Beef Ribs Recipe _ Smoked Beef Ribs on the Grill

**The Art of Low and Slow Smoking: A Masterclass**

Up so don't run off and leave me i'll meet you back at this little smoker six hours later it has been six hours in the icebox it has i took it out 45 minutes early so it could sort of come up to a room temperature you see me i got the smoke rolling we have done split the vacuum seal off here we're going to pull out the goodness and oh hey a lot of smoke there is what smoke we using today a little bit of that pogo hardwood lump which has got some oak in it and then we mixed us some apple with it fire's down here we're down here what do we call that indirect we're gonna lay right over here on this side doesn't matter which side i like to lay bone side down and then we're gonna walk we're gonna shut the lid yep magic temperature we're going to try to run about 210 to 220 along in there so we're looking at about probably close to six hours of cooking time we want that temp to come up to about 203 or 4 degrees but don't run off because every hour i've got to come out here and check on that temp make sure we got enough smoke do we need to add any more wood or anything like that you don't want to miss this because me and the beagle we won't wait on you if you don't last till the end doggies as my friend jed clampett would say ain't that a beautiful sight now i'm gonna let them cool off just a little i'm gonna walk you back through that process of what happened when y'all wasn't here watching okay about every hour i come out here and check that temp might have to add a few more apple wood chunks or maybe even a little more hard one look now total cook time on this was about six and a half hours six hours and 45 minutes so when we reached a temperature of 185 degrees we went over there and we got us some at peach paper and we wrapped it up and we just set it there didn't bother it go ahead and open them vents a little much so that way we get that heat to where it's running about 240 along in there i want to let it cook till we reach the internal temp of them ribs to about 200 degrees see this bite here that sort of just wanted to fall off and look at that bark oh i want y'all to see this here look i mean that is what i call fine dining oh cuts like butter it does hmm new room give me room because what we're going to do we're going to do the rib dance get that rib in place i'm telling you right now the ribs is what's happening so i got some loyal subjects that have been out here today some of them some of them ain't like duke i don't know where duke's at so as always the big who is the meat inspector of any kind gets the first bite say to luke gets the next bite and where is the mage there's the mage okay don't get no better than that folks and i'm telling you they must be what i call just right fall off the bone this is what i call a conversation piece where you can get the conversation to come to a halt because everybody can chew on a bone ain't that right b

**The Importance of Temperature Control**

i hope y'all enjoyed this cause we sure had a good time as always anything that we used in the video and the recipe and be down there in the little link below where you can find it but folks who we have been blessed so much we have so much to be thankful for even sadie knows it sadie says somebody's trying to steal the ribs god has given us a talent and we're trying to spread it with y'all and that is what hey good news laughter friend fellowship and food that's what it is that's what we're talking about so i need you to all come together stand up whatever room you're in right now just go ahead and get up yeah i'm talking about you you're over there in the recliner that's saying no i ain't getting up till i have a rib get up i want you to grab the hands of those around you remember that song all the world needs now is love hey folks that's what we're talking about because this is a great country that we live in and all we got to do is be happy share and be a good neighbor

**The Art of Smoking**

grab them hands bring them in who god bless us all because we have got so much to be thankful for and guess what i'd like to thank all the service men and women and all the veterans who have kept that old flag of flying in camp every time me and shannon are there and guess what else i'll see you down i love some beef rib trails and thank you certified angus beef

"WEBVTTKind: captionsLanguage: enhey you ever thought about doing some beef ribs but you didn't think i don't know where to get them i don't know what i'm supposed to look for well folks we got the tips we got the tricks to show you where they come from what you need to look for even how to ask your butcher to get them to your grill and the smoker and folks great flavor with a great rub so tender and juicy it is so let's get after it welcome to camp and don't can't look different today this is probably the best place i don't died and went to heaven we got air conditioning so good and we have beef certified angus beef and we are on the road we are with my good friend chef michael here hey it's always a pleasure to be here and what we're talking about today is probably something that we see not a whole lot of in oklahoma and people really don't know hey what am i looking for and that's beef ribs it's a challenge for the customer going grocery shopping we're talking about three different