Texas BBQ Beef Ribs! | Backwoods Smoker | Ballistic BBQ

thank you for stopping by ballistic BBQon this video I’m going to be cooking upbeef back ribs and beef short ribs let’sget going alright like I said we’regoing to be cooking up beef back ribsand beef short ribs into beef short ribsI have basically these are pretty smallbeef back ribs compared to what I’m youknow you used to get it so I bought sixnice chunks I’m usually cooking up racksof beef short rib but I got chunks justto sort of supplement again these aresparse ribs and unfortunately my butcherdidn’t have anything bigger than thisand when there’s bones showing throughyou’ll be good though so the first thingI’m going to do is peel the membrane andon beef back ribs I definitely like topeel that membrane is very thick Inoticed some of its already missing hereand I always do this on the back ribsnot so much on the beef short ribs youdon’t really need to on the beef shortribs and actually on the on the racks itcan kind of help the meat come off whileit’s cooking you know as it starts toswell and rise it’ll start kind ofstretching off the bone pulling off thebone so I just leave it on the shortribs but you do it just like you wouldon some spareribs sometimes like justlike on a rack of pork ribs it’ll comeoff in one beautiful swoop and othertimes like this one of course on myvideo it struggles with methat’s what I’m talking about this ismore like itof course as soon as I start talkingyeah this is still peeling away betterthan other like I did so on this one I’mjust going to trim off some of thisexcess fat this doesn’t really need soeyes what the newest video from T Roycooks and he was using a rub that Ireally enjoy and I thought yeah man easeit on this it’s perfect for beef I thinkit goes great on steaks and it’s from aTexas sausage company good stuff andgood guy I got to hang out with them inthe Austin area a few months ago reallygood guy I’ll have a link to a site downbelow he makes really good sausage but Idon’t know if he sends the sausages outyou know nationwide yet if it’s justTexas I know he was talking about youknow he wanted to get it going where hecould ship but the rubs things like thatI’m sure he has available this rub isreally good yeah these are ribs I meanthey’re they’re going to be great butjust not the big beefy back ribs thatI’m used to getting my butcher kind of abummer but again they’ll be really goodall right here’s these again this G’sare gonna make up for right here thesebig beautiful chunks of beef short ribwe used to cooking these on on there’s awhole rack I’m very rarely do I buy themcut up like this but yeah it was just aquick easy not too expensive solution tomaking up for the lack of meat on theseback ribs all right I’m gonna let theseribs sweat through the rub a little bitin the meantime I’ve got the backwoodssmoker chubby 3400 preheating I’ll meetyou guys at the pit so smokers preheatedwe’re running at 250 degrees and I’mjust burning regular old Kingsford bluebag and a few small chunks of Hickory inthere do you of course have the watertray filled up withso typical beef rib cook at this pointnow with this particular cooker I won’tbe spraying these with water I won’tneed to there’s a lot of water in thattray and it’s going to be a very verymoist environment inside of this cookerthis thing puts out some really reallygood beef ribs we have a lot ofconstruction going on down below whichyou’ll be seeing sits it’s an ongoingproject it’s gonna be a while but you’llbe seeing the new a new area that I havevery very soon but this was literallythe only cooker I had access to forquite some timeand I was doing all my personal cooks onon this it’s it’s a great little cookeranyway I’ll see you guys as the cookprogresses okay we are two hours in thisthing is running stable as all get-outonce it got settled in at 250 I haven’ttouched the dampers one bit haven’t hadto add any fuel it’s just running reallyrock-solid I like it let’s check out themeatit’s definitely not tender enough yet Imean it’s it’s got a another couplehours to go here I get some night youknow nice it’s got some nice colordeveloping I want to see a little barkdevelop though see it’s no need formisting this thing this meat is verymoist it’s good smells really good thisthing burns so clean it’s a cooker Ihonestly should be using a little bitmore than I do but I really yeah everytime we use it I ask myself why don’t Iuse this thing more it’s a really nicecooker I think