Y’all have spent like 12 hours of everyday for the like 20+ years in a butcher shop, don’t feel the need to apologize for being human and occasionally making mistakes while cooking. I don’t think I just speak for myself but I appreciate the authenticity of the videos. If I could offer one tip it would just be adjusting time of each rib cook, and rocking at 225 the whole time. Thanks for another hour for great content!
I cook pork ribs at 250 on a pellet smoker. And make sure to get them up off the bottom rack. Even at a lesser temp they get a little burnt if you don’t. I’d like to try some on a offset smoker. Less direct heat.
OMG! my mouth is watering! You guys are incredible. You're explanation is very simple and easy to understand. While I spent decades in the grocery business, none of it was in the meat department, but I always loved watching the butchers cut meat....back in the day when sawdust was on the floors...that's when we had actual butchers. Great job.
Seth if I may say one thing, the cooking you did on the ribs was absolutely perfect, perfect in prep, informative of cutting as well as using mustard to creat a bonding agent, to how to do the 3-2-1 cooking method. You have absolutely no reason to apologize or feel bad as far as the difference in cooking on the ribs. Just a fantastic job guys!!!
You guys do a great job to educate and show how specific cuts are made. The overall process is great! My Grandad raised livestock. Top-quality. Nicely done, guys!
Awesome video. Stayed from start to finish. I actually enjoy the longer videos. Especially when it pertains to meats and cooking them. Great job to all of y’all on the time it took and special kudos to Spencer for the editing. I can only imagine having to edit all this down to an hour and a half wasn’t easy.
I would love to see the cleaning and disinfecting process at the end of the day. For those of us who like to do our own butchering that would be helpful.
In a commercial environment you’ll find it’s mostly consisted of hose work tbh.. rinse spray down on gunk, foam wash on everything, let sit for 15 mins, rinse with 180degree high pressure hose and then sanitizer/mineral oil on appropriate components
I worked for a deer processor for 3 years. Breaking down and sanitizing the equipment at the the end of the day was a big part of it. The bandsaw, grinder, slicer and tenderizer all had to be broken down and cleaned with bleach. And we had a hundred year old butcher block table that had to be sprayed down and scraped between each deer,
Okay guys. This is the most informative thing I have ever watched on just where all of these rib cuts from both beef & pork come from. I happen to own, along with two very good friends a barbecue restaurant. I have been smoking up great “Que” for more than thirty years. First off, you have no need to apologize for a single thing! Just watching the way you processed the different rib cuts left me begging for more! I would love to spend a day with you guys in the shop! As far as man hours filming & editing video goes? I know all about that having my own channel. Most folks have no idea of the work that goes into just a single episode. I subscribed today. Hope you make it to one million & more! Y’all deserve it! Thank You So Much for taking the time to create this video! Hopefully I will get the chance to make the trip one day to visit all of you in person! P.S. I watched the whole thing from start to finish. Time well invested. Okay. I’m late to the party. You are already way past one million subscribers. Congratulations guys!
Love your videos. Its gotten to the point my 2 yo daughter asks to watch "her butchers" before bed. Thanks for wholesome, educational content. I'm looking forward to putting the things I've learned from y'all to the test when deer season opens up next week. Be blessed.
This video was full of educational material from the first cuts all the way to the cooked product. I am also saving this video for future purchases as well as how to cook them. You guys make it look so easy and I know that it has to be a lot of hard work. Thanks for taking the time to explain everything so that we can have a better understanding.
You guys have given me so much knowledge that I've been looking for in a clear and concise way. Thank you for sharing your immense knowledge and expertise on the art of butchering. One day I hope to have enough skill to do a tenth of what you guys demonstrate.
I’m binge watching your videos after brain surgery last week and this one is killer. I’ve heard of the meat sweats but I’m Experiencing mustard sweats from Dan going crazy heavy with the mustard. I’m going to invest in mustard as long as he’s prepping for you guys. 😂 you guys make me proud to be an American 🇺🇸
Great video. I learned a lot. My oldest son is not a fan of mustard. I used to just use a dry rub on my spare ribs. I saw you or someone else mention putting mustard on to help hold the dry rub on the meat. When he went to eat the ribs, my oldest son noticed that they tasted different and he did not like them as well. Just a warning. I purchase the spare ribs and cook them whole. After they are done, I cut them back to the St Louis size so the meat with the cartilage is separate. St Louis and spare ribs cost the same amount in my area, so I just consider the meat with the cartilage in it as free meat. I think it is just as tasty even though it is not as much fun to eat.
I never thought I would ever watch a channel dedicated to butchering meat but here I am. You gentlemen are masters of your craft. Very entertaining and more importantly, very educational. I am hooked.
That beonto rib with the bones pulled out is money. That's a family meal there with mashed potatoes and gravy and corn on the cob, and macaroni salad is a feast for a king. Loved all the different styles. Thanks fellas from a another bearded Ohio guy. ✌🏼
My dad was a butcher. He taught me a lot. It was so much fun to see where the pieces/parts came from on beef and pork. I truly enjoyed your video. Let me tell you what I do with the ends of the St. Louis rib...being Hungarian, we waste nothing! So, when I trim the gristle part of the St. Louis rib, I either use them fresh for spaghetti sauce, or smoke them to simmer with either stuffed cabbage or sauerkraut....delicious!!!
Love your videos, as a chef/pitmaster it's great to see the butchering and all the different cuts. As for cooking, and I know you were doing side by side comparison, but low and slow cooking is more important about internal temp as to cooking time. Keep up the great videos.
I love all your videos. I too am a butcher here in West Texas. I use to think that I was a great meat cutter until I started your videos. You have taught me all the ins and outs of the business.Thanks for everything.
