Beef Short Ribs Two Ways

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Chef Tom smokes up some beef short ribs, one dry style and the other wet.
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Опубликовано:

1 окт 2024

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Комментарии : 281

@TROYCOOKS 7 лет назад

Hey Tom, I did a similar test with short ribs on my Wichita and, although both methods were fantastic, I did prefer the dry unwrapped ribs. I just love the bark on unwrapped beef that has been on the smoker for hours and hours absorbing all that goodness from the pit. Keep up the great work brother and Happy New Year to you and everyone at ATB!!!

@rayadude7104 7 лет назад

T-ROY COOKS love your videos.

@TROYCOOKS 7 лет назад

Thanks Ray, I appreciate that brother!

@allthingsbbq 7 лет назад

Yeah, we go back and forth, we love the bark and we really like a good sauce too... I think the plan from now on is to just always cook ribs both ways so we don't have to wish we had something else! :) Happy New Year brother!

@Welikeitindietv 7 лет назад

T-Roy you the man!

@bignickola99 7 лет назад

allthingsbbq All your videos are bomb man keep it up! I follow some of your videos just dont own a yoder pit just use a vertical smoker same results!

@RayMacksKitchenandGrill 7 лет назад

these are some of the best barbecued ribs that I've seen in awhile. I have a RU-vid Cooking Channel please check it out and let me know what you think about it

@benm3318 6 лет назад

8:13 that SOUND of juicy deliciousness!

@Piboon11 Год назад

You made it look so delicious. And I'm sure it really was. Thanks for the demonstration. I wish I could eat your cooked food every day. Cheers!

@allthingsbbq Год назад

Thanks for the great compliments. Tom develops and delivers amazing recipes, that is a fact. Thanks for watching!

@ramonzeira 7 лет назад

Dude, my complements from Brazil. You nail the meat art. I really enjoy your techniques.

@allthingsbbq 7 лет назад

Thanks for watching!

@richardw4928 4 года назад

Your ribs would be twice as good if you separate them before you cook. Lightly sauce them on 5 sides of each rib then sprinkle the rub. Leave them full length don’t cut in half. Don’t waste sauce or rub on the bottoms. Cook at 220 open then at 3 hours put some Bbq sauce on all 5 sides of each rib then leave them for 7 hours total open. You will get blown away. Wrapping big fatty short ribs is wrong. Wrapping back ribs at 3 hours is right. No ands ifs or buts about it!

@marlont7177 5 лет назад

Your videos are awesome keep up the good work man

@masherida 6 лет назад

Really enjoyed watching - well done. The dry short rib is my fave on the BGE. I just put salt, pepper and crushed chillies on mine but might experiment with your dry rub too now. Simple as possible is my mantra.

@Gquebbqco 7 лет назад

Happy New Year Chef Tom - Im going to go out on a limb and predict 2017 is going to be a big year for ATBBQ! Love Grinders and Stretch!

@allthingsbbq 7 лет назад

Happy New Year to you as well... it's looking to be a fantastic year, and we can't wait!

@tomolsen3420 6 лет назад

I tried beef ribs on a smoker for the first time. I still don't see how they stay so juicy. In my doubt I tried adding a beef broth to the wrapped version. What a mistake. If you are going to wrap let the meat provide the moisture. Trust the low temperature to do the work of retaining the juice. I absolutely love the simple approach presented here. The results are consistent and out if this world good. Thank you so much for taking the time to share.

@FistyCarrera 7 лет назад

gaawd, i just had a big dinner but i so wanna have some of those ribs right now!

@allthingsbbq 7 лет назад

No one would blame you for doing it. :)

@flemdisch8690 3 года назад

I wonder if dabbing the wet ribs with a paper towel removed some bark/seasoning? Either way, good looking ribs in the end.

@wit2pz 3 года назад

Literal pain in my heart when I saw that! lol! Just made me want to eat the paper towel!

@fatmanvidz 7 лет назад

I like dry beef ribs but I prefer wet pork ribs

@grizzvolk 7 лет назад

Just found your Chan, I F'N LOVE IT! Man smokin'/BBQ is like my therapy, just somethin' about it. The vids I've watched so far have opened my eyes to several new ways of doing things and I can't wait to fire up my smoker and try 'em out. Thank you for taking the time to share your talents with us. J.D. , Southern Louisiana.

@freeg23 7 лет назад

Still an hour until lunch!! Picked the wrong time to watch. Love the videos, keep em coming!

