Are these BEEF BACK RIBS better than Pork Ribs? You Decide...
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- Опубликовано: 14 окт 2024
- I get excited when ribeye roasts go on sale at my grocery store, because I know that beef back ribs are going to be super cheap too! We got these two racks of beef ribs for $2.98 a pound, and we smoked and then braised them on the pellet grill.
Start by adding a simple Worcestershire sauce binder to the ribs. Then season with your favorite rib rub - we wanted more of a savory beefy flavor instead of a sweet barbecue flavor for these, so we used about 75% Sure Shot Sid's Gunpowder seasoning and about 25% Que That barbecue seasoning. Then, smoke on the grill until the internal temp reaches 175F. Pour a bit of beef stock on the ribs and wrap tightly in aluminum foil so they can braise. Put them back on the grill wrapped and braise until the internal temp reaches about 200F.
These easy beef back ribs were fantastic and cheap - and they only took 4 ingredients! Enjoy!
@lonestargrillz #pelletgrill #usa #food #bbq #beefribs
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[x] Seasonings:
SMASH THAT, SHAKE THAT, QUE THAT
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Watching you slice those ribs, I knew they were tender...👍🏼😋
Ty
Boss, the first thing that's came to my mind when I saw those ribs was Fred Flintstone at the drive-in when the ribs tip his car over in the credits every episode. Like with all of your creations, it looks amazing.
haha something I cant unsee now....thats awesome
I love your reaction after the first bite!! My mouth is watering.
Those ribs look delicious, and I love the sound of the rain😊 Good thing you have a nice covered deck👍
hahahah love the rain...not that close lightning...
Nice job on those Ribs....I love doing them and your 100% correct. Those things hit the stores a few times a year at a total steal... Cheers King and Queen of RUclips!
Cheers Tommy...talk soon
Oooh man, those beef ribs are so juicy. Brisket on a stick at a great price! I think everything cooks better on that LSG! Nicely done Neal! Be safe my brother!
Thanks for watching bud...
I love doing my beef ribs just like that. Cheers 🥂
Awesome
At that price those are an awesome value cut of beef. I also like using the meat to make a ragu (goes great with home made gnocchi). And then the bones can be used for home made beef stock.
that has my mind racing....thanks for an upcoming idea
Yes please!
thanks for the video. super job your are crazy for doing this in a storm. glad you are safe
hahaha thanks
Holy Sh*t turning the rack around just blew my mind! i can do it on my pit, but bet ima check for that in the future!
hahaahha cheers
Straight fire episode my guy ✊🏼🧐🫡.
When I first met the wife 32 years ago, my Suegro (father n law) used to love bbq’n beef back ribs. Mind you they always came out the same. On an open bbq pit, burnt to a crisp and bloody as hell @ the same time 🤣🤦🏻♂️🤦🏻♂️! Fast forward
from 1992 to present, had he had a pellet smoker maybe it might have been a 1/8 of what you just did 🤣. Bless his heart, he always tried. lol, as for the tri tip vs this cook, there is some validity in that if I do say so myself. Cheers y’all 👊🏼😎🤙🏼
hahaha literally laughing out loud...cheers bud
@@PelletsandPits lol, when I met the “Law” as I call her.. back in 92, she was 15.. I just turned 16. Ya we were high school sweethearts. And the Suegro had to be about my age now.. around 48. How the F*** do you not know..open flames will just sear them, and flare ups will burn it to a crisp & will still be bloody?. Again, bless his heart
Anywho…Birthday is this Wednesday, and I wouldn’t mind blowing some coin on a pellet smoker!
I’m not a fan of burnt to a crisp &. Bloody as hell 🫡🤣🤣! If it’s not a weekend getaway to the coast, I’m getting 1.
These looked dam FUEGO my guy!!!! Appreciate the message back brotha 👊🏼😎🤙🏼
Fantastic job on the beef ribs Neil, thank you and Amy for sharing this recipe with us. Glad you both enjoyed them , stay safe and keep up the great videos. Fred.
Fantastic job Neal! Absolutely a 1A definitely packed with flavor! Cheers brother 🍻
Love it, looks good, and it's Amy approved, can't go wrong.
Ture..haaahahha
Looks great brother. GBO...
GBO
Those look good. What is even more like Brisket is Beef Dino Ribs. I get the charcoal flavor by using my 22" master touch Weber Kettle, royal oak briquettes, and 2 oak to 1 mesquite chunk. I do use the snake method if am not use my YS640 or 1 of my offset smokers.
Definitely something on my list...thanks
That looks really good. Thanks for sharing.
