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Smoked Beef Short Ribs with Chimichurri 

allthingsbbq
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25 сен 2024

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Комментарии : 233   
@davidtothemax1
@davidtothemax1 5 лет назад
chef tom does it again!!!!!!!!!!!
@tokyobosco
@tokyobosco 2 года назад
Hey Chef, wanted you to know, as I advised earlier, I cooked this Filipino Barbeque. It came out amazing. Even my Filipina wife admitted it was very good. I've also done your lasagna (except for the no boil noodles) and I plan to cook more of your recipes. Thanks
@archiephillips1010
@archiephillips1010 5 лет назад
These videos are honestly so relaxing.
@julienguieu5636
@julienguieu5636 5 лет назад
Hardcore drinking game: drink up whenever Chef Tom says 'flavor profile'.
@BeersAndBeatsPDX
@BeersAndBeatsPDX 4 года назад
Or "all right, guys"
@pedro7g5
@pedro7g5 5 лет назад
Here in the south brazillian states the chimichurri is made by letting the chopped herbs soak in olive oil and let it rest for a while so it picks up the herbal aroma and flavors. Then you serve the meat and cover it with chimichurri according to your taste. mixing it all on a blender is new to me.
@mrhollywood1589
@mrhollywood1589 5 лет назад
That's what I thought too
@oliverruud2193
@oliverruud2193 5 лет назад
how long do you soak it?
@pedro7g5
@pedro7g5 5 лет назад
@@oliverruud2193 something like 30min to 1 hour before serving...
@oliverruud2193
@oliverruud2193 5 лет назад
@@pedro7g5 okey thank you, is the herbs he is using good or would you use different?
@pedro7g5
@pedro7g5 5 лет назад
@@oliverruud2193 yes.
@Piboon11
@Piboon11 Год назад
Every recipe you demonstrate looks so delicious. Wish I could try all of them. Thanks for the knowledge.
@allthingsbbq
@allthingsbbq Год назад
Wow! Thanks for the great compliment. We hope you will pick one and give it a test drive. Thanks for watching!
@sevenmile24
@sevenmile24 5 лет назад
Bark from heaven. Excellent cook.
@aaronbegg3827
@aaronbegg3827 5 лет назад
Can we get an in depth look at fire/heat/coal bed/smoke management for these longer cooks?
@keybearer26
@keybearer26 4 года назад
Same! I've always had trouble with temporature management
@kylegreen3728
@kylegreen3728 5 лет назад
My mouth is watering!
@misterdroneboy8999
@misterdroneboy8999 5 лет назад
Brilliant as ever chef Tom
@mtb_landin
@mtb_landin 4 года назад
Danish home cook here.. we never get something like that in Denmark.. I got a taste when deployed with americans in Iraq and it was amazing, I gotta try it at home soon..
@ameyagodbole435
@ameyagodbole435 5 лет назад
I'm a vegetarian, but I like watching your BBQ videos.
@robbiewhite323
@robbiewhite323 5 лет назад
You and Malcom from Killer Hogs have got to do a BBQ Pitmasters type challenge. You vs Him in brisket, ribs, and shoulder. Get 3 judges
@shawnmitcham9824
@shawnmitcham9824 5 лет назад
RU-vid BBQ version of Chopped. I like it.
@ThrashTillDeth83
@ThrashTillDeth83 5 лет назад
I volunteer to judge! :))
@0BURNT0TOAST0
@0BURNT0TOAST0 5 лет назад
You sir are a master at your craft. Thank you for another great video.
@sherriek3476
@sherriek3476 5 лет назад
I just love your vlogs perfect chef always looks beautifully put together and most importantly very professionally made vlogs ...ty for the watch
@SteelinDan
@SteelinDan 4 года назад
Every video from ATBBQ is so beautifully done. Excellent work, thanks Tom.
@duanehenicke6602
@duanehenicke6602 5 лет назад
Good job. Not often that i watch someone bbq and don't see at least one thing i would change. Who am i kidding it's never happened! But i could see myself following this recipe and liking it.
@buetang
@buetang 5 лет назад
You're my favorite human.
@karltontatsch7101
@karltontatsch7101 5 лет назад
one of my favorites to smoke I'll definitely have to make the chimichurri next time I smoke some thanks chef tom
@daviswallace541
@daviswallace541 5 лет назад
Looks good as always! I’d like to see more videos showing full meals that you can cook on the smoker all at once.
@jhallen2260
@jhallen2260 5 лет назад
Thinking about doing this, but with a brisket. Looks delicious
@allthingsbbq
@allthingsbbq 5 лет назад
great idea!
@gironic
@gironic 5 лет назад
When my YS640s arrives in a couple weeks, this is going to be my first cook.
@Aaron-vt6gh
@Aaron-vt6gh 4 года назад
How did it turn out?
