Mind blowing.... juicy beef ribs!!! // Butcher paper experiment!
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(words that help you find this video) beef ribs brisket pellet grill food network traeger weber grill kamadojoe recipe
test experiment - Jak na to + styl
I learned from the old timers down here in Georgia and have been smoking meets in barrel, stone pits and earthen pits. So all my life I've been taught one way and one way only. No foil or paper at all is traditional. Salt and pepper only is traditional. Now through the years I have started using foils and butcher paper and spicing things up a bit, Ive enjoyed the evolution. The one thing that has remained the same, the constant is always the bark. Its where the magic happens, the true art of a Pit Master.
These look delicious!
Im watching your video’s for a month now and i am really enjoying them, so keep up the good work❤️
Thanks Hidde... I will
For some reason I've got this urge to post this in a Vegan community facebook page
Oh hell yeah
That was a great video and some beautiful beef ribs. Loved the experiment of foil vs butcher paper wrap. I use butcher paper on beef ribs and brisket. Fantastic video. You are one smooth operator. Love your channel and learn a lot watching. Thanks-phil
hahahah smooth operator.. thanks Phil!!!
Loving the channel, keep it up!
This was a great tutorial, I learned alot. ... tks.
Beef Ribs are on my list to try. Thanks for pushing me in that direction!!!!!🙅🏾♂️🕺🏽
Awesome job. I smoke mine to about 160 degree F. Then wrap in butcher paper and back on the grill till they reach 204-5 degree F. Then rest in a cooler for about an hour.
Awesome video.
Thanks, now you made me drive to the butcher. Lol
Hey Pitmaster X... What is up...? I really enjoy your videos man... keep on the good work...! A little hi from Canada...! 😬🍖🍗🥩
Gorgeous beef ribs....The reason your bones fell off is because you took the membrane off. You do not do that with beef as you can see. Also even though your cooking to a certain temperature does not mean that they are ready, its only a guide. The feel of the meat is important, need to poke them and see if they are tender, normally, if it slides in like soft butter its done regardless of temp. B Paper is the way to go...... good video....
The peach paper ribs, didn't seem done.. had too much pull for my taste
Nice video. I tend to like going to 206-210 f with plate ribs. Pink butcher paper. Just my preference to leave the membrane on the bone side, so the bones are intact. Yours look terrific. I wish I had a KJoe, but I'm very pleased with my WSM. Again, nicely done!!
Looks so delicious - I‘ll always pick a bunch of juicy „fall off the bone“ beef ribs over pork ribs. Unfortunately they are hard to get in this neck of the woods...
Nice test! Mouthwatering result.
Awesome. Think i'll be making some beef ribs this weekend
I like the way you cook the beef ribs
awesome video buddy !
Thanks bro!
Beef Ribs...underrated. I like the Jacob's Ladder reference. LOL "A little bite" - 6:54
Great lesson, good job.
Those ribs looked amazing. I don't mind a little pull on my beef if I get a nice bark as the trade off. Well done sir.
Thanks and Great Video!
Tough call, but as I would put on a sauce, I think I would prefer the juicer rib! Hoping to try this next week in my weber master touch premium!
Yummy. Can't wait for the butcher shop to open. Again, thank you for sharing :-)
P.S. I'll ask the butcher to add some butcher paper to my order :-)
Cheers,
Jay
Love this channel
Hey love the show great looking Q. Never used butchers paper gotta try that 👍🏾🙏🏾
Very nice Video,perfect work every Time.Best Regards from Austria
Roel, I have found a similar conclusion BUT if you take your ribs after wrap, you have a window to regain crispy bark...you can do 3 2 1...try 2 1 or 2 but you must go back for bbq heat. I just take my ribs out after wrap and do direct. After for a crisp...
Wow, those both look incredible!
I've never seen meaty beef ribs like that at the Grocery Store, must find a good butcher shop.
And, you won't. You must make friends with your local butcher :-) Forget the store!
You can go to the butchers counter at Kroger or Sams Club, Costco, etc. and ASK them for beef ribs and they will cut them for you. They normally don't keep them on display.
CostCo has'em. As a matter of fact, CostCo has the best meat department within 50 miles of where I live, including beating all the small butcher shops.
I believe that the Pitmaster prepares food and cooks food the way they like it. I would agree with that. People say never remove the membrane on the back, why? Who cares if the bone falls off?
I love some brisket on a stick (not so much with yours). Maybe the removal of the silver skin helped the rib bones fall off?
Such amazing looking beef ribs---take every excuse to experiment on these treasures.
Those ribs look AWESOME!
