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 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.
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!
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!
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
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
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.
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 👍
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.
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.
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
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!
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!
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.
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!
Another great video! Quick question about the damper. Is the exhaust damper fully open for the first 30 minutes and then closed 3/4 of the way (1/4 open)? Do you keep it this way the entire cook? Thanks again!
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.
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.
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.
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.
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 🤔
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.
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
Yea, people get into doing things and being way to specific with grams and seconds. Haha. I appreciate your approach, where in real life, there is no need to build a spaceship. People need to remember, you're just doing BBQ. Haha!
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!
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!!
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?
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.
Love it!! Do you add any salt other than lowery’s? I know you mentioned in the brisket video that the tallow can overpower your salt. I’ve definitely found that to be the case for myself as well with brisket!
Buying beef ribs here in CA. Are these ribs called dyno ribs #2-5) or brontosaurus ribs (#6, 7, 8). Confusing trying to get my local butcher front the grocery store. I feel like they're giving me chuck ribs 4 bone (#2-5). Please help
Развлечения
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 👊🏻👊🏻👊🏻
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.
“I’m not doing no goofy shit for RUclips!” Frikn love it! Keep these videos coming young man! Inspiring me to get cooking!
Thank you for sharing your techniques. I so appreciate this. It shows what kind of person you are. 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!
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!
I rarely wrap my brisket,just keep the mop going through the cook,end up with great bark and still plenty of moisture.👍🇺🇸🔥
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 love your videos! Appreciate the knowledge you’re imparting.
I freaking love your comment about the dirty smoke. People get crazy with that clean smoke only.
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
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.
I love to see different ways of cooking, looked like they turned out awesome
Would like to see a full spare rib cook in the near future, awesome videos straight to the point👍🏽
This may be the bbq video I have learned the most in one sitting. Ty sir
Thank you so much!
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!
Great video. Appreciate the non-conventional techniques. This is how bbq evolves and we get new and different things.
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
Looks awesome! Cannot wait to go to Fort Worth and check y'all out. Congrats on going #1!
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.
I subscribed when you said I'm not gonna do any goofy shit for RUclips 🤣🤣🤣
One of the best beef rib techniques I’ve seen. Going to try it for first time. You explain it very well
Love your style! Thank you. You are bring the pleasure back to ‘cueing’! The easy! The fun! Thank you.
keep these awesome videos coming! they are awesome!
Awesome video! Looking forward to pork spare ribs next!
Thanks for sharing I Appreciate the Simplicity of your Beef Ribs, just watched your video with MEAT CHURCH, going to try your recipe thanks.
Man I like your style. BBQ remix no regrets!
Lol I love how you drop so much knowledge but subtlety troll everyone
Love me some beef ribs. Thanks for the tip on basting with tallow.
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.
Lmao flexing on the old heads is goated this why jirb is my guy
❤️❤️❤️🔥🔥🔥
Always great tutorials. Thank you.
Great video Jirby!!!
Thank you so much! Really appreciate that!
@Jirby Awesome Cook:) shout out from South Texas :) Love the Channel :) hey how about some Texas Fire grilled Half Chickens?
Thanks for the awesome vids. Any guidance on how long you can rest beef ribs? Are you able to rest them over night?
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
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!
Their success is in their passion and you can sure see it in Jerby.
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!
I LOVE the mushroom soy sauce spritz! I'm going to have to give that a try!
Do it! It's the Franklin secret!
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?
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!
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 :-)
“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!
Another great video!
Great Video! Keep doing your thing man.
Thank you!
Wicked video! If you rest for an hour but don't use a cambro, do they stay warm enough to eat?
I love your videos!
Another great video! Quick question about the damper. Is the exhaust damper fully open for the first 30 minutes and then closed 3/4 of the way (1/4 open)? Do you keep it this way the entire cook? Thanks again!
Yep! 3/4 closed the rest of the way!
How long do you hold ribs over night for service? Or are these made morning of?
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.
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.
It’s like rolling a doobie. Take your time.
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!!
Do you dry brine anything, why/why not?
Wow those look awesome !
I do like it unwrapped, but idk why I don’t get a good bark with the fat on top.
Hey I’m doing this today, but I use a traeger pellet grill. What temp would you recommend to get similar results?
I thought the dog was going to cook had to unsubscribe ;) Thanks as always for sharing your knowledge, cant wait to learn more!
Glad I’m not the only one who doesn’t cook with a wide open stack.
How far out are you all seasoning your meat before it goes in the smoker?
Do eye of round with da good bark next, should be a tricky cook.
oh yeah! Time for me to check out Goldee's
You have convinced me to try putting the meat on cold.
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
At 5:30 holy shit is that a can of Pam?!?!?! Amazing!
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
👌👌✨✨✨✨👍👍👍👍I try this for my folks in Austria !
I went to Goldee's about 2 weeks ago and bought their beef ribs and they were amazing
Beef ribs prob the best bbq item
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
Cool a Beef shoulder clod.
Do you spritz your brisket with mushroom soy sauce too?
I love how you break every “bbq” rule…dgaf
Another thing I want to try cooking! 👍🏽
Awesome!
These are the best bbq videos on you. Keep it up.
Thank you for that!
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
Very cool. Thank you.
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!
Do you start your fires with meat already on the pit for your briskets also?
I do!
NoT tHe BuRnT cRiSpY, tHe GoOd CrIsPy.
Hahaha :p
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.
Yea, people get into doing things and being way to specific with grams and seconds. Haha. I appreciate your approach, where in real life, there is no need to build a spaceship. People need to remember, you're just doing BBQ. Haha!
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!
Looks great. I'll have to try soy sauce spritz.
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!!
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.
Where do you get the four bone?
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!
Agree that a little dirty smoke is no big deal. Disagree that 4 hours worth is only a little bit. We each do what works for us 👍
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
Love it!! Do you add any salt other than lowery’s? I know you mentioned in the brisket video that the tallow can overpower your salt. I’ve definitely found that to be the case for myself as well with brisket!
Just the Lawrys. The beef bouillon I put on is pretty salty too!
Can you make a Texas style chicken video??????????
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.
Buying beef ribs here in CA. Are these ribs called dyno ribs #2-5) or brontosaurus ribs (#6, 7, 8). Confusing trying to get my local butcher front the grocery store. I feel like they're giving me chuck ribs 4 bone (#2-5). Please help
3 bone Dino ribs. Snake River farms has insane waygu “plate beef ribs” online which are amazing 3 bone packs.
@@tps8695 thanks
13:06 😅