The Best Smoked Beef Ribs Recipe!

okay folks check it out I got my boy Kelly Hunter you guys might know him as the uh what is that the king of foods the king of foods listen he back here out here you know in Las Vegas listen coming all the way back from uh what North Car charlot North Car Charlotte North Carolina city right right right I'm going to say this right now you guys hav seen that thumbnail so you know we doing we doing them Dino ribs right we're going to explain this give you guys the process but there two things that we going to do this going to be a little bit different right we going to use these as binders and these are his products and this right here is what we going to Cod it with right and if you guys didn't know Dino ribs is what we always say that's brisket on the stick let's get it okay folks so listen the first thing we going to do is I'm going to come over here I'm going to be using my re Tech grill right listen this is the pellet grill I'll show you guys the pellets and you know exactly you know what blend I'm using but first thing I want to do is I want to power it up it's already set for 250° that's great remember 250° we're going to put some time on it okay folks so listen as we building up some temp I'm going to let my boy right here at Kelly you know talk to you guys and let you know you know describe what he's doing I should have put this one over here by me cuz this is the product that I know I always use this listen he done brought me some more he done brought me like five of these right now right I told him to send it he was like man I'm getting on the plane I was like okay save yourself some dollars you know what I'm saying but this is what I know I know he's going to be using this listen I'm not going to over talk you bro you talk to him and let them know what we doing yes indeed so the Texas evening is going to be the star of the show the star of the show man I mean kosher salt course black pepper hickory smoked salt smoke black pepper grated garlic and the tiny tiny SP whiskey barell brown sugar dark brown sugar what it's doing is going to save you time in the cabin and try to figure things out I got to figure it out all for you put that on those what we call them oh we call these uh Hey so the real thing is I always say this is brisket on the stick brisket on the stick brisket with a handle brisky with a stick whatever you want to call it this right here is going to be fire check it out okay so today's blend I'm going to be using the ultimate blend right it's a premium hardwood pet look it's a combination of white oak Red Oak and Hickory it's 100% natural and take a look at these right here look at that okay so look here we go we got two sets right here right these are plate ribs three bone one two three big bone medium bone there sometime it's like a a real small one like that one there you guys can see it over here then this one right here got three of about the same right one two three this is what you want to have it's really not no whole lot of trimming that you do when you're doing uh beef ribs so I'm going to go ahead and I'm going to show you you see this piece right here we call that like the silver skin let me just see if I can't just get this up you know what I mean this stuff right here kind like just Bea a little nasty you know what I mean and then I'm looking at his uh content of uh pepper and I'm thinking like oh man this right here going to be fire now show them that talk to him yeah getting that Texas seasoning this is all you're going to need right here sir to put on either I don't care if it's doing beef ribs I don't care if it's steak brisket Burgers you name it this is all you need in your life right here yes say we going to have a good old time in a minute let me ask you this man how do somebody from from Charlotte North Carolina end up making a a western you know like a Texan style brist a Southwest you know um just being a foodie man um just just being a foodie from the southwest to the Midwest to the South to the Northeast you name it you know um International I'm just a foodie and I study food and right now you know Texas I've always had respect uh for their barbecue scene you know um and I definitely wanted to in tribute you know I wanted to make a seasoning you know name Texas cuz um what a better name and you know it's it's really on my number one seller cuz it's it's amazing okay folks so look first thing we going to do is we going to get started right now listen I like to always put like a binder on just about everything that I do so I can get my seasoning to stick right this right here that Caren be and mustard you guys are used to seeing me use regular you know like regular yellow mustard but this right here is what I use you know what I mean uh man look at this right here and the The Taste is incredible right so we just go ahead and put some on here you know what I mean I put it all over I know some of you guys if this is new to you now these are them Dino ribs folks you wait till you see this final result everybody want to know like hey AB what's handy with them so a lot of people going to say do you take the membrane off no I do not you know what I mean uh we just put a little bit here I do like the taste of that this right here when I use regular mustard I don't taste it but when I use this this is like really like my secret ingredient right so when I use this right here this gives me a little bit of a a flavor profile you know what I mean well worth it folks now once I got everything coated like as you see oh yeah I'm going to go ahead and we going to do it two different ways he going to use another one he