Wagyu Beef Ribs | Texas Smoked Beef Ribs Slow N’ Sear #wagyu #midlandmeat #texasbeef

welcome back fracker this is frack daddyBBQ we’re gonna be cooking up some Wagyubeef ribs that’s right Wagyu beef ribsand as you can see I got my good friendhere chef Johnny from Texas stylecuisine hello everybody so we’re gonnatake you step by step or where you showyou how we make these beautiful ribsfrom any meat comedy now we’re gonna getour weber kettle set up you can see wehave our out our slow and sear have somewater in it and I know everybody’s gonnasay let’s put hot water in go down thelist you know all those things and youcan for like a partial chimney of lintcharcoal we’re not doing that todayeither here we go we got a tumbleweedguys we’re gonna be using it so we’regonna we’re gonna light itI kind of burnt it back together maybeharder harder charcoal very good lumpcharcoal yep like in both we’ll put alink down below to find it one thing Ilike about this heart of charcoal it’svery clean burning so you definitelyneed to use some kind of wood to flavoryour meat with yeah we’re gonna whateverside we put on here we’re gonna be usingfolks so I’m just throw a couple of themin here we should be good my great ithas a flip so you can add some to itwithout having take it all the way offand it’s up a little bit that’s notgonna hurt we’re gonna set our our ribsover here do some indirect cooking justbasically like a little offset smokerthat’s it then you can see I’ll have oilin the bottle I think I can see that onthere so that the airflow can’t come uponto our meat if you do that you get abig temperature difference between thisside and this side put some foil downand don’t stop at all but it calls mostof the air to flow over and up throughyour charcoal and then we’ll set the lidon me and right now our bits all the wayopen so we’ve got an all the way open onthe bottom to get plenty airflow to getthis started and we’ll put the the lidall the way open now once we get thatgoing get the meat seasoned we’ll get iton here middling meat company has somereally really great beef we did a videoof their store so if you guys want tosee a tour of their store I’m gonnaleave the link in the description forthat and I’ll leave a link for that forJohnny so he can show you guys a channelwe’re gonna get some close-ups y’all youwant to see the marbling that’s insideof this Wagyu beef so we’re gonna getstarted here and Jared’s gonna show ushow we’re going to do it we kind ofpicked out some seasonings that I havehere you do a few different differentthings produce a binder Maggi sauce isthat but I watch plenty of Harry suevideos chef Johnny’s actually met Harrysoon so it works for Harry sue so whynot try that and get some great mommyflavor out of this so chef Jon he’s justgonna put a light schmear on here andthen I believe we’re gonna go with abase layer of Hand Grenade we’re gonnause this hand grenadeand they’re going to come back with thisgun powder from outlaw seasonings whichhas a lot of big pepper some onion justsome really really great stuff that’sgonna be awesome with these beef ribs sothat’s actually their steak seasoningyou owns what it is oh my bad steakseasoned steak rub so it’s kinda I thinkit’s gonna season them up real good makesure you get all sides of this becauseyou don’t want any piece of meat that’stime season in this this membrane nothey don’tthat’s the first time I ever seensomebody take this membrane off Maggisauce onyeah we’re to pick up that Maggiesausage restaurant Depot they sell thosebig big bottles over there I’m going tocome back with this so then we’re goingto come back with this chef Johnny gotthis from how old owners so let’s givethis a try which has got some big chunksof stuff though had a nice textureChitty beef ribs you could use like aMontreal steak seasoning or something atthe same timethis actually has a little bit of oh sothis hand grenades got some good saltmoves so this will pair perfectly withthis that’s ready to go we’re gonnacheck our fire and if the fires ready weare gonna get this honor all set for ourweber kettle all right 300 grease sowe’re gonna put our beautiful bhismameat company Wagyu beef ribs on here andwhen we put the meat on of course yourtemperatures gonna drop in the pit sowe’re gonna regulate our pit as much aswe can to 275 and I’m guessing they’repregnant take about four to five hoursonce we get a nice bark or rapid alrightjust leave it on we’ll see y’all we’llcheck it what about two hoursyeah maybe spritz it if we have to but Idon’t think we need to probably got thatgot the water the water trough full sosee you all in a couple hoursall right we’re gonna open these up thenrollin smokes about an hour man I’mlooking pretty too aren’t they oh yeahbeautiful crest a little bit a littleover an hour beautiful mahogany color sowe’re gonna probably get a probe inthese in about another 30 minutes so wecan check the monitor the internal tempand we’ll let you know all right guys soit has been roughly two and a half hourswe’re going to prep our beautiful Wagyubeef ribs and some foil to get themsuper tenderJonny what temperature when we raffleshall we pull these beef ribs off that Ithink you know Wagyu sometimes will hegets ready love like before regularregular beef cooked it’s not like abrisket so we look at that 205 I’mthinking we’re gonna check these inproblem when the want to probe eats onenight all right so I got two pieces offoil I’m just gonna kind of spread itout like I normally do with my