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Masterbuilt Gravity 560 Smoked Beef Ribs
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- Опубліковано 13 сер 2024
- Welcome back to Anderson's SmokeShow! Today we are going to make some Smoked Beef Ribs on my Masterbuilt Gravity Series 560! These awesome tender and juicy ribs turned out great! Come check them out!
I got myself a nice rack of beef plate ribs.. also known as brisket on a stick! I used some olive oil as a binder and seasoned them with the Uncle Steve's Shake Thick Meat and the Spiceology Blackened Cajun seasoning ( bit.ly/3wZW85B ).
I set my Masterbuilt Gravity Smoker to 225F and smoked these ribs until they were about 202F. I spritzed these ribs with some a 3:1 red wine/water ratio with a dash of olive oil. I didn't wrap these ribs during the smoke and dang did I get a great bark from it! Once the beef ribs were up to temperature I pulled them from the smoker and wrapped them in peach butcher paper and place them in an empty cooler for 1 hour.
As you can see on these ribs they are tender and juicy! Basically smoked brisket on a stick with this Masterbuilt 560!
If you want to see more great cooks, be sure to subscribe to my channel and follow along!
Write me a comment too! I'd like to know what you think of these smoked ribs or this Gravity Series!!
Link to Thermapen Mk4 Instant Read Thermometer - bit.ly/3Nid5nm
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dead broke bbq masterbuilt gravity 560 andersons smokeshow masterbuilt gravity smoker 1050 masterbuilt gravity series 1050
#BeefRibs #SmokedBeef #MasterbuiltGravitySeries
Why did I watch this before lunch? Now I'm starving... for some beef ribs. Thanks!
Hahaha that’s the unfortunate thing about food channels 🤣
Fantastic video. I’m new to smoking and you have been my go to for info on my new masterbuilt! Started off with brisket cause I sell smoked brisket tacos on my taco truck now. If you are ever in London Ontario look us up. North Of The Border Tacos!
Great Beef Rib cook Andrew! They certainly had a beautiful bark! I Love that Cab spritz bro!! I got to get a bag of that Jealous Devil lump! Have a great week!
Thanks man! Bark turned out great! Decided to go the no-wrap route and it payed off on this cook. I liked the Jealous Devil because it gives off a great smoke and flavor.... but that damn bag had to disappoint on camera 🤣! Thanks for watching and have a good week too man!
Beautiful bark on on those ribs. Bravo, Anderson!
Thanks! I appreciate it!
Dangit Andrew...that's what I call Brisket on a Stick. Those are some awesome looking Dino Bones nicely done. Take care and stay safe. Cheers!
Thanks 👍
That cook! Those ribs and smoke ring look insane. Just send them to me so no one risks getting sick. 😂😂😂
Beef ribs may be one of my favorites now! It’s very similar to brisket but 1/2 the cook time!
Those really looked good my young friend. Thanks for sharing.
Thanks Bill!
Really nice cook Andrew. Great Job.
Thanks! I appreciate it!
That's a beautiful meat butterfly.
Nature sure is beautiful! 🤣🤣
Good videos. I like it. Wait for more stuff 👌👍
Thanks for the support and thanks for watching Gennady!
Good looking ribs Andrew! Looks like you don’t have the temp issues some have with the MB. Definitely kicked out some juicy ribs with a good smoke ring and bark. Have a great one brother!
I haven’t noticed the huge temp swings like others... I think I’m going to get me one of the Signals so can really monitor my cooks on the MB. This was my first experience with beef ribs and my only mistake was not getting 2 or 3 more racks 🤣! Thanks for the support Charley!
Those are some great looking ribs! Nice job 👍🏻
Thanks Michael!
Great video Andrew. Don’t you just hate when you’re about to give props to something and it breaks while doing it lol..
I was so excited about that bag too! 🤣🤣
Beef ribs are so damn good!
It was honestly my first time smoking them and they turned out great!! Thanks for watching Sylvia!
You can get your butcher paper cheaper on Amazon, and you can use just the plain brown you don't need the pink. The brown works just as well and doesn't cost as much. I like using paper for wrapping versus foil, the paper keeps the bark from getting soft.
I will definitely check amazon next time. It was a last minute “morning of” decision and had to go with what they had...
Nice
Thanks!
250 on master built gives me 225 on top rack
I set mine to 240 to get 225 in the middle position
Great video and those ribs look AWESOME! How were your temperature differences between the MB controller and the Therm-Pro? My MB seems to read low. I’m heading out tonight to pick up an auxiliary thermometer to check mine on the next cook. Keep up the good work, I greatly appreciate your videos.
