How to Smoke Beef Ribs | Mad Scientist BBQ
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I could tell they had a little in competition on the tender juicy thick beef ribs 🍖
You turned my wife and I onto Beef Short Ribs and after having them once, I won't stop recommending them to our friends and family. Youre right. The pinnacle barbecue and flavor. Bark and tenderness. Thank you yet again!
Well done, thanks J.
Jeremy, beautiful looking ribs with great even bark. I just have 2 question. I've smoked ribs, quite a few times and I've been wanting to try some ribs from Porter Road. But in most Porter Road smoked rib videos I've seen and based on my own rib cooking experience, I've noticed a huge amount of pull back. ?-1 Do you think this has anything to do with the dry aging. ?-2 Have you ever tested it? Thanks Dave
Holy Cow is the only thing I use besides salt, pepper and garlic when I’m smoking beef.
Silver skin – I take a paper towel, and pull a corner and it comes right off (most of the time, sometimes it's a jerk).
“It’s a win for the animal…”! Ha! Nice ad, and I do love my meats, but c’mon, Jeremy…no animal is winning anything in this game. Nice job on the ribs.
Can you do a beef rib burnt ends video sometime please?
Every time I watch your vids my mouth waters like crazy haha. Keep ‘em comin.
I see you are using a workhorse pits 1975T. I have a 1957, I can’t wait for that review!!
What would some substitute options be for that tallow?
I had beef ribs at Blacks BBQ in Lockhart Texas and they were as tough as a mules foot.
I should have sent it back.
i have a question for anyone that might have an answer. lets say im going to smoke something with two different types of wood, i have some fruit wood that i want to use along with my hickory, i dont believe i have enough fruit wood to do the full cook with just fruit wood. planning on a pork butt cook this weekend (10ish hour cook) my question is, if i use my fruit wood and run out after only a few hours of smoke and have to finish it out with hickory will the fruit flavor be i guess omitted? im expecting to smoke around 5-6 hours but im not sure if ill even get 3-4 hours of smoke from my peach wood. i hope im wrong and have enough. i guess what im asking is will the smoke layers stack or blend together? if i have to smoke for like 2 hours with hickory and then finish the last 4-5 with peach vs cook with peach until i run out after 3-4 hours and then finish with the hickory, will that change or effect it in a bad way? i smoke on a offset and use a lump charcoal bed and add wood chunks throuout the cook, but in this instance i will be using 6-8 inch peach log splits and still using hickory chunks and charcoal bed. if i cant have fruit smoke the entire cook would it be better to have fruit smoke in the beginning of the cook or the end of the cook or will it even make a difference?
Question, correct me if I’m wrong but I noticed you cooked on the Workhorse Pit 1975t. Can you do a review of the pit? I didn’t see one on your page. If you have a link can you post it?
looks like you could sharpen that knife a bit.
when did you get the 1975?…
Jeremy always sounds like he has half a mouthful of food in his mouth.
Can you teach us how to 1-arm that door?
Sheesh!
Oh, man! searched for beef ribs and was thrilled to see the mad scientist made a recent video. Excellent work as always.
UCONN fan watching. She reminds me of Sue Bird. Go Huskies! (Storm)
San Antonio Texas. bring the pop up restaurant!
Love your content!
Good to see the boss in the video 🤣looked so good I almost licked my screen lol
What is the total cook time?
When are we getting a behind the scenes video? Backyard setup, where you hang out most of the time during a cook, where you get your wood from, how you stay cool and "hydrated"… anything. Maybe it's just me but I like to compare my setup to others for ideas.
Jeremy, that was by far the best beef rib I have ever seen!
This reminded me of the first time I ever had Beef Ribs from a great Smokehouse. Blew. My. Mind. This was a fantastic video! This is next on my list for an epic smoke for the family! Also, thank you for the link to Porto!!
Can’t wait to try these out when I have the extra funds!
It would be nice if I could actually find Dino Ribs..