@@jirbybbq my key takeaway from the people giving you a hard time about using lighter fluid is you were top #1 top bbq spot in Texas monthly. Their opinion or comments doesn't matter. Now "go do the stuff you need to" 🤣
Loving & appreciating your videos & how you go against the orthodoxy of BBQ so often. It’s so easy as you learn to get caught up in narrow ways of doing things when you don’t have to. Also like that you don’t have everything perfect- i.e. no cutting board. Just rolling with what you got & making great BBQ! Thank you man!
The biggest draw to your channel for me is the fact that you’re trying to come up with something new. Too many focus on the past and trying to capture someone else’s signature. You seem like you’re trying to create your own. Gonna be a fun ride on this channel!
Really love your approach....not very traditional...the jirb way...keep rockin bro 👌🏽 👊🏽...love your content....looking forward to the new backyard smoker ...sign me up
Nice meeting you in Austin this weekend man! Love these videos and I laughed so hard when you said “we’re going to watch this butcher paper” and then pulled out the lighter fluid haha! Got me good
Congratiulations Johnny! No longer number six, but number one pitmaster in Texas. Hopefuily you will have time to make more videos, specially the brisket video that you have been talking about.
Great videos. I love seeing the way you do BBQ. I've been backyard cooking for a few years, but love seeing new tips and tricks. Very helpful and honest info
Just found your channel through Mad Scientist and Meat Church and really love your approach. Congrats on the 1st in the Texas Monthly. As a North Carolinian, I'd never heard of it, but have looked into it some and it seems like it's a pretty big deal. Watching what you're making at Goldee's certainly makes me want to take a trip to Texas. Congrats again.
Jirby!! Congrats to you and your team on coming out as the #1 BBQ Joint in TX on Texas Monthly!! Bro, your restaurant is about to be overcrowded with lines miles long!! Congrats again and keep up the awesome work!!
These videos are refreshing to watch since they go against the grain of what we've been told bbq should be over the past few years. Love em, keep it up.
Watched most of your videos today. I really enjoy and your instincts about BBQ. Hope I will come and visit you at Goldees sometime in the future. Love from Sweden!
Love the videos and love the way you cut through all the BBQ bs out there and just show how to make good food. All the BBQ guys I watch including you say the binder doesn’t matter, that you can use anything you want. And yet, you all use some kind of flavored binder and even different mixes for binders. So I’m genuinely curious as to why you go to the work and hassle of making binders if it doesn’t matter what you use. I’m superstitious now that if I don’t use your same jinder, it’s not going to work as well. Haha. Can’t wait for the brisket video!
@@staycation0923 yeah jirb is legit, fr! I actually just made an IG yesterday, haven't put up anything yet (hoping to update it on saturday), but once I do I'll market it on my channel. But you can msg me there rn, it's the same as my YT name and logo :)
I love your videos as they are not pretentious. Just be creative and have fun. I mix my own rubs and they are always changing. I have used coffee and fresh ground cocoa beans. Rarely do I do the same thing twice. Jerk seasoning also goes well with beef ribs.
Great videos, really like the simplicity and creativity of them, they help a lot.. Any feelings about fresh cracked pepper over the pre cracked, packaged pepper, out of a jar?...
Have you tried garlic and herb butter as a Jinder? That what I use. And it actually flavors the ribs. Melt the butter. Spread the melted butter on the ribs while the ribs are still cold. The butter will solidifies. And the rub sticks to the butter perfectly. And adds great flavoring.
Great video. Can you make a video on fire management for your 94 gallon offset. I think that would help out a lot of use backyard bbq enthusiasts. Thank you
Nice, I used some of your Jub and Jinder last sunday on my ribs, followed your method, total winner. Appreciate the tips from your vids! following your stuff, have a mill scale on order too. stocking up on lighter fluid
Another great video. I would have never heard of you were it not for Matt at Meat Church.. Thanks Matt, andJirby, you can possibly make as much $$ with your you tube channel as your restaurant...
JIRBY LOVE YOUR VIDEOS!! If I had a Mill Scale smoker I wouldn't cook on anything else either but us normal people would like to see what you can do on a weber kettle or Egg or just a cheap ass smoker. Let's see what you got??? ALSO US PEOPLE IN INDIANA GETTING READY FOR CHILI WEATHER. YOU GOT A GOOD CHILI RECIPE?? AND YES WE LIKE BEANS!!!! LOL
I WANNA COOK WITH YOU DUDE, the "Just do it and find what you like" attitude is me all day. im a backyard guy but im always trying to learn all can to make the best product possible.
