Dinosaur Beef Ribs with Molasses Glaze on the Pit Barrel Cooker
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- Опубликовано: 22 июл 2024
- Today I’ve got some 2 inch Dinosaur Beef Ribs that we’re going to smoke on the Pit Barrel Cooker and finish with a Molasses glaze. That’s right, thick beef ribs and molasses!
Beef Ribs Ingredients
• 4 pounds thick beef ribs
• 8 teaspoons brown sugar
• 2 tablespoons Virginia Coastal Steak rub, see here www.armadillopepper.com/produ... (or you can substitute 2 tablespoons Kosher salt)
• 1 tablespoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon olive oil
Glaze Ingredients
• 1 cup molasses
• 1 cup apple cider vinegar
• 1 tablespoon black pepper
Recipe Instructions
1. Mix all of the dry seasonings together.
2. Remove the rib membrane from the back of the beef ribs.
3. Apply the olive oil to the ribs as a binder.
4. Apply the dry seasoning mix on the ribs.
5. Preheat the Pit Barrel Cooker and add some hickory wood chunks.
6. Hang the beef ribs in the Pit Barrel Cooker.
7. To make the molasses glaze, add the apple cider vinegar, molasses and black pepper to a sauce pan over medium high heat and bring to a simmer until reduced by half (15 to 25 minutes).
8. Start glazing the ribs when they reach 185-190 degrees F and cook the ribs until they reach an internal temperature of 200-202 degrees F.
9. Total cook time for these beef ribs was about 7.5 hours (approximately).
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Please watch: "Smoked Porterhouse Steak on Pit Barrel Cooker with Black Garlic Butter"
• Smoked Porterhouse Ste...
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Хобби
Wow. Those look just perfect!! Thanks
Thanks Lasse. Tasted amazing.
Cold in Florida that’s the best joke you ever told
Wow! that looks insanely wonderful!
+Headchefmom Kendall Lawrence Thank you Kendall.
Finally got over to see this one. Gotta tell ya, you had my mouth watering when you cut it. Beautiful. About time for me to do more beef beside rib eye. Great cook Jeff
I subscribed cuz i just got a BIG EASY fryer and was looking for ideas. Now i see you have a pit barrel. I made my own UDS years ago and can't wait to try dinosaur ribs!! They look SO GOOD
Thanks J Roman. Thanks for supporting our channel and have a great weekend!
Wow!! I can't find that size around here. I love that PBC, I wish I had room for another grill/smoker. It does a great job. Great recipe from the rub to the glaze. They looked so delicious. Thanks for sharing😃
Love the pit barrel. I want one this year. Those ribs looked outstanding! The glaze looked nice too!
The PBC sure makes life easy and they don't pay me to say that!
ArmadilloPepper.com lol.. I definitely want one.
Me too!
Great score on the beef ribs Jeff. Looks really good with the glaze.
Thanks Mike. I was wondering if the Molasses would make it too sweet, but not at all.
That Bourbon grin tells the story..........beefy delicious!! The Pit Barrel rocks again. Great recipe & video Jeff!
Thanks my friend!
Beefleelicius😋😊 going to try this one out. Thanks!👍
Thank you C Zilla. Beef ribs are becoming a favorite of mine.
Hey Jeff! That's what I'm talking about!!! Glad you finally got your hands on some nice thick ones! Nothing better than a beef rib!
Thanks to Chris over at Biggs' Home Cookin'. He gave me the Restaurant Depot secret.
That smile after the FIRST bite is priceless, that when u know its gonna be good!
Hey Jude, I think I like beef ribs better than baby backs now!
ArmadilloPepper.com that's saying alot, wow was planning on trying but a must now. When I used to drive my semi I delivered to alot of restaurant depot....so I'm set
Thanks for this video!!!! I just planned on doing a cook this weekend that involves BEEF ribs and my PBC! Cheers!!!
I love beef ribs! Let me know how they turn out Red.
Looks great as usual!!!! Do you think that maple glaze would be good on chicken???
Very nice!
+Thanksman Thank you sir!
Plate Ribs Yummy !!! Thumbs up for the pit barrel. Its so amazing it gives u , the opinion 2 used the hooks for your meat or the grill grate. I like it both ways. I did some dino bones on the grill grate and it was awesome ..... Keep Smoking ♨♨♨♨ !!!