style of ribs on one animal so that's a challenge for people what i understand is beef ribs isn't what someone understands in texas isn't what someone understands in north carolina let's start with these these are plate short ribs three bone plate short ribs that's what a lot of people understand is those big barbecue texas style dinosaur style plate short ribs not easy to get you just aren't going to find them you don't see them do you see them at all no i don't ever see them in a grocery and i'm not surprised because restaurants buy all of this up and so it's hard for people at the grocery store to find that we'll talk with gavin on where this comes from specifically on the carcass and then chuck short ribs this is more accessible meaning you're gonna find these a little more easily see can you see how it's got these four buttons right so these four bones a little bit smaller in size but really for my money i think yeah i think this is what maybe you would do really well look at all this marbling in there michael i mean this just speaks to you it's like go ahead and buy me it it does you know this if it were boneless you could buy that and a lot of this this cut is also known as the the denver steak if the york cut these it's a denver steak um then this okay now i see a lot of them sometimes we're friends with these we've done stuff with this together haven't we so back ribs this is simply from the prime rib cutting the back ribs off that's as simple as that is right so um and these been they can become a delicacy a treat an appetizer or a full-blown meal this beats chicken wings all day long because it's three totally different things on one piece of beef and some people might see these but the butcher likes to cut them this direction they might see short ribs cut in small pieces that way right which is real popular so let's make it easy for you we'll bring gavin in here show us where they come from on the carcass and then let you be an expert welcome back and remember now i told you was going to bring in the bovine cutting expert to help us out and tell us where all these things are my good friend chef gavin from the test kitchen extraordinaire my friend it's always a pleasure to come up here and get to see you because i know you're gonna tell me where some of this goodness is all coming from this is the plate area so that's these big dinosaur barbecue style ribs we were talking about and they're under one of mine and your really favorite cuts of meat is that not right that is right so the skirt steak will be right out through here and that's just one of both of our favorite cuts so those plate ribs will be kind of hiding underneath there right in this section so you get a lot of that delicious well-marbled meat from the plate section and then your chuck ribs which are the ones that we were talking about be a little more common in the grocery store those are going to come from up here and everybody's familiar with chuck roast which is up here the chuck ribs are just kind of down from that in this next rib section over so traditionally you're going to see the chuck as a forebone this is what you'll see traditionally called the short ribs like you're just regular old braising short ribs and the butcher would cut these across and then maybe one more time and those are what you see as a short rib so what i do is i call up my grocery store and i say hey i'm looking for a chuck short rib that's uncut because i want the whole piece and you know i would give them a call ahead because you know they may have for the day they may have cut these all up and put them in their out case or something like that pre-packed them so i like to call ahead and be like hey i'm looking for this whole piece of chuck short rib and we look at all these ribs what are we really wanting to see here beside that great deal of marbling well really what comes after marbling is going to be the most important because that is what really keeps it flavorful and juicy and that's one of my favorite parts about short ribs is the beautiful marbling so with certified agus beef you know you're going to get good marbling so i always look for certified eggs beef short ribs the other thing is a nice bright cherry red is usually tailored they're pretty freshly cut nice white fat those are all sides it's a nice fresh piece of meat and the marbling is going to give you that insurance policy that when you cook them you slow cook them it's hours they're still going to be tender and delicious well brother thank you so much for showing us all about these ribs but guess what we're going to camp because we're going to fire up old bertha and make some smoke thank you all for following me back to camp we did it is a beautiful day in the backyard and who beef ribs chuck short ribs that's what i'm gonna cook you and look here at all this goodness that has showed up here followed me all the way back from ohio it did hey and this video is not sponsored by certified angus beef i just like the best beef and that's what i'm after these folks have always been good to me and took care of me so we gonna go with it so now that we know what we picked out we need to season it ahead of time and you can do this the night before or you can do it like six hours before i'm choosing my six-hour method now to start off with this we got a fancy little arrangement oh look here i mean this is