Beef Ribs Smoked in the Pit Boss Pellet Smoker
HTML-код
- Опубликовано: 27 июл 2019
- Beef ribs are one of my favorite things to eat. They have an intense beef flavor that you don't get from most cuts of beef. We smoked the beef ribs in the Pit Boss Pellet smoker with pecan and hickory pellets.
We also used three different rubs to build up a nice bark. The rubs were Heath Riles Garlic Jalapeno rub, Pit Boss Smoke Infused rub, and Harry Soo Beef Rub.
The grocery stores around here don't sell beef ribs so I went online and bought them from Grand Western Steaks.
These beef ribs go by several names such as:
Dino Ribs
Dinosaur Ribs
Short Plate Ribs
Plate Ribs
Loaded Beef Ribs 
Хобби
Awesome video mate, new follower here, stumbled upon your page researching the Pit boss. Just like to say I really enjoyed this video, especially the part where you break the beef apart in your hand, you can really tell how proud and happy you are with the cook, love to see that. Keep up the good videos man 👍🏼
Beef Ribs My Favorite!!!! Going to be my 1st Smoke. Thanks Bro
you are killing it with that pit boss bro!! those ribs look so dang good! Zero resistance is always the best. lol!! Great cook!
I've been using Pit Boss brisket rub for the last few years and I agree they have a great awesome rub great selection
Great cook Mike, those ribs looked great, job well done!!
Thanks, Ted!
Wow the color at the one hour mark! You could tell it got a ton of smoke. Great job, looked super moist and flavorful.
Thank you, Hobie!
Sick marbling. They must have been so so good! Great cook
Thanks, Lasse! They were exceptional.
Amazing looking DINO ribs. awesome cook buddy! WOW...
Thank you, Tommy!
I like the way those ribs look. I haven't smoked any yet so I want to buy some soon. Keep Smoking!
Thank you, Doug! They looked and tasted great! :)
Excellent video they look so good.
I'm going to try this tomorrow. I'm on vacation and this is going to be the highlight of my vacation wish me luck I'll watch the video intently
Asking the meat manager at the grocery store to get you a cut works. If you invite them over for/bring them barbecue it usually makes the “specialty” cuts start appearing. Great lookin ribs from grand western!
Hey dude, this looks so delicous.
I will try that this weekend.
Thanks for Video.
Greetings from Germany. 🔥
Hello, Germany :)
Weekend Warrior BBQ 😜
Great video as always!!
Thank you!
Looks delicious. I really enjoy your videos.
Thank you very much!
Been mixing charcoal pellets with my hickory recently and I’m getting phenomenal results.
I so need to get some good rubs! That looked great mike!
A good rub makes all the difference
I've never purchased meat online before ...hey it looks amazing... yummy and tasty 8)
Thank you! If you ever do need to order meat online, I highly recommend this company. The quality is second to none. :)
Thanks friend, very helpful for me .
I subscribed because of the Kenny Powers shirt!!! Awesome!
I got season 2 portrait tattoo on my leg
Love the show Mike i'm in OZ just picked a smoker up and going to give it a go . Thanks to these "How Too Instuctions" well done !!!!
Thank you, Glenn! I love my OZ fans! I actually would like to to an OZ BBQ vs American BBQ video. Still doing some research but it looks like you guys have much more variety. Enjoy that smoker my friend :)
Weekend Warrior BBQ to tell you the truth Mike the American BBQ style is big here .... it’s big business
Weekend Warrior BBQ happy to help out where l can l know the seen here fairly well ....
Looks amazing
Thank you
I'm doing beef ribs tomorrow, can't wait now!
Finally done, put on at 9am wrapped by 10am, reached 200f internal by 4pm then rested til 5pm - so good it could of been pulled beef. Cheers again! ❤️
Yum! Nice work Mick!
Damn those look good👍🏻 I was just telling my mother in-law I wanted to try smoking some beef ribs.
HEY MIKE, man those were some awesome looking Beef ribs my friend, I loved all three rubs that you put on them, and they were smoked to perfection, that is what you call fall of the bone tender, I wish that I was closer because I for sure would have loved to help you eat them. They looked so juicy and tender, and that Pit Boss Smoker for sure did it's job, I think you have found your nitch, but you are still not as good as me. LOL!!!!!!! AWESOME JOB MIKE. GOD BLESS YOU.!!!!
lol! thanks, Joe!
Of course they are loaded with flavour, the meat shrank to half the size instantly doubling the flavor that remained : ] Seriously though... once they came out of the package you could tell that was going to be a special meal ! Great looking cook Mike !
