Lol, at 7:50, he tried to tear it but then realized its hard as bricks so then he decided to shove the entire thing in his mouth haha. Great video btw.
You could tell when he probed it that’s it wasn’t sliding in like butter , needed a few more hours I think . Country spare ribs take 6 hrs and aren’t as thick as beef ribs , so it has to take longer
I got the kamado going and soon put the Highlander ribs in with a chunk wood. And salt and pepper is all you need. Maybe smoky Tabasco on when eating. 😍
Man, i am not a beef or pork eater, but even i can say, that is some premium quality stuff. The way he cut the beef, it looked like as if he was cutting butter. That sexy brown color and that evenly spread pink inside, it looks heavenly.
@@Z0MBIE-x Hey! He shudda done 'em a little longer I think there is pretty much consensus on that. But inedible??? Something's wrong with you, my friend.
Follow up to the below comment: I used your recipe as a guide rather than an exact recipe. I used a Rosewood Ranches Wagyu 3 bone beef rib, salt & pepper rub, and smoked it at 121*C/ 250*F on my Traeger for 10 1/2 hours. I did wrap it with butcher paper after about 5 hours (77*C/ 170*F) until it was probe tender at 99*C/ 210*F. After resting, these beef ribs had a great crust, were moist, tender and full of flavor. The best I've ever had. Thanks Roel.
This is almost step for step the Aaron Franklin recipe - Central Texas style rub, 285 degrees, probe for tenderness, mention of silverskin, using the towel to pick it up, and resting for an hour. Please give credit where credit is due!
In reality, what else do you need to do to beef ribs? This is pretty well known technique no sugar, no sauce, cook until tender and rest...etc. no secrets just well done
This is a common method in Central Texas for beef ribs. Aaron is a master, but he didn't invent this recipe because it has been around forever. If anything, Louie Mueller Barbecue in Taylor invented it and it was re-popularized by Black's BBQ in Lockhart. Let's also not forget that the basis for CenTex style BBQ came from Czech and German immigrants to begin with, back in the 19th Century. As Texas Monthly's Katy Vine explained in 2012, "These pioneers [brought] with them a style of meat-smoking from the old country that involved salt, pepper, meat, and wood. Whatever fresh meat they couldn't sell, they would smoke and sell as 'barbecue.' … As demand grew, the markets evolved into barbecue joints, though the style of service didn't change much. The meat was still sliced in front of the customer in line and served on butcher paper. Sauce generally wasn't offered."
Unfortunately beef ribs are not that popular in my neck of the woods; in fact it’s mostly pork-ribs here. Mouthwatering video Roel - now I‘m lusting for some juicy „Fall-Off-The-Bone“ beef ribs 😋👍
@leif dehio, look in the meat department of your grocery store and if they sell beef short ribs, then they most likely sell a whole plate rib. This is how I know that they have a whole one in the back. The butcher would be a fool not to sell you a whole one.
I think if you took it up to 205F and wrapped and rested it for an hour in a cooler it would have turned out even more juciy and tender. Nevertheless, awesome looking ribs keep it up!
I recently found your channel. I love smoked food and going to buy a charcoal grill and learn to grill this year. Your food looks amazing and I'm going to try it out.
It was amazing... man. I'm from Brazil. I do love barbecue as much as you. Of course beef ribs aren't soft as a peace of picanha. But the taste is incredible. Good job I love your videos.
Nice pictures and very good result Roel 👍👍. If you have more time, try it with 110°C. It takes longer (11-13h), but the beef ribs are then more tender.
Anyone thinking "meh I can skip the foil part -- it's been on the grill forever", do not skip that part! It's critical to continue rendering that fat into the beautiful juicy meat you saw at the end.
I was searching thru your videos for a way to do beef ribs when I found this video. Excellent, simple approach for intimidating beef ribs. I'm from Texas and have smoked hundreds of beef briskets. I've done a few Tri-Tips smoked like a brisket (excellent results in 5-6 hours) and this recipe reminds me of that. I'll give it a try and post my results.
Hey, I don't think anybody does more beef short rib plate vids than you! I'm kinda obsessed with the beef short rib plate thing right now, so I've been trying to watch them all. Doing a plate tomorrow. Thanks for a great vid!
