Don't get SCAMMED -- Know how to buy Beefribs

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0:00 - intro
0:47 - all cuts of Beefribs
2:29 - How to fire up a Masterbuilt
2:57 - Add smoke wood
3:10 - setup your masterbuilt for smoking
3:35 - let it smoke low and slow
4:06 - unwrapping all cuts of beefribs
5:57 - taste test
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KEYWORDS
BBQ Barbecue PitmasterX RoelWestra ROEL recipes KEEPONGRILLING eetsmakelijk beefribs experiment recipe which beefribs are best to buy best buy test taste test pitmaster x bbq beefribs masterbuilt gravity fed smoker tutorial butcher how to ask for right cut butcherpaper
tasting all beefribs low and slow juicy tender smokering smoked meat smoked beef How to Buy the Right cut of BEEFRIBS -- Everything you need to know meater thermometer meater block meater plus
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Thank you so much for watching see you on the next video!

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Опубликовано:

6 июл 2024

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Комментарии : 72

@dcooke1974 2 года назад

NOW YOU'RE TALKIN!!! I learned a bunch in this video, thank you!

@JayB-JayB 2 года назад

This was a great vid! I learned a lot, thank you.

@timmyboswell1920 2 года назад

Dude you used that saw like a champ. I thought I was the only one to do that 🤣. Awesome videos and very informative. Keep up the good work brother!

@JDavidChilders 2 года назад

Excellent video! Thanks for the tips!

@RiazUddin-sk3uw 2 года назад

Loved the video, Roel. Here’s a new t-shirt idea: “We want bark, we need bark” 😂

@markweir2404 2 года назад

Love the video but think the fat needed to be trimmed before smoking. I also think the 3 bone cut is best. Thats what Texas bbq is all about. Trim the fat add a good rub and smoke till tender. Too much fat prevents the salt and rub from doing its job.

@jacklawson1367 2 года назад

Informative and entertaining, you two rolled well in presentation. Great video. I’ve got a question though and it’s about removing the internal heat deflector; Why?

@donhughes8465 2 года назад

That is the most awsome pile of meat I have seen in a long time! Wow! I hope the crew were hungry!

@NicoloEugelmi001 2 года назад

Thank you for this enlightening video. I really needed to know 'what was what'.

@jimpalmer4061 2 года назад

One of your best vids!! Love the education, because most of us have never properly butchered a cow. And also, cooking all three.... They all looked amazing but ribs 1-3 the best....

@sgtfoose8842 2 года назад

More of these videos please! For us dutchies, please also tell us how to order this stuff in Dutch. For instance, I ended up many times at the butcher telling Picanha is the small part at the tail (1-1.5kg) , not the small part including allot of junk (2kg +) to raise the price. Stuff like this video helps us allot and is unique content so much appropriated! Keep on butchering 💪

@getmetoine 2 года назад

I oten use harry's vlees

@davyboy555 2 года назад

I agree, some quick words in Dutch about what to say (or just written in the video description) would be a game changer

@getmetoine 2 года назад

@@davyboy555 VLEES NU !

@revanchistofnumenor 2 года назад

The short rib is actually my favorite cut of beef in some cases. I really can't decide between it, the NY strip, and the ribeye at any given moment. It's that good. Great content as always Roel! I had to make do with cup ramen as I watched this LMAO

@jeanpierre.durrant 2 года назад

I'm looking forward to this!! 😋

@dioad1739 2 года назад

Thanks Roel for the great ribucation lol, cross ribs are Morrison approved as well as you good enough for me.

@nunyadontyaknow 2 года назад

Great video. 👍

@Gabriel-lw8nt 2 года назад

Hi Roel, I'm sure you'll notice (@5:17 mark) this if you rewatch the video. What caught my eye with the plate ribs in the cross-section is that there seems to strip of fat running above the rib from top to bottom. My initial idea was that maybe separating those distinct sections of meat might create a better flavour and more bark on the meat connected to the bones. I do identify 2 problems that your expertise can probably solve: 1. The missing juicyness/fat from the top part will impact the meat connected to the bones 2. Does the layer of fat exist on all the plate-ribs?

@flytelaw1 2 года назад

Great video, Roel! I mix my ribs by using the fatty ones above the drier ones and let fat melt over the lower drier ones…”basting” in a smoker….I have tried lower smoke temps recently…100 c -110 c instead of 120 ish and very long smokes….sometimes using water in a pan on top of the deflector plates…I find you it changes the taste profile and changes whether I wrap or not in 3-2-1….fat to meat ratio seems to be key…cheers, from Kerala today instead of Doha or Portugal✈️👍

@jimpalmer4061 2 года назад

Question - I use my pellet grills most of the time. What is your honest opinion on th masterbuilt compared to pellet cookers?

@peterruig8457 2 года назад

Hi Roel, Did you cook those ribs without a grill Insert? cheers, Peter Ruig

@jeroenderksen5016 2 года назад

I think that was te most beautiful picture in the pitmaster x carrier.. One grill full of beefribs😍😍. You should putt that on a shirt😍

@peterzijlmans9514 2 года назад

What's the Dutch name for the cross ribs?

@lowprofile9246 2 года назад

THANK YOU!!!!

@legalizer420 Год назад

Excelent video god bless you

@tikmann 2 года назад

What temperature did you grill at? 94 degrees inside in 4 hours, feels quite fast with those thick ribs!?

@mikesmith2102 2 года назад

I order plate ribs from the local butcher shop, not the grocery store meat dept. They normally trim most of the fat off the top and when you first look at the raw plate of ribs, they look skinny. After you cook them, they swell up and make a great roast with the bones falling out. I live in the Seattle/ Tacoma area in Washington State, USA. The plate ribs are $16/lbs. ($15.15 EUR). I also bought a couple of 30 day aged tomahawk steaks for $26/lbs. ($24.26 EUR). I always enjoy your videos.

