Epic GRILLED Beef Short Ribs | SAM THE COOKING GUY 4K

Today I'll show you how to make perfect beef short ribs - on the grill! (NO braising in involved!)
00:00 Intro
00:52 Shredding onion
1:14 Making a marinade
3:23 Cutting and trimming the short ribs
7:29 Marinating
8:40 Alternative cooking options
9:36 Prepping the wood chips
12:23 Cooking the short ribs
17:54 Basting
19:49 Cutting the short ribs
20:24 First Bite
21:28 What to do with short rib
22:07 Outro
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🔴 INGREDIENTS:
➔ Beef Short Rib
⭕ FOR THE MARINADE...
➔ Onion
➔ Garlic
➔ Holland Pepper
➔ Green Onion
➔ Brown Sugar
➔ Lime Juice
➔ Avocado Oil
➔ Soy Sauce
➔ Sesame Oil
➔ Salt
➔ Pepper
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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THANK YOU ❗️

[@birdman3003]

who else watches for the cussin, the food, and the father/son bond!

[@tedschmitt178]

Oh hell yes!

[@raymondhanks9826]

@@tedschmitt178 YEP !!!

[@uberubben]

I mean, that's literally the show.

[@thomassferes8487]

I would have answered your comment sooner, but I pissed myself laughing so hard, However I can so relate to the smoke!!

[@ryandx6955]

You’re just describing the show jackass.

[@jagerdager07]

“If your worried about beef and fat, and stuff like that you should Have some carrots” 😂😂 love your channel!

[@jamesanderson6373]

*you're

[@thegoonbats]

Best line of the episode.

[@lr44810]

🤣🤣🤣🤣🤣

[@makapa2u]

Salad after with a beer

[@duanenash9474]

Except he says it while he is cutting off all of that great fat!!

[@aFiliandsomejoe]

HUGE tip...try soaking your wood chips in beer! The barley and hops give an amazing smell. You can also just put a handful of chips in foil and make a pouch, poke a few holes in it and throw that on your grill. No need to buy fancy boxes.👍🏻

[@robschroeder5377]

Red wine pre-soak for chicken is amazing

[@GuyIncognito486]

This whole channel is just wholesome. Sam is having a GREAT time with his boys making amazing content.

[@thecashfamily5390]

Sam, you should do a video on how you clean your grill! That thing looks amazing every video like it is a new grill.

[@LouieSoDerp]

Use sprite or coca cola

[@MichaelSilverglade]

plz yes

[@Yeneo]

Agree. How is it so spotless all the time

[@breejames6323]

Touie does that actually work ? Or were you kidding, it wouldn’t surprise me if Coca Cola cleaned a grill cause I know they can clean toilets

[@_Bat-Man_]

Yeah it really does look brand new every video

[@ponderjwp1]

You are by far my favorite!!!! Would love to see you on your own weekly show. Great personality. Food with tons of fun. Thanks for all your effort.

[@mikerivers2705]

And dude I love, love your outdoor cooking setup. Thanks for sharing all of you and your family with us.

[@garyburnett7378]

I just found your channel by accident and I’m so glad I did. I’ve watch several of your videos in the last few hours and love them all. I like the attitude, the vibe and most of all, the recipes. My kind of food. You are my Peeps. Keep it up.

[@jesserooney3030]

I cooked some beef ribs on the old grill this weekend. Instead of using traditional wood chips, I used something called a “Smoker Bag.” It was an aluminium bag that said it had wood chips inside it. You put the meat in the bag, seal up the bag, and then put the bag on the grill or in the oven. It worked great. In fact, it was particularly nice as the smoke didn’t escape until I cut it open which enabled me to start the ribs in the oven and move them to the grill later without smoking up the kitchen. At three to five dollars a bag, I think it was worth a go for someone who only occasionally cooks with smoke. It also kept all the rendered fat inside the bag, rather than splashing it around the grill. Readers will readily comprehend that it wasn’t a perfect situation, of course. You can’t easily check the meat while it is in the bag, and using a one-use, disposable product. If you like to baste the meat with sauce, you need to open up the bag and move the hot ribs out of a hot bag. But it added wonderful, smoky flavor and it didn’t smoke up the house, patio, or piss off my landlord, so I’d say the bag worked well.

