What Shall We Smoke NEXT ? 🔥🍖 Unleashing the Ultimate American Style Smoker! 🍖🔥 (Or Not ! LOL) In todays video we wanted to use Hickory wood - unfortunately Amazon failed to deliver - however we used Oak !! Get ready for an epic BBQ adventure as Mr H and friends take on the smoky challenge in their latest TH-cam video! 🎬 In this mouthwatering installment, the H family dives headfirst into the world of Southern-style BBQ smoking, armed with an authentic American Style Smoker and their unwavering enthusiasm! Thank you to the following AMAZING Subscribers for all your behind the scenes help ! Katrina Greely Jason Whoever Donna Huggins mokumboi19 msj2677 barbaraeverly1922 Chittomicco Join Mr H, Mrs H, and adorable baby H as they embark on a flavorsome journey to conquer the art of Kansas City Ribs, complete with a tantalizing side of potato salad and pit beans. 🍖🥔🍛 As true fans of Southern BBQ, they couldn't resist the opportunity to try their hand at this iconic and delicious culinary tradition! BBQ Sauce alicensetogrill.com/kansas-city-style-bbq-sauce/ Potato Salad www.midwestliving.com/recipe/classic-potato-salad-1/ Will their first attempt at smoking succulent Kansas City Ribs be a sizzling success, or will they face a few smoky hurdles along the way? 🤔 You're invited to witness the savory surprises, humorous mishaps, and, most importantly, the mouthwatering flavors that unfold during their BBQ extravaganza! Expect to be tantalized by the aromatic clouds of hickory and mesquite as the American Style Smoker works its magic. As they slow-cook their ribs to tender perfection, you'll be on the edge of your seat, eagerly anticipating the moment they unveil their masterpiece. But that's not all! With their kitchen skills put to the test, the H family will also whip up a classic side of potato salad and pit beans to complement their juicy ribs. Prepare to have your taste buds tantalized and your appetite ignited as they showcase their culinary prowess! So, if you're a BBQ aficionado or simply a food enthusiast looking for some delightful entertainment, this is the video for you! 🍽🍻 Watch as Mr H and friends delve into the captivating world of American-style smoking, sharing their passion for flavorful Southern BBQ with the world. 👉 Don't miss out on this flavorsome escapade - hit that subscribe button, give us a thumbs up, and join the H family in their BBQ journey! Together, let's discover if their Kansas City Ribs with potato salad and pit beans will reach BBQ greatness or become a tale of smoky trials. Be sure to leave your comments and thoughts below; we'd love to hear from you! Thanks for watching, and remember to bring your appetite! 🤤🔥🍖 Subscribe to our Channel: th-cam.com/channels/cUmDzk4GRQjZMm6IhLsWEg.html?view_confirmation=1 Support us on Patreon: www.patreon.com/user/posts?u=65835488 Support us with a PayPal donation: www.paypal.com/donate/?hosted_button_id=XGVMB2C4ZNVHG #bbq #smoker #southernbbq Join this channel to get access to perks: th-cam.com/channels/cUmDzk4GRQjZMm6IhLsWEg.html/join Sign Up for Mr H and friends competitions and newsletters: www.mrhandfriends.com/ MR H Pox Box: **IMPORTANT ALL PARCEL MUST BE SENT VIA "US Mail / US Postal service ONLY** Other carriers such as UPS etc will be returned (Sorry) Mr H and friends PO Box 331 BRISTOL United Kingdom BS15 0FH Weights and Dims for Max Length 17.7" Max Width 13.8" Max Thickness 6.2" Max Weight 4.4 lbs ✅ Check our NEW MERCH Store: teespring.com/stores/mr-h-and-friends ✅Say hi on social: TikTok: www.tiktok.com/@mrhandfriends?lang=en Instagram: instagram.com/mr_h_youtube/ Twitter: twitter.com/Mr_H_TH-cam Facebook: facebook.com/MrHandFriends Discord: email mrhandfriends@gmail.com for the up to date link
@@mokumboi19 Brisket is a little ambitious for that little smoker! The length of time it takes to smoke a Brisket would be a nightmare to keep the temp on that smoker. Keep going with things like the Pork Ribs, and Chicken. Smoke some Jalapenos which makes them Chipotle. Once you've come to grips with your little smoker then you can venture in to harder cuts of meat.
So many British TH-camrs wish they can have American bbq, but you are the first that I've seen to buy one. I'm very excited for you. Remember it's a labor of love and takes a couple of bad cooks to get it just right.
Thank you so much ! It’s a big step for us and a HUGE learning curve ! But we will enjoy the journey and hope you do too !!! Here’s to more “Smoking with H” !! ❤
Texan here, Congrats on your first bbq! I can tell y’all are just as excited as I was with my family with our first too. Admittedly I have struggled with pork ribs the most as well. I would recommend smoking a pork butt for pulled pork which I always find forgiving and it reheats well throughout the week. You can also use pulled pork in various other dishes such as sandwiches, tacos, and nachos. Having said all of this, the best ,BUT most difficult, meat to smoke is a beef brisket. Brisket is the king of bbq in Texas. I wish you luck!
I was thinking the same thing. Plus now that they've spent money on the smoker they'll need to "get their money's worth" out of it. That means a whole lot of ribs will need to be eaten.
Use the 3-2-1 method. Smoke for 3 hours. Wrap in foil for 2 hours(with a splash of apple juice mixed with apple cider vinegar), remove from foil cover in favorite sauce and finish uncovered for 1 more hour. But remember, maintaining your fire is the most important thing. That’s what needs to be learned first. Every smoker/pit is different. It’s all about the journey…Good luck and love your videos!
As far as experiments go, I give you all top marks for trying our BBQ style. Repetition is the mother of mastery. Make this a monthly habit and you'll soon be getting locals asking for advice.
200F internal is your target temp for ribs. I cook mine to 180F and then wrap them in foil with some butter and put them back on until it hits 200-205. The foil wrap helps steam the ribs to make them tender. 200F is your target temp as at that point fat has rendered, collagen has broken down into gelatin, and the connective tissues have broken down. Once they've hit 200F you can pull them out of the foil and sauce them, once sauced you can put them back on the smoker uncovered for 10-15 minutes for the sauce to tack up some. 4-6 hours is average cook time for me.
Yes, wrap in foil. I don’t go to 180°, more like 165°-ish but if that works…. You can also wrap and then finish in the oven. The pit is for the smoke and after 3 hours or so, it might be enough but to each his own.
One tip. With a small smoker keep the lid open as little as possible. Be quick with it and keep it closed to retain an even heat. It looked great and looked like you had fun as a family. Thats whats important. I used to have that before my wife pased. It makes me smile seeing you 3 having such good fun together.
Smoking in the rain? Now THATS dedication!!! I have a feeling that a few years down the road, you will have opened "The H Family BBQ Joint" serving the finest BBQ around!
Wooohoooo!!!! How awesome that you guys tried this out!!! And great job Mrs. H!!! Now you guys will be the popular people in the block inviting people over to BBQ!
