Pastrami Beef Ribs on the Franklin Smoker | Mad Scientist BBQ
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- čas přidán 7. 06. 2021
- Watch as we make a brine for pastrami beef ribs and smoke them on my Franklin Barbecue Pit at Sullivan University.
Pastrami Brine Recipe:
1.5 gallon cold water
1 lb kosher salt amzn.to/2TIjQFs
5 oz dextrose amzn.to/3x4YZuu
3.5 oz curing salt #1 amzn.to/35eFqEl
6 cloves fresh garlic
1 TBSP pickling spice amzn.to/3cttvpV
Brine in the refrigerator for 4-5 days. For a faster brine or if the meat is extremely thick, you can inject a portion of the brine up to 1/10 the weight of the meat.**For best results, soak in fresh cold water in the fridge for 12-24 hours after brining to balance salt content.**
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This video is sponsored by Sullivan University. - Jak na to + styl
See the description for the brine recipe. You can reduce the amounts but make sure you use the same ratios. Also, I think it’s best to desalinate the in fresh water in the fridge for 12-24 hours before putting it on the smoker. I’ll try to answer any questions people have about the process if you reply to this comment. Good luck!
Hey Jeremy, what temp did you cook at and for how long did you cook the Pastrami Beef Ribs?
@@jose3vega cooked at 275 for about 12.5 hours total. Wrapped after about 8.5 hours. Check out my how to smoke beef ribs video for an in-depth explanation of the process
Hiya, was an awesome video, I cannot wait to make it - next week! What was in the coriander rub?
@@hugoforte 50/50 black peppercorns and coriander, ground in mortar and pestle, then applied liberally on the outside of the meat. Remember, no salt in the rub!
I really enjoyed this video and am excited to try it. One question- the instructor says there's no reason to desalinate, but in these comments you are recommending to desalinate. Is that because it turned out too salty?
First I never thought I'd see a smoker sitting out in front of a culinary school LoL and you know it's good when the chef says "oh dude"
Haha they let me bring a smoker because I insisted we use a real fire
Now when will you get to be a "guest instructor" and tow in your big smoker and show everyone the magical ribs and briskets?!?!
Bonus points for students who master fire management!
They are lucky to have you.
But. Will it Blend.
Yeah that "oh dude" comment brought a smile to my face. Sounds like Jeremy has a lot of teaching to do, on top of his learning.
Man goes to Kentucky with his Franklin Pit, and takes it to school with him.
Man from CA, moves to KY, with his TX pit, goes to school to make NY meat lol. I think he's originally from KY though.
All he's missing is Rodney Dangerfield. Jeremy has a lot of guts doing what he's doing. It looks like his Professor/Chef is enjoying it too.
@@DerickZ28 yeah, sounds like it from his vid.
That's a 600 pound smoker too
He should have brought the trailer
I love how the chef instructor who has experience was not afraid to ask questions from a student because he wasn't experienced in bbq. Didn't act like he knew everything and wanted to gather information.
a true professional never stops trying to learn about his craft!
the best part is when he gets an "ohh...dude" out of the instructor ha. brief moment of professionalism turned off. pure.
@@jpgiii85 thats right..I was 30 years a chef and now trying to learn BBQ...the most difficult thing for me is as a chef it was always get it done great and fast/efficient!..Low and slow hurts my brain...bwahahaha
He's a Kentuckian ... humble and with humility.
I agree. I think that is a sign of a humble and kind person. He is the instructor, yet he is learning from Jeremy who is a master in his field of bbq.
Chef almost broke character when he tried the ribs.. “Oh, Dude!” 🤣
He just kept looking down... Why aren’t you cutting that rib up? 🤣🤣
I thought that's when Jeremy "won" the video! Making a chef and culinary school instructor say "Oh, dude!"
@@bruceharlick3322 Granted, he is only human but that must have been one good bite because a guy who makes a living out of creating unbelievably good food lost his composure there for a second. 🤣
Yes Sir
Just came to say this exact thing! Chef is so composed and then gets that first taste and breaks decorum with the involuntary oh, dude! Effin good bbq 😂
Almost?
Chef: serious, informative and composed the entire time
Takes a bite: oh dude!
Such a fun unscripted moment!
The instructor is very well spoken and knowledgeable without an ego to where he can’t learn from a student. Very enjoyable video, y’all were both great.
I thought the same thing! A lot of instructors (even in my IT field) refused to learn from students. To me a mark of a good teacher is someone who is always learning.
I was looking to say the same - very well spoken fella - they work well together
The "oh, dude" really sold me. Love professors/instructors who clearly view as, even if not their equal in experience, equally an adult.
I believe culinary school will only make you better at bbq. The chef's reaction to the ribs was cool because you could tell it was something new for a veteran of the kitchen.
