Smoked Beef Ribs Juicy & Tender - Easy Recipe

Smoked beef ribs are really easy to make at home and they taste amazing. Give this recipe a try -- you will not be sorry!
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[@mikev8600]

I love that he squeezed it, waited for the juice, and it never came.

[@Jerryvillasenor123]

bruh lol

[@NabilBreda]

Sounds like my sexlife😂

[@shaaauuu]

Legend has it that this dude is still chewing that tough piece of meat to this day.

[@DarthTerminatti]

Just like your mother. 😂😂😂

[@fredgasparino9324]

"we need black pepper" grabs the jar of 4 different peppers in it.

[@djame2517]

Lol, at 7:50, he tried to tear it but then realized its hard as bricks so then he decided to shove the entire thing in his mouth haha. Great video btw.

[@squeeze4peas]

😂😂😂

[@bosco1563]

Dillon Jaglal that’s funny! I was just gonna say the same thing. He cooked them too hot.

[@SKI1333]

Lmao!!!

[@rnick123]

At 8:10 he said "I like beef ribs like this" than I read your comment lol 😂😂😂

[@coreycummings8662]

You could tell when he probed it that’s it wasn’t sliding in like butter , needed a few more hours I think . Country spare ribs take 6 hrs and aren’t as thick as beef ribs , so it has to take longer

[@aarondoughtie285]

These beef ribs were too firm. He expected it to fall apart and it snapped back 🤣 🤣 Proof that is doesn’t always turn out the way we want it too. 😞 🤣

[@real247not711]

😂😂😂😂

[@Jerryvillasenor123]

man aint that the truth

[@rashiedweeks7656]

When he took a bite he pulled and it didn't break. Seemed tough!💪🤔

[@GetTheFuckOutofH3re1]

😂😂😂

[@tartass]

Yes the cow did chest workout

[@tylervanorman492]

280 F!!! Ouch

[@snapperhead1355]

You hit the nail on the head mate

[@Wulffz]

Well spotted

[@dmarkj22]

It ‘s great to see Europeans do American Barbecue and do it well. Good job sir!!

[@falcon81701]

Great to see someone doing Simple Beef ribs just salt and pepper style on a Kamado. Been looking for this type of tutorial.

[@kevinpalma2120]

7:49 when tender test doesn't go to good 😂

[@willywillboc]

Jerky! 😂

[@macewindex8410]

It’s a beef rib. It’s not going to tear like a pork rib

[@jamesmoore3887]

@@macewindex8410 it can if smoked to the right internal temp

[@macewindex8410]

James Moore not fall off the bone pork rib style

[@jamesmoore3887]

@@macewindex8410 fall off the bone means overcooked damn how knew to smokin meat are you? Obviously pretty green from what you're saying.

[@cookie1er61]

Magnifique, je ne comprends pas tout mais ça donne faim ! Merci pour votre vidéo

[@218Mike]

Big thanks for sharing your techniques! I’m going to give it a try tomorrow. 😊

[@cab0316]

Absolute quality video, from filming to commentary. so glad I discovered this channel. New subscriber :)

[@OnTheFritz602]

You are truly inspiring me, those looked incredible! I've done every variety of pork ribs out there, but have never tried beef ribs.

[@PITMASTERX]

You will love these for sure!

[@Z0MBIE-x]

I think you spelled inedible wrong

[@rdr6269]

@@Z0MBIE-x Hey! He shudda done 'em a little longer I think there is pretty much consensus on that. But inedible??? Something's wrong with you, my friend.

[@gerdsfargen6687]

@@rdr6269 lol this malaka 😂🤣😂

[@im.faizan]

🤮🤢

[@InfiniteQuest86]

Anyone thinking "meh I can skip the foil part -- it's been on the grill forever", do not skip that part! It's critical to continue rendering that fat into the beautiful juicy meat you saw at the end.

[@mambaz28]

jys n dom doos

[@MetehanYengil]

That's can be the best illustrative video about smoked beef ribs I have ever seen. 👌🏼💯

[@markennes5208]

Hey, I don't think anybody does more beef short rib plate vids than you! I'm kinda obsessed with the beef short rib plate thing right now, so I've been trying to watch them all. Doing a plate tomorrow. Thanks for a great vid!

[@johnanthony3685]

You need more details on temp and times. The meat was tough because your heat was too hot. Low and slow is the key. Ty.

