Smoked Beef Ribs Recipe | How To Smoke Beef Ribs with Malcom Reed HowToBBQRight
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- เผยแพร่เมื่อ 1 ต.ค. 2024
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Smoked Beef Ribs Recipe | How To Smoke Beef Ribs
Beef ribs come in a couple of ways...the short beef rib and back beef ribs. The short beef ribs usually come in smaller individual pieces and have a good bit of meat on top of the bone. You see these beef ribs served in restaurants usually braised for hours where the meat has time to really break down. The back beef ribs are more suited for bbq, so that's what I'm cooking today. Back beef Ribs are cut off the ribeye area so most of the meat on top of the bones has been removed but what's left between the bones is really good meat, if you cook it low and slow.
Beef ribs come in slabs about 9-10 bones. There's not much trimming to do to these beef ribs but if you see any cartilage or thick sinew go ahead and trim it off. On the back side you'll notice a membrane. Back beef ribs have a double membrane. The first one is usually removed before packaging and that leaves a thin membrane holding the beef rib slab together. Leave this membrane on to keep the slab from falling apart during the cooking process.
The first step is to give the beef ribs a light coating of oil. You can use canola, olive, or vegetable oil here. It doesn't really matter; you just want something to bind the seasonings to the meat.
As a base layer I use my AP rub. It's a mixture of 1 part salt, ½ part granulated garlic, and ¼ part black pepper. For the next layer use a bbq rub that goes with beef. It should be something balanced not too sweet.
Fire up your cooker to 235 degrees and add a little pecan for smoke. Place the ribs on the cooker and let them smoke for 3 hours or until the outside is a dark mahogany color. At this stage they're ready to wrap.
For the wrap I melted ½ stick of butter in a small bowl and whisked in a ½ tsp of Garlic, Dried Parsley, and Minced Onion. To this mixture add 2oz of Worcestershire, 2oz Soy Sauce, and 2 oz Beef Broth.
Place the beef ribs meat side down on a strip of aluminum foil and pour ½ of the butter mixture over the ribs. Wrap the foil over the ribs and repeat the same process for the other slab.
Now the ribs go back on the smoker to tenderize. This is where the remainder of the fat breaks down and what is left is tender, juicy meat. The wrap process takes about 2 more hours, but I start checking after an hour just to see if they're getting close.
You should see the meat pulling back from the bones. If you grab a bone and slightly twist it should almost come free. Once the beef ribs hit this stage they're done. Remove them from the cooker and let them rest for 20 minutes.
If you want to sauce the beef ribs, you can drain the liquid from the foil and separate the fat. You can mix this liquid with a tablespoon of bbq sauce and brush it back over the ribs, but I like them straight out of the foil. Beef ribs cooked low and slow are very tender and moist. The fat that has rendered during the cooking process runs throughout the meat and adds a ton of flavor.
There may not be a lot of meat on the bones, but what is left will melt in your mouth.
For more how-to recipes visit: howtobbqright.com/
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: howtobbqright.c...
Malcolm reed must be protected at all costs. This guy is a legend
I swear...watching you cook is like watching Bob Ross paint. It's therapeutic for my soul.
Amen to that brother!!!!
That is so true
No shit....happy accidents 🍖
Amen
Best analogy of all time
Anytime I'm looking to try something on the smoker, I go straight to this channel and I have never been disappointed. Thank you, Malcom, for sharing all of your knowledge.
Same. Not sure how I stumbled upon Malcom the first time I got a smoker, but he's been my go-to ever since. I do mess around with the recipes to give it my own touch (and I admittedly have stopped using his rubs and use my own instead)...but he has gotten me in the right direction every time.
His pork ribs recipes are top notch too - the honey for the money, every time.
This guy Malcom seems like the nicest guy! Everything you makes makes me drool.
