Maybe I missed something but I don't see any smoke on that weber? What wood did you use ? After 3-4 hours of cooking at that temp with smoke, you should have had a nice bark on them, but you don't. 3-4 hours WHOA!!! I did some beef ribs the other day and took almost 8 hours at 275.
I've followed your Pork baby back ribs on the kettle recipe to the T. You think on the kettle using the same method should be sufficient? Ideally. I'd love to cook beef and pork together and hoping they'd be done around the same time. Never tried making beef ribs before and I got 2 Short rib racks. 13 lbs😳going to try and make them this Labor Day. Just wondering how long it's likely to take
You have a package of beef back ribs. They only way I make them is brazed in the oven with some wine and beef broth. On the other hand beef short ribs have lots of meat on top and are ideal for smoking low and slow. Try the short ribs next time and I'm sure you'll like them a lot better than the back ribs.
Thanks John!They look great! I have only smoked beef ribs once and they turned out awesome for the little bit of meat you end up with at the end. I have one more package to get done before winter sets in.
+Rattletrap2 Thanks and you're welcome! When it comes to beef, quality is king, but it's hard to find big beef ribs (at least where I live). However they still come out great as long as you smoke them right. Thanks for watching!
John, We just had our Canadian Thanksgiving a couple of weeks ago and while we traditionally cook turkey and ham, I decided that I wanted to do another brisket to go with the turkey. Up here, a packer brisket goes for $8.99 per pound at the butcher shop. My complaint is that out of a 15 lb. piece of meat, I had to trim off over 41/2 pounds of fat and through in the scrap bin. That's like $40 for garbage!! The fat cap was like 1 1/2" thick in spots! Anyways, it turned out great! I started it around midnight and it was done by 2 pm. I used my Reverse Flow offset for this one and seasoned it about the same as yours with salt and pepper. Cheers!
+Rattletrap2 Ouch! $9/pound! That's rough. I pay around $3/pound and I hate it too when trimming off a couple pounds of fat so I feel your pain. Nothing we can do about it though. At least it came out good so it's worth it! Keep smoking, my friend.
mh looks really good germany over here ion normal grilling do not use beef ribs but whatcha think about spritzing them with applecider vinegar rather then water? would add another layer of tang and flavour, or i could just be totally wrong
+ronald robbins haha that's awesome! I would love to try your barbecue. Thanks for your support and keep an eye out for many more videos in the near future! Also, if you have any suggestions for video ideas, please let me know!
+Omar Sobhi Thank you so much! You can definitely do ribs in a weber kettle, as long as you set it up correctly. The key is to put you coals on one side of the pit and put the ribs on the opposite side so there's nothing below them. This is called indirect heat. You'll then want to place the top vent on the lid over the meat so the heat flows to the other side where the ribs are. Add a couple wood chunks to the hot coals when you throw the ribs on. You'll probably have to add more coals every 45 minutes or so. Just add some to the hot coals and let the hot coals light the unlit ones. Baby backs will probably take 3-4 hours and spare ribs will probably take around 5. You'll want to check them every 30 minutes after a couple hours to make sure they don't burn. Place the ribs bone side down and leave them that way, but you can turn them around after 2 hours so they cook evenly. If you want to sauce them, do so the last 5-10 minutes. Any longer than that and the sauce will burn, turning your ribs to a very dark color. Let me know how it goes and feel free to ask any questions. I'll try to make a video on this in the near future since I think a lot of people will find it useful. Thanks for watching and have fun barbecueing!
If you want more smoke flavor...cut them into individual pieces..they cook faster and the smoke flavor is KING! Texas style! Oh yea..just use kosher salt and course black pepper for the ultimate Texas rib!
Don't look like there's any coals on that grill (no smoke what so ever ) you must have cooked them in the oven and are playing smoke screens and mirrors with us. .
It's not blood, just juice (water mixed with protein of the meat that turns it red). I pat dry not to clean but to help the seasoning stick better. Washing your meat is not hygienic since the water splashes any bacteria that's on the meat all over your sink and counter. So unless you disinfect your kitchen afterwards, it can be dangerous. If any bacteria is on the meat, it gets killed off during cooking. So no need to "wash" prior.
Well steaks and chicken are cooked over high heat and they're only cooked to an internal temperature of 125-140*F for steaks and 165*F for chicken. Compared to ribs that are cooked at a lower heat and have to reach 195-205*F internal temp. So they take longer.
Mekeda Haynes Lots of connective tissue (collagen) in ribs. That needs to be gelatinized using a long, slow cooking method otherwise they will be dry and tough. The meat will "break" or the slab will become flexible at 195-205F. The gelatin replaces water as the moistening agent.
Big Juicy Beef Ribs Look Good My Friend! I just posted my beef rib video. I've made 8 slabs in Sept alone. check out my video and tell me what you think.
You know what this video doesn't have? I mean besides hot chicks, a good host, or good meat..??.. That's right, a smoke ring. If you guessed it in the .04 seconds it took you to read what I typed than congrats, you actually might know how to smoke something!!!
jerrydon575 smoke rings are for looks only. Does not enhance the flavor of your meat at all. The way you get a smoke ring is to place Meat on smoker straight from fridge.
