You are so right that beef back ribs can be phenomenal, especially with the direct heat cooking. And about 1/3 of the cost of short ribs. This is a winner. And Thank You for not removing the membrane.
I love when people complain about the Weber. I don't mind replacing it. For the price of meat these days, how many steaks I get out of the grill is pretty insignificant compared to what I pay for the meat.
Back in my meat cutting days (20 years ago), any time we would debone a rib roast for boneless ribeyes, the leftover would be sold as beef rib racks. Had them for over 5 decades.
Back ribs are good, but butchers don’t typically leave as much meat on them as yours have. Your usually just eating the meat left between the ribs, as the rest was cut off with the ribeye
Absolutely correct. For that reason I do not buy ribs at grocery stores. Try Costco, the ribs are plenty meaty like they should be. And the highest of quality.
Beef ribs have always been my favorite, just the way you cooked them. Never takes too long, and you have to watch them to keep them from burning. I haven't tried that white sauce though. Not sure I want too! Go Tigers!
Both ways work. Good to see not a bunch of arguing ppl over the right way lol . Have done pork and beef ribs on the old school charcoal grill with lots of other food for a cook out and came out great. That's constantly flipping and moving meats around and just gotta have the love for cooking to make it happen.love to rush when cooking multiple foods for large gatherings of people . But I've also done them low and slow in smoker and crock pot, they are more tender and like you said your putting more care into them pork rib and beef. But who can complain when there's a thick piece of rib meat. Burgers .chicken nd sides on a plate for you to eat ! Great job.
They sell these ribs (sort of) in the stores here in the US. The problem is that they trim them really close to the bone because that meat sells for a lot more as ribeye than it does as ribs. It's still a delicious cut, but they aren't nearly as meaty as what you've got there.
Find a butcher and make a request for them to save beef plates for you. They will carve for more meat on them. You usually have to call ahead. But it can be done
Years back I’ve previously cooked these in the oven… doused with a ton of Lowry’s garlic salt. 30 minutes on bake at 400f, 15 minutes on broil, door open. Never tried on my smoker. I’ll try on the lower grate in my MSM
Exactly correct. Difficult to order too as leaving that much Longissimus dorsi on the bone is costly. Beef back ribs typically sell for half the price of boneless ribeye. Sacrificing it for the rib is costly. expect to pay a premium. I am the local fretless butcher by the way.
I love smoking these style of beef ribs. The method that I use results in an incredibly succulent and tender rib section. It is as follows; 2 hrs @245 F until around 170F, 2 hours wrapped @245F, and then unwrapped for 20-30 minutes @245F. If you wish to based with some barbecue or mop sauce it really sets up nice at the end. In my opinion really can't go wrong with this method they come out amazing every time.
Alabama resident here - you do that sauce justice. When I make it, I'll add some cayenne or ground red pepper for a different pepper "hit". Excellent on smoked chicken and turkey. ROLL TIDE ROLL!
Good viedo! Costco in Mesa, Arizona has the best beef ribs. Sold separated but they are absolutely meaty and beautiful. They are probably "choice" but look "prime". Your Texas seasoning is correct except I like to add paprika.
I used to be a catering chef. During the holidays we would do a lot of standing rib roast. More often than not the customer would have us roast it then cut the ribs off and serve just the roast. I would put the ribs away then cook them on the grill. They weren’t smoked but they were delicious!
I discovered beef back ribs about a year ago. I live in San Antonio, TX and can routinely find them for around $7-9/lb! A fraction of what plate beef ribs go for here. While there yield less meat, I think they are one the best beef values in town!
They've had these in the stores near me for decades.... I cook them all the time.... Cooked some today actually.... They taste sooooo much better. Also, Tony Romas used to sell slabs of these, sooooo good....
Well done MR Roel. What makes that sauce better before dipping fingers into it is picking the nose beforehand. In Texas we love anything beef it rules here.
