Beef Ribs Indirect on the PK Grill

hi her SteriPEN wood today we’re goingto be cooking when the PK rule againwe’re going to do some indirect cookingwe got a set of beef backwards herewe’re gonna put it on we got our chimneystarter fire it up here using a clayHill Hickory got charcoal so we got itall just on the one side we have withthe pka double draft controllers onewill each side on the top and the bottomso on the bottom layer this one hereopen we’re going to close the one on thetop on that side and on this side on thebottom we have that one closed and we’regoing to keep this in here open on thetop so our air heat comes up comes overwe can indirect cook these now put thegrate in and put the PK we’ll have theone side that we can lift up so if wehave to add some fuel in there also someof our smoking would today we’re gonnacook with chunk of Texas Post Oak andchunk of apple gonna close this up withthat warm up in there a little bit andget started on the back ribs so the backribs come off of where you have a primerib so when you do a prime rib roastwithout the bone they have cut thispiece off of there so we’re gonna goahead and cook that up usually it’sabout seven bones what you get when abathroom from a beefso I did take the membrane off of theseI just cut them so they fit on the piquea little easier without using a racktoday we’re gonna we’re gonna seasonthem up with it’s going to be a littlebit of a duck fatso oil spray gives a little morerichness of a flavor adds a little moreto it so we’re just going to hit itwe’re using one of my favorite Texasbeef three little pigs beef rub worksgreat beef ribs prime rib briskets and areal favorite here[Music]so I don’t rub that in I just take themPat that on there it’s rubbing to themreally not doing nothing if you seasonit on there pretty evenly you don’t needto rub it around my opinion it reallydoesn’t add much to it at that size andI give a nice even coatingso we have added on the original PK athermometer on the end which is used alot more for your low and slow pokesanything indirect like that the PK 360that comes with it on the front when theoriginal we put it on the the entirwhere we’re going to monitor our foodour temperature and end up running about250 to 275 degrees so they have a gradein here to flip up so thanks your wouldor like to set other fuel[Music]you know so we got that one close thisup but this cook for about three hourson this way and then we’ll probably comeback and check them and check the fueland wrap them the finish about all rightso we’re back in about four hours I letthese cook in here we haven’t doneanything with the smoke or other than wedid add a little bit of fuel so we didbut that was it so we’ve been runningabout 250 degrees the whole time they’rereally pulling back from the bone sowe’re going to do is take them and wrapthem in some foil let them rest for awhileand then we’re going to go ahead andstir them upwell then sit there about ten minutes orso and then we’re gonna serve these upall right so we’re back here not leftthese a rib set up for a little whilelet him relax these little cotton linersdo wonders to be able to handle hot popmeat just takes that edge off put themon underneath dirt gloves there you goyou got a good texture holds right apartnice and juicy inside[Applause]Oh