A few tips Mrs. H: -Try to make your own rub. The ones you buy, aren't always the best. A basic one I use is: 1/4 cup of brown sugar 1/4 cup of sweet paprika 2 teaspoons ground black pepper 2 teaspoons of chili powder 2 teaspoons of of onion powder 1 1/2 teaspoons of garlic powder 1 teaspoon of mustard powder 1/2 teaspoon powdered cayenne You can always add more or less or change spices to suit your tastes and needs. -For the potato salad, if you don't like celery, try celery seed instead. Also sweet pickle or sweet pickle relish for a different profile. -Get a digital thermometer stick in the smoking chamber to keep a constant temp so you don't have to open as much. -I don't know what you had in your spritz bottle, but I use apple juice and apple cider vinegar, 2:1 ratio. I usually flip my meat whenever I spritz to make sure that liquid is getting both sides of the rib and not just the one side. -Your meat is tender when the tips start to pull away from the ends and your knife or probe easily goes into the meat. -Lastly, you may have to add more wood to your fire to keep it at that 225 to 250 temp range with the rain and wind like that. Not so much on a warm day. That rain will drop your temp SIGNIFICANTLY. Not bad for your first try... Don't be disappointed, it takes time to learn... -Oh, you, could also wrap you ribs in foil to begin with some liquid to cook them for a few hours and then take them out of the foil the rest of the time to get the smoke. A cheat, but some do it cause they don't want to wait as long.... -Try something simple first, chicken...
You gave them excellent advice.. The only thing I would change is I would never use celery seed as it leaves a nasty aftertaste ..I use dried or fresh celery leaves if I have them and always a few sprinkles of celery salt..I love celery in things.. so I usually have fresh and leaves that I've saved and dried out for when I need that pinch or someone without teeth or whatever that they don't eat celery.
Try the 3-2-1 method for ribs. It is fool proof. Smoke them at 225F for 3 hours, wrap them and cook for another 2 hours. Unwrap and smoke for another hour. I like to add BBQ sauce at the last step. It turns into a really nice glaze after an hour. I also recommend adding wood chunks throughout the cook. You’ll notice a really big change in flavor that is more akin to traditional BBQ. Great first attempt!
@@AC-ni4gt I mean my first time smoking ribs came they came out a little tough as well. Wasn't trying to rag on them or anything, just agreeing with the advice given in the comment I was replying to.
KC resident here and I say that was a good job for the first time. I’m not actually a rib fan, much prefer brisket, burnt ends or pulled pork. And I love your t-shirt, Mrs. H! Go Chiefs!
Without wrapping them in tinfoil, most of the smoke houses in the south smoke their meat for at least 12 hours. Some do 16, some do 24. So that might make a difference for you there. But with your weather, that might make things really difficult. Anyway, that was a truly excellent job for the a first timer! You should be proud! There is a massive learning curve when it comes to southern cooking. What you did was a success! 👏🏻👏🏻👏🏻💙💙💙
I couldn't help it Mrs H I laughed at you standing in the rain. I don't know how many times I've done the exact same thing while family is inside watching me. But it still wouldn't stop me it was great.
I would cook my ribs in a crockpot and then under the broiler in my oven. I don't use a grill. My ribs and potato salad are different. I enjoyed your video. Grandma Sue in central Indiana
Lot's of home cooks finish off their BBQ in the oven. for smoking I put unlit charcoals in the box so they catch from the charcoals that have been lit. That way you can keep a steady heat going through out the cook.
Mrs H, I'm impressed-you did awesome for your 1st time smoking! Remember it is always low and slow. No more than 200 degrees, and taking the time the ribs or whatever you are smoking need. You'll get it down as you learn your smiker!
Dont let the first time be a let down, smoking meat is a long detailed process that takes experience and it comes with practice, you guys will get there in time because its easy to see you love BBQ and dont forget the internet is your friend for advice as well as the many different rubs and techniques = practice make perfect--lol
Are you kidding? Everything on that table looks a 10/10. Vid is a 10/10! great job Ms. Southern Belle. Keep learning, it's half the fun. Smoker: Keep it dry! Keep it clean. Attack any rust with appropriate spray paint.
Loved baby H trying to help . Sir BBQ ing can be addictive as every time you want to do better . My sons learned in my back yard and now BBQ IN competition.
Talk to the pitmaster at Spitfire for some pointers.also you can wrap them in some foil and put them in the oven for about a hour. They will be more tender. Also the last 3 hours wrap them in foil and put them in the smoker and don't open the smoker so often
LMAO….the chew montage was hilarious! Mrs H don’t be disappointed if they taste good that’s what matters! Cooking is always an experiment. I mess up on things I’ve cooked a million times. You’re brave to try. I grill but I have yet to attempt to smoke anything. Kudos to you! 👏🏾👏🏾👏🏾
Oh wow this is going to be a good one! [Edit] Side Note: The Smaller the Smoker the harder to learn how to dial in the heat and maintain it. It's a heck of a lot easier the bigger it is. Also with these types of Smokers there are tons of aftermarket addons and upgrades. Also if you're just cooking food for the fam. there's no need for perfection while learning. As long as the temps are good and it's safe to eat all the other finer details will come with experience. All that matter is that you have fun and enjoy good food.
I'd love to upgrade my junior to a full-size kamado style (get an auto-control one at that!) but I'm not having a too hard of a time controlling my temp. I just have to remind myself that it really doesn't need that much oxygen. But I must say that you cannot let it get out of control. Once that temp is allowed to climb it is hard to get it back down without closing the entire grill off. Even a wee kamado gets super-hot if a person is not being mindful. I figure it is good practice before I graduate to a full-size.
Not really true. If you have a quality small smoker it will maintain heat just fine. It is the cheaper smokers with thinner carbon steel construction that has difficulties maintaining proper heat.
Y'all are amazing! Thanks for always trying to do everything just right. Mrs. H is a better cook with American food than I am and I'm American! 😂 Baby H is growing so fast. ❤
I’ve been watching you guys since before Baby H was big enough to wear a onesie, so seeing her speed-walking and helping in this vid, made me teary-eyed with joy 🥹 They grow up so fast and every stage gets better, as their personalities come out and their world opens. Beautiful Family moments 🫶
The next time you smoke ribs, look into the '3-2-1' method: 3 hours smoked normally, 2 hours smoked wrapped (foil or butcher paper), then 1 final hour covered with sauce so it forms a sticky glaze. Some people will add butter when they wrap the ribs during the 2nd step.
You guys would never have pulled the build together without your daughters help. She is AWESOME. When sitting around a camp fire we always say the smoke always follows the prettiest girl in the group. Nice first attempt. Like others have said wrap in foil for the last hour or hour and half to soften it up.
Generally most people rub the ribs down with some type of binding agent for the seasoning so it sticks better. Plain yellow mustard is a pretty common one, and despite what you'd think there is pretty much no mustard flavor on the ribs once they're done.
Ignore haters. If they are willing to give advice kindly great, but if unkind they are not worthy of your channel. I have never had a BBQ smoker so I will watch vicariously through you.
Nice job!! Everything looked so good. 💖 Do not be disappointed that you didn’t quite hit the texture you wanted first try. Think of how many years the people who run the restaurants, and those who compete in BBQ contests, have practiced to perfect their techniques. I think you did amazingly well, especially since you said the later rack was much closer to what you wanted. Look how high you rated that second set. You jumped in lightyears ahead of most people. Keep up the great work!
Just a quick tip, charcoal bricks are just half of the process where I live in Texas. Try and use a local wood WITH the charcoal, soak the wood pieces in a tub of water so they smolder when placed on top of the charcoal bricks. You can order wood from the US like Mesquite, Pecan, Post Oak and others. Smoking meat is usually done with wood and charcoal is just used to get the heat base going at first.
