Mate just read your stuff about 6 hours ago and Mate all will be well for you and the young ones . Hey we are after 8 years in a rental now living in a cabin in a bloody caravan Park . Always Look On The Bright Side Of Life . Great Movie . Cheers The Boys
Gave these a burn yesterday mate. Followed your instructions to the T (minus the rub, I use my own) and the misses and I were thoroughly impressed 👌🏼 I was surprised at how hot they stayed wrapped up in those towels in the esky! They just slipped straight off that bone, offt 🔥🔥🔥 thanks Schuey
as always the tucker looks awesome! .. the foil balls are a choice tip, to achieve similar non pooling result and to fit multiple pieces of meat in the one cook could you use a rib rack or would they be too close together? Cheers!
Thanx Schuey, thanx for the vid. I did it exactly you showed and the ribs came out perfect. My best mate who always uses the low n slow on a kamado didn’t notice the difference. It was just as good 😃
Hey mate I’m pretty new to the world of smoking but loving it and your channel! I got myself some individual beef short ribs. Would I use the same process for the individual ribs?
Thanks @MichaelSeligmann yes mate, and individual ones are great as you can get more rub on them, just go a bit lighter when applying it, since you are covering all sides or it can be very overpowering
Thank you for your awesome videos sir!! After a “fun” day at work… I’ll come home watch your video .. learn something new, and have a brew, & laugh, …plus a plan/recipe for my Weber !! thank you again sir!
Hey schuey on a cook up at the moment, quick question when you wrap the ribs and put them back on the grill bone side on the bottom ? Or doesn’t matter
Hey Schuey! Any advice on cooking 2 racks of ribs at the same time? Would you change the method at all or just stick to it and make sure to rotate away from the hot briquettes regularly?
That is exactly how you'd do it mate. I'd also allow the heat to be around 30c (86f) above the heat you want to smoke at due to the extra cold meat going in. The amount of meat from two racks of beef ribs will absorb a lot of the heat, so start it hotter than you need and it will settle down on t=your target temp. @sam_day
Mate you can wrap in an old towel if you want (that's a joke), the butchers paper just breathes and allows you to keep a better bark, don;'t stress too much, use foil mate @rogularyeeeeeeeaaaaaaaahh9917
Great video Schuey! I am today seasoning my JG offset plate for my own 57cm Weber kettle. I also went out and got the exact beef ribs from your video, would they be ok to cook using the offset plate? Or should I stick to the snake method as you have shown? Just curious 🙂 Thanks mate 👍
@@SchueysBBQ the cook today had its ups and downs, mostly overshot my temp and struggled to bring it down. The end product was still amazing. It would be fantastic to see some cooks with your offset plate 👍
Awesome vid Schuey. I tried the method out yesterday and am trying to understand why the ribs came out dry. Did 2.5hrs naked, 2 hrs wrapped and 1hr hold. Internal temp was up around 210F and they were probing pretty well. Any ideas mate?! Cheers.
When you say they were probing "pretty well". What do you mean? They should be probing as if you are poking soft butter, or jelly, absolutely no resistance at all, otherwise they need more time to break down all of the connective tissues within the meat Matt Klee 🍻
I had a weird cook today. They stalled at 178 after 4 hours at 250, I wrapped in butcher paper, they stayed at the stall for 2 hours and LOST temp down to 172, then my coals started to die on me and I had to heat another chimney starter of briquettes to get up to 300. I had to abandon the paper and wrap in foil. 10 hours later they cooked, we're 8/10 good, flakey tender, but a tiny bit dryer than I want. Any advice please?
Hi @danielharris3180, unfortunately cuts come from different beasts, quality, age and temperature all play a part. The stall can last for hours on some bigger cuts, hence why I tend to smoke at 150c (300f) or above, you barely notice a stall if at all. As for why your coals started dying, what set up were you using, what BBQ are you cooking in and what fuel where you using. Dry beef cooked low n slow like ribs or brisket usually means not cooked long enough, ribs are usually pretty forgiving and tend to like to be pushed a bit further.
