SMOKED SHORT RIB On The Traeger Smoker

[@QuangTran.]

What are some tip to tackle MEAT STALLS?! I've Turned on the heat with this one and it ended up drying my meat. Any tips would be greatly appreciated! Thank you!

[@Jon-yo4wj]

You need to Texas crutch it. Great BBQ is typically Low and Slow. The Texas crutch method will get you past the stall without drying out

[@wesleyallen7661]

I usually just let roll at the same temp especially poultry because it crisp up the skin

[@Tipper1941]

Looks amazing! I thought I saw one place in the US smoke to get flavour then wrap meat to finish in indirect heat for the slow roast. I thought the wrapping kept the moisture in. Good luck!❤

[@wesleyallen7661]

Try foil wrap during the stall

[@YuLost2X]

Foil if you are in a hurry. Otherwise just keep it at at the same temp and let it roll.

[@1spell539]

cover the traeger dont let snow hit that legendary machine

[@QuangTran.]

Will do my friend!

[@yolondanatividad395]

I stated that on one of his videos from the other day. Also needs to cover that black stone and any items that are used for cooking outside.

[@nejo4664]

It needs to be covered when not in use. Especially on rainy 🌧️ days. The rain will get into the hopper and soak up the pellets causing damage to the motor. Any remaining pellets in the hopper needs to be dry at all times.

[@moaonaabe8955]

I’ve had a PitBoss Austin xl for about 5 years that has sat out thru sun wind rain and snow and it still perfect.

[@SacOrcas]

Wow...those look good. Just some "suggestions" again. Try not to go by "time"...best to use a meat thermometer as a guide. When meat hits the stall (and the bark is nice and firm) it's time to wrap. Some spray the meat with water or add a little beef stock...kinda like you did with the OJ/beef talon mix and the bbq sauce). Re-insert thermometer and when internal reaches about 203 F, it's time to pull. Wrap the whole thing in a towel and place it in a cooler for an hour (or two). That allows the juices to re-introduce back into the meat. Burp the cooler (i.e. pop the lid) every half hour or just to release some steam or whatever. It's great that you are so open to suggestions and want to learn. Smoking meat is so fun...and the rewards are priceless. We all have our "twists and takes" so try it several times and see what works best for you. Best of luck QT!

[@breezyfbaby8546]

he knows whats hes talkin about. goodshit dude .

[@WarChortle]

You can get thermal blankets to help the smoker keep better temps in the winter. I don't use a specific one for mine, but just a fireproof blanket I fold over a few times.

[@drift4647]

You know wha it gotta say though, the smoke ring is getting thicker and better looking! Patience is key with BBQ, and wrap that butchers paper tighter and in more layers

[@michaelvonhaven105]

it's going to take forever if you cook at 225f when it's freezing outside. you have to bring to it up 300f or your stall will take far too long and dry out the meat. also season the poor thing with more black pepper for a better crust

[@davidsummers1977]

Mr.Q(grasshopper) You did it that orange juice and tallo was brilliant you are now getting the hang of it, don’t forget about carryover cookin maybe take it out at 200 degrees wrap it in foil instead of paper and stick it back in with basting juice you used will get past stall. ☮️

[@moaonaabe8955]

As far as the dry part,that might have been the wrapping,you have to make sure it’s wrapped super duper tight wether it’s in foil or butcher paper,it keeps the moisture locked in,then remember you have to let it rest for a minimum 2 or 3 hours before cutting and the dreaded stall,it’s a real bitch but there’s just no way around it other than patients,lots and lots of patients,the stall is when all the connective tissues and muscles start breaking down so you don’t really want to rush that cause it will just be like leather but you’ll work it out and learn,hell of a smoke ring in the ribs man,real nice.

[@QuangTran.]

You’re giving me so much great information! Thank you so much for your time my friend

[@moaonaabe8955]

@ no problem that what we do in the smoking community.always willing to help.

[@TylerBird200]

Great advice.

[@WarChortle]

it also looks like it might've been wrapped too early. The bark didn't look fully set before the wrap.

[@FracDaddyBBQ]

They make insulated blanket for them smoker to help with the cold

[@QuangTran.]

I will look into this. Thank you for this tip my friend

[@wesleyallen7661]

Nothing beats beef ribs

[@irena-talita]

You know what ever Quang makes it’s going to be DELICIOUS..the smoked ribs looks absolutely amazing ..x💗🥰❤️

[@epicdream3r992]

Bro you came through my guy!! Smoked beef ribs is the holy grail. Nothing tops it!!👏🏽

[@QuangTran.]

Thank you my friend!