Dont forget aged seasoned wood. (Dried out ). Green fresh cut can add a bad acidic taste. Aged is a smoother softer smoke. Apple is a great wood for smoking
big thick pieces of meat are a whole other game, briskets and pork shoulders can take 12 to 16 hours to smoke right as in start late night and finish next midday. You might try whole chickens with or with out the beer butt device for two to three hours or a turkey (don't exceed 12 pounds) for 6-8 hours. I find that birds take the smoke much better and faster ( I like a heavy smoked turkey with mesquite wood) also think of your smoke box in zones the temps near the fire box is probably 100 degrees hotter and the part by the chimney is 100 degrees less, and of course your thinner metal won't hold the heat as well as thicker ones. Your ribs looked good just need to be foil wrapped an finished in the oven.
Congratulations on your first time cooking ribs. It’s definitely is an art. Make sure your ribs are at room temp before putting on the smoker. Wrap them with foil about 1/2 way through the cooking process. Lay down 2 pieces of foil, place butter,brown sugar & a squirt of honey on the foil & place your ribs meat side down. Wrap them up, all but one end & pour a bit of apple juice in it before you finish sealing it up. You can put the probe directly into the foil to check the temperature. Take out of the foil, sauce & cook about 10 to 20 minutes longer. Also, we spritz our ribs with apple juice during the smoking process. Hope the tips help!!
Learning how to do BBQ is trial and error. The good thing is that you get to eat tasty food even if it isn't quite right. Small thin walled smokers are tough to keep the temperature up, and constant. The weather you had didn't help any either. For your first go at it I'd say you did a great job! Practice makes perfect. I'd suggest smoking Whole Chickens to get a feel for your smoker. They are more forgiving than Pork Ribs, and don't take quite as long to smoke. The Pit Beans looked delicious! There are a ton of great BBQ Cookbooks out there, and grabbing a couple would help you on your Smoking Journey. Also, try smoking some Jalapenos...that turns them in to Chipotle.
That is a very heroic try at smoking ribs. This meat smoking gig has a VERY long and arduous learning curve. I know of no one who has got it done correctly on only their first try. I've been barbecuing for about 45 years now, and I still can't get ribs done correctly. My forte is brisket. Good job, you two! Elana is well on her way to becoming a true southern cooking connoisseur.
You did great Mrs. H. And your right, barbequing is an art and it takes practice. The beans and potato salad look delicious too. Mrs. H follows recipes and instructions 1000X better than I can. We learn with every bbq experience, make adjustments and end up with a better outcome next time. I am sure you will too. You gotta keep at it. I guess I'd better become a patreon so you can keep with these great cooking videos. We love em!! ♥ Wow, Alana is growing up. She'll be going to school pretty soon. ♣
I was waiting for someone to mention the celery seed. My mom's trick was to mix the potato salad while the potatoes are hot, as it permits the seasonings to blend better with the potatoes. Great 1st attempt! Mrs H is quite the chef!
Mrs. H, you're such a pretty lady when you're smiling and laughing and having fun! You light up and glow. Haha. The ribs looked amazing! You did awesome for your first go!
Not a bad first attempt, Mrs. H! Better than my first attempt at ribs. I was first bitten by the BBQ Bug at 24 and I've been at it for 18 years. I have a similar cooker and can teach you how to make that thing sing! I'll get back with you. Pro tip: always have a back up like hot dogs or hamburgers just in case.
previous comment about foil wrapping is good. many purists use butcher paper. That is not good for smaller pieces or thin ones. They get dried out easier. I noticed the chimney was wide open. Less charcoal with the flap at least 1/2 closed trap more smoke.
Look at you GO Mrs H!!! I love to see your dedication and enjoyment to the craft of BBQ. It can be high maintenance but as you know the payoff of the meal is worth it!!!! Keep going as you will only get better from here.
There are different sizes and types, but that is a proper smoker and a great size for learning. Enjoy the journey, cooking and eating. That is what smoking is all about.
One tip would be yes, longer smoking time, but when you take it off, wrap in foil, and let it rest in an insulated cooler(like you'd take drinks to the beach in) for an hour or two before serving. The insulation will keep enough ambient heat inside the meat that it will cook a bit more as it slowly cools.
As a Southerner, I'm gonna say y'all did great for your first time. It takes a bit to get the art of it down, and everyone (eventually) develops their own way of doing it. Also, try a pork butt or pork picnic roast sometime. Plan on cooking it for a good 8 hours or so, @about 180-200 degrees. Always remember when smoking-a lower temp might take longer but all that means is tender-and you'll get that smoke ring you were looking for.
Rib Tips are an appetizer and also an entree in a restaurant here in Christopher, Illinois. Watching you trim the ribs has shown me where the rib tips come from, which is great. So, rib tips are worth saving and cooking. You might want to simmer your rib tips in a pan of barbecue sauce after they come off the grill. I'm so pleased to see you willing to create your favorite foods at home. Wishing you all the best.
Don't mind the rain Mrs. H, we have all been there at one time or another. Smoking meat is a art. In other words...Don't give up, and learn from your mistakes. That is how we all got better at it. Awesome Job.
Great job. Smoked meats is more difficult to do. I enjoyed seeing your daughter and massive black cat assist in the work. I think some folks pretreat ribs in a water bath, not sure why.
I’m a life long Missourian (70!) and I’m so happy you love our barbecue! Just watching this video makes me crave some! Good luck on all your future BBQ adventures! P.S. love your Missouri t shirts!
I love how much you guys respect the US, it's traditions, and our people. I am so proud to be an American and I firmly believe that everyone should be proud of where they're from. Which makes me love your channel so much. I love how proud you are of your heritage but your willingness to embrace other cultures. America is called the "Great American melting pot" and we wouldn't be what we are if not for England too -- lets not involve our history lol-- moving here and showing us your ways of life. I just love you both so much and sweet baby H... Thank you for respecting us and thank you for showing us your way of life, too. ♥
I find that learning on a cheaper smoker is good as you learn the key to bbq, controlling your fire and heat. Also the parts of the ribs you cut off you can bbq as well and they are riblets. Good luck on your bbq journey, you have set yourself on the way of the smoke.
You did good for your first time . Just a little hint for the potato salad if you put a teaspoon of sugar in your potato salad you will change the difference ...and add a little bacon on top ..trust me ...bake bean mix kup / mustard/ brown sugar and bacon .…....that's your basic BBQ... ..your on your way I give you 👍👍 up ...❤
A hint, even though your temp gauge reads 250 that is at the top of the chamber. Place an accurate thermometer on the grate and maintain 250 degrees. Once you know your smoker you’ll be set for life. If the grate temp is 250 and the factory gauge may read 300, but once you know that just maintain 300 and your golden. I’m surprised there wasn’t a grate for the charcoal to set on. That keeps it out of the ashes allowing it to burn better. If you add a grate make sure it is only a few inches above the bottom. Any higher and the heat won’t want to go to the meat. As said before 200/205 internal temp is what your looking for. If it’s a pork shoulder and your cooking pulled pork 215 is your target. Smoke rings are made by the smoke charcoal heat alone won’t make rings most times. I hope this helps. I loved this episode of you guys life. I look forward to seeing more smoking videos.
One thing I've noticed is that most people use a condiment as a binder for the seasoning, usually mustard. Essentially you slather the whole thing in the mustard and then the newly re-wet surface will allow you to stick more seasoning on it. As for the potato salad complaints you had... add bacon bits next time, but ones you cooked yourself. Adds meat, adds salt, adds flavor! I recommend getting a big bag of bacon ends and pieces, because they work out cheaper than the proper slices/rashers and you're going to cut them up small anyway.
