I'm old (77) and have been a stick/charcoal burner for forty years. I just purchased a new Ironwood and have watched all three videos in this series. I'm done burning sticks and charcoal forever. Very nicely done... Great work from both of you guys. Thanks Much!!!
Traeger, best customer service in the industry, hell, maybe in all industries. Just bought an Ironwood XL, and something wasn't right, CSR stayed on the phone for 1.15 hours till we got it figured out. I kept telling the guy, hey man, go do your thing and I will call back. He said, no sir, you paid a lot for this grill, lets figure it out. Mucho Respect Traeger, give Felipe Ch. a raise, lol.
Cant speak for Treager but Camp Chef customer service is top notch. Any time if called or emailed, responsive and quick to help resolve the issue/problem
Outstanding! The 210 instead of 203 makes all the difference. That small difference results in that mid layer of fat rendering better and juicier ribs! Glad I found this clip.
At 2:00 this morning I put a 7 lb rack of beef ribs on the smoker using your holy cow seasoning you're so right about the holy gospel season it is the best color in barbecue use it on a slab of pork belly last weekend thank you for helping this rookie step up his game
They do sell them. You can get them at any Academy stores. They're my go to pellets for my CampChef smoker. Just purchased a bag for some pork spare ribs. I love Matt's pellet blend.
Great video, I was a brisket guy, now I’m converted to the rib! I’ve smoked it on the traeger twice following your advice seasoned with holy cow and holy voodoo…the results were outstanding! Keep up the great videos. Thanks!
Thanks for the tips on the brisket! I followed your instructions and knocked it out the park! Everyone finished it and there wasn’t a single scrap left
I’m from the UK. Love your RUclips channel. Trying to learn as much as I can from you as I’m getting my ironwood XL next month. This will be one of the first things il cook. Thank you 🙌🏻🙌🏻
I watched you video from awhile ago and listened to you talk about that story and well you baited me in, and I went to Costco bought one for $60 and yes it really is a life changing experience.
I smoked some pork ribs in my treager today and it came out great because I used Meat Church Texas sugar bbq rub.Then i glazed the ribs with Treager Mango habanero sauce. Very good👍
I just ate and im already hungry watching. I just got a Traeger pro 22 and ive done a few smoked meats and all came out really really tender and delicious.
I underestimated the Traeger coffee rub because I used it on ribeye before and it came out just ok and lacked salt. But I tried it on smoked beef back ribs and I am forever a changed man. The bark was dark and leaves a nice aroma.
I just went to HEB to get mine and they were $80.00! I was going to get 2 but I bought a prime tri tip instead. Gonna try this tomorrow and praying for the same amount of Bark
I have to find a source for these, not a common cut here in my part of Ohio. The grocery has but little 2" by 2" short ribs or a small rack of "back ribs" that has little meat on them. Thanks Matt and Chad
So serious comment. Why take these to 210 and Brisket stop at 202-205? I understood your explanation on these but am confused as to why the brisket should be pulled earlier? Thanks so much for these great vids!
I followed these video instructions to the letter along with your corresponding written article with one exception: I used thick beefy choice short ribs and not 123A plate ribs. Took them out at 210 degrees internal which took about 10 hours on the top rack @ 250. They came out super overdone. Very dry and stringy. Bark was like a rock. Fantastic smoke ring. I'm confused because it probed like butter. Fortunately I was able to save them by baking them with bbq sauce, a little water and tallow. Any suggestions would be helpful.
I love my Traeger but the one thing I hate is the temperature. I can’t get a nice sear on my steaks. It maxes out around 450deg but realistically it’s around 400deg ambient. If I could get a nice sear on steaks it would be perfect.
I got mine online from a company called aggradine Farm raised gr. fed beef short ribs 123A I got £5 package For about $25 plus shipping I think They were outstanding using your method
I'm so jealous, here in Minnesota nothing like that there you have rib, also the marbles on that chunk of rib very nice, I mite have start to buy my beef and pork from Texas, any ideas seller's.........
Hey Matt, another awesome video, I’m doing Beef ribs next weekend for the first time on the Ironwood 885, is it worth starting at 225 with super smoke for a couple of hours then increasing to 250 for the rest of the cook? What about spritzing mid cook?
