This Forever Changes How I Cook Beef Ribs.

------------------------------------------
Shop Mad Scientist BBQ!

MORE MAD SCIENTIST BBQ:

------------------------------------------
My favorite thermometer:

------------------------------------------
MY AMAZON FAVORITES:
------------------------------------------

Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more free content like this for you guys.

[MadScientistBBQ]

Check out the Carbon Steel Collection and Made In’s other cookware being using my link to save on your order

[popp]

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.

[lorenperry]

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.

[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😅

[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.

[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

[allenbateman]

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

[loggrad]

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

[sparks]

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

[rukus]

@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!!

[laurenceculver]

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

[erikrobbins]

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

[DrSmokeBBQ]

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.

[bryceywelker]

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

[toddpower]

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

[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 :)

[alwilsonjr]

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!!!

[robmacdonald]

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 !!

[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

[JDM_MSK]

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