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Butter Cola Beef Short-ribs with Harry Soo

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Harry Soo, one of the world's undisputed barbecue greats, dropped by to demonstrate how he makes award-winning BBQ beef short ribs. Watch here to see his method and to get his thermal tips for this juicy, tender classic here, the head over to blog.thermowor... to get the recipe.
Shop now for the tools used in this post:
Smoke X4: www.thermowork...
Billows BBQ Control Fan: www.thermowork...
Thermapen ONE: www.thermowork...
Sync ID: MB01FVPYGKI5TFT

Опубликовано:

14 авг 2024

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Комментарии : 17

@CNile-se9xw Год назад

I thoroughly enjoyed this vid. So many tips & the results look fantastic. I'm hungry.

@TROYCOOKS Год назад

Excellent looking beef ribs and I love the "black belt" tips that Harry provides during a cook. Can't wait to hang out with Harry and do more cooks! Neat looking fan option for the WSM. I may need to get one of those for high temp cooking on the WSM. Cheers!!!!

@SlapYoDaddyBBQ Год назад

Looking forward to it Troy. May some Texas style SPG ribs. Miss the Lubbock Texas Tech ribs I used to make! Do you still have your offset?

@marilyncarini1405 Год назад

Please tell us about the choice of spices and flavorings.

@charliejohnston5334 Год назад

“Sitting overnight” means refrigerated uncovered on wire racks. Don’t let it sit outside or on the counter. It doesn’t have to be room temp to start smoking, maybe 55 degrees. Cooler meat will take smoke better until you wrap.

@SlapYoDaddyBBQ Год назад

Please follow the 40-140 Food Safety rule to keep it below 40F and, after cooking, above 140F

@frankfioretti3945 Год назад

This looks great. Unfortunately the link in the description does not work.

@thermapen Год назад

Thanks for bringing this to our attention. We've fixed it in the description. Here is the link: blog.thermoworks.com/beef/harry-soos-butter-cola-bbq-beef-short-ribs/

@jamespeyton510 Год назад

Why didn't you give an estimate of the cook time? Even a wide range would have been helpful.

@lindarobinson7855 Год назад

Can you please provide more info or links on the 3 rubs he used

@thermapen Год назад

Here is a link to the Rubs we used from Harry. slapyodaddybbq.store/collections/rubs

@lindarobinson7855 Год назад

@@thermapen hmmm..lots to choose from. I can find one of them (the bomb one) but not the slat and pepper one or the beef one..can you be a bit more specific? Thanks.

@oldtexasdog831 Год назад

Do beef ribs have that skin on the back over the bones like pork does? If so do you need to remove?

@thermapen Год назад

Great question. Yes beef ribs will also have a membrane on them. You can cook them with or without it. With the membrane they will not fall off the bone. But with the membrane they will stay on the ribs. beef ribs are best if the membrane is left on.

@SlapYoDaddyBBQ Год назад

I don't remove the membrane over the bones as the back of the beef short rib is not eaten as it's too tough

@mikes1330 Год назад

looks like the intramuscular fat did not render very well. too short of a cook perhaps?

@SlapYoDaddyBBQ Год назад

The were super tender. Please try my proven method of either using a bamboo skewer and temp guide from Thermapen thermometer. 4,000 students in 300 classes over 15 years have proven to my Padawans that this simple method works 100% of the time.