How to Smoke a Beef Rib Like a Pro

Beef ribs can seem daunting, but it's really simple if you follow a few tips. I show you how to make a beef rib that's sure to please the crowds.
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INSTAGRAM ACCOUNTS:
@knoxavebbq - / . .
@mightyjoeyim - / mightyjoeyi. .

[@okcharleys]

As much as I learn watching you cook, my favorite part of these videos is when you share with the family. That’s what it’s all about. Great job as always man

[@knoxavebbq]

Haha. Gotta feed them

[@allenshiflett]

What a great vid, loved seeing your mom and dad enjoy the food that you cooked, that is always my favorite, seeing family enjoy food that I cook😀💜❤️

[@knoxavebbq]

definitely. thanks so much for watching.

[@knoxavebbq]

Thanks for watching! What's something new that you learned in this video, and what else do you want to see!

[@AquaBlueKC]

Chicken or other cheap meats :)

[@novam7474]

That skipping trimming the fat on a beef rib can be an option, too. I enjoyed the video of you braising smoked ribs. I'd love to see more videos of you using smoked meats in different ways

[@dwprado25]

That sauce looks bomb!

[@jhof]

Where do you find is the best place to get plate ribs? I never see them at my butcher (Chicago city) - but have always wanted to try and cook them.

[@blipblopride9024]

I want to see a brisket wrapped in Mayo (instead of tallow) during the rest.

[@Soplas_Chile]

We need more bbq content from you bro. Always glad to see you have a new video out and already knowing it’s going to be 🔥🔥… you think the WSM can make a good beer rib like that in your opinion?

[@FernandoMartinez-dn4se]

I want to say yes. I have yet to make any on mine but my briskets and ribs come out great on my 18" wsm.

[@knoxavebbq]

haha. i appreciate it. hopefully i can get some more subscribers soon! yea, i think so. i actually really like the WSM.

[@shonhatley541]

Nothing compares to pleasing mom and pops with some good food you prepare yourself. That looks amazing Mighty Joe. Also, you favor your father a lot. Please keep'em coming, and thanks for the great content. I've learned so much from your channel.

[@knoxavebbq]

Agreed. Thanks for watching!

[@michaelduncan2759]

Looks. Totally awesome MJY! My favorite BBQ item. I do wish you had estimation amounts for that sauce. I would love to try it on the smoked Prime Rib I am serving alongside our Turkey.

[@knoxavebbq]

All else videos I’m making stuff for the first time, but I’ll definitely let you guys know if I do. But it’s really simple. Just go by taste! It’ll be great.

[@CoolJay77]

Great looking ribs. When it comes to beef ribs, it is important not to pull it too soon, and also not to allow the inner fats to solidify. The only other video I have seen emphasizing this in a video was by Texacana. I have got to make this with your sauce recipe and the way you wrap I have learned from the McRib sandwicch the magic of the onion, pickle and BBQ sauce. Looking at it makes me hungry. BTW, amazing how much you look like your dad. Happy Thanksgiving.

[@knoxavebbq]

Max! That’s my guy. I haven’t cooked with him in a while. Happy thanksgiving to you as well.

[@ninjastiz9046]

how do you like those hex-clad pans? good lookin ribs right there

[@knoxavebbq]

I like them alot. I’m hoping someday I can get paid by them to say it. Hahaha. Really easy the clean.

[@mellowkwf1]

I've watch countless number of your videos and learned so much from sharing your experience and knowledge. I totally love your mom and dad reaction to your food! Me being first generation born Chinese, your reaction to your parents trying your food is exactly like how I'd react. Either they like it or not but they will give their honest option regardless! Thank you for always be straight and clear with your videos!

[@knoxavebbq]

Appreciate the comment. Haha. Yup. That’s why I gotta feed them.

[@Seongcoach]

한국에서 재밌게 시청하고 있어요! 응원합니다!🤙🏻

[@knoxavebbq]

😁👍

[@kajakawa]

I guess it's time to give these a try for the next special occasion at my house. I've been wanting to do these. I work at HEB, so I walk past them every day.

[@knoxavebbq]

Oh man…. Definitely do it! It’s worth it.

[@allenbateman3518]

looks good.. didnt think of making the sandwich.. I did my first rack Sunday, they were so good, so rich and buttery.. My only complaint was, I had to order them, can't find that in my area. For the price I paid, the description said they would be between 5-7 pounds. Well, the were in the mid 4 pound range. Maybe only a 1/4 of the ribs had a fat cap. The small end bone are tops was a bit tough, but other than that, they were on point.

[@knoxavebbq]

it happens. just gotta keep practicing!

[@bbqlvr6137]

The ribs look fantastic!! Your Mom is so cute 🥰 and your Dad is a “nojem” version of you 😐 (just kidding!). Thanks for including them.

