SDSBBQ – Texas Style Beef Ribs Slow and Low on The Big Green Egg

hey oh this is – and today I’m gonna beusing my big green egg and I’m going tobe doing some Texas style beef ribs soif you’re like me you’re probably beingforced to work from home a couple days aweek so guess what that means barbecuelunch yes I’m gonna get Sammy set up I’mgonna get the ribs taken care of I’llsee you guys in a bit ale this is -[Music]get ready[Music]now let’s get it lit the torch brain inthe middle here I’ve gone ahead andopened up the inlet on the bottom abouthalf way I’ll let this run for 30seconds to a minutealright so now that my charcoal is litand it’s lit just in the center I wantthis to come up the temperature and thenthe fire to burn out this way what I’mgonna do is take a couple pieces of woodthat I have from apple tree that’s downin my yard and as it comes up totemperature those will come one and getlit and provide smoke for my cook allright so now this point we’re gonnareassemble it I put the diverter plateback 1 I’m gonna put the riser in herenow one of the things that I’m gonna dois one of the things I’m going to do isI’m gonna get a water pan and put ithere so my ribs can have some moistureinside of the grill while they’recooking so I’m not going to put the topgrade on until I put my water pan inhere and I’m actually let all of thiscome up to temperature altogetheralright so as you can see I have a halfcatering pan here full of warm water whymake the grill work harder than it needsto to warm up the water as well as warmup the grill itself get our crepe put onall right there we go now let’s go aheadand get inside to get my rib season[Music]alright so I’m back in my kitchen and atthe start of this video I said that Iwas gonna be doing Texas style beef ribsnow how or what our Texas style beefribs you may ask well Texas style beefribs are just going to be simply statedpepper and salt now when I was in Texasif you haven’t seen a video when I wasin Texas a few months ago I met upwithout in the dog father Alan was a bighelp he gave me some horse pepper likeI’ve never had before this pepper thispepper makes Texas barbecue so what I’mgonna do is I’m gonna mix in this is outand suggesting he said four parts pepperone part salt now I just can’t let it beI’m gonna add a little bit of granulatedgarlic so I’m going to do a half partgranulated garlic four partspepper one part salt now how am I goingto do that you asked I’m gonna weigheverything out so I have my handy dandyscale I’m gonna get it zeroed out nextdidn’t get my tub put on it zero it outand we’re going to go ahead and get mypepper put it in herefour ounces of pepper I’m going to doone ounce of salt and I’m gonna do ahalf ounce of garlic just because Ican’t leave well enough alone I justneed a little bit more dynamic flavorperfect all right so now I’m gonna takemy seasoning mixture and I’m going toput it in this big jar that’s going tobe enough headspace that I can mix thisaround well enough so I’m just gonna mixthis around again for parts pepper onepart salt half part garlic and we have apretty good mix here all right so nowwe’re gonna go ahead and get my beefribs seasons now what I did was I had afour bone rack of beef ribs I justsimply trimmed all the fat off of themand I cut them into two different piecesthat will give me the best surface areafor smoke and seasoning to penetrate I’mnot going to worry about seasoning thebottom of the beef ribs I’m also notgoing to worry about taking the silverskin or the membrane off of the bottomof the ribs it will actually help holdthese ribs together so I’m going to geta binder the binder that I’m going to beusing today is just a little bit ofolive oil just because I want to saltpepper and garlic to stick very well tothese roots all right so this is a oliveoil warm oil heiress eliezer what you dois you pup pump it up and then I willcome out of this now what I’m gonna dois I’m going to spray the sides then thetops of my beef ribs again the sidesthen the tops of my beef ribs now youcould use a canned spread you could justuse some olive oil however you want toget it done you can get it done that waynow in order for me to season my wristI’m going to season the sides firstbecause a good amount of the seasoningis gonna just fall off and then I’mgoing to season the top now when iseason it this way we’re not going toflip the ribs on their side again sothat’s why we season the sides firstthen we save the top for leftnow again season in sides heading andseason again and we’re goingthen we’re going to season the top nowwe’re gonna put a nice coarse evenseason or amount of seasoning on theseribs we’re gonna let them sit here andsweat for about 15-20 minutes or untilthe the Big Green Egg finishes coming upto temperature now I have some more asseasoning left over so what I’ll do isI’ll probably transfer it back into thislittle container because I have thisjust smaller I’ll see you guys outsideonce the group comes up to temperatureall right so my my grill is readysitting at about 250 degrees as told bythe thermometer here I’m gonna go aheadand get my beef ribs put on the grilland then I will get thermometer atemperature probe is down in here so Ican monitor not only the temperatures atthe great also the temperature of myribs when you’re opening the Big GreenEgg you have to remember to burp it solift it up a moment about an inch thenopen it up all the wayalright guys so I wanted to show youwhere I had my probes set up just so youcould get an understanding in caseyou’ve never seen or done this before soI’ll show you where they are okay so wehave the probes for each of the meet andthen behind the probe just over thewater pan or behind the ribs just overthe water pan I have the probe or thetip from where I’m going to monitor theambient air temperature inside of thegrillwhile it’s cooking again I’m not gonnabe out here doing a whole bunch offiddling what I will do is if thetemperature goes up or if thetemperature goes down I’ll make anadjustment blindly I don’t need to openup the grill in order to make anadjustment I just need to adjust thedampers on the on the top of the grillor the intake down at the bottom that’sitall right so there you have it so withthe fact that I had my beef ribs in hereand I have my temperature I’m gonna tryto keep these between 250 degrees in 275I’m not gonna bother the ribs I’m gonnago ahead and just watch what they’redoing I’m just gonna see how they’regonna turn out and I won’t even beopening up the great really all I’mgonna be doing or opening up the lid allI’m going to be doing is monitoring thetemperature these ribs should cook forprobably two and a half maybe threehours I’m not gonna add any sauce outand I’m looking at you I’m not gonna addany sauce I’m just gonna let them cookthe waiters are gonna cook not gonnaspray I’m not gonna spritz I’m not gonnado any of those things we’re just gonnaleave them alone for about two and ahalf three hours in about an hour hourand a half I may look at them just torotate them and move them around to getthe internal pieces or the pieces thatare closer to the center moved outwardand the pieces that are outward ofcourse move inward so that they can cookevenlyother than that I’m gonna leave thesealone let it do what it does I’m tellingyou guys leave your cooks alone don’tbother your stuff if you’re a cook ifyou’re looking yeahleave it alone it’ll do what it needs todo all you have to do is monitor yourtemperatures of your pit your smokeryour grill and you’ll be good to goI’ll see you guys in about an hour somechain Hall all right so as promised it’sbeen about an hour hour and a half andmy grill is singing at exactly 250degrees as tolls bottle thermometer hereand this one down here so I’ve kind ofstumbled in you probably have about 3/4of an inchopen on the inlet and I’m gonna open upthe Daisy wheel on the top just a littlebit just about halfway open on top nowas promised I’m going to flip the ribsaround inside here so that we do makesure to dig cookies pull back on thebonesthese ribs are looking phenomenal allright so we have a decent amount ofpullback on these ribs and I’m justgonna get these flip around80 degrees yes we want to make sure thatthis outside edge gets put on the insideso we can have the same amount of heatand smoke on the ribs uniformlyI need to Nadel all rightcome back outside it’s been thick it’sbeen almost two two and a half hours solet me show you guys these ribs theysmell great they look greatlet me get you in closer so you can seewhat’s going on all right so at thispoint I’m gonna get my probes out probesout for the moment it just turned aroundfor you to see them real fast now I’mtrying to hurry up just wanted to showyou those I’m gonna get these wrapped upin some butcher paper we are going forthe entire the full Texas experiencetoday so let’s get these off to the sideso we don’t lose those