Classic, they looked absolutely perfect mate. The video itself was as expected filled with plenty of one liners, "I like to chew on those like a rabid dog" 😂😂😂 Brilliant work as always mate
Hi Glen - love your videos!!! I’m doing ribs tomorrow 😬 when you pull them from the eski are they still hot enough to eat???? My husband only likes eating hot food and I will kill him if he microwaves them!!!! Or can I just shut the Joe down and have them rest in there or will it be too hot?
@@RT-yr8pn Hi, thanks a lot! Yeah they will still be hot after a couple of hours. I find they don’t stay as hot for as long as brisket though. I wouldn’t keep them in the Joe though. You’ll end up over cooking them. Also, you don’t have to rest them that long if you don’t want to. You can just give them a short rest and dig in if he still wants it piping hot. Good luck!
Hahaha, hey mate, the paper just soaks up the juices and forms a layer of goodness all around the ribs. If you check out my brisket video you will see just how wet that paper gets. It also still allows some smoke through. You only wrap when you’re happy with your bark. You can use foil and most do. I just prefer paper for beef but I do like foil for pork shoulder when doing pulled pork.
Geez they looked the goods mate. Was that first knife from Italy? What about the charcoal? looked like kachi mangrove charcoal to me. What brand please? cheers.
Thanks Victor!! The first knife was a German blade. I will have to have a look and get back to you with the name. The lump charcoal was the new Pro Smoke from BBQG. I was doing a test run with it and I was very impressed to be honest. Long burn, no bad odour when starting it up and minimal residual ash at the end.
Whenever I try smoke on my classic I add the wood as it heats up, it gets that nice blue smoke but when I slowly close the top and bottom vents close to target temp the smoke becomes that white shit smoke. Is there something I'm doing wrong? Maybe I'm using shit wood... Great vid by the way, to the point. Bloopers crack me up
shit I can't stop watching this.....addicted to those beef ribs. Theyre legendary! (edit): uh what wood chunk used? I cant seem to find this fuckme hickory lol
Bloopers nearly went longer than the actual video 😂😂😂
Looks great as always, well done 👍
Hahahaha I noticed that during editing 🤣🤣 cheers mate
Mate, thanks for doing these vids. They are a great tool for the Old Kamado clan.
Thanks a lot mate! A positive message like this goes a long way for people making content. Cheers!
I hit like for the bloopers alone 😂
Hahaha thanks mate!!
f**k me 😂😂😂
Super helpful video. I’ll be mimicking this on Saturday…can’t wait!
Thanks a lot mate! Have a good one! Cheers.
@@glensaussiebbq4823 and they were outstanding…
Classic, they looked absolutely perfect mate. The video itself was as expected filled with plenty of one liners, "I like to chew on those like a rabid dog" 😂😂😂 Brilliant work as always mate
Hahaha thanks mate!
Followed your skills and the beef ribs came out brilliantly. Thanks for this.
That’s great to hear mate! A awesome stuff. Cheers!
Just used your video as a guide and they turned out amazing!
Awesome to hear mate! Beef shorties are the best!! Cheers
Gotta talk to my butcher, I want beef ribs like yours. Great video Glen.
Thanks mate! These were Bass Strait grass fed shorties. Unbelievable quality!! Cheers
Looks great Glen!
Cheers!!
Just subscribed, great video for my first beef rib cook tomorrow.
Thanks mate and good luck!
Haha love the video mate, the bloopers were a nice touch. I’ll watch a few videos and perhaps I’ll subscribe 🎉 6:53
Cheers mate! Glad you liked the video!
Looks awsome mate!
Thanks for the video! After they are done, how long you wrap them in a towel for?
Just an hour or so mate. But if they are ready ahead of time you can leave them in for longer. No problems
Hi Glen - love your videos!!! I’m doing ribs tomorrow 😬 when you pull them from the eski are they still hot enough to eat???? My husband only likes eating hot food and I will kill him if he microwaves them!!!! Or can I just shut the Joe down and have them rest in there or will it be too hot?