[@knoxavebbq]

thanks for watching!

[@davidvinson4681]

Man, you’re the spitting image of your dad. I thought you time travel to the future.LOL❤ your videos

[@knoxavebbq]

appreciate it. thanks for watching!

[@kemanediane]

Thanks for the video and giving good advice. I never did a rotisserie chicken before but will do now. Recommendations for purchase a rotisserie?

[@knoxavebbq]

You can use my affiliate link to the sns website. That’s the one I use. Thanks for watching!

[@OfcDooms]

What was your rest time?

[@knoxavebbq]

About 1.5-2 hrs

[@OfcDooms]

@@knoxavebbq Thank u so much!

[@ricknguyen4062]

Watching this at McDonald’s in Vietnam. Looks amazing Joe!

[@knoxavebbq]

LOL! i want go and eat all the food!

[@ryangies4798]

Another fantastic video Joe! Thanks for showing the MSG in your sauce. I feel like the worn out misconceptions of MSG should be left in the past and the BBQ community should embrace its use. I mean, it's literally in every Rub on the market. So, let's normalize MSG in BBQ!

[@knoxavebbq]

And every snack on the shelf. To be honest, this is the first time I’ve used it in bbq. I just don’t use it, but I saw it at the store and said, “yea, why not.” Haha

[@ryangies4798]

@@knoxavebbq We eat some variation of it every day yet whenever a chef adds it to their recipe the commentators complain. There are certainly other ingredients that can enhance the glutamates in meat... maybe that's the next trend a la beef tallow for you to unravel and blow up your channel?

[@knoxavebbq]

@@ryangies4798 haha. i'll be honest, i haven't found that many bbq places use MSG. i was just playing around with it because i saw it at the store.

[@testerchannelcycle]

It's a Texas cousin of galbi tang and galbi jin so it gets extra points from Umma

[@knoxavebbq]

👍

[@stonesbbq]

Great video Joe . Do you ever bother wrapping the ribs when cooked or to finish off cooking ?

[@knoxavebbq]

nope. if i had to hold them for a while, then maybe. but if i'm just doing at home i do not.

[@josecalderon6209]

Love the video especially wit MOM AND DAD

[@knoxavebbq]

Thanks for watching!

[@shaneorr1476]

Why do you call beef ribs elusive and daunting? I find them to be really forgiving and fool proof. Curious.

[@knoxavebbq]

I agree with you.z Because I still see ppl sharing tips on cooking beef ribs that lead to undercooked beef ribs in my opinion. But it’s all subjective.

[@shaneorr1476]

@@knoxavebbq Cool. I just followed you cuz of your trip down to Austin. I know Evan and Bradley. I think you do great work teaching bbq. Look forward to more videos.

[@worldtravel101]

Nice! Beef plate ribs are one of my favorites !

[@knoxavebbq]

same. i cant eat a lot of it, but it sure is delicious. thanks for watching!

[@chrisgardner1413]

Can you tell me which Yoder that is?

[@knoxavebbq]

Kingman

[@mattbenskin538]

Hi Mama Yim

[@erwang]

Your father is super Korean lol

[@knoxavebbq]

well, he is korean. haha

[@garymiller4715]

I know you said you don't remove the silver skin, do you ever have any problems with it being tough or chewy? I cooked ribs with it on once and I was pretty disappointed with it.

[@knoxavebbq]

No. That’s why I go the test putting the thermometer all the way through without hearing the two pops. I can almost guess that if you did that test you would’ve heard at least one pop from the membrane

[@garymiller4715]

@@knoxavebbq You're absolutely right. I didn't pay attention to the sound. It made. In fact I don't think I probed it from the top. I went in from the side. It's been a long time since I tried it. I'm going to give it another try. Thanks for getting back to me.

[@knoxavebbq]

@@garymiller4715 definitely. let me know how it goes next time.

[@BANTOMAG]

Haha! I was surprised that you speak Korean well. by the way you don't remove the fascia? Is it okay if I don't butcher paper Beef Rib ? 항상 동영상 잘 보고 있어요~~^^

[@knoxavebbq]

Haha. I’m not great at Korean. I never take it off and don’t use butcher paper unless I have to safe it for a long time

[@BANTOMAG]

@@knoxavebbq Thank you. It was very helpful. I'll refer to it when I do a beef rib next time.

[@knoxavebbq]

@@BANTOMAG if you have instagram take a picture and tag me in it! @knoxavebbq

[@BANTOMAG]

@@knoxavebbq I followed your account. I don't do it often these days, but it's my account. @sachuny92 , @smoke.house.kk

[@end0828]

Stay away from msg. Otherwise, good cook, ribs look great 👍🏼

[@knoxavebbq]

Thanks! I hope you’re staying away from every salty snack on the shelves of grocery stores as well then.

