The Easiest and Bestest Beef Ribs EVER….on a pellet grill!

[Music]what’s up girl fancy machine D herethat’s right you know me I’m the pitmasters whose grill shake brings all thegorillas to the yard today we’re stuckat home allergies are in full fulleffect you can see my eyes yeah I’ll beyou know snot as season and cries outthroughout this and it’s not because theseasonings that we’ll be using today isbecause allergies are absolutelyterrorizing me so I wanted to put out aquick video how I do really nicebrontosaurus beef ribs at home now I’vedone several these before videos severalMurrell in the gorillas site but this ishow I do them at home and what thatusually entails at home is that I mix upsome rubs I’ve been working on mix themall together try different things theseare a great place for me to experimenton beef because they’re just enough likebrisket just enough like steak justenough like you know chuck roasteverything else that I get a really goodsense of what’s going on and I justhappen to really really really love beefribs so we’re not gonna a delay we’regonna do a lot of talk in this videoI’ll tell you what you need to know butthere’s not a lot trim them up put themon your pit at 250 I don’t care what yougot 250 till they’re done and what isdoneI like probe tender I also will takebeef ribs a little higher because theirfat content so 203 205 range likebrisket do you wrap do you you can oneof my wraps we did more of a Frenchstyle beef rib where it was with somered wines things like that and it’sbeautiful and it tastes great todayprobably wrap I just want straight-upsmoky like Texas style beef ribs andyou’ll see from some of the rubs we’reusing very Texas style so enough of allthatlet’s get down here and talk about thebeef ribs these are some beautiful beefribs that I got from the butcher shopin Pensacola Florida i buy them in bulkand of course you can see I vacuumed seeone so it’s off the seal hereget these awesome awesome ribs out hereso you can see them so a lot of greatmarbling there these are prime beef ribsI didn’t buy the Wagyu ones you don’tneed to I don’t think with with the beefribs you can but you don’t need to solet’s talk about what you’re gonna findin normal beef rib let’s just set it upso you can really see it this is what Icall the valley the valley of fatbecause no matter how far you trim thisdown every briefers built words got thisvalue they just you know kind of goesand goes and goes but what I do is tryto trim it off a little bit because Idon’t want fat on there you’ll see alittle bit of silver skin here and therethat’s got to come off this is wherewe’re going to employ a really goodboning knife okay this happens to be thedull strong gladiator series that I keepjust on my kitchen on my kitchen counteryes I have the Omega fillet and theShogun and all that stuff but these aremy my everyday knives that I’m gonnajust beat up in the kitchenmy other knives are really for traveland to look good even though I do lovethem edge retention on the gladiators isplenty acceptable I ain’t mad at all butI will say the the other ones do hold alittle longer so you’ll see hereI struck what I call kind of pay dirtonce I get to about here I stop andthere is a little silver skin underneaththere but I don’t fight this too hardbecause I don’t want to take too muchfat I want this to render as much aspossible this stuff up in here yep get ago for sure put that over here so youcan see it you know I had little silverskin underneath it I get that withoutcompromising too much meat sure let’stake it you knowbut other than that it looks pretty goodthings didn’t have much silver skin atall so let’s talk about the back you candefinitely peel these and I’ll be honesta lot of times I do you notice I do haveyou know a skin on them just like a porkrib if you can get them to come offeasily great if you can’t let it go thisagainst where a nice fillet knife comesin because you kind of work itunderneath but I’ll tell you I don’teven hardly seasoned this backside so Idon’t worry about it too much becauseabout time these draw up all your meatis on the you know the top side and andon the side so you know what you canback here but you really don’t have todo much so I’m just going to give thesea light trim if the silver skin has justalready popped up and you can pull itgreat if not in I don’t find it thathard I willyou know score it a little bit just touh you know to help it cook nail thingsrender because you want to shrink up youdidn’t want that nice steak on a stickthing that happens when it uh when itall strings up so that’s really about itthis doesn’t look like much now but whenwe get done you know he’ll be likesomething’s right you know like likethis tall of just meat all this willshrink up you know be about about likethat and and weight all so all right wegot those trim let’s talk aboutseasoning that’s what are we gonna dofor seasonings I always always alwaysbecause and this is the why on that Ialways pre salt my beef because the rubsI make don’t have a lot of salt so Ialways put down a little