How Pros Smoke Beef Ribs | Mad Scientist BBQ
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- Опубліковано 7 жов 2021
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Dude it was mad cool of you to support another pit master. You led him to some of the questions because you're an amazing presenter but I have great respect for a guy like you for this.
There's so much more info on briskets, so I love watching tips on beef ribs. These looked awesome, and it was fun to watch you two interact.
Need a comparison between the fire in the firebox being elevated on a grate, off the bottom, versus wood laying in the bottom of the firebox.
That was cool. You're really good at moving right along and keeping the subject matter interesting. I will watch anything you do that has to do with BBQ or even cooking in general.
Loved it! Hope you do more of them.
Excellent video! Thanks for doing what you do.
Wow those looked amazing!!
Great video guys, thanks.
Outstanding video on my absolute favorite type of beef to smoke and my hands down favorite way to smoke it! 🪵 🔥 🍖
Jeremy, your videos and information is great. I was wondering if you could maybe do a video on beef chuck roast. I haven't seen one in past. Keep up the outstanding videos.
Yes, please more of that stuff
I have honestly never made a bad beef rib they just always come out so damn good I need to go buy some more
Yo man! When he cut into those ribs, my mouth started watering. When he showed the juiciness and you guys bit into them, my eyes welled up with joy.
Very good video very good music and good people love your stuff
Love watching beef rib cooks. Can never find them on sale. Best taste in bbq.
I’ll keep an eye in Northwest Indiana!
With the holidays coming up, can you do a "how to smoke a turducken" video? cuz.. i think im gonna give that a shot. Thanks man! love your channel
I’m with ya there on the off set smokers, part of the fun for me is the fire management, also ribs are mine and my wife’s favs, thanks Jezza
Great informative video Jeremy! That must have smelled insane just walking around! (Made In cookware is the best!)
Cool video dude
OMG. I need that beef rib.
Loved it! Beef ribs rule!!
I’m fairly new to smoking. Could you do a video on resting the meat? Like using a cambro, cooler, oven, or open air. Different types of meat and how to best rest the meat. Thanks for the great content.
I could totally imagine how good that tastes 11:50. 2:1 black pepper and salt on good meat is all you need. I'm glad you mention the rest with the plastic wrap tip. Thank you.
Great video, Jeremy. Gonna pick up some beef ribs tomorrow morning. Haven't had them for a while now...lol.
Nice seeing you at the UK LSU game. It’s a small world. Keep up the great work.
I'm just waiting for your detailed guide to resting various kinds of meat! Resting is important, but for how long? In a cooler? In the open air? What happens when something rests for so long it has to be reheated to eat it? Or do you not reheat it and eat it at room temperature?
I let me briskets rest for as long as I can, but if they rest for more than a couple of hours, I end up having to reheat the brisket and it always feels tougher after reheating than it does if I let it rest only a couple of hours and slice it.
I've learned so much about bbq from you, but I feel like I just don't really understand 'how' to rest the meats I smoke.
Man! I love your videos, always makes me want to fire up the grill. 👍🏻
Damn that looked awesome
Nice video! Jeremy, what's your thoughts on reverse offset smokers?
you made me Hungry!!!!!
You’ve gotta come check out Goldee’s Barbecue in Fort Worth!!
Only 1 person needs to speak at the same time lmao Beef ribs looked amazing btw
This a good video and gave me the idea that I should probably go with an offset smoker but what size should I get a 250 gallon or 500 gallon and it’s also the fact that which on e those pits sizes for me is less likely for me to mess up the temperature would love to hear from you Jeremy and please tell me what would you recommend for me as a fairly new person to bbq
I have a warmer in my kitchen what temperature should is use to rest overnight? Also should I put the ribs in a cooler to bring them down to 150 degrees orb put in the warmer to cool to 150 degrees and if so what temperature should the warmer be for that first cool down?
Seen you on slapped ham this morning at the aquarium
Look at those ribs! Nice video and nice sponsor's copper!
Beef ribs are awesome 😋
Do you think it would be a good idea to try the cellophane technique on a brisket?
