This hot and fast method is the real deal and produces incredible results. First time smoking shorties and won't be the last time now. Thanks for the guide!

@pitmasteruniversity

2 жыл бұрын

So awesome to hear mate! Thanks for your feedback and thanks for watching! :D

@Mickem91

2 жыл бұрын

@@pitmasteruniversity I forgot to ask, where were those awesome folding rib racks of yours from? Always looking for ways to store more kit in less space!

@pitmasteruniversity

2 жыл бұрын

@@Mickem91 ah! They're called Variera Pot Lid Organisers from IKEA but Kmart also have them from their online store. They can be a bit hard to find in IKEA because they're in a small flat pack.

@Mickem91

2 жыл бұрын

@@pitmasteruniversity That's perfect! I had been googling rib racks and kept finding the big sturdy ones - never thought about using pot lid racks. You're a master of the art!

@jilmarRobalino

3 ай бұрын

Doesnt explain at what temperature is cooked

This is the first video of yours I've seen. The taste test was glorious/funny. Good to see someone that loves the food they cook that much. Subscribed from this video alone. Keep up the good work,friend!

@pitmasteruniversity

2 жыл бұрын

Haha! Cheers mate! Much appreciated. Thanks so much for watching and please let me know if there’s anything I can do to help you kick your BBQ goals. :)

You definitely love your food! Love the content, keep it up 👍🏽

@pitmasteruniversity

2 жыл бұрын

Thank you very much! My big belly couldn’t do it without me. 🤣 Cheers for watching. 🙂

Nice work mate, like your literally biting into the rib to show tenderness! I'm going to try this

@pitmasteruniversity

2 жыл бұрын

Thank you! Let me know how you go! Cheers for watching.

Cracking me up with the taste test. Looks delish

These look amazing, gonna give them a go myself tomorrow!

@pitmasteruniversity

2 жыл бұрын

Cheers mate! Let me know how you go. Thanks for watching and Happy New Year!

Great work as usual Ongy!

@pitmasteruniversity

Жыл бұрын

Thanks mate! Please let us know if there's anything we can do to help! Cheers for watching! :)

David (Ongy) mate this recipe is amazing and convenient. It’s the first time my ribs have succeeded. Bless you my friend 😘

This looks fantastic my friend, i have this on my bbq to do list

@pitmasteruniversity

2 жыл бұрын

Cheers mate! Let me know how you go and if there’s anything I can do to help. Thanks for watching! :)

Putting short ribs on the menu tonight after watching this.

great ideas..i love it

@pitmasteruniversity

4 ай бұрын

Thank you and cheers for watching and let me know how you go. 😊

I am beyond hungry now, great video

@pitmasteruniversity

2 жыл бұрын

Thanks for watching! Much appreciated! 😊

Nothing ever disappoints with your videos im now to try the pork belly and now this ! Thanks again man! Oh and where do you get that rib rack from!

@pitmasteruniversity

Жыл бұрын

Cheers mate! Thanks for watching! How did you go? The rack is from IKEA but you can get them from Kmart.

@UnitBeerMonsta

Жыл бұрын

@@pitmasteruniversity finally did it mate and wow it was incredible!! Ill send you a photo on insta!

Great now I'm gonna have to try to do beef ribs haha. Not huge on beef but don't mind cooking it haha. Excellent vid mate!

@pitmasteruniversity

2 жыл бұрын

Haha! Cheers mate! Much appreciated. After all the BBQ I've eaten, I usually like cooking more than eating too.

Nice mate. Will give this a go next time.

@pitmasteruniversity

2 жыл бұрын

Cheers mate! Let me know how you go. Thanks for watching.

He loves it so much that I love it!

@pitmasteruniversity

2 жыл бұрын

Haha! I do! Thanks so much for watching!

Going to try these for our Christmas PotLuck lunch at work...don't let me down Dave! :)

@pitmasteruniversity

Жыл бұрын

I need a job at your work mate! You’re always cooking something nice for them! I hope you’re well and wish you guys a Merry Christmas!

Nice!

@pitmasteruniversity

Жыл бұрын

Thank you very much and thanks for watching! Please let us know how you go!

