I have to say, as a veteran smoker, these 3 videos are the best education surrounding ribs and smoking that could've asked for. Thank you so much. The subtitles under the cuts of ribs, the comparisons, the bark comparisons, are so good. I'm sickened by wannabes that think bark need to be 1/2" of charred, burnt, dry, ruined meat is a disgrace! Many thanks!
I love watching y’all break down the animals when butchering but this was a great video as well.. watching you cook the various ribs. Great video! Thanks!! I only wish I lived closer so I could purchase your meat.
Awww maaan! This is torture to watch! You guys are my go to carnivore fix-thank you for taking the time and diligence in going through the whole process of butchering, teaching us where our favourite cuts of meat come from. God bless you and here’s wishing you every success in your business.
Just bought a rack of Brontosaurus Ribs from a meat shop that the cow was just walking the other day! Can't wait to put them on the smoker this week coming up! This video and your other beef rib video really helped me understand the difference to gain the knowledge that I can use at the butcher shop to talk and explain what I want from the butcher! Next time il definitely try the dino rib or chuck ribs but I'm super excited about the brontosaurus ribs this week!
Great content! Keep up the great work. I’d like to suggest a video idea (A at home butcher shop setup) for the hobby farmer/game hunter or just someone who would enjoys processing there own meat as a hobby. Its been a sort of a wish list to incorporate a mini but legit butcher shop in the corner of my shop on my farm. I’d like to hear from the experts what would be the ideal butcher shop setup and on the flip side what would be like the minimalist shop to just get the job done. Things I’d suggest to include kill floor, gutting area, cooling room, processing area/final product wrapping station etc.. Just I a idea, thanks again for the great content. ✌🏻
You guys are badasses. First I saw your videos on processing the beef and pork,which was cool. Now you're smoking and grilling those same cuts,awesome. Keep up the good work, I'm gonna go grill now
Looks fantastic. I do note that is $16 of seasoning for the beef. Not complaining, just commenting. Loved the two prior butchering vids. I will be buying some beef back ribs (great sale) and bbqing them soon!
My dudes. Informational to the max in conjunction with the breaking the carcasses video and super entertaining. A bit of light family banter including giving the young woman with biceps of steel a great but obviously not obligatory cameo. Excellent product repping without being annoying, I am going to attempt to import a shaker or two of your branded spices to Canada. Just darn well done as if a million subs didn't make that clear. All the best in 2022.
Just smoked a 6# bront rib with the Black rub yesterday, took about 10hrs at 230 on my recteq, amazing flavor. Will be buying more seasoning, thanks guys!
That was a great demo in smoking/grilling !- We cook for crowds (50-80 people) & there are learning curves/skills involved . Just by showing what happens when you cook all meats same temperature was a big help..It’s not like in the commercials!
Bearded Butchers, I have to say you brothers are Multi Talented, as soon as I seen those beef ribs that I have a hard time cooking. You almost made me jump threw the screen to get to them, if you were to enter into a contest I would bet on you guys. Keep doing all that you guys do, keep up the good work
You guys are awesome! And with ribs. As long as they are juicy the are never over done. Falling off the bone is ideal if you ask me. Just means every bit of flavor is married
Enjoyed the 3 part series. Re Appologies etc at the end: don't worry about it! I come here for butchery vids more than BBQ. Doing this 3rd vid as a collaboration with a BBQ youtuber might have been a better way to go, I'm sure there's a few good BBQ channels out there which would love to work with ya, just gotta figure out who's rub to use haha!
I'd let em rest a bit before cutting them up. Usually holds together a bit better and still fall off the bone tender. Looks fun guys! Loved the butcher video before this one. to see the different cuts of rib sections was great! Subscribed
Pull the meat off the beef ribs? Nope, gnaw it off. Mama said “the closer to the bone, the sweeter the meat”. You guys not only entertain, but educate. Love watching how you butcher, teach, and smoke/bbq. Cheers.
