I Created HEDGE HOG BEEF RIBS the Ultimate BBQ PARTY HACK

you’re right oh my god you were rightOrson this is some of the best beeractually made today we are going tocreate what is maybe the craziestbrainchild of a pitmaster because we arecreating beef ribs Hedgehog style ofcourse everything starts with a good cutof beef and what we’ve got here isbollock Angus green fed look atintramuscular fat and you know it’s soimportant plus we got a lot of meat onour beef this is key to the recipe thatwe’re going to create today the firstthing that I want to do is get theelastance off by taking off the fat capand the elastance on top of the beefribs we’re going to allow any spicemixes to penetrate the meat while westart cooking as well as the smokedflavor that we get from smoking ofcourse we won’t be able to trimeverything off there’s fat that runsdown into the meat we’ve got to leavethat on there’s also a little bit of faton the side don’t worry about that toomuchthis is looking fantastic our beef ribsare ready to be rubbed so let’s createsomething special something nice andbeefy to make this rub extra beefy we’regoing to use one part salt one partground black pepper one part for pinkypowder 1/8 part garlic powder and 1/8part onion powder we’ll mix it all upand it’s done this is going to be a goodbeef rub to make sure that our rut willstick to the beef ribs I’m going toapply some olive oil I’m going todrizzle it on and rub it in real good ofcourse we’re going to do this on allsides now we can apply a beefy rubsprinkle on a coating on the top firstthen the back side all the sides as welland then a final coating on top to makesure that we got that flavor profile ourbeef ribs are ready for the smoked timeto fire up the barbecue[Applause]I put some charcoal in our commodity oakclassic added a couple of fire starterslit them up and then where the coals aregetting white and the starters areburned down I’m adding two chunks of amaple wood smoke would put in the heatdeflectors but in the grill gratesfinally put in these beautiful beef ribsclose the lid and set the fence to theperfect opening we want to achieve asmoking temperature of around 120degrees Celsius which is around 240degrees Fahrenheit the perfect smokingtemperature while we wait for our ripsto smoke let me give you guys a quickupdate on the barnwe now have an actual wall on this sideand this week or next week the rooftiles are going up so that’s super superexciting but we also can get a littlebit of sense of what the inside areasare going to look like how big they arewhat we might be able to do with themand this is the first inside area we gota really high roof so all of the smokecan go up of course we need some ventsto suck it out but the area is bigenough to have have at least onebarbecue set up and we also got a littlebit of kitchen work in the back niceblack wall behind us and this is thesecond area also very high ceilingsperfect for letting the smoke out thisis gonna be freakin awesome guys can’twait to have this thing finished beingable to barbecue in it[Music]once a beef ribs had the beautiful smokecollar we took them off the barbecuewrap them in butchers paper and let themcontinue to cook[Music]now they’re almost done and it’s time tostart working on our barbecue sauce[Music]basis this sauce is ketchup going to usea half a cup of it to that we’re goingto add a quarter cup of maple syrup twotablespoons of red wine vinegar 2teaspoons of ketchup nice otherwiseknown as sweet soy sauce good beef ruband finally I got a little surprise forMorrison it’s Lila Tate’s black trickleand it’s made from cane molassesseems Morrison really enjoyed that I’madding about two teaspoons of that nowwe’ll mix that all up and let’s see ifMorrison likes it nowI think it’s about time that I startexplaining what this whole Hedgehog beefrips is about it’s actually not my ideait’s my wife’s idea she came up with whynot make it into a nice candy treat likeburn ends but dead like a fun surfingthing you know you can bring toclassroom and give it a that’s a treator at a party I thought well there’ssomething there and it’s stuck in theback of my mind until this moment andthere just has to come a time that youjust have to give it a try and see if itworks so that time is now we gotperfectly good beef ribs we smoked themcook them to perfection and then we letthem rest for an hour so these thingsare ready ready to get scores let meshow you how I’m going to do it