How to Smoke Beef Ribs | Mad Scientist BBQ

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[@antbib]

My son requested these for his 12th birthday tomorrow. That's how I know I haven't completely failed in my parenting.

[@chrisd3384]

He's a legend

[@richardsarcheryreviews]

Did he enjoy his birthday meal

[@jjrobinson7680]

reviews yea that's what iam wondering, I like beef ribs vs pork ribs that young man has a good dad , a bad dad woulda said no son you cant have any of these ribs eat your hamburger

[@antbib]

@@richardsarcheryreviews Yes, sir, the whole family thoroughly enjoyed them, but no one more than the birthday boy. He pretty much wallowed in meat up to his eyebrows. 😂 The ribs were already juicy, but I added smoked beef tallow from my last brisket cook, and they were the best I've ever made. I know what I'll be cooking for my own birthday dinner.

[@richardsarcheryreviews]

@@antbib That's what we like to hear everyone had a good time and enjoyed the ribs beef ribs are something I still haven't mastered yet any tips mate

[@lllill]

7:20 - running at 275 for 1 hr then check back 7:50 - pour tallow into aluminum tray and smoke for flavor 9:55 - missed 1 hour check in but ended up checking back after 4 hours 10:28 - after 4 hours flip the meat so side facing the fire is on the outside now. Temp should be around 170 by now. 11:05 - after you flip the meat, begin spraying with your 50/50 acid/water solution to prevent excessive dryness 12:22 - at 7.5 hours in temp is around 190 and ready to wrap. Confirm bark, pullback, and temp is to liking before wrapping. 14:30 - cover meat with smoked tallow during wrapping. If you take the tallow out a bit earlier it will solidify a bit and be easier to apply rather than be fully liquid. Replace meat into smoker. 17:06 - the meat temp will drop to around 160 degrees during wrapping. This is fine. 17:24 - meat will likely take around 1 - 1.5 hours to get up to a temp of around 195-200 degrees. The temp is a target but really you want to use the probe to determine doneness. You're looking for a 'butter' like consistency for doneness. 17:49 - once to desired doneness, pull them off and let them rest for a couple hours in some sort of wrapping to keep in the moisture. Let temp come down to 150 or 140 degrees. RECIPE Jeremy of Mad Scientists Recipe in the video: 3 Bone - Humongous Beef Ribs from Porter Road - Look for good marbling - Start smoker 07:24 Bring Smoker to 275F 07:26 Uses pecan wood - also recommends oak, hickory etc, but advises against fruit woods (cherry, apple etc.) - Prep - 01:55 Clean off the top of ribs - You want to create good bark and maximize bark/flavor 02:07 - Trim off the top layer of fat 02:10 - Trim off muscle 02:46 - Slide knife under silver skin to remove it 07:44 - place beef tallow in an aluminum tray to smoke tallow along with ribs - Season - 03:33 50/50 Salt and Pepper mix 04:19 - Jeremy uses 50/50 Salt and Pepper on one rack of Ribs 06:20 Jeremy uses Blues Hog Bold and Beefy rub on the second rack of ribs Jeremy also recommends Meat Church Holy Gospel and Oak Ridge Black Ops if you're looking for good rubs 05:05 Jeremy uses a heavy coat of rub Jeremy does not coat the underside of ribs - Cook 05:33 - Place ribs on smoker - thicker end towards fire - change up throughout cook 07:20 - Check on ribs after an hour 08:08 - Place beef tallow in the aluminum tin on smoker 09:55 - Checks on ribs 4 hours into cook - temp of ribs is about 170F 10:40 - Once ribs reach 190F you will want to wrap them (should be about 7.5 hours into the overall cook) 10:23 - Switch the direction of ribs to prevent drying out 10:55 - Spritz ribs with 50/50 Apple Cider vinegar and Water - Spray all sides (this should be about 4 hours into cook) 16:47 - About 6.5 hours into the cook, pull the tallow off smoker and allow the tallow to cool 12:22 - Jeremey checks ribs again at 7.5 hours into the cook - should be about 190F degrees 13:16 - Ribs are about 190 so Jeremy wraps the ribs (7.5 hours into the cook) 14:15 - Wrap with two sheets of butcher paper 18"W x 48" L 14:27 - Use the smoked tallow to pour over ribs before wrapping 14:47 - Wrapping. of ribs - 15:03 - For the final turn of the rib wrap keep meet side UP 17:00 - TIP - The tallow will cool the internal temp of ribs, don't freak out 17:40 - Once ribs reach 195F, feel the ribs and then pull them off - Rest 17:47 - Beef ribs do better with short rest 18:01 - Jeremey prefers short rest where ribs are eady at 150F 20:23 - Slices at 140F