been telling me that's fire but I want you guys to pay attention just how I go ahead and coat that now this part right here I don't like to see that sometime when you buy it it can be completely covered that's the way I like it this right here it's okay you know I mean obviously it's okay cuz we ain't got no choice you know what I mean but here we go you know what I almost did something wrong let me go ahead and start on the back side you know what I mean I just put like a little bit of a light coat you know what I mean just a little bit like that that's good that looks so pretty you know what I mean it do you got to combination right now you see the edges don't forget the edges you know what I mean uh this is all meat this right here at the restaurant will probably cost you you know what I mean $28 a pound it depends on how much we getting it for you know what I mean cuz we got to put that time on it almost like brisket you know what I mean and then this is what you guys will go when you go to the fair and all of that you want them big ribs these are it right here now remember folks that's three bone plate rib they got a lot of beef ribs you want to get the right ones these are the ones that puff up and do that so if you watch The Flinstones this is it right [Music] here all right AB let me ask you this man what smell better man the Caribbean mustard or that Texas c as far as that arom I don't know you know what I'm partial to both and seeing how they once you you know you put that on there as a binder and then add this through it's just hey it smell right you know what I mean I mean uh hey I I don't know I'm trying to see what you going to do with that right there but go ahead man this bid West Cowboy is Sweet Sticky and smoky it's a great binder it's called Midwest is really a Southwest SAU and marinade man uh the notes that you're going to taste will be molasses brown sugar with the hint of smokiness but watch this part it's sticky so it's also a great binder definitely for beef whether you want to do some again like I mentioned some burgers some beef ribs you neighbor but I'm going to give this a quick bath on both sides [Music] okay so look yeah you already got it open let me just show everybody what it looks like we already put the first one in there right now so you guys can see it let me swing back there's the second one right and that was in there remember the one on the right is the one that he did with the rub that he like the one that I like I did the one with the rub that I like also I went ahead and used that binder right now you guys see this little pan back here I like keep a little moisture in there now don't forget this is the pelic grill it's already monitored for the temperature I know we let a lot of heat out of here so we going to go ahead and close that up we already at 250 well we going to come back to 250 and guess what folks we going to not even look at these for the first 3 hours okay folks so listen it's been about 3 and 1/2 hours right so this what I want to show you I went ahead and put on my gloves right so if you look let me do it this way so you guys can see I got a cut resistant glove right here right this is like a cotton glove uh this one happens to be cut resistant and then I put my rubber gloves over the top this helps me when I go to pick up something you know what I mean uh that it doesn't burn my hands if you guys want to know how everybody be doing that we all got some kind of insulated glove but this is the the cheap man's Poor Man's you know insulated glove okay folks so look I got Kelly right here right so look I'm going have I'm going to quit calling him Kelly cuz I go I always call him Hunter so listen we going to open it up let's take a look at it and see what it look like right off the back right so let me come on in here let's look at these and before I move these I just want to show you if you look at that look at how they swell up like that and then look at the pull back right look at that right there now I want you guys to pay attention cuz you know you saw that I went ahead and put my gloves on and before I have them sprit which I'm going explain all that to you let me come back in here before I have them do that I just want you guys to take a look and go ahead and just spray like the edge right just the edge we don't want to put nothing on the top we going to let the rec Tech build up his temperature back once we get back to 250 I'm going to set another timer for about another hour and a half see you then okay folks so look you got to get yourself one of these meat thermometers right hope you guys can see that right there listen this is my meat thermometer this is how I know where I'm at in the cooking process okay so look what you want to do is this where the inst comes in right you want to have a meat thermometer cuz listen we want to check the temperature that's in the inside as you can see look that's at 185 that's a little bit higher than I like I like about 175 but I can tell you when I probe it and you know get the temps it just goes in like butter but I know we got a long ways to go so it should look like that now we going to go ahead and get you the wrapping part now this P this part right here is like real crucial right so what you got to do is you want to wrap it notice how I bring it over the top then I kind of like just tuck it up a little bit I want to get it nice and tight CU what we want to do is make it as hot as possible on the inside all of that marbleization that's inside of those beef ribs listen we want to just render that down and that's what gives it once that's gone and that right there gives it that that