How to Smoke Beef Back Ribs in the Big Green Egg

we got a special guest today from meat and bone and we are going to do some beef back ribs baby [Music] hey everybody welcome back to another week of the fogo life i'm captain ryan we have a special guest today from meat and bone the premier meat store in all of south florida herman how are you today sir good how are you excellent we're so glad to have you he brought us these beautiful beef back ribs that we're gonna use again meat and bone right there we collaborated with them on a bunch of different stuff before they're very good friends of ours and they have unbelievable products they've got three locations down in south florida and they ship all over the country alaska and hawaii included so um tell us a little bit about what you brought us here herman so we're on online butchery www.midanbone.com we ship across the whole united states and we have three retail stores in miami uh one coral spring one in miami one in in pinecrest we hand deliver to every old south florida and we ship the whole country in the united states nice including alaska hawaii anywhere everything shipping everywhere cool you brought us some beautiful beef back ribs i see here it says here bms7 plus what do we have here so this is one of our over 350 different cuts of meat that we have at bitable.com this is a domestic wagyu program it's the highest quality problem that we have found in the united states as far as wagon concerns okay these are big back ribs so basically it's uh the same piece that we do we get for a short rib but a little bit trim on the top right because we use that for a different cut and we leave the bones kind of a spare rib moment of concept but on beef nice nice so i've been asked about these before and people have told me that it's basically the bones in the meat like if they were to cut off a prime rib this would be kind of like the meat and the bones from that that section is that right that's correct okay great so we know we've got excellent quality because i am a prime rib fan so uh so i think these are going to be tasty so we're going to prep these up we're going to put some seasoning on we're going to put some binder on we're going to cook them in the big green egg at 275 degrees today we'll let them go we're going to wrap them kind of cooking brisket style and i think we're gonna have us a real tasty treat but before we get started on prepping the meat i want to get this grill going so we have our fire all ready as soon as the meat's prepped now normally you can prep your meat season it and then stick it in the mic in the refrigerator not the microwave but the refrigerator overnight or for a couple hours let that seasoning soak in or do it right before you put them on the grill we're going to do it right before we put it on the grill so we're going to fill this baby with charcoal glaze a ball put some starters in there and get this fire going now the grill is lit it's time to start prepping the meat so what we're going to do is we're going to open these babies up we're going to use a binder i think we should do something before remember these pieces have been in vacuum seal for a while already so what we like like what i like to do is open it up let it breathe let that oxygen attack the meat again that way it's gonna bring the color back and the regular smell of the meat and it's gonna be beautiful for cooking sure so what do you think like five ten minutes or something like that yeah ten minutes is gonna be enough for any kind of meat okay remember we just want the oxygen to attack the top right and get that bright red color back well we let it sit out for 10 minutes actually we went 15 minutes we got involved with talking we let it sit out but you can see he was absolutely right look at the beautiful colors it's brought back to this meat it's incredible so we are ready for seasoning so we're gonna we'll just wipe it off to remove any excess moisture then we're gonna put some mustard on it now we're gonna season it now we're gonna use mustard you can use mayonnaise i'm a big fan of mayonnaise binder but today we're using mustard it's got a little bit of vinegar in it it's gonna give it a nice little base and hold our rub on there really really well once again we're using our award-winning fogo charcoal activated charcoal rub look at that beautiful black color already we're at 275 degrees time to add our smoking wood so we're going to use some of these barrel proof bourbon barrel chunks they're available on our website link is in the description below so we're gonna put one two i think i'll put five in here all together okay place them around the fire one right on it there put another one here there and we'll go one more right in the middle here's an interesting tip the export prime rib that you usually get for dry aging this is pretty much the beef back rib that we're having without the muscle on top right now the export prime rib or the beef back rib that we're having is gonna be sponge six to twelve [Music] guess what kids they