Easy Porks Ribs with cheat BBQ smoke hack for rain day BBQ | John Quilter

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What happens if you wanna BBQ some pork ribs but don't wanna stand in the rain for hours? You hack the smoked flavour by creating a smoke chamber in your kitchen and smoking the pork ribs after you've cooked them in the oven. Try it out and let me know what you guys think.
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I'm a British chef, entrepreneur and make films about food on RU-vid. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
Increase the peace.
JQ
Easy Porks Ribs with cheat BBQ smoke hack for rain day BBQ | John Quilter
• Easy Porks Ribs with c...
John Quilter
/ foodbusker

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1 окт 2024

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Комментарии : 171

@dlaldlaldlanutsntnstn1418 3 года назад

RU-vid algorithm, please bless this man, he truly deserves it

@izandevainmyheart1129 3 года назад

Truth!

@Dharmawick 3 года назад

100%

@foodbusker 3 года назад

Yes. That damn thing needs to get it’s s@#t together

@mwesty5627 3 года назад

Honestly, words can't describe how glad I am your back mate!! I can start looking forward to vids every week again! Winner!!

@foodbusker 3 года назад

Nice one brother

@boester69 3 года назад

FINALLY somebody that understands that ribs should not be drowned in sauce!! MATE I love you!!

@ryanqube9132 3 года назад

Depends on the meat. If it has a lot of fat then yeah, but if it doesn't have a lot of fat, i may as well be eating cardboards.

@ja2688 3 года назад

@@ryanqube9132 Problem is with a lot people/chefs these days they absolutely drown the ribs in sauce to quite frankly ridiculous degree. Now yeah this sauce usually is tasty but it completely blocks out the taste of the ribs/meat. So you have a sauce that completely removes the taste of the meat when in reality if they were less full on and the ribs weren't absolutely drowned in these sauces then the two would compliment each other really well. Meat on ribs is some of the most tasty and inexpensive out there it should be complimented by sauce not overwhelmed/overshadowed by it.

@bobsagget823 3 года назад

disagree

@foodbusker 3 года назад

🙏✌️✊

@cdb5001 3 года назад

I think you need a qualified taste tester to ensure the flavours are indeed as they should be. I unselfishly volunteer to be said taste tester. I understand the importance of this role and promise not to let you down. Consider it my sacrifice for the channel.

@foodbusker 3 года назад

Such selflessness is rare. I’ll be in touch 🙄😂

@cdb5001 3 года назад

@@foodbusker thanks for understanding my sacrifice. On a serious note, if travel is ever a thing again and if you come back to Hogtown, I'd be happy to show you some of this town's jewels. Enjoyed your videos while here, but there's always so much more to see. Cheers!

@theTomster1981 3 года назад

if you want easy smoke flavour, use some Lagavulin Single Malt in your basting sauce..

@MyLife-ni5to 3 года назад

Ah man! You’re quality is always so amazing from the filming and editing to the voice overs to the knowledge. You are really creating something special here man I appreciate what you do so much! Best thing is the recipes are always bangin! Keep killing it king👊🏽

@foodbusker 3 года назад

Thanks mate 🙏

@1312lars 3 года назад

So you cooked it at 140°C in the oven for up to 3 hours? And then with sauce on for 5-10 under the grill?

@artic0x 3 года назад

Everytime I watch I'm disappointed that I just can't sub multiple times!

@foodbusker 3 года назад

Hahaha 🙏

@BourbonISvegan 3 года назад

I watch a lot of USA BBQ vids, probably all of them 🤷🏻, but who can be arsed with all that charcoal/ timber prep & inevitable hard labour cleaning up? Not me. This is an awesome time saver for us (the few) sensible f*ckers 😍😍😍

@foodbusker 3 года назад

Exactly 🤌🏻

@adampoll4977 3 года назад

Soooooo much better than overcooked, over-seasoned, over-sauced American style ribs. Never understood the point of cooking all the flavour out of a meat and then replacing it with seasoning and sauce.

@foodbusker 3 года назад

💯 Adam

@SaorAlba1970 3 года назад

suppose you could use wood chips or saw dust if you can't get hold of hay ... just as long as you keep the saw dust well away from the ribs lol ...but i will be having beef short rib for my dinner tomorrow ... done in the slow cooker for 5 hours then slam in the oven at high for 45 minutes then serve with mash and yorkshire puddings and gravy

@foodbusker 3 года назад

OMG YES 👍

@SteveWigham 3 года назад

Kids - "DAD where's the rabbit's bedding gone?"

@foodbusker 3 года назад

Hahahaha 💯

@anarchodandyist 3 года назад

Law and order noise DUMF DUMF........ John just smashed ribs.

