Chapters 00:00 Intro 00:28 Adobo black pepper rub 01:39 Seasoning beef ribs 02:16 How to insert PBC hooks into beef short ribs 02:56 Product Review (EndGrain Cutting Board) 04:56 How to hang beef short ribs in PBC 07:25 Checking on Dino Ribs after 2 hours 08:45 Checking on beef plate ribs at 3 hours 15 minutes 10:04 Beef ribs are done! 11:40 Slicing Beef Ribs 13:09 Taste test! 14:18 Cheers!
Followed this to the absolute letter and ended up with the best dino ribs ever and very, very happy family! Thanks Greg for a truely outsanding recipe and video!
Hmmm, I didn't get a notification when you uploaded this? Those ribs looked mighty fine Greg! Gotta love that PBC when it comes to cooking ribs! Great looking cook brother. Cheers to ya Greg!
Another awesome cook Greg. Only complaint is when you said “Give you guys a try” and then you stand there and eat it all in front of us while we all salivate.
I am one of those people you told to get a Pit Barrel Cooker. I have had it for a few years now and still love it. So easy to use and I liked it so much, I bought a Pit Barrel Jr. and use it while camping in the 5th wheel. Great video as always. Cheers
I've cooked beef short ribs in a gas oven and they came out great, from a BBQ they must be fantastic. Used the leftovers for a breakfast burrito, that was the best one I've ever made. Great cut of meat!
Awesome cook Greg!! Beef ribs are still my favorite BBQ and those were some spot on Beefers as I like to call them!! The PBC did a fantastic job brother!
Oh my gosh, those look amazing. I actually cooked some beef ribs on my PBC this weekend and they did not look like that, of course they weren't prime beef either. Terrific video.
Beef short ribs.. probably the best cut of beef that you can put on a smoker and then into your stomach. The cherry on top is that it crosses your taste buds somewhere in the middle!!!
Looked amazing! Have a PBC Jr en route to me now. I have a Weber kettle with a SNS and pellet smoker. Looking forward to adding something more simple that clearly cooks incredibly well to the fleet.
I love my PBC. I haven’t done beef ribs yet ( good ones are hard to find). I’ve done a ton of pork ribs, turkeys and prime rib. They’ve come out great and the smell is intoxicating. Great video.
Wow Just Amazing. That Goya Adobo really works Great ? Just with Pepper? I really need to get some Umami ❤️✅🥩. Thank You So Much for this Incredible Recipe & BBQ Lesson. Cheers 🍻
I like the set and forget, but in my location, Manitoba Canada, it is susceptible to wind strength and direction. Keep the PBC in a sheltered location if possible. During the winter it gets tricky
Great cook Greg! Brisket is hard to find here in the Middle East. I can source New Zealand grass fed short ribs though and cook them on my drum with a diffuser plate. I have not hung them before because I worried the bone would come off and they would fall through.🤣 I will try this method. Thanks again.
Daaaamn! That's a mouthwatering thing to watch, looks amazing! :O And also gotta say, cutting board for 430 bucks, sheeeeeet! That's my 3 weeks salary! o_O
Great video Greg, fyi Just ordered the newest pit barrel today the PBX. Going to get down with it at competition in 2 weeks and see how it does against my gateway. Can’t wait to get my hands on it
Looks great! I absolutely love my PBC. I heard they are working on a XL version. My next grill is probably going to be a Burch Barrel. Have you had any experiences with one? Thanks!
Just beautiful Greg! I can almost taste those juicy monsters. Going to go with the adobo next time, thanks for the tip! Did you get the ribs at valley farms?
I'm guessing you already have the lower damper adjusted at the lowest position. Use less charcoal for that initial ignition and start the cook a little earlier. Also, make sure the lid is sealing. There shouldn't be a ton of smoke leaking out from the lid.
Oh man, that looks so juicy and good. I'm once again getting the urge to get to bbq:ing over here in Sweden. On a side note that is the only type of cutting board you'd ever want to have. I've hade one for years and years that's 500x400x65 mm made from Ash, the same wood as Yggdrasil from Norse mythology (which makes it better. Or something hehe). And I have to ask. Why the rubber gloves?
totally imagine myself spending 4 hours to cook and then i screw up and drop it right into the fire pulling it out. maybe a grill underneath the food to prevent that. the hook system seems wonky and underdesigned.
The system is very sturdy. I've used mine for over three years, cooking all types and sizes of meats and I've never had any issue with it. Try it, you'll like it!!
I've used the hook system dozens of times in my PBC with even bigger cuts of meat and it works fantastic.Double hook for larger cuts and it always works.the PBC is an incredible smoker
