How to Smoke Beef Ribs | Mad Scientist BBQ
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- čas přidán 16. 05. 2022
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This video is sponsored by Porter Road. - Jak na to + styl
My son requested these for his 12th birthday tomorrow. That's how I know I haven't completely failed in my parenting.
He's a legend
Did he enjoy his birthday meal
reviews yea that's what iam wondering, I like beef ribs vs pork ribs that young man has a good dad , a bad dad woulda said no son you cant have any of these ribs eat your hamburger
@@richardsarcheryreviews Yes, sir, the whole family thoroughly enjoyed them, but no one more than the birthday boy. He pretty much wallowed in meat up to his eyebrows. 😂 The ribs were already juicy, but I added smoked beef tallow from my last brisket cook, and they were the best I've ever made. I know what I'll be cooking for my own birthday dinner.
@@antbib That's what we like to hear everyone had a good time and enjoyed the ribs beef ribs are something I still haven't mastered yet any tips mate
RECIPE
Jeremy of Mad Scientists Recipe in the video:
3 Bone - Humongous Beef Ribs from Porter Road - Look for good marbling
- Start smoker
07:24 Bring Smoker to 275F
07:26 Uses pecan wood - also recommends oak, hickory etc, but advises against fruit woods (cherry, apple etc.)
- Prep - 01:55
Clean off the top of ribs - You want to create good bark and maximize bark/flavor
02:07 - Trim off the top layer of fat
02:10 - Trim off muscle
02:46 - Slide knife under silver skin to remove it
07:44 - place beef tallow in an aluminum tray to smoke tallow along with ribs
- Season - 03:33
50/50 Salt and Pepper mix
04:19 - Jeremy uses 50/50 Salt and Pepper on one rack of Ribs
06:20 Jeremy uses Blues Hog Bold and Beefy rub on the second rack of ribs
Jeremy also recommends Meat Church Holy Gospel and Oak Ridge Black Ops if you're looking for good rubs
05:05 Jeremy uses a heavy coat of rub
Jeremy does not coat the underside of ribs
- Cook
05:33 - Place ribs on smoker - thicker end towards fire - change up throughout cook
07:20 - Check on ribs after an hour
08:08 - Place beef tallow in the aluminum tin on smoker
09:55 - Checks on ribs 4 hours into cook - temp of ribs is about 170F
10:40 - Once ribs reach 190F you will want to wrap them (should be about 7.5 hours into the overall cook)
10:23 - Switch the direction of ribs to prevent drying out
10:55 - Spritz ribs with 50/50 Apple Cider vinegar and Water - Spray all sides (this should be about 4 hours into cook)
16:47 - About 6.5 hours into the cook, pull the tallow off smoker and allow the tallow to cool
12:22 - Jeremey checks ribs again at 7.5 hours into the cook - should be about 190F degrees
13:16 - Ribs are about 190 so Jeremy wraps the ribs (7.5 hours into the cook)
14:15 - Wrap with two sheets of butcher paper 18"W x 48" L
14:27 - Use the smoked tallow to pour over ribs before wrapping
14:47 - Wrapping. of ribs -
15:03 - For the final turn of the rib wrap keep meet side UP
17:00 - TIP - The tallow will cool the internal temp of ribs, don't freak out
17:40 - Once ribs reach 195F, feel the ribs and then pull them off
- Rest
17:47 - Beef ribs do better with short rest
18:01 - Jeremey prefers short rest where ribs are eady at 150F
20:23 - Slices at 140F
Legend
Not all heros wear capes.
Adderall is working for ya eh?
Will you do this for all his videos? 😂 thanks for this, mate ❤
Thank you for this something he doesn’t mention is cook times thanks bud
7:20 - running at 275 for 1 hr then check back
7:50 - pour tallow into aluminum tray and smoke for flavor
9:55 - missed 1 hour check in but ended up checking back after 4 hours
10:28 - after 4 hours flip the meat so side facing the fire is on the outside now. Temp should be around 170 by now.
11:05 - after you flip the meat, begin spraying with your 50/50 acid/water solution to prevent excessive dryness
12:22 - at 7.5 hours in temp is around 190 and ready to wrap. Confirm bark, pullback, and temp is to liking before wrapping.
