Smoked Beef Ribs & Beef Short Ribs on the Ugle Drum Smoker 

Shane Isaacs - Thank you for your kind support.

Thank you JOFIE H. These beef ribs turned out fantastic. Give this a try.

Thank you for supporting. They actually were very good!!!

I have been intending to install a hook for that purpose. Thanks.

Hey there Heavy Metal BBQ - Thanks for your suport my friend. I totally agree with you 100%!!! I looked and looked over a period of time for the best rack of beef ribs. Most have very little meat on them. After the smoke, the best portion of meat was near the end of the bone, about a table spoon size! The bark / crust formed over the thin slice of meat where I began cutting and separating with the knife. My best decision would have been to pull the ribs immediately following the removal of them from the foil. There is simply not enough meat on these bones to even bother with all of the prep work and operation of the smoker. This was my first attempt at beef ribs and I will try again another time with some minor changes. The best bet is to stick with beef short ribs! Lookin forward to your next video!!!

Hey Big-Dee - I normally use Kingsford briquettes in the UDS. Lump burns hot so I tend not to use that. I use both Lump (whatever brand is available at my local store) or briquettes in the Offset Smoker. Hope this helped. Happy Smoking.

Hi Bill. I believe I bought this slab from a store called Cattleman's here in the Downriver community. Normally I either shop there, Sam's Club or Eastern Market in Detroit, for my meat. I'm really happy with the quality and selection of meat at Sam's Club. Most of their beef, by the way, is Angus. I've never bought meat from Walmart. Hope this helped.

Hey Franco. I agree. Although they were juicy and the bark was awesome, I could have eliminated the last full hour or at least shortened it up to 15 or 20 minutes. Just enough to tighten the meat and firm a bark. Appreciate your input.

@@SmokinwithKasket I am by no means and expert. I build my UDS a little over 2 years ago and the experimenting began. The fist thing that amazed me was how well these things hold temperature. I can lock in on 225F for hours on end. Tried different wood and in all never been really disappointed with anything we have smoked. I have tried chicken, turkey, lamb, beef, pork and even some local fish we caught. I like ribs and lamb the best of all although the chicken is dame good. Made the best lamb sandwiches I ever had. , but I know I need to work my internal temperatures better and get a real handle on that and wrapping with I have not paid too much attention to and I know I need to develop this skill too, then on to experimenting with sauces and rubs. Its never gona end nor should it. Great hobby hua.

Franco - Totally agree. The way the UDS holds temperature is really amazing. Check out my brisket video if you already haven’t. I put the brisket on at 8pm for nearly 18 hours. I kept my wireless thermometer receiver on my nightstand. Not one time did the high/low temp alarm go off. I got up at 6am and it was still chugging along at 250! I haven’t done lamb on it yet but I will certainly try that very soon. I agree that there is so much to experiment with in terms of rubs, sauces, marinades, etc. I wish I would have found this (smoking/BBQ) interest many years earlier than I did. Keep us posted on any new recipes you’ve tried and/or ideas you may have. This is an amazing platform for all of us to learn from and most importantly, have fun with!!!