Beef Dino Ribs | Easier Than Pork Butt!! | Wilsons BBQ

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Buy the beef ribs I use in this video - www.johndavids...
My offset smoker - smokeyoakbarbe...

[@WilsonsBBQ]

Do you remove or leave on the silverskin?

[@moolcool]

I like to cut a checkerboard pattern on the silverskin. It shrivels to almost nothing with cooking when you do that, and you don’t notice it when eating.

[@WilsonsBBQ]

That’s a great idea!

[@Woodwardsbbq]

I remove it as well. I’ve left it before and it’s fine, but the texture of the bark where it’s at just isn’t as enjoyable to bite through. Good looking rib man🤙

[@codytutor567]

I usually remove it, I really do not enjoy the texture when it's left on. Hate to remove a fat cap, but I think the marbling on even a Choice-grade plate rib makes up for it. Love the shot glass measuring system!

[@CoolJay77]

Great tip on fishing where the silver skin is, and leave the fat cap on the rest. Sounds so simple but never seen anyone else take that approach.

[@Mrhandfriends]

Great video Dave ❤

[@NorthTexasBBQAddicts]

Good to see you back bro! cheers great cook

[@briangravel3231]

Awesome cook as always!

[@colinbennington4157]

Looks awesome, what do you reckon, could I get similar results on the PK300.

[@johnmcelroyvlogs1681]

What temp do you leave it warming at? Would you recommend warming in an oven if someone doesn't have a warmer? I feel like I did that once and it dried it out a bit.

[@anthonylaney1062]

Awesome video Dave. Those are some fantastic looking beef ribs!

[@lyleswavel320]

I agree, so easy

[@davidweiss8710]

The beef ribs looked great! I have a friend over there in the UK and hopefully he gets a chance to try these one day.

[@lyleswavel320]

Probably my 3 favorite and you can do them all at the same time, 1 rack of beef Dino ribs, 1 rack of pork ribs and 1 beef chuck roast to make some kansas style burnt ends cubed and soaked in sauce and other half for chopped beef sandwiches and loaded bake potatoes, my wife has to have loaded bake potatoes, lol, her parents are Norwegian and I guess they are either ship vikings or potato farmers, either way she gets what she wants

[@joebarrett4353]

A-M-A-Z-I-N-G !!

[@willsmith2058]

Great job! Also great video, not alot of good beef ribs videos here on KZbin I've noticed

[@swinebovinebarbecue]

Nicely done! Great looking beef ribs

[@rubickeyboard886]

Are these the 2 kg Jacks Creek Black Angus Short Ribs?

[@strengthcoachlondon]

They look like the Miguel Vergara ribs. The flavour on these is phenomenal.

[@TheSillyKitchenwithSylvia]

Those are beauties!

[@mikehedlund9631]

My favorite cut of beef for the smoker. Being from Texas, I'm a pepper, salt and a little garlic kind of guy!

[@WilsonsBBQ]

That’s a great point. I do add garlic every now and then!!

[@ryanellis5401]

Which ribs from John Davidson are they, the black rock ones?

[@jamesgalbraith5011]

Another great video 👍🏻 I love the jumbo 6 rib cut from JD’s. I agree with you about the silver skin, best to take it off.

[@WilsonsBBQ]

Yeah they are a great product. The 6 rib from Tom Hixson can sometimes be on offer too - they’re generally a bit fattier, I’ve found. But typically more expensive. A good option when there’s a deal on

[@shawnhogan1198]

Hey was wondering why you out the wood in the smoker by the meat is that a way to deflect heat ??

[@WilsonsBBQ]

Exactly!

[@DuckandWeaveTunes]

wow dude that smoker is something else

[@WilsonsBBQ]

It really is. Cooks great too!

[@hootermin]

Awesome video, always very informative. Can i ask how long you leave a piece of meat defrosting before you start trimming? My understabding is that its easier to cut off the fat when still slightly hard. Im new to the smoking process and butchery so any tips greatly appreciated. Just started out on my homebuilt UDS. THANKS

[@WilsonsBBQ]

That’s definitely true. However, I’m almost always trimming meats that have fully defrosted. I trim the night before I cook, and I can’t risk anything being still frozen when I put it on in the morning. So everything I trim is absolutely cold out of the fridge, but it’s definitely not frozen. Once it’s defrosted, you can absolutely put it in the freezer for 30 mins to harden up the exterior. But you certainly don’t want a frozen centre going on the pit. You’ll likely get real issues with bark if you do that

[@adamgaunt6684]

Agreed, beef rib is an awesome cook! Do you mix it up with Lawrys anymore or tend to stick to salt and pepper only?

