Beef Ribs 101 - How to smoke perfect beef ribs every time on the Kamado Joe

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Beef Ribs are at the top of my list. Today's Kamado Joe Beef Rib 101 covers all my tips & tricks into the ultimate beef ribs 101 video on the Kamado Joe.
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Chapters
00:00 - Kamado Joe Beef Ribs 101
02:01 - Build a clean burning fire
02:35 - How to open a stringed bag of charcoal
04:15 - Texas style SPG beef rib seasoning
06:55 - My best indirect setup for beef ribs
08:03 - Vent settings
09:15 - Beef Ribs game plan
11:34 - Spray & adding smoke mid cook
14:11 - Resting beef ribs
15:27 - Results and taste test
#SMOKINGDADBBQ #Kamadojoe #beefrib101
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Опубликовано:

30 май 2024

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Комментарии : 178

@thegalleryBBQ 2 года назад

I learn from you everytime I watch! Nice work!!

@TheTwistedClarity 2 года назад

Love these 101 videos tying everything together. As a total noob it gives a good idea how to plan and execute

@SmokingDadBBQ 2 года назад

so glad to help

@kevingaughan505 Год назад

Another one in the books. Following this tutorial, these turned out fantastic today! Thanks! This grill is one of the best inventions ever.

@SmokingDadBBQ Год назад

Great to hear!

@CoolJay77 2 года назад

Perfect execution from A to Z, just like the other videos in this series. Beef ribs are easy to smoke, but your instructions must be followed to the T. Couple pitfalls, for anyone who reads this, are the cooking temperature, and the pull stage. Regardless of type of smoker, smoking temperature between 275 F to 300 F seem ideal for dino ribs. Smoking beef ribs too hot might leave a gamey flavor from oozing bone marrows, per A. Franklin. Never pull when a bit tight. I would pull when probe tender, usually at 205 F - 207 F. James has a great tip to cool to only 190 F when placing in the cooler. Otherwise beef ribs could tighten up when reached to eating temperatures. If that were to happen, hit it in the pit or kitchen oven to warm it up, it will tender up again. Noting that these pointers do not apply to briskets.

@SmokingDadBBQ 2 года назад

Good tips thanks

@Lego_Dad_22 2 года назад

These look fantastic. Excited to give them a go in the next few weeks

@SmokingDadBBQ 2 года назад

Hope you enjoy!

@SmokeKingBBQExperience 2 года назад

Perfection Indeed!!! Thanks a lot for sharing all this know how.

@SmokingDadBBQ 2 года назад

Glad it was helpful!

@canadian_coffe_guy4690 2 года назад

Great video James!!! Keep up the great content.

@SmokingDadBBQ 2 года назад

Appreciate it!

@rorybinger2426 2 года назад

Got my classic 3 last week, thank you for the set and forget vid. Done a overnight brisket 15 hour cook with 3 hour rest! Came out perfectly thanks to you!! Pork roast this Saturday.

@SmokingDadBBQ 2 года назад

Fantastic!

@andrewdollins2321 Год назад

Been watching your series had my Kamado big joe for 3 years, and you have helped me unlock my grill to be as close to a offset grill as possible. My most favorite tip is putting wood chips in the ash scoop. Pure genius, need the charcoal basket to make it work, the series 2 big joes plate doesn’t let enough embers fall thru to make it work. I haven’t done a joetisserie chicken in 2 years, due to my lack of being able to smoke it properly. Today I am going to do a joetisserie chicken with the tips I learned on this channel. I think it will be epic, and I produce epic tasting bbq on my stick burner, and pellet grills. Thanks for your time work and advice on this channel.

@SmokingDadBBQ Год назад

Thanks, glad to hear you enjoy the channel!

@BBQ-UK 2 года назад

James once again you have knocked the ball out of the park! Question? Why haven't you tightened your KJ thermometer?

@xmozzazx 2 года назад

Oh that string thing..... I have never learned how to do that. I think it is a primary indicator of who to be taking advice from! I have never done just the salt for my dry brine, it makes sense, definitely going to try that. Love your videos man!

@SmokingDadBBQ 2 года назад

sometimes its the small things, glad i could help

@bigdeank 2 года назад

Needed this. Thanks

@SmokingDadBBQ 2 года назад

Happy to help!

@AndreaShink 2 года назад

whoop!! Dino's on sale this week at my local butcher. gonna load UP! I appreciate the format with the graphics. thanks James!

