Thanks for the vid. I appreciate you going against the grain compared to all the other bbq guys who all share the same info over and over. It's nice to learn something new and see perspective from someone who has actually worked in so many different places with so many amazing people.
13:11 super humble, real dude, oh and has the number 1 bbq joint. Weird how all that comes together 🤔 Jirby is the MAN!!!!!!! Thank you for what you do!
Thank you young man. That's the best smoking video I've seen in 5 years, and I've seen a lot. I started smoking 30 years ago and I'm 63. I just found you today on Meat Church, Matt! I will be following you, and many others.
Man this was the best method to do beef ribs. It was only my third time using offset smoker was life changing. Did 4 racks for 20 people and they were blown out with the bark, taste and tenderness. The fire management method and no wrap are so easy and effective. No none sense tips like other famous pit master. This guy is the real deal!!
Thank you so much for everything that you do in spreading the knowledge of true unique bbq! I love how you don’t stick with straight tradition and allow new techniques to be used in cooking! I’m truly grateful for your videos keep up the hard work!
I have been a fan of BBQ channels for quite sometime as I wanted to learn to cook on a kettle. My son has a friend who’s father is RUclipsr babybackmaniac, and he helped me get up to speed. Anyway…since then I have been watching others and came across smoking Joe’s where you were mentioned. After watching every video after that I have to say…You have a talent of conveying how to do something that uncovers all the mysteries behind the cook. I would go as far as saying the best I’ve seen over the last 5 years. So happy I found your channel. I am going to plan a trip from Allen to Goldee’s to sample everything there. You are great at this. And without all the theatrics, which maybe part of the whole bit. Thanks for sharing.
Man i appreciate your no nonsense approach. I cant stand how the barbeque police get on here and complain when i know they havent tried these methods. I only do the cold start method now. It makes a world of difference. No dirty smoke taste at all
Mind=blown. Right when I think I've absorbed info from every resource on the internet your channel comes along and turns everything on it's head. Very good stuff man I appreciate you.
Hi y'all from Herefordshire, UK. Awesome video, thanks Jirby. Extremely informative for a UK backyard BBQ'er as we don't have the same BBQ community over here. I've felt for a while that some dirty smoke doesn't really seem to have any negative impact on my cooks but was always paranoid about it. It's nice to actually hear someone who knows what they're talking about cut through the nonsense. Smoking some beef ribs today and I've got my Jauce at the ready, can't wait to try that good crispy! Cheers
Just made these today using your method and jub (coarse pepper, Lawrys garlic salt, Morton season all) from the other video and mopping them. DAMN! Best bite I’ve made.
Except for obscene amount of wood in the box and the tallow mop (doing that next time, thanks!) that’s what I did this weekend for the first cook on my 300G. Came out amazing. Thanks for not putting up the same videos as everyone else. Good shit 👍
Thank you for sharing your expertise! What you are doing on this channel is truly something you do not have to do. I am firing up my smoker tomorrow morning in an attempt to replicate this perfection. I am in Florida, but my wife and I will be visiting Goldees soon!
I love this video. Finally someone going against the grain in this bbq world. I’m going to put tallow on my next beef ribs and run my grill at 300°f. The last time I cooked beef ribs the edges were too crispy almost dried out and I was using a water pan with to keep the air moist. So this is was so informative!! Thank you for sharing.
Really love what your doing! Great videos and info, and thank you for just keeping it real! Keep em coming... Also, a video on sides would be great, love to see your take on some Texas BBQ beans
I dropped a beef rib video the same day as Jirby! Pretty sweet timing and great to see a different perspective on beef ribs! Quality of meat looked fantastic too!
All I can say that is that Goldees is a great BBQ place that is pumping out really great food. They are really nice people that I had the pleasure of speaking to while there. I can also say the same about Chuck's (Barb's BBQ) place in Lockhart. She was part of the Goldees team. She now has her own place, and that place is also freaking fantastic. They all deserve the attention for what they are creating and sharing with us. Keep up the awesomeness!
Love the channel man. You give such good and honest info. Like I can really tell you are just showing how you do it for your restaurant. One question though, what was the reason you sprayed with water and soy sauce in the beginning then when did you know it was time to switch to the tallow mop? Thanks again.
love your channel. i got a 94 gallon last year and it's best thing I've invested in for my home. we do so much cooking outside. I've never considered the beef Bouillon powder. Is there a certain brand you use that you found has the best flavor? I'm going to try and do this method. Appreciate you Jirby and gonna have to visit sometime soon.
