Good video. I much prefer these videos where it doesn't seemed rush to push out something just because of content scheduling. I'm sure all the other bbq nerds also appreciation what you do!
Completely cover, thick layer, bury in black pepper. Pepper with completely change to a food group of its own. The heat disappears similar to what happens with mustard. You may not believe until you eat the world's best in Taylor Texas. This their season secret. They use oak. Pecan works just as well. Slow cook til tender.
I try to run four hours at 275°F, which yields similar results when rested in an insulated box for eight to ten hours. My biggest problem is finding a reliable source of beef ribs that look as good as what you purchased!
What's the purpose of making sure there's a crispy bark with no pools of liquid and then putting it in the oven with water? New to this style of BBQ here
Great videos and thank you. I’m just curious, wouldn’t the ribs would’ve been great at 96c before your wrapped and place in the oven for 10hours. Also, if 6 hours cook time was enough and maybe a 1 hour rest would’ve been ok already? I’m just wondering as where we are in Asia its mainly electric ovens, so keeping that on even at low temps for 10ths can be quite expensive. Beef itself is already one one the most expensive proteins around.
Since resting after a “juice pushing heat” exposure is required it often causes timing issues on long cooks. I already have 2x4 bone racks - all I need is a 150° oven? That is not common on USA ovens. Warm mode is 200° or so and proof is 75°-80° max. My low limit is 170°…so? Enter the programming mode to change the offset and shift it -35 for the test. Holding perfectly at 145°. I will give your method a go! Really hoping for the same or similarly acceptable outcome,a brisket could be next. Outside the box? Check the box! Thank you. Professional, easy to follow and that smoke shack???! Keep it up!
If I do the 4/2/10 method on my brisket, can I still hold the brisket wrapped in towels in a cooler for another couple of hours or should it be served at the end of the 10 hours? Can't wait to try this.
The brisket is eatable after the 10 hours on 65 degrees celcius but if your cooling box or bag or towels are well insulated then you could easily rest it for onother hour or so.
@@danielploy9143 I'm not denying that but Morrisoon added to the show. It seems like they're letting their true creativity be curbed by data analysis. Art should never be created through data analysis!
How about cooking up some beef ribs, for some of us than live in countries, that have no meat grading system, and some of the cattle roam city streets, looking for old cement bags to eat, in the dry season?...like Mexico. I live here part of the year, for the last forty years, and have been eating beef, that has little fat, but still taste fantastic, when you cook it right. When was the last time you cooked brisket, that was graded standard? I have had some great meals, and never meat that would even be graded choice. There has to be some misplaced Mexican cooks running around your country, that would make some very interesting cooking talk, that a lotta of us would benefit from. Remember, a lot of us scrape by, on the cheap cuts, and only use charcoal.
I think this is getting out of hands. 16 hours? Really?. This is more like a stew than a casual barbecue, so many hours of slow cooking turns the meat into a paste... no meat texture at all.
You do realize that all the best BBQ & Smokehouses (at least in Texas) wrap and rest brisket, beef ribs etc 8-16 hours at low temp before service, right? If you can slice it, it's not overcooked.
Good video. I much prefer these videos where it doesn't seemed rush to push out something just because of content scheduling. I'm sure all the other bbq nerds also appreciation what you do!
😊
Great vid!
Those beef ribs look perfect!
Thanks Jay
The results look like sous vide beef (when done after smoking for a few hours) but with a better bark. Amazing.
Looks good ay
What was the mixture you poured on the ribs when you wrapped it in butcher paper? I couldn't make out what you called it. Awesome teachings too thx
Completely cover, thick layer, bury in black pepper. Pepper with completely change to a food group of its own. The heat disappears similar to what happens with mustard. You may not believe until you eat the world's best in Taylor Texas. This their season secret. They use oak. Pecan works just as well. Slow cook til tender.
Man you are awesome! Definitely going to try this soon
looks great.. thank you for sharing!
Hi
Con you try the 4 2 10 method with electrical smoker
Yes I did with the brisket
I try to run four hours at 275°F, which yields similar results when rested in an insulated box for eight to ten hours. My biggest problem is finding a reliable source of beef ribs that look as good as what you purchased!
I have the same problem. Most of the meat industry is not that reliable
Excellent Roel! - Cheers!
What's the purpose of making sure there's a crispy bark with no pools of liquid and then putting it in the oven with water? New to this style of BBQ here
Great videos and thank you. I’m just curious, wouldn’t the ribs would’ve been great at 96c before your wrapped and place in the oven for 10hours. Also, if 6 hours cook time was enough and maybe a 1 hour rest would’ve been ok already? I’m just wondering as where we are in Asia its mainly electric ovens, so keeping that on even at low temps for 10ths can be quite expensive. Beef itself is already one one the most expensive proteins around.