are looking good let's check them out oh yeah oh yeah let's check here oh they're getting tender all right so our bark is nice and set and they're getting a little bit tender so we're gonna wrap them i got some pink butchers paper here you could use aluminum foil if you want to use aluminum foil we're going to set this right there this is a real simple process ready okay we're gonna put this other rack back on again bone side down all right we're gonna let these roll for about one more hour just like this let them get nice and tender when we come off we're gonna put him in a cooler we're gonna rest him for about probably about a half an hour so i'm gonna cut into them and i think we're gonna like what we see a lot hey folks guess what we're at the three hour point and these things are done they wrapped beautifully and you can actually still smell these things through there you can't you ah you smell that smells good doesn't it it does all right so we're going to take these off we're going to set them in our cambro if you don't have a cambro you can use a cooler all right just going to take them off set them right in here just like you would with a brisket we're gonna set it in here and rest okay so that one's a little heavier all right just so you know we took these to about 206 degrees is actually where they went to so i'm gonna cover this up put a towel in here we have a lid excuse me voila so what we're going to do is we're going to let this rest for about what you say about 20 minutes half hour or something like that yeah and so just so i so we can let them know what happens here is that resting it it allows the juices to reabsorb and to recirculate throughout the piece of meat um it allows it all to come together so we're gonna have a nice more tender piece of meat correct right and juicy yes that's the number one thing otherwise if you got it too soon all those juices are gonna drip out because of the heat that kind of melts the protein inside of them right so you just want to cool down solidify a little bit and keep them the juice inside [Music] well herman we are there i think that they're ready to take him out of here what do you think let's see you excited oh yeah oh i can feel that heat coming off of there so i put a towel in there just for a little bit more insulation put all this air out of the way let's grab these each out of here there's one blue they're hot you should see all the liquids goodness gracious the other one's gonna tray down here so this is what i like about using the paper you see all this liquid here that steam would have just held it in look at that nice diamond pattern we got from scoring it huh yeah you know you got it right when a meat is pulled back from like that and those bones are smiling at you that pullback is a good thing that's something that you want now what i do with my knife where's my knife that's not a knife that's a knife [Music] do [Music] taste test time which one you're gonna grab ah grab the middle one that seems like a good one to me i'm going here wow look at those things beautiful smoke ring okay nice and tender look they're still juicy they've been sitting there for a little while we took some pictures and now they are still nice and juicy look at that beautiful meat you ready let's do this all right [Music] you've heard of a mic drop that's a rib drop man is that good man is that good high five man no doubt outstanding american wagyu meat and bone beef back ribs right bms7 i mean perfection great meat great cook eight plus you know what i'll tell you what one thing i can say the big green egg comes through again too so those are phenomenal just a touch over three hours right about three and a half hours with the resting time so we cook them at 275 so nothing crazy you don't have to cook them at 225 you can bump up your temperatures save yourself a ton of time okay we wrap them you don't have to whatever you want to do to me this is the best way to do this okay bring them to about 180 185 wrap them and then take them off when they're about 205 i think this is about 206 when we took it off yeah they were probe tender i stuck the probe in it just went right in with no resistance and they are fantastic so come on i want to thank you so much thank you for coming these to us fantastic all right you guys have awesome meats so that's all for now beef back ribs you can't beat them get out and grill and we'll see you the next time on the pogo live

Channel: FOGO Charcoal

Views: 20,655

Keywords: fogo charcoal, lump charcoal, big green egg, beef ribs smoked, meat n bone, big green egg beef ribs, big green egg beef ribs recipe, beef ribs temperature smoker, smoked beef ribs, how to cook beef ribs, beef ribs, smoked ribs, bbq beef ribs, bbq ribs, how to bbq, beef ribs on the big green egg, butcher shop, big green egg ribs, barbecue beef ribs, beef back ribs, smoked beef back ribs, how to smoke beef ribs, wagyu beef ribs, wagyu beef, meatnbone, meatnbone beef ribs

Id: Rj_-QD1ABVI

Length: 9min 20sec (560 seconds)

Published: Wed Nov 24 2021