I’m planning to do this for the first time to see how it works out. I have no advanced tools to use or even access to wood chunks. Just a basic barbecue grill that I can cover and some charcoal. Do i really need the special wood and special barbecue grill to get a good/decent smoked outcome?
If u want super juicy quick beef ribs one good tip is to put them in a big pot slice all the ribs in singles add SPG on them and add some water to the pot but not to BOIL them but to semi steam them to cook halfway then take them out and add whatever seasonings you want and then add them to the grill finishing them off cooking and the baste them with best BBQ sauce your choice.
If you want great beef ribs goto "Restaurant Depot". I'm in MN and we've 2 Restaurant Depots here but they're country wide in America.
5 років тому
Only thing I would have done differently from you is to sptiz the ribs at 4 hours in to help maintain the moisture. And I use hot sauce to coat and help my 16-20 mesh pepper and kosher salt 🧂. Other than that, you have the makings of an honorary Texan !! Respect ✊🏾
I just brought a set of cryovac beef ribs, open the packaging and they are already individually sliced up is that going to do anything to my cooking times? Cheers great video
I made some nice Beef short ribs last month via "Sous Vide Que" on the Kamado Joe but was able o make them more "Medium Rare" using the sous vide and then getting some smoke on them after.. :) Love Beef Ribs!
Ich empfehle, den Griller selber bauen, mit Ziegeln, hat er unter der Kohle Löcher, zieht die Hitze noch besser ins Gewebe. Und ICH mag mehre Stockwerke, zb ganz oben das Gemüse oder Gebäck. Es ist auch einfach, sich selber eine Pizza-Ofen zu bauen, ist der Grill groß, kann ich Kartoffeln oben im Wasser kochen, ich will einen riesigen Griller daher. Wenn ich eine Platte rauflegen kann, kann ich schon Pizza und Harmburger machen. Ich könnte auch eine flache Granit-Platte kaufen, die schmeckt etwas besser als Metall, wegen der verzögerten Hitze-Weiterleitung. Wer selchen oder fermentieren will, Bakterien kommen immer aus der Erde, und unter einem Baum sind die meisten Bakterien, dort wird die Wurst am besten.
My dude, looks delicious. I'm excited to try it. Question, why didnt you remove the membrane on the back? Usually remove it from pork ribs to increase flavor and the membrane isn't digestible.
clearly, you can tell that the meat's not done through. when the meat is done, it wiggles. nor it does that and at 7:13 I saw no juice or fat oozing out even when the guy pressed the meat. and that bite at 7:50... skills don't just drop on your hand like that. pitmaster? well, I would reconsider the name if I were you.
no, he undercooked it. once the meat is done the collagen in and between the muscle breaks down and becomes almost like sticky so when you touch the meat it's soft like jelly. meaning when it's overcooked the muscle and collagen gets burnt and loses its moisture and becomes dry and flaky. when you see him pressing the meat it bounces back like rubber and that bite he tried to show but can't so he rushed the whole thing into his mouth... clearly he undercooked and wasted a good flesh of an animal.
I agree with what you say. But you're not taking into consideration that on minute @5:15 he saying that they are really close to 90 degrees Centigrade on the core temp. That is at least 25-degree overcooked in my book
How do u know how many hours u should do and could I sear it to have a crust. In addition can u make it medium well or do u have to cook it all the way ?
is that a certain cut of beef ribs or do you need to ask your butcher for untrimmed beef ribs i always see rack of beef ribs that dont have alot of meat or there cut into individual ribs
Maybe newbies want to see those details, especially if they're considering buying that type of smoker grill. I'm pretty new at all this an appreciated seeing him take out the ashtray.
Awesome video, im dying at the fact you call the grill a barbecue ..... barbecue is a style, a culture, barbecue is love ...... what youre smoking on is a grill my brother
Maybe juicy, but definitely not tender...look at that, it should almost fall off the bone, but he literally needs to cut the meat off the bone...lol nice try but total fail
I love that he squeezed it, waited for the juice, and it never came.
bruh lol
Sounds like my sexlife😂
Legend has it that this dude is still chewing that tough piece of meat to this day.
Just like your mother. 😂😂😂
"we need black pepper" grabs the jar of 4 different peppers in it.
Lol, at 7:50, he tried to tear it but then realized its hard as bricks so then he decided to shove the entire thing in his mouth haha. Great video btw.
