what's up you guys it's susie from heygrillhey.com and i am excited today the reason i am excited
is because i am staring down at this beautiful giant rack of beef plate ribs
that's what we're smoking today i'm going to show you my method for turning these into
melt in your mouth better than brisket on a stick let's do it
let's start with talking about what kind of beef ribs i have on my cutting board today
this is about 10 pounds of beef plate short ribs four bones huge section you can see this is a
mammoth piece of meat in the past uh i haven't been able to get my hands on plate ribs this size
these ones came from felt angus beef shout out to the other susie out there in the barbecue universe
wait those are short ribs those are long the longest longest short ribs so there are two
typically two genres of beef ribs you have the plate ribs and the chuck ribs the short ribs
are generally cut from the plate the chuck ribs are slightly different a little bit thinner both
will work for this recipe as long as it's all on the bone and you have that nice big hunk
of meat in one big piece on top if you have those smaller short ribs that's a different
recipe google it it's on my website that this is for the big monster beef ribs like you get
at those texas barbecue joints so that's what we have today we have the plate short ribs
this is four bone in the past i've only cooked three so this is the biggest rack of plate ribs
that i've ever even cooked and i'm excited but we're gonna do my classic treatment give it some
really good flavor some really good smoke and they're not too hard so first we need
to well i'm going to put my gloves on and then we're going to trim the top of these bad boys
now these beef ribs don't need too much work they look great already but i am going to take
my fillet knife and kind of take off this fat cap on the top there's silver skin underneath that
that's not going to render down and it won't be a great bite when we finish not only that taking it
off will allow a little bit more smoke to form on the exterior of our ribs since we have the
bones underneath we want as much smoke hitting as much of the surface of these ribs as we can get
so there is an overlap of a couple of muscles here if i were to take this whole piece off
it would get really narrow down towards the end i'm going to leave it on because i think it looks
pretty good so we're just going to take the rest of this fat cap off here and then we're good to go
i could spend all day nitpicking but i actually think this looks good
so take this trim all of your cast off and your fat and your extra pieces of meat and don't throw
it away please you can render this fat down into tallow or you can grind the meat into burger grain
like short rib burgers are absolutely phenomenal so we're gonna set that aside just so that i can
keep it for later and now we turn our attention to finishing the prep on these beef ribs i'm going to
give them a pretty traditional preparation with a mustard slather and a salt and pepper based
seasoning but we're going to kick it up a little bit of a notch because i think with a piece of
meat this thick and this rich and this smoky it can handle a little bit of heat so we're going
to hit this with a spicy brown mustard i've also used a dijon and a horseradish mustard in the past
and i think it's awesome on these beef ribs so just give that a nice even slather on all sides
flip those over and before i slather the back let's just talk about the membrane on the back
here there is a membrane on the back of beef ribs just like there are on pork ribs now with pork
ribs i like to remove the membrane with beef ribs i don't think you need to the rib bones themselves
are so close to the surface in the past when i've removed them the beef ribs have actually like
fallen out of the meat so if you want that final finished photo of the beef rib with the meat still
attached to it the membrane is actually going to help you get that final shot and you're going to
be eating the meat off the top of the bone you're not going to be trying to bite through the bottom
of the bone where the membrane is so i don't worry about removing it on these beef ribs okay
i'm gonna slather and season the back but to be honest with you you probably don't need to because
like i said we're not really eating this part i think at this point it's just a habit flip it over
season all sides but you could probably get away with not seasoning the bottom because like i
said we're really not eating that membrane make sure you get your mustard on these sides though
because those will be the coveted barky ends then we're going to season with your salt and
pepper based seasoning you can just use equal parts salt pepper garlic powder
but if you want to kick it up a notch i really recommend using my beef seasoning it
is a salt and pepper based seasoning but it has some other real goodie goodies in there