Why is there no smoke ring?
Since resting after a “juice pushing heat” exposure is required it often causes timing issues on long cooks.
I already have 2x4 bone racks - all I need is a 150° oven? That is not common on USA ovens. Warm mode is 200° or so and proof is 75°-80° max. My low limit is 170°…so?
Enter the programming mode to change the offset and shift it -35 for the test.
Holding perfectly at 145°.
I will give your method a go!
Really hoping for the same or similarly acceptable outcome,a brisket could be next.
Outside the box? Check the box!
Thank you. Professional, easy to follow and that smoke shack???! Keep it up!
My KitchenAid oven won't go below 170F. Should I lower the time?
They look great! Today, I can't justify having my oven on for 10hrs on top of this... 65c or not. Cheers
So true
If I do the 4/2/10 method on my brisket, can I still hold the brisket wrapped in towels in a cooler for another couple of hours or should it be served at the end of the 10 hours? Can't wait to try this.
The brisket is eatable after the 10 hours on 65 degrees celcius but if your cooling box or bag or towels are well insulated then you could easily rest it for onother hour or so.
I tried it on pulled pork. Game changer
I'M AMAZED AT HOW YOU PULLED THE MEAT OFF OF THE BEEF RIB AND THE BONE DIDN'T SLIDE OUT. IS THIS EVEN REAL???
Spoiler alert: works like a charm!
Hahah .. biggest spoiler alert ever
Leuke video weer 👍🏻
Oh yeah!!!!
👍👍👍
Another great video MR Roel. Your thoughts if your 4, 2, 10 method would be good for a pork butt?
Ik heb altijd moeite met goeie short ribs vinden. Die van jou zien er fantastisch uit. Mag ik vragen waar je ze gekocht hebt?
Bij butchery.nl of bij beefensteak.nl
Thanks man!
Try Sous Vide cooking, 70 centigrades 24h, let it cool in the fridge for one hour, grill it until you have a nice color.
MAYBE TRY ON ALL LARGE CUTS OF BEEF, LIKE RIBEYE ROAST🤩 OR THE LESS TENDER CUTS, LIKE TRI-TIP😁 RUMP ROAST😁
Yeah.. that might be a good idea
Looks very nice but i think the energy company thinks the same about the use of your oven for 10 hours🤣
Has Morrison left the show,haven't seen him for a while?
He is still here we re having fun. Statistics showed that 95% of our audience didn't watch the taste test
I must be part of that 5%. I miss those taste tests
@@RPIdemon Me too.Every other bbq channel does it so i don't get it.
Mr Roel is doing a fantastic series flying solo. He knows what he’s talking about.
@@danielploy9143 I'm not denying that but Morrisoon added to the show.
It seems like they're letting their true creativity be curbed by data analysis.
Art should never be created through data analysis!
How about cooking up some beef ribs, for some of us than live in countries, that have no meat grading system, and some of the cattle roam city streets, looking for old cement bags to eat, in the dry season?...like Mexico. I live here part of the year, for the last forty years, and have been eating beef, that has little fat, but still taste fantastic, when you cook it right. When was the last time you cooked brisket, that was graded standard? I have had some great meals, and never meat that would even be graded choice. There has to be some misplaced Mexican cooks running around your country, that would make some very interesting cooking talk, that a lotta of us would benefit from. Remember, a lot of us scrape by, on the cheap cuts, and only use charcoal.
sehr geil
Thansk
10 hours in the oven? With these energy prices in Holland? 😂😂 I guess this is the MOST expensive cook of all!!!🤑🤑🤑
🍽🍽🍽👍🏻👍🏻👍🏻💯💯💯 - j love beef short ribs!
Cool😊😊
👍🤩
I don't want pulled beef
After 10 hours in the oven, I can pull the meat right off
Just remind them no smoke ring at all
😋😋
Where has been your partner in crime..??
Those are Wagyu ribs
Most definitely not
So why was this video made lol?
I think this is getting out of hands. 16 hours? Really?. This is more like a stew than a casual barbecue, so many hours of slow cooking turns the meat into a paste... no meat texture at all.
You do realize that all the best BBQ & Smokehouses (at least in Texas) wrap and rest brisket, beef ribs etc 8-16 hours at low temp before service, right? If you can slice it, it's not overcooked.