😂😂😂
Dillon Jaglal that’s funny! I was just gonna say the same thing. He cooked them too hot.
Lmao!!!
At 8:10 he said "I like beef ribs like this" than I read your comment lol 😂😂😂
You could tell when he probed it that’s it wasn’t sliding in like butter , needed a few more hours I think . Country spare ribs take 6 hrs and aren’t as thick as beef ribs , so it has to take longer
When he took a bite he pulled and it didn't break. Seemed tough!💪🤔
😂😂😂
Yes the cow did chest workout
280 F!!! Ouch
You hit the nail on the head mate
Well spotted
Great to see someone doing Simple Beef ribs just salt and pepper style on a Kamado. Been looking for this type of tutorial.
It ‘s great to see Europeans do American Barbecue and do it well. Good job sir!!
These beef ribs were too firm. He expected it to fall apart and it snapped back 🤣 🤣
Proof that is doesn’t always turn out the way we want it too. 😞 🤣
😂😂😂😂
man aint that the truth
Magnifique, je ne comprends pas tout mais ça donne faim ! Merci pour votre vidéo
Beef shortribs are so underrated, you have elevated this lower grade of beef to a Majestic level®
Truly humbling...........
Pure and simple. Good job mate.
Thanks James!
I got the kamado going and soon put the Highlander ribs in with a chunk wood.
And salt and pepper is all you need. Maybe smoky Tabasco on when eating. 😍
7:49 when tender test doesn't go to good 😂
Jerky! 😂
It’s a beef rib. It’s not going to tear like a pork rib
@@macewindex8410 it can if smoked to the right internal temp
James Moore not fall off the bone pork rib style
@@macewindex8410 fall off the bone means overcooked damn how knew to smokin meat are you? Obviously pretty green from what you're saying.
Man, i am not a beef or pork eater, but even i can say, that is some premium quality stuff. The way he cut the beef, it looked like as if he was cutting butter. That sexy brown color and that evenly spread pink inside, it looks heavenly.
You need more details on temp and times. The meat was tough because your heat was too hot. Low and slow is the key. Ty.
I love how you respect the meat 👌 no sauce just salt n pepper 😊
You are truly inspiring me, those looked incredible!
I've done every variety of pork ribs out there, but have never tried beef ribs.
You will love these for sure!
I think you spelled inedible wrong
@@Z0MBIE-x Hey! He shudda done 'em a little longer I think there is pretty much consensus on that. But inedible??? Something's wrong with you, my friend.
@@rdr6269 lol this malaka 😂🤣😂
🤮🤢
Follow up to the below comment: I used your recipe as a guide rather than an exact recipe. I used a Rosewood Ranches Wagyu 3 bone beef rib, salt & pepper rub, and smoked it at 121*C/ 250*F on my Traeger for 10 1/2 hours. I did wrap it with butcher paper after about 5 hours (77*C/ 170*F) until it was probe tender at 99*C/ 210*F. After resting, these beef ribs had a great crust, were moist, tender and full of flavor. The best I've ever had. Thanks Roel.
Awesome!!
This is almost step for step the Aaron Franklin recipe - Central Texas style rub, 285 degrees, probe for tenderness, mention of silverskin, using the towel to pick it up, and resting for an hour. Please give credit where credit is due!
He is truly a barbecue legend
In reality, what else do you need to do to beef ribs?
This is pretty well known technique
no sugar, no sauce, cook until tender and rest...etc.
no secrets just well done
This is a common method in Central Texas for beef ribs. Aaron is a master, but he didn't invent this recipe because it has been around forever. If anything, Louie Mueller Barbecue in Taylor invented it and it was re-popularized by Black's BBQ in Lockhart.
Let's also not forget that the basis for CenTex style BBQ came from Czech and German immigrants to begin with, back in the 19th Century. As Texas Monthly's Katy Vine explained in 2012, "These pioneers [brought] with them a style of meat-smoking from the old country that involved salt, pepper, meat, and wood. Whatever fresh meat they couldn't sell, they would smoke and sell as 'barbecue.' … As demand grew, the markets evolved into barbecue joints, though the style of service didn't change much. The meat was still sliced in front of the customer in line and served on butcher paper. Sauce generally wasn't offered."
