Mind blowing.... juicy beef ribs!!! // Butcher paper experiment!

[@danielanthony9621]

I learned from the old timers down here in Georgia and have been smoking meets in barrel, stone pits and earthen pits. So all my life I've been taught one way and one way only. No foil or paper at all is traditional. Salt and pepper only is traditional. Now through the years I have started using foils and butcher paper and spicing things up a bit, Ive enjoyed the evolution. The one thing that has remained the same, the constant is always the bark. Its where the magic happens, the true art of a Pit Master.

[@robertjason6885]

Nice video. I tend to like going to 206-210 f with plate ribs. Pink butcher paper. Just my preference to leave the membrane on the bone side, so the bones are intact. Yours look terrific. I wish I had a KJoe, but I'm very pleased with my WSM. Again, nicely done!!

[@bid1232]

For some reason I've got this urge to post this in a Vegan community facebook page

[@timothykuharich9967]

Oh hell yeah

[@thehungryhussey]

I love some brisket on a stick (not so much with yours). Maybe the removal of the silver skin helped the rib bones fall off?

[@theblobfish9614]

I don't think it makes the biggest difference but you should rub the sides of your ribs as well, especially with those really big beef ribs, mostly for aesthetic reasons, you do a great job however and I really think among the big BBQ channels (0815bbq, BBQ aus Rheinhessen etc.) you showed the most positive development. I could really see you on a TV show. Keep it up man!!! ;)

[@ClioSport2016v]

In very near future, if not already, TV show would be a step down compared to YT

[@hiddesmeets3206]

These look delicious! Im watching your video’s for a month now and i am really enjoying them, so keep up the good work❤️

[@PITMASTERX]

Thanks Hidde... I will

[@kathraeber8632]

What do you think about using aluminum? Paper is safer.

[@lcooke2001]

Awesome job. I smoke mine to about 160 degree F. Then wrap in butcher paper and back on the grill till they reach 204-5 degree F. Then rest in a cooler for about an hour.

[@mtlbiketech7960]

Personally I use butchers paper or if I use foil, I use it in combination with parchment, reason for that is that salt reacts to aluminum and causes it to corrode and there's a studies going on to see what impact aluminum/aluminum oxide has on the human metabolism, aluminum is considered a neurotoxin. Personally I tend to get a metallic taste if I get anything in tin foil, like soda or beer in cans and canned vegetables/tomatoes. So if I can avoid some things packed/wrapped in foil I do it. Also doesn't mean I'll refuse anything that is packaged with/cooked in aluminum but just rather keep my exposure to it as minimal as possible.

[@Panos7Thyra]

I do the same thing my friend

[@kevind2382]

Both sides of the foil are equal for use, but acidic foods should be avoided with foil cooking. Knife blades are dulled by tomatoes, etc. (rinse after cut). Parchment paper is highly recommended, I commend you- bacon on parchment the Bomb!

[@jorgevilanova8023]

Gorgeous beef ribs....The reason your bones fell off is because you took the membrane off. You do not do that with beef as you can see. Also even though your cooking to a certain temperature does not mean that they are ready, its only a guide. The feel of the meat is important, need to poke them and see if they are tender, normally, if it slides in like soft butter its done regardless of temp. B Paper is the way to go...... good video....

[@jasonlash544]

The peach paper ribs, didn't seem done.. had too much pull for my taste

[@marcd6691]

Awesome video. Thanks, now you made me drive to the butcher. Lol

[@jimbeauxjimenez1850]

How does one maintain the same temperature over 3 hours? Do you apply another block of wood? I'm a newbie and I'm using charcoal

[@malcolmtabberer7460]

Own many hours did it take to cook the ribs at 225 degrees.

[@jcjmellett1692]

Awesome videos.. i don't have a fancy bbq like that. I have a weber kettle. Will it work just as good? We in south africa dont (braai) slow and long.. high heat.. i am very interested in the smoking aspect of ribs.. will your method work in a weber kettle?

[@W.Vanderbilt]

I believe that the Pitmaster prepares food and cooks food the way they like it. I would agree with that. People say never remove the membrane on the back, why? Who cares if the bone falls off?

[@BeeRich33]

Beef Ribs...underrated. I like the Jacob's Ladder reference. LOL "A little bite" - 6:54

[@sjacko1066]

Tough call, but as I would put on a sauce, I think I would prefer the juicer rib! Hoping to try this next week in my weber master touch premium!

[@La19930]

“Let’s give the cameraman a “slice”... A slice???? Give him the whole rib!!!! Hahahahaha

[@OnTheFritz602]

Wow, those both look incredible! I've never seen meaty beef ribs like that at the Grocery Store, must find a good butcher shop.

