Easy Smoked Beef Short Ribs

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Easy Smoked Beef Short Ribs is a great recipe for those just getting into smoking. Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker for a meal that is impressively simple and incredibly tasty! Look like a pro with little effort.
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Опубликовано:

27 июл 2024

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Комментарии : 135

@4sark 2 года назад

I love short ribs. Iv'e been watching Chef Tom for a couple years now and this cook, along with some of the tacos he does has to be top 5 of all his cooks for me. Bravo Chef Tom!

@Hajjat Год назад

Love how easy this recipe is! Just salt and pepper and let it cook for 7 hours. Can’t wait to try it out on my smoker!

@greavous93 2 года назад

Brings back old memories of this place near the lake that had all you can eat beef ribs once a week. It was like the dog knew where I was going those nights and she waited with anticipation of bones. Im going to have to do something about the lack of beef ribs in my life.

@zenjamin6262 2 года назад

Tom you can tell spring is near you are cranking out some amazing 👏 stuff !

@woodwardjr 2 года назад

Love how you throw something to the beginners as well as the insane creations you come up with. 👌

@tekgnosis 2 года назад

I like the product information--please keep that up. It's great to know what everything is when you're using it.

@scotth4300 2 года назад

I am cooking my Texas Dino Ribs today... exactly as you show Tom. I would love for you to recommend a couple of leftover ideas. Just two of us and we aren't wasting an ounce of this awesomeness.

@wfodavid 2 года назад

INCREDIBLE as Always!

@jimmydean1147 2 года назад

I just watched your pastrami short rib video today, I think I’m gonna have to make both of these at once. Love some good ribs

@MrVasmikey 2 года назад

Going to try this on my Yoder! Love it!

@robwilkie5382 2 года назад

I love Beef Short Ribs. This recipe is bangin'!! Thank you Chef Tom!!

@allthingsbbq 2 года назад

Thanks for watching!

@andreascalabrin5934 2 года назад

Thank you for your amazing recipe Chef Tom, been watching your channel for a while and it's impressive how simple yet amazing your food turns out to be. Greetings from Italy!

@allthingsbbq 2 года назад

Thanks so much for watching and taking the time to comment!

@rchuyck 2 года назад

I did a rack of bront ribs over the weekend with a Texas rub, amazing. I left the membrane on as, keeps everything together during the long smoke, mine went at 230. Great video, thanks!

@dredez74 10 месяцев назад

Man, I can seriously taste that! Amazing!

@saltycrow 2 года назад

This looks so, melt in your mouth delicious. Can't wait to get my grill put together so I can smoke the beef ribs I got waiting in the freezer.😋😋😋

@marvroberson 2 года назад

You're AWESOME!!! You have the BEST instructional video on how to smoke beef ribs.

@allthingsbbq 2 года назад

Thanks for watching!

@ginamina7230 Год назад

Oh my goodness. These are absolutely amazing. Thank you Chef Tom. And those brisket burger puck from Creekstone Farms are THE ABSOLUTE BEST I’ve ever tasted

@allthingsbbq Год назад

Thanks Gina! This was a good one for sure. And crazy as it sounds, The Creekstone Burger Pucks realty are that good. Thanks for being a part of our community.

@jarchiec Год назад

This is one of my all time favorite things to smoke as a Texan.

@ivse9696 2 года назад

Again wonderful looking ribs - like it 👍👍 👍

@andyceranski6823 2 года назад

I love when you use the offset. I have a pellet grill for the winter but it’s strictly offset for the whole summer.

@atholwilliams3583 2 года назад

Awesome!! Love it!! Looks Amazing!

@allthingsbbq 2 года назад

Thanks for watching!

@ginamina7230 Год назад

So excited to try these ribs from Creekstone Farms. I ordered the brisket burger pucks also. Thank you Chef

@allthingsbbq Год назад

Awesome. Let us know how your cooks go and thanks for watching!

@donaldmalander4741 2 года назад

I've just come back from a long run, and this video has made me sooo hangry! 😋

@onsbymiles4516 2 года назад

Short ribs looks amazing Chef Tom!!

@allthingsbbq 2 года назад

Thanks for watching!

@buddhstyle Год назад

Awesome content

@seanmics9537 Год назад

Dam this was amazing thank you chef

@ShuBoss 11 месяцев назад

Chef Tom, thanx a lot! Ribs are so damn good!😋

@handymadness 2 года назад

Says it’s easy to make and not screw up as he opens offset smoker. Lol. Love your stuff Tom!

