These are ribs for those who haven't got a clue how to BBQ. FFS, youve got a great Kamado cooker there...use it for what it's designed for...low and slow smoking! He never even removed the tough horrible membrane on the back of the ribs! Proper BBQ ribs are NEVER, ever steamed or boiled. They are slowly smoked over a low heat for hours. To do this ribs the right way, pull the membrane off the back. Use the rub he made but omit the maple syrup. Just liberally coat the ribs in the dry rub. Get the Kamado set up for indirect cooking and lob a few chunks of nice smoking wood in there? Chestnut, apple, oak...anything not too over powering. Settle the temp at about 110C, plonk the ribs in and let them smoke. Maybe give them a little spritz of apple juice after a couple of hours. Let them smoke for at least 3 hours, then wrap in some tinfoil with some liquid (apple cider vinegar, some of the dry rub and water. Half a cup will be fine). Back on the smoker for another hour or so....you should start probing them with a skewer after a wee bit. You are looking for the skewer to go in to the meat like slightly soft butter. The meat should not be falling off the bone. Unwrap them, retain the liquid which goes in a pan to be reduced into a sauce. Chuck the ribs back on the grill. Do not do as the humpty in the video does where he burns them over an open flame....you want them the "set" any sauce that you have put on them, so keep the BBQ set up for indirect. After 20 or so minutes, take the ribs off, tent them with some tinfoil and let them rest for 10 minutes. I guarantee that these will be a million times better than what this guy has served up.
@@Cheradanine you're right re low and slow smoking....but he's just trying to achieve something repeatable and easy for the British public regardless of their bbq. So ffs calm down!😘
No. Here in the US. We don’t steam our ribs at all. No no no. We put our rub on it. Then we grill low and slow. I really don’t do that. I put my rub on the ribs. Put parchment paper on my baking sheet put the ribs on it put another parchment paper over the ribs. Pop in the fridge for about 24-28 hours so the ribs can get that rub down in the meat. Then I grill the ribs or pop in the oven and cook them. I also make my Dad’s bbq sauce while the ribs are going. I keep a good watch out on how slow or fast they are grilling or roasting in the oven. 30 minutes before they are done. I start putting my sauce on them. The sauce with the rub. Really good. By the way we never use a wet rub here in the US. It’s always a dry rub.
The landscape is gorgeous! And it looks delicious! 😍
These are ribs for those who haven't got a clue how to BBQ. FFS, youve got a great Kamado cooker there...use it for what it's designed for...low and slow smoking! He never even removed the tough horrible membrane on the back of the ribs!
Proper BBQ ribs are NEVER, ever steamed or boiled. They are slowly smoked over a low heat for hours.
To do this ribs the right way, pull the membrane off the back. Use the rub he made but omit the maple syrup. Just liberally coat the ribs in the dry rub. Get the Kamado set up for indirect cooking and lob a few chunks of nice smoking wood in there? Chestnut, apple, oak...anything not too over powering. Settle the temp at about 110C, plonk the ribs in and let them smoke. Maybe give them a little spritz of apple juice after a couple of hours. Let them smoke for at least 3 hours, then wrap in some tinfoil with some liquid (apple cider vinegar, some of the dry rub and water. Half a cup will be fine). Back on the smoker for another hour or so....you should start probing them with a skewer after a wee bit. You are looking for the skewer to go in to the meat like slightly soft butter. The meat should not be falling off the bone.
Unwrap them, retain the liquid which goes in a pan to be reduced into a sauce.
Chuck the ribs back on the grill. Do not do as the humpty in the video does where he burns them over an open flame....you want them the "set" any sauce that you have put on them, so keep the BBQ set up for indirect.
After 20 or so minutes, take the ribs off, tent them with some tinfoil and let them rest for 10 minutes.
I guarantee that these will be a million times better than what this guy has served up.
I’m assuming you’re not aware that Tom is a two starred Michelin chef, so I’m pretty sure he knows what he’s talking about.
@@enkisdaughter4795 Yes, I am. He's still made a dog's dinner of those ribs, even with all those stars.
@@Cheradanine you're right re low and slow smoking....but he's just trying to achieve something repeatable and easy for the British public regardless of their bbq.
So ffs calm down!😘
No. Here in the US. We don’t steam our ribs at all. No no no. We put our rub on it. Then we grill low and slow. I really don’t do that. I put my rub on the ribs. Put parchment paper on my baking sheet put the ribs on it put another parchment paper over the ribs. Pop in the fridge for about 24-28 hours so the ribs can get that rub down in the meat. Then I grill the ribs or pop in the oven and cook them. I also make my Dad’s bbq sauce while the ribs are going. I keep a good watch out on how slow or fast they are grilling or roasting in the oven. 30 minutes before they are done. I start putting my sauce on them. The sauce with the rub. Really good.
By the way we never use a wet rub here in the US. It’s always a dry rub.
I have had them.
Hmmmm. Looks delicious ❤️
'gorgeous smoked paprika' lets calm down lad
No he's right...its fucking epic!!!!!😀👍
Excellent 👌❤️
Ribs so delicious
Yummy
When Tom says steam at 160 degrees, is that c or f?
C, I reckon.
The name of the channel is Food Network UK so it would be Celsius
This guy cooks american style ribs way better than the americans . Rule Britannia.
Second 👀
he forgot to remove the membrane on the back of the ribs, makes for a horrible rib eating experience.
He hasn't a clue how to do proper BBQ ribs.
Amateur!!!!!!!!!!!
I hate how he says “runny honey”, 😖
Why can’t he just say honey
Maybe because he's using runny honey, not set honey? Just a guess though 😉