[@jamesstewart1794]

Pure and simple. Good job mate.

[@PITMASTERX]

Thanks James!

[@gennadiybogdanets8490]

Bro, I Love the set up that you have. Been a fan for a long time . Those beef Ribs turned out great! Keep up the Good work!

[@enthusiaststraw7196]

Thanks for sharing.... Seems pretty delicious

[@m.san.9512]

When u go for the juice squeeze scene and nothing but powder comes out..lol

[@donbobby4595]

LMAO

[@TinkerTailorSoldier1]

😂😂 I noticed that too! & then he tried to pull apart with his teeth but it was too tough

[@thejacobhill]

That's my favorite BBQ.. hard to beat some good ole beef ribs

[@pvincecor]

You make it look so easy! I'm going to try this!

[@chiefkuuni]

I recently found your channel. I love smoked food and going to buy a charcoal grill and learn to grill this year. Your food looks amazing and I'm going to try it out.

[@FireWaterCooking]

I made some nice Beef short ribs last month via "Sous Vide Que" on the Kamado Joe but was able o make them more "Medium Rare" using the sous vide and then getting some smoke on them after.. :) Love Beef Ribs!

[@PITMASTERX]

Awesome

[@mattjns]

1:58 that’s what she said.

[@PITMASTERX]

Sure Matthew... 😂

[@austriagrillteam]

That looks absolutely amazing. We will repeat your reciepe and let you know how it tastes 😃

[@md.nafeesurrahman6430]

Oh Man! Looks delicious! im going to try grilling the same way you mentioned soon!! Thanks!

[@Mike_219]

This is almost step for step the Aaron Franklin recipe - Central Texas style rub, 285 degrees, probe for tenderness, mention of silverskin, using the towel to pick it up, and resting for an hour. Please give credit where credit is due!

[@PITMASTERX]

He is truly a barbecue legend

[@devinthomas4866]

In reality, what else do you need to do to beef ribs? This is pretty well known technique no sugar, no sauce, cook until tender and rest...etc. no secrets just well done

[@twilight1973able]

This is a common method in Central Texas for beef ribs. Aaron is a master, but he didn't invent this recipe because it has been around forever. If anything, Louie Mueller Barbecue in Taylor invented it and it was re-popularized by Black's BBQ in Lockhart. Let's also not forget that the basis for CenTex style BBQ came from Czech and German immigrants to begin with, back in the 19th Century. As Texas Monthly's Katy Vine explained in 2012, "These pioneers [brought] with them a style of meat-smoking from the old country that involved salt, pepper, meat, and wood. Whatever fresh meat they couldn't sell, they would smoke and sell as 'barbecue.' … As demand grew, the markets evolved into barbecue joints, though the style of service didn't change much. The meat was still sliced in front of the customer in line and served on butcher paper. Sauce generally wasn't offered."

[@ghamoudabdelhalim8834]

Oh my god you let dream with glorious piece of meat.it look delicious Really big thanks

[@robmetzger9955]

OMG! I’m drooling!! They look amazing!!

[@twilight1973able]

Straight up Central Texas style beef ribs, great work!

[@PITMASTERX]

Thanks

[@gabrieljafif1198]

7:49 - haaaard!

[@ajdi92]

look when he squeezes them 7:11 ... no tenderness at all

[@josephdalton3688]

Exactly what i thought. He couldn't pull it away from his teeth on camera, so he ate the whole piece then cut to a different scene. Lol

[@lurchamok8137]

yeppp, and a bit dry, the biggest mistake was to completely remove the protecting fat layer

[@whyvegan79]

Go vegan try mock meat.

[@chads7796]

Amazing beef ribs. Great meat, well seasoned, and treated w/the proper respect.

[@PITMASTERX]

Thanks Chad!

[@dwaynewladyka577]

You did a fantastic job on those beef ribs Roel. Awesome!

[@PITMASTERX]

Thanks Dwayne!

[@MrAaronunite]

I love how you respect the meat 👌 no sauce just salt n pepper 😊

[@leifdehio2151]

Unfortunately beef ribs are not that popular in my neck of the woods; in fact it’s mostly pork-ribs here. Mouthwatering video Roel - now I‘m lusting for some juicy „Fall-Off-The-Bone“ beef ribs 😋👍

[@PITMASTERX]

Thanks Leif! hahaha excellent!

