Smoked Beef Plate Ribs
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- Опубликовано: 22 май 2019
- Mojo Beef Ribs - Smoked Beef Plate Ribs
#beefribs #mojobeef #howtobbqright
Mojo Beef Ribs - Smoked Beef Ribs Recipe
This past weekend one of my good buddies became the 2019 Memphis in May Rib Grand Champion… RIB CHAMPS OF THE WORLD!!!! Big congrats to Jay & Jamie Durbin from Tennessee Mojo and their entire Nuts n’ Butts team. / tennessee_mojo_bbq
I had already decided to smoke Beef Ribs for my recipe this week, but after Jay’s win I had to use his new Beef Rub and do Mojo Beef Ribs in his honor.
These prime beef plate ribs came from The Butcher Shoppe in Pensacola, FL - / thebutchershoppeeastpe... , so I didn’t have too much problem sourcing them. They are typically found cut into smaller portions and sold as beef short ribs - but if you explain to your butcher that you want the beef ribs before they cut them into short ribs you should be able to find what you need.
When it comes to prepping these ribs I didn’t do too much - just trimmed down the thick fat to ¼ inch and removed any sinew. Trimming took less than 5 minutes.
And for the seasonings I started with Killer Hogs AP Seasoning bit.ly/TheAPRub for a base layer - but you can just use a light coat of salt, pepper and garlic. Then came the Mojo Beef bit.ly/MojoBeef - I gave these beef ribs a generous shake of Jay’s Beef Rub which has a peppery, smoky flavor. And you can’t beat the color for a beef rub either. And just to add a little pop and some texture I gave the tops of these beef ribs a hit of Killer Hogs Steak Rub - bit.ly/TheSteakRub
After the ribs were seasoned, I let them hang out while I fired up the pit. I decided to use my Ole Hickory CTO - but you can use any smoker. It’s all about holding the temps steady around 250. I added a couple chunks of hickory and a little pecan wood from Smokerwood.com to get that true Tennessee smoke flavor.
Once the pit was up to temp, I added the seasoned beef plate ribs and just let them cook for 1.5 hours. At that time I used a Mojo Mop to add a little moisture and help that good, mahogany bark to form. I used my BOS Sprayer to keep these beef ribs moist. BOS Sprayer here: bit.ly/BOSsprayer
Mojo Mop Recipe:
- 32oz Beef Broth
- 2 Tablespoons Dill Pickle Juice
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Worcestershire Sauce
Combine everything and pour into a spray bottle.
I spritzed the ribs every 60 minutes. And about the 3.5 hour mark the bark was formed and was as dark as I wanted it to get, so it was ready to wrap. I used butcher paper amzn.to/2ZixdJS to wrap the ribs and placed them right back on the smoker - making sure to keep them meat side up.
At this point, it’s all about watching the internal temps. Using my Bleu Thermoworks Thermapen - bit.ly/H2QThermapen - I was shooting for 200-204 range - but more than anything I wanted to ribs to have the right feel. When it feels like I’m probing warm butter, the Beef Ribs are ready!
I used a little party stacker cooler and went straight from the pit to the holding box. Then I shut the lid and let the ribs rest for about an hour. Every 15 minutes you want to open the cooler to let the steam out. The idea is to rest the meat not continue to cook it.
Mojo Beef Ribs Ingredients:
- 3-4 slabs Beef Plate Ribs
- 1/4 cup Killer Hogs AP Rub bit.ly/TheAPRub
- 1/4 cup Tennessee Mojo Beef Rub bit.ly/MojoBeef
- 2 Tablespoons Killer Hogs Steak Rub bit.ly/TheSteakRub
- 32oz Beef Broth
- 2 Tablespoons Dill Pickle Juice
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Worcestershire sauce
Directions:
1. Trim excess fat and sinew from the top of each slab of Beef Ribs
2. Season the outside of each rack with a layer of AP Rub, Mojo Beef Rub, and Killer Hogs Steak Rub (you can substitute your favorite seasonings)
3. Prepare smoker for indirect cooking at 250 degrees. When smoker reaches optimal temperature, place chunks of hickory and pecan wood directly on hot coals for smoke flavor.
