Smoked Beef Ribs | How to smoke Beef Plate Ribs | Pit Boss Austin XL
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- Опубликовано: 3 фев 2021
- ***I SMOKED THESE AT 250 DEGREES***THE BEST Smoked Beef Ribs you'll ever have. I smoked these beef ribs for a total of 6.5 hours on my pit boss Austin xl using hickory pellets. I seasoned these beef ribs using salt pepper and a beef rub sold by pit boss. I wrapped these beef ribs or sometimes referred to as Dino ribs or beef plate ribs in butcher paper after smoking for 4.5 hours on the pit boss Austin xl. Then smoked for another 2 hours and let rest for 1 hour burping the cooler every 15 minutes. I hope you try this beef rib recipe. ENJOY!
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Развлечения
Seasoned to perfection! They look so good! YUMMY!
Yeah they were so good. Burnt ends on a stick basically lol. Glad you enjoyed.
Looks so INCREDIBLE 😋
Thank you 😋 They were absolutely incredible! they're basically burnt ends on a stick lol
Great smoke ring they look great
Thanks! That Hickory does great on beef ribs!
Great explanation, thanks for the awesome video!
No problem! Glad I could help :D
I am going to try these tomorrow, I am new to smoking beef and have been smoking on a lexington for the last few months. 1st time doing the beef ribs. I am doing the seasoning alittle different, SPG with no binder, then a very light coating of kosher salt , they are in the fridgerator and will be in over night with no cover. I am going to fire the lex up to 250 in the morning and then throw on some pepper and a Kansas city style rub to the ribs and follow your 250 smoke method and wrap after it hits about 170
I love how your ribs showed after your cook compared to alot of videos I have watched on your tube. they looked amazing. Thanks for sharing your knowledge for beginners like me.
Sounds like they'll turn out amazing! As long as you get a good bark before you wrap and take them off probe tender you'll be alright. I hope everything turns out great!
Dude,awesome ribs man!!!💯
Thanks! I thought they turned out great too. Such a cut of bbq too. Sometimes beef is the best smoked!
I hope I have the same results. I'm smoking dino ribs for the first time this Sunday. Thanks for sharing your experience.
I hope it turns out great for you too! Biggest thing is getting the internal temp up to 200ish degrees so it'll be really tender
Love the content thanks for sharing
Glad you enjoyed. I had fun making the video!
All that talk and I never heard the one thing I was looking for!!!! TEMP!!!!
250
You still didn’t answer. I came looking for the answer also
If it's true Texas BBQ should be 285 as per the BBQ king of the planet Aaron Franklin. You're welcome 😉🎸😎
Those ribs looked amazing. Thanks for sharing. New subscriber here!
Thank you! I tried my best and was pretty happy with the results :D
Love my pit boss. Those came out great. It's hard to beat good beef ribs.
Nothing beats the heavy pepper and salt flavor on beef right
Amen agreed
very good we are watching from Malta - Europe
That's awesome! Hope you guys enjoyed!
Huge help thank you!
Thanks :D hope it turns out great for ya
Man that's a nice looking rib right there. Good job.
Thanks 👍
nice job!
I am totally new to smoking protein on a pellet smoker and your channel has been a big help to me. I take delivery of my Pit Boss Pro Series 1600 Elite in a week and I can't wait to start the smoking learning curve. Thanks for teaching and sharing.
No problem! If you ever have any questions just shoot me a comment. I usually respond pretty quickly. You got a great smoker coming your way best of luck to ya!
Good Luck. I was tempted with a pit boss or a traeger electric pellet smoker/grill. I decided on a Weber Smokey mountain, WSM!. Pellet grilles are so convenient but they do foul and break down (clean out the pellets and dont let the inside get moist!!) and I don't think that they really have that big smoke quality from an offset or a pit barrel. Electric augers with little compressed wood pellets? An offset is much harder to manage, especially a small one. (I also have an Oklahoma Joe Offset...really good, but it takes more work than a pellet smoker or a WSM!!) I settled on a Weber Smokey Mountain. Simple. Alost Fool proof. Takes a little more tending than an electric pellet smoker, not near as much as an Offset smoker , but there are no moving parts or electricity...just charcoal and/or wood! That said, everyone I know is very happy with their electric pellet smoker. On the other hand....the govt will probably soon outlaw wood burning cooking...GLOBAL WARMING!!
@@jwhome9319 Thanks for your time and information, I totally love this pellet smoker. I was really surprised by the amount of smoke flavor this pellet unit produces. I am practicing on Chuck Roast for a few months before I take on a brisket.
Glad there’s another newbie here dude. I’m a month into smoking. Nicks videos and recipes are totally easy to follow.
Happy grilling big tee 👍.
@@stevewalker9888 Good Morning Steve!!! Man it is 4:45 AM here and I just put four big Chuck Roast on the smoker five minutes ago. I am addicted to this smoker and learning how to use it to make good food for my folks. It is a new hobby and it was cool as hell to come in this morning and find your message while starting this cook. I hope you are enjoying the smoking and us newbies have to stick together - take care and let me know how your next cook goes. Thank You Nick for the great videos.
Nice work
Thank you!
Nice video man
Thanks
🤤🤤🤤🤤 starting mine first thing in the morning
Let me know how it goes!
Respect people! Be kind
Nice video…you sound like your in hailing the bite and making all sorts of crazy noises. I bet it tasted wonderful😊
Haha thanks. My camera etiquette isn't the best. Working on it though. It was delicious
Nice Video !
Thank you!
Looks good..
Thank you
The ribs look delicious. Thanks for sharing. What temperature did you smoke these ribs at?
Thanks! I appreciate the feedback. I smoked the ribs at 250 using Hickory pellets.
