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
@tbo27253 жыл бұрын
Best video on how to cook short ribs! Easy to follow, simple instructions, hits the important points and well explained. Thank you!
@SnSGrills3 жыл бұрын
Glad you enjoyed it. Thanks for watching
@a1boston734 жыл бұрын
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
@grizzle2734636 жыл бұрын
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
@PostalBarbecue6 жыл бұрын
Gary Miller not sure how to read this. Haha. You are always welcome though to feast if in the area.
@SnSGrills6 жыл бұрын
haha.... what? Cheers..
@fly13276 жыл бұрын
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!
@SnSGrills6 жыл бұрын
You are going to really enjoy these beef ribs. Hope to see photo when they are done. good luck!
@stevemcgurn6 жыл бұрын
Love beef ribs. Will make these for our May long weekend. Great video! Keep the videos coming ABC...
@SnSGrills6 жыл бұрын
What a great idea to make these on your may long weekend. You are going to be feasting in no time! (well in about 5 hours from the time you put them on...)
@PostalBarbecue6 жыл бұрын
Glad you enjoyed this one. Make sure to try this. They are delish!
@ericousleyjr91196 жыл бұрын
I see ABC, I click thumbs up before watching. Great job Jabin. Those bad boys look right!!
@SnSGrills6 жыл бұрын
That's what we like to hear.. Glad you love the videos!
@esmith12256 жыл бұрын
Looks great. I will cook these this weekend. Slow N Sear rules.
@SnSGrills6 жыл бұрын
Glad you love the Slow 'N Sear. You are really going to enjoy these beef ribs!
@SmokyRibsBBQ6 жыл бұрын
Great production on the video and the ribs looked amazing!
@PostalBarbecue6 жыл бұрын
Smoky Ribs BBQ & Southern Cuisine the ribs WERE AMAZING!! Glad you enjoyed the video.
@SnSGrills6 жыл бұрын
Hey glad you checked this one out! This cook turned out really well, simply delicious. Love what you're doing. Cheers.
@aaronkarr94306 жыл бұрын
Good job Jabin and ABC. Those beef ribs look amazing! Can't wait to try.
@SnSGrills6 жыл бұрын
Glad you stopped by! These ribs were awesome, you are going to love them.
@BallisticBBQ6 жыл бұрын
Uhhhh-YUM! I love beef short those look fantastic! Great cook and video!
@sneakeey16 жыл бұрын
Fantastic recipe and preparation. Thanks for sharing this!!
@SnSGrills6 жыл бұрын
Glad you enjoyed this recipe. They sure did turn out awesome! Love what you are doing over at Daddy Cooks.
@FloSlowBBQ6 жыл бұрын
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.
@SnSGrills6 жыл бұрын
We agree, pure is best. Glad you enjoyed this cook. Appreciate you always stopping in.
@PostalBarbecue6 жыл бұрын
Sounds like a great feast. Glad you enjoyed the video.
@thunderanderson5 жыл бұрын
Thank you, gonna make these tomorrow
@Scott_AI5EF6 жыл бұрын
Love my SnS. Outstanding quality on the new videos. The great recipes are a nice bonus.
@SnSGrills6 жыл бұрын
Glad you love your SNS. Keep watching for more great recipes! cheers.
@patriciorg16 жыл бұрын
Trying this recipe for Sunday dinner
@MrWizard366 жыл бұрын
Nice cook...I love Smoking Beef Short Ribs... :)
@SnSGrills6 жыл бұрын
Thanks Larry, Glad you enjoyed it. Beef Short Ribs are always fun to cook and even better to feast on. Cheers.
@MrWizard366 жыл бұрын
I also love my slow n sear +
@BabyBackManiac6 жыл бұрын
Fan-freaking-tastic video, Jabin. The food and production quality on this one is amazing. Great job, as usual!
@PostalBarbecue6 жыл бұрын
Baby Back Maniac thanks man. To bad you couldn't have come for the feast. One day it will happen. One day...
@BabyBackManiac6 жыл бұрын
Sounds good to me.
@SnSGrills6 жыл бұрын
Justin, glad you liked it. they ain't baby backs but they sure were delicious! YUM YUM YUM!
@MasterZ941056 жыл бұрын
Thanks!!
@kylelesage67266 жыл бұрын
Killer job! They look amazing!
@SnSGrills6 жыл бұрын
Kyle, you really need to try these! If you need help I hear Jabin is only a few minutes away from you.. ;)
@victorfortin5425 жыл бұрын
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.
@welikefood6 жыл бұрын
Great work mate!
@SnSGrills6 жыл бұрын
Thanks a lot. Glad you enjoyed it.
@CookinWithJames6 жыл бұрын
these are amazing looking. some of the best ive seen. I'm doing some this weekend for fathers day!!!
