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  4. Interesting. I've done beef ribs twice in my Kamado Joe. I buy them in those twin cryo packs at Sam's. First time, I didn't let them render enough. Second time I let them fat render until they were probe tender. I trimmed most of the top fat and when they started developing a bark I spritzed with 50-50 apple cider vinegar and water. I wrapped them at around 190 deg. in butcher paper and threw them in a warm oven set at around 220 deg for about an hour. They came out probe tender and were good, but now I'm wondering if the trimming and spritzing are unnecessary. Also, if I should get some beef tallow. Thanks for the tips.

  6. Love the video and the ribs look great! I would like to see a bit more on the fire management side. For many backyard pits that’s the most challenging part and the key to success. At the two hour mark you mention rebuilding the fire. Does that mean the first four splits and the 3 handfuls ran up that point? Did you have enough of a coal bed that you just had to add more splits or was it a total rebuild?

  8. I watched these videos for a long time, and I was sure everyone was faking that first beef rib bite for the sake of the video. When I actually got my first bite of central Texas beef rib, I had the exact same response and have been hooked.

  14. Coop – My family was in the area for a wedding. We stopped and had the full breadth of your wonderful offerings (your sides are the bomb also). I've been following the OG Franklin for years. But you're adding great insights! I followed your pork rib method a couple of weeks ago for a party we hosted. Everyone raved and my honey said they were the best I ever made. Thank you brother and please keep the content coming. We will be making future road trips from San Antonio to experience the Bar-A delights again.

  29. You have no idea how much I appreciate your videos. You have such an awesome approach when it comes to presenting your knowledge. I really appreciate the attention to the fine details and you explaining even the most basic of things. I can’t wait to come visit you in person!

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