Great video! Man that made me hungry. Would love to cook a couple packs of ribs and copy you. Can you please say at what temp did you wrap them and take them out? Thank you
@ 11min mark. Did you continue to cook the ribs for another 8 hours over night at 200. or just let the smoker burn threw the fuel it had and let it slowly burn itself out. That part was not clear. Maybe i missed it??
It must be nice to live in texas, where you can actually buy full beef ribs and not beef short ribs. They look so delicious. Here on the benighted east coast (not my choice) they only sell those sad little short ribs. Barely worth the effort.
Guys, making content this good takes a ton of time and energy. This is probably his FT job. He has mouths to feed. Enjoy the bbq adventures and give the guy a break.
Mad scientist and Chud should have over a million subscribers. I was actually surprised when I looked and they didn’t. This is high quality stuff right here.
The fact your wife has so much fun with this makes this special as well. Love that you have your family involved. It gives a real nice sense of how good the food is.
Here in Brazil, when doing "fogo de chão" style cook (low and slow) we usually don't trim at all to preserve moisture. On the other hand, when making it in a pit smoker or on our traditional brick grills, we score the fat (square pattern) to avoid fat bursting and help seasoning to penetrate and fat rendering. Maybe that's an idea for another comparison. Especially if you don't have a super ultra mega blaster air flow pit😅
great suggestion! After watching this I was tempted with going untrimmed...however I'm cooking on a kamado which has low airflow so I was not sure if that's the right choice. So scoring maybe the best of both worlds for me and that's what I'm going to try next time. thanks again for the suggestion!
Jeremy great channel. I go untrimmed. I do trim any hard cap but that’s about it. Smoke in Big Green Egg for 6 hours with red oak and apple wood. Start off at 200 degrees for an hour then bump to 230-240 for the rest of the cook. Take off at internal temp 205. I wrap the racks at about 170 degrees. When letting hm rest in a cooler I add tallow re-wrap and let rest for 1 hour. Serve up at 140 degrees and enjoy. Best ribs ever one rib is a meal, they are just so rich in flavor.
I've learned so much from this Guy. Love his videos. All of them. And if there was a part that I didn't want to watch, I would just ff a little. Nobody's forcing me to watch. I choose to because I get fresh ideas on how to cook. The videos are informative, funny, and inspiring. Thanks Jeremy!!!
Okay, you might have sold me. I just did a beef rib cook this past Saturday. I've always done beef ribs similar to your stated original way for much the same reason(s). A slight difference, I'll spritz if it looks dry, and when I wrap I pour on tallow I've rendered from the trimming process. I don't consider the bark area to be dry, but it does get a bit stringy while still easily chewable (more of a cutting issue). Next beef rib cook I'll go untrimmed. I use an LSG Texas edition that operates, based on your description of the Solution, in a very similar manner for air flow. You didn't talk about grade, choice or prime. I most often choose prime for most cuts, but because the intramuscular fat is so prevalent in beef ribs I've gone to choice grade as my preference, and there's little to no difference in outcome. Experimenting is learning...........
@MadScientistBBQ This is a real video... great to show and respect the differences between what looks good on camera and what actually tastes best. First time I've commented on a video on here and this deserved it. You can be great for the camera and it's applauded, the way films are in Hollywood, but there's no harm in being honest. This production has a great balance of both. Keep it going brother!!
The untrimmed being better comes through in the camera really well, it is so clear, especially when you bite them. Great video, Jeremy and Erica, this is gonna make me buy a few sets to make for a birthday comin up.
Went out this first thing thismorning and bought ribs after watching this video last night. Came out just like in the video, def the best ribs I've cooked on my offset. Thanks for the video, keep them coming !!
Jeremy, get you some PT ALPINE. It's a fly spay with attractant. You spray it in your trash cans anywhere nearby and spots where flies typically land. I have zero issues with flies here in Brenham, TX.
I started Bbqing start of last year and I love it because the joy it brings my kids when they are eating. They’ve even started helping me prepare the food. Just wish beautiful cuts like these weren’t so pricey but I make them when I can
Great video! Planning to do my first ribs and came across this video. As long as the fat doesnt exceed quarter inch thick then we can apply the same principle in smoking brisket… thin enough to tender down but thick enough to make it juicy
Like you don't even know... This man... THIS is REALLY good timing. I'm doing my first ever beef ribs RIGHT NOW. Well... I mean.. Minutes away. I just put this on while I mortar and pestel my peppercorns. Damned good timing.