This was so informative! Not only did we learn about how to cook the Pastrami, but we got a great history lesson on it!. I love this, make more videos at your university!
There is another coming up!
@@MadScientistBBQ this is great man, learned a lot from your videos
Awesome it’s nice to see you and the chef collaborate and share knowledge with each other. I’ll be doing this for sure.
@@MadScientistBBQ So glad your doing more. This was a great video.
Yes please do!!
I like how your teacher is a forever student. Asking you about your process all the way through!
I LOVE your approach to this. Major props for going back to school like this!
I also love that your instructor is asking questions - really acknowledging that your expertise is outside of his own. Love the give & take!
At first I thought he was asking “token” questions to add to the lesson. But I genuinely think he learned something with the paper wrap.
Never stop learning! You enrolling in culinary school is an inspiration.
This is awesome. I read that Sullivan University has one of the best culinary schools. You can tell that Chef is a fantastic teacher. You are definitely in good hands to take things to the next level!
My hometown.... Louisville is a top food destination because Sullivan produces so many chefs. Many stay in the city and open restaurants. I recommend stopping by :)
I absolutely love that the "chef professor" shows a mutual respect to the student. Amazing video!
You know it’s real when the chef says, “oh dude”!
Your co-host chef was super knowledgeable and gracious. A master at his craft, but clearly still open to learning new things. Loved his demeanor, and I will definitely be trying out this recipe! Wonder if it'll work on a chuck roast.
I’ve been around long enough to know that the Mad Scientists bbq will be a destination food trip soon... you’re gonna have Franklin peaking over the fence to see how things are getting done
Thank you for the support!
you forget...Franklin already has a huge business and actually cooks for the real world
Open one in Phoenix PLEASE!!!!
@@davo912 seems like you have an axe to grind
@@MadScientistBBQ Haters gotta hate. But you've been blessed to be a blessing to a lot of people, like me, who have caught the BBQ bug and grown through what you've shared.
When you can make the chef say “Oh dude” you know you did good 👍
That instructor is so knowledgeable and articulate. I learned a lot. Thanks for the video.
"Oh dude" most legit response ever.
Jeremy, you have quickly become possibly my favorite FoodTuber (and definitely one of my favorite CZcamsrs overall). I greatly look forward to your videos. Greetings from Cincinnati!
Happened to me about 6 months ago
Thanks! I really appreciate it 👍🏻
Absolutely the best foodtuber!!!
Chef to Jeremy after first bite: "Oh Dude" Priceless
Jeramy, I consider myself a Louivvillian, I lived there for 52 1/2 years, not too far from Sullivan University, it was Sullivan college back in the day. I watched it grow. Now I've moved up to Shakopee Mn. with my son. WE have to use an electric smoker, so we can smoke in the garage, with the Garage door up a few inches, and a blanket on the smoker and a 1500 watt quartz heater in the winter here.. You have been a tremendous influence and teacher in our BBQ efforts, and changed our style to Kosher salt and a little pepper, to get that true smoke flavor! I like and subscribe to all your videos! We will try your Pastrami beef ribs soon! Thanks for sharing all you do on Mad Scientist videos!!!
Lol, the chef's reaction was priceless. I want to be able to make an instructor say "oh dude..." like that
This hobby along with yours and some other CZcams channels got me through the roughest time off my life. Thank you. Still learning, but getting better
Hey man, so happy that you have found joy in barbecue! My love affair with the hobby started for similar reasons. I was absolutely miserable at work and needed something that would bring me joy. If you had asked me in the morning whether i would rather be tased or go to work, I would have chosen the taser 10/10 times. I’m sorry to hear that you had a rough go of it recently. Send me an email or something and maybe we can chat for a few minutes about barbecue. Take care. Good luck, and keep smokin’!
ok that's it! I need to see these two guys DAILY!!! YOU ROCK!!!!
When at 18:03 your professor goes, "Oh dude!" you know you're getting an A in class! I have to try this out. Another great video!
Jeremy, I made these ribs this past weekend and I only had enough time to brine them for about 30 hours. These were, by far, the best ribs I've ever had and my family went nuts for them. Thanks for the videos..over the past few months watching you has upped my smoked meat game to a whole 'nother level!
at 15:39 when Jeremy Yoder lights up a Franklin tribute smoker? Aw man what a moment!! Love those guys
This channel keeps getting better and better all the time ! It has become my top BBQ tutorial go to source. Thanks for all you do Jeremy. Your passion to learn and share knowledge is contagious.
👍🏻👍🏻
I like this instructor a lot! Understandable and well spoke while retaining the humble aspects of things he was curious about. Nice video!
Chef is so knowledgeable, you’ve made the right choice to study there.
