Brits BBQ [Texas Style Spare Ribs] for the first time | 2 Attempts At Spare Ribs
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- เผยแพร่เมื่อ 13 มิ.ย. 2024
- Brits Try Texas Style Pork Spare Ribs on Franklin BBQ Pit | National Spare Ribs Day Celebration!
Welcome back to Mr H and Friends! Today, we’re diving deep into the heart of Texas BBQ, celebrating National Spare Ribs Day with an exciting challenge: smoking Texas-style pork spare ribs for the very first time!
In this special episode, Mr H is thrilled to fire up his prized Franklin Backyard BBQ Pit to recreate the mouthwatering BBQ we experienced on our recent trip to Texas. Inspired by the traditional methods we learned, we’re following Chud’s renowned Texas BBQ technique for smoking pork spare ribs.
Step-by-Step Texas Style Spare Ribs BBQ Process:
Preparation:
Mr H starts by carefully prepping the pork spare ribs, trimming excess fat and ensuring they’re ready for seasoning.
We’ll be using a classic Texas rub: simple yet effective, with kosher salt and 16 mesh black pepper, allowing the natural flavors of the pork to shine through.
Smoking:
The ribs are placed meat side up on the Franklin BBQ Pit, letting the smoke work its magic.
After two hours, we flip them to meat side down, ensuring an even cook and that rich, smoky flavor penetrates every bite and crisp up the membrane.
Throughout the smoking process, we maintain a steady temperature, monitoring the pit to achieve that perfect cook.
No Wrapping:
Unlike some methods that involve wrapping the ribs in foil, we’re going traditional with no wrapping until the rest period, aiming for a beautiful bark and tender meat.
Saucing:
In the final stages, we apply a generous coat of BBQ sauce, caramelizing it over the ribs for a sweet and tangy finish that complements the smoky richness.
The Rest and Taste Test:
After smoking, the ribs are allowed to rest, locking in juices and enhancing flavors.
The moment of truth arrives as we taste test our creation, comparing it to the authentic Texas BBQ we fell in love with.
The Challenge:
This isn't just about cooking-it's a journey of learning and improving. Mr H is on his second attempt at perfecting these ribs, utilizing skills and tips picked up from his first try. Will his dedication and newfound knowledge lead to an even better BBQ experience? Watch to find out!
Join the Fun !!
This family-friendly video is all about enjoying the process and sharing laughs and lessons along the way. We’re not professional cooks, chefs, or pitmasters-just passionate BBQ enthusiasts eager to learn and share. So gather your friends and family, fire up your own grills, and join us on this smoky adventure!
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If you enjoyed this video, please hit the like button, leave a comment with your thoughts, and subscribe for more BBQ adventures and fun cooking challenges. Your support helps us continue to create and share our love for BBQ and cooking.
Equipment Used:
Franklin Backyard BBQ Pit
Kosher Salt & 16 Mesh Black Pepper
Chud's BBQ Method • 5 Tips for BBQ Rib Per...
Disclaimer:
We are not professional cooks, chefs, or pitmasters-just BBQ enthusiasts sharing our journey. Always practice safety when handling grills and hot equipment. Enjoy responsibly!
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Join the Fun !!
This family-friendly video is all about enjoying the process and sharing laughs and lessons along the way. We’re not professional cooks, chefs, or pit masters-just passionate BBQ enthusiasts eager to learn and share. So gather your friends and family, fire up your own grills / Smokers and join us on this smoky adventure!
Don’t Forget to Like, Comment, and Subscribe!
If you enjoyed this video, please hit the like button, leave a comment with your thoughts, and subscribe for more BBQ adventures and fun cooking challenges. Your support helps us continue to create and share our love for BBQ and cooking.
Equipment Used:
Franklin Backyard BBQ Pit
Kosher Salt & 16 Mesh Black Pepper
Chud's BBQ Method th-cam.com/video/qWinWOPtmqU/w-d-xo.html
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keep at it and you'll be well on your way to being a proper Pitmaster.
