Beef Short Ribs on the Weber Kettle by David Ong

The secret to making the best smoked beef short ribs ever in your Weber kettle smoker with the best bark!

So, you can't make it to one of our famous BBQ masterclasses? Don't worry because you'll get a taste for it on our YouTube channel.

I'm sharing all my tips, tricks and recipe, so your neighbours will be able to hear that crunch from next door.

Step by step instructions on how to impress your family and friends with juicy, tender and melt in your mouth ribs in your smoker.

This method should take around 4-5 hours but that can vary depending on conditions and how much meat you have in the Weber kettle.

Don't forget to use good quality beef ribs with this recipe with a bit of marbling to give yourself the best chance of nailing it first shot.

Please let me know how you go and don't forget to take lots of pics because it'll make it easier to help you nail it, as a picture tells a story of a thousand words.

Flick us a message at Pitmaster University on Facebook and we will help you hit those BBQ home runs.

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If this recipe worked for you, can you please like and subscribe to the channel for more recipes and hit the bell, so you get notifications when a new recipe is available. :)

Check out our other YouTube channel for BBQ tips on Pork Belly, Beef Ribs and other BBQ goodies.

And check out our quick reference temperature and doneness guide with tips and tricks to extracting the best out of your meat .

[isaacamuel]

Oh yes mate, at it again! Nothing like simple, to the point directions. Thank you David you're a legend

[alextay]

I made these today for Mother’s Day dinner! Turned out absolutely amazing. Cheers mate. Really enjoying your videos too!

[zaccurnow]

Going to try this later in the week! So keen, thank you!

[TheDawgfathasBBQ]

Great looking finished product there brother!

[stephenashe]

Your all over my socials, blokes advice, Aussie low n slow, Perth burger hunters for the last year. I think your in one the whiskey group too. I think it might have been you that requested a shower regrout quote a few months ago off my company too? I wanted to go to that inspection just to see if it was you.
Now your popped up on YouTube.
You’re a top bloke mate. Loving these videos. I’m going to be going through them now cooking a lot of them. The southern fried chicken one is awesome.
Where are you mainly posting about the dates and stuff for the university classes?

[safeandeffectivelol]

As a lifelong Texan who has been doing backyard BBQ smoking for decades, that looked legitimate.

[ZacharyFrazer]

From Blokes Advice, Crackle looks amazing and get to watch a Solid 10 Make it 😘

[AnthonyManes-qz]

Hi Dave, so I’m running the same set up as but my temp gauge on the lid is opposite the vent so it ends up directly above the charcoal. I’ve set up a probe next to the meat which only reads 114C but the gauge on the lid reads 240C. Any thoughts or advice on which one to go by?

[ybot]

Sorry, how long was it in? What’s happening with the vents?

[Spudz]

If I can only get these in pre cut bits, what would you recommend cook time for 2 about 6cm thick. I have the 47cm weber and I am sure the thermometer is off. Did lamb yesterday and nearly overcooked it as temp said 150c and even with vents open couldn’t get temp higher. So after 1hr i left it. Decided to Shove a meat thermometer into vent as I was getting nervous and it showed 180/190c. Checked my lamb and it was already 70c internal.

[abuqahwah]

Hey what charcoal brand did you use and what brand was the wood and what type

[ericschulke]

Those came out 👌🏻💯. I’ve never cooked them all the way through without wrapping them. Thanks for the post

[AntonioMargharettii]

Is it fine for the temperature to spike when the wood catches fire? I always panic and drop close the vent when I see the temp spike

[mitchschlesinger]

Great vid, and Sophie looked like she really enjoyed it! So you cook until tender (any reference temp?) and then rest until 145F ... most other sources say to wrap them at 160-185F and finish at 200 degrees fahrenheit (about 95C.) Yours looked incredibly good!

[damodoesall]

Juts bought some pepper from MBL and made pit master snax too.

[imranbarton]

Hey Mate those look fantastic, I live in Perth and was wondering if you have a restaurant or something. would love to give em a try

[emuusharma]

Great video mate, I'm just starting out. Is that just black pepper and some salt as seasoning and to get bark?

[marahau]

God dam man ❤ looks bloody delicious. Only hope my comes out like yours wahoo 🤠

[damodoesall]

Yeah, hot and fast, thats how I like it.

[KenTelfer-urfs]

David just checking do you prefer to light the charcoal at the top or light near bottom & let it burn through slowly. Thanks. Ken.