Looks very delicious. Please advise if these beef rib packets are readily available in market easily.
Unfortunately beef ribs are not that popular in my neck of the woods; in fact it’s mostly pork-ribs here.
Mouthwatering video Roel - now I‘m lusting for some juicy „Fall-Off-The-Bone“ beef ribs 😋👍
Thanks Leif! hahaha excellent!
@leif dehio, look in the meat department of your grocery store and if they sell beef short ribs, then they most likely sell a whole plate rib. This is how I know that they have a whole one in the back. The butcher would be a fool not to sell you a whole one.
@Michael Krusing: I live in Germany - unfortunately most grocery stores and butcher shops simply don‘t sell beef ribs. Mostly pork territory here 😉🐷
Try the beef ribs at Killen's or Pinkerton's in Houston, Texas. Un-fuking-believable meat.
Lekocak amat
Fantastic looking ribs and well done in using coarsely ground mixed peppercorn---it always adds that extra something.
Thanks... 👈😁👉
I think if you took it up to 205F and wrapped and rested it for an hour in a cooler it would have turned out even more juciy and tender. Nevertheless, awesome looking ribs keep it up!
Thanks bro
This is true facts needed to get that temp up and everything else you said.
Hey, im new in smoking, should i smoking this 205F for 7 hours?
I recently found your channel. I love smoked food and going to buy a charcoal grill and learn to grill this year. Your food looks amazing and I'm going to try it out.
7:49 - haaaard!
look when he squeezes them 7:11 ... no tenderness at all
Exactly what i thought. He couldn't pull it away from his teeth on camera, so he ate the whole piece then cut to a different scene. Lol
yeppp, and a bit dry, the biggest mistake was to completely remove the protecting fat layer
Go vegan try mock meat.
Excellent.... how would you make them differently on a gas grill?
I want to know where the heck you get enormous beef ribs like that from.
Nice delicious thanks for the video .i have a question can you smoke a big tuna ?
Hit thumbs up on this comment if your with us in the live stream tomorrow !!!!
10 AM Central European Time
Pitmaster X what kinda of spice grinder was that
Please help... When you sliced the meat off the bone, what cut of meat is it called? Can you get just that cut without the ribs?
Where get them beef ribs from
It was amazing... man.
I'm from Brazil.
I do love barbecue as much as you.
Of course beef ribs aren't soft as a peace of picanha.
But the taste is incredible.
Good job
I love your videos.
Such a coincidence, I bought some angus beef ribs yesterday that are smoking right now. 4 Hours are done, so 2 to 3 more to go!
Still not cooked?
@@deepatel123 I think, It needs another 1 hour more.
Is it cooked yet?
@@eliz5950 nah maybe 1 more hour.
Maybe another hour.
My family enjoys watching u cook and your recipes. Keep them comming
Omg 😍 super lekker man!!! Lekker bezig 👌👌👌
IKR
Nice pictures and very good result Roel 👍👍. If you have more time, try it with 110°C. It takes longer (11-13h), but the beef ribs are then more tender.
Thanks... the bark on the beef ribs is epic when smoked on a higher temp 👈😁👉
Silver skin comes from the underside of the ribs, the membrane separates meat from organs. You were trimming fat on the top side.
Uyyyyy deliciosa esperando algún día poder hacer unas costillas así acá en Colombia
Very delicius
Thanks for this video
Oh my god you let dream with glorious piece of meat.it look delicious
Really big thanks
Gonna try that,it looks wayyyy good!
Anyone thinking "meh I can skip the foil part -- it's been on the grill forever", do not skip that part! It's critical to continue rendering that fat into the beautiful juicy meat you saw at the end.
jys n dom doos
I was searching thru your videos for a way to do beef ribs when I found this video. Excellent, simple approach for intimidating beef ribs. I'm from Texas and have smoked hundreds of beef briskets. I've done a few Tri-Tips smoked like a brisket (excellent results in 5-6 hours) and this recipe reminds me of that. I'll give it a try and post my results.
1:58 that’s what she said.
Sure Matthew... 😂
Hey, I don't think anybody does more beef short rib plate vids than you! I'm kinda obsessed with the beef short rib plate thing right now, so I've been trying to watch them all. Doing a plate tomorrow. Thanks for a great vid!
Where did you buy the ribs from; the Flinstones?
