Beef Short Ribs on the A Traeger – Ace Hardware

hey guys and welcome to today’s editionof ASA this recipe I’m chef Jasonhorserace Harbor grilling expert and I’mhere in colorful Colorado where I’m noteven kidding you about three minutes agoit was gorgeous and sunny and now it’s acombination of snow and little weirdpellets of frozen stuff so I guess we’regonna have fun and it can be as cold asit wants outside because inside we havethis for you today we are doing beefribs not just any beef ribs we’re goingto do a nice beautiful coffee-crustedbeef rib on that right therethe Traeger Ironwood we’ve got ourreserve blend palates we’re gonna showyou how to get that all fired up andready to go we’re gonna show you how todo a hack on our rub-a-dub and make agorgeous coffee rub we’re gonna do a funlittle spritzer with our sprayer withsome beef stock and some fire honey aswell I’ll tell you I’m excited beyondexcited because in a few short hours weare going to be devouring these bad boyshere and if you can tell how medianjuicy they are i am super super excitedso today’s recipe head down to thatdescription section where you can clickon that arrow that will expand thatsection and you can click print andfollow along add that recipe to yourever-growing collection of Ace thisrecipe recipes right so that will Ithat’s gonna pop up that is ourinformation station so from time to timeyou’ll see that that lets you into theworld of gear gadgets and grills it’sgonna show you everything about theironwood it’s gonna talk about reserveblend pellets it’s gonna show you how touse your little home sprayer for beefstock we’ve never used this for anythingelse this is our sprayer for uh applecider and beef stock it goes on all ofour barbecue one of the best tools wesell in the hardware store next to thesix and one paint tool that we use toclean grills so thank you for joining uslet’s do a fun little drive-by here showyou some of the ingredients we’re gonnause todayget the trigger started and then rockand roll from an ingredient standpointnot a lot today right because we reallyas as you know and I always say I liketo keep it simple and I really love tolet the beef shine because I just enjoythat beef flavor so let’s start off withthe seasoning we’re gonna mix into itsome rubberand then I have some ground instantcoffee as well so we’re gonna have anice little mixture of rub-a-dub andcoffee giving us just a beautiful overlysmoky wonderful rub that’s gonna build atremendous amount of bark then we’regonna make our spritz which is gonna bebeef stock and fire honey and we’ll mixthat up into our home sprayer here givethat guy a pump and now we have a way tospray our ribs every so often then checkthis out look at this beef ribwe bought beef short ribs or the beefrib plate so we have the lower platewhich is going to give you just atremendous amount of meat and there’stwo ways you can buy it right we boughtthis whole right so we bought the wholeplate and I’m actually going to cut theminto ribs so now I get at 360 degreessmoke 360 degrees seasoning and now I’vegot I think a pretty fantastic dish likeI said you can smoke the whole plate andit’s usually going to come three to fourbones per plate what do I look for Ipush down on these guys and guess what Iwanted here squishy right I wanted somesquish in here because it told me not alot of fat but a lot of meat and youcould see from that marbling we wentwith prime beef ribs today because wewanted a lot of inner muscular fat toreally melt out and make these guyssuper super tasty you can see I’vealready gone ahead and cut these intosome beautiful bones right these arethose Dino bones or Dino bones thateverybody talks about so here’s what Idid I look for the bone one two I wantto make sure I go right in between thatand now I’m basically just gonna take myknife go straight down and I’mseparating these guys into somebeautiful thick juicy bone pieces againI’m doing it this way because now I canspeed up my cook because this guy willcook a lot faster than a big long plateso that is done I’m gonna let thesesoften up now for about 10-15 minutesbefore we get ready to season them andnow it is time to make our rub so whatI’m gonna do quick and simple is takesome of that rub a dubright just like that and again you’regonna mix it proportionately so I’ve gotabout a half a cup I’m actually gonna goahead and double that because I got alot of ribs here so we’re gonna addabout a cup of rub-a-dub and then I’vegot three tablespoons of ground coffeein there and I’m gonna add about sixtablespoons of ground coffee use as muchor as little as you like now I’m gonnamix that in and here’s how I know whenI’ve done a good job mixing this inright I’m gonna look at the side and youcan tell I still have a little bit oflight rub so I want to make sure I getthis well stirred in and ready to goyeah that is gonna be our coffee rub sobasically we took that rubba-dub– weadded that ground coffee to it and nowwe are set and ready to go we went aheadgot them all cut so these ribs are allnow cut into our beautiful single bonenice juicy fat beef ribs right shortribs I’m gonna go ahead and take alittle bit oil and I’m gonna coat thisguy all the way through nothing crazyI’ll use what I get in the pan as welland now I’m gonna take that coffee ruband give it a good seasoning right andthen what I’ll do is pack that on top alittle bit on this side and again I’musing a instant coffee because thatinstant coffee really does a fantasticjob of melting right and this is gonnahelp make just a delicious beautifulsmoky crust all right and we’ll seasonthat as well so now look at that thenwhat I’ll do is go through get that allpacked but look at this you guys I’vegot rub on the top rub on the side I’mnot worried about the bottom becausethere’s really nothing there we alreadypeeled the silver skin off so we’re goodand look at that we are set and ready togo I’m focusing on that gem of meat thatsits up top we have them all seasoned upand look at those see that that oil Iadded on there work great as a binder tohelp draw this in that coffee’s comingto life that rub-a-dub is coming to lifeI’m gonna go ahead and cover this nowand I’m gonna put this in the fridge andwe’ll let this go for about 10 to 12hours tolet