BBQ Beef Short Ribs smoked on a Weber Kettle - Instructional Video and Recipe
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- Опубликовано: 7 июл 2024
- This video will walk you through prepping smoked BBQ Beef Short Ribs on the Weber Kettle. In the video I cover
- Trimming of the fat and silver skin
- Removal of the membrane and Trimming between the bone
- Applying the Rub
- Worchestershire sauce
- Garlic Granules
- 3 tblsp Cracked Pepper
- 2 tblsp Kosher Salt
- Smokey Paprika
- Setting up the Sear n Slow on the Weber One Touch Kettle
- Cherry wood for Smoke flavour
- Times and Temperatures
- 275f for 9.5hours until fall through tender - 207f internal
- Hitting the right doneness
These ribs took a little longer than expected and could probably have done with another 20minutes but it was already 8-30pm. One end was absolutely fall apart and the other end was still a little tight but borderline. The main advice is to make sure you have plenty of time, so get your beefies on on early.
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Хобби
I love that you don’t play any music in this video! I hate when I can barely hear the person speaking. Great video.
Thanks. I do sometimes use a little music if I speed a clip up but never when talking :-)
Fantastic looking ribs!! I love a nice crispy bark like that. Fine job brother!!!
Thanks Troy. We are lucky in Australia to be able to get hold of great beef ribs, jjust wish the same could be said for pork ribs and butts 😃
Try finding a producer who sells to the public. I have recently got some pork ribs with all the meat on them. I had to skin them myself. If you chuck in with friends (or go it alone) if you buy a whole side you can get the the abattoir to butcher it however you like. cheers.
here in the philippines we cant even get a weber grill
phenomonal job on this rib cook!
Those ribs looked delicious! Good job!
Awesome video Mate, the ribs look fantastic! Thanks for uploading!
Awesome instructional, this ribs look fantastic! Got to give them a try!
Thanks for the great feedback. Give them a try and tell me what you think.
Did this cook... it was amazing, well done and thank you!
Nice job. Very informative. Good to see a simple Webber used to make a great meal!
I didn't start on a Weber but we cook an awful lot of great BBQ on it now :-)
Great looking Beef Ribs, I like that you trimmed both sides making the ribs entirely edible and easier to eat!
Thank you so much Dave! Without your prep advice i would have been lost ! :)
You're welcome Jayne, I'm very happy the video helped 😁
That looks delicious. I've yet to try short ribs on my WSM, but you have me motivated to do so. We've cooked Korean style bbq short ribs on sous vide and they were great. Can't wait to try them on WSM soon!
Man those look good. Had some great marbling before the and the bark after was perfect. Great cook bro.
We are lucky in Oz to have some fantastic Beef Ribs. Not so lucky with our Pork Ribs though
Excellent looking ribs. A bit more trimming than most do but you can't argue with the outcome. Congrats from Austin
THOSE BONES!!! Wow, those look great... just subbed and can't wait to see what you cook up next.
Thanks for the kind words 😃. I'll be adding some more videos over the coming weeks.
Postal Barbecue b
Awesome vid. Those looks amazing for sure.
Many thanks 😃
hector nice video and thanks for the video... keep up the good work
Thanks Munir. More video's to come :-)
Good video mate! Thanks. I'm about to try some for the first time now.
You're welcome Ryan. Beef Ribs are pretty awesome 😁
Thanks for the explanation ... perfect result, greetings from Italy. CIAO😉
Awesome, glad it worked well 😁
I’ll be right down for dinner! Subscribed !
Hector, thank you - this video couldn't have come at a better time. I'm doing this cook tomorrow. Gonna take your lead and try to knock it out of the ballpark, just like you did!
Awesome Tim, I'll be keen to see how your cook goes. Beef ribs are a great cut for low and slow.
how did you light the charcoal. Did you use the low n slow lighting method or did you light all the coals at the same time? My short ribs are thawing in my refrigerator right now.
Omg delicious ribs man! Can't wait to do my first beef ribs on the weber kettle!
I bought a weber kettle last year but still haven't tried my first long smoke. After watching this simple method I'm ready to go, thanks
Hope you enjoy
Very well done. Excellent video.
Excellent Job ! Really enjoyed your video ....
Thanks Richard, I'll be adding more over the coming months
Very nice mate, greetings from Mexico, cheers!
Thanks Luis :-) Its a small world. Mexico is definitely on the list of places I want to visit
Membrane doesn't need to be removed. Keeping it on actually keeps the whole rack from falling apart.
