Is mr.beans a certified KCBS judge? Great video I’m ordering-your beef rub this weekend thanks for doing the science for us and elevating our bbq knowledge.
Awesome! Give it a go and let me know how your barbecue comes out. Thank you for your business. Part proceeds go to benefit charities Save The Children and Operation Homefront.
My Kroger only had individual ribs for sale. Glad I saw this I will go to my local butcher and get a full rack and cook those looks like brisket on a bone!
Have you ever tried 3-2-1 method but adapted times for beef short ribs? I'm curious of times and also options for what you can put on the ribs when wrapping them (beer, apple juice, maybe even a little brown sugar, etc.). I tried 3-2-1 for beef back ribs at 225 on a pellet smoker, but it ended up being 2-2-0 lol!
Here are some helpful links Porcupine - th-cam.com/video/RqtHbGTt-bE/w-d-xo.html Tangilicious - th-cam.com/video/eE_GKJ6EcjE/w-d-xo.html Tandoori - th-cam.com/video/WhD6JCkxQEU/w-d-xo.html Fatty - th-cam.com/video/NsyTn5btAig/w-d-xo.html How to carve - th-cam.com/video/PQtmm-NrI6s/w-d-xo.html
You know those Beef Short Ribs have to be Amazing, for your vegetarian daughter, to enjoy these as much as she did. The ribs looked great, easy to see the difference. Nicely Done. Thanks for sharing. 😎.
Hi. Great video. You may have already answered this - but at what temperature do you smoke the ribs at, and what temperature do you have the oven set at (and for how long £
Thanks for doing this test. I'm curious if there would be much difference if using some sauce. And it's been a couple of weekends ago but I still have a big smile on my face from your visit up here. Taking you fishing has made me decide to get my guide license in 2020. And I'm definitely going to do some competition bbq's in 2020 also. Thank you so very much. 😁👍🎣
Sauce would help the single bone more than the rack IMHO. It was great to hang with you to hear your extensive knowledge about fishing methods and fish biology. The Cowlitz River is beautiful place and you're very blessed to be able to call it home. Glad to hear you're pursuing your passion to be a guide in 2020. Cheers, Harry and Donna!
@@SlapYoDaddyBBQ and to mine and many others they are giving us one more Saturday to try to catch Sturgeon. I'm taking one of my buddies and I have secured some special bait. So wish me luck.😁
@@harsoo thank you. I'm planning on sending you some smoked salmon sometime this or next month. Maybe I'll be able to send some Sturgeon also. I got to get to bed. Hoping to see your vid from up here and also your trip to Australia. Later. 😴
Harry I am torn I wanna be able to smoke brisket pork chicken but sometimes I don't have all day to stead there were the stick burner. What should I get a webber, Oklahoma Joe Bronco could you tell me or at least do it at test versus pellet and stick burner
I dont own a stick burner though Ive used them. Its always about the pit and not the pitmaster. A $150 kettle to hone your skills is an inexpensive way to decide your cooking style. Manual or automated. You may find this article useful www.slapyodaddybbq.com/2014/03/choosing-your-first-serious-smoker-by-donna-fong-butchers-daughter-bbq/
Great article thank you so much for this. Great read I think I'm down to 2 the webber or a drum. I love using wood chunks. With your black belt tips and tricks plus the love of cooking you have upped my game. My last brisket blew my friends and families mind how good it was since my first cook. My burnt ends was top notch they couldn't get enough. They are my toughest critics. So thank you and GOD bless Harry
Another great video. What temp did you run your pit and oven at? Do you think the single bone ones were dried out more because they cooked faster because there was less mass to them than a whole rack? Cheers from the Jersey Shore?
Cheers back at ya Chris. The dryness did not come from overcooking as I wrapped right after crust formed. I suspect it has to do with the single bone cut that exposes more meat to moisture loss.
Excellent video. I told T-Roy that your dog is WAY cuter than his, and he never replied. I think he told his dog what I said. Thanks to your semi-vegetarian daughter for being such a good sport and participating in the video.
I prefer smoking the uncut beef plate over pre-cut single bones. Both come out tender, but the single bones tend to fall apart too easily. The whole beef plate is better for presentation and slicing. My cooking technique: -Light binder of olive oil -Seasoned with salt, pepper, and chili powder. -Smoked at 250F with pecan wood (one handful of chips every hour for the first two hours) -After three hours I place in foil and pour in a mixture of melted butter, soy sauce, Worcestershire sauce, and beef broth. -Wrap and let it sit in the smoker until the internal temp is 200F. -Rest 30-60 minutes before slicing.