like all the rainbows of color now there's a deal called dry brining you can do with meat and that's kosher salt and you use about i'd say a teaspoon to a pound of meat something like that but it's gonna help so much with that moisture in there and we're going to keep it in there so let's just go ahead and start with the salt some of that kent rollins blend of cowboy coffee i do be liking the flavor that it brings y'all probably seen the pastrami video one of my more favorite ingredients that has come to me and what is it shannon you know what it is come on tell me huh what no coriander yep ground coriander it is a great thing it is some goods smoked paprika some garlic and onion powder get out there a little hint of brown sugar some onion powder and some ancho chili if we can get it all in there black pepper uh-huh because i've been liking me some black pepper we're gonna mix all that up well make sure that brown sugar gets crumbled in there good because we don't want to leave nobody out so you may have to get your fingers in it to make sure that everything is dissolved well and mixed well ain't that a pretty sight look in there see that good marbling i mean the folks at certified angus beef did take care of us now i like to trim a little bit of this excess fat and i have i have people here who clean up on the fat content that is trimmed so we're just going to take a little more of that off there and we're getting pretty close and if there's any of that silver skin on there i need you to try to get rid of it too sort of like a membrane that's shiny you'll see it sews up as a silver color so we're going to try to take some of that off there because you're not going to penetrate this through this membrane seasoning and smoke as well so we need to get some of that off there and i have these subjects here who are saying hurry dad hurry i need some beef it's coming big duke showed up and duker's always a little late to the party when the work is going on but when you break the food out two girls show up in a heartbeat ain't that right duker so you see we got this trimmed up here got that silver skin off of it now if this was a pork rib we'd probably be turning it over here and some folks do this some don't they'll take that remember that paper pal trick where you just reach that little membrane there off there and just skin them right off there well if you do that a lot of times on beef ribs and we're cooking them probably six and a half to eight hours depending on the thickness of the meat you lose your presentation a lot of times because them bones and everything gonna fall off they say tender when you pick it up so today i'm gonna leave mine on there so get you a paper towel let's just sort of dab some of that if there is any moisture back on there it is time to season so season generously and there's so much aromatic flavor coming out here that i could probably just use this and just go ahead and use it as a chip and dip so get her rubbed in well make sure you get the sides top bottom everywhere you've seen me just put a lot of this straight in a bag put it in the ice box well folks today we're going to do a little different we're gonna vacuum seal it put it in a bag ceiling it's gonna help that everything get in there a little quicker and we're gonna let it set about six hours and we're gonna fire it up so don't run off and leave me i'll meet you back at this little smoker six hours later it has been six hours in the icebox it has i took it out 45 minutes early so it could sort of come up to a room temperature you see me i got the smoke rolling we have done split the vacuum seal off here we're going to pull out the goodness and oh hey a lot of smoke there is what smoke we using today a little bit of that pogo hardwood lump which has got some oak in it and then we mixed us some apple with it fire's down here we're down here what do we call that indirect we're gonna lay right over here on this side doesn't matter which side i like to lay bone side down and then we're gonna walk we're gonna shut the lid yep magic temperature we're going to try to run about 210 to 220 along in there so we're looking at about probably close to six hours of cooking time we want that temp to come up to about 203 or 4 degrees but don't run off because every hour i've got to come out here and check on that temp make sure we got enough smoke do we need to add any more wood or anything like that you don't want to miss this because me and the beagle we won't wait on you if you don't last till the end doggies as my friend jed clampett would say ain't that a beautiful sight now i'm gonna let them cool off just a little i'm gonna walk you back through that process of what happened when y'all wasn't here watching okay about every hour i come out here and check that temp might have to add a few more apple wood chunks or maybe even a little more hard one look now total cook time on this was about six and a half hours six hours and 45 minutes so when we reached a temperature of 185 degrees we went over there and we got us some at peach paper and we wrapped it up and we just set it there didn't bother it go ahead and open them vents a little much so that way we get that heat to where it's running about 240 along in there i want to let it cook till we reach the internal temp of them ribs to about 200 degrees see this bite here that sort of just wanted to fall