Smoked Beef Ribs - Beef Rib Experiment - Smokin' Joe's Pit BBQ
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- Опубліковано 29 чер 2024
- Thank you for watching my smoked beef rib video. On this video, I ran an experiment to see if it is necessary to remove the silver skin off of beef ribs. I think the results are going to surprise you.
Thanks for watching
Smokin' Joe
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Keep the videos coming Joe. Been watching for 5 years and watch them all.
Thank you so much for you support 👍
I've said this for years. The membrane holds in the moisture. STOP REMOVING IT. All you do is let the juice fall out. Great video Joe 👍 Have a great weekend, brother 👍
Wouldn't that be sorta like having a flavor-shower in a raincoat though?
Makes a video about silver skin. Chooses to comment about the membrane. Nice.
@ngatiramona you still get some that drips into the fire, but most stays in the ribs.
@@michaelhowington5705 he's pretty informative
@@4seasonsbbq Do you leave it on ONLY for beef ribs, or do you do this for baby backs as well?
Joe, man you know how to make folks drool in the morning.👍👍👍👍
I try 😁
Love Smokin Joe’s experiments!!
This experiment does my lazy heart good as I'm not a huge trim guy. I usually do a minimal trim, now I can say it's not because I'm lazy, I do it for moisture...LOL Nice experiment Joe, both racks looked damn good!
Thank you smokin Joe, I was able to buy two boxes of the gloves and receive four. They look like nice gloves and I can't wait to use them.
Hey Joe! We never got to know each other well, but I used to run 2897 and 2650 (circa 2014-2017) plus a few others over the years (I'll leave it at that since I'm sure you know what I'm talking about). I couldn't believe it when I saw my old CSM out here making BBQ in Texas! I ended up in Texas too, though on the other side. I'm out of that world now and working in aerospace at JSC in Houston, but I got nothing but love for you and I wish for nothing but the best for you and your family.
Appreciate all your hard work Joe. Really enjoy your videos. Beef ribs, no doubt in my mine, Best bite in BBQ!
So glad you smoked those with Mesquite! So many people are afraid of Mesquite because it's 'too strong' and will 'over smoke' your food. Nothing could be further from the truth - as long as you run a well oxygenated clean fire. I live and smoke in Phoenix and burn mostly Sonoran Mesquite. For me it's readily available, oftentimes I can find it for free after monsoon storms, and the flavor is awesome. Mesquite is one of the most under-appreciated smoking woods. The best way I can describe the flavor is a really nice 'sharp sweetness' that I've not found from any other smoking wood. I love many other smoking woods, but Mesquite is my favorite - probably because it tastes like 'home' to me. 🙂
Those ribs looked awesome! Great video.
Thank you Ray. 👍
Here we go again, Joe making me want to make what he just mastered…..Yum Joe!
Yeah buddy!🤣
Happy to see your videos. Thanks, Joe.
Thank you Fred.
Always great content. I very seldom cook beef ribs since our local markets seldom stock them for whatever reason. Still I love watching you work through these well thought out comparisons. Thanks!
Same here!
Welcome back to your channel, Joe. ;) It is time for me to try some beef ribs. Your video is just in time.
Get it🤘
You had my mouth watering looking at those ribs. Nice experiment and excellent video!
Joe has taught me soooo much!
You could see it was juicier with the skin on and appears to not really matter when chewing.
Thanks Joe!
Yup, very interesting cook. 👍
*Smokin" Joe's Pit BBQ* Bravo well done, thank-you sir for taking the time to bring us along. GOD Bless.
Thank you.
Where have you been? Sure, miss your videos! Hope all is well! Love from Napa California
Thank you James. I've been working at my food truck and that's taking a ton of my free time. Thanks for being loyal. 👍
@SmokinJoesPitBBQ I didn't know you re opened your food truck. Send me a link to your reopening video that I miss! How's your menu? Shorter? Go man! Again love and best wishes from Napa California
Another reason for the firmer and less juicy ribs could also be the trim because you removed a lot of the fat with the silver skin and made it leaner, both look excellent but comparing the 2 the silver skinned left on looks better after the cook.
I stopped removing it and it still comes out 🔥
Yes sir. Thanks for watching 👍
@SmokinJoesPitBBQ Always watch man. Nothing better to do while chained to this pit 🤣
Oh Man! Great comparison. I think it is borderline insanity to over-trim meat, and have never understood removing the bottom membrane on any type of rib. Great vid as usual!
I like eating the membrane. Nothing goes to waste.
Very interesting experiment, Joe. Thank you!
Thanks for watching 👍
I think you are right Joe with the silver skin is keeping the juice inside if both of rack of ribs are from the same spot of the ribs. Those were some really nice marbling in those ribs. I don't have a store out near Denver that carries 1855Beef.
