Wagyu Beef Ribs

[@Vitug23]

Thanks for all the videos Jeremy! Great video. I have a traeger and I’ve been experimenting with the tube smoker. I noticed a slight bitter taste when using the tube. Do you know if there is a way to add clean smoke flavor to pellet grills?

[@TheReal_DeanD]

OMFG those Wagyu ribs are beautiful! So lucky to get those Wagyu ribs with 5 bones. I can't even find Choice ribs with 5 bones. At most I can get 3. Wonderful team effort with this. I really enjoyed the explanation too.

[@MadScientistBBQ]

Dean D Thanks! I wish I knew more about butchering to try to get a better handle on why things are cut differently. 90% of the time I use 3 bone choice short ribs

[@CaptainDeeDaDee18]

Loved video! Only question. How tf are you able to constantly put/keep hand on the grill? Like damn. Does it not transfer heat?

[@ibehl]

Great Video JEremy! I did my first short ribs by following a video of yours some months ago, keep up the good work! Greetings from Mexico, PS. Happy New year!! Cheers!

[@MadScientistBBQ]

ibehl 👍🏻👍🏻

[@dwaynesmith7338]

This is Xenia Smoq BBQ I am looking for some advice on how to embark on the catering side. Will you advise.

[@olddawgdreaming5715]

Great video Jeremy, liked the way you explained things and those ribs look excellent. I dug out your OLD video about controlling the heat and smoke and I saved it as a reference. Thanks for sharing with us 👍👍.

[@MadScientistBBQ]

OLD DAWG DREAMING Thanks!

[@ronshapiro2846]

Great video!! Quick question... if the thick part of the ribs is at 190 degrees, what temp would the other side be?? Would it be dry??

[@sw01ller]

tremendous. ive got some UK Wagyu for tomorrow so you know its bottom quality.... but its 50% wagyu 50%angus so it has to be good right?

[@KingJerry2323]

Bro by far one of your best vids! I loved it! Quick question I recently started BarBQing but sometimes my brisket comes out a little dry . What is one way to always have a moist or juicy brisket?

[@KingJerry2323]

Kevin Noll thanks for your reply lol I’m doing all those things . I do inject. I Spritz every hour . Temp is around 225 to 260 all the time . I usually smoke it for 9 hours rap for 2 . Am I supposed to let it rest?

[@KingJerry2323]

Thank you so much Kevin!! You’ve been great help! I’m from Texas if you’re ever in Laredo let me know . My ribs have been coming out pretty good . You gotta stop by and try some! Once again! Thanks a ton!!

[@thespig13]

Not trying to ease drop but also quality of meat is a big thing. All my briskets have been "okay" but I'd say its cuase I'm too cheap to spend on a higher quality of meat

[@getter7seven]

Any instance of Bonus Brisket is a good instance.

[@EricsBBQAndMORE]

Who knew you were from Kentucky! Me too!

[@EricsBBQAndMORE]

I live in Louisville too 😂

[@MadScientistBBQ]

I’m from western Kentucky. I have family in Louisville

[@johnknapp6328]

Great looking Ribs Jeremy, Happy New Year. Beautiful Kitchen

[@MadScientistBBQ]

John Knapp Thanks! Happy new year

[@soupalopius]

How much bbq can you curl at one time?🏋🏽

[@michaelandrew4812]

This is like a video in reverse start with the finished product and work through the process of preparing it.

[@drewmarkel5589]

I would like to thank everyone for watching the video! Mad Scientist BBQ is the best! We at Stutzman Brothers Meats have just launched a new website. You can now order online from our store! Wagyu Beef Short Ribs: www.stutzmanmeats.com/product-page/wagyu-short-ribs Wagyu Beef Brisket: www.stutzmanmeats.com/product-page/whole-wagyu-brisket-10-lb Thank you!

[@marksinger4415]

Kentucky eh? I KNEW there had to be more to this California story. Don’t get me wrong, many good things come from Cali but I just could not wrap my head around all this good bbq information coming from a Californian.

[@reidk4795]

Could you finish Sous vide at the wrap point

[@krisb3429]

Luv ya vids jeremy, cheers brother. Beef shorties are truly hard to beat!! Hey man I've got a serious question for ya. If you were planning on opening a low and slow place on your own , what would you use to cook low and slow on? Yes I know offsets are the best but if you had to stay up for 20 something hours straight to fire manage would you still use an offset or what would you use? Cheers mate !