I started cooking cheapo beef chuck ribs on my pellet smoker, and I'm actually shockingly happy with them. It's tough to dial in the cook because they're pretty thin, but you still need to crisp up the membrane and get a good render. I'm starting to get pretty good at it, and they end up being this weird alternative to chicken wings.
My meater+ works in my 1/4 inch steel offset. I put the stand on the little shelf in front of the smoker and have never had a problem. I'm excited about the RFX but.... While the meater has many problems, working from inside a smoker, for me, has never been a problem
I cook on a pellet grill at 105c overnight. I cut an X in the bottom membrane (helps fat drain) and leave it untrimmed. I season it liberally and let it sit for an hour before putting it into the smoker. I don't need to wrap it until it's thoroughly cooked to 95c. I wrap it in butcher's paper, drizzle on some tallow, and keep it in an Esky with some old beach towels for at least two hours. Always had rave reviews, it holds together but can spread like butter.
No one else on TH-cam broke down fire management like u! Ain't no temperature controls when you can manage a fire. Eternally grateful, thank you so much Jeremy oder😜
I'd like to try this recipe. To that end: 1) Info on the ribs: Where did you buy them, what exactly they are 2) What's the cooking temperature after wrapping and how long Thx
Great video. I am a smoke ring guy, so I use the fat that you cut off, mix some brown sugar, mustard, and honey with it, then glaze the ribs the last couple of hours, fat side up, with it. Great smoke ring, great crust. I'm not a major dark crust lover, but...I'll try your way next time without the glaze.
Great video Jeremy.... I have always not trimmed, paper wrapped. But next cook, I am not trimming but Foil boating those things. Well see how that goes
If you want to get rid of the flies. Get a roll of fly paper wrap a 5 gallon bucket with it. Sides and bottom have it upside down it will catch all your flies
My first ever beef ribs came out closer to the drier side on offset smoker w/ hickory. They were from a butcher shop trimmed and I don't think it had a lot of marbling. Second beef ribs from another butcher shop untrimmed and followed very similar technique as Mad Scientist and came out waaaaay better. Taking a bite with the untrimmed beef ribs with the layer of fat, bark, and smoky flavor is pure heaven. I might have to spray and use an injector with beef tallow often during cooking if I get beef ribs that are too lean.
i've never seen a bbq joint trim their beef ribs in the last 2 years ive been traveling, so not surprised by the results. but def agree with a cheap backyard cooker trimming is prob the way to go. crazy fat render on the solution, been loving mine! the review video is coming soon!
Based on your first video with Porter Road beef ribs I’ve always trimmed and many times basted with tallow. It comes out good but I’m intrigued to try it this way.
@MadScientistBBQ I noticed in the video that you came back to cut them in the morning. What did you do to keep them warm all night? Did it get held in the grill?
Huge fan...wish we were neighbors. We are the same person. I have a chemistry degree, so I HAVE to have a plan. Everyone who knows me wonders why I watch your video SO MANY TIMES....over and over again. You rock!!
Checkout smartfire + ectherm wireless probe, no issues with thick steel as the base unit can be placed next to the smoker, and that connects to your wifi which gives you bigger range
My smoker doesn't render fat really well, but because of the tendency for the meat to get a bit tough if it has been denuded, I like to trim to a thin 1/8 inch of fat. This has the added benefit of reheated leftovers still having decent fat texture because there isn't a thick, slimy layer just under all that wonderful bark.
Great video. Thanks for sharing. I apologize if I missed your total time for the ribs cooking. You stated the ribs went 9 hours before wrapping them and you left them cooking overnight. What was the total cook time? Thanks for your time and the ribs looked fantastic. FYI, new to your channel. Will be a regular viewer. God bless you and your family.,
Last beef ribs I smoked. I trimmed off the membrane between the ribs and seasoned all around. Just something for you to test they came amazing in my opinion
Mid 70's @ the south end of the FW Texas runway of what is currently The Joint Naval Reserve, was a BBQ shack named ''Rancher Bills BBQ'' where when you bought sliced brisket by the pound, they trimmed the bark & fat off what was being sliced & weighed only the meat. But they gave you that bark & fat back on top of those slices, thus keeping the meat moist until it reached the restaurant table, or your table @ home. Those uneaten left over flavor remnants; when mixed in with most folk's weekly pinto beans; was not only a thrifty flavorful offset to ham hocks, but insured many customer returns for more..