Coriander and pepper forms a central component of South African dry cured biltong. It would be interesting to hear the chef’s opinion on using vinegar in the curing process?
Need more videos like this with you and the chef. The food history was interesting
Two masters in their respective crafts teaching and learning from each other in a symbiotic culinary experience for us all to witness. Hell yeah!
We all know the man is a trend setter, so sit back relax and watch how many pastrami/beef ribs show up in your youtube video recommendations in the next month. In my Bubba Gump voice...Pastrami steak, pastrami chuck steak, pastrami short ribs, pastrami flank steak, pastrami beef liver, pastrami chicken, pastrami frog legs, pastrami pastrami. Great job my guy. Like your motivation.
Haha your Forrest Gump reference made me laugh out loud. Who knows maybe nobody will do it?
@@MadScientistBBQ 👍🏽🤣🤣
That Chef is pretty impressive.
Kudos Jeremy for going to culinary school. It will give you a much deeper understanding of how flavours interact and will up your game tremendously. Also, any chef worth their salt will absolutely give respect to anyone who has more experience in a particular area than they do, and if amazing food results, then even better. Nothing worse than a chef who thinks they know everything, I've been cooking for nearly 30 years and there's always something new to learn.
Ahhhh man! Just when I thought the MS BBQ channel couldn’t get any better... boom! Now we a chef and BBQ channel. Heck yeah! 👨🏻🍳 🍖 🔥 🥩
Please Jeremy, more videos with your instructors/Teachers. This video is awesome!!
So, I discover this video the day before I need it. I have four pounds of brisket in brine right now, and I've been unsure of my next move. I've already done corned beef. Do I barbecue then boil? Boil then grill? No, I do not. I learn to run this Weber kettle thing low and take all day. Tomorrow.
Thanks again, Jeremy, yours are the most useful meat guy videos on the internets.
Please make more University collab videos. This is really good stuff!
Congrats on pursuing a culinary education. And Kudos to the Chef. When the video started you could tell he was a bit uncomfortable and self-conscious about the camera but by the end he was smooth and flowing!
Pastrami ribs look awesome, hopefully we get a follow up video covering the 10 mistakes that people do when making pastrami.
I’ll have to do them some more before doing that video!
This is just a note to say thank you. My wife and I watched your video on pastrami that you done with your professor.
We, my wife and I, both love Ruben sandwiches but to find that here in Kentucky is a slim chance. After watching your video it set me out on a trail to make a great pastrami (one we enjoy). I can’t say it is perfect because I believe there is always room for improvement. But we think it is great.
Thank You for inspiring me to move forward in making a great pastrami from my wife and I
I would love to go to culinary school but at close to 72, I am a bit old to start it.
I love pastrami and your recipes and videos.
I like your teacher very much also.
I like roast beef and turkey pastrami.
I am going to smoke some soon.
Thank you very much
Jeremy you are a fucking legend! Making the university chef say “Dude…” and the expression on his face was fucking gold, he totally broke composure and you could tell his mind was melted by that short rib!
What an honor for a True Culinary trained Chef to say your Que is Delicious!!!
Props to the chef for participating in your videos.
Every head chef and instructor who started off in a dish pit somewhere remembers being served their first meal that made them want to cook and be around food. At 18:03, you gave him his Anton Ego moment...
Oh man! I love pastrami and I love beef ribs, my mouth was watering watching this!
Lookin’ sharp in that white chef’s coat.
Oh dude, this has got to be one of the best videos on the culinary arts & BBQ's place in that world. Kudo's for going back to school & showing up with a Franklin offset cooker, just perfect!..
I think he got this Chief hooked on bbq. His reaction to the first taste was awesome and priceless!
That instructor is awesome! Between him and you that bbq is about to be next level!
A real chef never stops learning ever. I do whole venison shoulder and make pastrami. And I highly recommend you try and make it also if possible.
Oh nice that you had bring your daughter to school day.... I'm sure the franklin smoker enjoyed.
This didn't feel like a teacher/instructor situation. It felt more like a collaboration of different areas of expertise to create something very special. This is the best video I've watched in quite a long time. I am definitely going to making this.
More videos from the University, please! This was fun and really informative!
That Mr.Yoder was incredible! Not only did I alway want to learn how to make Pastrami, and Beef ribs are my favorite cut on the cow, but the education that we received from you2 was in valuable! We are having family from out of state for for the week of July 4th, I’m smoking Brisket for one meal and now adding Pastrami Beef Ribs! You my sirs are amazing and need to start a channel together… that’s a serious request please 🧐. I would pay for it!