These guys are the bomb! I have learned so much from their videos. I'm much more informed about the cut of the meats and now know what I'm looking at. Thank you!!
Our children were raised on flanken style with their mothers marinade. Even today when asked what they want for family get-togethers, it’s Korean style ribs. Lots of them.
I’ll never look at meat the same! Going to any market, I see the meat as in the video!!! Wow! What a change in visions. Over the years beef ribs are what I like, and you explained why! Great program
Man love your channel, I’ve learned so much. Love those Korean style short ribs and your black seasoning is the bomb. Getting ready to order another bucket here real soon
I really like country-style ribs. They have nice marbling. Not tough. They can be grilled or cooked in a stew. I always wondered where these ribs came from on the pig and how they were cut. Now I know exactly what to ask a butcher what I want. Thanks guys. Have learned so much. Great instructional videos!!
I have a board of my great great grandpa's butcher's knives on the wall in my kitchen, awesome to watch them work. The form of the knives hasn't much changed, that breaker knife looks to have the same angles, just looks to be thinner than his. Be interesting to see a video on historic butchering styles, he was doing his work before, during, and after the Great Depression.
You guys leave my mouth watering for some great cut meat! I think most people do not realize how much a great butcher will not only save you money but provide a very tender select piece of meat.
Brothers your videos are extremely informative and quite interesting, one can learn alot to enjoy the meats better and give the animals the respect they are due for food they give us. OUTSTANDING job well done.
All this video did for me was wish that I was your neighbor, and close friends !!! You mentioned that someone would complain about the ribs being over cooked because they fall off the bone, but isn't that the way they supposed to be ??? YOU GUYS ARE AMAZING and now I am hungry for RIBS !
I don’t think I’m the only person who can sit on RUclips on this channel and not get bored. The thing about the Bearded Butchers is they teach me that just because you buy short ribs you aren’t short changed, because you haven’t found those “Dino Ribs”. Let’s Look where these short ribs come from 👀. I believe that’s where some wanna be “Pit masters” fail at they don’t learn the meats. If you have watched any great pit master. They aren’t intimidated by any meat because they understand the meats!! Just my 2 cents. Thanks Fellas!!
Must say your incredible skills and knowledge of every section your working on is absolutely AMAZING?? Knowing where and why to cut at certain points for all the different cuts and pieces must have taken years under watchful leadership. I’m applaudIng these videos and learning so much!! Never too old to learn!! And I’m 62 YO😳😂😂 Thank you for these very interesting and informative videos.💪😎😎 Hard work I’m sure, you guys make it look so easy.😎🤩
I have now watched this video twice. Still learning. If my ribs turned out as good as these I would be ecstatic. Mine are cooked similar but the rubs are different in Australia. Thanks guys. 🦘🦘🦘🦘
OHHH WOW!!! We smoked some ribs for New Years, my cousin had ordered the Hollywood Seasoning. You weren’t kidding that was amazing on the ribs!!! We smoked full slabs, we used apple spider to spritz with but OMG PERFECT!!!! We used cherry, and hickory wood chunks, I think we found our 4th of July meat choice. If anyone out there that hasn’t tried this seasoning it’s a must try!!! Ohh we did not use a wet bbq, we just used the seasoning this time. We are checking into the bbq sauce you have for future grilling, so yes the seasoning alone with spritzing for moisture was fantastic!!
I really enjoy your attitudes and belief system. Thank you. I also appreciate your detailed explanations. Something that I would really appreciate as a person who orders a half of beef is the trade offs of the cuts: what would the cut otherwise be used for. You do it in many cases and did really well for the ribs themselves...but am I giving up other cuts? Thanks for the cool vids.
Your Beef Bacon cut, the Plate is what is used here to make salt beef. The meat is cut up, and brined with salt, water and nitrate to preserve the meat. It turns pink in color btw. Its' a traditional Newfoundland food item, a part of every boiled dinner/Jiggs Dinner or perhaps Sunday Dinner we have
I can't believe how many youtube critics are in this comment section. If they wanted to spend more time editing and releasing on a schedule they would do it. These men have better things to do. I appreciate that they don't hold back content and pull you along for more ad revenue. Buy their products if you are worried about them making money.
I've got to tell you guys, that I absolutely love this channel! You really cleared some things up on this episode pertaining to beef ribs. I never knew the shorter chuck ribs were dino ribs, I always thought it was the 6 7 8 brontosaurus ribs. Thanks for all you do, and I only wish I had mad knife skills like that! Just ordered your new flag shirt. Awesome!
I honestly dont how the camera guy Spencer is able to control himself in all these cooking vids.Because my mouth is watering just watching on tv all that meat just looks amazing. Lets give it up for Spencer and his amazing self control on not dropping the camera and diving on those ribs. Lol he even keeps the camera steady absolutely incredible. Lol
I could literally sit your shop all day and watch y’all cut meat, my favorite part is just how sharp and smooth the knives cut. I know it’s weird but from the perspective of a simi new processor (mainly my own deer) it’s mouth watering 😂
I learned a whole lot from this video. Now, when I go to the butcher, I can specifically ask for what I want. Dudes, I don't know how you learned all of this, but thanks so much for teaching me. I am not qualified to do what you do, but I could do it. Many are lazy, and they don't even know what they are getting! Removal of the silver skin many don't know about. Even from sausages! I appreciate your lessons on how to cut the beef and pork right. (I still have a hard time distinguishing between St. Louis to others). Getting beef ribs is almost impossible, even from the Stockyard in Ft. Worth. I found an independent butcher who does things right. I love big beef ribs and prime rib., and I know how to prepare them well. But you taught me the beginning processes. Supermarkets don't sell good meat anymore because many cannot afford it. Thanks again!
