Beef Short Ribs Smoked On The Weber Kettle

[@SmokinJoesPitBBQ]

"State of tenderness" Those 3 words definitely sum up BBQ. Great job once again RY. Oh, by the way, the 100k looks good under your channel name.🤘 CONGRATULATIONS!🤘

[@iambiblefellowship2886]

Smokin' Joe's Pit BBQ I agree Joe and it won’t be long before you get there you also have some very good videos. I’m subscribed to many bbq channels you two are my favorite. Ry I’m sorry but have to put Joe first I’m from El Paso ( Chuco Town). 👍🏼😋

[@CookingWithRy]

Thank you, my friend :)

[@hughmungus5445]

he does a great video, good food and just having fun with it, that's bbq

[@kylegrate9325]

Didn't notice that. That awesome Ty!!

[@jeffschardt2364]

By far the most informative video on smoking short ribs. I appreciate the times and temps in the video.

[@progers5019]

What beautiful pieces of beef. Melt in your mouth kind. Nice cook and as always great cooking tips. Your channel now over 100k. That is fabulous and well deserved. You have put in the work. Cheers

[@CookingWithRy]

Thank you, Phil 😊

[@MayoRopeRusty]

I love all your vids man! This is an amazing classic French take on beef shorts! I enjoy having a few cocktails while rolling coal watching your channel 👍🏼

[@CookingWithRy]

Sounds like a perfect way to watch 👍

[@paulthrelfall5766]

Amazing.. did the coals last the full cook.? Great looking ribs can’t wait to try .

[@CookingWithRy]

Thanks! Yes, using the Slow n Sear the coals could have gone even longer :)

[@asignul2009]

Boy i love your channel. Im new to smoking and i always use your videos as a tutorial. I use weber kettle. Im based in South Africa.

[@CookingWithRy]

So glad you’re enjoying it 😊

[@TheLindseyWay]

our go to short rib recipe, it's great! brisket on a stick!

[@derekski88]

I love every time I go to make something an want some ideas I can always count on you to have already done a video on it!

[@RaspberryRockOffGridCabin]

I love that little preview intro at the beginning. Now we have to try beef short ribs!

[@SmokinJoesPitBBQ]

Wait, did you not catch RY saying "bone side down" perfect time for a TWSS!😂

[@CookingWithRy]

Yes you do!

[@MrVitalijusB]

"I love that little preview intro at the beginning" - I personaly hate it.. I don't understant why youtubers does that.. You can turn off video after preview..

[@ishmal345]

Great vid! Any suggestions on where to get some good beef short ribs like the ones in the video? I’m located in Dallas.

[@CookingWithRy]

I usually get mine at Costco.

[@liamoreilly5863]

Cheers for the video! gona cook the mrs some for dinner tonight. Love your videos, especially for some amateur like myself. Cheers from New Zealand!

[@CookingWithRy]

Thanks so much. I'm an amateur, too. I just do it a lot :)

[@johnbateman3432]

I made these today.with the only differences being choice of seasoning and wood, and only 4 short ribs. After 5 hours at @275 degrees, the fat and connective tissue had not broken down, and the lean was dry and tough. The flavor was good though.

[@PicklesBBQandCooking]

Beautiful smoke ring and those ribs came out juicy and tender Ry! They do work well on the kettle and you’re right on 4-5 hours for making them tender. Simply fantastic video as well. Hope you have a great weekend buddy!

[@CookingWithRy]

Thanks so much :) You have a great weekend, too!

[@YTKenjide]

I Swear …. I Love this Stuff and I love your passioned Work. You are the first and only KZbinr for BBQ i look from outside Germany

[@zongyang4707]

looks so good...Just like the Korean short ribs I cook with the Korean Galbi sauce..!!

[@danielslomcinsky9759]

Love this video (it’s what I say about all your videos). Easy to follow techniques and recipes. 👍👍. Keep it up.