Great practical, no nonsense video. Thank you. On my last cook with beef ribs I still had some unset seasoning on my beef ribs. Cooked on a 250 gallon offset pretty much the whole 8 hours at 250, with some ups and downs. Not sure what happened. Too much rub? The meat itself tasted great but the bark was a disappointment. Didn’t use any water and didn’t spray, FYI. Thoughts? Again, great work!
Your restaurant is right down the street from my house! Heard about yall from Matt Pittman the weekend before yall were announced number 1. Congratulations! Hope to stop by soon!
Have you ever tried using the leftover liquid from kimchee or fish sauce for the binder? It is pretty strong in flavor and could impart flavor after the cooking process is done.
I enjoy the real-ness of these videos. Just a regular guy having a regular time 😎. I’m looking into starting a channel myself and wondering, Do you use your phone to record these videos?
Just curious people tell me if my smoke white lift the lid … you always want clear to blue smoke.. what’s your opinion on smoke density and does thick smoke once in awhile during the cook hurt the meat at all? Great video
When you are doing your regular rub, is the kosher salt you use the big course kind, or the finer grind kosher salt? Thanks! Great videos. Really enjoying them. Thank you!
Request please: you stated you were looking for a new binder. You like warm water as a binder and espresso goes well with brisket as a sauce. Could you try warm espresso as a binder and see how that works. I don’t have a proper cooker to try myself but would like to know the results and if flavor stays. Could be on ribs or brisket I suppose
Lighter fluid is not a bad alternative as long as you let the coals get totally white before you start cooking. Great way to get a good coal bed in a hurry
How much wood do you think you use for 6-7 hour smoke on your personal smoker? I'm thinking about purchasing one and am trying to figure out wood costs. I'm in Northern California and I'm having a hard time trying to find post oak logs..
Would love to know a good technique on how to render the fat on these ribs in a Oklahoma Joe bronco. Having trouble doing so and have to pretty much cut all the fat off the top.
Another great video by my man!! 🔥
Thank you!!!
@@jirbybbq my key takeaway from the people giving you a hard time about using lighter fluid is you were top #1 top bbq spot in Texas monthly. Their opinion or comments doesn't matter. Now "go do the stuff you need to" 🤣
Hook this man up with a cutting board lmao
"Nah, I got shit to do today" 😂
This guy’s restaurant just made #1 in Texas. Now y’all can stop talking shit about his techniques LMAO!! Congrats Jirby!!
I wrap my beef ribs in truffle oil. Gucci ribs
MAD SCIENTIST BBQ "Is Lawry's garlic salt the new game changer?"
Loooool every video
Loving & appreciating your videos & how you go against the orthodoxy of BBQ so often. It’s so easy as you learn to get caught up in narrow ways of doing things when you don’t have to. Also like that you don’t have everything perfect- i.e. no cutting board. Just rolling with what you got & making great BBQ! Thank you man!
The biggest draw to your channel for me is the fact that you’re trying to come up with something new. Too many focus on the past and trying to capture someone else’s signature. You seem like you’re trying to create your own. Gonna be a fun ride on this channel!
As someone who found your channel recently, and watched a lot of them. I really like your approach and the videos are very informative.
I would LOVE to see a fire management video. Like how often are you adding logs, etc?
The fire is one of my favorite parts. I like seeing different ways to start the fire
Really love your approach....not very traditional...the jirb way...keep rockin bro 👌🏽 👊🏽...love your content....looking forward to the new backyard smoker ...sign me up
As I sit here eating a bowl of noodles watching you cook 150 bucks worth of ribs.... I need to get my life together 😂
Nice meeting you in Austin this weekend man! Love these videos and I laughed so hard when you said “we’re going to watch this butcher paper” and then pulled out the lighter fluid haha! Got me good
Congratiulations Johnny! No longer number six, but number one pitmaster in Texas. Hopefuily you will have time to make more videos, specially
the brisket video that you have been talking about.
Me every time a Jirby vid drops: "Oh helll yeahhh."
I love that you break all the rules. And at the end of the day your BBQ is still top notch
Im addicted to your channel, my BBQ game increase tremendously thanks to you, and that crazy mind... thanks again
The fire starting had me rolling!! Freaking awesome bro. Do what ever the hell you want my man. Great content
Great videos. I love seeing the way you do BBQ. I've been backyard cooking for a few years, but love seeing new tips and tricks. Very helpful and honest info
I love these videos. Awesome seeing people share tips and trucks. Much appreciated
You made this looks so simple and easy to make. Can't wait to try it out! 😋🥁
Just found your channel through Mad Scientist and Meat Church and really love your approach. Congrats on the 1st in the Texas Monthly. As a North Carolinian, I'd never heard of it, but have looked into it some and it seems like it's a pretty big deal. Watching what you're making at Goldee's certainly makes me want to take a trip to Texas. Congrats again.