The best advice I can give after 40 years of smoking myself is "trial and error". Not everything will be great the first time, don't give up, just figure out what you could have done different or better and try that the next time. The second piece of advice is go with what YOU like. Everyone has their own taste and opinions on how to do things, but you do you. Yes, you can get "hints or suggestions", but eventually you will find out what works for you. Nice smoker by the way!
St. Louis ribs are my favorite. They're so much more flavorful and tender than baby backs. I'm having a summer party next month and plan on cooking a couple of racks (along with good 'ol hot dogs and some huli-huli chicken thighs). St Louis style ribs with a simple rub and then finished with a nice KC-style sauce - 😋😋
Bonus points for wearing the jersey of my favorite team! HBTC! Barbecue is all about fire management. Start your journey with the a charcoal bed and add a dry fruit/nut wood for the rest of the bbq. I appreciate the hickory you purchased, but I am sure it was expensive. Use a local sourced wood that bears an edible fruit or a nut. When the temperature starts dropping, add more dry wood which will ignite faster and give you the wispy blue smoke and flavor you are looking for. Also most higher end smoker grills in the US are heavy gauge steel that keeps the heat in the chamber. A thinner steel might require more heat since the heat might be escaping before it get to the meat. I would be suspicious of the accuracy of the thermometer as well. If you can, invest in a stand alone thermometer/thermocouple for better accuracy. The ribs look like they were pliable enough. At that point wrap them in butcher paper and you can return them to the grill or put them in the oven at 275 F until the internal temp gets to 200 F. The over gives you better control and you do not have to burn expensive wood. When the ribs get to the tenderness you like take them out of the oven and let them rest before serving. When I am making bbq for a dinner party, I wrap the ribs, let them cool and refrigerate wrapped in paper. The next day, you can heat them in the oven for your guests and they never know the difference!
People spend years perfecting smoked ribs. Looks like you did a smashing job. The rain and wind lowered your smoker temp which is why the meat was tougher than you were expecting Potatoe salad, varies all over the US depending who settled in the area. I would suggest dicing your potatoes a bit more. Gives more surface area of the potatoe to absorb the flavor of the sauce. If you don't like celery, don't put it in. Celery adds very little flavor. Its more for texture and filler. First time making, follow the recipe, after that make adjustments.
I grew up in Kansas City, and the barbecue there just keeps getting better and better as young chefs learn the craft of barbecue and open new restaurants. Usually, I get ribs at restaurants because they prepare them so well. I use our charcoal grill to prepare foods that I have more experience cooking, like steaks, chicken, or various cuts of pork.
To bad you don't live near BBQ places. However, I don't use a smoker for pork ribs. I just grill them. For a rub I use get this, fajita rub or seasoning. Remove the silver skin. You need to get that dull butter knife underneath more and pull up with it. You can use a napkin to slowly remove the rest with your hand. Rinse the meat and dry. Then coat using a light olive oil. After seasoning throw that puppy on the grill no trimming needed. The object is to grill the outside. Once done bring them in put in a pan with a cup of water 1/4 being vinegar. But a wire rack to keep the meat off the water. Seal it with aluminum foil and pop it in the oven 325 F. Check it after hour and a half until the ribs are tender and fall off the bone. You can also put BBQ sauce the last half hour leave it partially open. Easy to do.
YAY🎉 Barbecues are so worth it! I love a barbecue meat that's well tenderized and marinated. I know of some marinating tips. One of them is using diced pineapples; red and green bell peppers; and red onions. You could use cooking wine as another option after tenderizing the meat.
Guys I love watching your videos. I live in Texas and smoke meat myself. If you got it right the first time I would have called bullshit. It is always a work in progress and every rib, brisket, pork shoulder and chicken are different. It took me 2 years to get my brisket and ribs to a point I wouldn't feel embarrassed to serve them to family and friends. If you are looking for something easy, fast and tasty to smoke just to have at home try burgers. 80/20 or 75/25 is best so they don't dry out, preheat 225 degrees F What I do is get a 6 to 8 oz 1/2 inch thick patty wrap raw thick cut bacon around the patty and smoke it to 135 degrees F internal. I add slice of cheddar on top about the last 35 to 45 min in. Enjoy and keep at it.
Yeah, I think you probably just needed another 45 minutes, maybe an hour. But full marks for the effort, you two! Smoking is not a simple thing (and climate differences can change the cooking time), it will take a few runs to get your system down and you did great for the first try! :) As for the potato salad, the thing missing was a few spoons of the BBQ sauce you made. KC style potato salad generally has a little sauce in the dressing mix.
Hi from Mary in Michigan, USA. Potato salad might have needed just 1 more tsp of mustard, but you have the baby to think of as her palate develops. For presentation, my mom would do a light dusting of paprika. I love that mayo-mustard combination type potato salad. Taste and adjust as needed per your preference. It's okay to adjust after it's put on the table, too. You guys taught me a lot in this video. The beans looked delicious. Can't wait to see more adventures with your smoker.
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What Shall We Smoke NEXT ?
🔥🍖 Unleashing the Ultimate American Style Smoker! 🍖🔥 (Or Not ! LOL)
In todays video we wanted to use Hickory wood - unfortunately Amazon failed to deliver - however we used Oak !!
Get ready for an epic BBQ adventure as Mr H and friends take on the smoky challenge in their latest TH-cam video! 🎬 In this mouthwatering installment, the H family dives headfirst into the world of Southern-style BBQ smoking, armed with an authentic American Style Smoker and their unwavering enthusiasm!
Thank you to the following AMAZING Subscribers for all your behind the scenes help !
Katrina Greely
Jason Whoever
Donna Huggins
mokumboi19
msj2677
barbaraeverly1922
Chittomicco
Join Mr H, Mrs H, and adorable baby H as they embark on a flavorsome journey to conquer the art of Kansas City Ribs, complete with a tantalizing side of potato salad and pit beans. 🍖🥔🍛 As true fans of Southern BBQ, they couldn't resist the opportunity to try their hand at this iconic and delicious culinary tradition!
BBQ Sauce
alicensetogrill.com/kansas-city-style-bbq-sauce/
Potato Salad
www.midwestliving.com/recipe/classic-potato-salad-1/
Will their first attempt at smoking succulent Kansas City Ribs be a sizzling success, or will they face a few smoky hurdles along the way? 🤔 You're invited to witness the savory surprises, humorous mishaps, and, most importantly, the mouthwatering flavors that unfold during their BBQ extravaganza!
Expect to be tantalized by the aromatic clouds of hickory and mesquite as the American Style Smoker works its magic. As they slow-cook their ribs to tender perfection, you'll be on the edge of your seat, eagerly anticipating the moment they unveil their masterpiece.
But that's not all! With their kitchen skills put to the test, the H family will also whip up a classic side of potato salad and pit beans to complement their juicy ribs. Prepare to have your taste buds tantalized and your appetite ignited as they showcase their culinary prowess!
So, if you're a BBQ aficionado or simply a food enthusiast looking for some delightful entertainment, this is the video for you! 🍽🍻 Watch as Mr H and friends delve into the captivating world of American-style smoking, sharing their passion for flavorful Southern BBQ with the world.
👉 Don't miss out on this flavorsome escapade - hit that subscribe button, give us a thumbs up, and join the H family in their BBQ journey! Together, let's discover if their Kansas City Ribs with potato salad and pit beans will reach BBQ greatness or become a tale of smoky trials. Be sure to leave your comments and thoughts below; we'd love to hear from you!