I've smoked them leaving the fat cap on and taking it off. All that I've done had a layer of silver skin under the fat. Guess what, silver skin doesn't cook away and makes for a not so good bite. So i always cut it off. So much marbling throughout, it's not missed. Aways pull the first leathery skin off the bones. What ever is your favorite steak seasoning will make a good rub for these. Much like a brisket, it's all about fat render and tenderness.
awesome video jirbs. would letting the ribs sit in your tallow container soften up the bark too much? i assume mopping is the best to make sure the bark stays crispy.
Love the channel and how you're 'keepin it real' on the bbq scene, keep it up 👏🏽👏🏽 quick one; your go to Lawry's Rub? Is it the all purpose seasoning or mexican spice cause it looks too Red 🤔
Great video. I have seen plenty of "dirty" smoke that resulted in good BBQ. Whole shoulder clod would be good to see. Also, I never see anyone cook whole beef shank. I can't get brisket here in the Middle east so I cook plate ribs and beef shank on a homemade smoker.
hey Jirby. Yeah, I did and they came out amazing. I used maybe a bit less than you did cuz the bouillon was really salty. I’m gonna do some more in the next couple of weeks and I think I’m gonna skip the Lawry’s and use more bouillon and see how it goes. You’re the man! Thanks!!
As basic as it is, would love to see chicken whether it’s thighs or breast or whole chickens. Also would love to see maybe a bean and Mac and cheese recipe!
you can find them at Sam's club. the ribs that have out in the case are cut flanken style but you can buy them whole by asking the butcher and they come in a cryovac pack of 2
If clean smoke isn't that important why do you use an offset instead of an oyler or similar? I thought the whole point of using an offset is because you can burn a clean fire🤔 Great video btw🔥💪
Another great video, Jirby! Love your channel. Question - when you put on the pepper, it looks like you had some kosher salt mixed in, was that the case? Do you feel things ever get too salty with the Lawry's?
I've been in the market for an offset, and this is getting me excited for when I finally get it. Looking forward to playing around with the cleanliness of the smoke to see what I like. Hahaha your reaction didn't seem goofy, just a nice little eye flutter like "hey, that's pretty good"
Hahaha thank you!! I just didn’t want it to seem like I was trying too hard to convince y’all it was a good bite! It was just a natural reaction but when I watched it I was like that was too youtubey
I cooked mine on pellets at 250 like many recommend but didn’t get that crispy bark. Afraid to do 300 with pellets. Anyone get this result on pellets and what temp? Will try 285 next time I guess
@@danielgikher i know it is often said ... time and feel more so then temp... i use a CC pellet grill. I usually do long cooks overnight. Good bark is all about seasoning.. pepper is key but Like @jirby said... season salt and some other things help with the flavor. I start at like 180 - 200 for the overnight hours and max smoke mode. I even add a smoker tube to the chamber sometime. For the first 5 to 6 hours, i want max smoke for long cooks. in the morning I will check the bark/internal temp/feel.. I don't wrap beef ribs and foil boat briskets. Ill crank the temp to 250-275 to help push things along. Bark is always EPIC and adding butter or tallo to help mellow the bark a bit during the rest is key is well. Bark can sometimes be too crispy (not burnt but a little too crispy). Hope this helps...
Dang that's A LOT of tallow you put on while it was resting! My arteries are clogged just by watching this haha. But seriously... you should do a taste comparison of A LOT of tallow vs a normal amount lol.
Thanks for the vid. I appreciate you going against the grain compared to all the other bbq guys who all share the same info over and over. It's nice to learn something new and see perspective from someone who has actually worked in so many different places with so many amazing people.
Thank you! Appreciate that! That’s exactly why I started this channel!
No wonder you’re #1 in Texas. Humble guy bringing honesty and talent to the table 👊🏻👊🏻👊🏻
13:11 super humble, real dude, oh and has the number 1 bbq joint. Weird how all that comes together 🤔 Jirby is the MAN!!!!!!! Thank you for what you do!
Thank you young man. That's the best smoking video I've seen in 5 years, and I've seen a lot. I started smoking 30 years ago and I'm 63. I just found you today on Meat Church, Matt! I will be following you, and many others.
Man this was the best method to do beef ribs. It was only my third time using offset smoker was life changing. Did 4 racks for 20 people and they were blown out with the bark, taste and tenderness. The fire management method and no wrap are so easy and effective. No none sense tips like other famous pit master. This guy is the real deal!!
Thank you for sharing your techniques. I so appreciate this. It shows what kind of person you are. Thank you
I rarely wrap my brisket,just keep the mop going through the cook,end up with great bark and still plenty of moisture.👍🇺🇸🔥
“I’m not doing no goofy shit for RUclips!” Frikn love it! Keep these videos coming young man! Inspiring me to get cooking!
