I’m from Texas and I’ve been smoking on an offset for 40 years, and I almost cried watching ya’ll be so happy about those ribs. I still get excited with a good cook, but seeing you, over the pond get that excited absolutely warms my heart. Keep doing it, keep trying new things, it’s always fun. Little Baby H growing up on that will definitely be different than her friends. 😂
Mr H is now a BBQ Pit Master! That is what it takes that all BBQ Pit Masters do.. they have the passion and drive to make to make the best BBQ they can make! Trying and trying again! Mr H would win UK Pit Master title for sure! Mr H and Mrs H have tasted other Texas Style BBQ in the UK and I bet Mr H's is the BEST!:) I can almost smell and taste it through the monitor screen!
Mr. H. you need to start a Texas Style BBQ competition for your European friends! Bring a lot of Texas experiences to the front and have a good old fashioned BBQ contest!
Having recently returned from Texas with his taste buds still buzzing from the authentic BBQ experience, Mr H is determined to see if he can replicate that famous Texas BBQ ribs taste. He’s up for his biggest BBQ challenge yet - will the Beef Back Ribs turn out to be a smoky, juicy masterpiece or a dry disaster? To find out, stick around for the grand taste test featuring Mr H and Baby! The anticipation builds as they take their first bites - will the ribs be smoked to perfection, with that signature Texas flavor, or will they fall short of expectations? Don’t forget to subscribe and hit the bell icon to stay updated on all of Mr H’s culinary adventures. From BBQ challenges to exploring new recipes, there’s always something delicious happening in Mr H's kitchen! Like, Comment, and Share if you love BBQ and foodie challenges! Let’s come together and see if Mr H can bring a bit of Texas to his backyard! Smoker: Franklin Backyard Pit Seasoning: Goldee’s Brisket No.1 Wood: Oak Binder: Yellow Mustard Beef: Woods Family Butchers: www.woodfamilybutchers.com/ Join the BBQ fun and let's see if Mr H can achieve the perfect Texas BBQ Beef Back Ribs! We try our very best to give you the best H experience, we are not cooks, we just love food and the US. if that sounds good then please Subscribe (It's absolutely free) and you will be massively supporting us in what we love and do Thank you ! Mr H and Family XX Subscribe to our Channel: ua-cam.com/channels/cUmDzk4GRQjZMm6IhLsWEg.html?view_confirmation=1 Check out these Popular Smoking / BBQ videos: We Bought a Smoker: ua-cam.com/video/LzKx0vlNnLI/v-deo.html Coopers Pit BBQ: ua-cam.com/video/ldaX36aNmYM/v-deo.html Terry Blacks: ua-cam.com/video/ociQXLEU49Y/v-deo.html Goldee's: ua-cam.com/video/XUiV8wAQIFY/v-deo.html 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 Check out our Amazon store for products featured in this video (we earn a small commission from Amazon): www.amazon.com/shop/mrhandfriends Join this channel to get access to perks: ua-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 Follow Mr H on Social Media: Instagram: instagram.com/mr_h_youtube/ Twitter: twitter.com/Mr_H_UA-cam Facebook: facebook.com/MrHandFriends Threads: www.threads.net/@mrhandfriends Discord: email mrhandfriends@gmail.com for the up to date link
Might I provide a great resource for the beginner home smoker with @chudsbbq. You will not be disappointed with what you will learn for amateur smokers and bbq enthusiasts. Such a fantastic and informative channel! Regardless, nobody should be complaining with what you are producing for dinner. Cheers!!!
I love the way she says Daddy with her British accent and her tiny voice. It has been fun watching her grow. Hard to believe I have been watching your channel since before she arrived. You always have good content. Mrs. H is a beautiful soul and I love her gumption.
If I'm making any type of meat that I smoke, or cook normally, I always try and season it the day before. It adds so much extra flavor than doing it 6 hours before. I know someone who owns a restaurant, and even though they don't serve BBQ or smoke any meats, they make their prime rib different than a lot of restaurants. Where I live, a lot of restaurants will serve prime rib on Saturdays. At this restaurant, they will season it on Thursday, start cooking it at a very low temperature on Friday, and then finish cooking it on Saturday. I know not everyone has that kind of time or patience to cook meats, but that is the length some people will go to here in the US to serve really good meats.
