BBQ Brian’s Beef Ribs


By Brian Misko

Owner and Pitmaster at House of Q


BBQ Brian Misko shares his secrets for getting juicy, tender beef ribs with the perfect bark on the Yoder Smokers Flattop Grill. Great for an appetizer or entree. Get the recipe below and watch Brian make the ribs here:


Braised Beef Short Ribs

Braising is a great way to tenderize tough pieces of meat such as short ribs.  This is a great indoor recipe that can easily be done on an outdoor grill. Either way it starts with searing the meat, simmering the meat in wonderful flavors and then complementing the ribs with great sides.


3 lbs Beef Short Ribs

Olive Oil


1 Onion

3 Carrots

3 Celery sticks

1 Cup Soy Sauce

2 Cups Chicken or beef stock

1 Cup Mirin (optional: Chinese cooking wine)

3 TB Sesame Oil

1 Can Tomato Paste

1 Cup Red Wine

3-4 oz  Ginger – fresh

5 Cloves Garlic

2 TB Thyme dried


Heat a large skillet or a heavy roasting pot such as a Dutch oven to medium high heat. Rub olive oil all over the beef short ribs and season thoroughly with salt and pepper. Working in batches, sear the ribs until all sides are brown and caramelized. Set the done pieces aside and continue until all of the ribs are completed.

Meanwhile, chop the vegetables into chunks about 1 inch in size. Once the ribs have been browned and set aside, sear the onion, carrot and celery in the same pan stirring often. The onions will cook first and once they are starting to get soft add the liquid ingredients to the pan and continue to heat through. Once heated, add the beef ribs into the sauce and cover with a lid. Place the pot in a 350 F oven for 45 minutes. Remove the lid, stir the pot and continue heating for another 45 minutes. The ribs are done when the meat is pulled away from the bone and a fork can easily go into and out of the rib.

If the sauce is still too runny and you want some gravy for your ribs, strain the vegetables catching the liquid in a saucepan. Simmer on medium heat to reduce by half or until thickened.

This is a great dish with smashed potatoes or a nice loaf of bread. A merlot or a Spanish blend would also be a nice treat.



A rave review

Denver BBQ enthusiast says new Yoder Smokers S-Series pellet grill is everything and more than he expected



Since picking up his new Yoder Smokers YS640s on May 24, Denver Realtor Matt Thomas has been putting it to the test and can’t say enough about the pellet grill’s quality and ability to produce perfectly-cooked BBQ.

So far, he’s experimented by reverse-searing steaks, tri tips and smoking a full packer brisket, beef ribs and chicken. Everything he’s cooked on the YS640s has turned out amazing.

“This smoker rendered those beef ribs to melty, beefy goodness,” Matt said, “and the brisket was cooked to perfection. So far my experience with the new Yoder 640s has been all positive.”

Matt was one of the first customers to receive a new Yoder Smokers S-Series pellet grill. The S-Series was introduced in late April and features the new ACS (adaptive control system) with WiFi and Bluetooth connectivity, two integrated food probes, programmable settings, an enhanced ignition system and more.

From how the YS640s looks to how it operates, Matt said he couldn’t be more impressed.

“It’s obvious this baby is well built,” he said, “and it looks like a hoss on my patio!”

No babysitting

The YS640s offers true set-it-and-forget-it capability. Through an app on his phone, Matt can monitor the status of his food, adjust temperatures, receive alerts and set recipes. The application is user-friendly, he said, and the probes used to monitor food are high-quality.

“Not having to babysit the grill keeps me from unnecessarily opening it,” he said. “If you’re lookin’, you ain’t cookin’.”

The YS640s comes mounted on a beautifully-painted competition cart featuring upgraded 8” heavy-duty casters for ease of transportation.

“I love the comp cart,” Matt said. “It makes it easy to maneuver the smoker.”

He also loves how easy it is to operate the YS640s. As a Realtor, husband and father of four, Matt needs a grill that doesn’t require a lot of attention.

“I’m often very busy, especially on the weekends,” he said, “so a pellet smoker works great for me when I’m in a hurry or limited on time and can’t tend to a fire at all times.”

Hooked on BBQ

Matt developed a passion for BBQ at a young age and has even structured vacations around traveling the country to discover worthy BBQ destinations. Recently he has become more involved in the burgeoning Denver BBQ scene and competed in a backyard rib competition, taking first place for his ribs and being named Grand Champion of the event. A local BBQ restaurant plans to add his award-winning ribs to their menu this summer.

Seeking to up his BBQ game, Matt phased out his gas grill and now prefers to cook exclusively with wood, charcoal and pellets. He was looking for a high-quality, reliable grill that’s built to last. The owners of Proud Souls Barbecue and Provisions, a Denver shop that sells barbecue cookers and supplies, recommended Yoder Smokers pits.

“They have been raving about them and promoting them – touting their quality and capabilities and the fact that they are so thoughtfully engineered and sturdily constructed,” Matt said.

He’s thankful every day that he took their advice.

“With my new Yoder, I feel like I’ve ‘graduated’ to a more sophisticated and capable pellet smoker, one built to last and with the latest technology, and I know it’s a great brand. I love that it’s manufactured in the U.S.,” he said.