Thanks so much for the feedback!
YUM YUM YUM.....they look DELICIOUS!!!
Thanks Cheryl!
I was all in when I saw dinosaur beef ribs. Says "I've got to have a taste".....then proceeds to finish it all off and eat the knife and fork too. One rack of brontosaurus ribs for me, please!!!
Oh man, I love beef ribs. Wish I had some!
@@Armadillopepper Me too!! Great job with smoking them.....they look so mouthwatering tasty!!👌👍❤❤
Yum yum yum
cooking with webby Thanks for watching and have a great afternoon.
Internal temp 180-200
Grill temp 225-275 or 300
Makes the perfect beef ribs
Publix keeps these in stock. I'm about to cook 2 racks.
That's awesome. I have to ask my local Publix to make this cut for me.
Great video, I'm going to have to give this recipe a try. I love beef ribs, in my opinion I'd rather have beef ribs than any steak on any part of the cow. And as far as you saying you was enjoying a good bourbon, I was into Elijah Craig and I was also in the Maker's Mark at the time I was doing a construction job for a major Communications company. The CEO just happened to show up on a job one day and surprised all of us including me my dad and my brother who are in business for ourselves. After we got through talking business and how the job was supposed to be done. I walked over to him and I made a comment what is your favorite bourbon flavor, hey look me Square in the eye and he says I'm a million-dollar a year man and there ain't no burn that tastes as good to me as Knob Creek. So politically speaking I took the hint and we started drinking Knob Creek to my surprise it was a very good bourbon.
Knob Creek is a good one. It is always on my shelf. Thanks for sharing the great story!
It looks alright..but u can tell u dried them out a little...7 hrs is too long in my opinion...i say about 4 or 5 hrs of cookin with an internal temp at 180-200...then wrap them up for an hr then back on the grill for at least an 1..dat should make it more juicer
6:12 beefgasm
I like it. Can I use that in the future James?
Taking the membrane off beef ribs can make them fall apart after during cooking
That's never happened to me, but thanks for the tip.
Wow you could vacuum seal a taste of that rib and mail me a taste. That would be awesome. I can almost taste them thinking about it. Lol. Hit me me up if you want the address. 😎👌
Thank you Gerald. I need to make these again.
Great cook Jeff... ribs were looking awesome! Just wondering, how were those ribs labeled... what kind of short ribs were they? Thanks for mentioning my channel in the video... glad you were able to find some decent ribs. Have a good one my friend : )
Thanks Chris for pointing me to Restaurant Depot. I don't remember the exact wording on the packaging. I had to buy like 20 lbs or so. I split them up, vacuumed sealed and tossed the original packaging.
Usually it takes 5 hours at 250 degrees... I do take the time up to 6 hours but considering u kept saying it was cold outside i can see 7 hours the main thing ur ribs weren’t burnt and tuff...I normally use kings Hawaiian bbq sauce pineapple flavored Walmart carried it and acme grocery store.... and every time I smoked or bbq if I didn’t sauce it up while I was cooking I get confused... with every bite I say to myself,” I’m going to used the bbq sauce “ lol but I don’t for some reason or another lol
I just received some Dino bones from one of those monthly meat clubs and it came with a bottle of homemade frozen BBQ sauce. Looking forward to cooking them up.
ArmadilloPepper.com I going to bake some today I purchased some a few hours ago and after I put my son train track together I’ll be baking them pink Himalayan salt fresh crack black pepper pepper 5- 6 hours
According to my research, Back Short Ribs (NAMP 124) are cut from the rib primal after the rib has been removed. They are more tender but have less meat. This cut is sometimes called “Dinosaur Ribs,” costata (Italian), costillas del lomo (Spanish), côtes de basse (French).
What you have are Plate Short Ribs, Trimmed (NAMP 123A).
Consequently, the title of your video is wrong to state that you are cooking Dinosaur Beef Ribs.
Hey Chip, Thanks for the detailed analysis and the NAMP definitions. I'm sure some viewers will find this info valuable.
ArmadilloPepper.com not really
Turkıs.... Fakirliğin gözü kör olsun :( kuru ekmeğe devam..