Totally missed the opportunity to reduce down apple juice into an apple glaze. As apple and pork is match made in heaven it would have easily hit the other sugars out of the park.
First of all, I missed you guys. Also, I was thinking that Brent screamed "Sugar time!" like a child high on sugar, but then Ben oppened a bottle of Dr. Pepper and proceeded to drink it all, like a child high on sugar... So... Yeah... Two kids on a sugar rush making ribs and taking names. Loved it.
Ive been a retail butcher for 7 years.been custom cutting wild game and domestic animals. Im from the opposite end of North America, and to see the differences is amazing! Can always learn more! Thanks for the amazing content
I always love watching these guys, they've helped improve my barbeque over the years. Can we also take a moment to appreciate their dancing? They're like 2 dads that just started watching tik tok.
I'm with these guys. Fall off the bone ribs are overcooked. Overcooking robs not only texture but flavor. KCBS standards, clean bite will pull from bone, but only in the area you bite.
Welcome back!!! Man I’ve sooo missed you guys!! Come straight out of the gate with pork ribs! Doesn’t get much better than that. Here I was getting ready to start reducing Fireball. Turns out all I need is some honey. Very well done. MORE PLEASE!!
Came to the comments for this; no need for simple syrup in a real margarita. I honestly don't use it in any cocktails off the top of my head. I used to make mojitos with it, but muddling mint with granulated sugar gives a better result imo. It does mix in well with coldbrew but I know that will upset legions of coffee lovers if I suggest actually doing it
I wondered a bit about the fireball. I think I would have considered making maybe a barbecue sauce out of it but it was definitely good to see and hear your guys' reactions to all these flavors. I have to say the Maple and the honey ones both sounded the best to me.
Can I get a clarification on where these "Country Style Ribs" come from? Looking at the internet it says it comes from the shoulder end of the loin, and the bones are parts of the shoulder blade - but looking at the little racks you have those very much looked like rib bones. I want to make sure I don't get steered wrong
Here's how I do my ribs. 4 racks of baby back. 1/2 fifth of whiskey. Salt, pepper, garlic to taste. Small bottle of honey. 1 container of frozen concentrate apple juice. 2 bottles of bbq sauce. Add enough water to cover everything. Marinate for a few days. Smoke for 5hrs. Put in a casserole dish and add the extra marinade left over to the casserole dish. Cover and put in the oven at 200 for 2hrs
I like to use sugar in the raw, smoked peprika, onion powder, garlic powder, crushed red pepper, fresh ground pepper, crystalline honey, termeric. Glaze grab your favorite BBQ sauce add low sodium Montreal steak season, pace medium salsa ( about half a tall jar per BBQ bottle or to taste) sugar in the raw again, dash of honey and reduce slightly glaze multiple times enjoy
My two favorite butchers are back! Wish I lived in the neighbourhood. I hope all is well with you. One can assume things have settled down at the Meat Hook or the very least you guys have adapted to your growth enough to step out to put your faces back on the WWW. Nice clean new smoker. Great choice of ribs. I think Dr. Pepper or Coke or Root Beer would be better in a sauce rather than a glaze mixed in with other spices and maybe some ketchup!
Man I love maple. I gotta try it on some ribs now. I really like that you guys used the country style cuts off the end of the loin for this... My personal favorite rib option.
3 things 1. Did you not mention every cut of pork rib as your favorite? 2. I know you can use simple syrup in margaritas but isn't agave nectar traditional and you guys were using it anyways? 3. I love you guys
Fun fact, country ribs do not actually come from the ribs. They come from the shoulder which is why they're worked more. If country ribs have bone they're either the scapula or the shoulder blade.
The best Margaritas I have had is equals parts lime juice, triple sec, and tequila. The triple sec provides all the sweetening needed. (Of course, maybe triple sec is based in simple syrup? Dunno)
My 2 favourite butchers are back!
how many butchers do you know lol
Not enough
Jason bell 1
Totally missed the opportunity to reduce down apple juice into an apple glaze. As apple and pork is match made in heaven it would have easily hit the other sugars out of the park.
We always use apple jelly.
apple cider.. yum or hard apple cider
I think apple juice has to much acidity
Every Apple dishes actually need added sugar to become a good match for pork
Apple juice, cider vinegar and honey are a great combo.
Finally, when all hope seems lost in the midst of this, BEN AND BRENT RETURN LIKE A LIGHT IN THE DARKNESS
You guys mention Rodney Scott name more times than his own Netflix special.
That’s perfect
Rodney Scott is one awesome man. I hope I can get some of that delicious whole hog bbq at his restaurant one day
Once more with feeling..."Rodney Scott"
He has a Netflix special? How come I haven't heard of this? I gotta check it out
“Christmas mixed with college “
"You mysterious little minx" lol Oh fireball. thank you for the memories, but never again.
