Hey Chef, wanted you to know, as I advised earlier, I cooked this Filipino Barbeque. It came out amazing. Even my Filipina wife admitted it was very good. I've also done your lasagna (except for the no boil noodles) and I plan to cook more of your recipes. Thanks
Danish home cook here.. we never get something like that in Denmark.. I got a taste when deployed with americans in Iraq and it was amazing, I gotta try it at home soon..
Here in the south brazillian states the chimichurri is made by letting the chopped herbs soak in olive oil and let it rest for a while so it picks up the herbal aroma and flavors. Then you serve the meat and cover it with chimichurri according to your taste. mixing it all on a blender is new to me.
Good job. Not often that i watch someone bbq and don't see at least one thing i would change. Who am i kidding it's never happened! But i could see myself following this recipe and liking it.
I really would love to try these with the exact technique that you used .. since I have the pitboss navigator do I have to use same temperature guide like the komado joe?
you were 100% right aboutthe gasp. when I saw that meat at the 3.5 hour check, I literally said out loud "oh wow!" good stuff man. Keep those recipes comin!
Chef Tom my man 🙌🏾 major fan of your videos and all things bbq in general. Just a beginner myself from New Zealand 🇳🇿. Mate if there’s one thing I’d love to see you cook is smoked pork chops. Can’t wait to see more vids bro.
Ive made this twice this summer. It was great! Super fatty and delicious. I like using half of the Coffee Rub and half of Harry Soos Slap Your Daddy Beef BBQ rub and no base layer of AP rub (I think it makes it too salty). Thanks for the great recipes as always.
I love watching your channel, you have great recipes. Maybe you have a video on this or maybe not but it would be cool to see a video on how you set up your smokers and the tips and tricks you do to keep them at the right temp, the right kind of smoke, how to set up the coals that kind of thing. But this looks amazing :)
Those beef plate ribs are nice... I've eatn them before... I never tried r had chimichurri before ; but I'll definitely be given this a try on my next beef plate ribs.. I really enjoy all your recipes & video's.... Keep up the good work Chef Tom !!👏
I'd love to see you all do baby backs on the kamado joe. I followed a recipe for them you all did on the YS640, and the ceramic must just provide so much more ambient heat, it overcooked them. Would be cool to see two racks of baby backs, side by side on the KJ and the 640 to see the difference in cook time, color, etc.
13 to 20% of people world wide have a gene difference where cilantro taste like soap that's why some folk hate it, not their fault ua-cam.com/video/otxNV1o4Vyk/v-deo.html
I traveled through much of Argentina in the early 1990s. Always, I the chimi was passed on Parsley. I only saw it include cilantro in one or two places.
I love your videos and I have followed your footsteps in getting a Yoder YS480S, so I can follow your instructions and timing precisely. However, I just made these beef ribs, cooking them at 275°. For some reason, after only 3 1/2 hours, my ribs were reading to 200°. I rolled the temperature back and wrapped them, but they were very firm and not juicy at all. They were 6 pound, three boned, short ribs, so what am I doing wrong? Thank you very much in advance.
I just graduated from college and wanna celebrate by smoking some ribs next week.. I hope I don't mess it up because this would be my first time. Haha.
So I purchased these from creekstone only a month or so ago. But my racks were smaller, with 4 short bones. As opposed to your 3 longer bones. Any idea why?
I think they are slightly different cuts. The 4 bone slabs are "short plate" or "plate ribs". The 3 bone slabs are "chuck ribs". They are from slightly different places on the cow. Another thing I have noticed is the 4 bone slabs have flat bones and the 3 bone slabs have bones that are more rounded. Honestly I think the 4 bone "short plate" slabs are better because they have slightly less fat. Sometimes the 3 bone chuck ribs have too much fat you can't render it all and you pay more for fat weight.
What you had were Chuck short ribs (4) vs the Plate short ribs(3) that Tom cooked. dragrace 1989 has the right idea, but has them reversed - the plate ribs are the superior, 3 bone "dino ribs" and the chuck are the shorter, 4 bone cuts (also excellent).
Another great video, Chef! Question(s): Did you only use those 2 wood chunks you started with, or did you add more later? If so, when and how do you add more wood?
Talal Those were the only two pieces we used. If you did need to add more, remove the meat, grates, deflector, & throw more on. Use a heavy pair of heat resistant gloves or a grate removing tool! Good luck and thanks for watching!!!
Hi Chef Tom I have a question, in alot of bbq books and videos most people use water pans. I have seen both you and Malcolm Reed dont use water pans? Is there a reason for that?
