Texas Size Beef Ribs

[Music]the beef short rib we’re also gonna playgrid or the dynamo rib anyways I hadsome questions over the weekend abouthow to do these my very first video onthis channel was the plague rib andmaybe probably not the best qualityvideo since Alex my first obviously andso I’m gonna redo that video andhopefully in better detail exactly how Ido it to me they turn out delicious thisis one of my favorite ribs and favoritethings to barbecue also we get our firstbarbecue competition this weekend and wedid all rightyou know we place new brisket ninthplace I think there was probably about40 teams so I was kind of happy aboutthat it’s not where you know obviously Iwant to be competitive if I won’t firstor first or you know whatever butanyways we’re gonna go we’re gonna breakthis one down to the details exactly howI cook these things and then show youthe bit that we got got it last minute Ihad some issues with it during thecook-off and I’ll probably do anothervideo asking for some tips on how to getthis thing running a little bit betterso hopefully our next competition whichI thinkgonna do it about a month this thing isyou know working with better for usbecause didn’t they didn’t do all thatwell this weekend had a lot of problemswith temperature control and stuff likethat really West hang in there I’ll showyou exactly how I season these things upand then we’ll get him on the fitokay guys here it is this is that platerib that we’re gonna be cooking todayand as you can see it’s got a little bitof a fat camp on it I’m not gonna trimthis off I’m gonna leave it yeah but Ido want to show you kind of what itlooks like here as you can see I’ve gotsome really good marbling going onthrough here so these ribs are gonnaturn out really nice and juicy they’regonna have good moisture as long as Idon’t overcook them which I’m notconcerned about that but this this isthe plate rib and this is what we’regoing to be cooking today so the way Ilike to season these suckers up is Ilike to use hot sauce for my binder itdoes add a little bit of flavor so I’mgonna just lightly put this stuff onthere and then we’re gonna keep the rubreally simple I’m not gonna go to theextreme with the rub all means I’mactually just going to use good old saltand pepperthis is Colleen’s salt and pepper blendthat this is what I’m gonna use to CCMSand that’s it I’m going to use anythingelse’s and then keep this really simpleso after I get this on there this binderwill go over it with a light seasoningor actually I put it on kind of heavysince this is such a thick bread I don’treally know that you could over seasoneditlike a fine powder or something likethat but we’ll just salt and pepper youreally can’t go wrong you’re not gonnaoverseas in this sector so definitelygonna hit the top pretty heavy[Music]and if you wanted to trim some of thatfat off you could to me it’s a real thinlayer of fat I promptly say undersixteenth of an inch to me there’s noneed to trim that off it’s gonna rent itdown pretty good make sure I get all thesides nice and coated with this salt andpepperthen I’ll flip it over do the same thing[Music]and I actually went to my local butcherhere in town these are kind of hard tofind a lot of the grocery stores don’tcarry this plate rib they’ll carryindividual or they’ll have cross cut butthey don’t actually carry this big olmassive rack of ribs so typically you’regonna have to go to your local butcherstore to find these and that’s you knowgrand scenes is where I get these fromit’s convenient it’s right down thestreet from me so anyhow occasionallyyou will see I’m in like Walmart orh-e-b or whatever your local grocerystore is you can sometimes find themthere but typically not the other thingI like about going to the butcher is Ican actually see several rats take alook at it on these I’m really what I’mlooking for is just good marbling andthat’s really about it and as far asseasoning and putting the dry rub on I’mpretty much done so like I said this isreally simple you don’t have to go andget ten different seasonings and put onthese things really the flavor of themeats what’s gonna stand out the saltand pepper and the hot sauce just giveit a little bit more flavorand creates a pretty nice little bark onthis thing so that’s it pretty simplelike I said we’re gonna be cooking theseat 275 I’ll be using oak for the woodand that’s it I’m gonna let these rest alittle bit and then we’re gonna get themon the fifthokay guys so we’re about ready to throwthese things on the barbecue pit as youcan see I’m going around 250 275 sowe’re gonna throw them on the pit rightnowit’s about one o’clock I’m anticipatingthe now eight hour cook on me so let’sgo get these suckers on here now as youcan see on this rib I’ve got a thickspot that’s gonna be over here this isprobably where its thickest so I’m gonnaturn these plate ribs more towards theheat source so that these will cookwhich is gonna take longer to cook sothat’s gonna be closer to the heatsourceright there so there we go our numberone will be coming back out every hourso checking on them and show you whatI’m looking for but there they areokay man we’re guys we’re back about anhour after these beef ribs I have beenkeeping this at about few seventy-fiveso