American Wagyu Beef Rib Tacos on the Green Mountain Grill Davy Crockett Pellet and Ninja Blender

hey y’all it’s deke with news BBQ moretoday we’re gonna do some tacoswe’re gonna do some American Wagyu beefrib tacos so hey stick around let’s getstarted okay let’s take a look at thesebeef ribs real quick I mean these thingsjust look incredible I mean just packedfull of fat meatI mean I can’t wait to get these thingsin a whirlI won’t give a special thanks to afriend of mine Jason he still want tohook me up with these American Wagyubeef ribs he raises them he didn’t askme to do a video I wanted to do a videohe actually just gave me these to trythem out and see what I thought so Jasonthanks and then below below I’ll put alink to his website and his Facebookgroup so let’s get started with thesebeef ribs okay so for beef ribs todayI’m gonna start with some black garlicpuree just as a binder so it isincredible from heaven meat productsbecause well it’s incredible and thetopper off I’m gonna use some asblack/off brisket bro so let’s go aheadand get this black garlic puree on hereeat these things seasoned up and thenwe’re gonna walk out to the grillbecause today I’m going to be using mypellet grill my green mountain grillDavy Crockett the little small tailgatepellet grill so I’ll get these seasonsup I’ll bring you back we’ll take a lookand then we’ll run out to the grill okayour beef ribs are cooked they’re readyto go out on the grill but I want you tonotice I am using a pan and we’ll keepthese in the pan the entire time thatthey’re on the grill because I’m gonnacatch all the drippings that’s gonnacome off of these beef ribs becausewe’re gonna make a sauce in a littleball well I say a little while this piegonna be about five hours from nowbut we’re going to make a sauce so atthe end we can mix with our pulled beefrib beef that we get off of therefor our tacos now seeing this sauce onall things barbecue chef Tom over therehe did it I’m gonna do mine a littledifferent I’m not gonna do it on thegrill I have a ninja blender that doesall the cooking for me so I’m gonnaintroduce it later on in the video I’mexcited to use itI’ve used it once before and it worksreally good so let’s get out to thegrill and get to beef ribs on there okayit’s time to get these beef ribs onGreen Mountain grills running at 330degrees I decided to run it at highertemp when I did the comparison with theWUSA on the BBC and the Bronco lookedlike the PVC the bark turned out betteron the beef ribs but it runs at a highertemp I was running the Bronco and theWSM around 275 the BBC was runningaround 3:30 so I’m gonna run this at3:30 to see what it does today I’m goingto be using cherry rum pellets pop quizand heart ever they were out everythingelse I grabbed Oh a couple weeks agothey weren’t pretty good so I justbought it on the back so let’s getinside and let’s get this all startedokay so our beef ribs are on we haveseveral hours before we have to tend tothem so let’s go ahead and get ouringredients ready for that sauce we’regoing to make now I have one small onionone whole small onion 1/2 a cup ofcelery a half a cup of carrots and atablespoon of some minced garlicalso got some beef broth because we’regoing to add that to it and some anchopeppers and some chipotle peppers nowI’m gonna take these aunt repairs andI’m gonna cook them just for a couple ofminutes just to make them kind of softand pliable so I’ll bring you back whenit’s time to fire hook this NinjaBlender cooker or wherever they call itthanks awesome so I’ll be right backall right well 4 and a half hours in theribs are looking fantastic I’m go aheadand pull them out of the little tray Ihad them in brought the tray in and thisis what we’re left with this is going tobe the base of the sauce we’re going tomakeso the ribs are running about 170degreesI’ve been spritzing them every 45minutes with some parquet there you goright there you know just give them agood spritz but I need this to hurryalong because the natives they’regetting restless they’re hungry sonormally I would never wrap these ribsbut to speed up the process I’m gonnawrap them so we’ll grab them off thegrill bring them back in and we’re gonnawrap them up real quick so I’ll be rightback all right our peppers are ready wehave our onions or carrots or celerygarlic all that’s ready to UM get theninja over here and we’re gonna getstarted all right time to start oursauce now I didn’t do this exactly likeit was done in the video that I seenbecause I have this thing and I’ve beenwanting to use it again and it isawesome so it’s gonna cook it for us youknow it’s gonna mix it blend it and do Ido it do all that crazy stuff and it’sgonna cook before so it’s a NinjaBlender and the wife picked up on meabout three weeks ago I’m only beingable to use it once it worked great sowhy not you know you use it for this soI’m just gonna take the lid off and I’mgonna start with all the drippings thatwe collected on the first four and ahalf hours on the ribs[Music]okay I’m gonna add some beef brothprobably a couple cups you know I’mgonna try that first see how it goes soabout half of this all right I’m gonnatake those dry peppers we had earlierand we cut up and got most of seeds outdrop those in now I’m gonna put in thatonion the celery the garlic and thecarrots that we cut up earlierall right everything’s in there I justneed to get the lid back lock it downand then I’m gonna use the soup buttonon here and it’s gonna cook it for about30 minutes so it’s pretty cool I like tosit here and watch it I will record itif I just speed through it so if I cansee how it works but uh I’ll bring youback what it’s doing okay all be freshherbs on arrested them for about 45minutes maybe 50 minutes while it’swaiting on this the sauce to finish outbut they look incredible I mean theyhave a really nice barkal I mean it’s ohit looks really good I mean it lookslike I did it on the pit barrel cookerand there is you know coming apart theyjust look really really nice so I’mgonna pull some of this meat off I’mgonna try it with the sauce that we madeI have a little Bowl here with the sauceand I’m gonna pull some of the meat offdrop it in there mix it up real goodand then I’m gonna build a taco so I’llbe right back okay okay before jump intothis taco and build me a taco I justwant to taste a rib and see you know howit tastes and how it goes so grab onehere take a big biteI so tender there’s so much fat on theseribs that’s just and I’ve cooked a lotof beef ribs but by far this AmericanWagyu it has more fat than you know whatI normally get at the grocery store butthis is fantasticand Jason thank you for giving me theseribs I appreciate itand look ya’ll don’t forget check thelink below I’m gonna put a link to hiswebsite and his Facebook group so y’allcheck it out ok so let’s go ahead andget this taco bill ok y’all I took thebeef ribs I pulled them apart a littlebit mix it mix it in with some of thatsauce that we made and did a littlecilantro a little onion and took a limea little fresh lime went over top of itand we’re going to try out and see howit isgoodI’ll tell you on what that’s good stuffright thereI was a little nervous because the sauceseemed a little bitter to me and wecooked it for an extra hour in thatNinja Blender but when you take it withthe beef rib and that’s elantra and youhit that lime across the top thatbitterness basically just disappears andit’s really good I mean really good I’mabout to take another bite but I’ll holdoff this for a second and I appreciatey’all stopping by watching the videogive me a thumbs up subscribewe’re almost at 600 let’s go ahead hitthat 600 number I really appreciate itand I’ll leave links to the video thatI’ll watch to create this below Tom overat all shift Tom over at all things BBQand until next videoy’all have a blessed week