You are right, Bubba! They “reduced down” like a nice wine sauce leaving behind only the most pure beefy goodness. The marbling was the best I’ve seen on a rack of beef ribs.🤤
I love your videos. I wish you would do a video on smoked tri tips and a video on smoked salmon
Thank you David! Those are both great ideas and I’ll do them. I’ve got a couple videos in front of those but I’ll get it done 😁
@@WeekendWarriorBBQ awesome i can't wait! And 1 more i forgot to mention was turkey legs! I have have the same smoker as you and i have tried your rib recipe and your pulled pork recipe and both were amazing!
looks so good your a pro
Thank you, Cheryl! :)
Thank you sir for this video
Most welcome
I’d let you send me some of that. Looked so good.
John they were amazing. I cant get over how strong the beef flavor was.
Thanks for the BBQ tips Uncle Chop Chop
The White Flame!!!! I'm in and your f#$@ing out!!! ⚾️🔥😎
Awesome cook bro!🤘🏽🤘🏽
La Flama Blanca 😂. Thank you!
Awesome beef ribs. Where did you get that nice stainless steel table you wrapped them on at. Need something about that size for outside kitchen.
Aww man! That’s looked good! I don’t know about you , but the rest period is the hardest part of everything I smoke ! 😁. Great Job .
Thank you, Jose! I agree 100 percent... the rest period is tough to get through... I find myself pacing back and forth with anticipation lol. These were beyond good.
Those beef ribs remind me of the Flinstones when they put that huge rack of ribs on his car and it flips to one side . 😁
lol! Wilma... I'm home.
Omg yessssss!!! Looks good bro
Do u have the link to those ribs?
Thank you!
I cant post a direct link but if you got to Grand Western Steaks website and search for beef plate ribs you will find them. They are $199 for two of those giant slabs.
The Culinary Cookhouse ok thanks man I will look at them
wow that had great marbling, you did a fine job on them. get yourself some Oakridge Black Ops rub and give it a try on beef, now I'm going to go watch my spareribs cook, Cheers
I was impressed with the marbling. That Black Ops rub is on my list. Hope your ribs turn out amazing!
@@WeekendWarriorBBQ they should I'm cooking them like you did yours
Excellent cook Mike ... Those beef ribs turned out awesome . Great color and bark , super juicy . Mike those ribs where marbled very well .. Do you what grade they where ?
Thank you! I believe they were prime but I’ll have to check and get back with you
Hey, thanks for the video.
Those lumberjack “blend” pellets have a good percentage of oak in them. If you really want to get creative, buy the 100% pecan to mix with other types.
Again, I enjoyed this video. Ribs looked great!
those are beautiful Dude...
Great video, did you remove the membrane? Is that why the meat fell off the bone so easily?
Waiting for an invite. That food looked awesome. 👍
Those look fantastic!
I think your video must have caused a run on plate ribs, I am not finding them anywhere!
Love the Danny McBride shirt
Thanks, Louis! I laugh just looking at the shirt... Doing BBQ "On the Reg" :)
Those looked delicious!
Melt in your mouth. 🤤
Ribs look amazing, i have a pro series 4, do you get hot spots towards the rear of the smoker?? Ive done 3 briskets and they all tend to crisp up on me from the side thats towards the back
I do. I learned a hard lesson when I burnt the back of my turkey. The glass door doesn’t hold heat as well so I have learned to rotate the bigger pieces of meat.
My man! How are you holding that knife when you are cutting off the fat?! If anything pinch right at the base (above the handle) with your thumb and index finger….much more control and it doesn’t look like a limp wrist hold :) hope that helps! Liked the video and subbed!
Going to try these in my smoker so far only chicken has been made good ....when I did the brisket and pork ribs it was ok but not like yours but 3rd time is a charm
Great video! Where do you get the gloves?
The butchers block near Youngstown has them
This beef rib shinked so much, but it must be super delicious.
Good looking cut of meat
Thank you, Smokey Joe
Watched your videos and decided to get a pit boss vertical smoker. Saw the video on cleaning, but what about the racks? Do you throw those in the dish washer?
Thank you Jeremy. I might wash my grates three times a year. I treat them just like grill grates and brush them off after every cook and then preheat the smoker long enough to kill any bacteria
How do u get that thick smoke ring u get on all your meat? I've tried and can't seem to get a nice thick ring like yours....Im using the Copperhead series 3....Any suggestions?
Dont cut it next time.. Thats why the bones separated .. also use olive oil as a binder ..and try smoking them at 250F for 6-8 hours unwrapped and youll get an awesome bark on those .. Ive tried different rubs and honestly salt and pepper is the best for anything beef .. Your ribs looked awesome for your first time tho
Thanks, Jose! 😁
Mike if you get the chance try the pit boss smoke infused applewood bacon rub good stuff.
I definitely will. Where did you find it?