I am doing some right now and I'm at hour 6 and I'm not seeing the dark bark . Pellets are new and I'm cooking at 210. Also temp prope has been at 165 for awhile now. I ran the pits at a successful bbq place here in Texas for 6 years when I was younger so that's what I'm use to. Any suggestions
Hey Matt! Super excited for my first set of beef ribs. I only have one question. Went to my awesome local butcher here in wisco. They did ask if I wanted back or short ribs. Do you know the difference. I ended up getting short because that's all I've heard of.
Hey, up in Canada here. Finally got some of your spices in the mail. Paid a crazy premium for them here but I got 3 of them. Would the holy Gospel be a suitable replacement spice for this cook? Planning on doin this tomorrow, thanks!! Love the channel 🍻
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
I'm old (77) and have been a stick/charcoal burner for forty years. I just purchased a new Ironwood and have watched all three videos in this series. I'm done burning sticks and charcoal forever. Very nicely done... Great work from both of you guys. Thanks Much!!!
Right there with you!!
hell yeah john
Got rid of my 525 and bought the new Ironwood. Best move i ever made. Just works outstanding
Traeger, best customer service in the industry, hell, maybe in all industries. Just bought an Ironwood XL, and something wasn't right, CSR stayed on the phone for 1.15 hours till we got it figured out. I kept telling the guy, hey man, go do your thing and I will call back. He said, no sir, you paid a lot for this grill, lets figure it out. Mucho Respect Traeger, give Felipe Ch. a raise, lol.
Cant speak for Treager but Camp Chef customer service is top notch. Any time if called or emailed, responsive and quick to help resolve the issue/problem
Cant speak for Camp Chef but Rectek customer service is next to none.
Outstanding! The 210 instead of 203 makes all the difference. That small difference results in that mid layer of fat rendering better and juicier ribs! Glad I found this clip.
agreed, I love these ribs and have only cooked them twice. I can't wait to try this tip on my next cook.
Those ribs are beautiful. Can't wait to make them , thanks Matt for what you do for us rookies
At 2:00 this morning I put a 7 lb rack of beef ribs on the smoker using your holy cow seasoning you're so right about the holy gospel season it is the best color in barbecue use it on a slab of pork belly last weekend thank you for helping this rookie step up his game
Please bring back the Meat Church pellets.
And whiskey dust.
They do sell them. You can get them at any Academy stores. They're my go to pellets for my CampChef smoker. Just purchased a bag for some pork spare ribs. I love Matt's pellet blend.
My ace hardware carries them
I come from Bavaria and i startet with us Barbecue at 2015 and Beefribs are my Favorite since 3 Years. I like the strong fine taste of these guys.
Do you know Konig Ludwig beer?
@@FreshlySnipes Sure, which one? The Dark one "Dunkel" is one of my Favorite dark Beers.
Great video, I was a brisket guy, now I’m converted to the rib! I’ve smoked it on the traeger twice following your advice seasoned with holy cow and holy voodoo…the results were outstanding! Keep up the great videos. Thanks!
Found prime ribs at Costco on Friday. Made these ribs Sunday for Mother's Day. Perfection!!
Looks great. I like to wrap with tallow during the rest period only. Thanks for the videos!!
Thanks for the tips on the brisket! I followed your instructions and knocked it out the park! Everyone finished it and there wasn’t a single scrap left
Same, I did my first brisket on my new pro 34 last week, turned out perfect, I was so happy.
I’m from the UK. Love your RUclips channel. Trying to learn as much as I can from you as I’m getting my ironwood XL next month. This will be one of the first things il cook. Thank you 🙌🏻🙌🏻
You cant go wrong with them my favorite
We're stoked for you, you're going to love it 👊
I recently cooked one for the first time and it was a hit with the family. These tips will help with my next one. Thanks
I watched you video from awhile ago and listened to you talk about that story and well you baited me in, and I went to Costco bought one for $60 and yes it really is a life changing experience.
Matt......what was the total cook time on the beef ribs? 8 to 9 hours??
I did this and it approx 8.5 hours and rested it for 3 hours and they were amazing!!
I smoked some pork ribs in my treager today and it came out great because I used Meat Church Texas sugar bbq rub.Then i glazed the ribs with Treager Mango habanero sauce. Very good👍
Great video old boy! Keep up the good work Matt
Barbecue capital is Santa Maria CA look it up it can’t be beat!!!!! All top dogs. Red oak on a Santa Maria style barbecue Pitt.
Absolutely fantastic and inspiring!!….I’m literally going to make these tomorrow!!….you guys rock…. I get a kick out of your humor!!