And THIS IS WHY I cannot trust a skinny cook. The big guy will never steer you wrong. Thanks for this, Malcom
Cant trust Gordan Ramsay right? GTFOH
Judas Iscariot I don't know if I consider like a bbq pit master and a culinary fine dining type chef in the same category. Both can probably cook and I think they would respect each other's taste and techniques
all of you gtfoh
Theorcman2008 I
Amen to that lol
I live around the corner from this guy, he definitely knows what he's doing!
It would drive me nuts having to smell all this great food being cooked all the time.
I live in TN & go to Tunica on occasion. I’m tempted to drive around Southaven with my windows down trying to catch him mid-cook! 🤣. Always looks delicious and his rubs are 👍
I would stop by 6-8 hours after I see smoke billowing from his house. "Hey I saw smoke coming from your house. Is everything ok?. Wow what smells so good?"
If I were you I would be over there eating good with him!
@@adamf.8564 LMBO!
Man Im a huge fan of all your videos. Ive just gotten into smoking meat about 6 months ago and have learned so much from your videos. Every time i try something new, a watch one of your videos on it. what ever im cooking always comes out great. Thanks alot for sharing the knowledge!!!
FOLLOWING FAITHFUL: 'Faith is the magical elixir that gives life and power to the impulse of thought.' And I openly show you my faith by my anointed artworks. Advancing an ancient aboriginal ancestry = AMERICAS1_AM-ERI-CA_ANTIQUIY2. By ArtistCHD AmeriOriginal One. + Texas Style Smoked Sauage Soul Savior. - secret sauce + culinary cures of curses GHARLES contends!
Malcolm! I just wana say a Huge THANK YOU!! I'm over here on California just learning SO MUCH from you about how to BBQ right! :) Thank you for all that you do, I know it's time consuming to make ALL these videos. Great recipes! I love them and I know my family and friends love it too!! I can't thank you enough! Best wishes to you out there!
Man... I've never wanted to be someone's neighbor so bad in my life. Malcom, you're the man.
Finally, someone I trust showing me how to grill beef ribs properly. Thanks, Malcom!
Somebody please get this guy a Food Network show! Love watching and listening to this this guy.
I see your comment is 5 years old, but I heard a story of someone who was offered a show on a cooking channel but they turned it down because they would lose control over the content. TH-camrs have 100% control over what they include or don’t include, and there are no time constraints.
Did my ribs yesterday, they came out great. I enjoyed the foil marinade.
Love this guy. He not only knows how to cook it to tasty perfection, like me, he loves to eat it when it's done. Thanks for the great videos and expertise you share with us all. Appreciate you.
Just made your Beef Ribs Recipe. Changed My Life Dude!!! Thank you SO much for teaching us how to BBQ !! My Wife wants to leave me for you!! HaHa!! Seriously though, she really wants to leave me for you... :)
Tom Ware I can't tell at the end if your still joking
Tom Ware is she blind
i cant wait try twice i screwed them up dog had hard time eating them
Has your wife left you yet?
I made these ribs today and man you are a BBQ Wizard. So tender and moist. I got in trouble because I didn't share any. I guess that is the grill master privilege.
My favorite phrase... "let's see what we're work in' with"
I wish you were my neighbor! Love your videos! You have taught me a lot and I appreciate you!
Did this on my Weber last night and it came out great. Smoked with pecan and hickory and used the same seasonings and couldn't be happier. Great videos man, keep em coming, thanks
I love combining different woods for smoking. Pecan is my favorite flavor.
That looks so goo Malcom I am hooked on your channel know, I didn't know how to cook beef ribs but you make it look easy and soooo good. Thanks.
Malcolm, you are my go to for thoughts on the smoker. I have 20 min. left for these ribs. Publix had prime rib roast on sale for $6.99 and we processed around 120/lbs into steaks and ribs for the freezer. I am sure they are going to be great! I appreciate your channel and Merry Christmas from South Carolina!
I wish I could post a picture of the ribs you just helped me make. it was my first attempt at beef ribs on my Traeger and i can confidently say this is the best thing to ever come off my grill. You have won yourself a loyal subscriber sir! God bless and happy 4th of July! 'Murica!
My husband bought me a Traeger Grill for Christmas (2017). Every recipe I've done following Malcom has been spot on!