Great video! My only question is how the rest was done. Was the smoker still hot from the cook and you just let the residual heat keep things warm? And about how long was it? Part of me is always worried about resting too long and letting the temp fall too low.
3 weeks ago I did my 1st long rest with pulled pork (6 hour rest, I did it to avoid starting the cook at 2am lol) and I did quite a lot of research into it to make sure it was done safely. I rested mine in a cast iron dutch oven, inside a fan assisted oven set to low (about 70C/160F). This let it reduce temp very slowly and kept it above 160f up until serving and it was great...with no one getting sick either😁 The general idea I learnt was.... if you cook to probe tender let it rest just wrapped until it drops to about 180f (so it does not overcook) before going in an oven or cooler box. Ideally keep it above 160f to avoid bacteria risk. It was the first time I planned using a long rest to avoid either staying up really late or getting up super early. Will certainly do it again since it was actually less effort haha
I’m not a complainer or a critical person so I have kept my mouth shut lol But it’s been awhile since his vids have been what I first followed him for ! This one is a great throw back :) thanks for it Jeremy :) and good job !
First dino ribs I ever cooked was untrimmed. Simply. Stellar. Just. Glorious. Second rack ever was trimmed way back. Utter failure. Cooked meat side up and it was beyond 'jerky' well into shoe leather realm. Will never trim 123 plate ribs again. Oh, both cooks done on my PBC, for reference. Jeremy's experiment here confirms my better results with UN-trimmed plate racks. And, yes, we understand the PBC is a much different cooking method...
WOW!?! Even if the results were the same as trimmed that would be great to avoid the time and effort of trimming! BUT if it’s better? That’s an EPIC discovery! Well done Jeremy!
Thank you so much Jeremy, without your fire management video id never been confident enough to do a brisket! Years later, have done great briskets on a €160 smoker, that shouldn't taste that good, yet here we are. You brought brisket's to me an my friends an family, and for that I'm eternally grateful, as are everyone who were lucky enough to taste real BBQ! As a kid, I tasted sausage an burger on a gas fire grill an wondered why people thought that was BBQ! When you put 8-14 hours on a smoker and put another 24 into resting, then you really taste BBQ! An that's when it finally made sense! Again without your knowledge, bbq would be sausage an burger on a gas grill! Thank God I found your video. 👊🏾❤️❤️❤️
I’m not sure why, but your videos stopped showing up in my “suggested” videos. I am very glad to see this one as I am just getting back into all of this after being unable to for a long time. Anyway, what is the apron you wear in these videos, and where can they be purchased from?…Never mind, I just found an older video you did, showing me your apron brand, I will look in your store again to see if I can find them…and awesome video on the beef ribs.
Welcome to the club. The other thing to do is score the viscera on the bottom. Sharpen a good knife and run 8 or so lines in a diagonal pattern , maybe do 6 each way in a crosshatch pattern. You want me to come over and show you?
About the smoke....I have had bitter BBQ. Once. We decided it was in the smoke too long. This was a charcoal burner (Weber). I have since learned put the wood under the charcoal from Harry Soo. Specifically so it smolders.
@@nickma71 in my experience the bitter taste isn’t related so much to the amount of smoke as it is to the kind of smoke. Oxygen-rich, open-flame fires don’t ever impart that bitter taste that smoldering wood can leave. If you are gonna use a smoker where the wood smolders, you can just reduce the amount of smoke and wood so that it doesn’t become overpowering
Made beef ribs for first time today! Unfortunately first time using new smoker, so temp was little above 150c making the bark dry and meat tougher. Cant wait for second try using your temp guidelines
Great content on this one Jeremy, really liked how you explained different methods could be better depending how well your Smoker renders fat. Thanks for simplifying things for us noobs 👍
I live in Estonia and never have I ever have had actually good beef. Yes filet mignon this and osso bucco that and whatever, of which the latter is the best for me, you can actually have completely soft meat and the tendons are even better. I've yet to try beef superior to pork and as I look at your videos I wish I could ask for a bite through the screen. I gotta come to the US or sth idk. Looks awesome.