@allthingsbbq 7 лет назад

We know the feeling... having to wait for Chef Tom to finish cooking something is the worst part of all of this. :)

@oopopp 7 лет назад

5:37 still checking for temp after it's been in the oven for like 5 days... lol....

@brokenbonesbbq33 5 лет назад

Thanks for that comparison. I'm going to do a wet vs dry short rib on Thursday but I was going to wrap the dry one in butcher paper just to help with protecting the bark. Let's see how it goes!

@MrStingray186 6 лет назад

I just finished my two way ribs. The dry ones took about an hour longer to reach butter soft. Just my .02 but the wet ones seems to have a milder beef favor. The dry ones have a nice bark and just seem a little more beef favor and better to my taste.

@oscarmorales3243 7 лет назад

Does anyone else think he sounds like Zach Galifianakis when he talks? Lol

@allthingsbbq 7 лет назад

We hear that a lot, but Zach seems more nasally to me... maybe the beard is fooling you. :)

@oscarmorales3243 7 лет назад

allthingsbbq hey man. Thanks for the reply! lol love your channel! You always ask at the end for recommendations or comments and I think I've finally made my choice as to what I want to see. I always see you using different company rubs and sauce. I'd love to see you actually make your own that way you give we the public more of an idea of the flavor profile you're trying to use. When you used that BBQ sauce on the wet one and you said it was great for beef maybe you can shown maybe a more main stream recommendations because I wouldn't have any clue where to find those sauces or rubs. I like to make my own when I'm out there using my grill. But that's it for now. When I think of something else I'll let you know. Maybe some type of blueberry habanero molasses grilled pork chop or something. A lil sweet a lil heat.

@mikecarey1424 6 лет назад

Hahahahahahaha he does

@JasonXBeats 6 лет назад

oscar morales he looks like him too. Your not the only one lol

@alfonsoacastro 4 года назад

You ruined it for me. Now everytime i see a new vid, that's all I will think about. You should put a fern on each side of the smoker!

@jasonwisemiller5291 7 лет назад

Doing shortys for the first time. I've watched about 10 videos on them and yours looks to be the best one.

@wisewisdomtooth 4 года назад

Yeh, cant lie, I always come here if I'm doing something for the first time

@Elcimar-el7wf 7 лет назад

Chefe Tom manda a receita dos temperos que usa nos videos. Um forte abraço do amigo Brasil.

@gauchoteixeirinha5122 6 лет назад

😂

@FrenchieFrench1555 2 года назад

Good morning Chef Tom. I have a question: I use a gas grill, a pellet grill and a charcoal grill. On all three of the I have the same issue: the food cook much faster that they should. I live in Salt Lake City at about 4600'. I cooked beef short ribs following you recipe, the ribs where cooked not in six hours as planned but in 3 hours. What gives? I asked this question on different forums but I never had a good answer. Thank you for your videos and for your answer. May God bless you and your family.

@ColinCropley Год назад

you've got to appreciate how to cook Beef Short Ribs!

@cac90277 7 лет назад

Is it wrong to have dreams of owning one of those beautiful Yoder 640's? They are so damn sexy to BBQ/smoking guys. Maybe one day.

@allthingsbbq 7 лет назад

Not at all... thanks for watching!

@jeremyvalenzuela889 4 года назад

Smoking guys stick to offset...would have a great bark and better flavor on those ribs..I'm sure he knows that tho

@LJfootball14 4 года назад

I know this was done in 2017 but was curious if you can link that wide black brush you used to paint the ribs with the sauce? Thanks. I leave the membrane on with beef ribs so that they stay together better after cutting but I don’t see any issues pulling it as well for added rub penetration. Might try one of each next time I do them. I learn something from almost all your videos and I’m no rookie either.

@ChadEffinMiller1013 7 лет назад

I used to work at this restaurant called The Depot at Cody Creek in Dobson, NC. They're known for their baby back ribs, but more specifically, the sauce. They use a Coca-Cola bbq sauce. Do you have a recipe for that? They're the most tender and flavorful ribs I've ever had.

@POGEA.RACING 6 лет назад

Chad Miller let me know if you found one.

@kevinwill8542 6 лет назад

make ur own

@roberttschaefer 5 лет назад

Chad Miller - lots of Cola-based sweet sauces available online, but anyone reading this, just keep in mind that they are for pork ribs. You really don’t want to put anything that sugary on beef BBQ.