that rub soak into the meat andstart building that absolutely gorgeousbark we’re gonna be cooking on theIronwood 885 today and I went ahead andloaded it with our reserve blend pelletsthat beautiful beautiful oak applecherry today’s temperature for cookingis 250 so we’ll hit that press igniteand now we are set to go we have a freshnice clean grill we got that all set andready to go so we’re starting with agreat great clean environment so thesebeef ribs can really absorb some of thatwood-fired smoke well the great thingabout this sprayer right this is one ofour home sprayers works great in thegarden obviously but we repurpose thisfor the purpose of barbecue so this isnow our barbecue sprayer we washed itsanitized it got it all set and then anytime we cook with it we always wash itand sanitize it in between uses as wellso we’ve got it all set what we’re gonnado first carefully and hopefully itworks with you know you guys watching mewhile I do itwe’re gonna pour that beef stock in hereand I’ve got a quart of beef stock rightI want to make sure I have more thanenough spray to carry me for the ribsnow one of the reasons I didn’t use beefbroth is if you notice there’s nothingleft in the bottom right because beefbroth sometimes has some weird particlesin it that will clog up the end of yoursprayer so make sure we don’t use brothwe use stock use a little bit of ourfire honey as much or as little as youwant and I already microwave this for alittle bit I’m gonna use about half ofthis bottle just to get a nice littlebit of sweetness on there and a tiny bitof heat and now we’ll go ahead and closethis up make sure it’s all nice andtight and now I’m just gonna shake ituntil I get that beef broth and honeymixed we are preheated to that 250degrees and now I’m gonna go ahead andload these ribs now what I’m gonna do islay them on their side first because Iwant to get some heat up into these ribsand I want to get them set and starttheir cooking now if they don’t lay flatflip them on the other side so they cango that waywhat I’m gonna do is I’m going toidentify the biggest juiciest rib andit’s this guynow I’m gonna stick my probe into therib as far as I can so I get a nice evenreading now we are going to do these fora certain amount of timemore than likely right that six to sevenhours maybe however what I’m also goingto do is focus on temperature so thisTimmy is going to be more of atemperature cook now driving towardsthat 203 degrees we are at our firsthour take a look at those we’re gettinga nice crust down there I’m going to goahead and pump up my sprayer give it agood shake and now we’ll adjust that itis time to spray these guys right sowhat I like to do is soak them right Iwant to get that first side totallysoaked and set ready to go now I’m goingto shut this and I’m going to let themgo for another hour so we’re now goingto be two hours in the next time wespray it then we will flip them and letthem go we are at our number two sowe’re gonna go ahead and flip these guysa little bit and look at that oh come onthat looks so beautifulwe’re starting to get some really nicecolor on these guys give them a flip andnow we’re gonna give them their firstspray on this side so we are about twohours in and they’ve all gotten a nicespray with our beef spray with playerhoney now shut the lid we’re gonna keepon cooking all right you get the ideanow right so we’re basically sprayingthese breezeevery hour and guess what I’m lookingfor look at that now we’re starting alittle shrink on the bone that isexactly what we want that tells us theseguys are cooking up beautiful they’redoing a great job and remember if wewere cooking these hot fast boy theywould shrink up a lot more we’re cookingthese bad boys fall and slow so we’regonna let these finish off we’re gonnatake them to 203 degrees where to betime to rest and that’s where we’ll seeyou next as we do our little donenessfly-over let’s zoom in on that beautifultasty nugget right therelook at that perfectly done nice andjuicy we’ve got a beautiful smoke ringon there we went a little bit slower alittle bit lower on temperature becausewe really wanted that fat to render outand these guys to come out beautiful butthose right there are some tasty meatsachlys guys with the coffee Rob came outreally nice and the beauty of thatcoffee rub is it really pulls that smokeflavor in and really rounds this outquite nicely I’m very happy with thiscook and again like we said I cut theseinto specific single bone ribs versuscooking that whole plate just because Igot that 360 degree smoke and reallythat 360 degree seasoning and crust andbark as well so I’m chef Jason MorrisHarbor grilling expert thanks forhanging out with us here in colorfulColorado where we started during the dayand ended that night because beef ribsright so hey I’ll tell you what ifyou’re looking for today’s recipe youhead down into that description sectionexpand it click print and follow alongyou can grab today’s recipe and we’vegot a ton of content in that recipe foryou and tips as well and then from timeto time that little I will show upthat’s our information station that letsyou into the world of gear gadgets andgrills it’ll tell you how the pelletswere cooking with the grills the rubsand everything then head down to thatcomment section leave us a comment tellus what would you like to see how can webe more helpful and help us createvideos that make you that legend in thebackyard cooking circuit then yourhomework as always tell your friendstell your family it’s time to subscribeto the Ace Hardware YouTube channel yeahclick that notification ring that bellyou’ll be notified when all these videosgo live and you can have someyou’re drooling content now we help youmaster beef ribs on the Traver butyou’re gonna need some side dishes to gowith it so at the end of this video besure to click on the videos we haveloaded for you because we’re going toshow you how to dobaked potatoes on the trigger and that’ssome amazing Trager grilled corn as wellI’m chef Jason Morris your ace hardwaregrilling expert thanks for hanging outand cooking with us we love cooking withyou we hope you enjoy cooking with us itis time to take a little bite of tastymeat heaven thanks for cooking with usthat is fantastic