I pull that membrane off of those beef ribs just like pork ribs and I can tell you that it is a MUCH better experience getting rid of that tough connective tissue that doesn't seem to totally break down even when cooking long enough for the meat to nearly come off the bone. Now for the big dino ribs I can understand keeping that membrane on but on these kind I yank it off, it is a little harder than pork but not insanely hard.
Is there away to cook the fat out of the inside of the meat. I usually smoke ribs both baby back and spare ribs witch I don't find as fatty. May this is why I like the flat on the brisket only. Thank You
Nice viseo. Good instructions. One dilemma. You say with the high cost of beef prices buy beef ribs. The problem is? You're buying a lot of bone. So where's the discount? :-) :-)
HillBillyViking 0 seconds ago Those things are like shoe leather. Probably taste amazing though. Wrap in butcher paper at around 165. Take to195 then put them back on the smoker til 210 is how I do it. They will melt in your mouth
Love your videos, just followed your instructions, and archived great results. Thank you. Keep the videos coming.
I'm so glad. We enjoy making them. Shooting video for smoked brisket chili this week.
I pull that membrane off of those beef ribs just like pork ribs and I can tell you that it is a MUCH better experience getting rid of that tough connective tissue that doesn't seem to totally break down even when cooking long enough for the meat to nearly come off the bone. Now for the big dino ribs I can understand keeping that membrane on but on these kind I yank it off, it is a little harder than pork but not insanely hard.
Wow that looked delicious! Great video I’m subscribing now
Thank you.
I’ve been cooking beef backs for years, since I’m not a pork rib fan. Priced good and the meat flavor is good.
Agreed!
Bought them today (9-11-2024) at Bravo Supermarket for $6 per pound. Looks great! Liked and subscribed.
@beerbrewer7372 seems expensive but everything is going up.
@@bignicksmeatsntreats Thank Joe Biden for that!
Awesome, just subscribed to your channel.
Thank you!
Great video. Thank you… Thank you…
My pleasure.
What type of pellets used? Thank you
I only use Bear Mountain. In this case, I used Bear Mountain Oak.
@@bignicksmeatsntreats Thank you!
NIck, Where did you purchase the grill pan you show in this video?
Costco. Was about $35
@@bignicksmeatsntreats Thanks so much Nick.
Watch me work!! lol great vid Big Nick!
@@stanleymelvin4153 thank you
I smoked the beef ribs from Costco. Was not a fan because of the amount of fat. Is this normal cooked them to 205 degrees????
They are fatty. That's why I use the grill pan. I cook them to 200.
Is there away to cook the fat out of the inside of the meat. I usually smoke ribs both baby back and spare ribs witch I don't find as fatty. May this is why I like the flat on the brisket only. Thank You
At 200, usually the fat is rendered out.
They shrink up a lot but caramelize into meat candy. The favorite part of a bone in prime rib.
@@SpYucaipaSoCal👍🏻
New video yay
I like doing these beef ribs using the same 3,2,1, method with from pork ribs they come out super tender use a little beef broth when you wrap them.👍
Good stuff!
Man, I can almost smell those babies while watching the video! Thanks for the instruction!
My pleasure.
Nice one. I need to try those.
Cheap and fantastic!
Nice viseo. Good instructions. One dilemma. You say with the high cost of beef prices buy beef ribs. The problem is? You're buying a lot of bone. So where's the discount? :-) :-)
I can feed 3 people for $20 with the ribs. If I buy 3 ribeyes right now, it's $75.
👍👍
No garlic?
I'm allergic to garlic & onions.
Nice the juice was falling out of that bad boy
So so good looking!
Me or the ribs? Lol
Membrane ? When you cut that it’s like plastic
Oof! My tongue is on fire already! 🔥 Haha!
They aren't spicy ya' ninny. Lol
Not pink inside the ribs, you failed.
I didn't know grocery stores could sell ungraded beef, I thought it was mandatory.
If it doesn't say Select, Choice, or Prime, I consider it ungraded.
Anybody ever tell you that you look like Alton Brown???
Yep. Someone sent me a side by side photo. Pretty funny.
HillBillyViking
0 seconds ago
Those things are like shoe leather. Probably taste amazing though. Wrap in butcher paper at around 165. Take to195 then put them back on the smoker til 210 is how I do it. They will melt in your mouth
I've had pretty good luck with them so far.
I’d bet you money they’re moist and melt…the good meat on beef backs are between the bones..
I buy these all the time in Costco great Price
Yup