Smoked Beef Ribs

[@edwardkennedy2031]

Really love that you stayed local. Great support for your producers.

[@NytronX]

To get more crust, don't use sugar in your rub. That way, it won't char as quick, so you can avoid wrapping until the last 10 degrees F. Beef chars quicker than Pork, so the sugar really accelerates the charring.

[@viriatrix9874]

I found this channel like a week ago, looking for a nice recipe for jerky, and now almost done with all PitmasterX videos, really really nice content and come on the guys are so fun to watch hah.

[@HyborianAge]

I'm smoking a brisket right now and I think I'll use your sauce recipe to moisten it. Thanks.

[@lerch400block]

Wow, the beef looked like pork. I wonder what the steers diet was.

[@EvilTurnip]

The Dutch beef looks like pork

[@progers5019]

Another beautiful cook. Loved the rub, sauce, and the color on the beef. I think the cameraman wanted you to grill the two cut off ribs and toss them to the side for him. hahaha Beavis laugh

[@ytsupplyco.7267]

Wow those look amazing pitmaster wish I was in the Netherlands

[@PITMASTERX]

That would have been fun

[@mikeh4613]

This bite part made me feel so good

[@Jaro___]

Waarom kijk ik dit terwijl ik honger heb? Owja omdat deze video's gewoon TE GOED zijn!🤤🥩🤩

[@PITMASTERX]

Hahah top

[@goirish560]

I take my trimmings and smoke it right along with the other meat then freeze it and use the meat for baked beans, chili, and stew. Thanks for the videos.

[@rainbow64446]

Well oiled Machines , Is what I call you guy's.

[@theoriginalchefboyoboy6025]

once again, a Pitmaster video unbelievably light on beer drinking while barbecuing, such as to be non-existent, if I do say. Additionally, each time he says kecap manis I do a shot.

[@LX55408]

Geez that dog just hyped for the ribs no need to shut it up. Lol

[@brucobernd6975]

Wow ... was für geile Beef Ribs ... Super !!

[@doogabadooswanson2927]

5:24 I never saw that coming. I always saw the guy as a guy who likes to cook and is just a generally nice guy. Never thought he would tell a dog to shut up.

[@elainjones9442]

This smoked Beef Ribs looks Delicious.

[@duncanjames914]

Love your videos. My wife is 1/2 Dutch so we have a connection!. But - those sure don't look like Beef ribs when you cut into them - pure white meat. They look like Pork? WTheck? BTW - I love beef ribs. We do an annual BBQ with either Beef ribs or beef-rib cap steaks from meat we've trimmed and vacuum packed.

[@youreright7534]

Looks super pink like pork, and not much marbling compared to most short rib

[@swedfilms]

I cannot describe how hungry this made me!

[@handcannon1388]

The pepper plant isn't dying ... it's RESTING.

[@AgriFarmModelsTV]

@pitmaster x ... the worst video I could watch at 03:18 am ... now I am starving ! 🤤

[@hesturikitten]

Oh man the picture made me so hungry i had to watch

[@Gopal_Uchiha]

Ohhhh wow.. U always making me hungry man.. Have to check on my kitchen what's there to eat..

[@RosePigCooking]

Pork for sure that’s why he says beef ribs 100 times

[@Humalien87]

Heel mijn bureau ondergekwijld.... dank je wel.... hahaha

[@myyoutube856]

Another great cook. The ribs look amazing!

[@clivesyblis2523]

Could you use butcher paper instead of foil?

[@colinbutler2552]

you didnt get that bark and crust you wanted because you wrapped so early.... another 1/2 hour Un wrapped would have done the trick.

[@skratchcards6599]

Just got a smoker definitely going to be using it with some of your recipes!

[@jadenlivian2841]

Can you do a video on how to smoke things on a gas grill

[@HeavyMetalMike]

I, too, also grew up with Beavis and Butthead. B&B still bringing the world together.

[@fajarwibisono4717]

I see "bango" kecap manis on the table 😍😍

[@xweeo5527]

Such an inspiration as always. Looking forward to trying soon

[@byrongilson691]

Hey Pitmaster X, Have you tried to season a steak 24 hours before the time? apparently, it lets all the juices inside come up and then after a while, it absorbs back into the steak. Would love to have your take on this. Eet smakelijk

[@gusfuentes4441]

What's that knife you use for your show??? It's not the same as in the link you provided....