@MoesSmokeStackGrill 2 года назад

Dang those look delicious! Short ribs are delicious!!!! 🔥🔥🔥🔥

@allthingsbbq 2 года назад

Thanks for watching!

@alexisfarelo 2 года назад

killing it bro! you're the stud!!!

@allthingsbbq 2 года назад

Thanks for watching!

@uriel-heavensguardian8949 2 года назад

Awesome video!!!!!

@allthingsbbq 2 года назад

Thanks for watching!

@mikelapoint7336 2 года назад

I saw one time you did a family pheasant hunt. How about some more of that and other wild game? Maybe some venison? Keep up the great work!

@SmokedReb 2 года назад

Great idea for the beginner BBQers and expert alike.

@schert 2 года назад

The Kindling Cracker from NZ!

@billyvaughn3667 2 года назад

I will be smoking short ribs this weekend ..... Thank you

@mikehedlund9631 2 года назад

I've always sliced between the ribs, but I really like the idea of taking off the ribs and slicing like a brisket. Way much better serving size. Thanks for the video and ideas. BTW, smoking on my offset is what I prefer and enjoy.

@cquillon1 2 года назад

Gotta love short ribs.

@thomasehrenstein2766 Год назад

Phantastic realy Phantastic 😊

@billduggan1334 2 года назад

OMG! That looks as good or better than any brisket I’ve seen!

@allthingsbbq 2 года назад

Thanks for watching!

@tommysalazar9704 2 года назад

Chef Tom! Your the man! Any chance we can see a more in depth how to maintain the heat with offset smokers for us beginners?

@michaelruijzendaal5518 2 года назад

My favorite piece of meat👍

@genghisbahng 2 года назад

Chef Tom - love all these vids! question: I’ve seen a lot of videos with dry rub on beef ribs, but can you smoke ribs that have been marinated first?

@michaelfroysland2832 2 года назад

Always the first place I go to look for recipes! Allthingsbbq hasn’t let me down yet. I have some venison backstraps from this season. Any recipes?

@allthingsbbq 2 года назад

Thanks for watching! Here is a previous venison recipe: www.atbbq.com/thesauce/recipes/bacon-wrapped-venison-medallions/ We'll put more on the list!

@realpdm 2 года назад

I've been intimidated by beef ribs but I think I'll try making them now. They are popular here in Austin TX BBQ places but they sure do charge a lot for them relative to brisket or other meats. Thanks for demystifying this!

@bentramer4281 2 года назад

That's because Texans overrate the shit out of EVERYTHING.

@mouafishing559 2 года назад

Idk why more people doesn’t eat the membrane, I love every part of the beef rib besides the bone. The membrane gives it that crunch.

@HighVibesTravel 2 года назад

Me too !! So delicious !

@Chuck-1121 2 года назад

I need to try me some beef ribs

@pulp420 2 года назад

I’ve had this once. It was like $28 per beef rib. The bone was as big as my forearm. So worth it

@christophermatt9153 11 месяцев назад

Great video. Thank you. Would the same cooking temperature work cooking indirect on a big green egg?

@marshallbanks2295 2 года назад

Wish I could afford those Creekstone Farms ribs. But they look delicious!!!

@mike7568 2 года назад

Literally the first thing I smoked with my Yoder Smokers Cheyenne were short ribs - the stubby little guys we can all buy at the grocery store. Didn't take as long and turned out fantastic. I've since found access to a regular supplier of the dino-sized ribs used here, but I still occasionally use the trimmed ribs when I don't want to spend all day managing a fire.

@alans6767 2 года назад

I vote slices, that looks so awesome, I will be trying this one soon. Thanks!

@allthingsbbq 2 года назад

Thanks for watching!

@fretless05 Год назад

I love some short ribs, and have some ready to go for tomorrow. I have a Yoder YS640 and wonder if the time and temp will be close to the same as the offset. Should I plan for the same 7 hours at 275?

@garrybailey5413 2 года назад

Thanks chef Tom for another great cook, was there any reason that you cooked this on the upper rack/ shelf? Would love to see you cook a whole beef shin on the offset, cheers!

@ChudsBbq 2 года назад

don't forget the sides! ...rookie move 😂

@Seven7ails 2 года назад

Hell yeah!