it’s a good bang for thebuck anyway so we’re again we’re twohours in I’m guessing another two hoursthere is a chance that the short ribsmay take a little bit longer than thenthe back ribs obviously obviously I’llkeep you guys posted on everything seein a bit we’re officially at the threehour mark and I’m going to do somethingto these beef ribs that’s probably goingto raise a few comments from a fewpeople I know there’s a lot of peoplethat are adamantly against saucing beefribs but I grew up eating sauced beefribs I like sauce beef ribs and I’mgoing to sauce my beef ribs what I havehere is just a standard tomato-basedbarbecue sauce but what I did it’s likea four to one ratio of the barbecuesauce mixed with a little beef consomméso it makes it a lot more savory andagain you know I’ve been the barbecueplaces all over the country and in Texasand Oklahoma and stuff and they’re youknow they’re always serving barbecuesauce on the side and I think you knowthe logic with restaurants is or ifyou’re cooking for a whole bunch ofpeople you want to make sure they ifthey want to use sauce they get thesauce that they like the flavors theylike the spice that they like my familyand I dig on this this combination andthat’s what I’m going withit’s just like pizza there’s certainfoods when you do a youtube video on itit’s like you feel this need to explainyourself but it’s for me you guys dowhat you want to doall right let’s check these out you’relooking good so the short ribs I’m notgoing to obviously sauce the bottomsthere’s nothing to eat thereyou guys can hear those dogs but I thinkthey smell what’s cooking these arefeeling good but they’re still not thereyet the these short ribs like I saidthey may go a little bit longer than thethe back ribs normally I’d probably bepulling these out putting them in a panbut I don’t want to move my cameras allaround sorryagain this thing’s it’ll come up to tempwhere I need it to be very quickly afterI shut the door it’s I mean it’s provedit so millions of times we mean you’relooking good smelling great againbarbecue sauce of your choice four toone ratio mixture and I’m using the theCampbell’s consomme but you know anybeef broth I think would do it’s just itbelieve meit makes a great beef barbecue sauce soyou guys will be seeing me again whenthese things are ready to pull see youthen okay we are at four hours 15minutes and these ribs are done and theyturn out great just really probe tenderand sore the back ribsalright so I’m gonna go ahead and pullthe ribs off the pit let them rest alittle bit just 10m with some foil somerest a few minutes get them sliced upand give you guys a try get my familyfed see at the table alright so thefamily is inside the house enjoyingtheir food so obviously there’s a rackmissing in a couple of the little shortribs but it’s sliced like butter insidethe house guessing oh yeah so I’vealready tried a little bit of this whenI was in therewe call it schnitzel Inge gets kind ofpitmaster privilege so to speakI’m gonna cut all these off it’s justlike butteralright I’m gonna cut one of these guysoff the bone like a kind of a cross cutof it see what it looks like just firstof all really really juicy niceokay the gloves are offlet’s try one of these again just such abeautiful smoke ring you want that beefrib you still get that there’s thatsecondary membrane there but these aretender the meat is tender I’ll get outall right let’s try this short rib moneyright here this is money I’m starvingI’m thinking that probably makes ittaste even better than it does but Idon’t care I’m going to tear up at leasthalf this rack and I’m eyeballing thisbad boy right here this nice chunk ofbeef short rib good stuff have somebaked potato in the house and somevegetables and broccoli I think anywaythanks for stopping by if you’re notsubscribed please think about hittingthat subscribe button it’s free doesn’tcost you a cent if you are subscribedand you have it ringing this Bell hereping ring it that way you’ll get youknow stay up to date with what’s goingon in the channel and stuff if you likedthe video give it a big old thumbs up ifyou don’t like big old thumbs down twicedo it twice let me see you I’m supposedto talk about my beard now this isOrange Avenue where it’s from Coronado Ilive in San Diego Coronado brewery it’sgood stuffit’s a wheat beer and it’s brewed withspices I think there’s even a littlelike orange zest that they brewed itwith it’s really goodsee you in the next video Cheers