I don’t have the talent or equipment that Cooper Abercrombie and his family use at Bar-A-BBQ, but he taught me a LOT so I’m trying to recreate the amazing BBQ he served me. Here’s the first shot – those crazy good Beef Dinosaur Ribs! If you haven’t seen him teach me, it’s the best video Nick, Greg and I have ever made – you should watch it!
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22 Comments
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So? Are YOU going to try this?
Oh hell. Why'd you have to go and mention my beef plate rib source 🥲 My store already sucks enough at maintaining inventory.
Congrats on nailing the cook!! Those looked amazing!
Good video! This seems like a similar technique that allot of us with pellet smokers have used for years and what you tried a few weeks ago with the Traeger smoker. How did this compare to the low and slow overnight on the pellet cooker?
Makes sense that you can add so much extra smoke to beef ribs and not have it be overwhelming considering it's such a rich cut and that it probably balances out with that richness. I'll have to give this a go myself next time I get enough Sam's Club bucks to get a couple racks.
Great videos on a genius yet simple method!
In my smoking experience, dirty nasty tasting smoke generally comes from wood with a lot of tight bark or wood that has not been seasoned(dried) at least 1 Central Texas summer or 2 years north of the Red River. lol
Great content!
I’ll be visiting Coopers place soon and calling out Coach on his promise for sure!
Not too shabby Mr . Didn’t see where you mentioned the type of wood used, whether kiln dried or green wood or ballpark moisture content of the wood. Other than that a big fat thumb up on that one.👍🏼
Nice job Al! I'd love to see you try and replicate something similar on the Kamado Joe!
Was the brisket a secret?
That is so cool! It looked identical. Your attention to detail paid off!
You knocked it out of the park! Those ribs looked amazing!
yum!! can you educate on dirty vs clean smoke in a future vid pls!
Meh. I like the documentary videos, but the how to videos aren't so great…
That vid with Bar A was most heartwarming… a great episode. Hope these ribs work out.
Is cold smoking that long without nitrates safe?
I don't think there's such thing as "dirty smoke".
Al, those beef ribs look absolutely amazing! I have a question I was hoping you could answer. I don't have a ton of money to buy all the cool toys that you have. I'm super jealous! I got into bbq a few years ago, and I use a weber kettle. I want to take the next step and get an offset, but again I don't have a ton of money to spend. I'm limited to buying a cheap one from a big box store. A friend of mine suggested that if I do that, that I should go for wide vertical offset as they are easier to maintain temps than a regular stick burner because you're not fighting against the heat's natural tendency to rise as opposed to trying to force it horizontally across a cooking chamber to the stack. My question is, can you get the same results (same meteorite bark, flavor, juice) as you can get on a regular stick burner when using a vertical stick burner? I would imagine that I would have to cook briskets upside down as the heat would come from below.
Nice job Al. But where are the tallow smoked chocolate chip cookies?
Eye opening stuff.
Good job!!
Wait so dirty smoke is not a thing?
Yummy‼️ Brisket on a Stick