From a fellow BA member love your work brother. The video was awesome loved watching up. Is the smoker used in the video a pellet smoker?

@pitmasteruniversity

2 ай бұрын

Cheers mate! YTB! The smoker used is a Masterbuilt 1050. It's almost as easy to use as a pellet but the sad thing is build quality isn't great and there can be reliability issues with the electronics, like pellet smokers. Cheers for watching and please let me know how you go. :)

Hi from Brooklyn,NY USA.Can I cut the ribs into three pieces before smoking.To get more flavor.

Hey mate what temp should you wrap?

Love the simplicity of beef short ribs and this is making me want beef at 9am. Always done mine at 300, never seen the need to go any lower or higher, always come out mint👌. How do you find the masterbuilt? I’m a cheater and use a pellet smoker haha

@pitmasteruniversity

2 жыл бұрын

Yeah I reckon 300F is a nice temp to speed things up a tad and beef ribs can take a bit of pushing along. Haha! Pellets aren't cheating! It's just like each person has a different car to suit their needs and pellet smokers are great for people that are time poor or aren't interested in running a fire but want to eat BBQ. I quite like the Masterbuilt. It's not as easy to use as a pellet but not far off and goes good. Cheers for watching and have a great weekend!

@tanvirkhan8702

Жыл бұрын

Hey David, Thanks for sharing this method and the detail you provided. 2 questions: 1. Where does one find that rib rack you used? It’s a great space saver. 2. Where do you buy the the extra heavy duty foil? Thank you Tan

Bit late to the party on this one but I will definitely be trying this over the weekend! Newbie at smoking here and I did my first short rib smoke last Saturday and they turned out atrocious, cooked for way too long and accidentally over cooked them unfortunately, so I’m very keen to try this one, cheers friend!

@pitmasteruniversity

7 ай бұрын

G'day Simmo! That happens a lot when people first start but please note, overcooking doesn't mean dry, that's something many don't understand when first getting into BBQ. How did you go? Cheers for watching! :)

Hi David, in your ribs weber video, you are not wrapping the ribs half way. Is wrapping not recommended in Weber?

Hey David thank you heaps this amazing content, even I would like to try it but don’t have a smoker, is it mandatory to use one or can I give this method a go on a gas BBQ burner? Also can you please give me your spritz mixture Thank you 🙂

@pitmasteruniversity

Жыл бұрын

Hey mate. You sure can use a gas BBQ! The times may vary slightly but this method should get you in the ballpark. I usually won’t spritz, as I don’t find it necessary but apple cider vinegar can assist with the bark but I would only use it at the start and if you wrap, you don’t really need to spritz. Thanks for watching! Don’t forget to take lots of pics, like of the raw meat, of it on the smoker and of the results and it’ll make it much easier to assist in tweaking things until perfect.

@isaac5amuel

Жыл бұрын

@@pitmasteruniversity thank you for your prompt response. I'm looking for a smoker and will get one soon coz I think that's the real deal Cheers 🙂

Can’t wait 😜

@pitmasteruniversity

2 жыл бұрын

Thanks for watching! Let me know how you go!

This is great Dave! I'd gladly food coma to those ribs :)

@pitmasteruniversity

2 жыл бұрын

Haha! Cheers mate! Much appreciated! Thanks for watching!

My favourite cut of meet to smoke, although I usually run at250-+275. I'll have to give this a go. Cheers bud

@pitmasteruniversity

2 жыл бұрын

Amen mate! Shorties are hard to fault. They’ll go even higher than that and still go good but 325-350F is a nice sweet spot.

Great video! Cant wait to try beef crackle!! Do the beef ribs not get cold resting for an hour in open air?

@pitmasteruniversity

2 жыл бұрын

Cheers mate! No that was a half hour open air and no they don’t get cold. Resting isn’t just about time though, it’s getting the meat down to a temperature that when you slice, steam doesn’t pour out. It’s not so important for beef ribs, as brisket but you want the meat to not be piping hot when you cut into it. Thanks for watching! Let me know how you go. :)

@ibyi8800

2 жыл бұрын

@@pitmasteruniversity thank you!

