Hello! I just bought a gateway drum smoker 55 gallon! I was wondering, with the barbecue guru and the accessories for the smoker and the computer can you buy that all together or are they separate purchases? I love your videos they are fantastic. Thank you
Those look like life changing beef ribs!! Awesome cook as always. Quick question… what’s the purpose for the Saran Wrap during the dry brine? I’ve noticed people dry brine completely uncovered over night is why I’m asking
You are right. It is needed but so many times I have to place items on top of my food due to lack of space that I think it has become a habit. Great question!
Thank you for this! Just got some short ribs today and wondered if I should use the regular rack or hang em. Did you turn the rack every 20 mins or so? I do that with my pork ribs but because they are so much thinner I was not sure. Thanks again!
Yes, I did. It definitely helps with promoting even cooking. The adaptor I purchased was specific to the gateway drum smoker so I’m not sure if it will work with other smokers. Thanks for checking out the video. Enjoy your ribs!
I never tried a salt brine on BEEF DINOSAUR RIBS..I typically jus put sum Worcester sauce & season ... I also have cooked sum BEEF BACK RIBS/BEEF FINGER RIBS & I hav used Worcester sauce as a binder ,& I hav also tried a lemon r lime & cut in half & rubbed it all over the meat & season afterwards.. I may hav to give ur method a try.. Those were sum JUICY FRED FLINTSTONE DINOSAUR RIBS !!👍👍
Looks good. I was wondering why you didn't remove the membrane from the back side of the ribs? I was also wondering how much do you think having the probe wires hang over the edge of the barrel affects the temps and the ability of the Guru to regulate the temps since your lid does not sit flush with the drum. I would think that you would use more fuel with the lid partially cracked.
Wayne Dimirsky Hi Wayne. Great questions. The membrane being kept on th back of the ribs are very important when cooking beef ribs to keep them from falling apart during the cook. As for the probes it would definitely be better if I drill some holes in the drum and use grommets to seal it. That would help with the crack in the lid and as you said probably preserve Charcoal life. My only problem is not wanting to drill into the grill. I may consider it soon😉 Thanks for checking out the video sir.
@@DskiGrillz You are welcome. I like your channel and can't wait to see what else you having coming. I took a beef class by an 8 time American Royal Champion and he taught us to always take the membrane off and the beef ribs that he cooked for the class did not fall apart. I was just curious as to what your reasons for not taking it off. I also take the membrane off of all of my pork ribs as well. I don't blame you for not wanting to drill into your new drum. I wouldn't either. The only other way is to run the probe wires down the exhaust tube but that is a hassle when taking off the lid. Keep up the good work.
Man id cooked a lot of engish cut rib , short ribs beef plates and what ever other name u want to call them.... when i see fat running across the top and center i dont buy them.... becuz its all fat
Phenomenal cook! Those ribs looked awesome. Nice video D-Ski 👍🏾
Wow great video and great results friend.
Appreciation from Brazil 🇧🇷💪🏻
Gabriel Bastos Thank you!!
Nice. Like the dry brine. Sounds awesome! Beautiful ribs!
Hello! I just bought a gateway drum smoker 55 gallon! I was wondering, with the barbecue guru and the accessories for the smoker and the computer can you buy that all together or are they separate purchases? I love your videos they are fantastic. Thank you
Unfortunately they are all separate purchases. You’re gonna love the Gateway! Great purchase.
Those look like life changing beef ribs!! Awesome cook as always. Quick question… what’s the purpose for the Saran Wrap during the dry brine? I’ve noticed people dry brine completely uncovered over night is why I’m asking
You are right. It is needed but so many times I have to place items on top of my food due to lack of space that I think it has become a habit. Great question!
@@DskiGrillz ok gotcha. More for sanitary purposes
Those look amazing! Thanks for the videos!
By the way, what is the advantage of using the dry brine technique for beef ribs?
Thank you for this! Just got some short ribs today and wondered if I should use the regular rack or hang em. Did you turn the rack every 20 mins or so? I do that with my pork ribs but because they are so much thinner I was not sure. Thanks again!
Also, I have a fireboard - is that a special adapter to make your fan work?
Yes, I did. It definitely helps with promoting even cooking. The adaptor I purchased was specific to the gateway drum smoker so I’m not sure if it will work with other smokers. Thanks for checking out the video. Enjoy your ribs!
I never tried a salt brine on BEEF DINOSAUR RIBS..I typically jus put sum Worcester sauce & season ... I also have cooked sum BEEF BACK RIBS/BEEF FINGER RIBS & I hav used Worcester sauce as a binder ,& I hav also tried a lemon r lime & cut in half & rubbed it all over the meat & season afterwards.. I may hav to give ur method a try.. Those were sum JUICY FRED FLINTSTONE DINOSAUR RIBS !!👍👍
Looks good. I was wondering why you didn't remove the membrane from the back side of the ribs? I was also wondering how much do you think having the probe wires hang over the edge of the barrel affects the temps and the ability of the Guru to regulate the temps since your lid does not sit flush with the drum. I would think that you would use more fuel with the lid partially cracked.
Wayne Dimirsky Hi Wayne. Great questions. The membrane being kept on th back of the ribs are very important when cooking beef ribs to keep them from falling apart during the cook. As for the probes it would definitely be better if I drill some holes in the drum and use grommets to seal it. That would help with the crack in the lid and as you said probably preserve Charcoal life. My only problem is not wanting to drill into the grill. I may consider it soon😉 Thanks for checking out the video sir.
@@DskiGrillz You are welcome. I like your channel and can't wait to see what else you having coming. I took a beef class by an 8 time American Royal Champion and he taught us to always take the membrane off and the beef ribs that he cooked for the class did not fall apart. I was just curious as to what your reasons for not taking it off. I also take the membrane off of all of my pork ribs as well. I don't blame you for not wanting to drill into your new drum. I wouldn't either. The only other way is to run the probe wires down the exhaust tube but that is a hassle when taking off the lid. Keep up the good work.
Where can I find a bottle of Maggi that size👍?
I bought it at a Korean super market. Never can find it in your traditional stores at that size.
These look great! Are you in Stonebridge?
Smokin Jaws Cedar Hill Texas, a suburb of Dallas. Thanks for checking out the video.
Area looked familiar. Keep the vids flowing!
Smokin Jaws Will do!!
hows your paint holding up on this smoker?
Startingbto rust terribly on the handles. Im considering sanding and re painting. Kinda disappointed 😞
dang man well done!
That's what that drum do for ya.. Keep on smoking Dski
BEAUTIFUL
Great Video!!!!!!!!!!!!!
That’s impressive!!!
Nice lookin Bones!
Brisket on a stick!
Man id cooked a lot of engish cut rib , short ribs beef plates and what ever other name u want to call them.... when i see fat running across the top and center i dont buy them.... becuz its all fat