Man those beef ribs look delicious! Never had one and the more I watched the more I want to try them out! Tomorrow I’m doing them potato skins you did on your last video! Can’t wait! Keep them videos coming! 👍🏼🤤🤤
Looks awesome. You should do a little show and tell tour of your new outdoor cooking area, it looks great as well. What’s the countertop wood or material? It’s gorgeous.
Gotta try some beef ribs. Need to order some more grit and grind im almost out, Been grilling and smoking like crazy since i ordered it. New cooking area is nice!
Man those look good. Can't wait to get an outlaw soon. Curious, was it because you had them wrapped in butcher paper that it allowed you to take them straight to a foil wrap and into the cooler without the need to let some of the heat off the ribs before rest began? I was thinking they would overcook this way, but clearly they were perfection!
Mark, I'm a fan of what you're doing. I have several frozen packs of "short ribs" from a cow I had processed. Can I smoke these too and will they be tender?
Appreciate the support! You can smoke them for sure. Just treat them like a brisket and cook until tender. Prolly in the 205 range.. Like stated by Kevin, add a little moisture to the wrap and you will be great!
These look awesome! Im ordering some for a get together in a few weeks. Any idea how much that rib plate weighed? The place im ordering from has large rib plates that come between 3 to 4 lbs. Im thinking I would need 2 of what Mark cooked so Im just trying to compare. Thank you!
Thanks! As long as you are close to 1 pound or 2 per bone, you are in the ball park of the same size. I think these weight just a little over 4 pounds.
Hey Mark... love the videos and your rubs. Quick question... was that 4.5 hours you mentioned after you wrapped, or total? Of course I’d cook it to temp and feel... just curious how long this cook took.
So when I go to my butcher, what part of the rib cage am I asking for a chunk of? Normally here in my part of Canada all we get are back ribs with very little meat, or some thin Galbi style shortribs.
These were just a 3 bone section of whole beef ribs. Its basically what they cut down the short rib from. They are from the short plate area of the ribs I believe.
What exactly is the purpose of butcher paper used for? I’m loving your channel and all the ideas you bring to life on your pits. I enjoy cooking and bringing smiles to the family by cooking them something they enjoy. However, BBQ hasn’t been my strongpoint and I want to change that. You really have it going on man lol. I’d like to be able to turn out some really good grilling for the family soon. Great videos brother. Keep em coming!
The butcher paper allow the steam to evaporate off without damaging the bark. It creates the perfect Texas style bark and allow the cook to be sped up just a little versus not wrapping. Foil tend to soften the bark too much and butcher paper is the perfect medium. Thanks for the support!
Usually just a few seconds. Sometimes not at all when I forget LOL. These pits are very forgiving when it comes to dirty smoke or fire management. Very easy pit to run.
No, the cooler was just an empty dry cooler. In acts as a warming box or cambro. It held the ribs while they rested and they were still super hot after an hour.
5:17 that roll of thunder in my earbuds made me pause the video and check the weather radar on my phone. Lol.
These look great Mark. Keep it up.
I almost licked my computer screen!
Great Job / Simple Ingredients.
Texas-Style Beef Ribs---MMMMPH!!
That little pat pat at 4:13 is the key to making them delicious. Gotta treat em nice.
That's right! Makes all the difference!
Loving that outdoor kitchen Mark!!
Thanks 👍
Beff ribs is one of my favorite meats to smoke ,better than brisket in my opinion. Thanks for the video Mark
Appreciate the support!
My favourite cut, better than brisket I reckon. You did it proud brother!
Appreciate it!!
The new space looks killer!!
Thanks!
Welcome back Mark! Those were some amazing looking beef ribs.
Thanks!
Just ate lunch and then watched this. Now I’m hungry again!
HAHAHA!!
Nice Smoked Beef Plate Ribs ❤
Great to see you back!! New cooking space looks awesome and the same goes for the ribs. Great job
Thanks so much!
Mark you knocked this one out the park! Love the new cooking area and great video brother!
Thanks!! Appreciate it!!
Glad to see you guys putting out videos again! Ribs look fantastic!
More to come!
Man great cook. Made my mouth water lol. Great job.
Thanks 👍
Wow great cook.. excellent job and informative video thanks for sharing.
Thanks for watching
Perfect looking beef ribs! Definitely gonna be what I'm cooking next time i get the grill out
Thanks!!
Those ribs are money!
Thanks!
Looks on point..
Love your cooking area
Your patio is next level! Looks almost as good as the ribs!
Thanks!
Bad ass patio smoker I'm bout to look into one of these and ribs look bomb!
Thanks!
I prefer short ribs too brisket. Excellent cook. I think I have same knives, mine are blue, but otherwise identical. Very good value knives
Thanks for watching!
The new outdoor kitchen looks fantastic!!! Congrats!! And these beef ribs are 👌👌👌👌👌 thanks for another great cook!
Thanks for watching!
Great video! Love the new "Outdoor Cooking Arena"
Thanks! 👍
It looks heavenly.
Thanks!
I'm gonna have to order me some grit. Thanks for another awesome video mark!
Appreciate the support!
Give us a tour of the new outdoor area!
Once we get the final touches took care of we will for sure!!
Patio looks awesome! Ribs look incredible!!
Thanks!
Mark,another awesome video and cook!
Thanks 👍
Man those beef ribs look delicious! Never had one and the more I watched the more I want to try them out! Tomorrow I’m doing them potato skins you did on your last video! Can’t wait! Keep them videos coming! 👍🏼🤤🤤
Thanks! Let us know how they turn out!
Like your new outdoor kitchen, Mark. The beef ribs look delicious. I've got 2 short plates in the freezer for my next cook.
Thanks!
Those look so good!!!😍
Thanks!