Thank you Harry, Mr Beans got a little more on this video, haa haa 👏 You have a beautiful daughter and handsome son. Another great comparison my friend. 🙋 Thank you
My local grocers carry neither. Longer drive to Sam's Club consistently turns-up only the singles. I may just have to settle for singles, or find a good butcher shop in the city, or order.
Be sure to wrap immediately once crust sets and you won't have dry ribs. The key is to use 275F is my experience as the best temp to smoke ribs. Higher and it's not optimum flavor as the crust forms too fast. Lower and it takes to long so the duration dries out the rib before the crust sets.
I got mine from Restaurant Depot and Sams Club in California carries them. Call ahead if going to Sams and tell them not to cut them into 1/2 inch slices for Korean Kalbi BBQ, called Flanken Cut. Good luck!
I spray water on my meats when I cook. It generates the chemical processes for crust, flavors, moisture, and tenderness, and give the fusion of rub and protein gorgeous mahogany colors
Great job Harry! Since you do not recommend removing the membrane (you mentioned we don’t eat that part of the rib), is there a reason you put the rub on that side?
I like to salt the membrane-side as the salt ions are small enough to permeate into the meat from the bone side. Other molecules like sugar and spices may not, but the NaCl ion is small enough to do so.
Ever try cooking brisket burnt ends like pork belly burnt ends. Cut the point into squares. You get seasoning all the way around. Then smoke them till probe tender.
Yes, you can cut the flat into squares, sauce, and serve them. I'm from Texas and some consider it blasphemy to pass off the flat muscle square as a burnt end since the burnt end is from the point muscle. I've enjoyed square flat muscles posing as burnt ends and the real burnt ends are more delicious. In Texas, when you approach the meat cutter in a restaurant, you are asked if you want fatty (point muscle / burnt end) or lean (flat muscle). If you like brisket, I have a lot a brisket videos. SRF comp brisket - th-cam.com/video/cfDqD65II6I/w-d-xo.html Comp Brisket - th-cam.com/video/Uo7ocTu9olc/w-d-xo.html Best Brisket Injections - th-cam.com/video/RpnIGw4vyPA/w-d-xo.html H-n-F Texas Brisket Baby Back M - th-cam.com/video/8gAXqos-aHE/w-d-xo.html Coaching brisket - th-cam.com/video/XXsVxK7VIcc/w-d-xo.html 10 Backyard Fundamentals - th-cam.com/video/kzWWpvJEpck/w-d-xo.html 12 H-n-F Fundamentals - th-cam.com/video/VUG9MvuCWBQ/w-d-xo.html 7 Fundamentals Weber Kettle - th-cam.com/video/IRwSk91PgUs/w-d-xo.html Ultra Low Slow - th-cam.com/video/QavVUpbV8ek/w-d-xo.html $220 Wagyu v $50 Angus - th-cam.com/video/1RAbLiBhx20/w-d-xo.html S&P v Moola Rub - th-cam.com/video/Ykdy0bv2JIU/w-d-xo.html Gold v Black SRF - th-cam.com/video/Vqqrc0g3JbQ/w-d-xo.html Umami Brisket - th-cam.com/video/d9YqXR9_fi4/w-d-xo.html Impossible 2-hour - th-cam.com/video/VVsE6-RYYB8/w-d-xo.html Instapot Brisket Calderata - th-cam.com/video/F9ld_2eZfDI/w-d-xo.html REDO 7 Fundamentals - th-cam.com/video/nKtpcBINwyA/w-d-xo.html Brisket Cooked in Butter - httpss://th-cam.com/video/tE46WFWXUD0/w-d-xo.html Brisket Aged in Butter - th-cam.com/video/MYmocZiho9U/w-d-xo.html
Soo Sifu: A happy Wednesday to you, your daughter and Mr. Beans! Thanks for the great demo of the cooking method. It was a very educational video and it was great seeing the amazing results. Mr. Beans, and your daughter, Amy, enjoying themselves was a highlight - just like the high light I get from seeing my boys, and our Mui-Mui, enjoying my BBQ results! Instead of having the clerk, at the Asian market, cut the ribs into Korean BBQ ribs (Kalbi), I’ll just get the whole piece for smoking like you did! Best wishes to you and the ohana (includes Mr. Beans)! Much Aloha, Sifu!🧧🤙🌺🥢
Mahalo Bill. You can ask the Sam's club meat cutter not to cut it Kalbi style. Beef shortribs are much cheaper in Sams and you get nice Choice grade shortribs
275F until crust sets. Wrap and into oven. Remove when probe tender. About 4-6 hours start to finish. Don't use time of temp. Use look and feel. Good luck!