Jirby!! Congrats to you and your team on coming out as the #1 BBQ Joint in TX on Texas Monthly!! Bro, your restaurant is about to be overcrowded with lines miles long!! Congrats again and keep up the awesome work!!
love your vids Jirby! trying to learn to cook more by feel and less by time and temp. really appreciate the way you do it.
Just beautiful. Thks for teaching/sharing
These videos are refreshing to watch since they go against the grain of what we've been told bbq should be over the past few years. Love em, keep it up.
Watched most of your videos today. I really enjoy and your instincts about BBQ. Hope I will come and visit you at Goldees sometime in the future. Love from Sweden!
Love the video. Can't wait to try on my mill scale! And congratulations on taking the top spot in TX bbq.
Another great video, Jirby! Love that you’re really building a brand with jubs, jinders, and jauce. I think it will pay off handsomely someday!
Damn looks good man keep up the work a lot of knowledge in here
Lmao! “Naw, I got shit to do!” 😂 🔥
Love the videos and love the way you cut through all the BBQ bs out there and just show how to make good food. All the BBQ guys I watch including you say the binder doesn’t matter, that you can use anything you want. And yet, you all use some kind of flavored binder and even different mixes for binders. So I’m genuinely curious as to why you go to the work and hassle of making binders if it doesn’t matter what you use. I’m superstitious now that if I don’t use your same jinder, it’s not going to work as well. Haha. Can’t wait for the brisket video!
Loving the strut/dance at the end!!
Appreciate your creativity and you sharing your experimenting.
Wow looks delicious, I've never had beef ribs. Gawd I wish I had a smoker.
Best damn BBQ videos out there!
Agreed!
really digging the music on the end
Your thumbnails are always a masterpiece 🤌
I think you partial to the pink my man 🤣
@@staycation0923 hahaha you caught me, bro!
@@AntsBBQCookout yes I did. Hehe I love this channel too. Ant I wanted to message you. I don't see a Instagram for you.
@@staycation0923 yeah jirb is legit, fr! I actually just made an IG yesterday, haven't put up anything yet (hoping to update it on saturday), but once I do I'll market it on my channel. But you can msg me there rn, it's the same as my YT name and logo :)
New sub here! Great video and even better smoker!! That Mill Scale is so damn nice! Smoke on, brother!
Love the backyard smoker attitude! I got shhh to do
I love your videos as they are not pretentious. Just be creative and have fun. I mix my own rubs and they are always changing. I have used coffee and fresh ground cocoa beans. Rarely do I do the same thing twice. Jerk seasoning also goes well with beef ribs.
Great videos, really like the simplicity and creativity of them, they help a lot.. Any feelings about fresh cracked pepper over the pre cracked, packaged pepper, out of a jar?...
Epic video, as per usual my good man.
Have you tried garlic and herb butter as a Jinder? That what I use. And it actually flavors the ribs. Melt the butter. Spread the melted butter on the ribs while the ribs are still cold. The butter will solidifies. And the rub sticks to the butter perfectly. And adds great flavoring.
Really good looking beef ribs!
Great job! From Syracuse NY
Im late to the party... but I already love this channel!!
Great job brotha thanks for the video. Keep it up
You are funny dude....and informative
You should rename this “Another uhh beef uhh rib uhh video”
Great video. Can you make a video on fire management for your 94 gallon offset. I think that would help out a lot of use backyard bbq enthusiasts. Thank you
Nice, I used some of your Jub and Jinder last sunday on my ribs, followed your method, total winner. Appreciate the tips from your vids! following your stuff, have a mill scale on order too. stocking up on lighter fluid
Let’s gooooo!!!!! That’s so awesome! Excited for you!
it is kinda crazy that this doesn't have more views. love the content going to give some of these concepts a try.
So much truth and GOOD info. Listen to the part about the salt, spot on!
Thank you!
Beautiful 🔥🔥🔥🔥
Another great video. I would have never heard of you were it not for Matt at Meat Church.. Thanks Matt, andJirby, you can possibly make as much $$ with your you tube channel as your restaurant...
JIRBY LOVE YOUR VIDEOS!! If I had a Mill Scale smoker I wouldn't cook on anything else either but us normal people would like to see what you can do on a weber kettle or Egg or just a cheap ass smoker. Let's see what you got??? ALSO US PEOPLE IN INDIANA GETTING READY FOR CHILI WEATHER. YOU GOT A GOOD CHILI RECIPE?? AND YES WE LIKE BEANS!!!! LOL
I will!! I’m gonna be making these for a long time! I’ll definitely get to those!
