Beef Dino Ribs On The Ole Hickory Ultra Que Smoker

my immediate goal for the Old Hickory is to try just everything I can think of and today is no exception I'm going to be doing beef plate ribs the dino ribs looking forward to that first I want to thank a few people for more car tags more car plates over here I've got an Arkansas plate that Alicia Davidson sent me she's a long time subscriber me she sent that out last week and down here this looks like a motorcycle plate out of Ohio and I have another one right here from the same guy and his name is Ryan Marty thank you both for sending these plates out very much appreciated so I actually got started on these beef ribs last night it had about a quarter inch to 3 8 of an inch Fat cap on it and on beef ribs I'll remove all all the fat off the top up and the reason I do that first off it's got plenty of intramuscular fat to give it the fat that you want for those juicy ribs I'll show you that later on but the main reason I do it is because under a lot of that fat that narrow fat is silver skin and you can't get to the silver skin without removing the fat you don't want to leave that silver skin on there it's it's like a rubber band you know it's very tough it's very stringy so slide your knife under it and just cut it off of there and one of the key reasons I remove that fat cap is because I want to develop a bark on the actual meat not the fat cap now last night I did do a salt brine and what I used on that is not just a regular salt this is actually a black garlic salt smells incredible it's going to add a lot of umami to these ribs if though they're not good enough on their own so let's get them out here I'll show you the ribs and we'll go from there you can obviously see how dark that is and that's from using this black garlic salt that is made from Fire and Water cooking that's Darren Wilson he also has a YouTube channel you can check out now his rubs and sauces he's got a variety of them a really good products they are available on his website as well as amazon.com I'll have links in the description on that if you're interested now the only thing I need to do now is I'm going to put not just a binder on beef ribs and brisket what I do is I use 50 yellow mustard 50 percent Worcestershire sauce I combined the two together so not only is it provide me a little bit of a adhesive for the black pepper I'm getting ready to put on here but the main reason I'm using this mustard Worcestershire combination and why I use it is that it is an acid it gives it that acid pop that it needs to go along with the salt the seasoning and the flavor to complete it you really should be using some sort of acid and everything you cook to really balance it out and round it off all right so from here I'm going to take my pepper Cannon this thing is a beast and we're just going to start applying black pepper this is also a combination of white peppercorns as well as some Szechuan peppercorns I'm not doing anything to the bottom the bottom is just membrane and bones that's nothing but bone and membrane no season is going to penetrate that and I do leave the membrane on beef ribs because when they start getting tender they love to fall off these bones and I want to try to hold them in place the best I can that's looking pretty good to me I'm gonna go ahead and put my thermopro temp spike in here just to monitor it just give me a ballpark idea there we go right about there it's looking good they just allow me to monitor it to know when I'm getting in the ballpark and then from there we'll start probing for tenderness now this thermometer like I said is made by thermopro if you're interested in this thermometer any of their instant reads and in their wire thermometers check out my link in the description box because you can get some really good discounts and save yourself some substantial money on all of these instruments here check it out thermapro is in the description box [Music] [Applause] [Music] all right we are up to heat so place for dead center here [Music] all right we've been going about two hours 15 minutes something like that we're just going to take a quick look see if we need the Spritz looks like we do all right so let's just go ahead and pull this out to where we can get to it a little bit easier and spread some with water apple cider vinegar [Music] now I'm reading about 155 in this uh Thermo Spike reading about the same on the instant read so about 155 I'm not going by temperature on this I'm gonna go buy probe tenderness but I can tell you that these begin to get tender to my liking around 205 to 210 degrees something like that Fahrenheit we are maintaining 250 degrees we have been going four and a half hours take a look what I want to do at this point is go ahead and remove this let's go ahead and take that out I don't need that anymore that was just kind of the monitor where we're at let's take it over here place it right here Just for kicks and grounds let's just see what the instant reads reading getting a nice bark on there [Music] 163 164 somewhere in that range give it a good Spritz definitely getting a good bark on it we're starting to get some pull back as well but I want to speed this cook up and the way I do that is I'll wrap it in butcher paper to start with now we got some foil we're going to wrap this really tight still meet side up and back on the pit all right so we don't need any more smoke so whatever wood is in here we'll just let it burn out and we'll just let the heat from this which is this oh Hickory the way I got it set right now is running propane gas and real wood logs and it works beautiful all right we have been going like six hours and 45 minutes and since you see me last I took them out of the wrap just so I could kind of draw that surface back off because it'll really get your surface and everything wet let's just do some probing here and see how tender we are oh yeah perfect [Music] nice I like a some texture to them I like them to slice good and clean but still be tender to eat so let me get these off of here all right so let's slice into these and see what we got [Music] [Music] thank you oh yes look at that I normally don't squeeze my meat but I just got to show you that juice on there now that's a lot of meat on that rib so naturally I would probably cut it off the bone and then cut this in half again there we go right there let's just sample this and see how we done here a little piece [Music] well I'm loving the bark I'm going to tell you something about these ribs if you're in the Ocean Springs or Biloxi area go check out four Bulls they don't advertise this is dry yeast beef but they do in fact hold and dry ages for like two weeks and you can tell by that deep red color you really can't even see a smoke ring because the meat's that color pretty much all the way through here we go [Music] oh man fantastic I'm gonna tell you that salt brine I did with that black garlic it is all the way through on this meat you can taste it as seasoned perfectly anytime you're doing thick cuts of meat brisket ribs whatever I highly recommend you do like a salt brine for at least 24 hours let that salt really penetrate all the way through makes it excellent hope you all enjoyed this video hey it's time for people to start firing up these grills and smokers we do it year round but a lot of folks up north aren't able to but you are now or will be soon so get ready fire you up some beef ribs and get them done I'm Russ Jones with Smoky ribs barbecue foreign

Channel: Smoky Ribs BBQ

Views: 8,100

Keywords: Beef Dino Ribs On The Ole Hickory Ultra Que Smoker, how to smoke dino beef ribs, how to smoke dino ribs, beef ribs, dino beef ribs, russ jones smoky ribs, smoky ribs bbq, ole hickory smoker, beef, dino, ribs, ole hickory ultra que, smoker, ole hickory, how to salt brine beef, best beef binder, right way to smoke beef ribs, beef plate ribs, recipes

Id: Fpqc1TBtuE0

Length: 10min 15sec (615 seconds)

Published: Sat Apr 08 2023