@@WeekendWarriorBBQ Wal Mart brother
Douglas Muncy awesome. I’ll pick some up this week.
@@WeekendWarriorBBQ Good deal I've yet to try the regular smoke infused you use all the time.
I mixed cherry,pecan,competition, and mesquite all equally amounts in my Pit boss
I need to try that mix!
How much propane did you use yhile cooking those beef ribs?
I went to the Grand Western Steaks website but could only find those stripped short ribs.
I’ll find the direct link when I get home. Let them know I sent you 😁
Here you go: grandwesternsteaks.com/3-bones-short-rib-plate.html
So quick question after you are done smoking and there is more pellets left in the hoper how do you get them out to change to different pellets ?
After you turn the PitBoss off it runs for about another 10 minutes without dispensing new pellets to burn them to ash
there is a clean out door at rear of the smoker, open slowly and have a 5 gallon bucket to catch the pellets as they fall out, they all don't fall out you need a long stick to push out the last couple of handful. the hopper has a view glass on one side to show how many pellets left in the hopper. The pellets that are in the auger cylinder about a handful, you will not get out, those will have to be burn away on the next time you cook
The only thing missing is a better smoke ring. I wouldn't think that only two hours on a pellet smoker would give near enough smoke flavor.
Where exactly on their website did you find the beef ribs? Not seeing them. Are they called something else on there?
They were called reserve short ribs 3 bones plate. You get two of those giant racks for 199$
Every time I cook anything on my series 5 copperhead smoker it take way to long. I cooked pork ribs last night and it took every bit of 9 hours to be done. What am I doing wrong? The smoker is brand new and it is keeping at a good temperature in the smoker
Dalton, couple questions: what temperature are you setting your smoker to and do you have a way to verify that the smoker is at the temperature you set? Without knowing the details it sounds like you are either cooking at too low of a temperature or the smoker is not cooking at the temperature it is supposed to.
I have found on my CH5 that it runs anywhere from 30-70* lower than what it is set at. I have meat thermometer with 6 probes and run one for smoker temp and it always shows low. Grab a meat thermometer with several probes and keep an eye on all of your temps(smoker and meat).
Hey Buckeye there is a meat butcher market in Fremont. My clan swears by their ham. What about that big market downtown? Been to both. They might be a good source of meat.
Yeah, the West Side Market is probably a good source.
The Culinary Cookhouse My oldest brother, before he passed away, went there for some really good all beef dogs. Been there a few times but, flying doesn’t give me room to bring stuff home, sadly.
Mike,
Totally off topic, but you have like a screen for your fence in your backyard now....what is it and where did you get it? Also, same question about your patio cover. Is it a kit, with the 4x4s and brackets, or just the brackets? Just askin
Hi, Owen. The patio cover is made by a company called Toja Grid. If you look back at one of my first videos I did a review of it. The Trellis I made myself. It is three pressure treated 4x4's that I wrapped in Cedar. In-between the posts I took garden fence and framed it in cedar... and then attached it to the posts.
@@WeekendWarriorBBQ they both look amazing....what is growing in the body of the trellis
Right now I have some fake ivy. In the summer time my girlfriend plants some kind of flowering vibe that looks awesome.
@@WeekendWarriorBBQ got it. From a distance on camera, it looks good, but I watch yoir videos when they come ouf, so I knew ya weren't gonna grow anything that fast...lol
Thanks for the info....
Hey Mike, my smoker has a lot of smoke coming out around the door, is that normal? I can also see inside the smoker on the top right corner and my latch is tight
Can you post a short video of it to my weekend Warrior Facebook group? I wouldn’t worry about the corner... mine is the same way... that little leak is no big deal when you consider the smoker has a giant hole in the top for the chimney.
@@WeekendWarriorBBQ When I get home from work I will, didn't know you had a FB page, thanks for putting my mind at ease, I've had a lot of issues with it, tried to smoke a pork butt overnight and it overheated at some point during the cook, tried to start it again and it lasted about 4 hours and overheated again, Pit Boss is sending me all new components (door, latch, temp probe, etc) I think they event sent me some rubs. Thanks for the help!
@ 4:52 "that's what she said"
had you had any issue with the smoker ? do you recommend?
I really enjoy this smoker. After about 6 months my controller stopped working which was a bummer because I was midway through a cook. I sent their tech support an email and they had me do some simple troubleshooting and determined that I needed a new controller. They shipped it out a few days later and I’ve been good ever since.
Kenny Powers!
Yes!
If your grocer is cutting short ribs...They have them
Just got a pit boss 4 smoker. How do you get the thick smoke at temperatures from 200 to 250? TY
Hi David. The thick smoke isn’t constant. It seems to pump out the thick smoke in intervals... maybe every 10 to 15 minutes. If you want a stronger smoke flavor you can use hickory or mesquite pellets, don’t wrap your meat in foil or paper at all, and turn your chimney cap down so the smoke doesn’t escape as easily.
