HUGE tip...try soaking your wood chips in beer! The barley and hops give an amazing smell. You can also just put a handful of chips in foil and make a pouch, poke a few holes in it and throw that on your grill. No need to buy fancy boxes.👍🏻
This has been asked by many others, but it’s important...how much smoke flavor did you get? It seemed that the prevailing breeze was going left-to-right (from the viewer’s perspective), so I would normally place the smoker box on the left of the meat so the breeze would carry it over. Also placing it beneath to the left of the meat (under the grate) is another good option. Thank you for eff’n great videos!
Tried it!! Was amazing. Did the marinade last night and dreamt about it all night. Just finished eating with sautéed mushrooms and garlic and herbs mash potatoes. Was skeptical but very pleasant surprise for short ribs. Mine were like rare plus. Thank you
Best looking beef ribs I've seen in years. From the end of WWII to 1955 my dad owned a meat packing business in Indiana. I was 10 when we sold out and moved to Arizona. In the summers when school was out I spent my time with dad at the packing house. I grew up knowing what fresh beef and pork smelled and looked like. In the days when water was NOT injected into the meat. Today I'm just days away from being 80. My wife today will ask me if a package of meat is okay by the sniff test. The fat layer is the first part to go rancid. In the 70's and 80's my brother-in-law and I would have Sunday burger and hot dog cook outs. In the summer in Phoenix he would buy a package of hamburger (cheap hamburger) and set it out on his counter at 10:00 am and leave it there until cookout time at 4:00 pm. His son would usually come and ask me; "Uncle Don, could I have one of your hamburgers?" Absolutely Jeff. I understand perfectly.
I have laughed my butt off which was something I needed. I knew I could count on Sam to bring a smile on my face. The ribs look absolutely amazing and I wish I were invited to dinner.
The metal smoker boxes have too many holes and let in too much air. Too much and the wood burns too fast. The tin foil pouch is better, and cheaper, since less holes let in less air.
I implemented this walkthrough today, and man, was it a top hit with my crash test widgets. I substituted the long red peppers with some supposedly hot yellow ones, only ones available at the local farmers market. The replacement peppers worked out just fine. I'll be doing this again, real soon.
Yeah, my thoughts exactly. 130 is for steak, I've seen bbq professionals like meat church take beef ribs past 215. It's a really tough cut, unlike steak.
130👀Not for me 165 off the grill then rest 5mins covered lightly with foil cut and serve on top of some garlic mash with any green veggie I use the same marinade for my steaks
Awesome!!! Thank you Sam, not only are you amazing at what you do, but I appreciate your sarcasm, punts and wholesome language, makes everything seem so real, normal and down to earth for real humans like I... When time allows you, would love to see one of your specialties on oxtails... Keep at it kiddo :)
@@SamaritanElad you don't want to do that at all. The meat will be sitting at the "danger" zone too long and then if you only take the meat to ~130 after then you wont kill everything you just grew.
Agree I logged in just to ask the same. I have a pellet one and the same thing happened that was happening in the video, smoke just went straight up and out of the grill hardly touching the meat, that's probably why he didnt say anything.
I made this. I used coals and wood chips for smoke. I grilled on the bottom rack, then moved up to the top rack to bake. I used a ceramic cooker so I did't burn a lot of fuel so the meat stayed moist. I put a probe in one rib and waited for 140. I thought 130 was a bit rare for my tastes. I'd guess it cooked at about 325 for about a half hour. I let them sit five minutes then cut the meat off the bone. It came out like a rare prime rib. We all said it was the best BBQ I had ever done. Pair with a nice cab, corn on the cob grilled in foil and some taters. A tossed green salad with cheese and tomato and black olive. AWESOME! BTW, do not try to spare on the wine, open the best you can find. This meal deserves it.
OMG Sam I just used this recipe with your unbelievable onion marinade and grilled my Humongous 12lb beef short Ribs and they were the Best Ive ever made Thankyou Dwight Hicks
I made this the other day and everyone loved it. My daughters are picky eater so i just them it was a different way to cook carne asada and they loved it. Told what it was afterwards so they can start to try different dishes. I steal lots of recipes from you. Thank you very much. And I’m on team Max
I am from Argentina where short ribs are predominately grilled. The Asians, very much like your marinade inspiration, also grill short ribs. I personally prefer a thick flanken cut as opposed to the Asians thin flanken cut. Whether you use the thick flanking cut or the cut in this video, you wouldn’t want to cook these cut past a medium well nor would you want to serve them rare. They are too tough on either side of the spectrum. This is coming from someone who loves rare steaks. Sam got it at a perfect medium. Awesome job brother !!!!