I’d buy the biggest beef ribs lightly scone the fat cap about 3/8 inch deep and season, and smoke over almond at 285 degrees for a 17 hour smoke. No wrap or other prep needed. Rest for 45 minutes. No sauce needed.
Como Argentino te digo que tú chimichurri es en una versión no conocida aquí. El chimichurri argentino no se tritura a máquina, solo a cuchillo, sin chile. Es Ajo, perfil, orégano, tomillo, romero, ají molido, sal, aceite y vinagre. Se le puede agregar, en algunas provincias, jugo de limo. Saludos
@@fhoog6744 Die wollen über 20€ /kilo, das find ich im Vergleich zu Preisen in Holland z.b. einfach unfassbar teuer. Auch Brisket zu 20€ das Kilo ist einfach lächerlich.
is there any significant difference between using a fresh coffee grind and used coffee grind to go into a rub seeing as you said there is barely any coffee flavour profile at the end??
Hello David, the Vitamix that we use in our videos is their model A2500, here is the link - www.atbbq.com/accessories/housewares/appliances/vitamix-a2500-ascent-series-blender.html. Thanks for watching!
Every recipe you demonstrate looks so delicious. Wish I could try all of them. Thanks for the knowledge.
Wow! Thanks for the great compliment. We hope you will pick one and give it a test drive. Thanks for watching!
Hey Chef, wanted you to know, as I advised earlier, I cooked this Filipino Barbeque. It came out amazing. Even my Filipina wife admitted it was very good. I've also done your lasagna (except for the no boil noodles) and I plan to cook more of your recipes. Thanks
These videos are honestly so relaxing.
chef tom does it again!!!!!!!!!!!
Danish home cook here.. we never get something like that in Denmark.. I got a taste when deployed with americans in Iraq and it was amazing, I gotta try it at home soon..
I'm a vegetarian, but I like watching your BBQ videos.
Can we get an in depth look at fire/heat/coal bed/smoke management for these longer cooks?
Same! I've always had trouble with temporature management
Bark from heaven. Excellent cook.
Here in the south brazillian states the chimichurri is made by letting the chopped herbs soak in olive oil and let it rest for a while so it picks up the herbal aroma and flavors. Then you serve the meat and cover it with chimichurri according to your taste.
mixing it all on a blender is new to me.
That's what I thought too
how long do you soak it?
@@oliverruud2193 something like 30min to 1 hour before serving...
@@pedro7g5 okey thank you, is the herbs he is using good or would you use different?
@@oliverruud2193 yes.
Every video from ATBBQ is so beautifully done. Excellent work, thanks Tom.
Brilliant as ever chef Tom
You're my favorite human.
You sir are a master at your craft. Thank you for another great video.
one of my favorites to smoke I'll definitely have to make the chimichurri next time I smoke some thanks chef tom
Hands down the best/ my fav BBQ channel!! Keep up the awesome work brother!
Thanks for watching! -Chef Britt
@@allthingsbbq I've learned so much from your channel! Very informative thanks you!!
Good job. Not often that i watch someone bbq and don't see at least one thing i would change. Who am i kidding it's never happened! But i could see myself following this recipe and liking it.
literally the best video about smoking beef ribs on the internet
I just love your vlogs perfect chef always looks beautifully put together and most importantly very professionally made vlogs ...ty for the watch
I really would love to try these with the exact technique that you used .. since I have the pitboss navigator do I have to use same temperature guide like the komado joe?
Thinking about doing this, but with a brisket. Looks delicious
great idea!
Everything you cook looks delicious!
Love your videos man! Very easy to watch!
you were 100% right aboutthe gasp. when I saw that meat at the 3.5 hour check, I literally said out loud "oh wow!" good stuff man. Keep those recipes comin!
Love your recipes and presentation keep up the good work!!!
Man this looks really good, another great recipe that I'm going to have to try.
When my YS640s arrives in a couple weeks, this is going to be my first cook.
How did it turn out?
Chef Tom my man 🙌🏾 major fan of your videos and all things bbq in general. Just a beginner myself from New Zealand 🇳🇿. Mate if there’s one thing I’d love to see you cook is smoked pork chops. Can’t wait to see more vids bro.
Another great job Chef Tom
Ive made this twice this summer. It was great! Super fatty and delicious. I like using half of the Coffee Rub and half of Harry Soos Slap Your Daddy Beef BBQ rub and no base layer of AP rub (I think it makes it too salty).
Thanks for the great recipes as always.
Awesome! Thanks for watching and taking the time to comment!
