Smoked Beef Ribs on a Pellet Grill | Rum and Cook

[@RumandCook]

❓ What Video Do You Want To See Next ❓ - *Comment Below!*

[@lx2nv]

How about some sides? I have a pretty good BBQ bourbon bean recipe. I don't eat mac n cheese, but have a decent recipe there too. Love to see your spin on those, or other ideas!

[@RumandCook]

I tried a sides video once and it bombed lol. I'm going to do a specific side video and see what happens. 🍻

[@lx2nv]

@@RumandCook I'll have to check it out. I guess it may not get the views a brisket does, but I enjoy a good side. LOL

[@RumandCook]

@lx2nv lol 8 BBQ Side Dishes Including Potatoes And Vegetables kzbin.info/www/bejne/rpalZWyNrcmBas0 🍻

[@samuelcolt92]

Wouldn't mind seeing your version of beef cheeks!

[@fredschaffer7330]

I have made beef ribs in the past, and they came out ok. Now I am going to try your method. Thanks!

[@RumandCook]

Thanks. Yeah rending fat is critical in them or they aren’t that great. I learned that the hard way. 🍻

[@troyv8302]

Those ribs looked awesome, thanks!

[@RumandCook]

Thanks much! 🍻

[@williamwilson2624]

Those ribs looked amazing! Great video.

[@RumandCook]

Thank you sir 🍻

[@brandonrivers8275]

Smoked jalapeño poppers. See if you could do smoked nachos as well. Anything for sides like that would be great.

[@RumandCook]

I have a nacho video that is older and here is a side one that is newer: 8 BBQ Side Dishes Including Potatoes And Vegetables kzbin.info/www/bejne/rpalZWyNrcmBas0 🍻

[@EdStrauss-cj2wr]

Have you tried doing beer can chicken on the pellet smoker?

[@RumandCook]

Yep. I’m pretty sure I have a video from about a year ago on it. 🍻

[@lx2nv]

Dang those look good!

[@RumandCook]

Thanks! 🍻

[@dlosh8613]

How about a smoked mac and cheese?

[@CoolJay77]

The ribs turned out great. Just curious, any reason you don't hold the ribs in a warming over such as you do with briskets?

[@RumandCook]

Thanks! I’ve done it before, but that was a Sunday video. Have to work Monday-Friday so didn’t have time to rest overnight. Damn rain! 😂 🍻

[@CoolJay77]

@@RumandCook It might be worth doing a side by side, blind taste test comparison with a few people, to see if it makes a noticeable difference. It would be a bit tedious though.

[@RumandCook]

@CoolJay77 yeah it really stretches out the filming time. You never know though! 🍻

[@theilliniguy]

My Pitboss doesn't have a 275 setting. How would you address that? 250 to start (smoke) then 300 or???

[@RumandCook]

I'd start at 250 for 3-4 hours and then bump to 300F. Just watchful they are aren't cooking too quickly. I'd move them away from the firebox and wrap them at 170. 🍻

[@theilliniguy]

Thanks! @@RumandCook

[@RumandCook]

@theilliniguy no prob 🍻

[@Zokfend]

Try smoked beef bologna blooming onion with Meat Church Holy Voodoo rub, coarse black pepper, and mustard slather.

[@RumandCook]

I’ll see what I can do. 🍻

[@michaelharris9247]

What about the 3 2 1 method

[@RumandCook]

That method is for pork ribs and it’s a terrible method. Here is a video I did on the topic. STOP IT! - Here is why 3-2-1 Ribs are the WORST Idea Ever. kzbin.info/www/bejne/rIuziZSAhcyfh5o Hope this helps! 🍻

[@kaivonmortazavi8656]

Next cook - 😊How to do spatchcock chicken with crispy skin - how to prevent leathery, tough skin

[@RumandCook]

I got you! 🍻

[@cslack19]

Why haven’t you been doing any cooks on the Workhorse? I finally just got mine and looking for vids. Not a lot of videos of cooks being done on the WH.

[@RumandCook]

Great pit, I’m just not a fan of JD (owner). After spending 1000 hours creating content, I asked them to help support the channel. They said no way and wouldn’t even give me an affiliate link. I got a shirt and 4 black wheels. They loved the free promotion and watched my videos in company meetings though. Last I heard they were hiring a video person and doing it all in-house. That was a year ago so who knows. Needless to say, the idea of buying meat, paying for my editor and spending a day filming to promote their brand isn’t very appealing to me. I do have a course that will be helpful though: www.rumandcook.com/workhorse-pits-1975-beginners-guide Sorry I don’t have better news. It’s a sore spot for me after wasting a year trying to build a channel around their product lol. 🍻

[@jjm6187]

Maybe another pit company would set you up? Would like to see you doing backyard offset cooks too

[@RumandCook]

@jjm6187 maybe. I haven’t explored that at all. I love my 1975 so right now the thought and getting rid of it just to produce offset content isn’t very appealing. You never know when though. Have to keep changing so you never know what the future will hold. 🍻

[@SinisterMD]

The old mantra - If you're lookin', it ain't cookin'.

[@RumandCook]

Very True! 🍻

[@Isovapor]

You lost me at pellet! Cheers!

[@RumandCook]

It literally says that in the thumbnail and title 🙄 🍻

[@Isovapor]

@@RumandCook and that’s why I didn’t watch the video! Cheers!

[@RumandCook]

@Isovapor and killed my stats. 0% watch time to leave a comment about it being on a pellet grill 🤣🍻

[@Isovapor]

@@RumandCook I’m subscribed to your channel. I can’t not like a video of yours and made a comment? Why are you even worried about little Iole me? Times that hard?

[@RumandCook]

@Isovapor lol my channel is 50% pellet, 10% pizza oven, and the rest KJ. Just seemed like a random comment. I respond to all comments 😁🍻

[@kaivonmortazavi8656]

Next cook - 😊How to do spatchcock chicken with crispy skin - how to prevent leathery, tough skin

[@jjm6187]

No less than 300. I like to smoke roast chicken at 375.