Nice work!
Thanks
beautiful looking ribs. Good job friend!
Thanks Jay, the kettle did a great job 😃
Hectors Smoke House No my friend you did lol
Tender nice technique
those are the most delicious looking ribs I ever saw!
Thanks Danny, they went really well and tasted great :-)
I'm going to attempt making Texas brisket and beef ribs this summer for the first time as well, being that it's going to be my first time what do I need to know and do to ensure they are smoked properly?
Hey Danny, what are you cooking them on? The main thing for both Brisket and Ribs is that they are done when they are done. Give yourself plenty of time. Use the thermapen to know the temperature but go more by the feel of the thermapen probe going into the meat. On both cuts it needs to go in, like it was going into soft butter. You should feel no resistance at all. Start checking around 195f internal, they may be perfect at 195f or 210f. Use the temp as a guide, use the probe/feel to decide when they are perfect.
Thank you hector, as of right now I only have a propane grill and I'm looking to purchase a Weber kettle or Smokey mountain grill as the summer months approach here in the U.S .I love to grill and I want to further my grilling/smoking skills
Hectors Smoke House aa
Like a boss bro
Looks awesome.... did you use any chunks to create smoke? Or just the lump charcoal and what brand did you use? Thanks
if you put a few damp paper towels under your mat, it wont move around so much whilst you're trying to trim it up. Good video btw!
Fantastic
Thank you! Cheers!
You sound like you're from East Yorkshire! Great vids man! :)
I am, I'm from Hull but have been in Oz for the past 13 years
Nice!!
Thanks Robert
Nice!!! I prefer to leave the membrane on because it helps with holding the ribs together
I definitely do both. I take it off more for the look and the get flavour into the back of the ribs but do sometimes leave it on to keep the ribs together. It mainly depends how the ribs look
looks fantastic mate, how many people do you reckon one rack of ribs would serve?
nice ribs, from Argentina, cheers!
We don't trim it that much. Great video!!
Alright Mate! 👍
Alright Mate :-) Back at cha :-)
It looks toasted but i was in houston last week this is how they do the bark. Black, crispy and very peppery. Now i will be sourcing for that same cut of short ribs and try your method. Thanks.
Hi Bill, I do like the more crisp bark but sometimes I do wrap as well. Both a great but different. Let me know how you go 😁
Hectors Smoke House so if you wrap them half way the bark wont crisp up due to steaming?
That's right Bill. More like smoking a Brisket and it will speed up the cook time. You can even add a little liquid to the wrap.
@@HectorsSmokeHouse ill do uncovered and spritz a couple of time, will that work?
That should work well. A little bark is good but the spritz will help to keep moisture on the surface, so should give you the best of both worlds.
I am new at this. Do most people brush liquid BBQ sauce on the ribs near the end of cook time? Or do they serve with a dipping BBQ sauce or just serve and eat after the rest time without additional BBQ sauce? Is it just personal preference?
You’re the only one I’ve seen take the membrane off beef ribs. Also the only ribs I’ve seen with a smoke ring on the bottom 😁
Hehe Robert, I don't always do that but I liked the way the rib meat looked underneath with the high amount of intramuscular fat. It looked nice but isn't essential. 😁
Great video! How often did you top up the wood/charcoal?
I think I topped up the briquettes once during this cook. I added a chunk of wood every 30-45minutes for the first 2 hours and then stopped. They reckon meat only takes up the smoke flavour for the first 2 hours of the cook.
spot on beautiful...
Thanks Paul
Enjoyed the video. Some tips to make it a bit better, please tell us the total cooking time and how long you rested the ribs. And please let me know how you set the grill vents. But still good work!
Just found this. Thumbs up.
Many thanks
This is how I do my beef ribs as well except I don't pull the membrane off the back. I find it crisps up like bacon and holds the ribs together. Slather with hot sauce, then only kosher salt and coarse black pepper. Never wrap. Great bark and butter tender!
Oh and apple cider vinegar/water spritz.
looks great ! did you have to add any coals during the cook ?
Yes, pretty sure I did. Just lifted the hinged part of the grill grate.
Haha he talks funny must be from west texas;) Great job brother, from north texas..
5:35
Hahaha I hope he wasn't serious
Prob jersey
Those look great! I have one question, though.
Why did you cook them until 207f? Is this meat supposed to be cooked hotter than others? I thought something around 165f was well done.
I can't wait to give these a try!
Thanks!
