The Goldee's Method to Smoked Beef Ribs CHANGED MY LIFE!

[@dwoodstwin]

The barbecue community needs to accept the fact that beef ribs are WAY better than brisket. I honestly don’t think it’s close.

[@SmokestackJoes]

I 100% agree, I always enjoy beef ribs more than brisket

[@marcustoney7762]

I'm not going to argue with you bro. I've been saying this for years!

[@rondent2879]

I like brisket but beef ribs are the king of bbq.

[@rbjazzman]

No comparison!

[@probuiltatv5271]

Brisket is very overrated, beef ribs are the pinnacle of bbq

[@VillanuevaMedia]

I've applied the Goldees technique to beef ribs, and to mitigate the saltiness, I incorporate tallow and opt for a lower-sodium version of Lawry's seasoning.

[@SmokestackJoes]

That is a great idea. I will definitely incorporate tallow next time for sure. I also will have to try and find the low sodium lawrys because it is very salty.

[@kokicubano]

Go with the no salt beef bouillon powder from Knorrs and the tallow as well

[@Amocoru]

Cooking my beef ribs at 300 has changed everything. They're done so much faster and the results are even better. I don't stress anymore if my other ribs get up in temp. I just ride it out.

[@SmokestackJoes]

I think smoking at a low temp like 225 is only necessary when you have a very small smoker or something with minimal air flow. I am always smoking meat at 275-300 and it always comes out great and cuts the cook times way down.

[@ninjastiz9046]

i agree. I run 285 degrees on a masterbuilt 1050

[@aaronkarr9430]

Actually made beef ribs yesterday’s trying this method, but didn’t have the powdered beef bouillon. I modified a bit by cooking them until tender, resting down to about 160, putting some tallow on top and wrapping in butcher paper and resting in a warm oven for a few hours. I agree a touch on the salty side but overall phenomenal.

[@SmokestackJoes]

A nice rest in an oven or warming cabinet is always a good idea. Someone mentioned that at goldees they mop with a lot of tallow and also use a lot of tallow when resting which probably cuts down on the saltiness.

[@peteprizzi8508]

Looks mighty tasty. Just wanna say pitmasters, be careful with the Lowrys rub cause it's pretty salty + it don't take much to overdo it.

[@SmokestackJoes]

Agree! These were too salty because of how heavy I went with the lawrys, I would use half the amount.

[@rondent2879]

Yes,it is called seasoned salt.

[@jonsmallwood1657]

I like using Jirbys with Pepper, Lawrys Garlic Salt, Morton’s Season All combo. Then baste with tallow. That tends to be just right.

[@SmokestackJoes]

Yeah that sounds like a good way to do it. I think basting with tallow is key

[@bugbiteflytying]

Have to agree. Just made some this weekend. When it was on the smoker it smelled like a ribeye cooking. Amazing!

[@SmokestackJoes]

Thats why beef ribs are probably my favorite thing to smoke. The price for a rack is just a little steep

[@bigbird5090]

As a fellow New Englander I really like your videos. Using NE woods, ect. Just did some beef short ribs on my pellet smoker. I have a big assed offset too but in the winter it's harder to keep up to temp.

[@SmokestackJoes]

Thanks! You have to use the local wood from where you are cooking, luckily NE has great hardwood. The big offsets take a lot of work to keep temp in the NE winter months but I like the air flow you get. When the ambient temb is low you get a lot more airflow which allows you to run a hotter temp.

[@Chrissmills]

In the winter set the temp on your pellet grill a bit higher and it should maintain a lower temp. Same thing goes with me here in the summer when we’re at 100f I set it a bit lower and it holds exactly where I like

[@bobf5360]

OK, someone tell me - WHERE are you people finding beef ribs?!? I've been to every kind of market on the east coast and not found a source. Sure, I could mail order some, but that just seems like a lot of money spent on shipping. Is that the only option??

[@jacobcorbin4325]

@@bobf5360I get them at Sam’s club. You have to ask for them though. They come cryovac in a 2 or 4 pack.

[@Icipher4]

Looks great. Only thing that I question is not trimming down the fat cap. By seasoning the cap, you're not seasoning the meat, and a lot of the seasoning will wash away as the cap renders down.

[@SmokestackJoes]

You have a good point. I have cooked beef ribs where I have removed the fat cap and I think it came out just as good if not better

[@RUSTY15-17]

Wonderful job brother - I noticed you went from a 203-degree done rib - into tightly wrapped foil. Just wondering - No initial vent to stop carryover? Thanks a million!! 👍👍

[@SmokestackJoes]

No I did not allow them to cool at all before I wrapped, I was following the way that they said they do it at goldees

[@randomstuff9748]

On my beef ribs I started using a rub I found in NOLA call Andy Roo's Cajun Garlic. It's fantastic on beef ribs.

