Beef ribs were the first thing I smoked 8 or 9 years ago and they are still my favorite smoked meat. And the look on people's faces when you drop one of these on their plate is priceless.
Brad, just wanna say I followed your foil boat method for brisket this past weekend and it was the best we’ve ever had. Juicy tender smoky delicious. Thanks dude
Same for me. I cooked my first foil boat brisket yesterday and it was by far my best. Before this one I had always done the butcher paper wrap. None of them were bad, just not as good as the foil boat method.
Western Canadian here, and I just smoked dino ribs for my first time tonight (July 23) on a WSM following your process here, and they turned out so rad! My wife, son, and parents got together to try it out, and we all agreed we've never had anything like it; we all loved the flavour and textures, and couldn't believe the size of the ribs (short ribs up here are not the short ribs y'all have down there, but our butcher came through with a proper cut!). Barbecue of any nature up here is minimal, and finding central Texas BBQ is non-starter, so this is an incredible first experience. Thank you so much for putting together these awesome tutorials with such great context. I'm trying out your brisket in a couple of weeks!
Would never thought I'd see Bradley do a mustard slather! But like he says, beef ribs are the perfect cut to try different rubs and slathers. And Goldee's have some outstanding rubs!
Perfect timing. Theses are going on the pit this coming weekend. First time I tried it was almost 20 years ago. I freaked out when they started pulling back. I pulled ‘em way too soon, tough as hell but still very tasty, LOL complete rookie move. Thank god guys like you are making it where us backyard warriors are putting out vastly better bbq.
Thanks to your content and that of a few other BBQ channels my first BBQ after moving house blew the neighbours minds. Did a small brisket, Beef ribs and baby back ribs with pig shots & hassleback taters as a side. Previously my BBQ's were cremated sausage & burnt burgers. Thanks to you - keep em coming I love to watch and try to emulate.
Had my first real beef rib experience in Texas a couple weeks ago and it was life changing. Can't find them here in the midwest and nobody is cooking them either.
Decided to give this a try with my offset wood smoker for the first time. Sounds like an excellent change of pace with all the holiday get-togethers and X-mas meals.
I can make brisket. I can make pulled pork. My pork ribs are easy and delicious. Chicken - no problemo. But beef ribs are my bugaboo. I'll try again this fall with your tips and you'll probably fix me, but these things give me problems. Thanks for the vid! recently found your channel and love it.
We've never been ones to take the membrane out of the backs of the ribs. Like you said, keeps the meat together, but it's also tasty! We like to eat them, so it works for us. Love the vids!
When he bit into it all of my beliefs went into the wind. My politics, my hobbies, my gaming loves, my musical preferences, they just disappeared. I became a beef fantatic. The world fell to the wayside and all I could think of was BEEF. So delicious.
I run a camp chef 24dxl smoke pro and I'm going to try foil boat on brisket next time for more smoke, put rack I use for pork belly burnt ends under brisket to keep bark in place
I came across this video by accident and I ended up staying and subbing I don’t grill myself but I love watching the videos so thank you for sharing your knowledge with us
Brad, followed your instructions and all worked out great. I built an offset smoker however, i need to modify it after looking at what you biuld. I would like your input if possible.
I'd like to see you do the chuck ribs. That's pretty much all I can get in my area. I've done a few of them and they've been ok but could be better I think.
For whatever reason beef chuck short ribs get a bad wrap with pitmasters on the tube. I'm not upset about it, cause they stay reasonable in the store. I cook them often. I honestly can't tell much or any difference in them versus the dino ribs. Always trim all the silver and fat from the top. And i like to pull the first membrane from the bottom. Leave the one under that. Mustard or a mixture of mustard and your favorite hot sauce. Along with your favorite steak seasoning. Add pepper if it's lacking. Low and slow until 200ish. Spritz or mop after the seasoning has set, if you like. Rest until cool enough to handle and enjoy.
Made some this past weekend, so easy. Sprayed on duck fat for a binder, season the meat and the sides and on the drum pit for 6 hours. Great video Brad.
Did these a few weeks ago and second round tomorrow. I used the Holy Cow and my boys loved them. Quick question for anyone. Can I use the rib bones for bone broth after they have been smoked like this?
I had to do some experimenting with my own seasonings on some St. Louis ribs last weekend, and of course they turned out fantastic. Following your cooking techniques and paid off big. Thanks Bradly...