@SnSGrills6 жыл бұрын
Thanks man, Glad you liked this cook.!
@CookinWithJames6 жыл бұрын
so. I did it this weekend for fathers day for the first time. turned out amazing
@CookinWithJames6 жыл бұрын
would you mind if I gave you a shout out and tell my subscribers to check your channel out!!
@THEREALSHOWBBQ6 жыл бұрын
They look amazing Jabin. Awesome job bro.
@SnSGrills6 жыл бұрын
They did look good on camera for sure but believe it or not, they looked EVEN BETTER on the cutting board! Seriously these were amazing!
@PostalBarbecue6 жыл бұрын
Glad you liked this cook man. Your going to love it.
@davidcaballol6 жыл бұрын
Wow!!! Those ribs looks awesome!!! Your vids are excellent, thank you!!!
@SnSGrills6 жыл бұрын
They sure were awesome! Hope you give them a try, they will make for a great weekend feast!
@SnSGrills6 жыл бұрын
Amazing Texas Style Beef Short Ribs Recipe! Question: Do you like your beef ribs sauced or not sauced? We like ours with no sauce.
@BigLou9566 жыл бұрын
Adrenaline Barbecue Company definitely no sauce...
@welikefood6 жыл бұрын
No sauce, beef ribs have beautiful flavour and you'll lose it with sauce.
@PostalBarbecue6 жыл бұрын
No sauce for me.
@brianshenk69126 жыл бұрын
For me, beef always means no sauce.
@sneek7623 жыл бұрын
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!
@sneek7623 жыл бұрын
honestly if anyone wants boneless short ribs just buy short ribs because the things fall off the dang bone anyway lol.
@smiwytube3 жыл бұрын
My boy JP at it again
@SnSGrills3 жыл бұрын
Stay tuned (hint, hint) He never stops!
@mcrd20015 жыл бұрын
Wowzer, I'll be trying this one one the Weber.
@stizan246 жыл бұрын
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.
@SnSGrills6 жыл бұрын
you are going to love these and they will make a great long weekend cook.
@BigLou9566 жыл бұрын
Amazing looking ribs👍👍
@SnSGrills6 жыл бұрын
Thanks man! Hope you give them a try.
@marinatinseattle10 ай бұрын
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.
@progers50196 жыл бұрын
Delicious lookin beef ribs. Great cook
@jasonhull21633 жыл бұрын
Glad you kept the beef ribs dry they are best that way.
@SnSGrills3 жыл бұрын
Thanks for watching, Jason.
@leecadillac41282 жыл бұрын
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
@andrewmartin29536 жыл бұрын
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?
@SnSGrills6 жыл бұрын
Andrew Martin glad you liked the video! It doesn’t matter much if you have one or two vents under the SnS as long as you funnel air to the SnS using foil or our Drip ‘N Griddle pan to cover the indirect side and direct airflow. One to think about is that ash falling from the SnS is going to accumulate on the blades and eventually stop up airflow, so you may be able to go longer with only one vent under the SnS. Either way you’ll still get 5 or more hours before it’s an issue.
@ianblakwater52386 жыл бұрын
Looks great, you have a new subscriber from the Netherlands!
@CatboyCooks6 жыл бұрын
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!
@markrigsby24255 жыл бұрын
Looks great
@mikes13305 жыл бұрын
How much cumin was added?
@colinbutler25525 жыл бұрын
great Ribs and great enthusium...as for the 14 people who gave this a thumbs down, Lets see yours ???
@tronicalz224 жыл бұрын
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!
@py85656 жыл бұрын
I have been struggling a bit with "bad" white smoke. How long after adding the wood did you wait before adding the meat???
@meatstudio30234 жыл бұрын
Beef.....Beef.....Beef..................
@canonman2236 жыл бұрын
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?
@christfollower1224915 жыл бұрын
That looks amazing
@kabir412yt6 жыл бұрын
Inspiring cook, Jabin!
@SnSGrills6 жыл бұрын
Glad you enjoyed this cook! Hope you give it a try soon.
@PostalBarbecue6 жыл бұрын
Thanks man.
@sdivecliff5 жыл бұрын
Late to the party on this but I couldn't find how much cumin you added to the Big Bad Beef Rub. Thanks
@canonman2236 жыл бұрын
So in the video you open the bottom vent all the way. Is that right for long cooks?
@MyDhaines4 жыл бұрын
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!!!!
@jonathenleung71233 жыл бұрын
This looks delicious! Would you suggest spritzing AVC/apple juice at all?
@SnSGrills3 жыл бұрын
You can if you want to but it's not going to have a significant difference on the outcome. Thanks for watching, Jonathen.
@benrantall2846 жыл бұрын
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.
@rustykc6 жыл бұрын
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.
