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This Forever Changes How I Cook Beef Ribs.

Mad Scientist BBQ

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Filmed and edited by Erica Yoder Instagram: mrs.madscientistbbq

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20 Comments

@MadScientistBBQ Creator 2 years ago Pinned

Check out the Carbon Steel Collection and Made In’s other cookware being using my link to save on your order
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@popp454 2 years ago

Now this feels like a classic Mad Scientist video from 3-4 years ago. Your energy in this video feels night and day to some in the past little while.

@lorenperry3726 2 years ago

Mad scientist and Chud should have over a million subscribers. I was actually surprised when I looked and they didn’t. This is high quality stuff right here.

@Allan-. 2 years ago

Here in Brazil, when doing "fogo de chão" style cook (low and slow) we usually don't trim at all to preserve moisture. On the other hand, when making it in a pit smoker or on our traditional brick grills, we score the fat (square pattern) to avoid fat bursting and help seasoning to penetrate and fat rendering. Maybe that's an idea for another comparison. Especially if you don't have a super ultra mega blaster air flow pit😅

@KalijahAnderson 2 years ago

The fact your wife has so much fun with this makes this special as well. Love that you have your family involved. It gives a real nice sense of how good the food is.

@loggrad9842 2 years ago

I love these kinds of experiments where you find something you didn't expect and it changes the way you do things. Just awesome.

@tcpip4me 21 hours ago

Your commitment nd dedication! I just keep revisiting your videos. Thank you

@dhotnessmcawesome9747 2 years ago

Like you don't even know... This man... THIS is REALLY good timing. I'm doing my first ever beef ribs RIGHT NOW. Well... I mean.. Minutes away. I just put this on while I mortar and pestel my peppercorns. Damned good timing.

@rodderbob 2 years ago

Okay, you might have sold me. I just did a beef rib cook this past Saturday. I've always done beef ribs similar to your stated original way for much the same reason(s). A slight difference, I'll spritz if it looks dry, and when I wrap I pour on tallow I've rendered from the trimming process. I don't consider the bark area to be dry, but it does get a bit stringy while still easily chewable (more of a cutting issue). Next beef rib cook I'll go untrimmed. I use an LSG Texas edition that operates, based on your description of the Solution, in a very similar manner for air flow. You didn't talk about grade, choice or prime. I most often choose prime for most cuts, but because the intramuscular fat is so prevalent in beef ribs I've gone to choice grade as my preference, and there's little to no difference in outcome. Experimenting is learning...........

@erikrobbins4792 2 years ago

Love the outtakes at the end. Prefect timing on the video, I'm planning to do some beef ribs this weekend

@PaulSarjue 2 years ago

I cook on a pellet grill at 105c overnight. I cut an X in the bottom membrane (helps fat drain) and leave it untrimmed. I season it liberally and let it sit for an hour before putting it into the smoker. I don't need to wrap it until it's thoroughly cooked to 95c. I wrap it in butcher's paper, drizzle on some tallow, and keep it in an Esky with some old beach towels for at least two hours. Always had rave reviews, it holds together but can spread like butter.

@allenbateman3518 2 years ago

That first bite of the untrimmed was priceless, especially with the barkstache it added.

@laurenceculver2225 2 years ago

Thank you I tried the same thing and came out with the same results I never trimmed my beef ribs ever since

@rwmagnus 1 year ago

Jeremy great channel. I go untrimmed. I do trim any hard cap but that’s about it. Smoke in Big Green Egg for 6 hours with red oak and apple wood. Start off at 200 degrees for an hour then bump to 230-240 for the rest of the cook. Take off at internal temp 205. I wrap the racks at about 170 degrees. When letting hm rest in a cooler I add tallow re-wrap and let rest for 1 hour. Serve up at 140 degrees and enjoy. Best ribs ever one rib is a meal, they are just so rich in flavor.

@BoyNamedSue4 2 years ago

I’ve always done mine untrimmed just because that’s how I was taught. Glad to know I was on the right track.

@alwilsonjr100 2 years ago

I've learned so much from this Guy. Love his videos. All of them. And if there was a part that I didn't want to watch, I would just ff a little. Nobody's forcing me to watch. I choose to because I get fresh ideas on how to cook. The videos are informative, funny, and inspiring. Thanks Jeremy!!!