[@GPSJayDog22]

And, you won't. You must make friends with your local butcher :-) Forget the store!

[@ClarkWells]

You can go to the butchers counter at Kroger or Sams Club, Costco, etc. and ASK them for beef ribs and they will cut them for you. They normally don't keep them on display.

[@tvideo1189]

CostCo has'em. As a matter of fact, CostCo has the best meat department within 50 miles of where I live, including beating all the small butcher shops.

[@flytelaw1]

Roel, I have found a similar conclusion BUT if you take your ribs after wrap, you have a window to regain crispy bark...you can do 3 2 1...try 2 1 or 2 but you must go back for bbq heat. I just take my ribs out after wrap and do direct. After for a crisp...

[@robmetzger9955]

Butcher paper for the win! Next time do a brisket with Butcher Paper. You can increase the amount of “juiciness” of your paper wrapped ribs by wrapping the package up into some towels and let them rest in an old cooler lined with more towels. I believe that technique is called a Faux Combro. It will actually hold the meat for hours!

[@bigeyedave100]

Rob Metzger so will your oven coolers are a waste

[@dannykrul185]

Hi, where do you buy this kind of nice reebs? I cannot find big pieces. Thanks Danny

[@bigpapi3636]

Fred Flintstone ribs. My favorite cut for BBQ. God bless they are soooo good!

[@sylvaingauthier1310]

Hey Pitmaster X... What is up...? I really enjoy your videos man... keep on the good work...! A little hi from Canada...! 😬🍖🍗🥩

[@sandradickerson369]

I like the way you cook the beef ribs

[@angelomanzi9272]

I know this experiment was to find out the difference between the foil and parchment paper. But if this were a normal scenario, would you have put the ribs back on the grill without foil or paper? After I put the BBQ sauce, I put it back on to let the sauce thicken up and get a good crust on the ribs.

[@DaHamburglarGT]

I would think the opposite? Naked in smoker to develop bark, then wrap to finish? Like chuck, hits 165 internal, then wrap to complete temp?

[@progers5019]

That was a great video and some beautiful beef ribs. Loved the experiment of foil vs butcher paper wrap. I use butcher paper on beef ribs and brisket. Fantastic video. You are one smooth operator. Love your channel and learn a lot watching. Thanks-phil

[@PITMASTERX]

hahahah smooth operator.. thanks Phil!!!

[@bigdawgj6742]

Ive never been so jealous in my entire life when you bit into those beautiful ribs.

[@leifdehio2151]

Looks so delicious - I‘ll always pick a bunch of juicy „fall off the bone“ beef ribs over pork ribs. Unfortunately they are hard to get in this neck of the woods...

[@Giltzer]

What would happen if you cooked the ribs wrapped (1st step) before putting them on the grill?

[@majedkhalfan2639]

9:42 , Finally, someone goes in for caveman bite on ribs, you the man! xD

[@vansteel393]

Pulling the membrane off of beef ribs will make the bones fall off. Unlike pork ribs, you should leave it on. Since all of the meat is on top of the bones you'll need the membrane to keep it all together.

[@daleyvb]

Try seasoning them with fine salt it will penetrate the meat better then those big chunks of salt! Great video!

[@kurtak9452]

Great lesson, good job.

[@tamarasambod4011]

Als je zoveel aluminium folie gebruikt kan je het ook in een oven doen. Maar ik ken geen winkel die het zo verkoopt hoe jij het laat zien .welke slager doet dat zo

[@stenvanbrummelen]

When you like beef ribs so much that you become a cow 6:55

[@milesmith-mendez3608]

Awesome ribs! I'll try with butcher paper next time. Greetings from Panamá!

[@Skynetexe]

Mile Smith-Méndez Panamá???? Hello brother how are you.

[@Brewmanbru]

I'll take beef ribs over brisket any day. So good

[@KeviNissan]

Nice test! Mouthwatering result.

[@DenDenForever]

Beef Ribs are on my list to try. Thanks for pushing me in that direction!!!!!🙅🏾‍♂️🕺🏽

[@BBQausRheinhessen]

awesome video buddy !

[@PITMASTERX]

Thanks bro!

[@Calicaveman]

Hey love the show great looking Q. Never used butchers paper gotta try that 👍🏾🙏🏾

[@seradellphine2206]

I had to replay the guy in the baggroung 4 times and turn my volume up to like 70% to hear him. Would be lovely if u dropped in some white text when u got a bagground guy talking :)

[@marcobuttigieg6063]

This was a great tutorial, I learned alot. ... tks.