Hey Sam, looks great! A good way to do what you need on the grill and avoid the smoke is to take aluminum foil and drape it over the smoke box. Push it down on each side with your tongs and then pull it off before closing the grill. It doesnt stop it but it redirects it and chokes it out briefly. Keep it up!
I'am a pepper head onion freak I love them. I just got finished making 50 lbs of onion powder and flakes. It took me about 2 weeks > I got enough made to last about? MAYBE? 4 or 5 years. Tomato powder about 2 or 3 yrs. Tomato powder is a great way to store up tomatoes. Can make any thing out of it. EXCEPT > Salsa 👉👉 but hey you can put some more tomato powder into it tho, for a stronger tomato taste Put some dry salt into! Jar it up it will last for ever 👌👌 same with the onion flakes, and powder. Good thing i did > cause onions jump up 75 cent
Sam and guys... Here in Chicago and really enjoying everything... Sam, I've sent you on to my cooking friends ! My favorite was the "Osso Bucco"... tks. Mike
Looks really good! If you wrap wood chips in tinfoil and poke some holes in it you don’t have to buy anything. Then when you need more smoke, you just throw another foil pack of wood chips on the grill.
I normally stew these but I wanted to grill them today I've had them marinating in a house blend So I looked up beef short ribs Here we are So far so good
The one thing missing from this guide is the temperature of the grill. Some guys say to cook until 205°, some guys say 130°, but those are the boneless short ribs, and that's a different cut of meat.
Me myself personally, I mistakenly forgot to trimm the fat but it worked out just fine since I flame grilled the meat...The fat melted right into the wood and charred up real good...What I got was a beautiful carbon crunch.
Looks good but when you're smoking anything you should leave some space between them so the smoke can get to all four sides. Thanks for another great video.
Thanks for the recipe that seasoning mix of wonderful flavor brown sugar onion Holland pepper it looks awesome I’m gonna duplicate it and tell you what I do and see what I come up with
Sam you and would get along great ! This episode looks like one of my smoking experience on the big smoker! Goggles I know they are not cool looking but the stop the smoke ! Great show 👊🏻👌🏻
Nothing needs that much smoke flavor... eyes.. clothes... food .. even your dog will be smoked after that catastrophe.. I learned the hard way too. Love u guys
You can take the bark of your vavorite wood or make chips soak in water then put them in aluminum & toss them on top of coals or if gass just set on top & instant smoke.
They make one time use heavy duty aluminum tubs that you can fill with fruit wood chips and set the tup on the coals or on the burner while grilling.....they cost like a buck for a set of 3.
Sam, I got turned on to you and your program that you did 25ish years ago on PBS? And then last year my 26 yr. old son was watching your channel with his fiance. I haven't missed an episode since, and I've made many of your recipes for the family. Our favorite is the Maui Ribs until this episode I think maybe. Cheers
Love the video and definitely plan on trying this! If you wanted to do a full smoke would it be the same way as smoking pork ribs? Bone side down and just smoke it through? Or would you want to flip the ribs on the sides as well?
If using a grill that is NOT a smoker, the amazing smoker tube is the best way to go. Fill it with pellets, light and you'll have hours if smoke. Works great for smoking cheese 🧀
Great show on the beef ribs with the smoke box. About the marinade, would if blending the chunky ingredients into a smoother sauce make it more effective? It's raining and late and I am hubgry for beef ribs. Tomorrow.
Next time using smoker box, chop up an onion or 2, then add them with wood chips. Will help keep temp down, n add more flavor. Have been using this method for years. People wonder what I'm cooking b4 the meat goes on.
Kept waiting for a comment on the smoking process did you get the smoke into the beef and howed it tasted and what flavor of chips did you use. Thanks 😊
Skip the smoker box and just wrap up wood chips in a couple layers of heavy duty aluminum foil. Leave only a few holes in the foil to let smoke out. The idea is to limit oxygen so you don't get flame ups.