[@MadScientistBBQ]

Kris B Offsets produce the best product in my opinion. Most restaurants I know use something like a southern pride smoker. In Texas however, offsets are king

[@wolf-yw9wk]

normally meat regardless of what it is is dry and stringy because it well overcooked. collagen converting into gelatin is hat makes things taste more moist. fat adds some but fat adds more flavor. the lip smacking kind of gushiness that you get from good bbq is collagen breakdown. just like braising something like chicken thighs if you overcook them you break the collagen down so far that the gelatin pockets effectively get drained off into the juices. hence chicken stocks and those juices you see gelatinized once cooled. cuts that do not have lots of collagen have a very small window of being cooked perfectly. something like a chicken breast should be pulled at 150f and rested to about 153-ish degrees and that doesnt destroy the small amount of collagen once it converts to gelatin present in the breast. you go to the 165f mark you will have dried out non lip smacking nice chicken breast, you have broken the protein down too much. this is why i find most bbq's ribs end up overdone. if they fall off the bone easily it means you have broken down the proteins too much and not from a water perspective even though thats also the case its the collagen to gelatin in the protein that is the most important part. fat melts at a lower temp. collagen breakdown happens only at a certain point.

[@progers5019]

Yeah, I didn't know what to think when I saw where you were. You felt right at home (NPI) with that Brazos. Amazing how you pulled together everything to make this video. I think you need to stay home and start milkin them cows and get that perfected. lol That was one of the prettiest beef ribs I've seen. Haven't had the pleasure of wagyu beef yet. May be in my future. You did a great job on this video not to have your stuff with you. Love the intro with the new leather too. Happy New Year brother.

[@MadScientistBBQ]

Phil N Florence Thanks Phil! Yeah I should learn how to milk a cow at some point

[@501BBQ]

Great video! Love some beef ribs and that apron is legit!

[@bellaandelf]

If wagu fat renders at a lower temp could you then wrap at a lower temp?

[@GadjetGriller]

wow you must have not feeling in your right hand! You were not only just putting you hand on the smoker you were leaving it there!! Great looking Ribs!! Nice apron as well!

[@MadScientistBBQ]

Gadjet Griller The feeling in my hands is significantly degraded after handling so much hot food

[@jessefierros7876]

Would you say these are better than the dry aged ones you made a few months back?

[@MadScientistBBQ]

Jesse Fierros I dunno about better. They are just very different. Different flavor. More moisture in these though for sure

[@josephps123]

I had them in the UK! they were "white ork" ribs a rare british antient breed also Whinsten Churchills favourite beef! The beef was so so beefy and strong cooked in october would post u a pic if i could!

[@MadScientistBBQ]

joe seeley Nice!

[@PrestonHelton]

Merry Christmas J-Bone! Great video. So after you wrapped you went for internal temp of 205? Nice work.

[@MadScientistBBQ]

PrestonHelton I think I went to 202

[@krich106]

Damn you went full circle. Last name Yoder, apron made with old world Amish methods. I dig it, respect.

[@MadScientistBBQ]

Keith R 👍🏻

[@lazeemtaylor9949]

High as fuck watching you talk about ribs for 12 mins you deserve my like

[@david_reynolds3660]

I could’ve sworn that you just said it took 15 hours to cook those ribs! That is absolutely ridiculous! Should never kick that long. On a standard offset it doesn’t take me longer than eight maybe nine hours to cook a 14 pound brisket. I do a whole shoulder clod in 14 hours. Goodness

[@kevinnashskitchen3517]

Very good info.. Love your apron . I live in southern Michigan.. Have to look at the site you gave link of. Thanks

[@MadScientistBBQ]

Kevin Nash's Kitchen Yeah you could probably actually just go pick some up if you’re close enough

[@dollybob9094]

But what is the wood on top of grill doing anybody know? Thanks

[@briancatt3648]

Dolly Bob he mentioned the wood was green (wet,not seasoned) so he is drying it out so it will burn. Green pecan smoke is overpowering with nasty taste. I hope his drying technique worked.

[@777Revolutionary]

The cow/cat story 😂

[@09proudvet]

Great video as always, Happy New Year and Happy holidays, and I'm from Louisville as well which is actually named after King Louie, hence why most people say louie-ville....lol.

[@MadScientistBBQ]

T Priddy aka Realistic Reality Yeah most everybody says it that way. I’m actually from western Kentucky where it gets pronounced something like “loo-uh-vull”

[@dylanadams6326]

I subscribed after this video because you explain how to properly pronounce LOUISVILLE, so many people botch it and it drives me crazy!!!

[@erobin2112]

Great video as always Jeremy! Love the cutco also!