[@SmokestackJoes]

That sounds good. I think a cajun garlic seasoning would go very well with beef ribs

[@erikkusiak]

I know I have an addiction to these channels and I haven't "Liked & Subscribed" for a while since I have so many. I clicked both and will come back to this again soon. Nice job!

[@SmokestackJoes]

Thanks a lot! I appreciate it. The most important thing to me, is that you watched and enjoyed the video.

[@BUKKAKEMASTR]

What temps do you recommend on a traeger pellet?

[@boxofmoles4057]

Thanks for sharing. Goldee's is incredible. I've had there beef ribs directly from their pit in Fort Worth. Since moving away from The South (to WNY), plate and chuck ribs I've found impossible to find. Butchers around here don't really do much butchering. Any butcher to order them from online?

[@SmokestackJoes]

I bet those ribs right from goldees were amazing. Finding the big plate ribs are tough, when I was up north I would get them from restaurant depot. You get them online at porter road or wild forks, they can be a little pricey though

[@FernandoHernandez-gn1hp]

Over seasoning only works when you use a ton of tallow during rest and slicing. That is why goldees is very generous with the seasoning.

[@SmokestackJoes]

This makes a lot of sense, thanks for the comment!

[@ewesley1]

The head drop at the 12:31 mark told me everything that I need to know!

[@SmokestackJoes]

They were good! a little on the salty side but good

[@Dutch054]

Very nice ! I want to try that salt free beef bouillon. Any particular brand to look for ?

[@SmokestackJoes]

I was only able to find 1 kind that was sodium free. Most the bouillon I found was also in cube form or paste. I was hoping to find a jar of the powdered stuff but could only find packets, so I had to open like 10 packets to get enough to use lol

[@grizzle273463]

What a fantastic job. From bark to cook. Well done.

[@SmokestackJoes]

Thank you very much!

[@MissMyMusicAddiction]

imagining walking into my local big supermarket with their marketplace, and smelling beef ribs on the smoker...

[@SmokestackJoes]

Its a glorious aroma

[@cliffwaits3032]

What would you recommend for a bite that is "less" salty, but just as tasty??

[@SmokestackJoes]

I would follow this recipe but for seasoning just go with some kosher salt, pepper, and garlic powder. The lawrys is very salty, and fine so it covers more area making it more salty

[@cliffwaits3032]

@@SmokestackJoes Thanks...I'll give it a try.

[@nateperez478]

Great cook, what brand of beef bouillon did you use?

[@SmokestackJoes]

I used Herb OX bouillon for this

[@nateperez478]

@@SmokestackJoes thanks goat

[@lordbacon4972]

Something that always amazes me is why in the world would Goldee Johnny reveal his secrets for all? Let that sink in...

[@SmokestackJoes]

I thought the exact same thing, Im sure its something similar to this but obviously he wouldn't say exactly how they do it

[@Bogartdurkin]

I’d never heard of Goldee until today. Now, I’m deign to try his ribs! Good move Goldee!

[@timburke2392]

Love the gansett hat and the local smokin' NE content..... where did you get the beef ribs this time?

[@SmokestackJoes]

Thanks Tim, I appreciate the comment. I got these from the restaurant depot

[@allieandbo]

@@SmokestackJoes What did they run you? Saw Porter Road linked in your description and thought thats where you got them. Theirs is $85.

[@SmokestackJoes]

Yeah the ones on porter road are very pricey. I paid around $50 for a pack of 2 I believe

[@ninjastiz9046]

youre right about having a bit of sweetness on beef ribs

[@reltius2993]

pretty sure he doesn't just use lawry's but makes his own seasoned salt, probably with lawry's as a base (see Ant's video).. plus they even bottle and sell their own Seasoned Salt so obviously they aren't just rebadging Lawry's.. But he did a video once where I'm pretty sure he said that their seasoned salt has the beef bullion in it in addition to lawry's

[@letstalkaboutthispodcast]

I think it’s overkill on the lawry’s seasoning but they did come out good even though I know that seasoning leaving a tangy taste in your mouth

[@SmokestackJoes]

It was definitely overkill on the lawrys. I was following the recipes I saw from goldees but It was WAY to much.

[@letstalkaboutthispodcast]

@@SmokestackJoes thanks for at least being honest with everybody that made me want to subscribe to 👌🏽

[@jwdeepsky]

Damn now that I've watch all of chud I'm starting to get into all the up and coming channels. Great show mate!