They are at Sams. Call ahead and ask them not to cut them into Korean Kalbi BBQ flanken cut half inch thick slices across the bone. You have a buy a two 3-bone rack package which is about $50. They are mighty good eating
I think that the single bone would have came out just as good if the time cooked was reduced . The mass of the whole rack provides more moisture retention as well as over all cook time as a single bone does not have the surface area to require longer cook time.
Yes both were cooked precisely until the bark or crust was set so neither was overcooked. The single bone has better coverage of tasty bark but the compromise was its dried out too much. Your results may vary as I did only one test.
Beef ribs and brisket were the first bites of American BBQ in Lubbock TX when I came to America 40 years ago. Everytime I eat it, it reminds me of the good ol USA!
Two questions: 1. Do you feel like the Rapid Steel is more like a honing rod or an actual sharpener? 2. Why do you season the backs of the ribs if you leave the membranes on? Seems like a waste. Enjoy your vids. Thanks!
I don't leave home without my Rapid Steel. I just taught in Perth on Sat and my trusty RS was used to sharpen the knives I used. I season the back of the ribs so the salt and flavor penetrates from the bone side. That's also why I remove the membrane. Hope this info answers your questions. Thanks for stopping by.
Harry Soo I’m a little confused. You explicitly say at 2:45 that you don’t pull the membranes off of beef ribs. Yet in the reply to my comment, you say you do. Am I missing something?
👍 I have got nice marbled beef ribs from one of the nice guys in my surrounding, who raise cattle and pigs. He is feeding them biologic and also slaughting them. I started my offset smoker and compared the ribs, like in your video, and my conclusion is clearly the same. 👩🍳 Beef brisket is in Austria not popular, unfortunately too less marbled. Maybe the cows are too sportiv. 😂 Compliment to your daughter ! Cheers Harry !
Good question Nate. Please email our SYD operations manager angela@soupbase.com Angela Shorr who can tell you if we sell to UK distributors. Thanks for stopping by
@@SlapYoDaddyBBQ Great experiment Harry! I wonder if you could hydrate the single ribs with beef stock they way you do your briskets? 🤔 Maybe then you could get the aesthetics and the juiciness.
@@SlapYoDaddyBBQ I think it might! I'm fixing to go to Sam's Club to pick some ribs up. Btw, my wife wanted to compliment your rubs again. She adds your AP to almost everything. It's particularly good on deviled eggs. Thanks for all of the tips. The Berkshire pork loin was fantastic!!
great video, do you have a favorite butcher in Los Angeles where you can get these? or do you usually get stuff at restaurant depot? :-( cant do restaurant depot (can't get membership) so hoping there are a few places you like in LA
I would also like to know where you purchased them. Even the largest ones at the grocery stores I go to are not that huge. I love beef short ribs anyway you can cook them.
Most grocery stores that carry short ribs will have them, they usually cut a rack into small sections. You have to tell the meat department to give you the whole rack.
In Los Angeles, most Sams sell it as Flanken Cut across the 3-bones in 1/2 inch slices to be used for Korean BBQ Kalbi. Just call ahead and ask for a 3 bone pack to not be cut for pickup.
@@IamCrass I agree that that is good plan but difficult for me to execute as most of the time there is only Mr. Beans and me at home. Hard for him to slice the meat! :-)
@@SlapYoDaddyBBQ Hi Harry. Oddly enough I was just at Restaurant depot yesterday picking up some goodies and I came across some short ribs priced at $3.80 a lb. I couldn't find anything on the cryovac bag that mentioned whether it was select, choice, prime. At that price point I know it can't be prime and it's doubtful that it's choice but they had some pretty decent marbling. My question is this: "How have the RD ribs cooked up?" Did the ones you purchased show the grade? How much did you pay per pound? I didn't purchase them but now that I just devoured this most excellent video I'm hankering for some short rib and at that sub $4.00 a lb price point i'm tempted to head back and snag some. Thanks in advance, keep up the brilliant work!
Got an idea for you Daniel. Please consider taking my BBQ class and you can cook these wonderful creations to impress your friends and family! www.slapyodaddybbq.com/classes-2/
I think you woulld have had better results for the single bone if you hadn't cooked them the same amount of time (both on the smoker and in the oven) as the 3 bone. Just an observation.
It took the same amount of time to crust and the same amount of time to become tender. So the single-bone was not cooked using the duration of the rack. If I had removed the single-bone early, the crust had not set sufficiently. If I remove it from the oven early, it would not be tender enough. Give it a go and see what your results are. I only provided ONE data point so your results will vary
Gems in every minute of every video from Harry Soo! Never argue with Mr. Bean. Thanks Harry!
Mr. Beans would make a great BBQ judge. Thanks for stopping by and for your kind words and support.
Is mr.beans a certified KCBS judge? Great video I’m ordering-your beef rub this weekend thanks for doing the science for us and elevating our bbq knowledge.