I bet your neighbors are just drooling smelling your handy work! Brace yourselves for all of the new friends you are about to have! Looks absolutely great. You did a good job and should be proud of yourself!! Can't wait to see what's next.
Still waiting to see Jolly's. L3WG,Beesley's, Yass&Fats, Kabir, and all the rest of you Brits salivating as they peer over you back garden wall. lol Nice job
So if you apply the rub the night before, the salt will cause a chemical reaction causing the water to seep out, then be pulled back in, at which time it pulls the seasoning into the meat with it. It will flavor and tendeize the inside of the meat. Yessir, you should render the fat and the silverskin will separate. Rendering should be low and slow because otherwise, the fat will seize into solid globs. So your smoker should be perfect. My goodness, that looks GREAT! Don't sell yourself short; you are now officially a cook. We never stop learning. I welcome you to the society. You should be receiving your membership pin in the post.
When grilling, salt your steak at least 1 hour before grilling. The salt gets absorbed into the meat and tenderizes it from within. For BBQ the process takes much longer. You still need to give it time before smoking up the smoker. Let that salt/rub sink in.
They looked Delicious... A lot of room on that smoker good to throw some Bologna or sausage on there use some of that empty space. Get more out of your cook!!!!! smoke some burgers!! Just use up that spaceeeee...You can smoke anything! Even Smoked Pecan Pie is amazing!
"10" Mr. H. it Looks Great and Now I'm Hungry. Keep it smoking and drive your neighbors crazy. I'm sure you're the talk of the neighborhood. We ♥Your Family.
I’m so glad you cooked something you really like. Like I said before, just keep cooking and you’ll get better and better and you even develop your own personal style and things that you like. It is not at all an exaggeration when people say that barbecue is a lifelong pursuit.
Nice! Smoked beef ribs are awesome. We used to serve them at our restaurant on Fridays and Saturdays, half dry rub and half with my homemade BBQ sauce. We sold out every time. It sucked because there was never anything left for the man who cooked them! ;) 🎵If you're happy and you know it, eat a rib! 🎵
Render your tallow. It's a must do. On the stove is easier. The smoker takes longer, but hey, smoke. If you go stovetop remember beef fat has a lot of water in it. Not too high or she'll go to popping and spitting.
Beautiful, you got the smoke regulated nice and clean, the ribs look amazing for a first go the hardest part is getting them tender and juicy beef ribs have a sweet spot if you go over it tends to get a bit tough.
You got it now , you have figured it out ! I knew from the pic you got it right this time ! Nothing better than that feeling of your first successful true Texas bbq at home cook ! Congrats , now the sky it the limit !
Y'all are making this Texan so dang proud seeing how far y'all have come on this journey that y'all are on! Keep doing the good work that you are doing brother! My only question for you Mr. H is when are you going to come to Texas and compete in your first BBQ cook-off?🥇
In a year he'll have a 12 foot long smoker hooked to the back of a truck and he will be selling ribs down on the corner. I see that sort of thing all the time here. Those guys make a killing. Mobile BBQ stand. Especially in England where people are starving for good BBQ and might pay through the nose to get it.
I use an Aaron Franklin recipe for my beef ribs. He uses a mild hot sauce (Louisiana, Texas Pete, etc.) for a binder and then your rub (just salt and pepper for me). The hot sauce does leave a bit of a residual flavor, but not hot. It becomes kind of earthy. It's really nice.
Here in Southern California saying, "well done!" It can be a long cooking process, but the results are worth it. Looking forward to seeing what you do next!
Irving TX here and I cut the fat off my Brisket trimmings and make tallow as I smoke the Brisket. So Hell Yeah that should work with the Beef Ribs too.
What a great first try! It looks like the temperature control on the smoker is coming right along on keeping it off the desired zone. Keep it going….. it only gets better, which is kind of scary looking how good this one was. 😎
I've made dino ribs twice in my life. Both came out great using a Traeger pellet grill. Total cook time was about 6 hours. I used 50/50 Kosher Salt and 16 mesh black pepper with a little celery seed. You did a great job.
