How to Make Select Beef Short Ribs Juicy & Tender | WSM 22.5

Weber Smokey Mountain WSM 22. Smoking Beef Ribs. Smoked Beef Short Ribs. Smoking Dino Ribs. Cook With Me. Beef Tallow Beef Fat. Smoking Beef Ribs Weber. Smoked Beef Ribs. What's for Dinner? How to Texas BBQ Barbeque.
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//MY BBQ EQUIPMENT:
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Cook with me as I smoke beef dino ribs on my weber smoky mountain 22.5. Beef ribs are a great BBQ item for beginners (like me). You don't have to trim them and for the most part they are set them and forget them. So try this out and you could barbeque and smoke ribs like the pros.
As I stated in the video I used beef tallow (beef fat) on these ribs when I wrapped them in butcher paper. This was because my Beef short ribs were USDA select beef ribs, so they did not have a lot of intramuscular fat. So if you are also using USDA select for your smoked short ribs, I would recommend using beef tallow (beef fat) as well. I couldn't believe how juicy these turned out and how amazing they tasted! Great smokey flavor, perfect texture and flavor on the bark, nice tender meat inside the rib. Just amazing. In the future I would like to try choice or prime dino beef short ribs. I would imagine that they wouldn't need any tallow because it has plenty of fat to withstand the smoker without drying out.
For the rub, I started out texas style with salt and pepper but finished it with some montreal seasoning. After having meathead Goldwyn's beef rub for the last few months, the Montreal rub is so much worse now. But I have quite a bit of montreal rub leftover and I don't want to waste it.
I am a big fan of Weber and especially my WSM 22. I'm hoping to make a video regarding my specific thoughts on the weber smokey mountain and some tips and tricks for beginners by a beginner. So be on the lookout for that video in the near future!
See Below for Music Credits:
NINTENDO Mii THEME (TRAP REMIX) - VANDER
Cafune - Dreamin
ChrisDoughtyMusic - Ant's Chill Beat
Hope you guys will ride with me as I post BBQ content and my weight every week as I get closer and closer to my target. If you are interested in my content/journey please consider subscribing.
I am a BBQ student so any feedback and advice would be very helpful! Or if you just want to stop in and say hello, please do in the comments :) I will be posting new videos weekly (and some shorter videos in between).
My goal with this channel is to show that you can eat BBQ or smoked meats regularly and stay in shape (be fit) or be on a cut (or diet). So come back soon to my channel to see more content related to BBQ and fitness.

[@k9m42]

When you take that first bite if a quality fresh smoked beef rib like you have here, you realize beef is a gift from god to all men.

[@RB26DETT_]

Nice vid mate love your work

[@AntsBBQCookout]

Thank you! I really appreciate it 🙏

[@TheJfluffy]

Nice nice nice~

[@AntsBBQCookout]

Thanks x3!!

[@smitty8350]

His mouth was terrible at the end... crumbs and rendered fat juice!! He tellin the truth yall. i bet them thangs is good as ever!

[@oohhmrwillson]

The sound of the first bite sends me bro 😂 soooo good

[@AntsBBQCookout]

Hahaha this is rapidly becoming a mukbang/asmr channel 😂

[@TomBabiarz]

This is a great video, worth a watch, but you can skip to 6:30 for the NSFW part, lol.

[@AntsBBQCookout]

😂

[@PoorMansBonsai]

I won't tell my little trees that the bark looks tasty......amazing!

[@AntsBBQCookout]

Hahaha I'm sure your trees will appreciate you eating my bark instead of theirs 😂

[@robertjason6885]

Excellent, and entertaining. Love the shirt. Did you render your own tallow? That will be my next step in the process for me. BTW, that Select grade cooked beautifully for you. Good job.

[@AntsBBQCookout]

Thank you! yes, I did render it from a earlier brisket cook! I was pleased at how it turned out given that it was select. Thanks for watching :)

[@robertjason6885]

@@AntsBBQCookout I’m doing huge short ribs Sam’s Club’s butcher saves for me. 4 bones, enough meat for maybe 3 people. After wrapping(I’m using butter and Parkay), do you put them back meat side down or bone side? TIA.

[@AntsBBQCookout]

@@robertjason6885 hope it's not too late. But I'd do bone side down, so the melted butter doesn't pool and wash the bark. But if you cook long enough before wrapping it shouldn't be too big of deal if you went meatside down.

[@robertjason6885]

@@AntsBBQCookout so NOW YIU TELL ME!! Haha. I appreciate your response. I was at 172. Garlic Parkay in pink butcher paper. As this is my first attempt… these are huge meaty plate ribs… I went meat side down. But… I can easily change. I don’t think Even I can ruin these. They look awesome. Thanks much. Next time your way.

[@AntsBBQCookout]

@@robertjason6885 hahaha yeah can't really go wrong like you said. There are no rules in the backyard my friend! Enjoy 😁

[@allcapsboy9139]

FRIDAYYYYYYYYEEEEEEEEEEEEEEEEE

[@AntsBBQCookout]

Yeeeeeeeeee 😤😤😤

[@mr.authentech7267]

Ur a really good cook 👨‍🍳

[@AntsBBQCookout]

thank you :)

[@mr.authentech7267]

@@AntsBBQCookout one day u will reach 1k subs I know it

[@AntsBBQCookout]

@@mr.authentech7267 thank you for the confidence!

[@srmehta123]

Love it

[@AntsBBQCookout]

Awesome! Thank you!