Thanks for watching, and remember to bring your appetite! 🤤🔥🍖
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Brisket!!! :D
@@mokumboi19 Brisket is a little ambitious for that little smoker! The length of time it takes to smoke a Brisket would be a nightmare to keep the temp on that smoker. Keep going with things like the Pork Ribs, and Chicken. Smoke some Jalapenos which makes them Chipotle. Once you've come to grips with your little smoker then you can venture in to harder cuts of meat.
Smoke salmon
Smoke a chicken or turkey
Try chicken
So many British TH-camrs wish they can have American bbq, but you are the first that I've seen to buy one. I'm very excited for you. Remember it's a labor of love and takes a couple of bad cooks to get it just right.
Thank you so much ! It’s a big step for us and a HUGE learning curve ! But we will enjoy the journey and hope you do too !!! Here’s to more “Smoking with H” !! ❤
If you can’t buy it. Make it! I love it.
It hasn't been on Video, but Korean Englishman bought a Smoker a while back.
... looking forward to seeing your friends, family, and Co workers come over for a Sunday BBQ and beers!
@@Mrhandfriends
Try "Tri tip" next. You'll love it!
Texan here, Congrats on your first bbq! I can tell y’all are just as excited as I was with my family with our first too. Admittedly I have struggled with pork ribs the most as well. I would recommend smoking a pork butt for pulled pork which I always find forgiving and it reheats well throughout the week. You can also use pulled pork in various other dishes such as sandwiches, tacos, and nachos. Having said all of this, the best ,BUT most difficult, meat to smoke is a beef brisket. Brisket is the king of bbq in Texas. I wish you luck!
Thank you, I think we'll need it. A few others suggested a pork butt so when we have some good weather we are hoping to try it. Mrs H 💕
Your entire block of neighbors are going to be sniffing out your house wondering WTH smells so damn good, LOL!
^ SO. MUCH. THIS!
Nothing attracts a crowd of new friends like smoke from a grill.
Just remember the price of admission is a six pack. Sides are optional.
😂😂 right
I was thinking the same thing. Plus now that they've spent money on the smoker they'll need to "get their money's worth" out of it. That means a whole lot of ribs will need to be eaten.
Just bought my smoker a couple of years ago at the age of 60, and after watching Bbq Pit Masters show my grand babies eat pretty good.
Use the 3-2-1 method. Smoke for 3 hours. Wrap in foil for 2 hours(with a splash of apple juice mixed with apple cider vinegar), remove from foil cover in favorite sauce and finish uncovered for 1 more hour. But remember, maintaining your fire is the most important thing. That’s what needs to be learned first. Every smoker/pit is different. It’s all about the journey…Good luck and love your videos!
Seriously, as an american. Very impressive, the fact that you had fun while doing it, is what its all about
As far as experiments go, I give you all top marks for trying our BBQ style. Repetition is the mother of mastery. Make this a monthly habit and you'll soon be getting locals asking for advice.
200F internal is your target temp for ribs. I cook mine to 180F and then wrap them in foil with some butter and put them back on until it hits 200-205. The foil wrap helps steam the ribs to make them tender. 200F is your target temp as at that point fat has rendered, collagen has broken down into gelatin, and the connective tissues have broken down. Once they've hit 200F you can pull them out of the foil and sauce them, once sauced you can put them back on the smoker uncovered for 10-15 minutes for the sauce to tack up some. 4-6 hours is average cook time for me.
Thanks for the tips. Going to try wrapping them next time. Mrs H 💕
Yes, wrap in foil. I don’t go to 180°, more like 165°-ish but if that works….
You can also wrap and then finish in the oven. The pit is for the smoke and after 3 hours or so, it might be enough but to each his own.
meat stops accepting smoke flavor above 160° so anything after that on the pit is just for the convective heat
Exactly, temp was a bit too high. Low and slow for tender meat.
Great tip!
One tip. With a small smoker keep the lid open as little as possible. Be quick with it and keep it closed to retain an even heat. It looked great and looked like you had fun as a family. Thats whats important. I used to have that before my wife pased. It makes me smile seeing you 3 having such good fun together.
Smoking in the rain? Now THATS dedication!!!
I have a feeling that a few years down the road, you will have opened "The H Family BBQ Joint" serving the finest BBQ around!
Here in the PNW we BBQ in the rain all the time -- we have to, or most of the year there would be no BBQ.
I'm betting that Mrs. H. has a Texan or two in her ancestry somewhere. Smoking in the rain is the proof.
...Bloomin' H Barbecue?
Did you notice she was also wearing her slippers. Now that's American lol
Wooohoooo!!!! How awesome that you guys tried this out!!! And great job Mrs. H!!! Now you guys will be the popular people in the block inviting people over to BBQ!
I cannot say how proud I am of you Mrs. and Mr H. You looked so happy doing that barbecue. We love you all so much. Great job!
A few tips Mrs. H:
-Try to make your own rub. The ones you buy, aren't always the best. A basic one I use is:
1/4 cup of brown sugar
1/4 cup of sweet paprika
2 teaspoons ground black pepper
2 teaspoons of chili powder
2 teaspoons of of onion powder
1 1/2 teaspoons of garlic powder
1 teaspoon of mustard powder
1/2 teaspoon powdered cayenne
You can always add more or less or change spices to suit your tastes and needs.
-For the potato salad, if you don't like celery, try celery seed instead. Also sweet pickle or sweet pickle relish for a different profile.
-Get a digital thermometer stick in the smoking chamber to keep a constant temp so you don't have to open as much.
-I don't know what you had in your spritz bottle, but I use apple juice and apple cider vinegar, 2:1 ratio. I usually flip my meat whenever I spritz to make sure that liquid is getting both sides of the rib and not just the one side.
-Your meat is tender when the tips start to pull away from the ends and your knife or probe easily goes into the meat.
-Lastly, you may have to add more wood to your fire to keep it at that 225 to 250 temp range with the rain and wind like that. Not so much on a warm day. That rain will drop your temp SIGNIFICANTLY. Not bad for your first try... Don't be disappointed, it takes time to learn...
-Oh, you, could also wrap you ribs in foil to begin with some liquid to cook them for a few hours and then take them out of the foil the rest of the time to get the smoke. A cheat, but some do it cause they don't want to wait as long....
-Try something simple first, chicken...
You gave them excellent advice..
The only thing I would change is I would never use celery seed as it leaves a nasty aftertaste ..I use dried or fresh celery leaves if I have them and always a few sprinkles of celery salt..I love celery in things.. so I usually have fresh and leaves that I've saved and dried out for when I need that pinch or someone without teeth or whatever that they don't eat celery.
Just noticed that there is no salt. I am assuming that means you are buying them packaged in a brine solution. This sounds great.
Try the 3-2-1 method for ribs. It is fool proof. Smoke them at 225F for 3 hours, wrap them and cook for another 2 hours. Unwrap and smoke for another hour. I like to add BBQ sauce at the last step. It turns into a really nice glaze after an hour. I also recommend adding wood chunks throughout the cook. You’ll notice a really big change in flavor that is more akin to traditional BBQ. Great first attempt!
This. My guess is they weren't cooked long enough
This. I throw some liquid (just a little) in when wrapped (foil) too. Juice, soda, whatever flavor you like. 3-2-1 is the standard for home ribs.
@@tanman999You can at least attempt to acknowledge that they did what they could.
@@AC-ni4gt I mean my first time smoking ribs came they came out a little tough as well. Wasn't trying to rag on them or anything, just agreeing with the advice given in the comment I was replying to.
@@tanman999 Thank you for correcting me. I apologize.
