SMOKED BEEF RIBS MASTERCLASS

[Music][Music]I’m an Italian chef jet from Italy Imoved all the way to Texas to work forthe very best barbecue restaurant inbusiness to master the craft of barbecuenow I’ll teach barbecue worldwide myname is Max and this is Tex Akanabarbecue today beef ribs we’re gonna doshort plate beef ribsChuck beef ribs and also we’re gonnacure them and make some fish run butbefore let’s figure out where this beefribs come fromI do barbecue consulting all over theworld and some time to find the rightpiece of meat it could be verychallenging we have 13 bonds in a steelwe separate the hint quarter from thefourth quarter between the 12 and the 13bonesnowaday we have the hint quarter andfour quarters separated we’re gonnasplit the fourth quarter in twosometimes pleaded between the fourth andfifth ribs sometime between the fifthand the sixth it’s important over hereis that those Dino big juicy beef ribsthey come from the arm Chuck not fromthe short plate Chuck ribs they also goby the name of Dino ribs they’re alwaysmore expensive than short plate ribsabout 20% at this time they’re going for$5 pounds by removing the brisket thenavel the extension of the brisketmuscle the skirt steak in the back andrebuy up there and all bunch of othergoodies we’re left with what is calledthe short plate anything we split thefork order we are usually left witheight bones it’s important to know hereis that the usually the first four orfive bones there are more media justbecause there is a muscle that goes kindof sideways through them and is calledthe serratus vent release the last fourbone of the short plate they’re not badthey’re just they’re less meteor andthey have more fat pockets and thesilver skin usually is a little bittougher the top of those last four bonesis pretty useless there is too much fatin it but now whatever done our homeworklet’s get going so on the right we havesome chuck ribs or dino ribs on the leftwho had some short plate ribs come onstart trimming the chuck ribs are notgonna do much the only thing is I gonnatake a little bit of excessive fat fromthe membrane the membrane are gonnaleave it on I’m just gonna do some cutsideways for the seasoning to penetratebut I need the membrane to keep my bonestogether usually the third bone isreally gonna shrink and sometime most ofthe time we fell off so I want to avoidthat on the top part of the chuck ribsare not going to do much they’re usuallypretty goodinstead the short plate ribs usuallythey have much more fat more pockets andthe silver skin is tougher so I go muchharder on the mid side of the ribs andthen in the bottom like I did for thechuck ribs I’m going to apply some cutsideways just to penetrate the meat andtwo holes those expensive bones togetherand we’re basically now ready forseasoning what I’m going to use is twocup of black pepper mesh 16 and 3/4 of acup of kosher saltso going to cure one Rock or Chuck ribsto make pastrami beef ribs marinate themfor at least five days or you can injectthem and have it ready in one or twodays seasoning in the ratio of the brinethey’re exactly the same of the one daypastrami it’s a video that I made awhile back check the link above are theyalso gonna leave a link below indescription and we’re now ready to getsmoky I’m placing the biggest rip theChuck ribs toward the stock of thesmoker where there is the highestconvection right in front the shortplate we’re gonna cook the pastrami beefrib just like normal ribs we’re gonnacook hot we’re gonna average overcooktemperature about 270 and 290 between 6and 8 hours our Chuck ribs they’re gonnabe ready a little bit less for the shortplate like most meteorites mark I startwith the first hour a heavy clean smokeand hot water pan into the cookingchamber to help the formation of thesmoke ring after 2-3 hour into the cooki just give it a quick spritz with a mixof apple cider vinegar and Worcestersauce only to help out the south to beput in our seasoning to melt the bark isstill very delicate in this stage so Idon’t wanted to wash out so very gentlewhen you spritz what happen if the Southdoesn’t melt properly and it’sconcentrated in certain spot the barkmost likely gonna pop out now we aregood for our into the cook our ribs theystart really looking sexy now afterseven hour ish into the cook that’s whatwe got after four and a half hour intothe cook instead I wrapped the shortplay trips into foil short ribs are moredelicate because they don’t have muchmeat on they were ready after an hourand I pulled at a 190 internal now likeI said the Chuck ribs after sevenaverage they’re looking pretty good whatI like to do at the very end the cook inorder to increase color and make thebark much crispier I’m gonna put sometallow on it then back into the pit on atemperature of 280 300 for 10-15 minuteswhen the beef ribs they Bend withoutresistingthat is the ultimate sign of doneness Itend to rely more on that than internaltemperature because chakras having thishuge bone in it they’re gonna attract alot of heat and internal temperature canbe misleadingwe gotta serve our beef ribs with araspberry Cola but stay with me becausewe’re gonna make a right we get ahandful or raspberry and with a littlebit of water on a medium heat we’ll letit go until overcooked we strain it alland what we’re gonna have left will besome marbles raspberry cream we keep alittle bit on the side for decorationand with the rest we mix with balsamicvinegar and there we have our raspberryvinaigrette then into the culture with alittle salt sugar vinegar olive oillemon zest and attachment and we’re nowready for plating the bee free porn willbe right after plating we serve ourcause by in a raspberry vinaigrette withsome more fermented lemon and somesesame seeds we serve our pure raspberryon the side just because it’s extremelyacidic and it’s exactly what we need ona very fatty piece of meat like beefribs you do the first couple of bites ofbeef rib they’re so exciting and thenthe excitement goes away just becausethey’re so far so a very acidicraspberry with strong fruity notes itgoes extremely well and help out betweenour palate and degrees our mouth andthere’ll be all for today thank y’allfor watching follow me on instagram inyoutube as Texican a barbecue if youwant to see more of this video pleasesupport my channel by subscribing I’llsee you soon ciao[Music][Music]