Here is why my BBQ BEEF RIBS taste so good
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- Опубліковано 2 жов 2024
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(words that help you find this video) #KEEPONGRILLING beefribs ribs pitmaster x kamado joe ceremic grill beef low and slow salt and pepper
1:35 Justifies his choice of more expensive salt.
1:58 Pours in pre-ground black pepper from a large plastic bottle, ensuring that it has the maximum time to lose flavor while sitting on the shelf.
C'mon, be consistent! Tell me to use the expensive salt and also use freshly ground black pepper -or- use less expensive kosher salt and pre-ground black pepper. But don't pick one option from each pile.
Take a shot everytime this guy says beef ribs. Great video
Thid chalkenge is easu .. alcohol font phsse me hahs
17 times, plus a bonus 1 time by the cameraman
I love beef ribs! I literally have a full slab in my fridge I need to cook tomorrow
Man, them ribs looked tasty!!! Had my mouth watering brother!!!! You know I love a dark bark and a nice smoke ring!!! YUM!!!! Cheers to ya Roel!!!!!!
not really... kinda piss poor mate
T-Roy! Love your videos. Nice display of class to give shout outs to fellow master grillers!
Looking forward to more of your videos!
T-Roy Cooks! Love your videos man!
T Roy I learnt lots on BBQ from you. Thank you 😊
Love the explanation, but as always with Dutch movie’s and/or docu’s, the sound is butt! The music is about 200% volume and the voice is about 30% volume.
Except of that, good movie and I am a Dutch follower. Just keep up the good work. Eet smakelijk 😁
It's undercooked, not tender enough. And to cover that you skipped every bite in the video.
All three of y’all make the show more excited
Bromance coming along nicely with BBQ as a sidebar ;)
Ribs looked awesome!! Would love the recipe for the coleslaw as well!
I hate this instagram obsession with squeezing every piece of meat at the end
Me too
Yup.
Agreed. Remember the "don't squeeze the Charmin" commercials? Now I feel that we need a new campaign called "don't squeeze the meat".
Me too. If you're lookin' it ain't cookin'. If you're squeezin' it's no longer pleasin'!!!
It's the BBQ equivalent of cutting a sandwich or burger in half and getting the "cheese stretch". Just obnoxious behaviour. I hate it too.
Are these beef short ribs?
I love that rub! So many purists say only salt and black pepper, but that little bit of onion and garlic really make it pop even more! It's also really hard to go back to pork ribs after beef ribs. So good.
This is going to be a weird question, but you are usually dressed quite well while you are cooking. When I am cooking, my clothes end with a potent smoke smell. Why do you do that to your nice clothes?!
Why doesn't he answer questions?
It’s not burnt it’s bark I told you 3 times 😂
I was laughing hard when he said that lol
It is burned
farkin burnt af
@@ladamurni definitely burnt!!!!
Just a question, you said mopping sauce but you were using a bathing brush not a mop any particular reason?
Hi Roel, I'm wondering what your take is on Maldon salt and how it stands up against Fleur de Sel?
Right now im using Maldon myself, but perhaps u can convince me give Fleur de Sel a try?
It looks like Maldon salt is fleur de sel. Fleur de sel is sea salt with some humidity (5%)
Did this today - ribs were a 100% ( 'cause 99an1half just won't do!). Love your work Roel, very entertaining and great info. Production value unmatched in the space. Lovin' you from Canada!
Can we just take a second to appreciate that camera work! the focus changes between the rub and you also you and the ribs were great!
Hey
I love your videos, great job btw. Vertical inspirational. If I may only one thing.... you use very expensive salt which is fine but don’t follow up with store bought pre-grinned pepper. Fresh grinned makes a big difference. Thx for the video. Great job!
Excelente es más al estilo BBQ de USA en sudamerica el estilo es asar el asado de tira completo !!
You love BBQ more than some Americans here! Y’all should move here!
Hey, we all know your good , but put your ego in the trash along with the other crap you don't want in your
bbq and treat your production guy with more respect! I really liked your video until the end. Film yourself
and see what you get! Just be respectful.
This is good I plan to make beef ribs for the first time
Amazing cook brother.
amplify the voice audio so it at least hits the orange bit on the volume bar.