@Cwrigh25 2 года назад

I never get tired of you making ribs and brisket. How about some experiments/info sessions? Like foil boat brisket vs paper, vs full foil wrap.

@allthingsbbq 2 года назад

This might be what you're looking for! www.atbbq.com/thesauce/recipes/the-brisket-wrap-test/

@Cwrigh25 2 года назад

@@allthingsbbq Dude. How did I miss this. Hitting that bell right now. Thanks a bunch.

@keithkamps77 2 года назад

yum

@HighVibesTravel 2 года назад

Nice video! How cold was it the day you filmed this? Also how come to spritzing the meat?

@pflick13 2 года назад

Oh baby!!

@nikob7428 2 года назад

Why am I watching this during Lent...??!!

@bmeclipse 2 года назад

Oh my!

@jamescampolo7824 9 месяцев назад

I prefer olive oil. Olive oil holds the seasoning on the meat, imparts a nice flavor and holds in some moisture. (I'm Italian, can't help it)

@xKrawnikFilled 2 года назад

bangin

@nickcutler3802 2 года назад

Guga's favorite cut of meat...he'd be proud...future crossover maybe???

@nathanielr9073 Год назад

Need to know what knives you got there! 🤩

@allthingsbbq Год назад

Great questions. Boning - www.atbbq.com/accessories/cutlery/knives/boning-knives/shun-classic-6-inch-boning-fillet-knife.html. Alternate boning - www.atbbq.com/accessories/cutlery/knives/boning-knives/cangshan-haku-6in-boning-knife-with-sheath.html. Slicer - www.atbbq.com/accessories/cutlery/knives/slicing-knives/victorinox-12-inch-granton-edge-slicing-knife.html. Thanks for watching!

@johnpryes4360 2 года назад

Love your content! Does anybody know where I could purchase that pepper grinder?

@allthingsbbq 2 года назад

Thanks for watching! Here is a link: www.atbbq.com/accessories/housewares/salt-and-pepper-mills-spice-grinders/crushgrind-copenhagen-spice-grinder.html

@LevinaMaida 2 года назад

Hi Chef tom, is there any difference in flavor and/or texture between plate short ribs and chuck short ribs? Thanks in advance!

@HighVibesTravel 2 года назад

I used to make both and my opinion Plate Short ribs are much more massive which includes much more delicious flavours !! But regardless both are good !

@cfro101 2 года назад

Any thought to not using the grate in the firebox so you don’t lose all the hot coals to the bottom of the firebox?

@TwoWebersInTheShed 2 года назад

sleeve full of mustard but these look BANGIN

@raydalu8341 2 года назад

Looks amazing!! I have 2 questions 1.how long did it take in the smoker in total? 2.dont you need to light up the wood logs separately so they won't give burned wood flavor to the meat?

@HighVibesTravel 2 года назад

Question number 2. You do not because if you keep the logs warm enough either inside hiding in the chambre or outside on the smoker where it's warm well once you put in the wood it will light up in SECONDS

@parker197411 Год назад

WOW

@Belivo 2 года назад

I do mine exactly like that on the pellet smoker. Always a winner.

@jack_mcdoogle2609 2 года назад

What brand pellets do u recommend for a treager? Gina get my first one this spring.

@allthingsbbq 2 года назад

We carry and recommend the BBQr's Delight pellets www.atbbq.com/fuels.html?cat=48 Made from 100% wood and burns hot and clean!

@jack_mcdoogle2609 2 года назад

@@allthingsbbq thank you! I’ve read a lot of brand have fillers. Def want something clean.

@BabyHuey7705 2 года назад

What thermometer are you using? All the ones I try end up in the garbage. Thanks

@allthingsbbq 2 года назад

www.atbbq.com/accessories/tools-and-utensils/digital-thermometers/fireboard-spark-instant-read-thermometer.html

@bigstevessmokemchokembbq8746 2 года назад

Damn...the amount of meat on top of that bone...😯. Question...how often did you add a split?

@bhughes9258 2 года назад

Dang! Those are some Dinosaur ribs. Another home run!!

@allthingsbbq 2 года назад

Thanks for watching!

@greggf.1393 2 года назад

I've has these grilled over a campfire for about 30 minutes. Can confirm it was tough as leather.

@carissamills4942 2 года назад

I always have a hard time finding those meaty beef ribs. Most butcher shops by me have - at most - a half inch of meat on top of the ribs. How do I specify to request something like that?!