[@WilsonsBBQ]

Typically for beef ribs, these days I’ll go 2/1 pepper and salt. I did used to do lawrys, but because you’re generally shaking it on separately (it tends to settle to the bottom if you mix it with pepper and salt due to how fine of a grain size it is) it’s hard to really gauge how much you’re using. Sometimes I’d over salt, and sometimes I’d under salt. So going with 2/1 pepper/salt by volume, I know I’m going to perfectly season each rack - with little to no variable. Hope that makes sense.

[@adamgaunt6684]

@@WilsonsBBQ ah understood yes makes sense, same problem with some shop bought rubs that don't distribute evenly for the same reason.

[@ltuckey]

Ribs look great! What hot holding cabinet do you use?

[@WilsonsBBQ]

It’s an arisco BQ0

[@demetriogranados3879]

Nice !!

[@SuperPfeif]

Awesome!

[@moolcool]

Beef ribs are by far my favourite thing to cook. For my money, I like them better than even brisket.

[@WilsonsBBQ]

I 100% agree. I can enjoy a beef rib way more than brisket.

[@CoolJay77]

The ribs look great. I don't wrap dino ribs either, the extra time in the smoker allows for more of the internal fats to render.

[@WilsonsBBQ]

Absolutely. I also like being able to have my hands on them easily each time I open the pit. Get a good feel for how they’re coming along

[@andrewwilliams864]

Hi Dave, great content. I’ve never had Texas bbq, I find the Kirkland pepper very hot! My question is, is that how it is in Texas?

[@WilsonsBBQ]

After 12+ hours of heat and smoke, the spicy-ness of the pepper really goes away. It’s not nearly as peppery as you’d think! Very mild.

[@rodhitschmann7248]

Hey Dave, have you tried the beef bouillon like Jonny White uses?

[@WilsonsBBQ]

I haven’t! I have been meaning to, but I haven’t gotten around to it. Have you?

[@rodhitschmann7248]

@@WilsonsBBQ I have, but you have to be careful with how much you put on. It's very strong and I think that's one of the reasons why Jonny was using tallow at the end. But you don't need tallow, just try to sprinkle evenly a teaspoon or 2 and that's the most you should use.

[@TheLensman23]

Can’t wait for the Masterclass in July!

[@WilsonsBBQ]

Thank you so much for booking in! Look forward to meeting you

[@martynsharp5936]

Where di you get your Yeti food warmer from? I can't seem to find them on any website.

[@WilsonsBBQ]

Apologies for the confusion ha! It’s actually just a sticker someone put on their as a joke, as I have a tonne of actual yeti boxes too. It’s an arisco warmer

[@jackbaker4272]

What are the logs for that you left inside the smoker

[@WilsonsBBQ]

Those are just blocking logs. They help to baffle some of the direct, and sometimes harsh heat from the firebox. They don’t do much, but over a 8-12 hour cook, they can help to tame some of the harsh heat, and prevent anything burning up/getting too crunchy

[@bobhinley5410]

Did you sell the Franklin pit?

[@WilsonsBBQ]

I haven’t. You might see it in the video, under its cover. It doesn’t get a lot of use these days

[@chrisinscore6036]

I feel like people should try these before a brisket!

[@WilsonsBBQ]

I definitely agree. They can be so much more forgiving.

[@waymor2460]

Here in the US they may be easy to cook but they’re definitely hard to find. Grocery stores carry the short rib version which can be mostly fat. You might find an independent butcher who has them but they’re few and far between. The other option is online butchers but they can be very costly so maybe a once a year splurge.

[@fordland08]

Restaurant depot man

[@ac30helix44]

Have you tried the beef ribs from Costco ???

[@WilsonsBBQ]

I have! I’ve found they can be a real mixed bag in terms of fat content. I always have a good rummage around to find the best racks. I buy them for when I want to make smoked beef rib birria or tacos!

[@keithatkinson7649]

I really don't like ribs and things you have to pick at. I mainly cook turkey crown, home made sausage and topside. Topside can be dry but I mainly smoke for cold cuts, so once it's been in the fridge overnight it's perfect. My next experiment with topside will be wrapping with tallow. Ill wrap in foil as I'm not bothered about bark.