Its always a good idea to rinse whatever you are going to cook. Ribs have bone fragments from being sawed and there is little bits of trimmings all over everything. I see what is in the bottom of the sink after a rinse and I don't want to eat any of it!!!
Maybe I missed something but I don't see any smoke on that weber? What wood did you use ? After 3-4 hours of cooking at that temp with smoke, you should have had a nice bark on them, but you don't. 3-4 hours WHOA!!! I did some beef ribs the other day and took almost 8 hours at 275.
“Make love to yourself.. whatever you got to do to build up an appetite”
😂 😂
doing some in my Brinkman offset chamber.. I wait until about 160 and wrap.. keep that juice in, and I use Safeway Ribs
Yea, kind of thin for beef ribs, but looked like they cooked up just fine.
Great work brother love these videos big love from United kingdom
I've followed your Pork baby back ribs on the kettle recipe to the T. You think on the kettle using the same method should be sufficient? Ideally. I'd love to cook beef and pork together and hoping they'd be done around the same time. Never tried making beef ribs before and I got 2 Short rib racks. 13 lbs😳going to try and make them this Labor Day. Just wondering how long it's likely to take
Never done Beef Ribs on my Rec-Tec yet. Looking forward to that cook. Thanks for sharing...
Awesome, thanks for watching!
You have a package of beef back ribs. They only way I make them is brazed in the oven with some wine and beef broth. On the other hand beef short ribs have lots of meat on top and are ideal for smoking low and slow. Try the short ribs next time and I'm sure you'll like them a lot better than the back ribs.
Hey Mr Foley
Thank you for your cool videos and comments ..I love it...keep it comming ;-)
+Nedrivningsselskabet Falster Thank you sir. I appreciate the kind words. I'll do my best to release more videos in the near future!
Thanks John!They look great! I have only smoked beef ribs once and they turned out awesome for the little bit of meat you end up with at the end. I have one more package to get done before winter sets in.
+Rattletrap2 Thanks and you're welcome! When it comes to beef, quality is king, but it's hard to find big beef ribs (at least where I live). However they still come out great as long as you smoke them right. Thanks for watching!
John, We just had our Canadian Thanksgiving a couple of weeks ago and while we traditionally cook turkey and ham, I decided that I wanted to do another brisket to go with the turkey. Up here, a packer brisket goes for $8.99 per pound at the butcher shop. My complaint is that out of a 15 lb. piece of meat, I had to trim off over 41/2 pounds of fat and through in the scrap bin. That's like $40 for garbage!! The fat cap was like 1 1/2" thick in spots! Anyways, it turned out great! I started it around midnight and it was done by 2 pm. I used my Reverse Flow offset for this one and seasoned it about the same as yours with salt and pepper. Cheers!
+Rattletrap2 Ouch! $9/pound! That's rough. I pay around $3/pound and I hate it too when trimming off a couple pounds of fat so I feel your pain. Nothing we can do about it though. At least it came out good so it's worth it! Keep smoking, my friend.
Awesome keep making these videos, very helpful,thank you!
Thank you! I'm working on editing two more right now so stay tuned. Thanks for watching!
***** great John I'll stay tuned
mh looks really good germany over here ion normal grilling do not use beef ribs but whatcha think about spritzing them with applecider vinegar rather then water? would add another layer of tang and flavour, or i could just be totally wrong
Apple Cider Vinegar is what I usually spray the meat with. Some times I'll add some spices to the vinegar too and/or add some apple juice.
nice thanks so muich for the input and fast reply
Liked how you do yo thang Mr. good work
Great vid. Did you cook these over indirect heat? Thanks
Yes, I smoked them in my smoker - smokers cook by indirect heat by design. Thanks for watching.
I love your videos , I have done everything from making it rain to kicking it up , I will give you a run for your money here in texas
+ronald robbins haha that's awesome! I would love to try your barbecue. Thanks for your support and keep an eye out for many more videos in the near future! Also, if you have any suggestions for video ideas, please let me know!
Howcum no smoke when you take the lid off that "smoker"?
Where do you get beef ribs? I haven't seen them in the store for years!
They look like back ribs not short or Dino ones??
i will give the sriracha a try, those ribs looked good👍
+edwardg1286 If you like a subtle tangy/spicy flavor to the meat then you'll love it. Thanks for watching!
very pleasant to watch buddy keep it up I'm a bit jealous your baby backs came out great mine don't look quite that good on the same pit
+desmund lighten Thank you. Keep barbecuing, the more you do it the better you get. Thanks for watching!