ofcourse the first step is unpacking ourbeef ribs and these things are goodbeautiful bark looks plenty juicy let’sstart slicing into them we want to makecuts with 1 and 1/2 centimeters distancewhich is around a quarter inch make sureyou don’t cut all the way down to thebone otherwise your beef rips are gonnafall apart in youoh these beef ribs are juicy now let’sput some barbecue sauce on get all of iton there and make sure it drizzles downin between the cracks and it’s readytime to put it on a grill again I set mybarbecue to a temperature of 300 degreesCelsius that might seem a bit high butwe’re not looking to cook our beef ribsyou just want to get that little bit ofcaramelization on top of it so we’llclose the lid and wait until some darkspots appear onnow we’ll take some mini bamboo skewersand stick them in our Hedgehog beef ribsit looks weird but this could reallywork let’s give it a try let’s see if wecan pull one off with hey hey it looksway too easy maybe let’s try another onejust in case you think it’s a setup alittle bit more poop but still we canmanage it it works sort of let’s figureout if it tastes goodyou’re right oh my god you were rightMorrison this is some of the best beefribs we made no I’m not saying it yes nono I’m going to eat another one becauseof the sauce no because of the saucehonestly I did not expect this the syrupit was like him really is something elseI really really enjoyed this this isthis is like mind-blowing food I waslooking at it while you were eating andI was like no that can’t be good it’stoo sweet it’s too sticky but this isamazingonce you bite into it it’s like yourwhole mouth starts on levitating I’m nota big fan of sweet barbecue sauces andsweet things on the barbecue in generalthere’s something about a wrap you knowthe the the the texture of the wrap incombination with the sweetness becauseof you you made it in burn ants it’sjust it has like a crispy texture to itI love that actually right now I justhave to swallow because all my tastebuds are tickled all all of it that’sjust boobs like activated so I’m goingit’s another oneI feel activated Martian you don’t loseanything of the the flavor of beef ribsit’s still there and I love it this bestparty trick ever the chickens are comingin everybody be quietotherwise no samples I think you’re kindof looking at a problem for you herethink I’m going to eat them all myselfwhen you eat a whole beef ribyou get tired of it really quick I thinkit’s the perfect balance betweensaltiness and sweetness and maybe it’seven better just because it’s a littlesnack let me give you my quick thoughtsa great party trick be fantastic flavorssee it’s beef ribs they’re fantasticwe get good smoke flavors we gotjuiciness we got everything you’relooking for in beef ribs but surfingthem up like this what if you havefriends or when can’t its corona timejust imagine having friends over wellthis is a corona thing gonna stop wellimagine the year 2021and you’re having friends over you’redrinking beer and you’re serving up abeef rib hash are what what about thatone 1/2 meters how I’m gonna fix thatproblem with the distance longer sticksone and a half metre bamboo skewersthat’s the problem that’s how we solveitwell I enjoy it I’m just gonna take onemore bite one more just for the go solet me finish off that video and I hopeyou guys enjoyed this video and if youdid you know what to do right big thankyou to all of our patrons and youthmembers you guys freakin rock but youknow it no no no no no mr. rooster thankyou guys it’s very much appreciated wecouldn’t have done it without you I’llsee you in the next video until thenit’s mark like and be fit alrightmmm very goodyeah so how about those want to have methere bamboo sticks I don’t know I havetoCharlie Express bah-bahlet’s call mr. mister the guy with theblack black and white suitmr Palmer he knows about them boy that’scorny you never thought with that syrupthis is going to be this good when youtasted this here was a lasso if I needto see your face and it’s like from theorigin of the syrup you have to put iton breath right no no no okay no no noit’s like ketchup – you don’t put itunder your breath you add it tosomething okayit’s like then I can understand it it’ssomething you had to pudding this oh mygodI was balsamic it’s like for candycondiments okay I don’t like it in thesauce you liked it my reactiondon’t worry was about Marcin thingsleave it to the pros don’t look thatoffendersyou