[@end0828]

@@knoxavebbq yes sir, very picky with ingredients, have to be. No need for any chemicals in our food, that’s how all kinds of health problems start.

[@knoxavebbq]

@@end0828 love it. and i definitely understand. take out the msg! it's still a delicious sauce. haha. thanks again for watching.

[@fuegosdesommelier]

Marvelous explanation of cooking ribs Joe 👏🏻👏🏻👏🏻. I hope we could share a fire sometime, doing an Asado Argentino and ribs in the smoker. I'm Hernan, Grillman (Parrillero) and Meat Sommelier 🥳🔥

[@knoxavebbq]

that would be awesome! haha. thanks for watching!

[@Keasbeysknight]

Best tip I wish the folks on reddit would listen to is to learn your own pit and learn to look for signs of what's going on. Great video, love the bin to season the ribs with, really helps visualize just how heavy you can get the rub. Do you mess with msg on rubs much? I've been trying to find a good balance with salt, lawrys and msg, also adding garlic and pepper. Definitely had some oversalted pieces.

[@knoxavebbq]

gotta learn your pit first. a pit isnt just an oven with smoke. you gotta learn your eqipment for sure. i honestly was just messing around with the MSG because i saw it at the store. that's the first time i've actually put it in anything. haha.

[@Taskanager]

why you gotta put the MSG man?

[@knoxavebbq]

Just to make it a little bit better. If you’re opposed to eating msg, I hope you don’t eat most chips and snacks from gas stations or grocery stores. Haha

[@Honeysola]

I enjoyed seeing your parents on this video. I liked the translations on screen. My parents would not be willing to do that. Your videos are great. Your dialogue is part of the art of BBQ. Keep up the awesome work.

[@knoxavebbq]

It’s hard to get them in sometimes. Always try to finish the videos before dinner time. Thanks for watching.

[@peteprizzi8508]

Ya dont need MSG.

[@knoxavebbq]

You’re right. But if you’re gonna avoid msg I would say to also avoid eating 80% of all chip like snacks.

[@faceplantakaraybowman3501]

My favorite thing to cook, looks awesome

[@knoxavebbq]

Thanks for watching.

[@faceplantakaraybowman3501]

Bbq is love , I love your family reactions, to much love

[@texasborn3417]

Joe please do turkey breast for Thanksgiving vid! Or Central TX half chicken sometime.🙏 Love your content brudda! 🔥

[@knoxavebbq]

thanks brother! unfortunately, i don't think i'll have time to make a turkey video this year, but i'll make sure there is one for next! i got some chicken videos coming up for sure. i love smoked chicken!

[@mikeoreilly4020]

Thank you for bringing in your family. It was wonderful to see the interaction. Oh yeah, the ribs looked fantastic..

[@knoxavebbq]

Haha. Thanks. It’s hard to get them involved. I usually try to finish by the time they’re home

[@danielploy9143]

Well done MR Jim. Liking your Texas style without all the drama others do. That Yoder pit is it the 24” wide one?

[@knoxavebbq]

Uhhh….idk. It’s the kingman. Drama? I wanna do some drama. What are they doing? Lol

[@toby_terpenstein2533]

Another amazing video! I absolutely love all you bbq gurus, yall have taught me SO much! Big love from WA state!

[@knoxavebbq]

Appreciate it. Thanks for watching!

[@blitzology]

Great content Joe

[@knoxavebbq]

Appreciate it! Thanks for watching.

[@stevefc78]

Amazing video MJY!! I love that your dad still plays soccer! 👍

[@knoxavebbq]

dude is a beast. haha. thanks for watching.

[@nogheadz4987]

Thx Broseph!

[@knoxavebbq]

Haha. Thanks for watching

[@Digitalstorm007]

No smoke ring, you might as well have baked that shit at this point.

[@knoxavebbq]

i already replied to your other comment about the smoker ring on the pork ribs. im not looking for a thick smoke ring. if i do it usually indicates that i had poor fire/smoke management. again... dont take it personally, but thick smoke rings aren't what we're looking for when cooking in restaurants.

[@SuperPfeif]

Looks great 👍

[@knoxavebbq]

thanks for watching!

[@derekpierson7412]

Straight fire as always bro! 🔥🔥🔥 I'm gonna have to pick up a pack of plates here real soon!

[@knoxavebbq]

Haha. Thank you. Do it! Once you’re finished take a picture and tag me on Instagram @knoxavebbq!

[@cadence456]

You look just like your dad, and cool video.

[@knoxavebbq]

Haha. Yes I do. Thanks for watching!

[@cadence456]

@knoxavebbq You're welcome, thanx for sharing, I'm a griller too, I'm on those ribs soon

[@TurnBucklBBQ]

Great job on them beef ribs! You're cooking bbq the way it should be cooked

[@knoxavebbq]

Haha. Thanks for watching!