That is the most impressive looking BBQ I've seen from you so far. Getting over the fear of properly seasoning the meat is quite the leap to get over. Every time you make something, you're definitely making great progress, before you know it, you will be UK's premier pit masters.
Congratulations!! Your neighbors were probably salivating while you were cooking on the Franklin. You keep this up your gonna have a business startup in Ol’Blighty.
Love that you are experimenting and not afraid to mess up. I know that can be aggravating, but it is the absolute best way to learn. I've said before that I am from Texas, born and raised my 51 years, and my close friends and some family have been BBQ/Grilling/Smoking for close to 30 years, and there are times we completely mess up what we are cooking. It doesn't happen too often, but it happens enough to keep us aware of it. Proper smoking/BBQ is really an art. I love that you are learning what flavors you prefer and learning your way around that pit. It is a damn nice piece of equipment. Well done on the prep and cook! 👏👏👏
I’m going to put Wood Family Butchers on my Christmas card list. Thanks for the great description above. Sending love to you and yours from Orlando, Florida.
Mr H, I am so proud of you in your effort in 🇺🇸 BBQ. Today was my birthday and I had Texas BBQ. I had Brisket, pulled pork, jalapeno/cheddar sausage and mac/cheese. You are a part of my 🇺🇸 family.
Hey Mr. H..... Bart used to take the fat (from steak, pork or chicken) and freeze it until he had enough to make stock. Take about a pound worth of that fat and boil in about 4-6 cups of water for about an hour or 2. Take all the fat pieces out, or pour it over a strainer into another pot to make sure there isn't any fat pieces left. While it is boiling, add your spices like garlic, pepper, and other seasonings, then when you strain it of the fat pieces, add some mixed vegetables, onion etc, some beef from your ribs or perhaps left over beef pieces from something else, and you have a nice beef vegetable soup for the winter time. He also saved the peeling from carrots, the pieces of onion including the skins, celery pieces you would normally throw away, and when you have enough, boil it all for about 1-2 hours, strain out all of the pieces, and you have a vegetable stock, you can also add your spices to this as well such as pepper, garlic, etc. Whatever veggies you like, because there are still nutrients in the pieces you would normally throw away, it makes your soups and stews taste so much better!!! You wouldn't believe the difference in taste... when we first got married he did that, he was a sous chef in Kentucky for a while and came up with different soups for the restaurant, and they always sold out of the soup of the day! I'm going to miss him making his soups and stews in the fall.... now I will have to continue making those soups on my own, I'm sure they won't be as good, but his memory will always keep me warm! His memorial service is this weekend, keep us in your prayers! Thanks!
Good Job Mr. H!!! next time dont trim all that meat off and see if you like it. Its so awesome to watch you enjoying your BBQ adventures. Best part is you gotta a kiss for the work you put in, that was always my favorite part when I had a wife.
Wow! Well done. That looks great. I think you're well onto your BBQ adventure now. No notes, just keep experimenting and making mistakes, it's the best way to learn. Good job. I'm hungry.
You guys did fantastic… I will tell you the fun thing about smoking meat when you get at it it does take a long time but it’s an event and you can just enjoy each other. Check on things and eat food that is phenomenal. Your-smoke ring was awesome 😊
Congrats brother!!!! See you did a great job, made me hungry. You are in the Brotherhood of Smoke now and you are flying. Stay confident and keep experimenting, that's how all the big names get where they are. Soon well be hearing about Mr. H and Fam Bar b q from England taking America by storm.
Mr H is gonna be an American man here real soon. With all of his smoker adventures. We men only perfect our technique with smoking different meats/foods by trying and learning from our mistakes
Yeah, you got it. 10 to 12 hours. Its time consuming keeping the fire stoked and fed. But you can cook more than 1 pieces of meat at a time. Just keep it middle of the gill and back. I smoke a pork shoulder and a beef roast at the same time. And you can get 5 whole chickens on there. Chicken cooks in 5 hours. 🐄🐖🐓
Always interested in any new H family BBQ adventure. I don't think you will have any problems with beef ribs. LOL!!
I’m from Texas and I’ve been smoking on an offset for 40 years, and I almost cried watching ya’ll be so happy about those ribs. I still get excited with a good cook, but seeing you, over the pond get that excited absolutely warms my heart. Keep doing it, keep trying new things, it’s always fun. Little Baby H growing up on that will definitely be different than her friends. 😂
Now you're a pit master thank you for taking Texan to the U K .