Yes I should get Mr. Beans his KCBS honorary badge! :-)
Great video Harry! The end with Beans is great
Mr. Beans will make a great BBQ judge
Thanks for the video Harry!
You're very welcome!
Awesome Harry , MY order of Moola Beef rub came in today and cant wait to try it ! Sir
Awesome! Give it a go and let me know how your barbecue comes out. Thank you for your business. Part proceeds go to benefit charities Save The Children and Operation Homefront.
My Kroger only had individual ribs for sale. Glad I saw this I will go to my local butcher and get a full rack and cook those looks like brisket on a bone!
Ask meat cutter at Kroger to not cut the bomes
@@SlapYoDaddyBBQ great idea. I will have to ask that, too!
Have you ever tried 3-2-1 method but adapted times for beef short ribs? I'm curious of times and also options for what you can put on the ribs when wrapping them (beer, apple juice, maybe even a little brown sugar, etc.). I tried 3-2-1 for beef back ribs at 225 on a pellet smoker, but it ended up being 2-2-0 lol!
I'm not a fan of 321. Try my way to see if it works for you
Harry awesome video. Hey could you do a weber grill whole turkey? Thanksgiving is around the corner.
Here are some helpful links
Porcupine - th-cam.com/video/RqtHbGTt-bE/w-d-xo.html
Tangilicious - th-cam.com/video/eE_GKJ6EcjE/w-d-xo.html
Tandoori - th-cam.com/video/WhD6JCkxQEU/w-d-xo.html
Fatty - th-cam.com/video/NsyTn5btAig/w-d-xo.html
How to carve - th-cam.com/video/PQtmm-NrI6s/w-d-xo.html
You know those Beef Short Ribs have to be Amazing, for your vegetarian daughter, to enjoy these as much as she did. The ribs looked great, easy to see the difference. Nicely Done. Thanks for sharing. 😎.
Yes I've been able to convince vegetarians to eat meat! Muahaha!
Loved it......mr Beans is so precious...... thanks for sharing!!!
Thanks for watching!
Hi. Great video. You may have already answered this - but at what temperature do you smoke the ribs at, and what temperature do you have the oven set at (and for how long £
275F smoke; 275F oven; total time about 5 hours
Wow! I learned a lot from your video. This looks tasty and juicy. I wanted to steal that 1 short rib for my self. lol
Hope my videos are helpful. Thanks for stopping by.
Lol...5 second rule dont count when you have a 3 second dog...lol...
What a great comment. My favorite one.
Thanks for doing this test. I'm curious if there would be much difference if using some sauce. And it's been a couple of weekends ago but I still have a big smile on my face from your visit up here. Taking you fishing has made me decide to get my guide license in 2020. And I'm definitely going to do some competition bbq's in 2020 also. Thank you so very much. 😁👍🎣
Sauce would help the single bone more than the rack IMHO. It was great to hang with you to hear your extensive knowledge about fishing methods and fish biology. The Cowlitz River is beautiful place and you're very blessed to be able to call it home. Glad to hear you're pursuing your passion to be a guide in 2020. Cheers, Harry and Donna!
@@SlapYoDaddyBBQ and to mine and many others they are giving us one more Saturday to try to catch Sturgeon. I'm taking one of my buddies and I have secured some special bait. So wish me luck.😁
@@victorbenner539 good luck!
@@harsoo thank you. I'm planning on sending you some smoked salmon sometime this or next month. Maybe I'll be able to send some Sturgeon also. I got to get to bed. Hoping to see your vid from up here and also your trip to Australia. Later. 😴
Harry I am torn I wanna be able to smoke brisket pork chicken but sometimes I don't have all day to stead there were the stick burner. What should I get a webber, Oklahoma Joe Bronco could you tell me or at least do it at test versus pellet and stick burner
I dont own a stick burner though Ive used them. Its always about the pit and not the pitmaster. A $150 kettle to hone your skills is an inexpensive way to decide your cooking style. Manual or automated. You may find this article useful
www.slapyodaddybbq.com/2014/03/choosing-your-first-serious-smoker-by-donna-fong-butchers-daughter-bbq/
Great article thank you so much for this. Great read I think I'm down to 2 the webber or a drum. I love using wood chunks. With your black belt tips and tricks plus the love of cooking you have upped my game. My last brisket blew my friends and families mind how good it was since my first cook. My burnt ends was top notch they couldn't get enough. They are my toughest critics. So thank you and GOD bless Harry
Another great video. What temp did you run your pit and oven at? Do you think the single bone ones were dried out more because they cooked faster because there was less mass to them than a whole rack? Cheers from the Jersey Shore?
