Smoked Beef Ribs For Beginners in the Pit Boss Pellet Smoker
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- Опубліковано 1 жов 2024
- Today I show you how to smoke beef ribs. We are making both the Smoked Beef Plate Ribs and the Smoked Beef Back Ribs. Subscribe here for more great BBQ content: / @weekendwarriorbbq
I'm using my Pit Boss Vertical Pellet Smoker but you can do this with any kind of smoker. Set your smoker temperature to 225 degrees F and cook the beef ribs until they reach about an internal temperature of 200 degrees F.
They are done when your temperature probe goes into the meat like warm butter.
The total cook time for the beef back ribs was 5 hours. The total cook time for the beef plate ribs was 6 hours.
Your cooking time will vary based on the quality of the meat so cook to tenderness instead of a set time.
#BeefRibs #PelletSmoker #WeekendWarriorBBQ
Hey boy you got it going on. Inexpensive”At The Time”is the key phrase. Being a old fart somewhere between 70-80? we used to eat for cheap now we pay a premium for them nobody wants cuts 😂😂😂. Glad we knew what we were doing back then LoL
Always cut towards your buddy, not your belly! You can always get another buddy lol. Awesome tips. I'm new to this smoking meat fad and have the pit boss like yours. Learning lots from your vids. Thank you!
Made the plate ribs following your tips. I hit a stall around 170 internal. All together took 7 hrs. Best thing I have ever smoked thank you for all of your content
Thank you for trusting me with your BBQ, Alex! I’ll keep the content coming!
The way you explain is GOLD!!! You really cook some AWESOME FOOD!!!
For dry brining, you do lose some moisture, particularly in the refrigerator, as the cold recycled air pulls moisture out of any exposed surfaces quite effectively. Not a bad thing though.
Never smoked beef ribs, might have to try this.
They're really good
OMG those are awesome!!! I'm doing these tomorrow!!! Outstanding job 👍
Glad to see some beef ribs here my friend!!
Got a rack of back ribs in my Copperhead 5 right now... first time with this cut. Hoping for the best...!
Great video and amazing ribs 🤩
These look phenomenal Mike. Also, this is exactly how I watch my cook 9:28 😂
🤣🤣🤣 I had to put that in there… a little dry humor from time to time is a good thing.
I love my series e pit boss did a pork loin yesterday did a low and slow smoke and it turned out great. Going to have to try some ribs sometime. Keep up the great videos
What type of wood pellets were you using?
Nice easy to follow video. My friends debate whether to cut the membrane off at the bottom or not. I'm trying one rack now without.
Nice video. I'm going to try beef ribs today!
Those look amazing! Going to try this out ASAP!
Also love that you have a schnauzer!
Bought one recently been watching all ur vids they are great and really help with good ideas. Thank man !!
Another great video. Can’t wait to try beef ribs in my smoker. They look amazing.
Just bought some of these because I watched your video, going to try this out
My husband is on a business trip. He’s always in charge of the Smoker or BBQ) but lately I’ve been craving for beef ribs, so this will be my first time making them - I’ll follow your technique* recipe - 😍..
my smoker is called “Louisiana grill” it’s horizontal style but it should do the same job .. right? ☺️
Thank you! You got a new subscriber 😍🙏🏻
Your Lousisana Grill will work the same way. Enjoy.
Damn I need that bigger Pit Boss 😂I’m still loving my 3 series but I have to cut racks in half to fit them in the smaller trays and I can only smoke 4 racks of short ribs at a time. We throw a lot of parties so I think it may be time for an upgrade! My smoker is in great shape I should sell it 😂
Glad Joe at OWB shared your channel. Those ribs looked awesome!
Dude close your chimney, lol... unless you want to burn through a bag of pellets each time.
Those are the juiciest beef ribs I have ever seen Mike. They look awesome 👌
These look amazing!! Nice work!
Hey mate,
I’ve smoked ribs a couple times at 225 in my Traeger and they have been smaller ribs than these and they’ve taken well over 10 hours and I end up eating at 11pm after getting up at 4 am to put them on. It’s confusing when a lot of recipes I’ve seen their ribs are bigger and take less time. What am I doing wrong?
There could be many factors but the bigger ribs have a lot of fat which renders. I cook at a higher temp too. Try cooking at 275 F next time
@@WeekendWarriorBBQ thanks for taking the time to reply to me mate! My try a few different temps!
Spot on! Next up, that annoying bird in the background. :-)
I just did the sane cook yesterday and the came out great, thanks for the good work.
❤❤👍🤪😛
That really looked awesome Mike. Thanks for sharing. My Dad always said, we may not be rich, but we eat better than most rich people. Not sure whether you are rich or poor, but damn you sure eat well. Cheers!!!
Well said, Terry! Cheers!