This is perfectly timed. I put a rack of beef ribs on the smoker this morning
Im gonna use this same recipe on my Pit Boss I'm loving it
I just ate and im already hungry watching. I just got a Traeger pro 22 and ive done a few smoked meats and all came out really really tender and delicious.
My Costco just happened to have these. Never have seen them there before. So i got some. Can't wait to cook them.
I underestimated the Traeger coffee rub because I used it on ribeye before and it came out just ok and lacked salt. But I tried it on smoked beef back ribs and I am forever a changed man. The bark was dark and leaves a nice aroma.
My local Costco carries them now, love it!
Sams club have them also but you have go early in the morning and ask the butcher before they cut them up
Cooking one as we speak. You guys wolfed that down pretty well.
I never trim anything off of my ribs or brisket always turns out perfect
You guys are awesome. Love to watch your channel. Can't wait to try these ribs myself.
OMG, that looks so good. Amazing Matt.
Ive got a 6 or 7 bone full short plate in my freezer, do one of those now!
Lived in Lockhart! Blacks is the best! I went there when the old man was still around! Miss the sausage!
Love ole Chad Ward!
I will be making these this weekend. I have a Traeger Pro-780 and just graduated to The Timberline XL. Keep up the good work, Matt!
I tried rosemary on brisket this last Christmas and it was great aromatically. Maybe try on this as well.
The other video on 1-2-3 ribs shows wrapping. Good both ways.
Looks amazing thanks for the tips on the temp
Another look. Great vid guys
Great video!
Is there any difference in outcome by smoking at 225 vs 250 besides length of time?
Thanks for the info!
210 it is then!!! Amazing🔥🔥🔥
I just went to HEB to get mine and they were $80.00! I was going to get 2 but I bought a prime tri tip instead. Gonna try this tomorrow and praying for the same amount of Bark
Your kill’in me. I know the taste many times and it doesn’t get old.😊
Damn that looks too good! I will definitely barbq some beef ribs now!!
I had the same experience in Lockhart! The most amazing BBQ!!! Everyone should do a Lockhart BBQ crawl. Frank - I wish my Costco carried them!
Not sure if anyone can answer this but can you cook the 4 bone cute the same and will it turn out alright?
As long as you probe it and it`s 210 it will come out perfectly. Just rest it for 2-3 hours until it`s down to 140-150
I have to find a source for these, not a common cut here in my part of Ohio. The grocery has but little 2" by 2" short ribs or a small rack of "back ribs" that has little meat on them. Thanks Matt and Chad
Sams' club but you must ask the butcher to get them whole
Columbus area and I had to go to multiple butchers until I finally found a place that could get them for me
@Hooves Dat I'm in Columbus also. Where did you end up finding them?
@@S41ph3r-JohnD any luck? Im only 1.5 hrs from Columbus (Troy)
I just a Traeger and plan to make this should I or should I not do super smoke ( love nice and smoky)
How long was the cook at 250?
So serious comment. Why take these to 210 and Brisket stop at 202-205? I understood your explanation on these but am confused as to why the brisket should be pulled earlier? Thanks so much for these great vids!
Hey Jeremy, beef ribs have much more marbling than a brisket so you have to take them to a higher finish temperature to render all the internal fat.
I followed these video instructions to the letter along with your corresponding written article with one exception: I used thick beefy choice short ribs and not 123A plate ribs. Took them out at 210 degrees internal which took about 10 hours on the top rack @ 250. They came out super overdone. Very dry and stringy. Bark was like a rock. Fantastic smoke ring. I'm confused because it probed like butter. Fortunately I was able to save them by baking them with bbq sauce, a little water and tallow. Any suggestions would be helpful.
The wrapping step helps.
My mouth is watering!! Those look absolutely delicious!!
How many hours did he smoke them for?
What did the other one look like when you cut it up?
How much time does this take? Yes I realize that the temperature is what we are looking for but do I put these on at 8 in the morning or noon?
All I can find around me in a slab is chuck beef ribs everything else comes cut up how is chuck ribs compared?
Is a gas grill ok when it comes to cooking beef ribs and brisket since they take longer time to cook ?
I love my Traeger but the one thing I hate is the temperature. I can’t get a nice sear on my steaks. It maxes out around 450deg but realistically it’s around 400deg ambient.
If I could get a nice sear on steaks it would be perfect.