[@michaelkrusing7670]

@leif dehio, look in the meat department of your grocery store and if they sell beef short ribs, then they most likely sell a whole plate rib. This is how I know that they have a whole one in the back. The butcher would be a fool not to sell you a whole one.

[@leifdehio2151]

@Michael Krusing: I live in Germany - unfortunately most grocery stores and butcher shops simply don‘t sell beef ribs. Mostly pork territory here 😉🐷

[@Melody615199999]

Try the beef ribs at Killen's or Pinkerton's in Houston, Texas. Un-fuking-believable meat.

[@mhmdaripin8412]

Lekocak amat

[@PITMASTERX]

Hit thumbs up on this comment if your with us in the live stream tomorrow !!!! 10 AM Central European Time

[@bostongeorge1738]

Pitmaster X what kinda of spice grinder was that

[@richardchu109]

Please help... When you sliced the meat off the bone, what cut of meat is it called? Can you get just that cut without the ribs?

[@reginaldgrider3702]

Where get them beef ribs from

[@Morpheusserver]

Absolutely Fantastic! You are right PitmasterX!

[@PITMASTERX]

Thanks bro!

[@bbqboy175]

Pitmaster you are a legend! Amazing ribs! So much respect for your work! 👍

[@PITMASTERX]

Thanks bro!

[@liled246]

I want to know where the heck you get enormous beef ribs like that from.

[@Hellraiserzzz]

I think if you took it up to 205F and wrapped and rested it for an hour in a cooler it would have turned out even more juciy and tender. Nevertheless, awesome looking ribs keep it up!

[@PITMASTERX]

Thanks bro

[@jamesmoore3887]

This is true facts needed to get that temp up and everything else you said.

[@jirieskhazen7673]

Hey, im new in smoking, should i smoking this 205F for 7 hours?

[@GerardSheridan]

I just love your channel! Beef ribs are one of my favorite cuts of meat.

[@hazmat6314]

Man, i am not a beef or pork eater, but even i can say, that is some premium quality stuff. The way he cut the beef, it looked like as if he was cutting butter. That sexy brown color and that evenly spread pink inside, it looks heavenly.

[@MrBmd81]

Silver skin comes from the underside of the ribs, the membrane separates meat from organs. You were trimming fat on the top side.

[@Koeterkomplizen]

Let's drink a beer every time he says 'gorgeous' 😎:-D

[@srtb3931]

That was a great video! I just got my first pellet smoker on Monday, and I'll definitely try your rib recipe on it. I was wondering if you also had a video on beef brisket? Thanks!

[@ericousleyjr9119]

Man those were cooked perfectly!! Beautifully done brother!

[@PITMASTERX]

Thanks Eric 👍😀

[@kingmurph9th]

7:51 looked like you couldn’t pull that stiff beef apart lol.

[@versedwonton537]

😂🤣😂😂🤣

[@Sandor159]

Such a coincidence, I bought some angus beef ribs yesterday that are smoking right now. 4 Hours are done, so 2 to 3 more to go!

[@deepatel123]

Still not cooked?

[@User-mx1kq]

@@deepatel123 I think, It needs another 1 hour more.

[@eliz5950]

Is it cooked yet?

[@User-mx1kq]

@@eliz5950 nah maybe 1 more hour.

[@User-mx1kq]

Maybe another hour.

[@Jackdelroy1]

That's a mouth watering work of art!

[@BBQKlaus]

Nice pictures and very good result Roel 👍👍. If you have more time, try it with 110°C. It takes longer (11-13h), but the beef ribs are then more tender.

[@PITMASTERX]

Thanks... the bark on the beef ribs is epic when smoked on a higher temp 👈😁👉

[@alfredoiganz]

oh my... i wish i am your neighbour. :D

[@PITMASTERX]

Awesome alfredo... do it 😆🤛🤜

[@Jo3y]

Nice man, wanna bbq these soon! Little typo in the sponsoring though, "made posible" has to be "made possible" just for your info!

[@PITMASTERX]

Thanks! will be corrected in the upcoming videos!!

[@jasonmiller5716]

My family enjoys watching u cook and your recipes. Keep them comming

[@darioganso]

It was amazing... man. I'm from Brazil. I do love barbecue as much as you. Of course beef ribs aren't soft as a peace of picanha. But the taste is incredible. Good job I love your videos.

[@FoodBOMB]

Omg 😍 super lekker man!!! Lekker bezig 👌👌👌

[@dawittesfaye829]

IKR

[@AsadChinoy]

The hardest part of the recipe is finding a good cut of beef ribs.