These look amazing. I’ll be purchasing a load of these next week to smoke and serve in my pub. Does anyone know the best way to either rest these to keep warm before serving or to heat back through without drying them out?
I have two tips number one make sure you purchase quality beef ribs from your local butcher and number two take them with a case of beer to Bradley's house and have him smoke them for you 👍 this is a foolproof plan
Love a good beef rib. You won't believe how hard it is to get a plate cut beef rib in Canada. I had to contact a local Angus farmer who will do custom cuts for people in order to get an order.
I've seen people on TH-cam put only salt and very little pepper with no binder on their ribs and brisket but a bark still forms. If you have zero seasoning (maybe just salt), will a bark still form?
I think you need to do a guest fan/subscriber episode. Where you have a good pit master or whatever you’d like to call yourself and a backyard bbq guy like myself making some good food, bullshittin and drinking some beers. And I’d like to nominate myself for the first episode of that.
Brad. I watched an earlier video where you made a rub with 2 parts pepper,1 part kosher salt and 1 part lowreys seasoning salt. I was just wondering do you measure each ingredient by volume or weight. Love your channel. Thanks
I've tried leaving the senu on top. Was not a fan. It's not chewable no mater how tender the meat underneath is. As for the membrane on bottom. There's two of them. A thick and a thin. I can't bring myself to leave the thick one on. No matter if it makes a difference or not. I've never had them fall apart during a cook. Wonder what his thoughts were on the seasoning? I bought some, but haven't tried it.
Love the 5 tips series episode. Also the point where you just threw up your hands and had nothing to say cuz it was soo good. That said it all! Best bite in bbq, hands down! Or hands up and speechless 🤷🏽♂️ chud bud for life
Brad I cooked a brisket for 12 hours and used your salt to pepper to lowery seasoning ratio and used butcher paper and did the 10 hour rest came out great but cutting was hard due to meat falling apart so plating wasn’t great is there any advice for a better presentation for cutting
I love the tech deck that you have in your knife pouch bro I’m 36 four kids and the wife I have a few tech decks on top of the microwave that I’m always messing with somethings never change👍🏻That’s all I didn’t school lol Also i enjoy all of your videos
HEB calls all of their Dino ribs prime. Which is where he purchased them. To be honest it's a crap shoot with them. Most of the time your lucky if they are a low grade choice. (False advertising) I've cooked some of their prime Dino ribs in the past that looked like a hockey puck atop three bones when done. These didn't shrink much. So they very well could have been prime.
@@frostfieldjames interesting. I rarely see choice at the (2) i shop. Mostly prime or select. As i stated rarely is the so called prime in these stores actually prime cuts. They do occasionally have American waygu. It's good, but you will pay for it. I've been making bacon from their pork bellys ever since they started carrying them. I sale some on the side as a hobby. Cannot find a pork belly in all of south Texas. And none of the stores can tell me why. They better get it straightened out soon, or i won't be able to fulfill my orders 😤
Hello. I suppose I am on the wrong site. I don't barbeque. Have no access to equipment or outside space. So, my question may be moot. Have you ever done beef ribs in an oven? An electric oven? I would love to try something like you advocate but it would have to be in the oven. Thanks for any advice.
Does anybody have thoughts about a longer rest time in a yeti cooler? Would my end product suffer? Ideally I would rest exactly as Sir Bradley showed in the vid, but I'm operating under less than ideal circumstances. All opinions welcome. Obviosuly, I would be thrilled to hear from @Chuds BBQ himself.
Beef ribs were the first thing I smoked 8 or 9 years ago and they are still my favorite smoked meat. And the look on people's faces when you drop one of these on their plate is priceless.
Brad, just wanna say I followed your foil boat method for brisket this past weekend and it was the best we’ve ever had. Juicy tender smoky delicious. Thanks dude
I did the boat on my last brisket too. It's going to be my go-to method going forward. Simply amazing!
Same for me. I cooked my first foil boat brisket yesterday and it was by far my best. Before this one I had always done the butcher paper wrap. None of them were bad, just not as good as the foil boat method.
Utterly game changing... So simple yet so Fantastetic
Just like Andrew I totally did the same this weekend and yes it came out delicious and for my friends and family it was a treat!!!!
As did I 👌
I'm a big fan of these 5 tips for perfect _______ episodes. Love the content.
