Made these last night from beef “back ribs” and they turned out amazing!!!! I put washyoursister sauce and a half a stick of butter along with the beef broth to braise them and I am so thankful you showed this to me!
If you have a pellet smoker these are some of the most impressive cuts to cook to impress your friends. So far I’ve done maybe 10-20 different occasions and people have asked me to make them for parties and special occasions. The reason I specify pellet smoker is the user friendliness. I’m sure I could get a better result on a traditional smoker but that’s a lot of work. At least when you arent a professional.
Too much rub bro. I want smoke flavor not rub! You know the more rub you put, the less smoke penetration there will be. I've learned that from pit masters from Texas. Good video though
Made these last night from beef “back ribs” and they turned out amazing!!!! I put washyoursister sauce and a half a stick of butter along with the beef broth to braise them and I am so thankful you showed this to me!
If you have a pellet smoker these are some of the most impressive cuts to cook to impress your friends. So far I’ve done maybe 10-20 different occasions and people have asked me to make them for parties and special occasions. The reason I specify pellet smoker is the user friendliness. I’m sure I could get a better result on a traditional smoker but that’s a lot of work. At least when you arent a professional.
I've never had any luck with beef ribs but I think I can do it now that is beautiful thanks for the info
Nicely done!
Looks awesome Mike! Super juicy! Cheers buddy!
Those are some monster beefy ribs. Them from a local butcher?
That shit looks absolutely amazing. I can taste from here. Thank you Sir.
Another great looking cook Mike !
Thanks Bubba
Thata some yum yum getcha some!
Daayum😲
Those look great. Beef 🦕 ribs are my favorite thing to throw on my pit
i just had smoked pork tenderloin for dinner but that looks so much better
Hey Mike it’s good to see you haven’t seen you in a long time hope all is well
Beef roast with a handle. 🤗
To what temp
Wtf i thought that was big boss man lol
So smoke them then steam them got it...
I prefer scoring the fat cap so I can still eat that beautifully rendered fat
Dude who's your butcher?? That's 10 pounds of fat! You got screwed 😂
Fat is flavor. I never remove the fat cap. It's the best part.
Too much rub bro. I want smoke flavor not rub! You know the more rub you put, the less smoke penetration there will be. I've learned that from pit masters from Texas. Good video though
Gotta love "know it all" shit comments from people who don't have a clue what they're talking about.
Mine lands up being oily what am i doing wrong