Hi Ongy, im going to try this method very soon. when you say you rested the meat in open air does this mean still in the foil wrapped? i dont think i get the resting right even with low and slow, maybe im not reviving the meat also as when i do cut it, its very soft

@pitmasteruniversity

2 жыл бұрын

Heya George. Yeah I will often rest mine with the top bit uncovered so it's exposed to the air to speed up the resting process. I wouldn't recommend this if you're not used to this though. I'd recommend reading the brisket notes for more on resting which is too much to outline here. It sounds like you're not airing it a bit before resting, which means the meat is overcooking and too soft because it keeps cooking during the rest. Feel free to give us a call too, if you need clarification. :)

Hey mate, followed your process and pretty much winged it and for Coles ribs they came out the best I’ve ever cooked, 3 &3/4 hours total including a rest, it was moist as I could ever dream for. Beats mucking around for 8-10 hours!

@pitmasteruniversity

Жыл бұрын

That's awesome to hear mate! It's hard going back when you can do it all in half the time. Thanks for watching! Please let us know if there's anything we can do to help. 😊

@scottmcdonnell5692

5 ай бұрын

this was the best thing I could have read, im off to Coles!

Looking good

@pitmasteruniversity

4 ай бұрын

Thank you so much! Cheers for watching and let me know how you go. 😊

I fainted...as is the case when I see a beautifully smoked rack of beef plate ribs....mmm. cheers!

@pitmasteruniversity

Жыл бұрын

Haha! Classic! Cheers mate and thanks for watching!

@gerdsfargen6687

Жыл бұрын

@@pitmasteruniversity amen brother! Made some the very next day cheers to that ! 🍻🍻🍻

@pitmasteruniversity

Жыл бұрын

@@gerdsfargen6687 awesome to hear mate! Stoked to hear the method worked for you too!

14:32 he's got that glazed over look, high af on woodsmoke and beef bark

@pitmasteruniversity

2 ай бұрын

Haha! Amen! Cheers for watching and please let me know how you go. :)

Hey mate, just starting out so may be a stupid question, but is there an internal temp to aim for with these at any stage like some cooks? Or just probe after 3hrs or so until like butter? Cheers!

@hooplights7639

2 жыл бұрын

It is better if you check the Internal temperature unless you do everything perfect. You can aim for like 200 -204 for internal you can just do it 3 hrs and hope its that temperature if you can't check the temperature

@pitmasteruniversity

2 жыл бұрын

Hey mate. No, that's a good question! I usually don't check internal temps because I find that although they can be a great guide for someone new, that they lead many astray because the most important thing is moisture and tenderness with BBQ and that you can't tell that with a thermometer and so many new guys go wrong by just trusting the temps but soon find out that if it was that easy, everyone would have the exact same number for perfect doneness and it'd be perfect all the time. The thing is that the "ideal" internal temps for doneness slide up and down based upon how hot the smoker is, which is why some of the most commonly quoted numbers for doneness won't work when cooking them hotter and faster. My big thing is to make sure people watching get moist and tender ribs first and foremost and lots of people who have followed this method have had great success by wrapping at around the 2 hour mark and then following the guide for testing for doneness which is a test of tenderness. Let me know how you go, as I'm always happy to help and thanks for watching. :)

Great videos and recipes mate. But....... if your listening in the car when it's time to cut up the meat it sounds like your talking to your missus while it's sleepy time. Just say bro. My favourite part is..... ohhh this bits going in my mouth 😂

You’re a maestro of meat my man 😊

@pitmasteruniversity

Жыл бұрын

Haha! Cheers mate! Thanks for watching! Please let us know if there's anything we can do to help you kick your BBQ goals. :)

Tried this method tonight and it worked out great! the only thing I changed was to use butcher paper to preserve the bark throughout the wrap phase.

@pitmasteruniversity

2 жыл бұрын

Awesome to hear mate! Yep! Brown paper is effective with this method too. Thanks for watching! 😊

@postbro1

2 жыл бұрын

Did you find when using the paper that it took a bit longer? Being porous the paper, would take away some of the braising effect achieved with the foil, no?

@MrBtown101

2 жыл бұрын

@@postbro1 no, butcher paper does the exact same thing foil does, but allows the bark to retain itself. youll still get extremely moist, and tender meat. The wrap is just to get passed the stall. You dont even need to wrap, lots of people dont. As for longer, it really depends on the temp swings in your smoker.