I just bought beef back ribs at Costco. Definitely didn't have as much meat on them as your ribs. But still turned out great on the smoker. I went hot and fast. Was done in 3 hours maybe a Lil less
Agree! Here in the USA at COSTCO the beef back ribs are maybe 3/4" thick and much less meat than the ones PitmasterX showed. Ditto on the "traditional" beef ribs he showed vs. here. Nonetheless ..... beef prices have soared here due to demand and marketing, so I've moved to tri-tip for most value.
Here in northern California beef back ribs are easy to find at the store or costco and I much prefer them. Short ribs are great but after a couple bites I'm done because of how rich they are
I too love turning garbage meat and bone scraps into great tasting food! You can also get beef bones often for free to make beef bone broth with! Great looking ribs, I can't wait to try these! 😋
Love your channel, but here in the US the beef back ribs have been the normal cut for decades; whereas the short ribs are the ones you have to search out or as a butcher for as a special cut. You are 100% correct that the flavor profile is night and day, but they are both worth it!
If I was at a friend's house I would have to say put it back on till there done and probably not ate much of either one but if I was paying for it I would still ask for ones that was done of the smoked and asked for something else then the grilled ones. Wrapping the smoked ones is probably why they didn't even look done or way to early if your the type that has to wrap.
Special order only around here, we don't have actual butchers anymore. The meat counter attendant's handlers would charge the same or more because you want meat on the ribs regardless of where on the cow they come from. All packaged ribs have the meat cut off unless by some miracle you see 3" short ribs and those are sold at a premium price.
I see these all the time there sold as beef back ribs,most of the time there previously frozen, but sometimes you can get freash cut there getting expensive also
If it is a ribeye, try to coock it like a ribeye. High hit, fast coock to midume or midume rare.or coock it like the treditional ribs law and slaw to fall of the bone. Than compair the 3 options with that beef baby ribs. So we will know which way is the best for it.
Great job on the ribs. I love your channel. I love both types of ribs. But to be fair the ribs from the back and the ribs from the plate are very different in texture and even flavor. To do a real side by side comparison you need to do the same cuts of meat. Back ribs vs back ribs and plate ribs vs plate ribs. I do agree about the cost savings using back ribs as opposed to plate ribs.
I made beef back ribs the other day. Mainly because it was a cheap piece of meat at the store. Thought I’d try it. It had great flavor but the amount of meat really wasn’t worth it. Might be good to do if you want to make beef stock.
I am 43 years-old born and raised about a mile from where white sauce was "invented" in Decatur Alabama back in the early 1900's (Big Bob Gibson's BBQ). It is a way of life for Alabamians, but I don't know anyone who would put it on beef. Really designed for poultry and some pork cuts, but not so much for beef. Every family has their own recipe, and they are typically all really good. I've never had it with horseradish. Thats interesting. Ours is just mayo, vinegar, lemon juice, and pepper. But, the only beef ribs I can find around this area are called "back ribs" from walmart, which look like the roasted rack here with more bones and less meat LOL. They are always great flavor, but tough when I cook them. Im going to try it this way. We just don't have a lot of beef cuts available. Even a lot of the briskets we get are butchered wonky. I'd love to get my hands on that first rack he did. WOW!
Beef back ribs need to be treated the same as pork back ribs, so a low & slow cook would be appropriate. Over the Covid lockdowns (UK here) we needed to be inventive about where we got our meat because often our supermarkets would not have what you're looking for, so I turned to internet meat distributors & butchers. Here in the UK a lot of butchers & restaurant meat suppliers began selling to the public which increased the availability of good quality meats.
You are the Pitmaster my brother... this video proves what I have been doing for a long time ... I learned the smoke way first but when I tried the direct heat that was a game changer for me. I don't cut the membrane, and the back still comes out crunchy, but I am going to try on my next batch... great video.
Alabama White Sauce is much better on chicken, that is what it was created for! I am glad to see it making it's way to other parts of the world, when I was growing up you could only get it in chicken restaurants in northern Alabama and southern Tennessee!
Nice idea and good preparation, but there is probably a difference between Europe and the U. S. in valuation. That cut is often marketed as "Finger Ribs" in the US, and aren't priced like a "throw away", though they are cheaper than back ribs, and certainly plate ribs. The ones I've gotten and see regularly in the butcher case have more shiners than what you used, but the meat between the bones is still very succulent. I suspect if we were to weigh just the meat portion of the three styles mentioned above we'd find that the net cost per pound isn't a whole lot different from cut to cut though.