Western Canadian here, and I just smoked dino ribs for my first time tonight (July 23) on a WSM following your process here, and they turned out so rad! My wife, son, and parents got together to try it out, and we all agreed we've never had anything like it; we all loved the flavour and textures, and couldn't believe the size of the ribs (short ribs up here are not the short ribs y'all have down there, but our butcher came through with a proper cut!). Barbecue of any nature up here is minimal, and finding central Texas BBQ is non-starter, so this is an incredible first experience. Thank you so much for putting together these awesome tutorials with such great context. I'm trying out your brisket in a couple of weeks!
Dude... Not only do I love your videos for the actual CONTENT but you're ENTERTAINING as HELL... LOL. KEEP GOING and DO NOT STOP!
I’m loving the random things in your knife roll.
What more do you need in life? A beer with those ribs is what I was thinking.
Amen
Would never thought I'd see Bradley do a mustard slather! But like he says, beef ribs are the perfect cut to try different rubs and slathers. And Goldee's have some outstanding rubs!
Of all the beef rib videos I’ve watched this is by far my favorite method. Kuddos chuds 👏👏👏
Perfect timing. Theses are going on the pit this coming weekend. First time I tried it was almost 20 years ago. I freaked out when they started pulling back. I pulled ‘em way too soon, tough as hell but still very tasty, LOL complete rookie move. Thank god guys like you are making it where us backyard warriors are putting out vastly better bbq.
Thanks to your content and that of a few other BBQ channels my first BBQ after moving house blew the neighbours minds. Did a small brisket, Beef ribs and baby back ribs with pig shots & hassleback taters as a side. Previously my BBQ's were cremated sausage & burnt burgers. Thanks to you - keep em coming I love to watch and try to emulate.
Brad, the foil boat method is KILLA! Smoky, tender, juicy. I have shared it with my other frat brothers that will be doing brisket cooks soon.
Had my first real beef rib experience in Texas a couple weeks ago and it was life changing. Can't find them here in the midwest and nobody is cooking them either.
Decided to give this a try with my offset wood smoker for the first time. Sounds like an excellent change of pace with all the holiday get-togethers and X-mas meals.
Did the big ol beef ribs direct heat on the grill guru a while ago and they turned out great!! Gonna do more direct heat slow cooks from now on
I can make brisket. I can make pulled pork. My pork ribs are easy and delicious. Chicken - no problemo. But beef ribs are my bugaboo. I'll try again this fall with your tips and you'll probably fix me, but these things give me problems. Thanks for the vid! recently found your channel and love it.
I have the same problem man. Have you solved the riddle yet? I could use a tip.
Thats gotta be the most beautifully cooked beef rib i’ve ever seen
I do LOVE the random things you have in the knife bag.......
We've never been ones to take the membrane out of the backs of the ribs. Like you said, keeps the meat together, but it's also tasty! We like to eat them, so it works for us. Love the vids!
When he bit into it all of my beliefs went into the wind. My politics, my hobbies, my gaming loves, my musical preferences, they just disappeared. I became a beef fantatic. The world fell to the wayside and all I could think of was BEEF. So delicious.
I smoked some chuck ribs and used a vinegar based hot sauce as the binder with salt and pepper. Lots of pepper. Turned out great. Thanks for the tips.
Bradley is a master teacher when it comes to barbecue
I run a camp chef 24dxl smoke pro and I'm going to try foil boat on brisket next time for more smoke, put rack I use for pork belly burnt ends under brisket to keep bark in place
Brad The Man ! Love Your Cooking , Grilling and Smoking Tips. Love The Beef Ribs
Every time I do beef ribs on the smoker, I use Big Moe Cason’s Beef Rub. They always turn out amazing!!!
I'm really enjoying the knife roll Easter eggs you've begun incorporating in recent weeks.
I could watch Dino Rib tips all day long.
Great video as always!
It would be great if you made a video that focuses on the classic side dishes.
Cheers from sweden! 🍻
I came across this video by accident and I ended up staying and subbing I don’t grill myself but I love watching the videos so thank you for sharing your knowledge with us
First beef ribs were a big hit, thanks for the great vids!
Brad, followed your instructions and all worked out great. I built an offset smoker however, i need to modify it after looking at what you biuld. I would like your input if possible.
I'd like to see you do the chuck ribs. That's pretty much all I can get in my area. I've done a few of them and they've been ok but could be better I think.