4. Place each slab of ribs on the cooking grate and smoke for 1 1/2 hours.
5. Combine the beef broth, pickle juice, soy, and Worcestershire sauce in a squirt bottle and spritz the ribs.
6. Continue to spritz the ribs every 60 minutes until internal temperature reaches 175-180 degrees. At this point wrap the ribs in butcher paper and return to the smoker. Continue to cook until internal temperature reaches 202 degrees and the meat thermometer slides in with almost no resistance.
7. Rest the ribs in a dry cooler for 1 hour and cut into individual bone sections for serving.
Connect With Malcom Reed:
howtobbqright.com/
FB - / howtobbqright
T - / howtobbqright
IG - / howtobbqright
Malcom's Podcast - howtobbqright.com/howtobbqrigh...
For Malcom's BBQ Supplies visit - h2qshop.com/ 
Развлечения
8:04 *I* *don't* *know* *where* *that* *one* *thinks* *it's* *going,* *but* *it* *ain't* *getting* *away* *from* *me*
TriHard
I jumped outa my chair to the bottom of the screen but that rib never hit the ground
IKR!
we dont need a fucking parrot... we are watching the same video as you
@@iBRCKsHD calm down
One of the most under-rated things of these videos is the camera work.
So true!
@@Gerryinthewoods Michelle does an amazing job! It's fun to look at some of his old videos to see just how far they have come.
Jeanette Armstrong she sure does. I’d love to meet them both. Just wish I still lived in Collierville, TN outside of Memphis.
Deffo agree. Kudos southern chell
Shout out to the camera man! 🎥 💯💻
I followed this to the letter with a 4 kg (8.5 lb) rack of ribs, Hark smoker at the recommended temps using hickory. I used an all purpose rub and the pickle mix for basting, wrapped them and rested them for the right time, 6.5 hours all up. Outstanding result! Bones jumping out, juicy, melt in your mouth tenderness, big smoky beefy flavours. For those interested, we kept it simple, hot bread rolls, fried onion and coleslaw. Thank you Malcom.
"It's supposed to be messy. It's supposed to be big. And it's supposed to be delicious." - Malcom 2019
Malcom for president 2020 is more like it! Make America BBQRIGHT again!
The plato of BBQ.
That's was she said
Malcom teaches bbq in a way that anyone can understand it. I’ve learned so much from him! Thank you!
Yesss Yessss absolutely 💯 👌🏾
Your neighbours must be permanently hungry - the smell has to be be amazing!
I wish I lived next door lmao I'd pay this man for his badass BBQ
plus leftovers
I'd hop the fence to lick the countertop if I had to.
@@tabeyloccs8682 I got a really good laugh on that one....still laughing as I type...
@@tabeyloccs8682 oh shiiieettt
Dude, you are a legend. My exams are dragging me down, but your videos are helping me regain faith life.
I got finals at the moment too dude you aren’t alone! I’m going to smoke some sexy beef ribs after June 4th 💪🏻
Made these yesterday for the first time. Has become my favorite thing to BBQ
This is one of my favorites of Malcolm's How to Barbecue Right videos. To me, he's very professional and so unselfishly dedicated to sharing his award-winning recipes so we can win right in our own back yard too! Also, when I judged Barbecue contests, I remember what an Old Timer said, "Never trust a skinny Pitmaster!" (LOL!). We love you Malcom! PS: I buy Killer Hogs THE BARBECUE RUB, etc at every Walmart I go to just to support Malcom Reid's continued success. I predict that soon he'll soon be Grand Champion in "Malcom Style" ribs at Memphis in May!
Johnmark Pool
Liberty Hill, Texas
SOMEONE GIVE THIS GUY A COOKING CHANNEL - HIM I COULD WATCH
He has one, and you’re watching it.
Thank you Malcolm. You are doing an awesome job 👍 Keep up the good work buddy!!