Malcom, I plan on smoking 6 racks of beef ribs on my UBD drum.
I was going to use a rib rack to hold all 6 racks.
Is three hours enough time for 6 racks before I wrap?
tristin Yeah - before the wrap 3 hours is plenty of time.
3 2 1 method give or take
Thank you for all your videos! I’ve been pining for a pellet smoker for the last 2 years. Recently a buddy of mine decided to move out of the country and sold me his Oklahoma Joe’s Rider DXL for $250! In the last 5 days I’ve been watching your videos, meat church, and a few others. Starting last night at 11pm, I’m doing a brisket (from your video), a rack of beef ribs (from your video) and 2 tri-tips (from my mama’s marinade recipe…. And your video for cook times). I’m so happy I could just $%@t. I’ve been a California boy my whole life except for a year I spent in Texas with my older siblings and in the last 48 hours my Texas accent has come out hard! Lol. Can’t wait to enjoy some slow cooked brisket and ribs along with our tried and true tri-tip done on actual wood! Thanks again, happy 4th and God Bless America!!!
P.s., message me if you want mama’s tri-tip marinade recipe. At this point, you deserve it.
No matter what I search on “how to smoke” no matter how old you always come up and I always click you man!!! Love your techniques!!
You're a Rockstar buddy. Been watching your videos all winter, and they've been getting me really excited for BBQ season. You've got the best meat videos out there. Thanks for all the advice!
That’s one of the reasons I love living in Florida it’s BBQ season 11 months a year
Always my go to for smoking success.
Found this video after messing up some beef ribs in my smoker. I didn't realize the difference between this and pork ribs. I'm super anxious to try your way. Subscribed, great video. Thanks!
Nice job Malcolm. I like to coat my beef ribs with hot sauce/oil mix before adding the rub. Yum :)
I was thinking I may try exactly that mix myself. Was debating on whether to use Louisiana Hot Sauce or Sriracha.
I like him all the way up to the point where he tells me I need to let them "Rest" then I am upset and impatient!
Malcom, I've been cooking since my Dad grabbed my Butt up at about 12 years old - BBQ forever it seems - I have watched more shows on BBQ than you can shake a stick at - BBQ Pitt-Masters, This Video, That Video, you name it - and I have learned a ton over the years - All about not being afraid to experiment. But your Videos's are Simple, Informative, Detailed and easy to follow - Thanks. I was searching for a great Beef Rub - Like you, I want a little sweet but nowhere near that I use on Pork - so it was refreshing to see yours, too many guys show you this bottle, or that bottle of rub with zero explanation as to what's in it - Hell, they probably couldn't make their own rub if their life depended on it - I like making my own stuff. Glad to see I was at least on the right track - I'm going to knock down the Brown Sugar by what, say 75% less than Pork ? Your input would be much appreciated - Those Beef Ribs BTW look amazing and Damn - I'm Hungry Son.
older video but just as inspirational. Gonna cook up some "beef riblets" this 4th of July (2021). Lets get to cooking!
I’m with you soldier!
at 5:50 you so wanted to lick your finger....So tempting with these ribs! We love your videos and we have learned a lot from them. Keep posting!
If I lived next door to you I would eat a lot more than I do right now. God, if only youtube videos had smell.
Great cook. I agree that beef does not need any sweeteners added. Actually, I don't add sweeteners to any meat. Sweet is for dessert!
Omg i've died from a heart attack and gone to heaven. But what a glorious last meal it was! Thank u so much for this recipe! My ribs were done in 4.5 hrs (2 unwrapped and 2.5 wrapped) brand new to smoking so still getting the hang of keeping temperature consistent, so im sure they will only get better the more i practice. Loved the video and cant wait to try more recipes bases on your channel. You are awesome!
I just got a smoker so I've been watching TH-cam videos nonstop on how to do it correctly. Let me tell you something, you are by far the best BBQ show on TH-cam. Thanks for all the help!!!!
