I first tried to make smoked beef short ribs back in 2011 and they ended up so tough I gave up on them - until today! I used your approach of prep, time, temp on my pellet grill. My wife, son, daughter-in-law and her dad all raved about them. My wife was hesitant when I first suggested it for today;but she loved them. Definitely on my short list now. Thanks so much
Im glad I watch this. I smoke some beef ribs for 4 hours and they were tough. I really thought there were done done. But it looks like mines could have stated in the grill for another hour. Thanks
Just got back from Austin and had pretty good beef short ribs (at Coopers, on Congress and 3rd St. downtown). These look better than what I had. I usually smoke a lot of pork at home, but getting some beef this weekend and having a try!
What a great idea to make these on your may long weekend. You are going to be feasting in no time! (well in about 5 hours from the time you put them on...)
dude ive never seen a bigger sh17 eatin grin on any sales person in my life. You are so excited about what your doin and what your about to dig your choppers into. I wish I were there to share that bbq experience with you and to enjoy those spectacular ribs. thumb sup
I like these pure, no sauce. I did however do cubed short ribs and added a sweet sauce - very complex and interesting flavor profile. Job well done, Jabin.
These are large with a lot of meat on one rib. The Mrs hates smoke so doing one on Weber kettle and one on gasser. Dry brine 24 hrs , smoking/grilling at 275/300. Reading about 192 at the 2&3/4 hrs. Will take them to 203/205 and see how they probe. Maybe wrapping and but in cooler if done early. I had planned on 5 hrs cook, cannot wait to taste.
Hey you do a good job. All accurate information. There are a lot of youtubers making videos using what they bought as "boneless short ribs" oh my. the cuts of meat they have are certainly not the short rib without a bone. Nor the first 4 or 5 inches into the chuck roll opposite the chuck eye.. Keep up the good work Brotha!
The ribs look fantastic, cooking them individually gives you a great bark on all sides. Temperature probe in the meat IMO isn’t really necessary; after 3 1/2 hours or so I just check them for tenderness with a probe. EZPZ
Yummy! I got a Weber kettle and a WSM. I’m thinking WSM for these. After all next week is Memorial Day. Smoking season has come. Of course the big perchas this year will be a Kamado joe, and then the smoking season will be unending.
Great, straight to the point. Thanks! Should the SnS be over one or two bottom air holes or does it not matter as long as you cover the remainder of the bottom grate and get to temp appropriately and maintain? Or does that affect charcoal burn rate?
Andrew Martin glad you liked the video! It doesn’t matter much if you have one or two vents under the SnS as long as you funnel air to the SnS using foil or our Drip ‘N Griddle pan to cover the indirect side and direct airflow. One to think about is that ash falling from the SnS is going to accumulate on the blades and eventually stop up airflow, so you may be able to go longer with only one vent under the SnS. Either way you’ll still get 5 or more hours before it’s an issue.
Nice! Recommend buying a full plate from the butcher, and NOT pre-cutting the ribs individually, while keeping the fat cap for a juicier outcome. Keep the temp around 240-250 until the meat reaches an internal temp of 203 and you're laughing (7-10 hours). Just make sure to lock your gate to fend off the neighbours. Also spending an extra $200 on a Webber Smokey Mountain for longer cooks isn't a bad idea for those looking to get a bit more serious in the backyard. These look great tho!
Looks killer! I missed this last week when it released. I hadn’t seen Jabin post any vids for awhile. Thought maybe he got fired after that whole turkey “burger” controversy. Glad to see some new videos!
Not my favorite of all the SNS's recipes I have tried. BTW a big fan of all the others, BBBack, chicken, tri tip. Probably operator error. Good flavor, a but dry and almost tough. Certainly not falling off the bone. I cooked for 6 hrs at 225 and still did not make it to 205 and mine were smaller than on the video. I started with meat right out of fridge? Was that a mistake, should be room temp? I know that is how you suggest baby back (fridge) , but not specific here so could have contributed as they started cold. . Got to about 195 and wrapped for about an hour. Anyway, certainly will give them a try again. Keep up the great work!!!!
Hey Jabin, love the video sir. Roughly how long did you smoke them? I want to try these and I'm curious if it something I can do after work or if this is a weekend cook. Thanks in advance.
Looks amazing! Keen to give this a crack. What make and model is the thermometer you used? Looks awesome being able to monitor the temperature of both the meat and bbq so easily.
Thanks for the video. I recently did this with short ribs but they hit the stall after a few hours (4-5) and wouldn't budge past 160, and I was running at 250+ the whole time. I didn't even have water in the pan, just spritzing them a few times. I had to wrap em to get them done. Wondering how at a lower temp, and with more humidity, you got yours to 203 in 5 hours and didn't hit a stall?
Aaron Cameron sometimes it’s just the fact that you are spritzing them that can drag it out or looking at them too much. Leave them alone and watch your probes.
I made some Sunday from one of my cows we fed out. They had way to much fat and no one liked em. They tasted great. But there was more fat than meat. Doubt if I’ll cook anymore of em.
Why does everyone use the term 'dry brine" when just adding salt? A brine is primarily a wet solution of salt and water and could have additional herbs and spices. Just adding salt is a cure if left on for a longer period of time. If you add salt before you cook the meat, it is just seasoning.
This is incorrect. Salt goes into solution with the water that's in the meat, then penetrates deep into the core of the meat. This unwinds the strands within the meat just a bit, which helps it retain juice during the cook. The salt also enhances the flavor all the way throughout the meat. Herbs are large organic molecules that go into suspension. As such, the flavor of the herbs doesn't go below the meat surface. Salt used in the amount described will not cure the meat. You need nitrates for that. So we call this dry brining, because similar to a wet brine, the salt penetrates the meat. It adds flavor and helps to retain juice.
I would have not cut the ribs apart before cooking. . .I would have left them all together and also why do you char the outside of the ribs? Won't that taste like burnt charcoal? Just askin
hi Sir can i ask someting here about short Ribs? i just done my smoked beef ribs at 500Gram, but its so chewy and cant even bite... do u know wht happen with my short ribs beef? i cooked 225F in 2.30 hours TQ nice hear ur replay sir
If they were tuff, cook longer.. if looks like they are drying out, wrap them in foil and cook till tender, normally tender and done when meat reaches around 204-206 degrees Fahrenheit.. don't cook by time, cook by temp and tenderness:).. cook at a temp between 225 and 275.. not above. Lower is slower but worth it
Thanks Alejandro! We're driven to provide the best possible recipes and customer service to owners of the Slow 'N Sear and not by our view count, so there's it's not surprising we don't top the charts on RU-vid. We're good with that as long as we top the charts with our customers. :)