I appreciate that you recognize that the pork ribs are a bit over done and you don't care because it was all part of the experiment. Stop the trolls in their tracks. I think the 321 ribs method has fallen out of favor lately.. I see more people saying they had better success with 311. But I agree these are just starting points, everyone has to figure out what works best for them and their grill. Practice practice practice .. it's like becoming a parent ..it's the practice that's the fun part.
A little trick for anybody that has a pellet smoker without a “super smoke” setting. With my older traeger I use the smoke setting first with a smoke tube filled with pellets that I light with a torch. Helps the meat get tons of good smoke flavor and develop an amazing bark!
Boys, ya'll created a little corner of Rib Heaven there. Heretofore, I've only used a thin coating of mustard as a binding. I've never put on enough to affect the flavor. I'll have to try an extra thick coating the next time I do some ribs on my OK Joe. I just bought, on Amazon, a bottle of that Hollywood blend. I'll give that "a go" on top of the extra thick coating of Mr. French's. As always, enjoyed the video.
I grill beef short ribs (indirect heat) all the time and they turn out great. Obviously they aren’t as tender as they would be if they were smoked, but it’s worth trying if you don’t have the time or means to smoke them. Excellent video. 👍
Definitely appreciate the seasoning not being full of garbage! My pig will be butchered next week and I was looking through spice mixtures for my butcher. Only found a couple sausage and 1 braut mix that didn’t have MSG or sodium phosphate or other garbage.
What a great job you fellas have, showing your craft and then get to eat all of it, dam they look good and l bet they taste even better, The Bearded Butchers inspire me to make my own ribs need to get some of that spices you put on it sent to Australia. Nice.
If I may could you guys go over the difference in pricing if customers buy in the store vs making cuts themselves? A lot of us would like to know before buying a whole or half cow/bison/etc.. Cheers
Thee Brilliant Beards, teaching me something new with every video I watch.👏🏼 Thanks guys.👍🏼 I really appreciate all your hard work that you freely share with us.
Awesome video. Before I turn on my Traeger. I fill up my smoker tube with post oak wood chips. And let my meat cold smoke for at least one or two hours. Then I will turn on the heat..a perfect supplement that a pellet grill cannot give you all of the time
BTW, I do prefer about Half as much mustard as you guys. Also I use W-Sauce smeared on as a flavorful binder. Justa personal preference. I learn so much from you guys on different cuts! I'm ready to explore Bison! 😊
I can't wait to try the Dino Beef Ribs and the under rated Back Ribs I've been noticing on BBQ channels that are a nice medium beef rib at a good price! I'm gonna slow smoke some tomorrow on my pellet grill with Pecan wood pellets! Can't wait! Love your channel!
me too. from them saying about the customer saying it creates a good bark, to why it cakes up like that due to no anti caking agents, everything. it was posted before for sure
Great video! I understand and appreciate your efforts on this video. I learned I am missing out on beef ribs. I had them one time in my life and loved them. But going to a normal grocery store they are not easy to find. I will find a butcher close and get some to have soon. Thank you for creating this video! Jeff
I have a question. I notice that mostly you all season and cook right away. Do you ever season and let the meat sit over night to allow more seasoning to permeate into the meat more? I was just curious if you've tried that method and what you're opinion of the end result is. Also, if you have done this, did you still use the binder? I like to dry rub the day before a cook and I havent ever used a binder. I've found after overnight or 12hrs of marinating the meat takes the seasoning throughout as opposed to just building a nice flavorful bark. What are your experiences and opinions on this? Love the channel and all your content. Keep up the great work!
You guys are insane I love it when it comes to being the best of the best here you go you guys are great man I truly enjoy all your videos and I got people across the world hooked on your channel that's what's up 💯💪🏼💪🏼♥️😎👍🏼👍🏼👍🏼👍🏼👊🏽
I was really going to use your video to cook up some ribs but You totally lost me on the mustard binder. I can not stand the taste of mustard. Can I use some other binder?
