Beef Short Ribs Two Ways
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- เผยแพร่เมื่อ 31 ธ.ค. 2024
- Chef Tom smokes up some beef short ribs, one dry style and the other wet.
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You made it look so delicious. And I'm sure it really was. Thanks for the demonstration. I wish I could eat your cooked food every day.
Cheers!
Thanks for the great compliments. Tom develops and delivers amazing recipes, that is a fact. Thanks for watching!
Hey Tom, I did a similar test with short ribs on my Wichita and, although both methods were fantastic, I did prefer the dry unwrapped ribs. I just love the bark on unwrapped beef that has been on the smoker for hours and hours absorbing all that goodness from the pit. Keep up the great work brother and Happy New Year to you and everyone at ATB!!!
T-ROY COOKS love your videos.
Thanks Ray, I appreciate that brother!
Yeah, we go back and forth, we love the bark and we really like a good sauce too... I think the plan from now on is to just always cook ribs both ways so we don't have to wish we had something else! :) Happy New Year brother!
T-Roy you the man!
allthingsbbq All your videos are bomb man keep it up! I follow some of your videos just dont own a yoder pit just use a vertical smoker same results!
Thanks for cooking for us in such cold conditions.
Your videos are awesome keep up the good work man
Doing shortys for the first time. I've watched about 10 videos on them and yours looks to be the best one.
Yeh, cant lie, I always come here if I'm doing something for the first time
I tried beef ribs on a smoker for the first time. I still don't see how they stay so juicy. In my doubt I tried adding a beef broth to the wrapped version. What a mistake. If you are going to wrap let the meat provide the moisture. Trust the low temperature to do the work of retaining the juice. I absolutely love the simple approach presented here. The results are consistent and out if this world good. Thank you so much for taking the time to share.
I have to agree that dry looks better for my taste. I will try both methods, Thank you, I really enjoy your videos.
Dude, my complements from Brazil. You nail the meat art. I really enjoy your techniques.
Thanks for watching!
Really enjoyed watching - well done. The dry short rib is my fave on the BGE. I just put salt, pepper and crushed chillies on mine but might experiment with your dry rub too now. Simple as possible is my mantra.
Master Chef Tom as always we’ll done.You are a True Pit Master👍👍👍👍😎
I get SOOOOOOOOO hungry Everytime I watch these videos, absolutely love the step by step instructions. It's very informative and I can't wait to try the beef short ribs. Thank you Chef Tom and thank you allthingsbbq. You guys are the best.
Happy New Year Chef Tom - Im going to go out on a limb and predict 2017 is going to be a big year for ATBBQ! Love Grinders and Stretch!
Happy New Year to you as well... it's looking to be a fantastic year, and we can't wait!
Just found your Chan, I F'N LOVE IT! Man smokin'/BBQ is like my therapy, just somethin' about it. The vids I've watched so far have opened my eyes to several new ways of doing things and I can't wait to fire up my smoker and try 'em out. Thank you for taking the time to share your talents with us.
J.D. , Southern Louisiana.
Dry all the way. I've cooked these three times now and the fourth time will be tomorrow. This is without a doubt the best piece of beef you'll ever eat.
Great video. I just got my new pellet smoker a few days ago and I am trying some beef ribs as my very first smoke. Think I'll try the wet style tonight and the dry in the next few days. Great info for us beginners.
Yours seems to be the only video on how to do them dry, every other video is about braising them. Going to give your approach a go this weekend. Looks delicious.
Looks good man. Doing some today for the first time so was looking for a ballpark cook time.
Hey Tom i was able to purchase a whole plate beef rib ( 2 pack ) & i had butcher to cut them in half like u hav in ur video... I used a all purpose type bbq rub for 1 half & bone suckin rub on the other half... Both ribs were smoked on my WEBER SMOKEY MOUNTAIN... I smoked them for about 3.5 hrs unwrapped & 2 hrs wrapped in foil with a touch of apple juice in them both... Turned out great after i let them rest for about 30 mins....
first class video. compliments from germany
Oh man, that was ridiculously satisfying to watch. I know what I’m doing this weekend. Thanks for this Chef Tom!!!
Love the videos. I could listen to you teach for hours. I definitely agree that I prefer my beef ribs with a dry rub, but I'll disagree with the flavor profile. I love a good brown sugar rub on my beef ribs and brisket. I don't care for anything spicy, so I gravitate towards a sweeter, more savory flavor.
man, i am just loving your videos. thanks .
Thanks!
Thanks for that comparison. I'm going to do a wet vs dry short rib on Thursday but I was going to wrap the dry one in butcher paper just to help with protecting the bark. Let's see how it goes!
