Oren thanks brother. One thing about RUclips is everyone has their opinion. I just try and respect them. In the end if I liked them that’s what counts. Thanks for watching.
Once you wrapped the ribs, do you think you would have been ok to leave the rebar out of the PBC and getthe temp up? Might speed up the cook. Gonna go out and find some beef ribs to try. They looked great!
You can do that if you want. When I have taken them out the barrel will go over 350. Just watch it. If it gets too hot and the grease from the ribs starts dripping you could have a fire. Good luck and let me know how they come out. Thanks for watching.
if those were prime grade you got a great deal, but at 9 bucks a lb im guessing they were choice grade. choice runs about 6 bucks a lb at the major chain markets but we know specialty shops normally are a little more.
Very nice! Thanks for the video. You may have inadvertently sold me on buying a Pit Barrel smoker. Sure my wife will be thrilled when she sees the bill. Hey is that the standard '"18 size model?
TheHollarBBQ Yeah I think you’re right. I guess I never realize the PBC held such a consistent temperature and required so little monitoring, or that it was that inexpensive. Anyways those ribs looked outstanding!
Man, cranking out consistently great videos. Good job! The first time I did these plate ribs I did them on the Silverbac but when I wrapped I used foil and added a little bit of beef broth. I think next time I do them I'll try and inject to get more flavor further into the meat. Anyway, thanks for another good clip. Best to ya!
Check out BBQwithFranklin on Beef ribs. He'll show you HOW to wrap using butcher paper! LOL! Temp is a guide but it doesn't substitute for feel. IF the probe goes through with no resistance like butter, it's done.
Absolutely perfect plate ribs, Kevin. Melt in your mouth beef ribs. Nice job and great video as always.
Thanks a lot. Just like brisket on a bone.
@@TheHollarBBQ You got that right brother!
Money in the bank right here. Those look dope!
NOT ANOTHER COOKING SHOW thanks man. Have a good weekend.
Never had beef ribs, but i have a pbc and a great meat store nearby....soooooo i know what im doing for fathers day! Great vid Kevin
Sideyard Barbecue thank a lot. If you like brisket you will love these. A lot easier to cook. Have a good weekend.
Very nice Dino ribs bro. The PBC always does a great job.
THEREALSHOWBBQ thanks man. Yeah the PBC rose really fast as one of my favorite cookers.
Thank you for another great video!
I would be willing to bet that you are not the one to wrap the Christmas presents! Ha!
No problem brother and its me that should be thanking you for watching. So thanks for watching man.
WOW WOW WOW!!! Oh by the way...did I say WOW!!! These look amazing!!! I just got a smoker and will be trying these ASAP!!!
If you do let me know what you think. Thanks for watching.
Awesome Ribs! I don't smoke them very often but when I do they are Great! Yours Look Amazing!
Well thank you very much.. Thanks for checking it out.
Now you have made me pull out the ones I have in the deep freezer. I'm ready to pu them on the smoker.
Nawlinsfanforlife good luck. Always good eating. Enjoy!
Great looking rib Kevin! That bark is killer.
Aim'em and Claim'em Smokers thanks brother I really appreciate it.
Great job Kevin; regardless of the one skeptic. Your did them the way they ought to be done.
Oren thanks brother. One thing about RUclips is everyone has their opinion. I just try and respect them. In the end if I liked them that’s what counts. Thanks for watching.
Loved your video and wish I was there to share the ribs.
I have an electric smoker, what’s your advice on smoking short ribs?
You should be able to cook them very similar to this video. Just wrap them up when the color looks right and finish them off.
Kevin, amazing Q ! Great job! Look awesome! Keep up the good work !
Thanks a lot man. Thanks for stopping by.
Those are huge and look delicious!!!
Yeah they were packed with meat. Thanks for watching.
Looks just great! 👍🏻👍🏻😊
Thanks alot I really appreciate it.
Excellent vid..thank you
Thank you very much.
Ribs looked great, Kevin. Love the PBC. Cheers 🍻
Thanks Mike, have a good weekend brother.
Once you wrapped the ribs, do you think you would have been ok to leave the rebar out of the PBC and getthe temp up? Might speed up the cook. Gonna go out and find some beef ribs to try. They looked great!
You can do that if you want. When I have taken them out the barrel will go over 350. Just watch it. If it gets too hot and the grease from the ribs starts dripping you could have a fire. Good luck and let me know how they come out. Thanks for watching.
Great video Kevin, like the new music too
Brent A thanks man. Have a good weekend brother.
Hey Kevin those ribs look outstanding!
Dontcha Freestyle Garage BBQ thank you very much. I need to do some more.
if those were prime grade you got a great deal, but at 9 bucks a lb im guessing they were choice grade. choice runs about 6 bucks a lb at the major chain markets but we know specialty shops normally are a little more.
Thanks Kevin. I like how you explain what to ask for and what you paid at the butcher. Where do you get your butcher paper from?
Louis at R shack BBQ thanks man. I got the paper from Amazon. Just search pink butcher paper.
Very nice! Thanks for the video. You may have inadvertently sold me on buying a Pit Barrel smoker. Sure my wife will be thrilled when she sees the bill. Hey is that the standard '"18 size model?
Yes sir its the standard one, and she won't be mad once food starts rolling off of it. Thanks for watching.
TheHollarBBQ Yeah I think you’re right. I guess I never realize the PBC held such a consistent temperature and required so little monitoring, or that it was that inexpensive. Anyways those ribs looked outstanding!
Nice job. Their called 1,2,3 a ribs if I'm correct
Man, cranking out consistently great videos. Good job! The first time I did these plate ribs I did them on the Silverbac but when I wrapped I used foil and added a little bit of beef broth. I think next time I do them I'll try and inject to get more flavor further into the meat. Anyway, thanks for another good clip. Best to ya!
CulinaryGod thanks a lot I really appreciate it. Injecting sounds good.
Check out BBQwithFranklin on Beef ribs. He'll show you HOW to wrap using butcher paper! LOL! Temp is a guide but it doesn't substitute for feel. IF the probe goes through with no resistance like butter, it's done.
I think if you wrapped with meat side down it would have finished quicker with the juices soaking the meat in MHO. Good job👍
Sounds like I have another excuse to cook these. Experiment time. Thanks for watching.
Did he just take a bite of that .?
thank you shalam israel
God old lea and perrins.
Youre title should of read how to make mequite from beef
You got spanked big time at that price...😮
Yeah I know. That’s just what they cost here.
Great cook btw...They came out really good...🙂👍
@@markST24 thanks alot.
Sweet baby