@rmagala 2 года назад

Impeccable timing, just got four racks today, will be cooking two on Sunday on my Big Joe 2

@SmokingDadBBQ 2 года назад

fantastic

@immaFROG 2 года назад

Love the channel!

@SmokingDadBBQ 2 года назад

Appreciate it!

@jeromepusung1101 Год назад

Love the videos as always! I'm curious about how you'd normally prepare this item using the Big Joe for a bigger group of people... say up to 15?

@dylewsky 2 года назад

Question for you James: today I was using the KJ3 to make the beef ribs and to smoke some bacon. I had the temp at a very stable 290 for over an hour, until the bacon was done and I removed it. The ambient temperature then jumped from 290 up to 330, with no changes to the upper or lower vents. Do you find that adding or removing some of the foods from the grill changes the ambient dynamics (in this case, less food mass to heat)? Thank you.

@Brian-xn7so 2 года назад

Looks tasty. What temperature do you shoot for on the Kamado Joe dome thermometer with the double indirect method?

@kappatvating 2 года назад

I love your videos!!!

@SmokingDadBBQ 2 года назад

thanks so much Steven

@jeroenderksen5016 2 года назад

Great video..just love beef ribs. Greetings from Netherlands

@SmokingDadBBQ 2 года назад

Thanks for watching

@raffisimonian6825 2 года назад

This is a question regarding temperature at the grate compared to the dome thermometer. I have done the boil check for the KJ thermometer and adjusted. I will get the dome thermometer to 275 and hold for hours but the MEATER probe will say the ambient temp is 200 +/-. The food take a long time for the internal temp to get to temp. Should I trust the meater since it is a grate? As mentioned before I have the big joe II and use the deflector plates on the accessory rack. What can I try to get the temp at grate to be higher? I also put the control tower and bottom door as you have recommended. Thank you so much for your guidance and videos. I learn so much!

@BrisketMedic 2 года назад

Can’t beat a good beef rib. Good stuff

@SmokingDadBBQ 2 года назад

100%, cheers

@popsw8610 2 года назад

Beef ribs are my favorite too!!! Great technique! Glad to see you’re a Bills fan!!!

@SmokingDadBBQ 2 года назад

Go Bills

@popsw8610 2 года назад

The stadium is 7 miles down the road!!!! where are you in Canada?

@robertlamont2611 2 года назад

Cheers mate!!

@SmokingDadBBQ 2 года назад

Cheers

@meatthecookk.2227 2 года назад

Oh yeah same here beef ribs are my absolute favorite! I love using a water pan vs spraying but will need to try the foil boat next time!

@SmokingDadBBQ 2 года назад

The best!

@castironkev 2 года назад

Love beef ribs 🔥🔥

@SmokingDadBBQ 2 года назад

100%

@danadair1349 2 года назад

I do a lot of them, except I didn't get consistently good ones until I took them to 205 -208. Also, it's a great smoke to use some mesquite and post oak.

@SmokingDadBBQ 2 года назад

Thanks for sharing!

@dr.brucepierce 2 года назад

OK big question (related but possibly unrelated) on double indirect method KJBJ series 2, to do this you cant use kick ash basket as the handles get in the way of first layer of deflector plates. I have the original circular insert with holes but I don't know how to judge how much charcoal to use because I based this on the kick ash basket. Any thought's?

@carllove3705 Год назад

Wow that looks so good. I just bought a KJ Classic. So I'll have to buy that pizza stone to do the double indirect cook.

@SmokingDadBBQ Год назад

let me know how it goes

@jamesdelpy4007 2 года назад

Bought the slo roller to try the double indirect, but just realized I think the series 3 grill is the only one tall enough to do it. Do you know if there is a way to do the double indirect method on a series 2 grill?

@toosas 2 года назад

thanks for providing those celsius temps, saves me pausing and tabbing around to google every time a temp comes up!

@SmokingDadBBQ 2 года назад

haha i try and remember, cheers

@danielwillaton7479 2 года назад

Perfect im cooking a rack tomorrow!!

@SmokingDadBBQ 2 года назад

awesome, enjoy

@markguenther9884 2 года назад

Excellent beef rib video thank you I will try it this weekend. I have a unrelated question I have a classic 2 and a jr for 8 months now and use ‘em 5 times a week I recently saw a masterbuilt gravity grill and was wondering if you had any experience with them ?