@grant1574

Ай бұрын

I was worried about drying it out running it hot and fast as I’ve always done low and slow but works beautifully. On ya ongy

Unreal

@pitmasteruniversity

2 жыл бұрын

Cheers mate! Thanks for the watching!

Good work David , I’m in the same low and slow oz group as you and we conversed a couple times. Can’t post on Facebook because I’m banned . I just finished these , I’ve got the masterbuilt 1050, done everything exactly like you . They probed like butter , let them rest and melted in my mouth when I tested one, but after leaving them for an extra 15 mins they turned a bit dry when I served them. ??

@pitmasteruniversity

2 жыл бұрын

Hey mate! Sounds like they were hot when you cut into them. Were they steaming hot when you sliced into them?

@seanbeatty6466

2 жыл бұрын

Not steaming as I let it rest before cutting , once cut I ate one and it was juicy and perfect , but whilst I was putting the dish together the rested cut for about 10-15 mins and seemed to dry out and not as juicy. They didn’t lose any juice like if you cut into a steak without letting it rest. Kinda has me stumped!

@pitmasteruniversity

2 жыл бұрын

@@seanbeatty6466 meat will dry out if you let it sit there mate and the hotter it is, the more likely it’ll dry out. Brisket is renowned for this and the leaner it is, the greater the risk.

@seanbeatty6466

2 жыл бұрын

So rest , cut , consume straight away?

@pitmasteruniversity

2 жыл бұрын

@@seanbeatty6466 ideally. The better the rest, fat content and allowing to cool considerably before slicing, the better it will stand up to not being eaten straight away. Flick us some pics to the Pitmaster University FB page of the raw and cooked meat and I should be able to see a lot from the pics.

First time here, don’t have a smoker yet so planning do do the short ribs in the oven. Would you recommend following similar steps or any other tips? Cheers

@pitmasteruniversity

2 ай бұрын

Good question! You can use the same method with similar ribs in the oven. Just make sure they're plate ribs and not any other rib, as the method will need twaking. Cheers for watching and please let me know how you go. :)

I’d like to know if you been able to get the same results with your beef ribs on the Kamado Joe?

@pitmasteruniversity

2 жыл бұрын

Sure! I'd put the second shelf in and/or make sure you use a drip tray but it should be fine. Thanks for watching and let me know how you go! :)

Great videos. Any reason you went top rack?

@pitmasteruniversity

2 ай бұрын

Good question! The bottom shelf gets hot on the MB gravity feds, so I'd recommend steering clear, especially when running at higher temps. Thanks for watching and please let me know how you go. :)

@ShaneBeetham-db5zv

2 ай бұрын

Will do, and thanks for such a quick reply! So you’d recommend the top rack on a pellet smoker also?

@pitmasteruniversity

2 ай бұрын

@@ShaneBeetham-db5zv you're welcome. In many circumstances, yes.

Will this work on a Webber Smokey mountain set up? Keen to try this out camping. Are you using a water pan? Do I need to?

@pitmasteruniversity

2 жыл бұрын

Sure! We use our bullet smoker for our classes and they come out great. We don’t use water in the pan but still use the pan as a deflector and line with foil. Cheers for watching and let us know how you go. Take lots of pics and send them to our Pitmaster University FB page Messenger. Usually a pic before of the raw meat, during whilst on the smoker and of the results will help us to help you tweak things until perfect. :)

@BIGSTEPR

2 жыл бұрын

@@pitmasteruniversity Thanks 🙏 What about in a Webber bbq with an indirect cooking set up? As long as I get that temp should be fine ?

@pitmasteruniversity

2 жыл бұрын

@@BIGSTEPR it can be done on the kettle but I’d say your WSM would be better and easier. There’s a couple of tweaks that are different for the kettle though. If you look up “Pitmaster University” on Tik Tok, I’ve got a video for the kettle. You can also message us via the Pitmaster University FB page Messenger and I can send you the link.

@BIGSTEPR

2 жыл бұрын

@@pitmasteruniversity Thank you so much man !

