Beef Short Ribs 1st Place KCBS Comp Butter Cola BBQ How-To BBQ Champion Harry Soo SlapYoDaddyBBQ.com

[@firstbiteburgers1021]

Harry I have spent over 400 dollars this year trying to perfect my beef ribs. Following some of your tips have produced the best batch yet. That's so much for sharing.

[@SlapYoDaddyBBQ]

Happy to help you up your beef rib game!

[@donfoleyGuam]

Beans is my idol. Living the BBQ life. Sit back and wait for his BBQ master to cook for him. Doesn’t get much better than that. Lol... The ribs look amazing too.

[@SlapYoDaddyBBQ]

He's one lucky dog!

[@patkelly2478]

Killer Video Harry. Beans has got to be one of the luckiest dogs in the world!

[@SlapYoDaddyBBQ]

Thanks Pat. Mr. Beans sends you love and hugs

[@SmokinJoesPitBBQ]

Good video Harry! Your dog is lucky to sample your food and so smart. 👍🏼

[@SlapYoDaddyBBQ]

Mr. Beans eats well! Thanks for stopping by

[@traviswood6405]

Use this video as a guide for my latest beef ribs and they came out as the tastiest thing I’ve smoked yet! Thanks Harry!

[@SlapYoDaddyBBQ]

Rock on!

[@armancha23]

I will be trying this today for my wifes birthday at my in-laws. I also made your injection brisket and sealed some for sliders on Hawaiian rolls. Thank you for teaching me to share BBQ Love!!

[@SlapYoDaddyBBQ]

Good luck! You'll nail it no problem! :-)

[@W.Vanderbilt]

"Absolutely fantastic" I wouldn't expect you to say it sucked lol. Great video Harry and thank you for teaching me about BBQ as you helped up my game!!

[@SlapYoDaddyBBQ]

Happy to help you master BBQ with my 140+ videos in 23 Playlists! :-)

[@dbutler27]

Gonna have to give this one a try, thanks for sharing Harry

[@thenate29]

I tried this over the weekend and they came out fantastic and great flavor!

[@SlapYoDaddyBBQ]

Awesome!

[@BallisticBBQ]

Killer looking short ribs Harry! That deep rich flavor is hard to beat!

[@SlapYoDaddyBBQ]

Thanks Greg. Am glad the KCBS judges liked it and I got to take home some serious cash!

[@CookingWithCJ]

Harry those ribs look amazing! Love bbq short ribs. Can’t wait to try the butter cola ribs. Mr Beans is such a good pup too. Have a good one brother!

[@SlapYoDaddyBBQ]

Thanks CJ. The Umail video is almost ready and I'll let you know when

[@CookingWithCJ]

Harry Soo just let me know. Mine is done and ready to roll.

[@randynelson9620]

Looks amazing as always Harry! I"ve never tried to cook beef short ribs. Going to try soon...And we love Beans! :)

[@-hilbert-1623]

Looks great! I will definitely try it.

[@SlapYoDaddyBBQ]

Give it a go and let me know if you have questions! Warm regards, Harry

[@rupertpena5208]

Thank you for making videos Harry! you have helped me tremendously!

[@SlapYoDaddyBBQ]

Keep spreading BBQ love!

[@joshgreen9708]

Ok , I'm going to order your rub and try this way Harry thanks. They look unreal fantastic wow!

[@SlapYoDaddyBBQ]

Give my 1st place Moola a try. Playboy voted it top 10 in the world and it helped me win 1st place USA in brisket and sirloin in the KCBS Ranchers Reserve Beef Cup

[@joshgreen9708]

@@SlapYoDaddyBBQ I will thank you for your help.

[@SmokedReb]

oh wow, Harry you knocked this one out of the park. Those ribs looked incredible.

[@SlapYoDaddyBBQ]

Mighty good eating!

[@johnsmith-sv1vr]

Wow.. Amazing Harry. Looks absolutely delicious!

