Easy Smoked Beef Short Ribs

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  • เผยแพร่เมื่อ 15 ต.ค. 2024

ความคิดเห็น • 135

  • @jarchiec
    @jarchiec ปีที่แล้ว +1

    This is one of my all time favorite things to smoke as a Texan.

  • @4sark
    @4sark 2 ปีที่แล้ว +5

    I love short ribs. Iv'e been watching Chef Tom for a couple years now and this cook, along with some of the tacos he does has to be top 5 of all his cooks for me. Bravo Chef Tom!

  • @Hajjat
    @Hajjat 2 ปีที่แล้ว +2

    Love how easy this recipe is! Just salt and pepper and let it cook for 7 hours. Can’t wait to try it out on my smoker!

  • @woodwardjr
    @woodwardjr 2 ปีที่แล้ว +1

    Love how you throw something to the beginners as well as the insane creations you come up with. 👌

  • @tekgnosis
    @tekgnosis 2 ปีที่แล้ว +1

    I like the product information--please keep that up. It's great to know what everything is when you're using it.

  • @marvroberson
    @marvroberson 2 ปีที่แล้ว

    You're AWESOME!!! You have the BEST instructional video on how to smoke beef ribs.

  • @dredez74
    @dredez74 ปีที่แล้ว

    Man, I can seriously taste that! Amazing!

  • @zenjamin6262
    @zenjamin6262 2 ปีที่แล้ว

    Tom you can tell spring is near you are cranking out some amazing 👏 stuff !

  • @scotth4300
    @scotth4300 2 ปีที่แล้ว +2

    I am cooking my Texas Dino Ribs today... exactly as you show Tom. I would love for you to recommend a couple of leftover ideas. Just two of us and we aren't wasting an ounce of this awesomeness.

  • @SmokedReb
    @SmokedReb 2 ปีที่แล้ว

    Great idea for the beginner BBQers and expert alike.

  • @wfodavid
    @wfodavid 2 ปีที่แล้ว

    INCREDIBLE as Always!

  • @billyvaughn3667
    @billyvaughn3667 2 ปีที่แล้ว

    I will be smoking short ribs this weekend ..... Thank you

  • @robwilkie5382
    @robwilkie5382 2 ปีที่แล้ว

    I love Beef Short Ribs. This recipe is bangin'!! Thank you Chef Tom!!

  • @ginamina7230
    @ginamina7230 ปีที่แล้ว

    Oh my goodness. These are absolutely amazing. Thank you Chef Tom. And those brisket burger puck from Creekstone Farms are THE ABSOLUTE BEST I’ve ever tasted

    • @allthingsbbq
      @allthingsbbq  ปีที่แล้ว +1

      Thanks Gina! This was a good one for sure. And crazy as it sounds, The Creekstone Burger Pucks realty are that good. Thanks for being a part of our community.

  • @ginamina7230
    @ginamina7230 ปีที่แล้ว

    So excited to try these ribs from Creekstone Farms. I ordered the brisket burger pucks also. Thank you Chef

    • @allthingsbbq
      @allthingsbbq  ปีที่แล้ว +1

      Awesome. Let us know how your cooks go and thanks for watching!

  • @andyceranski6823
    @andyceranski6823 2 ปีที่แล้ว +2

    I love when you use the offset. I have a pellet grill for the winter but it’s strictly offset for the whole summer.

  • @onsbymiles4516
    @onsbymiles4516 2 ปีที่แล้ว

    Short ribs looks amazing Chef Tom!!

  • @andreascalabrin5934
    @andreascalabrin5934 2 ปีที่แล้ว +1

    Thank you for your amazing recipe Chef Tom, been watching your channel for a while and it's impressive how simple yet amazing your food turns out to be. Greetings from Italy!

    • @allthingsbbq
      @allthingsbbq  2 ปีที่แล้ว +1

      Thanks so much for watching and taking the time to comment!

  • @greavous93
    @greavous93 2 ปีที่แล้ว +3

    Brings back old memories of this place near the lake that had all you can eat beef ribs once a week. It was like the dog knew where I was going those nights and she waited with anticipation of bones. Im going to have to do something about the lack of beef ribs in my life.

