3.5 Hour Smoked Beef Short Ribs - Hot and Fast Method
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- เผยแพร่เมื่อ 8 ธ.ค. 2021
- The secret to making the best smoked beef ribs ever and in only half the time!
I'm sharing all my tips, tricks and recipe, so your neighbours will be able to hear that crunch from next door.
Step by step instructions on how to impress your family and friends with juicy, tender and melt in your mouth ribs in your smoker.
Please let me know how you go and don't forget to take lots of pics because it'll make it easier to help you nail it, as a picture tells a story of a thousand words.
Flick us a message at Pitmaster University on Facebook and we will help you hit those BBQ home runs.
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And check out our quick reference temperature and doneness guide with tips and tricks to extracting the best out of your meat .
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This hot and fast method is the real deal and produces incredible results.
First time smoking shorties and won't be the last time now.
Thanks for the guide!
So awesome to hear mate! Thanks for your feedback and thanks for watching! :D
@@pitmasteruniversity I forgot to ask, where were those awesome folding rib racks of yours from? Always looking for ways to store more kit in less space!
@@Mickem91 ah! They're called Variera Pot Lid Organisers from IKEA but Kmart also have them from their online store. They can be a bit hard to find in IKEA because they're in a small flat pack.
@@pitmasteruniversity That's perfect! I had been googling rib racks and kept finding the big sturdy ones - never thought about using pot lid racks. You're a master of the art!
Doesnt explain at what temperature is cooked
This is the first video of yours I've seen. The taste test was glorious/funny. Good to see someone that loves the food they cook that much. Subscribed from this video alone. Keep up the good work,friend!
Haha! Cheers mate! Much appreciated. Thanks so much for watching and please let me know if there’s anything I can do to help you kick your BBQ goals. :)
You definitely love your food! Love the content, keep it up 👍🏽
Thank you very much! My big belly couldn’t do it without me. 🤣 Cheers for watching. 🙂
Nice work mate, like your literally biting into the rib to show tenderness! I'm going to try this
Thank you! Let me know how you go! Cheers for watching.
This looks fantastic my friend, i have this on my bbq to do list
Cheers mate! Let me know how you go and if there’s anything I can do to help. Thanks for watching! :)
These look amazing, gonna give them a go myself tomorrow!
Cheers mate! Let me know how you go. Thanks for watching and Happy New Year!
Great work as usual Ongy!
Thanks mate! Please let us know if there's anything we can do to help! Cheers for watching! :)
Cracking me up with the taste test. Looks delish
David (Ongy) mate this recipe is amazing and convenient. It’s the first time my ribs have succeeded. Bless you my friend 😘
Great now I'm gonna have to try to do beef ribs haha. Not huge on beef but don't mind cooking it haha. Excellent vid mate!
Haha! Cheers mate! Much appreciated. After all the BBQ I've eaten, I usually like cooking more than eating too.
Nice mate. Will give this a go next time.
Cheers mate! Let me know how you go. Thanks for watching.
Going to try these for our Christmas PotLuck lunch at work...don't let me down Dave! :)
I need a job at your work mate! You’re always cooking something nice for them! I hope you’re well and wish you guys a Merry Christmas!
Bit late to the party on this one but I will definitely be trying this over the weekend! Newbie at smoking here and I did my first short rib smoke last Saturday and they turned out atrocious, cooked for way too long and accidentally over cooked them unfortunately, so I’m very keen to try this one, cheers friend!
G'day Simmo! That happens a lot when people first start but please note, overcooking doesn't mean dry, that's something many don't understand when first getting into BBQ. How did you go? Cheers for watching! :)
I am beyond hungry now, great video
Thanks for watching! Much appreciated! 😊
great ideas..i love it
Thank you and cheers for watching and let me know how you go. 😊
Nothing ever disappoints with your videos im now to try the pork belly and now this ! Thanks again man!
Oh and where do you get that rib rack from!
Cheers mate! Thanks for watching! How did you go? The rack is from IKEA but you can get them from Kmart.
@@pitmasteruniversity finally did it mate and wow it was incredible!! Ill send you a photo on insta!
My favourite cut of meet to smoke, although I usually run at250-+275. I'll have to give this a go. Cheers bud
Amen mate! Shorties are hard to fault.