[@SlapYoDaddyBBQ]

There is something magical about beef shortribs!

[@johnsmith-sv1vr]

@@SlapYoDaddyBBQ In my opinion, it is hard to find a more rich and succulent meat. When perfectly smoked by someone as yourself, they are my favorite. Brisket point burnt ends close second. Spinella dorsi is a different story for another day. I believe the ribeye cap is my favorite single piece of beef. Also known in North Texas as a Del Monico cut which is actually inaccurate but If I'm in Lubbock and I see them I normally buy them out. 😁

[@chachazero6767]

Amazing my mouth is full of water

[@joe-wv2mh]

every time i watch one of your videos, i think, wait.. i just saw some of those in the freezer..thanks for helping me empty my fridge with tasty food ideas..

[@SlapYoDaddyBBQ]

Happy to oblige Joe!

[@ZionSpectrumReacts]

Awesome videos! Im great with pork but im slowly mastering the beef thanks to you!

[@billygarfield5520]

Beef short ribs Beans approved!!

[@dwaynewladyka577]

Those beef ribs look epic. Cheers, Harry!

[@SlapYoDaddyBBQ]

Thanks Dwaynea

[@nazblack6771]

Making these Sunday 😍

[@SlapYoDaddyBBQ]

Great. Let me know how they came out!

[@BBQForBeginnersUK]

Looks delicious, love the cola butter twist ! Thanks Harry !

[@SlapYoDaddyBBQ]

More crazy recipes and experiments coming soon!

[@BBQForBeginnersUK]

Harry Soo thank you and looking forward to more inspiration and black belt tips! 🇬🇧🔥

[@chrisholder2041]

New follower been doing just as you say and how you do it and now I can't keep the door on the house cause they are breaking it down to get great bbq and it's all thanks to you. So thank you Harry

[@SlapYoDaddyBBQ]

Hey Chris, I've passed the boomerang of BBQ love to you so please keep spreading BBQ love with the tips and tricks you picked up from my channel. Thank you for your support and please tell others about my channel

[@chrisholder2041]

Showing that bbq love with a how group with that Texas twist

[@daddydutchbbq]

Wow Harry ! I guess I picked the wrong time to put out a beef rib Video ! Hard to go against the Champ ! Mr Beans is one lucky pup ! Beautiful beef short ribs Harry ! Mr Beans is a very well trained pup ! Cheers Harry and Thank you !

[@SlapYoDaddyBBQ]

It's all good and spread some BBQ love!

[@TodayIFoundSomethingShiney]

Tried beef short ribs a few weekends ago for the first time. Ive been trying to 'master' brisket, and while the last few have been utterly great, the first beef short ribs I did were just unreal. Now my favorite piece!

[@SlapYoDaddyBBQ]

Way to go. Please watch my 10+ brisket videos to up your brisket game

[@TodayIFoundSomethingShiney]

@@SlapYoDaddyBBQ I have been! The Point and the part of the flat right below the point have been 10/10, the remainder of the flat is my nemesis atm

[@harsoo]

@@TodayIFoundSomethingShiney what is the grade and weight? Did you inject? Temp? It should not be dry if cooked properly

[@TodayIFoundSomethingShiney]

@@harsoo Last two were from family slaughtered cows, donated to me cause they had no clue what to do with them. "Select" at best, with fat caps torn to bits. Tasted like a steak, was great with caeso and chips. The other was a USDA Prime from Costco, smoked on my 18in WSM at 225-250. Wrapped when internal was at stall and bark set, pulled at 204 when the probe met the most resistance from the butcher paper. Point was spot on, the last 5in of the flat was meh. 14lbs

[@bigcanobbqshow9144]

Great recipe Harry Soo and I can't wait to try it. Thanks for sharing 👍

[@SlapYoDaddyBBQ]

Thanks for stopping by and leaving a comment

[@mikeh4613]

Awesome videos man, i found you commentating SCA cookoffs but your stuff is great. I love beef ribs and your cola idea looks like a winner

[@Dansoutdoorcooking]

Those ribs look amazing, Beans is a very lucky dog.