I envy you boys. To spend a day living the "life of Riley" eating all the ribs you can lay your hands on. Good God, I'd probably put on at least 2 pounds. As always, greatly enjoyed this video.
I don't know about life of Riley?! Working 10-12 hours a day hauling around 100's of pounds of meat and working with very dangerous sharp knives and saws doesn't seem like a life of leisure! But the rewards at the dinner table make it all worth while!😁
I love seeing your guys kids apprentice learning the trade . This a better education than any thing that they will learn in school .Well done gentleman
Sean, chilling in his shades...nice, haha! Just an idea: I know some get squeamish about it and such, but it would be great if you gents could do a couple video on the slaughter process, and even the feeding/raising/upkeep and so forth, of the Bison, perhaps.
I just smoked some pork spare ribs yesterday - eight hours @ 225, 50+ year old stick burner handed down from my grandfather, burning oak with a little hickory. Sooo freaking good!
I know that this video can be easy to criticize and cherry-pick. However, we must keep in mind what these guys attempted. They had every kind of rib imaginable on one grill. There is no way that all ribs could have turned out perfect. Most were rib soup, fall off the bone too much, but that was not their intention. All things considered, it was a heroic effort.
Any one complaining probably can"t do any better. It all looks good to me, I"m about to start eating my screen while watching this. These guys need to make a shaker top for the bucket so they don't have to mess around with a little shaker bottle.
My son prefers his pork ribs to fall off the bone, so it's not necessarily a mistake (for him). I understand what is expected for competition ribs. They're supposed to still have a bite mark, have a little tug, and all that, blah, blah, blah but let's face it...judgement should be left to each individual.
@@five0pd310 Agreed. Personally, I also prefer when the meat falls off the bone. The point of BBQ is to do what *you* like and what your guests like. This isn't a competition, its comfort food. It's about the flavors and more importantly, it's about the experience around the pit while it's cooking.
I really appreciate all of you doing this very labor intensive video. Don`t pay any attention to the complainers, they probably could not even come close to the quality of anything that you all do. I have saved this video to reference back to from time to time, it is so good. I just placed an order for your six pack of dry rub, and a bottle of the original BBQ sauce, and you have already shipped it out. Now I am going to put into practice, what I have learned from you guys. Thanks again for the video, and all of your shared knowledge.
Just one question.. are we ever going to see Scott do a breakdown and switch places with Seth? I always wondered why Seth is always doing the work with the bandsaw and such. Maybe you can do a competition for speed or something like that. Either way I always look forward to every one of your videos. Keep em coming!
Your videos are the only 1:30:00 videos I can watch straight thru. I don't know much of anything about about butchering or cooking ribs but I've got a start now. For years I've heard beef is bad but you know what, my good cholesterol is a little lower than it needs to be. Guess what I can eat to improve it, red meat and bacon.
I want to thank all the Bearded Butchers with a start this weekend You'all have scored with an Eighty One Year Student of all of You, also I am Your Greatest FAN for LIFE You Guys are Great keep it up!!!!!!!!!!!!!!!!!!
Long video, but very informative for me as an up and coming cook. I hit the pause button a few times to make a new drink🤣.I appreciate these types of videos. Thanks to the whole crew🍺🍻🍺
HI Dan--Had your lovely Mom Deb and Dad Jonathan as our overnight guests and they said watch our son!!! Great job and maybe you will be eating Missouri raised beef from the McDonald's farm!!!!!
I have really enjoyed watching you guys cut and prepare different cuts of meat. For me, I ALWAYS leave the skin on the ribs because it is so packed with collagen and other nutrients human skin and bones need. I would actually buy some of the skin to throw in my bone broth if it were available.
Everytime your cooking beef or pork ribs (in truth doesn't matter if it is beef or pork). You make my jaw drop and tongue hang out with my mouth watering. As the beef and pork melt in your mouth juicy flavours. I wish I could be eating that right now.
As a person who smokes meat like it's their job, I'd love to come out and smoke Ribs with you my way, it's a technique that will make you forget the 321 method. I live in Ohio so I'm not far.
You guys are awesome! I’ve been interested in butchery and watching your videos always gets me excited to learn, I’m eager to obtain more knowledge about the craft & skills it takes, and hopefully one day earn a butcher apprenticeship and work my way up :) thank you so much for sharing. Much love from Illinois
Hey guys, you may not see this since it's an older video but here's a REAL pro tip for your gloves...go get you a pack of plain white knit gloves (mine come from Tractor Supply and its I think 10 pair for less than 15 dollars) and wear a pair of those under your disposable gloves. When dealing with HOT food it will keep you from getting burned...works FANTASTIC!! If you have a hole in the knit gloves, the heat will find it though, LOL! Keep up the great work fellas!
Seth , Over done doesn't hurt me , the first time I did that I pulled all the bones & put them on a Italian Loaf of bread. Now that your making and selling Jerky now, How about beef sticks ? You guys are doing a great job.
The family and I was there the day you did this video, first time visit all the way up from Tennessee. One of the young ladies told us about this video as we checked out. Was so cool to visit the store and we left with out first ever bison steak that we loved. Thank you for all of the content you do.
In the UK we call the beef short rib jacobs ladder cut, supposedly resembles a ladder when cooked, we cook it ¾s then leave it for a day so it's flavour will develop then finish cooking It traditionally was kept by the butcher because of how tender and flavoursome the meat is
Questionable amount of mustard. Do you need a binder? I usually salt my meat first before seasoning and the moisture the salt pulls out is enough binder for seasoning to stick and let in TONS of amazing smoke flavor.
