Traeger, best customer service in the industry, hell, maybe in all industries. Just bought an Ironwood XL, and something wasn't right, CSR stayed on the phone for 1.15 hours till we got it figured out. I kept telling the guy, hey man, go do your thing and I will call back. He said, no sir, you paid a lot for this grill, lets figure it out. Mucho Respect Traeger, give Felipe Ch. a raise, lol.
Cant speak for Treager but Camp Chef customer service is top notch. Any time if called or emailed, responsive and quick to help resolve the issue/problem
I'm old (77) and have been a stick/charcoal burner for forty years. I just purchased a new Ironwood and have watched all three videos in this series. I'm done burning sticks and charcoal forever. Very nicely done... Great work from both of you guys. Thanks Much!!!
They do sell them. You can get them at any Academy stores. They're my go to pellets for my CampChef smoker. Just purchased a bag for some pork spare ribs. I love Matt's pellet blend.
Outstanding! The 210 instead of 203 makes all the difference. That small difference results in that mid layer of fat rendering better and juicier ribs! Glad I found this clip.
So serious comment. Why take these to 210 and Brisket stop at 202-205? I understood your explanation on these but am confused as to why the brisket should be pulled earlier? Thanks so much for these great vids!
Thanks for the tips on the brisket! I followed your instructions and knocked it out the park! Everyone finished it and there wasn’t a single scrap left
Hey Matt, another awesome video, I’m doing Beef ribs next weekend for the first time on the Ironwood 885, is it worth starting at 225 with super smoke for a couple of hours then increasing to 250 for the rest of the cook? What about spritzing mid cook?
I’m from the UK. Love your TH-cam channel. Trying to learn as much as I can from you as I’m getting my ironwood XL next month. This will be one of the first things il cook. Thank you 🙌🏻🙌🏻
I watched you video from awhile ago and listened to you talk about that story and well you baited me in, and I went to Costco bought one for $60 and yes it really is a life changing experience.
Great video, I was a brisket guy, now I’m converted to the rib! I’ve smoked it on the traeger twice following your advice seasoned with holy cow and holy voodoo…the results were outstanding! Keep up the great videos. Thanks!
I smoked some pork ribs in my treager today and it came out great because I used Meat Church Texas sugar bbq rub.Then i glazed the ribs with Treager Mango habanero sauce. Very good👍
I have a question. Some friends and I are going on a fishing trip in November. The cabin we are in as no electricity or gas for cooking, so everything is cooked on an open fire or precooked before we go. I bought some plate ribs to take with and I'm going to smoke them a couple of days before we leave. My question is, how would you reheat them in this situation.
Hey Richard, you want to reheat low and slow. The best way to do it, in a camp setting would be to wrap them in foil and place them in the coals for radiant heat, but not directly over a flame. 👍
Hey Matt! Super excited for my first set of beef ribs. I only have one question. Went to my awesome local butcher here in wisco. They did ask if I wanted back or short ribs. Do you know the difference. I ended up getting short because that's all I've heard of.
I love my Traeger but the one thing I hate is the temperature. I can’t get a nice sear on my steaks. It maxes out around 450deg but realistically it’s around 400deg ambient. If I could get a nice sear on steaks it would be perfect.
I have to find a source for these, not a common cut here in my part of Ohio. The grocery has but little 2" by 2" short ribs or a small rack of "back ribs" that has little meat on them. Thanks Matt and Chad
I am doing some right now and I'm at hour 6 and I'm not seeing the dark bark . Pellets are new and I'm cooking at 210. Also temp prope has been at 165 for awhile now. I ran the pits at a successful bbq place here in Texas for 6 years when I was younger so that's what I'm use to. Any suggestions
I love Matt’s recipes but this one came out soooooo salty it was inedible. Too much Holy Cow. I’m trying to salvage it but I don’t think it’s going to be saved. Consistency in texture was perfect though. Live and learn. 😢
I just ate and im already hungry watching. I just got a Traeger pro 22 and ive done a few smoked meats and all came out really really tender and delicious.