[@PITMASTERX]

that is right!!!

[@BENSTACKIN365]

If you want great beef ribs goto "Restaurant Depot". I'm in MN and we've 2 Restaurant Depots here but they're country wide in America.

[@matthewmckenzie8508]

Another great video mate, keep up the good work !!

[@j.craighood5554]

I was searching thru your videos for a way to do beef ribs when I found this video. Excellent, simple approach for intimidating beef ribs. I'm from Texas and have smoked hundreds of beef briskets. I've done a few Tri-Tips smoked like a brisket (excellent results in 5-6 hours) and this recipe reminds me of that. I'll give it a try and post my results.

[@JRvonP]

ok... Emmen en ergens in de buurt van zutphen is goed te doen wanneer kan ik komen eten :))

[@BassVanKruger]

OMG... 😲 He mudered the Charcoal Bag! 😦 😂😂😂

[@PITMASTERX]

hahahah.. yes .. those are special skills 😜😂👍

[@juanbolivar35]

wow! I love how you use a thermometer... for that reason I bough one...

[@iansimpson9927]

Beef shortribs are so underrated, you have elevated this lower grade of beef to a Majestic level® Truly humbling...........

[@javsoliz]

Dang they look good! It’s like I smelled them for a quick sec. That’sa mans rib. Where could I get those here in Texas?

[@PITMASTERX]

You must be able to get these there... show the video to your butcher

[@flyinghole]

Find a local butcher. The quality of meat is better as well.

[@gsumner5470]

bro..

[@henkenannie11]

Deze is van de livestream van vorige week ofnie? Zeker wel lekker hoor hahahhaa

[@getter7seven]

Fantastic looking ribs and well done in using coarsely ground mixed peppercorn---it always adds that extra something.

[@PITMASTERX]

Thanks... 👈😁👉

[@40Jdman]

I like to flame grill them after the slow cook and caramelize on some sweet Thai chilli sauce. It’s great on beef ribs.

[@abusaleh2222]

6:49, The shape of the ribs next to each other, like my cousin front teeth !!

[@bobfish3176]

Can no longer find beef ribs with enough meat to bother smoking. :(

[@BoslagerBBQ]

Bob Fish might be a silly question but you are asking the butcher for short ribs, right?

[@NordicAdvRider]

Amazing beef ribs. Smoked to the perfection

[@jamesmoore3887]

They could have been alot more tender N juicer

[@jamesgumbetter9296]

Gonna try that,it looks wayyyy good!

[@rakanishu531]

Open up our "Schmoker" ... 4:47

[@Cremantus]

That is a damned nice rib, man.

[@drivin69]

wow man those are some wicked thick beef ribs why oh why have i never seen your channel....? but beef ribs like this i am hooked... well done.

[@PITMASTERX]

Don't know Jason, glad you found it now! Stick around, we got some great recipes coming up!

[@getoutandgrill]

DAAAANNNNNNGGG!!!! Great cook Roel.

[@PITMASTERX]

Thanks Chris!

[@step4560]

Dude, you are using a pepper mix 2:29, just tell us... confess, please...

[@PITMASTERX]

Totally busted... pepper mix

[@blackboxing84]

i saw vid other day.i spoted that a mile away.its what i use.good flavour..

[@mtraa.942]

step4560 You reminded me of the nun in game of thrones (Confess, confess, confess) Shame! Shame xD

[@hubertschang9977]

can you smoke an rib roast?

[@mbereseregerd3315]

Man you made my mouth filled with saliva

[@charlescarlson8283]

They look great. When I make them my dog is glad we have friends over. There is no meat still on the bone from me. She gets the ones from friends.

[@PITMASTERX]

hahahahaha... awesome Charles

[@qiiandii]

Where did you buy the ribs from; the Flinstones?

[@PITMASTERX]

Hahahah... nope beefensteak.nl

[@pwk22]

They're the modern stone age family.

[@FounderOfAiTheNewOrder]

Can't believe you used a kamondo without saying

[@Have.nice.day.5]

You are cooked perfectly... I swear I hope to tasted beef ribs .. maaan you are amazing . Easy recipe , the best ingredients . You just kill me 😂

[@PITMASTERX]

Hahahaha... thanks bro 👈😂😂👉

[@Snax2090]

Literally about to use this technique today and save time until I saw him cut it with a knife. I measure success on the smoker by not having to use a knife. Bone should just pull out. No short cuts for me. Back to 10hrs at 110 and 97c internal.

