Hot & Fast BBQ Beef Ribs on a Gateway Drum Smoker

I know everyone it’s ed here from bunchof wines again today we’re going to cookone of my favorite things on thebarbecue we are going to look at shortribs so today what we’ve got here theseare some amazing USDAgrain-fed beef bones we’ve got goingdown so as you can see this is quite abig cut of meat so you know it’s goingto take a bit of cooking but again we’regoing to cook this on our gateway drumsmoker again hot on fire so we’re goingto cook this at 300 degrees Fahrenheitfirst thing I need to do is get rid ofall of this silver skin and sinew butyou can see on the top here basicallythat’s not going to render out it’s notgonna eat very nicely a lot of peoplesay that you know you want a fat cap ontop because you know to stop it dryingout but in reality that you know I’m nota believer in thatthis marbling and that I’ve got goingthrough the meat that’s what’s going tokeep it keep it juicy throughout thecooking process so and again you knowwhat I’m gonna do is just put mine orthe tip of my knife underneath thesilver skin and then just try and takeit off in you have one big motionand then basically just expose the thanme WowI mean yeah I’ve just taken one cut offof that off of that corner and yeah Ican see the marbling on it is is amazingso these are going to be pretty immensevery quick job just to get these undoneyou know get these cleaned upso with beef groups it’s a bit difficultto pick them up and Bend up becauseobviously the Bauman’s in theresupporting it so my dirty hands as muchas possible I mean that’s I said I justreally wanted to get that that silverskin off and that’s killing you but yeahyou can see there I mean I’ve got reallynice marblingso that’s all it is I mean I you knowthere is this membrane on the back ofthe beef ribs I tend to leave this onbasically because it actually holds themtogether I mean the bones I’m expectingthem to pop out through the cookinganyway but at least I can sort of pushthem back together if I take thatmembrane off it’s just going to explodeso yeah seasoning the beef ribs I knowit is a big kind of meat but I don’twant to over season it so I’m gonna usea couple of different rubs to build upmy flavor today so I’ve got a bit of oneof my favorite smoking guns hot and thenI’m also going to use a bit of Cosmosskew cattle coveryou know what we’re gonna do here isjust yeah from from height you knowwe’re just gonna put it like SpringFling going one way and then what I’mgoing to do is I’m going to do the samebut I’m just going to change thedirections the shaker because that kindof just means that they they interlockmore so I are getting an even coatingand then I’m just going to go back onemore time like that okay and thenfinally I’m going to do the same againbut I’m only going to do two coatings ofthe Kosmos cow coverand to so we’re gonna leave these to sitI mean they’re probably going to sit foryeah probably even covered for like acouple of hoursyeah I’m not rubbing the sides oranything like that because in in realityit’s all going to roll down the side asit starts to melt and drip and breakdown so I’m just going to put this toone side now you know we’re gonna let itsweat for a bit and then we’re lookinggetting it on the drum smoker okay sowe’ve got the temperature on our gatewaydrum yeah we’re ready to put get readyto put our beef ribs on what we’re goingto do again we’re going to put a pieceof cherry and a piece of hickory wood onthese are kind of like the two mainwords that I use for smoking orespecially beef so I’m gonna put thesestraight on the fire then we’re going tobasically place a rack down I’m going toput a tray underneath it so it catchessome of that extra grease that I don’twant going in the fire and then we’regoing to lay that on a separate rack ontop soI’m just gonna pick these up you can seeyou know the boxyou know the rubbed all sweated onto themeat nicely soso with the beef short ribs basicallywhen I’m gonna let them right now youknow 300 degrees Fahrenheit is thecenter I’m looking all probably gonnacook them for around about maybe twohours I’ll have a look how they’re doingyeah we’re then gonna do the old burnand turn on them so we’ll flip them overokay so sadly at this point ourneighbors decided to start playing somereally loud music in the garden so Ifigured I’d just do a quick voiceoverand cover off what we’re doing here sothe beef ribs have been on for a littleover two hours at this point now