Three years late - Just watched this. Great concept, but I would reverse sear them to impart the smoke flavor and let them get even more tender before the final high heat sear. Probably didn't mention smoke because he didn't give the meat time to absorb it. Love the marinade idea!!!
Sam, Where do you get your beef from? All I ever see are short ribs already cut into single bone pieces with not that much meat on them. Not the big slab of 4 bones you had.
These ribs look simply f@$%ing delicious! I ordered some PORK short ribs from Snake River Farms. Gonna try this recipe with them and put them on my Weber Smokey Mountain smoker. Thanks as always Sam!
Sam, you should do a video on how you clean your grill! That thing looks amazing every video like it is a new grill.
Use sprite or coca cola
plz yes
Agree. How is it so spotless all the time
Touie does that actually work ? Or were you kidding, it wouldn’t surprise me if Coca Cola cleaned a grill cause I know they can clean toilets
Yeah it really does look brand new every video
HUGE tip...try soaking your wood chips in beer! The barley and hops give an amazing smell. You can also just put a handful of chips in foil and make a pouch, poke a few holes in it and throw that on your grill. No need to buy fancy boxes.👍🏻
Red wine pre-soak for chicken is amazing
“If your worried about beef and fat, and stuff like that you should Have some carrots” 😂😂 love your channel!
*you're
Best line of the episode.
🤣🤣🤣🤣🤣
Salad after with a beer
Except he says it while he is cutting off all of that great fat!!
You are by far my favorite!!!! Would love to see you on your own weekly show. Great personality. Food with tons of fun. Thanks for all your effort.
This whole channel is just wholesome. Sam is having a GREAT time with his boys making amazing content.
This has been asked by many others, but it’s important...how much smoke flavor did you get? It seemed that the prevailing breeze was going left-to-right (from the viewer’s perspective), so I would normally place the smoker box on the left of the meat so the breeze would carry it over. Also placing it beneath to the left of the meat (under the grate) is another good option. Thank you for eff’n great videos!
who else watches for the cussin, the food, and the father/son bond!
Oh hell yes!
@@tedschmitt178 YEP !!!
I mean, that's literally the show.
I would have answered your comment sooner, but I pissed myself laughing so hard, However I can so relate to the smoke!!
You’re just describing the show jackass.
Tried it!! Was amazing. Did the marinade last night and dreamt about it all night. Just finished eating with sautéed mushrooms and garlic and herbs mash potatoes. Was skeptical but very pleasant surprise for short ribs. Mine were like rare plus. Thank you
Best looking beef ribs I've seen in years. From the end of WWII to 1955 my dad owned a meat packing business in Indiana. I was 10 when we sold out and moved to Arizona. In the summers when school was out I spent my time with dad at the packing house. I grew up knowing what fresh beef and pork smelled and looked like. In the days when water was NOT injected into the meat. Today I'm just days away from being 80. My wife today will ask me if a package of meat is okay by the sniff test. The fat layer is the first part to go rancid. In the 70's and 80's my brother-in-law and I would have Sunday burger and hot dog cook outs. In the summer in Phoenix he would buy a package of hamburger (cheap hamburger) and set it out on his counter at 10:00 am and leave it there until cookout time at 4:00 pm. His son would usually come and ask me; "Uncle Don, could I have one of your hamburgers?" Absolutely Jeff. I understand perfectly.
“If you’re worried about some meat and fat...you should have some carrots “
I LOVE THIS GUY
Lmaooooooooooooooooooooo
I have laughed my butt off which was something I needed. I knew I could count on Sam to bring a smile on my face. The ribs look absolutely amazing and I wish I were invited to dinner.
Sam!! Thanks to you I finally upgraded my garlic press. I've gone from puny pre-jizz garlic to a healthy full load. Thanks!
You can also just put the chips into tinfoil packs with holes poked in them.
The metal smoker boxes have too many holes and let in too much air. Too much and the wood burns too fast. The tin foil pouch is better, and cheaper, since less holes let in less air.