Love the video. I personally would trade the sea salt for course kosher salt. You can also dry brine them and it really locks in the moisture.
Yeah I've been meaning to get some kosher salt. Just haven't done it yet. Good idea with the dry brine. I'll have to try that out sometime!
I use fresh grinded pink Himalayan salt. Curious why you would use Kosher vs Sea salt. I've heard that before and I really don't know why. Is there a big difference.
Best beef ribs i've seen on youtube, better than most of the pro's, if you know i know i guess!
Dang that's a compliment if I've ever got one! Thanks! Kinda wanna have you over for a BBQ now with compliments like that lol
Maybe one day, i'm is aus haha!
Oh okay. That's a long ways away lol!
New subscriber 💪😎
That's so awesome! Glad you like the videos :D
They look awesome. What kind of beef rub do you use?
I always try new rubs but for this video I used the competition beef rub from pit boss. If you go to their website it's labeled as a prime rib and brisket rub. I thought beef ribs would do well with them and they did.
I love my Pit Boss, but I find it funny that people act like they're doing something other than turning it on to get a "clean smoke" lol you only get one smoke from a Pellet Grill. That's the point, they are nice and easy to use. Set your temp, feed your pellets and relax. I've done full briskets, flats, chickens, chicken legs, Pork Butt, Pork ribs and beef ribs on my 850 and for the most part if you just keep the temp below 250 and spritz above 140 you'll get a good result if you just cook to whatever internal temp you choose. Good video!
Thanks for the comment. Yeah I agree. Set it and forget it. Easy bake oven lol
Greetings from germany!!!
Greetings!
These look great. What do you keep your p setting at? Did you put them directly on at 250 or did you have them smoke for awhile Before bumping them up to 250?
My p setting is at p4. Which I believe is what it comes custom at. I didn't let them smoke at a low temp before I put them at 250. I've had great luck with my smoker at 250 for most meats. Sometimes when I go lower to 200 or 225 I've noticed the fat doesn't render right. My pit boss has been abused a lot and I've had troubles when I switch temps mid cook. I get crazy temp swings and lots of dirty smoke. When I do wings I smoke em low for an hour and then crank it up and I feel like they turn out better at just 1 temp the whole time. If you got a good smoker that doesn't have those problems def let them run a few hours on low temp and crank it up to like 250 275 to finish them off. Hope this helps.
After you wrap with by the paper. Do you keep a probe in the meat, or do you undo the paper to check for prob tenderness? Great video, thank you
In this video I didn't have a probe so I just poked my thermapen through the paper. However I have a probe now and I would just stick the probe in after it's wrapped. Easier that way. Thank you for the compliment!
Oh My!
Hopefully that's a good thing lol
@@Nicks-BBQ Totally! Thats a beautiful thing right there!
Looks delicious but sorry if I missed it but I don't think you mentioned what temperature you smoked them on which I believe is the most important part of smoking. You mentioned bring it up to temp but what's the temperature?
If I forgot to mention that I'm terribly sorry. I smoked these at 250
@@Nicks-BBQ no worries, thank you so much. Love how they came out. Keep up the good work. Just wanted to confirm since many people smoke at different temperatures.
You're welcome. Have fun making them :D
what did you spray them with at the 2.5 hour mark?
For anything beef you can use beef broth. I typically use 5050 water apple cider vinegar
Unfortunately place I bought them today cut them into 3 instead of leaving in a slab. How will that change my cook time and approach? Will I have to spritz more for example?
I actually have a video where I smoke the short ribsif you look at my most recent videos is like 10 or so down from the top. It will change a little bit on time but not much. It should be shorter not much though
Put some seasoning on the back that membrane becomes beef bacon!!!
You should upgrade to a Pit Boss Brunswick Platinum
I actually have the rectec 1250 and love it!
What temperature did you set you grill at ?
Never mind. I found it. Awesome video !!
Forgot to day in the video. Put it in the description glad ya found it. Hope it helps
What temp did those go on
250
Nice ribs but you gotta mention what temp you are running at.
Pretty sure I did? 250
If I didn't that's my fault
What temp was it when you folder it in paper? And what’s final temp of the meat?
What temp did you cook it ?
Over 200 like 205
Better if you watch at 2x speed this guy is like a turtle
A fat turtle lol
In Texas we use a towel to handle our Q. Boy who taught you 😅
A towel? I use one of those when I shower
@FoodWithNick right. You really don't know real barbecue 🤦🏼
@FoodWithNick we are the father's of beef BBQ. Show some respect son!
@@detroyt232323 So where is your video on smoked beef ribs?
Where is mine
Where are my jerk chickens!
You did not tell anyone temperatures bro
In the description. 250 degrees
PELLETS?! Oh helllll no 🤔🤣
Lol post a pic of your brisket then
@@Nicks-BBQ have you been to La Barbeque and Franklins ATX?
Heavy on the pepper. You aint doin anything heavy but yo self
WOAH! Gotta be Kosher salt dude. So many things wrong here 🤦🏼♂️
Your right if I don't use Kosher salt the brisket starts on fire.
@FoodWithNick not that, table salt penetrates the meat too much, makes it too salty and does NOTHING for your bark! You do know what bark is right? You need a few classes before posting these man.
@@detroyt232323Where is your tutorial posted? Why are you even watching this?
@kevinsharpe9388 I really do need to make one and have this one deleted because he is teaching SO many wrong methods here.
Seriously how stupid is it that the cooking temp is not mentioned
WASTE OF TIME
250 read the description
Ummm I feel bad for him....First don't do this method ever. Refer to Meat Church or Google the Goldiee's method. So there were so many errors, first don't trim your short plate if it doesn't need it. This is the best bit in BBQ don't screw it up. There was no wiggle to this short rib plate, he was handling it like a steak. Please avoid this method, terrible.