This video was one of the most educational things I’ve ever seen. For me the best rib in the world is the pork country style. I am using the bearded butcher seasonings on them nowadays (I bought all of the seasonings to try).👍🏻✌🏻
Another outstanding presentation, guys. I’ve been a subscriber and fangirl for two plus years now and have learned so much and have had a lot of fun learning. I’m not sure I’ll ever be a great butcher but at least I know my meats! I also do appreciate how much work and planning and time that goes into each video. You all do it so well and make it look so effortless which is the greatest indication as to how much work it took to create. Thank you. Thank you for your personalities, your time, knowledge and the joy you put into what you do. If I could make a request, with this comment it would be to do a video on knives. The uses, the care and most of all how to keep the darn things sharp. I’ve been using Victorinox knives for years and as much as I love them, they always seem to need sharpening. Is this normal or am I using them in such a way that dulls them quicker? The dos and don’t’s, how’s and why’s would be phenomenal!
Hello and thank you very much for supporting our RUclips channel! We appreciate it! As to your question about knives. We sharpen them very often. We do have a RUclips video on how to sharpen them. Here is the link: ruclips.net/video/1x-MMXY-QhY/видео.htmlsi=Gkxf5e4VlqbMbahz Hope this helps!
Awesome video, finally i understand how the dutch butchers make their ribs and which to get for the various US style cuts. Translating the US cuts to The Netherlands and Europe is sometimes such a pain in the bum, but for ribs i now have the perfect video to learn and refer to :) Also, my compliment on the various seasoning blends. I got the 6 pack a month or 2 ago and really love them. There is no seasonings here that comes close that i can easily get here in Europe. The Black blend specifically is amazing and such a nice once to have in the kitchen (season steaks and pan fry them, your gravy from it will absolutely divine). An added bonus for me is no anti clumping stuff in there, flavor, no crap, loving it. Only downside, i just ordered a bucket of black and some of the other shakers... expensive with the shipping to the EU, but damn it is worth it.
The small pieces you cut off the spare rib are called rib tips in St. Louis/Chicago. Appreciate you sharing your skill and teaching us about different cuts of meat!!!
I absolutely enjoyed the video and learning about the different things between pork ribs and beef ribs. I never had beef ribs before but now I’m going to have to try it out.
wow....Ive been watching your videos for a while now and I must say, I love all your content. Ive seen alot of diff vids that touch on diff styles of ribs, etc but this one beats them all. You showed the process from start to finish and explained everything very well. You are very much needed on youtube. Keep up the great work and def jus subscribed.
![Wagyu Beef and Kobe Beef [What's the Difference?] The Bearded Butchers Answer and Grill!](http://i.ytimg.com/vi/6oJLOd6Fipo/mqdefault.jpg)
Y’all have spent like 12 hours of everyday for the like 20+ years in a butcher shop, don’t feel the need to apologize for being human and occasionally making mistakes while cooking. I don’t think I just speak for myself but I appreciate the authenticity of the videos. If I could offer one tip it would just be adjusting time of each rib cook, and rocking at 225 the whole time. Thanks for another hour for great content!
Also pork in foil and beef in butchers paper!
@@GoldenHorseshoebbq yes 👍🏽 good one Thanks
@@GoldenHorseshoebbq I learned this the hard way. Burned 2 racks and had a very pissed of wife, lol!!
@@GoldenHorseshoebbq you o
I cook pork ribs at 250 on a pellet smoker. And make sure to get them up off the bottom rack. Even at a lesser temp they get a little burnt if you don’t. I’d like to try some on a offset smoker. Less direct heat.
A definite perk being an employee of yours is that you eat real good! Your employees are very fortunate.
Your "knife awareness" as I call it, is really amazing. I filet a lot of fish and am watching this wishing I had your knife skill. Kudos!
He's definitely smooth with it!
It definitely helps that his knives are so sharp so it goes exactly where he wants it to
You guys rock. I got a job in a high-end butcher shop as a dishwasher. I can’t get enough of this. Learn so much from your vids.
OMG! my mouth is watering! You guys are incredible. You're explanation is very simple and easy to understand. While I spent decades in the grocery business, none of it was in the meat department, but I always loved watching the butchers cut meat....back in the day when sawdust was on the floors...that's when we had actual butchers. Great job.
Seth if I may say one thing, the cooking you did on the ribs was absolutely perfect, perfect in prep, informative of cutting as well as using mustard to creat a bonding agent, to how to do the 3-2-1 cooking method. You have absolutely no reason to apologize or feel bad as far as the difference in cooking on the ribs. Just a fantastic job guys!!!
Awesome, thank you!
You guys do a great job to educate and show how specific cuts are made. The overall process is great! My Grandad raised livestock. Top-quality. Nicely done, guys!
These guys have it all. Great families, a wicked work ethic, loyalty to one another. All the meat one could eat. Cheers from Canada
🙏🏻
Awesome video. Stayed from start to finish. I actually enjoy the longer videos. Especially when it pertains to meats and cooking them. Great job to all of y’all on the time it took and special kudos to Spencer for the editing. I can only imagine having to edit all this down to an hour and a half wasn’t easy.
I would love to see the cleaning and disinfecting process at the end of the day. For those of us who like to do our own butchering that would be helpful.
Power hoses and chemical sprays these days, not the most exciting thing to watch.
In a commercial environment you’ll find it’s mostly consisted of hose work tbh.. rinse spray down on gunk, foam wash on everything, let sit for 15 mins, rinse with 180degree high pressure hose and then sanitizer/mineral oil on appropriate components
I worked for a deer processor for 3 years. Breaking down and sanitizing the equipment at the the end of the day was a big part of it. The bandsaw, grinder, slicer and tenderizer all had to be broken down and cleaned with bleach. And we had a hundred year old butcher block table that had to be sprayed down and scraped between each deer,
Aren't there 'people' for that? 😁
I agree that the cleaning and sanitize process would be interesting, educational, and helpful.
