The Martha Stewart of BBQ uses Steel Reserve on his ribs...classic
@millenialbroadcast2 жыл бұрын
The way Steve put that hunk of wood on the fire makes me question how often he has used an offset smoker.
@jr74417 жыл бұрын
I am a bigger fan now Raichlen. You used Steel Reserve 211 for moisture. Great job sir.
@ryand68222 жыл бұрын
The meat GODS are smiling Stevo!
@belovedone151 Жыл бұрын
mmmmmmmmm... yum
@nicholasmedovich67294 жыл бұрын
Those are Denton Cut Beef Ribs. Laredo Cut is a little smaller. The usual short ribs you find in markets are the English Cut. JFYI
@ericlarson93864 жыл бұрын
I just got a flash back of the opening credits for The Flintstones.
@nicholasmedovich67295 жыл бұрын
Try my beef brontosaurus Ribs one day Steve it is incredible
@TheSergio10215 жыл бұрын
"Bourbon makes it, well... Bourbon just makes everything taste better"
@gregwomack63947 жыл бұрын
I love this guy he makes some good stuff
@screwtape18485 жыл бұрын
Steel Reserve?? Does he want to go into a drunken rage before the meat is done??
@nicholasmedovich67294 жыл бұрын
I usually cook mine for 13 hours at a temp of 280 degrees. No wrap. 13 hours of smoke, score fat cap, season, and smoke fully at 280 degrees. Rest for 30-40 minutes. Serve. BUT..... that’s my opinion and preference
@backyardFoods
Жыл бұрын
You mean 208? 280 is overkill
@nicholasmedovich6729
10 ай бұрын
@@backyardFoodsusually the 16 inch ribs are difficult to break down the collagens in the muscle fibers, hotter temp for 4 hours and then lower the temp from 280 to 220 for the last 9 hours. Rest for 1 hour 20 minutes.
@chriswilliams43074 жыл бұрын
Those look incredible, where can I purchase a cutting board like that?
@thunderanderson7 жыл бұрын
#YUMOMGYUM !
@AB-nv7bz3 жыл бұрын
Why does he always use that nasty beer
@chloe7seven226 жыл бұрын
What would you ask the butcher for in this case. It's not a brisket so could it be a rack of short rib All in one piece?
@robertnewell4054
4 жыл бұрын
@Chloe7 Seven ...... Plate Ribs or Whole Short Ribs
@khellil27 жыл бұрын
10 hours?
@nicholasmedovich6729
2 жыл бұрын
Yes. Usually I would NEVER have a steam agent with. Bark would be ruined IMHO. I’d smoke Beaumonts 16 hours and rest for 1 hour. Denton I would smoke for 13 hours and rest for 1 hour. And Laredo cut for 8 hours and rest for 1 hour 10 minutes. All temps at around 280 degrees. (Also do NOT allow the ribs too close to the firebox) keep it about an arms width away from the firebox
Пікірлер: 23
The Martha Stewart of BBQ uses Steel Reserve on his ribs...classic
The way Steve put that hunk of wood on the fire makes me question how often he has used an offset smoker.
I am a bigger fan now Raichlen. You used Steel Reserve 211 for moisture. Great job sir.
The meat GODS are smiling Stevo!
mmmmmmmmm... yum
Those are Denton Cut Beef Ribs. Laredo Cut is a little smaller. The usual short ribs you find in markets are the English Cut. JFYI
I just got a flash back of the opening credits for The Flintstones.
Try my beef brontosaurus Ribs one day Steve it is incredible
"Bourbon makes it, well... Bourbon just makes everything taste better"
I love this guy he makes some good stuff
Steel Reserve?? Does he want to go into a drunken rage before the meat is done??
I usually cook mine for 13 hours at a temp of 280 degrees. No wrap. 13 hours of smoke, score fat cap, season, and smoke fully at 280 degrees. Rest for 30-40 minutes. Serve. BUT..... that’s my opinion and preference
@backyardFoods
Жыл бұрын
You mean 208? 280 is overkill
@nicholasmedovich6729
10 ай бұрын
@@backyardFoodsusually the 16 inch ribs are difficult to break down the collagens in the muscle fibers, hotter temp for 4 hours and then lower the temp from 280 to 220 for the last 9 hours. Rest for 1 hour 20 minutes.
Those look incredible, where can I purchase a cutting board like that?
#YUMOMGYUM !
Why does he always use that nasty beer
What would you ask the butcher for in this case. It's not a brisket so could it be a rack of short rib All in one piece?
@robertnewell4054
4 жыл бұрын
@Chloe7 Seven ...... Plate Ribs or Whole Short Ribs
10 hours?
@nicholasmedovich6729
2 жыл бұрын
Yes. Usually I would NEVER have a steam agent with. Bark would be ruined IMHO. I’d smoke Beaumonts 16 hours and rest for 1 hour. Denton I would smoke for 13 hours and rest for 1 hour. And Laredo cut for 8 hours and rest for 1 hour 10 minutes. All temps at around 280 degrees. (Also do NOT allow the ribs too close to the firebox) keep it about an arms width away from the firebox