(rock music)
♫ Gonna smoke me a fatty brisket
♫ Got my bar-b-q shoes on
♫ Gonna smoke me a fatty brisket
- Welcome to bbqpitboys.com.
Today, we're cooking up some beef ribs on the pit.
And, it's real easy to do.
All right, here I have four bone racks of beef ribs.
And, we picked these up from the butcher.
He gave us some nice beef ribs.
Look how thick those slabs are.
All right.
This is what you want when you low and slow some beef ribs.
So, go to your butcher and have him
make them up for you, all right?
Now cooking up beef ribs, is real easy to do, like I said.
About the only thing you're going to have to prepare,
is you want to remove this membrane.
Just get under it, and pull it like that.
Real simple.
Same way you'd be doing pork ribs.
Now, the membrane has been removed from these racks.
And, the only other thing you want to do here,
is clean it up a little bit.
All right?
Little bit of that extra tissue on the sides.
Just going to flatten it around.
Just make it look real pretty.
Now, you want to leave that fat cap on, all right?
See all that fat?
Oh yeah.
Because, we're doing low and slow.
We're going to be cooking these on this kettle grill
for about four hours, maybe a little bit more.
Now, we've got some oil.
We're going to oil all over these racks.
Use your favorite veggie oil, or olive oil.
Just rub it in like that.
(soft music)
Now, this is going to add some color to this low and slow.
And this will help, also, hold on that seasoning
we're going to hit it with, just in a minute or two.
Oh, yeah.
Now, if you've never had beef ribs hot off the grill before,
you've definitely got to check this out.
This is some good eating at the pit.
Oh, yeah.
Now, we're going to hit the racks all over.
With a little bit of salt, I've got some sea salt here.
Use a course salt.
(soft music)
When we're finished smoking these today,
it's going to be like eating rib steak off the bone.
Don't get any better than that.
All right.
These racks have been salted.
Now, we're going to put on some black pepper.
So, get your pepper mill out.
And, grind up some fresh ground black peppercorn.
(grinder whirring)
Just like that.
Now, of course, you can season these ribs the way you want.
But, I'll tell you what, you're eating some good beef here.
You don't want to cover up that beef flavor.
So, salt and pepper.
Just about all you need.
(grinder whirring)
Yeah.
(soft music)
All right.
These beef ribs, have been peppered.
(soft music)
Now let's smoke these up.
Now, we're using kettle grills today.
You can use your smoker.
These kettle grills work real good in smoke.
We're going to put these opposite the hot coals, indirect.
You know all about that.
We're going to be cooking these at about 225,
250
degrees fahrenheit.
It's going to take us about four hours, maybe a little more.
Depends on how hot your coals are.
(soft music)
Now, of course, we couldn't put all three racks
on one kettle, so we've got another kettle going on here.
And, we're going to add some beef rub, to this rack.
We're going to switch it up a bit.
Choose your favorite beef rub, of course.
(metal clanks)
All right.
These racks are on the grills.
Now, about a half hour's gone by.
The temperature of those racks is starting
to warm up a little bit, they came cold out of the fridge.
So, this is when I'm going to add some smoke.
And, we got some hickory chunks here.
But, if you're partial to a certain kind of hardwood,
you go ahead and use it, all right?
Hickory works real good on these beef rib racks.
(rock music)
(grate bangs as flipped)
(lid clatters)
Let's check on this other rack.
Oh, yeah.
Take a look at that.
Looks good enough to eat already.
No, but we've got about three and a half,
four hours to go on this.
(rock music)
And of course, you probably know,
you don't want to produce a lot of smoke when your smoking.
You don't want to get anything bitter.
So, a light smoke is all you want, low and slow.
Now, the only thing we have to do now, is kick back,
wait for this low and slow to get done.
Watch out for the neighbors, may just want a little bit
of those ribs when you're not looking.
All right.
We're about halfway through this low and slow.
And, what we're going to do is,
spin these racks around to get some even cooking going on.
Just like that.
Now, a good chimney full of charcoal will give
you a nice four hour low and slow.
And here, we're mopping it.
You may or may not have to do this,
there's a lot of juice in these beef ribs.
But, we're just using an apple juice, vinegar, beer mop.
Use your favorite mop.
We only did this one time during this low and slow.
Now this other rack,
you can see, the bones are pulling back.
You might say, "Hey, yeah, let's pull this off."
No, no.
Going to be cooking this, probably,
for another half hour, 45 minutes.
Going to come out real good.
Now, we're going to serve a side with these racks of ribs.
And, we've got some of these new potatoes.
It's real easy to roast these up on the grill.
And, what we have here is a couple tablespoons of butter.
And here, I've got some chipotle seasoning,
use your favorite seasoning.
Maybe just salt and pepper.
You want to cover the bottom of the pan with some beer.
This will help steam them.
Throw some foil on the top.
You know how to do that, right?
And, it won't take long to cook.
Maybe a half hour.
All right, let's check on these ribs.
Mmmm, man.
Oh, man.
Potatoes have been roasted.
We're going to pull this rack off the grill.
Oh, man, take a look at that.
I'm going to let it rest, on this cutting board.
(soft music)
All right, let's cut this rack up.
Look at that, moist and tender.
Oh, yeah baby.
You're looking good.
Let me cut a slice.
(grunts)
Now, let's pull off these other two racks.
Oh, look at that.
(soft music)
You hungry, or what?
I'm going to let these rest for about 20 minutes or so.
(soft music)
Tell you what, Fred Flintstone's going to love these racks.
(soft music)
Now, let's cut these other racks up.
Huh?
Just like cutting through butter.
(knife on wooden board)
Ooo-wee, this is why you want to do a four,
four and a half hour low and slow.
You know what?
I say it's time to eat.
(soft music)
Now, as always, we do apologize for eating in front of you
like this, but we call this pit master privilege.
(groans of enjoyment)
(soft music)
♫ Gonna throw up some legs
♫ And get some bar-b-que action
(upbeat jazzy music)
♫ Aw, my stomach just went to Memphis, baby
(upbeat jazzy music)
So, the next time you're looking for a recipe for your pit,
you check out bbqpitboys.com
(music finale)
(bird cawing)