The Best Beef Ribs I've Ever Had | Swine & Bovine Barbecue 

Another great video! Underrated RU-vid channel.

Great cook Drew. Very enjoyable video, Cheers!

Good afternoon Drew, I recently bought a $500 char griller grand champ cooker. I've been grilling and smoking meat for almost 35 years and I've always used a cheap rig to make incredible meats. I would love to have a more substantial rig but I'm too cheap. Hahaha hahaha! Anyway, my 1st cook on the char griller was chuck plate ribs and not knowing the cooker well, I inadvertently cooked them at 275° to 300° for the last 3 of the 4 hours total spent cooking. I went with the Goldees method by putting the ribs on a cold unlit cooker and lit it with the dirty smoke for about the first hour until the coals were set and burning efficiently. Unwrapped for the entire cook and rest. The same amount of time that it took you for this episode but far away from the flames and the other far end of the cook chamber. I was shocked that at 4 hours the ribs were probe tender, bark was crispy and fat rendered perfectly. A perfect cook by accident. I've figured out that my char griller design ,size, and temps I kept were likely the perfect scenario for a 4 hour cook to a perfect plate rib. I know that your rig is more substantial than mine and I can see how it takes 8 hours to reach that point of rib perfection. Maybe try out the $550 char griller grand champ rig to see how it changes temps and durations. At first I was bummed about the 4 hour cook because I thought that I left some quality and perfection on the table but after the rest and eating, I was thrilled that they turned out incredible. I then cooked some Costco back ribs for the second cook at 225° to 250°, dirty smoke, unwrapped, Goldees style again, 4 hours to perfection at that temp and this rig. Although I've been cooking a long time, 25 years of it was spent on a Sam's club grill/smoker that just keeps hanging on. Ole trusty rusty. Then went with a traditional Webber kettle and smoked some amazing meats there too. Now on to the char griller rig. Sorry for the long rant but I do find your style of cooking and mine to be similar and simple methods that leads to incredible meats. Cheers!

I just did these direct heat on a hasty bake . Took them to 205 and I know exactly how that bite you described is . I’m gonna run them up to about 215 next time and see what happens

Great video. Growing up, my grandpa taught me bbq by doing beef (back) ribs on an Old Smokey. I've been doing a lot with offsets and maybe I need to revisit the direct heat cook again.

Maybe wrap them for a while with some of the mop, then un wrap and crisp up if desired.

Awesome

🔥🔥🔥

Difference in bite maybe because choice versus prime cut?

To make more tender you can wrap and sweat for the last part of cook

Enjoyed it. Never did beef ribs before... need to put it on my to do. I have an old cabinet smoker, an angle grinder and a welder. It might get to be a "chud box" for the rest of its existence.

Fire bro! I’m doing these this weekend!

Looks tastyyyyyy!

Yeah! That’ looks goood!

Great video - getting a direct heat cooker built currently - have you tried a direct heat brisket or shoulder clod yet - future video 😀

Woof woof. This dog loves bones