I think your smoker is perfect size for y'all's family, good luck and good BBQ ‼️ Have patience with smoking it gets better every time. 😊
You're neighbors are smelling that and wanting to be invited over! They've never smelled that before
KC resident here and I say that was a good job for the first time. I’m not actually a rib fan, much prefer brisket, burnt ends or pulled pork.
And I love your t-shirt, Mrs. H! Go Chiefs!
I am HUGELY impressed! So many people are afraid to try new cooking techniques...not the H's... love that about you guys! ❤
Mrs H is about to be UK's smoker expert! Haha
Yall always seem to make food that looks delicious in my opinion.
Two things,No music and no cold beer. Other than that,great job 👍🇺🇸
Next time.
We always partboil the ribs. This helps keep moisture in and the smoker time is less.
Little Baby H is such a nice helper!!🥰
Without wrapping them in tinfoil, most of the smoke houses in the south smoke their meat for at least 12 hours. Some do 16, some do 24. So that might make a difference for you there. But with your weather, that might make things really difficult. Anyway, that was a truly excellent job for the a first timer! You should be proud! There is a massive learning curve when it comes to southern cooking. What you did was a success! 👏🏻👏🏻👏🏻💙💙💙
I couldn't help it Mrs H I laughed at you standing in the rain. I don't know how many times I've done the exact same thing while family is inside watching me. But it still wouldn't stop me it was great.
I would cook my ribs in a crockpot and then under the broiler in my oven. I don't use a grill. My ribs and potato salad are different. I enjoyed your video.
Grandma Sue in central Indiana
To get "fall of the bone" ribs, wrap them in foil or parchment paper for the last hour or so on the grill. Add a bit of liquid to the packets too.
I think Mrs H did a Wonderful job under the unpredictable British weather! The way Baby H says ‘Daddy’ melts my heart ❤️ xxx
She loves her Daddy, and her Auntie Lis Lis xx
Mrs. H you did an ADMIRABLE job! You’ll get used to your temps and times the more you perfect your smoking techniques. I believe in you guys!
Lot's of home cooks finish off their BBQ in the oven.
for smoking I put unlit charcoals in the box so they catch from the charcoals that have been lit. That way you can keep a steady heat going through out the cook.
Mrs H, I'm impressed-you did awesome for your 1st time smoking! Remember it is always low and slow. No more than 200 degrees, and taking the time the ribs or whatever you are smoking need. You'll get it down as you learn your smiker!
Dont let the first time be a let down, smoking meat is a long detailed process that takes experience and it comes with practice, you guys will get there in time because its easy to see you love BBQ and dont forget the internet is your friend for advice as well as the many different rubs and techniques = practice make perfect--lol
You can tell these 2 are genuinely good people. It Makes me smile.
Greetings from Las Vegas.
Are you kidding? Everything on that table looks a 10/10. Vid is a 10/10! great job Ms. Southern Belle. Keep learning, it's half the fun. Smoker: Keep it dry! Keep it clean. Attack any rust with appropriate spray paint.
Now all your friends are coming over on the weekends 👍🇺🇸
Ha! Yup!
I'd like to see the neighbor's reaction as well!
@@AtomicSquirrelHunter YES!! that would be great 👍
Loved baby H trying to help . Sir BBQ ing can be addictive as every time you want to do better . My sons learned in my back yard and now BBQ IN competition.
Talk to the pitmaster at Spitfire for some pointers.also you can wrap them in some foil and put them in the oven for about a hour. They will be more tender. Also the last 3 hours wrap them in foil and put them in the smoker and don't open the smoker so often
Great idea. I'll ask them when we go back. Mrs H 💕
Came to say the same. If you keep opening it the smoke & the temp are drastically effected.
Ooooooooo and check the weather lol
@@BeboRulz They're in the UK. That IS the normal weather. lol
@hairbrush88445 I know it rains alot but I'm sure they gots radar lol
I was glad to see Baby H lending her expertise. That was adorable.
LMAO….the chew montage was hilarious! Mrs H don’t be disappointed if they taste good that’s what matters! Cooking is always an experiment. I mess up on things I’ve cooked a million times. You’re brave to try. I grill but I have yet to attempt to smoke anything. Kudos to you! 👏🏾👏🏾👏🏾
Very impressive. There are usually a lot of failures before any success is achieved in smoking meat. Trial and error is the normal learning curve.
Oh wow this is going to be a good one!
[Edit] Side Note: The Smaller the Smoker the harder to learn how to dial in the heat and maintain it. It's a heck of a lot easier the bigger it is. Also with these types of Smokers there are tons of aftermarket addons and upgrades.
Also if you're just cooking food for the fam. there's no need for perfection while learning. As long as the temps are good and it's safe to eat all the other finer details will come with experience. All that matter is that you have fun and enjoy good food.
I'd love to upgrade my junior to a full-size kamado style (get an auto-control one at that!) but I'm not having a too hard of a time controlling my temp. I just have to remind myself that it really doesn't need that much oxygen. But I must say that you cannot let it get out of control. Once that temp is allowed to climb it is hard to get it back down without closing the entire grill off. Even a wee kamado gets super-hot if a person is not being mindful.
I figure it is good practice before I graduate to a full-size.
Not really true. If you have a quality small smoker it will maintain heat just fine. It is the cheaper smokers with thinner carbon steel construction that has difficulties maintaining proper heat.
@@steinhawk9187 That's no fun though. lol
@@snowflakehunter The size does play a factor. That is true.
Amen 🙏
I would make the potato chunks a little smaller, but it looks good!
Y'all are amazing! Thanks for always trying to do everything just right. Mrs. H is a better cook with American food than I am and I'm American! 😂
Baby H is growing so fast. ❤
I’ve been watching you guys since before Baby H was big enough to wear a onesie, so seeing her speed-walking and helping in this vid, made me teary-eyed with joy 🥹 They grow up so fast and every stage gets better, as their personalities come out and their world opens.
Beautiful Family moments 🫶
The next time you smoke ribs, look into the '3-2-1' method: 3 hours smoked normally, 2 hours smoked wrapped (foil or butcher paper), then 1 final hour covered with sauce so it forms a sticky glaze.
Some people will add butter when they wrap the ribs during the 2nd step.
Don’t apologize for your smoker-grill! Lots of us Americans have the exact same kind. It doesn’t need to be fancy or expensive to work just fine.
You guys would never have pulled the build together without your daughters help. She is
AWESOME. When sitting around a camp fire we always say the smoke always follows the prettiest girl in the group. Nice first attempt. Like others have said wrap in foil for the last hour or hour and half to soften it up.
Very impressed with the effort.
Generally most people rub the ribs down with some type of binding agent for the seasoning so it sticks better. Plain yellow mustard is a pretty common one, and despite what you'd think there is pretty much no mustard flavor on the ribs once they're done.
Ignore haters. If they are willing to give advice kindly great, but if unkind they are not worthy of your channel. I have never had a BBQ smoker so I will watch vicariously through you.
Nice job!! Everything looked so good. 💖
Do not be disappointed that you didn’t quite hit the texture you wanted first try. Think of how many years the people who run the restaurants, and those who compete in BBQ contests, have practiced to perfect their techniques. I think you did amazingly well, especially since you said the later rack was much closer to what you wanted. Look how high you rated that second set. You jumped in lightyears ahead of most people. Keep up the great work!
Just a quick tip, charcoal bricks are just half of the process where I live in Texas. Try and use a local wood WITH the charcoal, soak the wood pieces in a tub of water so they smolder when placed on top of the charcoal bricks. You can order wood from the US like Mesquite, Pecan, Post Oak and others. Smoking meat is usually done with wood and charcoal is just used to get the heat base going at first.