@tonysr1983
@tonysr1983 5 лет назад
Everything you cook looks delicious!
@CosmicChicken69
@CosmicChicken69 5 лет назад
literally the best video about smoking beef ribs on the internet
@buttdart8
@buttdart8 5 лет назад
Love your videos man! Very easy to watch!
@gerrymccarey4754
@gerrymccarey4754 4 года назад
Another great job Chef Tom
@Bogdankuchurivskyy
@Bogdankuchurivskyy 5 лет назад
Hands down the best/ my fav BBQ channel!! Keep up the awesome work brother!
@allthingsbbq
@allthingsbbq 5 лет назад
Thanks for watching! -Chef Britt
@Bogdankuchurivskyy
@Bogdankuchurivskyy 5 лет назад
@@allthingsbbq I've learned so much from your channel! Very informative thanks you!!
@jdstencel6203
@jdstencel6203 5 лет назад
The perfect reason to make the blue smoke slaw right there.
@SmokedReb
@SmokedReb 5 лет назад
Great job!
@jwborchers35
@jwborchers35 5 лет назад
Man this looks really good, another great recipe that I'm going to have to try.
@jadethecreator2889
@jadethecreator2889 5 лет назад
Chef Tom my man 🙌🏾 major fan of your videos and all things bbq in general. Just a beginner myself from New Zealand 🇳🇿. Mate if there’s one thing I’d love to see you cook is smoked pork chops. Can’t wait to see more vids bro.
@kevinrodas6727
@kevinrodas6727 5 лет назад
you were 100% right aboutthe gasp. when I saw that meat at the 3.5 hour check, I literally said out loud "oh wow!" good stuff man. Keep those recipes comin!
@jefflawsonqwest
@jefflawsonqwest 5 лет назад
Ha! I totally did give a whoa when you opened the lid!!
@jkmeldrum
@jkmeldrum 5 лет назад
Fantastic vid as always. I subscribe to tons of bbq sites but I just love your stuff. You’re easily the best. Well done!
@jeffandmarylutz8761
@jeffandmarylutz8761 5 лет назад
Can't wait to try this Chef Tom you're the best! Thanks!
@WhenYouLoveWine
@WhenYouLoveWine Год назад
Excellent! Can’t wait to try this recipe! 👍
@tntltl
@tntltl 5 лет назад
Love your recipes and presentation keep up the good work!!!
@SilentninjaX18
@SilentninjaX18 5 лет назад
I love watching your channel, you have great recipes. Maybe you have a video on this or maybe not but it would be cool to see a video on how you set up your smokers and the tips and tricks you do to keep them at the right temp, the right kind of smoke, how to set up the coals that kind of thing. But this looks amazing :)
@1koolkat76
@1koolkat76 4 года назад
Gonna try this on my next BBQ. Thanks.
@robmetzger9955
@robmetzger9955 5 лет назад
I absolutely love your coffee chipotle rub! It’s the best on beef ribs!!
@chefvic9472
@chefvic9472 4 года назад
It looks soooooo good.
@lukecefer
@lukecefer 5 лет назад
Not sure why you held back on the "let's be good to one another" for the red white and que episodes, but glad it's back!
@Fins-Scales-and-Tales
@Fins-Scales-and-Tales 5 лет назад
Loving this Channel!
@INFluance
@INFluance 3 года назад
Yup. I'm doing this tomorrow! Another amazing video Tom.
@number51oco
@number51oco 5 лет назад
I love the parsley instead of my nemesis herb cilantro, well played. Great video as always.
@tonysr1983
@tonysr1983 5 лет назад
You don't like cilantro? 😯
@number51oco
@number51oco 5 лет назад
@@tonysr1983 The devils lettuce? No, I do not enjoy eating soap.
@lospolloshermanos2692
@lospolloshermanos2692 5 лет назад
13 to 20% of people world wide have a gene difference where cilantro taste like soap that's why some folk hate it, not their fault ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-otxNV1o4Vyk.html
@gregfield5213
@gregfield5213 4 года назад
I traveled through much of Argentina in the early 1990s. Always, I the chimi was passed on Parsley. I only saw it include cilantro in one or two places.
@8andsk835
@8andsk835 5 лет назад
Your a savage chef Tom!
@matttezak2334
@matttezak2334 2 года назад
Love this man!
@elelyon555
@elelyon555 3 года назад
Chef Tom the best 👍🏼😄
@konsept011
@konsept011 5 лет назад
Tom my man, when u gunna colab with Malcom???
@DMILES1776
@DMILES1776 4 года назад
Yes! What he said ^^
@carlosrocha9140
@carlosrocha9140 3 года назад
You're my favorite human.
