Beef Ribs | Chuds bbq

what’s going on everybody welcome backto chad’s bbq my nameis bradley robinson and today i’m goingto show you how i made thesedelicious tendersquishy beautifulbeef short ribs coming upthese are beef short ribs also known asplate ribsdino ribs as long as you’re not gettingchuck ribs this is what you’re going togetchuckles are also really tasty they’rejust a little bit smaller so if you’relooking for that nice classicgigantic beef rib this is what you’relooking for pick these up at the grocerystore these were labeled beef plateshort ribs socan’t go wrong got all the names i oftenrecommend beef ribs to beginners orpeople that are new to smoking becausejust like the pork butt they’re veryforgiving and there’s no butcheryrequired it’s pretty much just seasonthem upand throw them on so to open these upbasicallyyou got some really beautiful marblingon there that’s what makes these supertasty these are located kind ofin between the belly and the brisket soyou got some really nice marbling intherei don’t really do much to these ifthere’s a chunk of fat hanging off orsomething maybe i’ll zip that off buti like to leave all of the fat on it’sgoing to render down give us a reallynice bark just like you get on a brisketorpork shoulder or something there’s alsothis big membrane on the backsometimes i take it off sometimes idon’t it’s just a matter of uhpresentation sometimes the thing aboutthe membrane is that it can really helphold these ribs together oncethey get super tender they want to falloff and slide off the bone that can kindof helpkeep the whole rack together and justlike the spare ribs there’s a lot of fatunder there that i kind of want to keepin theretoday i’m going to leave the membrane onas you can see the bones are reallythick on this end and really thin onthis end so this is probably going topull back a bit we’re going to have somebones sticking out but just uh whenwe’re putting it on the smoker youalways want to aimthe big end towards the fire generallyspeaking i’m not a big fan of slathersdon’t think they’re really necessary alot of the time but for beef ribs i likeit becausei want to get a really nice heavycoating on here i want everything tostickand especially on the sides wherethere’s bones and this membrane on theback is kind of slickso i like to add a little slather tothis and usually it’s whatever i’ve gotaround you’re not going to add muchflavorwith it it’s just a matter of gettingsome tackiness so the rub can stick youcan use oilmustard hot sauce a mixture of all threei used mayonnaise once that worked outpretty wellbut today i’m going to go with somelaroy lewis beet barbecue sauce with asmudge labelgive it a little rub rub rub this isjust going to help everythingsticking it here nicely on sale now atleroy lewis.comthis might add a little nice color toohey look at that it’s already got somepepper on itrub this in get the sidesand now it’s time to apply some rub andbecause i’m a member of the crispy barkclub i’m going to be doing the same rubi didon the pork butt which is two parts 16mesh black pepperyou can also find it sold as a tablegrind sometimes that’s pretty closeand one part kosher saltso very similarly to the pork butt videowhich you can find in the corner hereright nowi’m gonna do a real heavy coatingbecause it’s two parts pepper you can goreally heavy with it without having toworry about over salting itand again don’t forget the sidesyou don’t really want to rub it in anytime you’re applying any rubber youdon’t want to likemassage it too much really you just kindof want to pat it on make sure it’ssticking kick off the extra and that’slookingreal nice to me so now we’re going tothrow these on the pitas you can see this pit is already up totemperatureand then some so again i’m gonna aim thethickest part of the bonestowards the fire we’re gonna go right inthe middle there and i’m gonnanot look at these again for severalhoursman i can’t believe this is what myeighth video this is the first time i’mcooking beefcall myself a texan jeezso as far as the beef rib cook isconcerned it’s pretty simple stuffyou’re just trying to maintainsome consistent temperature i like tostay anywhere between275 up to 315 you know it’s a prettyforgiving cut of meat it’s alsoa pretty tough piece of meat kind oflike a brisket you uh typically seeshort ribs in brazes you know becausethey’re trying to break down thatconnective tissue and all that and breakdown all the fat which is why a low andslow barbecue cook works so well forshort ribs you know i don’t really uhspritz them too much maybe if they startlooking a little crusty i’ll hit themwith a little uhlittle cider vinegar or something likethat i don’t have a water pan goingtoday sometimes i do sometimes i don’t ireally haven’t noticedtoo much of a difference maybe forsomething like a pork butt i’ll keep awater panin there for something that i’m gonnashred but for brisket andbeef ribs i’m trying to get a reallynice crispy bark so we’re not gonna beputting any water pans in there todaythat being said beef ribs super simplecook leave the membrane on leave all thefat onreal simple rub slather them up if youlike and then maintain20 degrees on either side of 300 degreesandyou’ll have a really good cook now i’mjust gonna let these go for the nextsix to eight hours and i’m gonna go