Swine Life BBQ can you send me some??😁
Those are some great lookin ribs right there my friend. Have a great weekend.
Thanks 👍
nice cook area!!!!
Thanks!
Looks amazing
Thanks!
So hungry after watching this, I’m going to cook this recipe next week
HAHA! Let us know how they turn out!
Swine Life BBQ I will for sure!!
Good to have you back ! Big fan from South Africa. I think you'd love biltong if you enjoy jerkey. Easy to make too
Awesome! Appreciate the support!
Welcome back welcome back welcome back
Thanks!
Looked tasty.
Thank you 😋
Another masterpiece!!
Thanks!
I'm coming beef ribs from the butcher shoppe on Sunday! Hopefully they turn out as good as yours. Those looked amazing!
How’d they come out?
Ribs came out great. Give a tour of the new cooking station.
Thanks! We still have a few final touches to add and we will for sure.
Nice scald on those big boys. 👍👍
Thanks 👍
After a long time Mark! Good to see you.
Thanks!
Welcome back
Thanks!
Thanks for the video Mark! Love you up here in Canada! Those Texas style ribs look amazing sir! Congrats on the new cooking area as well.
Thanks for watching! Appreciate the support!
Nice cook area!! Can we get a tour of it at some point? Another great video, thanks!
Yes, soon!! Still have some finishing touches to add.
Awesome
Thanks!
wow
Looks awesome. You should do a little show and tell tour of your new outdoor cooking area, it looks great as well. What’s the countertop wood or material? It’s gorgeous.
Thanks!! Once we get it 100% complete we will have to do some sort of tour or show and tell. The counter tops are a leathered finish marble.
Salt+pepper+garlic ---> thats it for all tasks!!!
Gotta try some beef ribs. Need to order some more grit and grind im almost out, Been grilling and smoking like crazy since i ordered it. New cooking area is nice!
Thanks!!!
Man those look good. Can't wait to get an outlaw soon. Curious, was it because you had them wrapped in butcher paper that it allowed you to take them straight to a foil wrap and into the cooler without the need to let some of the heat off the ribs before rest began? I was thinking they would overcook this way, but clearly they were perfection!
i would use mississippi grit on cardboard,,,its that good!!
Mark, I'm a fan of what you're doing. I have several frozen packs of "short ribs" from a cow I had processed. Can I smoke these too and will they be tender?
Short ribs are tough on the smoker. When you wrap them at 160 add some moisture like beef stock.
@@kevindowner766 👌
Appreciate the support! You can smoke them for sure. Just treat them like a brisket and cook until tender. Prolly in the 205 range.. Like stated by Kevin, add a little moisture to the wrap and you will be great!
These look awesome! Im ordering some for a get together in a few weeks. Any idea how much that rib plate weighed? The place im ordering from has large rib plates that come between 3 to 4 lbs. Im thinking I would need 2 of what Mark cooked so Im just trying to compare. Thank you!
Thanks! As long as you are close to 1 pound or 2 per bone, you are in the ball park of the same size. I think these weight just a little over 4 pounds.
Awesome as always Mark!
Do you ever cook with any vension?
Thanks! Oh yea, we cook it all the time. We just haven't don't a video of it yet. We will definitely get a few out this year!
Hey Mark... love the videos and your rubs. Quick question... was that 4.5 hours you mentioned after you wrapped, or total? Of course I’d cook it to temp and feel... just curious how long this cook took.
4.5 was the total cook time. Appreciate the response!! Thanks again!
So when I go to my butcher, what part of the rib cage am I asking for a chunk of? Normally here in my part of Canada all we get are back ribs with very little meat, or some thin Galbi style shortribs.
These were just a 3 bone section of whole beef ribs. Its basically what they cut down the short rib from. They are from the short plate area of the ribs I believe.
Nice...👍...Do you think wrapping in foil over the paper help with retaining moisture?
I dont think so. The only reason I wrapped them up at the end was to keep the grease out of the cooler.
@@SwineLifeBBQ ok thx
What exactly is the purpose of butcher paper used for? I’m loving your channel and all the ideas you bring to life on your pits. I enjoy cooking and bringing smiles to the family by cooking them something they enjoy. However, BBQ hasn’t been my strongpoint and I want to change that. You really have it going on man lol. I’d like to be able to turn out some really good grilling for the family soon. Great videos brother. Keep em coming!
The butcher paper allow the steam to evaporate off without damaging the bark. It creates the perfect Texas style bark and allow the cook to be sped up just a little versus not wrapping. Foil tend to soften the bark too much and butcher paper is the perfect medium. Thanks for the support!
@@SwineLifeBBQ thank you !!
Gitter done!!!
How long do you let the split go before you close the door to keep the smoke burning clean ?
Usually just a few seconds. Sometimes not at all when I forget LOL. These pits are very forgiving when it comes to dirty smoke or fire management. Very easy pit to run.
Thanks so much for the information ! You make great videos and your food is A1 perfect . Have a great day !
Do you have a recommended size of the splits.
12”x3”
🤤
Why the cooler for an hour after the cook? Dont you lose all the heat and then have to serve these cold?
No, the cooler was just an empty dry cooler. In acts as a warming box or cambro. It held the ribs while they rested and they were still super hot after an hour.
What brand knives do you have?
These are the How To BBQ Right branded Dexter Russel. I like all knives lol!
I want your house!!!!
Where can a person buy ribs like that? Local butcher? Grocery stores surely don't sell them.
I sourced these from the Butcher Shoppe in Pensacola Florida. He ships. Check them out on Facebook...
What temp did you cook these at?
275 the entire time..
@@SwineLifeBBQ Awesome...Thanks!
Nice post! I hope you'd enjoy my videos too. Keep up with the fantastic work! 💞❤️
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