[@hojobbq]

How about a traditional Texas shoulder clod

[@knoxavebbq]

Man, if I could find it I would. Can’t seem to find it around me.

[@hojobbq]

@@knoxavebbq what would you suggest as a target temp for a clod - have seen folks say as low as 170 or as high as 205 - use to love the clod at smittys in Lockhart

[@knoxavebbq]

@@hojobbq i wouldn't be able to tell ya, but if i were to try for the first time, i would treat it like a brisket. i don't really every check doneness by temp. i always go by feel. i would use whatever checks you use when you cook a brisket and adjust based off of the results you've found. sorry. i know not very helpful, but that's how i would go about it.

[@alexanderdecaudin8215]

Looks incredible. Eating it like a Texas taco made me so jealous. Gotta try this soon!

[@knoxavebbq]

if you do please tag me on instagram @knoxavebbq so i can share it with other ppl! thanks for watching.

[@TheBBQcereal]

Awesome video! Thanks for the tip on using the thermometer to check for membranes

[@knoxavebbq]

Of course. Trying to give really info on my channel instead of cookie cutter info that’s not actually true. Lol. Tell your friends!

[@yanisbeaudoin7703]

Haha we always aim to please our parents with our food. Some great bbq, as always.

[@knoxavebbq]

We got to. Haha. Thanks for watching!

[@novam7474]

I don't know why I watch these videos when I live in an apt 🤣 looks delicious

[@knoxavebbq]

Lol! Hopefully because it’s entertaining enough. 😬

[@Amc1787]

That beef rib looks amazing! Great video!

[@knoxavebbq]

Thanks AMC! Are your the movie theater company? I need my money back from stocks. lol

[@IzzyEatz]

Beef rib slurry? Sauce

[@knoxavebbq]

This is a older traditional bbq sauce.

[@IzzyEatz]

@@knoxavebbq what vendors do you use for meats? I use. Costco and Sam’s where I live.

[@mikecitizen2125]

Looks great Joe! Where did you get those beautiful ribs?

[@knoxavebbq]

Thanks. Costco!

[@JohnSmith-qy2wm]

👍

[@knoxavebbq]

👍

[@ericf1843]

Hey Joe. Didn’t quite understand poking through the membrane. I thought you wanted it to poke through with a snap? Last two rounds of beef ribs I did were absolute butter when poking them, registered 203-207, rested them at room temp 45 min, then a cooler for an hour. They firmed up some. Had more chew than I wanted not that squishiness so trying to understand better. Thanks for your time!!

[@knoxavebbq]

Having the snap is ok if you’re looking to slice the rib into chunks. If you wanna really soft, the snap may be an indication that it can going a bit long. It’s not a for sure thing, but it’s just one of my checks.

[@ericf1843]

Thanks for your response! Great videos. Always love the different bbq sauce variations.

[@knoxavebbq]

@@ericf1843 thanks for watching!

[@billbryant1288]

Thanks, Joe. Great presentation!

[@knoxavebbq]

Thanks. I appreciate you watching.

[@danieljacob7811]

Looks amazing Joe! Great job!

[@knoxavebbq]

Thanks man!

[@sifx]

gonna try this sauce for thanksgiving this year. thanks Joe! happy thanksgiving to you and your family

[@knoxavebbq]

Awesome! Happy thanksgiving to your family as well!

[@sifx]

sauce was a hit, contrasted the salty fatty beef rib perfectly. thanks joe!!

[@knoxavebbq]

@@sifx yes! Awesome

[@barbersque]

Looks great brother

[@knoxavebbq]

Thanks for watching!

[@bernardjwolff]

How much difference does it make getting the plate ribs vs short ribs? I live in Georgia and the plate ribs are hard to find here, but the short chuck ribs are readily available.

[@knoxavebbq]

Mmmm… it’s hard for me to say. I haven’t cooked a bunch of chuck ribs to give you a good answer. I’d give it a shot and see how it goes. Don’t go by temp. Just cook until it feels tender.

[@mstanfom]

I live in Alabama, a California transplant !!!!!!! I found the same sourcing problem. I now order plate ribs and other cuts online from 44 Farms. Great process and products............Just my experience and opinion.......

[@knoxavebbq]

@@mstanfom thanks for answering. luckily the costco i got now has them. if you guys have a costco near you maybe check out the meat section! thanks for watching!

[@mstanfom]

@@knoxavebbq thanks Joe, I’ll check out Costco

[@knoxavebbq]

@@mstanfom best of luck!

[@rand0mGT]

Can’t wait! 🤤

[@knoxavebbq]

See you in 15! Haha

[@chrishabgood8900]

Looks super good!!!!

[@knoxavebbq]

Thanks for watching