Probably the best and most informative cooking video I’ve seen on YT. And I kept expecting Robert to melt into liquid metal and pursue Sarah Conner
These two are great together. I hope they do more videos
I think its great you went back to school. Inspirational
I cant wait to give this a try! I love how Chef was asking some BBQ questions as well as teaching. Excellent video!
More of this please! Great video. The instructor is well spoken and great on camera. Your videos are going to go beyond what this channel has offered. And we all learn something new.
I love the chefs attitude. Teaching and learning... We can all learn from that. So looking forward to more of these videos.
WOW, this is amazing, Mr. Yoder you have made it so far my dude, i would love to see more videos done in the kitchen! Congrats!
Oh man I hope there are more videos with chef. This was amazing!
The "chef" was clearly so much more knowledgeable and a true scientist (not saying that you are not). Really a great video Jamie.
His name is Jeremy, not Jamie...
Loved this episode! Great history lesson and awesome reactions! 👏
So humble and and healthy confidence. Great combo. Keep it up.
Jeremy, I think you got an “A” for this project. You made the instructor say “dude”
Mad Scientist meets the Professor. That guy is super smart. Good choice in major profs
Had no idea you were from Kentucky. My wife and I are in London. You are the reason we got into bbq, cool to know you’re in the bluegrass. Keep up the great work!
This was awesome! Definitely going to try the wet brine! I just discovered your videos and they're all amazing! Keep it up!
One of my favorite channels. Always great content and clear instructions. Yoder you are a superhero.... thx for sharing
Thank you very much Jeremy and Chef instructor for an awesome video experience! Both of you collaborating together and the history and info about salami and pastrami and the science behind it makes it so damn interesting!
Cheers to another "I gotta try this" production......👏
Cool vid.
You can see the new-found respect the chef gave once he saw Jeremy's talent.
Well done
Do more of this! Loved it.
Wow, I am most certainly going to try these.
In the past I've made my own Pastrami achieving wonderful results, this should take it to the next level.
This was absolutely great!
DEAR GOD THAT LOOKS PHENOMENAL !! Gratz to you for educating yourself further in the cooking realm. Thanks for doing this cook I might have to try this out myself.
Wow this was just an amazing video. Such a different and unique concept than what I'm used to with all the bbq channels I watch. I will 100% be making these. Thank you Jeremy for always putting out such amazing content!
This was a REALLY good episode. Even the Chef stepped back when it came out and learned something. A really good and unique combination of teamwork and talent. Excellent video. Thank you.
I love this, great new chapter. You have to feel proud with the way he responded. I'm going to smoke my first brisket soon in preparation for Father's day. 🤘
Wow! This was an excellent example of teacher-student interaction, The best occurs when
The lines are slightly blurred (teacher becomes student / student becomes teacher). This is
beautiful harmony. You were both knowledgable and humble. I congratulate you for pursuing your new goals. In addition you are a definite plus for the school. As others have suggested, you could be a teacher yourself (start with a course in BBQing). Hats off for making wise choices. I admire your thinking. Roy
Most unique thing I've ever seen on CZcams. I need more! Who the hell takes their pit with them to Culinary School?! Pro Chef collaboration with a Pro BBQ Chef, priceless.
Love your passion for BBq that you go out of your way to learn new things. You are not one of those selfish experts that only want to do it your way. Love it love it love it.
That, quite honestly, was the best looking piece of meat I’ve ever seen. Fantastic video too, the two of you work well together.
And I thought this channel couldn't get any better, I hope to see more videos like this in your culinary school. This one was awesome
Pastrami Beef Ribs, that’s awesomeness! I gotta try this now. Thanks
Congratulations Jeremy! Good luck!
Absolutely awesome video….I’m glad I found this channel a couple years ago. I smoked my first brisket a year ago and never looked back. Thanks Jeremy for sharing your knowledge and passion with all of us..😎👍🏽
I LOVE this format! Great job and I look forward to more like this.
It’s really cool to see how you continue to try to learn and better yourself. I’m planning on going to get my BAS in fermentation science once I’m out of the Army, because like you are passionate about bbq and food I am that way about beer. Love the videos and excited to see what you do next!
This was an awesome video! Love the perspective and info Chef brought. You should get him in some more videos if you can!
WOW. I wished I could have gone to culanary school. You instructor is great.
Excellent job with the video. Awesome to see an instructor who is so intelligent yet delivers his knowledge in a way that makes you want to learn from him, all the while being willing to learn from you. So rare, and a talent many do not possess. I learned a lot with this video, thank you for taking the time to create it!
The best barbeque I've ever put in my mouth was a pastrami beef rib at Truth BBQ in Houston a month ago. Can't wait to try it myself!
This is now what my friends ask me to make every time. It is an absolute knock out of a meat.
Absolutely brilliant! What a cool idea - and props for going back to school. Please do more like this - great history lesson, too!!!!