Hahahah... nope beefensteak.nl
They're the modern stone age family.
That's can be the best illustrative video about smoked beef ribs I have ever seen. 👌🏼💯
7:51 looked like you couldn’t pull that stiff beef apart lol.
😂🤣😂😂🤣
I’m planning to do this for the first time to see how it works out. I have no advanced tools to use or even access to wood chunks. Just a basic barbecue grill that I can cover and some charcoal. Do i really need the special wood and special barbecue grill to get a good/decent smoked outcome?
Let's drink a beer every time he says 'gorgeous' 😎:-D
Man you made my mouth filled with saliva
OMG... 😲 He mudered the Charcoal Bag! 😦
😂😂😂
hahahah.. yes .. those are special skills 😜😂👍
I just love your channel! Beef ribs are one of my favorite cuts of meat.
Amazing beef ribs. Great meat, well seasoned, and treated w/the proper respect.
Thanks Chad!
If u want super juicy quick beef ribs one good tip is to put them in a big pot slice all the ribs in singles add SPG on them and add some water to the pot but not to BOIL them but to semi steam them to cook halfway then take them out and add whatever seasonings you want and then add them to the grill finishing them off cooking and the baste them with best BBQ sauce your choice.
That's my favorite BBQ.. hard to beat some good ole beef ribs
You are cooked perfectly...
I swear I hope to tasted beef ribs ..
maaan you are amazing .
Easy recipe , the best ingredients .
You just kill me 😂
Hahahaha... thanks bro 👈😂😂👉
The hardest part of the recipe is finding a good cut of beef ribs.
that is right!!!
If you want great beef ribs goto "Restaurant Depot". I'm in MN and we've 2 Restaurant Depots here but they're country wide in America.
Only thing I would have done differently from you is to sptiz the ribs at 4 hours in to help maintain the moisture. And I use hot sauce to coat and help my 16-20 mesh pepper and kosher salt 🧂. Other than that, you have the makings of an honorary Texan !! Respect ✊🏾
When u go for the juice squeeze scene and nothing but powder comes out..lol
LMAO
😂😂
I noticed that too!
& then he tried to pull apart with his teeth but it was too tough
I just brought a set of cryovac beef ribs, open the packaging and they are already individually sliced up is that going to do anything to my cooking times? Cheers great video
I made some nice Beef short ribs last month via "Sous Vide Que" on the Kamado Joe but was able o make them more "Medium Rare" using the sous vide and then getting some smoke on them after.. :) Love Beef Ribs!
Awesome
A master piece of cooked beef ribs take time.
oh my... i wish i am your neighbour. :D
Awesome alfredo... do it 😆🤛🤜
Ich empfehle, den Griller selber bauen, mit Ziegeln, hat er unter der Kohle Löcher, zieht die Hitze noch besser ins Gewebe. Und ICH mag mehre Stockwerke, zb ganz oben das Gemüse oder Gebäck. Es ist auch einfach, sich selber eine Pizza-Ofen zu bauen, ist der Grill groß, kann ich Kartoffeln oben im Wasser kochen, ich will einen riesigen Griller daher. Wenn ich eine Platte rauflegen kann, kann ich schon Pizza und Harmburger machen. Ich könnte auch eine flache Granit-Platte kaufen, die schmeckt etwas besser als Metall, wegen der verzögerten Hitze-Weiterleitung. Wer selchen oder fermentieren will, Bakterien kommen immer aus der Erde, und unter einem Baum sind die meisten Bakterien, dort wird die Wurst am besten.
Deze is van de livestream van vorige week ofnie? Zeker wel lekker hoor hahahhaa
My dude, looks delicious. I'm excited to try it. Question, why didnt you remove the membrane on the back? Usually remove it from pork ribs to increase flavor and the membrane isn't digestible.
Dang they look good! It’s like I smelled them for a quick sec. That’sa mans rib.
Where could I get those here in Texas?
You must be able to get these there... show the video to your butcher
Find a local butcher. The quality of meat is better as well.
bro..
Absolutely Fantastic! You are right PitmasterX!
Thanks bro!
Nice man, wanna bbq these soon! Little typo in the sponsoring though, "made posible" has to be "made possible" just for your info!
Thanks! will be corrected in the upcoming videos!!