Cheers back at ya Chris. The dryness did not come from overcooking as I wrapped right after crust formed. I suspect it has to do with the single bone cut that exposes more meat to moisture loss.
Excellent video. I told T-Roy that your dog is WAY cuter than his, and he never replied. I think he told his dog what I said. Thanks to your semi-vegetarian daughter for being such a good sport and participating in the video.
Hey David thanks for stopping by. T-Roy's dog is also super cute and I suspect has tasted less Wagyu brisket than Mr. Beans! :-)
Awesome to see this comparison! Great video!
Thanks for stopping by
I prefer smoking the uncut beef plate over pre-cut single bones. Both come out tender, but the single bones tend to fall apart too easily. The whole beef plate is better for presentation and slicing.
My cooking technique:
-Light binder of olive oil
-Seasoned with salt, pepper, and chili powder.
-Smoked at 250F with pecan wood (one handful of chips every hour for the first two hours)
-After three hours I place in foil and pour in a mixture of melted butter, soy sauce, Worcestershire sauce, and beef broth.
-Wrap and let it sit in the smoker until the internal temp is 200F.
-Rest 30-60 minutes before slicing.
Sound like a winning plan!
Good recipe. Thank you.
Thanks for stopping by
Harry, i love your shows, i have learned alot and i want to thank you for sharing. I do have a very important question. What breed of dog is Beans??
Mr. Beans is Maltese Chihuahua Pomeranian mix
Nice one Harry.
Thanks!
Hooray for Mr. Beans and oh yes, great video. (just kidding). I look forward to another wonderful video.
I have good BBQ judging dog!
Thank you Harry, Mr Beans got a little more on this video, haa haa 👏 You have a beautiful daughter and handsome son. Another great comparison my friend. 🙋 Thank you
You are so kind! Thanks Shawn!
Hi Harry what was your pit temp? And what temp did you wrap in foil?? How long did you cook in oven also... thank you for the video
275F until crust sets. No temp please. 2 to 3 hours in oven
@@SlapYoDaddyBBQ thank you
Cool video! Amy got in the video to try the ribs! Nice. Mr. Beans is funny, went straight for full rack one. Lol! 😆😍😁🙂
Yes, it was great to have extra help on my video with Amy and Mr. Beans ! :;-)
My local grocers carry neither. Longer drive to Sam's Club consistently turns-up only the singles. I may just have to settle for singles, or find a good butcher shop in the city, or order.
If you can find them, they are delicious!
Do you have a beef spare rib video?
The sparerib is called a short rib on a cow. The whole front rib of the cow is not sold as a retail cut unlike the sparerib of a hog
Thanks for that test Harry. I quit cooking beef ribs because they always were a little dry. I am going to see if I can find a rack.
Be sure to wrap immediately once crust sets and you won't have dry ribs. The key is to use 275F is my experience as the best temp to smoke ribs. Higher and it's not optimum flavor as the crust forms too fast. Lower and it takes to long so the duration dries out the rib before the crust sets.
I can hardly ever find these around here, but they are so good when I can :P
I got mine from Restaurant Depot and Sams Club in California carries them. Call ahead if going to Sams and tell them not to cut them into 1/2 inch slices for Korean Kalbi BBQ, called Flanken Cut. Good luck!
@@SlapYoDaddyBBQ Thank You :P
That looked so AMAZING!
Thanks. They were super delish
I didn't catch what kind of liquid you were spraying on the ribs while on the smoker grill nor what kind of a spray can you were using
I like to use water as less is more
Make a video on how to choose the best meat. Beef, chicken, pork, etc please
Yes please search "selecting meats" on my channel for my how to meat video
What do you spray your meat with? Is it the same for all types of meat?
I spray water on my meats when I cook. It generates the chemical processes for crust, flavors, moisture, and tenderness, and give the fusion of rub and protein gorgeous mahogany colors
@@SlapYoDaddyBBQ thanks man! Just upgraded to my first offset smoker, gonna be trying some new things and using your tips and tricks.
Great job Harry! Since you do not recommend removing the membrane (you mentioned we don’t eat that part of the rib), is there a reason you put the rub on that side?
I like to salt the membrane-side as the salt ions are small enough to permeate into the meat from the bone side. Other molecules like sugar and spices may not, but the NaCl ion is small enough to do so.
Ever try cooking brisket burnt ends like pork belly burnt ends.
Cut the point into squares. You get seasoning all the way around. Then smoke them till probe tender.
Yes, you can cut the flat into squares, sauce, and serve them. I'm from Texas and some consider it blasphemy to pass off the flat muscle square as a burnt end since the burnt end is from the point muscle.
I've enjoyed square flat muscles posing as burnt ends and the real burnt ends are more delicious.