Love your style! Thank you. You are bring the pleasure back to ‘cueing’! The easy! The fun! Thank you.
Thank you so much for everything that you do in spreading the knowledge of true unique bbq! I love how you don’t stick with straight tradition and allow new techniques to be used in cooking! I’m truly grateful for your videos keep up the hard work!
Great video Jirby!!!
Thank you so much! Really appreciate that!
I have been a fan of BBQ channels for quite sometime as I wanted to learn to cook on a kettle. My son has a friend who’s father is RUclipsr babybackmaniac, and he helped me get up to speed. Anyway…since then I have been watching others and came across smoking Joe’s where you were mentioned. After watching every video after that I have to say…You have a talent of conveying how to do something that uncovers all the mysteries behind the cook. I would go as far as saying the best I’ve seen over the last 5 years. So happy I found your channel. I am going to plan a trip from Allen to Goldee’s to sample everything there. You are great at this. And without all the theatrics, which maybe part of the whole bit. Thanks for sharing.
Would like to see a full spare rib cook in the near future, awesome videos straight to the point👍🏽
Man i appreciate your no nonsense approach. I cant stand how the barbeque police get on here and complain when i know they havent tried these methods. I only do the cold start method now. It makes a world of difference. No dirty smoke taste at all
Mind=blown. Right when I think I've absorbed info from every resource on the internet your channel comes along and turns everything on it's head. Very good stuff man I appreciate you.
Do you rest your beef ribs overnight or would there be any negative with doing so?
Your honesty shines through. Thank you.
Hi y'all from Herefordshire, UK. Awesome video, thanks Jirby. Extremely informative for a UK backyard BBQ'er as we don't have the same BBQ community over here. I've felt for a while that some dirty smoke doesn't really seem to have any negative impact on my cooks but was always paranoid about it. It's nice to actually hear someone who knows what they're talking about cut through the nonsense. Smoking some beef ribs today and I've got my Jauce at the ready, can't wait to try that good crispy! Cheers
Just made these today using your method and jub (coarse pepper, Lawrys garlic salt, Morton season all) from the other video and mopping them. DAMN! Best bite I’ve made.
Except for obscene amount of wood in the box and the tallow mop (doing that next time, thanks!) that’s what I did this weekend for the first cook on my 300G. Came out amazing. Thanks for not putting up the same videos as everyone else. Good shit 👍
Thank me for watching!! And that’s awesome!
This may be the bbq video I have learned the most in one sitting. Ty sir
Thank you so much!
Thank you for sharing your expertise! What you are doing on this channel is truly something you do not have to do. I am firing up my smoker tomorrow morning in an attempt to replicate this perfection. I am in Florida, but my wife and I will be visiting Goldees soon!
Great recipe Jirby, made them last weekend and they were amazing. I live in Texas, thank God for HEB!
Yes, they carry Prime Dino Ribs
One of the best beef rib techniques I’ve seen. Going to try it for first time. You explain it very well
I love this video. Finally someone going against the grain in this bbq world. I’m going to put tallow on my next beef ribs and run my grill at 300°f. The last time I cooked beef ribs the edges were too crispy almost dried out and I was using a water pan with to keep the air moist. So this is was so informative!! Thank you for sharing.
Their success is in their passion and you can sure see it in Jerby.
I subscribed when you said I'm not gonna do any goofy shit for RUclips 🤣🤣🤣
Wow ! That was a thoughtful tutorial video on Smoking Beef Ribs .
I love to see different ways of cooking, looked like they turned out awesome
Really love what your doing! Great videos and info, and thank you for just keeping it real! Keep em coming... Also, a video on sides would be great, love to see your take on some Texas BBQ beans
I dropped a beef rib video the same day as Jirby! Pretty sweet timing and great to see a different perspective on beef ribs! Quality of meat looked fantastic too!
Wow that’s awesome! Thank you!
I freaking love your comment about the dirty smoke. People get crazy with that clean smoke only.
@Jirby Awesome Cook:) shout out from South Texas :) Love the Channel :) hey how about some Texas Fire grilled Half Chickens?
Thanks for sharing I Appreciate the Simplicity of your Beef Ribs, just watched your video with MEAT CHURCH, going to try your recipe thanks.
keep these awesome videos coming! they are awesome!
Thanks for the awesome vids. Any guidance on how long you can rest beef ribs? Are you able to rest them over night?
I love your videos! Appreciate the knowledge you’re imparting.