Malcom I cook my beef ribs with rough cutup onion and a beef stock cube in a turkey bag in the oven, and after about 3/3 and a half hours stick them on my bbq with whiskey(J.D I think) flavoured wood chips, do you have any suggestions for a beef rub just before I put the ribs on the smoking bbq?............Great video by the way
Malcolm is my go to Pitmaster. I appreciate his willingness to share his knowledge.
Man I wish we was friends 😂😂😂😂😂
I really appreciate guys like you who share these tips for new BBQ smokers like me! thanks! I'm making my first beef ribs tomorrow 🤞
truly a master cook man! love the detailed info you always give. thanks man
Thanks Malcom another winner. Beef ribs are a nice change and everyone should try them. You have way with beef I see from the Memphis win in 2017. Congrats on that.
I'm so disappointed!!! This recipe and the tips were spot on!! Flavor was amazing!! I can whip up some amazing food in the kitchen but outside is a whole other world. This wife (who does not usually smoke or grill) wanted to surprise her hubby and forgot to fill the water pan!!!! Arrgghhhh! Yep! Hey, at least your liquid gold wrap after the ribs had bark saved them a little bit.
Lessons were learned. Mistakes were made. lol. I am looking forward to trying this again AND making sure there is water in the pan. :D Man, had those ribs been tender... *sigh* Maybe next time I will start them when the hubby is home. Nothing is more annoying than not doing expensive meat justice.
Excellent looking beef ribs.... hardly ever find them around here where they are not hacked to pieces.
Alright so.."I'm gonna cook this for about 5hrs"... ended up cooking it for closer to 3-3.5hrs...that makes it difficult to see how long to expect to cook it for...man Malcom I love your cooking too...I know it's one of your older videos but this one needs an update
Thanks Malcom! Doing beef ribs today,love the vid !
Just made this recipe, came out very good. First time making beef ribs too.
Buhhhtter!!!
Adds:
Butter, parsley, grated, onion, Worcestershire sauce, beef broth, soy sauce
Then @10:40
Wow, thanks. Perfect video. Got the fire going on the 4th of July and fixin to do some ribs! Gonna smoke em on some good Texas oak and pecan. Thanks for the video, especially the sauce
Try Goya Adobo it gives the meat a delicious flavor and for color use Sazon. Their is also a mix call Mojo Criollo these three ingredients make a wow flavor... Loved the tube video.
Used your tips and smoked a great beef rib for the first time. I followed your recipe to the letter and the results were outstanding. Thanks
I got some on my smoker right now. Using some Mesquite and Applewood. Never did beef ribs before so am going to follow your recipe. I thought at the beginning you said to run it at 200 degrees but then later said 235. I can do either. Please let me know. I am going to run them at 225 for 2 hrs, then I need to add my chicken.
Just made this over the weekend and it was fantastic. Thank you Malcom!
love your videos Malcom! quick question: almost every other video out there says to remove the membrane. do you still hold to leave the membrane on?
Hello Mike! Pork ribs most definitely! Beef ribs not necessary. In fact it holds the ribs together in low and slow. It also helps protect the meat. Cheers!
Thank you, sir. Cooked these ribs today and turned out great. Always turn to your channel for a check in "how to do it right"! Keep up the good work!
Thanks Malcom...Looks great...I'll have to try this when doing beef Ribs. I wonder if this recipe will work with Bison ribs...Thanks as always (-"
man im addicted to cooking bbq now. love your channel
Hey Malcom, I have a question... I just got a offset smoker and you know they say once you put the wood you need to get a clean smoke and then get the food on the grill right? Well after a while you need to add more wood right? Doesn't the smoke become dirty again?
Love this man! I am pretty good with brisket have been doing them for years but I really never tried ribs (pork or beef) maybe 5 racks in the last 20 years. I first found Malcom when I wanted to try a pork butt... followed it exactly and the family was like piranha at feeding time just a few strips of fat remained in the bowl. I hope the results are the same with the ribs. i recently followed his pork ribs method and those were awesome. I love how he covers everything because I came looking because I wasn't sure if you remove the membrane on beef like you do pork and guess what he had the answer!