[@nicholasmedovich8691]

Try Compton cut spare ribs and packer brisket one day. They taste amazing

[@kaylatw36]

OMGGGGG!!!!!! Look at the snow😮😮. I miss it soo. My family moved to Florida when I was 9 yrs old and I've seen the snow only once personally since then. It's beautiful ❤️❤️❤️. But I was raised in the snow until I was 9. Dagg, time flys by. Love you QT Fam❤❤❤ Y'all have a blessed evening 🙏🏽🙏🏽. Food looks delicious as always 💯💯💯

[@QuangTran.]

I would choose snow over rain any day to be honest! 😅 This what goes to my mind when it snows and never stops. Hahaha thank you so much for the kind words and support always Kayla!

[@kaylatw36]

@@QuangTran. You are more than welcome!! I hope that you and your beautiful family are having a great and warm weekend.

[@stevedelo3124]

The stall is caused by the evaporation of liquid on the meat's surface. This evaporative cooling works just like when you sweat while working hard. The stall can get frustrating because it lasts for hours.

[@WarChortle]

I have a very similar pellet Yoder Smoker and never wrap beef ribs. The one thing I do that's not traditional is sub 20% of the black pepper in the rub with white pepper. I find it adds complex flavor without making the final product "too peppery". With pellet smokers I've programmed them once they hit 190 internal temp to hot hold at 150f overnight. The reason why brisket is set at 203f is that's the temperature the collagen turns soft, but it can also become soft at a lower temperature depending on time. Tenderness and collagen breakdown is kind of like pasteurization. It's a function of time and temperature. You can achieve tenderness at lower internal temperature if the time is extended. Sous vide for example can get you a very tender protein without very high temperatures, but needs a LONG time.

[@QuangTran.]

Thank you so much for the tips and insider my friend!

[@Quita373]

Quang Those short ribs look amazing! I think there might be a few things to consider and maybe tweak. It was snowing there so maybe adjust the heat when the stall hits. I smoke mine between 220 and 250 if mine stall after several hours I know that I got the smoke flavor so I wrap them and play around with the heat. You can even wrap them in foil and put them in the oven you might lose some of the bark but they will be delicious! Great job! ❤

[@QuangTran.]

Thank you so much for this! After reading this I believe I should have wrapped earlier and not turn on the heat high without wrapping it first. Thank you again for this tip

[@1Staggs]

Yum !!! Those look amazing !!! I've never had bbq'd short ribs before but i will try for sure !! Don't be too hard on yourself, you only had the Traeger for a little bit and you are still learning. Give yourself time and have fun experimenting !! ❤

[@keefyboy4601]

Instead of a brush, try to use a spray bottle so you don’t rub off the seasoning. Also the placement of your meats should be altered. Try putting single slices of bread all over the rack and run it for a certain time. After that time look at the bread and find out the hot spots for the grill. This would let you know where to place your meats during cooking. Keep up the videos. And happy holidays

[@rufryderme05]

You need to wrap it in Aluminum foil. Also add a small pot with water or apple juice. It will keep the smoke from drying out your meat. Just try it.

[@QuangTran.]

Thank you for this tip my friend! Will definitely try it next time

[@MrX8503]

Try wrapping earlier and cook to 200F internal. You can’t cheat the stall, you have to wait and keep the smoker closed.

[@QuangTran.]

Thank you for this tip my friend

[@FracDaddyBBQ]

With beef ribs you want to cook till they hit a internal temp of 205-210 then rest one hour

[@QuangTran.]

Thank you my friend

[@ChrisGarcia-fu5ns]

😯🤤👌🔥🔥🔥 always looks bomb bro. Love the background music. Thnx for sharing

[@amanda69336]

Just got snow today where i am in Ontario ❤ looks so good ❤ im making ur vermicelli bowl this weekend seasoned neat last nite for it i used beef , i always look forward to your videos please keep up the hard work ❤🇨🇦

[@QuangTran.]

Yum!! Enjoy my friend!

[@CJAvls]

Beef ribs are my go to at my local BBQ place. Yours looks just like what I order. I’m so hungry now 🤤

[@QuangTran.]

Thank you for the feedback my friend!

[@dwaynewladyka577]

Lots of beefy goodness. Hope you have a Merry Christmas and Happy Holidays. Cheers, Quang! 👍👍✌️🎄🇨🇦

[@careysmithjr.1541]

Looks Really Good Quang Tran 🤣👍🏾

[@stargazer4784]

Work of art my friend. Can't wait until you master it even further a year from now.

[@QuangTran.]

Thank you my friend!

