Moe Cason's 9 Tips for Perfect Beef Ribs

hi i'm barbecue bob with the barbecue guru i have big mo queson here with me today and he's going to show you some great tips and tricks on cooking beef ribs [Applause] i'm a big fan of beef ribs probably my favorite cut on the hotel over steak over brisket i love cooking great beef ribs so what we have here we have a three bone beef short rib i'm gonna give you some tips on how to prepare it and season it and to cook it reef ribs have a great amount of marbling even in a select grade they're still going to be a great eat i actually prefer a choice or prime when it comes to eating a beef rib because these beef ribs are so rich in marbling if you get something like a kobe or a wagyu it is over the top insanely marbled and what happens is you have to cook this for even longer to help render out a lot of that fat and a lot of times you don't even get all that fat render out so once you eat that beef rib like a kobe or wagyu beef rice it has a tremendous flavor it's fattest flavor but it's almost gelatinous and extremely rich and you might only get a one or two bites out of it because it's just over the top rich so i like to eat more of the beef the beef flavor and uh not be as rich so that's why i normally cook at prime or choice angus when it comes to a beef rib look for a nice meaty rib um it's gonna be shallow when you first get in when it's raw meaning that it's not gonna be that tall this will actually grow meat will be all the way to the ends of the bones in the raw state as they cook the meat starts to shrink and it starts to rise okay that's just the rendering aspect of cooking the beef ribs next is here with pork ribs take the membrane off the back i leave the membrane on the back of the rib because it helps hold the rib together once you cook it properly if you cook this rib properly and you remove the membrane before cooking what's going to happen is once this winter's out the meat will just slough off the side of the bone and one of the aspects of cooking a beef rib is the showcasing of the bone it's very cro-magnon very uh you know very very appealing to be able to take a big beef rib and be able to eat on it i mean when you go down to texas a lot of these restaurants that's what they have they have the meat on the bone and it's just a visual thing to do next is i focus on a uh a rub that complements beef i'm a big fan of black pepper garlic salt that's all you really need to make a great beef ribs now there's a lot of different rubs out there there's some that sugars in them and some that have a lot of different efforts seeing like cumin or coriander or whatever whatever you do i would kind of stay away with rubs to have a lot of sugar especially when you're cooking a cut like this because this this will take out like eight hours or ten hours depending on how you're going to cook it and how long you're gonna cook it for and if you have a rub that has a lot of sugar in it it's gonna over caramelize now you got this beautiful almost black color which is great but that's just the natural long process of cooking a beef rib this has no sugar and it's just salt pepper and garlic basically and you got this beautiful beautiful color on this beef and that's what you want you don't want the red to be light brown like this cutting board you want it to be dark and it'll have just a very appealing color to it for this beef ribs i use my texas brisket rub which is like i said black pepper salt garlic has a few other things in there but that's the gist of it it's just mostly salt pepper garlic now depending on your pit and how your pit works is pits that the heat comes from the bottom and some pits the heat comes from the top always cook everything you know bone side down or fat cap down i always cook on my meat side on the meal i don't know brisket i don't care if it's red i don't care it's pork but i cook meat side up because this is what i'm showcasing i want you to look at this beautiful bark and what i create if you had this upside down cooking on the rack once you flip it or move it around you're going to knock a lot of that rub off in the bottom of the cooker and it'll actually affect the appearance of your meat it's all about showcasing your the hard work you put in or cooking that protein now we use the shotgun smoker to cook these beef ribs it cooked probably for eight to ten hours oh that about eight or ten hours at 240 degrees and they were just sitting right and i don't wrap i never wrap them because you work hard for this beautiful bark and if you wrapped in foil what that does completely involved you're actually steaming the surface of this meat because the moisture has nowhere to go and it can actually make the the surface of the meat mushy and it'll just the rub can just slough off with your finger so i never like to wrap beef ribs on the smoker i like i just throw them in the back of the cooker and just walk away and let it do its thing if you don't have a bit that flows really good doesn't burn as clean as you should you may need to have to wrap it once you get a good color mahogany color on this beef rib i'll if you're going to wrap it all wrap it in a bunch of paper that'll stop the smoke penetrating the uh the beef and you kind of preserve your color and keep on cooking because beef what's great about butcher paper it acts like foil it's porous so allows the excess moisture to pass through the butcher paper but it still closes it up enough to where you can get the internal temperature done in a reasonable amount of time so once you get your pit set to 240 degrees you can cook 220 you can cook at 300 degrees but i always feel that lower and longer slower temperatures work better because you give time for the collagens and the tissues to break down and get soft that's what you want i can cook this thing in two hours and it'll be a temperature but it'll be a bouncing ball when you get done because it can be tough because you didn't allow the membranes and the collagens and the fat to slowly render out and work on the tissues to make them just succulent at the end of the cook so once it's like a beef ribs one of the easiest things to cook besides a pork belly you put them back in the cooker and you cook it now this beef rib was done we took it all about 270 degrees 205 207 that's a great number for like a a choice or a prime brisket internal done temperature okay because you don't want to undershoot it if you took this beef rib off at say 195 degrees it may feel good because it's giving you a false sense when you put the probe in it but as soon as this beef rib cools it's going to tighten up and then that's when you get a beef just like brisket if it's undercooked it's going to be tough to chew it's going to be tough to come off the bone and that's just not a good feeding experience so you want to make sure you don't overshoot it to where it becomes mush so it's going to be about 205 207 degrees on a beef rib to give that great feel and all you do is take the probe and you just stick it between the bones and it should be like a knife hot butter should have great great feel so when you stick it in here it should be just like this and it should just feel like butter that's what this does it just feels great it should be a lot of resistance if you cook it i don't care if you're cooking brisket pork butt or whatever when you're cooking and you stick the probe in and this resistance as you're moving in and out of that protein it's not done yet once you get it down you let it rest like with the brisket i'll let it rest for three or four hours in the camera you can take this butcher this beef rice right out of the pit wrap in a butcher paper just set it off to the side and let it cool a little bit and then after that it's almost ready to eat because it's just has a different structure versus brisket so you just come in here ooh baby look at that and here you go being that i left the membrane on the back of this rib it's holding help hoping holding this beef rib together this is the showcase so when you're at a restaurant and you're sitting a beef rib on the table along with your good sides it's going to look absolutely incredible that's what you want if you overcook the beef rib and take the membrane on top of that this will actually just slough off but as you can see even here the striations are marbling if you have something like a wagyu or a kobe it would be insanely marbled and you'll never get that rendered out i mean it'll take you forever to do that exactly exactly but look at that that's beautiful got a beautiful park got a beautiful smoke ring it is appealing that's what a great looking beef rib is all about [Music] you

Channel: BBQ Guru

Views: 511,863

Keywords: BBQ, Barbecue, BBQ Guru, The BBQ Guru, DigiQ, Digi Q, Meat, Cooking, Outdoors, Patio, Grill, Grilling

Id: 5S_CIXl1gJ0

Length: 8min 28sec (508 seconds)

Published: Wed Oct 28 2020