I have a wireless probe setup that uses short leads from the probes to a base unit outside the smoker. This way the smoker shell doesn’t affect signal.
I do trim most of the vet of the top, because my bullet smoker doesnt render vet as good as an offset does, but then I render the trimmed vet separately and inject the vet in and add it on the ribs ones I wrap them.
Great video brotha. I always trimmed but never not trimmed. I’m convinced so I’m trying this next time. I also think I need a better offset too. Might have to get me one of yours. lol
Check out the Carbon Steel Collection and Made In’s other cookware being using my link to save on your order
- madein.cc/0724-madscientist10
I never trim my ribs
Great video! Man that made me hungry. Would love to cook a couple packs of ribs and copy you. Can you please say at what temp did you wrap them and take them out? Thank you
@ 11min mark. Did you continue to cook the ribs for another 8 hours over night at 200. or just let the smoker burn threw the fuel it had and let it slowly burn itself out. That part was not clear. Maybe i missed it??
It must be nice to live in texas, where you can actually buy full beef ribs and not beef short ribs. They look so delicious. Here on the benighted east coast (not my choice) they only sell those sad little short ribs. Barely worth the effort.
Now this feels like a classic Mad Scientist video from 3-4 years ago. Your energy in this video feels night and day to some in the past little while.
THIS. All his new crap is all about sponsorship. This is classic mad scientist bbq
Disregard. I spoke to soon. Shameless plug in the first 5 minutes
Guys, making content this good takes a ton of time and energy. This is probably his FT job. He has mouths to feed. Enjoy the bbq adventures and give the guy a break.
@@testerchannelcycletheres plenty of channels much larger that don’t do any of his shameless plugs and nonsense
I agree. This vid reminds me of the Mad from the earlier days.
Mad scientist and Chud should have over a million subscribers. I was actually surprised when I looked and they didn’t. This is high quality stuff right here.
They both will be at the demo ranch bbq coming up u could go see them….😂
Texas in every way I'm out
💯
I would say Chuds only imo
Our BBQ way of life ain't for everyone. Not everybody is willing to learn pitmaster skills.
The fact your wife has so much fun with this makes this special as well. Love that you have your family involved. It gives a real nice sense of how good the food is.
Here in Brazil, when doing "fogo de chão" style cook (low and slow) we usually don't trim at all to preserve moisture. On the other hand, when making it in a pit smoker or on our traditional brick grills, we score the fat (square pattern) to avoid fat bursting and help seasoning to penetrate and fat rendering. Maybe that's an idea for another comparison. Especially if you don't have a super ultra mega blaster air flow pit😅
great suggestion!
After watching this I was tempted with going untrimmed...however I'm cooking on a kamado which has low airflow so I was not sure if that's the right choice. So scoring maybe the best of both worlds for me and that's what I'm going to try next time. thanks again for the suggestion!
Scoring works great!
I was taught in East Texas to score the underside on pork and beef ribs no need to remove it.
@Allan Yep this is exactly what he learned in the episode he cooked with Al Fregoni, the Argentino who has a channel and specializes in asado.
That first bite of the untrimmed was priceless, especially with the barkstache it added.
Jeremy great channel. I go untrimmed. I do trim any hard cap but that’s about it. Smoke in Big Green Egg for 6 hours with red oak and apple wood. Start off at 200 degrees for an hour then bump to 230-240 for the rest of the cook. Take off at internal temp 205. I wrap the racks at about 170 degrees. When letting hm rest in a cooler I add tallow re-wrap and let rest for 1 hour. Serve up at 140 degrees and enjoy. Best ribs ever one rib is a meal, they are just so rich in flavor.
Are you doing charcoal and wood chunks?
I love these kinds of experiments where you find something you didn't expect and it changes the way you do things. Just awesome.
I've learned so much from this Guy. Love his videos. All of them. And if there was a part that I didn't want to watch, I would just ff a little. Nobody's forcing me to watch. I choose to because I get fresh ideas on how to cook. The videos are informative, funny, and inspiring. Thanks Jeremy!!!
