Man those beef ribs look delicious! Never had one and the more I watched the more I want to try them out! Tomorrow I’m doing them potato skins you did on your last video! Can’t wait! Keep them videos coming! 👍🏼🤤🤤
Looks awesome. You should do a little show and tell tour of your new outdoor cooking area, it looks great as well. What’s the countertop wood or material? It’s gorgeous.
Hey Mark... love the videos and your rubs. Quick question... was that 4.5 hours you mentioned after you wrapped, or total? Of course I’d cook it to temp and feel... just curious how long this cook took.
Man those look good. Can't wait to get an outlaw soon. Curious, was it because you had them wrapped in butcher paper that it allowed you to take them straight to a foil wrap and into the cooler without the need to let some of the heat off the ribs before rest began? I was thinking they would overcook this way, but clearly they were perfection!
What exactly is the purpose of butcher paper used for? I’m loving your channel and all the ideas you bring to life on your pits. I enjoy cooking and bringing smiles to the family by cooking them something they enjoy. However, BBQ hasn’t been my strongpoint and I want to change that. You really have it going on man lol. I’d like to be able to turn out some really good grilling for the family soon. Great videos brother. Keep em coming!
The butcher paper allow the steam to evaporate off without damaging the bark. It creates the perfect Texas style bark and allow the cook to be sped up just a little versus not wrapping. Foil tend to soften the bark too much and butcher paper is the perfect medium. Thanks for the support!
Gotta try some beef ribs. Need to order some more grit and grind im almost out, Been grilling and smoking like crazy since i ordered it. New cooking area is nice!
These look awesome! Im ordering some for a get together in a few weeks. Any idea how much that rib plate weighed? The place im ordering from has large rib plates that come between 3 to 4 lbs. Im thinking I would need 2 of what Mark cooked so Im just trying to compare. Thank you!
Thanks! As long as you are close to 1 pound or 2 per bone, you are in the ball park of the same size. I think these weight just a little over 4 pounds.
Mark, I'm a fan of what you're doing. I have several frozen packs of "short ribs" from a cow I had processed. Can I smoke these too and will they be tender?
Appreciate the support! You can smoke them for sure. Just treat them like a brisket and cook until tender. Prolly in the 205 range.. Like stated by Kevin, add a little moisture to the wrap and you will be great!
So when I go to my butcher, what part of the rib cage am I asking for a chunk of? Normally here in my part of Canada all we get are back ribs with very little meat, or some thin Galbi style shortribs.
These were just a 3 bone section of whole beef ribs. Its basically what they cut down the short rib from. They are from the short plate area of the ribs I believe.
Usually just a few seconds. Sometimes not at all when I forget LOL. These pits are very forgiving when it comes to dirty smoke or fire management. Very easy pit to run.
No, the cooler was just an empty dry cooler. In acts as a warming box or cambro. It held the ribs while they rested and they were still super hot after an hour.
