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muh wife
Another excellent experiment. I’m sure you noticed that the silver skin on top of the meat, completely dissolved too.
Been following since the beginning, some gentle feedback. The product promotion feels forced and unauthentic. Wish you would focus on the craft.
Good video and an interesting out come. Lots of humor too. Cheers
I only trim silver skin off of beef ribs, and even then, I'm not really picky about it. I've tried trimmed, and my reaction was the same as yours. Untrimmed is far superior.
To Much Fat For Me …
So many sponsorships and promotions: offset, thermometer, griddle, rub. And these are all in addition to the commercials youtube uses for monetization. I understand how youtube works but this makes me not want to continue following your channel.
Anyone know where this ribs were from? I saw someone here gets them porter road and I feel like the ones here were half the fat that's on porter road.
P.S….. Love the fly swatter action!
Great video Jeremy…. I have always not trimmed, paper wrapped. But next cook, I am not trimming but Foil boating those things. Well see how that goes
Can you do a video making a brisket with Bucees Brisket Seasoning?
Love the scientific approach
When will the bbq HQ carry your smoker?
I noticed on my pit boss pellet smoker it doesn’t render fat as well as I would like. Do you have any tips on getting the fat to render more?
I bought a Weber Smoky Mountain what do you think of my first Smoker
WHERE did you find a FOUR PACK of Dino ribs for sale? ❤
That first bite of the untrimmed was priceless, especially with the barkstache it added.
Damn, is he getting fatter?
Great video! Fly zapping gone wild! Just curious if the Thermoworks RFX worked in you smoker? I ordered one as soon as they went live.
I don’t see link to the probe?
Next = trimmed with tallow at wrap.
Some of the off yellow fat on the untrimmed did not look appealing.
Great, Fun video
Plus the Snap of Dead Flys. 🙂
hi! when you put it back in the smoker to rest overnight, the fire was out right?
Here in Brazil, when doing "fogo de chão" style cook (low and slow) we usually don't trim at all to preserve moisture. On the other hand, when making it in a pit smoker or on our traditional brick grills, we score the fat (square pattern) to avoid fat bursting and help seasoning to penetrate and fat rendering. Maybe that's an idea for another comparison. Especially if you don't have a super ultra mega blaster air flow pit😅
How did the temp probe perform, did it transmit to the receiver ok?
Thanks lad
Ok, where do you get beef ribs like those? I never see them that large at Sam’s or Costco. They never have that much meat on them.
I have been trimming my beef ribs and will definitely try untrimmed. Like the energy of the video and always learn from Jeremy. I am wondering about the Solution smoker. Is it offered in a larger version or plans to offer in maybe a 60" cook chamber?
Are you wrapping your microphone with everything?