Brits Taste Test: St Louis Ribs that we smoked ourselved Watch the full video HERE: ua-cam.com/video/LzKx0vlNnLI/v-deo.html Support us on Patreon: www.patreon.com/user/posts?u=... Support us with a PayPal donation: www.paypal.com/donate/?hosted... Check out our Amazon store for products featured in this video (we earn a small commission from Amazon): www.amazon.com/shop/mrhandfri... #tastetest #brits #try #mrhandfriends #foodlover #foodieadventure #smokedribs #ribs #bbq #kansascitybbq Join this channel to get access to perks: / @mrhandfriends 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... ✅ Follow Us on our social media for behind-the-scenes content, updates, and more family fun! Instagram: / mr_h_youtube Twitter: / mr_h_youtube Facebook: / mrhandfriends Threads: www.threads.net/@mrhandfriends Discord: email mrhandfriends@gmail.com for the up to date link
Hello H's!! Glad to see you didn't chuck out your little smoker-still! Use the "BIG BOY (the Franklin) for Serious pieces of meat and this smaller one for your Burgers, Hot Dogs and as you did here... a smaller number of Slabs of Ribs!
Great video! I always add more salt & pepper on my potato salad, after it's served on my plate. (Maybe it's just me.) Smoking(or oven cooking) pork ribs to fall-off bone is a learning process. 👍❤
Mrs. H would not eat her beans with plain bread these days. It'd be Texas Toast or nothing. And these days, their ribs would just fall off the bone. The H family has learned a lot since this video was filmed.
When was this filmed? It seems like you filmed this back when Elana was much younger and before you had your Franklyn smoker. That's fine, but I just didn't know if it was a video you sat on releasing since back then or what. St Louis has some darn good BBQ and seeing Elana so little again is a treat. She is talking and cooking with mom now, time really flies.
It is a clip from a longer video. There is a link to the full video (that was released long ago) in the pinned comment. The Hs have been publishing a lot of these shortened videos lately. I think it helps with the algorithm. But it can be a bit confusing. (And, truth to tell, a bit boring to people who saw the original. But since we want to help the H family, we watch them anyway.)
Longtime fan. Love the Chiefs! From Springfield, Missouri, home of the Missouri State Bears! Come to Missouri for the home of burnt ends in KC and say hello to Cowboy Kent when he comes to Silver Dollar City in Branson! Great channel; wonderful video as always. Best Wishes, Bret
Try "winter ribs" in your oven. Wrap in foil for 3 hours (dry rubbed), then lacquer with sauce (5/6 layers) every 10 minutes. You will not be disappointed with the results. It's perfect for a rainy or cold day when you're craving some baby back ribs!!
@@USMCgrunt11 I agree, but some of us can't run their own pit, for various reasons. So that's what I do, but I call it faux-B-Q, not BBQ. I'm not a complete heathen. ;)
@@USMCgrunt11 Probably so. As for me, I was USAF and in the 3rd Herd, "War is our business, everything else is bullshit". We were a ground unit, and although I never deployed, I did learn that while you want to do something properly, sometimes you go with field expedients. I'm sure you agree, as a dear Leatherneck friend of mine does. It's just not the context you're used to. Sorry for the length, but if I'd been in your branch, all I'd need to say is Semper Gumbi! You get it done! Semper Fi, my friend.
Cook the ribs by boiling them then put them in the smoker. The water gets the meat cooked without drying them out and then finish in the grill or oven.
You gave it such a good try! If you want ribs to be tender after pulling them off the barbecue, set your oven to 130C then wrap the ribs in foil and brush them with more barbecue sauce. Let them cook for another 90 minutes and they should be super tender. I'm from Texas and learned this trick when my husband first started doing ribs.
