Happy hunting my friend! I'm glad you enjoyed the video. You're more than welcome to share it with some friends on social media. I'd love to have more friends from Australia. Thanks again!
If you ever get the chance to review some knives (for bbq) then I would love to see that. Been looking around for these ribs but haven't had any luck yet.
Any tricks you know of to tighten up the latch on the door…just set mine up today and did burn off. Need that latch to draw the door in bit more to create tighter seal. I was thinking about trying to bend the hook part of the latch in a bit more. I know I can add gasket, but just trying to slightly modify latch first.
You can spritz them as much as every 30 minutes of you like. As long as they are taking on good color and developing a good bark, I only spritz a couple of times.
You’re finished product will be a little more tough if you go over 270°. The lower temperatures produce a lower cook, but provide more time for the fat and connective tissue to breakdown.
@TheAmericanSmoke thanks so much. I ran out of time, so I decided to cook them on Sunday. When I have the whole day. Baby- backs for today. Appreciate you.
I don’t have any real rules that I go by when it comes to spritzing. If I open up the smoker and my protein looks dry, I’ll spritz. Typically, at least every 2 to 3 hours. I have gotten lazy at times and slept through the night without a spritz though.
I’ve not. Lamb isn’t easy to find around my parts. I do have a rack of lamb in my freezer though that I order online. That video is coming. I feel like you treat it a lot like a prime rib roast. That’s how I’ll do mine anyway.
They are hard to find here as well! I cooked these at 225 all the way through. Once I get my hands on some more, I’m going to do a hot and fast video for comparison purposes. Thanks for watching my videos and for commenting. It would be great to have you as a subscriber. Thanks!!!
They were delicious! Thanks for watching and for commenting. I can’t remember if your a subscriber or not. It would be great to have you though. Thanks!
Best I've seen. I'm new to smoking and did ribs and screwed em up. You weren't real clear on temp and time intervals for my beginner mentality! Want mine to fall of the bone!
There are two typical methodologies for this cut of meat. There are lots of different ways but two main ways. First way is to cook it at 2:25 until you reach about 165 and then wrap in butcher paper until you hit 200+ and probe tender. The next method is to cook at around 275-285° until 165 IT and then wrap till around 200 and Probe tender. Both are going to yield good results. The most tender option is probably the 225 but that is going to add several hours to your cook. I hope this helps. Thanks for watching my video!
Great videos man. I’m getting the same smoker so I had to subscribe. Quick question though.. You mention in the beginning how it’s good to take them out after they hit 205 to rest. After resting you put them in the fridge? Can you elaborate on that? Do you unwrap them to let them rest for 30 minutes, then rewrap them and put in fridge? How long in fridge? Thank you sir
So, when it comes to short ribs, once you reach temp you will take them out of the smoker and set them out on a counter or something for a little while to let some of the heat out so that they do not continue to cook. Once there internal temperature has come down to around 175 you can take them and put them in a cooler, not a refrigerator, and let them sit for ideally, about an hour and a half to four hours. Just make sure that the internal temperature of the meat does not get below 140 to 145° that way they stay food safe. Keep them wrapped in the paper during this process. If you serve them directly out of the smoker they will be much more dry. If you need more time before you plan to serve the ribs you can put them in the oven on low for as long as need as long as the meat stays food safe. I typically like to allow about an hour and a half minimum to get a great result. I hope this answers your question. Let me know if you need more advice. Help me out and share my video with your friends on social media. That really helps the channel so much. Thanks for watching!
🤤 that looks legit!!!! Where you get them ribs from? I can’t find meaty ribs like that anywhere! 😉 hope you’re havin a good day brotha, it’s almost Friday!
@@TheAmericanSmoke who needs groceries when you got meat 😂 looks like a beautiful neighborhood. Where there’s groceries there’s cities, city means traffic, noise lol you get the picture 😂
Dino ribs are the best cut of a cow and you turned it into masterpiece. You are a Picasso of BBQ.
That’s pretty high praise. Beef ribs are my favorite.
Thanks for watching and for dropping the comment. Smoke on!!!
God bless America buddy! Great stuff!
Thanks, my friend!
Amazing 👍
Love from India 🇮🇳
Thanks! Much love my friend
I just got done eating dinner, and this made me hungry all over again. I can not WAIT to get my vertical smoker
Beef ribs, when done right, are excellent. They become a lifelong craving.
Dammit, now I'm on the hunt for ribs. Good job again mate. Hi from Australia...
Happy hunting my friend! I'm glad you enjoyed the video.
You're more than welcome to share it with some friends on social media. I'd love to have more friends from Australia.
Thanks again!
Just picked up a 3 pack of beef ribs for the Pitt Boss. Great Video
Rock-N-Roll Dave! Share some pics with me on Instagram @theamericansmoke or on Facebook.
If you ever get the chance to review some knives (for bbq) then I would love to see that.
Been looking around for these ribs but haven't had any luck yet.
Your in luck. I just got two knives. I will be making content for them soon
Those ribs look tasty and delicious brotha!!! Great job.
Thanks! I need to make these again soon!
Any tricks you know of to tighten up the latch on the door…just set mine up today and did burn off. Need that latch to draw the door in bit more to create tighter seal. I was thinking about trying to bend the hook part of the latch in a bit more. I know I can add gasket, but just trying to slightly modify latch first.
Bending that would be a good first step! Some people have to use aftermarket latches.
great video and ribs look amazing!!!!!!
I appreciate that feedback. These ribs turned out excellent. Some of the best I’ve had!