1855 is just branding
So, there is no toughness with the silverskin? An interesting comparison. The ribs look great. Cheers, Joe! 👍🏻👍🏻✌️
None what so ever. I think it's because they cook for so long that the silverskin renders off. Thanks for watching buddy. 👍
Excellent! Thanks for all the tips you've given us through the years. 👍
My pleasure!
My mouth is watering. So good looking. Plus, I really respect someone who's not afraid of mesquite!
Thank you Greg. 👍
Mesquite is the only way to go
Those look delicious. Why do I always watch this channel when I'm hungry? It's torture. :)
Totally agree!!
They both look delicious bro! Beautiful racks! They’re both good to go in my book bro!
Thank you Louie! Hope you're doing well my friend. 👍
Joe, good to see your new content. Great vid. Just one nitpick - those gloves are 5.5 mils thick, not millimeters.
Great demonstration sir!it was 🔥🔥🔥
Thank you. 👍
I love eating the crispy membrane that you get when you leave it on beef ribs!
Me too. 🤘
did he say wash your sister sauce?? 🤣 Great video!
Great video Smoking, great info!
Hey Joe. Thanks for all the experiments .you save us a lot of mistakes. Your skills are off the chart. 👍😎
Oh yeah!! that looks awesome, thanks Joe!!
Thanks for watching Ray. 👍
Kudos for seasoning the back of the beef ribs. I’ve seen a lot weird stuff going on, on UA-cam…
Newish to your channel Joe, and currently in the resting stage some ribs that look just like yours. I couldn’t be fussed with trimming the top membrane, just gave it a bit of a Criss cross pattern. 2pm here down under, they’ll be perfect for dinner at around 6pm onwards
Yummy, made my mouth water. Have to try those ribs.
Awesome video Joe! The Ribs looked fantastic. 🍻
Thank you David. 👍
Great comparison Joe👍🏾
Thank you my man. 👍
Absolutely well done Joe! Definitely looked fantastic both ways , probably would still trim a little 🤣. Cheers brother 🍻
Thank you, trim away. 😁
Cool video Joe I’ll have to try that!
Thank you. 👍
My eyes could be decieving me, but to me it looked like the ribs with silverskin removed contracted a lot more and showed more bone. That probably is why it seemed a little bit more dense, plus it would have essentially "sqeezed" more of the juices out as it contracted. Either way, they both looked awesome.
True. Thanks for watching 👍
Hello Joe, where have you been brother, this video was perfect timing, I'm getting ready to smoke my ribs! Following your recipe. Great video.
Nice. I've been working my food truck. 👍
Totally Agree Joe
Thanks for watching 👍
That would be a tough choice there Joe. They both looked amazing. I would have to try both but I think I would like the trimmed Better.🤔🤔🤔🤔. Tough Choice for sure.
Thank you for sharing!
Thanks for watching 👍
Ribs look Bad Adx, Joe!
Thank you Don. 👍
Either or in my opinion
Love the mesquite ribs a la Valentina's Tex Mex BBQ. Big mile deep flavour. It will be hard to not remove the silver skin but definitely worth trying. Maybe take up soap carving to replace the enjoyment of beef trimming. =) Hope your stayin' awesome.
Yes sir, reminded me of my trip to Valentinas. You are freaking hilarious. 🧼
Great video, brother! Some observations, for what it's worth. A mil is 1/100th of an inch, so those gloves are .055" thick, not 5.5 millimeters, which is .216" thick. The 20 year old W sauce made me laugh...I have hot sauce in my refrigerator from the Bush administration (Sr.). I mean, what the hell can live in a bottle of hot sauce??!! Not worried about it. And lastly, when you trimmed the silver skin off of that, you also ended up taking a lot of the fat. So, I'm definitely in the pro-silver skin camp on this one.
Smokin’ Joe, you are the Pope of BBQ Town!
Nice 👍🏽
The silver skin will break down like the collagen and fat after a long cook. With the silver skin facing up will take a lot of heat breaking it down even faster. Very informative video.
Joe they both looked fantastic, but I'm on the trimmed rack team. I'm back had to go back and finish the video, just had 2 cords of Oak delivered $300.00 chili beans great price. great video Joe TY
The fat left on leaves a more pillowy bark. I don’t wrap and it’s crunchy while still retaining that pillowy softness.
I use the same wood from Academy and i like it as well. The grill gun not so much. I always had to take it apart and clean it.
Interesting that you have to take the gun apart. Reach out to Grill Blazer, I bet they'll take care of your issue. 👍
Looking good, for what you paid for them you should’ve demanded someone remove that silver skin for you before they were weighed and packaged for sale. We are getting bent over on them plate ribs price increases.
Were they both the same temp when they came out? Truly beautiful ribs.