Try the 3-2-1 method. Smoke for 3 hours at 275f.
Wrap with foil and some sort of liquid. Apple juice, water, beer, wine, etc. A couple of tablespoons. Back on the smoker for 2 hours at 275f.
Unwrap, back on the smoker for 1 hour at 275f. Paint sauce on ribs every 20 minutes.
Eat and enjoy.
Try Buffalo Wings in smoker!
I’ve seen a ton of tips with some being really good. But I think the best thing you can possibly due is take detailed notes on every cook. Everything from the weather to how the ribs looked b4 cooking. (Obviously time and temp too). It took a few years of notes but it helped more than anything else I’ve learned as far as tips go.
Not a pitmaster? Perhaps but you are certainly working on it.😁
I think I understand Elana's rating system. She say, "Two," but she holds up two hands, showing five fingers on each hand. So her actual rating is 2 hands ×5 fingers = 10! 😂
Cool observation!! I think ur right!!
2 is new 10😅
It's Child's Play!
I thought she's just obsessed with her age "2". But great spin on it, either way! 😂❤❤
I thought she's just obsessed with her age "2". But great spin on it, either way! 😂❤❤
Nothing makes you respect excellent BBQ more than trying to do it yourself. It can takes YEARS of experience to get the results so many of us take for granted after sampling the great BBQ places we visit.
Three suggestions
1. Try a dry rub
2. Cook Fat side up. That way the ribs will be moist
3. Refrain from opening the smoker. It usually takes 20 to 30 minutes for a smoker to recover from having the lid open.
Items 1 and 3 will take you years to perfect. It’s all part of smoking.
All in all , you did a pretty good job 👍🏿
Also, remember that when you do multiple folds of aluminum foil you make it more difficult for the ribs to reach the temp you want them at. I would have added at least another hour to your final cooking... when you pulled it out and it was clear it wasn't nice and loose you could have rewrapped it and given it another hour or two... it would have probably gotten you closer to the fall off the bone rib.
And the dry rub is best, then you don't need the spritzing crap... good dry rubbed ribs won't even need a bbq sauce to enjoy
Yeah. You can't open it up too much & certainly not for long!! All the heat escapes. I understand it's filming & all that, but that means you gotta cook it way longer. 😉🫠🥰🥰🥰 & too much seasoning is no worries. Ever. The more the better. 🤭😘
Exactly the meat is too strong for just salt and pepper. It's not chicken, it needs more seasoning. Who uses maple syrup.
Mix Brown sugar in your dry rub next time. Go ahead remove that membrane. You could even allow it to marinate a couple hours or even over night.
@calme-dx2dp to each their own, but me personally, I don't care for sweet meat or sauces. I'm more savory. But I do agree. Dry rubs are the best way to sink in the flavors! & lots of it, because a lot smokes off..... don't be afraid of over seasoning. It won't happen. Lol
#3 is a golden rule, do not open unless you have to and open it as little as possible. I would also say - stick with one method/style for now! This will get you used to and also perfecting the method. OH! Let it rest within the foil. Practice makes perfect! 😺
Bad BBQ is still good BBQ.
half the fun is learning to improve it, and over time every attempt tastes better
I couldn't agree more. Comment of the year!
Facts, even burnt can be salvaged 😂😊
Mr H barbaque is an art form. Years of experience. Keep trying dude
Absolutely
🔥🤟🇺🇸💪
absolutely. Guarantee Mr H will be pumping out perfect racks in a year or 2
2nd attempt def look better
100%
How do you get to the big time? PRACTICE! PRACTICE! PRACTICE! Gordon Ramsey will be coming by soon 😅
Mr H I'm Butcher here in the USA here is a tip on picking out your pork ribs always look for the lighter color in pork not darker red . I also look for more fat not less this will keep it more moist cooking it for 8 hours . The first ribs you cooked looked to be trimmed on top ? Getting the meat right 1st is half of the battle of great BBQ .