There that will teach you to misspell stuff on a cook video!! HaHaHa
no, it's Malcolm. HAHAHA
@@malcolm4458 *malcom
Sir ......humble respect from France.....we down here just can’t get it right, as we love to complicate things.
God , I miss America
Cheers from France
Even with his voice nearly gone, my man puts in work, you are a literal gift Malcolm. Keep on keeping on my brother.
Two classic quips in the first minute: "Smoke bath!" and "Brisket on the Bone!" Awesome!
everything i've learned about smokin and grillin its been from you sir. thank you
Smoked beef ribs are the apex of the culinary world. Truly, this is as good as it gets.
Mr Reed. You are without equal!!! A Pit master extraordinarie!!! Thank you thank you for all that you share with us!! Bravo 👏
Love this guy. Such a positive dude. Great passion
Great job malcom. That looks amazing as always. You kinda sound like stone cold Steve Austin with your voice being like that 😂.
Thank you for imparting your expertise in rib smoking. Looks delicious!
Being someone new to cooking and smoking and seasoning. Malcolm taught me almost everything but what he really helped me with was "building layers" that really brings out flavor an texture. I learn each video.
To the Godfather of Meats🙏
That Mojo beef rub is awesome!! Doing beef ribs this weekend! Awesome looking ribs Malcom! Smoke on everybody!! Have a safe Memorial Day!!
Smoke on! TTS BBQ!
That gave me the meat sweats watching it, LOVED IT...
Excellent as always. You do a fantastic job explaining your steps in the process, very easy to follow and a pleasure to listen to. I get hungry every time I watch your videos. Thanks for sharing your great BBQ knowledge. Keep up the great work
Thanks Malcolm. You're making me a better cook every week. You're my BBQ hero.
Wow u did a superb job with those ribs.... love work and thanx for all ur tutorials... u inspire me alot
"Dad I'm hungry, please start cooking"
> Aight son, cya tomorrow
Malcom,
I love all of you videos and appreciate you taking the time to share your techniques and experience. You make many of us want to be better cooks and have helped me a lot. Thanks for what you do...
This is why you're my go to guy for BBQ, and also why I buy all my supplies from you. You are the man Malcolm, thanks for another great recipe.
I made beef ribs today following your method and they were absolutely delicious!!
It's been a BIG week for Jay and the MOJO TEAM !!! The podcast , The MIM win , this video !!! BIG CONGRATS from Galax !!! :)
Made these last weekend, just amazing. Just seasoned like my Brisket, Good ole Texas Rub. My new favorite ribs.
No real comments … I just watch this video any time I want to see truly awesome beef ribs. A-frickin-mazing
Thanks again Malcolm! You one handedly taught me how to bbq. I need to order some more stuff from you, excellent products and service.
Holy Holy Holy Cow! Saving up for a Old Hickory smoker. My goodness.
I love that smoke ring! Doing my first beef ribs this week.
Can't thank you enough Malcom for the channel, and for the continued inspiration to try at home meat smoking. Cheers from Kansas City!
Malcom "Mojo" Reed at it again .. amazing video my friend .. hope y'all had a time in Memphis .. cheers!!
I smoked a lot of meats in the last 2 weeks. Today, I cleaned and closed it all up for some rest for the tummy. Then saw your video. My smoker is back on.
Hahaha! Sounds like me! I try to put my smoker away to give it a rest and to rest my tummy, but then I watch one of his videos and I just can't help myself...doing beef ribs as I type this..
Ordered some from Snake River today. This is going to be my father’s day meal! Thank you Malcom.
Thank you for making the best BBQ videos ever! You inspire me to up my game every time I smoke meat.
We're back boys! How to bbq right!
I get full just watching these videos.
Dafuq am i doing watching this at 1am
🤣
Are you in China?
Just let it happen.
You typed “ thick dark wet” in google, safesearch on. Just enjoy, this should get you there too.
Dreaming?
That looks amazing. Beef ribs, one of my favorite BBQ items!