Try them with Texas Pete's or Frank's Hot Sauce instead of the Olive oil. Smoke at 275 degrees for about 5 to 6 hours. Fantastic.
Thanks!!
6:49, The shape of the ribs next to each other, like my cousin front teeth !!
Absolute quality video, from filming to commentary. so glad I discovered this channel. New subscriber :)
clearly, you can tell that the meat's not done through. when the meat is done, it wiggles. nor it does that and at 7:13 I saw no juice or fat oozing out even when the guy pressed the meat. and that bite at 7:50... skills don't just drop on your hand like that. pitmaster? well, I would reconsider the name if I were you.
He overcooked it
no, he undercooked it. once the meat is done the collagen in and between the muscle breaks down and becomes almost like sticky so when you touch the meat it's soft like jelly. meaning when it's overcooked the muscle and collagen gets burnt and loses its moisture and becomes dry and flaky. when you see him pressing the meat it bounces back like rubber and that bite he tried to show but can't so he rushed the whole thing into his mouth... clearly he undercooked and wasted a good flesh of an animal.
I agree with what you say. But you're not taking into consideration that on minute @5:15 he saying that they are really close to 90 degrees Centigrade on the core temp. That is at least 25-degree overcooked in my book
And who slices plate ribs into pieces like that? Rip that meat off the bone with your mouth like a true carnivore!
When you sliced the meat off the bone, what cut of meat is it called? Can you get just that cut without the ribs?
can you smoke an rib roast?
Is that jar of black pepper actually a mix of black, white and sichuan peppercorns?
Dude, you are using a pepper mix 2:29, just tell us... confess, please...
Totally busted... pepper mix
i saw vid other day.i spoted that a mile away.its what i use.good flavour..
step4560
You reminded me of the nun in game of thrones
(Confess, confess, confess)
Shame! Shame xD
Hallo, mooie video, kan je short ribs op dag x maken en de dag erna opwarmen om op te eten?
Open up our "Schmoker" ... 4:47
I like to flame grill them after the slow cook and caramelize on some sweet Thai chilli sauce. It’s great on beef ribs.
Can no longer find beef ribs with enough meat to bother smoking. :(
Bob Fish might be a silly question but you are asking the butcher for short ribs, right?
can we use steamer or bar b q open grill instead of the grill that you have
ok... Emmen en ergens in de buurt van zutphen is goed te doen wanneer kan ik komen eten :))
Man those were cooked perfectly!! Beautifully done brother!
Thanks Eric 👍😀
Can't believe you used a kamondo without saying
very nice cook. Where did you get your ribs?
Watching him remove the fat 😥
How do u know how many hours u should do and could I sear it to have a crust. In addition can u make it medium well or do u have to cook it all the way ?
I didn't know UA-cam allowed pornography.
hahahaha... sssttt...
is that a certain cut of beef ribs or do you need to ask your butcher for untrimmed beef ribs i always see rack of beef ribs that dont have alot of meat or there cut into individual ribs
Haha. Those ribs were an epic fail. I wouldn’t have even posted the video. 😂😂😂
Hello my friend how are you doing?
Hello my friend how are you doing?
Hello my friend how are you doing?
Hello my friend how are you doing
Hello my friend how are you doing?
could you pls also post a link to the knife you are using for slicing?
That is a damned nice rib, man.
Watching in 2021.....! Roul's confidence has grown!
Why would anyone want to see you clean the grills ashtray or open a box
Maybe newbies want to see those details, especially if they're considering buying that type of smoker grill. I'm pretty new at all this an appreciated seeing him take out the ashtray.
Fast forward than bitchboy!
my friend, how much time is recommended for cooking per kilo of meat to smoke? regards!
That food porn music though !!!! 🎼🤪🎼
hahahahahha
It’s looks yummy 😋, how can I get the smoker machine
You dried it man.....no juce.....
Should have left that fat cap on.
Awesome video, im dying at the fact you call the grill a barbecue ..... barbecue is a style, a culture, barbecue is love ...... what youre smoking on is a grill my brother
Smooth... please dont die 😂😂😂
Maybe juicy, but definitely not tender...look at that, it should almost fall off the bone, but he literally needs to cut the meat off the bone...lol nice try but total fail
wow! I love how you use a thermometer... for that reason I bough one...