Okay guys. This is the most informative thing I have ever watched on just where all of these rib cuts from both beef & pork come from. I happen to own, along with two very good friends a barbecue restaurant. I have been smoking up great “Que” for more than thirty years. First off, you have no need to apologize for a single thing! Just watching the way you processed the different rib cuts left me begging for more! I would love to spend a day with you guys in the shop! As far as man hours filming & editing video goes? I know all about that having my own channel. Most folks have no idea of the work that goes into just a single episode. I subscribed today. Hope you make it to one million & more! Y’all deserve it! Thank You So Much for taking the time to create this video! Hopefully I will get the chance to make the trip one day to visit all of you in person! P.S. I watched the whole thing from start to finish. Time well invested. Okay. I’m late to the party. You are already way past one million subscribers. Congratulations guys!
Appreciate your warm thoughts, Bill. Likewise, I wish you success with your channel!
Love your videos. Its gotten to the point my 2 yo daughter asks to watch "her butchers" before bed. Thanks for wholesome, educational content. I'm looking forward to putting the things I've learned from y'all to the test when deer season opens up next week. Be blessed.
Love the Bearded Butchers. You guys are great entertainers and teachers.
This video was full of educational material from the first cuts all the way to the cooked product. I am also saving this video for future purchases as well as how to cook them. You guys make it look so easy and I know that it has to be a lot of hard work. Thanks for taking the time to explain everything so that we can have a better understanding.
This is the most informative rib video I've ever seen. Thank you so much. I learned so much!
You are so welcome, Scott! Stay tuned for more rib or other cut videos!
You guys have given me so much knowledge that I've been looking for in a clear and concise way. Thank you for sharing your immense knowledge and expertise on the art of butchering. One day I hope to have enough skill to do a tenth of what you guys demonstrate.
Sean, the man behind the scenes, always in the background, doing the grind, calling the shots :)
I’m binge watching your videos after brain surgery last week and this one is killer. I’ve heard of the meat sweats but I’m Experiencing mustard sweats from Dan going crazy heavy with the mustard. I’m going to invest in mustard as long as he’s prepping for you guys. 😂 you guys make me proud to be an American 🇺🇸
If i may ask why did you have brain surgery
@@jiraiyaofmountmyouboku1945 I had brain surgery for trigeminal Nueralgia
Great video. I learned a lot. My oldest son is not a fan of mustard. I used to just use a dry rub on my spare ribs. I saw you or someone else mention putting mustard on to help hold the dry rub on the meat. When he went to eat the ribs, my oldest son noticed that they tasted different and he did not like them as well. Just a warning. I purchase the spare ribs and cook them whole. After they are done, I cut them back to the St Louis size so the meat with the cartilage is separate. St Louis and spare ribs cost the same amount in my area, so I just consider the meat with the cartilage in it as free meat. I think it is just as tasty even though it is not as much fun to eat.
I never thought I would ever watch a channel dedicated to butchering meat but here I am. You gentlemen are masters of your craft. Very entertaining and more importantly, very educational. I am hooked.
That beonto rib with the bones pulled out is money. That's a family meal there with mashed potatoes and gravy and corn on the cob, and macaroni salad is a feast for a king. Loved all the different styles. Thanks fellas from a another bearded Ohio guy. ✌🏼
My dad was a butcher. He taught me a lot. It was so much fun to see where the pieces/parts came from on beef and pork. I truly enjoyed your video. Let me tell you what I do with the ends of the St. Louis rib...being Hungarian, we waste nothing! So, when I trim the gristle part of the St. Louis rib, I either use them fresh for spaghetti sauce, or smoke them to simmer with either stuffed cabbage or sauerkraut....delicious!!!
Love your videos, as a chef/pitmaster it's great to see the butchering and all the different cuts. As for cooking, and I know you were doing side by side comparison, but low and slow cooking is more important about internal temp as to cooking time. Keep up the great videos.
I love all your videos. I too am a butcher here in West Texas. I use to think that I was a great meat cutter until I started your videos. You have taught me all the ins and outs of the business.Thanks for everything.
These guys are the bomb! I have learned so much from their videos. I'm much more informed about the cut of the meats and now know what I'm looking at. Thank you!!
Our children were raised on flanken style with their mothers marinade. Even today when asked what they want for family get-togethers, it’s Korean style ribs. Lots of them.
I learned so much on this video. I just want to say thank you guys! Total education 💯💯
I’ll never look at meat the same! Going to any market, I see the meat as in the video!!! Wow! What a change in visions. Over the years beef ribs are what I like, and you explained why! Great program
Man love your channel, I’ve learned so much. Love those Korean style short ribs and your black seasoning is the bomb. Getting ready to order another bucket here real soon
Love these videos especially when it’s like how everyone cooks and not a comp video, got lots of friends watching from up here in Canada
You guys are fantastic and definitely make living life more enjoyable!!
Same here!
God Bless you guys, and The United States of America🇺🇸
T2024
I really like country-style ribs. They have nice marbling. Not tough. They can be grilled or cooked in a stew. I always wondered where these ribs came from on the pig and how they were cut. Now I know exactly what to ask a butcher what I want. Thanks guys. Have learned so much. Great instructional videos!!
I have a board of my great great grandpa's butcher's knives on the wall in my kitchen, awesome to watch them work. The form of the knives hasn't much changed, that breaker knife looks to have the same angles, just looks to be thinner than his. Be interesting to see a video on historic butchering styles, he was doing his work before, during, and after the Great Depression.
