BBQ Beef Ribs – Beef Short Ribs – Pit Boss Austin XL

welcome back everybody in today’sepisode of cooking with Kirby we’regonna be smoking up some beef back ribson my pit bossAustin exhales last year in my trip toTexas with them with my boy over thereand smoking and grilling with a bee itwas it was an odd scent experience youknow to actually try some texas-stylebarbecue and we went out to Franklin’sand we tried those Dino ribs man thosethings were fantastic I see some beefshort ribs on sale and you know what Icouldn’t pass it up so I asked thebutcher a can I get the whole platedon’t cut it just I want the whole thingconnected so that’s what we’re gonna bedoing today and that’s coming up sinceyou’re here hit the like and subscribebutton and make sure that thenotification bell is rang check me outon social media that way you could get anotification of all my new recipes allright so I got a nice beef back this isa Chuck back beef rib I went ahead andtrimmed up all the excess fat that’ssome excess fat back here and I’m gonnabe leaving on the membrane this membraneactually helps cook the the ribs makesit a little bit more softer so beef Ileave it on and then we’ll just pull itoff when it’s done it’s it pulls offreally easy but what you’re gonna noticeyou’re gonna notice some fat dependingon the butcher you know where you getthem from I got these over here atBarnes I don’t have too many choiceswhen it comes to getting meats and stufflike that this was just picked up atBlondes this is how they leave them andyou know there was a bunch of fat backhere I had a bunch of fat up on topwhich I trimmed most of the fat thisstuff is gonna render down this stuffyeah this stuff isn’t real hard removethe silver skin so yeah so all we’regonna do is we’re gonna season it nowtraditional Texas style would be juststraight black pepper and salt I’m aCali boy and I like to make thatstatement so we’re gonna be using a Calistyle so with a little bit of Worchestersauce or chess this yearit’s just gonna be a little binder nowwhen it comes to beef as you can see Igo through a lot of this this is thebottle that I refill every time I needsome this is one part black pepperbasically a cup of black pepper coarseblack pepper 1 cup of a horse culturesalt and a half a cup of granulatedgarlic powder this is my beef blend Istick with this on steaks anything beeftri-tip you know this is this is what Iuse so it’s a good blend I know a lot ofpeople say just you know salt and pepperbut you know that’s just what I what Ilike you know so on the top is wherewe’re gonna focus all our seasoning tobe honest I wish I could marinate thisrib and some Worchester sauce and somesome other ingredients but yeah we’regonna we’re gonna do it a littledifferent just you know just basic todayso now we’re going to just go ahead andseat it ingo ahead and give it a pat now for thesize all right so we have our beef ribsall seasoned up so I’ll see you guys outon the smoker all right so we’re gonnago ahead and turn on our pit boss andwe’re gonna set it to smoke now we’regonna go ahead and set this to p5 youknow now let’s go with p6 we’re gonnalet this come to temp so the piecesetting 6 basically what that does is itfeeds pellets into the cup for 18seconds and then it shuts itself off for130 seconds but I’ve been finding thatthat’s a really good setting to get somesmoke on your meat so I mean you canplay around with it you know differentsettings you know the higher the lowerthe piece setting the hotter it’s gonnacook less smoke the higher the piecesetting more more smoke flavor and willbe lower temperature when you first turnon your pit boss you’re gonna get somereally nasty smoke as you see it comingout but what it what ends up happeningis is yeah I guess like a turbine orwhatever you’ll kicks in and it startsclearing it out so you’re gonna see itreally really dense right now but it’llclear out like pretty really reallyshort and then you hear like a littleturbine basically that fan kicks in andit just clears everything outand did some some steaks on this theother day so I got a close this upmake sure that’s secureall right we’re gonna close it up let itcome to temp all right so once yoursmoker comes to temp we’re gonna goahead and lay down our beef ribs nowthis that cooks a little bit harder thanthe left side but uh we’re gonna get agood smoke on this for about 30 minutesso we’re gonna close it up and let it doits thingso after 30 minutes what we’re gonna dois we’re gonna change the temperature to250 degrees this probe that’s showingright here 230 that’s the probe that’sover here on the side of the grill andp-6 setting it bounces from 175 to about200 you know it’s more intended for likea low and slow cook but yeah it’s beenaround this this temperature here wherethe where the ribs are so it’s alreadybeen 30 minutes we’re gonna go ahead andcrease the temperature to 250 degreesand we’re gonna let that come to tempand then we’re gonna set a timer for 2hours we’re not gonna open that lidnothing for 2 hours straight all rightso we’ve hit our second hour take a lookat these ribs all right we’re getting alittle bit of pull back a little bit ofpull back here let’s go check the barkbark is nice and set all right so I havea little bit of red wine and beef brothin this bottle here I’m going to give ita spritzjust on the spots that are looking alittle dry especially like right here onthe sideall right so now we’re gonna check itevery hour I don’t want this Bart to toget real crunchy on me so I want to justyou know rehydrate it with a little bitof beef broth and red wine so we’regonna close it up and we let it go foranother hourall right after our third hour let’s goahead and take a look yeah we’restarting to get some more pullbackit looks like I’m probably gonna have torotate this[Music]Mark’s looking really good you knowwe’re getting some really good pullbackI’m gonna go ahead and spray it down alittle bit[Music]got a nice color to it these are comingout pretty goodagain I’m using a beef broth in red wineall right so we still got some ways togo check back in another hour the pelletgirl is staying real steady around 2:45to about 260 degrees where I have theribs at it’s reading about 244 right nowso this pellet girls are actually reallyconsistent on heat and that’s about therange that we’ve been at this whole cookI might wrap just really depending onhow they look and how they feel I mightwrap if if I don’t have a need to wrapand it’s and it’s cooking good then wewon’t wrap but I’ll give it another hourso at the four hour mark we’ll kind ofsee what that looks like and if it youknow if it doesn’t need a wrap then I’llwrap it so we’ll just go from there andsee you at the four hour markall right entering our fourth hour let’stake a look at these ribs they’re doingreally good doing really good trying toget a nice bark on thereflying is a spray just a tad bit thepullback on these are getting nicegot a nice pullback here not so much onthat side but uh see maybe when I rap Ithink I am going to wrap it but I meanit’s feeling good I think I could stillget this without having to wrap get itnice and tender all right so we’re gonnaclose up let it continue to do its thingall right coming up on our fifth hourtake a look Holly’s bill[Music]still got a little bit of resistance youknow I don’t think I’m gonna wrap theseare feeling good I think I’m gonna justlet these go a little bit more they’regetting nice and soft just a little bitmore time so just go ahead and give it aspritz trying to get a little dry backthere all right I’ll bring you guys backwhen they’re done all right so oursix-hour mark it was looking reallyclose that’s almost seven hours let’ssee it was just the sides were prettysmooth it was right here was a littlebit yeah that’s good no resistance atallall right so I’m gonna take these outand let them rest yeah yep all right I’mgonna let them restall right so I let it rest for about 20minutes I just want to cut into one ofthese soft[Music]a hat juicy nice pretty decent smokering for peligro I’m pretty happy withthe results of this it’s juicyit’s tender it’s got a nice bark decentsmoke reading that’s fired taste test Ithink I might to get my fat pants on forthis one because this wasn’t delicious[Music]that has so much to do that definitelywas well worth the seven hours that cameout fantastic if you’re new to mychannel consider hitting the subscribebutton that will you see future videosjust like this I have these recipesthey’re really good you should try themout now y’all be beautiful you take care[Music]you