HOW TO SMOKE BEEF RIBS | Weber Smokey Mountain | Gulf Coast Smoke
ฝัง
- เผยแพร่เมื่อ 31 ก.ค. 2024
- I’ve had a lot of people ask me how to smoke Beef Ribs, and today I’ll show you how! This isn’t as hard as you’d think and I think these are very forgiving. Follow the steps in this video to cook the BEST Beef Ribs around!
What should we cook next?!
#HOWTO #BEEFRIBS #WEBERSMOKEYMOUNTAIN
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What does everyone want to see us cook next?!
How about some beef cheek?
Great idea and something I’ve been wanting to do! I will put that down on the list!
Have you smoked a turkey breast before?
@@Railroad_Bbq Absolutely! I've been looking for one recently to make a video on!
Sausages
The intro shot along was enough for a thumbs up. Yall subscribe. This man knows his bbq.
I appreciate you my man! We just love to BBQ man, we can always learn more! Much love
What ever your doing on your channel DONT CHANGE IT. I LOVE IT !!!! Everything about it. The rubs, food choices and little tidbits of info. Keep it up I’m here for the long haul 👍
You have no idea how much comments like this mean. Thanks so much! Extremely motivated to keep going because of people like you!! Have a wonderful day!!
Nice and clear instructions. I am going to try my first ones soon. Thanks.
Let me know how they turn out! Glad you enjoyed the video!
Great video, great looking ribs! The juices were definitely flowing. Lol
An amazing bite! Thanks for always watching my man!
A clean mesquite fire is tough to beat for smoking ! Cooking direct over a hot mesquite fire is tough to beat ! Not sure why it isn’t more popular?? Cool video! Keep it up, enjoying the content! All the best to you and yours!!
I agree man! I loved the flavor profile and will start using it more 100%! Thanks so much for watching, means a lot!!
Great video! I've been burying my wood chunks too, ever since I've had nothing but great blue smoke vs. the dark stuff.
I think it’s key because it smolders the chunks rather than just having the fire instantly light them on top!
Something I do often is take the left over coals from the last cook and use that to light the next batch. It really wont work very well to use for the cooking process, but will work fine to start fresh coals for the next cook. The other thing I did was light the chimney on top of the bed of coals in the smoker so that both the cooking and starter coals light together. My smoker got up to temp in record time and I was ready to go with minimal downtime waiting for my cooker to get up to temp.
That’s a great idea! I’ve never done that and I’ve never had an issue with using it for the next batch but I can see exactly what you’re saying! I’m going to try that out on the next WSM run!
Love it man. I wanted to ask why you chose lump over briquettes if the latter burn cooler and less spikes in the Smokey Mountain? I’m new to smoking so keen to learn! 😊
Nice cook, got a good ring on it as well
My man Alonso's slowly evolving to Joe from Smokin' Joe's Pit BBQ ahah! Love your stuff man!!!
I’m actually not sure who that is, so I’ll take it as a compliment and hopefully it is 😂 thanks my man!!
@@GulfCoastSmoke go check him out he's awesome! Which only means it's a compliment!
Amazinggggg 🤤🤤🤤
I appreciate the love lil mamma!!
A+ video!
Thanks so much!
Your perfect in my book 🥰
I always knew you were special to me ❤️
I just subscribed. Im out of Va im starting my BBQ journey. Hopefully can link and do business. Very informative videos
Man Ik this video is about cooking but I’ve got to say you’ve got some beautiful st.Agustin
Haha thank you brother! The ice storm killed it all a few weeks back it’s all ugly now 😢
Great looking brisket on a stick. Taste like brisket but not the long cook
Absolutely! Can’t go wrong with a nice rack of Beef Ribs! Thanks for tuning in! Have a good one!
Just came across your channel. Looks incredible sir. Best smoke ring ever on a wsm. How? 👍🏼👍🏼👍🏼
Haha thanks for tuning in and so glad you found out channel, man! If you want a better smoke ring try putting your meat on while it’s still cold rather than letting it get to room temp!
@@GulfCoastSmoke Thanks for the tip! Just sub'd you also. Looking forward to watching! 👍🏼
I appreciate you, Levi! Welcome to the family!
