Those ribs had a lot of marbling. Looked like Wagyu or really good Prime beef! My mouth was watering when I saw all those juices flowing from the meat. That rub did make an excellent bark! And I'm with ya on so many rubs being overly salty. I'm gonna have to give Suchi a try! Cheers to ya my brother!!!!!
It's kinda funny, but the damper is meant to be facing backward so "big green egg" is facing away from you. Turn it around and never have to adjust after opening the lid again.
Great job, love your videos. Can you please do a video, one day, over-viewing your different BBQs and the pros and cons? Especially interested in that Lone Star Grillz Offset Vertical. And jealous of all the other BBQs you have and try out. Keep up the good work.
I am trying to follow this recipe, I am using mesquite wood, which in the beginning gives a thick smoke, but it burns out after 40 min. So I replace the wood. But I need to do this every 40 min. is that ok?
Hello Greg! I enjoy watching your videos as I enjoy cooking different cuts of meat using various techniques. There is always something new to try. I always cure and smoke pork belly for my bacon so I can control the ingredients. I haven't purchased store bought bacon in years. However, I am wanting to try a cook using pork knuckle and am thinking of smoking it. All the videos I have seen are about roasting or braising and then getting a crispy skin. Instead of smoking, it may be better to use a kettle grill. I would love to see a video on this. It may work out well on the Santa Maria grill as well. Any thoughts or upcoming videos using pork knuckle?
Is that one full rack of ribs? Also with the charcoal/wood pieces are they wrapped in foil? How did you get it lit thru the foil? Sorry I'm new to it all
That looked amazing, Greg! I really wish I could find a butcher in Taiwan who could give me a cut like this. If I do, I'll be ordering that Suchi rub in an instant. What did you do with the bones? I hope you didn't just throw them away. Maybe a neat side theme could be throwing in a soup or other side dish at the end, showing a short clip of how you put remnants of previous cooks to use for a side dish. For example, you could hammer open those beef ribs and then boil the daylights out of them to make a broth and then thicken it. In a future video, you could pop some mashed potatoes into the frame and say "this gravy was made by boiling down the beef ribs from the BGE/ribs video." It would add continuity and people will watch more videos to see the origins of the "side dish" ingredients. Turns BBQ a teeny bit more into applying it to a meal. Don't change your format at all, but maybe 10 seconds before you introduce the beer and sign off I think is a nice addition to more that just the technical details of BBQing. If you don't like the facial hair, just shave it off. You can kill two birds with one stone. #1 shave off the hair, #2 shave off about 15 years of your apparent age. Great videos, Greg!!!!
Great video and cook, brother 👍🏼. I hope you’re well. I’ll call this week to catch up. As you know it’s been a little crazy lately. Thank you for your help.
i use soft butter for a binder, any thing dry sticks to it make things so tender and juicy with favor. Worcestershire sauce has to much vinegar for me. I rarely use it! I might mixed in as a steak sauce he hee > that how A1 steak sauce got made
Greg those beef ribs was extremely YUICY!!!! Great job brother. And the big green egg is an exceptional cooker lol. I’ve learned with mine that if you have the bottom screw on the daisy wheel facing you when you put the chimney cap on it won’t reset/open the daisy wheel when you open the cooker. Cheers!!!
Thank you Eric. It's been so long since I've cooked on the BGE, I forgot about that little "hack." I'm actually considering buying their new damper... Thoughts?
Ballistic BBQ I’ve heard nothing but great things about the new damper. I got my egg about a year ago so I’m slowly getting accessories for it. After using the old damper I don’t see anything wrong with it other than that problem when you open. Well...and the rust if you don’t store it lol. But I also plan on upgrading to the newer damper. Also back when you did your first live chat a few months ago I asked you how many cookers you had and as you were answering I remember you saying the green egg is the one you would never get rid of because of how you won it lol. It was cool hearing that again. Cook on brother!!
I enjoy your videos and the beef ribs looked so juicy. My problem is hearing you. All your videos come out sounding muddy. Maybe a new mike? IDK I also bought the BBQ Rub.
Greg- I am a fellow San Diegan that is passionate about outdoor cooking and would like to know what your source in town is for all the wonderful looking meats you prepare.Thanks!
Hi Mike. The camera on me is a Sony A6400 the cameras on the food are Canon G50s. I just ordered a Panasonic HC-X1500 the other day, which I'm excited about.
Ballistic BBQ Thank You So Much 😊 I might get the Canon G7X m2. Or the G-50. Just for vlog or short video. Cheers 🍻. Now I gotta go get Beef Ribs ❤️. Looks So Incredible
Today I bought my first whole ribeye primal at nearly 400.00 usd ! Broke it all down I can’t wait to smoke my first rack of beef ribs. The timing of this video couldn’t be more perfect👍👍👍👍
I smoke New Zealand grass fed 5-bone plate short ribs on an old Brinkman Cajun smoker. I stopped cooking brisket because the ribs are just so much better.
The book is coming along, as far as writing out all of the recipes. I'm up to about 60 now. My mom is having some medical issues that have brought a little stress into our lives, so I'm a bit distracted right now though.
@@BallisticBBQ I had that about six years ago with both my parents; about four months apart. My Mom's blood pressure went high enough to cause seizures and brain swelling, and my Dad had a stroke. Times like that are tough, but one thing is certain; everything always works itself out. Both my parents recovered; though not 100%. A prayer never seems to hurt anything, either.
Hi John, BGE lasts forever compared to that large open-air cooker. The ceramic gets saturated and really holds the heat in. It's not as fun to cook on though!
Another great vid Greg! - Thanks! I bought "a cow" in the spring - can't wait to get all the great cuts of beef that I see you cook! I'll have to wait until Dec. when it is butchered. Purchased a Blackstone griddle two weeks ago - loads of great cooks for any meal already! Love it!