Yes they were, 205°
Hi Joe, I'm in the UK 🇬🇧 and thought I'd let you know we don't put Worcestershire sauce in the fridge and Lea and Perrins is the original and best 😉 really enjoy your vids💯👍
I loved this video..can you do a video with the same process using your Yoder 1500 pellet smoker please? Thank Smokin Joe!
Omgoodness… you had me at beef rib!!! Do you recommend leaving membrane on baby backs also?? 🐮🐷
I've never actually left it ok baby backs but I bet it would be okay 👍
I do love some good beef dino ribs and those look great. The wood I use is different than kiln dried because I use natural seasoned. Natural seasoned to me has the best smoke flavor and little easier fire management. Kiln dried is fine if you do not have a access to natural season wood. The main difference I noticed kiln dried I have to add splits every 25-35 min and with natural seasoned I only have to add splits ever 45min-1h. I will say the wood I use is mostly oak, hickory, apple, and cherry wood.
Yep, save the kiln dried wood for furniture making.
I saw you at the gas station you had like a boat and it was in el paso at circle k on rich beam
Awesome! I saw you too. 👍
Ese Joe, how am I supposed to lose weight, when you keep posting "SAVAGE," Videos of your Amazing Cooks? Que Pues Joe😂😂
Hahaha....more protein, less carbs amigo. 🤘
Looks great!!! did you notice any difference in the amount of pull back of the meat?
Not ai didn't, both racks were equally tender. 👍
That’s a nice smoker 👍👍
Have you used heb bbq aluminum foil? Thick foil.
Nice comparison video! Any places in El Paso that sell decent beef ribs?
Costco has decent ribs. Thanks for watching Frank. 👍
Silver skin on it is!!!!!
good looking CHIT...
Yes sir. 👍
Joe, how do you think an untrimmed and a trimmed rib would cook? The heat source is different.
Great job,Joe, but l’ll keep trimming mine. Although the ribs looked juicy, they also looked way, way overdone. I like mine with a little bite not falling all apart like that. Good comparison test though.
Why don't you use butcher paper for wrapping ?
Joe where do you get the firewood… or do sell some of your firewood?
Wash-yer-sister sauce 😂😂😂
Had to look at the comments to make sure I wasnt the only one 😂
I leave membrane on for beef ribs but always remove it for pork ribs
So why did you point to where the big patch of silverskin was, and then bite somewhere else.? I was hoping to hear how the mouthfeel was with the thick hunk of silverskin, also, why did you bother seasoning the back when that doesn't get eaten? Otherwise, I love your vids..smoke on!
There was silver skin all over the top. I simply pointed out that larger area. Call me crazy but I actually like the membrane. 😁
Woo-Steer-Sheer Sauce, Daddy! Lol
😆
I score beef rib membrane. But I remove silver skin.
Sir. I hope all is well.
any difference in the way the seasoning gets absorbed by the meat?
Not that I noticed. Both held up fine. 👍
Hey I don’t think you mentioned the final temp on these. What was the final temp when you pulled these off?
Joe what temp was it when you took the ribs out?
They were at 205°.
We been watching the same bbq vids lol
We have?
5.5 thousands of an inch not 5.5 milimeters which is just under 1/4 of an inch.
I meant to say 5.5 mil not millimeters 🤣 My bad.
Lavatuhermana sauce
🤣
Why didn't you take a bite out of the area where you said the silver skin was?
I did, the entire top of the rack had silver skin but one area had more. Trust me, I ate the rest of the rib. 👍
I thought you closed your food truck.
We reopened March 1st 👍
I love wash your sister sauce.
Did u not spritz on purpose?
5:00 wash your sister sauce ? ha ha ha
The price showing was only for one box of gloves.
It's actually 2 boxes.
If I buy two boxes will I get four boxes I'm trying for the free shipping@@SmokinJoesPitBBQ
The price showing is not for two boxes, it's for a 15 % discount.
Let me look into this on Monday
I believe u overcooked them, your ribs did not hold it shape. I was on Goldees BBQ class, they went no wrap on beef ribs ALL they until pulling time, Jirby boy said he never pull over 190f, most of the time it was by feel and temp after and it was around 187-190 everytime. Thats why their ribs keep it shape on every cut everytime. The no wrap 10-12 hours create that sexy black bark to protect the meat and juices inside.
They only wrap with tallow after pulling and into the warmer at 150f for 10-20hours, just like their brisket.
5.5mm thick?? 😱 Maybe 0.55mm? Else it is as thick as macaroni.
It's 5 mil, not 5.5 millimeters as I mentioned 🤣
My bad. Forgot about the metric / imperial thing.😅
You know ribs falling off the bone equals overcooked. No doubt tasty though.
On pork ribs yes, not on beef ribs.
should’ve done it blindfolded
I like my fingers. 🤣