[@bkcampb]

In what world were those measurements of the spices correct?

[@elliottbradshaw]

Welcome back to Pitboys dot cooooo-......wait.

[@NorthTexasBBQAddicts]

Man those looked good!! You think the bark didnt set AS WELL bc it was hot and fast? Great video man!

[@ZalmanProcel]

Just received my first smoker. About to make my first ever bbq smoked ribs tomorrow. Gonna try this rub lol Ps: how long roughly did it take from once you wrapped them till they hit proper core temperature?

[@xtreemej7]

They look great!

[@ithinkurf]

Does the Netherlands not have a beef market

[@neighborhoodbbq3253]

Wow. Super gemacht. Bitte 2 Portionen zu uns. 👍👍👍. Grüße von uns

[@tbullock79]

Where did you get those spices? Also, where did you get that knife? That thing is beautiful!

[@ecidemon5672]

Where does one get bags of spices?

[@luk0463]

Bester Kanal 💪🏼💪🏼

[@daan5619]

Why do you always make me hungry 😂😂

[@milaneesie4495]

Beste nederlandse chef

[@c07072012c]

I just want to know where did you get that apron i want to get one

[@tibbeatjshm]

Haha nice! I need a tipie for my bonghol!!😜

[@HatchesFireworks]

Oikofonie belachelijk dit! Ik volg dit kanaal vanaf dag 1 maar je ne mag best wat positiever zijn over Nederland hoor!

[@scout8745]

Hi, great Videos. Why do you still prefer aluminium foil instead of butcher paper?

[@francescagreco1358]

Where did you get all those wonderful spices? I'm in Italy is there so place where I can order them? Really love your videos

[@vatansever..]

Just order them on amazon. Greetings from Turkey Francesca.

[@ramymounir]

bro you never mention the wood type and the temperature of the smoke. please elaborate

[@robbingraan1207]

He said 110 degrees man.. haha

[@chawks37ckt]

As always looks delicious! Have you ever made pastrami?

[@chadcooper7348]

Chris Trongale :: That would be interesting to watch.

[@chadcooper7348]

I’ve enjoyed many of your videos. You’ve cooked a lot of great looking steaks. But, I have to say, when it comes to beef... especially brisket and beef ribs, you have to wrap in butcher paper. Otherwise, you get a steaming effect with a build up in condensation inside the foil. This stews the beef somewhat, which softens the bark and changes the texture and flavor of the beef. Also, the bark didn’t come out as nicely as you hoped because you chose to cook at a higher temp and cook faster. A lower temp and longer cook will help you get the bark you want. And, again, don’t use the foil... use butcher paper for beef to get that Texas style bark. Thanks for the great videos! You have one of my favorite KZbin channels.

[@slikcxdiamond1496]

Maybe if you cover it up first then remove the foil for the last part of the cook to get the crust.

[@niels2175]

Pitmaster is the best

[@jasonmorrison1954]

I am a Morrison , would love to know if I have a cousin across the pond. I am a Morrison from West Virginia USA. And I love your channel .

[@christianhansen3292]

beavis And butthead reference luv it!

[@shawntl]

Looks great bud

[@Darkshadow-ll8ge]

Wait, that's beef???

[@HobiesGarageBBQ]

Awesome! Looks great.

[@earl7775]

Ketchup manis ? :)

[@paulhaskell8781]

how big are your spoons!

[@emn3333]

Why you covered that ribs with aluminum foil instead of butcher's paper ? also why you wrapped it after only 1 hr? because in another video you wrapped it after 3 hr Is this because we are looking for the bark and only for the bark, then we will wrap the ribs immediately ?

[@chwaca]

Spoiler alert - FOOD PORN !!!

[@dwaynewladyka577]

Beautiful, beef ribs. They look great. Cheers, Roel!

[@PITMASTERX]

Thanks Dwayne

[@louisharleyaguilar6453]

Does this mean the tamarind pulp pork ribs are up next????

[@ChrisS310]

That sounds good

[@jackyli933]

so much SEXINESS packed into this video im dying over here guys

[@NytronX]

You never said how long the cook took?!

