This Forever Changes How I Cook Beef Ribs.

[@MadScientistBBQ]

Check out the Carbon Steel Collection and Made In’s other cookware being using my link to save on your order - madein.cc/0724-madscientist10

[@pappy7170]

I never trim my ribs

[@andreankusnetsov7264]

Great video! Man that made me hungry. Would love to cook a couple packs of ribs and copy you. Can you please say at what temp did you wrap them and take them out? Thank you

[@paparomano3390]

@ 11min mark. Did you continue to cook the ribs for another 8 hours over night at 200. or just let the smoker burn threw the fuel it had and let it slowly burn itself out. That part was not clear. Maybe i missed it??

[@popp454]

Now this feels like a classic Mad Scientist video from 3-4 years ago. Your energy in this video feels night and day to some in the past little while.

[@scottsmith31]

THIS. All his new crap is all about sponsorship. This is classic mad scientist bbq

[@scottsmith31]

Disregard. I spoke to soon. Shameless plug in the first 5 minutes

[@testerchannelcycle]

Guys, making content this good takes a ton of time and energy. This is probably his FT job. He has mouths to feed. Enjoy the bbq adventures and give the guy a break.

[@scottsmith31]

@@testerchannelcycletheres plenty of channels much larger that don’t do any of his shameless plugs and nonsense

[@Zokfend]

I agree. This vid reminds me of the Mad from the earlier days.

[@lorenperry3726]

Mad scientist and Chud should have over a million subscribers. I was actually surprised when I looked and they didn’t. This is high quality stuff right here.

[@jimmylarge1148]

They both will be at the demo ranch bbq coming up u could go see them….😂

[@SafwanRashad]

Texas in every way I'm out

[@robbrown205]

💯

[@gennadiymostovskiy4127]

I would say Chuds only imo

[@zyrtor1]

Our BBQ way of life ain't for everyone. Not everybody is willing to learn pitmaster skills.

[@KalijahAnderson]

The fact your wife has so much fun with this makes this special as well. Love that you have your family involved. It gives a real nice sense of how good the food is.

[@Allan-.]

Here in Brazil, when doing "fogo de chão" style cook (low and slow) we usually don't trim at all to preserve moisture. On the other hand, when making it in a pit smoker or on our traditional brick grills, we score the fat (square pattern) to avoid fat bursting and help seasoning to penetrate and fat rendering. Maybe that's an idea for another comparison. Especially if you don't have a super ultra mega blaster air flow pit😅

[@Kamado_Allsorts_UK]

great suggestion! After watching this I was tempted with going untrimmed...however I'm cooking on a kamado which has low airflow so I was not sure if that's the right choice. So scoring maybe the best of both worlds for me and that's what I'm going to try next time. thanks again for the suggestion!

[@michiglenn]

Scoring works great!

[@samssoniv]

I was taught in East Texas to score the underside on pork and beef ribs no need to remove it.

[@rwmagnus]

Jeremy great channel. I go untrimmed. I do trim any hard cap but that’s about it. Smoke in Big Green Egg for 6 hours with red oak and apple wood. Start off at 200 degrees for an hour then bump to 230-240 for the rest of the cook. Take off at internal temp 205. I wrap the racks at about 170 degrees. When letting hm rest in a cooler I add tallow re-wrap and let rest for 1 hour. Serve up at 140 degrees and enjoy. Best ribs ever one rib is a meal, they are just so rich in flavor.

[@TheScottsAdventures]

Are you doing charcoal and wood chunks?

[@allenbateman3518]

That first bite of the untrimmed was priceless, especially with the barkstache it added.

[@loggrad9842]

I love these kinds of experiments where you find something you didn't expect and it changes the way you do things. Just awesome.

[@rukus77]

@MadScientistBBQ This is a real video... great to show and respect the differences between what looks good on camera and what actually tastes best. First time I've commented on a video on here and this deserved it. You can be great for the camera and it's applauded, the way films are in Hollywood, but there's no harm in being honest. This production has a great balance of both. Keep it going brother!!