Dont forget aged seasoned wood. (Dried out ). Green fresh cut can add a bad acidic taste. Aged is a smoother softer smoke. Apple is a great wood for smoking
Really fond of apple or cherry wood myself tho just about any of the smoker woods are just fine
Facts. Im from Texas too.....been smoking, grilling meats since I was a youngster.
We like mesquite in Texas. Probably because there is so much of it. Lol
Also you can get an aluminum pan and you set it on the hot coals and put the soaked wood in the pan.
The weather gods were against you; and you still did a Fantastic job Mrs. H. Next you need to smoke a Brisket
big thick pieces of meat are a whole other game, briskets and pork shoulders can take 12 to 16 hours to smoke right as in start late night and finish next midday. You might try whole chickens with or with out the beer butt device for two to three hours or a turkey (don't exceed 12 pounds) for 6-8 hours. I find that birds take the smoke much better and faster ( I like a heavy smoked turkey with mesquite wood) also think of your smoke box in zones the temps near the fire box is probably 100 degrees hotter and the part by the chimney is 100 degrees less, and of course your thinner metal won't hold the heat as well as thicker ones. Your ribs looked good just need to be foil wrapped an finished in the oven.
Watching Baby H helping put the smoker together has to be the highlight of this video!!! Love It!!!
Try adding some for bricks wrapped in foil beneath the food grate to add mass and help it recover temp after opening the lid
Congratulations on your first time cooking ribs. It’s definitely is an art. Make sure your ribs are at room temp before putting on the smoker. Wrap them with foil about 1/2 way through the cooking process. Lay down 2 pieces of foil, place butter,brown sugar & a squirt of honey on the foil & place your ribs meat side down. Wrap them up, all but one end & pour a bit of apple juice in it before you finish sealing it up. You can put the probe directly into the foil to check the temperature. Take out of the foil, sauce & cook about 10 to 20 minutes longer. Also, we spritz our ribs with apple juice during the smoking process. Hope the tips help!!
This. All of this
*APPLE JUICE!* 👍🏻
Learning how to do BBQ is trial and error. The good thing is that you get to eat tasty food even if it isn't quite right. Small thin walled smokers are tough to keep the temperature up, and constant. The weather you had didn't help any either. For your first go at it I'd say you did a great job! Practice makes perfect. I'd suggest smoking Whole Chickens to get a feel for your smoker. They are more forgiving than Pork Ribs, and don't take quite as long to smoke. The Pit Beans looked delicious! There are a ton of great BBQ Cookbooks out there, and grabbing a couple would help you on your Smoking Journey. Also, try smoking some Jalapenos...that turns them in to Chipotle.
Well I never. Thank you for the tips and insight, I like Chipotle so mighty have to do that.
That is a very heroic try at smoking ribs. This meat smoking gig has a VERY long and arduous learning curve. I know of no one who has got it done correctly on only their first try. I've been barbecuing for about 45 years now, and I still can't get ribs done correctly. My forte is brisket. Good job, you two! Elana is well on her way to becoming a true southern cooking connoisseur.
You did great Mrs. H. And your right, barbequing is an art and it takes practice. The beans and potato salad look delicious too. Mrs. H follows recipes and instructions 1000X better than I can. We learn with every bbq experience, make adjustments and end up with a better outcome next time. I am sure you will too. You gotta keep at it. I guess I'd better become a patreon so you can keep with these great cooking videos. We love em!! ♥ Wow, Alana is growing up. She'll be going to school pretty soon. ♣
I was waiting for someone to mention the celery seed.
My mom's trick was to mix the potato salad while the potatoes are hot, as it permits the seasonings to blend better with the potatoes.
Great 1st attempt! Mrs H is quite the chef!
Nobody's mentioned the cameo from KITTY H?😂
Clean, Brine Dry Rub, Wet Marinade over
night cook low and slow🎉
Mrs. H, you're such a pretty lady when you're smiling and laughing and having fun!
You light up and glow. Haha.
The ribs looked amazing! You did awesome for your first go!
OUTSTANDING!!! You guys are crushing it and I'm here for it.
Not a bad first attempt, Mrs. H! Better than my first attempt at ribs. I was first bitten by the BBQ Bug at 24 and I've been at it for 18 years. I have a similar cooker and can teach you how to make that thing sing! I'll get back with you. Pro tip: always have a back up like hot dogs or hamburgers just in case.
Practice makes perfect
Put your own twist on it 😊
previous comment about foil wrapping is good. many purists use butcher paper. That is not good for smaller pieces or thin ones. They get dried out easier. I noticed the chimney was wide open. Less charcoal with the flap at least 1/2 closed trap more smoke.
Look at you GO Mrs H!!! I love to see your dedication and enjoyment to the craft of BBQ. It can be high maintenance but as you know the payoff of the meal is worth it!!!! Keep going as you will only get better from here.
There are different sizes and types, but that is a proper smoker and a great size for learning. Enjoy the journey, cooking and eating. That is what smoking is all about.
One tip would be yes, longer smoking time, but when you take it off, wrap in foil, and let it rest in an insulated cooler(like you'd take drinks to the beach in) for an hour or two before serving. The insulation will keep enough ambient heat inside the meat that it will cook a bit more as it slowly cools.
As a Southerner, I'm gonna say y'all did great for your first time. It takes a bit to get the art of it down, and everyone (eventually) develops their own way of doing it. Also, try a pork butt or pork picnic roast sometime. Plan on cooking it for a good 8 hours or so, @about 180-200 degrees. Always remember when smoking-a lower temp might take longer but all that means is tender-and you'll get that smoke ring you were looking for.
Rib Tips are an appetizer and also an entree in a restaurant here in Christopher, Illinois. Watching you trim the ribs has shown me where the rib tips come from, which is great. So, rib tips are worth saving and cooking. You might want to simmer your rib tips in a pan of barbecue sauce after they come off the grill. I'm so pleased to see you willing to create your favorite foods at home. Wishing you all the best.
Don't mind the rain Mrs. H, we have all been there at one time or another.
Smoking meat is a art.
In other words...Don't give up, and learn from your mistakes.
That is how we all got better at it.
Awesome Job.
You did very good! Keep at it & the neighbors will be "accidentally" dropping by.😊😊
Great job. Smoked meats is more difficult to do. I enjoyed seeing your daughter and massive black cat assist in the work. I think some folks pretreat ribs in a water bath, not sure why.
Wow you did a great job for your first time. Plus having to fight the weather. Looks delicious.
I’m a life long Missourian (70!) and I’m so happy you love our barbecue! Just watching this video makes me crave some! Good luck on all your future BBQ adventures! P.S. love your Missouri t shirts!
I love how much you guys respect the US, it's traditions, and our people. I am so proud to be an American and I firmly believe that everyone should be proud of where they're from. Which makes me love your channel so much. I love how proud you are of your heritage but your willingness to embrace other cultures. America is called the "Great American melting pot" and we wouldn't be what we are if not for England too -- lets not involve our history lol-- moving here and showing us your ways of life. I just love you both so much and sweet baby H... Thank you for respecting us and thank you for showing us your way of life, too. ♥
I find that learning on a cheaper smoker is good as you learn the key to bbq, controlling your fire and heat. Also the parts of the ribs you cut off you can bbq as well and they are riblets. Good luck on your bbq journey, you have set yourself on the way of the smoke.