In Texas, when you approach the meat cutter in a restaurant, you are asked if you want fatty (point muscle / burnt end) or lean (flat muscle).
If you like brisket, I have a lot a brisket videos.
SRF comp brisket - th-cam.com/video/cfDqD65II6I/w-d-xo.html
Comp Brisket - th-cam.com/video/Uo7ocTu9olc/w-d-xo.html
Best Brisket Injections - th-cam.com/video/RpnIGw4vyPA/w-d-xo.html
H-n-F Texas Brisket Baby Back M - th-cam.com/video/8gAXqos-aHE/w-d-xo.html
Coaching brisket - th-cam.com/video/XXsVxK7VIcc/w-d-xo.html
10 Backyard Fundamentals - th-cam.com/video/kzWWpvJEpck/w-d-xo.html
12 H-n-F Fundamentals - th-cam.com/video/VUG9MvuCWBQ/w-d-xo.html
7 Fundamentals Weber Kettle - th-cam.com/video/IRwSk91PgUs/w-d-xo.html
Ultra Low Slow - th-cam.com/video/QavVUpbV8ek/w-d-xo.html
$220 Wagyu v $50 Angus - th-cam.com/video/1RAbLiBhx20/w-d-xo.html
S&P v Moola Rub - th-cam.com/video/Ykdy0bv2JIU/w-d-xo.html
Gold v Black SRF - th-cam.com/video/Vqqrc0g3JbQ/w-d-xo.html
Umami Brisket - th-cam.com/video/d9YqXR9_fi4/w-d-xo.html
Impossible 2-hour - th-cam.com/video/VVsE6-RYYB8/w-d-xo.html
Instapot Brisket Calderata - th-cam.com/video/F9ld_2eZfDI/w-d-xo.html
REDO 7 Fundamentals - th-cam.com/video/nKtpcBINwyA/w-d-xo.html
Brisket Cooked in Butter - httpss://th-cam.com/video/tE46WFWXUD0/w-d-xo.html
Brisket Aged in Butter - th-cam.com/video/MYmocZiho9U/w-d-xo.html
"You can see the size of this puppy here"... OMG I thought you said it was BEEF!!! :)
LOL!
Soo Sifu: A happy Wednesday to you, your daughter and Mr. Beans! Thanks for the great demo of the cooking method. It was a very educational video and it was great seeing the amazing results. Mr. Beans, and your daughter, Amy, enjoying themselves was a highlight - just like the high light I get from seeing my boys, and our Mui-Mui, enjoying my BBQ results! Instead of having the clerk, at the Asian market, cut the ribs into Korean BBQ ribs (Kalbi), I’ll just get the whole piece for smoking like you did! Best wishes to you and the ohana (includes Mr. Beans)! Much Aloha, Sifu!🧧🤙🌺🥢
Mahalo Bill. You can ask the Sam's club meat cutter not to cut it Kalbi style. Beef shortribs are much cheaper in Sams and you get nice Choice grade shortribs
Soo Sifu: Thank you for the information. Wishing you a great BBQ weekend, Sifu! 🤙🧧
Great as always. What was pit temp and how long did the cook last. Did you remove at a temp or just by feel? Thansk.
275F until crust sets. Wrap and into oven. Remove when probe tender. About 4-6 hours start to finish. Don't use time of temp. Use look and feel. Good luck!
What were your cook times, the smoker and the oven?
3 hours smoker, 2 hours oven. Don't use time. Use color and food science I showed you.
Where can you buy the beef ribs? I am here in so cal.
They are at Sams. Call ahead and ask them not to cut them into Korean Kalbi BBQ flanken cut half inch thick slices across the bone. You have a buy a two 3-bone rack package which is about $50. They are mighty good eating
I think that the single bone would have came out just as good if the time cooked was reduced . The mass of the whole rack provides more moisture retention as well as over all cook time as a single bone does not have the surface area to require longer cook time.
Yes both were cooked precisely until the bark or crust was set so neither was overcooked. The single bone has better coverage of tasty bark but the compromise was its dried out too much. Your results may vary as I did only one test.
Great video as always, think I’ll try a full rack before the weather turns.
Beef ribs and brisket were the first bites of American BBQ in Lubbock TX when I came to America 40 years ago. Everytime I eat it, it reminds me of the good ol USA!
Maybe i missed it but what temp was the pit at and how long did you keep them on the pit
I like 275F and cook until crust sets about 3 hours
Excellent BBQ video!
Glad you enjoyed it Kyle!
Mr Beans knows his stuff!!! Love seeing him do the taste test.
He picked the same as Amy and me so this dog must know his meat! :-)
Another great video Harry. I’m going to cook those over the weekend. What was the total cook time?
