How to make the perfect BBQ Beef Ribs on an Offset Smoker
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00:00 – intro
00:28 – prepair the beef ribs
01:43 – seasoning the beef ribs
02:20 – Typhur Sync: Wireless Meat Thermometer
04:07 – fire up the PitmasterX Offset Smoker
05:12 – place the beef ribs on the smoker
05:29 – Typhur app
06:05 – switch the beef ribs
07:00 – water pan
07:50 – check
08:33 – the end result
09:38 – wrap it and resting
10:58 – 10% off discount code: PITMASTERX
11:14 – the next day
12:03 – taste test
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absolute perfection (beef ribs, Smoker, process) – nothing else to say ❤
Finally a thermometer with wifi!🎉 Discountcode isn't working though 😢
Your killing me, Smalls!
So much better than your last brisket video based on time. These were cooked to temp AND tenderness which is why they turned out so good. Thanks for making me head to the store to pick some of these up.
i have to ask, do people ever clean those gloves they use to move the meat around in the smokers? cuz i cant see them washing them
Man, oh man that looks good!!😅
Effe voor mijn vormgeving. Beef ribs gaat toch juist om de rook? Waarom zou je dan niet het membraam aan de bovenkant er wel afhalen en boven je vlees op het 2de rek neerleggen zodat vet op je vlees druipt?
Waar heb jij doe ontzettend dikke ribben vandaan? Is daar niet toevallig een Jacobs ladder variant op?
Here in Texas we call them Dino ribs. Personally, I think they are the best taste in bbq. A rich flavored brisket. I smoke them like a brisket. Pretty much how you just cooked them. I smoke them @ 225° for around 8 to 10 hours. Wrap them at around 170 to 180 internal until they reach 203 to 205 internal. Then in a warmer oven @ 150° for around 6 to 8 hours. And they are off the charts tender, juicy, and delicious!
i am jaelous now. 😂😅😊🤘🤘👍👍
Ive smoked everything except a brisket. I would love to try but someone gave me three packs of dino ribs about a year ago and smoked the exactly the way you did in this video. They turned out perfect!!
If you can age steak. Will you age beef ribs?
What kind of shoes are those?
Thanks Roel – Please don't forget to feed Jim!
These ribs look out-of-this-world! – Cheers!
I did a full slab of beef plate ribs for my Christmas dinner last year. Seasoned them liberally the night before with salt, pepper, chipotle powder and Saigon cinnamon. Took about 8 hours on my OG Weber kettle. Holy shit.
Does the meat probes go thought 3/8 steel with good wireless range?
When you rested the ribs in your oven after the smoke did you have it on (temp setting) or just let the ribs rest in the oven off? New to the process thank you.
I think the difference in temperature is related to being next to the door. Not sure how much you open it during cooking. Those turned out great… now I'm craving some ribs!
Mij te zwart
Great timing, while I wait for my tiny beefribs to finish you uploaded a beefrib video. I'm doing a experiment on its own because I never done 600grams or beefribs. I'm 4 hours in and already at 85ºC 😂
I hate to use big words (mainly because I don't use them properly most of the time) but those ribs are Majestic! And loving that offset smoker. Any chance you can do a raffle on one that includes free shipping to Oklahoma? 😂
Wow, looking good!
So did you feel anything of the silverskin under the fat?
There’s a thing we never consider. How many years it took for the trees to make enough wood to smoke a piece of meat
Literally in the middle
Of cooking beef ribs as I see this video posted
You are the man. Ive been watching you you for years and its awesome to see how much your channel has evolved 🙌🏻
Pitmaster X Bravo well done, thank-you sir for taking the time to show us how it's done. GOD Bless.
Awesome!