let’s take a beat and see whatthey’re looking like[Music]all right so we’re starting to form somecolor they’re starting to swell up alittle bit but they’re definitelylooking pretty good we’ve got a longways to go but anyways just wanted toshow you a sneak beat about an hour anda half in so we’ll check back in alittle bit five o’clock so these ribshave been on roughly about four hours socome on in and let’s take a look attheseoh yeah I’ve got some really good clubcolor you can see the moisture start topull to the top and they flattened off alittle bit they’re not puffing up quiteas much so all I’m gonna do is give it aquick spritz and then we’ll come back ina little bit check on them I’m thinkingwe’ve still got several hours on theseribs before they’re ready but alwayswant to get a quick lookcheck them out so just let you know asfar spritzen I am using a whoosh whooshtire Winchester I really can’t pronouncehowever you say that I don’t really knowit’s a boy Chester sauce and that’s whatI’m spritzing it with I do you know addsome water to it but you don’t want touse a whole lot of that stuff and thereason why is it is kind of strong andsometimes you can kind of overpower withthe meat so I just spritz lightly everycouple hours or so just add a little bitof moisture to it like it said I’m gonnamaintain temperature of 275 as best Icanmay have a little bit of fluctuationhere and there but that’s okay and I amusing a oak wood split without bark onit as much as possible and that Tomcooking these things so I just wanted tofill you in on that part that way yeahif you’re wondering what I was using formy spritz you know you can also use beefbroth water doesn’t really matter allthat much it is going to add some flavorif you’re using beef broth or warchestor sauce like I am but not a whole lotand as long as you’re not spritzing itevery hour so you’ll be alrightI’ve spritz twice in five hours so not awhole lot the moisture content lookspretty good on those ribsand we’ll see the final product but yeahanyway roughly and we’ve had this thingon for about six hours let’s go aheadand take a peek at it all rightdefinitely got some good color on thisthing it’s really looking good with mycamera over here so what I’m looking forwhen these things start getting closerto ready is I’m looking for it to bepretty soft and right now we’re stillpretty firm on all these big thick spotsit’s a little soft but it’s still notquite ready to go I think we right hereyou can see I’m getting a lot of poolthis this meat starting to contractedalright guys so it’s probably about10:30 you know we’re gonna go ahead andget ready to pull these ribs they’reready trying to be a little bit quietjust because I’m in my front yard and myneighbors are probably thinking was thiscrazy-ass redneck done but anyways I’mgonna go ahead and pull these ribsthey’re pretty much ready to go so okayso here we are we got a definitely a lotof good bark on these I’m just gonnakind of probe these real quick and kindof show you what I’m looking for if youwere putting a temperature gauge onthese things you’d be one thetemperature the internal temperature atthat thick part to be about 200 to about205 so I’m sure that’s about where I’mat but I’m just gonna do the oldtoothpick test even though I’m not usinga toothpick I’m using is still probe butthat’s fineknow what you’re looking for is thatthing just to slide through with nopressure hardly you just want goodbarely having to put any pressure in youjust want that thing to pretty much justglide through this and that’s what I’mgetting through through all the partsI’m barely putting any pressure on thisso yeah this sucker is ready to rock androll I’m gonna pull it let it rest andwe’ll cut it up here to taste-test I’llsee y’all back so 11 o’clock let theserest for about an hour I had these onthe pit for roughly nine and a halfhours I believe sotook a little bit longer than Ianticipated that’s alright though thesethese plate ribs were really big and soI knew they were gonna take take a wallso I’m gonna go ahead and cut these upand let’s give them a taste test allright as you can see man these thingsformed a real nice thick heavy barkwhich I’m really pleased with so let’sgive these a cut cut this circle righthere and there we are look at that bigold piece right there just look at thatmoisture coming out of these things yeahthat’s what you’re looking for got asmoke ring looks good let’s go ahead andgive these things a taste test[Music]nice and tender lots of moisture he’sturned out really tasty this is a reallygood rib I love making these either likeI said earlier these are my favoriteribs to eat and barbecue I hope you allenjoyed this video guys if you could dome a favor and if you liked this or ifyou enjoyed this video go ahead andsubscribe hit the like button and joinus for our other episodes that we gotcoming out once again this is a lot offun I hope y’all found some informationif you’re looking for some on how to dothese this is really simple you know nota lot to itseizing them up get them on the pit makesure you leave them on there long enoughyou know they get that temperature up toabout 200 205 internally and thesethings are ready to rock and roll solike I said I’ll see you next time