Thanks Don
When you like beef ribs so much that you become a cow 6:55
Fred Flintstone ribs. My favorite cut for BBQ. God bless they are soooo good!
Awesome ribs! I'll try with butcher paper next time. Greetings from Panamá!
Mile Smith-Méndez Panamá???? Hello brother how are you.
Thanks for this test
Bombastic BBQ rub...Shaggy would approve!
Those ribs look awesome. Thanks for the comparison. Question - wats the name of the blue grey heat gloves you are wearing when taking the ribs off the joe?
Butcher paper for the win! Next time do a brisket with Butcher Paper. You can increase the amount of “juiciness” of your paper wrapped ribs by wrapping the package up into some towels and let them rest in an old cooler lined with more towels. I believe that technique is called a Faux Combro. It will actually hold the meat for hours!
Rob Metzger so will your oven coolers are a waste
Очень крутые рёбра!
“Let’s give the cameraman a “slice”... A slice???? Give him the whole rib!!!! Hahahahaha
Try seasoning them with fine salt it will penetrate the meat better then those big chunks of salt! Great video!
@Pitmaster X, do you always BBQ stuff, and if so do you worry about your health if thats all you eat? I love BBQ and what you produce in food makes my mouth water. I don't have the luxury to eat BBQ/Smoke stuff.
Awesome videos.. i don't have a fancy bbq like that. I have a weber kettle. Will it work just as good? We in south africa dont (braai) slow and long.. high heat.. i am very interested in the smoking aspect of ribs.. will your method work in a weber kettle?
Very much drooling on my phone going on here.
sorry 😂👍
I don't think it makes the biggest difference but you should rub the sides of your ribs as well, especially with those really big beef ribs, mostly for aesthetic reasons, you do a great job however and I really think among the big BBQ channels (0815bbq, BBQ aus Rheinhessen etc.) you showed the most positive development. I could really see you on a TV show. Keep it up man!!! ;)
In very near future, if not already, TV show would be a step down compared to YT
Pulling the membrane off of beef ribs will make the bones fall off. Unlike pork ribs, you should leave it on. Since all of the meat is on top of the bones you'll need the membrane to keep it all together.
Great Ribs PX:)
6:55 haha easy there, Fred Flintstone :v
godverdomme Roel wa maakte gij mooi dinge joh, echt nie normaal. :v
6:56 he said let's take a bite than it looks like he vomited, LOL
Ive never been so jealous in my entire life when you bit into those beautiful ribs.
How does one maintain the same temperature over 3 hours? Do you apply another block of wood? I'm a newbie and I'm using charcoal
What slicer knife do you use?
What barbecue are you using ? Which brand? Any link ? Thanks in advance, amazing videos !!!
Prima video weer... Waar haal jij je alu folie en butcher paper? Gezien de dikte zeker niet in de lokale super ;)
THAT LOOKS SO GOOD !!!! ♥
Thanks Nguyen!!!
Wow! 6.25 komt dat uit de hemel? Gekken smakelijk!
I'll take beef ribs over brisket any day. So good
What kind of gloves are the ones with the blue flame?
I had to replay the guy in the baggroung 4 times and turn my volume up to like 70% to hear him.
Would be lovely if u dropped in some white text when u got a bagground guy talking :)
What do you think about using aluminum? Paper is safer.
6:58 die hap haha. Mooie carnivoor ben je!
9:42 , Finally, someone goes in for caveman bite on ribs, you the man! xD
Personally I use butchers paper or if I use foil, I use it in combination with parchment, reason for that is that salt reacts to aluminum and causes it to corrode and there's a studies going on to see what impact aluminum/aluminum oxide has on the human metabolism, aluminum is considered a neurotoxin. Personally I tend to get a metallic taste if I get anything in tin foil, like soda or beer in cans and canned vegetables/tomatoes. So if I can avoid some things packed/wrapped in foil I do it. Also doesn't mean I'll refuse anything that is packaged with/cooked in aluminum but just rather keep my exposure to it as minimal as possible.
I do the same thing my friend
Both sides of the foil are equal for use, but acidic foods should be avoided with foil cooking. Knife blades are dulled by tomatoes, etc. (rinse after cut). Parchment paper is highly recommended, I commend you- bacon on parchment the Bomb!
DAMNNNNN IM STARVING NOW AND I JUST MADE A HUGE PEPPERD BEEF SANDWHICH 😛😆
hahahah that's how we do it lol
Now I want beef ribs for lunch.
you forgot breakfast and dinner :))
Wooooowwww !!!
Can never have enough beef ribs!!
That's right!
Lekker zijn die hè ? Ziet er weer top uit !
