How to Smoke Beef Ribs | Mad Scientist BBQ

Comments · 1K

• AN

  @antbib · 4 years ago

  My son requested these for his 12th birthday tomorrow. That's how I know I haven't completely failed in my parenting.

  826

• ST

  @steverodriguez2582 · 3 years ago (edited)

  As a Costco meat dept employee, sometimes we get prime short ribs instead of choice and we still sell them at choice price $5.99 a pound. Just flip the package over and see what label is on the cryovac plastic packaging.

  101

• BF

  @BFMwithStackhouse · 3 years ago

  <a href="https://www.youtube.com/watch?v=EBLLwQEoEOE&amp;t=440">7:20</a> - running at 275 for 1 hr then check back<br><a href="https://www.youtube.com/watch?v=EBLLwQEoEOE&amp;t=470">7:50</a> - pour tallow into aluminum tray and smoke for flavor<br><a href="https://www.youtube.com/watch?v=EBLLwQEoEOE&amp;t=595">9:55</a> - missed 1 hour check in but ended up checking back after 4 hours<br><a href="https://www.youtube.com/watch?v=EBLLwQEoEOE&amp;t=628">10:28</a> - after 4 hours flip the meat so side facing the fire is on the outside now. Temp should be around 170 by now.<br><a href="https://www.youtube.com/watch?v=EBLLwQEoEOE&amp;t=665">11:05</a> - after you flip the meat, begin spraying with your 50/50 acid/water solution to prevent excessive dryness<br><a href="https://www.youtube.com/watch?v=EBLLwQEoEOE&amp;t=742">12:22</a> - at 7.5 hours in temp is around 190 and ready to wrap. Confirm bark, pullback, and temp is to liking before wrapping.<br><a href="https://www.youtube.com/watch?v=EBLLwQEoEOE&amp;t=870">14:30</a> - cover meat with smoked tallow during wrapping. If you take the tallow out a bit earlier it will solidify a bit and be easier to apply rather than be fully liquid. Replace meat into smoker. <br><a href="https://www.youtube.com/watch?v=EBLLwQEoEOE&amp;t=1026">17:06</a> - the meat temp will drop to around 160 degrees during wrapping. This is fine.<br><a href="https://www.youtube.com/watch?v=EBLLwQEoEOE&amp;t=1044">17:24</a> - meat will likely take around 1 - 1.5 hours to get up to a temp of around 195-200 degrees. The temp is a target but really you want to use the probe to determine doneness. You&apos;re looking for a &apos;butter&apos; like consistency for doneness.<br><a href="https://www.youtube.com/watch?v=EBLLwQEoEOE&amp;t=1069">17:49</a> - once to desired doneness, pull them off and let them rest for a couple hours in some sort of wrapping to keep in the moisture. Let temp come down to 150 or 140 degrees.

  276

• MA

  @MadScientistBBQ · 4 years ago (edited)

  Update: looks like everybody bought all of the ribs porter road had in stock in about an hour. Luckily they are cutting meat every day and will be having more in stock on Thursday 👍🏻<br>So for anybody who felt like this was a rib-tease, I apologize.

  95

• BO

  @bokneeza · 4 years ago

  <a href="https://www.youtube.com/watch?v=EBLLwQEoEOE&amp;t=1533">25:33</a> the way she’s looking at it 😂😂😂

  2

• JE

  @jerrysmith376 · 2 years ago

  I followed your advice to a T, same meat and all. Turned out great, super tender and full of juice. I should of spritzed a little more at the end because the bark was a little rough in spots but that was my only complaint but that is obviously my fault. &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br>Wrapped with homemade smoked tallo in paper at 183 and due to wind and temps couldn&apos;t get past 194 but that was enough. 1 hour rest after venting, &nbsp;oven set to 170 and turned oven off and on threw out rest to maintain around 150ish. These ribs are extremely rich, fat was rendered perfectly all the way threw since it was edible. These were my 1st beef ribs in case somebody was worried about messing them up.<br>It was painful removing the lean meat/fat cap to get to the silver skin on top side but it&apos;s amazing how thick these ribs get during cooking process. They were only an inch thick tops before cooking. Thank you for making these videos, brisket flat next. I wish i would of waited for 1/2 brisket to come in stock or just got the whole brisket from porter road. Long comment but your tips are great and thorough.

  12

• CH

  @charlesdeleon7189 · 3 years ago

  Oh Porter road, thanks..

  2

• ST

  @stevown · 3 years ago

  Imagine being in close proximity to the Mad Scientist BBQ and eating like this often <b>mouth watering</b>

  4

• TI

  @TimeAttack2003 · 4 years ago

  Thermapen has saved my ass time and time again

  3

• AL

  @allgood7234 · 4 years ago

  I really wish you&apos;d post the instructions

  40

• NI

  @nizzlemania836 · 4 years ago

  Your wife is awesome! I like how she just manhandled the ribs out of your hands and isn’t shy about digging in. You guys keep Smokin and enjoying life! Congrats

  12

• CO

  @coreycenter7842 · 4 years ago

  Need the Workhorse review video!!

  3