[@rodderbob]

Okay, you might have sold me. I just did a beef rib cook this past Saturday. I've always done beef ribs similar to your stated original way for much the same reason(s). A slight difference, I'll spritz if it looks dry, and when I wrap I pour on tallow I've rendered from the trimming process. I don't consider the bark area to be dry, but it does get a bit stringy while still easily chewable (more of a cutting issue). Next beef rib cook I'll go untrimmed. I use an LSG Texas edition that operates, based on your description of the Solution, in a very similar manner for air flow. You didn't talk about grade, choice or prime. I most often choose prime for most cuts, but because the intramuscular fat is so prevalent in beef ribs I've gone to choice grade as my preference, and there's little to no difference in outcome. Experimenting is learning...........

[@bryceywelker]

I love how you vary your videos, and compare different processes. I always learn and my smoking just gets better. Thanks much

[@erikrobbins4792]

Love the outtakes at the end. Prefect timing on the video, I'm planning to do some beef ribs this weekend

[@alwilsonjr100]

I've learned so much from this Guy. Love his videos. All of them. And if there was a part that I didn't want to watch, I would just ff a little. Nobody's forcing me to watch. I choose to because I get fresh ideas on how to cook. The videos are informative, funny, and inspiring. Thanks Jeremy!!!

[@laurenceculver2225]

Thank you I tried the same thing and came out with the same results I never trimmed my beef ribs ever since

[@BlackMamba-ec4dn]

Man, I’ve been trimming them for years with great results, can’t wait to try it without trimming!

[@robmacdonald4454]

Went out this first thing thismorning and bought ribs after watching this video last night. Came out just like in the video, def the best ribs I've cooked on my offset. Thanks for the video, keep them coming !!

[@moonbaseryan]

The untrimmed being better comes through in the camera really well, it is so clear, especially when you bite them. Great video, Jeremy and Erica, this is gonna make me buy a few sets to make for a birthday comin up.

[@DrSmokeBBQ7269]

Jeremy, get you some PT ALPINE. It's a fly spay with attractant. You spray it in your trash cans anywhere nearby and spots where flies typically land. I have zero issues with flies here in Brenham, TX.

[@chefsteps]

Amazing Video O.O!!! Beef Ribs Tech FTW!

[@neilbailey1139]

My meater+ works in my 1/4 inch steel offset. I put the stand on the little shelf in front of the smoker and have never had a problem. I'm excited about the RFX but.... While the meater has many problems, working from inside a smoker, for me, has never been a problem

[@dcoco86]

I started Bbqing start of last year and I love it because the joy it brings my kids when they are eating. They’ve even started helping me prepare the food. Just wish beautiful cuts like these weren’t so pricey but I make them when I can

[@toddpower4674]

Just got my first offset a couple of months ago, and I love videos like this.

[@JDM_MSK]

I watch your OG beef ribs vid every time I cook beef ribs ! Man I love your channel , thanks so much 😊

[@abc-ed1nr]

What cut of beef ribs are these? No one carries these huge 3 rib bone cuts

[@jtkeeverful]

Thank you so much for asking that question! I can't find these anywhere where I live in North Carolina. They're just basically dog bones

[@dhotnessmcawesome9747]

Like you don't even know... This man... THIS is REALLY good timing. I'm doing my first ever beef ribs RIGHT NOW. Well... I mean.. Minutes away. I just put this on while I mortar and pestel my peppercorns. Damned good timing.

[@thegoudatimes]

I'm at the airport... wish I was home cooking beef ribs 😅

[@nevermore311]

I started cooking cheapo beef chuck ribs on my pellet smoker, and I'm actually shockingly happy with them. It's tough to dial in the cook because they're pretty thin, but you still need to crisp up the membrane and get a good render. I'm starting to get pretty good at it, and they end up being this weird alternative to chicken wings.

[@BoyNamedSue4]

I’ve always done mine untrimmed just because that’s how I was taught. Glad to know I was on the right track.

[@sparks701]

I buy mine from porter road and throw them on the smoker as they come fat cap and all! Always come out great.

[@Will-jr8rf]

What’s your seasoning method?

[@sparks701]

@ I slathered with mustard and use Meat Church’sHoly Cow seasoning and add extra 16 mesh black pepper. Covering pretty heavy with the seasoning.

[@philso7872]

All of those look amazing. Erica seems to really enjoy using her electric tennis racket 😂

[@stephenfarrell6794]

I forgot I had the button pushed one time and hit the grid with my other hand, dropped that sucker so fast with a few choice words for good measure.