Fantastic vid as always. I subscribe to tons of bbq sites but I just love your stuff. You’re easily the best. Well done!
My mouth is watering!
Chef, love your work! Thank you! Wondering if these are chuck or plate ribs
Chef Tom for President
The perfect reason to make the blue smoke slaw right there.
Love your videos, do you have one for boneless short ribs?
Excellent! Can’t wait to try this recipe! 👍
I absolutely love your coffee chipotle rub! It’s the best on beef ribs!!
You and Malcom from Killer Hogs have got to do a BBQ Pitmasters type challenge. You vs Him in brisket, ribs, and shoulder. Get 3 judges
UA-cam BBQ version of Chopped. I like it.
I volunteer to judge! :))
Yup. I'm doing this tomorrow! Another amazing video Tom.
Can't wait to try this Chef Tom you're the best! Thanks!
Chef Tom where & how can I get my hands on them ribs ?? They look phenomenal
I love watching your channel, you have great recipes. Maybe you have a video on this or maybe not but it would be cool to see a video on how you set up your smokers and the tips and tricks you do to keep them at the right temp, the right kind of smoke, how to set up the coals that kind of thing. But this looks amazing :)
Hardcore drinking game: drink up whenever Chef Tom says 'flavor profile'.
Or "all right, guys"
Those beef plate ribs are nice... I've eatn them before... I never tried r had chimichurri before ; but I'll definitely be given this a try on my next beef plate ribs.. I really enjoy all your recipes & video's.... Keep up the good work Chef Tom !!👏
Gonna try this on my next BBQ. Thanks.
Ha! I totally did give a whoa when you opened the lid!!
Not sure why you held back on the "let's be good to one another" for the red white and que episodes, but glad it's back!
Excellent Master Chef Tom well Done.👍😎👍😎👍😎👍😎👍😎
Looks good as always!
I’d like to see more videos showing full meals that you can cook on the smoker all at once.
Thanks in advance and keep up the great work buddy 👍👍👍
I'd love to see you all do baby backs on the kamado joe. I followed a recipe for them you all did on the YS640, and the ceramic must just provide so much more ambient heat, it overcooked them. Would be cool to see two racks of baby backs, side by side on the KJ and the 640 to see the difference in cook time, color, etc.
Never heard of a salsa like that one, looks pretty interesting!
OMG that looks as delicious as a smoked brisket! Great Job!!!
Tom my man, when u gunna colab with Malcom???
Yes! What he said ^^
You're my favorite human.
It looks soooooo good.
I love the parsley instead of my nemesis herb cilantro, well played. Great video as always.
You don't like cilantro? 😯
@@tonysr1983 The devils lettuce? No, I do not enjoy eating soap.
13 to 20% of people world wide have a gene difference where cilantro taste like soap that's why some folk hate it, not their fault
ua-cam.com/video/otxNV1o4Vyk/v-deo.html
I traveled through much of Argentina in the early 1990s. Always, I the chimi was passed on Parsley. I only saw it include cilantro in one or two places.
Looks amazing. Can’t wait to try it when my KJ is in. How’s the Sloroller doing, is it better than the deflectors? Where the grease going tho?
O.M.G. I GASPED! SPECTACULAR CHEF TOM.
Why do I watch these videos in bed. Now I'm hungry.
Chef Tom the best 👍🏼😄
Love beef ribs Have you use beechwood before ?
O man that all looks awesome!
I love your videos and I have followed your footsteps in getting a Yoder YS480S, so I can follow your instructions and timing precisely. However, I just made these beef ribs, cooking them at 275°. For some reason, after only 3 1/2 hours, my ribs were reading to 200°. I rolled the temperature back and wrapped them, but they were very firm and not juicy at all. They were 6 pound, three boned, short ribs, so what am I doing wrong? Thank you very much in advance.
Loving this Channel!
Great job!
Love this man!
Again that is looking awesome and your chimicurri is looking delicious - yes I will give it a try 👍👍👍
I just graduated from college and wanna celebrate by smoking some ribs next week.. I hope I don't mess it up because this would be my first time. Haha.
Congratulations! Our bet is if you follow the recipe, your family and friends will be amazed. Let us know how it turns out.
Great video as always. How come you didn’t wrap it during the cooking time ?
WOW, that's a great looking rack of Beef Ribs!
I am now dehydrated from my mouth watering
Thanks for the great video Chef Tom. How do you get smoke like that for 5 hours in the Kamado Joe ? Did you add more wood chunks during the cook?
I had the same question
Thanks Chef Thomas
Love that your wearing a Meatstock hat. Was great to meet you there
Always great videos
Great looking ribs. Nice job. Cheers!
