How to Smoke Beef Ribs | Mad Scientist BBQ

How to Smoke Beef Ribs | Mad Scientist BBQ




Click here to get 15% off your first order from Porter Road! https://porterroad.com/MadScientistDinoRibs
——————————————
More Mad Scientist BBQ:
Instagram • https://www.instagram.com/madscientistbbq/
Twitter • https://twitter.com/madscientistbbq
Facebook • https://www.facebook.com/madscientistbbq/
Join my Patreon community here: https://www.patreon.com/madscientistbbq
——————————————
WAGYU Beef Tallow • https://amzn.to/3bTLeH3
PORK LARD • https://amzn.to/3wMXNeV
——————————————
MY FAVORITE THERMOMETER – Thermoworks affiliate links:
Thermapen ONE: https://www.thermoworks.com/thermapen-one?tw=MADSCIENTISTBBQ
Thermapen IR: https://www.thermoworks.com/Thermapen-IR?tw=MADSCIENTISTBBQ
Thermapen Mk4: https://www.thermoworks.com/Thermapen-Mk4?tw=MADSCIENTISTBBQ
Smoke X: https://www.thermoworks.com/smokex?tw=MADSCIENTISTBBQ
Infrared thermometer: https://www.thermoworks.com/IR-Pro-75?tw=MADSCIENTISTBBQ
——————————————
Affiliate links for my barbecue essentials:
Trimming knife: https://amzn.to/2W084ms
Slicing knife: https://amzn.to/2VYTwDO
Black Nitrile Gloves: https://amzn.to/2FFsBr2
Cotton Glove Liners: https://amzn.to/2VXWNU0
Spray bottle: https://amzn.to/2FGmum7
Aluminum Foil Pan (Full Size): https://amzn.to/3MgfGLA
Aluminum Foil Pan (Half Size): https://amzn.to/3MllLXe
Disposable cutting boards: https://thebbqhq.com/products/kosmos-q-disposable-cutting-boards-18×12-30-pack
Heavy Duty Aluminum foil: https://amzn.to/2FCibbo
Butcher paper: https://amzn.to/3l7FBJh
Butcher Paper Cutter: https://amzn.to/2W1A2ya
——————————————
Email moriah@madscientistbbq.com to get info about a consultation with Jeremy

Order your leather apron here: https://madscientistbbq.com/collections/all

Motion Graphics/Animation provided by Kaitlyn Kirk Design: https://kkirk.me

Some of these links are affiliate links. If you use them, I’ll receive a commission and it will help me make more content like this for my channel.

This video is sponsored by Porter Road.

source

29 replies
  1. Jesse White
    Jesse White says:

    You turned my wife and I onto Beef Short Ribs and after having them once, I won't stop recommending them to our friends and family. Youre right. The pinnacle barbecue and flavor. Bark and tenderness. Thank you yet again!

    Reply
  2. Dave K
    Dave K says:

    Jeremy, beautiful looking ribs with great even bark. I just have 2 question. I've smoked ribs, quite a few times and I've been wanting to try some ribs from Porter Road. But in most Porter Road smoked rib videos I've seen and based on my own rib cooking experience, I've noticed a huge amount of pull back. ?-1 Do you think this has anything to do with the dry aging. ?-2 Have you ever tested it? Thanks Dave

    Reply
  3. John Blatz
    John Blatz says:

    “It’s a win for the animal…”! Ha! Nice ad, and I do love my meats, but c’mon, Jeremy…no animal is winning anything in this game. Nice job on the ribs.

    Reply
  4. Steven Watts
    Steven Watts says:

    i have a question for anyone that might have an answer. lets say im going to smoke something with two different types of wood, i have some fruit wood that i want to use along with my hickory, i dont believe i have enough fruit wood to do the full cook with just fruit wood. planning on a pork butt cook this weekend (10ish hour cook) my question is, if i use my fruit wood and run out after only a few hours of smoke and have to finish it out with hickory will the fruit flavor be i guess omitted? im expecting to smoke around 5-6 hours but im not sure if ill even get 3-4 hours of smoke from my peach wood. i hope im wrong and have enough. i guess what im asking is will the smoke layers stack or blend together? if i have to smoke for like 2 hours with hickory and then finish the last 4-5 with peach vs cook with peach until i run out after 3-4 hours and then finish with the hickory, will that change or effect it in a bad way? i smoke on a offset and use a lump charcoal bed and add wood chunks throuout the cook, but in this instance i will be using 6-8 inch peach log splits and still using hickory chunks and charcoal bed. if i cant have fruit smoke the entire cook would it be better to have fruit smoke in the beginning of the cook or the end of the cook or will it even make a difference?

    Reply
  5. Samuel Sheff
    Samuel Sheff says:

    Question, correct me if I’m wrong but I noticed you cooked on the Workhorse Pit 1975t. Can you do a review of the pit? I didn’t see one on your page. If you have a link can you post it?

    Reply
  6. edward
    edward says:

    When are we getting a behind the scenes video? Backyard setup, where you hang out most of the time during a cook, where you get your wood from, how you stay cool and "hydrated"… anything. Maybe it's just me but I like to compare my setup to others for ideas.

    Reply
  7. MKPop
    MKPop says:

    This reminded me of the first time I ever had Beef Ribs from a great Smokehouse. Blew. My. Mind. This was a fantastic video! This is next on my list for an epic smoke for the family! Also, thank you for the link to Porto!!

    Reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *