This is why you should STOP smoking your BBQ Beefribs like this

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0:00 - intro
0:42 - classic BBQ beefribs
1:03 - how to make Texas beefrub
1:17 - fire up the kamado joe
1:45 - smoking the beefribs
2:59 - baby back beef ribs
4:09 - direct heat BBQ setup
5:25 - roasting the ribs
7:40 - checking the meat and flipping
8:20 - wrapping and resting
8:30 - how to make Alabama white sauce
9:19 - side by side comparison

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Thank you so much for watching see you on the next video!

[gaylanbishop]

Back ribs are good, but butchers don’t typically leave as much meat on them as yours have. Your usually just eating the meat left between the ribs, as the rest was cut off with the ribeye

[richardbailey]

I have done this for the last 40 years . My Dad taught me this when I was very young . And have always used a Weber kettle. AKA "Rib Eye on a stick"

[bradcampbell]

You are so right that beef back ribs can be phenomenal, especially with the direct heat cooking. And about 1/3 of the cost of short ribs. This is a winner. And Thank You for not removing the membrane.

[ironman]

Beef back ribs are actually kind common in the US. Depending on where you get them, they may not be as meaty but you can find them almost anywhere.

[Pitcom]

I love smoking these style of beef ribs. The method that I use results in an incredibly succulent and tender rib section. It is as follows; 2 hrs @245 F until around 170F, 2 hours wrapped @245F, and then unwrapped for 20-30 minutes @245F. If you wish to based with some barbecue or mop sauce it really sets up nice at the end. In my opinion really can't go wrong with this method they come out amazing every time.

[fretless]

They sell these ribs (sort of) in the stores here in the US. The problem is that they trim them really close to the bone because that meat sells for a lot more as ribeye than it does as ribs. It's still a delicious cut, but they aren't nearly as meaty as what you've got there.

[bannonstanks]

Alabama resident here - you do that sauce justice. When I make it, I'll add some cayenne or ground red pepper for a different pepper "hit". Excellent on smoked chicken and turkey. ROLL TIDE ROLL!

[hughm]

Beef ribs have always been my favorite, just the way you cooked them. Never takes too long, and you have to watch them to keep them from burning. I haven't tried that white sauce though. Not sure I want too! Go Tigers!

[NewVenari]

I used to work in a meat cutting shop, and I can assure you, nothing went into the trash unless it was expired (then cooked, then expired again)

[craigsouder]

I bought a rib roast and cut the beef ribs off myself and cook them in the oven. they were insanely good after 2.5 hours.

[chevy]

in most of the usa almost every store stocks beef back ribs, they are usually cut in two, so the ribs are only 4 inches long.

[davelock]

Costco in the US has been having these for a while now labeled beef back ribs and are nicely priced

[sandert]

Geweldige humor in je video's ook, keep it up!

[jedidias]

Both ways work. Good to see not a bunch of arguing ppl over the right way lol . Have done pork and beef ribs on the old school charcoal grill with lots of other food for a cook out and came out great. That's constantly flipping and moving meats around and just gotta have the love for cooking to make it happen.love to rush when cooking multiple foods for large gatherings of people . But I've also done them low and slow in smoker and crock pot, they are more tender and like you said your putting more care into them pork rib and beef. But who can complain when there's a thick piece of rib meat. Burgers .chicken nd sides on a plate for you to eat ! Great job.

[tomworkman]

I discovered beef back ribs about a year ago. I live in San Antonio, TX and can routinely find them for around $7-9/lb! A fraction of what plate beef ribs go for here. While there yield less meat, I think they are one the best beef values in town!

[robertper]

I've only ever done the rib roast ribs in the traditional bbq style. They come out amazing.

[jeffreyweddle]

I’ve been doing the same with baby back pork ribs for 25 years. But those look amazing!

[Beerwulf]

I also like to use a mop sauce on direct heat ribs. You can layer on more flavor, plus fhe drip-down effect is even sweeter.

[pitatoe]

did this years ago when I found them cheap at my butcher. used a kettle bbq slightly offset from the coals. just delicious

[ront]

Here in northern California beef back ribs are easy to find at the store or costco and I much prefer them. Short ribs are great but after a couple bites I'm done because of how rich they are