I believe these ARE back ribs, and they are cheaper than plate ribs (or short ribs) and chuck ribs. What he cooked first are chuck ribs (4 ribs to a rack). Plate ribs come 3 to a rack. His back rib’s definitely have more meat than in USA.
I do my beef ribs wrapped first, then put them on the grill. Tender and live fire grilled is my go to. Of course, sauce them up at the end for that sticky sweet finish. 😉
In the US they call these beef back ribsand yes they sell them cheap, unlike pork ribs you keep the silver skin on to hold the ribs together because they will fall apart if you don't
I've made these several times on the pellet grill, and I decided they are not worth the effort. Beef back ribs are selling at over 4 bucks a pound now at Costco. The meat is trimmer so close to the bone that you can see the bone shining through. The only meat is the few ounces between the bones, about a third of the total weight of the rib section. Overall, the taste is quite good, I sauce these like a pork rib and shred the meat for sliders. Considering that 2 thirds of the weight is bone and the actual cost per pound of meat is about 12 bucks, I can't see me buying them again.
@@PITMASTERX just received my order for two racks of Beef Back Ribs from the Simmentaler Rind. They look fantastic color and fat wise, gonna try your way on Saturday. Thrilled to do , smoked beef ribs always way too fatty for me, these look leaner and might have more bite
Nah mate, that collagen in the "new way" has not turned into gelatin. Sure it would taste good but that gelatinous bite is something else. I'd cook those lean beef ribs but not so hot & fast.
I would normally agree with you, but remember that these are different ribs from a different part of the cow. If he did this with the short ribs, they would be tough and absolutely not rendered. But these are essentially ribeye with different muscle / fat structure.
Agreed that these are a different part of the cow. It makes me wonder if you could do a sort of reverse sear on them like you would with a regular ribeye steak to make them even more tender. 🤔
Here in NotCal the better small regional grocery stores and butcher shops have sold these for decades. Even Costco has them. I’ve always QQD’d them low and slow indirectly.
In Latin America that’s the way meat is cooked. We cook all ribs the same way baby backs or st Louis style also. Even in Portugal and Spain open flame is king
you are killing me - I watch your show(s) during my lunch break at work, getting ideas for the weekend bbq ==> can you make those ribs also on a pellet smoker [I bought one, but the PS is still not my friend ==> need help to make the right stuff on it] Andy
Question... So buy a whole rib roast? Seperate and get the best of both worlds, rib eyes and a rack of ribs? Shall I qualify before someone makes a comment about prime rib roast, I mean a rib eye roast
Where are you located? Because you can't get anything like that for free or next to free around here! I live in small town rural Tennessee. (If) you find any beef ribs on a mom & pop grocery store around here - it will not be fre or next to free. It will be somewhat expensive. But then look at who we have to blame for all high prices around here... Should be easy to guess that one (2014)... and that's all I got to say about that.
You are so right that beef back ribs can be phenomenal, especially with the direct heat cooking. And about 1/3 of the cost of short ribs. This is a winner. And Thank You for not removing the membrane.
I agree about not removing the membrane from any ribs. It helps keep moisture in the meat instead of dripping through.
I have done this for the last 40 years . My Dad taught me this when I was very young . And have always used a Weber kettle. AKA "Rib Eye on a stick"
Webers really are consistent, aren't they.
I love when people complain about the Weber. I don't mind replacing it. For the price of meat these days, how many steaks I get out of the grill is pretty insignificant compared to what I pay for the meat.
LOL ..... me too. 40 years seems about right. Learned this in Texas.
Beef back ribs are actually kind common in the US. Depending on where you get them, they may not be as meaty but you can find them almost anywhere.
Yeah i bought some from Walmart. Very fatty and boney but the meat that was there tasted absolutely tremendous!
Back in my meat cutting days (20 years ago), any time we would debone a rib roast for boneless ribeyes, the leftover would be sold as beef rib racks. Had them for over 5 decades.