Plan for about 5 hours, give or take. Hopefully these methods work for you.
Nice food...👍👍👍
Thanks!
Well, the verdict is in. You just can't argue with Mr. Beans and his thousands of year of wolf DNA =)
Mr. Beans will be a great BBQ judge!
Two questions: 1. Do you feel like the Rapid Steel is more like a honing rod or an actual sharpener? 2. Why do you season the backs of the ribs if you leave the membranes on? Seems like a waste.
Enjoy your vids. Thanks!
I don't leave home without my Rapid Steel. I just taught in Perth on Sat and my trusty RS was used to sharpen the knives I used.
I season the back of the ribs so the salt and flavor penetrates from the bone side. That's also why I remove the membrane.
Hope this info answers your questions. Thanks for stopping by.
Harry Soo I’m a little confused. You explicitly say at 2:45 that you don’t pull the membranes off of beef ribs. Yet in the reply to my comment, you say you do. Am I missing something?
@@zazuzonkeri pull for pork ribs. I do not pull for beef ribs because you don't eat the bone side of a beef rib.
harsoo So I guess that answers my question. You shouldn’t have seasoned the bone side of the ribs. Rub isn’t cheap!
👍 I have got nice marbled beef ribs from one of the nice guys in my surrounding, who raise cattle and pigs.
He is feeding them biologic and also slaughting them. I started my offset smoker and compared the ribs, like in your video, and my conclusion is clearly the same. 👩🍳
Beef brisket is in Austria not popular, unfortunately too less marbled. Maybe the cows are too sportiv. 😂 Compliment to your daughter ! Cheers Harry !
Thanks Roberto!
Thank Goodness we have Mr. Beans!!! 😀👍❤️
He's a cutie!
Harry, do you have any UK distributors for your rubs?
Good question Nate. Please email our SYD operations manager angela@soupbase.com Angela Shorr who can tell you if we sell to UK distributors. Thanks for stopping by
Harry, your daughters fooling you, she's no where near vegetarian. Keep your eyes on those ribs.
🤔🤔🤣🤣🤣🤣🤣🤣😏😏
Amy is a "flexitarian". One who eats meat whenever they want. One who eats vegetarian whenever they want. I should convert? LOL!
@@SlapYoDaddyBBQ Great experiment Harry! I wonder if you could hydrate the single ribs with beef stock they way you do your briskets? 🤔 Maybe then you could get the aesthetics and the juiciness.
@@SlapYoDaddyBBQ I think it might! I'm fixing to go to Sam's Club to pick some ribs up. Btw, my wife wanted to compliment your rubs again. She adds your AP to almost everything. It's particularly good on deviled eggs. Thanks for all of the tips. The Berkshire pork loin was fantastic!!
@@johnsmith-sv1vr awesome! happy to hear!
harry you should make an Ạ5 wagyu video
Can't find one as they are rare and $1,800 each. I've cooked one and it was fantastic
www.slapyodaddybbq.com/2013/05/japanese-wagyu-a-5-beef-brisket/
great video, do you have a favorite butcher in Los Angeles where you can get these? or do you usually get stuff at restaurant depot?
:-( cant do restaurant depot (can't get membership) so hoping there are a few places you like in LA
Sams Club sells them. Call ahead as ask them not to cut it Flanken cut across the 3 bones for Korean Kalbi BBQ.
Where do you purchase ribs that big? I also live in socal so I would to pick up some of these ribs
Sams Club. Call ahead and ask for uncut ones the do for Korean BBQ Kalbi
Does Sam's carry them or do you go to a butcher to find short ribs
I would also like to know where you purchased them. Even the largest ones at the grocery stores I go to are not that huge. I love beef short ribs anyway you can cook them.
I would like to know also
Most grocery stores that carry short ribs will have them, they usually cut a rack into small sections. You have to tell the meat department to give you the whole rack.
Go to your butcher if you can. Support your butchers. Some grocery store will carry them but they’re usually always sub par in quality.
In Los Angeles, most Sams sell it as Flanken Cut across the 3-bones in 1/2 inch slices to be used for Korean BBQ Kalbi. Just call ahead and ask for a 3 bone pack to not be cut for pickup.
What was cooking temp? Also, did you cook to temperature? Or just time? How long each stage?
Pit 275F. Cook until crust sets. No time and internal temp used in my recipes and videos. Wrap in foil. Cook in 275F oven until probe tender
Don't overthink it
Great Beef Ribs Harry !!
Thanks for stopping by. Beef ribs or beef brisket? Which is better?
That was awesome, Mr. Beans knows
He would make a great honorary KCBS judge!
