When most people think ribs, pork ribs usually come to mind but the beef rib should NOT be overlooked. Today we’re baking boneless beef short ribs with our Big Tasty Steak Rub. I like to think of these as the Kevin Hart of meat…. they’re short but will leave you smile on your face.
Big Tasty Steak Rub – https://redmeatlover.com/recipe/steak-seasoning
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Musicbed SyncID:
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Original of the video here
BBQ Sause Recipes
BBQ Chicken Recipes
BBQ Pork Recipes
BBQ Beef Recipes
BBQ Turkey Recipes
Video Transcription
– Hey everybody, I’m Joey,and today we’re baking some
ridiculous beef short ribs.Together we’ll turn up the tasty,so follow me and let’s get baked.(upbeat rock music)♪ This is how we get it done. ♪♪ This is how we do it do it, do it. ♪♪ Whoa. ♪♪ Whoa. ♪♪ This is how we get it done. ♪♪ Whoa. ♪♪ Whoa. ♪(flames crackling)(laughing)(guitar string twanging)- When most people think ribs,usually pork ribs come into mind.But the beef ribs should
not be overlooked.And today we’re using
boneless beef short ribs.And I really like to think of theseas the Kevin Hart of meat,
they’re relatively short,but will leave you with
a smile on your face.(upbeat music)Smoking beef ribs is
always a great option,especially for bone-in ribs.But today we’re gonna
bake these boneless ribsand the result is going
to be just tremendous.The first thing you want to do is preheatyour oven to 300 degrees.Next, grab your seasoning.Today we’re using Code
3 Spices Backdraft Rub.It’s hot and smoky.This is not a paid endorsement.I just love this rub and this company.So the next thing we’re
gonna do is just go aheadand cook these thoroughly on all sides.(upbeat music)This seasoning, when
it’s applied thoroughly,well, it’s gonna create
some really nice bark,really nice bite on the
exterior of these ribs.(upbeat music)Yeah, now I don’t use sauce
for these because, again,I find that sometimes that gets in the wayof getting that really nice bark.This seasoning right here has
a little bit of sugar in it,so it’s gonna help it really
crisp up the exterior.(upbeat music)All right, so now that
these are fully seasoned,it’s time to get ’em on this rack.I do like to cook them
on a rack so that aircan circulate totally
around the rib and allowit to really, kind of,
crisp up as it bakes,versus putting ’em on the pan,sometimes you just get one sidethat’s really extremely burnt,especially since this
particular seasoning has a,as I mentioned earlier, a
little bit of sugar in it.And we don’t want these ribs to touch.We want a little bit of
space between all of ’em.(upbeat music)(oven door closing)All right, so we have ’em in the oven.And this is gonna need to
cook for just a little bitto render some of the
fatty connective tissuesthat are found in the short ribs.Now I do not like to use bone-in
short ribs for this recipebecause I (beep) them up last nightfor about six hours straight.So the nice thing about
the boneless short ribis that all that inedible
fat has already been removed.So it’s gonna result in
a more tasty cut of meatthat’s more edible, simply put.But also because there is no bone,it’s gonna cook a lot faster.So I’m gonna grab a beer
and I’ll be right back.(fire whooshing)All right, these were cooking in the ovenfor about an hour and a half.I pulled them out at an internal
temperature of about 170,175 degrees, right in
that range for all of ’em.I would take a bone-in short ribto a much higher temperature,but as I mentioned at the
beginning of the video,because these have been removed,all the inedible fat have
been removed from these,I find that they’re just perfectright here at this temperature.Also, because it’s not,
it’s cooked to a temperaturethat’s higher than well done
to break down those tissues,there’s no pink interior.So we’re just gonna go
ahead and get to this.Take a bite and see how it takes.(knife clanking)(upbeat music)Wow, this tastes absolutely fantastic.It has a little bit of
a bark on the outsideand you can really feel the heatcoming through from that Backdraft Rub.It’s mild, but man, is it fantastic.In closing, I just want to saythanks for checking out our video.Here at Red Meat Loverwe’re all about cooking meat made easy.If you like this video,
please give us a thumbs up,like, or even better.Subscribe to our channel
for future updates.We release new videos regularly.And in closing, I just
want to say one more thing.Like I tell a lot of my guy friends,tongs before thongs.(tongs clicking)I’ll see you next time.(knife scraping)(upbeat music)This is fantastic.(upbeat music)(fire whooshing)Mmm, so good.(upbeat music)(fire crackling)