[@NZLTruly]

Legend

[@leightonlawrence8832]

Not all heros wear capes.

[@DailyPragmatism]

Adderall is working for ya eh?

[@KnightofSnowdonia]

Will you do this for all his videos? 😂 thanks for this, mate ❤

[@shanejh8775]

Thank you for this something he doesn’t mention is cook times thanks bud

[@steverodriguez2582]

As a Costco meat dept employee, sometimes we get prime short ribs instead of choice and we still sell them at choice price $5.99 a pound. Just flip the package over and see what label is on the cryovac plastic packaging.

[@MadScientistBBQ]

Update: looks like everybody bought all of the ribs porter road had in stock in about an hour. Luckily they are cutting meat every day and will be having more in stock on Thursday 👍🏻 So for anybody who felt like this was a rib-tease, I apologize.

[@jareddobbins7]

I was honestly just as excited to see the Work Horse Pit. How did you like it?

[@Cheeseybacun]

Rib tease!

[@MadScientistBBQ]

@@jareddobbins7 it’s great. Full review, comparison and cook-off coming

[@jareddobbins7]

@@MadScientistBBQ that's great to hear. I've been debating between fatstack, Franklin, and workhorse. Workhorse seems a little better priced and are much closer geographically than the others. Excited to see the full review and comparison.

[@oldhead_]

Yep! I got some beef ribs that I can’t to try this on..what temp did you run it though please?

[@frankfaherty2065]

The Blues Hogs competition bbq team just took Grand Champion at the Memphis in May competition. Jeremy, love your videos. I can tell that you were a teacher by the way you present the info in a very clear and concise manner that makes sense even to this crazy old man! Keep up the good work!

[@FishinMagik]

Jermey is the best YT BBQ guru out there, but I just checked out Porter Road and $120 for an 8-10lb brisket, ain’t no way man!

[@insideouskraken3424]

I've purchased local briskets and PR briskets. Yeah, it costs more, but the results are worth it. I'm also using the foil boat rather than paper wrap, and a real long rest, about 12 hours.

[@marlberg2963]

120 for a PR whole packer? That's cheap. Try 235+ for SRF wagyu

[@WaterDR-tw8re]

That's not expensive.

[@advanced-electronic]

Costco has both Primes and choice. I actually prefer their choice, the fat renders and doesn't have unchewable blubber like a bad steak. The prime is crap there.. I tried sevewral temps and cooking times and found to get it right I had to slowly cook/smoke on 225 for over 12 hours to get them tender and delicious. 8 Hrs for the choice, 23 lbs 6 open air, then 2 in a full foil tray with a lid tightly crimped on. I added a cup of water for steam and it comes out better than I ever had. Their choice 23 lb brisket is about $69 . The Prime is $100 approximately. I cut all of the hard fat off the choice, trim the fat side to 1/2" fat and cut all the brown crap on the sides off. I just add sea salt, pepper, garlic flakes and onion powder. I take butter solid/butter mix from restaurant depot and warm it up, then rub on the outside turning the spices and butter into a paste, The appearance is dark and has a softer bark than normal if you eat it straight outta the tray but you could opt to put it back on the smoke after it hits 195 for 1 hours to stiffen the bark. It tastes incredible out of the tray so I don't bother with putting them back on either, my customers keep coming back for more telling me it blows away the BBQ companies around us. We do the same with beef back ribs because they are the edge of the ribeye and taste great, almost black on the outside but not bitter and tender to the bone, perfect bite without falling down on your shirt.

