Quick & Easy: Smoked Beef Short Ribs on a Pellet Grill

hey guys today I’m gonna show you how tosmoke some beef short ribs I got thiscut of meat from Sam’s Club they were onsale for three dollars in two cents apound as you can see over here so got anamazing deal on them they are choice sowhat we’re gonna use for our seasoningis some sea salt some coarse blackpepper and then some Jack Daniels beefrub all right so the first thing we’regonna do is trim all the fat off of thisoff of this short rib and the reason whywe’re doing this is because there’salready a lot of fat and some goodmarbling within the meat that this isnot even needed a lot of this fat won’teven render down so what we’re going todo is go ahead and get all this fatcleaned up and then another thing thatyou want to know when cleaning up theseshort ribs is once you remove this fatunderneath as you can see there’s somesilver skin so we want to remove thissilver skin as well there are going tobe points where the fat kind of likegoes inside of the meat and you’ll findyourself digging into it you want toprevent that you want to prevent aslittle digging as possible all right soover here as you can see we have all thefat removed from the top and the bottomright corner well let’s take a look atthe top at the top you can see all thefat is removed we have some nicemarbling but here in this bottom rightcorner this was all fat we didn’t wantto chunk this thing out so we went aheadand we just kept it this piece could beavoided whenever you’re going to eatanother thing I want to mention is a lotof people like to remove the membrane Ilike to keep the membrane I will removethat little piece of fat off at the topbut this is going to help keep our bonesintact so that way when we slice theseup and serve them we’re not gonna haveto worry about the meat falling off thebone this is going to keep everythingintact and it’s gonna allow for a betterpresentation and we’re not gonna worryabout seasoning this side so we’re gonnago ahead and start with our seasoning sofirst we have some sea salt you coulduse some kosher salt stay away from thatiodinesalt that iodized salt is gonna make itsuper salty and messes up the flavorkind of so I’m using some sea salt righthere we’re gonna make sure we get thisnice and coated this is a very thick cutof meat so be very generous with theseasonings you know don’t don’t bescared there’s also a lot of fat so alot of your seasoning is going to meltoff so we’re going to go ahead and we’regonna get this seasoned up on all sidesjust adding the sea salt everywhere asyou can see wherever it is me you wantto go ahead and make sure you can putthat but that that’s seasoning on it thenext thing we’re gonna do we’re gonnaadd some of that that coarse grown thatcoarse grind black pepper so I’m just asyou can see again same thing trying tokeep my seasonings very simpleI like the barbecue beef rub I’ve had itbefore so that’s why I wanted to add tothese short ribs you could leave itright here and stop which is salt andblack pepper or you could also have somegarlic powder some onion powder if youwould like but I just like it very plainso I’m just adding some some coarsegrind black pepper to all sides as welland look at that you see all that fat inthere that fat is if you were to cutthat outit would kind of mess up your beef ribsso we’re just gonna let it to do itsthing whenever it cooks we’re gonna tryto let it render as much as possible soas you see we have a nice coat now we’regonna come back with a Jack Daniels beefrub and we’re gonna get this thoroughlycoated on the top so as you notice Istarted with the salt salt is importantbecause the salt is what helps it togive it that that nice smoke ring andI’m also not using a binder I’ve hadissues in the past where I’ve used thebinder and I wasn’t able to get my smokering so as you’ll see later and I have anice smoke ring with with these shortribs I’m starting off with the layer ofsalt first and then adding the blackpepper and then finally the beef ruball right so this thing is almost coatedup so we’ll go ahead and we’ll repeatthe same to the other to the other rackof short ribs and then we’ll place it onthe smoker alright so here it is we haveit we have our smoker set to 275 degreesI’m using a mixture of Hickory mesquiteand pecan pellets and I’m putting thesethings bone side down once I put thesein here I’m just gonna let them cook sothis is about three and a half hourslater into the cook I’m just coming outto check on him real quick to make surethey’re not drying up and to make suremy crust and my bark is starting to seton the top as you can see everything islooking fine these things cook a lotfaster than I was expecting and as youcan see that pullback on there I gotsome really amazing pullback looks likewe’re gonna be eating these short ribs alot sooner than I thoughtall right so now we are at the six hourmark into the cook so right now I’m justgoing to check for tenderness as you cansee these are no wrap and the reason whyI did am wrapping was because I wantedto get them to this color right here Ilike that dark mahogany color versusthat that lighter pinkish color so thisis this is what we’re looking for righthere when cooking these I got my pullback now I’m just probing and checkingfor for tenderness these are these arethese are pretty tender at at thismoment and at this point of time to cookbut there is a little bit of give somespots are a little hotter than others asyou can see there was 196 we’re lookingfor at least 200 or for the probe toslide all the way through so everythingis looking good at this point but I’mthinking I’m gonna go ahead and allow itto cook for a little just thirty moreminutes so that way you know we couldget a little more tenderall right so total cook time six and ahalf hours and we are lifting up the lidand we’re just gonna go ahead and probeat this point I don’t even care aboutthe temperature as you can see mythermometer is sliding in like nothingso what you’re looking for is your probeto go in like hot butter and it’s doingexactly that as you can see I’m not evenapplying any force and it is justsliding right through so we’re gonna goahead and and get these things pulledoff bring them inside and we’ll wrapthem up and let them cool alright so Ihave some aluminum foil just gonnaquickly wrap these I do have a hole inthe bottom of this I’m just I was goingfor a loose wrap up because I punchedher at the bottom of this piece I didn’twant to let it let it go to waste so I’mgonna rip off another piece and justwrap that bottom to prevent any juicesfrom seeping through the bottom andwe’re gonna wrap up both of these racksand then place them inside the coolerand we’ll let those sit for about anhourhere it’s going into the cooler as youcan see alright I’m sorry I didn’t getthese slice up in front of you guys butas you can see they are really juicy andthis is the final product right here allsliced up beautiful pink smoke ring nicecrust nice bark on the top as you cansee that membrane helped to keepeverything stuck together and preventedit from falling off the bone if youliked this video please like share andsubscribe