Awesome
Thank you, brotha!
Nice cook
Thank you! Glad you enjoyed it!
Straight 🔥
I appreciate that my man! How's the lawn looking?!
Gulf Coast Smoke mine is pretty good overall, little toasty in a couple spots- but I’m hopeful for rain this week! 🤞🏼Yours is looking dope!!
I need to go see this putting green in person man! Let me know when!
Gulf Coast Smoke you bet!! 😎⛳️
Im a big Mesquite fan! Mesquite/Pecan >all other woods!!
Not going to lie, I loved the flavor it gave off! I think I'll be a Mesquite/Pecan type of guy from now on!
Dam, my favorite
Nice job on the ribs? I also think they may have mislabeled. Have you tried splitzing with spray butter before?
Absolutely! I do it all the time to be quite honest
Nice Video, you mentioned keeping the WSM at 250° but it looks like yours was at 300° on your smoke monitor no?
Good catch! About 30 minutes from the end of this cook I added another half chimney to shoot another video 🤓 I definitely recommend holding at 250!
@@GulfCoastSmoke ahh got it... thanks for clarifying, much appreciated... great video!
Thank you kind sir! Enjoy your Wednesday!
300f seems a bit hot, my brother. Texas style though, awesome. They sold yiu a 4 bone, not a classic 3 bone. Could be why there is less meat on the outside. If you have a Sam’s Club, ask the butcher nicely to halve a 6 bone plate rib. I believe you’ll get overall more meat for the dollar. JMO. I always enjoy your vids. You are a modest guy and a very good BBQ’er.
I’ve been cooking at 300 a lot lately and I’ve been liking it! That being said nothing like a low and slow cook!!
I really appreciate you my brotha!!
@@GulfCoastSmoke Truth be told, I'm usually around 275 with beef ribs as well. I do wrap them in butcher paper at about 170-175, mainly seems like the fat renders a bit better. BTW, I forgot to mention how excellent your trimming went.
Why did you get the internal to 200°? Also, what are the different ways of lighting the coals?
Thanks!
That’s just around the temps when they’re done! The true test is to probe them and feel for tenderness!
I’ll do a video on the lighting techniques!
@@GulfCoastSmoke The last two times I've tried using no water, the temp goes over 350, how do you keep it lower without water? I've even kept all baffles nearly closed.
Start with a smaller fire. Are you using lump charcoal or briquettes? Are you using minion method or how are you starting it?
"Sorry dad there's nothing left" lol
Hahah!
Hi. Why no water in the pan? Thanks.
Hey! I prefer to apply moisture as needed throughout the cook rather than have In the water pan! I use it sometimes but most the time I’m rocking and rolling without one
whats the salt pepper breakdown
I always use a 50/50 blend!
Was there a particular reason you didn’t put water in the pan?
I’ve always just liked applying moisture as needed! So I prefer to spritz over having the water pan filled. A lot of the times I use no pan in between the meat and coals now
Have you tried smoking with water in the pan? If so, what was the difference between water and no water
I have! I found that I can't get as good of a bark on my meats with the water pan since there is a lot more moisture in my smoker. I prefer to add moisture via spritz if I want to!
@@GulfCoastSmoke ok cool that's good to know. I might have to try it without water next time.
6.5 hours total?
What were the bottom vents set at? The top vent was 100%
I always leave the top at 100%! The bottom vents are usually all barelyyyyyy cracked! Like you could stick a pencil through only
@@GulfCoastSmoke thank you, Sir!
I just got a Weber Smokey mountain last week and not really sure how to control the temperature , since I’ve been using a pellet smoker.
@@hjorgan4597 You're going to really enjoy it, man! I love my WSM!!
@@GulfCoastSmoke I bought a case of beef ribs and will let you know how my first cook goes. Not cooking the whole case!
@@hjorgan4597 I didn’t know you could buy them by the case. Where did you
get them from?
How many pounds was that
No trimming for my ribs the heat melted it all away
Hell yeah! I'll have to try that next time to experiment!
Dude mute your mic when you eat
Lol! I had enough people say something to where now I cut the shot if it sounds bad! Some people like it, some people don’t so I just tried to cut it!
Have a good day!