Greetings - small scale hobby farmer, currently have 6 head. Been watching and learning a lot. Do you all ever break down the head for beef cheeks and tongue? Both of these cuts are VERY underrated in the states. Would love to learn how to break the head down properly!
Can't wait to see more videos on this great RUclips channel. Keep up the great craftsmanship and hard work my friends. Keep butchering. Keep cutting. Keep grilling. Keep cooking. Keep making. God bless
Love the butchering of the pork and beef ribs. Very educational. Just need to get better at the final result on the BBQ part! Keep at it! You will get there with practice!!
I have to say, as a veteran smoker, these 3 videos are the best education surrounding ribs and smoking that could've asked for. Thank you so much. The subtitles under the cuts of ribs, the comparisons, the bark comparisons, are so good. I'm sickened by wannabes that think bark need to be 1/2" of charred, burnt, dry, ruined meat is a disgrace! Many thanks!
There is NO OTHER channel that even comes close to you guys. Can't wait to get some seasonings soon. You all are so informative. THANK YOU
Our pleasure, William! Such a nice compliment!
I remember those Brontosaurus Ribs. Fred Flintstone ordered those at the Drive in Diner and it flipped his car. Yabba-Dabba-Dooo!!!!!
@Mark Oliver I believe those were Firestone's
Lol :D
I love watching y’all break down the animals when butchering but this was a great video as well.. watching you cook the various ribs. Great video! Thanks!! I only wish I lived closer so I could purchase your meat.
Awww maaan! This is torture to watch! You guys are my go to carnivore fix-thank you for taking the time and diligence in going through the whole process of butchering, teaching us where our favourite cuts of meat come from. God bless you and here’s wishing you every success in your business.
This is the best channel on RUclips. Been watching these guys like crazy lately!!
For those who don't like mustard, olive oil is a good agent to use under the seasoning to make the seasoning adhere to the ribs--beef & pork.
Product, prep and temp l. And patience, you can't miss. Love watching you guys and wish I were there. Thanks for sharing 🙋💞😎
Spencer got the best job...and doing it so good! Giving us the best angles. As long as you guys give him a taste.
Just bought a rack of Brontosaurus Ribs from a meat shop that the cow was just walking the other day! Can't wait to put them on the smoker this week coming up! This video and your other beef rib video really helped me understand the difference to gain the knowledge that I can use at the butcher shop to talk and explain what I want from the butcher! Next time il definitely try the dino rib or chuck ribs but I'm super excited about the brontosaurus ribs this week!
Great content! Keep up the great work.
I’d like to suggest a video idea (A at home butcher shop setup) for the hobby farmer/game hunter or just someone who would enjoys processing there own meat as a hobby.
Its been a sort of a wish list to incorporate a mini but legit butcher shop in the corner of my shop on my farm. I’d like to hear from the experts what would be the ideal butcher shop setup and on the flip side what would be like the minimalist shop to just get the job done. Things I’d suggest to include kill floor, gutting area, cooling room, processing area/final product wrapping station etc..
Just I a idea, thanks again for the great content. ✌🏻
We appreciate the suggestion, Levi! Thank you!
ABSOLUTELY AMAZING. SO GLAD I FOUND YOU GUYS !!!
My mind is REELING from all the choices! They ALL look so good! And now I'm hungry!
You guys are badasses. First I saw your videos on processing the beef and pork,which was cool. Now you're smoking and grilling those same cuts,awesome. Keep up the good work, I'm gonna go grill now
Looks fantastic. I do note that is $16 of seasoning for the beef. Not complaining, just commenting. Loved the two prior butchering vids. I will be buying some beef back ribs (great sale) and bbqing them soon!
Good point. I was wondering the cost of it as I know rubs are the hidden cost in a lot of BBQ’s.
