BEEF RIB SHOWDOWN - TRIMMED VS UNTRIMMED
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- Опубликовано: 14 апр 2022
- This topic appears to be a hot debate right now, with both sides claiming their way is best. So we decided to run an experiment by barbecuing two identical racks of beef short ribs, done two different ways.
One rack had the fat cap trimmed and the membrane totally removed. The other rack we simply just seasoned up and barbecued as it came - fat cap on and membrane left on.
The results were very interesting, so watch as we throw these two racks of shorties under the hood, and create some tasty food to put to the test!
Greetings from West Texas, USA......just checkin in with my friends down under. Very thorough video comparison. Just the way most of us do it here.....we get prime beef rib, slog off the fat cap and membrane and go to town with some great rub and post oak to smoke. Then we usually put the boys on some butcher paper, lightly drizzle with wagyu tallow and wrap tightly for the last hour or so. Keep up the good work!
Cheers thanks so much! It's good to show different techniques hey. Yours sounds spot on! Keep an eye out, as we will have more content coming out in a little bit. Dave
Amazing! Keep doing it your way guys, you are masters 👌 keep up the good work guys!
Thanks Amelia. I still can’t believe we get to do this as part of our business!
I'm upset by this video David, that we had to sit and watch but not be able to partake in that delicious experiment. Mouth is watering hard out! Looks fantastic 👌
Hahaha I’m sorry about that mate. It was a so good getting my teeth into this one! 🤤
@@UnderTheHoodBBQ I bet! Wow!!!
I stumbled upon this channel and I gotta say I absolutely LOVE your way of showing off a BBQ.
I just bought a Weber Spirit II (gas grill), any chance you'll get a gas grill and show us some tips and tricks?
Big cheers, keep it up!
Hey Frank! Thanks so much mate. I love to hear feedback like this. We have 16 grills all in all, and we own a few gassers as part of it. I will have to see what I can create on them for youtube.
I do membrane off and partial trim on the fat. Right down the middle. Beef ribs can be overwhelming fatty.
That sounds like a great compromise for sure. Nice job!
Bloody excellent! Thanks :)
Cheers Nick. A total pleasure.
great experiment mate
Thanks Zee! It was certainly a tasty one.
Why do you eat the ribs from the side instead of the top?
nice work mate
Cheers thanks Adam!! Dave
Hey mate love the video. I definitely want to try ribs with no cap and membrane. Just a quick question, where did you get that pair of bbq tongs you used to pick up the ribs?
Cheers mate. those tongs are from the Barbecue B.O.I. in northland. They are super cool.
Can I come over to your house? You have the guest room ready, right?
Hahaha see you soon Rich
Where’s your shaker from Dave
Heya Jamie, these are the shakers from Rum n Cue. Best I’ve ever used
DUDE YOUR KILLING ME leave the cap ,and membrain on juat salt and pepper and no vinegar your smouthering out the natrural flavor of the meat the fat renders down low and slow to make the most tender moist most flavorfull beef ever
Hi Tony. Did you watch the whole video? To be honest, I made this video for people like you, who are so hung up on their way of doing bbq, that they can't see that there is more than one way, which is the point I ultimately made.
BTW on the actual cook, this was done low n slow - 225-250f the entire cook - not sure how much lower you go, but that was perfect these ribs.