You did good for your first time . Just a little hint for the potato salad if you put a teaspoon of sugar in your potato salad you will change the difference ...and add a little bacon on top ..trust me ...bake bean mix kup / mustard/ brown sugar and bacon .…....that's your basic BBQ... ..your on your way I give you 👍👍 up ...❤
Sugar in potato salad😮? Not an ingredient I’ve ever heard of. 😳🧓🏻🇺🇸Texas 13:25
you are doing amazing. way better than i would and i am an American
♥️
A good chef always tastes as they go and adjust accordingly
A hint, even though your temp gauge reads 250 that is at the top of the chamber. Place an accurate thermometer on the grate and maintain 250 degrees. Once you know your smoker you’ll be set for life. If the grate temp is 250 and the factory gauge may read 300, but once you know
that just maintain 300 and your golden. I’m surprised there wasn’t a grate for the charcoal to set on. That keeps it out of the ashes allowing it to burn better. If you add a grate make sure it is only a few inches above the bottom. Any higher and the heat won’t want to go to the meat.
As said before 200/205 internal temp is what your looking for. If it’s a pork shoulder and your cooking pulled pork 215 is your target.
Smoke rings are made by the smoke charcoal heat alone won’t make rings most times.
I hope this helps. I loved this episode of you guys life. I look forward to seeing more smoking videos.
There is a little grate in there but the fire box is so small that the ashes and charcoal covered it quite quickly. Mrs H 💕
It was fun to watch you. I always love your cheerful enthusiasm to discover even more.
It was charming to see your child "assisting" you, cat too.
Love the cute little helper that appeared.
The kid playing underneath it makes me laugh. 😂
It's like the old days. "Safety First" was just a suggestion, not a rule.
One thing I've noticed is that most people use a condiment as a binder for the seasoning, usually mustard. Essentially you slather the whole thing in the mustard and then the newly re-wet surface will allow you to stick more seasoning on it.
As for the potato salad complaints you had... add bacon bits next time, but ones you cooked yourself. Adds meat, adds salt, adds flavor! I recommend getting a big bag of bacon ends and pieces, because they work out cheaper than the proper slices/rashers and you're going to cut them up small anyway.
keep it up practice makes perfect
You guys did a fantastic job for your first time!
The best advice I can give after 40 years of smoking myself is "trial and error". Not everything will be great the first time, don't give up, just figure out what you could have done different or better and try that the next time. The second piece of advice is go with what YOU like. Everyone has their own taste and opinions on how to do things, but you do you. Yes, you can get "hints or suggestions", but eventually you will find out what works for you. Nice smoker by the way!
St. Louis ribs are my favorite. They're so much more flavorful and tender than baby backs. I'm having a summer party next month and plan on cooking a couple of racks (along with good 'ol hot dogs and some huli-huli chicken thighs). St Louis style ribs with a simple rub and then finished with a nice KC-style sauce - 😋😋
Nice to see little mate helping.
You guys went all out this video. Wow! Great job!
Thank you BLY ❤️
Bonus points for wearing the jersey of my favorite team! HBTC! Barbecue is all about fire management. Start your journey with the a charcoal bed and add a dry fruit/nut wood for the rest of the bbq. I appreciate the hickory you purchased, but I am sure it was expensive. Use a local sourced wood that bears an edible fruit or a nut. When the temperature starts dropping, add more dry wood which will ignite faster and give you the wispy blue smoke and flavor you are looking for. Also most higher end smoker grills in the US are heavy gauge steel that keeps the heat in the chamber. A thinner steel might require more heat since the heat might be escaping before it get to the meat. I would be suspicious of the accuracy of the thermometer as well. If you can, invest in a stand alone thermometer/thermocouple for better accuracy. The ribs look like they were pliable enough. At that point wrap them in butcher paper and you can return them to the grill or put them in the oven at 275 F until the internal temp gets to 200 F. The over gives you better control and you do not have to burn expensive wood. When the ribs get to the tenderness you like take them out of the oven and let them rest before serving. When I am making bbq for a dinner party, I wrap the ribs, let them cool and refrigerate wrapped in paper. The next day, you can heat them in the oven for your guests and they never know the difference!
People spend years perfecting smoked ribs. Looks like you did a smashing job. The rain and wind lowered your smoker temp which is why the meat was tougher than you were expecting Potatoe salad, varies all over the US depending who settled in the area. I would suggest dicing your potatoes a bit more. Gives more surface area of the potatoe to absorb the flavor of the sauce. If you don't like celery, don't put it in. Celery adds very little flavor. Its more for texture and filler. First time making, follow the recipe, after that make adjustments.
I grew up in Kansas City, and the barbecue there just keeps getting better and better as young chefs learn the craft of barbecue and open new restaurants. Usually, I get ribs at restaurants because they prepare them so well. I use our charcoal grill to prepare foods that I have more experience cooking, like steaks, chicken, or various cuts of pork.
I’m impressed with your adventurousness.
Happy many days of smoking and grilling! Eventually you both will master the art of barbecuing❤
Experimenting and practice is what makes BBQ better.
SO COOL! So proud of you guys! Can’t wait for all your creations. America is happy for you.
To bad you don't live near BBQ places. However, I don't use a smoker for pork ribs. I just grill them. For a rub I use get this, fajita rub or seasoning. Remove the silver skin. You need to get that dull butter knife underneath more and pull up with it. You can use a napkin to slowly remove the rest with your hand. Rinse the meat and dry. Then coat using a light olive oil. After seasoning throw that puppy on the grill no trimming needed. The object is to grill the outside. Once done bring them in put in a pan with a cup of water 1/4 being vinegar. But a wire rack to keep the meat off the water. Seal it with aluminum foil and pop it in the oven 325 F. Check it after hour and a half until the ribs are tender and fall off the bone. You can also put BBQ sauce the last half hour leave it partially open. Easy to do.
YAY🎉 Barbecues are so worth it! I love a barbecue meat that's well tenderized and marinated. I know of some marinating tips. One of them is using diced pineapples; red and green bell peppers; and red onions. You could use cooking wine as another option after tenderizing the meat.
Guys I love watching your videos. I live in Texas and smoke meat myself. If you got it right the first time I would have called bullshit. It is always a work in progress and every rib, brisket, pork shoulder and chicken are different. It took me 2 years to get my brisket and ribs to a point I wouldn't feel embarrassed to serve them to family and friends.
If you are looking for something easy, fast and tasty to smoke just to have at home try burgers. 80/20 or 75/25 is best so they don't dry out, preheat 225 degrees F What I do is get a 6 to 8 oz 1/2 inch thick patty wrap raw thick cut bacon around the patty and smoke it to 135 degrees F internal. I add slice of cheddar on top about the last 35 to 45 min in. Enjoy and keep at it.
Yeah, I think you probably just needed another 45 minutes, maybe an hour. But full marks for the effort, you two! Smoking is not a simple thing (and climate differences can change the cooking time), it will take a few runs to get your system down and you did great for the first try! :)
As for the potato salad, the thing missing was a few spoons of the BBQ sauce you made. KC style potato salad generally has a little sauce in the dressing mix.
Hi from Mary in Michigan, USA. Potato salad might have needed just 1 more tsp of mustard, but you have the baby to think of as her palate develops. For presentation, my mom would do a light dusting of paprika. I love that mayo-mustard combination type potato salad. Taste and adjust as needed per your preference. It's okay to adjust after it's put on the table, too. You guys taught me a lot in this video. The beans looked delicious.
Can't wait to see more adventures with your smoker.