[@allgood7234]

I really wish you'd post the instructions

[@nizzlemania836]

Your wife is awesome! I like how she just manhandled the ribs out of your hands and isn’t shy about digging in. You guys keep Smokin and enjoying life! Congrats

[@benpierce2202]

Well done, Jeremy! It's fun to change up the seasoning every once in awhile, but I'm like you about the simple joy of pepper and salt... in that order.

[@mtownpyro7198]

did back beef ribs with a good rub and it was just bout the best thing i have ever cooked...people kill me with that SnP only crap.. trying to be elitist..

[@apg0014]

These are going on the smoker this memorial day weekend! Thanks!

[@xdrummerxcorex]

So for those like me who like data and learn visually-or TL;DR-see below: - Approx. cook time: 13.5-14 hours - Smoking temperature: 275 F - Approx. rest time: until you reach 140 F internal (approx. 2 hours) - Total cook + rest time: 15-16 hours Steps 1. Smoke at 275 for approx. 4 hours prior to first check 2. At 4 hours or so, flip 180 degrees to avoid burning and begin spray with 50/50 water/vinegar (or some other 50/50 water based mix). Spray liberally all sides. 3. 7.5 hours in, or approx. at 190 degrees internal, check ribs. If bark looks as desired, take out and wrap in butcher paper + beef tallow. Remember to keep meet side UP when putting back into smoker. 5. Note temp. will drop in ribs after wrapping. 1.5 hours in, ribs will come back up to approx. 195-200 degrees internal. If “feel” is as desired, pull out and REST until 140 F internal.

[@ryanjon4]

13-14 hours is not accurate lol

[@SydneyMorris-uy3ij]

A great video Jeremy. I am North UK based so looking forward to this winter weather disappearing so I can get in the garden and flash the BBQ back up again. For sure these beef ribs will be on the menu for a first cook. Keep up the great work, appreciated.

[@CoolJay77]

Fantastic. Based on your previous short rib video as well, you may be the only one that I have seen who removes the fat cap, so you may remove the underlying silver skin. It is a great cook, but removing the silver skin makes the eating experience so much better.

[@zackkurman5107]

Removing fat is a loser move..hello!!

[@HVACRTECH-83]

Jeremy, from what my butcher has always said, those ribs,whether called dyno ribs or whatever, they are actually what they cut into short ribs. It's the same rib section just not cut into smaller pieces. These look exactly like what I've been getting for years, only one butcher shop will sell them to me in my part of CT and they are three rib racks and nice and fat on one end just like these. I think they are also called plate ribs other places? Could be wrong but they are what they cut the short ribs from. When I can't get the whole rack I buy short ribs and they come out the same

[@jimmyn2372]

Hi Jeremy, love your videos! Do you plan on doing a review on the workhorse 1975?

[@stevown]

Imagine being in close proximity to the Mad Scientist BBQ and eating like this often *mouth watering*

[@hookedonbarbecue]

Best item in bbq for sure. Made some on my Weber on Sunday, got em done in slightly less than four hours. First rack ever, and they were amazing! The video will be up this Saturday on my channel.

[@abc-ed1nr]

How did you cook them in only 4 hours?!

[@raphillips5]

Great video. I'm going to try this method, with the salt and pepper, tomorrow. Can't wait. Thanks for sharing. *Update - Made them last week and they turned out fantastic. I just went to the beef ranch where I buy literally ALL of my beef and picked up another 4 racks. I'll be smokin' a couple of racks later today. Thanks again.

[@coryplummer7015]

I have a Workhorse 1975 as well. And I don’t know whether to be impressed or embarrassed that you can open the lid one handed. I’d like to think I’m no slouch, but for the life of me I can’t do it. Maybe a couple more years of using it, I’ll build up my strength. 💪🏼

[@no_skool_bbq]

You’ll get there. Every cook gets you stronger.

[@terrywatson2849]

OMG! I'm in love with a whole new piece of cow! Haha, and I love how Erica just kept eyeballing that rib as you talked... like she just wanted you to shut up and let her eat! Great video and thank you so much for this!

