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

[@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.

[@allgood7234]

I really wish you'd post the instructions

[@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

[@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?

[@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.

[@keithwinston2276]

I wanted to bite my phone in half.

[@kevinharker768]

Hahaha 😂

[@freddywop2376]

Lmfaoooooo

[@jimmyn2372]

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

[@cmcald0]

Jeremy, is this a new Workhorse Pit for you or are you borrowing it from another owner? Also, will we be betting a review of the pit soon?

[@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.

[@COMOESIS]

Never was a rib fan as a child, but as an adult i be making them, when ever I'm feeling like a bbq master lol, knowing I'm just a bbq novice

[@eric8841]

All masters start as novices 😉 Peace and wholeness fam

[@COMOESIS]

@@eric8841 I appreciate that thanks

[@smithsmithsammal1806]

Ah cmon beef ribs are an acception

[@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.

[@VoiceOfAsh]

I enjoy Jeremy’s BBQ videos. My only complaint is this. BBQ is supposed to be simple. I see the amount of butcher paper, wagyu tallow you have used. All these items are not cheap. Without undermining Jeremy’s work, I would like to see minimalism in BBQ.

[@davidberman8214]

Jeremy, Another great video, THANK YOU. Made short ribs last weekend, same exact way as you and they turned out amazing. Always do. Vacuum sealed the second plate of ribs (always make two since Restaurant Depot sells them that way) and sous vide'd them up two days later, and I think they were even better! Q? I used the Char Griller 980 gravity fed charcoal smoker, added my wood to the ash box . I was wondering if you could do a review on a gravity charcoal smoker? Wishes for a great day, David/

[@OffsetRookie]

I literally ordered some of these a couple hours ago as a do over to my first attempt on my 1975. Should have waited for the 15% off. Interestingly enough, I kept looking at that pit, and realized it was a 1975t early on. I noticed the stack wasn't fully tightened, but more importantly one handing that lid? LOL you go boy, it's super heavy that's for sure :) Nice cook, I will be following some of these tips in my do over cook. 🍻 P.S. Tell the owner to get some linseed oil on that pit :) I'm guessing a review is coming soon. Love mine so far.

[@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.

[@philgarcia9896]

Ok I moved from south of Ft Worth Texas now live in Colorado Springs, Colorado I always believed I had mastered the perfect brisket but since I moved seems like my brisket shreds than slices, I do not do nothing different than in Texas I even have my wood brought to me from Texas. Could altitude have a problem once I hit 203 let rest open to 150 than my warmer for about 6 hours time to slice cross grain it pulls with a very sharp knife

[@2005Pilot]

Yep- altitude- canadian utuber did the experiment. Sorry channel escapes me but dude comes up with so kick stuff!

[@jessewhite1719]

You turned my wife and I onto Beef Short Ribs and after having them once, I won't stop recommending them to our friends and family. Youre right. The pinnacle barbecue and flavor. Bark and tenderness. Thank you yet again!

[@MichaelRei99]

WRONG just WRONG! Beef back ribs are far superior!

[@detroyt232323]

​@MikeReally nope, he had it right actually. Back ribs are for poor people that can't afford and never had tasted short ribs 😉🤣

[@catmanmorgs]

1975 now your talking 😱👍👊

[@DanishTroll87]

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

[@andrewcunningham2747]

😂😂😂😅

[@phresh7716]

Me too 😂😂😂

[@edward3553]

When are we getting a behind the scenes video? Backyard setup, where you hang out most of the time during a cook, where you get your wood from, how you stay cool and "hydrated"... anything. Maybe it's just me but I like to compare my setup to others for ideas.

[@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

[@bdnvlogs]

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

[@johnnyconnors4695]

Oh, man! searched for beef ribs and was thrilled to see the mad scientist made a recent video. Excellent work as always.

[@BenClark83]

everytime you make a video the wagyu tallow sells out

[@michaelpalermo9278]

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

[@MadScientistBBQ]

Coming soon!

[@justingriffith2991]

@@MadScientistBBQ y

[@joeybonanotte3850]

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

[@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..

[@danielc9155]

How often do you spray the water apple cider vinegar mix

[@jaycaruso4082]

The 1975! I cannot wait for the video on that as I’m ready to step up my smoker game. And the Dino ribs looked so good I’m ordering some up. S&P for me.

[@bruningsbbq9223]

I use a 1975t. It's amazing

[@OffsetRookie]

@Bruning's BBQ Love mine minus the "T" :)

[@thomasjoseph9224]

I absolutely love my 1975. Nothing but great things to say about JD and his Team. They’re incredible.