[@magpuldynamix]

You need to do the "Texas Steam" to beat the stall. You gotta wrap them TIGHT in the butcher paper until the meat gets up to temp. Your wrap looked loose. That'll cause you to lose a lot of heat for the internal temp climb and a lot of the rendered fat that moistens the meats. When It comes out. Wrap them up in saran wrap. Then re-wrap in new butcher paper, TIGHTLY. Then wrap them up with a beach towel. From there you'll wanna stick them all into an empty cooler, close the lid and let it nap for about an hour. Hope this helps.

[@2ndamendmipistolatejanopri2]

Try mayo as a binder it leaves a silky smooth finish

[@bimmerthing]

Great video, you should do a homeade pizza buffet video.

[@qqyoung]

Baby dragon is so cute

[@baljeezy]

That shit look dry af dawg

[@QuangTran.]

Bro I’m already beaten down. You just kicking me when I’m already down 🥲 We working on this my guy

[@baljeezy]

@QuangTran. Respect fam

[@LINA..]

You are a perfectionist. You will keep trying until you make perfection :) We don't see much difference. We just want a bite of everything you cook😋

[@QuangTran.]

Thank you Lina!

[@jaimegriesbach6770]

I literally am wiping up a puddle of drool off the floor, my guy

[@topazblessings]

Smoke some non-traditional like, rabbit, squirrel, hog, VENISON, etc👍👍👍👍

[@wesleyallen7661]

Looks like a good job and it’s not dry and seems tender

[@JocelynInzunza-xv7lg]

Man that looks real tasty 😋

[@wesleyallen7661]

Spray them with cider vinegar and apply salt and set them in the fridge over night. You’ll see and taste the magic

[@QuangTran.]

Thank you so much for these tips my friend

[@default5790]

I’d throw in butter and brown sugar during the wrapping process and wrap that sucker tight. Also, eat that bad boy off the bone, no need to slice it into pieces my guy. Still looks good though.

[@moaonaabe8955]

Those look freaking amazing just remember the most important numbers are 175f and 203f if you want them fall apart

[@QuangTran.]

Thank you for this my friend! I did not know this

[@moaonaabe8955]

@@QuangTran.yea smoke it to 175,wrap it real tight in butcher paper,probe it with a thermometer and let it ride to 203 no matter how long it takes,let it get to 203,then take it out,leave it in the butcher paper and wrap in a heavy towel and put in in a cooler for a minimum 2 to 3 hours,24 hours being the ultimate and you won’t regret it,trust me.

[@jeremyo.5321]

Smoking will definitely teach you patience 😂

[@cnguyen5707]

Maybe if it was an offset smoker. Traegers just glorified easy bake oven. No real work is done.

[@jeremyo.5321]

@ correct. *offset smoking will teach you patience, I find it better than pellet grills and more fun

[@rufryderme05]

What kind of pellet smoke did you use? Apple. Cherry. Hickory. Oak. Pecan

[@QuangTran.]

Today I used a mix of Costco Blend and I added Cherry with it

[@vinhjasonchuong7542]

I have 2 rack of beef short ribs and 1 rack of beef back ribs in my smoker while I’m watching your video. 8 hours smoke and 1 hour rest time.

[@QuangTran.]

8hrs?! What’s are you smoking at?

[@vinhjasonchuong7542]

@ 225 for 6 hours and spray it with water every 2 hours. Turn it up to 250 on 7th hours and wrap it on the 8th hours. Let it rest for at least 45 minutes.

[@gregorioromero8138]

Tough short rib

[@teresaburgos7746]

hope you are doing good and the family to your food always look so good to

[@giromegiglia7093]

The best way for short ribs is barbecue salt and pepper and lemon and the sprinkle of oregano

[@cnguyen5707]

Get a real smoker and challenge yourself. Offset Pits only!

[@aboutdoors1174]

with the amount of pull back off the bone they look ike they were almost ready before the wrap

[@DanielViliAlefaio]

My uce gttin his smoke on thts wuts up keep it goin uce use the smoke beef ribs add 2 your amazing pho 🔥🔥🔥 be ez... .

[@TubeDeviant]

Do you put your drinks outside when it's -18 degrees..?? They'll get cold in like 5-10 mins, right..?? hehe

[@JubeiKibagamiFez]

4 25...... Wait. Is this the beef short ribs?

[@xengthao379]

Can you do a smoke meat pho combo please

[@wesleyallen7661]

You need a grill cover bruh

[@FrankTankSolo91]

cut the excess fat and get rid of the silver skin next time

[@moaonaabe8955]

And I forgot man,I always smoke my stuff anywhere between 250f to 275f,mostly 250

[@baloneysammich4973]

As far as im concerned your ribs are on point. I was dying watching you eat all that goodness and i was drinking a cup of Misso soup 🍲.