They’ll go even higher than that and still go good but 325-350F is a nice sweet spot.
Hey mate, followed your process and pretty much winged it and for Coles ribs they came out the best I’ve ever cooked, 3 &3/4 hours total including a rest, it was moist as I could ever dream for. Beats mucking around for 8-10 hours!
That's awesome to hear mate! It's hard going back when you can do it all in half the time. Thanks for watching! Please let us know if there's anything we can do to help. 😊
this was the best thing I could have read, im off to Coles!
He loves it so much that I love it!
Haha! I do! Thanks so much for watching!
Can’t wait 😜
Thanks for watching! Let me know how you go!
This is great Dave! I'd gladly food coma to those ribs :)
Haha! Cheers mate! Much appreciated! Thanks for watching!
Tried this method tonight and it worked out great! the only thing I changed was to use butcher paper to preserve the bark throughout the wrap phase.
Awesome to hear mate! Yep! Brown paper is effective with this method too. Thanks for watching! 😊
Did you find when using the paper that it took a bit longer? Being porous the paper, would take away some of the braising effect achieved with the foil, no?
@@postbro1 no, butcher paper does the exact same thing foil does, but allows the bark to retain itself. youll still get extremely moist, and tender meat. The wrap is just to get passed the stall. You dont even need to wrap, lots of people dont. As for longer, it really depends on the temp swings in your smoker.
I was worried about drying it out running it hot and fast as I’ve always done low and slow but works beautifully. On ya ongy
Love the simplicity of beef short ribs and this is making me want beef at 9am. Always done mine at 300, never seen the need to go any lower or higher, always come out mint👌. How do you find the masterbuilt? I’m a cheater and use a pellet smoker haha
Yeah I reckon 300F is a nice temp to speed things up a tad and beef ribs can take a bit of pushing along. Haha! Pellets aren't cheating! It's just like each person has a different car to suit their needs and pellet smokers are great for people that are time poor or aren't interested in running a fire but want to eat BBQ. I quite like the Masterbuilt. It's not as easy to use as a pellet but not far off and goes good. Cheers for watching and have a great weekend!
Hey David,
Thanks for sharing this method and the detail you provided.
2 questions:
1. Where does one find that rib rack you used? It’s a great space saver.
2. Where do you buy the the extra heavy duty foil?
Thank you
Tan
Nice!
Thank you very much and thanks for watching! Please let us know how you go!
From a fellow BA member love your work brother. The video was awesome loved watching up.
Is the smoker used in the video a pellet smoker?
Cheers mate! YTB!
The smoker used is a Masterbuilt 1050. It's almost as easy to use as a pellet but the sad thing is build quality isn't great and there can be reliability issues with the electronics, like pellet smokers.
Cheers for watching and please let me know how you go. :)
I fainted...as is the case when I see a beautifully smoked rack of beef plate ribs....mmm. cheers!
Haha! Classic! Cheers mate and thanks for watching!
@@pitmasteruniversity amen brother! Made some the very next day cheers to that ! 🍻🍻🍻
@@gerdsfargen6687 awesome to hear mate! Stoked to hear the method worked for you too!
Hi Ongy, im going to try this method very soon. when you say you rested the meat in open air does this mean still in the foil wrapped? i dont think i get the resting right even with low and slow, maybe im not reviving the meat also as when i do cut it, its very soft
Heya George. Yeah I will often rest mine with the top bit uncovered so it's exposed to the air to speed up the resting process. I wouldn't recommend this if you're not used to this though. I'd recommend reading the brisket notes for more on resting which is too much to outline here. It sounds like you're not airing it a bit before resting, which means the meat is overcooking and too soft because it keeps cooking during the rest. Feel free to give us a call too, if you need clarification. :)
Hey David thank you heaps this amazing content, even I would like to try it but don’t have a smoker, is it mandatory to use one or can I give this method a go on a gas BBQ burner? Also can you please give me your spritz mixture
Thank you 🙂
Hey mate. You sure can use a gas BBQ! The times may vary slightly but this method should get you in the ballpark.
I usually won’t spritz, as I don’t find it necessary but apple cider vinegar can assist with the bark but I would only use it at the start and if you wrap, you don’t really need to spritz.