[@willywillboc]

Watching him remove the fat 😥

[@CamaroMann]

I didn't know KZbin allowed pornography.

[@PITMASTERX]

hahahaha... sssttt...

[@MrMala10]

Gostei muito. Parabéns. Irei fazer com certeza. Abraços

[@hamzakhalid95]

Watching it at 3:40 am... I'm too damn hungry now 🤣

[@USNVA11]

That food porn music though !!!! 🎼🤪🎼

[@PITMASTERX]

hahahahahha

[@shaaauuu]

Haha. Those ribs were an epic fail. I wouldn’t have even posted the video. 😂😂😂

[@VillageFoodFactoryAsia]

Hello my friend how are you doing?

[@fearlesslegend1386]

Hello my friend how are you doing?

[@ZhongXinaChibai]

Hello my friend how are you doing?

[@ldee6415]

Hello my friend how are you doing

[@Boltsandhoes]

Hello my friend how are you doing?

[@j.craighood5554]

Follow up to the below comment: I used your recipe as a guide rather than an exact recipe. I used a Rosewood Ranches Wagyu 3 bone beef rib, salt & pepper rub, and smoked it at 121*C/ 250*F on my Traeger for 10 1/2 hours. I did wrap it with butcher paper after about 5 hours (77*C/ 170*F) until it was probe tender at 99*C/ 210*F. After resting, these beef ribs had a great crust, were moist, tender and full of flavor. The best I've ever had. Thanks Roel.

[@PITMASTERX]

Awesome!!

[@samivellamo3995]

I got the kamado going and soon put the Highlander ribs in with a chunk wood. And salt and pepper is all you need. Maybe smoky Tabasco on when eating. 😍

[@Edge1775]

Why would anyone want to see you clean the grills ashtray or open a box

[@michaeljmccurdy9449]

Maybe newbies want to see those details, especially if they're considering buying that type of smoker grill. I'm pretty new at all this an appreciated seeing him take out the ashtray.

[@kramerdm]

Fast forward than bitchboy!

[@asjdnj]

clearly, you can tell that the meat's not done through. when the meat is done, it wiggles. nor it does that and at 7:13 I saw no juice or fat oozing out even when the guy pressed the meat. and that bite at 7:50... skills don't just drop on your hand like that. pitmaster? well, I would reconsider the name if I were you.

[@pachodomi]

He overcooked it

[@asjdnj]

no, he undercooked it. once the meat is done the collagen in and between the muscle breaks down and becomes almost like sticky so when you touch the meat it's soft like jelly. meaning when it's overcooked the muscle and collagen gets burnt and loses its moisture and becomes dry and flaky. when you see him pressing the meat it bounces back like rubber and that bite he tried to show but can't so he rushed the whole thing into his mouth... clearly he undercooked and wasted a good flesh of an animal.

[@pachodomi]

I agree with what you say. But you're not taking into consideration that on minute @5:15 he saying that they are really close to 90 degrees Centigrade on the core temp. That is at least 25-degree overcooked in my book

[@aziadah1]

And who slices plate ribs into pieces like that? Rip that meat off the bone with your mouth like a true carnivore!

[@michaelmcdaniel5054]

Can't believe I watched that all the way through, and then you sliced it all delicately at the end. You're supposed to just bite it man🤣🤣!!

[@edwindelvasto8610]

Uyyyyy deliciosa esperando algún día poder hacer unas costillas así acá en Colombia Very delicius Thanks for this video

[@sjyun2811]

Maybe juicy, but definitely not tender...look at that, it should almost fall off the bone, but he literally needs to cut the meat off the bone...lol nice try but total fail

[@pogrmanrichman]

You dried it man.....no juce.....

[@jackfortune7653]

Should have left that fat cap on.

[@petemunoz7148]

Video made me hungry gonna get me some ribs 👍👍👍👍

[@falcon81701]

Oh and just to add some advice I learned on another video. Smoking temperatures should vary depending on the type of smoker you are using. Many videos call for 140c/285f in an offset smoker. With a Kamado, you want to keep it lower around 120c/250f. And not too low. If it's 110c/230f or less then you run the risk of the fat not breaking down enough and remaining as a gelatinous mass between the muscle fibres.