  • @donaldmalander4741
    @donaldmalander4741 2 ปีที่แล้ว

    I've just come back from a long run, and this video has made me sooo hangry! 😋

  • @saltycrow
    @saltycrow 2 ปีที่แล้ว

    This looks so, melt in your mouth delicious. Can't wait to get my grill put together so I can smoke the beef ribs I got waiting in the freezer.😋😋😋

  • @GroundGameGuru
    @GroundGameGuru ปีที่แล้ว

    Chef Tom, thanx a lot! Ribs are so damn good!😋

  • @jimmydean1147
    @jimmydean1147 2 ปีที่แล้ว

    I just watched your pastrami short rib video today, I think I’m gonna have to make both of these at once. Love some good ribs

  • @michaelfroysland2832
    @michaelfroysland2832 2 ปีที่แล้ว

    Always the first place I go to look for recipes! Allthingsbbq hasn’t let me down yet. I have some venison backstraps from this season. Any recipes?

    • @allthingsbbq
      @allthingsbbq  2 ปีที่แล้ว

      Thanks for watching! Here is a previous venison recipe: www.atbbq.com/thesauce/recipes/bacon-wrapped-venison-medallions/ We'll put more on the list!

  • @rchuyck
    @rchuyck 2 ปีที่แล้ว +1

    I did a rack of bront ribs over the weekend with a Texas rub, amazing. I left the membrane on as, keeps everything together during the long smoke, mine went at 230. Great video, thanks!

  • @mikelapoint7336
    @mikelapoint7336 2 ปีที่แล้ว +1

    I saw one time you did a family pheasant hunt. How about some more of that and other wild game? Maybe some venison? Keep up the great work!

  • @alexisfarelo
    @alexisfarelo 2 ปีที่แล้ว

    killing it bro! you're the stud!!!

  • @tommysalazar9704
    @tommysalazar9704 2 ปีที่แล้ว

    Chef Tom! Your the man! Any chance we can see a more in depth how to maintain the heat with offset smokers for us beginners?

  • @seanmics9537
    @seanmics9537 2 ปีที่แล้ว

    Dam this was amazing thank you chef

  • @handymadness
    @handymadness 2 ปีที่แล้ว

    Says it’s easy to make and not screw up as he opens offset smoker. Lol. Love your stuff Tom!

  • @billduggan1334
    @billduggan1334 2 ปีที่แล้ว

    OMG! That looks as good or better than any brisket I’ve seen!

  • @HighVibesTravel
    @HighVibesTravel 2 ปีที่แล้ว

    Nice video! How cold was it the day you filmed this? Also how come to spritzing the meat?

  • @MrVasmikey
    @MrVasmikey 2 ปีที่แล้ว

    Going to try this on my Yoder! Love it!

  • @realpdm
    @realpdm 2 ปีที่แล้ว +2

    I've been intimidated by beef ribs but I think I'll try making them now. They are popular here in Austin TX BBQ places but they sure do charge a lot for them relative to brisket or other meats. Thanks for demystifying this!

    • @bentramer4281
      @bentramer4281 2 ปีที่แล้ว

      That's because Texans overrate the shit out of EVERYTHING.

  • @ivse9696
    @ivse9696 2 ปีที่แล้ว

    Again wonderful looking ribs - like it 👍👍 👍

  • @Cwrigh25
    @Cwrigh25 2 ปีที่แล้ว

    I never get tired of you making ribs and brisket. How about some experiments/info sessions? Like foil boat brisket vs paper, vs full foil wrap.

    • @allthingsbbq
      @allthingsbbq  2 ปีที่แล้ว

      This might be what you're looking for! www.atbbq.com/thesauce/recipes/the-brisket-wrap-test/

    • @Cwrigh25
      @Cwrigh25 2 ปีที่แล้ว

      @@allthingsbbq Dude. How did I miss this. Hitting that bell right now. Thanks a bunch.

  • @MoesSmokeStackGrill
    @MoesSmokeStackGrill 2 ปีที่แล้ว

    Dang those look delicious! Short ribs are delicious!!!! 🔥🔥🔥🔥

  • @christophermatt9153
    @christophermatt9153 ปีที่แล้ว

    Great video. Thank you. Would the same cooking temperature work cooking indirect on a big green egg?

  • @buddhstyle
    @buddhstyle 2 ปีที่แล้ว

    Awesome content

  • @atholwilliams3583
    @atholwilliams3583 2 ปีที่แล้ว

    Awesome!! Love it!! Looks Amazing!

  • @fretless05
    @fretless05 ปีที่แล้ว

    I love some short ribs, and have some ready to go for tomorrow. I have a Yoder YS640 and wonder if the time and temp will be close to the same as the offset. Should I plan for the same 7 hours at 275?

  • @mikehedlund9631
    @mikehedlund9631 2 ปีที่แล้ว

    I've always sliced between the ribs, but I really like the idea of taking off the ribs and slicing like a brisket. Way much better serving size. Thanks for the video and ideas. BTW, smoking on my offset is what I prefer and enjoy.