[@ryanb4481]

One arming the 1975 chamber door is no easy task and you're making it look easy! Well done, sir.

[@mikes1798]

Tried this today. 5lbs of 4 bone short ribs plus the tallow. WOW. New favorite! Only tweak was 180 for the first hour, then 225 for second hour followed by 275 the rest of the way to help get a good smoke ring on my pellet grill which did the trick. Thanks for all the tips including the basic salt and pepper rub. Still amazed how good these were, lol.

[@coreycenter7842]

Need the Workhorse review video!!

[@trplankowner3323]

The only way that taste test scene could have been more wholesome and all American would have been if Erica was holding your child and feeding it some ribs as well! I pray that more young folks are like you two, the US needs a good future.

[@michaelpalermo9278]

The Workhorse at work. Nice. IMPATIENTLY waiting for your full walkthrough and review. 🍺🇺🇸

[@MadScientistBBQ]

Coming soon!

[@justingriffith2991]

@@MadScientistBBQ y

[@dmarclewis]

@2:30 Dude the new Chuck Norris, he so strong he pulled off the fat instead of cutting it

[@nathanmiller2521]

Thanks for always teaching in your videos. If you were doing those ribs on a pellet smoker/grill would you change any thing? Thanks for the knotty wood pellet recommendation. They are awesome

[@jacco3219]

MadScientist BBQ NEVER fails to disappoint!! Brand new to BBQ and so far 1st brisket, pork butt, baby back ribs came out perfect. TOday is beef ribs!!!

[@markennes5208]

I just cooked up a 4-bone short rib plate on Tuesday. It was outstanding and they were not "back ribs", they were short ribs. The plate weighed about five and a quarter pounds. :-)

[@Anthony-bc2cw]

Those ribs look unreal! I have a 7.8lb Wagyu Beef Rib Plate hanging in the freezer from SRF's, can't wait to cook them! But, I just ordered a dry-aged brisket, spare ribs and some hot Italian sausage from Porter Road to try it out! Thanks for the discount :)

[@allenshiflett]

Another great bbq teaching moment, thank you. Always love hearing your wife’s opinions as well, she is keeping it real😀💜❤️

[@jonsmallwood1657]

Thanks Jeremy! I made my Porter Road Dino beef ribs today on my big green egg over hickory. Your video helped a ton! I didn’t wrap, cooked through, OMG!

[@markennes5208]

Nice log splitter! I have a little manual one, and I like them over the old school axe swinging method because you can split with great precision which really helps when you're working with a smaller backyard offset pit - which I think is more common.

[@bdnvlogs]

Amazing video I really enjoyed watching your recipe I will Definitely be trying this

[@BFMwithStackhouse]

7:20 - running at 275 for 1 hr then check back 7:50 - pour tallow into aluminum tray and smoke for flavor 9:55 - missed 1 hour check in but ended up checking back after 4 hours 10:28 - after 4 hours flip the meat so side facing the fire is on the outside now. Temp should be around 170 by now. 11:05 - after you flip the meat, begin spraying with your 50/50 acid/water solution to prevent excessive dryness 12:22 - at 7.5 hours in temp is around 190 and ready to wrap. Confirm bark, pullback, and temp is to liking before wrapping. 14:30 - cover meat with smoked tallow during wrapping. If you take the tallow out a bit earlier it will solidify a bit and be easier to apply rather than be fully liquid. Replace meat into smoker. 17:06 - the meat temp will drop to around 160 degrees during wrapping. This is fine. 17:24 - meat will likely take around 1 - 1.5 hours to get up to a temp of around 195-200 degrees. The temp is a target but really you want to use the probe to determine doneness. You're looking for a 'butter' like consistency for doneness. 17:49 - once to desired doneness, pull them off and let them rest for a couple hours in some sort of wrapping to keep in the moisture. Let temp come down to 150 or 140 degrees.

[@orlandomuniz876]

Thank you, exactly what i was looking for!

[@6d6575]

What was his total cook time?

