Hey guys, today we made some beef short ribs on the treasurer's smoker. We cooked them for six hours. We used Uncle Steve Shake. They came out fantastic. Hey guys, welcome back to the channel. If you know who my name is Todd and today we've got some beef short ribs here cooking on the smoker for six hours. I'm telling you these scenes are fantastic loaded with flavor. It's probably my favorite cut of meat next to a brisket, a prime rib, beef short ribs. Oh my god, it's the way to go. Now Sassy was working really hard today. She came up with a lot of the technique that we used and I'm going to get into that in a minute. She also did some fantastic side dishes and we're going to plate this up at the end and show you how beautiful these short ribs came out. And all we're asking folks is you take a minute to smash that subscribe button and hit that notification bell so you don't miss a thing. All right guys, it was really easy to season up these beef short ribs. What we did is we took them out of the package, patting them dry. Then we took some kosher salt and dusted them on both sides. Now on the bone side, we don't really have to worry about that much because they're going to end up sitting in the pan. But we definitely covered all the other sides. Then we took some good old Uncle Steve's Shake and we used some of his competition cow powder. Now the competition cow powder, besides having some great seasonings for beef has a fantastic color and the ability to create a bark and that's why we chose this. So we're going to leave a link down in the description guys so get you some. So we dusted those up, set them aside and then I went outside and we prepared the trigger. Now I'm using just a basic competition blend of pellets, not any one particular kind of species of pellet wood, but what I did, make sure as I did a quick maintenance on the pellet smoker, I vacuumed it out, I put in a new drip pan foil just so that I don't get any residual taste of the pork that we just cooked in that last week. And then I set it for 275. Really, what I did is I set it for 250 and I know the way my trigger performs, it actually goes up to an average of about 270 to 280 even though I set it for 250. So it's important to know your pit. I guess that's where the saying goes, hey pit master, you know your pit, therefore you're pit master. So once the trigger was up and running and it stabilized with a good temperature, we went ahead and put those beef short ribs on and we went bone down and we put them right on the grate. Now make sure your grate is nice and clean and you don't want any kind of flavors from last thing you cooked on there spoiling this. And this was about 11 a.m. So I closed it down and I went off to change the oil and sassy's Vespa. Two hours later I came back and I did a bark test. I wanted to make sure that bark has set in and doesn't scratch off easily or at all. And then I sprayed it with beef broth. Beef broth, just give it that beautiful, wonderful flavor. Because these are beef short ribs. So folks it's really important to spritz because the smoke will stick to moisture more than when it's dry. I say that right, I think I said that right, but the trick and I don't know if you I'm sure you figured it out by now, but the more you spritz once that bark is set up, the better bark you're going to get because that smoke wants to stick to the moisture. So there you go, free piece of advice. I was also checking the temperature with my ThermoPro TP19. Guys I'm going to leave a link down the description to one of these. Definitely go get you one. This one's mine. I'm not going to give it out, but it's a fantastic instant read thermometer and I'm looking for temperature right around 160, 170 and I think I found that and I'm not going for temperature at this point. I just want to make sure that bark is set up. I'm just trying to get the color that I want and I'm at least well above 150. So I guess I'm going for temperature somewhat. So once I was satisfied with the way these beef ribs were headed, they were in the good direction that I wanted to go. Sassy prepared a bed of some very aromatic and hearty vegetables in a pan. So I think she took some white onion, chopped them up, some carrots, various types of carrots. What else, babe? Just fancy carrots. So basically fancy carrots and onions put them in the bed in the pan and then we poured in what broth we had remaining into it and we put the beef ribs right on top of that. Almost just like how they come off the smoker right under that bed and then we covered it up, put it back on the smoker and we must have went for at least another two hours. So once it started getting to that probe tenderness that I was really looking for, I pulled the foil off to try to get some more smoke and just kind of let now the meat kind of tighten back up. Almost like you do some ribs, you know, you foil them, then you pull them out and you glaze them. But in this case, I was just taking the foil off and I just wanted some of that residual moisture to go ahead and let it escape and maybe dry out some of those veggies. I don't want to have boiled ribs, but I definitely want to keep the moisture in. So after about, I think probably about another hour and a half uncovered then I proged them again and man they were soft. So I covered them again, brought them in, put them in the oven to let them rest. They've been resting for about an hour. Now I haven't seen them since I put them away to rest, but let me tell you that bark was fantastic, had good pool. Oh my god, plus sassy mashed potatoes and broccoli. Oh it's just going to be a perfect plate, it's going to be hardy, perfect wintertime dinner. So let's check it out. All right guys, as you can see that bark is beautiful. It is perfectly covered in that Uncle Steve's shake. It's got the right amount of smoke on there. Guys, you can only get bark like that from smoking beef short ribs for a long time. That was awesome. The flavor of beef is almost the point of overpowering, but stop short of that. That's just a fantastic journey into beefing this. I don't know how else to describe it. Then you got a little bit of this nice fresh broccoli. Clean your palate, turn the eagle back in for some more beef. Turn it into potatoes. Sassy knocked it out of the park with those. All right guys, that's all I have for you today folks. Thanks for sticking around watching it to the very end. It's really important also that you guys hit us up in the description. Leave your comments. Let us know what you would like to see as cooked next. Give us some ideas folks. I'm here for you. Sassy me. We're here for you guys. We want to create a channel that's got some really cool cooks and stuff like that. So down in the description guys, hit us up. Tell us what you think. All right guys. See you later.