Great looking ribs and the flavor combinations must have been awesome. Apples and pork are a match made in heaven, especially with the other supporting ingredients present. Great video and inspiring too!
Kieth said it best... "What's this here sauce"! Hey, I have some local (pre-made) Apple butter sauce. It is Autumn, after all. They sell it only during this time of year and I usually buy 3 or 4 jars of it every October. Might not be as good as your home made variety, Greg, but it's good stuff!
I never knew that the process of that would take so long. I learn something new every time I watch your Videos Greg. Amazing job. You have a lot of patience.
I feel like you are really good at looking at what your audience says and adjusting your content depending. While also staying true to your own art. Great videos and great channel, thank you!
And from another Englishman, we generally just call it Worcester (wusster) sauce, much easier to say, especially after a few ales!! Another great video Greg. Loving my ballistic griddle by the way! Hope you got my request to do a British Teesside Chicken Parmo Burger!?
I asked my grandmother how apple butter was made. And her reply was when the glass jar were running through the conveyer. The workers would reach over the glasses to get the lids, and the sweat from their arm pits would drop in the jars and fill up the jars and that was how it was made........ I swore never to eat it again.... now that i am older i know better.
LOL! I know an old Italian chef who tried all of the myriad suggestions for months, couldn't pronounce any of them, and officially declared that it's called "rooshtershure." I've given up altogether, and just call it Lea & Perrins. LOL
The easiest & proper way to say it is wusster sauce, I lived there for a while. The original (Lea & Perrins) sauce was made in Worcester (wusster) by two chemists - surnames Lea & Perrins, hence the name of the original brand. The wusstersheer (Worcestershire) pronunciation is simply the name of the county in which it was developed. So, Worcester is the city in which it was developed, Worcestershire is the county. Some people argue that Wusster (Worcester) came about as just a shortened version, some argue that other brands named their sauces 'Worcestershire' sauce because they couldn't get it quite right. Either work and everyone knows what you mean, it just is easier to say Wusster.
Looks really good! Looked a little over cooked until you cut them, then they looked very good. I am not a fan of 3-2-1 ribs, I think they get over cooked using that method, even when the temp is at 225°. I really prefer a little bite on my ribs, and they are usually perfect at 3 to 3.5 hours at 250°.
Great looking ribs Greg! I'm not a big fan of the 3-2-1 method either, I like your explanation, 3-when-ever-when-ever. Diggin' the purple gloves too ;-)
looks good to me Greg,i might have to try this,but id be tempted to swap out the ol' Heinze for some sriracha flavored ketchup,and when it comes time to spray the ribs,what would u say to a little apple brandy instead of just juice? ;)
Hey Greg those ribs came out bitchin' :-) I can smell them from your place in Southern California to here in Northern California :-) This my friend gets an Extra "BIG" thumbs up and right into my CULINARY playlist :-) We came so close to meeting last year and we will meet no matter what in due time :-) That would be awesome doing a video together using the Ballistic Griddle I have :-) ROCK ON!!!!!!!
Not much of a smoke ring, for using charcoal and wood chunk. My smoke ring usually goes almost all the way trough to bone. But I use a cheap offset smoker. Only time I have smoke ring all the way through is when I don't foil at all. If I do foil. it is after 4 hr. in smoke, then ring is just a little bit shy of bone. No foiling, is my favorite way though. I'd put them up against Smokey D's in Iowa. And theirs are the best. They have the trophy's, and checks to show you, and the taste to prove it to you.But I bet I would eat yours and have no complaints. Flavor has to be good! There is more than one way to cook a rib.
Technically it's pronounced just like it's spelled....wor....Chester.....shire. Really not that complicated. But I don't think anyone abides by that" lol
Imagine doing a cook like this with five expensive cameras and a digital audio recorder running. All of these pieces of equipment need to be turned off after each "scene". It's much easier to simply peel off gloves and turn off the cameras than washing them while cameras are running making the video files much larger than they need to be.
Many of us that shoot our video by ourselves use gloves, especially if you have 4 to 6 cameras going. It's just easier to whip off the gloves to stop the cameras between scenes without making a mess of the cameras. Trust me, you can "feel the meat" with these gloves.