Hey, up in Canada here. Finally got some of your spices in the mail. Paid a crazy premium for them here but I got 3 of them. Would the holy Gospel be a suitable replacement spice for this cook? Planning on doin this tomorrow, thanks!! Love the channel 🍻
I got mine online from a company called aggradine Farm raised gr. fed beef short ribs 123A I got £5 package For about $25 plus shipping I think They were outstanding using your method
I just went to HEB to get mine and they were $80.00! I was going to get 2 but I bought a prime tri tip instead. Gonna try this tomorrow and praying for the same amount of Bark
I literally cannot get ribs like that where I live because the stores won't cut them, apparently it spoils other cuts around it that they can make more money on.
I underestimated the Traeger coffee rub because I used it on ribeye before and it came out just ok and lacked salt. But I tried it on smoked beef back ribs and I am forever a changed man. The bark was dark and leaves a nice aroma.
I followed these video instructions to the letter along with your corresponding written article with one exception: I used thick beefy choice short ribs and not 123A plate ribs. Took them out at 210 degrees internal which took about 10 hours on the top rack @ 250. They came out super overdone. Very dry and stringy. Bark was like a rock. Fantastic smoke ring. I'm confused because it probed like butter. Fortunately I was able to save them by baking them with bbq sauce, a little water and tallow. Any suggestions would be helpful.
I'm so jealous, here in Minnesota nothing like that there you have rib, also the marbles on that chunk of rib very nice, I mite have start to buy my beef and pork from Texas, any ideas seller's.........
A good knife that is extremely sharp. Invest in high quality cookware. I have 7 kitchen knives, each bought independently for specific uses. I went with Shun knives. Made in USA using Japanese techniques. My knives were about $200-250 a piece, but worth every penny. Oh and also, you have to let the meat properly cool down. If you try to cut those ribs right off the smoker they'll tear apart on you.
Freaken awesome guys. However.. Sorry, but yes, However... Judging by the finished product, and from personal experience, I will say; Pellets are great for the people who are into "set it and forget it", The "HOWEVER", comes in when it comes to the True, deeply embedded smoke flavor that can only come from real wood splits/chunks in a True indirect cooking style that can never be mimicked or replaced In short, Technology may be growing at a rapid pace, but when it comes to BBQ There is no parallel to an offset smoker...Old school wins all day long! Been following you for years sir.. Love ya Church. Keep em coming brother.
I think these two old skol pitmasters are well aware of the differences between pellet and stick pits. HOWEVER, tons of folks have pellet grills so they're showing them how to get the most out of them.
I have both an offset & pellet grills. For me, considering the flavor of the offset & convenience of the pellet; the pellet would be my preference. If I want something super smokey & am cooking beef ribs or brisket, i use hickory pellets all the way. Pork, i use the fruitwoods.
Traeger, best customer service in the industry, hell, maybe in all industries. Just bought an Ironwood XL, and something wasn't right, CSR stayed on the phone for 1.15 hours till we got it figured out. I kept telling the guy, hey man, go do your thing and I will call back. He said, no sir, you paid a lot for this grill, lets figure it out. Mucho Respect Traeger, give Felipe Ch. a raise, lol.
Cant speak for Treager but Camp Chef customer service is top notch. Any time if called or emailed, responsive and quick to help resolve the issue/problem
I'm old (77) and have been a stick/charcoal burner for forty years. I just purchased a new Ironwood and have watched all three videos in this series. I'm done burning sticks and charcoal forever. Very nicely done... Great work from both of you guys. Thanks Much!!!
Right there with you!!
hell yeah john
Matt......what was the total cook time on the beef ribs? 8 to 9 hours??
Please bring back the Meat Church pellets.
And whiskey dust.
They do sell them. You can get them at any Academy stores. They're my go to pellets for my CampChef smoker. Just purchased a bag for some pork spare ribs. I love Matt's pellet blend.
My ace hardware carries them
Those ribs are beautiful. Can't wait to make them , thanks Matt for what you do for us rookies
Looks great. I like to wrap with tallow during the rest period only. Thanks for the videos!!
Outstanding! The 210 instead of 203 makes all the difference. That small difference results in that mid layer of fat rendering better and juicier ribs! Glad I found this clip.
agreed, I love these ribs and have only cooked them twice. I can't wait to try this tip on my next cook.
