https://youtu.be/zRWvWe08HTA Check out the full length video here for more about ribs.

🧂 https://bit.ly/2JAvYUk Need to season your ribs? Check out our store!

Quick TLDR: We cooked most of the ribs 3-2-1 style. 3 hours open cook, 2 hours wrapped with pink paper on the grill, 1 hour rest (in a cooler wrapped in pink butcher paper) in a Bearded Butcher Coleman cooler.

23:14 - Here's the Bearded Butcher Coleman cooler (https://bit.ly/3CwQMTk) and Bearded Butcher Pink Butcher Paper (https://bit.ly/3s5qqDe)

This is the grand finale, we took the beef ribs (https://youtu.be/hTt3wQp2dbQ) and the pork ribs (https://youtu.be/nChuBZHquf8) we showed you how to cut up and now it's time to cook everything. We took all of the big stuff and grilled it all at the same time. This is a rib feast like no other. At the same time, we also took the thinnest ribs and cooked them quick over an open fire. Join us for our feast, follow along with us, and be sure to subscribe for the 1,000,000 sub giveaway!

This is all about cooking ribs only. The previous 2 parts were all about beef ribs and pork ribs separately, but no cooking. Some of you have seen this already, if so, thanks for watching and being a fan!

23:04 - Can we do the rib pull successfully?

Because of the size of the beef ribs, we used mustard as a binder for the seasoning. You don't need to use mustard but it makes a great, clean binder. We've found that the mustard flavor doesn't come through after the ribs are smoked.

📜 https://bit.ly/3s5qqDe The best pink butcher paper

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Index:
0:55 - Starting with beef brontosaurus ribs and how to season them and put them on the smoker.
4:08 - Next up are the beef chuck ribs (beef dino ribs). Season them and add them to the smoker.
5:45 - The beef short ribs are next, and Seth can't stop thinking about them. These are really similar to the dino ribs but are just cut into smaller sections.
7:08 - With 3 types of beef ribs on the smoker, we'll season up the beef back ribs next with Hollywood and get them smoking too.
8:03 - Onto the pork ribs next. Some will be with mustard and some without. The pork baby back ribs are going on first. Full rack of pork ribs and St Louis Ribs too. Season them all up and get them over fire. Pork is more moist than beef, the mustard binder is definitely not required. At this point, the smoker is full. Bront ribs, dino ribs, short ribs, spare ribs, St Louis ribs, and baby back ribs.
10:50 - Hit all the ribs every 30-45 minutes with some apple cider vinegar to keep them from drying out.
11:21 - 3-2-1 rib cooking explained and Seth explains how to use pink butcher paper
13:02 - All of the thinner ribs are wrapped, time to crank them up to 165 before we wrap the thicker ribs.
13:22 - Now is a great time for the Korean style beef ribs (Flanken Style) and beef country style ribs. The Korean ribs go fast, almost just a sear because they are cut so thin. We used the Burch Barrel with lump charcoal to cook the Korean Ribs and the country style ribs.
burchbarrel.com and use code BEARDED BUTCHERS for 10% off and free shipping.
19:18 - The ribs on the smoker have been running at 225 F for the entire cook. Time to bump the temp to 250 F
20:04 - 5 hours in, 1 hour left, time to take the pork ribs off and sauce them.
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