@pitmasteruniversity

2 жыл бұрын

@@BIGSTEPR you're welcome! Don't forget to take pics of the raw meat, on the smoker and of the results and I'll be able to help you tweak things until they're perfect.

The reaction at 15:21 is the best.

@pitmasteruniversity

2 жыл бұрын

Haha! Yeah I can't help it! :P Thanks for watching! :)

Hey mate currently got mine on the pellet smoker nearly 2 hours in. How much time does wrapping speed up the process with hot and fast?

@pitmasteruniversity

10 ай бұрын

G'day Remo! Sorry I missed this. Wrapping does speed up the process quite significantly but can preserve moisture. How did you go? Thanks for watching! :)

@rmattioli1

5 ай бұрын

​@pitmasteruniversity just came back to your video to get some pointers on times and temp. First lot with your method turned out absolutely beautiful using Costco shorties, second lot the fat seam didn't render down at all and weren't great for eating. Picked up some Josdale Black Angus and going to put them on this arvo. Absolutely love your method!

Looks epic brother! I've only got a cheapy bullet smoker and a second hand offset but I'd love to try these one day..but am scared I'm gonna fk it

@pitmasteruniversity

2 жыл бұрын

Cheers mate! Should be fine and I wouldn’t worry, about stuffing them up, as the wrapping method is pretty fool proof. If it’s like the bullet you can get from BCF around $100, you may need some water to stabilise temps. Let me know how you go! Thanks for watching! :)

What smoker are you using here Dave?

@pitmasteruniversity

Жыл бұрын

This was done on a Masterbuilt gravity fed but works on most, if not all smokers. Cheers for watching and let me know how you go! Don't forget to take lots of pics, like of the raw meat before rubbing, on the smoker and of the results and we'll help you tweak things until perfect. :)

I got shitty ribs from spud shed because this is my first go and I didnt wanna waste a nice piece of beef, but after watching this video I went and have a look and it has the 2nd top piece of meat cap on it so I took that all back like you said kept the crackle part, but now the ribs look very sad haha not a lot of meat but I'm still gonna give it a go. Should I still do this same method even though there is so little meat on top, maybe half of what yours have.

@MsGregjohnson

6 ай бұрын

Like, the bones are twice as thick and there is no meat haha fucking Tony haha

@pitmasteruniversity

6 ай бұрын

Those ribs aren’t great and off smaller cows but can come up alright if you take care of them. I’d back off the heat and be prepared to wrap earlier. Flick us a message to our Pitmaster University page on messenger with pics and we’ll help you more.

Is it just me, or does his music remind you of an old 80s sitcom? 😂

@pitmasteruniversity

3 ай бұрын

Haha! I was aiming for 70's porno, so you're not far off! 🤣

@othatdude30

3 ай бұрын

@@pitmasteruniversity 🤣🤣🤣

What happens if u put the ribs on the grill grates instead of the resting rack? Would it be too tough to eat even after 3.5 hours between 300-350 farenheit?

@pitmasteruniversity

7 ай бұрын

Good question! These run hot on the bottom shelf, so I avoid it at all costs because you can kill stuff in no time from sitting them on a bottom shelf, although the bone can assist. Cheers for watching and let me know how you go. :)

Hey mate just a quick question, won’t the ribs be cold if you left them rest for 30 mins in open air?

@pitmasteruniversity

Жыл бұрын

Hey mate. It’s a common comment but we do it all the time for classes and it still retains a lot of heat with ribs like the ones in the video. Cheers for watching and let us know how you go. :)

How long did you let the ribs for and in an eksy?

@pitmasteruniversity

4 ай бұрын

Good question! I personally don't rest in an esky, I air rest until cool enough to slice, which is usually around 20-30 minutes but you can rest in an esky too. Cheers for watching and let me know how you go. 😊

Hey where did you get that rib rack?

@pitmasteruniversity

Жыл бұрын

IKEA or Kmart. You’re looking for a Variera pot lid organiser.

What flavour smoke did you use?

@pitmasteruniversity

2 жыл бұрын

Heya. I'll usually run with Pecan or a mix of Pecan and Cherry but any smoke is fine. We'll often use a local wood called Jarrah here too. Thanks for watching! Please let me know how you go!

