THE BIGGEST BADDEST BEEF PLATE RIBS ON MY BRAND NEW TRAEGER IRONWOOD XL

HELLO AND WELCOME TO COOKING KI DUNA 

there's beef back ribs there's beef short ribs and then there's beef plate ribs and we're making those today on something you have never seen before get ready for deliciousness it's that simple but also get ready for something very special that is being unveiled right here today it's right there and and right there is that better if I move can how's that you know what that is ladies and Traeger Ironwood XL gentlemen 

Feast your eyes on the brand new Traeger Ironwood XL there it is in all its Glory smoking away it's warming up do you remember when we unveiled the Timberline XL it had the closed cabinets it had the wood cutting board on the side it even had an induction burner and it was somewhere in the area of almost 1400 square inches of cooking space and if you remember from that episode we did three chickens

 we did racks of ribs we did steaks we did macaroni and cheese we did lamb we did almost everything you could think of well guess what traeger's gone and done we'll call it an expansion of the Traeger lineup Traeger is Plug and Play smoking at its best they've made this Ironwood XL that is fantastic and I want to show you but I really want to get these ribs on first so let's deal with that then then

 we'll give you a proper look and Addressing & Trimming the Ribs that hits with some Authority doesn't it ladies and gentlemen these are beef plate short ribs three this is what they look like they're big this is about two and a half pounds this is hard fat we don't really want this this is silver skin we don't really want that I don't really care about the back in fact this back membrane that you would normally take off on pork ribs we're not going to take off I find it sort of holds them together better so that's a packaging cut somewhere in the system uh by the way not pimping this out

 but these came from Costco so we're gonna take our knife and we're just going to remove this because look they're fatty enough they're anxious enough this we don't need so just start getting your fat off so you're just going to take your time you don't want to take meat off you want to get down just to the meat like this look how beautiful beautifully marbled that is so away you go here's 

why you want a sharp knife and I can't pimp the salmon cooking guys engines boning knife because it's not available silver skin is not going to melt down and render so you really do want that off all right so here's what you've got nicely cleaned up again we didn't touch the back let's make some seasoning and here's what we're going to use we're going to use three parts our BFF and one Making 

Seasoning & Seasoning Ribs part Chipotle chili powder I love the Smoky heat we'll mix this check out this here's our guy we flip them over for a binder we're going to use yellow mustard you could use anything really this is just going to help the seasoning stick so sides and ends everywhere do a good job you could use hot sauce a little soy you could use Worcestershire you could use mayonnaise

 whatever works for you but you do want something that will help this seasoning stick and now the seasoning look you're not eating the back but you do want some of it there now the sides it's a little Edge I don't know if you can hear that there's a Catholic Elementary School about a half a block away and the kids are going crazy for something I think it's their usual Wednesday nun race day and now 

we do this on the meat side so there was a bunch of fat here and you can see it made a crevasse now in competition which this is not the concern is is that this is going to be a spot that's going to collect liquid and it will not let the bark build as nice as if it was completely smooth and flat but you can't do anything about that sometimes so the crevasse don't worry about it we're just eating it's going to be freaking delicious we'll go throw these on and then we'll have a proper tour of the Ironwood XL and on

 we go hello Ironwood Smoking Ribs & New Traeger XL and we close well let's start with the high points as we look at all of it in its Gorgeous Beauty it's four feet tall and almost five feet wide 25 inches front to back with 616 square inches of grilling area and of course it has traeger's wife fire connectivity and that means that right from the comfort of anywhere with my phone in my hand I can monitor temperature make changes if I want see how much pellets are left that kind of thing and and set timers and like the Timberline XL 

this has the pop and lock accessory rail that you can put all kinds of accessories like this one little container for holding whatever you need to be held or on the side there's a holder for a roll of barbecue paper it's got the gorgeous touch screen that honestly I love that you could work everything from including setting temperatures from as low as 165 all the way up to a blazing 500 Degrees

 which by the way it's right where you want to be for a pizza it's got the new little Hopper cleanout system which is super simple to use and the hopper itself holds a whole bag of pellets up to 22 pounds oh by the way when you're starting to run out of pellets it will tell you that on your phone too we're Checking the Ribs slightly over the three hour mark and wow that's why they call them Dino ribs because they're like dinosaur ribs in fact at the beginning of the Flintstones when Fred gets that big set of ribs on the side of his car I think that's what they were we haven't done anything to them 