Still an hour until lunch!! Picked the wrong time to watch. Love the videos, keep em coming!
We know the feeling... having to wait for Chef Tom to finish cooking something is the worst part of all of this. :)
DAMMIT! This is what I've been waiting for and You KILLED IT! This is one I will be trying, following your exact recipe Chef Tom
Awesome, thanks for watching!
Big fan of your work, Chef Tom.
Thank you very much.
I just finished my two way ribs. The dry ones took about an hour longer to reach butter soft. Just my .02 but the wet ones seems to have a milder beef favor. The dry ones have a nice bark and just seem a little more beef favor and better to my taste.
I second the motion on dry BBQ for the same reason it's so much better to be able to taste the meat with the spices
Yeah, we love both... which gives us a good excuse to cook extra. :)
Chef Tom, how can we follow you? Are you on facebook, twitter, have a website or cook book of your own? I'm telling you what, you could teach the blind to see! You're fantastic! Truly THE BEST!
i tried this and i never thought that we would end up liking both now everytime i cook wet/dry =) thx for the sauce tip as well we're loving it.
Mate, you absolutely smashed it! Greetings from England.
Chef Thomas I am so glad to have found you a couple years ago. Videos and content top quality! I feel like I’m in class with The Boss BBQ professor🤓 Peace brother.
I wonder if dabbing the wet ribs with a paper towel removed some bark/seasoning? Either way, good looking ribs in the end.
Literal pain in my heart when I saw that! lol! Just made me want to eat the paper towel!
I like dry rub all day long and then a brush of BBQ right at the end. Can't wait for the weather to warm up here in the UK to get my TRAEGER on.
Love it brother, love your passion. I’ve got some on the offset as we speak. Peace and best wishes from Mission Texas.
Look delicious! Nice job.
Best rub I found for beef shorties is Boars Night Out - White Lightning smoke it with Mallee Roots
I like your video on cooking beef ribs 2 different ways WET & DRY... I plan on ordering some sauces & rubs from your website... also plan on ordering other products from your website... I'm goin to try & see if i could get butcher @ grocery store in my area to split /cut beef ribs the way u had them cut in half...
I'm a little curious to see what you could come with for a whole turkey! With the holidays coming up in a few months I think a smoked turkey would be great!
Thank you! Was a pleasure to watch your video!!
Nice job....
I like the veriety doin 2 ways
i waited all long week for this. thanks chef
Glad you enjoyed it, thanks for watching!
gaawd, i just had a big dinner but i so wanna have some of those ribs right now!
No one would blame you for doing it. :)
I know this was done in 2017 but was curious if you can link that wide black brush you used to paint the ribs with the sauce? Thanks.
I leave the membrane on with beef ribs so that they stay together better after cutting but I don’t see any issues pulling it as well for added rub penetration. Might try one of each next time I do them.
I learn something from almost all your videos and I’m no rookie either.
great video Chef Tom
Thank you!
The store in my area sells beef ribs ( 2 packs ) & i think each rib is either a 4 or 5 bone rib
Great video can't wait to try
Thanks!
Looks amazing as always
Glad you enjoyed it.
this channel is underrated! But i still love it
The channel is new and their subs will go up and up given the quality of the content. I watch a TH-camr that 5 years ago had 100,000 subs, and he now has over 6 million.
this channel already 7 years
DED SEC It is true that we've had a channel for seven years, but we didn't start truly making original content weekly until September 2015. Tom joined our team a few years ago and we were just doing our blog, then when we added Justin (our Lead Content Creator) full-time in 2015 we started doing these videos all the time.
We had 900 subs then so we have grown a lot (mostly in 2016). Our goal is 100,000 total subs this year!
The largest barbecue channel has under 800k, so 100,000 would be awesome. We're glad you are enjoying our channel, and appreciate everyone in this community!
Same here dry ribs way to go.
man chef tom must have one of the best jobs on the planet. getting to cook and sample and getting paid for it.
I agree!
I love me some dry ribs, boy you make me wanting some, I bet your wife really loves you when you cook for her, mine does haha. Thanks
Thanks for watching!
Another awesome vid. Thanks again.
Two ways to perfection. Great video!
Thanks!
Had a pastrami beef short rib at gas station BBQ joint, had to be the best I ever had. Would be great if you did it so we all can try and make one as well. Thanks
Enjoying the videos!
Dry ribs the way to go! But both looked awesome
great video again chef Tom. So happy to have found this channel. so far ive only been smoking on my regular bbq and i think these smokers you use are too expensive for me. Any budget variants you can recommend?
Well, we don't think anything can cook as well as the Yoder as far as pellet grills go (no matter the budget), but truly if you're looking to smoke on a budget, a Weber Kettle or Smokey Mountain would be my go to!