[@MadScientistBBQ]

erobin2112 Not my knives but they make good stuff

[@MrSmileyFella2]

Never thought id learn how to milk a cow teet while watching a wagyu ribs video

[@wherescaleb8793]

Small world. What part of Louisville are you from? I grew up in the east end

[@MadScientistBBQ]

502 KG Not from Louisville but I grew up in western KY. My in-laws love in Louisville

[@Willishere]

bro you're a bbq genius prodigy

[@MadScientistBBQ]

William Chen Let’s not get carried away will

[@HighVibesTravel]

A.Would of loved to seey you take a BITE out of the rib.. Also any chance you have pics of the pre-cook and the marbling?

[@dodgerthompson332]

This is what I came to see.......

[@jasonmiller5716]

Wow buddy. Amazing. Wished I tasted those badboyz

[@bestum183]

Great video man! Who would’ve guessed you’re from Louisville! I’m from Frankfort. That’s awesome

[@MadScientistBBQ]

Kentucky Mudd I’m from western Kentucky but have family in Louisville

[@savalascraftbarbecue]

Great video and info thank you

[@4seasonsbbq]

Awesome lookin ribs Jeremy they look really delicious, nice pull back on those bones too. Keep up the great work

[@MadScientistBBQ]

4 Seasons BBQ Thanks!

[@4seasonsbbq]

@@MadScientistBBQ HAPPY NEW YEAR my friend

[@mikeh4613]

Awesome bruv, one day you will cater my wedding. I will marry TV's "alf"

[@georgel.3357]

I highly recommend Heartbrand Beef...they offer certified Akaushi (Wagyu) beef ribs. I did my first Akaushi 4 bone beef rib last month and they turned out fantastic. Give them a try!

[@MadScientistBBQ]

George L. Website?

[@M3Eurotrash1]

Louisville born and raised. Oldham County

[@ronm8306]

Just ordered $500 of meat from Stutzman Brothers Meats. Can't wait to do some more smoking. I also inquired about your fatstack smokers over a month ago and never heard a word from you.

[@SmokedReb]

Wow!!

[@Budabaii]

skipped ahead to 10:17 i'm brimming with questions... "you just massage it out, my aunt was great at it." XD

[@1999fordman]

Cool to know you’re originally from Kentucky!

[@MadScientistBBQ]

Colby B Everybody things I’m from LA because I live there now. Raised in western KY

[@1999fordman]

Mad Scientist BBQ that’s awesome man! I’m originally from Princeton but live in Calvert City KY now.

[@Gchupp]

Thanks for sharing stutzman meats. Im.in ohio so I'll be visiting them.

[@phshon]

Milking thing . . . priceless

[@thatevoguy192]

Wagyu means from Japan. If the cow is a Japanese breed and raised anywhere outside of Japan this is still not technically wagyu. The terms "wagyu" and "kobe" have been so watered down lately especially in the US. The US needs only a small percentage of the cow used to be Japanese to consider it what they call wagyu. I'm sure the meat quality is still great but If the meat is not imported from somewhere in Japan it is not real wagyu. Great video by the way!

[@baileymoto]

ThatEVOguy Eh, technically Wagyu just means Japanese Cow (any of the various breeds). I agree with your overall point, but this is why it should be noted as “American Wagyu”, “Australian Wagyu”, etc. It’s correct to refer to a Japanese cow bred with Angus as “American Wagyu”. This would also be true if you bred 100% Angus in Japan and called it Angus...well, except one might run into trademark issues, perhaps? Which, of course would be the issue if you raised 100% Kobe anywhere outside Kobe, Japan and attempted to call it Kobe.

[@crawdaddct]

I wish I could find ribs with that much meat. Due to holidays you can find ribs cheap. I bought Waygu ribs for $20, but they don’t look like that... dang.

[@mannvsfood]

thumbs up before the real vid even starts for the sexy mans and his sexy apron! lol. like the Sgt in Aliens said..... Absolutely Badasses!

[@Cnmetz2]

New subscriber and loved the stories along the way. I remember my cousins squirting milk at the cats also growing up!

[@MadScientistBBQ]

Cnmetz2 Yeah it’s a different world than Southern California

[@matthewantonello5029]

why not just use foil? is it that much worse?

[@nebula2294]

Ruins bark

[@MadScientistBBQ]

You can use foil but usually bark is better when using paper. If you want to use foil it will work fine, but won’t be ideal

[@JoseAguilar-rv7dr]

Mouth watering they looking so gd

[@thespig13]

Dude these aprons are sexy as hell! Snd that's coming from an dude to another dude( i don't roll that way either) if they sell good you should hook up with a knife making company and get a signature line out. Silverstag knives are some of the better ones I've seen. They also have people like deermeatfordinner line ups already

[@MadScientistBBQ]

thespig13 Interesting... I’ll have to check that out!

[@riosecco4142]

phenomenal~

[@mikelopez8905]

The only thing I can't stand about your video's is I'm starving after! I'm in Montana have you tried smoking when temps are down around 32f?

