Beef Short Ribs: Wagyu vs Prime vs Choice
Вставка
- Опубліковано 7 лют 2019
- How to Smoke Beef Ribs:
• How to Smoke Beef Ribs
Follow on instagram: / madscientis. .
Thermoworks Signals: www.thermoworks.com/Signals?t...
Infrared Thermometer: www.thermoworks.com/IR-Pro-75...
"My Top Ten BBQ Essentials" Video (links to products or similar ones):
Digital Instant Read Thermometer amzn.to/2FGHppo
Butcher Paper Cutter amzn.to/2W1A2ya
Black Gloves amzn.to/2FFsBr2
Glove Liner amzn.to/2VXWNU0
Boning Knife amzn.to/2W084ms
Shun Boning Knife amzn.to/2FDs1Kd
Cutting Board amzn.to/2T6Arxq
Head Lamp amzn.to/2FFhOgv
Apron amzn.to/2FEoRWD
Slicing Knife amzn.to/2VYTwDO
Spray Bottle amzn.to/2FGmum7
Aluminum Foil amzn.to/2FCibbo - Навчання та стиль
I need to make friends with someone that has a bbq UA-cam channel.
Nice lookin ribs bro, I like how much detail you put into your vids. Because of you I had to go buy a smoker, we dont smoke meat in new zealand for bbq but you showed me the light. Thank you brother.
"we need to do this more often!" was a fantastic compliment (and a fact!). I'd have been chuffed to bits to hear that said when I'd cooked.
I think I've watched every one of your videos in the last 3 days lmao!!! I'm such a huge fan of yours at this point abs truly enjoy your content. Thank you for sharing. By far one of my favorites
This was an interesting experiment. By only changing one variable, the grade of meat, it produced a result that was not as expected. This is due to confounding variables. There are other variables that affect the result differently depending on the variable tested. For example, as other commenters have noted, perhaps Wagyu shouldn’t be cooked the same way as Choice. Keeping the same cook time, wrapping time, spritzing time, etc, can lead to a sub-optimal taste for Wagyu. It would be better to run a DoE, Design of Experiments, testing the variable interactions to find the best combination of variables for each grade. Then compare the best of each grade to see which grade is truly the best (assuming there is an appreciable difference). A DoE is an efficient means of testing, especially important when using Wagyu!
I finally found this! Great video again! You might consider linking the videos you reference in the comments. Thanks for all your work. I'll definitely be referencing your video tomorrow.
Great Job Bro! Your buddy did a great job explaining it perfectly, I just bought a pallet smoker. And I hope I can “get her done” like that!
Nice video! Didn't expect the results, but cool to see you can get a choice Rib to turn out so great.
Thanks for the video. Love watching these cook.
Really good comparison, very well done. Thanks
I have smoked short ribs twice now using your method and both were amazing. I will be smoking 2 of the best looking plates I've seen next week. One note: I find I need to go very easy on the salt on this cut of meat. Keep the videos coming!
If you haven't gone over time and ended up finishing in the dark, you haven't barbequed lol. Love the channel.
Wasn't the whole BBQ thing initially about making cheap cuts edible? so I guess it makes sense in a way the choice was the one to go for.
EXCELLENT experiment. FANTASTIC analysis. STAY PUMPED.
Loved this. Cheers man!
Hey Man, Great video. Unfortunately I agree somewhat with Theteller3, If I had smoked the short ribs the way you did I would have done it a bit different. I would say that the wagyu should have come off at anywhere between 3 and 3 1/2 ,4 hours me probably 3 hours and rest for about an hour or two before cutting. Wagyu is a meat that should for all tense and purposes should be done rear to medium depending on the cut. It a lot more juicier and tender during that stage because of the marbling. If done right you'll see a see through liquid running down the middle meat of the meat and that is the fat from the marbling, rich and kinda sweet.
This is very interesting. Just from the UA-cam and social media buzz, I assumed the taste and flavor experience would be just the opposite. This video was well done and very informative Jeremy. Great job
Phil N Florence
Yeah Phil I was surprised. I didn’t expect the results but I guess that’s why it’s worth doing the test
We're going to have a BBQ this Saturday, can't wait to try this.
Dude, this was your best video so far. Love that you got some family involved. You need to get your own BBQ show on the Food Network or the Travel Channel.
George Richard
Thanks!
Another awesome video. Great attention to detail!
Awesome. One of the best videos you've presented!
Great video.i had a question that i may have missed the answer to,but to make sure.Besides rendering,marbling and the rest,of the three which did you and your tasters find better or more appetizing?One could use the word satisfying,and of course the quintessential "beefier" .Which of the three had a flavor that you see as best exemplifying what a beef rib's taste and mouthfeel should be?From there i am also wondering if going hot and fast(probably on another Pit or smoker?) and pulling a tad earlier or resting longer would change the inverse effect that was seen here.Anyways,thank you for a enjoyable and informative cook and video.