Awesome video! Looking forward to pork spare ribs next!
This channel is undervalued and deserves more subs for sure.
All I can say that is that Goldees is a great BBQ place that is pumping out really great food. They are really nice people that I had the pleasure of speaking to while there. I can also say the same about Chuck's (Barb's BBQ) place in Lockhart. She was part of the Goldees team. She now has her own place, and that place is also freaking fantastic. They all deserve the attention for what they are creating and sharing with us. Keep up the awesomeness!
Thank you for the tips. Can't wait to try them.
Lol I love how you drop so much knowledge but subtlety troll everyone
Looks awesome! Cannot wait to go to Fort Worth and check y'all out. Congrats on going #1!
Lmao flexing on the old heads is goated this why jirb is my guy
❤️❤️❤️🔥🔥🔥
Love me some beef ribs. Thanks for the tip on basting with tallow.
How far out are you all seasoning your meat before it goes in the smoker?
Great video. Appreciate the non-conventional techniques. This is how bbq evolves and we get new and different things.
I LOVE the mushroom soy sauce spritz! I'm going to have to give that a try!
Do it! It's the Franklin secret!
“Pointy stuff burns” When’s the shirt coming up 😂 great video! Gonna binge watch the rest after this one!
Finally someone said don't season it like a brisket otherwise it'll taste just like brisket!
I do like it unwrapped, but idk why I don’t get a good bark with the fat on top.
It's funny how everybody is trying to teach him what to do when he has a #1 BBQ joint
Love the channel man. You give such good and honest info. Like I can really tell you are just showing how you do it for your restaurant. One question though, what was the reason you sprayed with water and soy sauce in the beginning then when did you know it was time to switch to the tallow mop? Thanks again.
I was just trying to give them more color with the soy sauce and waiting for the bark completely dry off before tallow mopping them
love your channel. i got a 94 gallon last year and it's best thing I've invested in for my home. we do so much cooking outside. I've never considered the beef Bouillon powder. Is there a certain brand you use that you found has the best flavor? I'm going to try and do this method. Appreciate you Jirby and gonna have to visit sometime soon.
the knorr brand
I've smoked them leaving the fat cap on and taking it off. All that I've done had a layer of silver skin under the fat. Guess what, silver skin doesn't cook away and makes for a not so good bite. So i always cut it off. So much marbling throughout, it's not missed. Aways pull the first leathery skin off the bones. What ever is your favorite steak seasoning will make a good rub for these. Much like a brisket, it's all about fat render and tenderness.
Hell yeah Jirby this video was sweet. I enjoy the commentary. Good shit
Thank you!!
Thanks for the info!
I agree..the " dirty smoke" ridiculousness is out of control. I cater weekly and atleast 2 hours of smoke is " dirty." People LOVE IT.
Hey I’m doing this today, but I use a traeger pellet grill. What temp would you recommend to get similar results?
Man I like your style. BBQ remix no regrets!
Glad I’m not the only one who doesn’t cook with a wide open stack.
awesome video jirbs. would letting the ribs sit in your tallow container soften up the bark too much? i assume mopping is the best to make sure the bark stays crispy.
At 5:30 holy shit is that a can of Pam?!?!?! Amazing!
It’s like rolling a doobie. Take your time.
Love the channel and how you're 'keepin it real' on the bbq scene, keep it up 👏🏽👏🏽 quick one; your go to Lawry's Rub? Is it the all purpose seasoning or mexican spice cause it looks too Red 🤔
I think you could interchange all three and it be almost identical. But at the restaurant and in video it’s Lawrys
I like what your doing, so I subscribed to see more of the new ways you have perfected. One question, will this work on briskets as well?
It might! I’ve never tried it but I definitely should! Might do that in a video soon!
I went to Goldee's about 2 weeks ago and bought their beef ribs and they were amazing
Great Video! Keep doing your thing man.
Thank you!
Always great tutorials. Thank you.
Was just at Goldee's this past weekend....holy geez...the beef rib was the best bite of BBQ I've ever had....standing ovayyyy :-)
These are the best bbq videos on you. Keep it up.
Thank you for that!
Do eye of round with da good bark next, should be a tricky cook.
Do you start your fires with meat already on the pit for your briskets also?
I do!
You have convinced me to try putting the meat on cold.
Why do you score the membrane?
Just so it’s a little easier to burn away
@@jirbybbq Thanks brah, your videos are really great
Great video. I have seen plenty of "dirty" smoke that resulted in good BBQ. Whole shoulder clod would be good to see. Also, I never see anyone cook whole beef shank. I can't get brisket here in the Middle east so I cook plate ribs and beef shank on a homemade smoker.
