There is a cut of beef thats better than brisket! There I said it, to put my money where my mouth is I picked up a lovely rack of beef chuck ribs where I’ve adapted a method shared by Aaron Franklin himself tailored specifically for the Kamado Joe vs. an offset smoker.
In this video I will show you how to prep and cook beef chuck ribs. In my area, I like the chuck ribs more than plate as they have the perfect balance of rich beef flavour from the marbling whereas I’ve found plate ribs to be fattier than what most of my guests enjoy. The cooking method is similar for both however plates often take another hour or two to cook.
Overview
• Heat the grill to 270°F and use either the heat deflector plates or the SloRoller accessory for indirect cooking
• Add a piece of oak smoke wood and wait for the smoke to run blue / clear before adding your ribs
• Trim the ribs if needed. I am using chuck vs. plate in the video as I prefer those
• Slather the ribs with a very light coating of hot sauce or binder. I used duck fat spray
• Apply the rub (equal parts salt and black pepper is what Franklin uses). I used Fogo Black charcoal rub in this video
• Cook the ribs, meat side up, at 270°F, for about 4 to 6 hours.
• Spritz with water after about the two hour mark once things start to dry out
• Check for doneness by poking the ribs; when they feel like melted butter (about 203°F between the bones), serve.
#beefrib #smokedbeefribs #kamadojoe
About Me
Master your backyard BBQ. My name is James, fire cooking story teller at Smoking Dad BBQ where I provide reviews on the grills, accessories and share fire cooked recipes that are sure to elevate your grill game to pitmaster status.
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Original of the video here
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Video Transcription
hey I’m James from smokin dad barbecueand today we’re making beef ribsaka Dino bones aka get in my belly oneof the best treats that I’ve ever doneto come off the grill you’re gonna lovethem just as much as I do and they’rereally easy to do so today we’re goingto be doing Chuck ribs which is morelike brisket flat but you can also getthe plate rip variety which is a littlebit more like the point tender thebrisket I really like how the chuck ribscome out so today we’re gonna fire upthe throttle Joe and I’ll take youinside and show you how to prep themfirstlet’s light everything up today I’mgoing to be using the slow roller orsmoke and I’ve got a piece of oaksmoking wood and so this is going togive us six hours of smoke we’ll need toadd any wood all the way through to ourcook so I’m just gonna go ahead tossthis in add a little bit more charcoallight it up[Music]alright let’s season up our beef ribsI’m gonna use a Fogo black charcoal rubtoday like how that builds a bark justbefore I season up yes even getting someof that some of that garlic just checkout the marbling on these on the chuckgrips there they’re gonna be awesomeall right back to fast-forward all rightour beef ribs are seasoned up and readyto go on the kimono Joe just before Icompletely forget the point though youwon’t find this cut often at yourgrocery store so if you don’t alreadyhave a local butcher of products likethis is a great reason to go get to knowyour butcher and find out some of theawesome cuts they have so for me I’m inBurlington Ontario Canada and J&G Peterand his crew always have some amazingtreats sometimes just walk in don’t knowwhat I’m gonna get and they havesomething awesome like this so hope youenjoy this cook as much as I dolet’s go aside and get these on thecomodo all right our kimono Joe isrunning right around 270 degrees lovethat temperature anywhere to 50 to thehigh side 300 is fine you can go alittle bit hotter with beef ribs and youcan with brisket because you’ve gotthose bones underneath serving as a bitof a heat shield but I wouldn’t want togo to much hotter than that so the gameplan we’re starting a little bit laterthan I’d like today so we’re gonna do acouple hours of smoke until the bark isset and past the scratch test youhaven’t heard scratch test that’s when Ican drag my finger across the top andnot remove any of that seasoning or barkand then I’m gonna wrap these in foiljust to help accelerate the cook alittle bit so that we get some time torest in in foil in a towel in the coolerso if you ever heard of the FTC methodthat’s what that stands for foil towelcooler and just like a brisket you’regonna want to give this you know atleast an hour to two hours minimumresting time so let’s go aheadI’ll stop wasting time here and getthese on the grill so today as you