When i do ribs i dry rub them, smoke for 1-2 hours low temp then i wrap them in foil with some pineapple juice. And cook around 220° F for another 2-3 hours or until done. Beware these dont come out "competition " style. They will fall apart if not handled carefully.
take 4lbs whole chikken wings salt and pepper kinda heavy put in smoker in apile kinda tight leave till 165 deg dont move then mix 6 oz chrystal hot sause with 6oz syrup pour over andmix good keep in pile till 180 take off let rest 20 min then eat with taters fries
I sometimes cheat I will char them on the grill real quick then put them in the oven until there almost done then put them back on the grill for 30 mins just to let them get that smoke flavor and I also smoke the barbecue sauce then put on the ribs while they are smoking for 30 minutes. Just enjoy your way
You might like Southern Potato Salad better. The way my mother made it, we mashed the potatoes, no chunks or lumps. We added Mayo, a teaspoon of yellow mustard, a teaspoon of pickle juice, a couple of teaspoons of dill pickle relish, a small 4 0z. jar of drained diced pimentos, if all you can find is sliced, drain them and chop them a little. And the last thing is 3 boiled eggs, run through a slicer, the long way and cut that in half. Fold the eggs in gently so they don't get busted up. Salt and pepper to taste.
I recently had HUGE success re-continue-cooking ribs by adding butter and a spritz of water WHILE encased in aluminum foil at 375 for 45 minutes to an hour.
On your ribs, after they have smoked for an hour, pull them, spray with apple juice, wrap in foil, then back in the smoker at 225° F for 2 or 3 hours, until they reach 205° on a temp probe. See if they tender up.
"I have net et today". & "tuck in"... Cracks me UP!! The brits... ❤️ ❤️ tucking in for the US is tucking a kid in bed at night. Like a story & night night kisses... tucking a kid in bed. So tucking in with food is hysterical 😂😂❤
I prefer babyback ribs and using a water smoker. I want the meat falling off the bone. Never had any complaints. I serve them with potato salad and cole slaw, occasionally B&M Baked Beans. Oddly, there are never any leftovers…except bones.
@@BritishFamily They're also called "bullet smokers", since they're cylindrical and have a domed lid. Think R2D2 painted black. With those the fire pan is at the bottom and above that's a water pan, which humidifies the air and moderates the heat. When I lived in KC it was my go-to, and they're not very expensive. My classic Brinkmann cost $30-$40, looks like WalMart locally sells the at around $60 right now, and have two racks, each with more than enough space for a 4-5lb chicken or (with some finagling) two full slabs of ribs (my preferred style). Small footprint's nice, but the thin walls mean you have to keep an eye on it, and the firepan arrangement needs a little hacking to tend the fire. One thing you can do on an offset pit is wrap your ribs in a loose foil pouch for the last hour or two, once they've gotten enough smoke on them. As for the "smoke ring", my understanding is that it's the product of incomplete burning, which produces carbon and nitrogen monoxide and produces the redness, similar to why the lips of a CO victim are very red. You could try getting a very low smolder going and just expose the ribs to that for a half hour, then build the coals up to your cooking temp, and go from there. I lived in KC for 25 years (Go Chiefs!) and raised both my kids there, so I was in a good spot to learn. I even developed my own pork/chicken BBQ rub that many folks like very well. I'd like to send you some, but I don't know if you'd accept something homemade from a stranger. I've been watching since it was just Mr H doing US sports, and have a lovely day.
Greetings from Victor New York. I do my ribs on a smoker for 3 to 3 1/2 hours. I then do one more hour wrapped in foil with some broth. Give it a try. I don't think you'll be disappointed.
Was surprised at British people finding celery weird. First learned from a friend on Twitch from Scotland. He was weirded out by celery in vegetable soup.
Have you considered smoking prime rib? Also, the next time you make deviled eggs, smoke them for about 30 mins on super low heat, comes out amazing. Also, bacon wrapped asparagus with bbq seasoning.
Try cooking the ribs in a tin foil wrap. The rib meat will pull back from the bones when tender. Just needed to cook longer and inside of a wrap of paper or tin foil. Looked good though. Cooked with love.
Im from South Mississippi i put garlic powder , onion powder, mayo , mustard, dill pickle relish, salt pepper and boiled egg in my potato salad. I don't like celery
Rib meat should fall off the bone, if its hard and chewy (like jerky) its over cooked. Something else to try is some people love SPICY Baked Beans, they are also excellent with BBQ or Smoked Meats like Ribs, Brisket, etc., make some Spicy Baked Beans by adding bacon bits, smoked paprika (smoke flavoring), some cayenne powder (for heat) and if you like really hot beans add some finely diced/minced Jalapeno's.
