BIG FLAVOR in these SMOKED BEEF SHORT RIBS! | How To

These Smoked Beef Short Ribs are a rich, beefy bite of meat. They are tender and melt in your mouth with a delicious smoke flavor that will knock your socks off. If you’ve never had beef short ribs before, today is the day to try them out.

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[zerofox]

You have no idea how much I appreciate you pulling off your dirty glove before opening the smoker lid <333

[jamesatthewatercooler]

Im still watching from Hospital your keeping my spirits up all please stay safe it finally got me been here all week Susie keep up the great work

[rmagala]

This is how I did it for years before I found out my buddy's brother managed the butcher department of a local market. Now I do the racks of dino bones

[SuperSnake]

I love a woman who can wield the grill!

[Seasickpanda]

You explained all that really well! I’m looking forward to giving this a shot

[billturner]

One of my favorite to smoke. Love all your shows. I smoke on a Kamado Joe. Love your little boy taking a bite and jumping around. I always remove fat cap and "skin" off the bone side. I generally season with kosher salt, big pepper, garlic granules. I often crumble up some beef bullion cubes. Maybe add something different every time to mix it up. I smoke at 225 degrees to 250. Generally takes about 8 hours, as you mentioned. Agree with your spritzing method. You must sprits later on to keep the bark somewhat moist or it is very dry. Yours look yummy! Thank you

[robertbusek]

I love beef short ribs, especially for date nights. Thanks for another great idea!

[jessicadunlop]

I love using sweet chili instead of mustard, gets a nice tang to the smoke

[THORNTON-]

You can use mayo as the pre-seasoning coating if you don’t like mustard

[beerman]

Perfect, I got a new smoker for free and now I’m cooking beef ribs like I have been wanting too, I’m doing them this way

Just made a batch following your method. Should have listened closer about lite rub. Came out wonderful. Wife called them the "Chicken Wing of Ribs".

[AVR_]

I tried to follow this cooking method. Basically 225° and let them ride to around 200° spritzing every hour or so after three hours. Mine took just under 9 hours. But they were still crusty and dry on the outside but were ok on tenderness. I actually spritz them more like every 40 minutes or so and it still wasn’t enough.. I used 8 Oz. of beef broth with about a tablespoon or two of Worcestershire. I would’ve like to see them come out more tender on the surface. But I did develop a tip. On the ones that have the layer of fat, the easiest way to cut them off is to press them down on the cutting board with the fat side down, and fillet that layer off the bottom. When you pick them up, if you did it right, only that little thin layer of fat will be left behind. Nice and thin, and evenly cut. Like using a deli slicer!

[jimfeger]

Yum! I have some on the smoker right now. I might braise in beef broth after I get enough smoke as indicated by color. But now considering just spritzing as you’ve done. They look delicious!

[iqbarbecue]

The perfect bite! Another great recipe.

[smithfamilyhomestead]

Congratulations on 100k subscribers!!
Cheers from the great state of Arkansas!!!

[FullFlavorRetro]

superbowl time, making these now, following your video. cheers!!!

[mcathawk]

Thank you so much. I was looking for a way to cook those Costco beef plate ribs that are cut into smaller pieces. “This is the way”

[danielploy]

The one in the middle labeled grill was the best one. Educational and impressive

[KennasKitchen]

I think we need a “Todd has spoken” T-Shirt 😂

[eggerfpv]

Man, those look delicious! So, these don't need tobe foiled, like ribs, during the cook? Definitely going to try these!!