[@SlapYoDaddyBBQ]

Mr. Beans eats well for sure

[@MrVeteranVlogs]

Another Great Video!!!!!!!!

[@chris.fitzgerald]

On the menu for next weekend, looks great. It will be the maiden smoke for my 18.5WSM. Cheers from the Jersey Shore.

[@SlapYoDaddyBBQ]

Cheers back at ya Chris! Good luck!

[@thesledge1969]

Another great video harry, thx for sharing and hope all is well with ur cooking team this yr

[@SlapYoDaddyBBQ]

Thanks!

[@AlexanderGonzalez-hl8kx]

Harry I love all your work, and you really inspire me. I wish I could see your approach on a BBQ whole hog

[@SlapYoDaddyBBQ]

Beverly Hills - kzbin.info/www/bejne/q6nVfp2IhZ6fbKs Junior Urias - kzbin.info/www/bejne/pn_MmottlKifbJI

[@AlexanderGonzalez-hl8kx]

@@SlapYoDaddyBBQ that's cool and all, but I would like to see how you prepare a whole hog and cook it at your house, and then see beans give his approval after he eats it

[@SlapYoDaddyBBQ]

@@AlexanderGonzalez-hl8kx Will shoot it next time I cook one. Meanwhile, here is my recipe and method www.slapyodaddybbq.com/2016/01/la-caja-china-pig-roaster-blog-and-recipe/

[@runbabyrunrun2912]

You are an inspiration, keep up the good work.

[@SlapYoDaddyBBQ]

Thank you very much!

[@markmccaleb4038]

Oh man, that looks fantastic!!

[@SlapYoDaddyBBQ]

Thanks for watching

[@Smoke3380]

Beans=awesome!!

[@SlapYoDaddyBBQ]

Hello back from Mr Beans!

[@BBQPITDOG]

Awesome ribs Harry!! Mr. Beans approved!

[@kingrook8039]

Another great video Harry....Just cleaned up my grill and getting ready for Easter weekend, where im doin ox tails and steak tips. Was gonna do ribs too but i only gave the 1 grill now and my oxtails takes about 4 hrs. So many cooks i need to do this spring and summer.

[@SlapYoDaddyBBQ]

Oxtails smoked 45 mins and Instapot 30 mins for perfect Osso Bucco!

[@cjtathome]

Great Video Harry ! Had a WSM for quite a few years but it’s only been out once in years. Just cleaned it and done a few mods and these beef ribs are my first cook ! Starting tomorrow. I’m going to have to use chips as that what I have but will follow this recipe.

[@cjtathome]

Hope the U.K. weather is kind ......

[@SlapYoDaddyBBQ]

Put chips in foil balls and keep tossing them one at a time to get a constant smoke. Cheers!

[@SlapYoDaddyBBQ]

I say my man just keep your stiff upper and endure!

[@cjtathome]

Harry Soo thanks :) love the videos

[@BBQJOE]

Wow those looked good. Nice job Harry

[@SlapYoDaddyBBQ]

Thanks Joe for stopping by.

[@mtzsluga]

Love the supreme sticker from beans lol

[@SlapYoDaddyBBQ]

Supreme Dog!

[@djvalleyboy8631]

I love beans he's awesome good doggy

[@SlapYoDaddyBBQ]

kzbin.info/www/bejne/g5jJlKOshsljfas

[@adrianmontano371]

What rub did you use? What wood did you use and what did you use for a the spray?

[@SlapYoDaddyBBQ]

I used my Moola Beef Rub and sprayed with water. You can find my rubs on Amazon. tinyurl.com/y7m5xsab

[@CentralTexasGrilling]

Great looking Beef Rib Harry! I definitely have to try this recipe out.

[@SlapYoDaddyBBQ]

Thanks James. Cheer for TexasTech for me on Monday!