If I don’t have tallow for the mop, can I use butter or something else? Thank you!
butter burns.
@@Alex-ye1br thanks
@Alex so does tallow. Throw some liquid tallow on a open flame. Just be ready to run. Same as gasoline.
How long do you hold ribs over night for service? Or are these made morning of?
What brand of beef Bouillon are you using and where can you buy it?
I’m gonna try the beef bouillon idea. Thanks!
Did you and how did you like it if you did?
hey Jirby. Yeah, I did and they came out amazing. I used maybe a bit less than you did cuz the bouillon was really salty. I’m gonna do some more in the next couple of weeks and I think I’m gonna skip the Lawry’s and use more bouillon and see how it goes. You’re the man! Thanks!!
As basic as it is, would love to see chicken whether it’s thighs or breast or whole chickens. Also would love to see maybe a bean and Mac and cheese recipe!
Where do you get the four bone?
Looked amazing. I’ve never seen beef ribs like that in Minnesota. Maybe half that thickness. I’m not jealous of meats sold in TX though 😥
you can find them at Sam's club. the ribs that have out in the case are cut flanken style but you can buy them whole by asking the butcher and they come in a cryovac pack of 2
@@davo912 I got some at Costco. They were great, just nowhere as thick.
Another great video!
If clean smoke isn't that important why do you use an offset instead of an oyler or similar? I thought the whole point of using an offset is because you can burn a clean fire🤔
Great video btw🔥💪
Easy to maintain even heat when the meat isn't directly over the fire.
So you don't rest those at all?
Another great video, Jirby! Love your channel. Question - when you put on the pepper, it looks like you had some kosher salt mixed in, was that the case? Do you feel things ever get too salty with the Lawry's?
Hahaha no kosher salt was used. If it was I would’ve said so. Also, Lawrys and tallow go hand in hand really. Balance each other out
@@jirbybbq Awesome, thank you so much! Love your style!
👌👌✨✨✨✨👍👍👍👍I try this for my folks in Austria !
Looks remarkable! Don't know that I could ever get over the dirty smoke but I sure would like to eat one (a few) of your ribs. Thanks
Beef ribs prob the best bbq item
Wicked video! If you rest for an hour but don't use a cambro, do they stay warm enough to eat?
I've been in the market for an offset, and this is getting me excited for when I finally get it. Looking forward to playing around with the cleanliness of the smoke to see what I like. Hahaha your reaction didn't seem goofy, just a nice little eye flutter like "hey, that's pretty good"
Hahaha thank you!! I just didn’t want it to seem like I was trying too hard to convince y’all it was a good bite! It was just a natural reaction but when I watched it I was like that was too youtubey
@@jirbybbq 😂😂😂
Very cool. Thank you.
Do you dry brine anything, why/why not?
Do you spritz your brisket with mushroom soy sauce too?
I cooked mine on pellets at 250 like many recommend but didn’t get that crispy bark. Afraid to do 300 with pellets. Anyone get this result on pellets and what temp? Will try 285 next time I guess
I like to use a smoke tube to get some extra smoke on mine, we won't ever get as much as offset but damn are they convenient!
I did it, and it had a nice crispy bark. No burning bark.
@@Bruzumi at what temp?
@@danielgikher i know it is often said ... time and feel more so then temp... i use a CC pellet grill. I usually do long cooks overnight. Good bark is all about seasoning.. pepper is key but Like @jirby said... season salt and some other things help with the flavor. I start at like 180 - 200 for the overnight hours and max smoke mode. I even add a smoker tube to the chamber sometime. For the first 5 to 6 hours, i want max smoke for long cooks. in the morning I will check the bark/internal temp/feel.. I don't wrap beef ribs and foil boat briskets. Ill crank the temp to 250-275 to help push things along. Bark is always EPIC and adding butter or tallo to help mellow the bark a bit during the rest is key is well. Bark can sometimes be too crispy (not burnt but a little too crispy). Hope this helps...
NoT tHe BuRnT cRiSpY, tHe GoOd CrIsPy.
Hahaha :p
Cool a Beef shoulder clod.
I love your videos!
I thought the dog was going to cook had to unsubscribe ;) Thanks as always for sharing your knowledge, cant wait to learn more!
Dang that's A LOT of tallow you put on while it was resting! My arteries are clogged just by watching this haha. But seriously... you should do a taste comparison of A LOT of tallow vs a normal amount lol.
It’s a very common misconception that beef tallow is an unhealthy fat.
McDonald's French fries are 100 times worse than beef tallow