Brother your making me hungryyyyyyy!!!!!!!!!!!!!!!!!😁
From Aussie - You're the man Malcolm! Your genuine passion for what you do comes right through the screen!
You never disappoint, Malcolm. Been following you for about 7 years and it has truly been a great learning experience using your techniques and products to make me the most popular smoker and griller dude on my block. Watching your name brand blossom in success and popularity has been a joy to behold. Your dedication to your craft is inspiring, and you deserve all the success you and your wonderful wife are apparently enjoying. Thanks. Now let's get to cookin"...
Wow! This might be my favorite video you've ever done!
Thanks, keep the peace. God bless America
That's a lot of meat! Who are the lucky ones that get to enjoy all this deliciousness all of the time?
Malcolm, you are an artist, sir. Beautiful, simply beautiful.
I can't cope watching your excellent vid's, I'm literally drooling, it's too much!! ;-)
This is down right the
Best I have seen on
beef rib bbq tech .
Those cuts were beautiful too boot .
Good grown beef .
Thanks Malcom .
Sincerely bud .
Oh hell yea! Perfect timing for the long weekend!! Thanks!!!
Excellent ribs brother! I just wanted to say we're big fans and after watching how you did the tomahawk ribeye we had to do the same way, well, almost! Keep up the good work!
Well I know what I'm cooking for Memorial Day! Thanks Malcolm ✌🏾
Malcolm is the grill GOAT, thanks for the amazing recipes!
Looks real good Mr Reed, thanks for the bbq tips!
"I don't know where this one thinks it's going " lol gotta keep an eye on those ribs Malcolm!! Cheers from Michigan
4:45 I got the biggest smile on my face and hit the like button!
I wish I could get beef ribs that size. Seems like they are always the smaller, short ribs.
Great job as always, sir!
If you had one million subscribers and promoted the butcher shop you could get those same giant ribs. For free !
@@drdrew3 seems simple enough
Mojo beef and Malcolm's AP rub have become my two favorite rubs. Absolutely amazing flavor.
Malcom, You are the man! Thanks for sharing yourself
What an entertaining and wholesome guy, just want to give the man a hug and eat some barbecue together
Greetings from Tennessee. I love your videos and this one just might be my favorite. Or the MOJO chop? Excellent video. I'm going to bed now. Hopefully I will have good dreams.
The man, the myth, the legend himself!
Malcolm you are a master of your craft! Thank you for all your videos, it's an education. Your enthusiasm is infectious. I've learned so much brother.
I smoked this today, my first time ever to smoke anything and on a smoking pit at the park at that.
It turned out fabulous.
I also smoked the chicken legs like you did w bbq sauce. Those legs turned out great too. Fajitas too , beef sausage was fabulous too. My son in law said it was the best ever bbq hes ever had. My son loved the way the beef ribs turned out. I knew I could do it. But I really didn't like that pit. The pit was giant..very long. But of course I only used the section closet to the fire box. I didnt use the rack for the legs just laid them down. I ended up using all my hickory wood and of course needed more coals. So was I suppose to use tons of coals and just few pieces of hickory?
Plus the temp reader on the smoker did not wrk..but ended up cooking the ribs for 5 hrs. And because I ended up using all the hickory, did that give the meat more flavor? My daughter loved all the meat I smoked and was impressed. Girl step back...lol.
So after I get the flames in the box, was I suppose to keep flames the whole time during cooking?
Thank you sooo much for all the videos. I did use mojo juice recipe. Lol now my son in law wants to buy a smoker. They have gas grill. Anything good to make on gas grills?
Keeping bbq alive. My younger son really was the one who did the legs, we worked together today smoking the meat. He wants to do it full time.
Advice?
I know he would love to meet you.
Thanks,
Cookie
That damn Jay Durbin Mojo rub!!
NIce beef ribs recipe my friend ANd great result I love it Thanks a lot for this video and hello from FRANCE ! 🍭🍊😍🍄💖
Beef Ribs my absolute favorite cut for BBQ! County Line Restaurant in Austin, Tx. can’t be beat for Ribs!!