Face is red so I know it is hot as balls out there. I don't know how he does it.
It is not good for beginners if you don’t rest it for at least 1 hour man
The ribs look awesome but that shirt is epic. Im getting o e
I am for the very first time following your channel. I am watching your video about the beef plate, ribs and the other beef ribs. I’ve tried to find the Dino ribs and I’m really curious do you know someplace online where you can buy them or can you recommend how to find them at your local butcher?
I typically have to buy them online. grandwesternsteaks.com/3-bones-short-rib-plate.html
Man do those beef ribs look great Mike. You knocked it out of the park. Great job. Keep the videos coming.
Thank you, Doug!
Awesome. Great tips from prep to serve. Only difference is I run at 180F on my pellet for the first two hours to help build a thick smoke ring and then 275F the rest of the way to get the bark.
Great video!
Is there any difference in outcome by smoking at 225 vs 250 besides length of time?
Thanks for the info!
You may get some more smoke flavor at 225.
You have been my teacher during my short smoking tenure. I need to buy a t shirt Wooh! 😂 I actually bought my Series 3 after watching your channel. Thank you brotha!
good eats brother
Thanks for all your videos. I refer to them every time. Making my beef back ribs right now on my pitboss vertical! Where did you get your custom pitboss plaque replacement?
Great Looking ribs Mike ! As close as we can legally get to the Flintstone racks I bet ! How did you capture that thermal image ?
13:35 looks so good!
I just purchaced the pitboss KC platinum combo smoker. I did 2 Boston butts and then 3 racks of pork back ribs. I was amazed at the taste. My neighbors loved them.I want to try beef ribs and brisket . I have never smoked a big ham so I'm a little nervous about that one. Enjoy your videos.
I just bought this model smoker and going to try the smaller back ribs first. How many pounds of pellets do I need for about the 5 hour burn time? BTW where did you get the custom emblem on the door?
They look great did you have water pan in
Been following you since I got my pit boss pro series vertical smoker absolutely love it had it going on 3 years. I have smoked beef, chicken and pork and my family loves how everything turns out. I even smoked a couple of whole tenderloins for my coworkers for a dinner we had they loved it, did one with applewood and the other was maple bacon. Have done a couple of briskets like you did they were melt in your mouth tender. Thanks for the helpful tips.
Thank you for letting me know, Mike! With all of the effort that goes into the videos it is nice to hear some positive feedback from time to time!
So good! Bbq smoking is an addiction. It's just the tastiest banging food to look forward to.
What was the total cook time for the back ribs?
Nice Mike, cut to your chum not your thumb. 😁
No water in the pan? How much difference does it make? I always keep some in mine.
Hey mate I really want give these ago wondering if you sprayed them with the water vinger mixture and how often if you did and did you fill the water pan ??
Ribs and color looked great, but I'll be the one to say it. Please, let the meat rest before you cut into it. I never used to let the meat rest until I watched all the juice run out of it like it did when those plate ribs were cut.
I'm doing plate ribs this weekend for the fam! How many lbs is that plate rib?
I'll be cooking some up in my Pit Boss upright smoker tomorrow, thanks for the tips.
I see some say wait till 210. What's the benefit of pulling at 200?
I focus more on tenderness than temperature. Somewhere between 200 and 210 the meat will become fall apart tender. It all depends on the meat and your personal preference.
Great cook Mike! Those Flintstone ribs look amazing! Cheers buddy!
Yabba Dabba Doo! 😎
Great comeback!
On the way home from HEB with beef ribs. I'm try this tonight.
I seem to notice a lot more waste on beef ribs than pork ribs. Is this normal or am I just getting a bad cut?
Mike I look forward to seeing what shirt your gonna wear next. Lol
Will my ribs come out the same if I don’t dry age w/ salt?
Yes they will.
You are the #1 reason I purchased a smoker. Every recipe I try of yours turns out amazing. Thank you for your channel. Keep the smoking coming.
Nice shirt..
Thanks for doing both.! Awesome video
Very informative! Love the detail and the reason behind it
Those are some fatties! Dino ribs, look yum!
Technical question: I have a Pit Boss 5 vertical smoker and I wonder if you ever use the water pan. If not, do you leave it in to limit the heat being directed to the bottom of the meat or do you just remove it?
Makin’ these dino ribs today! First time for beef ribs.
I leave it in to act as a heat deflector. I'll typically put a foil pan on the rack below the meat to make clean up easier too.
What black mat is that you're using to cut those on?
Nicely done!
Well I know what I'm having this weekend
Another great effort buddy! I gotta give you props for putting links to other Greats on The UA-cam like Sir Malcom Reed.
Thank you, Douglas. I'm all about adding value to the community. Even if its not my own content.
