How to Make Texas-Style Beef Ribs | Cook's Country
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- Опубликовано: 21 май 2024
- The best versions of these massive Texas-style smoked beef ribs have a dark, peppery crust and a pink smoke ring surrounding succulently tender beef. We were inspired to create our own recipe in the test kitchen after trying them at Desert Oak Barbecue in El Paso, Texas.
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Made a 7lb 3 bone plate beef ribs today using this method and it works. Mind the gap and dont open the lid. We can confirn the briquettes stayed lit. Thank you Cooks Country and Bryan.
Beef ribs are amazing. Definitely need a nap after though!
This snake method is right on. Can pretty much smoke anything in a kettle doing it this way.
Snake charcoals need to be pre burnt, or else you add impurities to your food and the flavour suffers, bigtime.
Definitely gonna get some white smoke from fresh coals no doubt, but I've smoked in both a kettle with snake method and in my WSM with pre-lit coals and I find the difference in taste to be negligible.
Oh…”mind the gap.” That was worth the watch! Looks like a Texas sized meal to me; two slabs for two people. Time to eat!
Good woman, right there! I rescued the exact same type Weber that someone abandoned in the mountains (a Smokey Joe). It was missing its grates, but that was an easy fix. I keep it at home for small cooks. It's what I learned how to BBQ on. It does a fantastic job and holds temperature amazingly well. Later, I also rescued a full size OG Weber 30" kettle that someone abandoned in a mini storage facility. I use that for full size cooks like ribs. Drilling a hole and adding a good thermometer in the lid is a must...make sure it's on the side of the lid that has the vent on it, as this is the side of the lid you position over the meat (coals on the opposite side of the grill). Learn caveman style on a Weber first. It's totally worth the time you spend understanding the craft.
Perfect timing as I’m making this again this weekend
“My hands come with two forks.” 🤣
I'm drowning in my own saliva!!!
Sure its not c*m?
That looks great!
Wish I lived in Texas just for that.
Awesome video!
The time and temp will get you close but don’t pull til you can probe through like warm butter.
It's absolutely incredible how many bbq restaurants there are in Southern US. Especially in the state of Texas
Well duh it's the South😂😂
But not all are good
A great bbq doesn’t need a sauce. Sauce should be optional.
That's how we do it up here in North Texas too tremendous video thank you
Those look like Fred Flintstone Ribs.
If you don't have a kettle grill like that, can you use the same amount of charcoal in a 24" Webber grill like you did with the Texas brisket?
Both recipes were developed using a 22" Weber kettle grill using approximately the same number of briquettes.
👍💟 my favorite food 🥑
Those ribs aren't gonna hurt your heart.
Came here to say exactly this. It's really tiresome how much bad nutrition info is constantly being repeated on cooking videos.
Better to drink a corn syrup soy seed oil smoothie
Such whiny babies
So I suppose you could do the same thing with a rectangular charcoal grill. Are those Briquets self starting, because that was not a lot of paper under the chimney. They did not say.
They were likely Kingsford Original, their favourite charcoal briquette. ATK doesn't use lighter fluid or briquettes that contain it.
Damn, they look alike. They could be brothers.
I'd have no problem paying 40 dollars a pound,that's the best beef you'll ever eat.
Get a Slow N Sear, use lump charcoal and oak
I have a slow 'n sear and it does not perform the same function as a charcoal snake. You won't get 6hrs of unattended, consistent 200 degree heat from the slow 'n sear. The slow 'n sear is best at two-zone cooking. The snake is miles easier and more consistent, all without having to buy anything.
Looks amazing. Snake method has failed me. I use the slow and sear basket. Works for me..
I wonder if they are the Briquets type that you don't need starting fluid. They don't say. Non self starting Briquets don't light that easy and that was not a lot of paper under there.
I tried it before and it also didn’t work for me. All the charcoal pieces ended up all lit and on fire quickly, so my food burned.
@@iain3411 ATK's favourite briquettes are Kingsford Original. They don't use lighter fluid.