Thanks for watching! Smoke on!!!
Looks delicious! Do you spritz them more than once, and have you ever scored the membrane? Thanks.
You can spritz them as much as every 30 minutes of you like. As long as they are taking on good color and developing a good bark, I only spritz a couple of times.
@TheAmericanSmoke thank you for the quick response. I'm making them today for Christmas Eve. Have a Merry Christmas.
Merry Christmas! Smoke on!!!
One more question. Is it okay to turn the heat up after a few hours if I wanted to cook these fasters?
You’re finished product will be a little more tough if you go over 270°. The lower temperatures produce a lower cook, but provide more time for the fat and connective tissue to breakdown.
@TheAmericanSmoke thanks so much. I ran out of time, so I decided to cook them on Sunday. When I have the whole day. Baby- backs for today. Appreciate you.
Good God that looks amazing!!
Thanks! Tasted better than it looked
do you spritz every hour or the first hour? and did you increase the temps after wrapping it?
I don’t have any real rules that I go by when it comes to spritzing. If I open up the smoker and my protein looks dry, I’ll spritz. Typically, at least every 2 to 3 hours. I have gotten lazy at times and slept through the night without a spritz though.
@@TheAmericanSmoke ya i get lazy too and want to sleep it thru lol
Great cook. I can never find those ribs at and store here.
Same thing here. I got lucky and got these. Hard to find
Have you smoked lamb chops? If so how long should I leave those on?
I’ve not. Lamb isn’t easy to find around my parts. I do have a rack of lamb in my freezer though that I order online. That video is coming. I feel like you treat it a lot like a prime rib roast. That’s how I’ll do mine anyway.
Nice Job Sir! Short ribs are hard to find here in AZ! Looking Fwd to it someday! Keep up the good work! Did I miss the Smoker Temp?
They are hard to find here as well!
I cooked these at 225 all the way through.
Once I get my hands on some more, I’m going to do a hot and fast video for comparison purposes.
Thanks for watching my videos and for commenting. It would be great to have you as a subscriber.
Thanks!!!
Great video!
Thanks Tex!
Man that looks good
They were delicious! Thanks for watching and for commenting.
I can’t remember if your a subscriber or not. It would be great to have you though.
Thanks!
Et up! You know he can grill!
It’s true. Smoke on!!!
Man those look good!
Beef ribs are hard to beat. Especially when they’re done right!
Thanks for watching and smoke on!!!
I want this.. but the price and availability of rib plates in CA is depressing.. can get from sams club but its about $130
That’s too much
What did you wrap the ribs in?
Waxless butcher paper. Here is an associates link to some on Amazon. It’s a must have for bigger cuts of BBQ.
amzn.to/3TJVg1D
Thanks
Best I've seen. I'm new to smoking and did ribs and screwed em up. You weren't real clear on temp and time intervals for my beginner mentality! Want mine to fall of the bone!
There are two typical methodologies for this cut of meat. There are lots of different ways but two main ways. First way is to cook it at 2:25 until you reach about 165 and then wrap in butcher paper until you hit 200+ and probe tender. The next method is to cook at around 275-285° until 165 IT and then wrap till around 200 and Probe tender.
Both are going to yield good results. The most tender option is probably the 225 but that is going to add several hours to your cook.
I hope this helps. Thanks for watching my video!
Great videos man. I’m getting the same smoker so I had to subscribe.
Quick question though..
You mention in the beginning how it’s good to take them out after they hit 205 to rest. After resting you put them in the fridge?
Can you elaborate on that?
Do you unwrap them to let them rest for 30 minutes, then rewrap them and put in fridge? How long in fridge? Thank you sir
Can you answer this if you get a chance. I’m definitely copying this over the weekend
So, when it comes to short ribs, once you reach temp you will take them out of the smoker and set them out on a counter or something for a little while to let some of the heat out so that they do not continue to cook. Once there internal temperature has come down to around 175 you can take them and put them in a cooler, not a refrigerator, and let them sit for ideally, about an hour and a half to four hours. Just make sure that the internal temperature of the meat does not get below 140 to 145° that way they stay food safe. Keep them wrapped in the paper during this process. If you serve them directly out of the smoker they will be much more dry. If you need more time before you plan to serve the ribs you can put them in the oven on low for as long as need as long as the meat stays food safe. I typically like to allow about an hour and a half minimum to get a great result.
I hope this answers your question. Let me know if you need more advice.
Help me out and share my video with your friends on social media. That really helps the channel so much. Thanks for watching!
@@TheAmericanSmoke 10-4 man will do. Thanks
Awesome! Let me know if you have any other questions
🤤 that looks legit!!!! Where you get them ribs from? I can’t find meaty ribs like that anywhere! 😉 hope you’re havin a good day brotha, it’s almost Friday!
I got lucky and found a local butcher that got me some. You have to ask around.
I’ve been trying to find some lately. They are awesome
@@TheAmericanSmoke I need to move to your neighborhood 😂
@@CK_218 it’s a pretty good hood! Too far from groceries though
@@TheAmericanSmoke who needs groceries when you got meat 😂 looks like a beautiful neighborhood. Where there’s groceries there’s cities, city means traffic, noise lol you get the picture 😂
@@CK_218 haha that’s why we live here
Roughly what temp were you cooking at? I plan on smoking mine at 270ish, but I'm open to going later. Your ribs look like they came out real good.
These ribs were cooked between 225-250. My next plate ribs will be cooked closer to 250-300.
Both methods are killer, one is a little faster.