I love short ribs. Iv'e been watching Chef Tom for a couple years now and this cook, along with some of the tacos he does has to be top 5 of all his cooks for me. Bravo Chef Tom!
I am cooking my Texas Dino Ribs today... exactly as you show Tom. I would love for you to recommend a couple of leftover ideas. Just two of us and we aren't wasting an ounce of this awesomeness.
Thank you for your amazing recipe Chef Tom, been watching your channel for a while and it's impressive how simple yet amazing your food turns out to be. Greetings from Italy!
Literally the first thing I smoked with my Yoder Smokers Cheyenne were short ribs - the stubby little guys we can all buy at the grocery store. Didn't take as long and turned out fantastic. I've since found access to a regular supplier of the dino-sized ribs used here, but I still occasionally use the trimmed ribs when I don't want to spend all day managing a fire.
I love some short ribs, and have some ready to go for tomorrow. I have a Yoder YS640 and wonder if the time and temp will be close to the same as the offset. Should I plan for the same 7 hours at 275?
I'm doing short ribs tomorrow for myself and a mate but my worry is that I've got to do the school run for my boy and I'll be away from the smoker for about three quarters of a hour . This and timing the food for early evening I'm worried about leaving it. My offset I made myself and it's my sixth time at smoking. I'm using oak. Can I leave it to go on school run, what if it dies down will it be ok .? 😎
This is a great question, here is a link to building and maintaining a fire in an offset smoker - ruclips.net/video/YCX5C0DIrfc/видео.html. With a good coal base, which is the foundation of successful fire management, you will be good to go. Thanks for watching.
Can you please explain why everyone now is smoking at 275-300F? I have always known low and slow was between around 220- 250 range. This is the way it was done until about 10 years ago. I still cook at the lower temps. It takes longer but It never dries out. I'm just curious as to why the evolution has come about and what is the benefit for smoking at the higher temps. Thank you.
Chef Tom...how about trying two rotisserie whole chickens stuffed with quartered navel oranges ? The oranges baste them for the maybe 2 hours they are on the spit and when done, rested and ready for slicing, there's a really mild hint of the orange flavor...goes very well with homemade potato salad and rice or cooked vegetables.
Brings back old memories of this place near the lake that had all you can eat beef ribs once a week. It was like the dog knew where I was going those nights and she waited with anticipation of bones. Im going to have to do something about the lack of beef ribs in my life.
Looks amazing!! I have 2 questions 1.how long did it take in the smoker in total? 2.dont you need to light up the wood logs separately so they won't give burned wood flavor to the meat?
Question number 2. You do not because if you keep the logs warm enough either inside hiding in the chambre or outside on the smoker where it's warm well once you put in the wood it will light up in SECONDS
I always have a hard time finding those meaty beef ribs. Most butcher shops by me have - at most - a half inch of meat on top of the ribs. How do I specify to request something like that?!
Thanks for watching! Here is a link: www.atbbq.com/accessories/housewares/salt-and-pepper-mills-spice-grinders/crushgrind-copenhagen-spice-grinder.html
"Save the headache cook on pellets" LMAO! I just bought a state of the art Traeger Timberline XL. I've literally NEVER used a more dysfunctional pellet cooker. Literally none of the marketed features works the way they advertised. It easily takes as much babysitting as an offset. If you can get it to cook at all...
Good question. Resting the meat allows for the juices to redistribute evenly, giving you a juicy bite no matter where it is sliced from. If you slice into immediately after cooking, the center would be pretty juicy, but the outside edges would be drier. Thanks for watching!
@@LittleBearBBQ_Food_Original Ha! I was born/raised in Texas and have strong feelings on Texas style beef BBQ - I do give KC a pass with their burnt ends though, hard to resist when done well.
I've been intimidated by beef ribs but I think I'll try making them now. They are popular here in Austin TX BBQ places but they sure do charge a lot for them relative to brisket or other meats. Thanks for demystifying this!
Thanks Tom, not for your short rib video (which is great), but for using a reusable dish for putting your rub on yer ribs and also using the excess rub on the ends. Too many folks just waste their rub and tinfoil trays. Waste not want not.
I did a rack of bront ribs over the weekend with a Texas rub, amazing. I left the membrane on as, keeps everything together during the long smoke, mine went at 230. Great video, thanks!
I used to make both and my opinion Plate Short ribs are much more massive which includes much more delicious flavours !! But regardless both are good !