Found prime ribs at Costco on Friday. Made these ribs Sunday for Mother's Day. Perfection!!
So serious comment. Why take these to 210 and Brisket stop at 202-205? I understood your explanation on these but am confused as to why the brisket should be pulled earlier? Thanks so much for these great vids!
Hey Jeremy, beef ribs have much more marbling than a brisket so you have to take them to a higher finish temperature to render all the internal fat.
I'm confused.....most guides say that smoking is past 225° is just cooking, not smoking?
Smoking up to 275,after that you're cooking with heat
Thanks for the tips on the brisket! I followed your instructions and knocked it out the park! Everyone finished it and there wasn’t a single scrap left
Same, I did my first brisket on my new pro 34 last week, turned out perfect, I was so happy.
Hey Matt, another awesome video, I’m doing Beef ribs next weekend for the first time on the Ironwood 885, is it worth starting at 225 with super smoke for a couple of hours then increasing to 250 for the rest of the cook? What about spritzing mid cook?
I come from Bavaria and i startet with us Barbecue at 2015 and Beefribs are my Favorite since 3 Years. I like the strong fine taste of these guys.
Do you know Konig Ludwig beer?
@@FreshlySnipes Sure, which one? The Dark one "Dunkel" is one of my Favorite dark Beers.
I’m from the UK. Love your TH-cam channel. Trying to learn as much as I can from you as I’m getting my ironwood XL next month. This will be one of the first things il cook. Thank you 🙌🏻🙌🏻
You cant go wrong with them my favorite
We're stoked for you, you're going to love it 👊
Great video!
Is there any difference in outcome by smoking at 225 vs 250 besides length of time?
Thanks for the info!
I watched you video from awhile ago and listened to you talk about that story and well you baited me in, and I went to Costco bought one for $60 and yes it really is a life changing experience.
Great video, I was a brisket guy, now I’m converted to the rib! I’ve smoked it on the traeger twice following your advice seasoned with holy cow and holy voodoo…the results were outstanding! Keep up the great videos. Thanks!
Ive got a 6 or 7 bone full short plate in my freezer, do one of those now!
Absolutely fantastic and inspiring!!….I’m literally going to make these tomorrow!!….you guys rock…. I get a kick out of your humor!!
Damn that looks too good! I will definitely barbq some beef ribs now!!
Wow. So y’all local grocery stores be like that? Smh. Man can’t get no better than that
I wish you would have cut into both of them to show the difference in the fat rendering.
I never trim anything off of my ribs or brisket always turns out perfect
Im gonna use this same recipe on my Pit Boss I'm loving it
I smoked some pork ribs in my treager today and it came out great because I used Meat Church Texas sugar bbq rub.Then i glazed the ribs with Treager Mango habanero sauce. Very good👍
I recently cooked one for the first time and it was a hit with the family. These tips will help with my next one. Thanks
I have a question. Some friends and I are going on a fishing trip in November. The cabin we are in as no electricity or gas for cooking, so everything is cooked on an open fire or precooked before we go. I bought some plate ribs to take with and I'm going to smoke them a couple of days before we leave. My question is, how would you reheat them in this situation.
Hey Richard, you want to reheat low and slow. The best way to do it, in a camp setting would be to wrap them in foil and place them in the coals for radiant heat, but not directly over a flame. 👍
Great. Thank you
Matt, I just cannot get enough smoke on my food. Any tips at all?
Chad got more comfortable as the video went, or maybe it was the Tito's kicking in.
Hey Matt! Super excited for my first set of beef ribs. I only have one question. Went to my awesome local butcher here in wisco. They did ask if I wanted back or short ribs. Do you know the difference. I ended up getting short because that's all I've heard of.
You're selling Traegers with all this good looking beef.
This is perfectly timed. I put a rack of beef ribs on the smoker this morning
You guys are awesome. Love to watch your channel. Can't wait to try these ribs myself.
210 it is then!!! Amazing🔥🔥🔥
I love my Traeger but the one thing I hate is the temperature. I can’t get a nice sear on my steaks. It maxes out around 450deg but realistically it’s around 400deg ambient.
