Smoked Beef Ribs For Beginners in the Pit Boss Pellet Smoker
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- Опубликовано: 4 июл 2021
- Today I show you how to smoke beef ribs. We are making both the Smoked Beef Plate Ribs and the Smoked Beef Back Ribs. Subscribe here for more great BBQ content: / @weekendwarriorbbq
I'm using my Pit Boss Vertical Pellet Smoker but you can do this with any kind of smoker. Set your smoker temperature to 225 degrees F and cook the beef ribs until they reach about an internal temperature of 200 degrees F.
They are done when your temperature probe goes into the meat like warm butter.
The total cook time for the beef back ribs was 5 hours. The total cook time for the beef plate ribs was 6 hours.
Your cooking time will vary based on the quality of the meat so cook to tenderness instead of a set time.
#BeefRibs #PelletSmoker #WeekendWarriorBBQ Хобби
The way you explain is GOLD!!! You really cook some AWESOME FOOD!!!
Hey boy you got it going on. Inexpensive”At The Time”is the key phrase. Being a old fart somewhere between 70-80? we used to eat for cheap now we pay a premium for them nobody wants cuts 😂😂😂. Glad we knew what we were doing back then LoL
I love my series e pit boss did a pork loin yesterday did a low and slow smoke and it turned out great. Going to have to try some ribs sometime. Keep up the great videos
Another great video. Can’t wait to try beef ribs in my smoker. They look amazing.
Bought one recently been watching all ur vids they are great and really help with good ideas. Thank man !!
OMG those are awesome!!! I'm doing these tomorrow!!! Outstanding job 👍
Made the plate ribs following your tips. I hit a stall around 170 internal. All together took 7 hrs. Best thing I have ever smoked thank you for all of your content
Thank you for trusting me with your BBQ, Alex! I’ll keep the content coming!
These look amazing!! Nice work!
I'll be cooking some up in my Pit Boss upright smoker tomorrow, thanks for the tips.
Thanks for doing both.! Awesome video
Glad Joe at OWB shared your channel. Those ribs looked awesome!
Just bought some of these because I watched your video, going to try this out
Those look amazing! Going to try this out ASAP!
Also love that you have a schnauzer!
Very informative! Love the detail and the reason behind it
Nice video. I'm going to try beef ribs today!
Glad to see some beef ribs here my friend!!
Those are the juiciest beef ribs I have ever seen Mike. They look awesome 👌
Ribs look awesome....nice job 👍🏼👍🏼🔥🔥👊🏼👊🏼
Great video and amazing ribs 🤩
I just purchaced the pitboss KC platinum combo smoker. I did 2 Boston butts and then 3 racks of pork back ribs. I was amazed at the taste. My neighbors loved them.I want to try beef ribs and brisket . I have never smoked a big ham so I'm a little nervous about that one. Enjoy your videos.
Great BBQ Beef Ribs
Man do those beef ribs look great Mike. You knocked it out of the park. Great job. Keep the videos coming.
Thank you, Doug!
Always cut towards your buddy, not your belly! You can always get another buddy lol. Awesome tips. I'm new to this smoking meat fad and have the pit boss like yours. Learning lots from your vids. Thank you!
Did these today and they came out amazing! Thank you for posting great content!
You're welcome! Glad to hear they came out amazing!
Thanks for the info! Cheers!
I like how you roll!
Awesome. Great tips from prep to serve. Only difference is I run at 180F on my pellet for the first two hours to help build a thick smoke ring and then 275F the rest of the way to get the bark.
13:35 looks so good!
You are the #1 reason I purchased a smoker. Every recipe I try of yours turns out amazing. Thank you for your channel. Keep the smoking coming.
Nice easy to follow video. My friends debate whether to cut the membrane off at the bottom or not. I'm trying one rack now without.
These look phenomenal Mike. Also, this is exactly how I watch my cook 9:28 😂
🤣🤣🤣 I had to put that in there… a little dry humor from time to time is a good thing.
Thanks for all your videos. I refer to them every time. Making my beef back ribs right now on my pitboss vertical! Where did you get your custom pitboss plaque replacement?
Never smoked beef ribs, might have to try this.
They're really good
You crush it wit those ribs fo sho!!!
Love the flair shirt dude. Thanks for the video.
Wooo! ruclips.net/video/To7061dWIgg/видео.html
Another great effort buddy! I gotta give you props for putting links to other Greats on The RUclips like Sir Malcom Reed.
Thank you, Douglas. I'm all about adding value to the community. Even if its not my own content.
Got a rack of back ribs in my Copperhead 5 right now... first time with this cut. Hoping for the best...!