@59BigWalt
@59BigWalt 5 лет назад
Thanks Chef Thomas
@acefrehley7657
@acefrehley7657 3 года назад
Excellent Master Chef Tom well Done.👍😎👍😎👍😎👍😎👍😎
@gavinbrewes863
@gavinbrewes863 5 лет назад
I am now dehydrated from my mouth watering
@georgevassallo1411
@georgevassallo1411 3 года назад
Thanks in advance and keep up the great work buddy 👍👍👍
@aaronmoser2594
@aaronmoser2594 4 года назад
I love your videos and I have followed your footsteps in getting a Yoder YS480S, so I can follow your instructions and timing precisely. However, I just made these beef ribs, cooking them at 275°. For some reason, after only 3 1/2 hours, my ribs were reading to 200°. I rolled the temperature back and wrapped them, but they were very firm and not juicy at all. They were 6 pound, three boned, short ribs, so what am I doing wrong? Thank you very much in advance.
@jesseharper9622
@jesseharper9622 3 года назад
Why do I watch these videos in bed. Now I'm hungry.
@dewayneandrews642
@dewayneandrews642 4 года назад
Those beef plate ribs are nice... I've eatn them before... I never tried r had chimichurri before ; but I'll definitely be given this a try on my next beef plate ribs.. I really enjoy all your recipes & video's.... Keep up the good work Chef Tom !!👏
@brandondowdy509
@brandondowdy509 5 лет назад
OMG that looks as delicious as a smoked brisket! Great Job!!!
@bwsewell
@bwsewell 3 года назад
I'd love to see you all do baby backs on the kamado joe. I followed a recipe for them you all did on the YS640, and the ceramic must just provide so much more ambient heat, it overcooked them. Would be cool to see two racks of baby backs, side by side on the KJ and the 640 to see the difference in cook time, color, etc.
@Stickmanvan2
@Stickmanvan2 Год назад
Ive made this twice this summer. It was great! Super fatty and delicious. I like using half of the Coffee Rub and half of Harry Soos Slap Your Daddy Beef BBQ rub and no base layer of AP rub (I think it makes it too salty). Thanks for the great recipes as always.
@allthingsbbq
@allthingsbbq Год назад
Awesome! Thanks for watching and taking the time to comment!
@JVitoux89
@JVitoux89 5 лет назад
O man that all looks awesome!
@TailEndCustoms
@TailEndCustoms 5 лет назад
Omg that looks so good....
@billygarfield5520
@billygarfield5520 5 лет назад
Really, Really Good!!!
@neng631
@neng631 4 года назад
Drooling 🤤
@MaciejDrelichowski
@MaciejDrelichowski 4 года назад
Excellent!!!!!!!!!!!!!!!!
@JasonFoshee
@JasonFoshee 5 лет назад
That's why I want dino ribs!
@TOxDx
@TOxDx 5 лет назад
Incredible looking meat
@Chris-wp3ew
@Chris-wp3ew 5 лет назад
WOW, that's a great looking rack of Beef Ribs!
@fedeculpian
@fedeculpian 5 лет назад
Como Argentino te digo que tú chimichurri es en una versión no conocida aquí. El chimichurri argentino no se tritura a máquina, solo a cuchillo, sin chile. Es Ajo, perfil, orégano, tomillo, romero, ají molido, sal, aceite y vinagre. Se le puede agregar, en algunas provincias, jugo de limo. Saludos
@stormshadowctf
@stormshadowctf 5 лет назад
Exactly. What he posted isn't even close.
@RoyChavezSer
@RoyChavezSer 5 лет назад
Es chimichurri estilo gringo jajaja Como salsa verde.
@drewtenpas7894
@drewtenpas7894 3 года назад
Always great videos
@sumanjey8993
@sumanjey8993 5 лет назад
Mouthwatering bro
@jonthornton4083
@jonthornton4083 5 лет назад
Chef Tom where & how can I get my hands on them ribs ?? They look phenomenal
@robcilento1866
@robcilento1866 4 года назад
Chef Tom for President
@enriquepiquim.6245
@enriquepiquim.6245 4 года назад
Never heard of a salsa like that one, looks pretty interesting!
@terrydanelon1698
@terrydanelon1698 4 года назад
O.M.G. I GASPED! SPECTACULAR CHEF TOM.
@georgevassallo1411
@georgevassallo1411 3 года назад
I really would love to try these with the exact technique that you used .. since I have the pitboss navigator do I have to use same temperature guide like the komado joe?
@robertm2190
@robertm2190 5 лет назад
Hi Chef Tom I have a question, in alot of bbq books and videos most people use water pans. I have seen both you and Malcolm Reed dont use water pans? Is there a reason for that?
@yussofross1417
@yussofross1417 3 года назад
I just graduated from college and wanna celebrate by smoking some ribs next week.. I hope I don't mess it up because this would be my first time. Haha.