That's exactly how my first ribs turned out. Ribs give me trouble more than anything else. I still haven't mastered them. lol A lot of trial and error.
You come a long way from those early days of BBQ. You may want to build a shelter to protect your BBQ equipment from the wind and the rain, and allow you to smoke and grill in all sorts of weather.
Brits Taste Test: St Louis Ribs that we smoked ourselved
Watch the full video HERE: ua-cam.com/video/LzKx0vlNnLI/v-deo.html
Support us on Patreon: www.patreon.com/user/posts?u=...
Support us with a PayPal donation: www.paypal.com/donate/?hosted...
Check out our Amazon store for products featured in this video (we earn a small commission from Amazon):
www.amazon.com/shop/mrhandfri...
#tastetest #brits #try #mrhandfriends #foodlover #foodieadventure #smokedribs #ribs #bbq #kansascitybbq
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Weights and Dims for
Max Length 17.7"
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Hello H's!! Glad to see you didn't chuck out your little smoker-still! Use the "BIG BOY (the Franklin) for Serious pieces of meat and this smaller one for your Burgers, Hot Dogs and as you did here... a smaller number of Slabs of Ribs!
Great video! I always add more salt & pepper on my potato salad, after it's served on my plate. (Maybe it's just me.) Smoking(or oven cooking) pork ribs to fall-off bone is a learning process. 👍❤
Mrs. H would not eat her beans with plain bread these days. It'd be Texas Toast or nothing. And these days, their ribs would just fall off the bone. The H family has learned a lot since this video was filmed.
When was this filmed? It seems like you filmed this back when Elana was much younger and before you had your Franklyn smoker. That's fine, but I just didn't know if it was a video you sat on releasing since back then or what. St Louis has some darn good BBQ and seeing Elana so little again is a treat. She is talking and cooking with mom now, time really flies.
It is a clip from a longer video. There is a link to the full video (that was released long ago) in the pinned comment. The Hs have been publishing a lot of these shortened videos lately. I think it helps with the algorithm. But it can be a bit confusing. (And, truth to tell, a bit boring to people who saw the original. But since we want to help the H family, we watch them anyway.)
This was out first smoker and is just the shortened taste test of a longer video on the main channel
We appreciate your support. We have some different subscribers here than the other channel that prefer the shorter content.
Elana's oh no was prefect lol
Longtime fan. Love the Chiefs! From Springfield, Missouri, home of the Missouri State Bears! Come to Missouri for the home of burnt ends in KC and say hello to Cowboy Kent when he comes to Silver Dollar City in Branson! Great channel; wonderful video as always. Best Wishes,
Bret
Love the passion for American food ❤😊
We love your American food!
@BritishFamily that's great!
my husband for the last half wraps the ribs in foil to finish. But the wrapping is key for tenderness he said.
Try smoking shrimp 🦐. Raw shell-on 16-20. Toss with Old Bay or a rub mixture. 200°f for 45-60 minutes. Peel and eat.
Try "winter ribs" in your oven. Wrap in foil for 3 hours (dry rubbed), then lacquer with sauce (5/6 layers) every 10 minutes. You will not be disappointed with the results. It's perfect for a rainy or cold day when you're craving some baby back ribs!!
We will give it a try
That's a sin
@@USMCgrunt11 I agree, but some of us can't run their own pit, for various reasons. So that's what I do, but I call it faux-B-Q, not BBQ. I'm not a complete heathen. ;)
@bookman7409 well shit. Fair enough. I think most don't know either way
@@USMCgrunt11 Probably so. As for me, I was USAF and in the 3rd Herd, "War is our business, everything else is bullshit". We were a ground unit, and although I never deployed, I did learn that while you want to do something properly, sometimes you go with field expedients.
I'm sure you agree, as a dear Leatherneck friend of mine does. It's just not the context you're used to. Sorry for the length, but if I'd been in your branch, all I'd need to say is Semper Gumbi! You get it done! Semper Fi, my friend.
Smoking in the pouring rain. Now, that’s dedication.
Cook the ribs by boiling them then put them in the smoker. The water gets the meat cooked without drying them out and then finish in the grill or oven.
Are you crazy lol
I live in Missouri. We use a lot of oak and hickory.Combined or used separately they are great for BBQ. Don't be afraid to finish them in the oven.