[@SmokestackJoes]

Thank you! I really appreciate the comment and glad you found my channel. Chud is great and Ive been watching him since the early days, He actually is the one who inspired me to start this KZbin journey

[@gusbarnesiii8210]

Beautiful cook on the ribs

[@SmokestackJoes]

Thanks a lot

[@liorlevv]

What kind of Lawry's seasoned did you use ?

[@SmokestackJoes]

I used the original kind

[@mikebarrager8293]

I spritz mine with Jack Daniel’s #7 Try it you will like it!

[@SmokestackJoes]

Now thats idea I can get on board with

[@smiffyOG]

Nice work dude

[@SmokestackJoes]

Thanks!

[@markthompson7503]

I prefer beef over pork and I am all in with trying this.

[@SmokestackJoes]

Definitely give it try! My suggestion is to go lighter on the lawrys

[@MaxQ2989]

Just watched Jirby’s vid: he actually said he uses a HEAVIER coat of pepper on the ribs vice the brisket.

[@norcalcd]

What brand bullion are you using?

[@SmokestackJoes]

I think it was called “herb ox”

[@marioestrada1944]

What do I order at the market to buy these kind of ribs . Beef ribs Dino ribs?

[@SmokestackJoes]

I believe if you ask for beef plate ribs this is what you should get. I think the smaller ones are beef short ribs

[@frankenbeens8243]

great content sir

[@user-qh7rj9wj4p]

Which lawrys seasoning are u using man

[@SmokestackJoes]

Just the original lawrys I believe

[@jamesrandolph6474]

Where can you buy beef ribs that look like that ?

[@SmokestackJoes]

You can get them on porter road. They list them as "dino ribs" they are pricey though. I got these at the "restaurant depot" if you have one near you.

[@rustyanderson8247]

Does anyone know the brand of reverse flow smoker he is.using?

[@SmokestackJoes]

Its a custom built smoker

[@TWC6724]

What brand offset is that?

[@SmokestackJoes]

Its a custom made offset, I believe it was made from half of a 360 gallon propane tank. I got it made from a welder who does them on the side

[@anthonyroelofs4700]

Great video

[@SmokestackJoes]

Thanks!

[@MyTowerofpower]

Beef ribs are already rich to begin with, no need to add tallow. Just makes it much much much greasier and rich.

[@GFRESH636]

You are tallow because you render out the fat that drips down. It needs to be juicy

[@MyTowerofpower]

@@GFRESH636 do you understand that beef ribs are juicy. Doesn’t matter if as you say it stops out. That’s false information you’re spreading. Beef ribs are rich enough without tallow as you would call it. Get your own experience, smoke your own bbq and stop following what these videos tell you to do. Stop being a cookie cutter follower.

[@rayellis1811]

Yall need to get some truck parking. Thousands of trucks up and that road all day and no place to stop and eat there. I coulda stopped east of Dallas and ate at soulmans. But i held out to eat at yalls place. I had to dtive right by because there was no way i could park there or anywhere even close.

[@sosuckafree86]

I don’t think they’re truck stop. Can’t blame him

[@SrgDics]

But….. where did u get the ribs from please?

[@SmokestackJoes]

I got these from a restaurant supply store called restaurant depot. I believe you can get them on porter roads website or wild forks website, they are expensive online though

[@jesselund360]

Good ol brisket ona stick.

[@SmokestackJoes]

Who needs a plate when you've got brisket on a stick?

[@glenm5679]

Those look amazing! Would you go a little lighter on the Lawry's next time?

[@SmokestackJoes]

Thanks! Yes I would definitely go lighter on the lawrys

[@gwine7084]

It hard to fuck up a beef rib. I don’t get the need for wrapping a beef rib…why soften the crust that took hours to form?

[@SmokestackJoes]

I agree, thats why I love doing beef ribs over brisket. very forgiving and a lot quicker to cook.

[@cutmass]

maybe im cheap but i hate that you lost a whole rib when they finished lol

[@SmokestackJoes]

This happens almost everytime I do the beef ribs and I get upset everytime lol

[@morenoanglers9800]

I've made beef ribs with the Goldes brisket rub and man they came out salty. I like using the Meat Church Holy Cow better

[@SmokestackJoes]

I’ll have to give the holy cow a try, I’ve heard a lot of good things about it. But these were on the salty side as well, If I do them again I will definitely use about half as much of the lawrys

[@private7384]

Pickle juice bro?

[@SmokestackJoes]

thats what they said they used for this recipe lol this is the only time I have tried it.

