♫ I'm going down to the house of sausage
♫ I got my barbecue shoes on
♫ Going down to the house of sausage
♫ Got my barbecue shoes on
♫ Going to (mumbles) me a brot
♫ And a red hot foot long
♫ Going to smoke me a fatty brisket
♫ Got my barbecue shoes on
♫ Going to smoke me a fatty brisket
- [Narrator] Welcome to bbqpitboys.com,
today we're cooking up some short ribs at the pit.
And they're real easy to do.
Alright, these are called beef short ribs.
They're four boned foreribs, this is the way they come.
They're called short ribs, not because they're short,
because they come from the short plate of the cow.
So this is the way we like to do it and there's not
much preparation to do.
Maybe remove some of the extra fat hanging off,
but basically keep it there.
Now, some pit masters will remove the fat and they'll
remove the silver skin, but don't, alright?
Just leave it.
Although this piece of silver skin is not doing us
any good, the fat has already been removed over it
so we might as well get rid of it.
So basically no preparation at all for these short ribs.
Now, the only thing you need to do, really,
is to hit it with some seasoning.
Some salt, some pepper.
We're using our SPG, it also has some course garlic
in there and a few other seasonings.
Use what you like, but you got to season it, right?
Now, today you could probably hear it in the background,
we're using a pellet smoker.
It's almost like a convection oven.
There's a fan going and it's circulating the hot air.
And, of course, it uses, like I said, pellets.
And these pellets we'll be using today are apple wood.
And you can get your pellets in all kinds of wood.
And these pellet smokers work real good.
So here we're just adding some more pellets to the bin.
Oh yeah, this is real easy to do.
Now, it's going to take about four, maybe five hours.
We want to cook these at about 250 to 265 degrees
Fahrenheit.
While we're waiting for those short ribs to smoke,
we might as well do some vegamatic hunting.
And here we've got the old muzzle loader.
Kicking back, waiting for them beef ribs to cook,
shooting off the old muzzle loader.
(gun fires)
That's good living.
(gentle music)
Alright, now we're about two hours into this.
And what we're going to do is flip these ribs around
just to get some even cooking.
You know all about that.
Although, with these pellet smokers you really don't
really need to do that, that's what I'm trying to say,
'cause the air is circulating around.
Now, what you want to do is look for an internal
temperature of about 205 degrees Fahrenheit.
You can even go higher, and the reason is is because
that's when the connective tissue and the collagen
break down inside and it makes those ribs real tender.
Because those chuck ribs, those chuck short ribs
can be mighty tough.
So you need to take the time, and it might take four
or five hours, you never know.
But of course, there's plenty of things to do here
so we're going to make up some beans.
There's nothing like serving up some beans with them
beef ribs.
Now, to do it we've added some onion, some garlic,
and here we've got a few cans of baked beans style.
You've seen these before.
Just throw them in the pan.
And we're going to add some dried mustard,
about a tablespoon.
And here we've got some brown sugar,
maybe a quarter cup.
And here we've got some molasses, maybe a quarter cup.
And here we've got some chuck and we're going to use
about a half a cup, and this is spicy chuck.
Real easy to do, right?
And they're real good.
You're gonna kick up those ordinary canned beans
and these are real real good.
You gotta definitely check this out.
Now, we got some potatoes going on and those beans
have been simmering.
And through the miracle of time we're about 205 degrees
Fahrenheit and it's time to pull these off the smoker.
Oh yeah.
Oh man.
Take a look at that.
Baby.
We're going to be eating good tonight, Martha.
Now, we've let these ribs rest for maybe 15 minutes
and now let me show you what they look like.
Because we brought the temperature up to about 205
degrees internal, the connective tissue has melted away.
There's so much fat in these ribs that they're moist and
tender, literally fall off the bone.
Now we got some corn bread, like I said,
got some baked potatoes, we got beans.
There's just not much more to say about this.
So we won't.
(gentle music)
Now if you've been following us over the years
you know damn well what we're going to be saying right now.
We do apologize for eating in front of you like this,
but we call this pit master privilege.
Oh, man.
You're going to have to get your own beef short ribs.
(gentle music)
Now, one more thing, don't forget to feed the modern day
velociraptors.
They love these ribs, too.
(upbeat music)
So the next time you're looking for a recipe for
your pit, check out bbqpitboys.com.
(goose call)