On the way home from HEB with beef ribs. I'm try this tonight.
Been following you since I got my pit boss pro series vertical smoker absolutely love it had it going on 3 years. I have smoked beef, chicken and pork and my family loves how everything turns out. I even smoked a couple of whole tenderloins for my coworkers for a dinner we had they loved it, did one with applewood and the other was maple bacon. Have done a couple of briskets like you did they were melt in your mouth tender. Thanks for the helpful tips.
Thank you for letting me know, Mike! With all of the effort that goes into the videos it is nice to hear some positive feedback from time to time!
So good! Bbq smoking is an addiction. It's just the tastiest banging food to look forward to.
Great cook Mike! Those Flintstone ribs look amazing! Cheers buddy!
Yabba Dabba Doo! 😎
Great comeback!
good eats brother
Ribs looks great WOOOOO!
WOOOOO!
Baddass shirt dude!!!!
Great explanation and breakdown of the meat what you were doing!! Thank you for my ever increasing knowledge!!
Great Looking ribs Mike ! As close as we can legally get to the Flintstone racks I bet ! How did you capture that thermal image ?
They look great did you have water pan in
Well man.... I must say... Just got my smoker a few weeks ago and still learning a lot....all I can say is that you are truly inspiring.... Thanks for sharing your smoking experiences ;-) All I can say is that thus far my experiences have been great and those are largely inspired, although not exactly followed, by your videos. Awesome and keep it up! I hope I'll get to share with you our truly Canadian recipes to return the favour and inspire you in return.
Congrats on your new smoker! Check out our Facebook Group, Weekend Warrior BBQ. We have a private group where everyone is sharing what they are cooking. It’s fantastic
Well I know what I'm having this weekend
That really looked awesome Mike. Thanks for sharing. My Dad always said, we may not be rich, but we eat better than most rich people. Not sure whether you are rich or poor, but damn you sure eat well. Cheers!!!
Well said, Terry! Cheers!
For dry brining, you do lose some moisture, particularly in the refrigerator, as the cold recycled air pulls moisture out of any exposed surfaces quite effectively. Not a bad thing though.
Hey mate I really want give these ago wondering if you sprayed them with the water vinger mixture and how often if you did and did you fill the water pan ??
I just bought this model smoker and going to try the smaller back ribs first. How many pounds of pellets do I need for about the 5 hour burn time? BTW where did you get the custom emblem on the door?
Diggin' the Ric Flair shirt. 😅
What black mat is that you're using to cut those on?
Mike I look forward to seeing what shirt your gonna wear next. Lol
What type of wood pellets were you using?
The ribs look awesome but that shirt is epic. Im getting o e
Great video mike! Hey are you still doing videos on your Napoleon Phantom Grill?
Thank you 🙏. I will be filming a Napoleon Phantom video this week 😁.
Great video!
Is there any difference in outcome by smoking at 225 vs 250 besides length of time?
Thanks for the info!
You may get some more smoke flavor at 225.
I'm doing plate ribs this weekend for the fam! How many lbs is that plate rib?
Nice shirt..
Cooking today
My husband is on a business trip. He’s always in charge of the Smoker or BBQ) but lately I’ve been craving for beef ribs, so this will be my first time making them - I’ll follow your technique* recipe - 😍..
my smoker is called “Louisiana grill” it’s horizontal style but it should do the same job .. right? ☺️
Thank you! You got a new subscriber 😍🙏🏻
Your Lousisana Grill will work the same way. Enjoy.
I am for the very first time following your channel. I am watching your video about the beef plate, ribs and the other beef ribs. I’ve tried to find the Dino ribs and I’m really curious do you know someplace online where you can buy them or can you recommend how to find them at your local butcher?
I typically have to buy them online. grandwesternsteaks.com/3-bones-short-rib-plate.html
No water in the pan? How much difference does it make? I always keep some in mine.
Nice bunch of bones you put together there Mike!
Thank you 🙏
Wonderful job, I'm going to try that.. But i need to know, if you used water in the pan.
I used water in the pan to start the cook. Once all of the water evaporated, I did not refill it.
Great ribs - again! Love the shirt….shook Rick’s hand in Portland airport about 15 years ago. I was out there (from Ohio) golfing. Flair was traveling with Triple H.