Great video and review- Well done from a Texan Pit Master!! :) I concur with a lot of your findings!!
Great video man.. I love making great bbq for the family and friends
great vod, id have to agree with this assessment with this cook, what i mean is once you cook a meat slow and low the only difference is the flavor which is why beef comes thru with waygu... these meats really shine when you do this same experiment with lets say ribeye, the wagyu will blow u away at medium rare whichever you choose reverse sear or reg
Great stuff man, keep it up
Thanks for the video Mr. Yoder. Maybe you can make a video on how to make and smoke sausage?
Was waiting for this one from your last beef rib video.
"What in the world? We're in the middle of nowhere... why do we have so many sounds?!"
BAHAHAHAHA man that's an instant thumbs up and I haven't even watched the video yet. 😂
First time watcher. Great video!
Wow looks sooooooooo good what was the spray before you wrapped it up in butcher paper
All your videos have great presentation.
Made some ribs this weekend, and let me just tell you....it was a major hit. Very good stuff. And yes, it taste like brisket. Well worth it
Thanks for the money saving comparison!
It’s 12:30am and I’m still looking at your videos buddy lol I agree with the fat ratio by vbdao. I like putting those aluminum trays underneath my ribs or brisket to catch the juices and make a bbq sauce with it. A little bit of brown sugar, white vinegar, bit of apple juice, pepper, salt, and bbq sauce of choice. I’m tempted to turn on the pit and eat ribs for breakfast!
They look delicious! What type of wood did you use for the beef ribs? Thank you in advance!
great video> I agree that when it comes to short ribs it can be really close with these. BTW where did you get that leather apron?
All 3 looked good to me. Thanks for the comparison vid. I'm definitely going to save my money lol. Thx again for the great video.
Joe's BBQ House 👍🏻
Looked amazing and saved me some money. Now when I go buy short ribs I will get choice grade. Never cooked them looking forward to the challenge.
Awesome vid man. What rub did you use?
Loved the comparison you presented --- very even...
Ribs look great and beautiful scenery
I'm from Australia. When I go to the USA beef tastes different to me. I think that's the reason you say the wagyu tasted different is because I've found that Australian beef has a unique flavour. To me anyway. I can even taste the difference in MacDonald's burgers.
Last time I cooked short ribs, I put the fat I trimmed off in an aluminum tray in the smoker to make smoked tallow for the wrap. This way less goes to waste.
What do you spray the ribs with?? Man those look good!!
Great video! Could you maybe do a video on recognizing silver skin?
Always appreciate your efforts to keep all aspects the same except for the variable you are testing!
What would you put in the pit grill part that is closer to the fire box?
How long did you smoke the ribs at 275? And how long did do smoke it at 305 to finish it off? Great video!
Hi Jeremy, having a hard time finding choice beef short ribs as thick as the ones in the video. Do you have any recommendations online? Thank you
care to share whats in your beef rub? I would love to know as I am going to try making these for the first time.
I'd be curious to see the difference between just leaving the fat cap and silver skin on versus cutting it off. I know a lot of bbq joints don't really trim much at all. Just wondering what the difference in flavor and bark would be leaving that on. Thoughts?
Very good informative!!
What state were you cooking in? That view was great
I'm curious as to what youi mixture is for the Beef Rub. Can you share that?
Nice pit. Is that 1/4 or 3/8 thick?
Nice job!
Have you ever tried briening your brisket always wondered if anyone does thar
Great video jay
Could you cook a choice prime rib, bone in rib roast the same way you cook the Texas style short ribs? And produce about the same?
*I find that for fattier meats (Brisket point/ Beef Ribs) the serrations cut better than straight edge slicing knives*
SDSBBQ
I was kinda bummed that my $180 slicing knife wasn’t as good as an $8 bread sliced but I’ve accepted it and moved on
@@MadScientistBBQ Bwah... that's why I have 2 $10 12" restaurant Depot meat slicer specials one is straight the other is serrated. I have a few videos using them. Look for any video talking about slicing brisket.
Really interesting result.
Whats that sessioning your using?
Great lookin ribs Jeremy, I haven't done any beef ribs yet but I'm gonna give it a try pretty soon. Thanks for sharing, love your videos so keep them coming.
what determines how long to grill, barbecue or smoke the different meats?
What do should you spray with?
choice cut all the way!!! you can always come to my house when need taste testers;)
Jeremy, great test. Good input. I noticed you didn't do anything to the back side of the ribs. No season or trimming... Just not concerned? It not enough to worry about...is there a membrane that could be removed. I remove mine on baby backs...