[@keithlewis8238]

@@6d6575I’m going to guess 9.5 hrs total cook

[@brandonbrooks6780]

@@6d6575I believe 8.5-9hrs for the cook. Have to add another hour or so to rest

[@DustinDWin]

Thanks for the time summary.

[@robertjason6885]

The music on this and many of your other vids is terrific.

[@judsonhumphries4274]

I’ve been waiting hoping you would eventually cook on the workhorse pit! I just got mine a week ago and I love it! I’d love to get your thoughts on it and how it does compared to your other offsets.

[@NIcad7]

This has to be the only beef rib video on KZbin where the ribs look to be actually bite through tender, awesome!

[@georgepauli007]

Suggestion for your viewers like me… At the end do a review of weight, grill temp, time, and final temp. This would help me model your process

[@RandomTorok]

Can you? Should you? Marinate your meat overnight or longer? Would it make any difference? For instance when you salt and pepper the ribs, would you do it the night before?

[@keithwinston2276]

I wanted to bite my phone in half.

[@kevinharker768]

Hahaha 😂

[@freddywop2376]

Lmfaoooooo

[@OldTrancer]

Yes... I wanted to bite the screen! OMG! Really thank you for your detailed explanations. I watch your videos and take detailed notes almost like I am back in university lectures. Wife and kids say "oh he is watching his food p*rn again. They don't complain about the results though. Smoking these, brisket, pork ribs and belly burnt ends next week for our queen's jubilee street party here in the UK. We've all been given 2 days off. It will be sunny ... BBQ time and celebrate the old gal!

[@bryanrulz3904]

Jeremy, love your stuff brother. I appreciate all your knowledge and hard work you put into your videos, and what makes it even cooler is that I believe you are in my area (Louisville/So Indiana). Just placed an order for my first whole brisket! Thank you for the discount code and I'll let you know how it turns out.👍

[@tucsontim8841]

Full plate beef ribs are amazing! Worth every minute.

[@DanishTroll87]

Me 30 seconds in this video with back ribs : hmm, i see.

[@andrewcunningham2747]

😂😂😂😅

[@phresh7716]

Me too 😂😂😂

[@paulsimmons5731]

Beautiful Smoker 👍🏾👍🏾

[@Wowreally42]

MIND BLOWING how good this looks.

[@timscott8124]

Hi from the UK! Great timing as I'm having some dino ribs delivered tomorrow, cheers!

[@mtmarcy4495]

1975! When did this happen?!?! I've been hemming and hawing to no end over whether to pull the trigger on one. Just when I think the bbq devil on my left shoulder is winning however, the savings account angel hits me in the right temple with a hickory split.

[@waydegardner7373]

Agreed. Usually anything from the point has been my favorite especially burnt ends or a simple taco. Until you’ve had Dino ribs, you’ve been missing out on the absolute best cut to smoke. If you’d pay $45-$50 for a steak at a steakhouse, do yourself a huge favor and go to a legendary pit and splurge on a Dino rib. Thanks Jeremy. Now all the three rib packages at H‑E‑B will vanish. 😂

[@NabilBreda]

so much knowledge in this video. I naively purchased exactly the 3 ribs you made in this video. gonna do my first smoke in my Kamado Joe Jr. wish me luck 🤞

[@RipitRon]

Been Doing beef Ribs now for 5 yrs (My Go to cook) I will tell you that as of late my Porter Road Ribs have not been as good as in the past. Dont know what has changed but the last 2 orders (10) Racks have been less than stellar. I am due to order another 5 racks and if these aren't good either I am going to have to find another source! Like you it has been my favorite BBQ item for many yrs, And I thought I was really good at them until I had them at Franklins. The bar had been set, and I came home and started that Frankin BBQ style Quest and boy has my BBQ improved since them.

[@Cheeseybacun]

Does anyone ever notice their BBQ tasting LESS smokey when served soon after coming off the smoker than it does as leftovers the next day?? I've run into this a few times now. The initial smoke flavor was "eh, OK" but the leftovers almost blew my head off with smoke flavor. Is it just me, or is this a thing?

[@roycook7542]

I have a pellet smoker and I agree. Some say your senses get flooded with the smoke while cooking and you can get desensitized to it.