Hey there, we would be happy to look into this, just give us a call at 1-800-TRAEGER, one of our team members will get you squared away 🙌
Do you let it rest on the cutting board for longer in room temp normally? Or do you rest it in a cooler for longer resting times?
O buddy this is like torture watching this I just want to take bit right now haha it looks sooo good thanks for sharing 😁
Tito’s and la croix nice 😎 5:28
Beef ribs on this morning !!
I got mine online from a company called aggradine Farm raised gr. fed beef short ribs 123A I got £5 package For about $25 plus shipping I think They were outstanding using your method
You're selling Traegers with all this good looking beef.
Beautiful looking beef ribs!
I'm so jealous, here in Minnesota nothing like that there you have rib, also the marbles on that chunk of rib very nice, I mite have start to buy my beef and pork from Texas, any ideas seller's.........
Check out Wild Fork. I just got a nice slab of these from them. Going to cook them tonight. This video has got me stoked!
Wow wow wow, put some respect on KC.
Hey Matt, another awesome video, I’m doing Beef ribs next weekend for the first time on the Ironwood 885, is it worth starting at 225 with super smoke for a couple of hours then increasing to 250 for the rest of the cook? What about spritzing mid cook?
did you try at 225 on super smoke? If so how it turn out. Just bought one. Saw some comments that 250 was too hot.
@ yes did them at 225f on supersmoke and then increased temp, didn’t cover and they were delicious. Insane smoke ring and flavour
@richardkeeling5821 awsome...super smoke for 2 hrs? Then increased to 250?
I am doing some right now and I'm at hour 6 and I'm not seeing the dark bark . Pellets are new and I'm cooking at 210. Also temp prope has been at 165 for awhile now. I ran the pits at a successful bbq place here in Texas for 6 years when I was younger so that's what I'm use to. Any suggestions
My favorite also.. love the videos Matt.
I feel the Cirque du Soleil comment went unonoticed and definately under appreciated by most people
You did not say how long typical cook is to get to 210 !? How long did these smoke for ? Did you do anything at all ?
I put this together myself!!!
This made me very happy😊
So you don’t trim the fat off the bottom before serving?
I will be smoking my first beef ribs in a couple of weeks. Do these have a stall like a brisket?
How long did it take at 259
124 for prime rib is different than 210 for beef rib?
Matt, I just cannot get enough smoke on my food. Any tips at all?
How many does 3 feed?
Hi Matt. I was just watching your channel. I would like to know which is better. The four bone chuck ribs IR the three bone short ribs?
Any online stores I can order Dino ribs? Cant find them where I’m at.
Hey Matt! Super excited for my first set of beef ribs. I only have one question. Went to my awesome local butcher here in wisco. They did ask if I wanted back or short ribs. Do you know the difference. I ended up getting short because that's all I've heard of.
I like to made a pot of coffee the night before and use that for my sprits
How would it take 8 hours to reach 210 at 275? I'm smoking at 255, and it's a much shorter duration to hit 210. I'm just curious.
Did you wrap I’m going on 5 hours with 2 6.5 pound beef ribs and sitting at 155-160 internal
@Unknown_Nexus no wrap just stuck it in there with the thermometer
@@titanharper7184 took 17 hours but they came out so gosh damn good! Didn’t wrap, I believe I was prolonging the stall period with to heavy of sprays.
Did you spritz the beef ribs during cooking
Yes
i season heavy on big cuts
Wow I legit teared up when Matt told his story. My wife is wondering what’s wrong with me right now…😂
What kind of knife did you use to trim the fat? Beef ribs look so good!
What pellets did you use?
Mesquite 👍
I'm confused.....most guides say that smoking is past 225° is just cooking, not smoking?
Smoking up to 275,after that you're cooking with heat
Chad got more comfortable as the video went, or maybe it was the Tito's kicking in.
Great cook fellas!
Out*******standing!
I need to get a house and one of these grills so I can make my own.
I wish you would have cut into both of them to show the difference in the fat rendering.
Lived in NC and their pork, lived in Memphis. But it’s true once you have Texas beef ribs you will not want anything else.
Hey, up in Canada here. Finally got some of your spices in the mail. Paid a crazy premium for them here but I got 3 of them. Would the holy Gospel be a suitable replacement spice for this cook? Planning on doin this tomorrow, thanks!! Love the channel 🍻
Hey Chad. Does Publix have these or could they get? Or Winn-Dixie? In your town too.
I have my chuck ribs smoking now
Beef ribs always remind me of Flintstones ribs, LOL
Amazing!