14:30 - cover meat with smoked tallow during wrapping. If you take the tallow out a bit earlier it will solidify a bit and be easier to apply rather than be fully liquid. Replace meat into smoker.
17:06 - the meat temp will drop to around 160 degrees during wrapping. This is fine.
17:24 - meat will likely take around 1 - 1.5 hours to get up to a temp of around 195-200 degrees. The temp is a target but really you want to use the probe to determine doneness. You're looking for a 'butter' like consistency for doneness.
17:49 - once to desired doneness, pull them off and let them rest for a couple hours in some sort of wrapping to keep in the moisture. Let temp come down to 150 or 140 degrees.
Thank you, exactly what i was looking for!
What was his total cook time?
@@6d6575I’m going to guess 9.5 hrs total cook
@@6d6575I believe 8.5-9hrs for the cook. Have to add another hour or so to rest
Thanks for the time summary.
Update: looks like everybody bought all of the ribs porter road had in stock in about an hour. Luckily they are cutting meat every day and will be having more in stock on Thursday 👍🏻
So for anybody who felt like this was a rib-tease, I apologize.
I was honestly just as excited to see the Work Horse Pit. How did you like it?
Rib tease!
@@jareddobbins7 it’s great. Full review, comparison and cook-off coming
@@MadScientistBBQ that's great to hear. I've been debating between fatstack, Franklin, and workhorse. Workhorse seems a little better priced and are much closer geographically than the others. Excited to see the full review and comparison.
Yep! I got some beef ribs that I can’t to try this on..what temp did you run it though please?
So for those like me who like data and learn visually-or TL;DR-see below:
- Approx. cook time: 13.5-14 hours
- Smoking temperature: 275 F
- Approx. rest time: until you reach 140 F internal (approx. 2 hours)
- Total cook + rest time: 15-16 hours
Steps
1. Smoke at 275 for approx. 4 hours prior to first check
2. At 4 hours or so, flip 180 degrees to avoid burning and begin spray with 50/50 water/vinegar (or some other 50/50 water based mix). Spray liberally all sides.
3. 7.5 hours in, or approx. at 190 degrees internal, check ribs. If bark looks as desired, take out and wrap in butcher paper + beef tallow. Remember to keep meet side UP when putting back into smoker.
5. Note temp. will drop in ribs after wrapping. 1.5 hours in, ribs will come back up to approx. 195-200 degrees internal. If “feel” is as desired, pull out and REST until 140 F internal.
I really wish you'd post the instructions
A great video Jeremy. I am North UK based so looking forward to this winter weather disappearing so I can get in the garden and flash the BBQ back up again. For sure these beef ribs will be on the menu for a first cook. Keep up the great work, appreciated.
The Blues Hogs competition bbq team just took Grand Champion at the Memphis in May competition. Jeremy, love your videos. I can tell that you were a teacher by the way you present the info in a very clear and concise manner that makes sense even to this crazy old man! Keep up the good work!
Thank you so much for all the content. I have just started smoking on a pellet smoker and your content has given me the ability to make awesome meats! Keep it coming, really appreciate everything!!!
Oh, man! searched for beef ribs and was thrilled to see the mad scientist made a recent video. Excellent work as always.
Yes! Been waiting for this since your beef Rib showcase video a few months back! Awesome!
These are going on the smoker this memorial day weekend! Thanks!
I followed your advice to a T, same meat and all. Turned out great, super tender and full of juice. I should of spritzed a little more at the end because the bark was a little rough in spots but that was my only complaint but that is obviously my fault.
Wrapped with homemade smoked tallo in paper at 183 and due to wind and temps couldn't get past 194 but that was enough. 1 hour rest after venting, oven set to 170 and turned oven off and on threw out rest to maintain around 150ish. These ribs are extremely rich, fat was rendered perfectly all the way threw since it was edible. These were my 1st beef ribs in case somebody was worried about messing them up.
It was painful removing the lean meat/fat cap to get to the silver skin on top side but it's amazing how thick these ribs get during cooking process. They were only an inch thick tops before cooking. Thank you for making these videos, brisket flat next. I wish i would of waited for 1/2 brisket to come in stock or just got the whole brisket from porter road. Long comment but your tips are great and thorough.