[@davidnewcomb657]

Hi Sam, just started watching your videos and subscribed. You’ve made cooking seem easy and fun and have inspired me to do more cooking. Even convinced my wife to go buy a lot of the kitchen products you use in the videos. Thank you so much and keep the videos coming.

[@shanks133]

Welcome back beef ribs!!!! 3 years not to late!

[@stephenmcdonald664]

I'm up here in Canada and it's cold. But I got the BBQ out and I'm following this recipe! So far so good EH! Thanks Sam!

[@dudaoutloud]

This has been asked by many others, but it’s important...how much smoke flavor did you get? It seemed that the prevailing breeze was going left-to-right (from the viewer’s perspective), so I would normally place the smoker box on the left of the meat so the breeze would carry it over. Also placing it beneath to the left of the meat (under the grate) is another good option. Thank you for eff’n great videos!

[@skullgen9124]

I like my Weber kettle, bought it for $75 and I've used it for searing, smoking, roasting literally everything. Best purchase ever

[@richardmulcahy8607]

Hi Sam and Max! I’m stuck in San Diego with a gas grill. I use the box for chips and have found a spray bottle filled with water is a very good way to control the flare ups. Love your show. I’ve been following your madness from waaay back when you had your 5 minutes a week or so on local tv.

[@DrYouMrTube]

Here's DIY smoker that you can use for charcoal or even gas bbq. grab some tifoil. folded in half than again in half. taper the ends, basically making a double wall pouch, put some chips in it. close it as other ends and make 1( I repeat, 1 tiny hole) in the middle on one side. No need to wet the chips too as it is useless. Now put that on your bbq and 10 minutes later it becomes a smoke bomb! wetting the wood is old technique that was PROVEN to be wrong. Also, the metal thing is on fire because too many holes(= too much air going in, creating fire) this is why only 1 hole is needed.

[@mrBWgames]

I would love for you guys to implement an end segment where Max tries it too. I think it would be cool to have both of your reactions to the flavor

[@AnubisFenrir]

Yeah i agree

[@Rufal]

Bump

[@jjcooks7401]

Nah

[@larrybryant4060]

Fuck Max

[@nycfrank]

There a was at least one video when max was on cam, basically everyone hated him. That’s why you never see max.

[@taefit6]

I have laughed my butt off which was something I needed. I knew I could count on Sam to bring a smile on my face. The ribs look absolutely amazing and I wish I were invited to dinner.

[@shinylittlepeople]

I absolutely love allllllll your videos…. But my absolute favourites are definitely outside. It’s cozy and nostalgic and somehow everything looks more delicious! Definitely gets me in the mood to cook no matter what time of year! Thank you! Love a fellow Canadian ~! 🇨🇦 ❤️ 🇺🇸

[@georgesthomas5172]

Tried it!! Was amazing. Did the marinade last night and dreamt about it all night. Just finished eating with sautéed mushrooms and garlic and herbs mash potatoes. Was skeptical but very pleasant surprise for short ribs. Mine were like rare plus. Thank you

[@mikebustos5508]

Sam, I am a big fan but why don’t you ever post the recipes/ingredients on each you tube cast? It would be so much user friendly if you did. Keep up the great cooking, dude!

[@ericasteenstra2482]

Great video!!! just made the marinade - CAN'T WAIT to try these at the Birthday BBQ my pal and I are putting on for a good friend tomorrow - grilled veggies, potato salad and Strawberry Shortcake for dessert

[@stevel1469]

Smoked the Beef short Ribs using my weber grill and smokers box, let temp go until 205 and they came out fantastic. Great video!

[@jayrod535]

I implemented this walkthrough today, and man, was it a top hit with my crash test widgets. I substituted the long red peppers with some supposedly hot yellow ones, only ones available at the local farmers market. The replacement peppers worked out just fine. I'll be doing this again, real soon.

[@IMixYourMusic]

14:42 Sam pretending that the meat was talking cracked me up

[@thermant8452]

This was hilarious. And informative. I'm really jealous of that backyard and grill.

[@unclepookiebbq]

I haven't had a life altering experience with beef ribs in the past... until THIS MARINADE!!! These were awesome!!! Thanks for the videos

[@duncantrue3557]

I just subscribed after having watched older videos for a few days. Already your show is helping me on my journey back into cooking good food. I used to cook inspired food for a living at a Seafood restaurant and have struggled to find motivation to cook at home years later while in my current corporate job. I'd like to see more videos inside---in your indoor kitchen. I do my daily cooking in my kitchen inside and it would be great to watch you cook more in a similar setting. Your Cast Iron breakfast video is how I found the channel, and since then all I've seen is filmed outside (except for when you were rained in). I'd love to see more cooking with Cast Iron, Woks, and a bit more focus on produce! Seriously, though, you guys are great! Thanks so much for doing what you do.

