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6 hours or so? Wow! Thats a fast cook for a brisket I’ve always be scared to go over around 225-250 when I smoke but hell if it can save me time and still come out like that ima try 275

Looks way over done

You had my mouth watering looking at those ribs. Nice experiment and excellent video!

Welcome back to your channel, Joe. ;) It is time for me to try some beef ribs. Your video is just in time.

Aerodynamic? What silly bs. It's not a jet. I've run 3 bbqs, untold briskets, never ONCE did I trim a brisket until after it was done.

All the OG’s never trimmed their briskets, till this day, a lot of people don’t trim, the person who taught me laughed and said asked why would you wanna trim it ?? 🤣🤣👌🏼! i’m smokin one in the am, and do not feel like trimming it! 🔥🤣💪🏼

Why didn't you take a bite out of the area where you said the silver skin was?

Were they both the same temp when they came out? Truly beautiful ribs.

So glad you smoked those with Mesquite! So many people are afraid of Mesquite because it's 'too strong' and will 'over smoke' your food. Nothing could be further from the truth - as long as you run a well oxygenated clean fire. I live and smoke in Phoenix and burn mostly Sonoran Mesquite. For me it's readily available, oftentimes I can find it for free after monsoon storms, and the flavor is awesome. Mesquite is one of the most under-appreciated smoking woods. The best way I can describe the flavor is a really nice 'sharp sweetness' that I've not found from any other smoking wood. I love many other smoking woods, but Mesquite is my favorite - probably because it tastes like 'home' to me. 🙂 Those ribs looked awesome! Great video.

Newish to your channel Joe, and currently in the resting stage some ribs that look just like yours. I couldn’t be fussed with trimming the top membrane, just gave it a bit of a Criss cross pattern. 2pm here down under, they’ll be perfect for dinner at around 6pm onwards

For steaks, I prefer the strip, so I'll take prime rib over the rib-eye steak.

Great video, brother! Some observations, for what it's worth. A mil is 1/100th of an inch, so those gloves are .055" thick, not 5.5 millimeters, which is .216" thick. The 20 year old W sauce made me laugh...I have hot sauce in my refrigerator from the Bush administration (Sr.). I mean, what the hell can live in a bottle of hot sauce??!! Not worried about it. And lastly, when you trimmed the silver skin off of that, you also ended up taking a lot of the fat. So, I'm definitely in the pro-silver skin camp on this one.

Anybody else think the finished product looks like the millennium falcon?

Always great content. I very seldom cook beef ribs since our local markets seldom stock them for whatever reason. Still I love watching you work through these well thought out comparisons. Thanks!

Appreciate all your hard work Joe. Really enjoy your videos. Beef ribs, no doubt in my mine, Best bite in BBQ!

Hey Joe! We never got to know each other well, but I used to run 2897 and 2650 (circa 2014-2017) plus a few others over the years (I'll leave it at that since I'm sure you know what I'm talking about). I couldn't believe it when I saw my old CSM out here making BBQ in Texas! I ended up in Texas too, though on the other side. I'm out of that world now and working in aerospace at JSC in Houston, but I got nothing but love for you and I wish for nothing but the best for you and your family.

Here we go again, Joe making me want to make what he just mastered…..Yum Joe!

Where have you been? Sure, miss your videos! Hope all is well! Love from Napa California

Either or in my opinion

Ribs look Bad Adx, Joe!

Woo-Steer-Sheer Sauce, Daddy! Lol

Oh yeah!! that looks awesome, thanks Joe!!

My mouth is watering. So good looking. Plus, I really respect someone who's not afraid of mesquite!

So why did you point to where the big patch of silverskin was, and then bite somewhere else.? I was hoping to hear how the mouthfeel was with the thick hunk of silverskin, also, why did you bother seasoning the back when that doesn't get eaten? Otherwise, I love your vids..smoke on!

You lost me at the smoking it another 12 hours😂who has time to do that 🤔

I love eating the crispy membrane that you get when you leave it on beef ribs!

Nice comparison video! Any places in El Paso that sell decent beef ribs?

Absolutely well done Joe! Definitely looked fantastic both ways , probably would still trim a little 🤣. Cheers brother 🍻

The price showing was only for one box of gloves.

Joe what temp was it when you took the ribs out?

Love the mesquite ribs a la Valentina's Tex Mex BBQ. Big mile deep flavour. It will be hard to not remove the silver skin but definitely worth trying. Maybe take up soap carving to replace the enjoyment of beef trimming. =) Hope your stayin' awesome.

Hello Big brother I'm coming out of north Carolina. I've been watching your videos and I truly think you're skills are nice. I was wondering, what is your typical hog casing that you use in (mm) and what do you think about 26-28mm sheep casing

should’ve done it blindfolded

Totally Agree Joe

Great demonstration sir!it was 🔥🔥🔥

Awesome video Joe! The Ribs looked fantastic. 🍻

I sale tacos 3 meats only beef , chicken, and chorizo for tacos Tortas burritos that’s all I make my own sauces

I dont see the link for the Chef you talked about, would like to sub him

My eyes could be decieving me, but to me it looked like the ribs with silverskin removed contracted a lot more and showed more bone. That probably is why it seemed a little bit more dense, plus it would have essentially "sqeezed" more of the juices out as it contracted. Either way, they both looked awesome.

When would you want to use a binder (mustard) vs not use a binder?

You know ribs falling off the bone equals overcooked. No doubt tasty though.

Looking good, for what you paid for them you should’ve demanded someone remove that silver skin for you before they were weighed and packaged for sale. We are getting bent over on them plate ribs price increases.

That would be a tough choice there Joe. They both looked amazing. I would have to try both but I think I would like the trimmed Better.🤔🤔🤔🤔. Tough Choice for sure. Thank you for sharing!

Nice 👍🏽

Excellent! Thanks for all the tips you've given us through the years. 👍

Cool video Joe I’ll have to try that!

Hello Joe, where have you been brother, this video was perfect timing, I'm getting ready to smoke my ribs! Following your recipe. Great video.

one thing to consider is that the Traeger pecan pellet is only one third pecan. two thirds oak.

I loved this video..can you do a video with the same process using your Yoder 1500 pellet smoker please? Thank Smokin Joe!

We been watching the same bbq vids lol