Hi, This is low and slow cooking. Its taking a tough cut of meat, such as Beef Ribs, Pork Shoulder, Beef Brisket and cooking it until it becomes melt in the mouth tender. With these cuts, once the meat reaches an internal temperature of around 165f (called the stall) the collogens and fats in the meat start to renders. I think collogen turns into gelatin. This occurs between 165f to 190f?
This can seem counter intuitive because as you say, steak is well done at 165f. So the idea is to cook to an internal temp of around 198f and then start to probe your Rib, Brisket, Pork Butt until the probe goes into the meat like butter. This could be anywhere between 200f and 210f. I'm not an expert on the science so I'd recommend you head to a website called www.amazingribs.com this is a fantastic place for all things BBQ. Meathead can explain it a million times better than me, I'm sure I've got some of it wrong :-)
great video, how long must the ribs rest?
Hey Howie, 30mins to one hour is what I aim for. Certainly doesn't need as long as Brisket.
Awesome looking ribs mate. Did you buy the slow n sear here in Aus and if so , from where? thanks n cheers.
No, I think I used Amazon and sent it to shipito, my freight forwarder. I do think that Urban Griller in Perth, might stock them.
Thanks for that. I'll check it out. cheers.
He's got them but he is having a laugh with what he is charging. $225 . Actually, that's not even funny.
During that first 3 1/2 hours did you have to add coal to your fire? How did you maintain the temp you wanted???? Enjoyed the vid
Hi, the Slow N Sear will run comfortably upto 4 1/2 to 5 hours, so normally I will top up around that time. The temp was purely managed through the top and bottom vents, the Kettle is pretty good at maintaining temperatures. However the temp doesn't need to be incredibly accurate. Anywhere between 250-300f is OK, its just the cooking time that changes. It all comes down to the Ribs being ready when the probe glides through the meat like butter. This might take 6 hours at 300f of 10 hours at 250f.
Amazing looking meal, did you rest the meat wrapped in tinfoil in a cooler before cutting it?
These were only rested for around 5 minutes as I was running late. I'd normally rest these for 20 minutes, when I cook a Brisket I let it rest for between 1 and 3 hours.
Nice video:) can you do a beef back ribs video
Not to sure whether we have that cut in Australia. Some of our cuts are a little different, I'll have a look
How many times did you add charcoal to keep the internal temp going?
I used the Slow n Sear and I reckon after 4-5 hours and then a small top up a couple of hours later.
Hectors Smoke House thank you
Did you use briquettes or lump wood ?
Did you add any Charcoal to the cook?
You ddnt wrap them ? Did you just pick ll it. Off the smoker and start cutting it ? I'm a beginner 😁
Put a towel under your cutting board mate it will stop moving =)
ok sorry for asking dumb question but you didn't wrap it? wrapping only applies to brisket?
Not a dumb question. I do sometimes wrap beef ribs but you saw the fat content in these, they had a lot of marbling. So I was happy to have a crispy bark, knowing the meat inside would still be tender due to the great marbling
@@HectorsSmokeHouse thank you very much. happy grilling
What did you do in way of resting?
I normally only do a 30min to 1 hour rest, its doesn't need as much as a Brisket
hi Sir can i ask someting here about short Ribs? i just done my smoked beef ribs at 500Gram, but its so chewy and cant even bite... do u know wht happen with my short ribs beef? i cooked 225F in 2.30 hours
nice hear ur replay TQ
Hi Andrew, it sounds as though you didn’t cook them for long enough. My ribs normally take 6-9hours at 225f. Steaks are normally well done at 165f but for cuts of meat such as Brisket and Beef Ribs you have to cook until they are 200-203f but more importantly, the thermapen probe needs to glide through the meat, like a hot knife through butter. The key is to keep and eye on the tremor during the cook and use the probe feel to know when to take them off.
tq hector! will try it soon! HEHEHE cheers buddy!
I don't know if it's true or not but somebody said garlic burns on the grill garlic salt would be a better choice
I don't use raw garlic it's only granules but more importantly it is not cooked directly over flame, its indirect so shouldn't burn at low slow temps. I've cooked heaps of brisket, pork butts, ribs etc at home and in comps and never had burnt garlic granules/powder. Don't believe everything you hear 😉
Good job! I just think that for my taste they were a little bit to charred on the outside. I cooked Mine on a kettle Grill exactly the way you cooked it and It was good within the 6 hour mark. My temp was perfect at the six hour mark But needless to say those Look Like extremely tender looking ribs so good job! Apple juice is a great moisturizer! And I'm not bullshiting it really is awesome to either put below the pan and or spray on top👍😎
Hi Alex, I've also done them wrapped, in a foil pan with AJ, these were very highly marbled and definitely had enough internal fat to keep them moist. If they had been lean ribs, I'd have definitely wrapped with some juice. 😁
They look amazing. Love the simplicity of your rub. The slow n sear is an great addition for any Weber kettle owner. Question for you...are those probes Weber iGrills?