I was monitoring the temp at the middle rack which would be slightly lower anyways... but it was running about 15F off. So I was setting it at 240 in order to achieve 225 at the middle rack. Thanks for the kind words and the support
Great looking ribs! Like to see a head to head with the camp chef! Which rib would be better?
Thanks Manny! I haven’t done a side by side comparison cook, but I will do one sometime!
I wouldn't even consider purchasing another Masterbuilt brand. The Masterbuilt has quality issues that have been around for several years and rather than work to eliminate the issue, they choose to "grease the squeaky wheel". The biggest problem by far, is now "due to covid" you can't talk to anyone when you call for tech support. You have to submit an online form and someone contacts you via email, and It seems that there could possibly be a language barrier. #MasterbuiltIsJunk
I had a masterbuilt and due to the way I was treated by thier so called customer service (pre covid era), NEVER AGAIN!
I will admit that when compared to other grills and smokers, the Masterbuilt just isn’t as nice as the others. I will say that I love the gravity fed charcoal and the food that it produces. I would assume that their attempt in this market will encourage the other companies to compete and create a gravity fed as well.
I have been fortunate with my MB. Though it’s not perfect, I have been able to effectively use it and produce some awesome food.
Hi mate
Love the show but i have a question
When you say 225 degrees i notice on your control pannel its is in 225f
Im in Australia and bit confused as we cook in °c not F
So im wondering what °c you cook
Regards
That’s for watching and for reaching out Mathew! The temperatures that I reference will always be in Fahrenheit, therefore 225F is 107.222C.
Do think it’s a big difference to use a pan under the meat with water instead of water pan on the side. I have the lss manifold pan holder. I just like using pan under for less mess. What’s your thoughts?
Also what temp difference did you get on the second rack between the MB gauge and your gauge?
I’d think that a larger pan would increase the moisture within the smoker which would be a good thing and it would make for an easier clean up. I see nothing wrong with that! I believe my temps were about 15-20F lower on the rack in the middle position.
Love the videos! I have a 1050, is that water mod available for my smoker?
Hey James thanks for the support! Yes LSS mods makes the same modifications for the 1050 as well. Here is a link to the site: lss-mods.square.site/product/1050-complete-mod-package/14?cs=true
It strange up here in Canada we don't see these Beef plate Ribs, Do you ever get beef back ribs? There just like a mini Prime Rib
I have not, but that sounds great! I’ll have to try some
Great vid, I've been checking out all your vids on the gravity masterbuilt and considering getting one. The only question I have is when you turn off the smoker does the charcoal still burn? And if so, roughly how long until it's not. Thanks in advance.
Hey thanks for watching and for reaching out! When you close the vents it smothers the fire out. The coals will continue to burn until the oxygen is gone, but the grill remains hot for a while and should be left (closed up) until it’s cooled down. I typically shut it down immediately after cooking, go in and eat, do a little cleaning, and the grill is usually cooled down by then. Hope that helps! And thanks for the support!
If you had to choose. The master built here or the camp chef sg 24. What would you go with?
Hey Jon, I just saw your comment on Facebook as well... if I were to choose I’d say the Camp Chef. They both make great food and are pretty simple to operate, but pellets are just a little more convenient, efficient, and cleaner to work with. I think the Camp Chef is also a better build quality, but it does cost a little more than the masterbuilt. Now I just saw someone post that they saw a gravity series 560 at Walmart for $150.... but don’t expect to find that deal. If you do that would be an awesome price.
Hi there, had a quick scan of the comments, but can't see anyone has asked this. What was the difference in temp between the MB560 controller and the thermo probe on the shelve?
Keep in mind that I did cook these in the middle rack position, but I believe that I had the controller set around 240F and was reading around 225F.
@@AndersonsSmokeShow thanks for the quick reply, always good to know what ppl are finding with the difference in temps.
Going to be putting my 560 through its paces this weekend and going the whole hog, pulled pork (butt to you guys that side of the pond!), baby back ribs, mac n cheese and beans, all the food groups there ;)
Nice! Be sure to report back and let me know how it goes!
you still doing stuff m8
Of course!
hey bud, Man Im having a hard time finding the big beef plate ribs. Any thoughts or recomendations? thanks
The only place that I’ve seen them local to me is my butcher. I’d try there if you haven’t already.
@@AndersonsSmokeShow ok thanks I will try the local butchers shop thanks. Oh Im loving the gravity 560.
were these chuck short ribs or beef short ribs?
My butcher lists them as beef plate ribs
Overcooked! 200 degrees internal temperature is too high for beef ribs.
That’s false. Very false.