How about you use brown sugar and mix it with red pepper and salt and black pepper and garlic powder
Dude I love your videos. can I do Ribs on a Weber charcoal grill? I don't have smoker btw
+Omar Sobhi Thank you so much! You can definitely do ribs in a weber kettle, as long as you set it up correctly. The key is to put you coals on one side of the pit and put the ribs on the opposite side so there's nothing below them. This is called indirect heat. You'll then want to place the top vent on the lid over the meat so the heat flows to the other side where the ribs are. Add a couple wood chunks to the hot coals when you throw the ribs on. You'll probably have to add more coals every 45 minutes or so. Just add some to the hot coals and let the hot coals light the unlit ones. Baby backs will probably take 3-4 hours and spare ribs will probably take around 5. You'll want to check them every 30 minutes after a couple hours to make sure they don't burn. Place the ribs bone side down and leave them that way, but you can turn them around after 2 hours so they cook evenly. If you want to sauce them, do so the last 5-10 minutes. Any longer than that and the sauce will burn, turning your ribs to a very dark color. Let me know how it goes and feel free to ask any questions. I'll try to make a video on this in the near future since I think a lot of people will find it useful. Thanks for watching and have fun barbecueing!
+TruBBQtv John Foley thanks a lot for responding and taking time to write all that. I will give it a try for sure.
+Omar Sobhi You're welcome, it's my pleasure to help!
If you want more smoke flavor...cut them into individual pieces..they cook faster and the smoke flavor is KING! Texas style! Oh yea..just use kosher salt and course black pepper for the ultimate Texas rib!
nobody asked or cares about how to make them texas style
Good beef can take a lot more flavor. I've done S/P rub and it's so boring.
Don't look like there's any coals on that grill (no smoke what so ever ) you must have cooked them in the oven and are playing smoke screens and mirrors with us. .
Ray Romano lives!
Oh I know what I'lll be making for this Super Bowl Sunday! THANKS for the video! #GOFALCONS
Thanks for watching!
If you take off the membrane, the ribs will come apart with beef. Another great vid, thanks again!
Thanks for watching!
Awesome!
ahahahah do what you got to do while you wait lol
Nice looking ribs!
good job! iam bbqer from venezuela
+Roberto Chópite Very cool. Thanks for watching!
Just asking don't they clean rhe beef before they cook, I saw him just rubbing the blood with a tissue paper, would that be hygiene. 🤔
It's not blood, just juice (water mixed with protein of the meat that turns it red). I pat dry not to clean but to help the seasoning stick better. Washing your meat is not hygienic since the water splashes any bacteria that's on the meat all over your sink and counter. So unless you disinfect your kitchen afterwards, it can be dangerous. If any bacteria is on the meat, it gets killed off during cooking. So no need to "wash" prior.
I can't feel my legs! I got a fever....and the only cure is beef ribs!
Deric Kettel Whenever you see short ribs for sale talk to the Butcher and ask him to give you a slab before he cuts them.
Nice
WSM 4 the WIN!
why do beef steaks cook so quickly ..and chicken.. yet ribs take so long to finish grilling..why?
Well steaks and chicken are cooked over high heat and they're only cooked to an internal temperature of 125-140*F for steaks and 165*F for chicken. Compared to ribs that are cooked at a lower heat and have to reach 195-205*F internal temp. So they take longer.
Mekeda Haynes Lots of connective tissue (collagen) in ribs. That needs to be gelatinized using a long, slow cooking method otherwise they will be dry and tough. The meat will "break" or the slab will become flexible at 195-205F. The gelatin replaces water as the moistening agent.
Mala Rambaran 9
Excellent ribs awesom job awesom video sir
Thank you!
They are DRY !!!!
nice ;)
Big Juicy Beef Ribs Look Good My Friend!
I just posted my beef rib video. I've made 8 slabs in Sept alone.
check out my video and tell me what you think.
Once you don't wash the meat I stop watching the video.
Washing the meat does nothing but contaminate your sink and surrounding area. Any bacteria gets killed in the cooking process.
Sorry but they look dry as hell. They were most likely cooked to fast.
I cook short plates at 300-325 they come out awesome. I think hot n fast BBQ is better then low n slow.
Siracha is trash compared to cholula
Horrific
CANT. GET. DONE. REASON
Look dry and sound like he cutting a brick
beef jerky
Horrible
You know what this video doesn't have? I mean besides hot chicks, a good host, or good meat..??.. That's right, a smoke ring. If you guessed it in the .04 seconds it took you to read what I typed than congrats, you actually might know how to smoke something!!!
jerrydon575 smoke rings are for looks only. Does not enhance the flavor of your meat at all. The way you get a smoke ring is to place Meat on smoker straight from fridge.
don't need a smoke ring to make it good. that doesn't do anything to inhance the flavor. besides that's for competition cooking anyway.
you don't rinse off the meat first? Yuck
momoni90 good idea to rinse off the natural flavor
momoni90 no yuck after cooking for 6 hours.
Shut up dumbass!
Its always a good idea to rinse whatever you are going to cook. Ribs have bone fragments from being sawed and there is little bits of trimmings all over everything. I see what is in the bottom of the sink after a rinse and I don't want to eat any of it!!!
momoni90
They seem to forget that this comes from a slaughter house, feaces and urine....
Wow you never washed the meat! Your supposed to wash your meat....