[@robinhoodlum7180]

You pulled off the membrane.. never do that on beef ribs .. also , I didn't see you spritz

[@johnrandoll1026]

He's Right. Ya know

[@Vektorer]

Affirmative. Also, the edges of the meat need seasoning, too. 🧂

[@kevintx35]

Robin is spot on. Do not remove the membrane on beef and spritz with some sort of beef broth mixture.

[@noordeinde38]

Why not unwrap a little bit earlier and put it back unwrapped for about 30 minutes to create a better bark? Maybe with the help of some BBQ sause?

[@keithbennett3537]

noordeinde38 that's what I would do 👍🏻

[@TerryPROorchids]

I would have liked a comparison between butcher paper and totally unwrapped, as you can do w/ brisket & baby backs. There certainly is enough fat & meat to allow that.

[@ElliottCustomLures]

I don't even rap my beef ribs until they hit about a 190 degrees Fahrenheit. That allows the bark to set first, and when you wrap it it tenderizes it so you don't have any crunchy bits, but all the flavor is there

[@ryantakamine]

Chris Elliott how long do you usually wrap it for? And then your done?

[@KahlevN]

@@ryantakamine Most experts recommend to wrap when it hits the "stall", which is usually between 185 and 190, and varies.

[@getter7seven]

Such amazing looking beef ribs---take every excuse to experiment on these treasures.

[@zoltanfehervari9767]

Very nice Video,perfect work every Time.Best Regards from Austria

[@GrumpusOnFire]

Those ribs looked amazing. I don't mind a little pull on my beef if I get a nice bark as the trade off. Well done sir.

[@antoniobaskerville6823]

Thanks and Great Video!

[@donhughes8465]

Those ribs look AWESOME!

[@PITMASTERX]

Thanks Don

[@guesswho666]

Prima video weer... Waar haal jij je alu folie en butcher paper? Gezien de dikte zeker niet in de lokale super ;)

[@gileswhitehead7437]

Loving the channel, keep it up!

[@LuchaBorito]

What barbecue are you using ? Which brand? Any link ? Thanks in advance, amazing videos !!!

[@GPSJayDog22]

Yummy. Can't wait for the butcher shop to open. Again, thank you for sharing :-) P.S. I'll ask the butcher to add some butcher paper to my order :-) Cheers, Jay

[@robwessels]

I get reallllyy hungry. Can I join a recording like this one day? I will volunteer to eat a lot of these ribs - relieve you from them, haha.

[@SK-iv4ml]

Awesome. Think i'll be making some beef ribs this weekend

[@raytran6400]

Now I want beef ribs for lunch.

[@Zeamaify]

you forgot breakfast and dinner :))

[@el5495]

Love this channel

[@djarthur78]

What slicer knife do you use?

[@Limeayy]

@Pitmaster X, do you always BBQ stuff, and if so do you worry about your health if thats all you eat? I love BBQ and what you produce in food makes my mouth water. I don't have the luxury to eat BBQ/Smoke stuff.

[@DMeloMan]

Never put oil on meat. Oil repels salt, disallowing the salt to penetrate the meat. Meat doesn't need oil for seasoning to stick.

[@PITMASTERX]

there is no never in bbq!!!

[@mtlbiketech7960]

Oil tends to help herbs and spices to permeate more, what I started doing is salting/wet brining my meats a few hours before my cook and then lubing them up with olive oil or veg oil and then adding my spices, + I find that the oil help with bark formation as well.

[@punkem733]

You go by science just use water. amazingribs.com/tested-recipes/spice-rubs-and-pastes/science-rubs

[@danielesilvaggi]

Yes never put oil on the meat unless you are looking for that bark as the oil makes the meat crispier. We know more than you Pete.

[@punkem733]

​@@danielesilvaggi So this gy has a BBQ channel and his word is the truth? I gave a link how science says water is better.

[@eksine]

6:56 he said let's take a bite than it looks like he vomited, LOL

[@dbrack81]

What kind of gloves are the ones with the blue flame?

[@mrbaboy2123]

Wow! 6.25 komt dat uit de hemel? Gekken smakelijk!

[@dewi1293]

6:58 die hap haha. Mooie carnivoor ben je!

[@jasperverkuijl]

Hier pas je nog wel een Medium 😉

[@bcwolters]

Allememachies, heb je nu echt samen met je cameraman 2 Jacobsladders op? Mooi recept, vooral die in slagers papier. Ben benieuwd hoe dit wordt gestoofd met mirepoix en champignons....