Great looking ribs and the flavor combinations must have been awesome. Apples and pork are a match made in heaven, especially with the other supporting ingredients present. Great video and inspiring too!
Thanks for doing a great "basic" rib video for us beginners.
The new graphics and outdoor lighting look great too.
emeril always called it Whats-that-here-sauce lol. looks great Greg.
Great video Greg, and the ribs looked fantastic!
Kieth said it best... "What's this here sauce"! Hey, I have some local (pre-made) Apple butter sauce. It is Autumn, after all. They sell it only during this time of year and I usually buy 3 or 4 jars of it every October. Might not be as good as your home made variety, Greg, but it's good stuff!
Outstanding looking ribs. I can't wait to try this out. Thanks Greg, you're the man!
Killer recipe Greg. I am still on the fence with the pickling spice. LOL
Love the new intro and ending graphics. Ribs look great as always too.
What a awesome rack of ribs.
I'm digging the apple butter sauce!
I always love your beer promo at the end lately....with that said, they are always good beers!
I never knew that the process of that would take so long. I learn something new every time I watch your Videos Greg. Amazing job. You have a lot of patience.
I feel like you are really good at looking at what your audience says and adjusting your content depending. While also staying true to your own art. Great videos and great channel, thank you!
Great looking ribs Greg and the sauce sounds awesome. Thanks for sharing.
Always look forward to your videos they're always awesome
They look amazing.
Another great video my friend!! Now I have a craving for some ribs!!
Those look amazing a must try for me! Love the video!
That ribs looks awesome Greg! Great recipe!
those are some creative ribs right there
Great job as always, Spare ribs are the best in my humble opinion!
Great looking ribs love apple butter.
I got to hand it to you Greg, this video was extraordinary.
Well done and keep em coming!
I love the pop of cooked mustard seeds in sauces! great video Greg!
excellent ribs Greg! I love apple butter. I say woosta-sure but however its killer stuff.
O my , that looks very yummy 👍🏼
love the hollywood cut on the ribs for the video...
As always great video!
Looks great, some good tips. Nice one man.
Beautiful racks of ribs. I'm with you on not grinding the spices. Great sauce. Great video, Greg. Love it
Those are some lovely looking ribs, Greg!
looks very delicious and tasty Greg
Great video Greg!
Obie-cue! My favorite rub. Haven't used their sweet & heat one though. Need to check that one out
I would like to suggest Tsang's Stir Fry Oil for the rub base. Awesome ribs Greg! Back to what Ballistic BBQ was made famous by!
And from another Englishman, we generally just call it Worcester (wusster) sauce, much easier to say, especially after a few ales!! Another great video Greg. Loving my ballistic griddle by the way! Hope you got my request to do a British Teesside Chicken Parmo Burger!?
Great BBQ.👍👍
Here in Brazil we call it english sauce for the exact same reason.
Great vid btw.
Great video!
Great recipe Greg, I love pork ribs. Generally I prefare a bark a little more crunchy, but your ribs looks really good and tender!
nice intro, matey.
man, that looked good
muy bueno tanks
Love the new intro!
Looks insane
I asked my grandmother how apple butter was made. And her reply was when the glass jar were running through the conveyer. The workers would reach over the glasses to get the lids, and the sweat from their arm pits would drop in the jars and fill up the jars and that was how it was made........ I swore never to eat it again.... now that i am older i know better.
Excellent looking ribs Greg
I'd like to buy your hat sir...great videos by the way
Take it from an Englishman Greg, it's wus-tare or wus-tare-sher, not whooshter or wooster or anything else. Another good vid btw.
Thanks! I'll add that to the ever growing list. Cheers!!!
LOL! I know an old Italian chef who tried all of the myriad suggestions for months, couldn't pronounce any of them, and officially declared that it's called "rooshtershure."
I've given up altogether, and just call it Lea & Perrins. LOL
The thing is, years ago there was only Lea & Perrins. Now there's pretenders to the throne.