Thanks for watching! Don’t forget to take lots of pics, like of the raw meat, of it on the smoker and of the results and it’ll make it much easier to assist in tweaking things until perfect.
@@pitmasteruniversity thank you for your prompt response. I'm looking for a smoker and will get one soon coz I think that's the real deal
Cheers 🙂
14:32 he's got that glazed over look, high af on woodsmoke and beef bark
Haha! Amen!
Cheers for watching and please let me know how you go. :)
Hi from Brooklyn,NY USA.Can I cut the ribs into three pieces before smoking.To get more flavor.
Great video! Cant wait to try beef crackle!! Do the beef ribs not get cold resting for an hour in open air?
Cheers mate! No that was a half hour open air and no they don’t get cold. Resting isn’t just about time though, it’s getting the meat down to a temperature that when you slice, steam doesn’t pour out. It’s not so important for beef ribs, as brisket but you want the meat to not be piping hot when you cut into it. Thanks for watching! Let me know how you go. :)
@@pitmasteruniversity thank you!
Looking good
Thank you so much!
Cheers for watching and let me know how you go. 😊
You’re a maestro of meat my man 😊
Haha! Cheers mate! Thanks for watching! Please let us know if there's anything we can do to help you kick your BBQ goals. :)
Unreal
Cheers mate! Thanks for the watching!
Hi David, in your ribs weber video, you are not wrapping the ribs half way. Is wrapping not recommended in Weber?
Looks epic brother!
I've only got a cheapy bullet smoker and a second hand offset but I'd love to try these one day..but am scared I'm gonna fk it
Cheers mate! Should be fine and I wouldn’t worry, about stuffing them up, as the wrapping method is pretty fool proof. If it’s like the bullet you can get from BCF around $100, you may need some water to stabilise temps. Let me know how you go! Thanks for watching! :)
Hey mate, just starting out so may be a stupid question, but is there an internal temp to aim for with these at any stage like some cooks? Or just probe after 3hrs or so until like butter? Cheers!
It is better if you check the Internal temperature unless you do everything perfect. You can aim for like 200 -204 for internal
you can just do it 3 hrs and hope its that temperature if you can't check the temperature
Hey mate. No, that's a good question! I usually don't check internal temps because I find that although they can be a great guide for someone new, that they lead many astray because the most important thing is moisture and tenderness with BBQ and that you can't tell that with a thermometer and so many new guys go wrong by just trusting the temps but soon find out that if it was that easy, everyone would have the exact same number for perfect doneness and it'd be perfect all the time. The thing is that the "ideal" internal temps for doneness slide up and down based upon how hot the smoker is, which is why some of the most commonly quoted numbers for doneness won't work when cooking them hotter and faster. My big thing is to make sure people watching get moist and tender ribs first and foremost and lots of people who have followed this method have had great success by wrapping at around the 2 hour mark and then following the guide for testing for doneness which is a test of tenderness. Let me know how you go, as I'm always happy to help and thanks for watching. :)
Hey mate what temp should you wrap?
First time here, don’t have a smoker yet so planning do do the short ribs in the oven. Would you recommend following similar steps or any other tips?
Cheers
Good question! You can use the same method with similar ribs in the oven.
Just make sure they're plate ribs and not any other rib, as the method will need twaking.
Cheers for watching and please let me know how you go. :)
Great videos and recipes mate. But....... if your listening in the car when it's time to cut up the meat it sounds like your talking to your missus while it's sleepy time. Just say bro. My favourite part is..... ohhh this bits going in my mouth 😂
Putting short ribs on the menu tonight after watching this.
I’d like to know if you been able to get the same results with your beef ribs on the Kamado Joe?
Sure! I'd put the second shelf in and/or make sure you use a drip tray but it should be fine. Thanks for watching and let me know how you go! :)
Good work David , I’m in the same low and slow oz group as you and we conversed a couple times. Can’t post on Facebook because I’m banned . I just finished these , I’ve got the masterbuilt 1050, done everything exactly like you . They probed like butter , let them rest and melted in my mouth when I tested one, but after leaving them for an extra 15 mins they turned a bit dry when I served them. ??
Hey mate! Sounds like they were hot when you cut into them. Were they steaming hot when you sliced into them?