You guys knocked it out the park. I've learned and enjoyed all your videos. Keep on cutting and smoking
I just bought a holiday package of seasoning from you guys I can't wait to try it and gift it to my neighbor who smokes ribs for me all the time
so glad to see ya'll. life is good
My dudes. Informational to the max in conjunction with the breaking the carcasses video and super entertaining. A bit of light family banter including giving the young woman with biceps of steel a great but obviously not obligatory cameo. Excellent product repping without being annoying, I am going to attempt to import a shaker or two of your branded spices to Canada. Just darn well done as if a million subs didn't make that clear. All the best in 2022.
What a great video! I smoke all the time but putting all the options in one place was genius! Thank you!
Bearded wonders! 3-2-1 method is the way to go. Keep up the good smoke...
Boom 💥
Omg don’t watch this if you are hungry, or else you will be drooling! Great video guys! 👍👍
Wow just had supper but I would love to have been there to sample my mouth is watering 🤤
Thanks for doing this I'm learning got a new love for rib
Just smoked a 6# bront rib with the Black rub yesterday, took about 10hrs at 230 on my recteq, amazing flavor. Will be buying more seasoning, thanks guys!
Such a great video. I had a guy at Kroger tell me that spare and baby back are the same cut. Great job guys. Great 3 videos.
That was a great demo in smoking/grilling !- We cook for crowds (50-80 people) & there are learning curves/skills involved . Just by showing what happens when you cook all meats same temperature was a big help..It’s not like in the commercials!
Bearded Butchers, I have to say you brothers are Multi Talented, as soon as I seen those beef ribs that I have a hard time cooking. You almost made me jump threw the screen to get to them, if you were to enter into a contest I would bet on you guys. Keep doing all that you guys do, keep up the good work
Great video. The short ribs in particular look spectacular. Nothing like what I typically see at the grocery store.
Just purchased almost every rub you guys have. Looking forward to trying it all
Wow, thanks! Which one's your favorite so far?
You guys hands down are the best.
You guys are awesome! And with ribs. As long as they are juicy the are never over done. Falling off the bone is ideal if you ask me. Just means every bit of flavor is married
Can't agree with you more!
Best channel on the Tube....thanks guys I am going to make a point to get down and meet you guys!
Looking forward to it, Cergie!
Enjoyed the 3 part series. Re Appologies etc at the end: don't worry about it! I come here for butchery vids more than BBQ. Doing this 3rd vid as a collaboration with a BBQ youtuber might have been a better way to go, I'm sure there's a few good BBQ channels out there which would love to work with ya, just gotta figure out who's rub to use haha!
Awesome, thank you!
I'd let em rest a bit before cutting them up. Usually holds together a bit better and still fall off the bone tender. Looks fun guys! Loved the butcher video before this one. to see the different cuts of rib sections was great! Subscribed
Pull the meat off the beef ribs? Nope, gnaw it off. Mama said “the closer to the bone, the sweeter the meat”. You guys not only entertain, but educate. Love watching how you butcher, teach, and smoke/bbq. Cheers.
I appreciate that you recognize that the pork ribs are a bit over done and you don't care because it was all part of the experiment. Stop the trolls in their tracks. I think the 321 ribs method has fallen out of favor lately.. I see more people saying they had better success with 311. But I agree these are just starting points, everyone has to figure out what works best for them and their grill. Practice practice practice .. it's like becoming a parent ..it's the practice that's the fun part.
Thanks guys good job I just finished supper and I’m now hungry going to come see you keep smoker going
A little trick for anybody that has a pellet smoker without a “super smoke” setting. With my older traeger I use the smoke setting first with a smoke tube filled with pellets that I light with a torch. Helps the meat get tons of good smoke flavor and develop an amazing bark!
My goodness! All those ribs are making me really hungry! Beautiful ribs!