If I could get a nice sear on steaks it would be perfect.
Hey there, we would be happy to look into this, just give us a call at 1-800-TRAEGER, one of our team members will get you squared away 🙌
I have to find a source for these, not a common cut here in my part of Ohio. The grocery has but little 2" by 2" short ribs or a small rack of "back ribs" that has little meat on them. Thanks Matt and Chad
Sams' club but you must ask the butcher to get them whole
Columbus area and I had to go to multiple butchers until I finally found a place that could get them for me
@Hooves Dat I'm in Columbus also. Where did you end up finding them?
@@S41ph3r-JohnD any luck? Im only 1.5 hrs from Columbus (Troy)
How long was the cook at 250?
I will be smoking my first beef ribs in a couple of weeks. Do these have a stall like a brisket?
Great video old boy! Keep up the good work Matt
That tragger rep looks like he’s going to pass out due to high blood pressures and sugar.
My local Costco carries them now, love it!
Sams club have them also but you have go early in the morning and ask the butcher before they cut them up
I am doing some right now and I'm at hour 6 and I'm not seeing the dark bark . Pellets are new and I'm cooking at 210. Also temp prope has been at 165 for awhile now. I ran the pits at a successful bbq place here in Texas for 6 years when I was younger so that's what I'm use to. Any suggestions
I love Matt’s recipes but this one came out soooooo salty it was inedible. Too much Holy Cow. I’m trying to salvage it but I don’t think it’s going to be saved. Consistency in texture was perfect though. Live and learn. 😢
OMG, that looks so good. Amazing Matt.
I just ate and im already hungry watching. I just got a Traeger pro 22 and ive done a few smoked meats and all came out really really tender and delicious.
Hey, up in Canada here. Finally got some of your spices in the mail. Paid a crazy premium for them here but I got 3 of them. Would the holy Gospel be a suitable replacement spice for this cook? Planning on doin this tomorrow, thanks!! Love the channel 🍻
I got mine online from a company called aggradine Farm raised gr. fed beef short ribs 123A I got £5 package For about $25 plus shipping I think They were outstanding using your method
Trolled for seasoning skills! Really? If it's Tootsie Tomanetz, Evan LeRoy, Jonny White and Aaron Franklin trolling you then you might worried.
I just went to HEB to get mine and they were $80.00! I was going to get 2 but I bought a prime tri tip instead. Gonna try this tomorrow and praying for the same amount of Bark
Did you spritz the beef ribs during cooking
Yes
Lived in NC and their pork, lived in Memphis. But it’s true once you have Texas beef ribs you will not want anything else.
Another look. Great vid guys
So you don’t trim the fat off the bottom before serving?
Hi Matt. I was just watching your channel. I would like to know which is better. The four bone chuck ribs IR the three bone short ribs?
Are those Dino ribs? We have what they call Dino ribs here in California, they are beef but don’t know if they are the same.
Lived in Lockhart! Blacks is the best! I went there when the old man was still around! Miss the sausage!
You did not say how long typical cook is to get to 210 !? How long did these smoke for ? Did you do anything at all ?
Wow I legit teared up when Matt told his story. My wife is wondering what’s wrong with me right now…😂
Great video fellows but why dont you have a save button? ;-) Thank god you have a share button
All I can find around me in a slab is chuck beef ribs everything else comes cut up how is chuck ribs compared?
Looks amazing thanks for the tips on the temp
Hey Chad. Does Publix have these or could they get? Or Winn-Dixie? In your town too.
Not sure if anyone can answer this but can you cook the 4 bone cute the same and will it turn out alright?
How much time does this take? Yes I realize that the temperature is what we are looking for but do I put these on at 8 in the morning or noon?
The other video on 1-2-3 ribs shows wrapping. Good both ways.
I just a Traeger and plan to make this should I or should I not do super smoke ( love nice and smoky)
I literally cannot get ribs like that where I live because the stores won't cut them, apparently it spoils other cuts around it that they can make more money on.
Any online stores I can order Dino ribs? Cant find them where I’m at.
