That is the most honestly cooked tender beef rib i have seen on youtube. Absolutely fantastic. None of this tearing tough meat "oh so tender" stuff. Subscribed.
The way every youtuber walks off after they cut and bite into them ribs seem like exaggeration. but I assure you he is not lying lol. Its not even hard to do.. just takes a while
Holy shit that looks good. I did some on a Weber kettle at 300 for about 7 hours like this, but they dried out. Is 300 too hot or should I try 230-250?
They can take 300 but I've had much better results with 250 for a bit longer (9 hours). I don't wrap so it can take a while to break through the stall. I give the first spritz at the 3 hour mark. The reason being is that the first few hours of the cook are an integral part of forming the bark, and spritzing too early will mess with it.
That is the most honestly cooked tender beef rib i have seen on youtube. Absolutely fantastic. None of this tearing tough meat "oh so tender" stuff. Subscribed.
Thank you for your kind words mate. Il try get some more videos up soo..
Looks Awesome Fathers Day Cook 2024 !!
Legend! Had my first crack at beef ribs today, followed your method all the way ... results were amazing.
Keep the vids coming 👍
Thank you so much mate. Anything else you would like to see?
@@fourmonkeysbbq to be honest I havent checked your other videos, but id love to see your take on a reverse sear bone in rib eye.
Looks great man!
Real nice colour kettle too! She’s a bueaty
Good stuff ✌️
That’s heaven!! Well said and great video man
Need that gate where can I find? Great video btw
The way every youtuber walks off after they cut and bite into them ribs seem like exaggeration. but I assure you he is not lying lol. Its not even hard to do.. just takes a while
Good job mate, making me hungry!
Thank you, Mark
looks delicious! well done sir!
Those look sooooo good .
Thank you =)
Good tutorial, one request would be to add Celsius measurements also for ease when repeating
I've grown up with Celsius but I always use Fahrenheit for my cooks. I guess I've got accustomed to it after watching so many BBQ vids 🍻
Hey what ratio water/Worcestershire do you run for your spritz?? Cheers
Good vid mate thanks
That snake tray thing looks interesting, where did you get it and are you an Aussie, I'm a kiwi
Hey mate. I'm in Aussie. But try looking up barbecueboi in nz. He would be able to help you out with everything you need..
It's a great bit of kit.
@@fourmonkeysbbq thanks for that bro, much appreciated...
Great video but is it really that necessary to use that much heat bead?
Hello, brand and where did you source those ribs from? Thanks
What’s with the Fahrenheit?
Holy shit that looks good. I did some on a Weber kettle at 300 for about 7 hours like this, but they dried out. Is 300 too hot or should I try 230-250?
They can take 300 but I've had much better results with 250 for a bit longer (9 hours). I don't wrap so it can take a while to break through the stall. I give the first spritz at the 3 hour mark. The reason being is that the first few hours of the cook are an integral part of forming the bark, and spritzing too early will mess with it.
Mate good to see an Aussie making a video but invest in some thermometers on the meat and in the Webber. Less than $100 and will make like easier.
What’s the name of that ring you put the coals in, and where can it be purchased?
duchessofpork.com.au/snake-pit-22-charcoal-ring/ its the snake pit. handy bit of kit.
Is there another web link to purchase that snake ring? This one is popping up as an error 404..