How To make Bbq Short Ribs

Epic GRILLED Beef Short Ribs | SAM THE COOKING GUY 4K

Today I'll show you how to make perfect beef short ribs - on the grill! (NO braising in involved!)

00:00 Intro
00:52 Shredding onion
1:14 Making a marinade
3:23 Cutting and trimming the short ribs
7:29 Marinating
8:40 Alternative cooking options
9:36 Prepping the wood chips
12:23 Cooking the short ribs
17:54 Basting
19:49 Cutting the short ribs
20:24 First Bite
21:28 What to do with short rib
22:07 Outro

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???? INGREDIENTS:
➔ Beef Short Rib
⭕ FOR THE MARINADE...
➔ Onion
➔ Garlic
➔ Holland Pepper
➔ Green Onion
➔ Brown Sugar
➔ Lime Juice
➔ Avocado Oil
➔ Soy Sauce
➔ Sesame Oil
➔ Salt
➔ Pepper

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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.

If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.

Cooking doesn’t have to be hard, it just has to be delicious.

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BBQ with Franklin: Beef Ribs

Y'all ready to learn how Aaron Franklin makes beef ribs? Join KLRU and Aaron to learn step by step.

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Grilled Beef Short Ribs with Chimichurri Butter Recipe | Over The Fire Cooking by Derek Wolf

#ad Grilled Beef Short Ribs with Chimichurri Butter on the new @breeofirepits Y Series ????????????????

This new @breeofirepits Y Series is insanely cool! Today we are making some grilled beef short ribs slowly over the flames while basting with oil. The nice thing about the new Y series is that I can use lump charcoal, so slow roasting beef short ribs is even easier! Served these guys up with some Chimichurri Butter that will blow your mind and some Smashed Potatoes. So freakin delicious! Find this whole recipe on my blog or by clicking the link in my bio! ???? ????

Recipe here:

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The Best Korean BBQ Short Ribs | The Golden Balance

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BBQ Beef Short Ribs - slow cooked!

Extremely hands off, foolproof way to cook beef ribs - slow cooked in the oven in a simple homemade BBQ Sauce braising liquid until the meat is fall apart and ridiculously juicy inside, and the outside is bronzed and sticky.

BONUS: this all happens in one pan, it's 100% perfect for make ahead and freezing, and it makes its own barbecue sauce (and it might be the best you ever have in your life!).

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Beef Short Ribs Recipe - Smoked Texas Style Beef Short Ribs on the Weber BBQ

Beef Short Ribs Recipe - Smoked Texas Style Beef Short Ribs on the Weber BBQ and Slow 'N Sear **PURCHASE THE SLOW 'N SEAR HERE:

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WHAT YOU WILL NEED TO MAKE THESE BEEF SHORT RIBS.

3-4 lbs of Short ribs
Kosher Salt – 1/2 tsp per pound
Big Bad Beef Rub -

This recipe works for beef back ribs or beef short ribs. It’s important to note that the meat is between the bones with back ribs and on top of the bones with short ribs. Short ribs are meatier than beef back ribs so they’re usually more desirable among pitmasters, and short ribs are what we’re cooking today!

To prepare the short ribs trim off any of the thick fat and silverskin that’s on the top. This will help the rub that we apply later form a nice bark during the cooking process. Unlike pork ribs, don’t bother removing the membrane from the back of the rib if it’s is still attached. The meat could fall off during the cook. After trimming is done we are going dry brine our short ribs, by applying ½ tsp of kosher salt to every lb of meat. This both seasons the meat as well as helps retain juices. Once salted, cover them and place them in the fridge for a minimum of 2 hours but preferably overnight.

After the ribs have been dry brined, we are now ready to apply our BBQ rub. Today we are using Meatheads Big Bad Beef Rub which adds a lot of flavor and a little kiss of heat to these ribs. If you pay careful attention you’ll notice we’ve added a little bit of cumin to the rub, which we feel really puts the Texas in these Texas beef ribs.

When your ribs are all prepared you are going to start getting your Slow 'N Sear all set up for cooking low n slow between 225-250 degrees. We did this by lighting about a dozen briquettes with a starter cube in the corner of the Slow ‘N Sear. Once those coals were fully lit we then filled the remainder of the slow n sear with unlit briquettes as well as added a couple chunks of hickory wood for smoking on top. We also added 1 quart of hot water to the water reservoir for the generation of steam during the cook. The humid environment stabilizes temperatures during low ‘n slow cooks and helps the beef pick up smoke flavor. You’ll notice we ran our grate thermometer wires through the top vents to help minimize air leakage around the lid which will help us maintain low cooking temperatures .

With our grill ready to go it’s now time to place our short ribs onto the grill. Because short ribs are so thick we’re able to place our leave in thermometer into one of the ribs to monitor the progress of the cook. Once we have the meat and pit probes in place, we’ll close the lid and begin smoking.
After about 5 hours our leave in thermometer is showing that our ribs are just above 200F so let’s take a look and probe for tenderness. When we poke our ribs with our probe it goes in and out like it’s in butter so you know that rib is done. As they each get done we’ll take them off the grill.

The ribs are done so you can go ahead and dig in, or, if they came off the smoker early, we can hold or rest them by wrapping them in a double layer of foil and placing them in a faux Cambro, which is a fancy way of saying room temp cooler. Making a Faux Cambro is pretty simple. Basically we wrap our ribs in a double layer of foil, then wrap the foiled ribs heavily in towels, and then place all that in a room temp or warm cooler. Let the ribs hold in the cooler up to 4 hours or when the meat gets below 140 F. The Cambro process will help further tenderize the meat.

When your ready to eat, remove from your cambo and enjoy the feast!