[@PaulSarjue]

I cook on a pellet grill at 105c overnight. I cut an X in the bottom membrane (helps fat drain) and leave it untrimmed. I season it liberally and let it sit for an hour before putting it into the smoker. I don't need to wrap it until it's thoroughly cooked to 95c. I wrap it in butcher's paper, drizzle on some tallow, and keep it in an Esky with some old beach towels for at least two hours. Always had rave reviews, it holds together but can spread like butter.

[@MinimalistCarnivore]

I do carnivore diet for 5 years now never trim meat as I love all the fat I can get with the meat :) a great vid as always :)

[@Holden-uf7]

Ok good im glad to know that you are on the carnivore, 😅

[@BrandensOutdoorChannel]

Sounds heart healthy

[@MinimalistCarnivore]

@@BrandensOutdoorChannel it is extremely heart healthy plenty of info on that :) Look up Dr Chaffee or Dr Baker

[@MinimalistCarnivore]

@@BrandensOutdoorChannel Dr Phillip Ovadia leading heart surgeon

[@MinimalistCarnivore]

@@BrandensOutdoorChannel it is extremely heart healthy

[@harrythehorsebbq]

Totally agree! Never felt the need to trim beef ribs, unless they have that extra muscle that lies on top of the fat cap 🤙🏻

[@darrenoreilly4425]

No one else on KZbin broke down fire management like u! Ain't no temperature controls when you can manage a fire. Eternally grateful, thank you so much Jeremy oder😜

[@JTB559]

I have inadvertently done this test personally when I cooked 3 3 bone short ribs. One just had way more fat and some exposed silver skin which led me to trim, but the others I left alone. Overall for me I preferred the trimmed because on my Yoder YS640S I don't think the fat rendered as well as is necessary on top whether that's a pellet thing or a bad cook by me. The bark didn't set in spots, even while the rest of the rib was tender and cooked well.

[@Kamado_Allsorts_UK]

I'm tempted to try untrimmed next time....however I have a kamado and they have low airflow so I'm thinking it may end up similar to your results

[@JTB559]

@@Kamado_Allsorts_UK I have a kamado as well and would agree the low airflow could be an issue. But there's only 1 way to find out! Lol

[@marks3226]

If you want to get rid of the flies. Get a roll of fly paper wrap a 5 gallon bucket with it. Sides and bottom have it upside down it will catch all your flies

[@darrenoreilly4425]

Thank you so much Jeremy, without your fire management video id never been confident enough to do a brisket! Years later, have done great briskets on a €160 smoker, that shouldn't taste that good, yet here we are. You brought brisket's to me an my friends an family, and for that I'm eternally grateful, as are everyone who were lucky enough to taste real BBQ! As a kid, I tasted sausage an burger on a gas fire grill an wondered why people thought that was BBQ! When you put 8-14 hours on a smoker and put another 24 into resting, then you really taste BBQ! An that's when it finally made sense! Again without your knowledge, bbq would be sausage an burger on a gas grill! Thank God I found your video. 👊🏾❤️❤️❤️

[@keegannjk1]

Jeremy’s band in high school was “Bark Distribution”

[@tftibbq]

Great video brotha. I always trimmed but never not trimmed. I’m convinced so I’m trying this next time. I also think I need a better offset too. Might have to get me one of yours. lol

[@mrgold3591]

My first ever beef ribs came out closer to the drier side on offset smoker w/ hickory. They were from a butcher shop trimmed and I don't think it had a lot of marbling. Second beef ribs from another butcher shop untrimmed and followed very similar technique as Mad Scientist and came out waaaaay better. Taking a bite with the untrimmed beef ribs with the layer of fat, bark, and smoky flavor is pure heaven. I might have to spray and use an injector with beef tallow often during cooking if I get beef ribs that are too lean.

[@ReturntoActs]

Great video! Planning to do my first ribs and came across this video. As long as the fat doesnt exceed quarter inch thick then we can apply the same principle in smoking brisket… thin enough to tender down but thick enough to make it juicy

[@notthesnail]

My smoker doesn't render fat really well, but because of the tendency for the meat to get a bit tough if it has been denuded, I like to trim to a thin 1/8 inch of fat. This has the added benefit of reheated leftovers still having decent fat texture because there isn't a thick, slimy layer just under all that wonderful bark.