[@beauevans3929]

200f or c

[@SmokestackJoes]

Fahrenheit

[@emadventures6975]

No salt? I’m guessing because the lawrys

[@SmokestackJoes]

Yes! the lawrys is VERY salty

[@gmoneythahuncho]

U got it

[@drewwilkie86]

Their*

[@kennethavesato3883]

I'm hungry 😂❤😊😊

[@billb13]

W - H - A - A - ?!?!?!?! No links to the videos he suggests we watch?!?!?!?! Reading the cc version, what is "Johnny from jer's barbecue?" I'm all for great BBQ but how can I check out a channel if I don't know what it is? Why not share specific YT channels and recipes for what you're talking about?

[@SmokestackJoes]

I really apologize about this, that is my fault, I forgot to add the videos and didn't realize it. Thank you so much for the comment and pointing that out. I have updated the description with links to all the videos. As for the CC version, KZbin self creates them and I don't think they do a very good job at it. it should of read "Johnny from Jerbys bbq" sorry about that. Thanks again for letting me know about the videos though, I really appreciate it.

[@billb13]

@@SmokestackJoes My apology. Didn't mean to sound so snarky. I like your demo. I just want to learn more about the techniques. Couldn't find the YT channel you mentioned because I didn't know how to spell "Jirby's".

[@tomweickmann6414]

So this a beef rib video based on other guys' beef rib videos. I see.

[@SmokestackJoes]

correct lol

[@danamcwhite]

They don’t use lawyers

[@allieandbo]

They do when they go to court...

[@SmokestackJoes]

You beat me too it haha

[@lookoutnow4996]

​@@allieandboDamn!!!😂😂😂😂

[@pappy7170]

Goldies does not do beef ribs anymore

[@SmokestackJoes]

Really! I wonder why?

[@pappy7170]

@@SmokestackJoes I dont know why but the last time I went they didnt have them anymore

[@Tim_Marshall73]

​@pappy7170 often times bbq joints will only do them on weekends or just Saturdays.

[@ericterry3296]

Pickle juice? 😞

[@SmokestackJoes]

I kept hearing people saying to use pickle juice so I had to give it a try, no difference that I noticed

[@Drtydeeds]

Imagine using a reverse flow smoker. 😂

[@jamarjuniel4233]

Thats too much damn lawerys

[@SmokestackJoes]

Yes it was lol this thing was a salt bomb but I was going by how much seasoning I saw them use in videos I watched. and I would have to say it was too much

[@danielploy9143]

Goldie’s often coppycated never duplicated.

[@SmokestackJoes]

This is very true, great statement!

[@antonymackie4327]

Mate did you blow Jonny ?

[@johnkirk3279]

They look good but I don't like all these silly steps to get to the end. I prefer real and true smoked BBQ... This ain't it...

[@SmokestackJoes]

I agree this is a lot of extra stuff that probably isn't necessary, especially with beef ribs. If you know what you are doing you can do a super basic cook and they come out fantastic

[@punchabunchofbuttons214]

It's funny when someone is questioning the technique of Snows, which is at this time the #1 BBQ in Texas, which is a huge feat in itself.. then saying it isn't "real bbq" because it's a different method than you're used to... is crazy.... but tell us more about how your BBQ is #1, bro...

[@timsmith9536]

I don’t know man they look damn good to me

[@johnkirk3279]

@@timsmith9536 yeah, they certainly do...

[@percyragland1404]

Talking too much you talk too much you talk too much people don’t wanna hear all that get on with it or start your talk

[@SmokestackJoes]

Thanks for the input, I appreciate it

[@CasitaViews]

Goldbees meat is over salted , and over rated

[@SmokestackJoes]

I have never tried them, but if they are using the rubs that are found in some of the videos ive seen I can see it being over salted

[@miguelferreira1786]

Where can we try yours? Or you just hating for free?

[@rondent2879]

Then why don't you open a bbq joint? SMH.

[@CasitaViews]

@@rondent2879 , lol , I like JOES KANSAS CITY BBQ , and terry blacks is way better 😎

[@PerthLuxury]

Their brisket rub is on the saltier side IMHO, however, it doesn't warrant such a statement being made here. Personally, my go to for (for friends and family) Brisket and Beef Ribs is a layer of Hard-core Carnivore Black, followed by a layer of Meat Church Holy Cow and for Brisket, I'll do a tallow pour prior to foil boating and at that time, I'll also add a very light dusting of Franklin BBQ Green Label BBQ Spice rub. However, for impressing people events, I actually use a layer of Goldees Brisket Rub, with a layer of Smokey Joe's Texan rub