@SnSGrills6 жыл бұрын
this is more of a weekend cook unless you are planning on eating late late. Give them a try this weekend.
@yekcid6744 жыл бұрын
Dayum
@MasterZ941056 жыл бұрын
After five hours of smoking, did the water reservoir go dry? And if so, did you refill the water during those five hours?
@SnSGrills6 жыл бұрын
The reservoir was running out, and we didn't refill it. hope you give it a try.
@oren52306 жыл бұрын
Texas style? I recently made some in Nevada that looked exactly like like yours. Cheers.
@SnSGrills6 жыл бұрын
I bet they were real good too! Photos? Thanks for stopping by.
@oren52306 жыл бұрын
See if this URL works. tinypic.com/view.php?pic=291kmmo&s=9#.Wv3hEIplC1s
@itr08635 жыл бұрын
i'm starting to like short ribs cut like that so every side gets some rub!!!
@brianhodge8325 жыл бұрын
All ready to go but you mention adding cumin to the rub- how much?
@aaroncameron72015 жыл бұрын
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?
@canonphoto5 жыл бұрын
Aaron Cameron sometimes it’s just the fact that you are spritzing them that can drag it out or looking at them too much. Leave them alone and watch your probes.
@jdillonusa5 жыл бұрын
My slow and sear just arrived. I'm so making these! Great instrucitons, subscribed!
@davecowan41746 жыл бұрын
I found the recipe for Meathead's Big Bad Beef Rub. How much cumin did you add?
@Icipher45 жыл бұрын
Great video, although I didn't see how long your cook was.
@sydsills1065 жыл бұрын
How long overall would you say this took?
@tammermashni85416 жыл бұрын
Damnit lol .they look perfect and I wish they didn't I'm hungry lol ..amazing job man
@madczechoutdoors10882 жыл бұрын
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.
@chrismiller75155 жыл бұрын
if you do it right you can remove the membrane and the meat wont fall off!
@HobiesGarageBBQ6 жыл бұрын
Man I know what I'm making next...
@SnSGrills6 жыл бұрын
Yeah you do!! This weekend you are in for a treat!
@PostalBarbecue6 жыл бұрын
Beef ribs I hope ;)
@HobiesGarageBBQ6 жыл бұрын
Postal Barbecue Absolutely!
@craigluhr30343 жыл бұрын
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.
@SnSGrills3 жыл бұрын
This is incorrect. Salt goes into solution with the water that's in the meat, then penetrates deep into the core of the meat. This unwinds the strands within the meat just a bit, which helps it retain juice during the cook. The salt also enhances the flavor all the way throughout the meat. Herbs are large organic molecules that go into suspension. As such, the flavor of the herbs doesn't go below the meat surface. Salt used in the amount described will not cure the meat. You need nitrates for that. So we call this dry brining, because similar to a wet brine, the salt penetrates the meat. It adds flavor and helps to retain juice.
@ToyRidgeDIY6 жыл бұрын
Beef ribs are my new favorite food that's not fried chicken.
@PostalBarbecue6 жыл бұрын
George and Melissa Collins mmmmm fried chicken......
@SnSGrills6 жыл бұрын
Yeah they are! Beef ribs are always a great treat. Hope you try this recipe.
@DeMAMJourney6 жыл бұрын
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
@jeremytovsen52456 жыл бұрын
My guess is ya didn't cook long enough and/or your indirect heat was off somehow.
@johng.98774 жыл бұрын
If they were tuff, cook longer.. if looks like they are drying out, wrap them in foil and cook till tender, normally tender and done when meat reaches around 204-206 degrees Fahrenheit.. don't cook by time, cook by temp and tenderness:).. cook at a temp between 225 and 275.. not above. Lower is slower but worth it
@jetcitysinatra73006 жыл бұрын
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
@tap3645 жыл бұрын
Some cut them apart to be able to season all sides of the meat. Strange as it may seem, it doesn't taste burnt.
@ajdi926 жыл бұрын
I've seen some videos with maybe 3x views than yours commiting some unforgivable mistakes... nice work man
@SnSGrills6 жыл бұрын
Thanks Alejandro! We're driven to provide the best possible recipes and customer service to owners of the Slow 'N Sear and not by our view count, so there's it's not surprising we don't top the charts on KZfaq. We're good with that as long as we top the charts with our customers. :)
@mojorizn726 жыл бұрын
Using bluebag Kingsford unlit is a NO NO!
@tammermashni85416 жыл бұрын
They need to ban you from KZfaq lol ...can't stop looking at how perfect they are man
@joseeduardoelizondolozano70255 жыл бұрын
wtf 2:30 why is the water jumping?
@tap3645 жыл бұрын
He's pouring water into a steaming hot metal container. The water's boiling where the coals are heating the steel. Should have put the water in first.