[@harrym859]

“If you’re worried about some meat and fat...you should have some carrots “ I LOVE THIS GUY Lmaooooooooooooooooooooo

[@Kenro200x]

I'm too busy laughing to pay attention! I'll need to see this one again without thinking about the smoker lol

[@mkllove]

Hey Sam ! The problem with that smoker gizmo is the holes on the bottom allow too much air in, put some aluminum foil in the bottom so air only comes from the top, or even wrap all the chips in some foil and only poke a few holes in the top, and no box required ! You don't want the chips on fire... that's a more bitter smoke, you need them to smolder. Try this out next time and you'll see the foil is OK all by itself, and you can throw it away when it's time to clean up ! Love the onion marinade and want to try it out for the Superbowl !

[@JamesHill-lj2dy]

I posted my reply before I saw yours. YOU ARE CORRECT, SIR! Great minds think the same. A person could also make up a few "baseball sized" wet wood chip balls with foil and add additional fresh wood balls as the earlier ones expire.

[@scottriley1913]

This is great cooking and just as much comedy, much needed, thank you.

[@ZEEmtl]

Sam!! Thanks to you I finally upgraded my garlic press. I've gone from puny pre-jizz garlic to a healthy full load. Thanks!

[@curryconsult]

Most people I know don’t braise or grill beef short ribs, they smoke them, low and slow... and you’ve got a smoker you don’t use anywhere near enough!

[@PhillipCummingsUSA]

I've only seen him use it once.

[@Begohan1234]

Yup I was like why would this guy talk about steaming a damn short rib when he really should be smoking it low and slow.

[@pray4you920]

he used it in quite a few videos.. u guys just haven't seen enough of them

[@elaineanderson4891]

Where are you from? I never had them grilled but braised I had them that way.

[@robertweber3140]

I was laughing the entire time. Not his best video as I thought I was going to learn something. NOT.

[@fnieves01]

I made this the other day and everyone loved it. My daughters are picky eater so i just them it was a different way to cook carne asada and they loved it. Told what it was afterwards so they can start to try different dishes. I steal lots of recipes from you. Thank you very much. And I’m on team Max

[@marthalucas1221]

My family has a kick azz recipe for braised short ribs. Can’t wait to try grilling them now. Thank you guys!🙏🙏🙏👏👏👏🔥🔥🔥

[@weathermanx2005]

You r the best man, great humor and insight while doing what you do..perfect presentation!

[@eukat3ch]

Gotta love this man... one of a kind

[@romanspivak2805]

Thank you Sam, Happy New Year! I’ll try it.

[@markpeotterjr.1091]

As an avid smoker, love smoke boxes 4 the grill, to add quick flavor to my steaks & burgers. 2 tips though... *1- soak your chips, & keep out of direct heat so they don't "set ablaze" (lmao); & #2- let smoke roll off, & don't stick your face directly in it, if you don't want 2 go blind (lmFao).

[@mike7568]

I respectfully disagree with soaking wood, it adds an off-putting acrid flavor that just hangs on your tongue for hours. I have a buddy who soaks his wood to use in his off-set, and it completely ruins the food.

[@markpeotterjr.1091]

@@mike7568 respectfully, smoking is supposed 2 b done low, & slow... If the chips ignite, the process can become hot & fast.lol. PLUS, fire equals low 2 no smoke.lmao! If your friends meat had an off-putting taste, it's usually due 2 OVER-SMOKING... or bad wood.lol. Generally 4 a hot, I take the smoke off after 1-2hrs (pending meat & size.), & certainly b4 the stall! Good luck.

[@mike7568]

@@markpeotterjr.1091 Correct, low and slow, once my pit gets to temp it's generally one log every 45 minutes, and I would never throw a wet one in there. I've never had issues controlling temperature with dry wood. You're looking for thin blue smoke...that white billowy stuff coming from wet wood is where the acrid flavor comes from.