[@cnbb.q]

Nice one man. I usually get the whole rack bout 4 ribs or what we call here a jacobs ladder with bout 10 or so. Put a fair amount of rub on there and go for 3 nd a half hours on 225, wrap em for anout 1 and a half and finish them without wrap for bout and half hour brushing on some glaze or bbq sauce. Real good!

[@Tekknowgerl]

hey now! You are my favorite COOKING YODA! Unfortunately, I am unable to afford ribs! So I live vicariously through you! Thanks for sharing...my mouth is watering!

[@fbk6195]

I just put vinegar yes vinegar kosher salt and fresh ground black pepper in my coffee grinder for about 2 days. Smoked in a charcoal side smoker till done wrap in butcher paper and put in a crockpot at warm .

[@TheMayhem15]

They looked great Ry, you looked so relaxed in that video. You knew how good they would taste before you started :) Loved it.

[@CookingWithRy]

Thanks! They were pretty tasty :)

[@huberhg]

Swine life BBQ, you know it's gonna be good!!

[@SmokyRibsBBQ]

Amen to that!

[@Ronnie_Space]

Great video! what kind of weber is that? The rack is much thicker than the wire rack on mine weber kettle.

[@CookingWithRy]

I have a cast iron grate from Malory Cookware that I love 😊

[@Ronnie_Space]

@@CookingWithRy whoa! I'm going to look into that for mine! - Thanks!

[@JuanGutierrez-vm3iz]

Thanks again you just give me a idea what to cook today Gracias Ry

[@patrickapperson1529]

Please 🙏. Can anyone share where I can get that cast iron grate system. I have Weber Peformer Deluxe. Thanks

[@CookingWithRy]

It’s listed in the video description.

[@patrickapperson1529]

🤦‍♂️ Thanks, just ordered!

[@sman2000ifly]

Checking this video out cause I been wanting to do some of these

[@SmokyRibsBBQ]

Hey Ry! Man those short ribs looked on point! Very nice looking beef! Thanks for the shout out, I wasn't expecting that at all when I clicked on this video, so thank you! Glad you tried the Mississippi Grit rub. This stuff is really amazing on beef! Try it on some steaks and see what you think. Cheers buddy and great video as always!

[@CookingWithRy]

Thanks so much. That Mississippi Grit is also fantastic on Chicken. Had some the other night :)

[@SmokyRibsBBQ]

@@CookingWithRy I hear it's great on fish or seafood as well

[@kenliu1]

Is it better to get the short ribs pre-cut into individual ribs or cook them together as a rack?

[@CookingWithRy]

I prefer them as a full plate when available.

[@thegalleryBBQ]

Ry, that was an awesome beautiful cook. Really, those Beef Short Ribs looked beautiful. this video was a lesson for all. thanks-

[@mattwis519]

Hey Ry, just got some of these to smoke and I'm wondering if they need to be trimmed first.

[@CookingWithRy]

I have never trimmed them 😊

[@mattwis519]

@@CookingWithRy Good, because I didn't either. 👍🏼

[@richshackelford5793]

Those look delicious. Beef ribs are my favorite meat to cook on the smoker.

[@davidcraft8524]

Mark Williams from Swine Life is a good guy and makes some great rubs. Ry, you have got to try his Mississippi Grind rub in combo with the Mississippi Grit!!!

[@schreklichseth9725]

Any advice on where to get the olive wood? Tried cook woods online but they were out! Thanks!

[@CookingWithRy]

I’m able to get it at my local wood supplier, fortunately. The Woodshed in Orange, California.

[@schreklichseth9725]

@@CookingWithRy thanks for putting these videos together it’s really inspired me to smoke. Tried the short ribs and they turned out great. Doing a brisket now. Do you use a full chimney in the slow-n-sear? I’m having trouble keeping the temp below 300 say the first 30 mins of the cook… I am using lump vs briquettes

[@jeffcoffey8970]

I thought it is great that you used Swine Life seasoning.Great looking ribs!!!👍

[@scarrillo31]

Hi but a rather large rack of beef ribs. 13 pounds to be exact. How long would you anticipate I would need to leave those on the Weber kettle?