[@MS-pw6jx]

Where you ordering your Dino ribs from brother?

[@jaycaruso4082]

@@MS-pw6jx going to try Porter Road

[@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. 😂

[@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.

[@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

[@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

[@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. :-)

[@TTGTO288]

Porter Road Plug ... "It's a win win ... it's a win for the consumer, it's a win for the animal" ... lol, until they slaughter the animal .... 😂😂😂, then it's not a win for the animal ...

[@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!!

[@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

[@danielciorrocco5351]

Great video. And it is so much better because your reactions are no doubt genuine. It is not scripted at all and I have no doubt you guys loved those ribs. 👍

[@john_pr2]

In the beginning God created Heaven and Earth. He created humans too to have a relationship with Him. That's our purpose as humans that have a relationship with God. Sin, however, messed that up because it made us imperfect and imperfect creatures cannot have a relationship with a perfect and holy God. That's why we so oftentimes feel empty, unsatisfied and unaccomplished because we're not in relationship with the God we were created to be in a relationship with. But that's where Jesus comes in. Jesus is God's son and He came down to earth in human form to live the same life we do yet unlike us He never sinned. Jesus is perfect. Yet despite the fact He is perfect He died on the cross for our sins and sacrifice Himself for us. The punishment for our sins is death but because Jesus took that punishment for us if we put our faith in Him and receive Him as Lord and savior we can be reconciled to God and be restored to that relationship we were created to have. And we can be sure that Jesus is the Son of God because on the 3rd day God raised Him from the dead and in that He defeated death and the grave, proving that He can do the same for us if we put our faith in trust in Him. That's how you get to Heaven. That's how you become full in your heart. That's how you become reconciled to the God who created you.

[@cormoto2832]

Thank you so much for all the content. I have just started smoking on a pellet smoker and your content has given me the ability to make awesome meats! Keep it coming, really appreciate everything!!!

[@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😀💜❤️

[@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!

[@coreycenter7842]

Need the Workhorse review video!!

[@ALPHAJACK78]

Awesome video! I gotta have a smoke now, I just had food porn, thank you! It was good for me too😅

[@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?!

[@dmarclewis]

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

[@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.

[@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?

[@ryanb4481]

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

[@hinds90]

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

[@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

[@jerrysmith376]

I followed your advice to a T, same meat and all. Turned out great, super tender and full of juice. I should of spritzed a little more at the end because the bark was a little rough in spots but that was my only complaint but that is obviously my fault. Wrapped with homemade smoked tallo in paper at 183 and due to wind and temps couldn't get past 194 but that was enough. 1 hour rest after venting, oven set to 170 and turned oven off and on threw out rest to maintain around 150ish. These ribs are extremely rich, fat was rendered perfectly all the way threw since it was edible. These were my 1st beef ribs in case somebody was worried about messing them up. It was painful removing the lean meat/fat cap to get to the silver skin on top side but it's amazing how thick these ribs get during cooking process. They were only an inch thick tops before cooking. Thank you for making these videos, brisket flat next. I wish i would of waited for 1/2 brisket to come in stock or just got the whole brisket from porter road. Long comment but your tips are great and thorough.

[@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.

[@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.

[@kdranchaz3240]

AWESOME video Jeremy! Super informative and your wife is a doll! Thanks to your channel I get all my meats from Porter Roads now and they do not disappoint. Keep the offset videos coming! Great cook! 🔥

[@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.👍

[@peppers6037]

Try grilled brisket tacos. Slice brisket thin and season with lawry's. (Watch for flare up's) chop it up and place on a corn tortilla with some green gallos sauce. (Cilantro, onion, and lime optional)

[@cullenjames7542]

I season my short ribs based on an Aaron Franklin recipe: cover the ribs in a mild hot sauce (Louisiana, Texas Pete, etc.) and cover in your rub of choice. I'm a SPOG guy, but Aaron's recipe is just a salt and pepper. The hot sauce loses pretty much any heat it has over the length of the cook and instead leaves a kind of earthiness. It's really good.

[@SmokestackJoes]

1000% agree that beef ribs (the dino style plate ribs) are the best barbecue item. Better than brisket and a easier cut of meat to smoke. Another awesome video though. Nicely done 👍

[@russkampfe7486]

Jeremy - Thanks so much for the beef rib video. My Dino ribs have never been so good - and the leftovers made great burnt ends as well!

[@jianpark7812]

Hey man! Newly subscribed and just watching all your videos one by one. Are you able to put in a quick summary of what you did to smoke and cook all these delicious meats in the future videos? I find it hard and time consuming combing through the video if I'm looking for one or two small details in your videos. For example, 1. Smoked beef rib at A degrees for B hours 2. Sprayed with 50/50 apple cider and water 3. Tallowed and wrapped 4. Finished at X degrees for Y hours Thanks!