Omg - saw few seconds of Harry not wearing his hat when he put ribs in oven - was beginning to think you sleep with it on and take showers with on too
LOL! Yes please see my online posts for Harry hatless!
You're our BBQ Yoda!
May the BBQ force be with you my young Paduan! BBQ, you must! :-)
It's not grilling but I love a wine braised short ribs.
I'll do a pit smoked wine braised shortribs! :-)
@@SlapYoDaddyBBQ try a blind folded test. Have someone else cut and you eat blind folded, just make sure they know which one is which.
@@IamCrass I agree that that is good plan but difficult for me to execute as most of the time there is only Mr. Beans and me at home. Hard for him to slice the meat! :-)
Harry did you cook those dry or with water in the pan?
I always cook dry to get championship crust. I spray water to get the moisture I need.
It's official beans has ruled...👍👍
Mr. Beans would make a great BBQ judge!
MR. BEANS knows whats best.
He's a cutie who knows his meat!
C'mon Harry you're killing me. I literally right around the corner. Can I please be a tester?
Sure send me your contact to harry@slapyodaddybbq.com. I do tasting videos and need folks who enjoy BBQ
@@SlapYoDaddyBBQ I'd drive from Glendale to your place weekly if I could be a part of the tastings!!
Where did you get the ribs?
From Restaurant Depot. You can also find at Sams, just call ahead and ask Sams not to cut it Flanken style for Korean style Kalbi BBQ
@@SlapYoDaddyBBQ Hi Harry. Oddly enough I was just at Restaurant depot yesterday picking up some goodies and I came across some short ribs priced at $3.80 a lb. I couldn't find anything on the cryovac bag that mentioned whether it was select, choice, prime. At that price point I know it can't be prime and it's doubtful that it's choice but they had some pretty decent marbling. My question is this: "How have the RD ribs cooked up?" Did the ones you purchased show the grade? How much did you pay per pound? I didn't purchase them but now that I just devoured this most excellent video I'm hankering for some short rib and at that sub $4.00 a lb price point i'm tempted to head back and snag some. Thanks in advance, keep up the brilliant work!
@@Lowsidr the ones you see in my video are from RD. Don't remember how much I paid. Your price sounds low. I suggest you try and cook them
@@harsoo Thanks for the reply, i'll give them a shot, for the price it's worth a shot.
Great looking ribs, Harry. I think Fred Flintstone would be happy. I think the rack was better. Cheers!
I'm not cooking single bone again after this experiment!
@@SlapYoDaddyBBQ And this winter when I do beef ribs in a Dutch oven I will not separate them again.
😋😋😋😋😋😋
Open your own bbq food truck so I can go try some
Got an idea for you Daniel. Please consider taking my BBQ class and you can cook these wonderful creations to impress your friends and family!
www.slapyodaddybbq.com/classes-2/
I think you woulld have had better results for the single bone if you hadn't cooked them the same amount of time (both on the smoker and in the oven) as the 3 bone. Just an observation.
It took the same amount of time to crust and the same amount of time to become tender. So the single-bone was not cooked using the duration of the rack. If I had removed the single-bone early, the crust had not set sufficiently. If I remove it from the oven early, it would not be tender enough. Give it a go and see what your results are. I only provided ONE data point so your results will vary
Great job me beans....
Ribs are better than brisket imo
I now have to do a TH-cam video to find out! Thanks for the suggestion!
Are those called dino ribs?
Yes also known as Dinosaur or Flintstone ribs. Super delish
💡 🗯✍🏽My favorite "Beef Ribs"
🎬 1 📽 🎞 🗣 🎙 🗺 🌎🌍🌏⭐️⭐️⭐️⭐️⭐️ Michelin 5 Stars Review 😋 😋 😋 😋Outstanding, thank you so much for sharing. ❤️❤️❤️❤️❤️Love watching🤔🧐 👁👁 👍🏿 👩🏾💻 Good Teacher,✅✅✅✅✅ One Journey 🗺 Let's Make It Count❗️
Thanks for stopping by. Beef ribs versus Brisket. Which is better?
I love master barbecuing! I do it every night...
Keep spreading BBQ love Ross!
Blimey Harry
How big are your cows out there in the USA
Not as big as my Ex-girlfriend. But, they are large =) j/k
1,600 to 1,800 lbs when ready for processing
Ouch! Remember, pitmasters like big butts and they cannot lie! LOL!
@@SlapYoDaddyBBQ Lmao
Harry soo the rapper 😜😜
I wish u were my neighbor lol
Would be happy to share bbq as I have lots of frozen meal plan boxes.
Where did you get those ribs at?
Here in Washington state, the ribs that are sold must come from an anorexic cow.
I bought it from Restaurant Depot in Los Angeles. Don't know which packing house it was sourced from