I've always sliced between the ribs, but I really like the idea of taking off the ribs and slicing like a brisket. Way much better serving size. Thanks for the video and ideas. BTW, smoking on my offset is what I prefer and enjoy.
I smoked some one time. Came out great on probe tenderness, smoke, bark and flavor but no one would eat them. Complaints of greasy, fatty areas and generally grossed out. Definitely a personal issue with the hobby so more chicken, fish and veg for some of us.
Thanks chef Tom for another great cook, was there any reason that you cooked this on the upper rack/ shelf? Would love to see you cook a whole beef shin on the offset, cheers!
Oh my goodness. These are absolutely amazing. Thank you Chef Tom. And those brisket burger puck from Creekstone Farms are THE ABSOLUTE BEST I’ve ever tasted
Thanks Gina! This was a good one for sure. And crazy as it sounds, The Creekstone Burger Pucks realty are that good. Thanks for being a part of our community.
This is one of my all time favorite things to smoke as a Texan.
I love short ribs. Iv'e been watching Chef Tom for a couple years now and this cook, along with some of the tacos he does has to be top 5 of all his cooks for me. Bravo Chef Tom!
Love how easy this recipe is! Just salt and pepper and let it cook for 7 hours. Can’t wait to try it out on my smoker!
I like the product information--please keep that up. It's great to know what everything is when you're using it.
Tom you can tell spring is near you are cranking out some amazing 👏 stuff !
I am cooking my Texas Dino Ribs today... exactly as you show Tom. I would love for you to recommend a couple of leftover ideas. Just two of us and we aren't wasting an ounce of this awesomeness.
I love when you use the offset. I have a pellet grill for the winter but it’s strictly offset for the whole summer.
Great idea for the beginner BBQers and expert alike.
Thank you for your amazing recipe Chef Tom, been watching your channel for a while and it's impressive how simple yet amazing your food turns out to be. Greetings from Italy!
Thanks so much for watching and taking the time to comment!
This looks so, melt in your mouth delicious. Can't wait to get my grill put together so I can smoke the beef ribs I got waiting in the freezer.😋😋😋
I've just come back from a long run, and this video has made me sooo hangry! 😋
Short ribs looks amazing Chef Tom!!
Thanks for watching!
So excited to try these ribs from Creekstone Farms. I ordered the brisket burger pucks also. Thank you Chef
Awesome. Let us know how your cooks go and thanks for watching!
I just watched your pastrami short rib video today, I think I’m gonna have to make both of these at once. Love some good ribs
I will be smoking short ribs this weekend ..... Thank you
Always the first place I go to look for recipes! Allthingsbbq hasn’t let me down yet. I have some venison backstraps from this season. Any recipes?
Thanks for watching! Here is a previous venison recipe: www.atbbq.com/thesauce/recipes/bacon-wrapped-venison-medallions/ We'll put more on the list!
Chef Tom! Your the man! Any chance we can see a more in depth how to maintain the heat with offset smokers for us beginners?
killing it bro! you're the stud!!!
Thanks for watching!
Dang those look delicious! Short ribs are delicious!!!! 🔥🔥🔥🔥
Thanks for watching!
I never get tired of you making ribs and brisket. How about some experiments/info sessions? Like foil boat brisket vs paper, vs full foil wrap.
This might be what you're looking for! www.atbbq.com/thesauce/recipes/the-brisket-wrap-test/
@@allthingsbbq Dude. How did I miss this. Hitting that bell right now. Thanks a bunch.
Chef Tom, thanx a lot! Ribs are so damn good!😋
Awesome content
Again wonderful looking ribs - like it 👍👍 👍
Phantastic realy Phantastic 😊
I vote slices, that looks so awesome, I will be trying this one soon. Thanks!
Thanks for watching!
The Kindling Cracker from NZ!
Awesome video!!!!!
Thanks for watching!
Awesome!! Love it!! Looks Amazing!
Thanks for watching!
Great video. Thank you. Would the same cooking temperature work cooking indirect on a big green egg?
Wish I could afford those Creekstone Farms ribs. But they look delicious!!!
Literally the first thing I smoked with my Yoder Smokers Cheyenne were short ribs - the stubby little guys we can all buy at the grocery store. Didn't take as long and turned out fantastic. I've since found access to a regular supplier of the dino-sized ribs used here, but I still occasionally use the trimmed ribs when I don't want to spend all day managing a fire.
I need to try me some beef ribs
Nice video! How cold was it the day you filmed this? Also how come to spritzing the meat?