@@RT-yr8pn Hi, thanks a lot! Yeah they will still be hot after a couple of hours. I find they don’t stay as hot for as long as brisket though. I wouldn’t keep them in the Joe though. You’ll end up over cooking them. Also, you don’t have to rest them that long if you don’t want to. You can just give them a short rest and dig in if he still wants it piping hot. Good luck!
So good as always 👌
Thank you mate!
Just made it following your guidance. Brilliant mate. All is can say in true style is: Fuck me, that was good
Awesome stuff mate! Thanks for the great feedback!
Gorgeous ribs Glen! Go give your butcher a bottle....they deserve it. Thanks for the recipe and the laughs as always.
Thanks mate!! Yeah I couldn’t go past those ribs. 100% grass fed. Amazing quality!!! Cheers mate!
Haha bloopers are gold. But do you have to wrap your ribs towards the end or can you continue to smoke them as is ?
Hey mate, not not at all! That’s just one way of doing it. I play it by ear during each cook. Cheers mate!
Dog barks - “fuck me” - lol. Beef short ribs are my all time fav cook. Now I’m hungry
Hahahaha cheers again mate!!
A few "fuck me" s... 😅😂🤣
Just a few 🤣
How long were the ribs wrapped in butchers paper at 150c for?
Only a couple of hours from memory mate.
Sensasonal master class mate, bloody beautiful
Cheers brother!!
Looked amazing Glen. Lollipops for adults.
How good are shorties!!! Bloody love em! Cheers mate
Bloody amazing mate
Thanks!!!
whahahah there is something about aussies that swear that sounds so much funnier.
where can i buy all that rubs?
@@AnnHolder-hv4if lol, I can’t even remember what rubs I used in this video. Most bbq shops sell them. Cheers
Love the bloopers ahhahah
Hahaha thank you!!
Hi... what is the purpose of the paper? Is there an alternative if I don't own huge brown sheets of paper? 😅
Hahaha, hey mate, the paper just soaks up the juices and forms a layer of goodness all around the ribs. If you check out my brisket video you will see just how wet that paper gets. It also still allows some smoke through. You only wrap when you’re happy with your bark. You can use foil and most do. I just prefer paper for beef but I do like foil for pork shoulder when doing pulled pork.
Geez they looked the goods mate. Was that first knife from Italy? What about the charcoal? looked like kachi mangrove charcoal to me. What brand please? cheers.
Thanks Victor!! The first knife was a German blade. I will have to have a look and get back to you with the name. The lump charcoal was the new Pro Smoke from BBQG. I was doing a test run with it and I was very impressed to be honest. Long burn, no bad odour when starting it up and minimal residual ash at the end.
@@glensaussiebbq4823 Yeah it looked really good that charcoal. Where did you get it?
@@victorbitter583 from Barbeques Galore mate.
@@glensaussiebbq4823 Thanks Glen , cheers mate.
👍👍👍
Fuck I love shorties!
All time favourite!!
FUCK ME, they look awesome !! Now i want shorties..
Thanks mate!!! They were good! Cheers
sounds like me bbqing theres lots of "fuck me" spoken
🤣🤣🤣 awesome mate! Cheers!!
Whenever I try smoke on my classic I add the wood as it heats up, it gets that nice blue smoke but when I slowly close the top and bottom vents close to target temp the smoke becomes that white shit smoke. Is there something I'm doing wrong? Maybe I'm using shit wood...
Great vid by the way, to the point. Bloopers crack me up
Hey mate, thanks! I wouldn’t worry about that smoke at start. That should be well and truely settled by the time you put you food on?
And here I was thinking porn wasn't allowed on youtube.. but damn this looks amazing.. :)
🤣🤣🤣 thanks mate!!
shit I can't stop watching this.....addicted to those beef ribs. Theyre legendary! (edit): uh what wood chunk used? I cant seem to find this fuckme hickory lol
😆😆😆 really? Fuckme hickory is always stocked at my local 🤣🤣🤣 cheers mate!
@@glensaussiebbq4823 well fuckme I better go get me some 😄😂🤣