@SmokingDadBBQ 2 года назад

the concept is cool, the build quality didn't impress me. i have not cooked on one so am not qualified to say one way or the other, only played with one in store

@suemorin8970 2 месяца назад

Hi , How would you change this for the individual short ribs cut in half down the bone as w find them in most grocery stores?

@DirkHarrington 2 года назад

lol i love my job 😜Amazing cook again SDBBQ 🙌

@SmokingDadBBQ 2 года назад

haha Thanks again!

@LeonidasSpartans Год назад

What temperature do you take out the beef ribs you did not mention in video. Thanks

@daleshrock5664 10 месяцев назад

I have tried quite a few of your coooks and each one came at as good or better than anything I had done before. If a person completely unfamiliar with bbq will follow your instructions they will impress their company. What temp is your grate approx when you are at 270 dome?

@jeannienutter3015 2 года назад

I've learned to wear a bib while watching your videos, so yummy. Can you give some type of description or comparison of what the Truff Sauce is like? As you said, it's a little pricey and I've hesitated to buy it but you use it often, so I'm thinking it might be worth the risk.

@johnmccubbin Год назад

Nice set up for your Kamados. Can you share how you built them or where the cabinets are from?

@jasocaz 2 года назад

Another big thanks for the detailed tutorial. Just made my first beef ribs on my C2 and WOWZA. I live in Austin / have had some of the best BBQ, and these were so good I literally laughed out loud after taking a bite. Still struggling to keep my fires / smoke consistent, but these instructions were DYNAMITE.

@johnacoakley Год назад

Love the videos! Would be great if you could to a “Rotisserie Chicken Perfection” video like you have done with beef ribs, pulled pork and brisket. Keep the videos coming buddy!!!

@SmokingDadBBQ Год назад

absolutely, stay tuned for an updated video.

@chadbrizendine2026 11 месяцев назад

I used this set-up and on my big Joe KJ3 the temp stayed close to 300 (stable) with your recommended upper and lower settings (one finger width). If I wanted to drop it to 250-275 would you close the controller top more (the break) or close the bottom (as you call "the gas")? I figured if hot air is trapping in the top and keeping the temp up close to 300 then it would be not correct to close the top vent more but rather open it to let that out? Is that correct logic?

@lukejordan2636 2 года назад

Hey James! Long time subscriber, love your work. I don’t use my KJ very often so enjoy watching these vids before hitting it up. I had a go at these ribs last night and was wondering if you or your fellow subscribers could help me out?? I bought 2x 3bone in ribs, I got the KJ sitting right on 225 before I put the ribs on, 2hrs in started spritzing but I hit ‘the stall’ at 175 internal 4rs in and wasn’t sure if I should butcher paper it or ride it out…I choose to ride it out and continued to spritz every 45min but I struggled to get out of the stall and get the internal temp to 205, settling on 180-185 after 8.5 hrs. They tasted great, little dry not too tough but obviously didn’t have that soft fall apart meat. Ambient temp was dropping to 200° so had to adjust the vents. It was getting cooler outside as the sun was going down. Did I not put enough fuel in at the start? What should I had done??? More fuel at start? Wrap in paper? Cook them at 250°? Thanks for your time. Looking forward to you time with the daisy wheel KJ as that’s what I’m using 👍🏻

@SmokingDadBBQ 2 года назад

the stall is like red rover red rover... the faster you run through the line the more likely you burst through it without getting caught up the temp in this video was 270-300 for that reason, plus the smoke tastes better

@seanhensby9224 8 месяцев назад

Thanks for the insightful video. Just got my kj3 after stumbling onto your videos about 6 months ago. I have an offset and a Traeger, unfortunately you dont get that bbq wood taste from a Traeger. We will be firing up the kj this weekend to give those ribs a go. Happy bbqing.

@SmokingDadBBQ 8 месяцев назад

hope you enjoy, let me know what you think

@killakreso 2 года назад

Holy moly that wood chip hack!

@SmokingDadBBQ 2 года назад

100%

@Bigs73 2 года назад

That looks champ man! I absolutely love beef ribs. But those had a lot of meat, hard to get anything like that around my neck of the woods. (Ottawa/Gatineau). So the amount of charcoal you added to your Big Joe would have lasted me about 6 to 7 hours in my Classic III. I seem to be burning through charcoal like crazy. Made some ribs a few weekends past and ran out of charcoal. Compared to my Akorn, the KJ burns through charcoal like crazy even on long cooks. I use Jelous Devil, KJ BB, and Carbon Del Sur, all the same.

