How to Smoke Beef Ribs | Mad Scientist BBQ

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This video is sponsored by Porter Road.

[antbib]

My son requested these for his 12th birthday tomorrow. That's how I know I haven't completely failed in my parenting.

[BFMwithStackhouse]

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.

[steverodriguez]

As a Costco meat dept employee, sometimes we get prime short ribs instead of choice and we still sell them at choice price $5.99 a pound. Just flip the package over and see what label is on the cryovac plastic packaging.

[MadScientistBBQ]

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.

[frankfaherty]

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!

[jimmyn]

Hi Jeremy, love your videos! Do you plan on doing a review on the workhorse 1975?

[jerrysmith]

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.

[jessewhite]

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!

[allgood]

I really wish you'd post the instructions

[xdrummerxcorex]

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.

[paullastnamehere]

Just got done cooking some beef ribs using these tips and that was amazing. I bought a 1/4 of a cow from local rancher for the 1st time and its the best meat I have ever tasted. We've had some of the steaks and ground beef, but we have been waiting to do the ribs. Of all the YouTubers smoking beef ribs, the tips I got here, including the comments, brought the meat to another level.

[benpierce]

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.

[cullenjames]

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.

[COMOESIS]

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

[SydneyMorris-uyij]

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.

[johnnyconnors]

Oh, man! searched for beef ribs and was thrilled to see the mad scientist made a recent video. Excellent work as always.

[Fabes]

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?🤣

[nathanmiller]

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

[HVACRTECH-]

Jeremy, from what my butcher has always said, those ribs, whether called dyno ribs or whatever, they are actually what they cut into short ribs. It's the same rib section just not cut into smaller pieces. These look exactly like what I've been getting for years, only one butcher shop will sell them to me in my part of CT and they are three rib racks and nice and fat on one end just like these. I think they are also called plate ribs other places? Could be wrong but they are what they cut the short ribs from. When I can't get the whole rack I buy short ribs and they come out the same

[FishinMagik]

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!