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0:00 – intro
0:42 – classic BBQ beefribs
1:03 – how to make Texas beefrub
1:17 – fire up the kamado joe
1:45 – smoking the beefribs
2:59 – baby back beef ribs
4:09 – direct heat BBQ setup
5:25 – roasting the ribs
7:40 – checking the meat and flipping
8:20 – wrapping and resting
8:30 – how to make Alabama white sauce
9:19 – side by side comparison
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50 Comments
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I bought a rib roast and cut the beef ribs off myself and cook them in the oven. they were insanely good after 2.5 hours.
Great! 🙂… Some Americans burn their meat black … cancerous! 😞
In heaven the chef's are Italian. In hell the chefs are British
Luv it
Ha! No one has ever done beef back ribs before?
I'm pretty jealous seeing this ending. 😂❤
Imagine cooking beef back ribs and thinking you’re pioneering something new lol.
No no no. No. You are comparing two different cuts of meat and two different cooking methods and saying that one is better than the other. Then you out mayonnaise on your ribs. Shame!!! Shame!!! Shame!!!!! No. No. No. no. No. Noo. Noo.
Both ways work. Good to see not a bunch of arguing ppl over the right way lol . Have done pork and beef ribs on the old school charcoal grill with lots of other food for a cook out and came out great. That's constantly flipping and moving meats around and just gotta have the love for cooking to make it happen.love to rush when cooking multiple foods for large gatherings of people . But I've also done them low and slow in smoker and crock pot, they are more tender and like you said your putting more care into them pork rib and beef. But who can complain when there's a thick piece of rib meat. Burgers .chicken nd sides on a plate for you to eat ! Great job.
Really liked the video and I was going to give you a thumbs up and then you said roll tide.
If I was at a friend's house I would have to say put it back on till there done and probably not ate much of either one but if I was paying for it I would still ask for ones that was done of the smoked and asked for something else then the grilled ones. Wrapping the smoked ones is probably why they didn't even look done or way to early if your the type that has to wrap.
That’s still pretty expensive in my area. $15/kg for a byproduct. Picanha is $17/kg for reference.
Why in the FREAKING WHAT do you not soak your smoke wood? Dry? It burns. Soaked? It smolders.
Amateurs. Period.
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1:50 – don't you think it is important to tell us what kind of paper wrap that is and where you find it? We are not psycho kinetic here?
Rubber. good work
i like my ribs cooked longer more dry
i dont want to hear from a european about smoking or bbq. scram
Great videos, where do you buy your beef ribs?
In the US they call these beef back ribsand yes they sell them cheap, unlike pork ribs you keep the silver skin on to hold the ribs together because they will fall apart if you don't
I am going to have to try this out and make the bama sauce low carb.
Where did you purchase your beef ribs?
I don’t understand why they are cheaper. Isn’t it the same cut just cooked differently?
They are called beef back ribs
This shit ain't new
Publix puts them out all the time don’t have to ask
is this the guy with half silver face?
Mmm. I ONLY like Beef Ribs- I never cared for pork ribs that much not even baby backs. A beef rib, when cooked right= Fantastic. Plus, ya got Dogs= Best bones you can give them.
Great job on the ribs. I love your channel. I love both types of ribs. But to be fair the ribs from the back and the ribs from the plate are very different in texture and even flavor. To do a real side by side comparison you need to do the same cuts of meat. Back ribs vs back ribs and plate ribs vs plate ribs. I do agree about the cost savings using back ribs as opposed to plate ribs.
no value in this video
In america, this is "Plate ribs" vs "Dino Ribs" with the plate ribs being the ones with less meat on the top. They are sold here and much cheaper than their Dino ribs counterpart. Obviously because the meat to bone/fat ratio is much much less. You get what you pay for, I guess.
i put them in the oven until 200^ come out juicy – just be patient
This guy sounds European. Don't take any barbecue advice from him.
I don't want a more "manly" bite, lol. I want tender melt in my mouth ribs. Go be more manly with your sponsor and make more stupid videos!
Do you think we are all stupid? This video has nothing to do with Ribs. Its an advertisement for the equipment you are using. There is NO reason to go this route because you yourself have admitted that the standard smoking method gives great results. Stop this commercialism and get real!!
Alabama White Sauce is much better on chicken, that is what it was created for! I am glad to see it making it's way to other parts of the world, when I was growing up you could only get it in chicken restaurants in northern Alabama and southern Tennessee!
Eww. you lost me at Alabama white sauce
Please drop the word freaking. That's high school language. Loved your show, though.
"Never been done before" nonsense!
Both ways looking goodl
i'll take traditional with a bit more moisture.
That has been done BEFORE you were a squirt. The Whole Roast is cooked at 225F There is a VERY old saying: 'Never, Ever Trust a Skinny Cook because he NEVER, EVER eats the King's food!' Got IT?
Special order only around here, we don't have actual butchers anymore.
The meat counter attendant's handlers would charge the same or more because you want meat on the ribs regardless of where on the cow they come from.
All packaged ribs have the meat cut off unless by some miracle you see 3" short ribs and those are sold at a premium price.
I see these all the time there sold as beef back ribs,most of the time there previously frozen, but sometimes you can get freash cut there getting expensive also
did this years ago when I found them cheap at my butcher. used a kettle bbq slightly offset from the coals. just delicious
back ribs widely available but not nearly as meaty as what you've got. Plate ribs nearly impossible to find here
New version, nope. Good video production though.
I've seen and made so much better.
Here in northern California beef back ribs are easy to find at the store or costco and I much prefer them. Short ribs are great but after a couple bites I'm done because of how rich they are
what a way to Roll Tide…thanks
Question… So buy a whole rib roast? Seperate and get the best of both worlds, rib eyes and a rack of ribs?
Shall I qualify before someone makes a comment about prime rib roast, I mean a rib eye roast
Sorry buddy i got to put a thumbs down 👎 on this one. First, those were not high quality ribs, and or they were grass fed and didn't have enough fat in them. You couldn't see any marbling. Stick with the texas way. Try to smoke them through till 202° then baste with tallow and wrap for a long rest. There is just no better way, period. 🎉