I like the aluminum ball tip and the explanation of the difference between resting meat and holding the temperature. Great video Schuey!
Hey Bbq Mike G, cheers mate. Just trying to add some info that some may not have heard before, so glad you got a couple of tips out of it 🍻
We will 100% be using your method and will now finally buy a Weber . Thankyou Bloke . Cheers
Well done the Tadi Brothers, you won;t regret it 🍻
Mate just read your stuff about 6 hours ago and Mate all will be well for you and the young ones . Hey we are after 8 years in a rental now living in a cabin in a bloody caravan Park . Always Look On The Bright Side Of Life . Great Movie . Cheers The Boys
Best explanation and video the ribs looks very good!
Thanks @Atomic_Diamond_Fishing , I do try to keep it simple, to the point and remove any fluff, glad you appreciate it 🍻
Gave these a burn yesterday mate. Followed your instructions to the T (minus the rub, I use my own) and the misses and I were thoroughly impressed 👌🏼 I was surprised at how hot they stayed wrapped up in those towels in the esky! They just slipped straight off that bone, offt 🔥🔥🔥 thanks Schuey
Thanks @lukefregona7973 glad you and the Mrs enjoyed them mate.
Yes, i got some today prices were ok, so will try this tomorrow:) Nice one man.
Awesome Mayhem 🍻
as always the tucker looks awesome! .. the foil balls are a choice tip, to achieve similar non pooling result and to fit multiple pieces of meat in the one cook could you use a rib rack or would they be too close together? Cheers!
Thanks @alanbell1585 just giving people options, not everyone has a rib rack but I'd bet every kitchen has foil in it
Thanx Schuey, thanx for the vid. I did it exactly you showed and the ribs came out perfect. My best mate who always uses the low n slow on a kamado didn’t notice the difference. It was just as good 😃
That's awesome mate glad you both enjoyed it Frank Willems 🍻
Hey mate I’m pretty new to the world of smoking but loving it and your channel! I got myself some individual beef short ribs. Would I use the same process for the individual ribs?
Thanks @MichaelSeligmann yes mate, and individual ones are great as you can get more rub on them, just go a bit lighter when applying it, since you are covering all sides or it can be very overpowering
@@SchueysBBQ thanks mate. Down the rabbit hole I go haha
Hahahaha! "Time for a rub!" Always love your videos, food, and humor! Keep it up Schuey! Cheers from Oceanside CA Mate!
Hey Ryan Perry, cheers for the support mate. I'm just trying to be a bit cheeky 😉😂 🍻
Thank you for your awesome videos sir!! After a “fun” day at work… I’ll come home watch your video .. learn something new, and have a brew, & laugh, …plus a plan/recipe for my Weber !! thank you again sir!
Thanks Anthony Dean I really appreciate the support. Stoked you are loving the content too, cheers
Hey schuey on a cook up at the moment, quick question when you wrap the ribs and put them back on the grill bone side on the bottom ? Or doesn’t matter
Quick answer to get you going is, it doesn't matter @michaelmazzocato756 Enjoy the feed later
@@SchueysBBQ hahah love ya stuff mate thanks for the quick response 🍻
Hi. Great video. What digital thermometer did you use?
Thank you @edwillvanzyl9967, in this video I used the Themrowoks Smoke 4
Hey Schuey! Any advice on cooking 2 racks of ribs at the same time? Would you change the method at all or just stick to it and make sure to rotate away from the hot briquettes regularly?
That is exactly how you'd do it mate. I'd also allow the heat to be around 30c (86f) above the heat you want to smoke at due to the extra cold meat going in. The amount of meat from two racks of beef ribs will absorb a lot of the heat, so start it hotter than you need and it will settle down on t=your target temp. @sam_day
@@SchueysBBQ thanks legend!