salt on my beefthis really helps with building smokering and it really helps getting some ofthese flavors down in to the meat justgive them a fair coverage therethe next rubber will come back with youcould totally use guerrilla beef hereyou could use your favorite coffee rubyou could use your favorite ap rub thishappens to be a new project that I’mworking on that is a a very very tastysteak style rub that’s all I can say onit right now it will be available here acouple weeks though but this is this hasbeen my and what I’ve been doing just alot of experimenting and seeing you knowexperiment for all the lines that I workwith because I like all the lines I workwith you can see the herb content thereif you can smell that it smells greatnow I’m gonna come over because I like aTexas style rib I’m gonna hit it withjust a little bit of their kind of asouthwestern seasoning there’s a lot ofgood ones on the market I just likeputting it right on top this is going togive us a little bit more color it’sgonna bring in all those smoky chiliesthat we love I think it’s everything inmy opinion that a good beef rib shouldbe now one last thing I mixed up alittle bit of black pepper coffee ruband a little more salt and I like thatjust right on top I love coffee now Idon’t want to overdo it here because noteveryone loves coffee so just it’s abeautiful kind of a French Roast kind ofcoffee the aromatics are phenomenal andthat’s that I’m gonna let this sit inthe frigerator for a few hours let’s getthe camera back up here and as you cansee me and we’ll talk about itall right so our beef ribs are allseasoned up and we’re gonna put those inthe refrigerator for a couple hours Ilike about 3-4 hours and we’re gonna putthem straight on the grill coals putthem on cold dead cold not frozen bycold I set it to 50 and walk away don’tlook at them don’t think about themdon’t look it don’t spray you don’t haveto spread something I’d do anything tothem unless you want to I won’t eventhink about these for the first two tothree hours and I’m a spritz on with alittle Wurster sauce I feel likeTheodore ponzu or soy sauce or somethinglike thatbut I really these are great just howthey are you don’t have to do too muchto them so then I’m go for about two tofour hours start looking at them startimproving them but don’t put a probe inthese things until at least the fourhour mark there’s no needzero need you’re taking these things at200 degrees you know it’s gonna thejourneys gonna take a few hoursdon’t poke a hole at all in thebeginning so just say that to later ifyou got an onboard B probe to your unitthen if you want to use that it’s forour point great but I generally I don’tuse any probes I don’t use any probes orusing your wires I’m tired of tired putentire clean them I’m tired put them upI’m tired of get them out I just don’tuse themI used my handy thermal works server pop99 foot knife sometimes it’s it’s mypocket or you know my cargo pant pocketso easily and uh or I just lay it rightthere on the grill and I don’t have anymess I don’t have any fuss and I justuse it towards the end and you’re likebut Shane I don’t know when the end iswell any big hunk of meat you can guesswhat the middle is and it’s probablyabout four hours so you know puttingthese probes in to bratwurst guys comeon I’ve seen probes in the littlesupermarket burger patties you don’tneed that you don’t need that let it golearn to cook to feel and learn to cookyou know and I know you have to usethose in the beginning to get used to itbut if you use an if you’re cookingsomething small it never needs a probebecause you’re gonna be there with itthe whole time and by small I meananything less they’re likeyou know a chicken leg or chicken legquarter a channel a quarters Kentucky atleast a couple hours no matter of whattemperature you’re running so the firsthour you don’t need to probe anyway thesecond hour you want to be checking inevery 15 20 minutes until it’s donechicken wings they’re typically you knowhour to hour cook to know how biggerthey are you can’t get a probe thosethings anyway bratwurst man just letthem cook until you look like they’rethey’re drawing up and they’re closedand if you’re that worried about yourbratwurst oh I got to be honest hereguys if you’re this worried aboutcatching anything from your bratwurstyou need to switch brands or I need tobuy higher quality so you don’t have toworry as much about thatso that’s we made a stand with bratwurstlet all the juice out that was the goodstuff anyway just cook them until theyshrivel and you’re goodall right don’t don’t sweat the don’tsweat it you know you don’t need to takethose things 150 degrees so all rightwe’re gonna put these on the grill hereabout four hours and we’ll go from theresee you there all right food fans youcan see our beef ribs have rested rubskind of soaked in I’m not gonna putanother coat of rub on right now youknow got a six hour cook let’s see howthat absorbs and if it’s time we’llsprinkle a little more on I use my nosea lot of times to determine what is thenext rub I’m going