I'm with you all the way on the dry ribs
You made my mouth water....!
Really nice work!
Yes! Finally! Thank you Tom and have a wonderful 2017!
Thanks! Have a wonderful 2017 for yourself as well.
Thanks for the great show! Love your methods. BTW, where can I buy the great beef short ribs like you had? Our local stores don't seem to carry them.
Wow, i just got the Plowboys rub to smoke a brisket following your Brisket video, now i see this one and i need to do this after my brisket. :) still looking for that Flavolcano hot sauce :(
Thanks a lot, I'm hungry, looked awesome
Absolutely superb, well done.! 😄👍
Thanks!
Great video bud. A question for you, what exactly do you ask the butcher for when you want to get some beef ribs? Is there some specific name or cut to ask for?
Thanks for the info bud!
I have a huge man crush on chef Tom! If it never works out with your significant other right now hit me up Tom! I love you your cooking and I love your recipes. I have grown to love smoking meats because of all your videos!
Great work.
How important is it to use paprika in your rub if you’re not wrapping. The bark can get pretty dark on a pork butt if you don’t spritz and don’t wrap.
I was wondering how come you tend to use the shelf more often in the Yoder vs the bottom grate? I own a ys640 so I was just curious on your technique, Thanks
Good morning Chef Tom.
I have a question: I use a gas grill, a pellet grill and a charcoal grill. On all three of the I have the same issue: the food cook much faster that they should.
I live in Salt Lake City at about 4600'. I cooked beef short ribs following you recipe, the ribs where cooked not in six hours as planned but in 3 hours.
What gives?
I asked this question on different forums but I never had a good answer.
Thank you for your videos and for your answer.
May God bless you and your family.
Great channel/content!
making me hungry looks good
Awesome Video!!
I prefer my beef ribs dry, simply salt and pepper rub. I use cut short ribs, though, because then I can get more rub and more smoke on each rib, getting a beautiful bark all the way around each rib. I smoke 2-3 hours and then wrap in a few layers of butcher paper to finish to desired tenderness.
Despite coming individually they remain saturated with rendered fat, trapped in by the crust. I prefer them spoon tender.
Hello sir
I have a question and I hope that I can find an answer from you. I faced some cases that rip temperature is not exceeding 188 while the smoker is 250. I increased it up to 300 but the rip remain the same for another hour. Can you advise me on what to do?
Excellent video.
Thanks!
Chefe Tom manda a receita dos temperos que usa nos videos.
Um forte abraço do amigo Brasil.
😂
what about throwing it on a smoking hot sear pan for a min on each side at the end?
I love these.
the unwrapped rib would be my choice...when I wrap any meat I notice the seasonings melt away in the juice...love your video... new sub here
You need to make sure you set a good bark before wrapping and wrap tight. That'll prevent it from braising off. But yeah, dry ribs are killer!
What temp did you cook this at? Looks amazing
Tom where can I get those seasonings nad hot sauces? The thing is I live in Poland
you've got to appreciate how to cook Beef Short Ribs!
Those dry look legit!
Thank you!
Same cook time on the beef back ribs?
Great video! Just curious why foil vs butcher paper?
You know, we'll be doing a video on that soon. It's all just how you want it to cook. Foil will give you a beefier flavor and butcher paper will be a bit smokier. Butcher paper sits in between not wrapping at all and foil.
whats the flavor profile on the "wet-rib" seasoning that you used?
What brand of pellets do you use for the Yoder ?
What are those gloves you're always wearing? Are they heat resistant as well?
Nitrile gloves, not heat resistant, similar to latex gloves but without the powder and more resistant
how do you only have 30k subs this is great stuff
Well, we've only been at this (weekly videos) since September 2015, so we're growing. But feel free to share and tell everyone about us, we love our community here!
In 3 months he gained another 30k!
Great video man i Gonna make that im subscribed 👍
Awesome! Thanks for watching.
I used to work at this restaurant called The Depot at Cody Creek in Dobson, NC. They're known for their baby back ribs, but more specifically, the sauce. They use a Coca-Cola bbq sauce. Do you have a recipe for that? They're the most tender and flavorful ribs I've ever had.
Chad Miller let me know if you found one.
make ur own
Chad Miller - lots of Cola-based sweet sauces available online, but anyone reading this, just keep in mind that they are for pork ribs. You really don’t want to put anything that sugary on beef BBQ.
Do it matter with the tin foil if dull side in or out when wrapping?
Yep & Yep. Cheers!
i do really enjoy watch all the videos. It would be nice if you add some music to it, so it doesn't feel so quiet.
killer cook
Thanks!
At what temp did you cook them and for how long?
My coworkers are wondering why I am drooling