Thank you 🙏
I can picture Mrs H with glass of wine feet up and sitting beside the Franklin smoking meat and making Mr H smile
True that!
Because Mrs H is fuckin hot
I'm at the point where I only watch these videos when I'm eating my own dinner or else I'd go crazy because of how good everything looks.
BBQ is an art form. Many Americans can’t BBQ either. Those home BBQ folks become neighborhood heroes. Keep at it. Practice makes perfect.
The top part on the ribs that you're cutting off are called the rib tips, which are very popular in the Chicago area. save them, cut them up and smoke them like you would burnt ends. I spy with my little eye Sweet baby rays BBQ sauce my favorite store-bought sauce.
Restaurant barbecue is one thing, but the point of backyard barbecue is cooking it the way you like it. Just keep cooking and get comfortable enough to experiment, and then you’ll find some thing you really like.
The lack of seasoning on the first rack is heartbreaking. Love your videos. The more you cook the better you will get. Love the videos
So was the lack of fat😢
As a cook from Texas, it makes me so insanely happy to see people learning to make our food. Really good job for a first attempt and I hope y’all keep it up!
Thanks for the positive feedback ❤️
Not only your food. seriously, burnt ends and smoke brisket is Kansas City thing, spare ribs like he is trying to make are called Saint Louis style ribs and dry rib that's a Memphis thing. And nobody roasts a pig like South Carolina. Not that Texas doesn't have good bbq, but it ain't all you all.
@@christinezehnle7552 Respectfully, you’ve got a lot of misconceptions. First off, never said all of BBQ belonged to Texas, just the specific style they tried in the video. Don’t know where you got that notion from.
Texas has 4 main regional styles, the one they tried in the video being from central Tx. It’s usually denoted by long smoke times (often while wrapped in foil or butcher paper), dry rubs (mostly salt and black pepper), and basting marinades.
St Louis style spare ribs are typically grilled with a sweet & tangy sauce consisting of tomato, brown sugar, vinegar and spices. It’s a different thing.
Memphis style adds a bunch of different spices (usually paprika, sugar, and garlic are somewhere in the mix), is often only wrapped after smoking, and focuses mostly on pork ribs and shoulder.
Brisket as we know it originated in south Tx, not Kansas city, but was first brought over by jewish immigrants (the cut is from the breast of a cow, making it kosher), that version more closely resembling a pot roast, and was then adapted to fit local tastes and cooking techniques. KC had absolutely nothing to do with brisket’s creation (although burnt ends did originate there).
South Carolina definitely leads the pack in whole hog bbq, but east Tx is also known for it’s own variety of smoked pork. To each their own.
Dry rubs are NOT exclusive to Memphis, it’s one of the main elements of Texas bbq, just because there’s some overlap doesn’t mean they’re the same thing. Memphis adds different spices to their dry rubs and also has a style of wet bbq, that sauce usually containing tomato, brown sugar, vinegar, mustard, and various spices.
If you’re gonna make rude responses to people, maybe make sure you at least know what you’re talking about.
I call my husband a backyard smoker, lol. He will try any thing. Have one really good meat and a few clunkers. Turkey, brisket, ribs, corned beef, pastrami, duck pastrami, chicken, fish, sausage. He has tried it all. It is not ,by any means, pro but he enjoys it so much. He's 77 now and has severe COPD and can't enjoy it as much. Love seeing the H family embrace smoking.
You can keep them wrapped for resting, it helps to keep them warm without dehydrating the meat... Also, the ribs you're getting in UK may not be as fatty as those you're comparing them to from your travel experiences. A good compromise is to smoke them as long as convenient, up to 3 or 4 hours for thicker meats or about 2 for ribs so they get the smoke flavor, then wrap meat and cook overnight at lowest oven setting you can maintain nearest 200 to 225 F or 100 C for low and slow cook to get the meat tenderness and shrinkage you were looking for...