[@itzmxtt]

Thank you Harry. Will try this next weekend.

[@rubengonzalez750]

I use lawrys seasoned salt....pepper....granulated onion and garlic....use olive oil as a binder and let them sit for 1 day.......they come out pretty dam good.

[@SlapYoDaddyBBQ]

Can't go wrong with Lawry's. Also my fav.

[@garybrooks2753]

Harry those ribs look delicious and your pup is cute as a button 👍👍👍. ✌️

[@SlapYoDaddyBBQ]

Thanks. Mr. Beans is a cutie!

[@pingstick]

Great looking ribs and super cute dog!

[@SlapYoDaddyBBQ]

Thanks! Mr. Beans is a sweetie

[@xaviergalindo2624]

Awesome looking ribs Harry!!! That’s one lucky dog...👍

[@SlapYoDaddyBBQ]

He eats well!

[@GregariousAntithesis]

Going to be trying a rack tomorrow for first time going to use a lemon, garlic, butter/Wagyu beef tallow injection with a Montreal rub with paprika. Thanks for all the insight and info. I have finally mastered pork ribs to perfection with no wrapping or sugar based sauce only wrapoed at 205 for a 30 minute rest. Fall off the bone tender and flavorful 🤤 and not wet and greasy 🤮

[@SlapYoDaddyBBQ]

Awesome!

[@bobbycroft3776]

Once again Harry great video thanks for the tips much BBQ love back to you.

[@SlapYoDaddyBBQ]

Love back at ya. Thanks for stopping by

[@danielploy9143]

Nice presentation. Mr Harry please get your rubs in stores all across America. Really wanna try them. Amazon isn’t cost effective for us.

[@SlapYoDaddyBBQ]

I have a new fulfilment vendor based in Texas so shipping is less pricey. slapyodaddybbq.store/collections/rubs

[@kingkielbasa2991]

Great video Harry!

[@SlapYoDaddyBBQ]

Thanks for stopping by.

[@williamflynn8588]

Hi Harry, How long do you leave the short ribs on before you wrap. Also what kind of wood? Thanks they look awesome and I can't wait to try

[@SlapYoDaddyBBQ]

3-4 hours to crust and 2-3 hours foiled. I like 50-50 apple hickory mix

[@Billetus]

@@SlapYoDaddyBBQ Thank you for this video! My next recipe.

[@SlapYoDaddyBBQ]

Cook until crust sets. Put away your watch and Thermapen. I like pecan.

[@Chuck65201]

Great job and thanks for the presentation. Those style/cut of Ribs are about impossible to find in my area.

[@SlapYoDaddyBBQ]

Sam's club has them on Los Angeles. Also Restaurant Depot

[@Chuck65201]

@@SlapYoDaddyBBQ Thanks there is a Restaurant Depot in Sacto. I'm in Cameron Park 3 Days a Week.; I do Medical Transport.

[@harsoo]

@@Chuck65201 great. I commute via Southwest to work in Sacramento on Tues to Thura

[@Chuck65201]

@@harsoo ya that's a long commute from so calif.

[@tommywoo1888]

Thank you!!!!!!!!!

[@stephanieyeminez89]

Hi Harry how are you and your family? I hope all is well. Thank you. I love your dog he is so cute. He does the boogie dance.

[@SlapYoDaddyBBQ]

Hey Steph thanks for watching and taking the time to leave a message. Mr.Beans eats well

[@rcpitboss216.1BoneBBQ]

Amazing! ☝🏾💯😎🎯💞

[@SlapYoDaddyBBQ]

Thanks for stopping by Ken It's always about the Pitmaster and never the Pit or Meat - Harry Soo

[@rcpitboss216.1BoneBBQ]

Yes Definitely!! 😉👍🏾

[@jenniferw8963]

9:00 you have the most adorable dog :)

[@MrRolloTomassie]

Hi Harry. Great video! I fully plan on making your butter cola ribs soon. What were you spraying them with while they were cooking?