Boys, ya'll created a little corner of Rib Heaven there. Heretofore, I've only used a thin coating of mustard as a binding. I've never put on enough to affect the flavor. I'll have to try an extra thick coating the next time I do some ribs on my OK Joe. I just bought, on Amazon, a bottle of that Hollywood blend. I'll give that "a go" on top of the extra thick coating of Mr. French's. As always, enjoyed the video.
This is crazy! I'm salivating on my keyboard. LOL, I may plan a vacation just to get near your shop. It'd be worth the drive from Ocala, Florida.
I grill beef short ribs (indirect heat) all the time and they turn out great. Obviously they aren’t as tender as they would be if they were smoked, but it’s worth trying if you don’t have the time or means to smoke them. Excellent video. 👍
Awesome time guys, looks delicious!
this is a great video...i love ribs of all kinds.. usually st louis style but I'm going to do beef ribs tomorrow...first the short ribs.
Definitely appreciate the seasoning not being full of garbage! My pig will be butchered next week and I was looking through spice mixtures for my butcher. Only found a couple sausage and 1 braut mix that didn’t have MSG or sodium phosphate or other garbage.
Cool cool, all together is great. No upset or mad at all. I'm with you guys. AWESOME JOB!!!
Omg seriously watching this made me hungry and wanting to smoke this weekend
What a great job you fellas have, showing your craft and then get to eat all of it, dam they look good and l bet they taste even better, The Bearded Butchers inspire me to make my own ribs need to get some of that spices you put on it sent to Australia. Nice.
If I may could you guys go over the difference in pricing if customers buy in the store vs making cuts themselves? A lot of us would like to know before buying a whole or half cow/bison/etc..
Cheers
Thanks guys. Great video and very informative. Mouth was watering during the hole video!!!
Yay! Spencer got to taste the finished product!
The guy deserves it!
Damn! You guys are the best. Found you guys during the shut down and have been following ever since. You've definitely helped me up my meat game.
This one of the best videos I have seen yall make...wow good job making hungry, especially for those beef ribs all of them
Thee Brilliant Beards, teaching me something new with every video I watch.👏🏼
Thanks guys.👍🏼
I really appreciate all your hard work that you freely share with us.
Awesome video. Before I turn on my Traeger. I fill up my smoker tube with post oak wood chips. And let my meat cold smoke for at least one or two hours. Then I will turn on the heat..a perfect supplement that a pellet grill cannot give you all of the time
Off Topic, been watching for years, and just wanted your take on Supply shortage, Meat prices, and the Future for Harvesting? Love your work.
Mobbin deep full sending never lifting bro! love the vibes Beef back ribs is my favorite cut of meat! GREATEST VIDEO EVER!
Loved this cook with all the types of meats done the same way.
Yeah know those ribs are great when ime salivating in Liverpool u. K. Great show lads, stay your way mick n family.....
Merci, Trio Beard fellow, enjoyed all cuts of ribs on both animals, keep the love of BBQing for awesome bits.
French Cowboy,
You bet!
To sum it up in one word jealous!!! That beef looks so good 😋😋
I am a big beef and pork rib lover. Very educational, thank you! 👍
Thanks for watching, Hans!
you got to be kidding me this looks great!
Men like these 3 women must be damn happy at home
BTW, I do prefer about Half as much mustard as you guys. Also I use W-Sauce smeared on as a flavorful binder. Justa personal preference. I learn so much from you guys on different cuts! I'm ready to explore Bison! 😊
I use bearded butcher bbq for the folks who don’t like mustard as a binder, you guys are awesome! Love all your seasonings
All awesome but the beef short ribs are the gamer in my book. Thanks for making my Sunday feel totally inadequate 😂
Great job guys.
Great series of videos, thank you. Curious why you use apple cider vinegar for misting vs apple cider ?
It never fails…every time I watch your shows I get schooled!! Now let’s see you guys put your pilots license to use. Stay well everyone.
Thank you for all the time you take and showing us this
Always a pleasure!