[@PioneerRifleCompany]

Great video. I am a smoke ring guy, so I use the fat that you cut off, mix some brown sugar, mustard, and honey with it, then glaze the ribs the last couple of hours, fat side up, with it. Great smoke ring, great crust. I'm not a major dark crust lover, but...I'll try your way next time without the glaze.

[@SVTeel]

I've done it both ways in my Brazos offset and I agree with you. Untrimmed is the way to go if you like the flavor of the rendered smokey fat cap.

[@jasonf8905]

Checkout smartfire + ectherm wireless probe, no issues with thick steel as the base unit can be placed next to the smoker, and that connects to your wifi which gives you bigger range

[@nickma71]

About the smoke....I have had bitter BBQ. Once. We decided it was in the smoke too long. This was a charcoal burner (Weber). I have since learned put the wood under the charcoal from Harry Soo. Specifically so it smolders.

[@MadScientistBBQ]

@@nickma71 in my experience the bitter taste isn’t related so much to the amount of smoke as it is to the kind of smoke. Oxygen-rich, open-flame fires don’t ever impart that bitter taste that smoldering wood can leave. If you are gonna use a smoker where the wood smolders, you can just reduce the amount of smoke and wood so that it doesn’t become overpowering

[@garryhammond3117]

Your wife = Fly sniper! - Great comparison video - I love beef ribs, but am new to smoking - so no trimming for me - Thanks! - Cheers!

[@AntsBBQCookout]

i've never seen a bbq joint trim their beef ribs in the last 2 years ive been traveling, so not surprised by the results. but def agree with a cheap backyard cooker trimming is prob the way to go. crazy fat render on the solution, been loving mine! the review video is coming soon!

[@stevenpearson8065]

I'm gonna be making beef ribs for the first time ever this week and super excited. I'm watching your content, so I'm prepared and ready for the cook.

[@RantManSam]

Wow, I’m blown away with the results. I can’t wait to try them untrimmed.

[@TimothyAtwell-hb9zv]

Last beef ribs I smoked. I trimmed off the membrane between the ribs and seasoned all around. Just something for you to test they came amazing in my opinion

[@georgewitt6842]

The pecan wood makes the bark look too dark! Post Oak!

[@wesmiller9196]

I would love to see a comparison on a pellet smoker...just to see if it's a different result

[@Derpadoo]

Great video! My only question is how the rest was done. Was the smoker still hot from the cook and you just let the residual heat keep things warm? And about how long was it? Part of me is always worried about resting too long and letting the temp fall too low.

[@Kamado_Allsorts_UK]

3 weeks ago I did my 1st long rest with pulled pork (6 hour rest, I did it to avoid starting the cook at 2am lol) and I did quite a lot of research into it to make sure it was done safely. I rested mine in a cast iron dutch oven, inside a fan assisted oven set to low (about 70C/160F). This let it reduce temp very slowly and kept it above 160f up until serving and it was great...with no one getting sick either😁 The general idea I learnt was.... if you cook to probe tender let it rest just wrapped until it drops to about 180f (so it does not overcook) before going in an oven or cooler box. Ideally keep it above 160f to avoid bacteria risk. It was the first time I planned using a long rest to avoid either staying up really late or getting up super early. Will certainly do it again since it was actually less effort haha

[@TheTonysean]

We never trimmed and they come out great consistently. 👍🏼

[@chriscrist911]

Great video Jeremy.... I have always not trimmed, paper wrapped. But next cook, I am not trimming but Foil boating those things. Well see how that goes

[@IsisHendrix-j1z]

Lmao. Your wife is so invested in the fly killing, and you're so invested in the ribs. That's hilarious 😂 😃 😄

[@jonsmallwood1657]

Based on your first video with Porter Road beef ribs I’ve always trimmed and many times basted with tallow. It comes out good but I’m intrigued to try it this way.

