Beef Short Ribs Smoked On The Weber Kettle

today’s menu beef short ribs we’re gonnagive them a good rub get them out on theweber kettle to smoke and then we aregonna have a taste of these amazinghunks of beef[Music]so here’s what I’m working with today Idon’t know what is it a dozen or so beefshort ribs they’re USDA choice beefshort ribs I’m going to rub them up andwe’re gonna get them in the refrigeratorovernightthat way it’ll just sort of soak in thisrub and that’s gonna give them a greathead start on a ton of flavor now theeasiest way to rub this many up just toget them in a bowl so let me do that sonormally I would just put rub straighton these but these are just a little bitdry so I want to add a little bit of abinder I’ve said so many times I almostnever use binders but if it’s necessaryI’ll use one and all I’m using today isa small amount of avocado oil doesn’treally have any flavor just kind ofhelps the rubber to hear to the meatit’s gonna give a tiny little drizzlehere just get in hereget everybody coated alright time forsome rub and the rub I’m gonna be usingis Mississippi grit from swine lifebarbecue I saw Russ over at smoky ribsbarbecue use this on something he wasmaking it looked really good he said itwas great so I just ordered some and itcame not that long ago and I’m gonnagive it a run on these beef short ribsI’m just gonna give them a good coatinghere and this is a very nice savory rubfor these nice pieces of beef[Music]alright that’s looking good these aregonna go in some Ziploc bags in therefrigerator overnight tomorrow beforewe get them out to the Weber Kettle Imay hit them with a little more rub butI’ll decide that in the morning so I’llsee you tomorrow[Music]I’ll write our beef short ribs have beensoaking in that rub overnight I have theweber kettle going with the slow andsear on this breezy day I have our shortribs out on a tray and I think I do wantto hit them with a little more rub solet’s do thatjust when I give him a nice little lightdusting here we’re gonna be going boneside down today all right let’s getthese on the kettle now the waterreservoir in the slow ones here is aboutthree-quarters full I didn’t fill itfully up there let’s go ahead and getour ribs on here I want to get the bigones closer to the heat source againsome of these are tall but we want totry and keep them bone side down it maybe a tight fit today but we’ll deal withthat you’ve never done beef short ribsyou’re gonna see these things shrink upand puff upit’s a jigsaw puzzle to get everybody inhere for smoke today we’re gonna beusing some olive wood I’ve used olivewood before with these beef short ribsfantastic has a very earthy sort offlavor goes great with beef alrightlet’s get our lid on and get smoking mytarget temperature today for the kettleis about 250 to 275 degrees my top ventsabout half open my bottom vent istwo-thirds open and I’ll be adjustingthe vents as we go along the fluencehere does a pretty good job of keepingin that sort of 275 issue Ange if itgoes up a little bit I’m not gonna worryabout it and we’ll come back and we’llcheck these in about two hours see if weneed to spritz them and at that timeI’ll make a decision on how I want toproceed do I want to let them just keepgoing on the grill or do I want to wrapthem and ultimately we’re taking theseto state of tenderness that is usuallyin a temperature range somewhere between190 and 205 but really I’m just gonnatest it based on tenderness are theyprobe tender so I’ll see you back herein a couple hoursall right we’ve been going to ours let’ssee how we’re doingthose are looking pretty darn good so Ijust want to do some tenderness checkinghere after two hours oh pretty goodstill a little resistance but wedefinitely are getting up there let mesee the temperature here yeah that isshowing 169 I know if you can see thatso what I am gonna do now is I’ve gotgood color on these I’m gonna take themand we’re gonna put them in a foil panwith a little bit of moisture wrap themup tight and foil get them back on hereso I’m just gonna take some plain waterand spray these down to get somemoisture in here don’t need a whole lotof moisture in hereall right let’s seal this up with foilget it back on the kettle[Music]all right I’m gonna come back out herein about half an hour and rotate that180 degrees and then in about an hourthose are gonna be done so I’ll see youinside in about an hour all right thisis the kind of video where your cuttingboard is gonna get dirty you’re gonnaget juice on it and you just don’t carebecause look at these I pulled outseveral of them for everybody to seehere before I cut in and just amazingnow I want to mention something I messedup on something I set outside Icorrected it and put an overlay on thevideo but I want to make sure you hearit from me there was not one hour infoil it was two hours in that foil panat the initial two hour mark I knew thatI already had the color that I wantedand I didn’t want them to dry out but Iknew it was gonna take more than an hourit’s usually about four to five hourswhen I’ve done beef short ribs so wewere right at the four hour mark when Ipulled these off and probe tendernessthey’re fineso let’s cut into one of these so let’ssee let’s take one of these nice bigguys right over here and these have beenresting for about 20 minutes and I’mfirst gonna take this off the bone justby slicing along the bone there’s stillgood meat on this bone here you can justpick it up and Don it we’ll set that tothe side and you can already see just bytaking it off the bone there you can seethat smoke ring we got so let’s go aheadand slice[Music]oh yeah that is nice and juicy let mecut some more here oh wait yeahthese are sometimes almost like thepoint of a brisket I mean people callshort ribs brisket on a stick becauseyou got the bone there to hold on to butyeah look at that I mean that is justlooking terrific right there I usuallydon’t like pushing down and pressing thejuice out and everything like that butwe’ve got plenty here you know whatlet’s dive right into it because it istime to taste and I’m just gonna takeone of these nice little barky piecesright here sorry I have my gloves onthere’s juice everywhere that is fallapart tender packed with juice and thatMississippi grit rub really like that alot of surface flavor on this sometimesin rubs that flavor sort of fades awaybut it’s really sticking here mmmnow you can serve this many waysstraight off the bone like this slice itup put it in some buns for sliders intacos the thing to remember is give itthe time to get to this level oftenderness don’t rush it if I had onlygone three hours and pulled it off itwould have been cooked but it wouldn’thave been tender and it would not havebeen to this juicy so if you can getyour hands on some beef short ribs don’thesitate to grab them you can cook themup on an offset smoker a cattle like Idid a pellet grill anything you’ve gotjust give them that 250 ish temperaturethroughout the cook if you can littlehigher is not bad and you’re gonna havethis brisket on a stick[Music]