[@CookingWithRy]

That depends on many factors. The temp you're cooking at, will you wrap them, the type of beef ribs. I usually find that beef ribs take anywhere from 4-6 hours.

[@MikeR-km8dg]

Great looking meal. Quick question do you get any taste from the charcoal as I noticed it will ignite during the cook. I'm new at using charcoal and I get my charcoal going before putting food on the grill. Thank you

[@CookingWithRy]

I've never had any issue with that. In any long burning cook, such as when using the snake method or something like the Slow n Sear, fresh charcoal is constantly being lit :)

[@MikeR-km8dg]

Thank you so much. I really enjoy your channel.

[@petermark8]

Hi Ry, what kind of charcoal do you use? I am using kingsford but can't seem to maintain a good temp and have had to add more charcoal twice in 3 hours

[@CookingWithRy]

I use Kingsford and in this video I use the Slow n Sear I believe, which routinely gives me 7+ hours of 275 F on the Kettle. If I'm using briquette baskets I normally will have to add more charcoal every 2-3 hours depending on the temp I'm shooting for.

[@petermark8]

@@CookingWithRy many thanks!!!

[@foxxx85]

May have went over this at one time,but... What grate are you using? And where to get it

[@CookingWithRy]

It's listed in the video description :)

[@WeekendWarriorBBQ]

Looks amazing, Ry!

[@CookingWithRy]

Thank you my friend 😊

[@SmokedReb]

That looked fantastic! I forgot if I already said it, but congrats on 100k subscribers!!

[@CookingWithRy]

Thanks!

[@wernerschless1000]

Next will be beefy long ribs!?😁😉 the short one's looks so tasty 😋😋😋

[@ptcclatlptcclatl1683]

Those ribs looked great before and after cooking!

[@rexpresto]

I tried this recipe and technique last weekend and it turned out really good. But, I have a hard time keeping cooking temperatures in the right zone. I seem to get the heat too high at first, and then find it too low later on at times. Looking for any suggestions for controlling the fire better.

[@CookingWithRy]

One thing to keep in mind is that a range of temp is really okay. I am usually totally happy with anything 25 F on either side of my target temp. I really rely on using the bottom vent mostly to dial in temps, and it can take 5-10 minutes for the kettle to react.

[@morrish5476]

Great job once again

[@kylegrate9325]

Those look amazing Ry! I made Mississippi Pot Roast last night in the crock pot. It was mind blowing. Maybe make one where you smoke it first and then slow cook it cover. Oh momma

[@TheMultisportGeek]

I hit the Like button even before I started watching the video.

[@warrenwhitaker8498]

Ry,What grate are you using on your kettle? Thank you Warren from Texas

[@CookingWithRy]

It should be linked in the video description. It’s the Malory M1 Cast Iron Grate 😊

[@warrenwhitaker8498]

@@CookingWithRy thank you

[@bsquadrider]

Definitely need to try these! I like the way you had your coals setup for a longer burn. I seem to have problems with my charcoal getting really smoky before they get a good light on them, I always keep them dry in the garage but it doesn't seem to help. Congrats on the 100k subscribers, it's well deserved, here's to 200k and beyond!

[@CookingWithRy]

Thanks! I can't believe it's at 100k :)

[@perryanderson9127]

they look great. what is the price per pound on short ribs

[@CookingWithRy]

These were $5.99 a pound for choice.

[@perryanderson9127]

@@CookingWithRy thank you

[@iliaat]

Congrat for 100K wish the 1M ! Btw, that will be my next recipe.

[@CookingWithRy]

Thanks!

[@tom8181]

thanks dude I like the grate

[@kirkatkins6154]

Now that looks scrumptious

[@CookingwithStephennJacklyn]

Dang Ry!.... those are some mighty fine looking Beef Short Ribs love the smoke ring. Great content as always buddy and big CONGRATULATIONS to you on your 100k Subscribers well deserved. Have a wonderful week you and your family.

[@CookingWithRy]

Thank you so much!