Look at that

@pitmasteruniversity

2 жыл бұрын

Cheers mate! Thanks for watching!

Look at it. Wood just look at it. 😂😂😂😂

@pitmasteruniversity

2 ай бұрын

Hahaha! Cheers for watching and please let me know how you go. :)

Can you use this method for pork ribs??

@pitmasteruniversity

10 ай бұрын

Good question! Yes but that all depends on the ribs, as to how well this method translates as far as times go but hot and fast pork ribs are awesome. Cheers for watching and please let me know how you go! :)

What pepper did u use mate?

@pitmasteruniversity

2 жыл бұрын

Good question. Costco coarse pepper but Masterfoods fine cracked pepper will work too. Don't get confused by the names though, as there's no set standard and the Masterfoods is slightly coarser than the Costco stuff, despite the name. Thanks for watching and let me know how you go. :)

@leightonwest9372

2 жыл бұрын

Is that equivalent of what the yanks call 16 mesh pepper?

@pitmasteruniversity

2 жыл бұрын

@@leightonwest9372 no, it's finer but I wouldn't get caught up with that if you're in Australia because it's rare to find anyone talking mesh size.

Where do you buy your meat from Dave?

@pitmasteruniversity

Жыл бұрын

Ribs like this come from either Lakeside Fresh IGA in Byford or Melville Heights Meat Supply in Melville but occasionally Costco. Thanks for watching! Let me know how you go. :)

Great. Now I just have to work out how to get my new offset up to 350F. Maybe I need an extra charcoal chimney

@brendanwilliams4031

2 жыл бұрын

I have this exact same problem 😅 thinking 2 chimeys also!

@pitmasteruniversity

2 жыл бұрын

What offset have you got mate and what wood? Most should be easy to get to 350F and I've even had my big one up to 500F before.

@InterTay

2 жыл бұрын

@@pitmasteruniversity all good. Just inexperienced. Got it to 350 for my shorties on the weekend. Very new to my offset. Took more like 4-5 hrs. Turned out fantastic. Though I finished mine in the oven

@pitmasteruniversity

2 жыл бұрын

@@InterTay that's awesome to hear! It will take time but it's fun learning and especially when there's a moist, melt in your mouth treat at the end of it. Some smokers will also cook quicker at what seems like lower temps and vice versa though, so you may have to tweak things. Weber kettles are renowned for it because of the heat being in such close proximity to the meat and I'll often do beef cheeks in 2-3 hours in a kettle.

what temp where u at

@pitmasteruniversity

2 ай бұрын

I usually run at 180C / 350F. Cheers for watching and please let me know how you go. :)

Link it to Facebook. Ohhh

@pitmasteruniversity

2 жыл бұрын

I’d love to mate but am banned until next week! 🤣

Great video, turned almost porno when it was cutting and eating time haha

@pitmasteruniversity

2 ай бұрын

Haha! Mission accomplished! I was looking for the porn music audio too. :P Cheers for watching and please let me know how you go. :)

Great video… until the face closeups?

Your enjoyment makes me Randy!

@pitmasteruniversity

7 ай бұрын

Hahaha! Me too! Thanks for watching! :)

They call it a "rub" not pat

The ribs looks great. The sounds are kind of creepy though lol

You've got the foil wrapped wrong. Dull side out, not shiny like you did it.

@pitmasteruniversity

10 ай бұрын

Haha! The difference from one side to the other is negligible and not going to make any measurable difference. 😂

@Payner2644

10 ай бұрын

@@pitmasteruniversity so says you.

@pitmasteruniversity

10 ай бұрын

@@Payner2644 so says the world, man. Not just me. www.southernliving.com/food/kitchen-assistant/aluminum-foil-shiny-side-up-or-down/ www.rd.com/article/real-reason-aluminum-foil-shiny-dull-side/ culinarylore.com/food-science:aluminum-foil-shiny-side-up-or-down/ www.scienceabc.com/eyeopeners/why-is-one-side-of-the-aluminum-foil-shiny-while-the-other-is-dull.html

It's on today, wx rangers Valley wagyu mb+5 chuck ribs

@pitmasteruniversity

Жыл бұрын

Hey mate! How did it go? Sorry for the late reply, I was away.