Thanks for the vid and tips! Looks great! Would have been nice to see those ribs up close when trimming though. 😉
Do a cook comparison on choice and prime briskets. I’m curious to see if the quality is really that much better
I've never been able to pull off beef ribs, but after this video I'm going to try again.
I had an offset smoker/grill I bought at Sam’s Club in 2005. Stout. It was probably 200 pounds. It made some really good BBQ. I nursed it along for 15 years, but time and rust finally took its toll. I hemmed and hawed about what to replace it with. Bought a pellet grill. So difficult to make it work well. You’d think it would be easier, but the product is just not the same. Man, I miss my offset.
The new pellet smoker from Tejas Grillz might be a threat. Patented technology for pellets to smolder and produce smoke.
Hey what temp is good setting for warmer?
Love the bbq community. Resting a brisket and beef Dino ribs as I type this in a grizzly cooler overnight. 12 hour rest baby!!!!
Franklin vs Fat Stack vs Brozos
Great video Jeremy!!! That guy looked familiar? Is he from Louie Mueller in Taylor, TX near me? They cook some of the best brisket I've ever eaten!!!! Cheers brother!!!
yes he was
Im subscribed to both of your channels
@@mattb2484 no ur not
Whould you use wagyu beef tallow in these?
Can you do another video comparing smokers at the stores like Oklahoma joe, chargrill
Jermey you need to do this in your backyard for your viewers so we can follow exactly what to do . Tnx
Man, first as a gym rat myself, you're still looking stout so nice work. Two, I am a dedicated natural wood offset and barrel smoker. I built my barrels for fun and know exactly how they work, their temperament, etc. Love beef ribs; apparently, we are the unicorns of BBQ. I love managing the smoker; which is an art, and caring for the product. Love every aspect of it. Thank you for all of your content.
Great video, for the long rest (8hrs) what is the ideal holding temperature if you can maintain it that long?
I think I've heard around 160F is where you wanna be. I always just put my BBQ in a cooler before I go to work and then come back and dig in and it's still plenty warm enough to eat
alot of knowledge dropped in this one
See any Lawry’s Seasoned Salt or beef tallow out there? 😉 Nice video!
shameless plugs.. love it. I did try some of the steel pans. Becoming a fan of steel vs cast iron
Truth BBQ was my first ever taste of real TX BBQ...
Great video, love beef ribs as much as anything.
I’m gonna need someone to explain to me why this cooker had a piece of firewood on the upper rack over the water pan on the fire box end of cooker. You can see it in the shot when they first open to spritz the ribs.
@@ryangwitte Thanks - I guess that makes sense, hadn't heard of that. I've put pieces on my firebox before when wet, but have to balance that with leaving it there too long and it starting to actually burn. This could be a middle ground for slightly damp wood. Cool.
Great video, quick question: I'm a back yard smoker with a Traeger. When it comes to resting, agreed, it's hard to find the time to rest that long, but also, how do I keep the meat at serving temperature over so many hours? I can wrap in a towel and put in a cooler, or in the oven (with the oven off)? Other suggestions? Thanks so much, lover your videos.
A cooler filled with towels works well (they smell great after but the wife usually wants them washed before she'll use them again :/), as does an oven on the low/warm setting (usually ~170 F), especially for longer rests.
Well Mr Mad, I'm or have been a miner BBQer, that means periodically. I have several BBQ recipe books. But no info about methods, means, and ways of using tools of BBQing which includes the so many BBQ pits and stoves. Learning a little more of such I could do. I use propane pits or stoves and a Traeger Jr. which are convenient. No use charcoal or wood unless I help out at an event. But if I did obtain a charcoal pit like the Weber I would use a Billows™ BBQ Temperature Control devise. Because it would be convenient. I recently heard of the device. Something you and Mr Soo could do science on or with.
Great Video, when are you going to review a 1975 Workhorse or The Babe. I am waiting on you until I make my decision. 😀
Where can I get beef ribs? Is there a grocery/warehouse that sells these? Not necessarily boutique quality like these but just normal USDA choice or prime. Are they labeled plate short ribs?
Do competition BBQ cooks use a rest period?
Yo... cook review of fs120 and 80 when?
Those giant cookouts are great! Just got back from the nugget where we did 4,000 racks of ribs, looks like you had fun!