They look great, and are on my list for this year's Birthday BBQ. But a word or two about fire management & cooking temps would not be out of line.
OMG those look fantastic is there any way I can replicate them on a natural gas grill?
IMHO, no. The coals combined with the wood cannot be copied with a gas grill; I know, I tried.
Unfortunately gas grills can't replicate Kettle grill. Smoke flavor from wood chunks is the reason why
Can I get similar results off a pellet grill? Because that’s all I have.
@@Raledo1 pellet smokers can come close; does take some adjustments. Main trick is to maximize smoke and keep temperature about 250F as is standard with Texas style smoking of meats.
@@dchenkin02One thing I’ve learned about bbq in Texas is that very few things are standard. I smoke all my meats at 225, but I have friends who make great brisket at 325. I learned years ago that maybe the most important step in good bbq is the rest time. If you’re resting less than an hour you’re not serving the best bbq. Four to eight hours is even better.
Sold, I'm still making bacon using a previous Bryan recipe.
I started eating low carb 3/4 of the year and I've both lost weight and improved my overall health. I consume plenty of butter, beef, pork, along with seafood, chicken, and lots of vegetables. Never felt better.
Well I do take breaks around the holiday and so I can have some pizza, pasta, and desserts occasionally... I feel like complete crap when I eat that stuff. Tons more inflammation and tired all the time.
Mind the gap ! Lol
Charcoal snakes are a bad approach because a variety of woods are used in making charcoal and those woods turn out to be whatever the sawmill is cutting that day - including sappy woods. This is why lighting coals with chimneys is done and the coals are not utilized until they are red hot and the unheated wood fragments that would normally smoke are destroyed (no more smoke). You should do some research on how charcoal is made in order to understand the problem.
Excellent video. But I wouldn’t bbq anything that doesn’t have fat on it.
An electric smoker is my next big buy
That is the thing about BBQ, you have to work your butt off and if you do everything perfectly you end up with something that is just okay especially when you compare it to other dishes/cuisines that are so much more tasty and way easier to make. If you want beef ribs find a nice French Bistro and get some short ribs served with polenta and haricot verts
Agreed
I don’t agree that those are definitively better ways to have beef. It really depends on what I want. Sometimes I like a beautiful braised beef bourgignon. Sometimes I want a nice juicy smokey Texas style brisket. They’re too different for me to say one is better than the other. Well executed BBQ is not “just okay”. It’s a worthy cuisine that stands just as well with any established European style.
Chef you cant pride yourself on eating meat if you cant finish one rib. Thats weak.
No need to go see a doctor actually eating beef and tallow is actually healthy for you!
So those are worth $40 a pound in the restaurant??? It's not that difficult. Everybody makes BBQ seem like rocket science. There are dishes that are much more complicated and involved but can't come close to being charged $40 a pound.
12 hours of labor, what's that worth to you? How about not going shopping, having the equipment, etc. Restaurants aren't exactly known for their longevity for a reason.
Factor in time and the material cost too. Most proper bbq places cook with strictly wood and don't use charcoal. Add in that you have to staff essentially 24/7 to make sure the smokers stay running and costs add up very quickly.
@@alhollywood6486 Oh come on. So they tend to the fire once an hour. It's not like they're constantly rolling flour or cutting vegetables.
Please do an offset brisket at 4 am in the morning and chop wood for the fire and get back to me.
Don't forget insurance, rent, electricity, water, and -oh yeah- taxes.
First
Ridiculously complicated. No one in Central Texas would do this "snake" thing. I know, I've lived in Austin 50 years and this is my first exposure to it and I laughed, and so did my GF. I suppose it keeps the entire unit from getting too hot, then the fat that renders out into the water pan catches fire and the lid blows off. It happens. C'est la vie.
I mean, the snake method is ubiquitous to people who smoke meat on a kettle grill. Just because youre old, haven't heard of it, and possibly can't count to 120 doesn't mean it's ridiculous.
@@ledheavy26 120 is 5! (factorial) No this snake thing is hardly ubiquitous. In fact, using charcoal briquettes is hardly done, because we have plenty of oak and mesquite.