Excellent video! The man knows what he is doing, Thanks!
Malcolm, I have a suggestion that you are going to love so please try it! "Capital City's Mambo" sauce. It's a Washington DC wing sauce that is unbelievable on ribs, chicken and even pulled pork. I sold 19 butts the weekend after using it the first time, and I usually only do 10 butts per weekend....you tell me!
@@ilovehumvee who said anything about beef?
Well, I guess I am running over to see my butcher on my lunch break. Arrrg!
Is it weird that watching this man eat is my favorite part? I love this channel.
Thanks Malcolm, love your videos!
“Its supposed to get messy, it’s supposed to be big and it’s supposed to be delicious” - Malcom Reed, 2019. #Ainthatingtho
I'm all about that bark.. They say my Bark is worse than my Bite 😋
bark is where it's at!
I love the videos. They inspire me for this upcoming summer!
Came across your channel after picking up an offset smoker for free, you have an amazing channel, thank you I have learnt a lot
It’s gonna give me the meat sweats lol quote of the
Thanks for the video sounds delicious where can i get the mojo rub
What a great channel ... so easy to watch ... presentation, delivery, and commentary are spot on ... god bless the cook !!!
I do love beef ribs and this looks like a perfect cook!
Man, Malcolm here, is a goddamn wizard at the BBQ. Dude knows how to cook.
Also, need to ship to Canada bro. Would like to buy some Rub, and whatnot. Please and thank you.
We carry The whole Killer Hogs Line and all across Canada . From within Canada .
Therubshack.ca
We agree Malcom is Da Man !!
@@therubshack7781 Ah, cool. Thanks. :)
Damn them are some Fred Flintstone-flip-your-car-over sized ribs.
I have to stop watching your video's right before bed, now I am STARVING !
Malcolm brother, I just followed this recipe on my cheap little Walmart Grill and holy crap. Your method is superb, your form is fantastic and you deserve a Grammy for this. My ribs came out almost exactly the way you are as did and they are delicious. Thanks brother
Im going to get butcher paper tooday. Those ribs are beautiful. Thank you for all you guys do. Wish i was your good buddy!
Probably the worst thing for me to be watching while on lockdown, damn those look good. I need to move somewhere where I can get myself a smoker.
I live in a condo in Montana and we can only have electric smokers, so I got myself a Traeger! As a Texan [living in Montana] it was hard to not be able to have a stick burner, but Traegers are amazing and I use a smoker tube for those long cooks for more smoke.
@@porsche944mt I just bought a pellet grill guess i need a smoke tube
Pellet grills go through different periods of time putting out smoke. The lower the temperature of the grill the more smoke is put out during its cycle. Unlike a stick burner that puts out smoke all the time. The smoker tube gives you the same amount of smoke as the stick burner since its smoking all the time.
My mouth is watering it's crazy!!!!! 💯💯💯💯💯💯
Excellent video! The mojo is legit. Bring Jay on the show, would love to see what you two could come up with!
Charcoal is on sale folks at Lowe’s and Home Depot.. go stock up!
Don Altemus just did today! Try to never miss the memorial day sales!
JVitoux89 Good deal! Put it to good use this holiday weekend!
Malcom!! You sob... you’ve done it again!
Always a great video, thank you
These ribs look amazing!
“We are still getting resistance from these ribs”
Ain’t gone lie malcom is always welcome to the cookout lol!!👍🏾🤤😩
Hey Malcolm. Just wanted to let you know that you inspired me to cook the MOJO beef ribs this Father’s Day. They’re looking great so far. Can’t wait to eat them.
Happy Father Day to you, my friend.
Malcom, love your videos! Well articulated, very well explained, and you tell how when and why. Keep up the good work!
I was hoping this was the Latin mojo. Still looks awesome though.
Let me know if your neighbours house comes up for sale.
I'm a new fan....I'm so impressed... your like a scientist when it comes to BBQ
These beef ribs look amazing and have made me so hungry. Your a stunning chief Malcolm.