Excellent cook you guys. For my wife and I we prefer beef ribs over brisket. They are as good and a brisket is too large. Next day I fix chopped beef sandwiches. No leftovers.
Same here brother!
love it...we made these earlier this year...chopped with bbq sauce and made a grilled cheese with chopped beef back ribs
I’ve never made beef ribs. Now I want to
You have to...fatty..beefy...etc
Great video as always!!! What happened to the video comparing ribs on the Traeger to another of your smokers?
Its available....traeger vs Lone Star Grillz
@@PelletsandPits hahaha, can't believe I couldn't find it earlier in the week, thank you for the reply and thank you for the great content!
I "just" did beef ribs on the weekend.......sure wish I had your take beforehand! lol.....nice work Neal! Love the idea of the beef stock and then wrapping them tight.
Yes sir....definitely helps
Beef backs vs spare ribs??? No way lol, but love it all. And cook Tri tip like a tri tip, not like a brisket!
@ 4:32 Sheeeeee-it.
I cook mine similar way except I use charcoal pellets from Royal Oak and the last 10 -15 minutes I turn up the heat high to sear them which creates a nice crust then I pour the juices right before serving.
how do you like those....i have seen em
@@PelletsandPits they’ve tasted great on Beef Ribs and steaks so far 👌🏽
Those beef and ribs looked bomb!! It's hard to get them where I live.
True....you will see the video following this and understand how got em....hahahaha
I know I'm in the fringe minority when it come to beef ribs, but love the back ribs more than the short ribs (although a very close call). Those you have there were Very meaty, which is hard to find these days. If I ever lose my teeth, I'll be the unhappiest guy ever. I love gnawing on the bones, be it beef, pork, lamb, chicken, whatever. Very nice job!
Brad...I 100 agree...bone in ribeyes...ribs of all...dont matter...im gnawing...hahahah
Dem bones look scrumptious.
Absolutely
Neal - You "sure" you're not spying on me? - lol - I made these 2 days ago - "W" sauce binder, SPG, Montreal Steak Spice, and Bearded Bucher Black rub.
3-2-1 method at 225 to start, wrap, and then 375 at the end to caramelize the BBQ sauce - they were AWESOME - as I assume yours are too - I like Beef better than pork ribs now. - Cheers Dude!
thats a great method....sounds fantastic
I love beef back ribs. For people looking for them my only suggestion is take your time picking it out, its easy to grab one with almost no meat on it by accident. As for the tri tip comparison, I have no issues with it. It should be taken to medium, past medium it looses flavor, under medium its too chewy. As a Californian where tri tip is king, I'll just say, not everything works when cooked like a brisket.
Perfectly said...of course I see all these videos saying how good iti is...so of course I had to try....i just dont understand...now way its good....med rare for sure
What cut of ribs is that? I always thought they were much thicker. Great cook!!
There are two kinds....DINO beef ribs from the short rib...and beef back ribs....thats what these are...the bone from the ribeye..
Favorite ribs to smoke. For me beef first then pork unless it’s a Cochen De Lait. 🤤🤤🤤
No doubt....
nicely done as usual. "Rib side up"? no matter which side is up is rib side heheh
ahhahaa
Beef ribs no meat can’t beat pork. Where I’m at.
Did you remove the membrane? I’ve never removed it from beef ribs. Just wondering if it makes a difference
Nope...just scored em...
WorstSisterSauce is what it is called. lol
hhahahaa
Let em rest! Lol
Great Giant had $7.99 pound ribeyes. Which is a good price i think. How much are they where you live?
thats great...this time was 9.99lb....But the secret was to have the butcher remove the bone...we paid 2.49 lb...and then he repriced the ribeye we bought...that video is coming soon...during the winter holidays...we are able to get from 5.99 to 6.49 a lb...so 7.99 is fantastic for sure
@@PelletsandPits steaks here are so high. $18-25 pound It’s insane
Beef back ribs definitely don’t look like that up here in New Jersey. And if they sold them like that, would be around $55-$90.
WOR-CHESTER-SHIRE SAUCE Worchestershire Sauce.
hahah I cant speak regularly English...much less something like this
Wash your sister sauce…. Or for those of us in east TN … “worsh yore sister.’
“
hahahha
Do you remove or score the membrane?
Nope...on pork i only score now....
Neil, it's a lot easier to just call it W Sauce!!!
Brisket with a handel
Perfectly said...
How many channels you got? Lol
haahhah 2
I love the taste of these things, but they are such a pain in the ass. I'll just stick with rib eye and strips. Your content is solid!
Don't get toasted while your ribs are being roasted.
Beef over pork any day.