Okay, you might have sold me. I just did a beef rib cook this past Saturday. I've always done beef ribs similar to your stated original way for much the same reason(s). A slight difference, I'll spritz if it looks dry, and when I wrap I pour on tallow I've rendered from the trimming process. I don't consider the bark area to be dry, but it does get a bit stringy while still easily chewable (more of a cutting issue). Next beef rib cook I'll go untrimmed. I use an LSG Texas edition that operates, based on your description of the Solution, in a very similar manner for air flow. You didn't talk about grade, choice or prime. I most often choose prime for most cuts, but because the intramuscular fat is so prevalent in beef ribs I've gone to choice grade as my preference, and there's little to no difference in outcome. Experimenting is learning...........
I love how you vary your videos, and compare different processes. I always learn and my smoking just gets better. Thanks much
@MadScientistBBQ This is a real video... great to show and respect the differences between what looks good on camera and what actually tastes best. First time I've commented on a video on here and this deserved it. You can be great for the camera and it's applauded, the way films are in Hollywood, but there's no harm in being honest. This production has a great balance of both. Keep it going brother!!
Love the outtakes at the end. Prefect timing on the video, I'm planning to do some beef ribs this weekend
The untrimmed being better comes through in the camera really well, it is so clear, especially when you bite them. Great video, Jeremy and Erica, this is gonna make me buy a few sets to make for a birthday comin up.
Thank you I tried the same thing and came out with the same results I never trimmed my beef ribs ever since
Just got my first offset a couple of months ago, and I love videos like this.
Went out this first thing thismorning and bought ribs after watching this video last night.
Came out just like in the video, def the best ribs I've cooked on my offset.
Thanks for the video, keep them coming !!
Jeremy, get you some PT ALPINE. It's a fly spay with attractant. You spray it in your trash cans anywhere nearby and spots where flies typically land. I have zero issues with flies here in Brenham, TX.
Man, I’ve been trimming them for years with great results, can’t wait to try it without trimming!
I've done it both ways in my Brazos offset and I agree with you. Untrimmed is the way to go if you like the flavor of the rendered smokey fat cap.
I’ve always done mine untrimmed just because that’s how I was taught. Glad to know I was on the right track.
I watch your OG beef ribs vid every time I cook beef ribs ! Man I love your channel , thanks so much 😊
What cut of beef ribs are these? No one carries these huge 3 rib bone cuts
Thank you so much for asking that question! I can't find these anywhere where I live in North Carolina. They're just basically dog bones
I started Bbqing start of last year and I love it because the joy it brings my kids when they are eating. They’ve even started helping me prepare the food. Just wish beautiful cuts like these weren’t so pricey but I make them when I can
Great video! Planning to do my first ribs and came across this video. As long as the fat doesnt exceed quarter inch thick then we can apply the same principle in smoking brisket… thin enough to tender down but thick enough to make it juicy
All of those look amazing.
Erica seems to really enjoy using her electric tennis racket 😂
I forgot I had the button pushed one time and hit the grid with my other hand, dropped that sucker so fast with a few choice words for good measure.
Jeremy’s band in high school was “Bark Distribution”
Totally agree! Never felt the need to trim beef ribs, unless they have that extra muscle that lies on top of the fat cap 🤙🏻
Like you don't even know... This man... THIS is REALLY good timing. I'm doing my first ever beef ribs RIGHT NOW. Well... I mean.. Minutes away. I just put this on while I mortar and pestel my peppercorns. Damned good timing.
I'm at the airport... wish I was home cooking beef ribs 😅
I buy mine from porter road and throw them on the smoker as they come fat cap and all! Always come out great.
What’s your seasoning method?
@ I slathered with mustard and use Meat Church’sHoly Cow seasoning and add extra 16 mesh black pepper. Covering pretty heavy with the seasoning.
I'm gonna be making beef ribs for the first time ever this week and super excited. I'm watching your content, so I'm prepared and ready for the cook.
I started cooking cheapo beef chuck ribs on my pellet smoker, and I'm actually shockingly happy with them. It's tough to dial in the cook because they're pretty thin, but you still need to crisp up the membrane and get a good render. I'm starting to get pretty good at it, and they end up being this weird alternative to chicken wings.