Buy beef short ribs and don't have them cut.
Geweldige humor in je video's ook, keep it up!
Back ribs are good, but butchers don’t typically leave as much meat on them as yours have. Your usually just eating the meat left between the ribs, as the rest was cut off with the ribeye
This, I did beef back once and never again, even though the results were good.
Absolutely correct. For that reason I do not buy ribs at grocery stores. Try Costco, the ribs are plenty meaty like they should be. And the highest of quality.
Beef ribs have always been my favorite, just the way you cooked them. Never takes too long, and you have to watch them to keep them from burning. I haven't tried that white sauce though. Not sure I want too! Go Tigers!
I used to work in a meat cutting shop, and I can assure you, nothing went into the trash unless it was expired (then cooked, then expired again)
I also like to use a mop sauce on direct heat ribs. You can layer on more flavor, plus fhe drip-down effect is even sweeter.
in most of the usa almost every store stocks beef back ribs, they are usually cut in two, so the ribs are only 4 inches long.
Both ways work. Good to see not a bunch of arguing ppl over the right way lol . Have done pork and beef ribs on the old school charcoal grill with lots of other food for a cook out and came out great. That's constantly flipping and moving meats around and just gotta have the love for cooking to make it happen.love to rush when cooking multiple foods for large gatherings of people . But I've also done them low and slow in smoker and crock pot, they are more tender and like you said your putting more care into them pork rib and beef. But who can complain when there's a thick piece of rib meat. Burgers .chicken nd sides on a plate for you to eat ! Great job.
They sell these ribs (sort of) in the stores here in the US. The problem is that they trim them really close to the bone because that meat sells for a lot more as ribeye than it does as ribs. It's still a delicious cut, but they aren't nearly as meaty as what you've got there.
Find a butcher and make a request for them to save beef plates for you. They will carve for more meat on them. You usually have to call ahead. But it can be done
Not plates…. Back.
Years back I’ve previously cooked these in the oven… doused with a ton of Lowry’s garlic salt. 30 minutes on bake at 400f, 15 minutes on broil, door open. Never tried on my smoker. I’ll try on the lower grate in my MSM
Exactly correct.
Difficult to order too as leaving that much Longissimus dorsi on the bone is costly.
Beef back ribs typically sell for half the price of boneless ribeye. Sacrificing it for the rib is costly. expect to pay a premium.
I am the local fretless butcher by the way.
Costco in the US has been having these for a while now labeled beef back ribs and are nicely priced
Have you cooked any? If so, what is your dialed in approach to achieve your desired outcome.
I love smoking these style of beef ribs. The method that I use results in an incredibly succulent and tender rib section. It is as follows; 2 hrs @245 F until around 170F, 2 hours wrapped @245F, and then unwrapped for 20-30 minutes @245F. If you wish to based with some barbecue or mop sauce it really sets up nice at the end. In my opinion really can't go wrong with this method they come out amazing every time.
In other words, a classic cut of meat with a classic style of cooking makes a classic recipe. I couldn't agree more.
LOLOLOL!!! Did he just say ROLL TIDE?!!! HELL YEAH 😂😂
Alabama resident here - you do that sauce justice. When I make it, I'll add some cayenne or ground red pepper for a different pepper "hit". Excellent on smoked chicken and turkey. ROLL TIDE ROLL!
ROLL TIDE!
Roll tide, Brewton, Alabama in the house
WAR EAGLE
Good viedo! Costco in Mesa, Arizona has the best beef ribs. Sold separated but they are absolutely meaty and beautiful. They are probably "choice" but look "prime". Your Texas seasoning is correct except I like to add paprika.
I've only ever done the rib roast ribs in the traditional bbq style. They come out amazing.
I bought a rib roast and cut the beef ribs off myself and cook them in the oven. they were insanely good after 2.5 hours.
I’ve been doing the same with baby back pork ribs for 25 years. But those look amazing!
Yes I do this every time I butcher a cow. Love them❤.
I used to be a catering chef. During the holidays we would do a lot of standing rib roast. More often than not the customer would have us roast it then cut the ribs off and serve just the roast.