[@MadScientistBBQ]

Mike Lopez I have. The bigger the smoker, the smaller the problem that creates. If you have something like a gravity fed, that will be no problem at all

[@mikelopez8905]

@@MadScientistBBQ it's about the same size as the one in your last video but not the quality of that one. Guess I'll just have to try it. I'm using oak 4x4s they stack our boat trailers on from Arkansas. Thanks

[@zacherndon9521]

Trying throwing a welders blanket on top of your cooker.

[@jss636]

2 intros?

[@Shazziecooking]

In the words of Robert De Niro... “Teet”?........🤣🤣🤣

[@danielpark3073]

i really thought he was going to say his aunt milked the cats. haha

[@patrickdix5865]

"Can you milk me, Greg?"

[@slngo49]

Intro reminds me of Guga haha

[@RobertKohut]

Nice!! Meaty... :-)

[@benbryce2788]

good work mate, im going to hit up my local for some beef short ribs and do them on the weber kettle

[@MadScientistBBQ]

Ben Bryce Awesome!

[@howardharvey8885]

Content!

[@digitalayon]

MAIL ME ONE RIB PLEASE!!!!

[@RobertoRafaf]

Dude I am so disappointed by how little of that you ate on camera. Like I want to see you enjoy it, feel envious from a huge bite you took.

[@Rocky1115]

Stutzman Brothers Meats is actually in Indiana, not Michigan. Talk about disappointing 😔

[@MadScientistBBQ]

Rocky1115 Haha the meat apparently gets processed in southern Michigan

[@jacklamotta0015]

Wagyu is very expensiv...!!!

[@lonestargrizzly4936]

So mmmmmoist

[@currencytrader4389]

I feel...cheated. lol..All that rib and you just took a tiny bite?? All those that say that this isnt wagyu because it's not from Japan..I beg to differ. In Japan there are four breeds that are considered Wagyu and those are the Japanese Black (the predominant Wagyu exported to the U.S), Japanese Brown (In the U.S. referred to as Red Wagyu), Japanese Polled and Japanese Shorthorn. A cow breed is still wagyu and doesn't lose that designation just because the cow doesn't live in Japan.

[@MadScientistBBQ]

CurrencyTraderXAUUSD 👍🏻 you are correct about the wagyu! I think they must be confusing Kobe beef with wagyu beef. All Kobe beef is wagyu but not all wagyu is Kobe.

[@BRANDON-FJB]

Wont be back due to the 1:15 apron add(can't wipe your hands on leather...TF ya thinking?)🤦‍♂️🤦‍♂️🤦‍♂️. Greed ISNT good...bruh

[@DjSource20]

First! Welcome back

[@tokenfatfriend68]

I kept cringing because you sat there with the door open forever

[@muratduman5067]

süper :)

[@deg3363]

Great way to run a commercial...the Wagyu Beef is awesome click bait...maybe leave the commercial at the end?

[@themeatmanryan9545]

Just so you know Guga uses basically the same theme song. Maybe try finding a new 1 👍

[@hellowacko6451]

The Meat Man Ryan who is that ? You know the world is bigger then your circumference ? So yeah think bigger 😳 sweet intro loved the video

[@SkidzLIVE]

That's not wagyu lol

[@david_reynolds3660]

Why is it that you decide to cook meat that the general public that watches your videos, can not afford? And are you going to continue to run the slow mo add for the leather apron that can no one can afford if they are buying the Waygu beef? Think about the choices!!!!

[@crawdaddct]

My supermarket (HEB in Texas) has Waygu short ribs for $20. They don’t look like that... But they are good....

[@zrile9986]

I get Waygu for $8.10/lb and they are usually a 5 lb rack and the general public can't afford that? You can't afford $40, gtfo here man and stop pooping on this dude's video. Now that apron is ridiculous expensive but last time I checked this is America, you don't have to buy it.

[@harrybarker1408]

too many ads im out!!

[@Only1trueGOD]

Seriously over cooked in my opinion. I would have taken it off at about 120 to 130 internal temp, same as a Prime Rib, then put it under an aluminum foil tent loosely for about 30 minutes before cutting into it.

[@elropo7093]

This is a rack of short ribs, not a ribeye steak. Go buy some short ribs, cook them to 130F and see how YOU like them. You'll be feeling pretty sheepish after that first bite lol

[@mig0s]

Have you ever cooked short ribs? At 130 they are barely edible. You need them at at least 190 so they are super tender.

[@Only1trueGOD]

I apologize, I was wrong, I'm not a chef nor a cook for that matter, I let my wife have that honor and she's an excellent cook! I thought the short rib was similar to the prime rib. I stand corrected! Thanks guys!