Plowboys Bovine Bold Beef Ribs | Webber Kettle Slow N Sear | Steak Brander

hey what’s up folks mike from gabagoobarbecuetoday doing some playboy beef ribs onthe weber kettle with the slow ones heregot my whole sum of uh bovine bold uh ihaven’t tried this before sogonna go ahead and give this one a shotsmells outstandinguh it’s got the usual stuff in it garlicsalt pepper onionpaprika this has some brown sugar andsome uhmolasses and stuff in that but it smellsgreat so let’s check it let’ssee how it is um let me show you with aset up hereand uh we’ll be right back all righthere’s the rack of beef ribsi already got it uh set up or uhseasoned up i should saydidn’t need to see me doing that but youcan see the colors that the rub providesso that’s that nice looking rack of beefribs from costcogot the kettle going here it’s uhwas dialed in at 260 but i’ve beenlifting the lid a couple timesgot some weber briquettes on there andsomeuh smoking chips multi-flavored oakhickory and appleso let me get the rack of ribs on takethis lid back offthere we goi’m gonna do this low and slow today soi’m gonna get this dialed in get the lidon get the get it dialed in at 260 howit wasand we’ll be back in a little bitall right it’s been a little over anhour let’s see how we’re doingit’s uh you guys picked that up a littleunder 300going a little hotter than i wanted todo but due to time i kind of opened upthe dampers a little moreanywho that’s what it looks like at theone hour marknot too shabby sweet close that back upand we’ll be back in a little whileprobably another hour or twohey what’s up have you guys seen one ofthese before do you know what it isthis is an iron steak brander these aremy initials and yesterday i did a videoi cooked a prime rib eye on the kettlehere and i branded my initials in themeat while i was cookingand it turned out awesome uh my wife gotthis for me off etsyum little mom and pop shop out of texasmake itout of their house i think or on theiron their ranch so if you want to findout more about ituh just do a search on my channel for mystate branding videoand i have a link to where it waspurchased on etsy fromum so yeah it’s a fun little toy allowsyou to put your initials or whatever youwant you can have these customized towhateverbrand it into your meat and then youpresent it to your guests or whateverit’s uhpretty cool anyways just thought i’dshare because it’s a fun little thingso whateverall right we’re a little past the threehour markso i’m going to take a look at theseguys andsee how we’re doing the temp’s beenholding steady at about260 to 70. well that looks real nice[Music]definitely not done yet no bendbut you see that color that looks goodstill plenty of water in there it’s halfso let’s get this covered back up andyeah that’s got a really nice lookingcolorpaprika all rightsee you guys a little bitactually you know what i’m going to dobefore i go let’s give it another littlespritzthis is just water it’s usually all iuseto get this into a spray there we gookay there she isi’ll be backall right guys so we’re about the threeand a half hour markit’s about 4 30 my time so i want to getthis thingdone sooner than later so i just openedup the bottom ventalmost pretty much all the way up in allthe way it’s rising up to about 360 or300 right now it’s290 what is it about 265so uh what i’m going to attempt to do islet this get to a closer to 350 or solet it be on here for another half anhour 45 minutesmaybe an hour depending on how it goesand then uh i’m gonna move it over totheside right over the coals and just kindof sear it up andgive it a little bark hopefully um soyeah that’s the plan we’ll see how itturns out thoughall right just going to do a littlerotation herestarting to get a little pullbackslight more bend but we still got a waysto gojust going gonna rotate that like allright cool looks good it seems like it’scooking even i don’t think you have torotate it with this low once here but uhstill learning it give it a spritzlittle frizzy fritzy keep these bastardslooking nicelet me get you guys see that that looksso good alreadyi can’t waitall right shall be backyeah look at that pull back those arelooking nicei don’t think i said earlier but i didleave the membrane on i usually dounless because it really helps out ifyou’re hanging these thingsi do a lot of rib hanging in the pitbarrel sothese are done i’m going to go ahead andtake these offgonna let it rest for a few minuteslet me get you in for a closer look hangonall right here’s that closer lookman you know this is going to be goodthis rub it said uh four-timewhat was a royal world championyeah it looks good i can’t wait to diveinto these things i temp probed itjust a minute ago and i was getting acouple readings of 207211. uh so this is going to be goodlet me uh set thiscamera up and then i’m going to cut intoit and see how it turns out hang on asecall right this is pretty good shot therewe golet me zoom in for you real quickthat’s good looking bark no sauce onthis as you sawjust the uhbovine bold plowboysfour-time american royal world champthat’s what i was saying earlier icouldn’t quite remember it butyeah so you know it’s gots to be goodanywholet’s cut into this see how it turnedouteasy slice right down therelook at thatlook at that you see that smoke ringtop and bottom that’s nicelook at that thatis nice yeah all rightwell this smells so good you can smellthe brown sugar that caramelized on itand some other things all righthere we go here’s our uhsample moment of truthum well damn that is goodthat bite marka little bit of a resistance it’s notfalling off the bone but it’s rightwhereit’s pretty damn perfect to be honestman i totally understand why this is afourtime world champion winnerthis has probably got to be one of thebestbeef ribs i’ve cooked no joke it’s doneperfectlymost the fats rendered downand just add seasoning oh my that wouldbe good onpork shoulders would be excellent onpork i’m gonna do thatstay tuned for a video on that all rightfolks wellthanks again uh appreciate you watchingplease subscribe if you enjoyed it giveit a thumbs upand i’ll see you next timehey guys man i just had to come back andsay i just say half that rackand that is like the best beef ribs i’veever cookedflavor-wise outstanding best everuh cooks the way it’s cookedwith all the fat rendered down best everi know i i’ve always had a challengegetting all that uhbeef or the fat rendered down in beefribs and i nailed it on this one man sothat that’s all due to the slow oneshere uhthat and that freaking plow boys oh mygosh that is my newfavorite beef seasoning i gotta say getsome of that if you haven’t tried italreadyuh that bovine bold it’s like thecaramel you could taste the brown sugarthat caramelizedum it’s salty it tastes highly salty butin a just a in a great way the way itshould be sokudos to them uh mani’m gonna go back and pound some more ofthose ribs all right guys see you nexttime