[@Chris-wp3ew]

The only cooking show where I actually do laugh out loud... Keep doing what you do : - )

[@bluedogg1]

Looks great! Love the marinade. About the Smoke Box - Too much wood. Do not soak in water, makes steam until it is dry enough to burn. Use a few nice pieces of Lump Charcoal and add a couple wood chunks (half fist size). My favorite smoke generator that I used for years was a large 46oz tomato juice can (top removed), loaded with 4 or 5 wood chunks, take aluminum foil doubled and form over top opening, punch a few holes in it with ice pick, lay directly on coals or over high gas burner. Not enough oxygen to catch fire but allows smoldering smoke to happen.

[@Timoteo3858]

I first viewed this episode during the days of Covid (late April 21.) Thank you for the Soul saving share of the smoker basket experience, I haven't laughed so hard in months. I love you guys. Thank you for being here. Tim

[@bennyalonso4129]

Haha 😂 “get away” “move away for a sec” “move away, move away” “f*@k” “f*@kin’ hell” “ It’s smokin’ like crazy” 😜 This, among other things, is why I subscribe! This is f*@kin’ legit, and a 101% REAL in my book! 🙌🏽 10 out of 10!!!

[@corycunningham1100]

LOL!!

[@marinopantaleon648]

Awesome!!! Thank you Sam, not only are you amazing at what you do, but I appreciate your sarcasm, punts and wholesome language, makes everything seem so real, normal and down to earth for real humans like I... When time allows you, would love to see one of your specialties on oxtails... Keep at it kiddo :)

[@jackhamilton3024]

Gota try those! Thanks. BTW, love your recipies

[@debraberg1763]

I'm gonna copy you today. I bought fresh beef ribs yesterday and this is how I wanted to cook them. No foil, lovely smoke ring, nice marinade. Thanks.

[@rstephe]

"Dying" - Max, your killing me over here. LOL!!!

[@mlillig1]

I was laughing so hard with this episode. Perfectly encapsulates the everyday life shit show of bbq’ing. Well done guys.

[@joeshmoe781]

I made this. I used coals and wood chips for smoke. I grilled on the bottom rack, then moved up to the top rack to bake. I used a ceramic cooker so I did't burn a lot of fuel so the meat stayed moist. I put a probe in one rib and waited for 140. I thought 130 was a bit rare for my tastes. I'd guess it cooked at about 325 for about a half hour. I let them sit five minutes then cut the meat off the bone. It came out like a rare prime rib. We all said it was the best BBQ I had ever done. Pair with a nice cab, corn on the cob grilled in foil and some taters. A tossed green salad with cheese and tomato and black olive. AWESOME! BTW, do not try to spare on the wine, open the best you can find. This meal deserves it.

[@normalguy1232]

Hey Sam, you know what that silver skin is perfect for? Throw it on your smoker next time you’re using it and let it dry out and toughen up a bit and you have yourself some bad ass dog treats your pups. I do it all the time. They love it.

[@patwhoknows9584]

You can also just put the chips into tinfoil packs with holes poked in them.

[@stevek917]

The metal smoker boxes have too many holes and let in too much air. Too much and the wood burns too fast. The tin foil pouch is better, and cheaper, since less holes let in less air.

[@JR-ze1fv]

Foil works better than those boxes

[@MikeR65]

Only cook them on my smoker.

[@Corvato1000]

you can also take an aluminum soda or beer can and cut slits in it too

[@Nhxn_]

Or just buy a smoker

[@FromSeedtoStoned]

Hey Sam love the videos! I'm currently dieting so while I eat my daily salad I watch your cooking vids to trick myself into thinking I'm eating something better lol! Great stuff! If your open to it, id love to give either your or max some quick tips on improving video quality while shooting outdoors! I notice there is a bit of a struggle with blown out highlights and issues with dynamic range. Let me know if you'd like some help, if not, keep on keeping on! Cheers buddy.

[@Iron_Thunderstorm]

YO! I love your channel dude!!! So glad to see you comment on Sam’s vid

[@Jetsetfastfood]

Eat meat get strong.

[@jasonj6568]

It’s Sam, plugging Sams’ plug

[@ianaryan233]

you all prolly dont give a shit but does any of you know of a trick to get back into an Instagram account? I stupidly lost my account password. I would appreciate any help you can give me!

