For people who might be looking for these they are often marketed as "English cut" short ribs. One of the side benefits, say as compared to the full cut "Dino" or back rib, is smaller serving size. This is a very rich piece of beef, and for folks who are trying to manage digestive discomfort latter in the day, these might help.
what a gorgeous 100% made in USA walnut wood cutting board you have there! :-D thank you so much for using our cutting board in your videos, we are so blessed
Love your Style of cooking I want to know whenever you do the Santa Maria grilling what Brazilian music selection are you using who is the artist I love the song and by the way the beef short ribs look amazing 👍🏾
I wish you had a way for people to ask questions about smoking and grilling. I have a Traeger pellet smoker and a Weber kettle grill. I get good results on the Traeger smoking, but not like what you end up with. On the Weber I get good results cooking hamburgers, hot dogs, chops, etc. but I have a lot of trouble smoking on the Weber because I can't maintain a constant temperature. So how do you maintain a constant temperature on the Weber? I use to smoke on a professional type offset smoker and I got great results but it was 5 plus hours of constant adjustments to the temperature. I could never maintain a constant temperature throughout the smoke, so I tried an electric smoker and it was semi-OK but not what I wanted. Now I'm using a Traeger pellet smoker. It sort of holds the temperature sometimes but other times it ranges from too low to too high. And I don't like the fact that the Traeger continues to smoke while the meat is wrapped--that's a waste of pellets. I have rubs I like, I have vinegar sauces and BBQ sauces that I like, but I can't seem to get the temperature and timing right on either the Traeger or the Weber. I'm not looking for a hands off smoker, but I am looking for how to maintain temperature so that I have more confidence in both estimated time and actual internal temp of the meat. In the end, I did get much better results from my offset smoker, but I didn't like constantly fussing with it for 5 plus hours or more to maintain temp. Obviously I'm doing something wrong because so many people smoking meats get it right.
Man those look good! I'm certain they tasted as good as they looked. I've wondered about spritzing while cooking. I've hear it evaporates and doesn't make a difference in the juiciness of the meat. And, I've heard it indeed does make the meat juicier. I see you do it so, you must believe it helps. Or, do you spritz for a different reason? Thanks for sharing.
There are so many variables that there aren’t one-size-fits-all vent settings. Fuel type, weather conditions, food quantity. These and more can affect vent settings. You basically have to get used to how you cook and how your cooker performs. My vent settings are rarely the same from one cook to the next.
For people who might be looking for these they are often marketed as "English cut" short ribs. One of the side benefits, say as compared to the full cut "Dino" or back rib, is smaller serving size. This is a very rich piece of beef, and for folks who are trying to manage digestive discomfort latter in the day, these might help.
I make these often. My personal twist is spritzing with a good doppelbock regularly.
what a gorgeous 100% made in USA walnut wood cutting board you have there! :-D thank you so much for using our cutting board in your videos, we are so blessed
Nice looking beef ribs Ry! Great video and editing too!
Love your Style of cooking I want to know whenever you do the Santa Maria grilling what Brazilian music selection are you using who is the artist I love the song and by the way the beef short ribs look amazing 👍🏾
It’s from a commercial music licensing service from various artists.
So, the only way to keep a low temp is to only light a few briquettes? I always struggle with high heat.
Watching you bbq is therapeutic
Great video Ry!!!
I love short ribs. We usually just go with SPG. I put French-onion soup in the pan and use that to make some gravy.
that sounds amazing 😋
I wish you had a way for people to ask questions about smoking and grilling. I have a Traeger pellet smoker and a Weber kettle grill. I get good results on the Traeger smoking, but not like what you end up with. On the Weber I get good results cooking hamburgers, hot dogs, chops, etc. but I have a lot of trouble smoking on the Weber because I can't maintain a constant temperature.
So how do you maintain a constant temperature on the Weber?
I use to smoke on a professional type offset smoker and I got great results but it was 5 plus hours of constant adjustments to the temperature. I could never maintain a constant temperature throughout the smoke, so I tried an electric smoker and it was semi-OK but not what I wanted. Now I'm using a Traeger pellet smoker. It sort of holds the temperature sometimes but other times it ranges from too low to too high. And I don't like the fact that the Traeger continues to smoke while the meat is wrapped--that's a waste of pellets.
I have rubs I like, I have vinegar sauces and BBQ sauces that I like, but I can't seem to get the temperature and timing right on either the Traeger or the Weber.
I'm not looking for a hands off smoker, but I am looking for how to maintain temperature so that I have more confidence in both estimated time and actual internal temp of the meat.
In the end, I did get much better results from my offset smoker, but I didn't like constantly fussing with it for 5 plus hours or more to maintain temp.
Obviously I'm doing something wrong because so many people smoking meats get it right.
Slow n sear is great, snake method is also great - how are you setting up your coals for smoking on the kettle?
Nice smoke ring
Man those look good! I'm certain they tasted as good as they looked. I've wondered about spritzing while cooking. I've hear it evaporates and doesn't make a difference in the juiciness of the meat. And, I've heard it indeed does make the meat juicier. I see you do it so, you must believe it helps. Or, do you spritz for a different reason? Thanks for sharing.
Do you remove the silver skin on short ribs?
If it will easily come off I will sometimes remove it, but if it’s super thin I don’t usually bother.
I always tell people when they ask how long. Cook it until it is done to your preference....not mine.
Fantastic ribs to start with and what a finish. I love smoking beef ribs. Wish I could find some prime. Costco is 2 hours away.🤤
Another awesome cook
Awesome looking Cook Ry. Those are some Delicious Looking Ribs There!!. 😛😛👍👍✌✌Thank you for sharing.✌✌
I've always cooked my beef ribs like steak... Rare/MidRare! I might just try this, looks Delicious 😋
This was a very well-timed video.I have some short ribs on my Weber kettle at home.Unfortunately i'm at work.....
I would use beef broth to Dutch oven them.
Great channel. Been a fan a few years
Fine Dining Right There.
So unfair I almost licked my lips looking at this😊
I have yet to try these! Definitely on my todo list!
Thank you for anther fantastic video!🔥
Great videos - when using the Weber Kettle can you let us know what your top and bottom vent settings are during the cook, that would help me loads...
There are so many variables that there aren’t one-size-fits-all vent settings. Fuel type, weather conditions, food quantity. These and more can affect vent settings. You basically have to get used to how you cook and how your cooker performs. My vent settings are rarely the same from one cook to the next.
When you cook on a Weber Kettle, please indicate the vent settings for the temperature you are using.
There is no one vent setting. You need to dial it in based upon conditions, fuel, etc…
If it’s too hot dial it back, if it’s not hot open it up
Thank you for the prompt reply. I really enjoy your videos and rely on them as a guide when I cook something that is unfamiliar.
Oh, baby…
Those looks like brisket bites
Good looking beef ribs Ry
I have a kettle question to ask. I got a new Weber premium,which side do I place the vent side? Over the coals or opposite the coals?
Generally opposite the coals.
@@CookingWithRy so the thermometer goes over the coals then.
@@warrenwhitaker8498 In this situation, yes. I added a second thermometer on the lid opposite the included thermometer and closer to grate level.
@@CookingWithRy thank you
Cooking individual ribs vs a slab of these ribs. Curious why you chose the former?
They often come packaged this way.
👍👍👍
Well now I have a hankerin for some beef ribs