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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Why didn't you take a bite out of the area where you said the silver skin was?
Were they both the same temp when they came out? Truly beautiful ribs.
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.
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
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.
Always great content. I very seldom cook beef ribs since our local markets seldom stock them for whatever reason. Still I love watching you work through these well thought out comparisons. Thanks!
Appreciate all your hard work Joe. Really enjoy your videos. Beef ribs, no doubt in my mine, Best bite in BBQ!
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.
Here we go again, Joe making me want to make what he just mastered…..Yum Joe!
Where have you been? Sure, miss your videos! Hope all is well! Love from Napa California
Either or in my opinion
Ribs look Bad Adx, Joe!
Woo-Steer-Sheer Sauce, Daddy! Lol
Oh yeah!! that looks awesome, thanks Joe!!
My mouth is watering. So good looking. Plus, I really respect someone who's not afraid of mesquite!
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!
I love eating the crispy membrane that you get when you leave it on beef ribs!
Nice comparison video! Any places in El Paso that sell decent beef ribs?
Absolutely well done Joe! Definitely looked fantastic both ways , probably would still trim a little 🤣. Cheers brother 🍻
The price showing was only for one box of gloves.
Joe what temp was it when you took the ribs out?
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.
should’ve done it blindfolded
Totally Agree Joe
Great demonstration sir!it was 🔥🔥🔥
Awesome video Joe! The Ribs looked fantastic. 🍻
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.
You know ribs falling off the bone equals overcooked. No doubt tasty though.
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.
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!
Nice 👍🏽
Excellent! Thanks for all the tips you've given us through the years. 👍
Cool video Joe I’ll have to try that!
Hello Joe, where have you been brother, this video was perfect timing, I'm getting ready to smoke my ribs! Following your recipe. Great video.
I loved this video..can you do a video with the same process using your Yoder 1500 pellet smoker please? Thank Smokin Joe!
We been watching the same bbq vids lol
Smokin" Joe's Pit BBQ Bravo well done, thank-you sir for taking the time to bring us along. GOD Bless.
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
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!
5:00 wash your sister sauce ? ha ha ha
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.
Yummy, made my mouth water. Have to try those ribs.
Wash-yer-sister sauce 😂😂😂
Did u not spritz on purpose?
Smokin’ Joe, you are the Pope of BBQ Town!
Hi Joe, I'm in the UK 🇬🇧 and thought I'd let you know we don't put Worcestershire sauce in the fridge and Lea and Perrins is the original and best 😉 really enjoy your vids💯👍
Hey Joe. Thanks for all the experiments .you save us a lot of mistakes. Your skills are off the chart. 👍😎
I've said this for years. The membrane holds in the moisture. STOP REMOVING IT. All you do is let the juice fall out. Great video Joe 👍 Have a great weekend, brother 👍
Oh Man! Great comparison. I think it is borderline insanity to over-trim meat, and have never understood removing the bottom membrane on any type of rib. Great vid as usual!
Looks great!!! did you notice any difference in the amount of pull back of the meat?