Smoked Beef Plate Ribs
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- Опубликовано: 27 сен 2024
- 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/TheSteak...
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/H2QTherm... - 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.c...
For Malcom's BBQ Supplies visit - h2qshop.com/
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.
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! 🎥 💯💻
"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
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.
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
Smoked beef ribs are the apex of the culinary world. Truly, this is as good as it gets.
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 man has surpassed legendary status. He is the guru of barbecue.
everything i've learned about smokin and grillin its been from you sir. thank you
Thanks, keep the peace. God bless America
Great job malcom. That looks amazing as always. You kinda sound like stone cold Steve Austin with your voice being like that 😂.
Thanks Malcolm. You're making me a better cook every week. You're my BBQ hero.
Two classic quips in the first minute: "Smoke bath!" and "Brisket on the Bone!" Awesome!
My mouth is watering it's crazy!!!!! 💯💯💯💯💯💯
That gave me the meat sweats watching it, LOVED IT...
9:50 Love seeing him dig in!
I made beef ribs today following your method and they were absolutely delicious!!
I'm a new fan....I'm so impressed... your like a scientist when it comes to BBQ
Mr Reed. You are without equal!!! A Pit master extraordinarie!!! Thank you thank you for all that you share with us!! Bravo 👏
Wow u did a superb job with those ribs.... love work and thanx for all ur tutorials... u inspire me alot
Best BBQ channel on youtube.
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..
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"...
Thanks again Malcolm! You one handedly taught me how to bbq. I need to order some more stuff from you, excellent products and service.
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 .
Malcom "Mojo" Reed at it again .. amazing video my friend .. hope y'all had a time in Memphis .. cheers!!
Wow can only imagine that taste. Makes my mouth water
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?
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...
Great video! Hubby & I are inspired! Thanks!
I can't cope watching your excellent vid's, I'm literally drooling, it's too much!! ;-)
No real comments … I just watch this video any time I want to see truly awesome beef ribs. A-frickin-mazing
Holy Holy Holy Cow! Saving up for a Old Hickory smoker. My goodness.
From Aussie - You're the man Malcolm! Your genuine passion for what you do comes right through the screen!
Hi Mr. Malcom do try to boil some milk with honey and raw ginger and some pinch of some turmeric powder from any Indian groceries it will help u clear ur throat try this before u head to bed .....this beef ribs with that stuff looks awesome thanks for sharing
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.
What an entertaining and wholesome guy, just want to give the man a hug and eat some barbecue together
Is it weird that watching this man eat is my favorite part? I love this channel.
"I don't know where this one thinks it's going " lol gotta keep an eye on those ribs Malcolm!! Cheers from Michigan
Home of the blues and the BBQs.
That damn Jay Durbin Mojo rub!!
Mojo beef and Malcolm's AP rub have become my two favorite rubs. Absolutely amazing flavor.
“Its supposed to get messy, it’s supposed to be big and it’s supposed to be delicious” - Malcom Reed, 2019. #Ainthatingtho
Thank you for imparting your expertise in rib smoking. Looks delicious!
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!
It really sucks being on a diet everything you make is just mouth watering another great video.
Well I know what I'm cooking for Memorial Day! Thanks Malcolm ✌🏾
Exactly what I needed. Great content as always boss!
love from Texas.
NIce beef ribs recipe my friend ANd great result I love it Thanks a lot for this video and hello from FRANCE ! 🍭🍊😍🍄💖
Man is doing the Lord's work.
It’s gonna give me the meat sweats lol quote of the
Made these last weekend, just amazing. Just seasoned like my Brisket, Good ole Texas Rub. My new favorite ribs.
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?
That's a lot of meat! Who are the lucky ones that get to enjoy all this deliciousness all of the time?
"Idk what that one think is going, but it ain't getting away from me," haha lol😂🤣 love Malcom!
I'm all about that bark.. They say my Bark is worse than my Bite 😋
bark is where it's at!
I love all the rub choices. Smart
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. :)
OUTSTANDING
Damn them are some Fred Flintstone-flip-your-car-over sized ribs.
Man, i wish i lived with you. You make the best food ever
I'd love to live nearby to smell the food.
Well, I guess I am running over to see my butcher on my lunch break. Arrrg!
WoW!!! That looks awesome!!!!!!!
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
This is a great new show and it does show a great cook telling it like it is..the meat look so tender and was made so easy to show..this is how cooing show should be...thanks.
Thanks for the video sounds delicious where can i get the mojo rub
Wow! Looks amazing!
You do a fantastic job of teaching technique. It transfers to any type of bbq. You need your own channel.
This is what they serve in heaven.
Malcom!! You sob... you’ve done it again!
always trust a Big Boy for cooking recipe! looks delish Malcom..I'm a Memphis Boy up the road from you! smoking a slab off Beef myself today!
I love that smoke ring! Doing my first beef ribs this week.
Ain’t gone lie malcom is always welcome to the cookout lol!!👍🏾🤤😩
Mojo, you the man bro
Im going to get butcher paper tooday. Those ribs are beautiful. Thank you for all you guys do. Wish i was your good buddy!
Inspirational as always
“We are still getting resistance from these ribs”
Nice job Malcolm. I love me some beef ribs.
Ordered some from Snake River today. This is going to be my father’s day meal! Thank you Malcom.
Can't thank you enough Malcom for the channel, and for the continued inspiration to try at home meat smoking. Cheers from Kansas City!
I've cooked lots of Pork baby back ribs, but never beef ribs, I will certainly be trying out some beef ribs this weekend. Low and slow, 2 hours in the oven at 325, then 1 hour on the bbq!! Can't wait. Someone mentioned Pork tasting like pork and beef tasting like steak, that's why I'm trying beef ribs for the first time.
Incredibly well done
I was hoping this was the Latin mojo. Still looks awesome though.
Oh brother! I'm so hungry 😛! I need to visit America
What a great channel ... so easy to watch ... presentation, delivery, and commentary are spot on ... god bless the cook !!!
Let me know if your neighbours house comes up for sale.
This man is my favourite RUclips BBQ/Smoke master!
Malcom........you the man!!
Love this channel.......
they look sensational !
Thanks for the information, looks good
Man this got me super hungry at 4am yummy!!
Love your videos. Please make sure your taking care of yourself. Exercise is essential when your making and eating food of the gods.
Man!!! You are our hs hero now. My husband's making your awesome BBQs n they are AWESOME....thnx so much
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.
Greetings from Saskatchewan, Canada. Man, oh man... You channel is amazing! Keep up the good work! :-)
Hickory and pecan repasent.
That's what I like to use.
Man that looks so good! I can almost smell it.