@pedrofromjersey 2 года назад

So Chuck short ribs is the best?

@brad4527 Год назад

Nice job! Your absolutely right, my company plate ribs and they call it short ribs. I have leave my companys name out since we're the #3 company in the USA . I would eat of them you cooked 😀. Brad.

@nilsb.3115 2 года назад

thanks for that video, finally learned how to get the right ribs :-) it seems in germany ribs are ribs and they all end up as stock base anyway...

@stephaniewaggener8383 2 года назад

Can I ask why you took the manifold out?

@jonathansongco4302 2 года назад

Awesome!

@MoesSmokeStackGrill 2 года назад

I’ll take all the beef ribs! 🔥🔥🔥

@mhbeen 2 года назад

So no Dutch name for them?

@joelabc 2 года назад

What's up pitmaster 😁✌️

@unionwelder598 2 года назад

We all love the videos. Just beef is too expensive no matter what cut. I have to do pork this summer for the first time. Keep it up. Your dog eats better then me.

@QuinMighty 2 года назад

Where do you buy your meat?? That is the most important question that never seems to be answered? I recently moved here and cannot seem to find this kind of meat anywhere?

@winterofyouth 2 года назад

Anyone thinking about buying a masterbuilt don't bother. I bought a 560 . It lasted less than two years. I would recommend that anything for low and slow go for something you don't have to plug in.

@trianglechokeU 2 года назад

what was it that went wrong? I was really interested in getting one.

@jeroenbosman599 2 года назад

Justin Curious , the meat on your cross-ribs: Seems to me That part is otherwise known as Brisket? Anyway like your content! Keep it up!

@bradcampbell624 2 года назад

The back ribs, to me, still have the best flavor. Not so much meat, but beefy flavor and texture on what is there when cooked properly. Plus the fun of cave man eating style and needing 2 rolls of paper towels. And pinto beans on the side. Even some BBQ sauce for dipping....

@MaryJane-qc6pb 2 года назад

Happy Sankthans

@billholland2076 2 года назад

I LOVE beef ribs! 🍽🍽🍽👍🏻👍🏻👍🏻💯💯💯

@thecappy 2 года назад

Cross ribs also known as chuck ribs.

@mysjahnella 2 года назад

Hello pitmaster

@rdr6269 2 года назад

What does eh scmack lick mean and why do they say it after each vid?

@AndrexT 2 года назад

It mean 'its easy'. Its makkelijk with Google Translate :>D

@TheKoolkop 2 года назад

Does not mean ‘its easy’. It means enjoy the food! Or more directly, ‘eat with pleasure / taste”

@rdr6269 2 года назад

Thanks guys!

@amphetaminelogic7006 2 года назад

"Eet smakelijk" = dutch for enjoy, bon apetit etc...

@AndrexT 2 года назад

@@TheKoolkop You mean Google Translate is wrong? I shall complain to the highest authority. 😊 Thanks for the correction.

@cdb6010 2 года назад

Om nom nom 🤤

@steveleslie2170 2 года назад

Next time you do beef ribs I'm gonna dress up in a dog costume and beg for a beef bone...that might cost to much to fly from Canada...it's probably cheaper to buy a smoker and a quarter of a cow...beef ribs are the best.

@WEALRO 2 года назад

I like dino ribs

@gianavence6138 2 года назад

You should trim that stuff. Geesh. A lot of unneeded fat could have been removed.

@DMV_BBQ 2 года назад

I would have been very dissapointed with my butcher/meat supplier if I was sold ribs with that much fat on them. Think of how much money you'd be paying per pound for fat....Those ribs should have been trimmed down to look like the plate ribs we get in the states, ...and bones 6, 7, and 8 are the most desired rib bones.

@nightdevil7758 2 года назад

😋😋

@DrPriiime 2 года назад

Goat ribs?

@ikwilda 2 года назад

I rather have those videos since I don't have 4 huge *ss BBQs with corresponding tools and attributes. Your channel started so great for basic BBQ. Now you need to do a study

@joesinkovits3950 2 года назад

IS the other half still running around??????

@danielploy9143 2 года назад

Some people belong in front of a camera. Roel you definitely are one of those people. Sorry but stop watching at the 6:00 minute mark.

@robburton8462 2 года назад

That looked pretty horrible, the fat needs to be trimmed before you smoke and i normally smoke them for 8-10 hours. Not 4

@SaltyBollocks1 2 года назад

Bark? What bark? If you had, and knew how to cook on an offset stick burner, your ribs would be all dark bark and taste like what we eat here in Texas. You'd be laughed at here for those ribs you made. Quit using the gizmo and gadget plug-in cookers. Get a real offset stick burner. The end result is 100 times better. Tot zeins.

@WEALRO 2 года назад

Totally agree I live in Florida and southern bbq is great I enjoy Texas Carolina Kansas Memphis etc but not that shit he made 😅 fat is gross like that

@SaltyBollocks1 2 года назад

@@WEALRO Roel has good intentions but he refuses to accept the old school method. I learned from Aaron Franklin. He's arguably one of the best at REAL barbecue. If you have to plug your smoker in and hit an "on" button, it's not barbecue. I'm half Dutch, so it tweaks me to see some of the lazy shit he cooks. You're one of the first to agree with me. You CLEARLY know your barbecue. Keep your smoke clean and blue. Eet smakelijk. (That's Dutch for 'eat well") 🍻