off and look at that bark oh i want y'all to see this here look i mean that is what i call fine dining oh cuts like butter it does hmm new room give me room because what we're going to do we're going to do the rib dance get that rib in place i'm telling you right now the ribs is what's happening so i got some loyal subjects that have been out here today some of them some of them ain't like duke i don't know where duke's at so as always the big who is the meat inspector of any kind gets the first bite say to luke gets the next bite and where is the mage there's the mage okay don't get no better than that folks and i'm telling you they must be what i call just right fall off the bone this is what i call a conversation piece where you can get the conversation to come to a halt because everybody can chew on a bone ain't that right b i hope y'all enjoyed this cause we sure had a good time as always anything that we used in the video and the recipe and be down there in the little link below where you can find it but folks who we have been blessed so much we have so much to be thankful for even sadie knows it sadie says somebody's trying to steal the ribs god has given us a talent and we're trying to spread it with y'all and that is what hey good news laughter friend fellowship and food that's what it is that's what we're talking about so i need you to all come together stand up whatever room you're in right now just go ahead and get up yeah i'm talking about you you're over there in the recliner that's saying no i ain't getting up till i have a rib get up i want you to grab the hands of those around you remember that song all the world needs now is love hey folks that's what we're talking about because this is a great country that we live in and all we got to do is be happy share and be a good neighbor grab them hands bring them in who god bless us all because we have got so much to be thankful for and guess what i'd like to thank all the service men and women and all the veterans who have kept that old flag of flying in camp every time me and shannon are there and guess what else i'll see you down i love some beef rib trails and thank you certified angus beef whoa we got it back up sorry shinehey you ever thought about doing some beef ribs but you didn't think i don't know where to get them i don't know what i'm supposed to look for well folks we got the tips we got the tricks to show you where they come from what you need to look for even how to ask your butcher to get them to your grill and the smoker and folks great flavor with a great rub so tender and juicy it is so let's get after it welcome to camp and don't can't look different today this is probably the best place i don't died and went to heaven we got air conditioning so good and we have beef certified angus beef and we are on the road we are with my good friend chef michael here hey it's always a pleasure to be here and what we're talking about today is probably something that we see not a whole lot of in oklahoma and people really don't know hey what am i looking for and that's beef ribs it's a challenge for the customer going grocery shopping we're talking about three different style of ribs on one animal so that's a challenge for people what i understand is beef ribs isn't what someone understands in texas isn't what someone understands in north carolina let's start with these these are plate short ribs three bone plate short ribs that's what a lot of people understand is those big barbecue texas style dinosaur style plate short ribs not easy to get you just aren't going to find them you don't see them do you see them at all no i don't ever see them in a grocery and i'm not surprised because restaurants buy all of this up and so it's hard for people at the grocery store to find that we'll talk with gavin on where this comes from specifically on the carcass and then chuck short ribs this is more accessible meaning you're gonna find these a little more easily see can you see how it's got these four buttons right so these four bones a little bit smaller in size but really for my money i think yeah i think this is what maybe you would do really well look at all this marbling in there michael i mean this just speaks to you it's like go ahead and buy me it it does you know this if it were boneless you could buy that and a lot of this this cut is also known as the the denver steak if the york cut these it's a denver steak um then this okay now i see a lot of them sometimes we're friends with these we've done stuff with this together haven't we so back ribs this is simply from the prime rib cutting the back ribs off that's as simple as that is right so um and these been they can become a delicacy a treat an appetizer or a full-blown meal this beats chicken wings all day long because it's three totally different things on one piece of beef and some people might see these but the butcher likes to cut them this direction they might see short ribs cut in small pieces that way right which is real popular so let's make it easy for you we'll bring gavin in here show us where they come from on the carcass and then let you be an expert welcome back and remember now i told you was going to bring in the bovine cutting expert to help us out and tell us where all these things are my good friend chef gavin from the test kitchen extraordinaire my friend it's always a pleasure to come