That’s awesome! Flair is a legend… I can binge watch his old stuff… it’s forever part of my childhood experience lol. ruclips.net/video/oESVMyJ20Ik/видео.html
My friend ran Flairs Golds Gym way back when. He said he was the best to work for, down to earth and nice. Much respect for that being the icon he is. Great Vid Mike. Had me daydreamin wishin i was in front of my smoker lol
Technical question: I have a Pit Boss 5 vertical smoker and I wonder if you ever use the water pan. If not, do you leave it in to limit the heat being directed to the bottom of the meat or do you just remove it?
Makin’ these dino ribs today! First time for beef ribs.
I leave it in to act as a heat deflector. I'll typically put a foil pan on the rack below the meat to make clean up easier too.
Looks great! How do you keep that Pit Boss running. I have nothing but bad luck with mine. Constant error messages.
Hi, Jack. It may just be the luck of the draw… lots of people love them and have no issues, lots of people hate them and have nothing but problems. One of the reasons I cut back on using it in my videos is people are turning to me for tech support because they can’t get through on the phone.
Spot on! Next up, that annoying bird in the background. :-)
What knife are you using? I’m looking to get one like that.
Hi, Adam. Its the Mercer Culinary Millennia Bread Knife, 10-Inch. It was like $15 on Amazon.
What was the total cook time for the back ribs?
I see some say wait till 210. What's the benefit of pulling at 200?
I focus more on tenderness than temperature. Somewhere between 200 and 210 the meat will become fall apart tender. It all depends on the meat and your personal preference.
Does the type of salt matter for the dry brine?
Yes it does. You want to use Kosher salt because it has larger grains of salt. This will help prevent you from over salting it.
Hey mate,
I’ve smoked ribs a couple times at 225 in my Traeger and they have been smaller ribs than these and they’ve taken well over 10 hours and I end up eating at 11pm after getting up at 4 am to put them on. It’s confusing when a lot of recipes I’ve seen their ribs are bigger and take less time. What am I doing wrong?
There could be many factors but the bigger ribs have a lot of fat which renders. I cook at a higher temp too. Try cooking at 275 F next time
@@WeekendWarriorBBQ thanks for taking the time to reply to me mate! My try a few different temps!
Will my ribs come out the same if I don’t dry age w/ salt?
Yes they will.
🍽🍽🍽🍽👍🏻👍🏻👍🏻👍🏻💯💯💯💯
Hey Mike a little off topic but I smoked a meatloaf in my Pit Boss 3 it was shaped like a loaf around 2 pounds , it took almost 5 hours , is that normal ? I watched one of your earlier videos and you did two one pounders and it only took you about 2 hours, smoker was set to 225 F did I do something wrong. Kinda frustrated .
Hi, Rob. That seems like a long time for meatloaf. Do you have an independent temp probe you can use to make sure tour smoker was really at 225?
@@WeekendWarriorBBQ I used the probe that comes with the PB and I use a wireless as well and I have a an insta read , getting frustrated
@@WeekendWarriorBBQ Sorry Mike I thought you were talking about the meat temp , I’ll try to measure the chamber temp .
No worries Let me know what you find
What grade of beef was those short ribs
Here is a link to where I bought them from with all of the info www.snakeriverfarms.com/american-wagyu-short-ribs.html
I have no problem smoking anything but beef. I followed this recipe except I put the smoker on 250 degrees. 4 pound short rib. 9 hours later I’m still waiting for it to come up to temp. I see all these videos saying 5-7 hours then my time even with slightly higher temps goes way longer. Hopefully when this is ready (at bedtime) it will have been worth all the effort.
Do you know what grade beef they are? Wagyu cooks the fastest. Prime cooks faster than choice.
This was prime. It’s getting close though currently at 192 degrees (9 hours and 49 minutes in). I had the same problem with a brisket a few years back. Family came to visit planning on eating around 5pm. I got up really early and started smoking. At 8 pm i pulled it off so they could eat (they had a long ride back home) but it was a hair too early and the brisket was tough.
Thank you for the response by the way. I did enjoy the video.
The only thing I can think of would be that your smoker isn’t running as hot as you think it is. On the other hand, you only have this issue with beef so I’m at a loss for advice to give you.
❤❤👍🤪😛
Nice Mike, cut to your chum not your thumb. 😁
I seem to notice a lot more waste on beef ribs than pork ribs. Is this normal or am I just getting a bad cut?
Those are some fatties! Dino ribs, look yum!
Ribs and color looked great, but I'll be the one to say it. Please, let the meat rest before you cut into it. I never used to let the meat rest until I watched all the juice run out of it like it did when those plate ribs were cut.
Dude close your chimney, lol... unless you want to burn through a bag of pellets each time.
Face is red so I know it is hot as balls out there. I don't know how he does it.
It is not good for beginners if you don’t rest it for at least 1 hour man