Not steaming as I let it rest before cutting , once cut I ate one and it was juicy and perfect , but whilst I was putting the dish together the rested cut for about 10-15 mins and seemed to dry out and not as juicy. They didn’t lose any juice like if you cut into a steak without letting it rest. Kinda has me stumped!
@@seanbeatty6466 meat will dry out if you let it sit there mate and the hotter it is, the more likely it’ll dry out. Brisket is renowned for this and the leaner it is, the greater the risk.
So rest , cut , consume straight away?
@@seanbeatty6466 ideally. The better the rest, fat content and allowing to cool considerably before slicing, the better it will stand up to not being eaten straight away.
Flick us some pics to the Pitmaster University FB page of the raw and cooked meat and I should be able to see a lot from the pics.
Hey mate currently got mine on the pellet smoker nearly 2 hours in. How much time does wrapping speed up the process with hot and fast?
G'day Remo! Sorry I missed this. Wrapping does speed up the process quite significantly but can preserve moisture. How did you go? Thanks for watching! :)
@pitmasteruniversity just came back to your video to get some pointers on times and temp. First lot with your method turned out absolutely beautiful using Costco shorties, second lot the fat seam didn't render down at all and weren't great for eating. Picked up some Josdale Black Angus and going to put them on this arvo. Absolutely love your method!
I got shitty ribs from spud shed because this is my first go and I didnt wanna waste a nice piece of beef, but after watching this video I went and have a look and it has the 2nd top piece of meat cap on it so I took that all back like you said kept the crackle part, but now the ribs look very sad haha not a lot of meat but I'm still gonna give it a go. Should I still do this same method even though there is so little meat on top, maybe half of what yours have.
Like, the bones are twice as thick and there is no meat haha fucking Tony haha
Those ribs aren’t great and off smaller cows but can come up alright if you take care of them.
I’d back off the heat and be prepared to wrap earlier.
Flick us a message to our Pitmaster University page on messenger with pics and we’ll help you more.
Is it just me, or does his music remind you of an old 80s sitcom? 😂
Haha! I was aiming for 70's porno, so you're not far off! 🤣
@@pitmasteruniversity 🤣🤣🤣
What happens if u put the ribs on the grill grates instead of the resting rack? Would it be too tough to eat even after 3.5 hours between 300-350 farenheit?
Good question! These run hot on the bottom shelf, so I avoid it at all costs because you can kill stuff in no time from sitting them on a bottom shelf, although the bone can assist. Cheers for watching and let me know how you go. :)
Will this work on a Webber Smokey mountain set up? Keen to try this out camping. Are you using a water pan? Do I need to?
Sure! We use our bullet smoker for our classes and they come out great.
We don’t use water in the pan but still use the pan as a deflector and line with foil.
Cheers for watching and let us know how you go. Take lots of pics and send them to our Pitmaster University FB page Messenger.
Usually a pic before of the raw meat, during whilst on the smoker and of the results will help us to help you tweak things until perfect. :)
@@pitmasteruniversity
Thanks 🙏
What about in a Webber bbq with an indirect cooking set up? As long as I get that temp should be fine ?
@@BIGSTEPR it can be done on the kettle but I’d say your WSM would be better and easier.
There’s a couple of tweaks that are different for the kettle though.
If you look up “Pitmaster University” on Tik Tok, I’ve got a video for the kettle.
You can also message us via the Pitmaster University FB page Messenger and I can send you the link.
@@pitmasteruniversity
Thank you so much man !
@@BIGSTEPR you're welcome! Don't forget to take pics of the raw meat, on the smoker and of the results and I'll be able to help you tweak things until they're perfect.
Hey mate just a quick question, won’t the ribs be cold if you left them rest for 30 mins in open air?
Hey mate. It’s a common comment but we do it all the time for classes and it still retains a lot of heat with ribs like the ones in the video. Cheers for watching and let us know how you go. :)
The reaction at 15:21 is the best.
Haha! Yeah I can't help it! :P Thanks for watching! :)
What smoker are you using here Dave?
This was done on a Masterbuilt gravity fed but works on most, if not all smokers.
Cheers for watching and let me know how you go! Don't forget to take lots of pics, like of the raw meat before rubbing, on the smoker and of the results and we'll help you tweak things until perfect. :)
Great videos. Any reason you went top rack?