@@arthurhusein4661 aw come its not that bad. a shot goes a long way, like a good line of coke - its all you need for the evening.
@@udcaps A good line of coke is like a shot of scotch. Unless you're mixing your coke with cinnamon
Miss you guys, big time. Great to see you two again.
Christmas mixed with college
I knew Brent had a good college experience, never expected it to be better.
First of all, I missed you guys.
Also, I was thinking that Brent screamed "Sugar time!" like a child high on sugar, but then Ben oppened a bottle of Dr. Pepper and proceeded to drink it all, like a child high on sugar... So... Yeah... Two kids on a sugar rush making ribs and taking names. Loved it.
Can I just say how much I love the continuity from that ribs episode. Just bringing back memories of paprika and more paprika.
You guys genuinely have the best chemistry on youtube, hands down. Your critique is always so well worded and delivered. Much appreciated 🤙
Ive been a retail butcher for 7 years.been custom cutting wild game and domestic animals. Im from the opposite end of North America, and to see the differences is amazing! Can always learn more! Thanks for the amazing content
Thank you for watching!
Honey is soooooo underrated as a base for a glaze. I use it and pending the rub, that sweetness gives a great balance.
Honey is THE go to BBQ glaze for asians
I 100% agree with y’all, ribs need that snap to it and falling apart may be good sometimes but that texture is amazing
I’ve always heard that ribs are over cooked if they are falling off the bone.
Beef ribs should fall off the bone.. pork is better firmer..
I think falling off the bone is a norther & competition thing.
Falling off the bone pork is too mushy. Beef doesn't get that way.
Bout time these fools came back, I missed them.
I always love watching these guys, they've helped improve my barbeque over the years. Can we also take a moment to appreciate their dancing? They're like 2 dads that just started watching tik tok.
Finally the kings are back!!
I'm with these guys. Fall off the bone ribs are overcooked. Overcooking robs not only texture but flavor. KCBS standards, clean bite will pull from bone, but only in the area you bite.
Christmas mixed with college,... One of the funniest lines ive heard in a while!!!!
i missed you, meat boys
Welcome back!!! Man I’ve sooo missed you guys!! Come straight out of the gate with pork ribs! Doesn’t get much better than that. Here I was getting ready to start reducing Fireball. Turns out all I need is some honey. Very well done. MORE PLEASE!!
Every time he said fireball I wanted to roll a d20.
i understood this reference !
Oh mate, I've missed these both for the whole quarantine. Awesome!
A margarita has Five ingredients: tequila, Cointreau, lime juice, ice, kosher salt that is it!
Cointreau gets its sweetness from sugar beets
Came to the comments for this; no need for simple syrup in a real margarita. I honestly don't use it in any cocktails off the top of my head. I used to make mojitos with it, but muddling mint with granulated sugar gives a better result imo. It does mix in well with coldbrew but I know that will upset legions of coffee lovers if I suggest actually doing it
Ben pays homage to his hometown; step it up Brent, Pittsburgh is waiting!
Absolutely so happy to have you guys back! Only one thought the background music is a TAD loud and distracting.
Loving Ben's mom shorts.
You and my wife both, bud.
Benjamin Turley haha! Good to have you guys back!
Ps: For the record, I was not be facetious- it’s a very in-style cut right now.
We need more shows that feature two dudes eating ribs!!!
MY BOYS!!!!!!! Good to see you back my Gs
As a Canadian, I already knew the winner before you even started 🍁🍁🍁
Janet Jackson lyrics + some ribs = Thats the way love goes
Please never stop making videos, you two make my day every time!
It´s good to see you guys again!!!
I wondered a bit about the fireball. I think I would have considered making maybe a barbecue sauce out of it but it was definitely good to see and hear your guys' reactions to all these flavors. I have to say the Maple and the honey ones both sounded the best to me.
Finally! Please continue to make show from now on. Thank you!
Great to see you back .My favorite vegetarian cooking show.🥩
oh I've missed you guys. Glad to see you again.
My favourite peeps are back. Thank you
Had to Hit the Rewind When Ben Said He Was from The Star City Too!!! Just When I Thought this Show Couldn't Get Any Better!!
"Fireball. Christmas mixed with College"
True that. Fireball is my all time fav whiskey. Its great solo on ice or with cola.
Can I get a clarification on where these "Country Style Ribs" come from? Looking at the internet it says it comes from the shoulder end of the loin, and the bones are parts of the shoulder blade - but looking at the little racks you have those very much looked like rib bones. I want to make sure I don't get steered wrong
I'm so glad you guys are back!
I miss your videos and your camaraderie!
Sugaaaar time! Wellcome back you guys!