[@AD-dh7uu]

I'd like to try this recipe. To that end: 1) Info on the ribs: Where did you buy them, what exactly they are 2) What's the cooking temperature after wrapping and how long Thx

[@soldtobediers]

Mid 70's @ the south end of the FW Texas runway of what is currently The Joint Naval Reserve, was a BBQ shack named ''Rancher Bills BBQ'' where when you bought sliced brisket by the pound, they trimmed the bark & fat off what was being sliced & weighed only the meat. But they gave you that bark & fat back on top of those slices, thus keeping the meat moist until it reached the restaurant table, or your table @ home. Those uneaten left over flavor remnants; when mixed in with most folk's weekly pinto beans; was not only a thrifty flavorful offset to ham hocks, but insured many customer returns for more..

[@JorgeMartinez-ji1nw]

What about flavor? Some folks recommend trimming to allow seasoning to penetrate better. Doing beef ribs this Saturday

[@jerryoconnor9227]

Is there a way to prepare quality smoked beef ribs using only a bug zapper?

[@jefftokaji6460]

Great video. Thanks for sharing. I apologize if I missed your total time for the ribs cooking. You stated the ribs went 9 hours before wrapping them and you left them cooking overnight. What was the total cook time? Thanks for your time and the ribs looked fantastic. FYI, new to your channel. Will be a regular viewer. God bless you and your family.,

[@pitmasterpofficial]

Love the video! Wifey is too funny with that zapper too😂

[@haroun1760]

I do trim most of the vet of the top, because my bullet smoker doesnt render vet as good as an offset does, but then I render the trimmed vet separately and inject the vet in and add it on the ribs ones I wrap them.

[@redridgebbq8233]

I’m not a complainer or a critical person so I have kept my mouth shut lol But it’s been awhile since his vids have been what I first followed him for ! This one is a great throw back :) thanks for it Jeremy :) and good job !

[@rdonner28]

I was WRONG! I thought trimmed would win! Love the video! Thanks for sharing

[@MrWeldWell]

Good video Jeremy. Enjoyed it and learned a little something to try on my own! Thanks

[@davidplatt8915]

First dino ribs I ever cooked was untrimmed. Simply. Stellar. Just. Glorious. Second rack ever was trimmed way back. Utter failure. Cooked meat side up and it was beyond 'jerky' well into shoe leather realm. Will never trim 123 plate ribs again. Oh, both cooks done on my PBC, for reference. Jeremy's experiment here confirms my better results with UN-trimmed plate racks. And, yes, we understand the PBC is a much different cooking method...

[@guitarock79]

Just put half down on the Solution. 4 to 5 weeks and I’ll be there with ya. Looking forward to it. Upgrading from a OC Wrangler…. which I have loved.

[@2005Pilot]

I Love my Wrangler also!! Perfect size for my situation 😁👍👍

[@guitarock79]

@@2005Pilot found my love for offset cooking with it. Made some damn good food with it.

[@Project337]

To your question Jeremy, I was taught to effectively "brisket trim" beef ribs leaving about 1/4" of fat on top. The cook always goes well but I really need to explore my local butcher shops for higher and more consistent quality.

[@andyta614]

Cooking brisket and ribs well done is one thing, but cooking that steak well done is crazy 😂

[@ElmwoodAl]

You noticed that too? Lol.

[@skimpy150190]

Yea that steak looks horrific, wtf

[@mirceskiandrej]

It is clearly not cooked well done, you can see the pink. We can argue if it's medium or medium well, but well done means no pink and this had pink meat inside.

[@RobertPatton-kz6lq]

He definitely sacrificed the doneness to show off a badass crust. Lol

[@jondilly1974]

I have a wireless probe setup that uses short leads from the probes to a base unit outside the smoker. This way the smoker shell doesn’t affect signal.

[@keithtrosen7954]

Pretty awesome. I have not done them yet but i am very happy to have this information.

[@scottloconti1871]

always season the membrane!, you should eat the the membrane, It gets crispy and adds a texture and flavor to the soft meat

[@rodneymartin9659]

Huge fan...wish we were neighbors. We are the same person. I have a chemistry degree, so I HAVE to have a plan. Everyone who knows me wonders why I watch your video SO MANY TIMES....over and over again. You rock!!

[@jerrymorgan1752]

Just picked up some beef ribs and will be throwing it in my Yoder YS 1500S. I will be going untrimmed. Great job on the video. 🙏😬

[@rustyweathers245]

I trim the ribs and I cut them before the cook. I'm on a pellet smoker to poor for a stick burner. I'll have to try on the pellet untrimmed.