Foil works better than those boxes
Only cook them on my smoker.
you can also take an aluminum soda or beer can and cut slits in it too
Or just buy a smoker
And dude I love, love your outdoor cooking setup. Thanks for sharing all of you and your family with us.
I implemented this walkthrough today, and man, was it a top hit with my crash test widgets.
I substituted the long red peppers with some supposedly hot yellow ones, only ones available at the local farmers market. The replacement peppers worked out just fine. I'll be doing this again, real soon.
I’ve never seen short ribs cooked medium rare, most take it to around 205° like brisket
I was gonna comment the same thing. I bet if you have a high quality meat like he has it would be good to do it the way he does.
Yeah, my thoughts exactly. 130 is for steak, I've seen bbq professionals like meat church take beef ribs past 215. It's a really tough cut, unlike steak.
Yeah that shit is chewy like that
Yeah. I would at the very least go 170.
130👀Not for me 165 off the grill then rest 5mins covered lightly with foil cut and serve on top of some garlic mash with any green veggie I use the same marinade for my steaks
Awesome!!!
Thank you Sam, not only are you amazing at what you do, but I appreciate your sarcasm, punts and wholesome language, makes everything seem so real, normal and down to earth for real humans like I...
When time allows you, would love to see one of your specialties on oxtails...
Keep at it kiddo :)
Annnnd... you forgot to mention how much smoke was imparted... ALL that PAIN... for us to gain... nothing? C'mon Sam!
Not much at all. I smoke cold meat as that wull absorb the flavor much better (4hrs+ using wood pellets). Then fire us the grill...
Yea bradda
@@SamaritanElad you don't want to do that at all. The meat will be sitting at the "danger" zone too long and then if you only take the meat to ~130 after then you wont kill everything you just grew.
Agree I logged in just to ask the same. I have a pellet one and the same thing happened that was happening in the video, smoke just went straight up and out of the grill hardly touching the meat, that's probably why he didnt say anything.
@@ag3ntofkarma690 Still alive. Done pork roast and prime rib roast smoking 12 - 14hrs in the smoke :-)
Smoked the Beef short Ribs using my weber grill and smokers box, let temp go until 205 and they came out fantastic. Great video!
I made this. I used coals and wood chips for smoke. I grilled on the bottom rack, then moved up to the top rack to bake. I used a ceramic cooker so I did't burn a lot of fuel so the meat stayed moist. I put a probe in one rib and waited for 140. I thought 130 was a bit rare for my tastes. I'd guess it cooked at about 325 for about a half hour. I let them sit five minutes then cut the meat off the bone. It came out like a rare prime rib. We all said it was the best BBQ I had ever done. Pair with a nice cab, corn on the cob grilled in foil and some taters. A tossed green salad with cheese and tomato and black olive. AWESOME! BTW, do not try to spare on the wine, open the best you can find. This meal deserves it.
Already liked because I know from the thumbnail this is gonna be good!
"I mean i don´t think I want that" LMAO
OMG Sam I just used this recipe with your unbelievable onion marinade and grilled my Humongous 12lb beef short Ribs and they were the Best Ive ever made Thankyou Dwight Hicks
I made this the other day and everyone loved it.
My daughters are picky eater so i just them it was a different way to cook carne asada and they loved it.
Told what it was afterwards so they can start to try different dishes.
I steal lots of recipes from you.
Thank you very much.
And I’m on team Max
You r the best man, great humor and insight while doing what you do..perfect presentation!
Smoking is not your strong suit bro!! Lol but great video and the ribs looked bad ass!!
Graham PGH how intelligent........
Yeah, but were they tender?
"I just made a noise I've never heard before." That killed, lmfao. Sam, you're the freakin best. Keep up the great work guys.
I don't subscribe to Channels, but this guy is humorous and interesting and we both love to cook lol.. Pure comedy and entertainment
How about a video where max cooks something and Sam films
"Max Cooks: The Best Ramen Noodles Ever"
know for a fact when he put that in his mouth he was thinking this is way undercooked lol
And he had to chew it for awhile before he could even say something
It looked tough too tbh lol
I am from Argentina where short ribs are predominately grilled. The Asians, very much like your marinade inspiration, also grill short ribs. I personally prefer a thick flanken cut as opposed to the Asians thin flanken cut. Whether you use the thick flanking cut or the cut in this video, you wouldn’t want to cook these cut past a medium well nor would you want to serve them rare. They are too tough on either side of the spectrum. This is coming from someone who loves rare steaks. Sam got it at a perfect medium. Awesome job brother !!!!
you’ve essentially made korean galbi: short ribs, marinade (onions, green onions, garlic, ginger, sugar, soy sauce, sesame oil, citric acid), grille.
