How to Smoke Beef Ribs | Mad Scientist BBQ

Byamazingfoodstv


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43 Comments

  2. I gave up on store bought rubs. Making my own is so much more satisfying. I can control every aspect of the flavor profile. My friends and neighbors keep asking me for the recipe, I really should start writing them down… love your work Jeremy, keep on smoking brother.

  27. RECIPE
    Jeremy of Mad Scientists Recipe in the video:
    3 Bone – Humongous Beef Ribs from Porter Road – Look for good marbling

    – Start smoker
    07:24 Bring Smoker to 275F
    07:26 Uses pecan wood – also recommends oak, hickory etc, but advises against fruit woods (cherry, apple etc.)

    – Prep – 01:55
    Clean off the top of ribs – You want to create good bark and maximize bark/flavor
    02:07 – Trim off the top layer of fat
    02:10 – Trim off muscle
    02:46 – Slide knife under silver skin to remove it
    07:44 – place beef tallow in an aluminum tray to smoke tallow along with ribs

    – Season – 03:33
    50/50 Salt and Pepper mix
    04:19 – Jeremy uses 50/50 Salt and Pepper on one rack of Ribs
    06:20 Jeremy uses Blues Hog Bold and Beefy rub on the second rack of ribs
    Jeremy also recommends Meat Church Holy Gospel and Oak Ridge Black Ops if you're looking for good rubs
    05:05 Jeremy uses a heavy coat of rub
    Jeremy does not coat the underside of ribs

    – Cook
    05:33 – Place ribs on smoker – thicker end towards fire – change up throughout cook
    07:20 – Check on ribs after an hour
    08:08 – Place beef tallow in the aluminum tin on smoker
    09:55 – Checks on ribs 4 hours into cook – temp of ribs is about 170F
    10:40 – Once ribs reach 190F you will want to wrap them (should be about 7.5 hours into the overall cook)
    10:23 – Switch the direction of ribs to prevent drying out
    10:55 – Spritz ribs with 50/50 Apple Cider vinegar and Water – Spray all sides (this should be about 4 hours into cook)
    16:47 – About 6.5 hours into the cook, pull the tallow off smoker and allow the tallow to cool
    12:22 – Jeremey checks ribs again at 7.5 hours into the cook – should be about 190F degrees
    13:16 – Ribs are about 190 so Jeremy wraps the ribs (7.5 hours into the cook)
    14:15 – Wrap with two sheets of butcher paper 18"W x 48" L
    14:27 – Use the smoked tallow to pour over ribs before wrapping
    14:47 – Wrapping. of ribs –
    15:03 – For the final turn of the rib wrap keep meet side UP
    17:00 – TIP – The tallow will cool the internal temp of ribs, don't freak out
    17:40 – Once ribs reach 195F, feel the ribs and then pull them off

    – Rest
    17:47 – Beef ribs do better with short rest
    18:01 – Jeremey prefers short rest where ribs are eady at 150F
    20:23 – Slices at 140F

  29. 7:20 – running at 275 for 1 hr then check back
    7:50 – pour tallow into aluminum tray and smoke for flavor
    9:55 – missed 1 hour check in but ended up checking back after 4 hours
    10:28 – after 4 hours flip the meat so side facing the fire is on the outside now. Temp should be around 170 by now.
    11:05 – after you flip the meat, begin spraying with your 50/50 acid/water solution to prevent excessive dryness
    12:22 – at 7.5 hours in temp is around 190 and ready to wrap. Confirm bark, pullback, and temp is to liking before wrapping.
    14:30 – 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.
    17:06 – the meat temp will drop to around 160 degrees during wrapping. This is fine.
    17:24 – 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're looking for a 'butter' like consistency for doneness.
    17:49 – 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.

  30. why dont u tell temps. watched all ur videos. u sold out to who ever is paying you. i got tired of watching videos saying using tallow is stupid and just shows you didnt cook it properly.
    im unsubscribing

  40. Any reason you didn’t inject them with the 50-50 cider vinegar and juice? I always inject my brisket and it seems to help steam inside and break down the colognes more and add flavor, I’ve never done short ribs and will be soon but it seems like you’re treating them like a brisket.

  41. Hot dang, these look amazing!
    I'm just gonna have to find these at a more value-oriented price. 2 slabs of this from PR come out to almost $150 😰, which is at least a couple dinners out for my family of 5. I like to cook because it's cheaper and tastes better. The brisket I just did came out to about $3/person/meal, even at today's inflated brisket prices. This would come out to about $30/person. I only pay that much for a meal if it's 3 courses and no work from me!

  43. Jeremy, from what my butcher has always said, those ribs,whether called dyno ribs or whatever, they are actually what they cut into short ribs. It's the same rib section just not cut into smaller pieces. These look exactly like what I've been getting for years, only one butcher shop will sell them to me in my part of CT and they are three rib racks and nice and fat on one end just like these. I think they are also called plate ribs other places? Could be wrong but they are what they cut the short ribs from. When I can't get the whole rack I buy short ribs and they come out the same

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