[@MrRolloTomassie]

Actually, nevermind. I found your answer in anothers post. Smoke on, good Sir😊

[@roberttietjen5012]

Whisker licking good, Mr Beans has a great life❤

[@SlapYoDaddyBBQ]

Great dog's life!

[@michaelhiggins711]

Yes

[@smokinjoeprestwood5889]

Mr. Beans may have a great life, but it's gonna be a short life....

[@roberttietjen5012]

@@smokinjoeprestwood5889 wrong!

[@brianpage1886]

Thanks for the videos Harry! You have given me the confidence to try smoking. This recipe is my first trial run in my new WSM. Running at 235 as I write this. Here in the UK we have access to some really nice beef. Its expensive, but it is honestly really good. I moved from Canada where I thought the beef was good (Alberta range fed) but there are some really good cattle up in Scotland. I am trying to make food that I miss from Canada/USA as you just can't get it here. My ultimate goal is to make Montreal Smoked Meat. It is like pastrami but spicier and with a steamed finish. You may want to check it out. It is made in Montreal and flown all across Canada. I have two butchers close to me. One is South African and can't understand why I am cooking like I do. They have a totally different food culture and smoke everything, but their own way. He makes South African style sausage and sells it across the entire UK. You have done a really good job!

[@SlapYoDaddyBBQ]

Thanks Brian for stopping by. I'll have to visit next time I get an invite to cook in the UK! www.slapyodaddybbq.com/2012/07/british-bbq-championship-cartmel-england/

[@brianpage1886]

@@SlapYoDaddyBBQ I did 2 x 4 bone slabs. Appearance was perfect as was texture. I fed the family at 6:00PM and was a little disappointed with flavour. It seemed to need more salt, although there was a ton in the rub. I left the other slab in foil, and at 10:00PM cut off a little as a snack. What a difference. The extra rest time changed the entire flavour completely!! I could taste the smoke, pepper and spices. Amazing. My wife noticed the same thing. She asked if I did anything different and the answer was just rest time. Wow. I would love to meet up if you ever get over here. I can introduce you to a local hero, Saf. She was giving lessons on cooking Indian food. During lockdown, when all of the restaurants were closed, she cooked Indian Food at home on Saturday nights. She made 120 meals every Saturday and sold them all to neighbours. She learned to cook Thai food for a change, and perfected it. She cooked 200 Thai meals every Saturday. Now she is cooking pop up meals at pubs by invitation. BBQ does not come naturally to the British. The closest cultural thing they have is a hog roast, where they slow cook a whole pig, rind on. They turn the rind into Crackling. There are a few people doing it. American style BBQ has been introduced and is popular, but you have to know what the food should taste like before you can replicate it. Most British people have never actually tasted real regional BBQ or Chili for that matter. They are really missing out. Again thanks very much! I love my WSM. Pork Ribs next!

[@SlapYoDaddyBBQ]

@@brianpage1886 Well done Brian. You and your wife are spreading food love. I hope to visit the UK again sometime in 2022! Miss all my British friends. I love Thai and Indian food and will feature more on my upcoming travels and adventures as I'm converting my minivan for Solo Pitmaster Van Life adventures

[@brianpage1886]

@@SlapYoDaddyBBQ I give. On my way to the butcher. The brisket here is too lean to do anything with. In the UK all beef is grass fed as they think it is cruel to feed grain to beef. The brisket may be too lean, but the ribs are just right!!!! Let me know when you are over here and I will come and find you.

[@smokefire_southern_eats]

What kind of wood did you use for smoke?

[@SlapYoDaddyBBQ]

I like 50-50 apple and hickory. Pecan and cherry are good also

[@csimeone1802]

Mouth watering while watching! I will definitely try this recipe. I'm not sure I can find a slab of shortribs. I usually see only individual shortribs packaged. Do you have any suggestions? San Diego Oh one more question-you used butter instead of your usual competition Parkay squeeze. Any reason for the change?