[@jacobevans273]

@@roycook7542 this is 100% true, its why i try and stay out of my smoker as much as possible.

[@Cheeseybacun]

Hmmmm, so basically wear a N95 anytime you gotta crack the smoker and mess with the meat? I think I'm actually gonna try that, just as an experiment. Gonna look like a total boob doing it, but damn I'm curious...

[@mikerein5854]

Agree with the above comments. I’ve heard some say taking a shower before you eat to wash off the smoke helps too

[@oakfan52]

I get the same thing. I think it’s from taking direct hits from my smoke tube. Lol.

[@jamesharvey9031]

I've been shopping with Porter Road for the last 3 years. Have a freezer full of their stuff it is all top notch!

[@strobaholic]

I got a rack in my smoker, along with 3 briskets right now. It’s now almost 7pm and it won’t be done for another few hours. I can’t wait to have a bite 🤤

[@TheAgentCap]

easily the most visually appealing thing i've ever seen. Cant wait to order some of these ribs and try them in my Smoker. I use a Pit barrel cooker, and know that i will need to modify the process a little. I believe that I can produce strong results. thanks for an awesome video

[@davidconners]

Awesome! I watch a lot of barbecue videos but when I see a new video drop from the channel I get excited, Great video brotha 👍🏾

[@kevinhedlund4581]

I swear I think about making something on my smoker, and he drops a video of what I wanna make lol. Great video, and I can't wait to try beef ribs on my smoker for the first time.

[@michaelwilliams8297]

I gave up on store bought rubs. Making my own is so much more satisfying. I can control every aspect of the flavor profile. My friends and neighbors keep asking me for the recipe, I really should start writing them down... love your work Jeremy, keep on smoking brother.

[@fredflintstone358]

I tried this today. My results did not equal yours. However, I had two strikes against me: (1) I only have a Masterbuilt electric smoker. Ergo, I did not achieve the smokiness that your offset gave, and (2) I'm pretty sure that my ribs were of lesser quality than yous. Mine did not have the large pile of meat on the top. Their label did not say "dino" or it. It came in a package of seven ribs. Frankly, I'll have to try this again with a better rack of ribs. That being said, they do not taste bad. They tasted fine for what they were. Finally, the first thing I did was cut the seven rib rack into a set of four ribs, and three ribs. The three I cooked following your method. The four I cooked sous vide at 150 degrees for 40 hours, followed by a sear on the barbecue grill. (BTW, both sets of ribs were seasoned with just salt and pepper.) The sous vide set were delicious, soft, juicy, and flavorful (but no smoke). I'm trying to find an offset smoker at $300 - 500, but I am not finding anything that is solid, leak-proof, and designed properly.

[@mitchfadely9412]

Is it better to use seasoned wood or kiln dried wood?

[@2005Pilot]

Seasoned by far

[@FlossinBBQ]

Its about time. Better then brisket. Easy to smoke and very forgiving. Great on the weber kettle indirect cook. Seems to finish sooner and has great texture and taste. I have smoked on an offset but prefer the kettle results.

[@sklise1]

thanks for adding the videographer. Very nice ending. The bite marks are fab. I need to get some from Costco now. Great video

[@stax9105]

Anyone else want to see Jeremy's dry storage and food storage?!?... you know it's methodically organized!

[@joeybonanotte3850]

Talk to us about the Workhorse 1975! How do you like it?!?

[@brettkilian9855]

i use coarsely ground dill seed, S&P. really good addition without taking away from the meat.

[@bevinashton3098]

Every time I watch your vids my mouth waters like crazy haha. Keep ‘em comin.

[@hugotendam5349]

What do you think are the advantages of cooking these ribs as a whole as opposed to cutting them into seperate ribs before seasoning and smoking?

[@blueenglishstaffybreeder6956]

I’m with Brad I’m a pepper fiend, great looking ribs, the only difference for me is I never wrap mine unless they’re taking too long and I’m short on time, cheers mate

[@charlesdeleon7189]

Oh Porter road, thanks..

[@danvasarella8735]

Can't wait for super bowl Sunday to cook my ribs!