Great job for your first attempt Mr H. And Elana gave it the seal of approval with a 2!
I usually just do 3-2-1 for spare and 2-2-1 for baby backs or some variation of that. I always rip that membrane right off.
Good job it looked good. I have been smoking ribs on my smoker for 35 years that I built. Salt pepper and a good spicy rub. Much respect from Texas
By the way; Sweet Baby Rays is my go to sauce for all things barbecue.
I'll bet your neighbors have been drooling ever since you bought that smoker!
Although I adore the videos with Mrs H; I'm happy to see Mr H hosting again! It's been awhile. I remember when the channel began ❤!
Mr H . Practice practice practice practice practice practice, you know that you're a musician you'll be a master pitmaster before you know it!
I usually cook at about 350, because I don't have all frickin' day to spend, and they always turn out great. People like it different ways, some just want a clean bite, some want it fall off the bone. It usually takes me 2.5-3 hours. Try some garlic powder to - it's amazing!
Nah.
Elana's two include a display of all fingers on both hands... so it's not a two, it's a *_TEN_* !!!
Can't wait to see when Mr. H gets back home and tries some pork ribs in his smoker!! And to see what side items Mrs. H is willing to replicate to go along with either the spice rub or BBQ sauce. Love your videos Mr. and Mrs. H!! ❤
Don't be so hard on yourself, you are learning, which means experimenting and he's sometimes failing. But that's the glory of bbq, the experience of learning. I think you are doing great,
This thumbnail is AMAZING!!!
It's just going to keep getting better and better! Have a wonderful weekend H's! Hope to see you on Sunday! xox
Don’t take this the wrong way. That kid is adorable and the real star of the show. 👍
You might try the 3-2-1 method.
Prep and season your ribs how you like and grill them bone side down for 3 hours at 225 degrees F.
Place them on foil bone side up and lay a stick of butter on top of them and wrap them with the foil. Put them on the grill flesh side down for two hours.
Unwrap them, coat them with your choice of sauce and grill them for 1 hour. I normally flip them after 30 minutes. I also pour the butter in the foil into a bowl and add my BBQ sauce and mix it well, and that is what I coat them with before placing back on the grill. It gives them a light BBQ flavor without overwhelming them. If you want a strong flavor, put just the BBQ sauce on them.
I like how you are being a critic of your own cooking or bbq'ing. I find it fastinating that you are reaching for perfection. You are trying to be a Master Chef in the BBQ in such a short time and being spoiled in all the places you've experienced in the States just makes you thrive more and more for your Own Mr H Style BBQ that you'll be famous for in the UK.
FLORIDA MAN HERE!
Of course you can't really tell unles you taste it, but I've had quite a few excellent pork ribs in my time, and that second attempt looked like it turned out damn-near perfect as far as I can tell.
Also, in reference to something you said: you may not be a chef or a grill master, but you and your wife absolutely ARE excellent cooks, given that you have a passion for it. See, a cook is valued for what they *DO*. A chef is valued for what they *KNOW*. I figure if you keep up what you're doing, and with as much passion as you clearly have for it, I wouldn't be surprised if one day you achieve the status of chef! :)
Thank you.
I’ve had discussions with some pit masters when I was learning to smoke. One thing that was pointed out to me was that after about 4 or 5 hours the pores in the meat tighten up and the meat doesn’t absorb much more smoke flavor. You can wrap it up in foil or butcher/craft paper and finish it in the smoker or your oven. The heating is more even and it retains moisture, especially if you add some extra mop sauce when wrapping it in foil.
Texas BBQ is like golf. It’s always a learning process and hard to master. But fun the whole journey.
Your 2nd attempt looked so much more epic! Looks just like Texas
They call it a "time tested" for a reason. You will find your grove of what your family likes and that will become Mr. H's backyard rib hit of the block. Love watching the family and thank you for going to my home state of Oklahoma.