[@QuangTran.]

Thank you so much for the feedback my friend

[@joey-wagons-beneventi3604]

Curious how much did you pay for those?

[@richardcatania5086]

Where did you buy the plate ribs?

[@QuangTran.]

Costco Buiness Centre my friend

[@qqyoung]

Merry christmas

[@QuangTran.]

Merry Christmas my friend!

[@Axlrose19910]

Love ya brotha just messing with ya

[@Angela091163]

❤ It is official. You, Quang Tran, are a Pitmaster.

[@QuangTran.]

😅

[@miikeee_e240]

I don’t go by time. I go by color. Usually really black. Good sign the fat is nicely rendered especially when you cut into it is it’s more yellow and not white.

[@QuangTran.]

Thank you for this tip my friend!

[@miikeee_e240]

@ np homie! When you’re happy with the color, wrap with beef tallow and put a meat thermometer until it reaches 203-205.

[@Axlrose19910]

Emerill fried chicken recipe slap q ts recipe😂

[@QuangTran.]

I cannot hate on Emerill! That man is a legend and I’m a very big fan of his! He taught me how to cook every morning before heading to elementary

[@AljonGolfs]

Burnt ends!!

[@tracywells13]

Oh my y’all got lots of Snow

[@QuangTran.]

Way too much snow! 😅

[@CVP83]

Bomb lookong beef jerky my guy! Oh, and im sure the neighbors just loved the outside vacuum cleaning at 4am 😂

[@FilmFactry]

I don't understand the purpose of snow?

[@kleb75]

0:10 huhhh?!?!?

[@elliotkim2349]

fred flintstone would want an invitation for that

[@QuangTran.]

Hahahahaha I got to make Free Flinstone feast!

[@bryanlonger8646]

Still a good job...could you imagine what kitty would do with one of those bones...lmao

[@ceceliathomas8764]

Yummy in my tummy

[@QuangTran.]

Thank you my friend!

[@wesleyallen7661]

You make me want to fire mine up but I use charcoal

[@becsmith995]

I can't hear you so well. I think the microphone needs to come back, but moderately. There's a sweet spot you need to find.

[@QuangTran.]

Will bring it back my friend. Thank you so much for the feedback

[@JubeiKibagamiFez]

1 06...... Oh my god. I saw "-15" and thought -15F, but I forgot Canada is metric. -15C isn't so bad.

[@cliffkriz1689]

Get a cover man you're in Alberta!!!

[@QuangTran.]

Will do my friend

[@lyndongozun2893]

Put that in a Bahn Mi

[@poorand2023]

I can't eat beef but dammm

[@ChrisPorter-z1m]

Delicious 😊

[@ShanjaiPatel]

I’m smoking too 😂 not ribs 😮

[@QuangTran.]

What are you smoking

[@rhec_junior_9122]

why the oj?

[@QuangTran.]

I would want to say because of this and that but all the juice I had at the house was OJ

[@rhec_junior_9122]

@QuangTran. no juice with beef you need to watch chuds bbq amd you'll learn the ways of the smoke I promise... you gotta add more seasoning to the meat also... try a mix of 2 parts black pepper 1 part salt 1/2 part garlic powder and season the hell out of that meat... the more pepper the better your bark will be.... CHUDS BBQ

[@antoniohalfamazing]

i agree you cook it to fast!do thick Koreon style beef ribs.

[@QuangTran.]

I will work on patience my friend

[@fmont9466]

Squeeze it please 3:48

[@nancycong4928]

👍❤️❤️

[@myhumblekitchen79]

Nice

[@MartyD]

🤤🤤🤤

[@QuangTran.]

Thank you Marty!

[@tonysdadude]

Quang.... I’m in Edmonton too. Where did you get these great lookin ribs from? Butcher or...... everything starts with good quality meat.

[@clayrector6553]

This looks like some Texas BBQ. Great job man

[@lillianwilliams5486]

Look’s yumeee#414

[@ConejaMala77]

Not only do we respect your fried chicken game but now we gotta respect your smoke meat game. It’s looking mouthwatering good practice makes perfect Quang

[@jasonbeedon9867]

First!?

[@QuangTran.]

Almost!

[@ButtaButta90]

Bro, go buy that Treager grill cover

[@WildOutWest1911]

My guy Quang, in just a short couple of weeks turned to an offical American BBQ connoisseur, congrats.