How To Cook: Beef Ribs

get out I’m Russ from hope you sellbarbecue and chances are I could betterbarbecue than you so if you’ve beengiven a charcoal barbecue by yoursignificant other and I’ve left itsitting there idle rusty dusty and justoverall neglected it’s time to break outthat bad boy and cook some deliciousbarbecue[Music]if you call last week’s episode on porkribs awesome I’m very proud of you ifnot I’m bitterly disappointed and youneed to be better don’t be sorry just bebetter today we’re cooking beef ribs thebest thing about beef ribs is thatthey’re very hard to stuff up unless ofcourse you decide to not follow thisvideo and do it your own wayLucy you got a need is a good qualityrack of beef ribs from a butcher thatknows a thing or two about low-and-slowbarbecue I sourced most of my meat fromEast blacks in the butchery up in theEast Blackson region of New South WalesScotty and his team know a thing or twoabout meat and we’ll make sure theysauce you the best quality meat for yourlow-and-slow barbecue that you canpossibly get now strap yourself in andit’s time to learn firstly we’re gonnaset up our charcoal in the Minyardmethod like we did in the pork ribsvideo this is essentially setting up aring of charcoal around the outside ofthe basket and filling the center withlive coals today I’m using firebrandbriquettes from their picnic pack seriesthese are smaller pieces of compressedcharcoal that burn for ages and give agreat consistent temperature make surethey get nice and hot before finallypouring the lit charcoal into the middleof the box whilst we wait for thecharcoal to heat up it’s the perfecttime to prep our ribs beef ribsgenerally come almost good to go but ifyou spend a few minutes tidying the topup you’ll end up with a much nicer endproduct if you did buy the ribs from abutcher who doesn’t source highlymarbled meat you could be in sometrouble here as you may notice a fatvein running through the center of yourmeat dividing the two muscles this isbad news generally that top hunk of meatis not going to cook well and we’ll endup eating like a boot if you like eatingboot great success you’ve done well ifnot ask some people on social mediawhere you can saw some good quality meatin your area for this style of cookingyou want nice marbled meat like thisfine specimen here so with a sharp knifetake all the remaining fat and silverskin from the top until you essentiallyonly have tasty tasty marbled meatshowing[Music]when you’re happy with the product it’stime to rub beef loves bold and savoryflavors and today we’re using two of myfavorites boys night out double garlicbutter white lining as a base rub andLane’s answer espresso as a top coat thewhite lightning is a beautiful and mommyand garlic burst of flavors whilst theanswer gives a richness to the beef witha very small peppery hit if you don’tlike coffeedon’t worry you may be able to smell itbut you can’t taste it at the end applyliberally[Music]if you end up discarding your bone forany reason clean it up and you may findyou have another use for it when you’resmokers up to temp whack the ribs onthere in the middle today I’m cooking at300 degrees Fahrenheitwell I don’t like waiting after a fewhours give them a check the hotter youcook the quicker they take me asleep soI’m sticking by probing with the ribs Idon’t cook the temperature when I cookto done is using the probe of mythermapen and filling around the meat tosee how soft if it goes in withabsolutely no resistance it’s donethere’s a small patch just up the top ofthem feels a little tough so we’re gonnakeep playing the way to go before lookat that like a little beef meteoriteit’s been another 45 minutes it’s timeto check around again and it feelsperfect now sadly though it’s not yettime to slice it Anita low-and-slow is awaiting game after all with all the hardwork needs asleep place it on a trayinside a very lightly warm and thenswitched off the oven rested for about30 minutesyou can use it s cubed some towels thesituation if you want pretty mucheveryone has another and it just makeslife easier[Music]after the rest beef is lookingabsolutely delicious the ancho espressogives such a dark and rich bark on theoutside of the beef to get a sharp knifeslice away comes the ultimate test let’ssee how this bad boy looks oh god ifthat’s not a gorgeous hunk of beef and Idon’t know what is if your friends andfamily aren’t impressed by this theymust have a serious problem it’s just somoist thanks for tuning in legend hopeyou learned a thing or two today don’tforget like and subscribe because I’m aninfluencer nowyou