[@daxxer20]

It's all in the temperature. It looked like he pulled it off at 165°F and then wrapped it and pulled off at 202° since he went up 3° in Celsius

[@warrenholmar1129]

What do you end up doing with everything you cook? Your neighbours really love your channel? Like all the free food?

[@swedish3758]

6:12 6:18

[@alfredqudokiusquak1532]

Best Video like everytime

[@bradleymaynard4119]

What, no name for the chilly plant??

[@5656s]

I've always wondered, what is that tag line you use at the end of every video that sounds like "egs magclick"?

[@LifeLofty]

Sereirath Sieng that's his name

[@LifeLofty]

i think

[@Saiyukimot]

It's dutch for bon appétit It's spelt "eet smakelijk"

[@SwitchToRumble]

The sounds in background are important

[@ShiroeOsamu]

When are you going to record in your new place

[@cashuma5010]

. . . Hi PM-X, are you afraid of naming the sources of your ingredients (the spices as well as your preferred meat cuts and so on) ? I'd appreciate this as much as I do watching your 1a creations . . .

[@RVDL]

for meat, he mentioned Hanos and Beef & Steak. No idea where he gets his smoke wood, charcoal (probably a shop like vuurenrook). I also wonder where he gets his spices.

[@cashuma5010]

@@RVDL . . .thanks for your reply, at the paperbags for the spices I've seen some writing in German language . . .

[@RVDL]

Cashuma those paper bags with german on it were gifted i believe. He mentioned it in some video ago. i myself order my spices from Kruidenbaron. Also heard of van beekum specerijen, a webshop as well. I don’t understand why Pitmaster doesn’t do affiliate links to the shops he uses. It answers the viewers questions where to get the cuts and spices he uses in his videos and he earns something with every referred purchase.

[@handcannon1388]

It may just be the color on the video, but those ribs look awfully light in color; almost like pork.

[@PerthSnaps]

it was the way it was cooked

[@handcannon1388]

@@PerthSnaps I realize they might have needed a little more time to darken the bark, but go back to look at the raw meat while Roel preps them.

[@handcannon1388]

@@z96109 As I tell my wife, it's not a value judgement; just an observation. I'm sure they were tasty, but the color isn't what I'm used to. Perhaps it was from a young beef?

[@theoriginalchefboyoboy6025]

yeah, I'm thinking the same because veal in this country is very white like pork. Another clue is, to me, the rib bones look a little narrow, closer to pork ribs, like a veal rib would resemble. As a long shot maybe there's something in dutch cattle diet that keeps it light colored if it is mature beef, or perhaps the breed (if you've ever watched one of the videos where they compared different pork breeds by texture, flavor and color for certain cuts - same principle.)

[@lordelectron6591]

Well that's a smokey ribs

[@elvatoz]

🥂

[@danielcabrera8924]

Dammn it looks like pork

[@vitocapozzo5975]

your sauce recipe to moisten it.

[@farticlesofconflatulation]

That meat is so pink it looks like veal!

[@ferrabras]

Beaves and Butthead were awesome! hhee!

[@priyono81]

Kecap manis...🤩

[@robmetzger9955]

Foil? Did you run out of butcher paper?

[@farticlesofconflatulation]

Is it me or does his Dutch accent almost sound Spanish?

[@gtbproductions1]

No more Beavis and Butthead

[@TheArtOfDefence]

Can you guys stop mentioning Guga to him?

[@goirish560]

I like to smoke the trimmings right along with rest of the meat, I then freeze it and use it later for my beans, chili or stew at a later date. Thanks for he videos.

[@munenex]

Guga.

[@TheArtOfDefence]

@@munenex OH NO YOU DIDNT

[@linsake]

Thấy là đã rồi tuyệt vời

[@rainbow64446]

chow down boy''s

[@BronsonWally]

Does this guy ever get his cholesterol checked ?

[@fauzimachamili1691]

What do you say ??? Kecap manis..

[@scrubsrc4084]

I am the great pitmaster! Do you have tp for my bbq?

[@ericsmith1244]

I am corn holeo I need TP for my bung hole.

[@VWrijder77]

What happened to "use butcher paper for beefribs"? 😉

[@traceypotts9425]

Should have wrapped in brown paper X alot better

[@coloradoretreats]

Do some Elk.