BEEF SHORT RIBS – SMOKED ON THE WEBER 22 | BBQ iT

[Music]hey what’s up you guys thanks for tuningin to barbecueI’m your host Craig Kimberly and alwaysI really really appreciate you tuning itnow today beef short ribs smoked on theweber 22 this is gonna be quick easywell not quick it takes a few hours butthe prep is easy and the what you getout of it is absolutely some of the bestprobably one of the top three favoritefoods in the world very rich very goodand this is a super simple recipe allright so let me get you up to speed onwhat I’ve done to these already the daybefore if you can help it I like to tryto dry brine these and put them in therefrigeratorfirst things first get them out Pat themoff dry and then we’re gonna slice thisfat off the top of these this will notrender there’s a ton of sinew up hereI’ve seen people cook with this on andI’ve tried it with it on it’s a bad ideaanyways you cut this off you’d be reallycareful make sure that you don’t taketoo much of the meat off you want to getright underneath that layer kind of likeyou’re filleting a fish or even skinningan animal if you’ve ever done that andjust get that off there now this isgoing to be clear and exposed for oursalt and pepper and what we’re gonna dois a dry brine which is basicallyapplying salt just like this kosher saltall over every single side of it now youdon’t have to worry about the bottomthat’s the bone you don’t need to everseason that because it’s completelyirrelevant now let’s get these in therefrigerator let them sit overnightI’ll lightly cover with plastic pullthem out let them come to roomtemperature and there they are look howbeautiful these look the day after Icannot believe the color of these oncethey sat overnight I’m always amazed atwhat the dry brine does to almostanything look at that colortime temperature and technique whatwe’re working with today time betweenfour and a half to 6 hours probablytemperature I’m shooting about 265 andit could go up to 280 maybe I just wantto keep be careful with it and techniqueof course we are offset smoking we’regoing to be using some B&B oakbriquettesusing some big chunks for the can youknow just we have that long smoke butthis is B and B’s competition blendwhich is fantasticcherry and oak very excited this is myfirst time using this and I heard it’s apretty good secret so we’re gonna get alot of different wood flavors on hereand to start our fire another first forme today is B&BS fire startersthese are SureStart they’re called it’snon-toxic no flare-ups it says it’sbasically recycled wood chips or youknow recycled wood and wax you know noharm there so very excited let’s getcooking a little bit of marble in actionon there not too bad let me get a littlebit more pepper on these and we’ll getthem on the grill pepper grinders pissedme off I was trying to look cool with mybrass pepper grinder that my friend gaveme because I love itbut it is just now when you’re doingbarbecue and you want fresh black pepperI’m gonna be harvest these Auto grindersare the jam especially when you’re youknow in the mood for real fresh blackpepper there’s no way to replace thatflavoryou can’t even just smell it it’s justso now we’ve got our pepper on all sidesof them they’re gonna sit and justcontinue to warm up a little bit frombeing in the fridge they’ve been out forabout an hour so they’re probably prettymuch ready to go let’s get a fire lit[Music]right from that we’re we’re up to tempI’m gonna drop my first chunk of woodI’m gonna take some of my brand newchampionship mix I’m just gonna kind ofsprinkle that in so we get a nicevariety the wood flavor as this burnsthrough for the next four hours let thatsmoke now let that smoke break and youwant your pit also to get back up thetemperatureand now our pits up to temp and thatsmoke is rolling and it smellsunbelievablenow make sure you put your larger piecestowards the front and of course yoursmaller pieces slightly to the back andeverything here is indirect and ofcourse about every 30 minutes i spritzwhen I’m smoking especially these shortribs this is pineapple juice and applejuice with a splash of apple cidervinegar and here you will see the payoffas you continue to layer this every 30minutesyou’re gonna get a gorgeous coloramazing flavor and it’ll allow thatsmoke to continue to penetrate the meatair is coming to make the drop nowwhilst I’m sitting here shooting thisepisode my boy Joey shows up with somegoods from restaurant Depot during ourtough times right now social distancingbut it’s taking care of the boy what’sup brother look at that he’sdisinfecting the meat and everythingjust a drop baby just a drop got jim-jimdriving the truck was up jam no but Iwill it’s a good thing too good thing toput on there that’s rightthat’s what’s up thank you so muchbrother yeah look at that he’s got awipe down so yeah you want yourrestaurant Depot car join the SVA you’llget one in the mail you might need itsoon thanks brotherair pound padded out Joe air pound safestay safe brother appreciate that manair pad jim jim dal POS thanks brotherGloucester boys look out for each otherthat’s what’s up okay folks so it’s beenabout three and a half ish hours smokesdone and now we’re ready to wrap Ohwould you look at that come on in hereget down in there oh my goodness look atthat Ohcan you can you see it oh the smell isif you’ve ever made these beforeoops and let’s just probe here fortenderness not badstill something to go and the probingabout buck 65 so what I’m gonna do nowis let’s get these out of here I’m gonnawrap these and then we’re gonna put alittle bit of the juice up and spritzingthem within here which has beenpineapple apple juice combo party peopleare you kidding it’s good all right andget some juice in here wrap this back onthe grill now I’m just going to put alittle bit of this apple juice pineapplejuice combo I’m working with here it wasactually a splash of apple cider vinegarin there too that’s probably enoughdoesn’t need a ton let’s get some foilon this and get it back in there boil itup tight because we are now into thetenderizing mode back on the grill and Iwill check that we got our color nowwe’re gonna add that last little bit ofcook down chopping my head off with thecamera here we go you just lean in herealright so one hour let’s get after itwell what do you know as fate would haveit the Sun actually came out which is agood thing because this is gonna lookbeautiful in the Sun let’s see how we’relooking been waiting for this for hoursand there’s the reveal look at thatstunning alright we’re gonna do a quickprobe get the sony in on this actionhere two and change 208 now that one’snice and tender so some of these are alittle bit further along so I’m gonnalet this go for about five more minutesjust to tack up the top then I’m gonnapull it off and let it rest for an hourso these reach 205 and I went ahead andunwrap them and let them sit for a fewmore minutes on here and they look atsolutely stunning let’s get them off thegrill and of course keep it wrapped forthat last hour and this is what it willlook like when it’s finishedso here’s about half of them the otheris still carrying over a little bit butoh it does not take much to remove thebone from these sorry I’m on theopposite side of the camera I’d like tobe four slicing here I’ll do it likethis Wowthat is absolutely beautiful slice thisone kind of go in the middlethe rub the fat on the bottom pulled offthe bone so you want to cut that offyou’ll see that right here you don’twant any of that action right to her ohso happy right now oh oh oh get in thereI mean let me get a little infinitylet’s get out here here we go all rightwell you have it now you could put thisof course on anything you want make ayou know soft tacos sliders or just heatit straight up it’s meat candy oh my godand there’s just there’s nothing elsethat compares to it except for brisketbut it’s different than brisket it’sit’s more it’s more rich it’s anxious Ithink you might say hmm right like I cutanother piece cool ridiculous sorry forchewing on camera so much but it’saddictive beefy goodness look at thatOh anyways thanks for watching Iappreciate itclick that subscribe button if you canit’s gonna be up here somewhere and likeyou know and all that jazz when you cantoo that helps make you find the videosyou know too ma’am so there you have itbarbecue it just keep it going yo[Applause][Music]