You turned my wife and I onto Beef Short Ribs and after having them once, I won't stop recommending them to our friends and family. Youre right. The pinnacle barbecue and flavor. Bark and tenderness. Thank you yet again!
WRONG just WRONG! Beef back ribs are far superior!
@MikeReally nope, he had it right actually. Back ribs are for poor people that can't afford and never had tasted short ribs 😉🤣
I made these today and they came out absolutely perfectly on my Weber SmokeFire pellet grill using jealous devil pellets. Has an awesome smoke ring and bark. The wagyu beef tallow is a game changer.
Dude...I definitely njoyed this video. Your enthusiasm and njoyment and excitement seemed so real. I agree with both of you on rub selection, salt and pepper I could eat more because it's not overpowering, but the other flavors in a rub make it more of a treat. Thx and good job...👍🏿
MadScientist BBQ NEVER fails to disappoint!! Brand new to BBQ and so far 1st brisket, pork butt, baby back ribs came out perfect. TOday is beef ribs!!!
Full plate beef ribs are amazing! Worth every minute.
Great content. Love watching you cook BBQ
OMG! I'm in love with a whole new piece of cow! Haha, and I love how Erica just kept eyeballing that rib as you talked... like she just wanted you to shut up and let her eat! Great video and thank you so much for this!
Awesome! I watch a lot of barbecue videos but when I see a new video drop from the channel I get excited, Great video brotha 👍🏾
Thanks Jeremy! I made my Porter Road Dino beef ribs today on my big green egg over hickory. Your video helped a ton! I didn’t wrap, cooked through, OMG!
Thanks for your awesome videos! I’ve learned a ton!
Never was a rib fan as a child, but as an adult i be making them, when ever I'm feeling like a bbq master lol, knowing I'm just a bbq novice
All masters start as novices 😉
Peace and wholeness fam
@@eric8841 I appreciate that thanks
Ah cmon beef ribs are an acception
This reminded me of the first time I ever had Beef Ribs from a great Smokehouse. Blew. My. Mind. This was a fantastic video! This is next on my list for an epic smoke for the family! Also, thank you for the link to Porto!!
Well done, Jeremy! It's fun to change up the seasoning every once in awhile, but I'm like you about the simple joy of pepper and salt... in that order.
did back beef ribs with a good rub and it was just bout the best thing i have ever cooked...people kill me with that SnP only crap.. trying to be elitist..
I have learned so many smoking techniques from you! Thank you so much for your videos!
Great video! I will definitely be trying this!
I season my short ribs based on an Aaron Franklin recipe: cover the ribs in a mild hot sauce (Louisiana, Texas Pete, etc.) and cover in your rub of choice. I'm a SPOG guy, but Aaron's recipe is just a salt and pepper. The hot sauce loses pretty much any heat it has over the length of the cook and instead leaves a kind of earthiness. It's really good.
blues hog is def one of my favs. Ive not done beef ribs, def going to try them now. great video
Such an awesome video. Thank you!
Jermey is the best YT BBQ guru out there, but I just checked out Porter Road and $120 for an 8-10lb brisket, ain’t no way man!
I've purchased local briskets and PR briskets. Yeah, it costs more, but the results are worth it.
I'm also using the foil boat rather than paper wrap, and a real long rest, about 12 hours.
120 for a PR whole packer? That's cheap. Try 235+ for SRF wagyu
That's not expensive.
AWESOME video Jeremy! Super informative and your wife is a doll! Thanks to your channel I get all my meats from Porter Roads now and they do not disappoint. Keep the offset videos coming! Great cook! 🔥
The music on this and many of your other vids is terrific.
Awesome! Just bought some, excited!
I gave these a try on the older "how to " of these beef ribs and man they were succulent. I made a sandwich out of them too.. I'm glad to see you do a refresher
WOW, looks beyond perfection. You're the man !!
Great video. And it is so much better because your reactions are no doubt genuine. It is not scripted at all and I have no doubt you guys loved those ribs. 👍
Beef ribs are by FAR my favorite thing to eat off the smoker and has become my favorite thing to smoke over the last several years! They look amazing, im going to have to try the tallow, I usually just use apple cider vinegar with water before the wrap but id imagine the flavor profile here is much better.