Wow, I'm sure he's got so much story to tell! Thanks for sharing, Anthony!
You guys leave my mouth watering for some great cut meat! I think most people do not realize how much a great butcher will not only save you money but provide a very tender select piece of meat.
Brothers your videos are extremely informative and quite interesting, one can learn alot to enjoy the meats better and give the animals the respect they are due for food they give us. OUTSTANDING job well done.
All this video did for me was wish that I was your neighbor, and close friends !!! You mentioned that someone would complain about the ribs being over cooked because they fall off the bone, but isn't that the way they supposed to be ??? YOU GUYS ARE AMAZING and now I am hungry for RIBS !
This guy makes a very difficult task look effortless. Incredibly talented butcher. I am looking forward to watching more of your videos.
Right the way Seth breaks down those meats is pretty incredible. Speed and precision
I don’t think I’m the only person who can sit on RUclips on this channel and not get bored. The thing about the Bearded Butchers is they teach me that just because you buy short ribs you aren’t short changed, because you haven’t found those “Dino Ribs”. Let’s Look where these short ribs come from 👀. I believe that’s where some wanna be “Pit masters” fail at they don’t learn the meats. If you have watched any great pit master. They aren’t intimidated by any meat because they understand the meats!! Just my 2 cents. Thanks Fellas!!
We appreciate this wholesome comment! Thank you so much - this means a lot! 🙏🙏🙏
The effort was awesome - the results were unbelievable - thanks for sharing!
Must say your incredible skills and knowledge of every section your working on is absolutely AMAZING?? Knowing where and why to cut at certain points for all the different cuts and pieces must have taken years under watchful leadership. I’m applaudIng these videos and learning so much!! Never too old to learn!! And I’m 62 YO😳😂😂
Thank you for these very interesting and informative videos.💪😎😎 Hard work I’m sure, you guys make it look so easy.😎🤩
I have now watched this video twice. Still learning. If my ribs turned out as good as these I would be ecstatic. Mine are cooked similar but the rubs are different in Australia. Thanks guys. 🦘🦘🦘🦘
OHHH WOW!!! We smoked some ribs for New Years, my cousin had ordered the Hollywood Seasoning. You weren’t kidding that was amazing on the ribs!!! We smoked full slabs, we used apple spider to spritz with but OMG PERFECT!!!! We used cherry, and hickory wood chunks, I think we found our 4th of July meat choice. If anyone out there that hasn’t tried this seasoning it’s a must try!!! Ohh we did not use a wet bbq, we just used the seasoning this time. We are checking into the bbq sauce you have for future grilling, so yes the seasoning alone with spritzing for moisture was fantastic!!
I really enjoy your attitudes and belief system. Thank you. I also appreciate your detailed explanations. Something that I would really appreciate as a person who orders a half of beef is the trade offs of the cuts: what would the cut otherwise be used for. You do it in many cases and did really well for the ribs themselves...but am I giving up other cuts?
Thanks for the cool vids.
Your Beef Bacon cut, the Plate is what is used here to make salt beef. The meat is cut up, and brined with salt, water and nitrate to preserve the meat. It turns pink in color btw. Its' a traditional Newfoundland food item, a part of every boiled dinner/Jiggs Dinner or perhaps Sunday Dinner we have
Sheesh! That was a movie. Lol! Am I the only one who loves the sound of the membrane being ripped off?
That makes two of us, my guy!
I can't believe how many youtube critics are in this comment section. If they wanted to spend more time editing and releasing on a schedule they would do it. These men have better things to do. I appreciate that they don't hold back content and pull you along for more ad revenue. Buy their products if you are worried about them making money.
Thank you for your understanding, John! Really appreciate it. 💯
This video was awesome and cleared up so much confusion had around the different names and cuts.
I follow your channel from Poland. I am truly delighted with your style and the master level of your knowledge and skills
Awesome, thank you!
I've got to tell you guys, that I absolutely love this channel! You really cleared some things up on this episode pertaining to beef ribs. I never knew the shorter chuck ribs were dino ribs, I always thought it was the 6 7 8 brontosaurus ribs. Thanks for all you do, and I only wish I had mad knife skills like that! Just ordered your new flag shirt. Awesome!
Perfect explanation
We all do ! nobody beats the bearded butcher family when it comes to meats and they’re cool awesome sweet lovable people✌️
I honestly dont how the camera guy Spencer is able to control himself in all these cooking vids.Because my mouth is watering just watching on tv all that meat just looks amazing. Lets give it up for Spencer and his amazing self control on not dropping the camera and diving on those ribs. Lol he even keeps the camera steady absolutely incredible. Lol
Spencer's self-control is on a whole 'nother level 🤷♀️
The cartilage is delicious to eat, when it is cooked low and slow it gets to be almost soft and slightly jelly like
Thanks for sharing this, Martin!
Truth..
I could literally sit your shop all day and watch y’all cut meat, my favorite part is just how sharp and smooth the knives cut. I know it’s weird but from the perspective of a simi new processor (mainly my own deer) it’s mouth watering 😂
Oh my goodness this video has just killed me , my mouth is watering . Putting my order in right now for the spices , you guys rock
I learned a whole lot from this video. Now, when I go to the butcher, I can specifically ask for what I want. Dudes, I don't know how you learned all of this, but thanks so much for teaching me. I am not qualified to do what you do, but I could do it. Many are lazy, and they don't even know what they are getting! Removal of the silver skin many don't know about. Even from sausages! I appreciate your lessons on how to cut the beef and pork right. (I still have a hard time distinguishing between St. Louis to others). Getting beef ribs is almost impossible, even from the Stockyard in Ft. Worth.
