I first tried to make smoked beef short ribs back in 2011 and they ended up so tough I gave up on them - until today! I used your approach of prep, time, temp on my pellet grill. My wife, son, daughter-in-law and her dad all raved about them. My wife was hesitant when I first suggested it for today;but she loved them. Definitely on my short list now. Thanks so much

Best video on how to cook short ribs! Easy to follow, simple instructions, hits the important points and well explained. Thank you!

Im glad I watch this. I smoke some beef ribs for 4 hours and they were tough. I really thought there were done done. But it looks like mines could have stated in the grill for another hour. Thanks

dude ive never seen a bigger sh17 eatin grin on any sales person in my life. You are so excited about what your doin and what your about to dig your choppers into. I wish I were there to share that bbq experience with you and to enjoy those spectacular ribs. thumb sup

Just got back from Austin and had pretty good beef short ribs (at Coopers, on Congress and 3rd St. downtown). These look better than what I had. I usually smoke a lot of pork at home, but getting some beef this weekend and having a try!

Love beef ribs. Will make these for our May long weekend. Great video! Keep the videos coming ABC...

I see ABC, I click thumbs up before watching. Great job Jabin. Those bad boys look right!!

Looks great. I will cook these this weekend. Slow N Sear rules.

Great production on the video and the ribs looked amazing!

Good job Jabin and ABC. Those beef ribs look amazing! Can't wait to try.

Uhhhh-YUM! I love beef short those look fantastic! Great cook and video!

Fantastic recipe and preparation. Thanks for sharing this!!

I like these pure, no sauce. I did however do cubed short ribs and added a sweet sauce - very complex and interesting flavor profile. Job well done, Jabin.

Thank you, gonna make these tomorrow

Love my SnS. Outstanding quality on the new videos. The great recipes are a nice bonus.

Trying this recipe for Sunday dinner

Nice cook...I love Smoking Beef Short Ribs... :)

Fan-freaking-tastic video, Jabin. The food and production quality on this one is amazing. Great job, as usual!

Killer job! They look amazing!

These are large with a lot of meat on one rib. The Mrs hates smoke so doing one on Weber kettle and one on gasser. Dry brine 24 hrs , smoking/grilling at 275/300. Reading about 192 at the 2&3/4 hrs. Will take them to 203/205 and see how they probe. Maybe wrapping and but in cooler if done early. I had planned on 5 hrs cook, cannot wait to taste.

Great work mate!

these are amazing looking. some of the best ive seen. I'm doing some this weekend for fathers day!!!

They look amazing Jabin. Awesome job bro.

Wow!!! Those ribs looks awesome!!! Your vids are excellent, thank you!!!

Amazing Texas Style Beef Short Ribs Recipe! Question: Do you like your beef ribs sauced or not sauced? We like ours with no sauce.

Hey you do a good job. All accurate information. There are a lot of youtubers making videos using what they bought as "boneless short ribs" oh my. the cuts of meat they have are certainly not the short rib without a bone. Nor the first 4 or 5 inches into the chuck roll opposite the chuck eye.. Keep up the good work Brotha!

My boy JP at it again

Wowzer, I'll be trying this one one the Weber.

Yummy! I got a Weber kettle and a WSM. I’m thinking WSM for these. After all next week is Memorial Day. Smoking season has come. Of course the big perchas this year will be a Kamado joe, and then the smoking season will be unending.

Amazing looking ribs👍👍

If you have a little chief smoker, how long to use chips? It seems like if you keep feeding it chips is get toooo smokey.

Delicious lookin beef ribs. Great cook

Glad you kept the beef ribs dry they are best that way.

The ribs look fantastic, cooking them individually gives you a great bark on all sides. Temperature probe in the meat IMO isn’t really necessary; after 3 1/2 hours or so I just check them for tenderness with a probe. EZPZ

Great, straight to the point. Thanks! Should the SnS be over one or two bottom air holes or does it not matter as long as you cover the remainder of the bottom grate and get to temp appropriately and maintain? Or does that affect charcoal burn rate?

Looks great, you have a new subscriber from the Netherlands!

Looks killer! I missed this last week when it released. I hadn’t seen Jabin post any vids for awhile. Thought maybe he got fired after that whole turkey “burger” controversy. Glad to see some new videos!

Looks great

How much cumin was added?

great Ribs and great enthusium...as for the 14 people who gave this a thumbs down, Lets see yours ???