Good question! The bottom shelf gets hot on the MB gravity feds, so I'd recommend steering clear, especially when running at higher temps.
Thanks for watching and please let me know how you go. :)
Will do, and thanks for such a quick reply! So you’d recommend the top rack on a pellet smoker also?
@@ShaneBeetham-db5zv you're welcome. In many circumstances, yes.
Look at that
Cheers mate! Thanks for watching!
How long did you let the ribs for and in an eksy?
Good question! I personally don't rest in an esky, I air rest until cool enough to slice, which is usually around 20-30 minutes but you can rest in an esky too.
Cheers for watching and let me know how you go. 😊
Great. Now I just have to work out how to get my new offset up to 350F. Maybe I need an extra charcoal chimney
I have this exact same problem 😅 thinking 2 chimeys also!
What offset have you got mate and what wood? Most should be easy to get to 350F and I've even had my big one up to 500F before.
@@pitmasteruniversity all good. Just inexperienced. Got it to 350 for my shorties on the weekend. Very new to my offset. Took more like 4-5 hrs. Turned out fantastic. Though I finished mine in the oven
@@InterTay that's awesome to hear! It will take time but it's fun learning and especially when there's a moist, melt in your mouth treat at the end of it. Some smokers will also cook quicker at what seems like lower temps and vice versa though, so you may have to tweak things. Weber kettles are renowned for it because of the heat being in such close proximity to the meat and I'll often do beef cheeks in 2-3 hours in a kettle.
Hey where did you get that rib rack?
IKEA or Kmart. You’re looking for a Variera pot lid organiser.
What flavour smoke did you use?
Heya. I'll usually run with Pecan or a mix of Pecan and Cherry but any smoke is fine. We'll often use a local wood called Jarrah here too. Thanks for watching! Please let me know how you go!
Can you use this method for pork ribs??
Good question! Yes but that all depends on the ribs, as to how well this method translates as far as times go but hot and fast pork ribs are awesome. Cheers for watching and please let me know how you go! :)
Where do you buy your meat from Dave?
Ribs like this come from either Lakeside Fresh IGA in Byford or Melville Heights Meat Supply in Melville but occasionally Costco. Thanks for watching! Let me know how you go. :)
Look at it. Wood just look at it. 😂😂😂😂
Hahaha! Cheers for watching and please let me know how you go. :)
What pepper did u use mate?
Good question. Costco coarse pepper but Masterfoods fine cracked pepper will work too. Don't get confused by the names though, as there's no set standard and the Masterfoods is slightly coarser than the Costco stuff, despite the name. Thanks for watching and let me know how you go. :)
Is that equivalent of what the yanks call 16 mesh pepper?
@@leightonwest9372 no, it's finer but I wouldn't get caught up with that if you're in Australia because it's rare to find anyone talking mesh size.
Link it to Facebook. Ohhh
I’d love to mate but am banned until next week! 🤣
what temp where u at
I usually run at 180C / 350F.
Cheers for watching and please let me know how you go. :)
Great video, turned almost porno when it was cutting and eating time haha
Haha! Mission accomplished! I was looking for the porn music audio too. :P
Cheers for watching and please let me know how you go. :)
Great video… until the face closeups?
Your enjoyment makes me Randy!
Hahaha! Me too! Thanks for watching! :)
They call it a "rub" not pat
The ribs looks great. The sounds are kind of creepy though lol
You've got the foil wrapped wrong. Dull side out, not shiny like you did it.
Haha! The difference from one side to the other is negligible and not going to make any measurable difference. 😂
@@pitmasteruniversity so says you.
@@Payner2644 so says the world, man. Not just me.
www.southernliving.com/food/kitchen-assistant/aluminum-foil-shiny-side-up-or-down/
www.rd.com/article/real-reason-aluminum-foil-shiny-dull-side/
culinarylore.com/food-science:aluminum-foil-shiny-side-up-or-down/
www.scienceabc.com/eyeopeners/why-is-one-side-of-the-aluminum-foil-shiny-while-the-other-is-dull.html
It's on today, wx rangers Valley wagyu mb+5 chuck ribs
Hey mate! How did it go? Sorry for the late reply, I was away.