How to Smoke Beef Short Ribs – Cook It

hey guys so it’s been a while since I’veposted on this channel I’ve been mostlyposting on my main channel and kind ofinadvertently neglecting this one so youknow unfortunately there’s only so manyhours in a day and I can only post somany videos but I’ve seen this channelhas grown a lot in the last I don’t knowyear or two so it’s time to give it somelove again and I’m gonna start postingon this channel again so I have sometravel vlogs from an Asia trip last yearthat I’m going to post on this channeland in this video I’m gonna show you howI smoked some beef ribs now this footageI shot last year and with the fullintention of posting it last year but Ijust never got around to it so let’sjust get right into it guys andappreciate you guys hanging on and stillwatching stuff on this channel this is apack of cryovac beef short ribs as youcan see they aren’t a full length beefrib hence shortI got these ribs from my butcher and hemostly sells these cut flanken stylemeaning they’re cut across the ribs verypopular for Korean barbecue when left asa whole section this is called a plateor English style I’m just gonna leavethem like this and smoke them I startoff coating the ribs with some canolaoil this is just so the rub will stick[Music]this here’s equal parts salt and groundblack pepperhere I’m giving a generous sprinkling ofsalt and roughly ground black pepperthat’s it the smoke is what’s gonna dothe flavoring I like keeping my barbecueuncomplicated since this is beef it’sgonna get that beautiful beefy bark likea well smoked brisket[Music][Music][Music]I’m gonna use half lump charcoal andhalf charcoal briquets to getfirestarter anyway then I’ll just burnwood here I start a batch of charcoal ina charcoal chimney the charcoal willserve as the base fire and then I burnonly wood for the remainder of thecolors[Music]water pan is placed between the fire andthe meat as a buffer but it’s mostlythere to help moderate temperaturessince it’s a big thermal mass but italso adds humidity to the cook[Music]with the meat loaded into the smokerit’s time to tend fire[Music]now I’m gonna switch to burning wood andI’m gonna feed it maple nice hardwoodnice maple give it a nice smoky kind ofsweet taste to it should be great[Music][Music]keep feeding the fire every half-hour orso let this go for four to five hours Imaintain the temperature between 250 to75 that’s the sweet spot for goodbarbecue in my opinion burning woodtakes a lot of tending but I enjoystoking the fire and watching the cookbut feel free to use any smokerincluding electric ones they all makegreat barbecue if you know how to usethem rightmake sure the exhaust smoke is a nicewhite wispy smoke barely visibleyou don’t want dark thick smoke thatmeans the fire start with air and willmake the barbecue taste funny or offbecause my smoker is small I have to addwood every 20 to 30 minutes or so if Iadd too much the temperature gets toohot and if I don’t add enough the fireburns out using an IP cam to keep an eyeon the temperature remotely so for thenext 5 hours I just sit back relax andtend fire I really enjoy this there’snothing like cooking with real fire twohours in and they’re looking awesome[Music]all right so what I’m gonna do now isjust take it in wrap it in butcherspaper and do Texas crutch it’s cookingreal nice but taking on as much smokingso it’s going to take on the bass lookin that will look that will get evendarker that’s looking real good thoughI wrap the ribs using butchers paper butI’ve used aluminum foil in the past butI find the meat steams too much and youdon’t get really good bark formation butit does make it cook a lot faster thebutchers paper lets the meat breve andyou get really nice bark as some of themoisture can escape you could also leaveit unwrapped but I find that dries outthe less fattier parts of the meat[Music]I cook for another five to six hours[Music]you can tell when the ribs are done whenthe internal temperature of the meatreaches 195 to 200 Fahrenheit or themeat pulls away from the bone slightlylook at that beautiful bark the ribslook burnt but trust me that deep blackbark is nothing but intense barbecueflavor these ribs taste amazing justlike smoked beef brisket there is nosubstitute[Music]look at that beautiful smoke ring thesewere a smash hit with my friends hopeyou enjoyed this video and see you guysin the next one give this video a thumbsup subscribe and click that Bell icon soyou know when I post another one[Music]