[@tracywong4590]

Hey Mad Scientist, great video as usual! BUT, when did you get a Workhorse 1975 smoker??? Trying to see if anyone noticed? When can we expect a review? How does it compare to the Fat Stack smoker? 😊

[@TimeAttack2003]

Thermapen has saved my ass time and time again

[@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!

[@bossoholic]

Would Lawry's seasoned salt be a good addition to these, or just salt and pepper?

[@no_skool_bbq]

Lawry’s can be a little salty on the pallet. If you use Lawry’s with kosher salt, I recommend weighing the Lawry’s. Go 50/50 Lawry’s to kosher salt by weight.

[@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.

[@joePARKS]

Outstanding add to content bringing in your wife and she doing her best to control herself on camera from not just devouring the ribs 🤣 - good stuff as always - thank you

[@bruningsbbq9223]

Workhorse Pits 1975t I have the same pit!

[@Bullitt419]

Great video. Those ribs aren't cheap! $81.00 USD PER SLAB, PLUS SHIPPING IF YOU ARE OUTSIDE OF THEIR FREE SHIPPING ZONE. @ $125.00.

[@davidpearce2732]

What was the total cook time breakdown ie: 4 hour mark - start spraying Every 30 min - check & spray if req? Every hour - probe for temp & feel? Wrapped at what hour? Pulled to rest at what hour? Did you adjust temp ..if yes what time?

[@allgood7234]

I wonder the same. If he could do a better timeline I feel like that would help. I know it's always different but atleast it's a starting point

[@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!

[@katzsteel]

Seems you drench everything in beef tallow these days. Is that really necessary to make good BBQ? Would really love to know if Aaron Franklin uses it. Rumors are one thing, for sure another.

[@BrosGrimPunk]

You must be new

[@dwainedeal4674]

Workhorse 1975?.... Lol, later on in the video I was that it was and on the trailer. My dream smoker

[@MadScientistBBQ]

It’s really good

[@BW-ze3mg]

Hey Jeremy... Why not just smoke an entire container of that tallow when you're doing a cook? That way you can put it back in the container and you've got an entire vat of smoked tallow ready to go.

[@mitchfadely9412]

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

[@2005Pilot]

Seasoned by far

[@richardliles4415]

Tomorrow morning, I will be barbecuing my Porter Road Dino Ribs. I will be following your instructions the best I can. Thank you.

[@paulsimmons5731]

Beautiful Smoker 👍🏾👍🏾

[@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.

[@stevown]

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

[@geiger235]

I made these today and they came out absolutely perfectly on my Weber SmokeFire pellet grill using jealous devil pellets. Has an awesome smoke ring and bark. The wagyu beef tallow is a game changer.

[@latenighter1965]

The BEST ribs I've ever had, with limited BBQ in my area, a group of friends went to NY for a day, and there is a place called Mighty Quinns, and they have the "Brontosaurus Rib" and that is an 18hr smoked rib with nearly 1.5 lbs of meat to one serving and it was the MOST tender and most delicious rib (beef) I have ever had.

[@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.

[@garylabreck1175]

I may have missed this during the video, but how long did the cook take at 275 degrees?

[@29madmangaud29]

"STEAK,,,,,,on a STICK"!!!!!!!!!!!!!!!!> BBBBBEEF RIBBS!

[@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.

[@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!

[@Amirichi]

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

[@apg0014]

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

[@charlesdeleon7189]

Oh Porter road, thanks..

[@mpopky100]

This reminded me of the first time I ever had Beef Ribs from a great Smokehouse. Blew. My. Mind. This was a fantastic video! This is next on my list for an epic smoke for the family! Also, thank you for the link to Porto!!

[@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.

[@stax9105]

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

[@DraznikFromSlov3nia]

So you just spray them once at 4-hour mark or do you keep spraying them once an hour or something?

[@jonsmallwood1657]

Keep spraying ever 30 to hour I’d say

[@bfizzle81]

Beef ribs are by FAR my favorite thing to eat off the smoker and has become my favorite thing to smoke over the last several years! They look amazing, im going to have to try the tallow, I usually just use apple cider vinegar with water before the wrap but id imagine the flavor profile here is much better.

[@jstones9872]

even better if the ribs are separated before smoking. Creates more bark all around

[@tollycrump4317]

I die a little every time you cut a piece of meat open, show it to the camera, and I can't actually taste it. Man that looks good Jeremy.

[@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?