[@andrewpope204]

Jeremy you are a 100% right, best bite in bbq when smoked properly!

[@hinds90]

Did I miss a video? When did you get the workhorse pit?

[@charlesbloom874]

I ordered porter ribs and smoked them yesterday. Turned out amazing. One thing though. They were hitting over 200 degrees four hours into the smoke. I kept them on for two more hours, so 6 hours and hour cool down. My rack was 6.8 lbs.

[@konopamike]

I just ordered a Picanha from Porter Road, thanks for the discount code!

[@Amirichi]

Thanks for this incredibly delicious video. You're killing me.

[@robertjason6885]

Porter Rd is awesome. They box and dry freeze beautifully. Ribeyes were fantastic. Their shop/market is local to me… Nashville. BTW… you called them short ribs in the opening… as you know 3 ribs are Plate ribs.

[@danielc9155]

How often do you spray the water apple cider vinegar mix

[@timsouth1981]

Trying Porter Road for first time! Thanks for the tip...

[@Mark-en4tn]

Never watch this on an empty stomach... I have made it my life's mission to try every place that serves Central Texas style Beef Ribs, both Short Ribs (the larger, better marbled ones Jeremy shows here) and Back Ribs (less meat but slightly more flavorful). Someone needs to do a comprehensive comparison between the two.

[@arrowv1]

Your wife is great and clearly knows what she is talking about too. You should have her on the videos more often!

[@kennethwilkerson2581]

I love it somebody finally cooked meat all the way , with no pink in the middle. Thumb up

[@danvankouwenberg7234]

My meat market has a special on beef ribs this week. I'll take this as a sign.

[@BackyardWarrior]

Did he just open that door with one hand 🤣🤣damn Jeremy is flexing on us 💯💯 I need two hands and a grunt to open the door …Great cook brother👍🏼👍🏼👍🏼

[@OffsetRookie]

I thought the same thing!

[@TimeAttack2003]

Thermapen has saved my ass time and time again

[@RaleighSmoke]

Looking great, Jeremy. Wish they were easy to find out here.

[@bigstevessmokemchokembbq8746]

Dude...I definitely njoyed this video. Your enthusiasm and njoyment and excitement seemed so real. I agree with both of you on rub selection, salt and pepper I could eat more because it's not overpowering, but the other flavors in a rub make it more of a treat. Thx and good job...👍🏿

[@ED6499.]

Man that workhorse pit looks so stinking gorgeous

[@matthewmcdaniel8846]

Good to see the boss in the video 🤣looked so good I almost licked my screen lol

[@matthewmcdaniel8846]

Talking about the ribs better clarify in todays world

[@fishindoc6025]

I just bought some of these and was thinking...hmmm..is there a good video on smoking these? Then boom! My wish is granted! Thanks for this!

[@Johnleefromthemist]

Your cooking is science man , your wife is awesome your a lucky man brother God bless you guys

[@VernBigDaddy]

Lots of great cooking going on here! I have used the Blues Hog before-Believe it or not I put it on Smoked Turkey Breast. Otherwise it’s just too much sugar for CTX BBQ. If you start with the right Beef and cook with the right wood/ smoke, no sugar needed. Vern-Lockhart, TX

[@why2kmax]

blues hog is def one of my favs. Ive not done beef ribs, def going to try them now. great video

[@GB.512]

Thanks

[@ronmurray2381]

😅🤣😂 The way she kept her eyes locked on those ribs while he was talking! "Hurry up and give me that meat!"

[@aceman2790]

Seeing in the king tomorrow with these. Knowledge given freely you go to heaven..

[@StephensonRaceTech]

Have some short ribs in the freezer. Thanks for the video!

[@jaredklein6927]

You pimped the Thermapen enough that I finally bought one. You were right. It was worth it.

[@Cougar139tweak]

@ 24:26 If it wasn't for her comment you to take a bite I would have assumed the ribs were bouncy and chewy, goes to show how real world, grabbing and taking a bite shows the true nature of how tender it was.

[@MR-hb5mu]

Can’t wait for the workhorse review