We loved our Okie experience
Please don't sell yourself short Mr. H! ❤ Women do this stuff every day trying to figure out what to make for supper lol You know, your grandkids will be talking about your expert work on the grill. I bloody love you all! I wish I could squeeze Elana she's so cute!! ❤❤❤
Mr h your becoming a real pit master❤ that's how it's done ❤
Need to watch Cowboy Kent Rollins he just put out video of ribs going to try making them
Congratulations guys I see you guys now have over 100,000 subscribers. I just subscribed myself good job keep up ur great content. Well done
as a pitmaster i am enjoying your videos
HAPPY, HAPPY SUNDAY TO ALL OF YOU!!!!!!!!!!!!!
Mr H it will come in time don’t get discouraged and never give up 👍
Just keep at it. The more you do it, the better you'll get. Cooking is a learning experience and an experimental process.
Mr h , the reason for spritzing is to keep the meat from getting crispy. If the meat gets crispy the smoke will not penetrate . Humidity and moisture attract smoke. The syrup is an added bonus
Oh yeah, second attempt looks much better!
You get better everytime.
I'm genuinely surprised no American would start a business of sharing their recipes in the UK. I'm sure the locals would appreciate the American taste
Dude, your ribs looked real good!!! Your first time is better than many folks 50th time! Id eat them all! 🙂
Good morning y'all. I hope you are well! I'm so excited to see you use your Franklin smoker. I just knew that was the one you were going to pick. ❤
America ❤'s Mr H and Family. Baby Elana is So Adorable. Seems like only yesterday being introduced just after she was born. Y'all are such a Sweet Family.
Come Back to Visit Soon,
Happy Early Father's Day Mr. H.
❤ From Texas.
Y'all are inspiring me to go out and get myself my own smoker. These videos make me wanna visit my dad just for his barbeque 😂
Baby back ribs. Remove membrane. LOTS of a good rub. 4 Hours at 225. Wrap with aluminum foil with 4 butter pats, place ribs meat side down on top of the butter. Another hour at 225. Remove from heat and let set int the wrap for half an hour. Open up and eat. You will be very pleased.
It is absolutely amazing to see how fast the cooking has become pretty exceptional on this channel. Not long ago there was a video where Mrs. H. made her own homemade, cured bacon. Add to that, the changes and revisions to other cooking/smoking recipes (previous video about ribs), and it is nothing short of exceptional. They are only getting better, and doing it exponentially fast it seems. As a native Texan all my life, I tip my hat to them because we (my friends and family and I) have spent decades doing different types of BBQ just for our home get-togethers and parties, and we still mess it up occasionally. I could easily see this becoming a huge business for the H's, if they chose to pursue that. Especially, in their country, where this type of cooking hasn't caught on, and there are only a few spots across the country. I have no doubt they'd be extremely successful in that venture.
More seasoning in the future. ❤
Keep it up. You’ll reach perfection .
Nice baby ribs. Great choice for barbecue sauce.
A wireless thermometer is detrimental. They're a God send for novice cooks like you and I.
Ya doin us proud Mr H! Learnin all the time.. thats whats most important, and spendin quality time with the Fam🎉
You'll keep getting better smoking the more you do it. It's just practice makes perfect and you'll get the ribs down to where you enjoy them.
Also at my house we put a little liquid (water) when we wrap them that adds a little extra moisture for steaming. ALSO...while you have the smoker hot cook several things (chicken ribs burgers etc and put in freezer for future meals and make use of the hot smoker)
Cut up Apples and Onions in the Foil Tent Is another little Trick of the Trade😉 The Moisture from the Apple and Onion Steam the Ribs inside there and keep things Moist!! Don't tell Anyone🤫
@@stanleyfranks9891 and adds flavor
2nd Attempt looks fantastic! 🥳 here are some small things that crossed my mind while watching:
1. You’re NOT gonna to nail it everyday. You learn something new every time (I’ve been smoking meat for 30 years… I still get get it wrong sometimes)
2. Don’t juggle too many goals at one time. Pick 1 or 2 unrelated goals per smoke. (“Today, I’m going to concentrate on…and…”)
3. Experiment - Get to know WHY you’re doing a specific step: Investigate 2 hours at 250°F (120°C), instead of 3 at 225°F? (both are valid)
