The Perfect Smoked Beef Ribs? 🤔 

My wife loves it when i bone her taco

😂

Yeah I don’t get how that’s going to work 😂

@@pghmooreI’m sure u don’t get how a lot of the most simplest things work 😅

The bone pulls right out. At a lot of places if u order a beef rib burrito it’ll come with the bone in it and u pull it out before u eat it.

This isn't an original method. Using tallow is very common.

@@chriss8354100%. That’s how I found out about it by seeing it all over. That’s all I use now is Wagyu beef tallow

@@chriss8354 Yep most BBQ joints use tallow on their brisket

@@chriss8354 Taking it off at 190 when its at 225 ambient then bumping that up for 10-15 minutes is very uncommon.

☠️☠️

Dats what she said

Meat does fall off the bone. I'm sure there's no trouble. Just push it off and eat.

​@@f.miller9522 that's not the point of the comment 🤦‍♂️🤦‍♂️🤦‍♂️ It literally flew over your head. My comment probably will too

@@VirusZero0140 Sorry, I don't even know what was said.

Way cheaper since it’s just gonna have seasonings over top of it anyways , tallow on top allows for moisture and flavor. He could of used tallow underneath but I can see why he did on top instead of as the initial binder

It's a lot cheaper and he wants to save talo for the end, why would you use talo when it won't make any difference

u dont get out much 😂

watch more RU-vid

Made me hungry again!

Oil is for a binder lol

325

Butter was not the ingredient. It was beef tallow.

@bronxborn70 if he put butter on the meat it's an ingredient for flavor

With beef ribs, you need not remove membrane. If so, it’s likely the ribs will fall apart unlike when you do pork ribs

Adds moisture and flavor

Cool

Definitely is one, though I know many ppl like to use tallow or mustard. I use olive oil on my pulled pork. It comes out buttery soft and flavorful every time

It's for the Bark

@@DC-ct8tvhe had better bark before the tallow. These ribs don’t need tallow, all he did was soften up the bark.

That crunch is just cutting through the membrane.

like i said, if the meat doesn't fall off when i cook ribs myself, this is not lean enough, Americans are obsessed with barbecue but not about the end result, i have a sensitive stomach, eating half baked or raw i won't be interacting with anyone else for a while smh

​@HUYI1 take your fall-off-the-bone ribs to any bbq competition and you'll be laughed at for overlooking them. Ribs should never fall off the bone and this myth drives me nuts.

​@@orionroberts1253smartass

I found using the Texas crutch method will keep it from having too heavy of a smoke flavor. I use pecan wood for my meat smoking. I have an Oklahoma Joes offset smoker. When I do brisket, I smoke it at 225-250 until it reaches 165 internal which is right before stall. While it’s reaching that temp, I spritz it every 30 mins with a 50/50 mix of water and apple cider vinegar. Once it reaches 165, I wrap it tight in heavy foil and put it back in the smoker until it reaches the magic temp of 207-210 internal. I then take it out and let it rest a minimum of 2 hours. Wrapping in foil is a pitmaster trick to speed up the cooking process. The same result can be achieved using paper however the paper will continue to allow smoke to penetrate the meat. Try the Texas crutch method to speed up your booking time and cut back on too heavy a smoke flavor. Post oak is also a good wood to use.

Porter road online

Costco

I ordered mine online. They were $80 with shipping. Save up $20 every week and all of a sudden you got them. Then ya gotta pay for the extras but it’s totally worth it

Chuck plate ribs

@@BeatdownBBQ thank you

I worked at a real deal family owned bbq restaurant for 6 years. We smoked brisket, butts, birds, and St. Louis ribs. Never used foil for any of it. Not sure if beef ribs are a different story but for beef all we used was salt and pepper. Nice bark every time and incredibly juicy

These are called plate ribs.

Costco

Costco for sure. Two slabs are about the same price as a brisket.

That stuff

You pull the bone out, its done at fancy places for the fun of pulling it off easy while all the meat stays in place. Its just for presentation, doesnt make sense when cooking for yourself but he isnt cooking for himself he is cooking for views.

Apple cider vinegar and water most likely.