@mohsenr9346 3 года назад

Hello sir I have a question and I hope that I can find an answer from you. I faced some cases that rip temperature is not exceeding 188 while the smoker is 250. I increased it up to 300 but the rip remain the same for another hour. Can you advise me on what to do?

@muratduman5067 5 лет назад

Turkiye ( Turkıs) speak: Sizin ülkenizde normal şartlarda bir aile kaç kg et alabiliyor? Türkiye de bir aile altı(6) ayda bir (1) kg kırmızı et alabiliyor.. :( siz yiyin biz etin nasıl olduğunu izleyelim :(

@sergioaguilar1772 7 лет назад

DAMMIT! This is what I've been waiting for and You KILLED IT! This is one I will be trying, following your exact recipe Chef Tom

@allthingsbbq 7 лет назад

Awesome, thanks for watching!

@ro866432 6 лет назад

the title should be cute beef short ribs, theyre so tiny lol

@ac30helix44 7 лет назад

I like dry rub all day long and then a brush of BBQ right at the end. Can't wait for the weather to warm up here in the UK to get my TRAEGER on.

@beowulfschmidt6031 6 лет назад

What are those gloves you're always wearing? Are they heat resistant as well?

@tomhell22 6 лет назад

Nitrile gloves, not heat resistant, similar to latex gloves but without the powder and more resistant

@dewayneandrews642 7 лет назад

Hey Tom i was able to purchase a whole plate beef rib ( 2 pack ) & i had butcher to cut them in half like u hav in ur video... I used a all purpose type bbq rub for 1 half & bone suckin rub on the other half... Both ribs were smoked on my WEBER SMOKEY MOUNTAIN... I smoked them for about 3.5 hrs unwrapped & 2 hrs wrapped in foil with a touch of apple juice in them both... Turned out great after i let them rest for about 30 mins....

@Mho-Cooking 5 лет назад

Wow, i just got the Plowboys rub to smoke a brisket following your Brisket video, now i see this one and i need to do this after my brisket. :) still looking for that Flavolcano hot sauce :(

@thehorrendousspacekablooie179 6 лет назад

He could bbq the contents of a litter box & I'd still watch it!

@dewayneandrews642 7 лет назад

I like your video on cooking beef ribs 2 different ways WET & DRY... I plan on ordering some sauces & rubs from your website... also plan on ordering other products from your website... I'm goin to try & see if i could get butcher @ grocery store in my area to split /cut beef ribs the way u had them cut in half...

@Charisma2 7 лет назад

Chef Tom, how can we follow you? Are you on facebook, twitter, have a website or cook book of your own? I'm telling you what, you could teach the blind to see! You're fantastic! Truly THE BEST!

@FerventApathy 5 лет назад

Love the content, but get your clothes off the meat.

@zenjamin6262 5 лет назад

Research the dangers of aluminum foil ! Bad shit !!

@dennismcmurray7249 7 лет назад

half a cow spit roast? ??? I have a memorial bbq for my younger brother every year. it's always intrigued me. but with the cost I've always been scared to give it a shot. especially since I've never cooked one before hahaha. let me know if you do one. thanks bro.

@jordanhansen4117 5 лет назад

I prefer my beef ribs dry, simply salt and pepper rub. I use cut short ribs, though, because then I can get more rub and more smoke on each rib, getting a beautiful bark all the way around each rib. I smoke 2-3 hours and then wrap in a few layers of butcher paper to finish to desired tenderness. Despite coming individually they remain saturated with rendered fat, trapped in by the crust. I prefer them spoon tender.

@WhitetailVigilantes 3 года назад

Love the videos. I could listen to you teach for hours. I definitely agree that I prefer my beef ribs with a dry rub, but I'll disagree with the flavor profile. I love a good brown sugar rub on my beef ribs and brisket. I don't care for anything spicy, so I gravitate towards a sweeter, more savory flavor.

@peteprizzi8508 2 года назад

Nice job.... I like the veriety doin 2 ways

@devinreilly6001 6 лет назад

I have a huge man crush on chef Tom! If it never works out with your significant other right now hit me up Tom! I love you your cooking and I love your recipes. I have grown to love smoking meats because of all your videos!

@boatnerhowell9760 5 лет назад

Compliments from an old 61 year old fart from South Louisiana!!!! C'mon Cher! You can't do better than dat. Can't wait to try your dry style.