Love your work schuey, hope you and the family are well
Hey Richard O'Sullivan, cheers for the support mate. The kids and myself are doing exceptionally well mate, thank you for asking 🍻
These were good! Although after taking off to wrap at 76, it wasn’t until the 5.5 hour mark that the temp was probing above 90c
Where did you get the little red miniature kettle you can at the beginning of the video? I want one 😁😎👍
Hey @EvilSam75 I have a few of them. Grabbed them off Ebay a fair few years ago.
They look awesome
Thanks Luke Benji 🍻
Schuey can you wrap in foil instead of butchers paper? Or should I go buy some butchers paper?
Mate you can wrap in an old towel if you want (that's a joke), the butchers paper just breathes and allows you to keep a better bark, don;'t stress too much, use foil mate @rogularyeeeeeeeaaaaaaaahh9917
Great video Schuey!
I am today seasoning my JG offset plate for my own 57cm Weber kettle. I also went out and got the exact beef ribs from your video, would they be ok to cook using the offset plate? Or should I stick to the snake method as you have shown? Just curious 🙂
Thanks mate 👍
Awesome mate, the JG Offset plate is perfect fro low and slow mate. I really need to start doing my videos with mine in it James 🍻
@@SchueysBBQ the cook today had its ups and downs, mostly overshot my temp and struggled to bring it down. The end product was still amazing.
It would be fantastic to see some cooks with your offset plate 👍
Man that looks incredible. Beef ribs.....brisket on a stick
Thanks Jim Alafogianis, it is a great cut of beef, that's for sure 🍻
Awesome vid Schuey. I tried the method out yesterday and am trying to understand why the ribs came out dry. Did 2.5hrs naked, 2 hrs wrapped and 1hr hold. Internal temp was up around 210F and they were probing pretty well. Any ideas mate?! Cheers.
When you say they were probing "pretty well". What do you mean? They should be probing as if you are poking soft butter, or jelly, absolutely no resistance at all, otherwise they need more time to break down all of the connective tissues within the meat Matt Klee 🍻
Great video mate. One of my favourite things to cook.
@2:36 neatest coal dump ever lol! cheers!
Thanks @donaldreynell, I am to please 😉 😂 🍻
I had a weird cook today. They stalled at 178 after 4 hours at 250, I wrapped in butcher paper, they stayed at the stall for 2 hours and LOST temp down to 172, then my coals started to die on me and I had to heat another chimney starter of briquettes to get up to 300. I had to abandon the paper and wrap in foil. 10 hours later they cooked, we're 8/10 good, flakey tender, but a tiny bit dryer than I want. Any advice please?
Hi @danielharris3180, unfortunately cuts come from different beasts, quality, age and temperature all play a part. The stall can last for hours on some bigger cuts, hence why I tend to smoke at 150c (300f) or above, you barely notice a stall if at all. As for why your coals started dying, what set up were you using, what BBQ are you cooking in and what fuel where you using. Dry beef cooked low n slow like ribs or brisket usually means not cooked long enough, ribs are usually pretty forgiving and tend to like to be pushed a bit further.
I'm doing this no mater what , 8 beer cook plus resting = 12 beers . Need butchers paper for sure. Too good mate yum.
Ha ha you can always add the holding / resting time of any cook to the beer timer Peter Goodwin 🍻
You are the best 0:06 0:06
Thanks @briangallagher6236 squishy goodness
I just did this and mine was a 9 beer cook and it could have been an easy 11 beer cook (if the wife hadn't shouted at me ;)
I need to show you how to hide beers in the garden for these longer cooks and spying wives @msc_1974 🍺 😂
Smut! Nice ribs, too.
I don't think you were trying to be a bartender mixing the rub. I think you were aiming to play the maracas 🤣
Ha ha you may be right mate Wallace Footrot 🍻
Haha! 🤣
I'm grossed out by those rusty metal walls....
Thanks @CS-uc2oh , don't like the walls then 😉
Fuc me that looks good
Ha ha thanks Tony Hassett 🍻
Rad!👍👍
Thanks Benny 🍻