  • @schert
    @schert 2 ปีที่แล้ว

    The Kindling Cracker from NZ!

  • @uriel-heavensguardian8949
    @uriel-heavensguardian8949 2 ปีที่แล้ว +1

    Awesome video!!!!!

  • @cquillon1
    @cquillon1 2 ปีที่แล้ว

    Gotta love short ribs.

  • @garrybailey5413
    @garrybailey5413 2 ปีที่แล้ว

    Thanks chef Tom for another great cook, was there any reason that you cooked this on the upper rack/ shelf? Would love to see you cook a whole beef shin on the offset, cheers!

  • @alans6767
    @alans6767 2 ปีที่แล้ว

    I vote slices, that looks so awesome, I will be trying this one soon. Thanks!

  • @marshallbanks2295
    @marshallbanks2295 2 ปีที่แล้ว

    Wish I could afford those Creekstone Farms ribs. But they look delicious!!!

    • @mike7568
      @mike7568 2 ปีที่แล้ว

      Literally the first thing I smoked with my Yoder Smokers Cheyenne were short ribs - the stubby little guys we can all buy at the grocery store. Didn't take as long and turned out fantastic. I've since found access to a regular supplier of the dino-sized ribs used here, but I still occasionally use the trimmed ribs when I don't want to spend all day managing a fire.

  • @thomasehrenstein2766
    @thomasehrenstein2766 ปีที่แล้ว

    Phantastic realy Phantastic 😊

  • @genghisbahng
    @genghisbahng 2 ปีที่แล้ว

    Chef Tom - love all these vids! question: I’ve seen a lot of videos with dry rub on beef ribs, but can you smoke ribs that have been marinated first?

  • @mouafishing559
    @mouafishing559 2 ปีที่แล้ว +2

    Idk why more people doesn’t eat the membrane, I love every part of the beef rib besides the bone. The membrane gives it that crunch.

  • @Belivo
    @Belivo 2 ปีที่แล้ว

    I do mine exactly like that on the pellet smoker. Always a winner.

  • @Chuck-1121
    @Chuck-1121 2 ปีที่แล้ว

    I need to try me some beef ribs

  • @pulp420
    @pulp420 2 ปีที่แล้ว

    I’ve had this once. It was like $28 per beef rib. The bone was as big as my forearm. So worth it

  • @nikob7428
    @nikob7428 2 ปีที่แล้ว

    Why am I watching this during Lent...??!!

  • @LevinaMaida
    @LevinaMaida 2 ปีที่แล้ว +1

    Hi Chef tom, is there any difference in flavor and/or texture between plate short ribs and chuck short ribs? Thanks in advance!

    • @HighVibesTravel
      @HighVibesTravel 2 ปีที่แล้ว

      I used to make both and my opinion Plate Short ribs are much more massive which includes much more delicious flavours !! But regardless both are good !

  • @michaelruijzendaal5518
    @michaelruijzendaal5518 2 ปีที่แล้ว

    My favorite piece of meat👍

  • @nathanielr9073
    @nathanielr9073 ปีที่แล้ว

    Need to know what knives you got there! 🤩

    • @allthingsbbq
      @allthingsbbq  ปีที่แล้ว +1

      Great questions. Boning - www.atbbq.com/accessories/cutlery/knives/boning-knives/shun-classic-6-inch-boning-fillet-knife.html. Alternate boning - www.atbbq.com/accessories/cutlery/knives/boning-knives/cangshan-haku-6in-boning-knife-with-sheath.html. Slicer - www.atbbq.com/accessories/cutlery/knives/slicing-knives/victorinox-12-inch-granton-edge-slicing-knife.html. Thanks for watching!

  • @bigstevessmokemchokembbq8746
    @bigstevessmokemchokembbq8746 2 ปีที่แล้ว

    Damn...the amount of meat on top of that bone...😯. Question...how often did you add a split?

  • @johnpryes4360
    @johnpryes4360 2 ปีที่แล้ว

    Love your content! Does anybody know where I could purchase that pepper grinder?

    • @allthingsbbq
      @allthingsbbq  2 ปีที่แล้ว

      Thanks for watching! Here is a link: www.atbbq.com/accessories/housewares/salt-and-pepper-mills-spice-grinders/crushgrind-copenhagen-spice-grinder.html

  • @nickcutler3802
    @nickcutler3802 2 ปีที่แล้ว

    Guga's favorite cut of meat...he'd be proud...future crossover maybe???