[@MrNharper1990]

how do you sell these? by the LB or by the bone? I want to put them on my menu for my pop up dinners but i dont really know how i should price it.

[@WilsonsBBQ]

It’s a good question. Ideally, you should sell them by the lb. In a 3 bone rack, you’re only going to get 2 x good ribs. There’s always a slightly smaller one on one side. Also, MAKE SURE to include the bone when you’re weighing up! You paid for the bone, the customer should too. The alternative is, sell them by the bone, but on a 3 bone rack - sell it as two individual bones. That little bone on the end; disregard or remove the middle bone. Then you have two giant beef ribs. The problem is, you only have two bones to sell. If your beef ribs are $60 a rack, it’s going to be $30 a bone (minimum) to break even. So take that into consideration. When it comes to working out how much you should charge for barbecue (including the beef ribs) check out the Leroy and Lewis channel, and find the ‘food costs’ video. That will tell you exactly how to calculate how much you should charge. Hope that helps!!

[@rnbyido]

no mustard or anything as a binder for the pepper and salt? or doesn't need it ?

[@WilsonsBBQ]

In this case I didn’t need any. Especially as I exposed the meat. The salt will pretty quickly draw out some moisture to the surface and make sure everything sticks well. I find it’s very unusual for me to use a binder, ever.

[@rnbyido]

@@WilsonsBBQ good to know .. appreciate that

[@GHOLT81]

Thanks for another great video.What was the weight of the ribs? Thanks again.

[@WilsonsBBQ]

Thank’s! Raw weight was 3.2kg

[@GHOLT81]

@@WilsonsBBQ Thanks.

[@th1107]

Whats your thoughts on sourcing these? I find it a real lottery to get 3/4 good ribs with no tail end of brisket flat on them. When it does have the cap I'm always 50/50 about taking it off. On the one hand, if you leave it you end up with a piece of meat that doesn't tenderise properly, but if you remove it there's little proper 'rib meat' below it.

[@WilsonsBBQ]

Based on the description, I’m going to assume you’re in the U.K. and sounds like you’re getting your beef ribs from a local butcher. My advice would be, if you’re going to cook beef ribs using the method that is used by the Americans, you need to be buying meat that is prepared for that. That lifter meat that’s left on is nothing but a hinderance when it comes to beef ribs. You’re trying to cook beef rib meat to tenderness at the same time you’re trying to manage another muscle that is a completely different makeup of lean, fat and connective tissue. It’s almost impossible to get them to finish at the same time, unless you braise it. But, I’m going to assume that’s not what you’re wanting to do. If your local butcher can’t provide you with a rack of beef ribs without the lifter meat still attached, maybe check some of the specialist online butchers who cut beef ribs with low and slow smoking in mind. It’s not ideal, but historically, U.K. butchers have left it on because we’ve never smoked them. So it’s not been a problem. Saying that - maybe some people haven’t experienced issues, but it’s a consistent problem for a lot of people.

[@th1107]

@@WilsonsBBQ Yep, you're correct on all accounts. I was hoping for a magic silver bullet solution, but I'm also happy to learn it's not just me who finds it a challenge. Online butchers from now on. Thanks for the advice.

[@twotales7337]

Looks ridiculous! How much roughly £ is that rack of ribs? I'm inspired!!

[@RumandCook]

Great looking rack of ribs there! 🍻

[@WilsonsBBQ]

❤️❤️❤️

[@KristianH1986]

Great video. Just as easy to cook but the price difference is staggering, I think I’ll stick with pork butt for the time being 😂😂

[@WilsonsBBQ]

I don’t blame you..

[@gmtech26358]

I concur that these are more forgiving and might even have an edge on flavor complexity over brisket but the cost/qty ratio isn't the best. I still rather cook briskets over these unless someone else is buying them...I hate buying bones.

[@WilsonsBBQ]

I have to agree. It’s expensive, but I do like them as a bit of a treat

[@fordland08]

They cook faster than brisket though

[@mtownpyro7198]

taste better than overrated brisket

[@raymondgarcia2330]

Fat and silver skin kinda doesn’t make it easier than the butt. 🤔

[@WilsonsBBQ]

For me it does! Trim the silverskin, then cook it till it’s tender! A good quality, fatty rack of beef ribs will be far more forgiving during and after the cook. In my experience…

[@salvadormora3331]

Easier to not dry out than a butt. So the cook it’s easier, plus they can take higher heat pretty well too.