Can I make Bar A BBQ's Monster Bark Beef Ribs at Home?
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- čas přidán 2. 05. 2024
- I don’t have the talent or equipment that Cooper Abercrombie and his family use at Bar-A-BBQ, but he taught me a LOT so I’m trying to recreate the amazing BBQ he served me. Here’s the first shot - those crazy good Beef Dinosaur Ribs! If you haven’t seen him teach me, it’s the best video Nick, Greg and I have ever made - you should watch it! • I Got Schooled by The ...
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So? Are YOU going to try this?
I’m trying this on my Weber kettle. Wish me luck!
How do I make cold smoke on a Green Egg? Using a pellet tube or maybe a controller?
Beef ribs are my absolute favorite so...yes!
Isn't this basically the same cook that you did on the Traeger a couple weeks ago? How did this compare to that cook?
@michaelnance5236 actually no - and not just because that was a brisket lol. This method is both colder and hotter - colder at the beginning and hotter to finish. I’m going to be testing this on the Traeger this week - watch for that video in a few weeks. And thanks for watching my videos!
I did the Ribs on Sunday...Best Ribs I've ever had cant believe how easy it was!
That vid with Bar A was most heartwarming… a great episode. Hope these ribs work out.
Thanks!
Dang Al, you're churning out these videos. another great one brotha! Cooper was true to his word and held back no secrets. looks great
Unlike other bbq places, it appears they shared the actual procedure to achieve their ribs. Well Done!
I did order some of that seasoning after your first video. Nice work Al
The taste test at the end felt rushed. I would like to see closeups of the beef ribs and more about how these ribs are different. Thanks for showing us this method.
They both acknowledge too much smoke.
I'm doing short ribs next week over here in the UK , you simply can't knock them , Juicy , rich , beefy as hell , and even come fitted on a handle for ease of enjoyment
it's just about 12:30 A M here.... and now I'm drooling - that looks amazing
well done boys
Great videos on a genius yet simple method!
In my smoking experience, dirty nasty tasting smoke generally comes from wood with a lot of tight bark or wood that has not been seasoned(dried) at least 1 Central Texas summer or 2 years north of the Red River. lol
Great content!
I’ll be visiting Coopers place soon and calling out Coach on his promise for sure!
You knocked it out of the park! Those ribs looked amazing!
That is so cool! It looked identical. Your attention to detail paid off!
Man that looks awesome!!
Eye opening stuff.
Congrats on nailing the cook!! Those looked amazing!
Back to Back straight hitters. Another amazing video. Very interesting to use the cold smoking method to add more smoke, I may try it next time with pecan or oak. My main wood to use is Mesquite because I like more of that smoke flavor and other woods tend to be too mild for my taste. Wonder how this cook would compare to a Mesquite cook? 🤔
I can't believe you did it Al! What a performance. That must have been a fun day of filming.
Is cold smoking that long without nitrates safe?
Congrats on the successful smoke! Looks perfect!
Gonna try this tonight on my LSG Pellet after seeing you and Ballistic BBQ. I’m gonna mix my pellets with the hickory wood chips.
As you know I've been to Goldees class and I AM trying this. Thanks for the vid........
Yes I know - and this is going to blow your mind. And I'm testing it on other foods as well. Have fun!
Good job!!
Al! Love the video, do they use the same method for the briskets?
Great video that beef rib looks delicious
Thanks and thanks!
Not too shabby Mr . Didn’t see where you mentioned the type of wood used, whether kiln dried or green wood or ballpark moisture content of the wood. Other than that a big fat thumb up on that one.👍🏼
I loved both of your videos, Goldies & Bar a BBQ. I don't know if this will work for my grill? I have a Masterbuilt Gravity 1050 so don't know if I can recreate this with just charcoal? I actually like Goldies Smoker, so I might get one, we'll see 👀? Thanks for sharing 💪👍🤝🍖
From where I'm sitting, the color of the meat when you cut into those ribs looks better than the ones at Bar-A- BBQ.
I’ll take it!
Yummy‼️ Brisket on a Stick
Yes ma'am!
Makes sense that you can add so much extra smoke to beef ribs and not have it be overwhelming considering it's such a rich cut and that it probably balances out with that richness. I'll have to give this a go myself next time I get enough Sam's Club bucks to get a couple racks.
yum!! can you educate on dirty vs clean smoke in a future vid pls!
Outstanding brother! Looks dynamite! I’m sure it tastes like that too!
Thanks - it was SO GOOD!