Your conclusion is correct, you will get that crispy bark with butcher paper every time and not with aluminum foil and here is why
aluminum foil doesn't allow the meat to breathe so you are essentially steaming the meat which is why it turns out more tender but loses the bark.
butcher paper is like your skin, it has pores that allows the meat to breathe, so smoke can still penetrate the butcher paper and the end result is that you retain the crispy bark but will be less tender
I know this experiment was to find out the difference between the foil and parchment paper. But if this were a normal scenario, would you have put the ribs back on the grill without foil or paper? After I put the BBQ sauce, I put it back on to let the sauce thicken up and get a good crust on the ribs.
I would think the opposite? Naked in smoker to develop bark, then wrap to finish? Like chuck, hits 165 internal, then wrap to complete temp?
Hi, where do you buy this kind of nice reebs?
I cannot find big pieces.
Thanks
Danny
Would have liked to have seen an unwrapped one in the test. I rarely wrap beef in the smoker, even brisket. I don’t like what it does to the bark. By the way, I smoke these big boys and they are tops in my book. Plus, it’s fun to see everyone do a double-take when they see the size of them.
Own many hours did it take to cook the ribs at 225 degrees.
Please tell me the name of music used in this video.
Another test you can try is a staged cook ... start with smoking for 2 hrs , then wrap for 1 hr or so until shoots up to your target, then unwrap and put back on the smoker to "dry" the surface and reclaim the bark ..... we use wrapping as a means of not allowing meat to be cooled off by the "sweating" effect and thus increase the temperature sharply, avoiding the plateau phase ... once the meat comes up to temp and the fat is rendered, you can unwrap and put back on the smoker to reclaim the bark ... since we're cooking low and slow here, there isn't much risk of overcooking per se like when you leave a rib eye an extra 5minutes and ruin it ...
What would happen if you cooked the ribs wrapped (1st step) before putting them on the grill?
How about no wrap using a water pan or spritzing?
Beef......Beef.........Beef.........
Allememachies, heb je nu echt samen met je cameraman 2 Jacobsladders op? Mooi recept, vooral die in slagers papier. Ben benieuwd hoe dit wordt gestoofd met mirepoix en champignons....
Dank je hahah.. we hadden hulp gelukkig. heerlijk denk ik
I need some beef ribs.
I get reallllyy hungry. Can I join a recording like this one day? I will volunteer to eat a lot of these ribs - relieve you from them, haha.
Why not unwrap a little bit earlier and put it back unwrapped for about 30 minutes to create a better bark? Maybe with the help of some BBQ sause?
noordeinde38 that's what I would do 👍🏻
I would have liked a comparison between butcher paper and totally unwrapped, as you can do w/ brisket & baby backs. There certainly is enough fat & meat to allow that.
I don't even rap my beef ribs until they hit about a 190 degrees Fahrenheit. That allows the bark to set first, and when you wrap it it tenderizes it so you don't have any crunchy bits, but all the flavor is there
Chris Elliott how long do you usually wrap it for? And then your done?
@@ryantakamine Most experts recommend to wrap when it hits the "stall", which is usually between 185 and 190, and varies.
What about butcher paper wirh aliminium???
What is that app?
I have to stop watching you first thing in the morning
Als je zoveel aluminium folie gebruikt kan je het ook in een oven doen. Maar ik ken geen winkel die het zo verkoopt hoe jij het laat zien .welke slager doet dat zo
🤤
I’ve heard Texas pitmasters call aluminum foil “the crutch.” Butcher paper is a better insulated and allows you to cook it longer. That’s all I know about that. 🤓
why not just poke holes in the foil or wrap in butcher than wrap in foil?
Hi Roel as usual great video but what's happened to your bespoke apron?
Bruh, it’s a matter of style. A badass BBQ’er like you would always go for butcher’s paper. I mean, are you in Mississippi or The Netherlands? : )
Area Mann he is from the Netherlands i hear it
Wahnsinns Fleisch oh mein Gott lecker!
Genau... richtich lecker.. aber es wert noch besser
You shouldn't take the membrane off of beef ribs... "Pitmaster" o_O
Hi l'm from brazil
Hey PitBlastar
I am hungry now for ribs but it doesn't take a rocket scientist to know paper breathes and foil will sweat your meat. Its all good you just bake out of foil half hour with it open and add your BBQ sauce then .
That's why you never see foil toilet seat covers in public restrooms.
Where'd you get those glorious ginormous beef ribs at. I can't find anything like that where I live. Maybe online I guess.
1:51 what app is that ?
The steaming in the foil causes the bark to go soggy...