Looks really good nice job
Mr H is now a BBQ Pit Master! That is what it takes that all BBQ Pit Masters do.. they have the passion and drive to make to make the best BBQ they can make! Trying and trying again! Mr H would win UK Pit Master title for sure! Mr H and Mrs H have tasted other Texas Style BBQ in the UK and I bet Mr H's is the BEST!:) I can almost smell and taste it through the monitor screen!
Thanks buddy !! :)
Mr. H. you need to start a Texas Style BBQ competition for your European friends! Bring a lot of Texas experiences to the front and have a good old fashioned BBQ contest!
Having recently returned from Texas with his taste buds still buzzing from the authentic BBQ experience, Mr H is determined to see if he can replicate that famous Texas BBQ ribs taste. He’s up for his biggest BBQ challenge yet - will the Beef Back Ribs turn out to be a smoky, juicy masterpiece or a dry disaster?
To find out, stick around for the grand taste test featuring Mr H and Baby! The anticipation builds as they take their first bites - will the ribs be smoked to perfection, with that signature Texas flavor, or will they fall short of expectations?
Don’t forget to subscribe and hit the bell icon to stay updated on all of Mr H’s culinary adventures. From BBQ challenges to exploring new recipes, there’s always something delicious happening in Mr H's kitchen!
Like, Comment, and Share if you love BBQ and foodie challenges! Let’s come together and see if Mr H can bring a bit of Texas to his backyard!
Smoker: Franklin Backyard Pit
Seasoning: Goldee’s Brisket No.1
Wood: Oak
Binder: Yellow Mustard
Beef: Woods Family Butchers: www.woodfamilybutchers.com/
Join the BBQ fun and let's see if Mr H can achieve the perfect Texas BBQ Beef Back Ribs!
We try our very best to give you the best H experience, we are not cooks, we just love food and the US. if that sounds good then please Subscribe (It's absolutely free) and you will be massively supporting us in what we love and do
Thank you !
Mr H and Family XX
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Elana's the cutest little carnivore! Always ready to try something new to eat.
Might I provide a great resource for the beginner home smoker with @chudsbbq. You will not be disappointed with what you will learn for amateur smokers and bbq enthusiasts. Such a fantastic and informative channel! Regardless, nobody should be complaining with what you are producing for dinner. Cheers!!!
NOOOO Leave the fat on!!!
Pro smoker now Mr h.
Congratulations on a successful smoked BBQ beef ribs!😊 It will come naturally after every attempt.
I always render the excess fat in a pan on the grill while I'm cooking my ribs. I then use that rendered fat to baste the ribs to enhance the flavor.
An honorary American with his positive can do attitude. Great Job Mr. H, those look amazing. Thank you for sharing this great adventure.
When you finally nail that first good smoke it just hits different lol
Wow, Mr H knocks it out of the park on his first try. We're impressed. 👍
I love the way she says Daddy with her British accent and her tiny voice. It has been fun watching her grow. Hard to believe I have been watching your channel since before she arrived. You always have good content. Mrs. H is a beautiful soul and I love her gumption.
❤️ 🥰
with BBQ "doing it right" = what makes you happy
Good Job. Welcome to the world of smoked deliciousness.... 🙂
Getting better and better. Congrats, keep going. Patience and Beer is the key.
Good job it changes everything
If I'm making any type of meat that I smoke, or cook normally, I always try and season it the day before. It adds so much extra flavor than doing it 6 hours before. I know someone who owns a restaurant, and even though they don't serve BBQ or smoke any meats, they make their prime rib different than a lot of restaurants. Where I live, a lot of restaurants will serve prime rib on Saturdays. At this restaurant, they will season it on Thursday, start cooking it at a very low temperature on Friday, and then finish cooking it on Saturday. I know not everyone has that kind of time or patience to cook meats, but that is the length some people will go to here in the US to serve really good meats.
You do realize that your next endeavor must be opening Mr. H'S Famous Texas B-B-Q!!!
I bet your neighbors are just drooling smelling your handy work! Brace yourselves for all of the new friends you are about to have!