up here and get to see you because i know you're gonna tell me where some of this goodness is all coming from this is the plate area so that's these big dinosaur barbecue style ribs we were talking about and they're under one of mine and your really favorite cuts of meat is that not right that is right so the skirt steak will be right out through here and that's just one of both of our favorite cuts so those plate ribs will be kind of hiding underneath there right in this section so you get a lot of that delicious well-marbled meat from the plate section and then your chuck ribs which are the ones that we were talking about be a little more common in the grocery store those are going to come from up here and everybody's familiar with chuck roast which is up here the chuck ribs are just kind of down from that in this next rib section over so traditionally you're going to see the chuck as a forebone this is what you'll see traditionally called the short ribs like you're just regular old braising short ribs and the butcher would cut these across and then maybe one more time and those are what you see as a short rib so what i do is i call up my grocery store and i say hey i'm looking for a chuck short rib that's uncut because i want the whole piece and you know i would give them a call ahead because you know they may have for the day they may have cut these all up and put them in their out case or something like that pre-packed them so i like to call ahead and be like hey i'm looking for this whole piece of chuck short rib and we look at all these ribs what are we really wanting to see here beside that great deal of marbling well really what comes after marbling is going to be the most important because that is what really keeps it flavorful and juicy and that's one of my favorite parts about short ribs is the beautiful marbling so with certified agus beef you know you're going to get good marbling so i always look for certified eggs beef short ribs the other thing is a nice bright cherry red is usually tailored they're pretty freshly cut nice white fat those are all sides it's a nice fresh piece of meat and the marbling is going to give you that insurance policy that when you cook them you slow cook them it's hours they're still going to be tender and delicious well brother thank you so much for showing us all about these ribs but guess what we're going to camp because we're going to fire up old bertha and make some smoke thank you all for following me back to camp we did it is a beautiful day in the backyard and who beef ribs chuck short ribs that's what i'm gonna cook you and look here at all this goodness that has showed up here followed me all the way back from ohio it did hey and this video is not sponsored by certified angus beef i just like the best beef and that's what i'm after these folks have always been good to me and took care of me so we gonna go with it so now that we know what we picked out we need to season it ahead of time and you can do this the night before or you can do it like six hours before i'm choosing my six-hour method now to start off with this we got a fancy little arrangement oh look here i mean this is like all the rainbows of color now there's a deal called dry brining you can do with meat and that's kosher salt and you use about i'd say a teaspoon to a pound of meat something like that but it's gonna help so much with that moisture in there and we're going to keep it in there so let's just go ahead and start with the salt some of that kent rollins blend of cowboy coffee i do be liking the flavor that it brings y'all probably seen the pastrami video one of my more favorite ingredients that has come to me and what is it shannon you know what it is come on tell me huh what no coriander yep ground coriander it is a great thing it is some goods smoked paprika some garlic and onion powder get out there a little hint of brown sugar some onion powder and some ancho chili if we can get it all in there black pepper uh-huh because i've been liking me some black pepper we're gonna mix all that up well make sure that brown sugar gets crumbled in there good because we don't want to leave nobody out so you may have to get your fingers in it to make sure that everything is dissolved well and mixed well ain't that a pretty sight look in there see that good marbling i mean the folks at certified angus beef did take care of us now i like to trim a little bit of this excess fat and i have i have people here who clean up on the fat content that is trimmed so we're just going to take a little more of that off there and we're getting pretty close and if there's any of that silver skin on there i need you to try to get rid of it too sort of like a membrane that's shiny you'll see it sews up as a silver color so we're going to try to take some of that off there because you're not going to penetrate this through this membrane seasoning and smoke as well so we need to get some of that off there and i have these subjects here who are saying hurry dad hurry i need some beef it's coming big duke showed up and duker's always a little late to the party when the work is going on but when you break the food out two girls show up in a heartbeat ain't that right duker so you see we got this trimmed up here got that silver skin off of it now if this was a pork rib we'd probably be turning it over here and some folks do this