flavor folks then we just back on the you know Grill same temperature you know what I mean I don't want to give you guys a time cuz all meat is different right me thermometer and let's just keep probing it we want to go to about 202 203 in all places and then boom all right you guys listen it didn't gotten late you know what I mean the Sun is already set so you guys are probably going to ask like hey how long was that we really don't do that it's all in this right here remember we checked it we wrapped it we want to just push through with any type of stall that it had and we want to take this and let it go to about 202° so if you guys pay attention look right here I don't know if you guys can see that but you see a bunch of holes that's where I've been probing it you know just checking it it had got up to 202° you know and that's when we pulled it out we brought it in inside and right now we going to let it rest I'm going to let it rest for about I'm going to say about about like 40 minutes you know what I mean and after that then we're going to open this up cut it and you know take some pictures of it make it a star you know it's already a star cuz y'all already seen that thumbnail hey so with that being said let it rest all right so look go ahead and put that one over there and now I'm going to take this one here and open this one up going get all that goodness man look good oh yeah this smell good too though man oh that's fun oh look at that right there folks you see that right there let me roll this down but you see that man this looks amazing right here my gosh I know y'all want to jump through that you know what man bring it a little closer man show them what that is right there some dino rib look at that right there let me go I went the wrong way with it but look at that right there folks all right go ahead and put that bag right over there look let's go ahead and make some room you know I think we going to do we going to cut it give them a real show we about to get down all right you guys look now you guys get a chance to see what they look like you know I mean after they rest haven't quite cut them yet you guys can see that but look at that nice bark on there everything nice and set okay folks so obviously I got myself a slicer I'll put it right here this is my own brand you know a slicer right here this is a 12 in look at that right there smoking and Grill it with AB you going to need to get yourself one of these cuz listen throughout the summer we going go ahead and you know use a lot of slicing we do a lot of slicing you can just see how clean this is cooked all the way through you know what I mean just releases that bone I just save it right there now I'm going to go ahead and give it a cut now obviously you know when you cutting ribs you don't want to hit the bone right so you know I can see it here and I can see it there so I'm going to go ahead and take it just like this oh man it cut like butter like butter like butter you take it off like that and then there you go you guys get a chance to see it this one right here is the grown man's rib yes indeed look at that right there folks all right now we finished the one with the Caribbean mustard now we're going to man cut this bad boy with that Midwest cow boy wow man that thing cut like butter wow wow wow look at this sucker M that's money right there oh that's him right there okay fam so listen you seen the meat you see how it comes out you know what I mean uh just giving you guys a little bit of the technique on how to make them you know got to always clean up too so what I'm going to do is now it's time for us to get a piece he been eating on it already so he'll be able to tell you like it's good and all of that but I'm going to go ahead and take this piece right here go ahead you know what I mean and I'm going to just yes sir look at that right there tastes like butter look at that right there I tell you it's brisket on the stick it might even be better than brisket okay folks so listen showed you guys how we made them you know what in my uh my opinion I think the uh beef ribs could have been on a little longer you know what I mean cuz you could like see inside of the meat it had that little bit of uh unrendered fat you know what I mean that mean they could have just went a little longer all the time when you go to right temperature you you know what I mean uh it could have been the right temperature when I probed it there but maybe somewhere else it wasn't so I'm going say it probably could have took another 45 minutes but don't trip cuz that you got all of this beef meat right here listen anytime you put it in a microwave and go ahead and uh you know heat it up it'll get it just right it just might not look the exact same but it'll be just right and now I'm going to go ahead and let him wrap it up don't forget this is uh Kelly Hunter King of foods representing Charlotte North Carolina I'm not going to over talk and I'm going to let him take it out all right man just quick man that Texas season that's all we needed that's all we put on those beef ribs you know as far as a binder that Caribbean musard my man AB love and or Midwest Cowboy hey you know thank you I had a good old time man thank you for having me oh yeah for sure man and then listen as always listen anybody on the channel you guys can see it right here we put his information here it'll be down in the description box and probably pin it in the number one comment too and with that being said you know what you know how I do man I'm going go and wrap it up like this if you're new you know what to do like subscribe and tell you know what we out peace [Music]