Smoked Beef Ribs – Beef Rib Experiment – Smokin' Joe's Pit BBQ

Byamazingfoodstv


you for watching my smoked beef rib video. On this video, I ran an experiment to see if it is necessary to remove the silver skin off of beef ribs. I think the results are going to surprise you.

Thanks for watching
Smokin’ Joe

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50 Comments

  3. So glad you smoked those with Mesquite! So many people are afraid of Mesquite because it's 'too strong' and will 'over smoke' your food. Nothing could be further from the truth – as long as you run a well oxygenated clean fire. I live and smoke in Phoenix and burn mostly Sonoran Mesquite. For me it's readily available, oftentimes I can find it for free after monsoon storms, and the flavor is awesome. Mesquite is one of the most under-appreciated smoking woods. The best way I can describe the flavor is a really nice 'sharp sweetness' that I've not found from any other smoking wood. I love many other smoking woods, but Mesquite is my favorite – probably because it tastes like 'home' to me. 🙂

    Those ribs looked awesome! Great video.

  4. Newish to your channel Joe, and currently in the resting stage some ribs that look just like yours. I couldn’t be fussed with trimming the top membrane, just gave it a bit of a Criss cross pattern. 2pm here down under, they’ll be perfect for dinner at around 6pm onwards

  5. Great video, brother! Some observations, for what it's worth. A mil is 1/100th of an inch, so those gloves are .055" thick, not 5.5 millimeters, which is .216" thick. The 20 year old W sauce made me laugh…I have hot sauce in my refrigerator from the Bush administration (Sr.). I mean, what the hell can live in a bottle of hot sauce??!! Not worried about it. And lastly, when you trimmed the silver skin off of that, you also ended up taking a lot of the fat. So, I'm definitely in the pro-silver skin camp on this one.

  8. Hey Joe! We never got to know each other well, but I used to run 2897 and 2650 (circa 2014-2017) plus a few others over the years (I'll leave it at that since I'm sure you know what I'm talking about). I couldn't believe it when I saw my old CSM out here making BBQ in Texas! I ended up in Texas too, though on the other side. I'm out of that world now and working in aerospace at JSC in Houston, but I got nothing but love for you and I wish for nothing but the best for you and your family.

  16. So why did you point to where the big patch of silverskin was, and then bite somewhere else.? I was hoping to hear how the mouthfeel was with the thick hunk of silverskin, also, why did you bother seasoning the back when that doesn't get eaten? Otherwise, I love your vids..smoke on!

  22. Love the mesquite ribs a la Valentina's Tex Mex BBQ. Big mile deep flavour. It will be hard to not remove the silver skin but definitely worth trying. Maybe take up soap carving to replace the enjoyment of beef trimming. =) Hope your stayin' awesome.

  27. My eyes could be decieving me, but to me it looked like the ribs with silverskin removed contracted a lot more and showed more bone. That probably is why it seemed a little bit more dense, plus it would have essentially "sqeezed" more of the juices out as it contracted. Either way, they both looked awesome.

  29. Looking good, for what you paid for them you should’ve demanded someone remove that silver skin for you before they were weighed and packaged for sale. We are getting bent over on them plate ribs price increases.

  30. That would be a tough choice there Joe. They both looked amazing. I would have to try both but I think I would like the trimmed Better.🤔🤔🤔🤔. Tough Choice for sure.
    Thank you for sharing!

  38. Joe they both looked fantastic, but I'm on the trimmed rack team. I'm back had to go back and finish the video, just had 2 cords of Oak delivered $300.00 chili beans great price. great video Joe TY

  39. This experiment does my lazy heart good as I'm not a huge trim guy. I usually do a minimal trim, now I can say it's not because I'm lazy, I do it for moisture…LOL Nice experiment Joe, both racks looked damn good!

  41. The silver skin will break down like the collagen and fat after a long cook. With the silver skin facing up will take a lot of heat breaking it down even faster. Very informative video.

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