How To make Smoked Short Ribs

Smoked Beef Short Ribs with Chimichurri

Chef Tom fires up the Kamado Joe Classic III for Smoked Beef Short Ribs, and prepares a Chimichurri sauce to finish it all off! Shop @ ATBBQ:
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Beef Ribs 101: Everything You Need to Know | BBQ with Franklin | Full Episode

Get a Meat 101 lesson and learn how to work with a butcher to find great beef rib cuts. How exactly does Aaron make beef ribs? [Originally aired 2015]

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BBQ with Franklin
Pitmaster Aaron Franklin takes a boisterous road trip of BBQ culture -- the people, the places, and of course the food. Ten half-hour episodes celebrate the traditions and storied histories passed down through the generations, as well as those breathing new life into this distinctly American culture.

Beef Ribs

Beef Ribs. The Texas BBQ that made me fall in love with BBQ after growing up on sweet, pork BBQ in the south. These are the King of all BBQ for me.
When you are eating BBQ in Texas you are typically eating what is known as short ribs or plate ribs. AKA 123A or 3 bone beef ribs which are trimmed from the mid-section of ribs 6 through 8. This cut can sometimes be difficult to find outside of a butcher shop.
A good alternative are 130 beef chuck short ribs, aka 4 bone beef ribs which originate from the mid-section of ribs 2 through 5. These are easily found at grocery stores or Costco or just ask your butcher.

Meat Church Beef Rib Recipe:
Mill Scale 94 Gallon Offset Smoker:
Butcher Block - Rosewood Block: rosewoodblock.com
Thermapen IR thermometer:

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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!

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Beef Short Ribs on the Pellet Grill

Locally sourced beef short ribs smoked on the Grilla Silverbac Pellet Grill, no wrap, seasoned with Swine Life Prime Beef Rub.


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Locally Raised Beef Short Ribs

I love ribs, I love beef.... So you know I love Beef Short Ribs!

***What You Need***
Beef Short Ribs
The Best BEEF Rub on the Planet (Prime Beef)
A couple hours and friends to enjoy!

First thing first... these ribs are from a local farm that I picked up from our local farmers market. Now this recipe will work with any beef rib but I wanted to try some local beef and definitely support local.

I removed the ribs from the package and lightly trimmed them. I removed any and all silver skin or anything that did not look like it would render.

I seasoned the ribs with Prime Beef and allowed them to sit while the pit came up to temp.

For this recipe we cooked on our Grilla Grills Silverbac. We ran the pit at 250 degrees with some Bear Mountain Pellets. Once the pit came up to temp, the ribs were put on.

After about 3 hours, we used our Thermoworks DOT to monitor the temps. We are going to cook these ribs until an internal temp of 205.

While we were in the pit, we put a saucepan with some KeriGold butter. Once it melted we would baste the ribs about every 30 minutes until they reached 205.


We rested the ribs in butcher paper and butter for about 45 minutes and then it was time to enjoy! These ribs were packed full of moisture and tasted great. They did have a different texture than other beef ribs I have tried but still were awesome!


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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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Beef Rib Perfection! | Chuds BBQ

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►Full list of things I use and recommend:

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►Chud Rub and 16 Mesh Black Pepper

►Fogo Charcoal

►Weber Kettle

►Meat Grinder

►Sausage Stuffer

►Meat Mixer

►Chamber Vacuum Sealer

►Pepper Cannon

►Sous Vide

►Toaster Oven


►Thermometer

►Flame Thrower

►Fire Blower

►Cold Smoker

►Injector

►Vegi Grill Pan

►Meat Slicer

►Fryer

►Vitamix Blender

►Kitchenaid Mixer

►Food Processor

►Beef Tallow

►Wagyu Tallow

►High Temp Cheese

►Pink Salt

►Sodium Citrate

►Hog Casings

►Sheep casings

►Chef Knife

►Boning Knife

►7 Chef's Knife

►8 Chef Knife

►9 Cimeter Knife

►Bone Saw

►Scale

►Rub Tub

►Burger Press

►Butcher paper

►Paper stand

►Cutting Board

►Blowtorch

►Welder

►Angle grinder

►Grinder Blades

►Chop Saw

►Pipe Level

►Camera

►Camera Lens

►Drone

00:00 Introduction
00:24 Tip 1: Choose a good rack
02:34 Tip 2: Choose a good rub
05:04 Tip 3: The cooking process
07:30 Tip 4: The resting process
08:55 Tip 5: Carving the ribs