[@SlapYoDaddyBBQ]

The same method works for back ribs and for cross-cut (called Flanken Cut) shortribs. You can get them at Sams Club (I'm in Los Angeles) and call ahead and tell them not to cut them as you want to buy a pack of 3 ribs for about $30. Both butter and Parkay work well. The butter has more solids so in a contest I use Parkay.

[@julianwren902]

How would I modify this recipe for boneless short ribs?

[@SlapYoDaddyBBQ]

Less time and then wrap to finish the cook

[@datrumpet5]

How do you know when to wrap it? Looks great!

[@SlapYoDaddyBBQ]

Once the bark sets, you wrap. Not before!

[@datrumpet5]

@@SlapYoDaddyBBQ so not a specific temp. :)

[@harsoo]

@@datrumpet5 I teach my students to lock watch and Thermapen in drawer before starting to cook

[@afi6061]

That is such a cute dog! 😊

[@brianpotter2135]

Great short rib video, going to give this a try! Would love to see more videos of you using the pellet grill if possible. That's what I'm using currently and enjoy the simplicity of it. Could see the BBQ love in your pup's eyes.

[@SlapYoDaddyBBQ]

Yes the GMG is a fabulous pellet cooker! Mine is 10 years old and still going strong

[@ThePoreek]

Great video Harry! Thanks for the guided tour of making these great ribs. On a side note, have you ever concurrently cooked both beef and pork ribs in the same pit, say for serving guests with both meats and not firing up multiple pits? Any tips on what to do and what not to do?

[@SlapYoDaddyBBQ]

Pork ribs take 5-6 hours. Beef shortribs about 4-5 hour. So time your cook accordingly.

[@KurtStoll]

Interested as to why you don't trim more of the fat off of the top before applying the liquid and rub. Thoughts? Also, what are your thoughts about applying a layer of S&P first before applying your rub?

[@SlapYoDaddyBBQ]

Sure you can do a 100% facia silver skin and fat removal. The S&P is appropriate if your rub is light on SnP. I blended my rubs to be one application good enough to win Playboy coveted top 10 best rub, and 1st place USA sirloin and brisket. :-)

[@KurtStoll]

@@SlapYoDaddyBBQ OK, Harry. It looks like I owe you an apology. I smoked some beef ribs with S&P and also smoked some others exactly the way you show in this video and the response I got was amazing. Everyone thought the S&P ribs were good, but went on and on about how great the Cola & Butter ribs were. Everyone said they were a whole nother level of awesome. So, thanks for sharing this! It will now become a staple of my BBQ menu for guests!

[@atomicpunk523]

Harry, can this be done with the hot and fast method at 400 F then 275 F after wrap? Thanks.

[@SlapYoDaddyBBQ]

Yes but most folks prefer shortribs LnS. I'll do a HnF video for you

[@atomicpunk523]

@@SlapYoDaddyBBQ That would be awesome, thanks in advance! I wanted to try the hot and fast due to the fact the texture of your 6 hour hot and fast brisket was identical to a typical low and slow.

[@stephenranti173]

Harry what do you use for pellets??

[@SlapYoDaddyBBQ]

Green Mountain Gold Blend. Great flavor and burn characteristics

[@porsche944mt]

I'm torn now. I purchased a rack of beef plate ribs from Matador Prime Steaks and I was planning to do them Texas style (just salt/pepper/garlic seasoning) then wrap in butcher paper until tender. But seeing this recipe (I've never seen beef ribs done with brown sugar and coke), I would really like to try this one. The plate ribs I purchased are Prime...now I can't decide! I'm doing these for my husband's birthday in 5 days...

[@SlapYoDaddyBBQ]

Cook plain Texas style and do the comp recipe next time. Enjoy!

[@lotus111s]

great ribs harry , can i do that on the weber kettle ?

[@SlapYoDaddyBBQ]

Sure you can

[@mrMARVILUS]

Looks mint bro! Guna gives a blast

[@armandoboensel593]

Mr. Beans can have my taste bite. Lol Great video Harry.