I made the marinade last night for some New York's and it was $$$$. Thanks for posting sir.
Beef ribs. I'm melting like butter and herbs to dip them in with a little bbq sour cream dip. Yum. Ribs, its on my menu. Thanks guys!
I made this tonight and it was off the charts! Those grated onions and brown sugar make it.
Hey Sam, looks great! A good way to do what you need on the grill and avoid the smoke is to take aluminum foil and drape it over the smoke box. Push it down on each side with your tongs and then pull it off before closing the grill. It doesnt stop it but it redirects it and chokes it out briefly. Keep it up!
I'am a pepper head onion freak I love them. I just got finished making 50 lbs of onion powder and flakes. It took me about 2 weeks > I got enough made to last about? MAYBE? 4 or 5 years. Tomato powder about 2 or 3 yrs. Tomato powder is a great way to store up tomatoes. Can make any thing out of it. EXCEPT > Salsa 👉👉 but hey you can put some more tomato powder into it tho, for a stronger tomato taste Put some dry salt into! Jar it up it will last for ever 👌👌 same with the onion flakes, and powder. Good thing i did > cause onions jump up 75 cent
Sam and guys... Here in Chicago and really enjoying everything... Sam, I've sent you on to my cooking friends ! My favorite was the "Osso Bucco"... tks. Mike
"I don't think I want that" 😂😂😂
The best youtube chef ever.
Sam, can this marinate over night or will it get mushy? Watch your stuff all the time and love it.Keep it real and thanks
Looks really good! If you wrap wood chips in tinfoil and poke some holes in it you don’t have to buy anything. Then when you need more smoke, you just throw another foil pack of wood chips on the grill.
this is my favourite video of the 100 i have watched so far . supprised no one called the fire department with all that smoke.
Looks tasty! Glad to know the smoker works!
Just started marinating...it smells so good !! I'll let you know how they turn out 😋
It's not only good eats but great entertainment! I so enjoy your channel.
“I made a noise I never made before” 😂😂
I normally stew these but I wanted to grill them today I've had them marinating in a house blend
So I looked up beef short ribs
Here we are
So far so good
I posted a vid a few seconds ago for how to make a grilled cheese in case you guys wanna watch it
That grilled cheese video was actually done well. Keep it up dude.
Thanks!
The one thing missing from this guide is the temperature of the grill. Some guys say to cook until 205°, some guys say 130°, but those are the boneless short ribs, and that's a different cut of meat.
Luv everything u cook. Your very entertaining. Getting me through this horrific quarantine from corona virus
u didn't even talk about if the woodchips made a difference
they didn't, it was steam not smoke
Me myself personally, I mistakenly forgot to trimm the fat but it worked out just fine since I flame grilled the meat...The fat melted right into the wood and charred up real good...What I got was a beautiful carbon crunch.
Sam keep doing what you doing ,YOU ARE THE MAN IN THE KITCHEN
Looks good but when you're smoking anything you should leave some space between them so the smoke can get to all four sides. Thanks for another great video.
Onion, Garlic, ginger, hot pepper-That's the absolute backbone of Oriental cooking
Hey Sam that cooking guy I bet those ribs were delicious
Just catching up on the Sam & Max real-life backyard creativity... loving every episode. F#^%ing awesomely real!! Journey on please.
"Smoke without flavor is just a pain in the ass" LOL!!!!
Thanks for the recipe that seasoning mix of wonderful flavor brown sugar onion Holland pepper it looks awesome I’m gonna duplicate it and tell you what I do and see what I come up with
That smoker thing was pretty entertaining
Sam you and would get along great ! This episode looks like one of my smoking experience on the big smoker! Goggles I know they are not cool looking but the stop the smoke ! Great show 👊🏻👌🏻
Great video and I made the recipe (except I used the gas grill to sear then finished on the pellet smoker). It was pretty awesome.