that make beef sing man between the smell of the beef the seasoning and the smoker rolling behind
me with oak in it i feel like i'm in texas this is fantastic okay make sure your seasoning is pressed
on really nicely and then this is ready to hit the smoker we're running this in our drum smoker today
275 degrees fahrenheit because this is a beefy thick rack of ribs normally i'll do this at 250
but i think this one can hold up to 275 and that's kind of where our drum likes to live
uh this is a no wrap no braids none of that kind of a cooking process so we're gonna slap these on
close the lid and i'm not even gonna look at them again for the next three hours
and then three hours from now we're coming back with a hot sauce and vinegar
spritz
see you back here in three hours three hours in to our smoked beef ribs cook and they are
humming along now this smoker is cooking a little bit hotter than the 275 we were shooting for but
it's really happy at 300 so we're just letting it go right now the smoke is beautiful
and our beef ribs are currently hanging out in the stall i think they just cracked like 180 so
we are gonna pop open the lid and start spritzing my spritz is very simple and again we're bringing
some more bold flavors to these beef ribs i've got a cup of simply white vinegar in a spray
bottle i'm going to add a quarter cup of hot sauce and that is going to be our spritz liquid
and i'm just going to spritz these ribs every 45 minutes or so from now until they're done
so i typically don't spritz a lot of my cooks but since we're doing these beef ribs start to finish
unwrapped i think they really can benefit from a little bit of added moisture on
the surface of the meat during the cooking process so that's why we're spritzing today
oh that looks so good
lid back on quick we don't want to lose too much heat during the cooking process
i'll be back out here in another 45 minutes to spritz again spritzy spritzy
i'm gonna light you on fire
beef ribs are super close but they're not quite done and we were losing our fire so
we just added more coals and we're gonna let them go until they're done we're at like 190 right now
we are about nine hours through our smoked beef ribs cook it has been a challenging cook
i think a little bit we were battling temperatures lifting the lid on this drum cooker was not our
best friend and we had to refill the coals halfway through but nine hours in i think our beef ribs
are where we want them to be our temperatures got up to just above 200 degrees but more importantly
that probe tenderness was exactly where i wanted to be my thermometer probe slides in and out of
the meat like butter the bark is absolutely beautiful they're ready to come off and rest
look at these monsters you can see how much the meat has pulled back from the bone
these things are beasts before we can eat them we need to let them rest you can just wrap them up
i like to wrap them up in butcher foil so i don't soften the bark too much put them into a
cooler or into a low temperature oven and just let them rest for about an hour before slicing
i've been waiting all day for this part me too i'm getting cranky about this he's been cranky
about this cook some cooks are challenging but we just have to remember that we're cooking
to temperature and not to time sometimes pushing through this doll takes forever sometimes you
have to refill your charcoal or refill your pellets or keep an eye on your temperature and
that's all the name of the game and we played the barbecue game today and i think we played it well
and now we get to enjoy the fruits of our labors the meats of our labors the meats of our labors
i feel like i'm unwrapping a present here
we almost lost her oh my goodness look at that i mean
look at those how does that look in the camera
these deserve a close-up their moment in the sun you know
it makes all the work worth it when you have a result like this we've got some gorgeous
smoke on these edges incredibly juicy i'm so happy with the bark this is i mean they call
it brisket on a stick but this might be better than brisket these ribs are so well marbled
i mean it just almost falls apart oh yeah
good thing these are for more than just photos i get to actually eat them
that is a cook that you can be proud of i hope you guys give these smoked beef ribs a try
i just got that little tangy bit of heat from the spritz from that spicy brown mustard the salt and
pepper based seasoning is a classic the smoke flavor is coming through beautifully beautifully
i think i was in the middle of telling you guys to give this recipe a try at home and then the flavor
smacked me in the mouth you're gonna dig this one your family's gonna love this and i can't
think of anything that says backyard bbq hero more than a ginormous piece of smoked beef on a stick
i'm gonna just have a really good night now i hope you guys have
an awesome night too and we'll catch you next time
don't don't mouth the words okay yeah yep