My favorite piece of meat👍
I love some short ribs, and have some ready to go for tomorrow. I have a Yoder YS640 and wonder if the time and temp will be close to the same as the offset. Should I plan for the same 7 hours at 275?
don't forget the sides! ...rookie move 😂
Hell yeah!
Guga's favorite cut of meat...he'd be proud...future crossover maybe???
Chef Tom - love all these vids! question: I’ve seen a lot of videos with dry rub on beef ribs, but can you smoke ribs that have been marinated first?
Any thought to not using the grate in the firebox so you don’t lose all the hot coals to the bottom of the firebox?
I do mine exactly like that on the pellet smoker. Always a winner.
Need to know what knives you got there! 🤩
Great questions. Boning - www.atbbq.com/accessories/cutlery/knives/boning-knives/shun-classic-6-inch-boning-fillet-knife.html. Alternate boning - www.atbbq.com/accessories/cutlery/knives/boning-knives/cangshan-haku-6in-boning-knife-with-sheath.html. Slicer - www.atbbq.com/accessories/cutlery/knives/slicing-knives/victorinox-12-inch-granton-edge-slicing-knife.html. Thanks for watching!
sleeve full of mustard but these look BANGIN
Oh baby!!
I'm doing short ribs tomorrow for myself and a mate but my worry is that I've got to do the school run for my boy and I'll be away from the smoker for about three quarters of a hour . This and timing the food for early evening I'm worried about leaving it.
My offset I made myself and it's my sixth time at smoking.
I'm using oak.
Can I leave it to go on school run, what if it dies down will it be ok .?
😎
This is a great question, here is a link to building and maintaining a fire in an offset smoker - ruclips.net/video/YCX5C0DIrfc/видео.html. With a good coal base, which is the foundation of successful fire management, you will be good to go. Thanks for watching.
Can you please explain why everyone now is smoking at 275-300F? I have always known low and slow was between around 220- 250 range. This is the way it was done until about 10 years ago. I still cook at the lower temps. It takes longer but It never dries out. I'm just curious as to why the evolution has come about and what is the benefit for smoking at the higher temps. Thank you.
Chef Tom...how about trying two rotisserie whole chickens stuffed with quartered navel oranges ? The oranges baste them for the maybe 2 hours they are on the spit and when done, rested and ready for slicing, there's a really mild hint of the orange flavor...goes very well with homemade potato salad and rice or cooked vegetables.
Damnit this guy cooks.
Brings back old memories of this place near the lake that had all you can eat beef ribs once a week. It was like the dog knew where I was going those nights and she waited with anticipation of bones. Im going to have to do something about the lack of beef ribs in my life.
Looks amazing!!
I have 2 questions
1.how long did it take in the smoker in total?
2.dont you need to light up the wood logs separately so they won't give burned wood flavor to the meat?
Question number 2. You do not because if you keep the logs warm enough either inside hiding in the chambre or outside on the smoker where it's warm well once you put in the wood it will light up in SECONDS
I've has these grilled over a campfire for about 30 minutes. Can confirm it was tough as leather.
I always have a hard time finding those meaty beef ribs. Most butcher shops by me have - at most - a half inch of meat on top of the ribs. How do I specify to request something like that?!
Love your content! Does anybody know where I could purchase that pepper grinder?
Thanks for watching! Here is a link: www.atbbq.com/accessories/housewares/salt-and-pepper-mills-spice-grinders/crushgrind-copenhagen-spice-grinder.html
bangin
"Save the headache cook on pellets" LMAO! I just bought a state of the art Traeger Timberline XL. I've literally NEVER used a more dysfunctional pellet cooker. Literally none of the marketed features works the way they advertised. It easily takes as much babysitting as an offset. If you can get it to cook at all...
You should check out the Yoder Smokers pellet grills 🙂www.atbbq.com/grills-and-smokers.html?cat=19
yeeeuuuup...
10:21
The membrane is good. Not sure why people don't eat it.
Why do you need to wrap it in paper and let it sit for 1 hour?
Good question. Resting the meat allows for the juices to redistribute evenly, giving you a juicy bite no matter where it is sliced from. If you slice into immediately after cooking, the center would be pretty juicy, but the outside edges would be drier. Thanks for watching!
Stunning!!!
OK….KCBS Judge, here…
I would be ecstatic if KCBS did away with the Brisket Round and replaced it with BSR’s….Sacrilege, Huh!?!?