4. Keep feeding Little H. Her opinion is the only one I care about, so continued best of luck!
Thank you so much 🙏
Good call on the Sweet Baby Ray's! Love it. ❤ the 2nd batch looked Really Good 😊🎉
Been given the nickname sweet baby Ray and I approve of this message 😂
I still believe the quality of meat makes a big difference. When I want quality I go to the best recommended local butcher. 🇺🇸💙
Second attempt looks amazing! Great job!
They looked great! I always take the membrane off my pork ribs so the seasoning and smoke can penetrate into the meat better, plus I'm not a fan of the weird texture the membrane can leave. It's personal preference though. It can be discouraging spending hours smoking meat that doesn't live up to your expectations, but you'll only get better results with experience and dialing in your smoker. I sometimes cheat and only smoke my ribs for 2-3 hours to get a nice bark then sous vide them over night at 150°F. They come out tender and juicy every time.
Those look amazing. It's also preferable to do two bone cuts. Always use about twice as much seasoning as you would think you would need when making BBQ. 👊🏼
Enjoy the process and keep learning. Each and every time will be better. Learning, practicing and eating that awesome food while enjoying some great company is what it’s all about.
I think you always do a great job with your cooking videos. ❤🇺🇸🙏🏻✌🏻
Congratulations guys I see you broke 100,000 subscribers. Well done
Even the experts say it takes time to learn and get it right.
Great video! The production value has really gone up recently!
You are doing excellent, I’m TEXAN and I don’t think I’ve seen ANYONE go from zero to one hundred as y’all have. It is very impressive how you have embraced this 100%. I know most TEXANS would agree with me. How many people in their first few months would be rubbing shoulders with Mr. Franklin? Yeah, you are poised to take over your town. Be careful what you wish for, you would have to work your ass off, but who’s your competition over there? I’m just thinking out loud, but you know it’s feasible. You are getting the hang of it.
H BBQ. There’s your name. Either that or call it 2! 😆
I really like that one, 2 BBQ! 👍
It doesn’t get better than 2! (the highest rating)
❤️
My mouth is drizzling.❤ put some pineapple juice and brown sugar in the wrap.
Sweet Baby Ray’s is good on everything. Good job , beautiful smoker by the way.
Most folks start the smoker at midnight and smoke the meat for 14 hrs or more, enjoy😁💜👍♥️
Good effort! Remember, you make what you and the fam like; there are no BBQ police!
I love that you are trying to smoke meats. The ribs looked very good for a first attempt, but I’m sure you will keep trying and perfecting your technique. In any case, I’m sure you have something that tastes good, better than what you have had before. Keep working at it, and soon you’ll be smoking the best meats and other foods in town.
My mouth was watering
Great video, sweet family
Honestly, that second rack looked like a better quality rack all around than the first one right out of the package.
I always remove the silverskin, it acts as a barrier for smoke and seasoning. I learned that when the bones start to pull away from the meat, it's tender, it's when you probe it, and it feels like sticking it in soft butter.
Try wrapping it a little earlier to trap the juices, it will baste it like a stewed meat.
That Temu edit was funny. Measure twice, buy once.
More smoker videos, please! That beautiful smoker needs more of a workout. Maybe a brisket next? Refinements that work for me: strip the membrane, use yellow mustard as a binder for, SPG base seasoning with a dry rub over, cook membrane side down, watch the internal temp to know when to wrap (170°F/76C is a nice round number), and maybe go a little higher for your finish temp (205°F, more or less), get a good temp probe both to check the temps and to poke the meats to check tenderness. Mustard and ACV spritz are both good as the vinegar in the help to break down the collagens in pork. Anyway, that’s just me. Experiment and find what works for you!
