How to Smoke Juicy Beef Ribs | Simple and Easy Smoked Beef Rib Recipe | Dino Plate Ribs Texas-style

hi John burn arrow from burly’s barbecuetoday we’re doing beef ribs specificallythree plate beef ribs when we smokingthese for about eight to nine hours at275 and start by trimming off the silverskin and then go ahead and apply the ruband have put it on the pit about threehours in we’re gonna start spritzing itwith some apple cider vinegar untilthey’re about done and done means whenyou put it to the temperature probethrough the middle and it just goes inlike buttermake sure you probe a couple differentlocations and the temperature usually isaround two hundred to two hundred threedegrees so let’s go ahead and check itout[Music]so start by go ahead and remove thesilver skin off the top of the beef ribsthis is a very thin layer so make sureto take as little meat off as you do andwhat you’ll see is this is somebeautiful-looking beef ribs a lot ofmarbling and everything make sure totake nice smooth strokes avoid gouginginto the meat because that’s just gonnacatch some of that smoke and burn someedges and slowly vice literally you cango I didn’t take all this off next thingyou want to do is start working on thefat now if that might be pretty deep soavoid digging into it just kind ofsmooth out the the fat take you know bigchunks of out it will render overtimeand you will just want to make sure yougo ahead and clean it up make sure youhave no little hangers on the ends againthat’s gonna catch smoke and just allit’s going to do is go ahead and burn sonow we’re ready to go ahead and placesome rub on it so first thing I do is Iusually put some hot sauce both on theback side and the top maybe you notice Ididn’t remove the membrane on this oneand the reason why is there’s no need toactually helps keep the ribs together soapply the rub and I like a heavy saltand pepper mix here and apply a reallygood nice coating on there not so muchyou can’t see the meat but quite a bitbecause that salt is gonna really helpdevelop the bark that you’ll see lateron make sure you get all the sidesincluding the ends because that’s veryimportant and place it on the pit withthe big bones facing towards the fire soso about three hours in go ahead andcheck out the meat you’ll see that therug is starting to set the barksstarting to be created and then this isthe time to go ahead and start spritzingit with apple cider vinegar every hourthen start checking the meat usually Ido is I’ll use a temperature probe andjust kind of put it in between the twobones and to see if you feel anyresistance you might go in some areas assoft as butter and other areas might bea little stiff tougher so go ahead andlet it sit a little bit longer so abouteight hours and this one is lookingreally good as you notice when I pulloff the bench Pro probe it kind of tendsback a little bit that I pushed out onit as some of the fat is actually losingout this thing is looking greatit’s temping close to 200 so it’s donethe rapid so I’ll go ahead and just playsome apple cider vinegar onto the peachpaper and place my rib inside of it andwhat you want to do here is make surewrap it nice and tight I used to teachme for over five even why’s it breatheit won’t trap all that heat and causethe bark to actually come off outdoorsso go ahead and wrap it tight and whatyou want to do at this point is place itin the cooler or can burrow or even juston top of your counter just let us sithere for about an hourit’s like opening a present on Christmasmorning we do three for three man thatthing smells great it looks great thepark looks awesome may look at thesejuices coming out it’s nice and moistexactly how I like it so make sure tofollow me and like me on YouTube andInstagram and good luck on the one thatyou make at your house[Music]