How To Smoke Beef Ribs!

[RedWings]

Just made these. Tip: use tallow instead of butter and butcher paper instead of foil. Keeps it less soggy

[noelguzman]

Bro that first cut looked like the fat was cold and not rendered. The second view where you take the meat of the bone, that looks normal. Not anything out of the ordinary but that first cut, please tell us what was that

[JazzyMamaInAK]

I don't know why people are hating on seasonings and butter, but where I'm from, garlic and onion powder are minimum besides S & P, more depending on what I'm making. Every culture has some kind of meat cooked with fire and smoke and most use more than S & P 🍗🍖

[dglesterhardunkichud]

I've done them once, they're pretty expensive. Someone who really doesn't care for smoked meats loved it. I think it's noticably better than brisket.

[brunonoone]

Oh yeesss! That's just heaven. Tears of joy brother😢

[jeebuscrise]

You didn't include a time, or type of smoker. I use either of my pellet or traditional offset wood smokers.

[RideWithMe]

I didn't see you wrap it or rest it until internal temp drops back down to around 140 - 170F from 210F. Assuming you did?

[Drivapete]

Put that water pan under the grate with carrots, taters, onions, salt, pepper and granulated garlic. Drippings falls into the pan with water. Get the idea?
Works even better with pork shoulder or butts!

[franktirelli]

Where can I buy beef ribs to be able to try such a delicious looking recipe

[montmib]

How long on the grill? How long in the aluminum?

[richarddaley]

Definitely my favorite. Where do I send the dm to get the rub?

[voiceofreason]

I don’t eat pork, and my whole life I told ppl I eat beef ribs and they said ewww. Now look.

[Roger-iliw]

Wrapping at 190 lol. Foil ruins all your hard work. Use butcher paper for beef ribs. The whole point of wrapping is to overcome the stall which occurs around 160 due to the fat cooling. If you’re already at 190 just let it finish. You’re just ruining the bark for no reason at that point

[abc-ednr]

Yoooo what exact cut of the ribs are these? Hard to find!

[JerrellCovington-ud]

I would like to know how to get that rub at.

[theroadless]

Bro these ribs dont need additional fat added. Why is this a thing? I just made some last night and they came out incredible. They're already way too rich, plenty of fat.

[stillsmoking]

Why didn’t you remove the membrane, just curious

[margietackett]

Beef ribs are the only ribs that I like .

[DaSoloLobo]

Just saw this same stock footage in a different video by someone else.

[jakobsuriani]

Honestly, pork ribs always will be superior in the rib game… these are really just trendy internet things