Kosmos Q vs. Meat Church BEEF RIB THROWDOWN | Gulf Coast Smoke

all day hey everybody Alonso here withGulf Coast smoke and today we’re makingbeef finger ribs with a twist so today Iwanted to make some beef ribs one of myall-time favorite barbecue bites and Ireally also wanted to do somethingdifferent with it so what we’re gonna dois we’re actually gonna cook these onthe same cooker but we’re gonna use twoseparate rubs we’re gonna use Kosmos cowcover and meat churches holy cow I loveboth of these rows on my briskets buttoday we’re gonna try them on beef ribsand I’ll let you know at the end whichone I like better now completedisclaimer I want to let you guys know Ilove both of these rubs I love both ofthese pitmasters in the end there’s notgonna be a huge loser or anything likethat when it comes to rubs it’s allabout your palate all about what youlike what might be my favorite rub mightnot be your favorite in the end so whatI want to do with this is just bringsome nagy to you guys let you guys knowwhat I think of it but in the end like Isaid it’s all up to you I recommendtrying both of these rubs no matter whatand I promise you none of these aregonna taste bad in the end so come on ina little bit closer let’s go ahead andget these rubbed up and then we’re gonnatake them out to the weber smokeymountain so with beef finger ribs thereisn’t that much meat and I personallydon’t do a large amount of trimming soI’m really not gonna worry about thattoday you can see there’s some good meatright between these bones here this rackright here is a little bit smaller butit’s gonna be alright everything’s gonnaturn out delicious in the end what Ilike to do with my beef ribs is hit itwith some hot sauce on top not a crazyamount rub it inget it all over and then we’re gonna hitit with our first rub and this is gonnabe cosmos cow cover like I told you guysbefore I really like this on brisket tryit out if you haven’t get all the sidesto there’s gonna be meat that you’regonna be tasting on the side you want tohave this rub on there so get a nicecoat Pat it in you can let these hangout for about 20 minutes or so beforeyou throw them on the smoker now withbeef ribs on the back you actually don’thave to pull the membrane you can if youwant I prefer not to with beef ribssometimes they tend to get so tenderthat they’ll fall off the bone and Iprefer to still have it on the bone sothat’s why I choose not to do that butlet’s go ahead and work on this secondone I swapped out gloves so I don’t getany other other rub on this one and thisis going to be hit with our holy cow bymeat church barbecue right off the batyou can see that there is a lot morepepper in this one it’s very coarse sothey’re gonna give off different bitesfor sure doesn’t necessarily mean one’sgonna be better than the other but Ireally like that aspect about this meatchurch rub is that it has a lot ofpepper and you’re gonna get a good barkfrom it well at least I hope so now I’mgonna let these rest for about 30minutes let that rub pull out some ofthe moisture on the meat then we’regonna take it outside to my weber smokeymountain i’m running it at 275 todaywith the minion method like i’ve toldyou guys before her a couple of times idon’t go into too much detail on thatbut leave a comment down below if you’dlike me to go into detail on that i lovesharing the information that i know orhave learned about barbecue so if you’reinterested just let me know we’rerolling with cherry and hickory smoketoday we’re actually doingtwo videos at once so you’re gonna seesome other meet out there as well butlet’s let these rest for about 30minutes and then we’re going to bestraight out to the cook[Music]okay so we’re out of the weber smokeymountain i’m running right at 268degrees that’s exactly where i want it’sgonna stay there all day while we’resmoking these ribs I didn’t put anywater in this water pan I’m actuallygonna apply moisture as I need toand I’ll use 50/50 apple cider vinegarand water if needed we’ll check theseevery hour or so we are gonna wrap thesewith butcher paper at some point todaywe’re gonna do that whenever we get thenice bark that we want so let’s go aheadand put these on we’ll go inside andwait about an hour[Music]so we’ve got a full house today on thisweber smokey mountain i am shooting twovideos today at once i didn’t think toget my rib rack out but we’re going withitBBQ is what we do and no matter whatthese are going to turn out great sowe’re gonna go ahead and let these rollfor about an hour and then we’ll be outwe’re gonna check on all of them theyare gonna shrink up a little bit so i’mnot too worried about the space here butlet’s go ahead and go inside we’re gonnahang out the kids for a little bit we’llbe back in about an hour[Music]all right so it’s been an hour on thesebeef ribs and I want to take a look seeif there’s any pull back on these bonessee if we need to spritz it I’ll see ifthey’re drying out so come on in let’stake a lookso these beef ribs are actually lookingpretty good I went ahead and just movedthem around a little bit see if we can’tget this a little bit better in herelike I said we got a full house forshooting two videos at once if you lookat this Cosmo rib here it actually has areally nice color it’s kind of getting alittle bit more darker mahogany alreadythis meat church rib you can see thatpepper so everything is actually lookingreally good so far I don’t think we needto wrap anything I don’t see any dryspots let’s go ahead and let these ribskeep rolling we’ll check them back inanother hour all right so it’s been twohours on these beef ribs and I want totake a look at them I want to see howthey’re doing while I was off-camera Iactually did go ahead and put the ribrack on here so if you see that don’t bealarmed I did that off-camera I justdecided I didn’t want everything toocrowdedit wasn’t shrinking as much as I thoughtit would but hey sometimes you just haveto adjust this is barbecue it’s now Iwas gonna be perfect but the WeberSmokey Mountains running at about 275degrees so it’s still right where I wantit let’s go ahead and take a look atthese ribs okay yeah you can see thatthey’re actually starting to get a nicecolor on them you can see that the barkis forming not too