  • @gammon1183
    @gammon1183 ปีที่แล้ว

    I'm doing short ribs tomorrow for myself and a mate but my worry is that I've got to do the school run for my boy and I'll be away from the smoker for about three quarters of a hour . This and timing the food for early evening I'm worried about leaving it.
    My offset I made myself and it's my sixth time at smoking.
    I'm using oak.
    Can I leave it to go on school run, what if it dies down will it be ok .?
    😎

    • @allthingsbbq
      @allthingsbbq  ปีที่แล้ว

      This is a great question, here is a link to building and maintaining a fire in an offset smoker - th-cam.com/video/YCX5C0DIrfc/w-d-xo.html. With a good coal base, which is the foundation of successful fire management, you will be good to go. Thanks for watching.

  • @raydalu8341
    @raydalu8341 2 ปีที่แล้ว

    Looks amazing!!
    I have 2 questions
    1.how long did it take in the smoker in total?
    2.dont you need to light up the wood logs separately so they won't give burned wood flavor to the meat?

    • @HighVibesTravel
      @HighVibesTravel 2 ปีที่แล้ว

      Question number 2. You do not because if you keep the logs warm enough either inside hiding in the chambre or outside on the smoker where it's warm well once you put in the wood it will light up in SECONDS

  • @ChudsBbq
    @ChudsBbq 2 ปีที่แล้ว +1

    don't forget the sides! ...rookie move 😂

  • @jamescampolo7824
    @jamescampolo7824 ปีที่แล้ว

    I prefer olive oil. Olive oil holds the seasoning on the meat, imparts a nice flavor and holds in some moisture. (I'm Italian, can't help it)

  • @cfro101
    @cfro101 2 ปีที่แล้ว

    Any thought to not using the grate in the firebox so you don’t lose all the hot coals to the bottom of the firebox?

  • @Seven7ails
    @Seven7ails 2 ปีที่แล้ว

    Hell yeah!

  • @bmeclipse
    @bmeclipse 2 ปีที่แล้ว

    Oh my!

  • @TwoWebersInTheShed
    @TwoWebersInTheShed 2 ปีที่แล้ว

    sleeve full of mustard but these look BANGIN

  • @keithkamps77
    @keithkamps77 2 ปีที่แล้ว

    yum

  • @nicholasmedovich8691
    @nicholasmedovich8691 2 ปีที่แล้ว

    How long are those bones Tom??

  • @BabyHuey7705
    @BabyHuey7705 2 ปีที่แล้ว

    What thermometer are you using? All the ones I try end up in the garbage. Thanks

    • @allthingsbbq
      @allthingsbbq  2 ปีที่แล้ว

      www.atbbq.com/accessories/tools-and-utensils/digital-thermometers/fireboard-spark-instant-read-thermometer.html

  • @craigluhr3034
    @craigluhr3034 2 ปีที่แล้ว

    Can you please explain why everyone now is smoking at 275-300F? I have always known low and slow was between around 220- 250 range. This is the way it was done until about 10 years ago. I still cook at the lower temps. It takes longer but It never dries out. I'm just curious as to why the evolution has come about and what is the benefit for smoking at the higher temps. Thank you.

  • @pflick13
    @pflick13 2 ปีที่แล้ว

    Oh baby!!

  • @bhughes9258
    @bhughes9258 2 ปีที่แล้ว

    Dang! Those are some Dinosaur ribs. Another home run!!

  • @jack_mcdoogle2609
    @jack_mcdoogle2609 2 ปีที่แล้ว

    What brand pellets do u recommend for a treager? Gina get my first one this spring.

    • @allthingsbbq
      @allthingsbbq  2 ปีที่แล้ว +1

      We carry and recommend the BBQr's Delight pellets www.atbbq.com/fuels.html?cat=48
      Made from 100% wood and burns hot and clean!

    • @jack_mcdoogle2609
      @jack_mcdoogle2609 2 ปีที่แล้ว

      @@allthingsbbq thank you! I’ve read a lot of brand have fillers. Def want something clean.

  • @Garth2011
    @Garth2011 2 ปีที่แล้ว +11

    Chef Tom...how about trying two rotisserie whole chickens stuffed with quartered navel oranges ? The oranges baste them for the maybe 2 hours they are on the spit and when done, rested and ready for slicing, there's a really mild hint of the orange flavor...goes very well with homemade potato salad and rice or cooked vegetables.

    • @mbranbb
      @mbranbb 2 ปีที่แล้ว

      Damnit this guy cooks.

  • @Selene_M3
    @Selene_M3 2 ปีที่แล้ว

    I smoked some one time. Came out great on probe tenderness, smoke, bark and flavor but no one would eat them. Complaints of greasy, fatty areas and generally grossed out. Definitely a personal issue with the hobby so more chicken, fish and veg for some of us.