I would put the ribs away then cook them on the grill. They weren’t smoked but they were delicious!
did this years ago when I found them cheap at my butcher. used a kettle bbq slightly offset from the coals. just delicious
Pitmaster X having fun with Ribs, season 1 😂 looks great.
I am going to have to try this out and make the bama sauce low carb.
I discovered beef back ribs about a year ago. I live in San Antonio, TX and can routinely find them for around $7-9/lb! A fraction of what plate beef ribs go for here. While there yield less meat, I think they are one the best beef values in town!
Where at in sa ?
HEB, CostCo, Sam's and military commissary. CostCo and Sam's seem to be meatier.@@joejimenez-qz8xx
I like picking up some when I see they haven't been scalped to the bone. It just feels like value!
They've had these in the stores near me for decades.... I cook them all the time.... Cooked some today actually.... They taste sooooo much better. Also, Tony Romas used to sell slabs of these, sooooo good....
Haha! I am not the only one who loves Alabama White Sauce with beef!
Been to many places that use the Alabama white sauce, yours is very good !
Been making those for 30+ years. The navy commissary I shop at sells a rack of beef backs for $8-9 each.
I don't believe that price
Well done MR Roel. What makes that sauce better before dipping fingers into it is picking the nose beforehand. In Texas we love anything beef it rules here.
I'm pretty jealous seeing this ending. 😂❤
I just bought beef back ribs at Costco. Definitely didn't have as much meat on them as your ribs. But still turned out great on the smoker. I went hot and fast. Was done in 3 hours maybe a Lil less
The best part about having little meat on the bone is gnawing on it to scrap every bit of meat you can. Well, at least that’s my favorite part.
Agree! Here in the USA at COSTCO the beef back ribs are maybe 3/4" thick and much less meat than the ones PitmasterX showed. Ditto on the "traditional" beef ribs he showed vs. here.
Nonetheless ..... beef prices have soared here due to demand and marketing, so I've moved to tri-tip for most value.
He did talk bout internal temp of meat or test for tenderness I cook/smoke mine too butter tender which is about 210 internal on beef ribs
Here in northern California beef back ribs are easy to find at the store or costco and I much prefer them. Short ribs are great but after a couple bites I'm done because of how rich they are
Lekker bezig pitmaster X ga ik zeker maken.😊😊
My local HEB sells these 👍. Their price increased 4 hrs ago though 😑
These are the ribs we used in the 1970s . So much better than short ribs for long slow wood barbeque.
Beef back ribs smoked at 275 for about 3 hours, or till 200/205 are delicious too. And super temder
I’m not sure where you are getting your beef back ribs from but they are highly common in my area.
Great video! Let’s see if my meat cutter will do it!
great videos!
So what Internal temp are they done. I know the short ribs are 203, what about the others.
You can find those here in South Texas at local grocery stores. We love grilling them in South Texas
Really liked the video and I was going to give you a thumbs up and then you said roll tide.
We do this often, CA, USA. Beef ribs, I grill em, smoke em a bit and wrap em. Tender, juicy, great way to cook em👍
I too love turning garbage meat and bone scraps into great tasting food! You can also get beef bones often for free to make beef bone broth with! Great looking ribs, I can't wait to try these! 😋
Love your channel, but here in the US the beef back ribs have been the normal cut for decades; whereas the short ribs are the ones you have to search out or as a butcher for as a special cut. You are 100% correct that the flavor profile is night and day, but they are both worth it!
If I was at a friend's house I would have to say put it back on till there done and probably not ate much of either one but if I was paying for it I would still ask for ones that was done of the smoked and asked for something else then the grilled ones. Wrapping the smoked ones is probably why they didn't even look done or way to early if your the type that has to wrap.
You are funny mate, I like your humour. Especially when you gave it a little slap haha. Leuk gedaan ;-) en goeie tip
Special order only around here, we don't have actual butchers anymore.
The meat counter attendant's handlers would charge the same or more because you want meat on the ribs regardless of where on the cow they come from.
All packaged ribs have the meat cut off unless by some miracle you see 3" short ribs and those are sold at a premium price.
