BBQ Country Style Beef Ribs (Chuck Flap) Cooked on Yoder YS640

over everyone it’s a head here can bunchof swine’s again today we’re going tocook something a little bit differentokaysomething called the Chuck flap okay soChuck flap is one of the muscles thatone of the cuts that comes out of theshoulderhere we’ve got these Spring CreekCanadian grain fed chuck flaps lookingat this I’m seeing through the cryovacwe’ve got you know some nice bits ofmarbling running through itso you know my idea is going to be I’mgoing to try and prepare these verysimilar to beef ribs or how I wouldburnt ends you know I’ve seen somepeople doing like fake burnt ends usingthem so I figured I’m going to treatthese the same way today we’re going tolook at how we’re going to trim them howwe’re going to prepare them ready to goon the smoker today we’re actually goingto cook them on our Yoda wire 640 pelletgrill and see how they come out so firstthings first you know I’m just going toopen up the the cryovac okay I’m alwayswhen I’m cooking meat at home I’mgenerally trying to use the you know theone clean hand one dirty hand methodjust so trying to keep things niceso just okay so looking at this you knowlooking at the marbling that I’m seeingon here it is very similar to probably amuscle structure to a to a beef shortrib which gives me a few different ideasof ways that I can trim this and and soon but but what we’re doing today I’mjust gonna I’m just gonna cook them homeI think I was thinking about possiblybutterflying it out because of thethickness but I think that that’sactually a good thing as it is so butwhat I will want to do young when you’relooking out and seeing you know I’ve gotthis silver skin on the backside thesebits of you know some of that stuff it’sjust not going to Rend around so whatI’m going to want to do is clean theseup pretty quickly it’s not going to bemuch work to Krim them up and then wecan think about how we’re going to aregoing to season these very quickly justslide my knife under the piece of fatbut I want to get rid of just expose themeatsee I just got that back wage therewhich it’s not gonna be that nice twoweeks[Music]okay now that we’ve got our cap flapsall trimmed up I’m gonna see you in meso I’m gonna season these same way thatI trimmed and though though season thetri-tip that we cooked the other day sobasically we’re going to use a you knowthe the most the tri-tip nose a littledry lady mother came through off thebark was really good so I’m going tolook to replicate that with these so youknow as we did for Paul we’re going todo a base layer of the cash cow rubfollowed by a secondary layer of thedouble secret rub and then find a littlepiece of happy ending so again I’m justgoing to prove that the surname justsort of shape you know get a reasonablecoating in this this rubs got saltpepper garlic beefiness ingredients thedouble secret steak rub and then finallyyou know the happy ending finishing wellyeah this has got some sugar some spicesadd a little bit of heat you know justsort of waken enough of it and also youknow it’s got a nice color as well soI’m just going to Pat that in veryquickly although these are reasonablythin I’m prob’ly am going to flip itover and repeat the process on the othersidethen again with the big pop smokersdouble secretand then finally with the happy endingso I’ve got these rubbed up I’ve got thesmoker getting up to temperature so whatI need to do now is just leave these tosit they’re probably going to sit forsomething in the region of half an hour45 minutes you know just so the Rebbehas a chance to sort of start sweatinginto the meat I’m just going to leavethem out on the counter you know I’mquite happy for them to be at roomtemperature obviously cooking in thegarden so I just want to cover it justto make sure I don’t have any cats tryand steal it so we’re gonna leave thosethere I’m gonna go over wash up andwe’ll see you back in a bit[Music]okay so our Chuck flap has had a bit oftime to rest so studying the sugars andthe salts in the growth do their thingand bind themselves onto the meat andhonestly yeah you know I’m not using anykind of binders any monsters or anythinglike that I don’t really need so whatI’m going to do now we’ve got our YodaYoda pellet smoker running a temperaturenow so we’re going to cook these at 275degrees Fahrenheit you know I want toget a bit of smoke on them I’m guessingwith these I’m probably going to need tocook them for about three to four hoursbefore I go to wrap them so we’ll keepan eye on it though see how the barkforms up but yeah we’ll get these onokay I’m going to cook these on the toprack in it[Music]and dismay it close up to the to theexhaust system IHOP did I say one of thehotter parts of the yoader so okay andwe’re just gonna close the lid medic letit roll you know using a pellet smokerand you know takes a lot of the effortout a bit of running a fire so thesethings actually run on compressed lookslike that so yeah basically PT allmaintains the fire gives me a nice cleanburn and then the good smoky flavor soyou know that the the yogur do the workfor me today I can go up and do otherthings and we’ll come back a bit laterand[Music]youokay so we’re back looking at theseChuck flaps today so they’ve only beenon about an hour and 45 minutessomething like that so a bit quickerthan I was originally expecting I didhave a quick check-in amalia and my firmI was reading about 165 170 Fahrenheitinternal temperature so I’m happyso we’re just gonna quickly take theseoff okay and then what we’re gonna do inthe middle and then we’re going to add abit of beefwe’re pouring about 125 milliliters ofthe the beef stock inside and that’s itit’s ready to go back onto the cooker soput that one back onmeso yeah that’s how Chuck flaps wrappedwrapped up in tin foil they’re going tocontinue to cook now I’ll probably checkthem again in an hour just to see ifwe’re getting the the tenderness that wewant the yoader is still running steadyat 275 pound high so yeah we’ll let itcarry on and check back in a bit okay soour cup wraps have come up the vo dethey’ve been resting for a little whilebasically they took about another twohours in the foil what I’m just doingnow is just finishing up the glaze andthen we’re going to cut into them andsee how they taste see what they’re likethis feels nice and tender I’m gonna tryjust slicing it normally just to seewhat it’s likeI mean destructor I know that he looksquite kind of similar to a beef rib it’squite nice you know I put a nice smokering on there from the pellet grill justgonna keep slicing this slicing reallyeasily nice nice and softit looks quite quite juicy as well sohoping it’s going to taste tastes asgood as it looks and it definitelysmells goodthat’s pretty good it’s yeah for acouple that a lot of people don’t reallycook will really think on cooking it’snice that you can get a slice doubleportion probably quite similar herequite similar to a brisket in a in a lotof ways but definitely something I wouldcook more of I mean I think you knowwhere these such a small little piecesand quite a quick cook you know soyou’re not gonna be waiting for fourhours or a day and a half to try andcook something yeah this is somethingthat you can quite easily start in themorning have it for lunch or you know inthe evening so yeah these are grain-fedchuck claps really good I think I’llprobably use them a lot for you knowcompetitions as in what trying outdifferent rubs and flavors so it givesme a lot more flexibility rather thanhaving to cook a full brisket as well soI’m definitely expect to see more oftheseyeahpiece of meatreally good