I’m in love with beef short ribs, even oven made I love it 😍
Hi Jeremy, love your videos! Do you plan on doing a review on the workhorse 1975?
MIND BLOWING how good this looks.
Every time I watch your vids my mouth waters like crazy haha. Keep ‘em comin.
Great video. I'm going to try this method, with the salt and pepper, tomorrow. Can't wait. Thanks for sharing.
*Update - Made them last week and they turned out fantastic. I just went to the beef ranch where I buy literally ALL of my beef and picked up another 4 racks. I'll be smokin' a couple of racks later today. Thanks again.
Thanks for always teaching in your videos. If you were doing those ribs on a pellet smoker/grill would you change any thing? Thanks for the knotty wood pellet recommendation. They are awesome
Nice log splitter! I have a little manual one, and I like them over the old school axe swinging method because you can split with great precision which really helps when you're working with a smaller backyard offset pit - which I think is more common.
Trying Porter Road for first time! Thanks for the tip...
Beef ribs have been on my "to do" list for a while...this video pushed me over the edge 😋
Jeremy - Thanks so much for the beef rib video. My Dino ribs have never been so good - and the leftovers made great burnt ends as well!
I agree, beef ribs are def one of my favs. Burnt ends on a stick. I try not to let more then 3 months pass before smoking some.
Been loving the wagyu tallow on my briskets and beef also. Though sometimes the richness mellows out the smoke and seasoning a tad too much.
Hi from the UK! Great timing as I'm having some dino ribs delivered tomorrow, cheers!
I'm going to try this!thanks for the info
Really awesome video!! Thank you !
Outstanding add to content bringing in your wife and she doing her best to control herself on camera from not just devouring the ribs 🤣 - good stuff as always - thank you
I wish my only friend was an offset smoker! Love ur vids.. keep it up
Delicious food! i love the way he cooked/grilled
Awesome, Thanks for the education 👍
easily the most visually appealing thing i've ever seen. Cant wait to order some of these ribs and try them in my Smoker. I use a Pit barrel cooker, and know that i will need to modify the process a little. I believe that I can produce strong results. thanks for an awesome video
Love the video! It's really tough to get good southern BBQ in Germany so I just started with smoking and got myself a Traeger a couple weeks back. While chicken works perfectly fine I'm having a very hard time with beef ribs so I would absolutely appreciate your feedback!
1. Trimmed down the ribs and removed all of the silver skin. ( I had to remove at least half a pound of fat even though the ribs were just 3 pounds in total..
2. Rubbed it down with some imported HEB all-round rub.
3. Kept it on the smoker for ~ 3 hours @ 250 °F until it reach an internal temperature of about 160° - It was supposed to sit for 5 hours according to the recipe, but when it's done it's done I guess?
4. Then wrapped it in butcher paper and added half a cup of beef broil to each package to keep it moist.
5. Put it back on the grill and had exactly the effect you mentioned, that the temperature dropped down to 140°F roughly.
6. The ribs were supposed to smoke for another 2-3 hours, but over the next 2 hours the internal temperature remained at 150 -160°F which left me terribly confused, so I slightly opened the package to allow a bit more heat to enter to increase the temperature, which then slowly worked.
7. Took the ribs off the grill once they reached 200° - 250°F and let them cool for about 10 minutes before slicing them . The were super juicy and looked just like your @21:00 with a great bark etc.
But the meat was TERRIBLE!! It was almost impossible to chew as the fibers were so tough - but how can that be if they are soft, tender & juicy?
Did I screw everything up or was it poor quality meat?🤣
The wife can't get enough of the beef ribs, they really look good. Thanks for the video. Music is good too.
i use coarsely ground dill seed, S&P. really good addition without taking away from the meat.
Tomorrow morning, I will be barbecuing my Porter Road Dino Ribs. I will be following your instructions the best I can. Thank you.
Lots of great cooking going on here! I have used the Blues Hog before-Believe it or not I put it on Smoked Turkey Breast. Otherwise it’s just too much sugar for CTX BBQ. If you start with the right Beef and cook with the right wood/ smoke, no sugar needed.