I can't wait to try the Dino Beef Ribs and the under rated Back Ribs I've been noticing on BBQ channels that are a nice medium beef rib at a good price! I'm gonna slow smoke some tomorrow on my pellet grill with Pecan wood pellets! Can't wait! Love your channel!
I Love your videos guys. Best regards from Spain
Thanks for watching, Nestor!
A visit to your shop is on my bucket list for someday I’ll cross the Atlantic. Keep the great work guys.
Boy! You guys knows how to eat. That Juicy shoulder, my god! I am already salivating.
I hear ya guys...
Like a BOSS!
Or in this case, several BOSSES!
I could have sworn that I have seen this one before. 😀You guys are making me super hungry.
me too. from them saying about the customer saying it creates a good bark, to why it cakes up like that due to no anti caking agents, everything. it was posted before for sure
@@immanuelcastro3168 Yes, this is a repost of a vid that was like 90-minutes in length. They broke that one down.
Great video! I understand and appreciate your efforts on this video. I learned I am missing out on beef ribs. I had them one time in my life and loved them. But going to a normal grocery store they are not easy to find. I will find a butcher close and get some to have soon. Thank you for creating this video! Jeff
It such a pleasure to enjoy their passion to cook.
I should have not watched this at 10:30 at night, now I'm hungry
You guys should make a bearded butchers recipe book it would sellout in no time
Perhaps in the future, Rob! Good idea! 💡
I have a question. I notice that mostly you all season and cook right away. Do you ever season and let the meat sit over night to allow more seasoning to permeate into the meat more? I was just curious if you've tried that method and what you're opinion of the end result is. Also, if you have done this, did you still use the binder?
I like to dry rub the day before a cook and I havent ever used a binder. I've found after overnight or 12hrs of marinating the meat takes the seasoning throughout as opposed to just building a nice flavorful bark. What are your experiences and opinions on this?
Love the channel and all your content. Keep up the great work!
All these ribs!!!!!! 🤤🤤😋 love the content
You guys are insane I love it when it comes to being the best of the best here you go you guys are great man I truly enjoy all your videos and I got people across the world hooked on your channel that's what's up 💯💪🏼💪🏼♥️😎👍🏼👍🏼👍🏼👍🏼👊🏽
Kuddos Spencer. Pro tech tip of the week for you brother. Lean in for a close up.....then snag a bite. Lol
Ya’ll had me at the mustard! Yum!
I was really going to use your video to cook up some ribs but You totally lost me on the mustard binder. I can not stand the taste of mustard. Can I use some other binder?
Greetings - small scale hobby farmer, currently have 6 head. Been watching and learning a lot. Do you all ever break down the head for beef cheeks and tongue? Both of these cuts are VERY underrated in the states. Would love to learn how to break the head down properly!
Let brotherly love continue!
Can't wait to see more videos on this great RUclips channel. Keep up the great craftsmanship and hard work my friends. Keep butchering. Keep cutting. Keep grilling. Keep cooking. Keep making. God bless
Great job guys. I’m going to have to try the beef ribs in my Ironwood 885.
All ribs looked delicious!!! Beef Dino ribs are my favorite!!! Great job guys, keep it up. 💯 🤙🍻👍🍻
Glad that that 93-minute vid is cut into the individual scenes(chapters). I thought it looked familiar.
Great video guys. Good stuff to know when cooking for a crowd I think
Dear bearded butchers, Lord have mercy, y’all are tempting me, from Mrs Sims Oakland CA❤
Great Job! Thanks for these videos, it really helps me to wow my family!
Love the butchering of the pork and beef ribs. Very educational. Just need to get better at the final result on the BBQ part! Keep at it! You will get there with practice!!
OMG ribs and more ribs, its like heaven!
3-2-1 ribs way over cooked
@@barbru3598 It not like they're chefs you know, they're butchers!
Nothing better then ribs!!!!!!
Love the comparison cook off
Damn. Where was my invite guys? I would have brought the beer 😂😂