getsome welding done but we’ll check backin on these in a little bitsince 115 is starting to come alongvery nice get some grades inall right i’ve been maintaining thisfire right around three hundofor about five hours now let’s take alookoh yeah very nice barkmeat starting to pull back if thesebones never start getting too dark too imight wrap them in foil butstill got a ways to go but the bark islooking phenomenalso we’re gonna go build some grates andthen we’ll come check back in in acouple hoursit’s 115 gallon is coming alongreal nice and drilling a hole through 38 inch thick steelnot ideal pain in the ass got to be doneall right here we are at eight hours onthe dot and these things are lookingreal nice that bark is super crunchy youcan see just by poking it that it’s niceand tenderoh this backside is especially tenderpoking it it feels real tender could goa little bit longerclocking in right around 190195 192so this could even go a little longerbut i think carryover will take care ofthatthat’s what we’re looking for again nospritzes no water panjust the easiest cook of all time so i’mgonna pull it off we’re gonnarest it but first i’m gonna go check outthat smokerso i got these grates done got thebottom rack ongot the thermometer on this here door ohjesus that is one heavy doorbut yeah a little sneak peek of the 115.i’ll have a full video on this comingout in the next week or soso stay tuned i might even have to cooksomething on it just got to get the olduh smoke stack on and this will be readyto goall right i’m going to pull thesebeefies off let them rest for a goodlong whilewe’ll come right back all right so thesebeef ribs have rested for a fewhours now as i was mentioning in thepork rib videoa long rest can really save you when itcomes to the texture of your ribsespecially with brisketbeef ribs pork ribs something whereyou’re looking for that tooth sometexturenot necessarily just as tender aspossible a long rest will help kind ofre-solidify everything if it’s overslightly overcooked oralso give you that carryover cookingtime if it’s undercooked so it’s reallya good ideaas hard as it is to do to let it restfor as long as possiblethat being said i think it’s time toslice into thesenow they’ve got this close-up look hereyou can really see how crunchy andcrispy that bark isand how everything’s really nice andpillowy really soft to the touchunderside kind of gnarly looking stillpeppery that membranecrisped up nicely bones didn’t get toodark which is something that you have tokeep an eye onif you’re not burning a clean firethat’ll happen yeah these are lookingreal nice really good crispy barkso when it comes to slicing these up iusually reach for a dexter russellbread knife just like everyone else inthe barbecue community i got mine inred so i can always know which one’smine also it’s kind of got like a littledarth vader vibe going ondon’t be afraid to replace these everynow and then because when they get dullif you’re shredding your brisket or yourbeef rib a lot then it’s probably timefor a new knifeif you look at this bone on the lefthere there’s about half as much meatbecause it shrunk in so if i wentstraight down and followed the boneyou’d end up with that much meat onthere so i’m going togo a little deeper cut at an angle herecut at an angle here trying to maximizeas muchbeefed bone ratio as possible somepeople like to slice them upside downthat is also a great move i like to dothat with ribs pork ribs a lot butuh for these because of the way the meatis shaped i’m going to go from the topand just kind of hope for the bestoh yeah it looks pretty good so farand there we go guys some beautiful beefshort ribs this middle one is always themoney makerso that’s what we’re looking for niceand juicy really tenderhashtag don’t squeeze your meat reallynice crispy bark on there[Music]good smoke ring if that’s what you’reinto oh it’s like brisket on a boneoh gotta take a bite on this one this isone reason why you might want to takethe membrane off beforehand because it’skind of not very attractiveyou can always pull it off beforeserving it but at the end of the dayall this meat is staying on the bone andit’s lookingreal nice all right guys and that is mysupereasy tutorial on how to cook beef ribsthere’s really not much to itjust don’t need any tricks or water pansor slathers or special rubs anythinglike thatall those things are nice and fun toplay around with don’t get me wrong butat the same timeall you really need to make some goodshort ribs some patiencesometimes some good wood really cleansmoke a good smoker and you’ll have areal easy time of making these and theyare super impressive forany of your friends who come over if youoffer someone thatyou got a friend for life that beingsaid if you give this recipe a tryhit me up on instagram let me know i’dlove to see what you guys are cookingalso let me know in the comments belowwhat you guys want to see me cook nextor if you have any questions or concernsabout what i did in this videoalso in the description down belowyou’ll find links to everything i usedin this videoand in all my other videos please likeand subscribe help the channel grow hitme up on instagram atchudsbbq and until the next time i seeyou pleasego cook something outside[Music]mm-hmmthat’s something special you gotta lovea beef short riboh yeah