much is coming off onmy finger when I touch them so they aregetting a little bit dry not a bad thingthough we do want to go ahead and hitthese with a little bit of spritz that’sjust gonna be a 50/50 apple cidervinegar and water that’s what I preferto do on all of my meats I don’t feellike the flavor really comes through allthat much to be honest but these arelooking really really goodI think maybe after another hour we’llgo ahead and wrap these beef ribs andafter that probably about two more hoursuntil they’re done I would say aboutfive hours total is what we’re gonna puton these ribs and then of course we’lleat them but everything’s looking good Ilike the way the cook is going right nowso let’s go ahead and keep goingokay so it’s been three and a half hourson these beef ribs I want to take a lookI have a feeling it’s gonna be time towrap them if it is time to wrap themwe’re gonna wrap them in pink butcherpaper that’s what I prefer out my beefin if it’s not like a competition stylebrisket so let’s go ahead and take alook at these beef ribsWow you can actually see a lot of pullback on these bones here I’m curiouswhat the internal temp is let’s go aheadand take a quick reading Wow 208 well soactually kind of crazy these are donethese are done right here I think youknow most of the time when it comes tobarbecue I feel like I have a prettygood grasp of what’s going on today Igot caught with a surprise and these arelooking done you can see everythinglooks really good the bark is set itlooks like it’s gonna be absolutelydelicious I’m a little bit surprised I’mnot gonna lie to you I figured thesewould take about five and a half maybesix hours that’s what I’m used to thethe Weber did hold its temp at 275 ofthe whole time but yeah I mean these aredone so what I’m gonna do now is I’mactually gonna take them inside wrapthem in some pink butcher paper we’rejust gonna let them rest for about 45minutes and then we’ll slice them up andeat them so barbecue isn’t always thesame you know sometimes you just getthrown a curveball but you got to gowith it so these are done thankfullywe’re checking them every hour and let’sgo ahead and get these wrapped[Music]okay so the ribs rested for an hour Ijust took them out unwrapped them fromthat pink butcher paper and they’restill hot but they’re ready to cut upand we’re ready to try them so if youremember at the beginning of this videowe seasoned these with two separateseasonings our meat church holy cow andour cosmos cue cow cover so we want togo ahead and cut these up and then we’regoing to talk about how the seasoningstaste so come on in a little bit closerlet’s cut these ribs show you how theylookcutting like butterjuicy looks absolutely delicious they’reall looking righteous let’s take a quickbite let’s talk about how this tastesyup that’s it right thereWow okay that’s an absolutely amazingbite amazing flavor that rub gives itsuch a good kick right there in thebeginning I would say that this rubdoesn’t have as much pepper as I wouldpersonally like to see on a beef butit’s delicious I mean that’s that’s notit’s not to say it’s bad or anythinglike that this tastes really really goodI recommend trying this on your beef forsureI mean it tastes amazing yep absolutelydelicious excuse me I always get dirtywhen I eat but we’re not done let’s goahead and take a look at this meatchurch holy cow and see how that tastesjuicy looks really good you can see thebark on these is definitely different ithas that pepper that you can see rightoff the bat and I love that so let’s goahead and try this out all day that tome you instantly get that pepper thatbark hands-down wins I mean hands downthat bark is so much better in myopinion now again that’s not todiscredit cosmo for his rubthat’s an amazing rub to I justpersonally prefer this bark I likegetting that crunch right when I biteinto this rib it’s absolutely deliciousyou can’t go wrong with either of theserubs you can’t go wrong with cookingthese ribs so we talked a little bitearlier this cook didn’t go exactly howI thought it was going to but that’sokay we still have a great product keepan eye on your barbecue know what you’relooking for and make sure that if thingsdo go a little bit different you recoverbarbecue isn’t the same every singletime and that is completely okay so Ireally appreciate you guys tuning intothis video it means a lot to me I’vebeen doing a lot lately I’ve beenputting recipes on the website I’ve beenputting merchandise on the website andI’ve also started selling some rubs onthe website we’ve got chupacabra we’vegot killer hogs we’ve got meat Churchyou guys can get any of that stuff on mywebsite gulf coast smoke comm don’tforget to interact with me on FacebookInstagram and Twitteryou could be the person that choosesnext what I cook if you haven’t alreadyand you really like what you see on thischannel go ahead and subscribe it wouldmean a lot we’re trying to do somethingdifferent here I want you guys to seewhat I do on a weekly basis and I’m notchanging anything up you’re seeing mehang out with the kids you’re seeing mein my backyard and that’s it this isnothing different from what I do everysingle day every single weekend I reallyappreciate you guys tuning into thevideo thanks and we’ll see you on thenext one alright so I’m back I know thatit looked like the video was over butwe’ve been eating these ribs for a fewminutes now and I had to just come backin and say real quick that they’re bothso good I do prefer the holy cow becauseI love that pepper I love that bark thatit gives off but that doesn’t mean thatthis Kosmos cow cover is not good it’sabsolutely delicious as well but I justI have to give it to meet church on thisone I really love the flavor and I lovethat pepper right off the bat now thisis kind of like eating regular beefjerky versus peppered beef jerky it’sall up to you what do you like the mostso for my pepper lovers out there Iwould definitely go with the holy cowyou cannot go wrong with either of theseagain I’m a huge meat Church rub fan Ithink that they put out some of the bestrubs out there for sure but yeah so Iwanted to come back and just quickly saythat to the camera thanks again fortuning in we’ll see you guys on the net[Music]you[Music]