Bro,,, you're quickly becoming my favorite bbq dude!! 🤤🤤🤤🤘🏻
So I purchased these from creekstone only a month or so ago. But my racks were smaller, with 4 short bones. As opposed to your 3 longer bones.
Any idea why?
Because he's Chef Tom, and we're not. Hehe...
I think they are slightly different cuts. The 4 bone slabs are "short plate" or "plate ribs". The 3 bone slabs are "chuck ribs". They are from slightly different places on the cow. Another thing I have noticed is the 4 bone slabs have flat bones and the 3 bone slabs have bones that are more rounded.
Honestly I think the 4 bone "short plate" slabs are better because they have slightly less fat. Sometimes the 3 bone chuck ribs have too much fat you can't render it all and you pay more for fat weight.
What you had were Chuck short ribs (4) vs the Plate short ribs(3) that Tom cooked. dragrace 1989 has the right idea, but has them reversed - the plate ribs are the superior, 3 bone "dino ribs" and the chuck are the shorter, 4 bone cuts (also excellent).
What sides would you pair with this?
Where can I get that paper? Looks so cool.
Here is the link - www.atbbq.com/accessories/grill-accessories/ys-accessories/butcher-paper-from-yoder-smokers.html. Thanks for watching!
Another great video, Chef!
Question(s): Did you only use those 2 wood chunks you started with, or did you add more later? If so, when and how do you add more wood?
Talal Those were the only two pieces we used. If you did need to add more, remove the meat, grates, deflector, & throw more on. Use a heavy pair of heat resistant gloves or a grate removing tool! Good luck and thanks for watching!!!
Your a savage chef Tom!
Hi Chef Tom I have a question, in alot of bbq books and videos most people use water pans. I have seen both you and Malcolm Reed dont use water pans? Is there a reason for that?
Great vid. Love the idea of removing the bone and making big slices.
awesome, chimichurri looks really good, definitely good to cut thru that unctuousness
I’d buy the biggest beef ribs lightly scone the fat cap about 3/8 inch deep and season, and smoke over almond at 285 degrees for a 17 hour smoke. No wrap or other prep needed. Rest for 45 minutes. No sauce needed.
Drooling 🤤
Omg that looks so good....
I didn't gasp at 8:26, but my jaw did drop!
Como Argentino te digo que tú chimichurri es en una versión no conocida aquí.
El chimichurri argentino no se tritura a máquina, solo a cuchillo, sin chile. Es Ajo, perfil, orégano, tomillo, romero, ají molido, sal, aceite y vinagre. Se le puede agregar, en algunas provincias, jugo de limo. Saludos
Exactly. What he posted isn't even close.
Es chimichurri estilo gringo jajaja Como salsa verde.
Short ribs are Impossible to find in Germany, i want to try them so badly:(
you can buy all the other cuts of beef but not short ribs? weird
Du kannst Querrippe oft in der Metro kaufen. Kann man bestimmt auch bei einem guten Metzger bestellen
DortmunderJungs gibts bei Albers Food, Otto Gourmet, Don Carne etc......
Hey, klar kannst du die bei uns kaufen, schau mal bei clickandgrill.de vorbei 😉👍🏻
@@fhoog6744 Die wollen über 20€ /kilo, das find ich im Vergleich zu Preisen in Holland z.b. einfach unfassbar teuer. Auch Brisket zu 20€ das Kilo ist einfach lächerlich.
is there any significant difference between using a fresh coffee grind and used coffee grind to go into a rub seeing as you said there is barely any coffee flavour profile at the end??
Hi Tom, please can you advise which “Vitamix” model you used in this video?
Hello David, the Vitamix that we use in our videos is their model A2500, here is the link - www.atbbq.com/accessories/housewares/appliances/vitamix-a2500-ascent-series-blender.html. Thanks for watching!
Excellent!!!!!!!!!!!!!!!!
I can't stop drooling! 🤤🤤
Couldn't click on the video fast enough! Love beef ribs😋
I will try here in Brasil. Have you tried to roast a flank stake in the brazzilian way with just course salt and medium rare cooking?
@@Bramble20322 I can easily find in a Swift store near my house, short ribs that is "acém" with bone. The regular acém is boneless.
You...live in Brazil and you're going to try this slanderous chimmichurri? Blasphemy.
@@stormshadowctf I will try the short ribs without chimichurri, because I dont like it.
How do you get these ribs? I don't see them on Creekstone's website.
Really, Really Good!!!
That's why I want dino ribs!