Looks absolutely great. You did a good job and should be proud of yourself!!
Can't wait to see what's next.
I remember that feeling when you first produce premium BBQ at home.
Still waiting to see Jolly's. L3WG,Beesley's, Yass&Fats, Kabir, and all the rest of you Brits salivating as they peer over you back garden wall. lol
Nice job
It would be so cool if they invited a bunch of the British react youtubers for some bbq
@@Benzy670 great idea
I'd love to see Kabir try some. He's always salivating watching other people eat bbq 😄
Congratulations 🎉 it looks fabulous.
Well done Mr H. A true professional in the making.
Those looked like professional beef ribs outstanding job on those🤘🇺🇲🤘🇺🇲🤘
Working your way up the ranks of pit master, Mr. H. well done !!!
Just by looking at it, it looks like you nailed it!!
So if you apply the rub the night before, the salt will cause a chemical reaction causing the water to seep out, then be pulled back in, at which time it pulls the seasoning into the meat with it. It will flavor and tendeize the inside of the meat.
Yessir, you should render the fat and the silverskin will separate. Rendering should be low and slow because otherwise, the fat will seize into solid globs. So your smoker should be perfect.
My goodness, that looks GREAT! Don't sell yourself short; you are now officially a cook. We never stop learning. I welcome you to the society. You should be receiving your membership pin in the post.
When grilling, salt your steak at least 1 hour before grilling. The salt gets absorbed into the meat and tenderizes it from within.
For BBQ the process takes much longer. You still need to give it time before smoking up the smoker. Let that salt/rub sink in.
Oh yeah. Gold star for those. They look perfect.
Elana is growing way too fast
Way too fast 😢
San Antonio, TX ..... Present and accounted for!
They looked Delicious... A lot of room on that smoker good to throw some Bologna or sausage on there use some of that empty space. Get more out of your cook!!!!! smoke some burgers!! Just use up that spaceeeee...You can smoke anything! Even Smoked Pecan Pie is amazing!
"10" Mr. H. it Looks Great and Now I'm Hungry. Keep it smoking and drive your neighbors crazy. I'm sure you're the talk of the neighborhood. We ♥Your Family.
I’m so glad you cooked something you really like. Like I said before, just keep cooking and you’ll get better and better and you even develop your own personal style and things that you like. It is not at all an exaggeration when people say that barbecue is a lifelong pursuit.
Great job Mr H 👏👏👏👍
You did it Mr. H I’m so proud of you and your family in perfecting your BBQ techniques . Much Love from California ❤..!!!
Good job, from the constant low temp to the patience, spritzing and even wrapping it in tallow.. perfect.
Great job Mr. H. Looks great!!! Much love from Houston, Texas.
Bravo 👏 sure looks like our Texas ribs and yes you deserve a 10 ❤
Beautiful job, i think you really have this down to a T. Ribs looked very, very, good.
Mr. H has become a pro already! Congratulations on a beautiful rack of beef ribs expertly smoked! Kudos from Mississippi!
Awesome job guys now to have a family gathering and see how they like it
Great job Mr. H. It looks amazing!!
Good Job Mr.H! Im surprised you arent giving classes yet on smoking! do your neighbors ever get nosy about the smoking?
Nice! Smoked beef ribs are awesome. We used to serve them at our restaurant on Fridays and Saturdays, half dry rub and half with my homemade BBQ sauce. We sold out every time. It sucked because there was never anything left for the man who cooked them! ;) 🎵If you're happy and you know it, eat a rib! 🎵
Render your tallow. It's a must do. On the stove is easier. The smoker takes longer, but hey, smoke. If you go stovetop remember beef fat has a lot of water in it. Not too high or she'll go to popping and spitting.
That looked great Mr. H made me genuinely hungry and I just ate dinner lol, I'm glad that you're super proud of that, it looks really good!
Beautiful, you got the smoke regulated nice and clean, the ribs look amazing for a first go the hardest part is getting them tender and juicy beef ribs have a sweet spot if you go over it tends to get a bit tough.
Those sure look mighty tasty. You guys are now honorary Texans
Great job, looks great! So happy for you!!!
Yayyy!!! Y’all did amazing! Wow! That looks like a pro did it!