I'm also from Missouri. I always liked using hickory and cherry wood
@@Deadcntr mix of pecan and mesquite
I love Apple and Hickory combined. delish
Well done 👍👍
You gave it such a good try! If you want ribs to be tender after pulling them off the barbecue, set your oven to 130C then wrap the ribs in foil and brush them with more barbecue sauce. Let them cook for another 90 minutes and they should be super tender. I'm from Texas and learned this trick when my husband first started doing ribs.
My smoker uses oak and pecan for flavor, mostly i guess because i have both kinds of trees in my yard and theres always plenty of windfall
❤the Chiefs shirt.
When i do ribs i dry rub them, smoke for 1-2 hours low temp then i wrap them in foil with some pineapple juice. And cook around 220° F for another 2-3 hours or until done. Beware these dont come out "competition " style. They will fall apart if not handled carefully.
you can use any wood for smoking just depends on taste n smell ur happen to going for. and as long as they not raw u havent made a mistake.
take 4lbs whole chikken wings salt and pepper kinda heavy put in smoker in apile kinda tight leave till 165 deg dont move then mix 6 oz chrystal hot sause with 6oz syrup pour over andmix good keep in pile till 180 take off let rest 20 min then eat with taters fries
I sometimes cheat I will char them on the grill real quick then put them in the oven until there almost done then put them back on the grill for 30 mins just to let them get that smoke flavor and I also smoke the barbecue sauce then put on the ribs while they are smoking for 30 minutes. Just enjoy your way
You should try boiling your pork ribs for 30 minutes before seasoning and smoking them. It makes them more juicy and tender.
You might like Southern Potato Salad better. The way my mother made it, we mashed the potatoes, no chunks or lumps. We added Mayo, a teaspoon of yellow mustard, a teaspoon of pickle juice, a couple of teaspoons of dill pickle relish, a small 4 0z. jar of drained diced pimentos, if all you can find is sliced, drain them and chop them a little. And the last thing is 3 boiled eggs, run through a slicer, the long way and cut that in half. Fold the eggs in gently so they don't get busted up. Salt and pepper to taste.
This must be an older video because Elana doesn't need a high chair anymore. Cheers from Tennessee
We cook in foul weather too. Just build a nice pergola over there, outdoor kitchen. Pizza on the grill is real nice too you guys.
I recently had HUGE success re-continue-cooking ribs by adding butter and a spritz of water WHILE encased in aluminum foil at 375 for 45 minutes to an hour.
On your ribs, after they have smoked for an hour, pull them, spray with apple juice, wrap in foil, then back in the smoker at 225° F for 2 or 3 hours, until they reach 205° on a temp probe. See if they tender up.
Did you pull the membrane off the back? Also, did you wrap up the ribs for the cook
"I have net et today". & "tuck in"... Cracks me UP!! The brits... ❤️ ❤️ tucking in for the US is tucking a kid in bed at night. Like a story & night night kisses... tucking a kid in bed. So tucking in with food is hysterical 😂😂❤
Oh we do tuck in for bed too LOL. We also have a term "tuck shop" which is like a pop-up shop/stall that sells snacks.
@BritishFamily I love it!!! ❤️
Spray your meat with orange juice as it cooks the citrus breaks the meat down tenderizes it
Compliments: “It’s not horrible”. 🤣🤣🤣
😂
I prefer babyback ribs and using a water smoker. I want the meat falling off the bone. Never had any complaints. I serve them with potato salad and cole slaw, occasionally B&M Baked Beans. Oddly, there are never any leftovers…except bones.
We are still new to smoking, what do you mean by a water smoker?
@@BritishFamily They're also called "bullet smokers", since they're cylindrical and have a domed lid. Think R2D2 painted black. With those the fire pan is at the bottom and above that's a water pan, which humidifies the air and moderates the heat. When I lived in KC it was my go-to, and they're not very expensive. My classic Brinkmann cost $30-$40, looks like WalMart locally sells the at around $60 right now, and have two racks, each with more than enough space for a 4-5lb chicken or (with some finagling) two full slabs of ribs (my preferred style). Small footprint's nice, but the thin walls mean you have to keep an eye on it, and the firepan arrangement needs a little hacking to tend the fire.