@duanejones8668 4 года назад

Had a pastrami beef short rib at gas station BBQ joint, had to be the best I ever had. Would be great if you did it so we all can try and make one as well. Thanks

@solarbuduk 3 года назад

Yours seems to be the only video on how to do them dry, every other video is about braising them. Going to give your approach a go this weekend. Looks delicious.

@srt4life2006 7 лет назад

I was wondering how come you tend to use the shelf more often in the Yoder vs the bottom grate? I own a ys640 so I was just curious on your technique, Thanks

@chadowens5960 7 лет назад

I'm a little curious to see what you could come with for a whole turkey! With the holidays coming up in a few months I think a smoked turkey would be great!

@brandy8093 6 лет назад

Great video. I just got my new pellet smoker a few days ago and I am trying some beef ribs as my very first smoke. Think I'll try the wet style tonight and the dry in the next few days. Great info for us beginners.

@brentcurrie5961 4 года назад

Anyone else who can’t afford a pellet grill?

@oscargarcia-rr4ee 3 года назад

Love it brother, love your passion. I’ve got some on the offset as we speak. Peace and best wishes from Mission Texas.

@aaronlunzmann6534 6 лет назад

How important is it to use paprika in your rub if you’re not wrapping. The bark can get pretty dark on a pork butt if you don’t spritz and don’t wrap.

@ptcclatlptcclatl1683 5 лет назад

Dry all the way. I've cooked these three times now and the fourth time will be tomorrow. This is without a doubt the best piece of beef you'll ever eat.

@MrAllaboutmetal 5 лет назад

Best rub I found for beef shorties is Boars Night Out - White Lightning smoke it with Mallee Roots

@dansong.tolman2793 6 лет назад

I have to agree that dry looks better for my taste. I will try both methods, Thank you, I really enjoy your videos.

@larrysowada9905 7 лет назад

I love me some dry ribs, boy you make me wanting some, I bet your wife really loves you when you cook for her, mine does haha. Thanks

@allthingsbbq 7 лет назад

Thanks for watching!

@kennetheaves6666 6 лет назад

Chef Tom... could you do some Asian Sticky Ribs for a video?

@maulanasubono5553 7 лет назад

i do really enjoy watch all the videos. It would be nice if you add some music to it, so it doesn't feel so quiet.

@acefrehley7657 3 года назад

Master Chef Tom as always we’ll done.You are a True Pit Master👍👍👍👍😎

@danalbrecht84 4 года назад

What kind of sicko would down vote this?

@Madisonriggins6648 4 года назад

Looks good man. Doing some today for the first time so was looking for a ballpark cook time.

@dougm1985 2 года назад

omg , its not a pin cushion. stop your letting out all the juices. who showed you how to wrap anything. that was the worst wrap job ever.

@lowdownone Год назад

It’s not that serious Doug, not at all

@kevinlavin6633 5 лет назад

Love your style, Tom! Throwing on some Short Ribs now on the 640S. Solid results in this video! 💥👊🏼🔥 -Kev @Utah_Backyard_BBQ

@JoHnFLeM 7 лет назад

whats the flavor profile on the "wet-rib" seasoning that you used?

@rainbowlilyave 4 года назад

Chef Thomas I am so glad to have found you a couple years ago. Videos and content top quality! I feel like I’m in class with The Boss BBQ professor🤓 Peace brother.

@pscfoss6711 7 лет назад

how can I do this with short ribs w/o a smoker , only have a 4 burner weber?

@JayHevens 6 лет назад

Tom where can I get those seasonings nad hot sauces? The thing is I live in Poland

@jmanthirtyseven 7 лет назад

what about throwing it on a smoking hot sear pan for a min on each side at the end?

@dewayneandrews642 7 лет назад

The store in my area sells beef ribs ( 2 packs ) & i think each rib is either a 4 or 5 bone rib

@sbe23 7 лет назад

Tom, I have tried two different rib recipes of yours....and followed the recipe identically (same cut of meat, same processes, same smoker, etc). Mine appear to end up not quite as moist as yours. Trying to figure out why. Couple questions. Do you ever put water in the smoker? Any reason why to do that or not do it? I'm in Utah and it's a super dry climate....would that be a factor?

@backera83 7 лет назад

Scott Evanson may not be as experienced as the guys at allthingsbbq but i do know that you should have a water pan for all but the most humid climates. And even then a water pan wouldnt hurt.

@kingchaos6111 4 года назад

first class video. compliments from germany

@manuelyidonoy1802 7 лет назад

Thanks for the great show! Love your methods. BTW, where can I buy the great beef short ribs like you had? Our local stores don't seem to carry them.