@SmokingDadBBQ 2 года назад

a local butcher should be able to get them, they are chuck short ribs (4 bone) have you calibrated your temp gauge lately to make sure you are running at the temps you think you are?

@Bigs73 2 года назад

@@SmokingDadBBQ Thanks for the like and reply James! I think I may need to change butcher. lol Yeah everything is calibrated spot on. Maybe I need more play time with my new KJ! :D Thanks for all the stuff you do, I enjoy watching your content. 👍👍

@IceBergGeo 2 года назад

Just got the pepper cannon ad. Watched the whole thing. Was hilarious!

@SmokingDadBBQ 2 года назад

haha, they ran one on this video? thats funny

@IceBergGeo 2 года назад

@@SmokingDadBBQ yup. I'm hoping for Father's Day.

@DanDaciuk 2 года назад

The string trick also works great on bags of potatoes

@SmokingDadBBQ 2 года назад

right on

@roberteisele4015 2 месяца назад

Where would you suggest getting the 4 bone ribs, I don't see many options on line?

@dantea1474 Год назад

My neighbours called me a "smoking god" after doing their brisket from a cow we split. My wife kills for the food off of the KJ Classic 2. I -love- this machine and I owe it to you. Cheers.

@SmokingDadBBQ Год назад

so glad to help

@slimpickins5922 2 года назад

Those ribs look awesome 👏 are now on my to do list. Just wondering if you have ever done pork shank or may be known as pork knuckle.

@SmokingDadBBQ 2 года назад

Not yet!

@meyou-fj3qt 12 дней назад

Ive tried your wood chip hack multiple times and they do not fire up at all, do you think the lump charcoal is different here where it does not ember up in the ash pan? also i really struggle to get same results, i use fireboard for pit temp and meat temp, do you use the kamado temp gauge for pit temp? just wondering how im always so far off what ur doing...

@edgarsmith1498 2 года назад

Thanks James. I love these beef ribs. Where we live we see more “plate ribs”(3 bone) than the chuck ribs. On the plate ribs there is a silver skin, much like that on pork spareribs. I remove on my pork ribs and have on the beef as well. Would you recommend removal or leaving that skin on?

@boudewijndekemp3162 Год назад

I would leave the silver skin on, unless you want the bones to fall off.

@raffisimonian6825 2 года назад

I have a Big Joe II without the slow roller. In the past before the slow roller you used to set the deflector plates in the open pie shape position to have them get hot with the dome. Is that still something you would recommend? You used to also put the deflector plates on the accessory rack to have more space for heat to rise. Do you not recommend that any more? In this video you recommend to put the deflector places on the lowest setting.

@SmokingDadBBQ 2 года назад

that is to pull off the double indirect... only reason i dont suggest that is new people drop their plates and crack them

@richardhurst1969 2 года назад

Love Beef Ribs. I noticed you set your MEATER probe to 180’ but when you temp probed them after the MEATER said done it was at just over 200’. Did you adjust your MEATER probe temp?

@SmokingDadBBQ 2 года назад

this was to check the bark and decide if i was going to wrap or not, which we didn't so then let it keep going

@EatMoreVegans 2 года назад

Amazing cook and lesson, James! Beef ribs are for me like Tomahawks are for you!

@SmokingDadBBQ 2 года назад

Right on!

@kevvids 2 года назад

A lot of people are adding truffle oil to their favourite hot sauce. Same flavour but at a fraction of the cost of what you are using. I love beef ribs, they look great!

@SmokingDadBBQ 2 года назад

Thanks for sharing!

@RumandCook 2 года назад

Great color on those bad boys!

@SmokingDadBBQ 2 года назад

I think so too!

@2wheelnut 2 года назад

I tried “double indirect” on a Classic 1 with a slow roller and stones sitting directly on top of the slow roller. Should I have an air gap between them? I want to try the brisket next with this method. The beef ribs turned out great with Texas post oak!

@SmokingDadBBQ 2 года назад

ideally an air gap if you can, sounds great

@joanbowen6642 11 месяцев назад

hi..im a newbie and need more info on the temps both on the grill and the probe throughout the smoke process- beginning middle to end. add to the copy graphics overlay - thanks!

@opjoec248 2 года назад

looks great, how many servings per rib do you budget for with these?