The easiest & proper way to say it is wusster sauce, I lived there for a while. The original (Lea & Perrins) sauce was made in Worcester (wusster) by two chemists - surnames Lea & Perrins, hence the name of the original brand. The wusstersheer (Worcestershire) pronunciation is simply the name of the county in which it was developed. So, Worcester is the city in which it was developed, Worcestershire is the county. Some people argue that Wusster (Worcester) came about as just a shortened version, some argue that other brands named their sauces 'Worcestershire' sauce because they couldn't get it quite right. Either work and everyone knows what you mean, it just is easier to say Wusster.
anyone ever told you that you look like or sound like Better Call Saul? aka Bob Odenkirk .
good videos man!
Looks really good! Looked a little over cooked until you cut them, then they looked very good. I am not a fan of 3-2-1 ribs, I think they get over cooked using that method, even when the temp is at 225°. I really prefer a little bite on my ribs, and they are usually perfect at 3 to 3.5 hours at 250°.
Looks fantastic Greg. Is Apple butter the same as Apple sauce? Looks the same consistancy as we get here in Oz.
Great looking ribs Greg! I'm not a big fan of the 3-2-1 method either, I like your explanation, 3-when-ever-when-ever. Diggin' the purple gloves too ;-)
And to thing someone gave me apple butter last week and I thought "What the * am I going to do with this..Thank for sharing
Wu Stah Sjah , best way i can spell it like u say it
Woo-suh-juh.
Jeff Harbaugh!?!??
looks good to me Greg,i might have to try this,but id be tempted to swap out the ol' Heinze for some sriracha flavored ketchup,and when it comes time to spray the ribs,what would u say to a little apple brandy instead of just juice? ;)
i was also at my local Costco tonight,and they were selling racks of pork baby backs at $8.99 apiece
Greg you have different smokers how or why the primo over the pellet smoker
Didn't I see you on an episode of Diners, Drive-ins and dives as a customer? I swear I did
man i want some >.
Great recipe! no music for the next time
You should throw some truffle butter on one of your recipes
Nice polo! How do I get one?
09:14 mmmmmpphhhhffff
Hey Greg those ribs came out bitchin' :-) I can smell them from your place in Southern California to here in Northern California :-) This my friend gets an Extra "BIG" thumbs up and right into my CULINARY playlist :-) We came so close to meeting last year and we will meet no matter what in due time :-) That would be awesome doing a video together using the Ballistic Griddle I have :-) ROCK ON!!!!!!!
Where do you get your apple butter?
Is this recipe in your book Greg?
Worcester like buster.
!!!!!!!!!!!!!!
It's wvorschesturshurstachisire sauce! ;-)
Memba me? nice ribs hozer
Not much of a smoke ring, for using charcoal and wood chunk. My smoke ring usually goes almost all the way trough to bone. But I use a cheap offset smoker. Only time I have smoke ring all the way through is when I don't foil at all. If I do foil. it is after 4 hr. in smoke, then ring is just a little bit shy of bone. No foiling, is my favorite way though. I'd put them up against Smokey D's in Iowa. And theirs are the best. They have the trophy's, and checks to show you, and the taste to prove it to you.But I bet I would eat yours and have no complaints. Flavor has to be good! There is more than one way to cook a rib.
I just call it ....
" Whats That Here" Sauce
Worcestershire, the "ce" in Worcester is silent. So it's pronounced "worster-shure".
j off now you make me hungry as f
Technically it's pronounced just like it's spelled....wor....Chester.....shire. Really not that complicated. But I don't think anyone abides by that" lol
Jesus
why are you using gloves. wash your hands and your good to go - you gotta feel the meat.
Imagine doing a cook like this with five expensive cameras and a digital audio recorder running. All of these pieces of equipment need to be turned off after each "scene". It's much easier to simply peel off gloves and turn off the cameras than washing them while cameras are running making the video files much larger than they need to be.
Many of us that shoot our video by ourselves use gloves, especially if you have 4 to 6 cameras going. It's just easier to whip off the gloves to stop the cameras between scenes without making a mess of the cameras. Trust me, you can "feel the meat" with these gloves.
+Psy_choo come on dude, there's a time and place for that.