00:00I got an entire ribcage from Masita Market. 30 pounds of beef ribs. Insane. So we're going to start off
00:09with a binder. The mustard will allow the seasoning to stick, penetrate. So I want to build some nice bark.
00:16I'm going to go really, really heavy with this rub.
00:18Then we're going to pull out the Meter Pro XL. This thing is so long, so big. We're going to
00:25use all these probes. So different parts of this we're going to reference just to keep track of it. But
00:31basically we're going to go to Probe Tender, no wrap. Smoke this bad boy on the Ironwood XL. There we
00:37go. Getting all the probes in there. So 200 degrees to start off. As you can see there, the Ironwood
00:42XL will take this side by side, just barely fit.
00:47We're going to let that go a few hours. And then we're going to bump it to 275 to finish
00:52it off. This took hours upon hours to finish. Some spritzing with beef broth during the cook. So you can
00:57see there, nice and drippy. Now this is where I get carried away. Look, there are layers of fat meat,
01:04fat meat on this bad boy. So this might get a little, this is where you would question yourself, when
01:11is it too much? But when it's that juicy, why wouldn't you want to just,
01:17push on it? And everybody's going to say, oh, it's dry. You're making it dry. Stop pushing on it. It's
01:25my meat. I can push on it. So anyways, you can see that once those bones are popping like that,
01:31you know what's done. Probe Tender, well past 200 degrees.
01:33You can see it took on the smoke, the bark. Everything about these was insane. No lack of moisture before,
01:42after, and sending it down the hatch. So there we go. Nice and tender. Might as well take a bite.
01:47So insane rack of ribs from Masuda.
01:50Mmm.
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