You dont find lighting the charcoal starters under the charcoal more efficient? And the whole chunk of wood? Does it ignite and cause a dirty smoke? Personally I light the whole amount of charcoal and add lit charcoal. Charcoal lighting by heat from other charcoal has a strong(not bad) taste in my opinion.
@danielploy9143 yea. Not downing it, just asking from my experiences. But maybe he wants it to light and slowly burn across like a snake method type burn
Are you that aggressive on your kettle cook to leave the fatcap on? Effe in het Nederlands: waar heb jij je vest vandaan dat de rits zo hoog loopt? Btw, 60C is 140F
This isn't prime rib, it's plate ribs. If you don't get them to about 200, you'll never break down all the connective tissue. Try only cooking a brisket to 160 to see what's up with the tougher cuts.
Thats looks sooooooo good! Your one of the best cheffs ever. At steaks and beef #1
I did a rack of these on my OG Weber kettle last year for my Christmas dinner. So good. And you free up your oven for other things.
Looks really good Mr Roel.
Will give it a try soon, Roel.
Love It …
Beef Ribs look Awesome 👏❤
Looks great 💪
🙋🏻♂️ Hey Pitmasterx‼️ It looks super gorgeous 🤤🤤🤤🍷
Pitmaster x ----> Smoke Beef Rib King
Definitely looks like Wagyu, never seen Angus meat look like that. Where did you get it please?
Looking very tasty!
Now for beef shin...and on to beef cheeks...then ox tail...😊
Ahhhh, your doggo is cute!
I wonder what hes cooking for Christmas day....WINK WINK HINT HINT 😋
Great 👍🏆
Yum❤
Do you buy these at the local butcher or online service? These look great
What internal temperature did you wrap them at?
Beef prices coming down in europe🎉🎉
You dont find lighting the charcoal starters under the charcoal more efficient? And the whole chunk of wood? Does it ignite and cause a dirty smoke?
Personally I light the whole amount of charcoal and add lit charcoal. Charcoal lighting by heat from other charcoal has a strong(not bad) taste in my opinion.
Different strokes for different folks some mommas always said.
@danielploy9143 yea. Not downing it, just asking from my experiences. But maybe he wants it to light and slowly burn across like a snake method type burn
Are you that aggressive on your kettle cook to leave the fatcap on?
Effe in het Nederlands: waar heb jij je vest vandaan dat de rits zo hoog loopt?
Btw, 60C is 140F
What happened your Buddy the taste tester?
Put a friggin heater in your cooking place dude
Looks a little overdone. I always like beef medium rare to medium. I would stop at 160 Fahrenheit and then rest.
This isn't prime rib, it's plate ribs. If you don't get them to about 200, you'll never break down all the connective tissue. Try only cooking a brisket to 160 to see what's up with the tougher cuts.