@SmokingDadBBQ 2 года назад

i estimate 0.5lbs per person... this fed our family of 4 two nights and we still had left overs

@D0NTsmokeCRACK Год назад

What temp did you pull the ribs off the grill?

@kylewalsh3420 Год назад

Could you use two levels of beef ribs. If you had two levels of the divide and conquer or an eggspander would you have even cooking on both levels, or are they going to cook differently?

@r3vdev Год назад

What smoking wood did you use for this cook?

@MWAWoodworks 2 года назад

hey James! Random question.... where did you get the text motion graphics for your video? Very Sharp!

@SmokingDadBBQ 2 года назад

i make them

@soumynonareverse7807 2 года назад

I know you're fond of the Pepper Cannon. I bought a cheap one which I assumed to be a knock off. And it was. Could you show use the inside of the Pepper canon so that if someone has the Chinese knock off, they can compare it with yours?

@fredpesant Год назад

James you are doing such an incredible job!!! Keep doing it, you are great 👍🏻

@ziadmalikful 2 года назад

Great video! Where did you buy those ribs from please?

@SmokingDadBBQ 2 года назад

JNG Meats in Aldershot On

@mariadalee3277 9 месяцев назад

I have a question, why wouldn't you use a Jr, for a such small cut of beef?

@slothlovechunk Год назад

What's the difference between these ribs and beef back ribs? Seems the beef back ribs will cook much faster?

@pkirbyinatx 6 месяцев назад

At what temperature were the beef ribs removed?

@aaronrique4942 2 года назад

just wondering why you dont use a smoke ware chimney anymore? seems like a while since i've seen it?

@SmokingDadBBQ 2 года назад

its on the jr, you can see it in the shot regularly. i dont have one for the standard joe size

@terrencereiber30 2 года назад

I have tried your smoking hack ie. putting chips in the ash drawer, three times now. Chips have not caught fire yet. That being said the hack using both the slow roller and the ceramic disks seems to work well. Meat is quite moist. So you are running 50%!

@SmokingDadBBQ 2 года назад

you might have too much charcoal then, i am nearly out of coal most cooks

@Ssurge04 Месяц назад

Have you tried injecting or wrapping in beef tallow?

@SmokingDadBBQ Месяц назад

yes but these have enough fat they dont need the assist

@jorisbroersen4245 Год назад

How do you add those extra Wood blocks during the process in a Joe jr.?

@SmokingDadBBQ Год назад

yes, check 03:47 in this video - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-966akTvQEAM.html

@jorisbroersen4245 Год назад

Thanks my friend!

@kakagonzalez Год назад

So spray at 170 and pull out at 200?

@2005Pilot 2 года назад

How much $/# are the plate ribs you smoked? I am doing a Costco prime in morning @$3.99/#

@SmokingDadBBQ 2 года назад

$60

@780cornerpocket 10 месяцев назад

Hi. New sub. New kamado owner. Are these back ribs or short ribs? My market doesn’t sell short ribs in one piece like that. They only sell them separated individually 🤷🏻 Thank you 🍻

@SmokingDadBBQ 10 месяцев назад

there are chuck and plate ribs (3 bone)... when you see 4 bone roasts like these, that is beef chuck / short ribs. Beefback ribs are thin ribs like babyback ribs but from beef where the ribeye was removed. they are delicious too especially if not paper thin

@andrewgladstone2794 2 года назад

Did you remove the membrane on the bottom or leave it on?

@SmokingDadBBQ 2 года назад

i left on, just mother natures heat shield

@p018112 2 года назад

Where do you get these beef ribs in Canada? Butcher or you find them in big groceries?

@SmokingDadBBQ 2 года назад

butcher, mine is JNG in Aldershot ON

@p018112 2 года назад

@@SmokingDadBBQ groceries store should keep these! Too bad. Side note did you ever pull off double indirect on the Joe jr? If so how?

@bremnet8796 2 года назад

Ok, I'm obviously being forgetful, but did you always wrap your drip pan with aluminum foil?

@SmokingDadBBQ 2 года назад

no. someone suggested it and it makes cleaning it so much easier

@darrenhaken 2 года назад

@smoking dad BBQ The ash tray smoke hack didn't work when slow cooking at the weekend. I used double indirect using a pizza ceramic. Any ideas? I did it at grilling temps a few weeks back and it worked. Is it the low temp?