One thing you can do on an offset pit is wrap your ribs in a loose foil pouch for the last hour or two, once they've gotten enough smoke on them. As for the "smoke ring", my understanding is that it's the product of incomplete burning, which produces carbon and nitrogen monoxide and produces the redness, similar to why the lips of a CO victim are very red. You could try getting a very low smolder going and just expose the ribs to that for a half hour, then build the coals up to your cooking temp, and go from there.
I lived in KC for 25 years (Go Chiefs!) and raised both my kids there, so I was in a good spot to learn. I even developed my own pork/chicken BBQ rub that many folks like very well. I'd like to send you some, but I don't know if you'd accept something homemade from a stranger. I've been watching since it was just Mr H doing US sports, and have a lovely day.
Pull the membrane off the back. Boil and then cook in foil
No worries, just needed a bit longer in the smoker. They look great
Thank you for being kind. BLY
Greetings from Victor New York. I do my ribs on a smoker for 3 to 3 1/2 hours. I then do one more hour wrapped in foil with some broth. Give it a try. I don't think you'll be disappointed.
Was surprised at British people finding celery weird. First learned from a friend on Twitch from Scotland. He was weirded out by celery in vegetable soup.
Have you considered smoking prime rib? Also, the next time you make deviled eggs, smoke them for about 30 mins on super low heat, comes out amazing. Also, bacon wrapped asparagus with bbq seasoning.
Did you brine the ribs before smoking them. That would add some moisture.
No we didn't. We haven't tried brining ribs yet., Do you recommend it?
Try the 3 2 1 method
yup this is the method I use, smoke 3 hours, wrap 2 hours and finish unwrapped for 1 hour
Try cooking the ribs in a tin foil wrap. The rib meat will pull back from the bones when tender. Just needed to cook longer and inside of a wrap of paper or tin foil. Looked good though. Cooked with love.
Yea near the end of cooking I use foil for the grill, butcher paper for the smoker because it steams the meat nice and tender
Im from South Mississippi i put garlic powder , onion powder, mayo , mustard, dill pickle relish, salt pepper and boiled egg in my potato salad. I don't like celery
Rib meat should fall off the bone, if its hard and chewy (like jerky) its over cooked. Something else to try is some people love SPICY Baked Beans, they are also excellent with BBQ or Smoked Meats like Ribs, Brisket, etc., make some Spicy Baked Beans by adding bacon bits, smoked paprika (smoke flavoring), some cayenne powder (for heat) and if you like really hot beans add some finely diced/minced Jalapeno's.
Probably didn’t pull that tough skin membrane off the back
@@jamesaustin2847you don't need to take off the membrane. Just score it
Ribs should not fall off the bone. If it does, they are overcooked. The meat should pull off the bone cleanly.
Did you wrap the ribs after smoking to cook and steam?
Do you know what, I am going to have to check. we've cooked so much since then
Need to cook longer at a lower temperature. 200-250°f
That's exactly how my first ribs turned out. Ribs give me trouble more than anything else. I still haven't mastered them. lol A lot of trial and error.
I like the British better than the rest of the European
I put the same things in my potato salad as I do my deviled eggs.
You come a long way from those early days of BBQ. You may want to build a shelter to protect your BBQ equipment from the wind and the rain, and allow you to smoke and grill in all sorts of weather.
Yes, but I don't think the cook helped
Suggestion: Smoke your ribs when its not raining!😁
we'd never be smoking then LOL.
I think you might want to try a little cooler znd slower
Ribs arent meant to fall off the bone. That was invented for the suburbians, city folks. You do want to char them
Looking at this and seeing what you do today, you can see how you are now experts. good start but you have come lightyears.
Obviously not a new video.
Try smoking a turkey
Try the 3-2-1 method watch you tube videos
It supposedly never fails. When we were researching this a lot of people of bbq forums said to not use the 3-2-1 but I think we will try it
I know one trick is to boil them first
We have heard that too, yet to try it though
Looks like beef jerky
LOL it was a bit tough
Sounds like you left the membrane on them
We did take them off, but I think they were just undercooked. They were cooked, just not tender enough
If theyre done cooking the meat will just fall off the bone in your mouth