Boo hiss!
Have both.
@@mike7568 Now! That’s an intelligent solution!!!
@@LittleBearBBQ_Food_Original Ha! I was born/raised in Texas and have strong feelings on Texas style beef BBQ - I do give KC a pass with their burnt ends though, hard to resist when done well.
🤤🤤🤤🤤🤤🤤
I will never forgive you for dragging your sleeve all over the mustard.
Roll back the sleeves dude.
Idk why more people doesn’t eat the membrane, I love every part of the beef rib besides the bone. The membrane gives it that crunch.
Me too !! So delicious !
I saw one time you did a family pheasant hunt. How about some more of that and other wild game? Maybe some venison? Keep up the great work!
I've been intimidated by beef ribs but I think I'll try making them now. They are popular here in Austin TX BBQ places but they sure do charge a lot for them relative to brisket or other meats. Thanks for demystifying this!
That's because Texans overrate the shit out of EVERYTHING.
Thanks Tom, not for your short rib video (which is great), but for using a reusable dish for putting your rub on yer ribs and also using the excess rub on the ends. Too many folks just waste their rub and tinfoil trays. Waste not want not.
I prefer olive oil. Olive oil holds the seasoning on the meat, imparts a nice flavor and holds in some moisture. (I'm Italian, can't help it)
I did a rack of bront ribs over the weekend with a Texas rub, amazing. I left the membrane on as, keeps everything together during the long smoke, mine went at 230. Great video, thanks!
How long are those bones Tom??
Why am I watching this during Lent...??!!
Love how you throw something to the beginners as well as the insane creations you come up with. 👌
Hi Chef tom, is there any difference in flavor and/or texture between plate short ribs and chuck short ribs? Thanks in advance!
I used to make both and my opinion Plate Short ribs are much more massive which includes much more delicious flavours !! But regardless both are good !
You look so cold, you're making me feel cold too.
No spritz at all?
Meat. Candy.
Oh my!
yum
WOW
What thermometer are you using? All the ones I try end up in the garbage. Thanks
www.atbbq.com/accessories/tools-and-utensils/digital-thermometers/fireboard-spark-instant-read-thermometer.html
I've always sliced between the ribs, but I really like the idea of taking off the ribs and slicing like a brisket. Way much better serving size. Thanks for the video and ideas. BTW, smoking on my offset is what I prefer and enjoy.
I smoked some one time. Came out great on probe tenderness, smoke, bark and flavor but no one would eat them. Complaints of greasy, fatty areas and generally grossed out. Definitely a personal issue with the hobby so more chicken, fish and veg for some of us.
Damn...the amount of meat on top of that bone...😯. Question...how often did you add a split?
Thanks chef Tom for another great cook, was there any reason that you cooked this on the upper rack/ shelf? Would love to see you cook a whole beef shin on the offset, cheers!
I’ve had this once. It was like $28 per beef rib. The bone was as big as my forearm. So worth it
Man, I can seriously taste that! Amazing!
Says it’s easy to make and not screw up as he opens offset smoker. Lol. Love your stuff Tom!
Can we see, as silly as it sounds, really good, carnival style turkey legs? :D
Dam this was amazing thank you chef
Now if only beef was affordable again
Same deal with pork ribs?
INCREDIBLE as Always!
Gotta love short ribs.
Going to try this on my Yoder! Love it!
Chef Tom is the sh%t
Oh my goodness. These are absolutely amazing. Thank you Chef Tom. And those brisket burger puck from Creekstone Farms are THE ABSOLUTE BEST I’ve ever tasted
Thanks Gina! This was a good one for sure. And crazy as it sounds, The Creekstone Burger Pucks realty are that good. Thanks for being a part of our community.
You're AWESOME!!! You have the BEST instructional video on how to smoke beef ribs.
Thanks for watching!
I love Beef Short Ribs. This recipe is bangin'!! Thank you Chef Tom!!
Thanks for watching!
OMG! That looks as good or better than any brisket I’ve seen!
Thanks for watching!
Dang! Those are some Dinosaur ribs. Another home run!!
Thanks for watching!
What brand pellets do u recommend for a treager? Gina get my first one this spring.
We carry and recommend the BBQr's Delight pellets www.atbbq.com/fuels.html?cat=48
Made from 100% wood and burns hot and clean!
@@allthingsbbq thank you! I’ve read a lot of brand have fillers. Def want something clean.
I love brisket but imo beef ribs are the king of BBQ.