Vern-Lockhart, TX
Awesome video, slow moving and mouth watering results. You guys are like us: My wife loves salt, me pepper.
Another great bbq teaching moment, thank you. Always love hearing your wife’s opinions as well, she is keeping it real😀💜❤️
Jeremy,
Another great video, THANK YOU.
Made short ribs last weekend, same exact way as you and they turned out amazing. Always do.
Vacuum sealed the second plate of ribs (always make two since Restaurant Depot sells them that way) and sous vide'd them up two days later, and I think they were even better!
Q? I used the Char Griller 980 gravity fed charcoal smoker, added my wood to the ash box . I was wondering if you could do a review on a gravity charcoal smoker?
Wishes for a great day,
David/
Man it’s no joke at all just had my first last week and it was a game changer this is now my go to for sure.
thanks for adding the videographer. Very nice ending. The bite marks are fab. I need to get some from Costco now. Great video
Looking great, Jeremy. Wish they were easy to find out here.
Your BBQ looks soo good. I would love to try some of that.
Well done, thanks J.
Tried this today. 5lbs of 4 bone short ribs plus the tallow. WOW. New favorite! Only tweak was 180 for the first hour, then 225 for second hour followed by 275 the rest of the way to help get a good smoke ring on my pellet grill which did the trick. Thanks for all the tips including the basic salt and pepper rub. Still amazed how good these were, lol.
Best Video Of The Year!!!
Jeremy, that was by far the best beef rib I have ever seen!
I may have to do some of those this weekend
Subscribing to your channel when going on a diet was a huge mistake! Thank you! Your videos are so informative and awesome!
The BEST ribs I've ever had, with limited BBQ in my area, a group of friends went to NY for a day, and there is a place called Mighty Quinns, and they have the "Brontosaurus Rib" and that is an 18hr smoked rib with nearly 1.5 lbs of meat to one serving and it was the MOST tender and most delicious rib (beef) I have ever had.
Would like to see you review the Workhorse 1975 compared to your other offsets. Thanks for great videos!
Great video. This meat is what got me addicted to BBQ. Well, that and living in Texas.
Great watch BTW.
Jeremy you are a 100% right, best bite in bbq when smoked properly!
I love cooking beef ribs! Great video!
Looks great. Best barbecue I ever ate was the beef rib at Louie Mueller in Taylor, TX.
Very great take good advice
Definitely will try making them. I am used to just creating a brisket, Butt, baby back ribs and chicken
The ribs look amazing!
Your wife is a top shelf looker!
Thanks for all the info! Best wishes!
I’ve been waiting hoping you would eventually cook on the workhorse pit! I just got mine a week ago and I love it! I’d love to get your thoughts on it and how it does compared to your other offsets.
Awesome videos I'm enjoying them
I just ordered a Picanha from Porter Road, thanks for the discount code!
Beautiful Smoker 👍🏾👍🏾
One arming the 1975 chamber door is no easy task and you're making it look easy! Well done, sir.
I've been shopping with Porter Road for the last 3 years. Have a freezer full of their stuff it is all top notch!
Those ribs look unreal! I have a 7.8lb Wagyu Beef Rib Plate hanging in the freezer from SRF's, can't wait to cook them! But, I just ordered a dry-aged brisket, spare ribs and some hot Italian sausage from Porter Road to try it out! Thanks for the discount :)
Beef ribs came out amazing!!!! Thanks for the cideo
Making these Saturday. Definitely going straight salt and pepper.
When are we getting a behind the scenes video? Backyard setup, where you hang out most of the time during a cook, where you get your wood from, how you stay cool and "hydrated"... anything. Maybe it's just me but I like to compare my setup to others for ideas.
Its about time. Better then brisket. Easy to smoke and very forgiving. Great on the weber kettle indirect cook. Seems to finish sooner and has great texture and taste. I have smoked on an offset but prefer the kettle results.
Imagine being in close proximity to the Mad Scientist BBQ and eating like this often *mouth watering*
Looks amazing brother
Finally i can't wait to hear your thoughts on the workhorse pit
I swear I think about making something on my smoker, and he drops a video of what I wanna make lol. Great video, and I can't wait to try beef ribs on my smoker for the first time.