and let’s getthese wrapped upall right so I have my beef ribs I’mgonna take these turn these guys overand get them wrapped up so we’re gonnawrap them like they were burritos foldover now this piece down at the bottomlast pieces bottom I’m gonna pull thelike a present so that it can fold andsit right on top of each other or itselfthis is the bone side is going to bedown at the bottom and the heat sign isgoing to be sitting up same thing withthe other set I’m gonna fold it over Ican already tell this too much so we’regonna fold it back just a little bitagain like I will be wrapping aChristmas dick and then there we goright therepretty much perfectour beef ribs I cannot wait for these tofinish this is my first time usingbutcher paper on some beef ribs sohopefully they turn out greatalright so I’m going to get the ribs putback onto the grill now I’m going to getmy my throat back into these guys thisis obviously the smaller of the twowe’re going straight down in the middleof theredown in the middle we’re just going tokeep an eye on the temperatureshopefully this won’t take too muchlonger I’m hungrymuch later alright guys so my ribsshould be doneI let the grill temperature shoot up alittle bit up to 300 degrees justbecause I didn’t want to wait for thisfor 49 hours we have been at this forabout four hoursand I’m going to take the smaller of thetwo pecks root pecks oh yeah there andthe right the correct feeling thisHighwayand I’m gonna get these ribs over alittle station over here getting thiscrazyI think I don’t know what do you guysthinkmuch much native okay so my ribs aredone and you guys see you have a specialguest since she’s been working from homeand I’m working from home todayunfortunately I cut these ribs up and wewere sitting patiently waiting for herto finish with a meeting so they mightbe kind of cold so I want you to tastethese ribs and tell me take these wehave to tell you what do you want toknow I want you to just tell me what youthink okaywas his lifewhat does it remind you of okayspecifically what I don’t really putanything I’m sorry but tasting it isvery flavorful very strong black pepperkind of thing going on see them goingback for a second bite so the yummy eventhose cold what does it remind you up ohI did way deeper fool enough sorryso I didn’t tell you guys but hopefullyyou can see maybe I can get a zoomed inon thereI made some pickled red onions and Imade the pickled red onions with thepretty much the recipe to Alton postedthe video on it was just vinegar saltred onions and maybe I’ll do a video onthat eventually when it comes time tomake some more but does this remind youof your trip to Texas yeah ate a lot ofstuff in Texas and I also drink sotastes good you didn’t Texas tastes goodwell whose recipe is no this is notnecessarily that is mimic off of arecipe but it just has that strongpronounced pepper flavor that we got alot of when we were in Texas so this wasmeant to be a Texas style beef rib andout and said use four parts pepper onepart salt and I added a half a part ofhalf a part of garlic granulated garlicthey’re still eating it that says a lotand it’s cold so you like the beef ribsnow Margie we’re coming off of nothaving beef for how long had it beenlike eight weeks forty days and fortynightsOh Doran let so she’s probably gonna besick later after and she’s going backfor more hair I’ll keep cutting no Imade vegetables that’s what the picklesbefore I made this is really good it isreally good um I am I’m converted I am abeliever now of just using salt pepperand I’m like I said I use a little addsome garlic now this is good it here butI do like when you make your brisket ithas a little bit of sweetness to it thisis this doesn’t have the sweetness notthat as a bad thing this is just adifferent dynamic okay what you knowroll the outro thank you guys again asalways for watching if you haven’talready please do subscribe if you likewhat you saw today if you learnedsomething please leave me a comment anda thumbs up down below don’t forget toturn that notification bell on so youcan be notified whenever one of thesevideos goes livespeaking of laughs I’ll go live everyWednesday night 9 p.m. Eastern 2 hoursfirst hour we talk about barbecue aid orsomething barbecue business-relatedsecond hour we kind of shoot the breezetalk to monks friends make sure youbring it a cool refreshment with youanyway thanks again as always forwatching I’ll see you next time[Music][Music]