My meater+ works in my 1/4 inch steel offset. I put the stand on the little shelf in front of the smoker and have never had a problem. I'm excited about the RFX but.... While the meater has many problems, working from inside a smoker, for me, has never been a problem
I cook on a pellet grill at 105c overnight. I cut an X in the bottom membrane (helps fat drain) and leave it untrimmed. I season it liberally and let it sit for an hour before putting it into the smoker. I don't need to wrap it until it's thoroughly cooked to 95c. I wrap it in butcher's paper, drizzle on some tallow, and keep it in an Esky with some old beach towels for at least two hours. Always had rave reviews, it holds together but can spread like butter.
No one else on TH-cam broke down fire management like u! Ain't no temperature controls when you can manage a fire. Eternally grateful, thank you so much Jeremy oder😜
Your wife = Fly sniper! - Great comparison video - I love beef ribs, but am new to smoking - so no trimming for me - Thanks! - Cheers!
Wow, I’m blown away with the results. I can’t wait to try them untrimmed.
I'd like to try this recipe. To that end:
1) Info on the ribs: Where did you buy them, what exactly they are
2) What's the cooking temperature after wrapping and how long
Thx
I was WRONG! I thought trimmed would win! Love the video! Thanks for sharing
Great video. I am a smoke ring guy, so I use the fat that you cut off, mix some brown sugar, mustard, and honey with it, then glaze the ribs the last couple of hours, fat side up, with it. Great smoke ring, great crust. I'm not a major dark crust lover, but...I'll try your way next time without the glaze.
Great video Jeremy.... I have always not trimmed, paper wrapped. But next cook, I am not trimming but Foil boating those things. Well see how that goes
If you want to get rid of the flies. Get a roll of fly paper wrap a 5 gallon bucket with it. Sides and bottom have it upside down it will catch all your flies
Love the video! Wifey is too funny with that zapper too😂
Good video Jeremy. Enjoyed it and learned a little something to try on my own! Thanks
My first ever beef ribs came out closer to the drier side on offset smoker w/ hickory. They were from a butcher shop trimmed and I don't think it had a lot of marbling. Second beef ribs from another butcher shop untrimmed and followed very similar technique as Mad Scientist and came out waaaaay better. Taking a bite with the untrimmed beef ribs with the layer of fat, bark, and smoky flavor is pure heaven. I might have to spray and use an injector with beef tallow often during cooking if I get beef ribs that are too lean.
i've never seen a bbq joint trim their beef ribs in the last 2 years ive been traveling, so not surprised by the results. but def agree with a cheap backyard cooker trimming is prob the way to go. crazy fat render on the solution, been loving mine! the review video is coming soon!
Based on your first video with Porter Road beef ribs I’ve always trimmed and many times basted with tallow. It comes out good but I’m intrigued to try it this way.
Gonna make my first dino ribs on Sunday with my weber kettle, gonna try un trimmed and see how it comes out!
@MadScientistBBQ I noticed in the video that you came back to cut them in the morning. What did you do to keep them warm all night? Did it get held in the grill?
Loved this video! I really like the experiment format. Its why I subscribed in the first place. Well done!
Pretty awesome. I have not done them yet but i am very happy to have this information.
Huge fan...wish we were neighbors. We are the same person. I have a chemistry degree, so I HAVE to have a plan. Everyone who knows me wonders why I watch your video SO MANY TIMES....over and over again. You rock!!
I do carnivore diet for 5 years now never trim meat as I love all the fat I can get with the meat :)
a great vid as always :)
Ok good im glad to know that you are on the carnivore, 😅
Sounds heart healthy
@@BrandensOutdoorChannel it is extremely heart healthy plenty of info on that :)
Look up Dr Chaffee or Dr Baker
@@BrandensOutdoorChannel Dr Phillip Ovadia leading heart surgeon
@@BrandensOutdoorChannel it is extremely heart healthy
Checkout smartfire + ectherm wireless probe, no issues with thick steel as the base unit can be placed next to the smoker, and that connects to your wifi which gives you bigger range
My smoker doesn't render fat really well, but because of the tendency for the meat to get a bit tough if it has been denuded, I like to trim to a thin 1/8 inch of fat. This has the added benefit of reheated leftovers still having decent fat texture because there isn't a thick, slimy layer just under all that wonderful bark.
