Hello @constanzacastro3017 ! - Thanks for your comment and watching the video! As always, it is very much appreciated. Thanks for the vote of confidence! I'm still learning when it comes to videos, but slowly improving. Take care, and have a great day! - Lost Canuck
Hi @williamgreen6889 ! Thanks for watching and sending in a comment. Much appreciated, especially from a fellow Wisconsinite. Beef ribs are pretty forgiving, just take your time and enjoy the process (the choice and higher grades have more marbling and will be more tender). Its just like making a roast. Don't forget to spritz, as it helps with the bark development, and check the IT's with your thermometer. My family likes me to cut the meat off after I "one bone" the ribs to make sure the membrane is gone (its pretty chewy and not so good). Take care and let me know how they turned out! Smoke on! - Lost Canuck
Not so good, here are my notes. Where did I go wrong 12/15/24, 35° cloudy foggy day. 4.5 lbs beef ribs from leroys ripon salt. pepper, holy cow. vertical LG set to 225° started @ 10:15am spritz 2 hours in 12:30pm increased temp to 250° @ 2:00pm spritz Increased temp to 275° @ 3:00pm spritz in the stall 4:30pm spritz probing nicely start corn casserole in oven @5:00pm out of grill @ 6:00pm
@@williamgreen6889were they choice or higher? Also, did you give them a rest in some towels? Mine took about 9 hours. Maybe try not going higher than 275, and let it rest for an hour in towels. Not sure what happened? Smokin Joe Pit BBQ has a good video out too. Sorry they were tough. Resting and spritzing always help. Next time maybe pull at super probe tender rather than at 205F. Again, very sorry.
!Hola! @ELDAILIAN777 - Gracias por ver y "Hola a Panama"! Thanks for watching and commenting! Its very cold (frio) up here in Wisconsin, so my cooking has slowed down (mas despacio) recently. Brisket cook coming soon (por Christmas).
Those ribs look absolutely fabulous Lost Canuck 😋 😍 Are you gonna try that same rib recipe on your Lone Star grill with the pecan shell pellets?, that would be interesting. It's absolutely great content not too short, not too long. Im a retired 100 percent disabled veteran, and I'm definitely a fan of your channel. I also have that Lonestar grill arriving with EVERY option available arriving in early March. Thanks again, and I'm looking forward to more cooks. I know that's not the Lonestar, but I know you have the Lonestar.
Hello @henrylewis7652 - first of all, thank you for your service! I very much appreciate your sacrifice. Also, thanks for watching and commenting! I actually happen to have an extra 20 lb. box of the pecan pellets that I will use on the new LSG soon. I did the beef rib cook on one of my older grills, but new content is coming soon. A new pork shoulder video will be out in a day or two, and I'm going to do an OTT Chili because it's so darn cold out now :). My family is a little "beefed out" right now after the holidays, but more dino ribs are coming. You will absolutely love the new LSG pellet smoker - it's the Cadillac of all smokers out there, and gets as close to a stick burner for smoke production as you can get. Take Care, and stay warm, and smoke on. - The Lost Canuck
We had corn on the cob and a small side salad. You could have anything, really, though. It's like a really good roast beef, so potatoes, beans, vegetable tray, whatever, would also go well with it. Just my opinion, though :) Smoke on! - Lost Canuck
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
It's a great video!!✨✨✨🩷
Hello @constanzacastro3017 ! - Thanks for your comment and watching the video! As always, it is very much appreciated. Thanks for the vote of confidence! I'm still learning when it comes to videos, but slowly improving. Take care, and have a great day! - Lost Canuck
Thanks for the video, I'm making beef ribs the weekend for the first time. We're from Neshkoro wisconsin.
Hi @williamgreen6889 ! Thanks for watching and sending in a comment. Much appreciated, especially from a fellow Wisconsinite. Beef ribs are pretty forgiving, just take your time and enjoy the process (the choice and higher grades have more marbling and will be more tender). Its just like making a roast. Don't forget to spritz, as it helps with the bark development, and check the IT's with your thermometer. My family likes me to cut the meat off after I "one bone" the ribs to make sure the membrane is gone (its pretty chewy and not so good). Take care and let me know how they turned out! Smoke on! - Lost Canuck
How did the ribs turn out?
Not so good, here are my notes.
Where did I go wrong
12/15/24, 35° cloudy foggy day.
4.5 lbs beef ribs from leroys ripon
salt. pepper, holy cow.
vertical LG set to 225°
started @ 10:15am
spritz 2 hours in 12:30pm
increased temp to 250° @ 2:00pm spritz
Increased temp to 275° @ 3:00pm spritz
in the stall
4:30pm spritz probing nicely
start corn casserole in oven @5:00pm
out of grill @ 6:00pm
@@williamgreen6889were they choice or higher? Also, did you give them a rest in some towels? Mine took about 9 hours. Maybe try not going higher than 275, and let it rest for an hour in towels. Not sure what happened? Smokin Joe Pit BBQ has a good video out too. Sorry they were tough. Resting and spritzing always help. Next time maybe pull at super probe tender rather than at 205F. Again, very sorry.
Hola! I am from Panamá 😃
!Hola! @ELDAILIAN777 - Gracias por ver y "Hola a Panama"! Thanks for watching and commenting! Its very cold (frio) up here in Wisconsin, so my cooking has slowed down (mas despacio) recently. Brisket cook coming soon (por Christmas).
Those ribs look absolutely fabulous Lost Canuck 😋 😍 Are you gonna try that same rib recipe on your Lone Star grill with the pecan shell pellets?, that would be interesting. It's absolutely great content not too short, not too long. Im a retired 100 percent disabled veteran, and I'm definitely a fan of your channel. I also have that Lonestar grill arriving with EVERY option available arriving in early March. Thanks again, and I'm looking forward to more cooks. I know that's not the Lonestar, but I know you have the Lonestar.
Hello @henrylewis7652 - first of all, thank you for your service! I very much appreciate your sacrifice. Also, thanks for watching and commenting! I actually happen to have an extra 20 lb. box of the pecan pellets that I will use on the new LSG soon. I did the beef rib cook on one of my older grills, but new content is coming soon. A new pork shoulder video will be out in a day or two, and I'm going to do an OTT Chili because it's so darn cold out now :). My family is a little "beefed out" right now after the holidays, but more dino ribs are coming. You will absolutely love the new LSG pellet smoker - it's the Cadillac of all smokers out there, and gets as close to a stick burner for smoke production as you can get. Take Care, and stay warm, and smoke on. - The Lost Canuck
Quick question, what kind of side dishes did you prefer with your beef ribs.
We had corn on the cob and a small side salad. You could have anything, really, though. It's like a really good roast beef, so potatoes, beans, vegetable tray, whatever, would also go well with it. Just my opinion, though :) Smoke on! - Lost Canuck
HUMILD560
Thanks for watching and commenting, MilagrosFord! Much appreciated!