I see these all the time there sold as beef back ribs,most of the time there previously frozen, but sometimes you can get freash cut there getting expensive also
If it is a ribeye, try to coock it like a ribeye. High hit, fast coock to midume or midume rare.or coock it like the treditional ribs law and slaw to fall of the bone. Than compair the 3 options with that beef baby ribs. So we will know which way is the best for it.
Great job on the ribs. I love your channel. I love both types of ribs. But to be fair the ribs from the back and the ribs from the plate are very different in texture and even flavor. To do a real side by side comparison you need to do the same cuts of meat. Back ribs vs back ribs and plate ribs vs plate ribs. I do agree about the cost savings using back ribs as opposed to plate ribs.
i'll take traditional with a bit more moisture.
I made beef back ribs the other day. Mainly because it was a cheap piece of meat at the store. Thought I’d try it.
It had great flavor but the amount of meat really wasn’t worth it. Might be good to do if you want to make beef stock.
I am 43 years-old born and raised about a mile from where white sauce was "invented" in Decatur Alabama back in the early 1900's (Big Bob Gibson's BBQ). It is a way of life for Alabamians, but I don't know anyone who would put it on beef. Really designed for poultry and some pork cuts, but not so much for beef.
Every family has their own recipe, and they are typically all really good. I've never had it with horseradish. Thats interesting. Ours is just mayo, vinegar, lemon juice, and pepper.
But, the only beef ribs I can find around this area are called "back ribs" from walmart, which look like the roasted rack here with more bones and less meat LOL. They are always great flavor, but tough when I cook them. Im going to try it this way. We just don't have a lot of beef cuts available. Even a lot of the briskets we get are butchered wonky. I'd love to get my hands on that first rack he did. WOW!
Beef back ribs need to be treated the same as pork back ribs, so a low & slow cook would be appropriate. Over the Covid lockdowns (UK here) we needed to be inventive about where we got our meat because often our supermarkets would not have what you're looking for, so I turned to internet meat distributors & butchers. Here in the UK a lot of butchers & restaurant meat suppliers began selling to the public which increased the availability of good quality meats.
Both ways looking goodl
You are the Pitmaster my brother... this video proves what I have been doing for a long time ... I learned the smoke way first but when I tried the direct heat that was a game changer for me. I don't cut the membrane, and the back still comes out crunchy, but I am going to try on my next batch... great video.
I literally saw Costco selling this cut of beef 2 days ago. Was pretty surprised.
When i worked in a meat market, these were sold as beef ribs. They were never scrapped. Then they stated sending us boneless ribeye loins.
the only beef rib I've ever eaten was off a standing prime rib. loved it and this looks 10 x better
Alabama White Sauce is much better on chicken, that is what it was created for! I am glad to see it making it's way to other parts of the world, when I was growing up you could only get it in chicken restaurants in northern Alabama and southern Tennessee!
Nice idea and good preparation, but there is probably a difference between Europe and the U. S. in valuation. That cut is often marketed as "Finger Ribs" in the US, and aren't priced like a "throw away", though they are cheaper than back ribs, and certainly plate ribs. The ones I've gotten and see regularly in the butcher case have more shiners than what you used, but the meat between the bones is still very succulent. I suspect if we were to weigh just the meat portion of the three styles mentioned above we'd find that the net cost per pound isn't a whole lot different from cut to cut though.
I believe these ARE back ribs, and they are cheaper than plate ribs (or short ribs) and chuck ribs. What he cooked first are chuck ribs (4 ribs to a rack). Plate ribs come 3 to a rack. His back rib’s definitely have more meat than in USA.
That’s still pretty expensive in my area. $15/kg for a byproduct. Picanha is $17/kg for reference.
the one done over coals he said is juicy but no juicy came out when he squeezed it, wayyyy too dry
Everybody's a pit master!
I do my beef ribs wrapped first, then put them on the grill. Tender and live fire grilled is my go to. Of course, sauce them up at the end for that sticky sweet finish. 😉
The name for this in USA is “Back Ribs”
In the US they call these beef back ribsand yes they sell them cheap, unlike pork ribs you keep the silver skin on to hold the ribs together because they will fall apart if you don't
Where did you purchase your beef ribs?