I prefer to completely trim the fat cap off short ribs. Even at choice grade they have so much marbling they can take the heat without drying. I also smoke mine as the whole beef plate as I think it produces a better result. I'll cook them at 275F in my pellet smoker with hickory wood. Once probe tender, they get wrapped in foil and a towel and then placed in a dry cooler for at least one hour.
Hows your thumb master griller?
Cooked well. Bark is a amazing. Only recommendation no sauce needed.
Love your videos. I'm from Ontario Canada so I use oak, hickory, cherry and apple woods to smoke
I miss Denise 😞
"I love my beech"...who was he talking about?
beechwood!?
Those are some sexy beef ribs!
Man you are mean to your crew lol
😂😂😂
You can never trust a skinny cook
Try using oyster sauce as a binder before the rub in beef ribs and thank me later.
When can i come over
Nice video and very informative and very entertaining and very satisfaction more videos.
I can't for the life of me find Beef Ribs like that. Nowhere. Can you recommend an online store? The beef ribs I find are bare bones. Like a surgeon got to them.
You can find them anywhere but maybe you can tell where you live?
In germany these are sold at every supermarket as soup bones, if youre lucky to have a butcher in one of those supermarkets that knows about the bbq cuts he might be able to cut you a shortrib for a really really small price
Ask you butcher to cut them. Explain to him what you want, and he'll cut them to your specification. You won't find them in a supermarket or walk-in store because they don't generally sell. It's a tough cut of meat that takes time to cook, which is why it's smoked and cooked for several hours.
Seriously, ask your butcher. Same goes for proper brisket and rib roasts.
@@Toxxyc Over here in the Netherlands most butchers don't butcher but buy technical parts' from the slaughterhouse. Ribs won't be part of that buy. I buy my beef and lamb directly from a slaughter house so I can choose what, which and how.
@@narvul that's more or less what I meant, yeah. You can also see if you can buy bulk from an abbatoir, but I believe meat is so expensive there is it a huge expense.
Did you wrap the ribs during the cooking Roel?
Obviously not. It wasn't in the video, so he didn't wrap.
This is not good for my diet..... who cares they look awesome! Now back to my regular channel...... salades. ;)
Oh man do those ribs look GREAT! I only eat beef ribs! Every1 seems to forget about beef ribs! I use mesquite to smoke beef brisket, Ribs & chicken!
Would love to actually see the bite of meat to see if it bites off tender. Great job on that bark tho!
This guys not a very good pitmaster. His barbeques never come out tender. That's why they're cutting away the shot of every bite.
The best!!!!!
Yeah, I like the idea of cutting the ribs separately instead of cooking the whole rack. Saturate with flavor on all sides baby! That's awesome! I'll do it. BTW, how in the heck do you keep your grills and heat deflectors so clean? Even after I put mine in the oven on "Clean" mode They never look like yours! Yours always look new on just about every episode. Perhaps they are?
Dis maklik, ja net vir julle......
Hell YEAAAAAAAAH !!!! Love the Ribs
Love this video brother!!!!
what cut do you ask the butcher for to get these ribs?
Beef short ribs.
Love the cameras used to shoot this that b roll is filled with glorious shots
That looked amazing, poor camera man
That are some goodlooking beefribs!
Pure Food-Porn starting at 05:12 :-) Love it!
Impressive my man….I always cook the whole slab, interesting you sliced then grilled…They look awesome!!! 👊🙏
NO RIBS FOR YOU....just dry slaw.
And he likes it! Hmm,makes me wonder about his comments on other things!
Great video! I would love to know the dimensions of that round wooden block you're eating the ribs on, and where I can get one!
Awsome! Now I want to make BEEF RIBS!!!!
As always a watch festival!
My only problem, is where I live I cannot get beef ribs like that. Love me some slow smoke beef ribs.
where do you buy your beef ribs? is it the same as beef chuck ribs?
Ask for beef plate ribs or short ribs on the bone. Most butchers will cut them for you if you ask. Just don't accept "Back ribs"off of a cow or you'll be sorely disappointed.
You should invite Wesley Vissers here after his Mr. Olympia! 👀👍🏼
Awesome suggestion... I am sending him an invite right now. We could make him his first cheat meal
@@PITMASTERX oh wow... surprise us Roel! Make it happen! 🙏🏼
Love the explanation, but as always with Dutch movie’s and/or docu’s, the sound is butt! The music is about 200% volume and the voice is about 30% volume.