it’stime to get them ready to wrap so whatwe’re doing is taking the mantle of thethe gateway drum then we’re going to laythem down onto the the tinfoil and we’regonna lay the meat side down and thenwhat we’re gonna use is a bit of bothrulers a bit of liquid to go into thetinfoil to help them braise Bovril youknow this is basically something thatyou know a bit like better than bouillonor mine as if you’re if you’re in theu.s. this just adds a bit more beefyflavor to it it’s like beef stock andwith that we added one tablespoon toabout 200 250 milliliters of water sonow that’s done it’s time to wrap youknow put a ticket another two sheets oftin foil and put them on top and then wecan close up the sides trying to makesure that we get all of the air or asmuch of the air out of the out of thetin foil packages as possible so we canmake sure that these ribs get a nicebraise in that liquid rather than juststeaming away in there and sort oftaking away all of our barkso one of the problems when you’rewrapping beef ribs it does happen quiteoften is whether the bones are reallysharp you’ll quite often end up goingthrough a corner of the tin foil so whatwe’re doing here is just looking at itoriginally I thought I’d be fine andjust let it ride but then when you’re oncloser inspection it’s actually quitequite a big hole so we’re going to makea little bit of a like a band-aid to goover it you know a little patch to coverit so we’re just going to fold up sometin foil a few times this is going tomake it really strong to make sure thatthe bone can’t break through it but thenof course you’ve got the difficulty oftrying to get that to stick onto the thetin foil that’s already wrapped as itwere so what we decided you know what wedo here is actually unwrap the tin foilslightly and then by unwrapping thatslightly it allows us to put it back inand then fold it into the crease alongwith the rest of the foilbut now that’s all tight that’s nowready to go back on to the drum smokerand carry on cookingso we’ll probably check it in two hoursjust to see how the tenderness is doingand see if we’re ready to serve thenokay so our beef ribs have been on thesmoker for a little while now so I thinkit’s probably been about two and a halfhours I mean two and a half maybe threehours since we wrapped them I mean to befair these were really really big beefgroups so I’m not too surprised by thatso what I’m gonna do now is get them outof the gateway drum you know one of thethings I always think with beef ribs Idid probe them a bit earlier and theydid feel really tender but when I gotthem out they felt a bit tough so I putthem back in just make sure they breakdown nicely yeah I always think withbeef ribs in particular it’s one ofthose cuts where you know you sort ofcook them to where you think they’rethink they’re about right and then cookthem a bit moreso hopefully this bit more is going tocome out goodokay so I’m gonna open these up quicklyand see what we have to see what we’reworking with todayso I went to come oh yeah yeah these arethese are super tender so normally Iwould let these rest a bit you know I’dlike to you know I’d like to yeah letthem rest let them cool down a bit makesthem a bit easier to eat but you knowit’s getting on and you know I’m prettyhungry so you know I’m basically justgoing to source these up quickly using abit of this one here is our smoke fromsmoke on wheels out of Kansas City sothis is their bootleg bourbon infusedbarbecue sauce which I mean we’ve usedthis quite a few times when we’reteaching classes sort of it goes reallyreally well with the analogy speak withand the from smoking weed OC says thesame thing so yeah just going to givethis a quick coat[Music]okay just like this and then we’re goingto cut in and see what the result is ofthese so yeah I can line these up linethese up go straight in between thebones and let’s see let’s see what theend result is well I mean these arereallywhich is so I mean so that’s our I’llfinished beef rib you know I mean Icould do the you know the smash but butyou know you can see lovely big big beefribnice big smoke ring running through ityou know it’s nice and juicy beautifulthese are going to taste fantastic so tobe better I’m not gonna wait I mean lookat thatWow I really really good so I’m gonnatuck into these yeah yeah we’ll put in adescription any details of the ropes themeats and everything else where you canget everything from yeah we’ll be backsoon with another video