🤤 for sure am trying this technique,😇 as I am looking forward in opening my own barbecue joint And get off from trucking.😎
I love the plan! When you open let me know ow where it is!
@EatMoreVegans for sure brother God bless you 🙏
Al,
Great job! I do remember an early Jirby video in which he puts the meat on before the smoker has built up any heat, but this was much longer. I guess we all still need some type of scientific explanation as to why some smoke makes the meat good and some bad. At what point is dirtier smoke helpful and when does it become harmful.
Keep up great content. Can’t wait to see the other food you did!👍
Thanks Ben. I'm wondering how much of this is just a fallacy created by Aaron Franklin back in the day. Lots of tests to find out!
Al, those beef ribs look absolutely amazing! I have a question I was hoping you could answer. I don't have a ton of money to buy all the cool toys that you have. I'm super jealous! I got into bbq a few years ago, and I use a weber kettle. I want to take the next step and get an offset, but again I don't have a ton of money to spend. I'm limited to buying a cheap one from a big box store. A friend of mine suggested that if I do that, that I should go for wide vertical offset as they are easier to maintain temps than a regular stick burner because you're not fighting against the heat's natural tendency to rise as opposed to trying to force it horizontally across a cooking chamber to the stack. My question is, can you get the same results (same meteorite bark, flavor, juice) as you can get on a regular stick burner when using a vertical stick burner? I would imagine that I would have to cook briskets upside down as the heat would come from below.
Hey @tdtommy196 - I think you answered your own question at the end. If the airflow and heat are different, the results will be different. I'd say go to Academy Sports and pick up an OCB Brazos or G2 and you'll be happy. Good luck!
@@BehindTheFoodTV ok cool. I'm glad you're in agreement with me. Now I need to plan a trip to academy. I live in Buffalo. I think there's one in Ohio, but I might go to one in Kentucky instead because there's a Buc-ees in Kentucky and I can kill 2 birds with one stone! I love that place!
@@tdtommy196 hard to argue with that logic!
Nice job Al! I'd love to see you try and replicate something similar on the Kamado Joe!
Thanks, Chris - it's on the list!
Cold smoking seems to work for the Eskimos for 2k years so yeah I think the whole concept of dirty smoke is questionable
Probably next week if I can find beef ribs up here.
This proofs: no such thing as dirty smoke. Only less or more smoke. :)
On Bar A Cooper said put everything in the warmer? What temp is the warmer set to?
Food safe temperatures start at 140°F - so most restaurants keep them at 150°F so there's some margin for error. That's what I do with mine as well.
Nice job Al. But where are the tallow smoked chocolate chip cookies?
Haha they are coming! Next week pork ribs, after that the turkey, and then the cookies for dessert!
Nice Work. Looks Great. Love Your HAIR.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Thanks :-)
How does this mitigate botulism? I know when you cold smoke sausage you use curing salt to prevent it but there’s nothing on the meat that would stop it here.
Botulism spores are heat resistant but botulism toxins are killed when held at 185 degrees for 10 minutes.
Cold smoking sausage, the temp doesnt get that high so they have to use curing salt to prevent it.
Looks great. I can't wait to try this. Can you elaborate on the amount of wood you used? How many times did you have to add more wood? Thanks
@travis759 thanks man. For the cold smoke it was one load with seven decent sized splits.
Was the brisket a secret?
Well you guys pulled it off! Let me know when the house next door goes up for sale. So I not sure what to say about dirty smoke now, maybe have to wait for the turkey and pork ribs to see what that smoke tastes like. I will buy some beef ribs to try on my Green Egg to see what happens with a very low fire.
I'm wondering if a pellet maze would recreate the cold smoke flavor in the BGE. I haven't had success with keeping the temperature that low in my egg.
@@karenwilson3968 I tried using pellet tube to make cold smoked cheese that turned out really bad, way too much smoke that might of been just too long for cheese. I see what my fire controller can do for a low temp and also try the pellet tube again on meat.
Please send your leftovers to the dealership lol!
Wait so dirty smoke is not a thing?
It would appear, at least with offset smokers, that dirty smoke is not a thing. I haven't tested this yet with other types of smokers but yeah this is mindblowing!
I don't think there's such thing as "dirty smoke".
Isn't that fatty enough to put it on a high heat rotisserie? It's basically just fat
I haven’t tried. I do like them over direct head like the Argentines do it don’t could work well. Time to try it!
Meh. I like the documentary videos, but the how to videos aren't so great...