@gammon1183 Год назад

I'm doing short ribs tomorrow for myself and a mate but my worry is that I've got to do the school run for my boy and I'll be away from the smoker for about three quarters of a hour . This and timing the food for early evening I'm worried about leaving it. My offset I made myself and it's my sixth time at smoking. I'm using oak. Can I leave it to go on school run, what if it dies down will it be ok .? 😎

@allthingsbbq Год назад

This is a great question, here is a link to building and maintaining a fire in an offset smoker - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-YCX5C0DIrfc.html. With a good coal base, which is the foundation of successful fire management, you will be good to go. Thanks for watching.

@Selene_M3 2 года назад

I smoked some one time. Came out great on probe tenderness, smoke, bark and flavor but no one would eat them. Complaints of greasy, fatty areas and generally grossed out. Definitely a personal issue with the hobby so more chicken, fish and veg for some of us.

@nicholasmedovich6729 2 года назад

How long are those bones Tom??

@Garth2011 2 года назад

Chef Tom...how about trying two rotisserie whole chickens stuffed with quartered navel oranges ? The oranges baste them for the maybe 2 hours they are on the spit and when done, rested and ready for slicing, there's a really mild hint of the orange flavor...goes very well with homemade potato salad and rice or cooked vegetables.

@mbranbb 2 года назад

Damnit this guy cooks.

@paullmight42 2 года назад

yeeeuuuup...

@scottyplug 2 года назад

Can we see, as silly as it sounds, really good, carnival style turkey legs? :D

@craigluhr3034 2 года назад

Can you please explain why everyone now is smoking at 275-300F? I have always known low and slow was between around 220- 250 range. This is the way it was done until about 10 years ago. I still cook at the lower temps. It takes longer but It never dries out. I'm just curious as to why the evolution has come about and what is the benefit for smoking at the higher temps. Thank you.

@AV8R_1 2 года назад

"Save the headache cook on pellets" LMAO! I just bought a state of the art Traeger Timberline XL. I've literally NEVER used a more dysfunctional pellet cooker. Literally none of the marketed features works the way they advertised. It easily takes as much babysitting as an offset. If you can get it to cook at all...

@allthingsbbq 2 года назад

You should check out the Yoder Smokers pellet grills 🙂www.atbbq.com/grills-and-smokers.html?cat=19

@tomdewinter8478 2 года назад

You look so cold, you're making me feel cold too.

@jabawockee199 2 года назад

🤤🤤🤤🤤🤤🤤

@jscott9999 2 года назад

Chef Tom is the sh%t

@joef.2908 2 года назад

Now if only beef was affordable again

@RFederer25 Год назад

10:21

@andrewmartinez4977 2 года назад

No spritz at all?

@chrispile3878 2 года назад

Same deal with pork ribs?

@mikos2k1 7 месяцев назад

The membrane is good. Not sure why people don't eat it.

@Marcelo-py2yz 2 года назад

I will never forgive you for dragging your sleeve all over the mustard.

@LittleBearBBQ_Food_Original 2 года назад

Stunning!!! OK….KCBS Judge, here… I would be ecstatic if KCBS did away with the Brisket Round and replaced it with BSR’s….Sacrilege, Huh!?!?

@mike7568 2 года назад

Boo hiss! Have both.

@LittleBearBBQ_Food_Original 2 года назад

@@mike7568 Now! That’s an intelligent solution!!!

@mike7568 2 года назад

@@LittleBearBBQ_Food_Original Ha! I was born/raised in Texas and have strong feelings on Texas style beef BBQ - I do give KC a pass with their burnt ends though, hard to resist when done well.

@mattwhite4575 Год назад

Thanks Tom, not for your short rib video (which is great), but for using a reusable dish for putting your rub on yer ribs and also using the excess rub on the ends. Too many folks just waste their rub and tinfoil trays. Waste not want not.

@rondent2879 Год назад

I love brisket but imo beef ribs are the king of BBQ.

@hktmc300 Год назад

Why do you need to wrap it in paper and let it sit for 1 hour?

@allthingsbbq Год назад

Good question. Resting the meat allows for the juices to redistribute evenly, giving you a juicy bite no matter where it is sliced from. If you slice into immediately after cooking, the center would be pretty juicy, but the outside edges would be drier. Thanks for watching!