@@lowdownone IMO it takes away from the flavor more when you cover it in grease. If you are cooking a choice, prime or Wagyu brisket, they have plenty of internal grease. Just saying.
Bro that first cut looked like the fat was cold and not rendered. The second view where you take the meat of the bone, that looks normal. Not anything out of the ordinary but that first cut, please tell us what was that
Put that water pan under the grate with carrots, taters, onions, salt, pepper and granulated garlic. Drippings falls into the pan with water. Get the idea? Works even better with pork shoulder or butts!
I don't know why people are hating on seasonings and butter, but where I'm from, garlic and onion powder are minimum besides S & P, more depending on what I'm making. Every culture has some kind of meat cooked with fire and smoke and most use more than S & P 🍗🍖
Beef ribs. That sinew is all holding it on the bone to cook. The bone imparts flavor as it cooks, as much as the fat or rub. Plus, if cooked properly, most renders, the rest is delicious to eat. Like chicken skin is good, so is sinew.
He used the same clips twice. This is literally the same short. I just looked at five seconds ago. Just a different voiceover slightly. almost identical video this one does have a few reviews though.
Wrapping at 190 lol. Foil ruins all your hard work. Use butcher paper for beef ribs. The whole point of wrapping is to overcome the stall which occurs around 160 due to the fat cooling. If you’re already at 190 just let it finish. You’re just ruining the bark for no reason at that point
Bro these ribs dont need additional fat added. Why is this a thing? I just made some last night and they came out incredible. They're already way too rich, plenty of fat.
I've been seeing a lot of the videos scoring the membrane on the back of the ribs why don't y'all remove the membrane like I see a lot of people do like on baby back ribs
20 bucks for that rub....no way never heard of it before. Why would I DM you it's for sale online. Don't think many people buy it since it's 20 bucks. I'll stick with my Kosmos rub
I’ll never understand adding pure butter to meat like that, or a steak basted in butter. A lot of steak purists say you only need salt and pepper, anything else ruins the flavor of the meat. That’s how I feel about butter, ruins the flavor of the meat and all I taste is butter. To each their own
That is an interesting comment because butter comes from cows which is where those ribs came from period so it's like using a Derivative of beef on beef.
@@detroyt232323 lol 😂 he’s not the only person who does bbq…and every region has their own style. I’m sorry if my culture has more flavors than salt and pepper.
@@BeatdownBBQ I didn't think you would know. He owns and operates the NUMBER ONE BBQ RESTAURANT IN THE WORLD! Austin Texas. REAL BBQ. Not this buttered up over seasoned hunk of mush 🤢🤮
Just made these. Tip: use tallow instead of butter and butcher paper instead of foil. Keeps it less soggy
Ours didn’t come out soggy
I agree with everything but the tallow. They don’t need it most of the time.
@@chrishenicke2052Agree. This tallow craze is overdone. I seriously don’t taste a difference on brisket
@@lowdownone IMO it takes away from the flavor more when you cover it in grease. If you are cooking a choice, prime or Wagyu brisket, they have plenty of internal grease. Just saying.
@@chrishenicke2052Yep.
i farted 3 times during this video
I like farts
Probably too much broccoli 🥦
I heard it smells like semen
I pooped caca during this video
If I fart it’ll make your ears pop.
I've done them once, they're pretty expensive. Someone who really doesn't care for smoked meats loved it. I think it's noticably better than brisket.
Oh yeesss! That's just heaven. Tears of joy brother😢
Bro that first cut looked like the fat was cold and not rendered. The second view where you take the meat of the bone, that looks normal. Not anything out of the ordinary but that first cut, please tell us what was that
Probably has a halo light pointed at it.
Beef ribs are the only ribs that I like .
THAT SMOKE RING 👍🏽
Put that water pan under the grate with carrots, taters, onions, salt, pepper and granulated garlic. Drippings falls into the pan with water. Get the idea?
Works even better with pork shoulder or butts!
Nothing good than a sweaty butt in summer 😂😂
I don’t eat pork, and my whole life I told ppl I eat beef ribs and they said ewww. Now look.
Awesome.
Jeeeeeeesus please us them bad boys look good
I don't know why people are hating on seasonings and butter, but where I'm from, garlic and onion powder are minimum besides S & P, more depending on what I'm making. Every culture has some kind of meat cooked with fire and smoke and most use more than S & P 🍗🍖
Where can I buy beef ribs to be able to try such a delicious looking recipe
Look for dyno beef ribs not baby backs. You might have to go to a butcher also most dyno beef ribs come with three bones.