I agree as that's all I can get too. Would love some tips from Bradley on chuck ribs.
For whatever reason beef chuck short ribs get a bad wrap with pitmasters on the tube. I'm not upset about it, cause they stay reasonable in the store. I cook them often. I honestly can't tell much or any difference in them versus the dino ribs. Always trim all the silver and fat from the top. And i like to pull the first membrane from the bottom. Leave the one under that. Mustard or a mixture of mustard and your favorite hot sauce. Along with your favorite steak seasoning. Add pepper if it's lacking. Low and slow until 200ish. Spritz or mop after the seasoning has set, if you like. Rest until cool enough to handle and enjoy.
Hey Brad I would love to see a uds build go on you with the first cook either ribs or brisket
Brads videos are fun. Great sense of humor
The high-speed automatic carving knife was fun to watch!!!
Watching from NewZealand love ya work CHUDS
Made some this past weekend, so easy. Sprayed on duck fat for a binder, season the meat and the sides and on the drum pit for 6 hours. Great video Brad.
Brandon?? Who's that?
@@dvsmike it’s fixed
Looks SUPERB! Great Video as always! Question, is the "WINDY CITY SMOKEOUT" in Chicago a DESTINATION FOR YOU THIS WEEKEND??? 👀
I've always had great luck smoking Dinos,their easy and delicious my favorite meat to smoke! Nice job Brad
Did these a few weeks ago and second round tomorrow. I used the Holy Cow and my boys loved them. Quick question for anyone. Can I use the rib bones for bone broth after they have been smoked like this?
Keep up the great work Brad. I did some beef ribs on the kettle a few months ago (following your WKS episode) and they turned out great!
Beef Dino ribs is what made me really get into smoking/grilling. At the end they just look so damn cool and they blow peoples minds
Do these hold well in a warmer similar to brisket ?
Was that a tech deck in the knife roll?
A classic go-to BBQ tool.
This man ate the whole thing. I can appreciate that. 🐍👢
Best Of All other Shows
I had to do some experimenting with my own seasonings on some St. Louis ribs last weekend, and of course they turned out fantastic. Following your cooking techniques and paid off big. Thanks Bradly...
Best cut of bbq IMHO
I got a badger barrel. Trying this tomorrow morning. I got a 4 bone one but it’s thick af though so I’m hoping for the best
Loving all the content Brad. And don’t think I haven’t been noticing the odd additions to the knife roll 🤣 Nice touch!
These look amazing. I’ll be purchasing a load of these next week to smoke and serve in my pub. Does anyone know the best way to either rest these to keep warm before serving or to heat back through without drying them out?
I have two tips number one make sure you purchase quality beef ribs from your local butcher and number two take them with a case of beer to Bradley's house and have him smoke them for you 👍 this is a foolproof plan
Brad is a future star
A1 slather?
Do the ribs hold well overnight? I usually like to do my bbq a day in advance. Usually end up with a 12-18 hour rest in my oven.
Love me some beefy ribs, enjoy them more than brisket. Thank you brother.
Heated rest like brisket or no?
Finally got my hands on that Goldees rub too! Can't wait to give it a try 🙌
Gonna give this a try ! ❤
I checked out your code for the skulls and it’s only 50 dollars off not 50%. There’s a huge difference!!
Doing these right now, from Melbourne Australia. (The Austin of Australia)
Love a good beef rib. You won't believe how hard it is to get a plate cut beef rib in Canada. I had to contact a local Angus farmer who will do custom cuts for people in order to get an order.
Thanks for all the content!! Keep kicking ass dude!!
I've seen people on TH-cam put only salt and very little pepper with no binder on their ribs and brisket but a bark still forms.
If you have zero seasoning (maybe just salt), will a bark still form?
Smoked and seasoning will form greta bark. Better with no fat cap
I think you need to do a guest fan/subscriber episode. Where you have a good pit master or whatever you’d like to call yourself and a backyard bbq guy like myself making some good food, bullshittin and drinking some beers.
And I’d like to nominate myself for the first episode of that.
Beef ribs are always a great cook, definitely doing these again soon! MAKE A PORCHETTA VIDEO!!!!!
BBQ on a stick, love these!