That's nuts, I struggle with 50. Was 4k for the whole competition? Or are you guys running a trailer for a week?
@@nickt9467 was 4,000 the entire week. Man was so hard. We had 3 cookers and did loads of 300 😂 One day we did 3 load in a day. FML!
The prep was the hardest part.
@@BeatdownBBQ I can only imagine. Do you guys pull membranes or just score them? St. Louis? Breaking the racks down and trim/prep the night before took me ages. 4000 is incomprehensible. Kudos!
@@nickt9467 with that many ribs you just score and the membranes come apart during the cook. It’s not realistic to call the membrane of thousands of ribs.
excellent video Jeremy.
I learned a lot, again.
so, I have a request. the offset cooker had a water pan in it to provide moisture.
is there any way to measure the moisture levels/ humidity inside the bbq?
run tests with, without, etc. I'm super curious to know the details.
Thanks!
He has a video that goes into more depth with the water pans and the science that’s pretty good. ua-cam.com/video/umXRJdg18CI/v-deo.html
@@krisbabic89 thanks so much!
watching now :)
Was that Matt from meat church at 9:58 Lol
Beef ribs!! Wolf
Jeremy, you are the pro in my opinion. Many thanks from TN for your informative videos.
Man that looks great, if you can make a video on the different ways of resting beef for home smokers that would be awesome.
A dehydrator will get down to holding temps and hold for as long as there is power. NO drying out if wrapped in plastic. Also, adding 2-liter bottles with water heated in your microwave to 160°F will extend your cooler hold as long as you keep swapping out the bottles for freshly heated ones every couple of hours. It works... try it.
@@bbqbill8201 dehydrator, now that's sir is a great idea, thanks much appreciated, will try the hot water too, see what goes best.
@@bbqbill8201 I have an electric Masterbuilt smoker. I haven’t used it in awhile but I think it should work for resting at 160F.
@@horacejones5226 If you wrap whatever you are holding airtight, you should be okay. If you are just holding it "open-air" in your MasterBuilt, add water to the pan below, and set it for max. (275°F) After it steams up and water is running down the walls (or glass) drop the temperature setting to 150°F and the moist hold will keep whatever is in there from drying out. I have done this a lot and it works great.
@@bbqbill8201 Thank you!
Are you using straight ACV or is it diluted?
Mr. Talo….good video
Really like this format. My vote is for many more of these types of videos
I would like you to do a video about the diferwves in wood as far as properly seasoned vs. Store bought, like at home depot and lowes, not all of us has access to a forrest of good wood.
My problem is I can nail the temp, rub, rest and tenderness and my smoke looks perfect, but I can barely notice oak and hickory even less, but all I have is the wood that comes in 20lb bags at home depot.
Kiln dried wood isn’t as good as seasoned wood. ( too dry )
@@danielploy9143 obviously... im just curious how much difference.
Curious. What temp are you are you holding the ribs at in the commercial warmer? They look amazing.
He recommends cooling the meat to a temperature of 160 before holding in a heated cabinet. If you are using a cooler what temperature should the meat go into the cooler?
.
As soon as you wrap it. The cooler will just slow down the cooling process of the meat mimicking the heating cabinet. I have the anova oven and use it also to rest the meat, ideal temp is around 125.
Wagyu tallow injection!!!
I always remove the waxy connective tissue on the back
Audio issues? Did they have a live band or was that background music?
thank you for the discount code, I just saved 60$
The 2:1 pepper to salt is by volume or weight?
Volume
A long rest is very important. Sounds like our only options are a commercial warmer, a cooler, or hope the your oven doesn't get too hot. I'm thinking someone should start selling back yard warmers big enough for like a brisket and rack of ribs. Insulated box, heating element and a thermostat. Shouldn't be too hard to put together.
I always use a nice insulated cooler, and wrap the ribs or brisket in towels (still in butcher paper or foil)...and they stay warm for many hours.
You can pick up a cheap cabinet electric smoker that will hold a fair amount and hold a low temp. You don’t have to add pellets or anything, it gets it’s heat from an electric element. But interesting thought you could use some type of hot plate or maybe an aquarium heater plugged into a thermostat plug with the cord ran out in a basic cooler and it would work. May need some safety upgrades but in theory that’s all you need
Anyone think a heating pad would work?
