Beef Ribs: My Texas Style Beef Ribs (Attempt) | Salty Tales
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I truly hope you enjoy this video as much as we did. Like and subscribe for more! Beef ribs Texas style has been for a long time my nemesis. I tried several times …
Ninja try wrapping it when you hit the stall point, and possibly less opening the smoker, the temp up and down can have a negative impact.
You gotta do the texas crutch bro smoke for 4 to 6 hrs or to color then wrap with foil or butcher paper that will get u what ur looking for promise 💪
This is the only way to make great bbq do again and again until you get it like you like it. However like many other comments wrap in butcher paper you will retain your bark and make it tender a little trick I do is half and half use aluminum foil on the bottom and paper on top either way BBQ is trial and error you can’t go wrong
Practice makes perfect!!! You will get it
Love the honesty
Forgot one of the items to do to make these tender. I seasoned last night and put in the fridge. This morning I got up early to take the ribs out and bring them to room temperature before placing them on the smoker.
I think Ninja you are being too hard on yourself. If Mrs Ninja approves, I also approve.
can you do an experiment comparing cheap cuts of wagyu to prime cuts (like rib eye and new York). I find wagyu too fatty for my taste so I’m curious how “cheaper” cuts of wagyu (like chuck, sirloin) would compare to the nice prime cuts. Hope I said that right 🙂
150 degrees Fahrenheit sous vide 48 hours
I’ll be cooking some tomorrow. In Texas it’s all about indirect heat. 275 degrees for 3 hours. Then I wrap them in heavy foil, and a little liquid to the foil to create a little steam, and put them back on for another 3 hours. Finally it’s into the cooler for a final hour rest. Perfect every time.
As many have said, wrapping is important to maximize tenderness. Also, pay no attention to the temperature once it passes 200. Let the probe tell you when it is done. Might be 205, 210, 212, whatever. Tenderness is the test, not temperature.
Texas cheat. Smoke it till internal temp gets to 180°. wrap tight in foil pouch with a little liquid. Bring up 200-°210°. Let rest for a hour. They will be fall off the bone
Very Good video.. and they looked great! Cheers my brother 🍻
Damn it Ninja, you had me licking my phone screen. Do you know how disturbing that was to my kids to see their father drool and lick a phone screen?
On a serious note, I actually prefer my ribs with a bit of chew/bite. That looked perfect to me.
Nice vid ninja
You ever heard of beefalo steak?
I think that would be great for your channel
Looks very good but you don’t need that much mustard
Next time wrap them at 160 in foil add some moisture and cook to 205 Fahrenheit then probe for tenderness should feel like room temp butter no pull when pulling out and no resistance when pushing in. You should receive desired quality and tenderness you're looking for. Also remember you're cooking for feel after you wrap not temperature so it might go from anywhere from 205 to 210 maybe a little higher but you cooking for feel at this point nothing more. Good luck!!!
It's hard to give advice when we can't see what you're doing. Did you fill the slow and shear with boiling water? There is a reason that the wood used for smoking is put on top of the coals. You get more intense smoke faster. Smoke penetration slows to a crawl when the meat gets over 135 degrees F. Therefore make sure the meat goes directly from the frig to the smoker. That will keep the meat colder longer and allow more smoke (flavor) to penetrate (if you put the wood on top of the coals and wait for it to ignite before putting the lid on). There is an old saying, " if you're lookin you ain't cookin " The only time to lift the lid is when you need to add coals and that won't be until the 6th to 8th hour. The next time to lift the lid is when meat temp reaches 205 F. AND check for tenderness with a sharp needle point device like an instant read device. If it doesn't slide through like butter put the lid back on for another hour. The ultimate determiner of doneness is tenderness, not time or temperature. This isn't steak. The same goes for pork ribs. forget the wrapping. That's for people who haven't figured out how to do it right. Good luck the next time around.
YOU CAN DO IT LIKE BBQ RIBS START WHIT THE FOILD PAPER ON THE RIBS AND AT THE END YOU DO THE MEAT TO FIRE SO YOU GET THE CRISPY
maybe call Guga . have yoko call
Still looks delicious brother 🔥
If only I could show you how its done Ninja.
Cuz I can can do it. But there are so many variables I cant just give you a step by step.
Great honesty here. I would totally fail at ribs. Good video keep them coming.
Ninja! What is Kagoshima Picanha?
Try sous vide? And compare
Leave it wrapped in foil in the smoker
Why do we never see you on Gugas channel anymore. I really also enjoyed your guest appearances.
You can make it better and you will. Keep going 👍
If you want to get them more tender, you have to wrap them in Aluminum Foil when they get to 160 degrees and let them stay wrapped until you get to 205 degrees. Keep them in the foil while they're resting. I promise you that you'll get the tenderness that you're looking for.
editing is getting really good
Just sent you an email Ninja. Let me know if you received it. John
I think you should use a sous vide machine to cook it and smoke it at a low temperature so it doesn’t overcook.
Ribs are something that should be cooked low and slow and sous vide is the best at that.
How did you know I was thinking about beef ribs? I always watch your videos for inspiration!
Im not a pro ninja but might a water pan help make the ribs more tender
Sous vide
Sous vide it?
It looks so good tho .. I believe in you you can make it the way you want 👍❤️❤️❤️❤️❤️
Lower the temp and longer time……put a tray under the ribs with a little beer or Wine …..males the ribs ekstra moist og create a delicius sauce….😋
Smoke then Sous vide then flame thrower
Okay, my Ninja this is really important! I totally understand what's happening here. I have had to work through the very same problem as you are here. My secret that I share with everybody for this one problem? I first par-cook my beef ribs on a low simmer in plain water for about 45 minutes. You want to see the rib tips just start to expose then that's the time to get them out however long it takes. Then rest to cool to firm up again. This is your new starting point. Do everything just as you already did from there forward. You'll be friggin AMAZED at the tender and soft difference a par-cook will make! It also removes hours of cooking time for the desired end results.