Texas Style Beef Ribs!!!!

[Music]everybody welcome back to Rivera’sbarbecue a taste of Texas my name’sMiguel beautiful day outside here inNewnan Georgia has run about 66 degreesI figured we’d do a little filmingoutside and today we’re gonna talk aboutbeef ribs now you’re talking about nolittle wussy beef back rib I’m talkingabout Fred Flintstonebrontosaurus style ribs I’m gonna showyou how to cook these from start tofinish from trimming them dry browningthem we’re gonna put them on our smokerat 250 degrees we’re gonna run these forabout six to eight hours once they comeoff the grill I will wrap them and justlet them warm they’re in their ownjuices what I want to do is go hang itall the silver skin off here we’re gonnago ahead and get these things draw brideand that way we can get them seasoned upin the morningreal men for some awesome be free[Music]look at all that marbling runningthrough these beef ribs really gonnamake for a juicy and tender rib butwe’re gonna go ahead and do now is drybrine these and all that is is addingsalt on all sides throwing it in therefrigerator overnight letting thatMitas orb all that salt so that way whenwe get it first thing in the morning allI got to do is put some black pepper onthese and they’ll be good to go okaywe’ve let our beef ribs brine overnightwhat I’m gonna do is take you over thetable in just a second and show you howthe meat does Org all that salt so wewill be adding the more salt less rubI’m just gonna rub them down with pepperand I’m gonna get them over here on mytrotting smoker I got my trot and smokerset at 250 I’m gonna let these run forabout five to eight hours just until theprobe tender and what we’re gonna do isI’m gonna wrap them in foil loosely atthe end while they’re resting so theykind of steam and redistribute theirjuices throughout also running acombination of Post Oak and charcoalpellets so what I’m gonna do right nowis get you right over here at the tableso you can see how this salts is allgoing to the meat as you can see ourbeef ribs absorbed all the salt nowwe’re going to go ahead and get thesethings peppered up so we can get them onthe smoker I start with a coarse grindand then I followed up with a fine grindI’ll put all the pepper extra thickbecause I like that extra peppery biteand then what we’ll do is let them restfor 20 minutes 20 minutes I’m gonna goahead and get these things on our pelletsmoker so we go ahead and start cookingwe had a malfunction with the tritonsmoker the auger motor actually broke soI had to make a quick changeI actually went from my Triton to my pitboss pop series vertical smoker sothat’s what we’re going to finish thecook up with we’re about five hours intoour cooker I’m gonna do is go ahead andlook at it see how the part said no butit’s getting a little dry I’m gonna goahead and spritz it just for our littleinformation I was present with acombination of a dark beer and applecider vinegar let’s go ahead and checkthese ribs out on the grill[Music]we went ahead and spritzed our beef ribswhen they had the program too as wellright now depend on what rock they arein the pit-boss vertical series they’reranging from 160 to 169 I’m looking forthat target temp of about 203 so I’mgonna check back on in another hour I’mready to wrap these things let them restlet all them juices redistribute got alot of people coming over here you knowto enjoy 23 pounds of beef ribs so I gotto get these things done my ribs are upto temp I went ahead and wrap them andfall now what I’m doing is just restingthem inside the smoker just willing toredistribute their juices and then we’regonna take them inside and see how wedid as you can see we got a nice barkwe’re gonna go ahead and cut into thisas you also you can see there’s apronounced smoke ring the fats rendereddown very well and these ribs are superjuicy[Music]I hope everybody’s enjoyed this episodeon beef ribs you know hit that subscribebutton hit that like button to see morecontent like this follow us on Instagramonce again my name is Miguel Riverabarbecue it takes to Texas where I’malways meet fire and beer long as yougot all three of those things guys makesfor a great weekend look forward toseeing you the next episode