INSANE BACON BEEF RIBS

don’t touch no bacon everything tastesbetter with bacon we all know but whatif I told you we were making bacon beefribs yes I know what you’re thinking isthat even possible let me tell you it’swhat we’re making right now Black Angusbeef ribs are my absolute favorite theyhave fantastic inter muscular fat and agreat flavor profile we’re gonna becooking them low and slow on thebarbecue and then we’re going to besmothering them in barbecue sauce untilthey’re nice juicy and soft finish itoff with a little bit of bacon if you’relooking for beef ribs with a good amountof intramuscular fat and a lot of meaton them ask your butcher for beef bladeribs they’re located at the belly of thebeast flavor-wise the Black Angus beefribs are the best balanced and theystill have a good amount ofintramuscular fat which is reallyimportant if you want to end up with ajuicy rack of ribs and now it’s time tostart preparing these ribs we’re goingto start by creating our barbecue rub ofcourse if you want you can use just saltand pepper but if you’re feelingadventurous try this rub we’ll startwith one part salt half a part of groundpepper half a part of perfect powder 1/8part of garlic powder and 1/8 part ofonion powder now it’s time to startworking on our beef ribs let’s turn themaround and cut in between the bones thisway we’re going to end up with singleribs look at a mound of meat that’s onthese ribs it just makes me smile let’smix up the barbecue rub maybe I shouldhave done this in a jar that’s mucheasier than putting it on plate just sewon some olive oil onto the ribs and rubit in real good this is going to helpthe rub stick to your meat talk aboutthat rublet’s sprinkle it on make sure you coverevery little part of the beef ribs don’teven miss out on a corner it’s anopportunity to add flavor to your beefribs maximize it these ribs are startingto look real good and youget a whiff of that barbecue flavor fromthe rub time to get out our commandersJoe big block and fire up a barbecue[Music]I fired up my barbecue with come on Joebig block and a big chunk of beech treesmoker when you’re smoking in a kettlegrill you have to take three rules intoconsideration number one too muchcharcoal is no good start out with alittle bit you can always add more andit will allow you to control thetemperature betternumber two shield your heat fromradiation heat from the charcoal my caseI’m using a big chunk of smoked wood andit will prevent my meat from drying outnumber three don’t rushlet your temperature come up slowlyotherwise you’re gonna have a hard timestabilizing the temperature so open upyour vents just slightly our charcoal isfully lit up time to put the grillgrates on put the beef ribs on close thelid and set the temperature to around120 degrees Celsius we smoked a beef ribfor three hours and they look fantasticon the outside they got a nice bit ofcolor and a good amount of bark thatmeans we have reached the maximum amountof flavors but what we want to do now istake them off and go to the next stepput a little bit of lard in a Dutch ovenspread some onion rings on the bottomplace the beef ribs on top at 600milliliters of barbecue sauce 500milliliters of beef broth a liter ofwater two pieces of bone marrow and I’verendered down some bacon just to makesure that we have enough flavor on ourbeef ribs close the lid and our Dutchoven is ready to go on the barbecuewhile cooking with our Dutch oven ofcourse we need a little bit more heat soI opened up the bottom vent and oursmoked wood started burning we stillhave a little bit of that big blockcharcoal left and it’s the perfectamount to keep on cookingif youtwo little left just add a little bitmore because you want to make sure youhave enough fuel for us this is perfectI just want to place it in the centerposition with the grill grate back onand place the Dutch oven on top[Music]I started by smoking these beautifulbeef ribs then when they had enoughcolor we put them in a Dutch oventogether with all this goodness and manlook at how it is tuned outI want to sink my teeth into this butfirst I’m gonna give it to MorrisonMorrison you’re gonna try first brotherthey saying with my fun everything alsobreath I never tasted bone marrow on thezone don’t there’s no bacon but it saysenough mmm I like the beef ribs likethis better than plain beef ribs but Idon’t really like beer it’s like a DutchAmerican Shangdong that one isn’t it forsomeone that’s not so excited you youate quite a lot there’s almost nothingleft anymore beef ribs bone marrow baconand a little bit of that sauce goodstuff we got that smoke flavor Luke wegot that smoke ring looks really goodtearing up that beef ribs quite easy wecooked in a Dutch oven so it doesn’t getthe opportunity to become dry with allthat fed that we put in it’s taste likeheaven mmm great barbecue rub goodamount of smoke flavor this is importantbut not overdoing it it’s my time to goand all in for what’s underneath in thatthere we goand thatthat saws bone marrow bacon hmm that’smessy it’s tastyall of the flavors are well balanced butyou gotta love grease I hope you guysenjoyed this video because I sure doenjoy eating it and if you do anywayswhat I’m trying to say here is I’menjoying eating this I hope you guysenjoyed the recipe that we made for youguys if you did that leaves a big thumbsup and a comment down below and if youthink the reason Morrison shouldn’t bebothered bullying me like they do alwaysdon’t leave me a comment down belowsupport me a little bit like a mentalsupport I want to say a special thankyou to our patrons and our YouTubemembers you guys freaking Rock withoutyou we couldn’t make it happen and thisis your cue and stop eating and do yourjob tell the people thanks for watchingsee you guys next time until then it’sMargaret giving great it’s not my namehow can you say it’s not your job what’syour job what are you doing thank youwhat what is your job[Music][Applause][Music]Oh[Music]