@allthingsbbq
@allthingsbbq 3 года назад
Congratulations! Our bet is if you follow the recipe, your family and friends will be amazed. Let us know how it turns out.
@GuidoHendriks1990
@GuidoHendriks1990 5 лет назад
Looks amazing. Can’t wait to try it when my KJ is in. How’s the Sloroller doing, is it better than the deflectors? Where the grease going tho?
@Adam-W-
@Adam-W- 4 года назад
Bro,,, you're quickly becoming my favorite bbq dude!! 🤤🤤🤤🤘🏻
@sdmarciano19
@sdmarciano19 3 года назад
Chef, love your work! Thank you! Wondering if these are chuck or plate ribs
@ivse9696
@ivse9696 5 лет назад
Again that is looking awesome and your chimicurri is looking delicious - yes I will give it a try 👍👍👍
@ca_silverfox1723
@ca_silverfox1723 5 лет назад
Couldn't click on the video fast enough! Love beef ribs😋
@CptainCrunch
@CptainCrunch 5 лет назад
8:29 - LOL, I DID! I died laughing when you said that! I love beef ribs, they're like eating steaks on a bone, so I had to watch this just to see the techniques.
@anthonyhusband3699
@anthonyhusband3699 5 лет назад
I said "HOLY S@#$" but damn did he know we would be shocked.
@iChubbs_81
@iChubbs_81 5 лет назад
Perfection 👌
@NeilSpoonhower
@NeilSpoonhower 5 лет назад
"I assumed some of you just gasped" GUILTY!!!!!
@mikewhitman830
@mikewhitman830 5 лет назад
I can't stop drooling! 🤤🤤
@ryanflaherty6900
@ryanflaherty6900 5 лет назад
Love that your wearing a Meatstock hat. Was great to meet you there
@dwaynewladyka577
@dwaynewladyka577 5 лет назад
Great looking ribs. Nice job. Cheers!
@ChewieHuey
@ChewieHuey 5 лет назад
Great vid. Love the idea of removing the bone and making big slices.
@ucfkights553
@ucfkights553 4 года назад
Literally gasped when you opened the lid! Haha
@Meditationmusic-qi3co
@Meditationmusic-qi3co 5 лет назад
Love beef ribs Have you use beechwood before ?
@TheDortmunderJungs
@TheDortmunderJungs 5 лет назад
Short ribs are Impossible to find in Germany, i want to try them so badly:(
@rogerrtewwr4723
@rogerrtewwr4723 5 лет назад
you can buy all the other cuts of beef but not short ribs? weird
@colin_____
@colin_____ 5 лет назад
Du kannst Querrippe oft in der Metro kaufen. Kann man bestimmt auch bei einem guten Metzger bestellen
@fhoog6744
@fhoog6744 5 лет назад
DortmunderJungs gibts bei Albers Food, Otto Gourmet, Don Carne etc......
@xity86
@xity86 5 лет назад
Hey, klar kannst du die bei uns kaufen, schau mal bei clickandgrill.de vorbei 😉👍🏻
@TheDortmunderJungs
@TheDortmunderJungs 5 лет назад
@@fhoog6744 Die wollen über 20€ /kilo, das find ich im Vergleich zu Preisen in Holland z.b. einfach unfassbar teuer. Auch Brisket zu 20€ das Kilo ist einfach lächerlich.
@HANCOCKIP
@HANCOCKIP 5 лет назад
Looks like another great recipe chef Tom. I would like to suggest “bone in country style pork ribs”. They seem to be nearly always on sale somewhere around here (central Minnesota). They are very good bacon wrapped and sous vide, but there is room for improvement. Thanks for the great channel, best part about Tuesday!
@m3bbas139
@m3bbas139 3 года назад
Great video as always. How come you didn’t wrap it during the cooking time ?
@rogerrtewwr4723
@rogerrtewwr4723 5 лет назад
awesome, chimichurri looks really good, definitely good to cut thru that unctuousness
@dfranyo
@dfranyo 3 года назад
Love your videos, do you have one for boneless short ribs?
@nicholasmedovich8691
@nicholasmedovich8691 4 года назад
I’d buy the biggest beef ribs lightly scone the fat cap about 3/8 inch deep and season, and smoke over almond at 285 degrees for a 17 hour smoke. No wrap or other prep needed. Rest for 45 minutes. No sauce needed.
@RFord2
@RFord2 4 года назад
Unreal!👌🏻🍻
@lishkoburger12
@lishkoburger12 5 лет назад
I didn't gasp at 8:26, but my jaw did drop!
@MandalorianFanboy
@MandalorianFanboy 5 лет назад
Hey Chef Tom....how do you think it would turn out if you were to cube that up and make some burnt ends?
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