[@jimpalmer4061]

Thanks for this Harry, I have never been able to get beef ribs down. They always seem to be too chewy. Trying this next weekend!

[@SlapYoDaddyBBQ]

Try my way and you will be amazed!

[@alizona82]

How long you smoked the meat before wrapping and @ what Temp?

[@SlapYoDaddyBBQ]

3 hours @275F

[@alizona82]

Thanks 👍🏼👍🏼

[@ZionSpectrumReacts]

Have you ever added the butter cola brown sugar to a brisket before wrapping? Im curious now and may try it. I mix water and soy sauce and sprits my brisket and dust it with season just before I wrap it

[@SlapYoDaddyBBQ]

Not yet but I'm sure it can work. Give it a go and let me know how it came out

[@ZionSpectrumReacts]

So I did the butter and Coke brisket the other day and it came out awesome! Lol It was pretty much like normal but I believe in rehydrating before I wrap at the stall now,but it was great!

[@hilllanza]

Very good ....💯💯💯🏆🏆🏆🥇🥇🥇

[@runbabyrunrun2912]

Hi Harry, where did you get the beef ribs?

[@SlapYoDaddyBBQ]

Sam's Club

[@earlhill6120]

Hi Harry! Love your videos! Great content, so thank you! Quick question. I smoked short ribs this weekend. Rub them with s&p and some beef rub. Smoked them for 4 hours at around 275. Wrapped around the four hour marked and cooked until temp was 208-210 multiple places. Still learning by just feel lol. Cut into them, had a great smoke ring and flavor but meat thru was dark and chewy. Notice a lot of videos they are more of a light to med grey. Any tips on what I did wrong. I didn't rest them but ab 15-20 but I personally thought I nailed the cook but I was wrong. Thanks for any help! Keep up the good work!

[@SlapYoDaddyBBQ]

If you foil wrap once crust sets and use a little mop like beef broth, your ribs will be moist and tender.

[@evermorelos2087]

How long do you smoke the beef ribs @ 275° ?

[@109rfan1]

Till they’re done

[@WASN55]

@@109rfan1 Thanks Michael, no shit. Looking for a rough idea, to set a start time, for a decent dinner time.

[@tommyroberts867]

How long were they in the smoke is my question?

[@109rfan1]

everardo morelos sorry common bbq joke should be like 5 hours 275 and if you crutch them. It’s been awhile since I did them but I did at 275 and used the crutch method with a pan and little beef broth Good luck they are soo good

[@SlapYoDaddyBBQ]

3 hours to cristina and 2 hours foil

[@willturner9566]

Do you have better luck with the pellet grill or charcoal when cooking these ribs?

[@SlapYoDaddyBBQ]

Both are good in the right hands. It's always about the pitmaster and not the pit! :-)

[@truongbuugiam405]

Where’s I can buy your rub

[@SlapYoDaddyBBQ]

You can find it on SlapYoDaddyBBQ.com and on Amazon

[@ryanbramich6951]

Hi Harry- I got prime short ribs from Costco and trimmed off the layer of fat on top since I assumed there was enough intramuscular fat on prime and wanted rub to penetrate. They were tender but not really juicy. Do u recommend leaving the layer of fat on top even on prime so they retain more moisture? Thanks for spreading all that bbq love!

[@SlapYoDaddyBBQ]

I touch the fat and if it is soft and thin, I prefer to leave it on. You can trim if you like and cook it more carefully. Beef Shortribs Texas - kzbin.info/www/bejne/oYnWc6ipeqiNf8U

[@Vbll4Lif]

Great video! Being new to smoking I have learned a ton from you videos. If I may ask, What type of wood was used to smoke and can the butter cola method be used for brisket as well?? Thank you again for sharing your knowledge!

[@SlapYoDaddyBBQ]

I like mix of 50-50 hickory and apple for beef ribs. Also pecan and cherry work well. Thanks for your support and kind words.