  • @xKrawnikFilled
    @xKrawnikFilled 2 ปีที่แล้ว

    bangin

  • @parker197411
    @parker197411 2 ปีที่แล้ว

    WOW

  • @AV8R_1
    @AV8R_1 2 ปีที่แล้ว

    "Save the headache cook on pellets" LMAO! I just bought a state of the art Traeger Timberline XL. I've literally NEVER used a more dysfunctional pellet cooker. Literally none of the marketed features works the way they advertised. It easily takes as much babysitting as an offset. If you can get it to cook at all...

    • @allthingsbbq
      @allthingsbbq  2 ปีที่แล้ว

      You should check out the Yoder Smokers pellet grills 🙂www.atbbq.com/grills-and-smokers.html?cat=19

  • @greggf.1393
    @greggf.1393 2 ปีที่แล้ว

    I've has these grilled over a campfire for about 30 minutes. Can confirm it was tough as leather.

    • @carissamills4942
      @carissamills4942 2 ปีที่แล้ว

      I always have a hard time finding those meaty beef ribs. Most butcher shops by me have - at most - a half inch of meat on top of the ribs. How do I specify to request something like that?!

  • @rondent2879
    @rondent2879 ปีที่แล้ว

    I love brisket but imo beef ribs are the king of BBQ.

  • @scottyplug
    @scottyplug 2 ปีที่แล้ว

    Can we see, as silly as it sounds, really good, carnival style turkey legs? :D

  • @paullmight42
    @paullmight42 2 ปีที่แล้ว

    yeeeuuuup...

  • @chrispile3878
    @chrispile3878 2 ปีที่แล้ว

    Same deal with pork ribs?

  • @wash-and-go
    @wash-and-go 2 ปีที่แล้ว

    You look so cold, you're making me feel cold too.

  • @jabawockee199
    @jabawockee199 2 ปีที่แล้ว

    🤤🤤🤤🤤🤤🤤

  • @jscott9999
    @jscott9999 2 ปีที่แล้ว

    Chef Tom is the sh%t

  • @andrewmartinez4977
    @andrewmartinez4977 2 ปีที่แล้ว

    No spritz at all?

  • @mikos2k1
    @mikos2k1 10 หลายเดือนก่อน

    The membrane is good. Not sure why people don't eat it.

  • @Marcelo-py2yz
    @Marcelo-py2yz 2 ปีที่แล้ว +1

    I will never forgive you for dragging your sleeve all over the mustard.

  • @joef.2908
    @joef.2908 2 ปีที่แล้ว

    Now if only beef was affordable again

  • @LittleBearBBQ_Food_Original
    @LittleBearBBQ_Food_Original 2 ปีที่แล้ว

    Stunning!!!
    OK….KCBS Judge, here…
    I would be ecstatic if KCBS did away with the Brisket Round and replaced it with BSR’s….Sacrilege, Huh!?!?

    • @mike7568
      @mike7568 2 ปีที่แล้ว +1

      Boo hiss!
      Have both.

    • @LittleBearBBQ_Food_Original
      @LittleBearBBQ_Food_Original 2 ปีที่แล้ว +1

      @@mike7568 Now! That’s an intelligent solution!!!

    • @mike7568
      @mike7568 2 ปีที่แล้ว +1

      @@LittleBearBBQ_Food_Original Ha! I was born/raised in Texas and have strong feelings on Texas style beef BBQ - I do give KC a pass with their burnt ends though, hard to resist when done well.

  • @RFederer25
    @RFederer25 2 ปีที่แล้ว

    10:21

  • @hktmc300
    @hktmc300 ปีที่แล้ว

    Why do you need to wrap it in paper and let it sit for 1 hour?

    • @allthingsbbq
      @allthingsbbq  ปีที่แล้ว

      Good question. Resting the meat allows for the juices to redistribute evenly, giving you a juicy bite no matter where it is sliced from. If you slice into immediately after cooking, the center would be pretty juicy, but the outside edges would be drier. Thanks for watching!

  • @mattwhite4575
    @mattwhite4575 2 ปีที่แล้ว

    Thanks Tom, not for your short rib video (which is great), but for using a reusable dish for putting your rub on yer ribs and also using the excess rub on the ends. Too many folks just waste their rub and tinfoil trays. Waste not want not.

  • @allieandbo
    @allieandbo 2 ปีที่แล้ว

    Meat. Candy.

  • @measure2ice712
    @measure2ice712 2 ปีที่แล้ว

    Roll back the sleeves dude.