Dave Evans
Hey if you check out my how to smoke beef ribs video I outline all of the reasoning behind what I do
Im so Drooling right now
Thanks Jeremy. Gonna smoke my first rack of short ribs this week. Appreciate your suggestions. But out of town at the in-laws on a foreign smoker. We will see...
Can I ask were you purchased that wagyu short ribs from?
Straight back chef!
How long it tooks you to get the 200 internal ?
Thanks Mad Scientist, I am building the menu for my restaurant and was planning on cooking these 3 on my soon come stick smoker. You answered many of my questions by pulling this off. I. Just subbed to your channel. Would love some input from you too..
Jason Brown
Input on?
Mad Scientist BBQ some of the rubs you use for for your cook. if you are ok with sending a direct message or providing a email that would be great.
What's is a good rub? What do you use?
Where did you order the Australian short ribs from
Hey your parents sent me here! They ate at a restaurant where I worked and showed me your channel. They were awesome and your videos are awesome as well! 👍👍
Danny Le
Thanks! What restaurant?
@@MadScientistBBQ Dragos
What is the rub you're using?
where did you get the wagyu from?
Jeremy, I noticed when you were unwrapping the ribs that the paper was very wet. How much of that would you say is the apple cider vinegar vs. the juice from the ribs?
I would say it’s all fat/juice from the ribs Mark. I’m no expert though but I’d imagine all the cider vinegar to of evaporated. Again..... I’m no expert
I would guess that the foil boat method you tested with a brisket would work equally well with beef short ribs.
Great video now it’s time for the brisket comparison
King Kielbasa
I’m game
Man, that looks delicious
I would love to see a comparison of sous vide and then smoked or torched versus just plain smoked, with the waygu especially you wouldn’t lose so much of the intramuscular fat
New here, liked the video, I subscribed.
That's what we do with cheap beef in Texas with beef ribs and brisket. We make them taste like slow smoked heaven! And DON'T put BBQ sauce...there is no need to. We leave that to the rookies that get it wrong and need to cover up their mistakes with sauce in Kansas City! ;-)
Can I do these in a pellet smoker?
I’m no where near you, but where do you find beef ribs...no stores seem to carry them. I’m on the Southern East coast
I don't know about anybody else but this made me super hungry for some ribs😛
Amazing!
Those are the THICKEST smoke rings on the ribs. INSANE.
I think every American should do this every Sunday that's what I strive for
Q was your fire offset in the right side of the grill or was it in the fire box? 6:40 The Beef ribs looks amazing, 👍
16:50 Hahahah, update, should’ve waited 🤣 firebox
I will have one of each. Thank you.
My suspicion is that the higher fat ratio just renders more and the meat shrinks. Similar to a hamburger patty. Either that, or the wagyu was in the pool.
vbdao
Interesting. I hadn’t considered that as a cause
What does "in the pool" refer to ??
@@ABikerLife Seinfeld
@@vbdao Hahaha.. Oh George and Rachel.. I saw that episode.. Pure gold ;) Thanks
Good job...
Have you considered injecting a prime grade rack with wagyu fat? How about wagyu fat mixed with garlic?
Low & Slow doesnt work for Wagyu. The fat just renders down too much with Wagyu and they are basiclly made of fat, also the reason why it shrunk as much as it did. Fat is flavor, thats why you can taste the difference best when grilling steaks. Also, if you really wanted to do Wagyu ribs the way you did you should be aiming for medium rare, there is no need for them to be well done for reasons i already said. Anyway, nice test, thanks
Not true. I cook wagyu brisket (living in Japan), and if it isn't cooked low and slow, it's just as tough as any other brisket.
Yeah this comment is BS. Brisket cant be hot and fast. Doesn't matter if Wagyu or not LOL
Clearly you have never smoked ribs
Rendering fat is not a loss of fat necessarily. Rendering fat MEANS FLAVOR. You won't get the flavor of the fat unless you render it, this is why low & slow is the key to cooking red meat & pork. What you're talking about is OVERCOOKING the meat, then you really do start to lose the fat because the fat burns out. This is why you wanna go low & sow, cook it too hot you burn out the fat, cook it too long, you burn out the fat & cooking it the way you suggest is basically just an overwhelming mouthful of lard.
@@Gasman5799 The problem with people like him that believe this nonsense is that they think that Wagyu should be cooked the way it's cooked where it's native from.
Good to know. I assumed the wagyu would have been better. What type of brisket do you usually use Jeremy? Prime? Choice? Or Wagyu?
Jon Buettner
I use prime when doing events
If you don't mind me asking, why did you choose Australian Wagyu instead of SRF?
Dax Villarreal
I just found the Australian wagyu and decided to give it a shot
A lot of wagyu snubs in this comment section that don't know the first thing about smoking. The only way to get flavor out of fat is by rendering it! You did great man, those cuts look amazing!