Nice! Recommend buying a full plate from the butcher, and NOT pre-cutting the ribs individually, while keeping the fat cap for a juicier outcome. Keep the temp around 240-250 until the meat reaches an internal temp of 203 and you're laughing (7-10 hours). Just make sure to lock your gate to fend off the neighbours. Also spending an extra $200 on a Webber Smokey Mountain for longer cooks isn't a bad idea for those looking to get a bit more serious in the backyard. These look great tho!

I have been struggling a bit with "bad" white smoke. How long after adding the wood did you wait before adding the meat???

Beef.....Beef.....Beef..................

At the beginning of the cook, do you keep the bottom vent completely open until you get to 225 and then close it down to a quarter inch?

That looks amazing

Inspiring cook, Jabin!

Late to the party on this but I couldn't find how much cumin you added to the Big Bad Beef Rub. Thanks

So in the video you open the bottom vent all the way. Is that right for long cooks?

Not my favorite of all the SNS's recipes I have tried. BTW a big fan of all the others, BBBack, chicken, tri tip. Probably operator error. Good flavor, a but dry and almost tough. Certainly not falling off the bone. I cooked for 6 hrs at 225 and still did not make it to 205 and mine were smaller than on the video. I started with meat right out of fridge? Was that a mistake, should be room temp? I know that is how you suggest baby back (fridge) , but not specific here so could have contributed as they started cold. . Got to about 195 and wrapped for about an hour. Anyway, certainly will give them a try again. Keep up the great work!!!!

This looks delicious! Would you suggest spritzing AVC/apple juice at all?

Looks amazing! Keen to give this a crack. What make and model is the thermometer you used? Looks awesome being able to monitor the temperature of both the meat and bbq so easily.

Hey Jabin, love the video sir. Roughly how long did you smoke them? I want to try these and I'm curious if it something I can do after work or if this is a weekend cook. Thanks in advance.

Dayum

After five hours of smoking, did the water reservoir go dry? And if so, did you refill the water during those five hours?

Texas style? I recently made some in Nevada that looked exactly like like yours. Cheers.

i'm starting to like short ribs cut like that so every side gets some rub!!!

All ready to go but you mention adding cumin to the rub- how much?

Thanks for the video. I recently did this with short ribs but they hit the stall after a few hours (4-5) and wouldn't budge past 160, and I was running at 250+ the whole time. I didn't even have water in the pan, just spritzing them a few times. I had to wrap em to get them done. Wondering how at a lower temp, and with more humidity, you got yours to 203 in 5 hours and didn't hit a stall?

My slow and sear just arrived. I'm so making these! Great instrucitons, subscribed!

I found the recipe for Meathead's Big Bad Beef Rub. How much cumin did you add?

Great video, although I didn't see how long your cook was.

How long overall would you say this took?

Damnit lol .they look perfect and I wish they didn't I'm hungry lol ..amazing job man

I made some Sunday from one of my cows we fed out. They had way to much fat and no one liked em. They tasted great. But there was more fat than meat. Doubt if I’ll cook anymore of em.

if you do it right you can remove the membrane and the meat wont fall off!

Man I know what I'm making next...

Why does everyone use the term 'dry brine" when just adding salt? A brine is primarily a wet solution of salt and water and could have additional herbs and spices. Just adding salt is a cure if left on for a longer period of time. If you add salt before you cook the meat, it is just seasoning.

Beef ribs are my new favorite food that's not fried chicken.

hi Sir can i ask someting here about short Ribs? i just done my smoked beef ribs at 500Gram, but its so chewy and cant even bite... do u know wht happen with my short ribs beef? i cooked 225F in 2.30 hours TQ nice hear ur replay sir

I would have not cut the ribs apart before cooking. . .I would have left them all together and also why do you char the outside of the ribs? Won't that taste like burnt charcoal? Just askin

I've seen some videos with maybe 3x views than yours commiting some unforgivable mistakes... nice work man

Using bluebag Kingsford unlit is a NO NO!

They need to ban you from KZfaq lol ...can't stop looking at how perfect they are man

wtf 2:30 why is the water jumping?

👏👏👏👏👏👏👏👏😀😀😀😀😀😀😀😀👍👍👍👍👍👍👍👍👍

Looks like you're eating charcoal.

I thought they didn't allow porn on KZfaq

God these look dry an over cooked