Thank you for posting this. I really enjoyed watching cuz I am just learning how to smoke :)
excellent beef ribs my friend
Smoking a rack of Ribs from a whole ribeye I cut up on Monday, Happy 4th of July!!!
Bought some fresh cut Dino ribs gonna try tomorrow.ive done boneless short similar on grill with rub then wrap and finish with butter Worcester soy sause
Looks like jerky ribs. He’s come a long way. He wouldn’t be proud of these today. These loook wayyy to dry.
Just followed your video to a T. My family thinks I’m a genius. Thanks Malcolm 😂
another home run, love the recipe always a great job, thanks buddy.
I tried this style and failed miserably. I’m a first timer when smoking beef ribs. Ribs came out super soft but way too salty. Next time I will just use either the AP or the rub. Not both. Thanks Malcolm for the tips though.
Damn bro what I hate with a passion about your videos every time I watch him F n and make me hungry great video the ribs look amazing
Fantastic video. I’ve learned so much from watching you and I can’t begin to tell you how greatful I am for what you do. If you ever find yourself in Michigan, you have a meal waiting for you at my home.
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Man! I could never get that mahogany color on my ribs!
This guy is great.. thats why i had to unsubscribe because he makes me bbq too much.. thats all i crave. Soo good tho
Wat kind of gloves do u use. Besides smokd salmon wat is another good fish to smoke
Man.. What another amazing video. Micheal got a little air time😊. Fine looking young man. Time to get him started on the grill
Really enjoy your videos.Not a lot of BS straight to the point.I would like to see ya do a video on different types of wood in different states.
Can you advice me on which wireless meat thermometer to buy. I want to stay away from garbage. Hate to recreate the wheel.
Beef Ribs tomorrow, Thanks for the tips and esp the wrap marinade
Good stuff brother....there is one common denominator for me in all your vids...I END UP HUNGRY! Thanks for always sharing your knowledge. Be well.
Smoking beef ribs today. My cooker is a camp chef sg. Using camp chef charwood hickory pellets. Temperature 220 on high smoke. Rub is my own Wild Bill's Cowboy Steak rub. We live in Verdi Nevada near Reno. Outside temperature is 31 degrees with a high of 40 !!
It's crazy how I've never had beef ribs!! Only Pork, because of other people's preference! I'm certainly more of a beef guy thank pork. Beef i think is meant to be more Mesquite and smoky and pork sweet and spicy. At least what I've played around with different spices and earbs. I'm a Welder, not a Chef. I'm recently getting into cooking. Any tips or tricks are welcome.. Understanding the Science with cooking is what I believe I'm trying to understand, but i know nothing is that simple.
What a great cook. I usually just use the bottom of my prime ribs.
Well Brother,I followed your instructions on this and it all came out to a "T". Best beef ribs of my life,it came out EXACTLY the way you said.Thank you so very much.I also gave you credits on Facebook for it.Now to share this vid so my freinds may all see it. Thanks!
Malcolm, I SMILE every time I watch one of your videos...!! I just got myself a vertical, offset smoker and have been going crazy, like a Tasmanian Devil, smoking stuff. YOU are my GO-TO guy for recipes, ideas, etc... I did Pork ribs last weekend, following your advice to the letter.... WOW..!!! The Best ever..!!! That Parkay, Brown Sugar, Honey thing... WOW..!!! I'm trying BEEF ribs tonight and just added your "pre-wrap" recipe and threw it back on... Sitting at 232F according to my digital temp gauge... Can't wait to devour them in a couple hours..!! YOU ROCK..!!!! (I just subscribed)....
Only the big guys are the bbq masters. I don't listen to skinny guys. LOL
Goodness those look delicious. Can't go wrong with Ribs. Thanks Malcolm.
Malcolm... if I was your neighbor, I would call you on your home phone when you were cookin and when you went inside to answer my call...my kids would run up your drive and steal the awesome yummy yum yum off your pit!!!!
Damn, beef ribs !!!