some don't they'll take that remember that paper pal trick where you just reach that little membrane there off there and just skin them right off there well if you do that a lot of times on beef ribs and we're cooking them probably six and a half to eight hours depending on the thickness of the meat you lose your presentation a lot of times because them bones and everything gonna fall off they say tender when you pick it up so today i'm gonna leave mine on there so get you a paper towel let's just sort of dab some of that if there is any moisture back on there it is time to season so season generously and there's so much aromatic flavor coming out here that i could probably just use this and just go ahead and use it as a chip and dip so get her rubbed in well make sure you get the sides top bottom everywhere you've seen me just put a lot of this straight in a bag put it in the ice box well folks today we're going to do a little different we're gonna vacuum seal it put it in a bag ceiling it's gonna help that everything get in there a little quicker and we're gonna let it set about six hours and we're gonna fire it up so don't run off and leave me i'll meet you back at this little smoker six hours later it has been six hours in the icebox it has i took it out 45 minutes early so it could sort of come up to a room temperature you see me i got the smoke rolling we have done split the vacuum seal off here we're going to pull out the goodness and oh hey a lot of smoke there is what smoke we using today a little bit of that pogo hardwood lump which has got some oak in it and then we mixed us some apple with it fire's down here we're down here what do we call that indirect we're gonna lay right over here on this side doesn't matter which side i like to lay bone side down and then we're gonna walk we're gonna shut the lid yep magic temperature we're going to try to run about 210 to 220 along in there so we're looking at about probably close to six hours of cooking time we want that temp to come up to about 203 or 4 degrees but don't run off because every hour i've got to come out here and check on that temp make sure we got enough smoke do we need to add any more wood or anything like that you don't want to miss this because me and the beagle we won't wait on you if you don't last till the end doggies as my friend jed clampett would say ain't that a beautiful sight now i'm gonna let them cool off just a little i'm gonna walk you back through that process of what happened when y'all wasn't here watching okay about every hour i come out here and check that temp might have to add a few more apple wood chunks or maybe even a little more hard one look now total cook time on this was about six and a half hours six hours and 45 minutes so when we reached a temperature of 185 degrees we went over there and we got us some at peach paper and we wrapped it up and we just set it there didn't bother it go ahead and open them vents a little much so that way we get that heat to where it's running about 240 along in there i want to let it cook till we reach the internal temp of them ribs to about 200 degrees see this bite here that sort of just wanted to fall off and look at that bark oh i want y'all to see this here look i mean that is what i call fine dining oh cuts like butter it does hmm new room give me room because what we're going to do we're going to do the rib dance get that rib in place i'm telling you right now the ribs is what's happening so i got some loyal subjects that have been out here today some of them some of them ain't like duke i don't know where duke's at so as always the big who is the meat inspector of any kind gets the first bite say to luke gets the next bite and where is the mage there's the mage okay don't get no better than that folks and i'm telling you they must be what i call just right fall off the bone this is what i call a conversation piece where you can get the conversation to come to a halt because everybody can chew on a bone ain't that right b i hope y'all enjoyed this cause we sure had a good time as always anything that we used in the video and the recipe and be down there in the little link below where you can find it but folks who we have been blessed so much we have so much to be thankful for even sadie knows it sadie says somebody's trying to steal the ribs god has given us a talent and we're trying to spread it with y'all and that is what hey good news laughter friend fellowship and food that's what it is that's what we're talking about so i need you to all come together stand up whatever room you're in right now just go ahead and get up yeah i'm talking about you you're over there in the recliner that's saying no i ain't getting up till i have a rib get up i want you to grab the hands of those around you remember that song all the world needs now is love hey folks that's what we're talking about because this is a great country that we live in and all we got to do is be happy share and be a good neighbor grab them hands bring them in who god bless us all because we have got so much to be thankful for and guess what i'd like to thank all the service men and women and all the veterans who have kept that old flag of flying in camp every time me and shannon are there and guess what else i'll see you down i love some beef rib trails and thank you certified angus beef whoa we got it back up sorry shine\n"