You got it now , you have figured it out ! I knew from the pic you got it right this time ! Nothing better than that feeling of your first successful true Texas bbq at home cook ! Congrats , now the sky it the limit !
Absolutely gorgeous smoke ring on that MrH!
A manly effort for certain.
Awesome job Mr. H! So happy it turned out so good for y'all. BBQ is hard work but is so tasty. Thanks for sharing with us.
Congratulations on your success!! A beautiful job!! You studied up on your BBQ technique and cooked some ribs that any Texan would be proud of.
It is really impressive how far you've come, Mr. H!
They are living the life! Those beef ribs look truly amazing. Great job!
I’m actually really really impressed. Great job. That looked amazing. 👏
Thank you buddy :)
Y'all are making this Texan so dang proud seeing how far y'all have come on this journey that y'all are on! Keep doing the good work that you are doing brother! My only question for you Mr. H is when are you going to come to Texas and compete in your first BBQ cook-off?🥇
Nice! At least a 2!
You are impressing TEXANS! 😄
lol
It's great that your are now making your own Texas style BBQ.
The upgrade process is nearly complete.
I’m thinking you’re only regret on this cook, was not making MORE ! 😂
In a year he'll have a 12 foot long smoker hooked to the back of a truck and he will be selling ribs down on the corner.
I see that sort of thing all the time here. Those guys make a killing. Mobile BBQ stand.
Especially in England where people are starving for good BBQ and might pay through the nose to get it.
Y'all!!!!!!!!Great job!!!!!!!🐮
Great job!!! 😛
I am happy that it turned out so good for you. Fantastic job on your first beef ribs!!
That looks amazing. Congrats
Fort Worth, Tx is in the house!
Same here
Looks like a bunch of us from Fort Worth.
I use an Aaron Franklin recipe for my beef ribs. He uses a mild hot sauce (Louisiana, Texas Pete, etc.) for a binder and then your rub (just salt and pepper for me). The hot sauce does leave a bit of a residual flavor, but not hot. It becomes kind of earthy. It's really nice.
Awesome !!!
Here in Southern California saying, "well done!" It can be a long cooking process, but the results are worth it. Looking forward to seeing what you do next!
Thank you 🙏 ❤
That looks incredible! Good job!
Amazing job guys even got momma’s kiss of approval. Thanks for embracing the USA and some of our culture
Irving TX here and I cut the fat off my Brisket trimmings and make tallow as I smoke the Brisket. So Hell Yeah that should work with the Beef Ribs too.
Heeeeyyy!!! Born and raised in Irving. Now out in E TX.
@@KathyBeasley80 Heeey East TX, Small World I was born on the right side of the Red River.... Denison TX.
What a great first try!
It looks like the temperature control on the smoker is coming right along on keeping it off the desired zone.
Keep it going….. it only gets better, which is kind of scary looking how good this one was. 😎
A high five, 10 of 10 and a kiss beats any blue ribbon you could get!
As good as it gets !! :)
Ah, the moment you realize that you just cooked/smoked some Beef that you would be proud to serve to a Texan!
That look of astonishment, pride, and delight just won't slide off his face.
Nice work!
WELL DONE, Mr. H!!!!! That looked SOOOOO good!!
I've made dino ribs twice in my life. Both came out great using a Traeger pellet grill. Total cook time was about 6 hours. I used 50/50 Kosher Salt and 16 mesh black pepper with a little celery seed. You did a great job.
Very well done Fam!
Wow, for a first timer I gotta say you did a great job!
Thank you :)
Hell yeah Mr. H, those ribs looked goooood!!
Congrats on your level up!
That is the most impressive looking BBQ I've seen from you so far. Getting over the fear of properly seasoning the meat is quite the leap to get over. Every time you make something, you're definitely making great progress, before you know it, you will be UK's premier pit masters.
Thank you :)
I've always used a horseradish mustard, just my take on a binder.
Congratulations!! Your neighbors were probably salivating while you were cooking on the Franklin. You keep this up your gonna have a business startup in Ol’Blighty.