we've just let them live there lovingly look how much pullback there is this meat extended all the way to the end now look what's happening it's fantastic but I don't want it to dry out we're not gonna wrap it until the very end and even then maybe so I'm going to spray it a little bit I've got a 50 50 combo of beef broth and water that will Spritz gently over the whole kit just a quick note for my friend Doug who gave me a really elegant little sprayer that sprays a lot with one pump I clogged it with my homemade beef broth this morning Douglas hence this dumb thing that probably normally had cleaning products in it no it's new 

but still sorry man all right we close her up Let it keep going we go and we address our beans and Making Beans our beans begin with bacon because they're better with bacon let these get about three quarters of the way done and then we'll start adding so now we add a green pepper and a yellow onion diced and we mix oh these are going to be good extra good and if you think your pan is a little dry then just come back with a little bit of that bacon grease that you kept back throw it in these get about three minutes to soften hey next in touch more bacon grease right there and then couple cloves of garlic and when it's

 fragrant we can add everything else and everything else will be some Chipotle chili powder we're keeping our theme alive because it's also on the ribs as you remember some smoked paprika a little hint of cumin you know why affinity for chili sauce this western style about a cup of that some everyday yellow mustard minced chipotle peppers a tablespoon some brown sugar a little whiskey lovely don't forget the beans and here

 they are these are maple cured beans oh that whiskey smells great two cans and we need some salt and pepper and because I always have it mixed at my side I only need one pinch now this gets mixed oh my God I'm in love and this is gonna finish on our smoker beside our ribs so let's take them over Smoking Beans go up I took the Shelf out look at that all right cook well my little friends cook well okay we've hit our goal our temperatures Prepping Biscuits 203 degrees in the ribs before I take them off I'm going to prep something right here some biscuits really easy like two seconds and then 

the ribs will come off the biscuits go on come down here down here down here down here this is a baby cast iron pan with garlic parsley pepper butter in it nice we're just going to do a little wipe across the bottom of our cast iron pan and then we get some refrigerator biscuits we pop them and we put them in there's eight okay put it all in your little snug together there you go and now more of this on top I'm telling you I just have in my head a dream of one of these things cracked open with some of the beef and some of the beans it's going to be glorious today we eat like fat kids I can't say that today we eat like something okay let's go put these on get the ribs we're almost there 

who's ready for gorgeousness because oh my freaking God look what we The Reveal - Ribs have done that's insane that is insane so these guys come off wow do you see this do you see this this jiggly wow all right but before I get too far Smoking Biscuits & Beans ahead of myself this goes on here I've cranked it to 375 degrees we'll go wrap up the ribs let them stay warm for a little bit and then we eat and check Beans & Biscuit Reveal this out honestly that's just kind of wrong on so many levels it's all the good parts are wrong though and now off we go to try everything here's where we're at

 I wrapped them they've sat about half an hour and I can't get them oh that was worth it that was jiggly worth it gentle baby gentle okay that's like one of the most gorgeous things I've ever seen so what you want to do you want to cut them that guy just wants to come out should I just cut it Maxi yeah Carving Ribs so just let me separate right here and that that's what you're looking at that ladies and germs would be your smoke ring and this ladies and gentlemen is an oozy gooey oh my gosh beautiful little pile let me just cut this one guy out perfectly oh my God that's that is just officially wrong 

I think that's kind of wrong don't you very wrong but now let's just leave him there and bring our friends over we just need to taste some gorgeous bark on the outside you see that beautiful color the ribbons of fat and that is a bite that must be had must must be had First Bite - Ribs oh holy listen that's why you want to smoke food that's why you want to smoke food on a pellet smoker because you don't have to do anything it's like taking your kids to daycare you go here's my baby take good care of it for me and then you come back at the end of the day and you get your child you come back at the end of the day and you get your you get you get your ribs you get your your plate ribs you get your your pork shoulder you get whatever it is you get your beans hold on wait what am I doing it's the dream little sandwich

 I have to make quickly quickly you get yourself a little bun and you Serving come down here to some of these beans look at this nice coating on top the smoke has done that just a little bit in here I'm not saying you have to go crazy or anything could you do that and then you do this you take some of that on top that is called a messy AF bean and smoked beef plate short rib sandwich First Bite - Biscuit Bean Rib Sandwich I've been dreaming about this the second we knew we were doing this post I've been dreaming about this and it is everything I thought it would be and more the Ironwood XL is going through its closing cycle behind me it's done an amazing job today an amazing job see it Outro