect the temp opening it so much
Not really l, the smoker recovers pretty quick. 👍
I'm in Louisiana where can I get theses
Not sure, call some meat markets. 👍🏼
I still can’t understand why anybody uses mustard on any meat for a binder. Have you ever just put the rub just straight on their? Meat doesn’t need a binder. It’s unnecessary 😊. All you need is rub
I've done it without too. 👍
Looks good but the average person don’t have all them tools