#TraegerIronwood885 #supersmokedmode Dinosaur BBQ Beef

[Music]okay guys on today’s episode I will bepreparing these beautiful beef ribs Igot from my local butcher as you can seewe have a little bit of silver skin hereI wanna go ahead and trim that off youknow we don’t need all the extra fat sostay tuned okay guys as you watch I’mjust trimming all that good fat off thetop of these beef ribs we’re not cookingbrisket so we want to get rid of thesibs skin and all the fact save yourtrimmings because those can be good forhamburgers but watch as these turn outbeautifully look at that look it’sbeautiful short real plate I got from mylocal butcher great piece of meat lookat all that marblingthis is USDA prime it’s gonna go greaton this trigger we’re gonna go ahead andget this guy seasoned up sure okay so Iwill be seizing this with my trigger rubbeef rope that is to be exact we have mylast six chili peppers but first offwhat I’m gonna do I’m gonna go ahead andadd some olive oil on top of this um ontop of these beef ribs so I can get myseasonings to stick I’m having troublewith this hold on one secondtake the top off let her breathe now wepour okay once I have added my olive oilI want to rub that in before I put mytrigger beef rub on I’m gonna add alittle bit of salt sea saltI’m sorry a little bit of sea salt asyou see here great we want to get allthat moisture off this beef keep in mindyou also want to let this sitEydie fridge for at least 45 minutes -I’ll bring it up to room temperatureyeah we back using the beef rub it’sgoing to add that be generous you knowthis is a nice sized piece of meat soit’s it’s no need to be stingy don’t beselfishget that rub on there no need to Pat itin we just want to cover it it’s gonnabe great appreciate you guys forwatching stay tuned let’s see how thisturns outshop all right guys this meat has beensitting out for about 45 minutes now Iprepare the trigger look at hisbeautiful[Music][Music][Music][Music][Music][Music]beautiful off this trigger I’m late afive so right now I’m going to add alittle bit of my beef Rob it has alittle bit of red wine a little bit ofMama’s salty sauce we’re gonna put it ontop like so then I’m gonna go ahead andadd a little bit of more water then I’mgonna go ahead and cover this guy andcontinue to cook using my meat probe setmy meat probe temperature at 195 staytuned guys thanks for watching ciao[Music]all right guys we have finally reachedthe sixth power bar now on my probemommy got up to a temperature and turnthe temperature of 200 degrees thesethings smell good right here I’m justthrowing it outtinder test with my mini probe just gonethrough just like I don’t like this riskwe gotta let this rest for two hoursbefore we take[Music]eighty-five[Music]Jews[Music]that is a thing of beauty beautifulsmoke money we have here[Music]Oh pellets get some like Texas down[Music]beautifulI’m good 885 Trager I want you guys tolike this video please subscribe followme on Instagramgoodnight