Except of that, good movie and I am a Dutch follower. Just keep up the good work. Eet smakelijk 😁
If you don't look at your meat and marvel at its beauty before you eat it, you don't know how to barbecue.
Je programma vanwege het HELE personeel is altijd zo geweldig. Dank je. Het beste voor jullie allemaal op 5 december .............
I have to get myself a good grill. Love me some bbq but sadly no grill.
I Love bbq but I just cant eat black stuff like this. To me it just tastes bitter. I ALWAYS wrap my bbq when im happy with the color of the bark. For me that's golden brown/mahogny.
I use an offset smoker and had bitter food in the beginning. I started using a "hotter, clean" fire and now things are great!!!
I’m finally getting my big green egg large this weekend so I can start cooking me up some of this stuff.
50% product, 50% brand name, thats what you pay for with BGE
@@arnaudsprenger7505 what kind of phone do you have?
BGE are not that over priced But I did buy mine used 1 time at a Egg festival. And at the egg fest you get to try so many cooks using a egg 1 time then took it home
@@lazydog274 yeah and I got mine with a huge Black Friday discount.
Bge or kamado?
“I love my beech” too!
Lmao fuuuuu#$ in funny .I love my beeeech too
god damn this make me hungry again even tho i just ate...
Price and avalibility to a dealer is a major factor for me..... but I see the kamado as a better grill with all the add on stuff $1000 better not trading up as my Egg cooks great and do have mine in a home built table as hate all those factory stands... money aside Ceramic cookers do it all Only thing missing is cooking area and ability to cook at different heat for all 2 foot grates
Work a bit of mustard into that rub you won't regret it
Looks like brisket on a stick lol
"For the suckas who don't know barbeque!" 😆🤣😆🤣
Looking great! Thank you for sharing. Just wonder what about the skin underneath on bone site ?
🇺🇲👍
Roel for president 2024!
Oh, man I like your way For cooking
Dang those ribs look awesome 😁👍🍻
Can you do more tandoor bbq recipes
This clown tries to invent a wheel again. No thats not bark it is burned.
Cooked better than the Turkey!
Perfect 👌
That bark......
I've thought about doing this before but I'm always afraid that they'll dry out? Might have to give it a go now 😁
Low and slow. They had a lot of meat at first but the meat will naturally shrivel if not wrapped.Wrapped then create a bark at the end but these look so good! 👍
🙋 Hey, PitmasterX !!! 👋💕🇮🇹
What coffee do you use for the bbq sauce ?
Barbeque coffee, next to the barbeque coffee filters and barbeque coffee creamers
Heck any left over fresh ground coffee will do. If I have left over coffee I pour it in a jar and throw it in the fridge. It's good for a week or so. But taste it first. It can get bitter. However, it's for a BBQ sauce! The bitterness doesn't come through especially after a long smoke. Adds more of a flavor.
Only thing I add to the rub is a little bit of baking soda. It helps tenderizing the beef, works good in my pork rubs too. But damn my dude put it down on these ribs here, had my mouth salivating like a mufucka
Not required here. Max tenderness and juicy.
Thats the probkem u cut them apart instead of whole meat 🍖
It's so juicy and appear so tasty
I am 100% trying that sauce
Can beef ribs be put in a rib rack? Sorry, noob question.
Did this yesterday, used your Mop sauce and I tell you what....it was fan-bloody-tastic! The good thing was, the leftover mop sauce made a lovely drizzle for the mash and green beans I had with the beef ribs. Beef ribs are my new favourite BBQ item thanks to you!
Dang that looks guud! 👍😎👍
I don’t know why I watch UA-cam videos of amazing and delicious looking food. During this quarantine... I’m eating dry goods and candy... Lol
Man man man wanneer ken ik komen vreten bij je op de boederie :)
Wait ordinary ketchup!? No Ketchup-Mayonaise (aka. Ketjap Manis mangled by Google's CC algorithm)?
Why cut into individual ribs before smoke?
More surface area for smoke flavor
Lol uses fleur de sel and pre ground black pepper
amazing video and I understand your love of beef ribs. But alas, I am a pork rib fanatic. Love what you do.. Keep up the good work!!
hank you ,I got the point!
3:37 same bruh, i alsow love my bitch
You lost me at sugar and ketchup.
Oh my lord , bbq beef rib can never go wrong. Eastvan hooligans passing by, come check us out