Lmao with the smoke box!😂. Great video
Humble respect from France ....... SIR
Wow! The finished product looks soooooo delicious! You make me hungry every time I watch your videos, lol....
Nothing needs that much smoke flavor... eyes.. clothes... food .. even your dog will be smoked after that catastrophe.. I learned the hard way too. Love u guys
You can take the bark of your vavorite wood or make chips soak in water then put them in aluminum & toss them on top of coals or if gass just set on top & instant smoke.
They make one time use heavy duty aluminum tubs that you can fill with fruit wood chips and set the tup on the coals or on the burner while grilling.....they cost like a buck for a set of 3.
Sam, I got turned on to you and your program that you did 25ish years ago on PBS? And then last year my 26 yr. old son was watching your channel with his fiance. I haven't missed an episode since, and I've made many of your recipes for the family. Our favorite is the Maui Ribs until this episode I think maybe.
Cheers
Love the video and definitely plan on trying this!
If you wanted to do a full smoke would it be the same way as smoking pork ribs? Bone side down and just smoke it through? Or would you want to flip the ribs on the sides as well?
I love beef ribs, that marinade looks great also. I'm surprised one of those water tankers didn't fly over a dump a load on you.
If you want to smoke on a grill the a-maze-in smoker box is the only way to go! It's also great for cold smoking.
“I mean I don’t think I want that” lmao you guys crack me up
my new favorite cooking channel!
If using a grill that is NOT a smoker, the amazing smoker tube is the best way to go. Fill it with pellets, light and you'll have hours if smoke. Works great for smoking cheese 🧀
Great show on the beef ribs with the smoke box. About the marinade, would if blending the chunky ingredients into a smoother sauce make it more effective? It's raining and late and I am hubgry for beef ribs. Tomorrow.
Next time using smoker box, chop up an onion or 2, then add them with wood chips. Will help keep temp down, n add more flavor. Have been using this method for years. People wonder what I'm cooking b4 the meat goes on.
Kept waiting for a comment on the smoking process did you get the smoke into the beef and howed it tasted and what flavor of chips did you use. Thanks 😊
what about the smoke? Did it impart flavor? Great videos! Love the channel!
Another good option would be a smoke tube that’s designed for wood pellets. They sell both at Walmart.
I never laughed so hard at one of you’re videos Sam lol love it
doing this and the skewers this weekend!!!!
Sam, the smoking box seems to be a good idea although I didn't see the smoking ring that typically is shaped around the meat.
Skip the smoker box and just wrap up wood chips in a couple layers of heavy duty aluminum foil. Leave only a few holes in the foil to let smoke out. The idea is to limit oxygen so you don't get flame ups.
Love the “you should have some carrots” line.
Three years late - Just watched this. Great concept, but I would reverse sear them to impart the smoke flavor and let them get even more tender before the final high heat sear. Probably didn't mention smoke because he didn't give the meat time to absorb it. Love the marinade idea!!!
Thank you Sam, Happy New Year! I’ll try it.
Just discovered you tonight! I watched a few videos and LOVED them! This video had me laughing so hard..all he smoke! new subscriber here!
My sister lives in San Diego - So I've got to subscribe!!! Ha ha.... Thanks guy, for the great meal, and smoker idea!
Sam, Where do you get your beef from? All I ever see are short ribs already cut into single bone pieces with not that much meat on them. Not the big slab of 4 bones you had.
Thanks again you carne asada was my favorite video of you now I'm going to try the short ribs looks real good
Just bought beef short ribs. Love your video grilling with smoker. Only question is how much approximately do you use fresh ginger?
This dude is HILARIOUS!! Definitely a subscription from me.
Might be a good idea to let that smoke turn into the thin blue smoke so they won’t have a harsh smoke flavor. 😁😉
Nice set up, my friend!
Wrap um in foil to finish them. They will become more tender. Best of both worlds
These ribs look simply f@$%ing delicious! I ordered some PORK short ribs from Snake River Farms. Gonna try this recipe with them and put them on my Weber Smokey Mountain smoker. Thanks as always Sam!
So do you think the grill smoker is worth it? Never cleared that up. I don't have room for a smoker but interested in that idea
Love you guys! Thanks for all you do! 😀