Love the addition of the mini skateboard in the knife sleeve…. Hahaha
What temp do you take them out? Thanks
Have you done a comparison in say pulled pork from wild boar to butcher pig? Just curious if there's a difference in quality v taste
Brad. I watched an earlier video where you made a rub with 2 parts pepper,1 part kosher salt and 1 part lowreys seasoning salt. I was just wondering do you measure each ingredient by volume or weight. Love your channel. Thanks
How do you prevent the silver skin from curling up on the meat if you cook untrimmed ribs?
I've tried leaving the senu on top. Was not a fan. It's not chewable no mater how tender the meat underneath is. As for the membrane on bottom. There's two of them. A thick and a thin. I can't bring myself to leave the thick one on. No matter if it makes a difference or not. I've never had them fall apart during a cook. Wonder what his thoughts were on the seasoning? I bought some, but haven't tried it.
Chuck ribs are so much better than short rib for bbq. Less than half the price of dinos and marbling is equal. I love them
What type of wood do you use for the cook?
Love the 5 tips series episode. Also the point where you just threw up your hands and had nothing to say cuz it was soo good. That said it all! Best bite in bbq, hands down! Or hands up and speechless 🤷🏽♂️ chud bud for life
Ya gotta love beef ribs, nicely done Bradley
Bradley, I'm really enjoying these "5 tips" videos, they are super helpful. Thank you!
Do you ever use olive oil as a slather. It's the only thing I use on everything I cook. Just wondering
Brad I cooked a brisket for 12 hours and used your salt to pepper to lowery seasoning ratio and used butcher paper and did the 10 hour rest came out great but cutting was hard due to meat falling apart so plating wasn’t great is there any advice for a better presentation for cutting
I like to add just a bit of coffee grounds to my beef rib rub…comes out delicious!
Hey mate I really like your cooking do ya reckon you could do a version of this in your weber kettle series?
Here you go! th-cam.com/video/moywyIFOjJQ/w-d-xo.html
I love the tech deck that you have in your knife pouch bro I’m 36 four kids and the wife I have a few tech decks on top of the microwave that I’m always messing with somethings never change👍🏻That’s all I didn’t school lol Also i enjoy all of your videos
Hey brad have you ever thought about doing an ox tail cook on the Webber kettle ?
Just made some last week. Always so friggin good. Reminds me of a brisket point but even richer
Great work… keep it coming… 🔥🔥🔥🔥
I have this one question for you, did you once ore maybe twice cut your leg on the point sticking out to hold the door handle of the firebox?... 😅
Hey Brad- just wondering if those beef ribs were prime or choice? Thanks
HEB calls all of their Dino ribs prime. Which is where he purchased them. To be honest it's a crap shoot with them. Most of the time your lucky if they are a low grade choice. (False advertising) I've cooked some of their prime Dino ribs in the past that looked like a hockey puck atop three bones when done. These didn't shrink much. So they very well could have been prime.
@@duanehenicke6602 My HEB only has choice. Blue USDA stamp.
@@frostfieldjames interesting. I rarely see choice at the (2) i shop. Mostly prime or select. As i stated rarely is the so called prime in these stores actually prime cuts. They do occasionally have American waygu. It's good, but you will pay for it. I've been making bacon from their pork bellys ever since they started carrying them. I sale some on the side as a hobby. Cannot find a pork belly in all of south Texas. And none of the stores can tell me why. They better get it straightened out soon, or i won't be able to fulfill my orders 😤
Hello. I suppose I am on the wrong site. I don't barbeque. Have no access to equipment or outside space. So, my question may be moot. Have you ever done beef ribs in an
oven? An electric oven? I would love to try something like you advocate but it would have to be in the oven. Thanks for any advice.
Brad, your videos are so insanely GOOD...thanks man..
Can I use pork fat instead of beef tallow?
Looks delicious!
Really enjoying these types of videos, keep up the great content brother!
What’s up urbody! Keep the pit lit! Thanks for the content BR
Lol I always knaw on the membrane so the seasoning is appreciated.
Thank you for making this!! Been so interested in attempting beef ribs soon.
If you're watching in Portland TX our walmart isn't currently selling that rub
Where do u get your wood from
Is that rub available online somewhere? I can not find it
Where do you get the knife role in this vid?
Does anybody have thoughts about a longer rest time in a yeti cooler? Would my end product suffer? Ideally I would rest exactly as Sir Bradley showed in the vid, but I'm operating under less than ideal circumstances.
All opinions welcome. Obviosuly, I would be thrilled to hear from @Chuds BBQ himself.