What do you think - should I try again to see if I can get closer? Watch kzread.info/dash/bejne/c4Cn2sprgJS6oZM.html (The Best NY Pastrami @ Home - Did Joe Carroll Teach Me Well?) next!

@jbpasion071

2 ай бұрын

Yes please!

@absoz

2 ай бұрын

Never be afraid of trying again - as the saying goes, practice makes perfect. I’ll hold off using the ribs in the freezer, in case you do - well for a little while

@tdtommy196

2 ай бұрын

Those ribs look absolutely fantastic! By the way, there's a trick (I guess it's a trick) that you kind of noted in the Bar-A video, that REALLY worked well for me, and its such a minor thing. Cooper lays down the pepper first, and then on the brisket uses Fiesta seasoned salt. I saw him say that he learned a lot from Goldees. So I watched some videos of Jirby from Goldees doing a brisket, and sure enough he does pepper first too then seasoned salt. I wanted to try this out, but I haven't had time yet to do a long cook, so yesterday I put a picanha roast (just 2 lbs) on and I seasoned it first with 16 mesh bp and then with lowrys as I cannot find Fiesta anywhere around me, but it kind of looks to be pretty much the same thing as lowrys. Let me know if I am wrong about that. Anyway, I let the picanha sit in the fridge seasoned while I was at work, then cooked it on the weber indirect but with the vents wide open and using a chimney of fully lit lump charcoal, so the temp was cranked up high. It developed an absolutely amazing crust! I wish I could show you a picture Al. I was lazy so instead of choking the vents and waiting for the temp to drop in the grill, I brought the roast in and finished it in the oven at 300 until it hit 135 internal. The whole cook only took about 45 min start to finish and it was hand down the best Picanha I ever made! There is really something to be said about pepper first and then using seasoned salt instead of a large crystal salt. I thought it would be too salty, but it was not at all. I can't wait to try a slow n low brisket on my new offset. I have one planned for memorial day.

@cobbindobbin

2 ай бұрын

You forgot the water in the glaze mix!

@jasonsams4258

2 ай бұрын

Yes. Yes you should! More ribs.... never a bad idea. 😊

Just a heads up. Diamond crystal is *less* dense than Morton's. Morton's is twice as dense and it's the reason why they can go so heavy with Diamond Crystal.

You forgot to add the white vinegar to the sauce. Probably why your glaze is thicker.

@BehindTheFoodTV

2 ай бұрын

I'll be damned - I just went back and watched and you're right!

@DonkeyPuncher1976

2 ай бұрын

@@BehindTheFoodTV I have a screenshot from the last video and compared! It’s a great glaze.

@Food-Fire-and-Featherboards

2 ай бұрын

​@@BehindTheFoodTV So what's the full recipe then? Cheers!

@BehindTheFoodTV

2 ай бұрын

@@Food-Fire-and-Featherboards I just left out 1c of white vinegar.

I Live 20 minutes from Bar-A. Can't believe I haven't been there yet. Today is the day, gonna go give their ribs a taste before I try the cook myself. Good job, I have made the pastrami from Fette Sau which was amazing!

@BehindTheFoodTV

2 ай бұрын

Tell them I said hi! And don’t procrastinate until the weekend they are closed Saturday and Sunday so they can go to the Troubadour festival.

@karenwilson3968

2 ай бұрын

Remember to request a beer with the Dad 😂

@Texanm28

2 ай бұрын

I got there at 1245 and all the Ribs were gone! We got the Texan Platter instead. The Brisket was awesome and the brisket dirty rice was phenomenal! We didn't see Cooper but we chatted with Caleb for awhile. Super Friendly, hopefully next time you are in TX you can try out my Buddy Matthew Wich's Boujie BBQ.

I knew you would make a Great Rib! The video is fantastic with incredible visualization. Yall make a great Team!

As always, those look fantastic!

OMG they look amazing ❤❤❤❤

@BehindTheFoodTV

2 ай бұрын

I love my job :-). Hope your travels are safe!

the glaze is absolutely fantastic. i added an extra 1/4 cup of white sugar then a decent amount of Meat Church's Hot Honey Hog. so deadgum delicious!

@BehindTheFoodTV

2 ай бұрын

Nice!

I don't normally use sauce when I make ribs. I'll have to give your ribs sauce glaze a try. I usually just use a dry rub of either salt and black pepper or a mixture of my secret blend of bbq spices. Cherry Wood is my favorite wood to bbq.

The sauce may not have been exactly right, but the ribs still looked excellent. Great video!

Oooh, those look fabulously juicy! Love the glaze👍😊

I think it's a win! Since the vinegar was left out, you need to go back in and do it again. At least do it for Nick. His B-roll is the best in the business.

@BehindTheFoodTV

2 ай бұрын

You're right on both counts!

Al, Glad to see you got this one, especially since you were so disappointed with the turkey. I think a lot of the differences you are experiencing are coming from your smoker compared to their much larger and better insulated smokers. Now it is time for the video for which we have all been waiting! The cookies!😂 When was the last time a KZread bbq personality did a bbq cookie video! Can’t wait!👍

@BehindTheFoodTV

2 ай бұрын

Thanks Ben. Good news - the next video to drop will be Shelby's cookies a week from today!

I think you should definitely try that again. I agree with you - your ribs do look juicier than his. Nike is right when he said your glaze was thicker, but yeah, keep trying. I'm not mad at it, lol. I can watch your videos all day long. Great job, man!