[@berbeque]

How did you season your Malory grill grate? Mine gets here tomorrow :)

[@CookingWithRy]

I got the pre-seasoned one, but they have easy instructions for seasoning :)

[@mikeharrington6019]

You are the man. Nice video, really

[@wilmah8565]

Can anyone clarify if Ry has to add fuel during this cook?

[@gturcott1]

Great job dude!

[@ryanbramich6951]

Beautiful looking short ribs! I do have one question on your technique... I have smoked CAB choice short ribs as well but I have trimmed off some of the external fat because I assume there was enough intramuscular marbling to keep the meat moist. Also I generally like to trim external fat because I don’t enjoy eating it as much and prefer the smoke and salt to penetrate the meat vs the far. With that said, do you think the external fat helps prevent the meat from drying out on these ribs? I would love to hear ur thoughts. Cheers!

[@CookingWithRy]

I think it does help somewhat with preventing dryness, but more important is nailing that tenderness without going too far past it. So you can trim a bit of the exterior fat off if that is more to your liking :)

[@fixstarnumber1966]

Looks good enough to put in a home-made salad. 👍😎

[@fixstarnumber1966]

Thanks for the like.😎

[@Droisntns]

Going to try beef short ribs next summer if I only can get them here in Finland.

[@josephflanagan2527]

Hey, Ry! I smoked some short ribs yesterday and they came out okay. I think I over salted them (dry brined) and over seasoned them. They also took a lot longer than I expected (7.5hrs)but that’s what bbq is all about, right? I had to finish them off in the oven because it started to rain outside and my Weber isn’t covered by anything. ANYWAYS, the texture of the meat wasn’t too bad but I noticed a leathery...membrane?...that was in between the meat and the bone. Whatever it was, it was very chewy and inedible. Do you have this problem? Is it suppose to melt into the meat if cooked correctly? Thanks for you’re channel, you’re doing an awesome job!

[@CookingWithRy]

Thanks! Sometimes that membrane sort of slides off once you're fully tenderized. Sometimes it doesn't cooperate. A lot of the time with short ribs I cut the meat off the bone and serve it that way to remove that membrane :)

[@CookinWithJames]

Congrats on 100k my friend! Like always those turned out amazing! Have a blessed week!

[@CookingWithRy]

Thank you!

[@bullparnu7434]

They look good mate will have to try olive wood. Have you tried macadamia ? I’ve found it goes well with beef. Peace

[@CookingWithRy]

No, I've never tried that. I'll have to see if I can get my hands on some :)

[@twobuckchuck7355]

I was looking at short ribs yesterday. Should have grabbed them.

[@stephenmyers3440]

Do you have a link for the cast iron grate?

[@CookingWithRy]

It's in the video description :)

[@omcorc]

I’m Johnny come lately to this video, but this is exactly what I’ve been looking for all over KZbin. Thanks!

[@4MzBBQandGRILL]

Great color on those ribs sir. Looks amazing!

[@EightTicks8]

Have you ever considered doing a video from Smokey Joe's? You can invite your KZbin viewers from OC for a meet-up while you guys BBQ.

[@CookingWithRy]

Not sure who that is.

[@sideyardbarbecue3214]

👍 my favorite thing to smoke.

[@johnmanthey2683]

Seen them in the store. Wanted to know how to fix them. Looked really good.

[@usmczippoguy7947]

Considering this is during the pandemic, this is one meat I've seen available in grocery stores. Maybe it will tempt me to try to smoke something out of my comfort zone.

[@CookingWithRy]

It's a great cut to use :)

[@Lycan_24_7]

Cutting board? We don't need no stinking cutting board! LOL. Looks great!

[@charlesphillips9442]

They sure look good! Great video and congratulations on the 100K subs!

[@CookingWithRy]

Thank you!

[@ltallupinyogrill1094]

Love your work mate! So good!! You are the Boss!! Cheers

[@Tracks777]

lovely video

[@joehead2013]

Those look amazing! Where do you get those that are that meaty? I’ve seen them in grocery stores but they are mostly bone and fat.