Nothing better 🤤🤤
I would like to know how to get that rub at.
Definitely my favorite. Where do I send the dm to get the rub?
www.beatdownshop.com
You didn't include a time, or type of smoker. I use either of my pellet or traditional offset wood smokers.
Any smoker. It's done at 203 degrees
All cookers are different
Cook to temp, not time.
Come on man! 250 til 203
Is beer in the underneath pan, better than water?
Spritz with what?
Where do you purchase your ribs from
Why didn’t you remove the membrane, just curious
For beef ribs you need the membrane there so the rib doesn’t fall apart.
Beef ribs. That sinew is all holding it on the bone to cook. The bone imparts flavor as it cooks, as much as the fat or rub. Plus, if cooked properly, most renders, the rest is delicious to eat. Like chicken skin is good, so is sinew.
How long on the grill? How long in the aluminum?
Temperature not time. 190 internal, wrap(or don’t wrap as it’s optional) then cook on till 205-210 internal. Let rest and enjoy
You removed the fat, but poured a cup of butter back on it 😮😮😮 I'm not the sharpest tool in the shed 😂😂😂😂😂
How do I get it
I need that RUB my guy please
Bro the first cut did not look done my guy
Why are you dumping butter all over this? Ribs have a ton of fat, it’s rendered during the cook.
He used the same clips twice. This is literally the same short. I just looked at five seconds ago. Just a different voiceover slightly. almost identical video this one does have a few reviews though.
Wrapping at 190 lol. Foil ruins all your hard work. Use butcher paper for beef ribs. The whole point of wrapping is to overcome the stall which occurs around 160 due to the fat cooling. If you’re already at 190 just let it finish. You’re just ruining the bark for no reason at that point
Yoooo what exact cut of the ribs are these? Hard to find!
That's the secret.
You don't want the chuck cut.
That cooks up slightly firm regardless of temp or time.
Back ribs smoke up softer
Go to any butcher shop and ask for beef plate ribs.
Just saw this same stock footage in a different video by someone else.
The best meat
Why do you sound like Corey
Nothing tastier than *Rib (Bone)*
I mean bone not 🥩
*Brown Fluid😋* under rib
Bro these ribs dont need additional fat added. Why is this a thing? I just made some last night and they came out incredible. They're already way too rich, plenty of fat.
Fall off the bone.... There was only half meat holding the bone 🤣☠️🤦🏽
These were good
@Beatdown BBQ Yeah, don't get me wrong they look delicious lol
Why wouldn’t you just remove the membrane? If u took the time to score it then why not just pull it off?
Because you needed to hold the river together during cooking.
209 degrees is better. And butter? They’re already so fatty, that butter is too much. No wrap means better bark, I wrap brisket but not ribs.
I've been seeing a lot of the videos scoring the membrane on the back of the ribs why don't y'all remove the membrane like I see a lot of people do like on baby back ribs
How long
7-9 hours
As long as it takes.
20 bucks for that rub....no way never heard of it before. Why would I DM you it's for sale online. Don't think many people buy it since it's 20 bucks. I'll stick with my Kosmos rub
Ehhhh why you pull it off like that?? 🤨
Used to it
I’ll never understand adding pure butter to meat like that, or a steak basted in butter. A lot of steak purists say you only need salt and pepper, anything else ruins the flavor of the meat. That’s how I feel about butter, ruins the flavor of the meat and all I taste is butter.
To each their own
That is an interesting comment because butter comes from cows which is where those ribs came from period so it's like using a Derivative of beef on beef.
how can I get some box yo momma
www.beatdownshop.com
This is fucking REPOST
Beef ribs are ssooooooo rich already why TF are you putting butter on them.
Meh! Amateur hour.
I like pork ribs
The what your momma and butter?? Dude wow, definitely NOT Texas style 🤦🏼♂️
Wow, it’s almost like Texas is not the only place that does barbecue.
@@BeatdownBBQ they invented smoked beef ribs. Anything else is just a bad imitation.
@BeatdownBBQ let me ask you. Honest question. This will tell me everything I need to know. Do you know who Aarron Franklin is?
@@detroyt232323 lol 😂 he’s not the only person who does bbq…and every region has their own style. I’m sorry if my culture has more flavors than salt and pepper.
@@BeatdownBBQ I didn't think you would know. He owns and operates the NUMBER ONE BBQ RESTAURANT IN THE WORLD! Austin Texas. REAL BBQ. Not this buttered up over seasoned hunk of mush 🤢🤮
Not impressed
Fall off the bone = Overcooked. Definitely not the best bite.
We used these as a taco, so fall of the bone was the goal.