Not bad. Give it time. I do mine at a lower temp to smoke and then wrap in butcher’s paper and turn the heat up. Not removing the membrane to me makes it tough. Chud is a great pit master for sure
Great job Mr.H ❤😊!
For your first try at ribs this is awesome. This is what BBQing is all about, trying to find out what works for you. I really enjoy that you are embracing the spirit and fun of smoking! Keep at it, try new things/methods until you land on the ones that your like. FYI, what I do to tell if the are done is the bend test...if you pick them up at one end and when they bend if there is "crack" or "split" in the top then they are done. I also temp them of course. Keep having fun and thanks for including us on your journey!
Don't be so hard on yourself. You recently had some of the best BBQ in the world that takes years / decades to perfect and you are trying to compare yours to them. It is so great to see you wanting to make great BBQ, but enjoy what you make on your journey and don't be too hard on yourself. Without mistakes along the way, what do you learn? Are they even mistakes, of just different results that some people may prefer? Some might like them drier and chewier. Others might like it when the bones slip out and super moist. All that you will be making will be very good I am sure. Enjoy the journey and cheers.
You guys are doing amazing with your smoker journey. Thank you for the video, and looking forward to see what's next. 👍👍
Damn, you are getting it. I just use Salt and pepper is a simple smoke. It still takes 10 hours until they are fall off the bone ready. Don't forget to spray with apple vinegar. It locks in juices.
Now you're starting to get the hang of it. My seasoning method is slightly different. I pour apple cider vinegar on mine, and generously cover my ribs in BBQ seasoning. I then let my ribs sit overnight in the fridge for at minimum 10 hours so they can soak in all of that flavor, and the vinegar can break down the fibers a little bit to help make the ribs more tender. Letting the meat marinate for any time less than 6 hours is not enough time in my opinion. I have marinated meat for 1-2 hours before and it doesn't taste as good as the meat that I let sit and marinate for 6-12 hours. It seems like you are starting to understand the smoking process better. A lot of beginners want to rush the cooking, but if you want really good tasting food like you would find at an American BBQ restaurant, you have to take your time and put love into the cooking process. If I have the time, and I want my BBQ to taste amazing, it will take me around 18-24 hours to do the marinating and smoking. If you start the marinating process the night before, you won't feel as rushed the next day. You can start the smoking process at 10:00 in the morning, and not have to worry about the meat being done smoking at 20:00 or later.
Love watching you guys, especially Elana’s reactions. Reminds me of my daughter. I’ve had great success using mustard and a binder… completely coating the thing in mustard before throwing it on added a lot of tenderness. Then seasoning the same as you did would be perfection. Shout out from Utah!
Every failure is only a step up to success. Even the BBQ legends themselves had to fail many times before they've succeeded. It's a labor of love and patience. You will get there, and you will know when you do. Until then, enjoy the ride, because in the end, you'll be making the neighbors peek over that fence, drooling over the smell. 😂
And now you're a smoked meat man. Welcome it's an amazing culinary adventure. We'd love to see you guys try just about anything... Peace love smoked pork butt
Mr. and Mrs. H., your smoker is officially bigger and better than my own here in Texas, so you should be making the best BBQ on that island. I mean, really impressive smoker! (I think my knives are sharper though 😁 - which is the ONLY thing that I have that you do not). Get some sharper knives and I’ll be pinging YOU guys for advice, lol. Well done!
Cheers!
We usually do 3-2-1.
3 hrs smoked with spritzes, 2 hrs or so wrapped (check tenderness with probe), then sauce and put on unwrapped 1 hr…but usuallly ends up less. You want sauce to get tacky but ribs not to dry out. And we try to keep smoker around 235°… let tests in foil wrapped in towels in cooler if you want to let it rest. We usually skip that. …from Ohio
Everything in life is a learning process. You're doing fine. You can use a notebook to keep track of what you tried and the results, with any thoughts on what you'd change
It looks delicious!