[@zp20571]

Few questions! What temp did you wrap and what temp did you pull them off the heat? Also what quality meat did you buy? Is this all prime?

[@kdranchaz3240]

WOW!?! Even if the results were the same as trimmed that would be great to avoid the time and effort of trimming! BUT if it’s better? That’s an EPIC discovery! Well done Jeremy!

[@TheValkian]

That bug zapper is a chef kiss, love from Houston.

[@dougdimmadabs5001]

I wish I had an offset smoker, but all I can afford is a pit barrel, I made beef ribs in them and they came out great and finished in 5hrs but I wanna do a longer cook

[@sandert69]

Made beef ribs for first time today! Unfortunately first time using new smoker, so temp was little above 150c making the bark dry and meat tougher. Cant wait for second try using your temp guidelines

[@josephcancino71]

The look after biting untrimmed... I've never trimmed and I use offset Pecos and PBC & PBX;-)

[@grahamernst2442]

Loved this video! I really like the experiment format. Its why I subscribed in the first place. Well done!

[@kentonw4316]

Just started the video…I’ve never trimmed ribs, I’m lazy. Can’t wait to see how this plays out for Jeremy!

[@anncodec]

I need to go through the motionbc beef ribs be intimadating,financially..but always worth it..untrimned for me..both look fire..your the man.

[@joeammons9380]

Flies from 10 miles away show up to my bbq!

[@mannymrtz4940]

On a pellet smoker (camp chef), woild you trim?

[@kenpeterson327]

at what temp did you wrap and pull from the grill 205?

[@jackhouska232]

I made some beef ribs along side some pork spare ribs, using your 4-1-1 technique. Excellent

[@latenighter1965]

Im no where near an exprt in BBQ, but I will tell you this. about 8 years ago my friends and I went to New York, and we stopped at Mighty Quinns BBQ shop and OMG, that was the BEST brontosaurus rib (beef rib @ 1.5 pounds) I've ever eaten. I've never had a better beef rib, or rib of any type since. Its not a pepper rub, I dont like pepper that much, but Mighty Quinns was the BEST I've ever eaten and I doubt anyone will come close to that.

[@McCoolQ]

Always use Firecups to light your pits...win win 🔥

[@marctaylor5477]

What would you say to do on a pellet smoker? Thanks

[@p3te2jz]

interesting I must try this next time I had always trimmed my beef ribs as well

[@1sourjoe]

So what about the temp probe, did it work?

[@ryanb4481]

I have my doubts that probe was even turned on. No sign or mention of the gateway or app. Plus little need to monitor the internal temp remotely when he'd have to go check on his fire within the next ~30 minutes anyway. Take him about 15 seconds to check those with his Thermopen when he's already out there.

[@Crawdeddys_kitchen]

Being from Alabama I doubt I’ll ever cook/ find beef ribs anywhere but man they look good

[@sircody5251]

Question about the smoker. What happens if you funnel toward the chimney instead of the current and it seems, common style? I feel like the air flow would probably improve, but it might give a "cleaner" smoke flavor?

[@chrisfischer1910]

Sweet. I am cooking some tomorrow for my bday!

[@insertmetalusernamehere]

Happy birthday. Mine was the 27th and I celebrated with a few racks of ribs.

[@jonspackman]

Can someone explain the resting part. Do you turn off your smoker and leave they out over night with no heat? What temp do the ribs cook down to? Isn’t there a risk of bacteria below like 150F or so? Thank you

[@tico4940]

Ive got 2 packs of dry aged dino ribs seasoned up from Porter Road,give them 2 days and tommorow i will smoke them for 5 hours.Surpised my buddy used regular ribs and mine swelled up larger,think it was the less moisture,we did it 2 weeks ago.

[@mannymrtz4940]

Hot Rod😂😂😂 i forgot about that movie!!! Watching this weekend fa sho!

[@Z1ldjian2785]

18:38 IMO this isn't a thorough test as to which is best. You should have also done two with the fat cap, BUT the Silver skin removed. This is my go to. Max Flavor/Smoke/Seasoning penetrative whilst preserve the fat cap for protection and juice retention. I'd grub them all down. Good job