to put on dependingwhat I’m smelling and what I want youknow what direction I want to take theseso they’re in the guerrilla grills chipwe’re gonna be rocking today this isactually what my favorite pellet cookersI’m just a fan of the size you can seeit fits exactly what I need here I likethat it’s square I like how it bendssouth beside pulling the the smokeacross the the cooker I think it doesone heck of a job arguably one of thebest jobs and all the pillow cooking andthis is a five hundred seven dollarproduct so and that’s delivered to yourdoor so really cool cooker so we’ve gotthe hapa get to the hapawe got it loaded up with some hickorypellets it’s really about all I burn youguys are always asking what brandlumberjack gorilla grills B&Bcookie pillows calm smoke ring man therethose are all great brains so stick withthose they do a great job and now we’llget her fired up hereI like mode too when it comes to the thegorillas and we’re going to go to 250and I like to get getting all thatstartup smoke it’s quite intentional soyou know just want to get all the slopewe can in these ribs because we’re notusing an offset so you employ all thetips and tricks you can to make thesetaste like they were cooked over PostOak you know or like like what Black’sbarbecue does in Texas because those aresome of my favorite beef ribs so we’regonna come back check on these in fourhours noticeno probes no nothing don’t even messwith them for like four hours you wantto spritz them at that point you can butjust give them about four hours or 250and then come back and look at themcheck in thenalright guys we’re back in you can seefrom the Thurber works here so it getsright-angle run about 190 throughout thethese beautifulso I’ll be honest with you they feel andagain this is where field matters theyfeel pretty tender but I think we’regoing to give them about 30 more minutesand call it but you can tell from thepullback you’re getting and I foundthere looking here sigh do you they’redone and you’re asking yourself whathave I done to these in the last fourhours the answer is not a damn thing Ihave let them cook that’s it I’m notspread stove I’m not rear up them I’mnot anything them I have done my best toignore them and this is the advice Iwould give to you as well this prisonthat would worse your sauce or soy saucewould be great nothing wrong with thatbut I’ll tell you I really wanted thisbeautiful bark and and all the stuffwe’re getting here to just starthappening my finger so good so beef ribsaren’t hard you just got to know when toleave them alone so that’s about itwe’ll take these inside here just alittle bit I’ll slice one off there andwe’ll take a look at it see ya okay sowe’re back inside the beef ribs are donethey’re beautiful they’re rested we’reready to cut one off and show you whatit looks likethey’re still hot we’ll lift this see ifI can with this tray up they’re warm nowthey’re not hot I mean look at that bythe weight love this tray you can findit on Amazon I’ll put the link in therethis list is a veggie tray but I’ll tellyou it fits and most cookers and I justlove the form factor I love the handleson both ends I love that I love using itfor a turkey rack and a transport youknow like a bunch of wings or somethinglike that or a couple beef ribs so youknow it I highly suggest you invest inthese so let’s get in here I’m going toturn this a little bit and my cat iscomplaining at me because she would liketo go out even though she just cameinside and uh this is whycats so let’s take a look at this guywhat do we got here we got scrum dentalissues yes look at that moisture tryingto get it around here the the smoke ringbelieve it or not will actually form alittle bit more as after they’re cut itkind of bloom a little bit but man youknow if we’d salt these a little moreused rubs a little more a little moresalt one more punch that would helppromote the suffering as well but at theend of the day that’s what matters rightokay just a little chunk off here to eaton camera and then I’m going to eat thiswhole thing for my lunch so againbeautiful succulent delicious good beefribs are honestly everything we loveabout good burnt ends right it’s themoisture factor it’s a fat factor hmmit’s a tenderness factor it’s a barkfactor it’s all those things man they’reso good holy cow this is why they’re somy favorite things the heats they’rebeefiness is they’re so goodwas it using this we’re just cut thatoff so succulent so delicious it’s whatyou wantI’m telling you beef ribs why they’re mygill to jam I love them you will tooit’s pretty quick video 250 about 4 -these are about five and a half hours Istart checking about four hoursReese’s one if you want but man theyain’t nothing wrong with that rightthere 250 degrees on a pellet grillknocked it out laws work today and now Iget to eat them for lunch until nexttime you guys I’ve been master Shane Dwell I hope you enjoy this try our newproducts on it dirty gringo works righthere mood enhancer all these fantasticproducts will work on those beef ribs wehope you enjoy next time