This week on the channel +146K views this week

Ribs, brisket and a steak lesson passed down at Backyahd BBQ

Three uploads include a bone pull, a two-brisket trim and a father letting his son run the grill.

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Backyahd BBQ Story of October 15, 2026Trari Newsroom

Why this story? The channel's weekly summary: what went up this week, what is drawing views now, and where the channel stands among similar channels.

Dino Ribs Bone Pull

Backyahd BBQ's most watched new upload is about taking meat off the bone, but its smallest has a little more to pass on. "Steak Legacy" describes years of teaching his son to cook steaks, reaching the point where Dad mostly explains and lets him handle the cooking.

The lesson favors a full crust over picture-perfect grill marks: use two heat zones, keep flipping, then finish on the cooler side. The Wagyu Denver steaks were supplied by a meat company, as the description discloses. At roughly 2,100 views, this family cooking lesson drew a much smaller audience than the week's ribs and brisket.

"Dino Ribs Bone Pull" reached about 31,000 views. He says he usually eats ribs straight from the bone, but sometimes prefers pulling it out. A few comments turn that simple demonstration into a doneness discussion, questioning the resistance during the pull. His older "Ribs Done?" offers his own preference: ribs that bend deeply without collapsing, preserving texture and a clean bite.

Meanwhile, "Brisket Trim 2x Free Printable Guide" follows the preparation for a two-brisket party. His useful reminder is that no two briskets have quite the same shape, so a familiar trimming process still needs adjustments. It is now drawing daily views at nearly the same pace as the rib pull; those two new uploads account for most of the channel's current daily viewing.

Subscribers held steady, while daily views are running below the channel's usual pace. Nearby barbecue channel Terry Black's Barbecue had a busier viewing week, but Backyahd's own menu stayed focused: bone tenderness, brisket shape and knowing when to let the next cook take over.

Published on Trari