I found an independent butcher who does things right. I love big beef ribs and prime rib., and I know how to prepare them well.
But you taught me the beginning processes. Supermarkets don't sell good meat anymore because many cannot afford it. Thanks again!
I envy you boys. To spend a day living the "life of Riley" eating all the ribs you can lay your hands on. Good God, I'd probably put on at least 2 pounds. As always, greatly enjoyed this video.
Life of Riley that's an Irish saying right
I don't know about life of Riley?! Working 10-12 hours a day hauling around 100's of pounds of meat and working with very dangerous sharp knives and saws doesn't seem like a life of leisure! But the rewards at the dinner table make it all worth while!😁
I love seeing your guys kids apprentice learning the trade . This a better education than any thing that they will learn in school .Well done gentleman
Can't agree with you more!
Sean, chilling in his shades...nice, haha! Just an idea: I know some get squeamish about it and such, but it would be great if you gents could do a couple video on the slaughter process, and even the feeding/raising/upkeep and so forth, of the Bison, perhaps.
The way you men work is so clean and precise it makes my head spin.
Precision is key 🔑
Alright, I need to make a guest appearance. Y'all make my mouth water every time I watch one of your videos.
I just smoked some pork spare ribs yesterday - eight hours @ 225, 50+ year old stick burner handed down from my grandfather, burning oak with a little hickory. Sooo freaking good!
I know that this video can be easy to criticize and cherry-pick. However, we must keep in mind what these guys attempted. They had every kind of rib imaginable on one grill. There is no way that all ribs could have turned out perfect. Most were rib soup, fall off the bone too much, but that was not their intention. All things considered, it was a heroic effort.
Any one complaining probably can"t do any better. It all looks good to me, I"m about to start eating my screen while watching this.
These guys need to make a shaker top for the bucket so they don't have to mess around with a little shaker bottle.
@@darylullman7083 The Original has a lot of salt, so a little goes a long way.
My son prefers his pork ribs to fall off the bone, so it's not necessarily a mistake (for him). I understand what is expected for competition ribs. They're supposed to still have a bite mark, have a little tug, and all that, blah, blah, blah but let's face it...judgement should be left to each individual.
@@five0pd310 Agreed. Personally, I also prefer when the meat falls off the bone. The point of BBQ is to do what *you* like and what your guests like. This isn't a competition, its comfort food. It's about the flavors and more importantly, it's about the experience around the pit while it's cooking.
@@jessdykes4981 Absolutely agree.
you guys are top notch butchers and this is coming from a meat manager for publix super markets with 38 years of experience . great videos.
You boys are hands down the most informative I ever watched, I know now what to look/ask for at the grocery store, good stuff 💪🏼💪🏼
I really appreciate all of you doing this very labor intensive video. Don`t pay any attention to the complainers, they probably could not even come close to the quality of anything that you all do. I have saved this video to reference back to from time to time, it is so good. I just placed an order for your six pack of dry rub, and a bottle of the original BBQ sauce, and you have already shipped it out. Now I am going to put into practice, what I have learned from you guys. Thanks again for the video, and all of your shared knowledge.
Just one question.. are we ever going to see Scott do a breakdown and switch places with Seth? I always wondered why Seth is always doing the work with the bandsaw and such.
Maybe you can do a competition for speed or something like that. Either way I always look forward to every one of your videos. Keep em coming!
I want you to show me how to cut the jowls off the pig, is it just the jowl or do you include going down side of neck?
Can u show the pork head on a video?
Your videos are the only 1:30:00 videos I can watch straight thru. I don't know much of anything about about butchering or cooking ribs but I've got a start now.
For years I've heard beef is bad but you know what, my good cholesterol is a little lower than it needs to be. Guess what I can eat to improve it, red meat and bacon.
Sure appreciate the effort you guys put into your videos!!
We put our hearts into every video!
I want to thank all the Bearded Butchers with a start this weekend You'all have scored with an Eighty One Year Student of all of You, also I am Your Greatest FAN for LIFE You Guys are Great keep it up!!!!!!!!!!!!!!!!!!
Captivating.
You Fellas have an AWESOME thing going!!!
Keep the uploads coming!
Blessings and Abundance upon You!!!
THANK YOU!! We'll keep them coming for sure! Take it easy, man! Have a blessed day!
Long video, but very informative for me as an up and coming cook. I hit the pause button a few times to make a new drink🤣.I appreciate these types of videos. Thanks to the whole crew🍺🍻🍺
HI Dan--Had your lovely Mom Deb and Dad Jonathan as our overnight guests and they said watch our son!!! Great job and maybe you will be eating Missouri raised beef from the McDonald's farm!!!!!
I have really enjoyed watching you guys cut and prepare different cuts of meat. For me, I ALWAYS leave the skin on the ribs because it is so packed with collagen and other nutrients human skin and bones need. I would actually buy some of the skin to throw in my bone broth if it were available.
Sounds great!
I'm a vegetarian, and I have two questions. 1)Why did I watch this? 2)Why is my mouth watering?
Cause you're probably a closeted Carno
Everytime your cooking beef or pork ribs (in truth doesn't matter if it is beef or pork). You make my jaw drop and tongue hang out with my mouth watering. As the beef and pork melt in your mouth juicy flavours. I wish I could be eating that right now.
As a person who smokes meat like it's their job, I'd love to come out and smoke Ribs with you my way, it's a technique that will make you forget the 321 method. I live in Ohio so I'm not far.