[@CookingWithRy]

These I picked up at a store called Smart & Final. Don't know if they have those where you are.

[@randyr6610]

Dude I need you for neighbor that looks so dam good, I’m cooking a Chuck roast and some short ribs today on my pellet grill, I hope it turns out like yours. Thanks for some tips I in joy your videos.

[@fpineda101]

Olive wood, Woodshed? Never seen it but it sounds like good smoke 👍

[@CookingWithRy]

Yeah I picked that up at OC Woodshed a while back :)

[@sarwatahmed3850]

Love you show very much. You are a great host and talented cook as well..

[@mr.bonesbbq3288]

Nice job. as a;ways, Brother! Gots me two racks from Creekstone Farm hangin out in me icebox...

[@petermark8]

Another great lesson! Thanks professor! Subbed!

[@LazyClown48]

Happy 100k!

[@CookingWithRy]

Thank you!

[@cgorham6333]

Did u season your cast iron grill yourself?

[@CookingWithRy]

This one came seasoned but I’ve reseasoned it a few times after cleaning 😊

[@handcannon1388]

Eventually I'll find some meaty beef ribs for a reasonable price, but I haven't yet. Ribs looked great, Ry.

[@CookingWithRy]

These were $5.99 a pound, I think, which isn't bad for Choice short ribs around here :)

[@untamedventure7450]

Great videos you have produced man! You have passed on some knowledge for sure

[@tmz90]

Damn!!! They look excellent.

[@ezrabrooks12]

LOOKED GOOD!!!!!

[@dwaynewladyka577]

Oh, yes! Those short ribs look amazing. So juicy and tender. Cheers, Ry!

[@petercaspersen2125]

Great job once again Ry, God bless.

[@Dclagg1]

Where can you find beef short ribs like that?

[@CookingWithRy]

I can often find them at Costco :)

[@SimplisticsBBQ]

Ribs look awesome..

[@taccosnachos]

Looking killer. Nice individual portions instead of the giant dinosaur bones. Did you get a new camera? Picture quality is crystal clear on this video. Maybe it's just me.

[@CookingWithRy]

I run 5 different cameras, so it could be any of them :)

[@sdarms111doug9]

Getting ready to fire up my grill and try these out.

[@BryceBower]

I need to move next door to you Ry!

[@BillTheTractorMan]

My wife is allergic to avocado, would Olive oil make a good substitute? We have about 6lbs of short ribs that were gifted to us we are interested in smoking for a treat.

[@CookingWithRy]

I would just use a vegetable oil like canola oil 😊

[@BillTheTractorMan]

@@CookingWithRy thanks for the response!

[@benbryce2788]

lovely Ry, 100k deliciousness !

[@CookingWithRy]

Thanks!

[@Old-Mad-Tom]

You are still my favourite KZbin chef but like most others that also do Videos it frustrates me to no end not knowing the ingredients in the rubs used. Up here in Canada we don’t have the same access to the rubs most of you use. Our Amazon in Canada only carries a tiny fraction of the U.S. version does. Many of us who make our own rubs would probably appreciate at least a breakdown of what goes into each one. Other than that one area I think you are doing a great job and keep up the good work! 👍🏻😉

[@CookingWithRy]

This rub I purchased straight from the website. I put the link in the video description, I believe. And the ingredients in most of these rubs are ratios the makers carefully test. You might be able to see the actual ingredient list on the website, though I'm not sure :)

[@billmitchell7731]

Looks tasty my freind👍👍👍🌹

[@katiesadventures1223]

Awesome

[@waltermentzer8716]

I THOUGHT OIL CLOGED THE PORES OF THE MEAT, DOESN'T LET THE RUB IN.

[@CookingWithRy]

Nope.

[@waltermentzer8716]

Ok, Thanks for the reply and the information. Keep going. I will use your recipes and ideas in my future cooks. Thank you very much. God bless Walter

[@oscaramaya8599]

Delicious