@@WeekendWarriorBBQ ok I was thinking about setting it to smoke when I first put the meat in for 15 to 30 minutes like you did in one of your videos. I smoke a small brisket the other day has a good smoke ring. But not a smokey taste like I like. Lol
David webb that actually does work really good. I would put it on the smoke setting for an hour if you like it more Smokey. I would actually do that more often but when I’m filming the cooks, it adds a lot more time because I’m opening the door a lot so people can see what’s happening and that extra hour in the beginning makes for a really long day 😁.
Ton of rub and into the fridge / less rub and let it sit out and sweat a bit it’ll absorb the rub better !
Smoker noob. I’m looking at getting a Pit Boss. I have been watching your vids and notice that you are not using the “smoke” setting, but rather kind of baking the meats.
Is there a reason you don’t “smoke” more? Or maybe do smoke for like 30 minutes then raise the temp?
Thanks!
Hey Ryan! You can definitely do that and add a ton more smoke flavor. The reason I don’t do it more is because my family and friends don’t care for the stronger smoke flavor. They prefer a hint of smoke and I’m ok with that too. But if I am cooking just for me I’ll put it on the smoke setting for the first hour and then crank it up. Have fun with it and make it the way you like it 😎
I have a Camp Chef pellet smoker, which also has low smoke and high smoke settings. Technically, you get smoke at any temperature because you're burning wood pellets. However, on the high smoke setting in particular it lets the pellets smolder longer and tries to keep the temperature hovering around 220F, but it can swing 20 degrees in either direction. On a normal temperature setting the computer keeps the setpoint within 5 degrees of the target.
If you want to add more smoke at any setting, buy a smoke tube. You fill it with pellets and light the end on fire. Wait until it extinguishes by itself (though still emitting smoke) and place inside the smoker.
Absolutely amazing cut of beef and looked delicious. the only thing that made me cringe was when you took it out of the sterile bag and out it on top of it on the side people can handle after using the bathroom and not washing their hands. lmao
I'm kind of a germ-o-phobe though sometimes.
Cook looked great. :)
Those look like flinstone ribs!
Yabba Dabba Doo! 😁
Just a little tip for you use a filet knife you will have an easy time cutting the fat off
C+
Have you done any jerky in this smoker yet?
Not yet Josh but I am working on a whole beef Jerky Series that will start coming out this spring and into summer 😁
Can't wait to see it.. it's going to be the first thing I try.
Does the "Competition Blend Pellets" or "Hickory Pellets" gives the meat a mild or heavy smoke flavor? I'm looking to purchase this smoker real soon.
Hickory will give you a stronger smoke flavor than the competition blend. The competition blend is great to keep on hand as an "all purpose" blend that you can use on just about anything... it has a very nice mild smoke flavor.
@@WeekendWarriorBBQ Thank you Sir!! YOU ARE THE MAN!!!!
You're welcome! Happy smoking to you when you get your new smoker :)
What prep cart is that you are using?
Hi, Jonathon. I can’t remember the exact name of it off the top of my head but I have a link to it in the description of my last video: Pit Boss Smoked Thanksgiving Turkey ruclips.net/video/3nC8eVU_jXQ/видео.html
That prep table/storage cart has served me well.
Looks like I am going to have to add it to my deck!
Careful cutting toward your hand with any slips.
275? I thought we were supposed to start this at 200 or 225 at the most
You are right. I should follow the instructions 😁
@@WeekendWarriorBBQ .... I'm just trying to learn, not being a smartass
I would use that fat you're cutting to add when i make ground chuck with my meat grinder
Flankestein Ribs...
Masterbuilt gravity is what you 6
Need
You didn't t wash the meat.
You need to invest in a nice boning knife. It will make all the difference in the world. If you are willing to spend the money on an expensive cut of meat, a $20 sharp boning knife will turn you into a knife wielding machine. Trust me!
One more thing, always cut AWAY from yourself, especially your other hand. New subscriber, by the way! Good job!
Thank you, Jeanette! I appreciate you caring about me and my safety!
If you go on Grand Western Steaks, this three bone rib slab is $199.00. Uhh, way out of common person budget.
It’s very expensive and a special treat. You do get two slabs for the 199 if that makes it any better
That's $28 per pound! Crazy money!
John try Wildfork. They're pretty reasonable there and usually in stock. Will be my next big cook.
as soon as you guys start taking all the fat off were done.
I think you should leave a lil more fat on it
I agree
@@WeekendWarriorBBQ i also like using mustard as a binder. I like the chouces of rubs you have just with beef you dont need much sweet stuff is my opinion
You need a better knife