You guys are awesome! I’ve been interested in butchery and watching your videos always gets me excited to learn, I’m eager to obtain more knowledge about the craft & skills it takes, and hopefully one day earn a butcher apprenticeship and work my way up :) thank you so much for sharing. Much love from Illinois
I see you've covered so many different meats and cuts, could you show the differences of butchering from US vs Japan or Russia or China?
Hey guys, you may not see this since it's an older video but here's a REAL pro tip for your gloves...go get you a pack of plain white knit gloves (mine come from Tractor Supply and its I think 10 pair for less than 15 dollars) and wear a pair of those under your disposable gloves. When dealing with HOT food it will keep you from getting burned...works FANTASTIC!! If you have a hole in the knit gloves, the heat will find it though, LOL! Keep up the great work fellas!
Really appreciate the tip for the gloves, brother! 🔥
Can you do an episode where you butcher a shrimp into all the various cuts?
Don’t forget the beer too! I’ve always thought beef ribs tasted like an amped up version of brisket on the bone! Hands down, the tastiest cut of beef!
Seth , Over done doesn't hurt me , the first time I did that I pulled all the bones & put them on a Italian Loaf of bread. Now that your making and selling Jerky now, How about beef sticks ? You guys are doing a great job.
The family and I was there the day you did this video, first time visit all the way up from Tennessee. One of the young ladies told us about this video as we checked out. Was so cool to visit the store and we left with out first ever bison steak that we loved. Thank you for all of the content you do.
Mustard: You really don't need to use that much.
a bit carried away with it
@@MrAllaboutmetal I was thinking the same thing! Way too much IMO.
simply amazing to watch your expertise, knife skills, knowledge of the meat and cuts, the way you work, everything is top notch, absolutely beautiful!
I swear I could smell those ribs coming off the grill!
In the UK we call the beef short rib jacobs ladder cut, supposedly resembles a ladder when cooked, we cook it ¾s then leave it for a day so it's flavour will develop then finish cooking
It traditionally was kept by the butcher because of how tender and flavoursome the meat is
Those beef ribs are mouth watering! No need to apologize for the " overcooking" . Im going to smoke some ribs this weekend!!
I love watching you guys and Myron Mixon when comes to beef and BBQ
Questionable amount of mustard. Do you need a binder? I usually salt my meat first before seasoning and the moisture the salt pulls out is enough binder for seasoning to stick and let in TONS of amazing smoke flavor.
Questionable amount of mustard absolutely. Using salt to draw moisture from your ribs is a big no no.
@@ThePeaPodFamily you do not use salt on your ribs?
Overcooked or not it all looks amazing. I also love how you guys show the comparison between the 2 different animals. As always great job!
That was amazing. I watched the whole thing. Should have went to bed about 45 minutes ago. My whole family watches. Thank you!!!!
Wow! Thank you for watching and say hi to your family for us! 🙏
This video was one of the most educational things I’ve ever seen. For me the best rib in the world is the pork country style. I am using the bearded butcher seasonings on them nowadays (I bought all of the seasonings to try).👍🏻✌🏻
One of the best underrated RUclips channels. Great work!
Another outstanding presentation, guys. I’ve been a subscriber and fangirl for two plus years now and have learned so much and have had a lot of fun learning. I’m not sure I’ll ever be a great butcher but at least I know my meats! I also do appreciate how much work and planning and time that goes into each video. You all do it so well and make it look so effortless which is the greatest indication as to how much work it took to create. Thank you. Thank you for your personalities, your time, knowledge and the joy you put into what you do. If I could make a request, with this comment it would be to do a video on knives. The uses, the care and most of all how to keep the darn things sharp. I’ve been using Victorinox knives for years and as much as I love them, they always seem to need sharpening. Is this normal or am I using them in such a way that dulls them quicker? The dos and don’t’s, how’s and why’s would be phenomenal!
Hello and thank you very much for supporting our RUclips channel! We appreciate it! As to your question about knives. We sharpen them very often. We do have a RUclips video on how to sharpen them. Here is the link: ruclips.net/video/1x-MMXY-QhY/видео.htmlsi=Gkxf5e4VlqbMbahz Hope this helps!
Awesome video, finally i understand how the dutch butchers make their ribs and which to get for the various US style cuts. Translating the US cuts to The Netherlands and Europe is sometimes such a pain in the bum, but for ribs i now have the perfect video to learn and refer to :)
Also, my compliment on the various seasoning blends. I got the 6 pack a month or 2 ago and really love them. There is no seasonings here that comes close that i can easily get here in Europe. The Black blend specifically is amazing and such a nice once to have in the kitchen (season steaks and pan fry them, your gravy from it will absolutely divine). An added bonus for me is no anti clumping stuff in there, flavor, no crap, loving it.
Only downside, i just ordered a bucket of black and some of the other shakers... expensive with the shipping to the EU, but damn it is worth it.
Great video guys. My mouth was watering when you took all those ribs off. Thanks for pointing out the differences in the different cuts.
Great video. Unwrapping the meat from the paper is so satisfying.
The small pieces you cut off the spare rib are called rib tips in St. Louis/Chicago. Appreciate you sharing your skill and teaching us about different cuts of meat!!!
Thanks for the info!
I absolutely enjoyed the video and learning about the different things between pork ribs and beef ribs. I never had beef ribs before but now I’m going to have to try it out.
Hope you enjoy, Ethan! Let us know if Beef ribs would be better than Pork ribs for you 😉
@@TheBeardedButchers I definitely will
wow....Ive been watching your videos for a while now and I must say, I love all your content. Ive seen alot of diff vids that touch on diff styles of ribs, etc but this one beats them all. You showed the process from start to finish and explained everything very well. You are very much needed on youtube. Keep up the great work and def jus subscribed.