butcherpaper that way we havegood thick layer of foil keeps all ofour cheese and if you want to see howyou could put in some moisture topwhatever you want to we’re not doingthat we think easy they’re really moistso we’re going to kind of see how theyturn out with nothing in there you couldadd a sauce to it good tight and thatwill hold all of our oils use is thatthe form back on it also once we know sowhen you keep it tight like this you’renot going to steam it so all we’re gonnado is is take it you want to make sureit’s in the in the meat not up againstthe bone it’s come to Center the probewe want in the center of the meat that’swhere we have it flick it on there andwe’re gonna take these up to 190 degreesprobably another hour and a half twohours sounds good to meI’m getting excited babies it 190degrees now we’re just gonna use thisother probe to check to see how tenderthese are oh yeah these are justlighting through like butter so we’regonna definitely pull these off we’regonna unwrap it and we’re gonna letthese breathe so they can start coolingoff so we can eat themalrighty so what we’re gonna do now isnow that we got it off the smoker likechef Johnny says we’re going to burp itto release some of this heat so we startcooling down oh my goodnessso as y’all see it you know it is lovelywe got it out so we’re gonna just kindof take it back now wait in it a littlelet it cool for a little bit it’s notgonna be real let’s go heat up about 15minutes yeah I’m thinking about 15minutes because you just don’t want toreally overcook that you still want tohave a nice bite through piece of meatwe’re gonna let this sit and about 15minutes we’ll come back we’ll slice itand let y’all see up turned out I willhave to say it made a lot of juice rightnow there’s a lot of moisture that yousee it’s overflowed into that that’s panlook at that but you know it’s all thatthat’s all that fat that’s runningthrough though the marbling that’srunning through that meat I just showyou how much moisture was in there ohyeah let’s sit for a little bit and thenwe will uh we get back to you in about15 minutes okay so we have been restingfor about 15 minutes let’s go ahead andtake this out of the foilso chef Johnny here just firstappearance how does this oh man this islovely and smells fantasticyou know it’s gonna be moist with withthe fat we rendered out of it and it’sgot that it’s got a brisket jiggle to itman you know this thing is gonna be goodso next step what’s cut into this andtry this tenderoops just fell apart leave it man lookat just how it glistens beautiful youjoin me but I think we did a pretty danggood jobwell that’s lovely isn’t it they are andI you know we could probably startmunching off of it but let’s see if wecan tell us the slide just pull thisthere you go bond pulled out I just wantyou to see I mean this you would thinkthis is brisket yeah if it didn’t comeoff of a beef rib that’s pretty isn’t itoh yesreally give this a try I’m ready Cheersmmm it’s definitely got a differenttaste hey no no beef rib it’s creamygoodnessbuttery yeah you know like they saywhy’d you it’s kind of like a it’s sorich it’s like butter tell you what byfar best beef ribs I have ever hadminimum meat has never done me wrongfrom their steaks to the hamburger meatand now to the beef ribs so guys he needto go get you some of this you know it’stremendous you saw he just pulled thebone out we sliced this piece off butlook at this you can take this knife andit’s not overly overcookedno because I tell you what and it’s gota little bit of shoot to it I justfalling apart and when it’s got that -I’ll tell you why it just but you canstill see the fat running through ityeah yeah we’re gonna put a link to chefJohnny’s page and if y’all go over chefJohnny’s please subscribe and tell himthat you came from the frat crew showhim look like his channels gonna show uslove so Johnny Boise pleasure boys butthanks think he brought the meat youknow he shows up with these he’d comeanytime he wants tohey you know what we couldn’t have donethis without middle meat company so Johnthank you if you’re watching this videojust want to say thank you for thehospitality that you gave us for givingus these beef ribs and we can’t thankyou enough you know the web Weber Kettleworked great and we use that hardercharcoal in it so uh we both have donevideos with harder charcoal so we’ll puta link down there below for for harderbut that’s kabocha wood which means axbrick is very hard very dance they onlytake fallen trees you know killing newtrees so out of South America but it’s atremendous it doesn’t pop its lightflavor that’s why we added our our postyeah you know if we didn’t have thatPost Oak I mean probably want to havethis smoke ring that we do because it’svery light smoke clean burning I meanyou could probably bring that in yourhouse without a doubt but anywaysexcellent we’re gonna get the heck outof here so thanks for stopping byTexas style barbecue and cuisine Ialways do appreciate it thanks forstopping by and see enough frag daddyand in his channel and I tell you whiteguys get you some wagon get you somebeef ribs give it a try because this isfantastic and get you some Midland meatcompany hey yothanks for everything appreciate youstopping by we’re gonna see you down theroad on texas-style barbecue and cuisineso long crack crew I appreciate youwatching please like subscribe to bothof our channelswe’re continue eating these beautifulWagyu beef ribs so these two fat boysare out we’re gone