[@marleycolin2394]

@Ian Aryan Instablaster :)

[@dwighthicks8944]

OMG Sam I just used this recipe with your unbelievable onion marinade and grilled my Humongous 12lb beef short Ribs and they were the Best Ive ever made Thankyou Dwight Hicks

[@donaldhawk5431]

It's not only good eats but great entertainment! I so enjoy your channel.

[@justlistening7953]

OMG...I could NEVER be a vegetarian. This looks amazing. Thank you Sam!👍🏻

[@jablescreed]

Dude you are hilarious and love your cooking channel! Can’t wait to try these 🤩

[@charbegaye2918]

Wow! The finished product looks soooooo delicious! You make me hungry every time I watch your videos, lol....

[@brandonlowery7419]

I like the witty banter between him and the camera person

[@DanNobles]

5:50 Sams passionate hatred of silver skin is an odd example of the reason why I like him.

[@marcusredd1188]

That marinade looks awesome! Can you do a beef brisket next?

[@katysaballos4792]

Best episode! Loved it. It was HILARIOUS!!

[@Australiaforbeerman]

Just started marinating...it smells so good !! I'll let you know how they turn out 😋

[@ashleyborodemos5175]

Dude, you haven’t made one thing where I’m like eh that looks alright. Everything is just so beautiful and delicious looking

[@alex28183]

That freaking combination of soy sauce, brown sugar and lemon is simply kick ass Sam!!!

[@waynewoodall7584]

Lime

[@alex28183]

@@waynewoodall7584 depending where are you from, HERE is LEMON ;-)

[@TheLittleredranger]

I love your commentary, Following from now on!!!!

[@jerrygo2543]

Looks great!! Can’t wait to try it ...

[@timwood3657]

Great video today. The marinade, I've got to make this. Recommend a good knife.

[@acool_firewolf7882]

id like to know what's the knife that he uses in this and most of his videos. Its great for slicing, carving, chopping, anything! I want that knife!

[@timwood3657]

@@acool_firewolf7882 me too!

[@mihaialin7934]

Already liked because I know from the thumbnail this is gonna be good!

[@Ken1Isis]

Love how real and the timing is realistic I am going to go attempt this hopefully it will be successful…

[@jordancohen2709]

Luv everything u cook. Your very entertaining. Getting me through this horrific quarantine from corona virus

[@dp2world23]

Indirect smoking on a grill always works. But, that’s if you use charcoal. I know nothing about gas grills.

[@Zirkalaritz]

17:55 I don't know who edits the video, but I want to give a shoutout for doing a good job in this segment. I'm a sound engineer and know how much of a pain in the ass it is to make things sound good... and depending on your setup, this shot, with what I assume is a camera built-in microphone and that much amount of background noise must have been hell to balance. So, whoever the editor is, I see you, and I appreciate the work you did.

[@javiersobalvarro7683]

Thanks again you carne asada was my favorite video of you now I'm going to try the short ribs looks real good

[@kelanddrew1]

Been a fan for soooo many years! 15 years or so! you make cooking so much fun!

[@TeddyTeutschmann]

I’ve never seen short ribs cooked medium rare, most take it to around 205° like brisket

[@derick2986]

I was gonna comment the same thing. I bet if you have a high quality meat like he has it would be good to do it the way he does.

[@aidenstefanson2175]

Yeah, my thoughts exactly. 130 is for steak, I've seen bbq professionals like meat church take beef ribs past 215. It's a really tough cut, unlike steak.

[@bradbrown9483]

Yeah that shit is chewy like that

[@tabansteintv]

Yeah. I would at the very least go 170.

[@illyaleeper4629]

130👀Not for me 165 off the grill then rest 5mins covered lightly with foil cut and serve on top of some garlic mash with any green veggie I use the same marinade for my steaks

[@toddjenest3212]

"You see what's happening? The meat is pulling away from the bone. You know what that means? Means the meat is pulling away from the bone!" ~ Sam. LMAO!!!!

[@boodaghost6896]

Of all of Sam's videos, this is by far the most entertaining. Sam versus Smoke. Who knew???

[@petermyers479]

Gorgeous marinade. Well done Chef.

[@MikeM.1971.GenX.]

Great recipe! Tried it yesterday and it wasn't as chewy as i thought but I did buy Excel Angus brand choice grade. Sam is one of the best you tube chefs.

[@tomoliveri9753]

Sam, did the smoker you used generate favor? You nerves told us! Love your channel!