I've made these several times on the pellet grill, and I decided they are not worth the effort. Beef back ribs are selling at over 4 bucks a pound now at Costco. The meat is trimmer so close to the bone that you can see the bone shining through. The only meat is the few ounces between the bones, about a third of the total weight of the rib section. Overall, the taste is quite good, I sauce these like a pork rib and shred the meat for sliders. Considering that 2 thirds of the weight is bone and the actual cost per pound of meat is about 12 bucks, I can't see me buying them again.
How long did you let the beef back ribs rest? also 40 Min?
Around that time
@@PITMASTERX just received my order for two racks of Beef Back Ribs from the Simmentaler Rind. They look fantastic color and fat wise, gonna try your way on Saturday. Thrilled to do , smoked beef ribs always way too fatty for me, these look leaner and might have more bite
Mouth watering 😋😋👌❤️
Nah mate, that collagen in the "new way" has not turned into gelatin. Sure it would taste good but that gelatinous bite is something else. I'd cook those lean beef ribs but not so hot & fast.
I would normally agree with you, but remember that these are different ribs from a different part of the cow. If he did this with the short ribs, they would be tough and absolutely not rendered. But these are essentially ribeye with different muscle / fat structure.
Agreed that these are a different part of the cow. It makes me wonder if you could do a sort of reverse sear on them like you would with a regular ribeye steak to make them even more tender. 🤔
Just wondering. If you leave the Rib Eye on and cut them down through the ribs, are they then the Tomahawk steak? #pitmasterx
Yes
Fantastic video. I love how you always try to save money.
Sous vide the ribs before you roast them. That is the only way I do them now. Super tender, juicy and all the good stuff on the outside like yours.
No, you wont get all the smoke.
Hey all. Is there any EU build backyard 120 gallon offset smoker? Would love to hear from you coz all USA one plus imports are 5k+
First mistake is using gallons. We measure in liters.
Imagine cooking beef back ribs and thinking you’re pioneering something new lol.
I think the "something new" was roasting them for 40 minutes a side, instead of a long cook.
Here in NotCal the better small regional grocery stores and butcher shops have sold these for decades. Even Costco has them. I’ve always QQD’d them low and slow indirectly.
Roll Tide! Although I must admit I'd never even heard of the white sauce until 3 years ago.
The first 4 ribs are called the chuck ribs. They have the most meat on them. Those are the ones you see in the pictures called dinosaur ribs.
Since the back ribs are basically the bone of a bone in prime rib, I cook the ribs to med rare and it's just like having the best part of a prime rib.
Exactly how I like to do pork baby back ribs
Can't believe I drooled all over my phone
Been doing this one
Waar kunnen we die beefribs bestellen?
In Latin America that’s the way meat is cooked. We cook all ribs the same way baby backs or st Louis style also. Even in Portugal and Spain open flame is king
Looks yummy 😋
Wow, that was a meaty cut... Also, Costco carries short ribs as a whole slab if anybody having a hard time finding them
what a way to Roll Tide...thanks
you are killing me - I watch your show(s) during my lunch break at work, getting ideas for the weekend bbq ==> can you make those ribs also on a pellet smoker [I bought one, but the PS is still not my friend ==> need help to make the right stuff on it] Andy
Gru! Is that you?!? 😂
Roel I live in Alabama. Roll Tide Roll!
Question... So buy a whole rib roast? Seperate and get the best of both worlds, rib eyes and a rack of ribs?
Shall I qualify before someone makes a comment about prime rib roast, I mean a rib eye roast
Where are you located?
Because you can't get anything like that for free or next to free around here!
I live in small town rural Tennessee.
(If) you find any beef ribs on a mom & pop grocery store around here - it will not be fre or next to free. It will be somewhat expensive. But then look at who we have to blame for all high prices around here... Should be easy to guess that one (2014)... and that's all I got to say about that.
Costco has them.
En al je die goedkopere ribs nu het zelfde bereidt?
This must be your first rodeo fat produces flavor and there are many techniques to fixing them