[@Mahk2000]

What breed of dog is Beans?

[@SlapYoDaddyBBQ]

Pomeranian Chihuahua Maltese mix

[@kwesiwillacy4644]

Hey, what breed of dog is beans?

[@SlapYoDaddyBBQ]

Mr. Beans says hello and sends hugs! He's a Maltese Chihuahua Pomeranian

[@scottdware]

Awesome video! Can you buy that beef concentrate on Amazon?

[@SlapYoDaddyBBQ]

Yes, please see my Amazon store link in Description

[@jlistetson]

1:00 AM EST and I’ve gone down the youtube BBQ rabbithole haha. Beef ribs is one of the things that I feel I have done well on every time I’ve done it (SPG style 4 times and did my take on your LA style twice) however I’m curious on your input on what type of style do YOU think is better/what style yields the best results: traditional Texas Style, LA Hot, or Sweet Butter Cola?

[@SlapYoDaddyBBQ]

Both are food. Depends on your mood

[@Mr2MuchJuice4U]

I'd have to try it but I certainly wouldn't have left the fat on top. It simply doesn't need all that seasoning. It's such an excellent piece of meat. I couldn't do it

[@SlapYoDaddyBBQ]

Cook what you love and love how you cook it Jack. This was to win $1,500 so I did not want judges to find a fault or flaw in my submission. Certified BBQ judges are very critical and will say that the entry is not a perfect score because the appearance, taste, and texture was not perfect. This recipe is for competition to win mullah. For backyard and home eating, I don't do this.

[@Hopsnbarley]

Looks delicious :P I'll have to try this one.

[@robbycast]

Hey Harry, I live here in SoCal, inland empire area. Do u know of a good butcher shop where I can find good cuts like that? I’ve been going to Hottinger’s

[@SlapYoDaddyBBQ]

See John Fuelling at the Corner Butcher in La Verne. Tell John you're my channel subscriber. John is my catering partner

[@robbycast]

Harry Soo thank you Harry!

[@pikachucoolgamer]

OMG this ☝️.. it looks amazing I need to go to the meat market right now... Thanks Harry. P.S. beans is looking chubbier every new video 😂🤤 have a wonderful weekend

[@SlapYoDaddyBBQ]

Hey Luis thanks for stopping by

[@MrPanthers23]

If you dont need to pull the membrane bc you dont eat it, why season the bottom of the ribs with a rub? Love your vids. You're awesome

[@SlapYoDaddyBBQ]

Sure save rub and don't season the bone side. Some believe that the flavor from the bones seeps into the liquid during the foil phase. I show what I did to win $1,200 first place and wanted it to be accurate

[@MrPanthers23]

@@SlapYoDaddyBBQ thanks for the reply. I was just curious if there was a scientific reason behind it, to further my bbq learning and understanding.

[@MichaelRei99]

Harry I’ve always been interested in what is being said during the music you play in your videos.

[@SlapYoDaddyBBQ]

Cheers Mike!

[@spenzalii]

Absolutely love your videos Mr. Soo. Thank you for spreading BBQ love! One question: is there a reason for not cutting the fat from the top of the rib?I thought having the rub contact the meat rather than the fat would be ideal. But I haven't cooked for a competition either and my thinking can be wrong. Can't wait to try the recipe myself either way

[@SlapYoDaddyBBQ]

Yes if fat is hard and thick you can trim

[@31446963048]

Hi Harry, new subscriber and holy cow do you put out content. Very, very generous. Thank you. Just wanted to let you know your hog sprayer amazon link is bad. Im assuming thats the sprayer you use for your brisket while its on the grill. Thanks again for all the content.

[@SlapYoDaddyBBQ]

Thanks. Feel free to browse my 140+ videos. Hog sprayer www.walmart.com/ip/Agri-Pro-Enterprises-Of-Iowa-Agri-Pro-Enterprises-Compression-Sprayer-1-5-liter/221484462?