welcome friends welcome back to the
kitchen i was at the butcher shop over
the weekend
looking at getting some meat to put into
our dry edger cabinets and i saw these
beef ribs and i thought
let's make some beef ribs so the first
thing i'm going to do is
cut a lot of the fat off of the top side
as you can see there's quite a layer of
fat here so i'm just going to get
with a knife and i'm going to cut that
right down
to the meat
so i think i've got most of the really
hard fat from the cap
taken off as well as the silver skin and
this hard fat that i've taken off
isn't going to render out what's going
to render out is the fat that's inside
the muscle and that's going to give us a
really
unctuous mouth feel and flavor
and i'm going to cook these really low
and slow
so that all that connective tissue
breaks down into something that is
super super flavorful today i'm also
going to make northern style cornbread
and
tart tatta now as a binder i'm going to
use our
homemade worcester sauce and as you can
see
it is super thick i haven't thinned it
out
i think the flavor is fantastic this way
i may thin it out
later i'm really impressed with how well
this
came out so i'm just going to rub that
all over the ribs
and if you've noticed i left the the
membrane on the back
because over a long slow cook if you
take the membrane off
of these beef ribs they'll just fall
apart on the
on the grill and yeah i don't want that
to happen i want them to come off the
grill and look
really good so now that i've got the
binder rubbed in
it smells amazing smells amazing i'm
just going to do a salt and pepper rub
i'm going to keep it really simple today
just very
basic flavors let the beef shine through
so i'm going to use a 50 50 salt
and pepper mix and i've got that right
here and
you want to cover everything really
generous cover
all sides the end top bottom everything
maybe do the back side even though it's
not going to add much flavor
it might add a bit of flavor at the end
okay so i'm just going to clean up and
then we'll head out to the smoker
so i've got the pellet grill preheated
to 230 degrees
fahrenheit and i'm running maple today
because i really like
maple and i'm going to put these on
the lower rack and i'm going to let them
go for about an hour
hour and a half before i come back out
to check them don't
lift the lid
okay we are five hours into the cook and
looking fantastic
got some great bark on top and
i'm looking for a temperature that's
between 195
and 205 internal
and depending on where we are in this
thickness we're almost there i'm going
to say another 20 minutes it's going to
get us there
i'm going to call it i'm going to say
that these ribs are done we are at about
five and a half hours in the smoker now
i didn't wrap them
at all while i was smoking them
friend of mine ted reader and if you're
canadian you might know who ted
is he's had i don't know 20 cookbooks or
so uh he
is a product developer recipe developer
if you live in canada
you've probably tasted something that
teddy has come up with
his suggestion to me was don't wrap them
while you're cooking them once you reach
that 195 to 205
temperature range then wrap them stick
them into
a warming oven or holding oven at 175
degrees fahrenheit
and leave them there for at least an
hour but 12 to 24 hours
is even better apparently that just
gives everything a chance to relax
and come together but these are looking
amazing so i'm going to wrap them up and
get them into the warming oven
okay
oh looking good
looking good
oh glenn that looks good you said bring
wine i see why now
okay so hey friends beef ribs
okay these are looking pretty good the
uh
oh look at that
what my bad spilling no the ribs
the ribs look good so i'm i'm told i'm
given to understand that if you're a
real barbecue channel this is where you
squeeze the rib to show how juicy it is
look at that
but we're not a real barbecue channel
but i did it anyway
well let's uh let's cut that one off the
bone
and then
slice off some of this meat
look at that good
so that is slow smoked took about five
and a half
hours maybe almost six that's a big
piece
um only salt and pepper with our
homemade worcester sauce
oh fabulous put on first to hold the to
stick everything together
so the flavor from the bark is amazing
super juicy meat
just a little bit of that hint of smoke
flavor i used maple so it's
quite light so these were from the chuck
end they had a lot of
really good marbling and a lot of
connective tissue and it broke down
completely
i'm really happy with these and it's the
best part to me it's the best part of
the roast anytime we do a standing rib
roast
i love it very good i love the ribs the
actual bones i see that there's more to
this meal so for now i shall toast you
thanks for stopping by and we'll see you
in a moment for some cornbread
you