Love that you are experimenting and not afraid to mess up. I know that can be aggravating, but it is the absolute best way to learn. I've said before that I am from Texas, born and raised my 51 years, and my close friends and some family have been BBQ/Grilling/Smoking for close to 30 years, and there are times we completely mess up what we are cooking. It doesn't happen too often, but it happens enough to keep us aware of it. Proper smoking/BBQ is really an art. I love that you are learning what flavors you prefer and learning your way around that pit. It is a damn nice piece of equipment. Well done on the prep and cook! 👏👏👏
Congrats. Looks delicious. Will get easier and tastier with practice. 👍
I’m going to put Wood Family Butchers on my Christmas card list. Thanks for the great description above. Sending love to you and yours from Orlando, Florida.
Mr H, I am so proud of you in your effort in 🇺🇸 BBQ. Today was my birthday and I had Texas BBQ. I had Brisket, pulled pork, jalapeno/cheddar sausage and mac/cheese. You are a part of my 🇺🇸 family.
Hey Mr. H..... Bart used to take the fat (from steak, pork or chicken) and freeze it until he had enough to make stock. Take about a pound worth of that fat and boil in about 4-6 cups of water for about an hour or 2. Take all the fat pieces out, or pour it over a strainer into another pot to make sure there isn't any fat pieces left. While it is boiling, add your spices like garlic, pepper, and other seasonings, then when you strain it of the fat pieces, add some mixed vegetables, onion etc, some beef from your ribs or perhaps left over beef pieces from something else, and you have a nice beef vegetable soup for the winter time.
He also saved the peeling from carrots, the pieces of onion including the skins, celery pieces you would normally throw away, and when you have enough, boil it all for about 1-2 hours, strain out all of the pieces, and you have a vegetable stock, you can also add your spices to this as well such as pepper, garlic, etc. Whatever veggies you like, because there are still nutrients in the pieces you would normally throw away, it makes your soups and stews taste so much better!!! You wouldn't believe the difference in taste... when we first got married he did that, he was a sous chef in Kentucky for a while and came up with different soups for the restaurant, and they always sold out of the soup of the day!
I'm going to miss him making his soups and stews in the fall.... now I will have to continue making those soups on my own, I'm sure they won't be as good, but his memory will always keep me warm! His memorial service is this weekend, keep us in your prayers! Thanks!
Good Job Mr. H!!! next time dont trim all that meat off and see if you like it. Its so awesome to watch you enjoying your BBQ adventures. Best part is you gotta a kiss for the work you put in, that was always my favorite part when I had a wife.
Way to go Mr h
The ribs looked amazing! And according to Mrs.H, they were delicious! Good job Mr.H!! Now I'm hungry for ribs....but, we're having Chinese food. ♥️
Looks fantastic! It makes me so happy to see y'all embrace our culture and do it justice. Good BBQ will make anyone American hahaha
Wow! Well done. That looks great. I think you're well onto your BBQ adventure now. No notes, just keep experimenting and making mistakes, it's the best way to learn. Good job. I'm hungry.
I make lots of mistakes lol !!!
Crushed it...BWD! Thank you for the vid and can't wait for the next. 👍👍
Thank you for watching !!! :)
From a Texan, good job it looked great.
You guys did fantastic… I will tell you the fun thing about smoking meat when you get at it it does take a long time but it’s an event and you can just enjoy each other. Check on things and eat food that is phenomenal. Your-smoke ring was awesome 😊
MrH...you got it goin on now. Well done!
Congrats brother!!!! See you did a great job, made me hungry. You are in the Brotherhood of Smoke now and you are flying. Stay confident and keep experimenting, that's how all the big names get where they are. Soon well be hearing about Mr. H and Fam Bar b q from England taking America by storm.
Mr H is gonna be an American man here real soon. With all of his smoker adventures. We men only perfect our technique with smoking different meats/foods by trying and learning from our mistakes
Yeah, you got it. 10 to 12 hours. Its time consuming keeping the fire stoked and fed. But you can cook more than 1 pieces of meat at a time. Just keep it middle of the gill and back. I smoke a pork shoulder and a beef roast at the same time. And you can get 5 whole chickens on there. Chicken cooks in 5 hours. 🐄🐖🐓
Looks absolutely delicious. It's such a bar-b-cool feeling when the meat is as great as it was in your mind. Congratulations, Mr H!!