Congrats on the #1 top 50 spot jirby, hopefully we’ll still get that brisket video with all your fame now
Awesome vid, currently waiting outside by my mailbox for my Jat to arrive. 🤓
A jinder you can taste… Better Than Bouillon Beef base thinned out with equal parts soy sauce. Game changer.
Whoa great idea
Hey bro,
Great video, lot to learn from. Quick question, do you think tallow wrapping is overkill for plate ribs?
Thanks
I WANNA COOK WITH YOU DUDE, the "Just do it and find what you like" attitude is me all day. im a backyard guy but im always trying to learn all can to make the best product possible.
"I'm not famous yet" 😂.
jinder of creole mustard and hot sauce is worth a shot
Jirby love all the videos man !! Notice u never use a water pan ? Do you feel its not nescessary ?
Great practical, no nonsense video. Thank you. On my last cook with beef ribs I still had some unset seasoning on my beef ribs. Cooked on a 250 gallon offset pretty much the whole 8 hours at 250, with some ups and downs. Not sure what happened. Too much rub? The meat itself tasted great but the bark was a disappointment. Didn’t use any water and didn’t spray, FYI. Thoughts? Again, great work!
Congrats on the #1 spot 👏 👌 🙌
Whatup from Alaska! One of these days I will get to Texas and try some of your banging bbq.
Your restaurant is right down the street from my house! Heard about yall from Matt Pittman the weekend before yall were announced number 1. Congratulations! Hope to stop by soon!
Have you ever tried using the leftover liquid from kimchee or fish sauce for the binder? It is pretty strong in flavor and could impart flavor after the cooking process is done.
Cheers to Goldees BBQ from Austria ! 👍👍👍👍
I enjoy the real-ness of these videos. Just a regular guy having a regular time 😎. I’m looking into starting a channel myself and wondering, Do you use your phone to record these videos?
YOOOOO Congrats on #1 BBQ in TEXAS YOU MAD BBQ SAVANT - Would love to see you do a turkey man
Will be doing my 1st set of beef ribs this weekend,so i like checking everones videos.. i might have a hard time finding them..
Nice looking Jeef Jibs sir.
In 1st with congratulations for #1 on Texas Monthly! That is awesome for you all. Congratulations.
Does where you place your fire matter as far as closer to the cook chamber or closer to the door?
You a real one for using lighter fluid. 😂😂 💯
dammit boy, good job Jirby enjoy your input
"If you got something negative to say, that's ideal. I really wish you would comment that on TH-cam"... LMAO!
Love these! Do turkey!
Wiggle? You mean...Jiggle?!?!
Just curious people tell me if my smoke white lift the lid … you always want clear to blue smoke.. what’s your opinion on smoke density and does thick smoke once in awhile during the cook hurt the meat at all? Great video
Just curious how you feel about pellet smokers. Have you used them at all and do they follow the same cooking process?
To get the fire going, just get a battery powered leaf blower and stand back a bit, that’s what I’ve been trying lately and it builds the fire quick.
When you are doing your regular rub, is the kosher salt you use the big course kind, or the finer grind kosher salt? Thanks! Great videos. Really enjoying them. Thank you!
Coarse kind!
@@jirbybbq Thank you! The salt in the videos doesn't look as coarse as the mortons I have.
@@earlhill6120 I used table salt in this video
Congratulations! Texas Monthly #1. Been enjoying the videos. But I suppose the current focus will be expanding Goldee's.
Love the Guy Fieri shirt
Request please: you stated you were looking for a new binder. You like warm water as a binder and espresso goes well with brisket as a sauce. Could you try warm espresso as a binder and see how that works. I don’t have a proper cooker to try myself but would like to know the results and if flavor stays. Could be on ribs or brisket I suppose
Have you ever found a taste difference between any types of wood? Or is the difference more about how the fire burns?
Lighter fluid is not a bad alternative as long as you let the coals get totally white before you start cooking. Great way to get a good coal bed in a hurry
Sniceeeeee dude!
How much wood do you think you use for 6-7 hour smoke on your personal smoker? I'm thinking about purchasing one and am trying to figure out wood costs. I'm in Northern California and I'm having a hard time trying to find post oak logs..
I'm curious when your trying new jinders are you ever concerned with one not allowing as much smoke into the meat
Ssw you on Meat Church taste testing texas twinkies. Love your videos dude
Where are you finding those giant slabs of ribs? I’m in the DFW btw
for clarification, did you have the meat on when you started the fire?
Where did you get those squeeze bottles?
Goldees number 1 in my heart I ain’t had any cos I live in Australia but it’s the jirb so it’s the truth
Would love to know a good technique on how to render the fat on these ribs in a Oklahoma Joe bronco. Having trouble doing so and have to pretty much cut all the fat off the top.