Thank you for making this video, because alot of us don't have access to expensive beef ribs. I just wanted to learn how to make the ribs. 10 out of 10.
I more tip. For people who love sausage patties. BUY THE ROLL SAUSAGE Kroger is 2.89 Per roll of sausage > YOU CAN GET MILD OR SPICY This is the cheapest sausage there is! >THERE EXCELLENT 👍👍 Just lay a little butter down, flatten them out on the hot plate, Or skillet. Season with a little salt and pepper, I like mesquite rub on them Or Montreal all steak seasoning. Makes the best sausage patty i ever ate 👌👌
Ribs looks good once cooked. I’ve been looking at them but haven’t bought since they looked skinny but nah..it seems pretty good. Haven’t smoked beef yet, i may try this during the weekend
@@FattysFeasts Ok will do. what i do different is? I going to soak them in a heavy backing soda Brine over night. To make them tender, juicy and delicious. Take them out of the baggie, risen them off in warm water good. You can see and feel the pours open up. Then pat dry. I like to use butter on them, then my seasonings, Let it hang out for about a hour. to soak up the seasonings, Then there ready to put on the pit. Smoke then flame broil Just salt and pepper when they come in off the pit. when i like to use other seasoning > while it resting Using less seasoning, as it melts down into the meat. Cause all your doing. is? Burning the seasoning off, and flicking it off
@@FattysFeasts Beef i use butter, Beef Bouillon , and grill mate, Montreal All steak seasoning I love that stuff or a Mesquite Rub. Pork chops i like butter, chicken bouillon, Ground Cinnamon, Garlic Powder, and some sort of rub. 1 of the 2 above. There already salt and pepper while on the grill, My go to wood is Mesquite or Oak . and i like a heavy onion smoke. Just put the onion peels on the coals, If you run out >Just use a chopped up onion
@@FattysFeasts OK here the report on my ribs. i cooked them way i said. over night in baking soda. it was 2 hours open flame, heavy onion smoke, at 200 deg. Then i put them in foil and cooked them 2 hours at 300 degs. IN MY METAL 31 gal. TRASH CAN SMOKER and GRILL ! 👌👌 OMG THERE TENDER, JUICY, and DELICIOUS. 🍖🍖🍖🍖These had a lot of meat them them.. YES BUY THEM THERE EXCELLENT 👍👍
I make these regularly. I dont eat pork, but I love bbq. I usually cold smoke them for an hour, then throw them in the oven super low for the duration of my day out fishing. They're less than half the price of chicken in my area, and when I have a days worth of time to do them right, I absolutely love them.
I seen a brisket today 7/29/23 for 3.98lb they only had 1 left and it was ugly so i passed on it. I live in Ohio and 3.98-4.25 ,is the norm around here on a full packer brisket
As mentioned, there's not a lot of meat on these Walmart ribs. But I do roast these to use as the main meat component for my demi glace that I make for Christmas dinner. When done I strip the meat so our dogs can have a nice Christmas dinner along side us.
Just smoked these beef ribs from Wally World. I smoked for 5 hours and wrapped for another 2, then rest another 2. Mine were tough, but I might of got unlucky. Will try again since they are so cheap to make.
I have yet to try them again. They are cheap as you said, so I suspect that's the reason they came out the way they did. Noticed there wasn't a lot of meat either.
We only have 2 food stores in my HICK TOWN. I shop for meat at both of them. So far? Walmart has the best brisket and ribs. While Kroger got the better steaks and roast FUNNY Bacon and pork are about the same. some time i can save a couple of bucks on pork chops YUM This baking soda brine i put the chop in Makes them tender, juicy and delicious, THERE BETTER THAN STEAKES
Take off the silver skin cook cover at 300 degrees in the oven for three hours. Take the foil off cook at 425 for 20 minutes and its amazing. Great food can be cheap if cooked right.
@@FattysFeasts Pulling the membrane off, won't cause the meat to fall apart. There are a few videos about how to remove the membrane on UA-cam. Search for, Beef Rib Membrane Removal.
A lot of people were saying if I took the membrane off it would have been better, but I don’t agree. I just don’t think there was enough meat on these for smoking.
They weren’t terribly expensive, but at the same time I wouldn’t buy them again. A lot of people said they can be good, but there’s such a lack of meat, I don’t think I’d waste my time.
What other types of meats would you like seen on the smoker? Let me know below!
Pork belly
Country style ribs, a budget friendly cut everyone can buy!
Chuck roast also
@@barrygolden9823 Ill add it to my list!
@@FOXDC199 Nope
@@FattysFeasts The chuck roast has a taste very similar to brisket but is MUCH cheaper!!!
Thank you for making this video, because alot of us don't have access to expensive beef ribs. I just wanted to learn how to make the ribs. 10 out of 10.
Glad I could help! I’m in the same boat. I feel like people around here look at you like you’re crazy when you ask for “non sliced beef ribs” 🙄
I more tip. For people who love sausage patties. BUY THE ROLL SAUSAGE Kroger is 2.89 Per roll of sausage > YOU CAN GET MILD OR SPICY This is the cheapest sausage there is! >THERE EXCELLENT 👍👍 Just lay a little butter down, flatten them out on the hot plate, Or skillet. Season with a little salt and pepper, I like mesquite rub on them Or Montreal all steak seasoning. Makes the best sausage patty i ever ate 👌👌
Ribs looks good once cooked. I’ve been looking at them but haven’t bought since they looked skinny but nah..it seems pretty good.