Looks great! How do you keep that Pit Boss running. I have nothing but bad luck with mine. Constant error messages.
Hi, Jack. It may just be the luck of the draw… lots of people love them and have no issues, lots of people hate them and have nothing but problems. One of the reasons I cut back on using it in my videos is people are turning to me for tech support because they can’t get through on the phone.
Cooking today
Thanks for the info! Cheers!
Wonderful job, I'm going to try that.. But i need to know, if you used water in the pan.
I used water in the pan to start the cook. Once all of the water evaporated, I did not refill it.
Diggin' the Ric Flair shirt. 😅
You crush it wit those ribs fo sho!!!
Great ribs - again! Love the shirt….shook Rick’s hand in Portland airport about 15 years ago. I was out there (from Ohio) golfing. Flair was traveling with Triple H.
That’s awesome! Flair is a legend… I can binge watch his old stuff… it’s forever part of my childhood experience lol. ua-cam.com/video/oESVMyJ20Ik/v-deo.html
My friend ran Flairs Golds Gym way back when. He said he was the best to work for, down to earth and nice. Much respect for that being the icon he is. Great Vid Mike. Had me daydreamin wishin i was in front of my smoker lol
Great video mike! Hey are you still doing videos on your Napoleon Phantom Grill?
Thank you 🙏. I will be filming a Napoleon Phantom video this week 😁.
Well man.... I must say... Just got my smoker a few weeks ago and still learning a lot....all I can say is that you are truly inspiring.... Thanks for sharing your smoking experiences ;-) All I can say is that thus far my experiences have been great and those are largely inspired, although not exactly followed, by your videos. Awesome and keep it up! I hope I'll get to share with you our truly Canadian recipes to return the favour and inspire you in return.
Congrats on your new smoker! Check out our Facebook Group, Weekend Warrior BBQ. We have a private group where everyone is sharing what they are cooking. It’s fantastic
Baddass shirt dude!!!!
Love the flair shirt dude. Thanks for the video.
Wooo! ua-cam.com/video/To7061dWIgg/v-deo.html
Great explanation and breakdown of the meat what you were doing!! Thank you for my ever increasing knowledge!!
Great BBQ Beef Ribs
What knife are you using? I’m looking to get one like that.
Hi, Adam. Its the Mercer Culinary Millennia Bread Knife, 10-Inch. It was like $15 on Amazon.
I have no problem smoking anything but beef. I followed this recipe except I put the smoker on 250 degrees. 4 pound short rib. 9 hours later I’m still waiting for it to come up to temp. I see all these videos saying 5-7 hours then my time even with slightly higher temps goes way longer. Hopefully when this is ready (at bedtime) it will have been worth all the effort.
Do you know what grade beef they are? Wagyu cooks the fastest. Prime cooks faster than choice.
This was prime. It’s getting close though currently at 192 degrees (9 hours and 49 minutes in). I had the same problem with a brisket a few years back. Family came to visit planning on eating around 5pm. I got up really early and started smoking. At 8 pm i pulled it off so they could eat (they had a long ride back home) but it was a hair too early and the brisket was tough.
Thank you for the response by the way. I did enjoy the video.
The only thing I can think of would be that your smoker isn’t running as hot as you think it is. On the other hand, you only have this issue with beef so I’m at a loss for advice to give you.
🍽🍽🍽🍽👍🏻👍🏻👍🏻👍🏻💯💯💯💯
Hey Mike a little off topic but I smoked a meatloaf in my Pit Boss 3 it was shaped like a loaf around 2 pounds , it took almost 5 hours , is that normal ? I watched one of your earlier videos and you did two one pounders and it only took you about 2 hours, smoker was set to 225 F did I do something wrong. Kinda frustrated .
Hi, Rob. That seems like a long time for meatloaf. Do you have an independent temp probe you can use to make sure tour smoker was really at 225?
@@WeekendWarriorBBQ I used the probe that comes with the PB and I use a wireless as well and I have a an insta read , getting frustrated
@@WeekendWarriorBBQ Sorry Mike I thought you were talking about the meat temp , I’ll try to measure the chamber temp .
No worries Let me know what you find
I like how you roll!
Nice bunch of bones you put together there Mike!
Thank you 🙏
Did these today and they came out amazing! Thank you for posting great content!
You're welcome! Glad to hear they came out amazing!
Does the type of salt matter for the dry brine?
Yes it does. You want to use Kosher salt because it has larger grains of salt. This will help prevent you from over salting it.
What grade of beef was those short ribs
Here is a link to where I bought them from with all of the info www.snakeriverfarms.com/american-wagyu-short-ribs.html
Ribs looks great WOOOOO!
WOOOOO!
Ribs look awesome....nice job 👍🏼👍🏼🔥🔥👊🏼👊🏼