Totally not a question anyone asked, but sure as hell glad these two answered it
You guys are so great to watch, always makes my day.
So glad Prime Time is back!
After last night's nightmare you guys are amazing for returning!
Simple syrup: “ yeah, that’s sugar water!” Haha
Good to see them again.
Love you guys, big ups from the UK!
Glad to have you’ll back
Great to have you back! Love your show!
I am so glad that Prime Time is back.
finally, glad that my 2 favorite butchers back
I am so happy prime time is back!!! Missed you guys!!!
As a Canadian, maple glazed ribs are the bomb. I'm with you all the way Brent!.
glad you guys still alive :'(
been missing the show
We've been missing it too!
Here's how I do my ribs. 4 racks of baby back. 1/2 fifth of whiskey. Salt, pepper, garlic to taste. Small bottle of honey. 1 container of frozen concentrate apple juice. 2 bottles of bbq sauce. Add enough water to cover everything. Marinate for a few days. Smoke for 5hrs. Put in a casserole dish and add the extra marinade left over to the casserole dish. Cover and put in the oven at 200 for 2hrs
Finally! I’ve been waiting on a new episode! Love the video guys! Keep it up!
I love yalls dynamic. It's fantastic
I like to use sugar in the raw, smoked peprika, onion powder, garlic powder, crushed red pepper, fresh ground pepper, crystalline honey, termeric. Glaze grab your favorite BBQ sauce add low sodium Montreal steak season, pace medium salsa ( about half a tall jar per BBQ bottle or to taste) sugar in the raw again, dash of honey and reduce slightly glaze multiple times enjoy
The Meat Hook boys you've been missed!
Missed this so much. Thank you gents!!!
So happy Biff is safe from Covid19
All right!!! The boys are back!!!
Hell yeah! Return of the meat friends!
Missed these guys!
Of course, I always hope and expect Brent, to yell, "HELLLLOOOOOOOO MCFLYYYYYY!!!"
Glad you guys are making videos again
PRIME TIME'S BACK BABY!!!
The boys are back!
My two favorite butchers are back! Wish I lived in the neighbourhood. I hope all is well with you. One can assume things have settled down at the Meat Hook or the very least you guys have adapted to your growth enough to step out to put your faces back on the WWW. Nice clean new smoker. Great choice of ribs. I think Dr. Pepper or Coke or Root Beer would be better in a sauce rather than a glaze mixed in with other spices and maybe some ketchup!
Man I love maple. I gotta try it on some ribs now. I really like that you guys used the country style cuts off the end of the loin for this... My personal favorite rib option.
Hey hey there! Welcome back! Hopefully this is the beginning of more videos.
Hafa Adai from Guam!
Yo Hafa! Thanks for the kind words! We have two more episodes coming out soon! Hopefully we'll be filming more in 2020 or 2021!
@@BST1000SoccerStuff lol...Ben, Hafa Adai is the greeting in Chamorro, the language of Guam.
@@prankster671 Well, I'm learning something new every day it seems! Thanks for educating me on it!
@@BST1000SoccerStuff all good!! Keep up on the great content vlogs!!
Long time no see folks, god I miss these guys so much.
Welcome back guys we missed u
Thank you for sharing your experience and ideas.
Welcome back guys!!!!
PRIME TIME’S BACK BABY!
I really missed this.
Welcome back!
YES so glad you guys are back!
I loved when he tipped Brent's hat 😂😂😂
I was waiting for you guys to combine ingredients..like fireball and maple etc
I need to be able to like more than once with these boys back
Oooooooooooooh yeah prime time is back.
Welcome back fellas!!
I'm unreasonably excited about your new smokehouse for someone nowhere near New York
welcome back boyss!!!!!!
Welcome back boys!!!
WE NEEDED YOU GUYS
3 things
1. Did you not mention every cut of pork rib as your favorite?
2. I know you can use simple syrup in margaritas but isn't agave nectar traditional and you guys were using it anyways?
3. I love you guys
You guys are great and I always learn new things. Cheers
Finally! They are back.
You're back! Thank god!
Finally they're back!
Yoooo MY GUYS are back baby!!!!!!!!
THEYRE BACK!!!
I mix a less reduced fireball to brown sugar sauce and dip the ribs and wrap them up. Tasty
Fun fact, country ribs do not actually come from the ribs. They come from the shoulder which is why they're worked more. If country ribs have bone they're either the scapula or the shoulder blade.
I love honey and have a few racks of ribs in the fridge, just waiting to be smoked. I know what I will be trying! Never thought to finish with honey.
The best Margaritas I have had is equals parts lime juice, triple sec, and tequila. The triple sec provides all the sweetening needed. (Of course, maybe triple sec is based in simple syrup? Dunno)
Triple sec is citrus liqueur
The boys are BACK!!! 🤘🏻