@SmokingDadBBQ 2 года назад

i have had it work below 200f but the QTY of charcoal can stop it from working if the basket is over filled and the fire sits up on top of the coals vs. down on the basket

@darrenhaken 2 года назад

@@SmokingDadBBQ that might be it. Do you have any videos on charcoal amounts? My first cook I didn't do enough and I struggle to get temp, I've probably over done it now to compensate

@diehard84 2 года назад

Where do you buy the ribs in Toronto?

@diverchris6831 6 месяцев назад

The Butcher Shoppe at 127 Shorncliff will have what you’re looking for.

@caroleboots7591 Год назад

Can I do these ribs on a green egg? Everyone seems to use a Kamado Joe

@SmokingDadBBQ Год назад

200% yes

@matthewbyrnes2879 2 года назад

Go Bills!

@SmokingDadBBQ 2 года назад

bills mafia

@Kespar 9 месяцев назад

Just wanted to drop a thanks on this video. Used your guide to smoke my first ever short ribs on my classic today and they were glorious. Thank you!

@franksmith137 2 года назад

How would you do this with a KJR?

@SmokingDadBBQ 2 года назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-966akTvQEAM.html

@franksmith137 2 года назад

Thanks

@johnrhodes837 2 года назад

Why not just add another 1-2 wood chunks when setting up the charcoal vs. adding wood chips later?

@SmokingDadBBQ 2 года назад

if you have too much wood the smoke chokes out the fire which causes creosote

@johnrhodes837 2 года назад

Thanks for responding. Full disclosure, I don’t own a KJ. Have a Weber Summit, but find your content super helpful. I’ve never had issues using the minion method (jealous devil briquettes) and putting 3-4 chunks in the bowl at startup. It’s held temp just fine, no spikes, and have never (knock on wood) had a flame-out.

@SmokingDadBBQ 2 года назад

@@johnrhodes837 the summit is a great grill used it many times

@chriskelly436 Год назад

Do you know what number those 4 ribs are? 2,3,4,5?

@SmokingDadBBQ Год назад

they are 4 bone chuck ribs vs. the 3 bone plate

@rmuranaka1 Год назад

Why didnt you use the slow roller?

@SmokingDadBBQ Год назад

Wanted a basics video for great ribs even for those that don't have the slo roller.

@jerryfornarotto7498 2 месяца назад

is this a 18" or 24" grill?

@SmokingDadBBQ 2 месяца назад

Big Joe 24

@randyjasek5980 6 месяцев назад

Are these beef short ribs from the plate? The ribs at my local grocery store and Costco do not have much meat on them. I assume you go to a meat market.

@SmokingDadBBQ 6 месяцев назад

these are chuck from the butcher, my local costco also has chuck and they are even larger .... about 7lbs ea

@danadair1349 2 года назад

That pepper cannon ad though... that's a game changer and it cost me $

@SmokingDadBBQ 2 года назад

I haven’t seen the ad (RU-vid places them on videos). but that’s the second comment so now I am curious lol

@danadair1349 2 года назад

@@SmokingDadBBQ I seriously never heard of a pepper cannon until yesterday. I buy it grou d for rubs because I'm literally not going to twist something 72 times for a brisket. The algorithm must have placed it because I'm a foodie and you used one in your video.

@EdyChris-gt6ng 11 месяцев назад

What’s in the spray!?

@SmokingDadBBQ 11 месяцев назад

50 50 acv and water

@jackyyung1242 5 месяцев назад

Does anybody know the weight of a rack of beef ribs like this?

@SmokingDadBBQ 5 месяцев назад

They are about 6lbs

@ronkumar1093 2 года назад

I thought I was getting my beef ribs right until I ate proper ones... rendering all the fat out is make or break and the difference between good and eye rolling. Grain fed less marbled over grass fed and high marble imo.

@SmokingDadBBQ 2 года назад

100% critical to render

@darrenhaken 2 года назад

These don't look like the gigantic beef ribs I've seen before at a BBQ. Are they short ribs?

@SmokingDadBBQ 2 года назад

plate ribs (3 bone) vs. 4 bone chuck puff up to look larger

@henrykrinkle5353 2 года назад

You're really pushing those Meater Probes - £100 is a bit pricey for one, though.

@SmokingDadBBQ 2 года назад

you can use any probe, this is just what i have and like. i also have the ikammand and ink bird BBQ-4t but with the wires constantly in a tangle and no notes function in the app i prefer meater as its easy to go back to previous cooks and refresh what worked/didn't which helps with the game plan