I didn't wrap these BEEF RIBS while smoking and this happend
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- čas přidán 2. 08. 2024
- RECIPE: www.pitmasterx.com
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0:00 - intro
0:49 - beefribs selection
1:12 - BBQ rub
1:35 - seasoning
2:02 - thermometer
2:12 - how to use the smoker
2:22 - let the beefribs smoke
2:44 - halfway trough the cook
3:00 - BBQ spray
5:10 - the bark
5:28 - resting period
5:44 - 4 hours resting
5:56 - slicing
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KEYWORDS
BBQ Barbecue PitmasterX RoelWestra ROEL recipes KEEPONGRILLING eetsmakelijk beefribs no wrapping no butchers paper aluminium foil smoke ring texas bbq rub beefribs recipe how to smoke beefribs smoker bbq smoked beef brisket tender juicy bbq meat recipe barbecue runderribben
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Thank you so much for watching see you on the next video! - Jak na to + styl
I never wrap anything and it always comes out perfect.
Brisket
Beef ribs
Chuck roast
Baby backs
St. Louis ribs
You name it!
I recently replied on another Pitmaster video that I'd never heard of wrapping until a few years ago. I blamed it on CZcams chefs. I'm 61 and I've been around cookers/pits (home cooks, not restaurant or competition) for nearly that long. Got a couple of shoulders and a couple of chickens going in the cooker this weekend, none of which will be wrapped.
I started not wrapping my beef ribs a few months ago and loved the results! The fat rendered much better. Better bark. I’ll never wrap them again! I can’t take the credit though. Chud’s bbq posted a video about it! Your ribs look great!
I was watching that video today, great results
What I love about your channel is I'm from Texas and you're from the Netherlands, but we both love BBQ and slow cooking on the pit. Keep up the good work brother!
College Station here
🍖🔥
That looked so good Roel.
I think I could Almost smell it! Great job Man.
Well, the results look amazing 😋
Interesting concept with the old filter machine
Ribs looked awesome! tried to click the link to the recipe and it takes you to the rub but nothing mentioning your cook methods. Would love that written though I do not mind watching the video over again! Thanks Roel!
I never wrap my BBQ nothing at all I like the crunchy bark you get it goes especially good with pulled pork
The best BBQ channel on CZcams and where I picked up most of my grill game. Buy I really miss the taste testing part of the videos at the end. Not sure why it's always cut lately.
Great job MR Roel. What’s the reasoning for the mustard seeds?
You just taught me something. I think I'm gonna be flavor extracting with a coffee pot now :)
The coffee maker is a pro move...
I cold smoke the beef ribs for about an hour using a combo of apple and cherry. I then put a rub on it and put it back in the refrigerator for 24 hours. I then cook them in the oven at 250F. It normally takes about 4 hours to reach 200F internal. It doesn't produce a smoke ring or a crust, but the bone will pull out with a little twist. Beef ribs from a butcher cost about $15.00/lbs.
Oooh Yes Please! The only thing I wrap is pork butt (well, foil covered in an aluminum pan after 5-6 hours smoking, then in oven overnight at 170F with some stock or broth). I used to foil boat brisket, but can't afford it anymore 😁
Wanneer krijgen we weer een morrison video?
I’ve never ever wrapped my beef ribs and for anyone to know, I set them meat side down!! The bark gets much better but since the fat is rendering down I don’t see the need to spray the meat. The results are so good!!! My girlfriend said once she was eating meat wrapped in a tabaco layer!! 😂😂😂😂😂
i think you need to make a direct comparison between: wrapped, non wrapped and put in a box at the end for not using the oven 4 hours.
Missing Morrison! 😞
you still wrapped at the end just in a oven.
Another amazing video! Btw. Just hook us up with your meat vendors, please! That meat always looks amazing. Just hope they ship to the EU. 💪
Never have wrapped anything. Have to say those are some awesome looking ribs. Welcome to the dark side.
If we have an idea we want you to try, what's the best way to ask?
I never wrap mine
well. that wraps up that one, see you next time o/
I'll be firing up the Pit Boss here shortly, beef ribs are what we're having for dinner tonight - and you talk about expensive. I paid $95 dollars for an eight bone rack.
My first smoke ever on my kj classic 2 were some Chuck dino ribs. Didn't have butcher paper, every technique was the same and ya the smoke ring was phenomenal. Happy accident
My next ribs I am not wrapping!
Where is Morrison?
😋😋
Usually we Brazilians do not wrap beef ribs…
If I could chose one food to eat for a month straight.... BEEF RIBS! (With a side of coleslaw!)🙂👍
"It'd be a good mistake if you forget to wrap"
I want it!🐖
Yeah, with the amount of inter-muscular fat, the bones and the shorter cook time. There really is no reason to wrap. It's always kind of confused me why people do to be honest. Ribs and Brisket are and absolute must for wrapping with butcher paper though.
"I can't rap again, ever" - MGK
This is silly 😜 having removed some of the fat, he adds a concoction of spices (phytotoxins) Not carnivore!🥩 six hours is a long time ⌛️ to cook anything
You must not know anything about smoking lol
WHERE'S MORRISON?
Yeah, you didn't smoke him did you?!
We need a answer on this. To quiet.
A falling out amongst the ranks, now Morrison is getting too much work to get any air time.
X's crew are pumping out the editing now for more vids a week.
A one man show isn't as entertaining.
Even just bringing back the crew breifly at the end of a vid eating together for a laugh would be great.
All speculation though.
Love the cooking, but has got very same now sorry Roel. Just another BBQ cooking show same over and over. I loved all the excitement of Eva, the Farm in the background , Jim's reactions , building going on, travelling out, don't know what has happened. But I felt most satisfaction of Morrison and you working together as a TEAM. I like to see him cook too. Keep it up and thank you for the content I have watched.
pellet smoker? SMFH
Luddite
I never wrap my ribs. Only thing I might wrap is a brisket. I feel you loose that crust when you wrap it. If you cook at the right temp there is zero need to wrap ribs. Those things looked fire!!
Not a dang thing wrong with a soft bark as long as it’s flavorful. Don’t believe many people want / like crunchy bbq. Just turn over the protein meat opposite flow of radiant heat. More heat on fatty side is concentrated flavor anyway.