Hey Todd, agree Beef Ribs, Brisket etc are perfect with simple seasonings such as Garlic granules, Salt, Pepper and I do like some paprika. I'm the same, love the slow n sear, awesome addition to the kettle. I have 3 iGrills for home and Competitions, I think they are all iGrills v2 as I like the LED displays during the night, when competing. I'm also now using Inkbirds, they do a great job as well.
just stumbled across the vid, mentioned gippsland wtf i grew up there!
Small world 🌎. O'Conner Beefs herd is farmed in Gippsland. I live on the Mornington Peninsula. Where do you live now?
@@HectorsSmokeHouse very small world, I grew up in south gippsland and am living in the latrobe valley!
The membrane holds the ribs together during the cook
Leave the membrane on the back of beef ribs to hold them together. After bark has formed, wrap in butcher paper or foil to speed up the cooking process.
Completely disagree on both advices.
Does Quantas deliver!!!
No 😁 but maybe UberEats 😁
@@HectorsSmokeHouse very good!!!
Why apple juice?
Good looking ribs though
Only because its good for moisture and isn't offensive. Apple juice is quite a neutral flavour and goes well with pork and beef. Its better than just using water to spritz but you can use water as well. Some people will use other fruit juices, depending on the meat they are cooking - quite a few use peach juice with pork, as an example
Why cut the fat cap off? it seems it would baste the ribs as they are smoking...
Hi these ribs were highly marbled, with plenty of intramuscular fat. So they didn't need a fat cap, the internal fat was enough to render into the meat.
Beef.......Beef........Beef...................
Upto 73 vegans hitting the unlike button 😂 they should be sectioned lol these look unreal 👌
Cheers Ste :-) :-)
Is that a distant Hull accent?
Not a distant Hull accent, an absolute Hull accent. East Hull born and raised :-)
I was good .. until u began trimming the fat -- and then the membrane off.. it's not a brisket or pork ribs ! Haha cool vid bud. Thx for sharing.
I totally agree !
The membrane doesn't allow smoke to get through to the meat.
You don’t have to take the membrane off beef ribs
Should of wrapped them around 160 temp
You did good but if you try 250 for 7 hours and don’t trim too much fat off the top yo7 will have a much more juicier rib. Th e fat will render off leaving a much more perfect rib crust. More of a mahogany color then a char color. Trust me your life will change . Good job
Not really instructional for using the webber kettle. If you showed how you managed the temperature, adding coals etc which is the trickiest part to a long cook on a webber it would have been more instructional. However your instructional video on cooking short ribs was very good with a great result
I've done other videos on the kettle looking at lighting a chimney, direct cooking and indirect cooking but haven't done temperature control. Perhaps I should do one :-)
Funny I hear on pork ribs you take off the membrane, but on a rack of beef short ribs you leave it one so as to hold the rack together as supposedly it falls apart without it, unlike pork ribs.
Certainly no problems with these ribs. Might be different with other ribs, especially if they are cut differently. I've always taken off the membrane and haven't had a problem so far.
Sounds good, I guess I'll take them off when I do my first short plate tomorrow.
You don't need to do anywhere near as much trimming as you did, removing the membrane is enough
There are a lot of different ways to make Beef Ribs, this video is the way I make short ribs. I take pride in the appearance of my ribs.
There is nothing stopping you posting a video to show how you make short ribs, I’d be interested to watch it.
@@HectorsSmokeHouse great reply
I dont need no Aussie tellin' me how to smoke no ribs...Merica
lol he is english
Use paper towel to grip the membrane
Way too much salt in this rub. I followed your mix. Ended up having to rinse and soup them.
Not meant to put heaps of salt 🤣
Where’s the accent from?
Next time try 250 for 7 hours
why do people take the fat out. the fat is the one that gives the meat its moisture and juicinees. Leave the fat on its not that much. The fat will calamize into the meat especially when slow cooking it for hours. You can take the fat out when you are done bbquing
Wait... 8 hours? Wtf... No. Lol he's buggin... Lol...
enough with the annoying PITA commercials. enuf!!
You dried them out