Haven’t smoked beef yet, i may try this during the weekend
Love the idea of using the grate for the actual logs to go on. Should keep the fire from getting smothered by ashes. Great idea.
Great video man, and tbh I don’t really need Pervention editing and perfect shots, you earned a sub my friend.
Thanks man! Glad you enjoyed it!
I mostly get the Baby Back RIBS. or Spare Ribs.. So i thought i would give them a try 👉👉 2 for 7 bucks 👀👀 WHY NOT?
Let me know how they turn out!
@@FattysFeasts Ok will do. what i do different is? I going to soak them in a heavy backing soda Brine over night. To make them tender, juicy and delicious. Take them out of the baggie, risen them off in warm water good. You can see and feel the pours open up. Then pat dry. I like to use butter on them, then my seasonings, Let it hang out for about a hour. to soak up the seasonings, Then there ready to put on the pit. Smoke then flame broil Just salt and pepper when they come in off the pit. when i like to use other seasoning > while it resting Using less seasoning, as it melts down into the meat. Cause all your doing. is? Burning the seasoning off, and flicking it off
@@FattysFeasts Beef i use butter, Beef Bouillon , and grill mate, Montreal All steak seasoning I love that stuff or a Mesquite Rub. Pork chops i like butter, chicken bouillon, Ground Cinnamon, Garlic Powder, and some sort of rub. 1 of the 2 above. There already salt and pepper while on the grill, My go to wood is Mesquite or Oak . and i like a heavy onion smoke. Just put the onion peels on the coals, If you run out >Just use a chopped up onion
@@FattysFeasts OK here the report on my ribs. i cooked them way i said. over night in baking soda. it was 2 hours open flame, heavy onion smoke, at 200 deg. Then i put them in foil and cooked them 2 hours at 300 degs. IN MY METAL 31 gal. TRASH CAN SMOKER and GRILL ! 👌👌 OMG THERE TENDER, JUICY, and DELICIOUS. 🍖🍖🍖🍖These had a lot of meat them them.. YES BUY THEM THERE EXCELLENT 👍👍
Glad they turned out great!@@426superbee4
First time watching only question is. Did you get your brisket? And are you monotized ?
I have not purchased a walmart brisket yet. And yes, I am monotized.
I make these regularly. I dont eat pork, but I love bbq.
I usually cold smoke them for an hour, then throw them in the oven super low for the duration of my day out fishing.
They're less than half the price of chicken in my area, and when I have a days worth of time to do them right, I absolutely love them.
That’s good to know. Maybe a longer smoke at lower temps would have given me some different results. I’ll have to give it another shot!
I seen a brisket today 7/29/23 for 3.98lb they only had 1 left and it was ugly so i passed on it. I live in Ohio and 3.98-4.25 ,is the norm around here on a full packer brisket
I'm going to try a walmart brisket soon. I'm genuinely curious!
As mentioned, there's not a lot of meat on these Walmart ribs. But I do roast these to use as the main meat component for my demi glace that I make for Christmas dinner. When done I strip the meat so our dogs can have a nice Christmas dinner along side us.
That's an awesome idea. I'll have to try that!
Just smoked these beef ribs from Wally World. I smoked for 5 hours and wrapped for another 2, then rest another 2. Mine were tough, but I might of got unlucky. Will try again since they are so cheap to make.
I have yet to try them again. They are cheap as you said, so I suspect that's the reason they came out the way they did. Noticed there wasn't a lot of meat either.
Brother you have a lot of courage good idea on the video keep working on them will be looking out for more
Glad you enjoyed it!
I got the Beef Chuck Riblets. Price is right 👍👍
We only have 2 food stores in my HICK TOWN. I shop for meat at both of them. So far? Walmart has the best brisket and ribs. While Kroger got the better steaks and roast FUNNY Bacon and pork are about the same. some time i can save a couple of bucks on pork chops YUM This baking soda brine i put the chop in Makes them tender, juicy and delicious, THERE BETTER THAN STEAKES
I cook those all the time! The true pit master can cook a shoe good. Salt and pepper only!
I want to give them another try soon! Maybe I can get some with a bit more meat on them.
@@FattysFeasts No, not from Wally World. I must admit that KC Masterpiece goes well with them.
Take off the silver skin cook cover at 300 degrees in the oven for three hours. Take the foil off cook at 425 for 20 minutes and its amazing. Great food can be cheap if cooked right.
I wanted to try smoking these like I do other ribs, but I will definitely try that as well!
Pull the membrane off before you cook them, and they are great.
I was debating doing that, but was afraid they would fall apart due to the lack of meat. How do you prevent that?
@@FattysFeasts Pulling the membrane off, won't cause the meat to fall apart. There are a few videos about how to remove the membrane
on UA-cam. Search for, Beef Rib Membrane Removal.
@@karlbraun9564 Interesting. I usually do it for ribs or just score it. I'll try it next time!
Hahahahaha those look terrible and chewy af
A lot of people were saying if I took the membrane off it would have been better, but I don’t agree. I just don’t think there was enough meat on these for smoking.
Cheaper ones have more meat less BONE
What?
Lol
Prices vary. You get charged by the pound. The ones that cost more have LESS MEAT and the BONES are BIGGER HEAVIER. Hope that helps spelling it out.
Can we get to the point?
Never 😏
Not worth the $$$$
They weren’t terribly expensive, but at the same time I wouldn’t buy them again. A lot of people said they can be good, but there’s such a lack of meat, I don’t think I’d waste my time.