I underestimated the Traeger coffee rub because I used it on ribeye before and it came out just ok and lacked salt. But I tried it on smoked beef back ribs and I am forever a changed man. The bark was dark and leaves a nice aroma.
After cooking just let them sit uncovered till they reach 140
I feel the Cirque du Soleil comment went unonoticed and definately under appreciated by most people
Beef ribs always remind me of Flintstones ribs, LOL
Cooked them is an off set and put them in the pellet and then tell them that our pellet grill is equal to offset
Do you let it rest on the cutting board for longer in room temp normally? Or do you rest it in a cooler for longer resting times?
I had the same experience in Lockhart! The most amazing BBQ!!! Everyone should do a Lockhart BBQ crawl. Frank - I wish my Costco carried them!
Your kill’in me. I know the taste many times and it doesn’t get old.😊
Cooking one as we speak. You guys wolfed that down pretty well.
I followed these video instructions to the letter along with your corresponding written article with one exception: I used thick beefy choice short ribs and not 123A plate ribs. Took them out at 210 degrees internal which took about 10 hours on the top rack @ 250. They came out super overdone. Very dry and stringy. Bark was like a rock. Fantastic smoke ring. I'm confused because it probed like butter. Fortunately I was able to save them by baking them with bbq sauce, a little water and tallow. Any suggestions would be helpful.
The wrapping step helps.
I was waiting for them to cut the 200f rib to see the difference inside
I like to made a pot of coffee the night before and use that for my sprits
My Costco just happened to have these. Never have seen them there before. So i got some. Can't wait to cook them.
Getting my new traeger 750 pro today! I so can't wait to smoke! Any suggestions for my first smoke? And tips would be great!!! Lol
What kind of knife did you use to trim the fat? Beef ribs look so good!
I'm so jealous, here in Minnesota nothing like that there you have rib, also the marbles on that chunk of rib very nice, I mite have start to buy my beef and pork from Texas, any ideas seller's.........
Check out Wild Fork. I just got a nice slab of these from them. Going to cook them tonight. This video has got me stoked!
I will be making these this weekend. I have a Traeger Pro-780 and just graduated to The Timberline XL. Keep up the good work, Matt!
How long did it take at 259
What did the other one look like when you cut it up?
I tried rosemary on brisket this last Christmas and it was great aromatically. Maybe try on this as well.
Do you ever spritz your beef ribs? Try it w bourbon.
I have my chuck ribs smoking now
How many hours did he smoke them for?
What's the trick to cutting? 7 out of 10 times I smoke anything the meat's so tender and fall apart that the meat just tears.
A good knife that is extremely sharp. Invest in high quality cookware. I have 7 kitchen knives, each bought independently for specific uses. I went with Shun knives. Made in USA using Japanese techniques. My knives were about $200-250 a piece, but worth every penny. Oh and also, you have to let the meat properly cool down. If you try to cut those ribs right off the smoker they'll tear apart on you.
What pellets did you use?
Mesquite 👍
How many does 3 feed?
Tito's and La Croix man what 😂
Wow wow wow, put some respect on KC.
My mouth is watering!! Those look absolutely delicious!!
I put this together myself!!!
Freaken awesome guys. However.. Sorry, but yes, However... Judging by the finished product, and from personal experience, I will say; Pellets are great for the people who are into "set it and forget it", The "HOWEVER", comes in when it comes to the True, deeply embedded smoke flavor that can only come from real wood splits/chunks in a True indirect cooking style that can never be mimicked or replaced In short, Technology may be growing at a rapid pace, but when it comes to BBQ There is no parallel to an offset smoker...Old school wins all day long! Been following you for years sir.. Love ya Church. Keep em coming brother.
I think these two old skol pitmasters are well aware of the differences between pellet and stick pits. HOWEVER, tons of folks have pellet grills so they're showing them how to get the most out of them.
It’s a Traeger pellet grill TH-cam channel.
I have both an offset & pellet grills. For me, considering the flavor of the offset & convenience of the pellet; the pellet would be my preference. If I want something super smokey & am cooking beef ribs or brisket, i use hickory pellets all the way. Pork, i use the fruitwoods.
i season heavy on big cuts