I would love to see a comparison on a pellet smoker...just to see if it's a different result
Great video. Thanks for sharing. I apologize if I missed your total time for the ribs cooking. You stated the ribs went 9 hours before wrapping them and you left them cooking overnight. What was the total cook time? Thanks for your time and the ribs looked fantastic. FYI, new to your channel. Will be a regular viewer. God bless you and your family.,
Lmao. Your wife is so invested in the fly killing, and you're so invested in the ribs. That's hilarious 😂 😃 😄
Last beef ribs I smoked. I trimmed off the membrane between the ribs and seasoned all around. Just something for you to test they came amazing in my opinion
The pecan wood makes the bark look too dark! Post Oak!
I need to go through the motionbc beef ribs be intimadating,financially..but always worth it..untrimned for me..both look fire..your the man.
Great video! I am surprised you all haven't screened in your outdoor kitchen. Flys drive me crazy!
Mid 70's @ the south end of the FW Texas runway of what is currently The Joint Naval Reserve, was a BBQ shack named ''Rancher Bills BBQ'' where when you bought sliced brisket by the pound, they trimmed the bark & fat off what was being sliced & weighed only the meat. But they gave you that bark & fat back on top of those slices, thus keeping the meat moist until it reached the restaurant table, or your table @ home. Those uneaten left over flavor remnants; when mixed in with most folk's weekly pinto beans; was not only a thrifty flavorful offset to ham hocks, but insured many customer returns for more..
Great video! My only question is how the rest was done. Was the smoker still hot from the cook and you just let the residual heat keep things warm? And about how long was it? Part of me is always worried about resting too long and letting the temp fall too low.
3 weeks ago I did my 1st long rest with pulled pork (6 hour rest, I did it to avoid starting the cook at 2am lol) and I did quite a lot of research into it to make sure it was done safely. I rested mine in a cast iron dutch oven, inside a fan assisted oven set to low (about 70C/160F). This let it reduce temp very slowly and kept it above 160f up until serving and it was great...with no one getting sick either😁
The general idea I learnt was.... if you cook to probe tender let it rest just wrapped until it drops to about 180f (so it does not overcook) before going in an oven or cooler box. Ideally keep it above 160f to avoid bacteria risk. It was the first time I planned using a long rest to avoid either staying up really late or getting up super early. Will certainly do it again since it was actually less effort haha
We never trimmed and they come out great consistently. 👍🏼
Just put half down on the Solution. 4 to 5 weeks and I’ll be there with ya. Looking forward to it. Upgrading from a OC Wrangler…. which I have loved.
I Love my Wrangler also!! Perfect size for my situation 😁👍👍
@@2005Pilot found my love for offset cooking with it. Made some damn good food with it.
interesting I must try this next time I
had always trimmed my beef ribs as well
That bug zapper is a chef kiss, love from Houston.
I’m not a complainer or a critical person so I have kept my mouth shut lol
But it’s been awhile since his vids have been what I first followed him for ! This one is a great throw back :) thanks for it Jeremy :) and good job !
First dino ribs I ever cooked was untrimmed. Simply. Stellar. Just. Glorious.
Second rack ever was trimmed way back. Utter failure. Cooked meat side up and it was beyond 'jerky' well into shoe leather realm. Will never trim 123 plate ribs again. Oh, both cooks done on my PBC, for reference. Jeremy's experiment here confirms my better results with UN-trimmed plate racks. And, yes, we understand the PBC is a much different cooking method...
always season the membrane!, you should eat the the membrane, It gets crispy and adds a texture and flavor to the soft meat
WOW!?! Even if the results were the same as trimmed that would be great to avoid the time and effort of trimming! BUT if it’s better? That’s an EPIC discovery! Well done Jeremy!
Sweet. I am cooking some tomorrow for my bday!
Happy birthday. Mine was the 27th and I celebrated with a few racks of ribs.
Is there a way to prepare quality smoked beef ribs using only a bug zapper?