@BehindTheFoodTV

2 ай бұрын

Thanks William - they were definitely good. Redemption attempt video coming 2 weeks from today!

@danielploy9143

2 ай бұрын

@@BehindTheFoodTVRedemption with post oak?

@BehindTheFoodTV

2 ай бұрын

@@danielploy9143 yup - post oak on the same cooker.

You made something close to my rib glaze. My rib glaze is 3 cups Ketchup, 1 cup of honey, 2 cups pure can sugar, 1/2 cup of worcestershire sauce, 2 cups Apple cider vinegar, 2 shot of Jack Daniels, Granulated Onion, granulated garlic, and 1 tsp of cayenne pepper. I mix mine the same as theirs.

trying this weekend, on a SNS grill though, as my smoker only takes pellets. Will drop a line here with the results. Thank you and well done!

@BehindTheFoodTV

2 ай бұрын

Great - and yes please do let me know how the SNS does. I think you'll be ok with pellets just get lots of smoke on them!

@absoz

2 ай бұрын

Terry, I have the Weber smokefire, so a pellet grill as well. A smoke tube filled with pellets can always be used if yours doesn’t have some sort of smoke functionality Looking forward to your comment as well

@terrytio8982

2 ай бұрын

@@absoz yes, i use Reqteq with pellets/smoke tube, i just really like the charcoal/wood combo on my smoke.....only thing is I suck with the SNS so far :) I may just use the Reqteq tomorrow though.

@absoz

2 ай бұрын

Good luck. I had a fantastic result with the beef ribs on the smokefire

I would definitely try again until you get it right, although those ribs looked great. Are you using the same cooking wood as Bar A? What is you take on dirty smoke now that you have been using dirty smoke for several cooks? Do you think dirty smoke from an offset is the same flavor as dirty smoke from a kamado?

@BehindTheFoodTV

2 ай бұрын

You're really observant, Keith. I think the airflow of the offset makes the dirty smoke work. I've just started testing with Kamados but I haven't got rid of that acrid taste and it's just not there on the stick burners.

Different subject , btw love ur channel. I like ur detail, but anyways tried 2 ribs on my egg. One with Goldees all purpose and fiesta rib rub. I think my tasters and me liked the fiesta better. U should try it. Goldees has to much pepper i think.

NICE!!! came here for the recipe for the glaze but im perplexed because internet says glaze are thicker then sauces but looks like all the glazes i see are thin.

@BehindTheFoodTV

2 ай бұрын

Thanks for stopping by! First of all - add a cup of white vinegar to the recipe it turns out I spaced it. And on viscosity, glazes that you’re going to heat (like 321 ribs) should be thick - but I’ve seen a pattern now with those who sauce during the rest that the glazes are much thinner and seem to absorb into the meat a little.

What was the total time on this cook and at what temp?

What temperature is the food warmer?

@BehindTheFoodTV

Ай бұрын

I always run my warmer at 150F.

@francescocilurzo2976

Ай бұрын

@@BehindTheFoodTV Awesome, thanks! Making the ribs right now 😁 Suprise dinner for my wife and son ;-) Thanks for the great content. Grts from Belgium.

Are these competition style bite through ribs? Or fall off bone? I honestly prefer fall off bone. Is they're a way to do this method to get to fall off bone style ribs? Thanks!

@BehindTheFoodTV

Ай бұрын

They are probably somewhere in between - but if you like them fall off the bone just take them a little farther on the smoker before pulling them. If you like them really soft I might consider dropping them in a foil boat for the last hour just so they don't fall apart when you pull them off the smoker.

if they are as good as the beef ribs (which you know I just made and have seen the evidence) then I need to send my wife back to the butcher it's crazy how we've usually shunned the "dirty" smoke until now ? Oh, and as always, practice makes perfect 🤣 Great work guys

@BehindTheFoodTV

2 ай бұрын

Thanks Andrew! Tell the butcher I say hi!

@absoz

2 ай бұрын

@@BehindTheFoodTV get your butt here to this side of the pacific and tell him personally 🤣

They look unreal. How would you describe the smoke flavour when smoked ‘dirty’ like that? How does it differ from ‘clean’ smoking?

@BehindTheFoodTV

2 ай бұрын

Great question, Gav. The best I can tell you is "more smoky" - there was no bitterness, just a wonderful smoke intensity.

looks good, still come back to texas tho.😂

@BehindTheFoodTV

2 ай бұрын

Oh I'll be back I promise!

You missed white vinegar in your glaze sauce I believe

@BehindTheFoodTV

2 ай бұрын

Yup. I feel like a tool - a couple of you noticed that and I never did! I even filmed the redemption video yesterday - but good news I used the white vinegar in that one lol

@jimshackelford_icu812

2 ай бұрын

@@BehindTheFoodTV lol all good brother. What temp do you think he pulled those ribs 185ish and what temp on warmer 145-150?

@BehindTheFoodTV

2 ай бұрын

@@jimshackelford_icu812 185 is a decent guess - but just like Cooper I didn’t temp them. I looked for a set bark and a feel like they are “just about to break”, meaning good fat render but collagen hasn’t released yet - so somewhere under 195. And the warmers are always at 150F.

Those ribs look mighty fine.

@BehindTheFoodTV

2 ай бұрын

They were really good. But not Coopers....so still trying!

Was the meat too heavy with smoke

@BehindTheFoodTV

Ай бұрын

Not at all - but I did do a redemption video where I adjusted some things and made them way better - you should watch that one: kzread.info/dash/bejne/i4mAqpl7mpXFlbw.html