cansee I’ve set up the comodo Joe using theslow rollerI love the slow roller for these type ofcooks because as I mentioned at thebeginning of the video I put in one ofthose oak logs and divided the charcoalbasket in half and I found I still getreally even temperatures based on theway that it pushes the air up throughthe Joe so I put the thicker part of thethe beef ribs towards the back wherethat fire is coming up and around andthen it’s going to be pushing the airover the thinner part here up at the thefront so let’s close the dome and we’llsee in a couple of hours all right Iknow I said I’ll see you in a few hoursbut I went inside and went to check myphone to see what the ambienttemperature was on the grill and thetemperature of the meat and I realizedcompletely forgot to put it in sowelcome back 45 seconds later but sinceI’ve never pointed this out before I’llgo and show you how to use a meterwireless meat probe if you’ve never seenone so first we’re gonna take it out ofthe holder which will activate thesignal to the base and so this base cango in the house connects Wi-Fi and thenI’ll be able to get updates on my phoneso if I if I go out anywhere which we’replanning to do today take the kidssledding I’ll be able to check in on thecook from anywhere and see whattemperature are at and that’ll also helpme know when it’s time to wrap like Imentioned earlier so we’ll remove theprobe later at the end of the cook whenwe’re wrapped and we’re going for thatsort of hot final push but it’s going tohelp us manage our cook both from atemperature remotely of the dome as wellas the as the meat so let’s go ahead anddo that so this this is the base stationthat has the charger built-in and theWi-Fi and little magnet so I just hangthis up in the house where I still canget good line-of-sight to the dome andthen it broadcasts through the Wi-Fifrom there just pop it out wait till weget a green light there we gowe’re set so this is now activeand define spot here where I can getnice shot of the meat and not be hittingthe bones so here’s here’s my spot allright all right I’m happy with that sowe’ve put the probe in past the linethat says in the instructions to insert- at least that point and we’re ready tocontinue on so I mean at this time seein a couple hoursall right guys it’s about five o’clockour beef ribs have been on for fivehours I came out a little bit earlier Iwas gonna wrap them in foil but theywere nearly done so I didn’t do that Ijust let them ride on wrapped the wholetime let me show you what they look likeoh man every time that looks amazing sowe’re gonna check for tenderness ifyou’ve not heard about probe tender letme show you what that looks like he’sgonna take your thermo pen here and itshould feel like you’re going into a jarof jelly or peanut butter so there’sjust hardly any resistance to that atall in terms of a temp so riding around198 195 207 208 so depending on thethickness in a different spot but I’mreally happy with how this feelseverywhere so in the thick part herewe’re we’re 206 I might’ve gone down toofar with the probe towards the bone lasttime but this feels amazing so we’regoing to wrap it up so I’ll bring thecamera into a fast-forward mode butwe’re gonna wrap it in foil put twolayers and then we’re going to wrap thatin a towel and put it in a in a coolerand so just for handling this becauseit’s quite warm I’m gonna put on somecotton Heatgloves put on some nitro clothes so wecan have a list and then be able to getrid of the the Nitro soright and so as you saw there and fastforward my wife would like to pass on toall the other wise up there don’t usethe good beach towels so as you saw I’vegot a nice old towel and we’re justwrapping that up as many times as we canputting in our cooler we’re gonna letthat rest for about two hours and we’regonna slice it up so it’s time for me tohead inside and warm up it’s a littlebit cold out here but I reallyappreciate you hanging out with me todayfor this cook if you’ve never had beefribsthey are one of my favorite things tocook I like them dare I’ll say it I’msaying I like them warm brisket they areawesomeso good I hope you try these and if youhave any questions let me know in thecomments below anyway it’s time for thatpart of the video where i give you themandatory bug if you haven’t alreadyplease hit that like and subscribebutton below and as i’m going to beadding a fan mail question to the end ofthese videos like right now so there’s aquestion you want to see me address atthe end of these videos before signingoff let me know in the comments and i’lladd it to an upcoming video thanks havea great onetake care[Music]