Num Num!!!!!!!
Devin Thomas
Mutts and Butts BBQ
Would you ever spread mustard on them first? Spicy brown?
@HowToBBQRight
I would really enjoy a video like this again. This one is more family style (i.e. people talking in the background and wind noise, phone notification tones going off, etc.) Im listening to this video in my head phones and it feels like a personal tutorial at my house 😅. Much love from California
hey buddy this is hillbilly. loved the beef rib video. I got pork butt and pork ribs down can't wait to try beef ribs hope to open my own place some day here in Arkansas it's my dream. keep up the good work
I am going to try this tomorrow on my new oklahoma joe highland smoker. I bought it on June 7th and used it on June 9th, which is my birthday. My ;ast smoker was a Brinkman offset smoker,but was a loner for a few months. I will let you know how they turned out. Yesterday i smoked a small brisket flat. My room mate, my neighbor across the street and my daughter all told me it was very tender and juicey. One day i will try a full brisket
May i suggest or beg you to differntiate the cooking method of the DINO and these badboys? As well as a timeline of your videos incase of any adjustments and or changes. I found tge timeline on TH-cam is always overshadowed by all the naked meat. You have the influence to save lives as well as marriages. You have a cult like following and doing bbq right no matter which the preference is very sacred. I Love You
No way you should cook those rack type ribs to 200 degrees, you will be eating dust. Before you disagree, please cook your rack of beef ribs to 200 degrees. Then let me know.
He said to FINISH them around 200 while WRAPPED. For the smoking phase 235 is a decent temp.
Malcom has earned everything he's accomplished. Couldn't be happier because Iv sharpened my skills following him... " lets get to cookin "
If you choose not to wrap anything on a pellet smoker, is there any risk of over smoking. I'm still learning here and this is something that I'm getting used to still. For instance, on a stick burner per say, some don't wrap on those cookers and their meat isn't over smoked. I understand that has to with a clean fire. So my question is this, these pellet cookers produce smoke the entire time burning pellets, right? Therefore, it's a clean burn and from what I've read that's ok not to wrap on entire cook like that...correct? Sorry, but that's always confused me. Thanks...
Malcom, today at Costco I saw; “ pork spare rib brisket” next to the St Louis vac u packed ribs. The folks at the link below give some details of this cut of pork but I still don’t follow what this cut of pork is. The price at; $1.09/lb is awesome but I don’t want to buy these if there’s nothing but bone, cartilage & gristle. If this cut is available to you, could you do a cooking demo of said cut?
I heard your podcast w/ Jacob Burton, it was totally bitchen. You are so, the real deal.
living.thebump.com/cook-pork-spare-rib-brisket-bone-off-grill-9839.html
Is that a Yoder 480 or 640? I’m looking at either a Yoder, Pitts and Spitts or RecTec but since I’m just looking at back yard smoking and grilling I don’t need a big pellet grill. I use a big Longhorn right now but temp consistency is why I’m wanting to go to pellet from stick.
ONLY ISSUE Malcom i have with your cook its where your smoker came from the state of KANSAS where they steal disable veterans identity and destroy his home and destroy his good name, and i like my 30-06 smoker better and its a double wall all the way around and it puts smoke down like a stick burner and flavor is the key on the smoker, other then that your the go to guy for me on other cooks and what not to do or do on smoking on the grill.
I can't find beef ribs like that down here in Florida. All the ones I find at SAM's Club are sawed apart, like they were sawed right down the bone. :-(
ive been watching your videos for a couple months now and ive gotta say, its crazy how close our methods are. love the videos. we would love to have you come out to south dakota sometime to compete. keep on smokin from Big Mamma's Bar-B-Q
Man this guy really knows how to season unlike the BBQ pit boys lol no offense. You have to use a good amount of seasoning like this guy
I gust got a new pellet grill and i set it at 300 and it goes to 330 before going back down to 270. they say it could be as much 15 degrees change but thats 30 is this going to mess the cooking times up. ALL the food that i have done off your page is grate i don't wont to mess up now. THANKS