@VEEZER1 3 года назад

Same cook time on the beef back ribs?

@eugeneroos.6404 7 лет назад

I get SOOOOOOOOO hungry Everytime I watch these videos, absolutely love the step by step instructions. It's very informative and I can't wait to try the beef short ribs. Thank you Chef Tom and thank you allthingsbbq. You guys are the best.

@BbqspitrotisseriesAu 7 лет назад

Awesome Video!!

@POGEA.RACING 6 лет назад

Thank you! Was a pleasure to watch your video!!

@Theorcman2008 4 года назад

Its not pork. Keep the membrane on.

@bRad96699 7 лет назад

Do it matter with the tin foil if dull side in or out when wrapping?

@pieterbassie85 7 лет назад

great video again chef Tom. So happy to have found this channel. so far ive only been smoking on my regular bbq and i think these smokers you use are too expensive for me. Any budget variants you can recommend?

@allthingsbbq 7 лет назад

Well, we don't think anything can cook as well as the Yoder as far as pellet grills go (no matter the budget), but truly if you're looking to smoke on a budget, a Weber Kettle or Smokey Mountain would be my go to!

@trigunnn2 7 лет назад

i tried this and i never thought that we would end up liking both now everytime i cook wet/dry =) thx for the sauce tip as well we're loving it.

@eduardoaguilar5360 7 лет назад

barbecue porn almost ,just needs the music

@carloslara31 6 лет назад

Oh man, that was ridiculously satisfying to watch. I know what I’m doing this weekend. Thanks for this Chef Tom!!!

@ericshayer 3 года назад

Watching this is a torture! Wow

@huntingspud3086 7 лет назад

Great video bud. A question for you, what exactly do you ask the butcher for when you want to get some beef ribs? Is there some specific name or cut to ask for?

@huntingspud3086 7 лет назад

Thanks for the info bud!

@jonathandiaz8593 6 лет назад

At what temp did you cook them and for how long?

@meatstudio3023 4 года назад

Beef.........Beef.........Beef...............

@joshgoldstein9485 7 лет назад

how is the smoke flavor on the pellet grill? I've heard so much about the lack of smoke flavor and hard time achieving bark..

@allthingsbbq 7 лет назад

The smoke flavor on the Yoder Smokers pellet grills is phenomenal, nearly identical to their offset pits (they are the only full pellet manufacturer that also builds offset pits). As far as bark goes, check out 7:48. Fantastic bark! Thanks for watching.

@natalieadam2 3 года назад

Thanks for cooking for us in such cold conditions.

@angiebfromthed7325 7 лет назад

the unwrapped rib would be my choice...when I wrap any meat I notice the seasonings melt away in the juice...love your video... new sub here

@allthingsbbq 7 лет назад

You need to make sure you set a good bark before wrapping and wrap tight. That'll prevent it from braising off. But yeah, dry ribs are killer!

@Jones572 6 лет назад

Dry ribs the way to go! But both looked awesome

@bodallas5691 7 лет назад

My coworkers are wondering why I am drooling

@madisonrosselle3059 5 лет назад

How long did Chef smoke the ribs for?

@nomikosmikel6413 7 лет назад

Big fan of your work, Chef Tom.

@allthingsbbq 7 лет назад

Thank you very much.

@0BURNT0TOAST0 6 лет назад

What brand of pellets do you use for the Yoder ?

@BEARBOTICS2358 7 лет назад

Great video! Just curious why foil vs butcher paper?

@allthingsbbq 7 лет назад

You know, we'll be doing a video on that soon. It's all just how you want it to cook. Foil will give you a beefier flavor and butcher paper will be a bit smokier. Butcher paper sits in between not wrapping at all and foil.

@ainulahmed8405 6 лет назад

Mate, you absolutely smashed it! Greetings from England.

@charlesyates3 7 лет назад

"Today we'll be smoking on a Yoder Smokers YS640 Pellet Grill" I wonder how much y'all get paid for saying that every video! Hahaha Seriously though, love your videos. I'd love to see y'all do a traditional cook on a wood fired offset. I'm a bit of a traditionalist being from east NC!

@allthingsbbq 7 лет назад

We don't. Just our normal paychecks... no bonuses for saying the grills name unfortunately! :) Check out our Texas Style Brisket video (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-K5rtd7GITlg.html) we cooked on our Loaded Wichita on that one. Thanks for watching!