[@ryosap6397]

Love your channel man! Your curse sure add some flavor to the ribs 😆

[@bthivierge]

Love you guys! Thanks for all you do! 😀

[@michaelarkin6839]

Just used this marinade on porterhouse steaks. This is our new favorite. I just wish the website had this recipe, but even winging it from the video it came out GREAT.

[@chrismansbarger4324]

I have a pellet smoker/grill and I do beef ribs all the time. Low and slow till there about 140 to 150.

[@MasrTrip2008]

140-150 internal? That sound super low. Usually you smoke them for 6-8 hours until around 200 or until probe tender.

[@jaythree1976]

Abdel Ibrahim yup, close to 200 is perrext

[@chrismansbarger4324]

About 6 hours at a temp of 275 .. I pull them at 150 wrap in foil and rest for about a half hour

[@wallacewoodworks9582]

Yea I was a little surprised he pulled at 130, but the med rare might compensate in tenderness

[@chrismansbarger4324]

I like my beef ribs med to medium well.. The ribs I made a couple weeks ago you could cut them up with a butter knife they were that tender.

[@michaelcall4962]

Annnnd... you forgot to mention how much smoke was imparted... ALL that PAIN... for us to gain... nothing? C'mon Sam!

[@SamaritanElad]

Not much at all. I smoke cold meat as that wull absorb the flavor much better (4hrs+ using wood pellets). Then fire us the grill...

[@hawaiian2386]

Yea bradda

[@ag3ntofkarma690]

@@SamaritanElad you don't want to do that at all. The meat will be sitting at the "danger" zone too long and then if you only take the meat to ~130 after then you wont kill everything you just grew.

[@NeilSpoonhower]

Agree I logged in just to ask the same. I have a pellet one and the same thing happened that was happening in the video, smoke just went straight up and out of the grill hardly touching the meat, that's probably why he didnt say anything.

[@SamaritanElad]

@@ag3ntofkarma690 Still alive. Done pork roast and prime rib roast smoking 12 - 14hrs in the smoke :-)

[@michaelegan7328]

Totally making these this week!😃🥳!

[@patscally5390]

The reaction to the smoker box is worth tuning in for!

[@HARLEYMLM1966]

Sooooo, when is the shirt “I’m sure to much can’t be a problem” coming out?

[@carlosnavarro7624]

"I mean i don´t think I want that" LMAO

[@michaell84]

I made this tonight and it was off the charts! Those grated onions and brown sugar make it.

[@jeffpowell4324]

Made this marinade with skirt steak.....AWESOME!

[@robertgonzalez2216]

It was like the smoke was lava! I couldn’t stop laughing! 😂

[@kathyvictoria6059]

How about a video where max cooks something and Sam films

[@58limited]

"Max Cooks: The Best Ramen Noodles Ever"

[@wlong87]

Hey Sam, looks great! A good way to do what you need on the grill and avoid the smoke is to take aluminum foil and drape it over the smoke box. Push it down on each side with your tongs and then pull it off before closing the grill. It doesnt stop it but it redirects it and chokes it out briefly. Keep it up!

[@brentscott5359]

Late to the party but I bought a smoker tube a few days ago. Love the thing. Perfect for cold smoking or with heat.

[@chrsmoto]

When I smoke mine I usually run them up to about 200F internal temp, they will almost fall apart like a perfect brisket.

[@eteazycrew8992]

Jared Alva 😅😂🤣

[@chrsmoto]

@@texas2far Negative. You ever smoke a brisket? These cuts finally breakdown around 190-205. Like buttah

[@chrsmoto]

@@texas2far andrewzimmern.com/2015/04/21/aaron-franklins-beef-ribs/ From the master himself, smoked until internal temp of 203... Suck on those beef ribs

[@texas2far]

@@chrsmoto upon further research that day after I made my comment I discovered that I was incorrect. 👍🏿

[@Ateyicon]

brisket on a stick. They are so good

[@jamesgay6317]

Smoking is not your strong suit bro!! Lol but great video and the ribs looked bad ass!!

[@jamesgay6317]

Graham PGH how intelligent........

[@ellisjames7192]

Yeah, but were they tender?

[@stevenvlahos573]

I braise short ribs in the winter and grill short ribs in the summer for years. Delicious.

[@davidgrossmiller7073]

I love how real you are when you cook. F the food network you are where it's at.