Thank you so much Jeremy, without your fire management video id never been confident enough to do a brisket! Years later, have done great briskets on a €160 smoker, that shouldn't taste that good, yet here we are. You brought brisket's to me an my friends an family, and for that I'm eternally grateful, as are everyone who were lucky enough to taste real BBQ!
As a kid, I tasted sausage an burger on a gas fire grill an wondered why people thought that was BBQ! When you put 8-14 hours on a smoker and put another 24 into resting, then you really taste BBQ! An that's when it finally made sense! Again without your knowledge, bbq would be sausage an burger on a gas grill!
Thank God I found your video. 👊🏾❤️❤️❤️
Do you have a video further explaining the open flame bitter smoke details?
Excellent video! Cheers mate, they all looked amazing. Love me some beef shorties!
This video, along with your one about the shoulder cut of beef got me to sub to your channel.
I’m not sure why, but your videos stopped showing up in my “suggested” videos. I am very glad to see this one as I am just getting back into all of this after being unable to for a long time. Anyway, what is the apron you wear in these videos, and where can they be purchased from?…Never mind, I just found an older video you did, showing me your apron brand, I will look in your store again to see if I can find them…and awesome video on the beef ribs.
damn, I'm drooling and craving my next cook of short ribs
Hot Rod😂😂😂 i forgot about that movie!!! Watching this weekend fa sho!
Amazing Video O.O!!! Beef Ribs Tech FTW!
Just started the video…I’ve never trimmed ribs, I’m lazy. Can’t wait to see how this plays out for Jeremy!
Welcome to the club. The other thing to do is score the viscera on the bottom. Sharpen a good knife and run 8 or so lines in a diagonal pattern , maybe do 6 each way in a crosshatch pattern. You want me to come over and show you?
Just picked up some beef ribs and will be throwing it in my Yoder YS 1500S. I will be going untrimmed. Great job on the video. 🙏😬
About the smoke....I have had bitter BBQ. Once. We decided it was in the smoke too long. This was a charcoal burner (Weber). I have since learned put the wood under the charcoal from Harry Soo. Specifically so it smolders.
@@nickma71 in my experience the bitter taste isn’t related so much to the amount of smoke as it is to the kind of smoke. Oxygen-rich, open-flame fires don’t ever impart that bitter taste that smoldering wood can leave. If you are gonna use a smoker where the wood smolders, you can just reduce the amount of smoke and wood so that it doesn’t become overpowering
Love the video man! Wish I woulda seen it before I trimmed my beef ribs last night. 😂
What about flavor? Some folks recommend trimming to allow seasoning to penetrate better.
Doing beef ribs this Saturday
Made beef ribs for first time today! Unfortunately first time using new smoker, so temp was little above 150c making the bark dry and meat tougher. Cant wait for second try using your temp guidelines
Those all look delicious! Pulling some ribs out to thaw now.
Good video and an interesting out come. Lots of humor too. Cheers
Great content on this one Jeremy, really liked how you explained different methods could be better depending how well your Smoker renders fat. Thanks for simplifying things for us noobs 👍
I live in Estonia and never have I ever have had actually good beef. Yes filet mignon this and osso bucco that and whatever, of which the latter is the best for me, you can actually have completely soft meat and the tendons are even better. I've yet to try beef superior to pork and as I look at your videos I wish I could ask for a bite through the screen. I gotta come to the US or sth idk. Looks awesome.
I made some beef ribs along side some pork spare ribs, using your 4-1-1 technique. Excellent
Great Video, Thanks!
The look after biting untrimmed... I've never trimmed and I use offset Pecos and PBC & PBX;-)
Kudos to your lovely wife for zapping flies. I have one. Too much fun.
Watching this, knowing you're at demolition ranch, excited for the video (hopefully) next week
I have a wireless probe setup that uses short leads from the probes to a base unit outside the smoker. This way the smoker shell doesn’t affect signal.
You made my mouth water again!
I do trim most of the vet of the top, because my bullet smoker doesnt render vet as good as an offset does, but then I render the trimmed vet separately and inject the vet in and add it on the ribs ones I wrap them.
Great video brotha. I always trimmed but never not trimmed. I’m convinced so I’m trying this next time. I also think I need a better offset too. Might have to get me one of yours. lol