Hi Joyce, glad you enjoyed the video! This is typically more than enough food for the two of us for dinner. Kevin will eat this straight up and sometimes Alice will add a side of veggies if she’s more keto that day :)
This is the first of your videos I am watching... I am Carnivore and making Baby Back Ribs today. As I am allergic to Garlic, I am trying out the Redman's Real Salt Cherry Smoked Salt today... I hope it turns out well. I am definitely going to try your wrap method though it does take a lot of foil... Maybe I won't use quite so much.
Welcome aboard! Hope you enjoy our recipes! The garlic is just for flavour but it can be subbed with whatever seasonings you like! Oregano and onion powder also pair well with pork. It probably doesn’t need THAT much foil, a single layer is fine but you just have to make sure it’s wrapped very tightly 😊
@@AliceCeeCPA Thank you for your reply. I am pretty excited to be trying out the Redman's Cherry Smoked Salt today for the first time. Have you tried any of the Redman's Smoked Salts? I really love the Redman's Salts.
@@Dakiniwoman We've only tried the Redmond's original salt because that's all we can find here in Canada, but I have heard of their smoked salts before and am eager to try them. Maybe I'll check Amazon and see if we can get our hands on any
This man was NOT touching anything relating to food! 😂 I could never imagine not touching any of my ingredients with my hands or fingers while cooking! 😂
Hi Willo, we put them in right out of the fridge after seasoning and haven't noticed any issues. I believe since they are cooked at such a low temp it doesn't make too much of a difference. With steaks, I would definitely wait for them to get to room temp first!
Absolutely simple and looks like 😋 I must try these instead of low carb BBQ 🥰
The backing is pure collagen and really good for you
Making these to night!
Just wanted to say that I made these tonight and they were so tender and exactly as ur vud, fall off the bone. Liked the oregano with the ACV. 😋
Hey Deni, so glad to hear you're enjoying our recipes this week!
Leaving the membrane on increases the collagen eaten.
Looking good! You deserve more subscribers :) I’m one for sure!! 🙏
Thank you for the support!
Going to try this
Im so thankful for the sugar free bbq sauce!!!
Omgoodness!!! They look amazing!!! That's enough for me, what will you eat??
Hi Joyce, glad you enjoyed the video! This is typically more than enough food for the two of us for dinner. Kevin will eat this straight up and sometimes Alice will add a side of veggies if she’s more keto that day :)
This is the first of your videos I am watching... I am Carnivore and making Baby Back Ribs today. As I am allergic to Garlic, I am trying out the Redman's Real Salt Cherry Smoked Salt today... I hope it turns out well. I am definitely going to try your wrap method though it does take a lot of foil... Maybe I won't use quite so much.
Welcome aboard! Hope you enjoy our recipes! The garlic is just for flavour but it can be subbed with whatever seasonings you like! Oregano and onion powder also pair well with pork. It probably doesn’t need THAT much foil, a single layer is fine but you just have to make sure it’s wrapped very tightly 😊
@@AliceCeeCPA Thank you for your reply. I am pretty excited to be trying out the Redman's Cherry Smoked Salt today for the first time. Have you tried any of the Redman's Smoked Salts? I really love the Redman's Salts.
@@Dakiniwoman We've only tried the Redmond's original salt because that's all we can find here in Canada, but I have heard of their smoked salts before and am eager to try them. Maybe I'll check Amazon and see if we can get our hands on any
This man was NOT touching anything relating to food! 😂 I could never imagine not touching any of my ingredients with my hands or fingers while cooking! 😂
Within the first two minutes he's got his hands on the pork...
New subscribe, here. Looking forward to more of these vids. Thank you.
Thanks for the support, stay tuned for more carnivore recipe videos!
280 degrees? Is it f or c?
Question guys. Should the ribs be room temp when you put them in the oven or right out of the fridge? Thanks!
Hi Willo, we put them in right out of the fridge after seasoning and haven't noticed any issues. I believe since they are cooked at such a low temp it doesn't make too much of a difference. With steaks, I would definitely wait for them to get to room temp first!
@@AliceCeeCPA
Thanks! Mine went in at 1
I wish people would not play all this horrible music during a video. Can’t hardly hear what he is saying and this music is as annoying as h______
Wow! New sub here! I recently made Baby Back Ribs on my page too and *your dish looks amazing!* Hope to stay connected! 😁
That’s awesome we’ll make sure to check out your channel!!