[@PITMASTERX]

Dank je hahah.. we hadden hulp gelukkig. heerlijk denk ik

[@FarhanAli-id2lp]

Those ribs look awesome. Thanks for the comparison. Question - wats the name of the blue grey heat gloves you are wearing when taking the ribs off the joe?

[@bleonardyou]

Would have liked to have seen an unwrapped one in the test. I rarely wrap beef in the smoker, even brisket. I don’t like what it does to the bark. By the way, I smoke these big boys and they are tops in my book. Plus, it’s fun to see everyone do a double-take when they see the size of them.

[@VWrijder77]

Very much drooling on my phone going on here.

[@PITMASTERX]

sorry 😂👍

[@darrylportelli]

Another test you can try is a staged cook ... start with smoking for 2 hrs , then wrap for 1 hr or so until shoots up to your target, then unwrap and put back on the smoker to "dry" the surface and reclaim the bark ..... we use wrapping as a means of not allowing meat to be cooled off by the "sweating" effect and thus increase the temperature sharply, avoiding the plateau phase ... once the meat comes up to temp and the fat is rendered, you can unwrap and put back on the smoker to reclaim the bark ... since we're cooking low and slow here, there isn't much risk of overcooking per se like when you leave a rib eye an extra 5minutes and ruin it ...

[@RobbieFPV]

6:55 haha easy there, Fred Flintstone :v godverdomme Roel wa maakte gij mooi dinge joh, echt nie normaal. :v

[@mahmoudatef4068]

what does juicy 🥩 mean?

[@ImmaBeast713]

What is that app?

[@trippingonfaith7094]

How about no wrap using a water pan or spritzing?

[@mgmcd1]

I’ve heard Texas pitmasters call aluminum foil “the crutch.” Butcher paper is a better insulated and allows you to cook it longer. That’s all I know about that. 🤓

[@laurenthanser]

Lekker zijn die hè ? Ziet er weer top uit !

[@patsnation3368]

Can never have enough beef ribs!!

[@PITMASTERX]

That's right!

[@drifterafloat]

Where'd you get those glorious ginormous beef ribs at. I can't find anything like that where I live. Maybe online I guess.

[@JuanGutierrez-vm3iz]

Thanks for this test

[@meatstudio3023]

Beef......Beef.........Beef.........

[@armangan-he8iy]

Очень крутые рёбра!

[@juanalcala4915]

What about butcher paper wirh aliminium???

[@scotty193]

I am hungry now for ribs but it doesn't take a rocket scientist to know paper breathes and foil will sweat your meat. Its all good you just bake out of foil half hour with it open and add your BBQ sauce then .

[@handcannon1388]

That's why you never see foil toilet seat covers in public restrooms.

[@kevinjordan831]

You shouldn't take the membrane off of beef ribs... "Pitmaster" o_O

[@eksine]

why not just poke holes in the foil or wrap in butcher than wrap in foil?

[@DESIBOY-fe7nm]

Please tell me the name of music used in this video.

[@christiankramer5376]

I have to stop watching you first thing in the morning

[@four-ru7ub]

The steaming in the foil causes the bark to go soggy...

[@SyntagmaStation]

Bruh, it’s a matter of style. A badass BBQ’er like you would always go for butcher’s paper. I mean, are you in Mississippi or The Netherlands? : )

[@F.krueger]

Area Mann he is from the Netherlands i hear it

[@potofjam8904]

DAMNNNNN IM STARVING NOW AND I JUST MADE A HUGE PEPPERD BEEF SANDWHICH 😛😆

[@PITMASTERX]

hahahah that's how we do it lol

[@xaap8408]

aluminium folie= alles afsluiten , butchers paper = meer smaak en bark omdat er wat lucht bij komt.

[@munirfernandez7555]

Better than brisket

[@TheMayhem15]

Great Ribs PX:)

[@danielesilvaggi]

Aluminum is linked to Alzheimer's disease so the butcher paper will always be the best in my opinion.

[@postmortemetal]

You should have included a third rack of ribs but unwrapped!

[@garryhammond3117]

You have ignored the "time" element between the two cooks. Longer (slower) time = more tenderness. Butchers Paper is a poor conductor of heat compared to the aluminum foil. I think you have to factor in the difference in heat conductivity between the two wrapping methods. Cheers! Chef Garry...

[@elijahrivera3776]

I’ve never had beef ribs

[@09jamesfamily]

Man you knw not wht u missing need to try em

[@bestmoviescenes6578]

1:51 what app is that ?