@@stevendellacqua9256 heating pad really does not generate enough overall heat to surround something and keep it warm. To keep meat from drying, the heat should not be generated from an outside source, in my opinion. It should really be from the product itself. That's why I think an insulated container/cooler is the best....while wrapping the meat well to contain heat. I've never had a problem keeping meat hot....for at least 4 hours....by putting it in a cooler and wrapped in a thick towel.
@@joeidaho5938 Thanks. Was actually thinking of putting a heating pad in a cooler with the meat to help keep it warm. Was wondering if anyone had tried that.
I was promised chimichurri in the thumbnail. You know what? I'm gonna smoke some beef ribs and serve em with chimichurri.
👍
Jeremy, can you do a science video discussing carcinogens in smoked meat. I get a lot of family members warning me about it. It would be great if you can discuss this topic.
Joe, there is sufficient info on the internet for that. Seems like there are pros and cons, just like with so many other things.
I used to love smoking beef ribs until the cost skyrocketed!
💯👍🏽
I want one of those big ass knives. Lol
👍👍👍
Butcher paper and plastic wrap made me pre in my pants!!!! Great idea!!!
When you say 2:1 pepper to salt, is that by weight or volume?
And an LOL back at the little boy who's eating Ramen noodles and cold Spaghetti-O's for dinner. 16 ozs of pepper to 8 ozs of salt is MUCH different than 2 cups of pepper to 1 cup of salt. If you had a stove in your mom's basement then you might know the difference.
_Decadent _Descent relax guys, he’s obviously new here.
#1 - It wasn't his recipe. He asked the guy and the answer was 2:1. Who knows what that guy's 2:1 means?
#2 - Volume is useless. I was hoping to hear weight was the answer. Could be table, Crystal, Morton's, or any other random salt. All weigh different by volume.
#3 - Same goes for pepper. Weight rules. Is your pepper #6, #8, #12, #14, course, fine, table grind?? Volume measures are useless.
#4 - I know how Jeremy measures, and I know what brands of salt and grind of pepper he uses. I was asking about the recipe for the guy he was interviewing.
@_Decadent _Descent lol u made this man upset can u apologize…
LOL
@_Decadent _Descent joking man..joking
This looks way better than brisket.
Mad scientist is Brendan Schaub of bbq
MAY the Lord bless you and keep you, May His face SHINE upon you and give you PEACE ✨
Look, I'm sure your intentions are good, but I was really enjoying this video and reading through the comments, then yours came up. Now I'm distracted by the knowledge that christianity is the most toxic problem we face in the US, let alone the rest of the world. It is reprehensible for parents to indoctrinate their children into such a hateful and destructive cult, yet it happens on a regular basis. Please, if you are convinced that there is a needy, insecure, vindictive temperamental god (according to your bible), keep it to yourself. Maybe try a little love and compassion, or maybe a little understanding and acceptance?
Serious question: Are the rest of you suffering bouts of Gout with all the red meat you're cooking so often? I'm not sure, but I may be suffering from it after getting a smoker and cooking red meat just about every weekend (enough to last us throughout the most of the week).
Worked my way through the Texas Monthly list of central Texas bbq joints once. Dx with gout. Dr said, no more than 4 oz of meat a day. I had that much on my shirt after each place. 10 mg Allopurinol controls it pretty well. Colchicine for infrequent flairs. Making beef ribs this weekend. Moderation in all things.
11:27 poor guy
"Can we take a look at some of the finished product?"
ha
Is that all I have to do when I want to eat someone else's food?!!
i've got another one for you, try smoking a pork loin
Resting the meat is super important buuuut , meat always gets cold…have to reheat somehow and if you don’t have an oven gotta use the microwave, how do pros do it?
Proper resting retains heat for hours. That's why they keep it in a cooler or a warmer, wrapped in butcher paper and then wrapped in a towel to insulate.
Well, Justin says to let the ads run so that your channel gets paid, so I'm letting them run!
BEEF RIBS WITH TALLOW!
Take a shot every time he says beef tallow