@izandevainmyheart1129 3 года назад

Still the best!!!! Busker got me through divorce. Got me through custody battle. Helping this old carpenter raise 2 teenage girls solo who can also cook. Your like uncle Busker now. Oh...and my 12 year old didn't f@#k up your Carbonara!!! :)

@foodbusker 3 года назад

Ah brother, so lucky to have you onboard. Send my love to the girls and next week is a banger. Make sure you check in 💪🤌🏻✊

@izandevainmyheart1129 3 года назад

@@foodbusker hey this is Eva his daughter, you know we will!

@batman4452 3 года назад

This video LOADS with pepper before cooking, next video with steak, DON'T EVER PUT PEPPER ON BEFORE BECAUSE IT BURNS!..... k!

@Cyberpunk_RZ 3 года назад

If you keep giving me such an appetite with your video, I have to unsubscribe ... Have fun! Greetings from Berlin.

@foodbusker 3 года назад

Hahaha that’s the wrong way round 😂🤪🙄

@KOREAMOM 3 года назад

Here korea~~its raining 🌧 i wanna that bbq👍👍👍😛

@foodbusker 3 года назад

Hehehe 🙏

@robertpinsent3663 3 года назад

John, excellent videos, Obviously I have subscribed, but where do you send my notifications? I have never heard from you, please advise.

@jasoncrook1 3 года назад

Where’ve you been bud ? what’s happened to food busker ? Good to see you back 🤘🏻😎🤘🏻

@nathanchilton803 3 года назад

Never seen a rib technique like yours! If I can find hay, I just might give it a go. But don’t let rain dash your outdoor grilling. I have a $5 stainless steel bowl (big) from IKEA. When it rains, I pop that over my Weber top vent (stays anchored by the handle). Grill and low-and-slow smoke away. I like a bit of applewood and hickory with pork. Indirect at 275F until it stalls. Wrap in butcher paper. Sauce, butter and more rub to both side, ribs up at same temp till they hit 185F. Off heat and rest for an hour in a cooler (no ice) or in a turned off oven.

@T3XA5 3 года назад

Man.. the quality of your videos is top notch Now it’s midnight and I want ribs

@foodbusker 3 года назад

My evil plan has worked

@bensmith7536 3 года назад

Too much rain? Move to Australia, where you'll get no rain, then when it does finally arrive, you lose your house. And your car. In between, you'll make some great ribs?

@archerjoii3673 3 года назад

this is the easiest rib recipe video ive seen, and ive seen alot of them.

@foodbusker 3 года назад

💪👌💯

@Bubolud 3 года назад

The ribs look absolutely scrumptious! As a cattle and arable farmer for most of my professional life, I feel obliged to make a note here though: it’s straw you’ve been smoking them with, not hay. 😉

@YTLSF 3 года назад

Awesome man, as always! Do you reckon putting some dried herb, like thyme or rosemary among the hay good bring up some interesting flavour as well?

@jarlaxel 3 года назад

This was definitely the first time in history someone has said "Louisiana Style" when referring to a method of cooking BBQ. I'm from LA and we definitely aren't known for our BBQ and don't have our own style for it.

@timothy_santos 3 года назад

didn't that lid (while smoking) melt from the fire? And yes, no to too much sauce! 👏🏻

@DanielMores 3 года назад

I guess the definition for "falling off the bone" is not really definitive ... to me, it means you can hardly lift up the rack without it falling to pieces ... or you can push the bone out with your pinkie. Yours look still kind of "tough" to me; maybe a little longer initially in the oven? But I love the hack to get the smoke in there. brilliant!

@Alex-ye1br 3 года назад

this method doesn't work in 100% of apartments in any city in the US. that is, unless you want the alarm and most likely the fire dept at your door

@f1livenews2023 3 года назад

Is there a good smoke and a bad smoke? Also I didn't watch them fall off the bone🤔

@nickhenderson6246 3 года назад

Ok just done this I’m a BBQ fan I got to confess these were brilliant just do the hay smoke thing out side

@dee106ful 3 года назад

Of course we all have hay in the store cupboard just for this occasion.

@blueenglishstaffybreeder6956 3 года назад

Used to be a cheap cut, here in Australia they’re now $25-$30 kg, glad to see you’re back and going strong mate

@foodbusker 3 года назад

OMG why?

@blueenglishstaffybreeder6956 3 года назад

@@foodbusker because of shows like MasterChef, even a rabbit is now you ready for it up to $50 each, my dad and I used to go rabbiting when I was a kid and sell them at the pub for $3 a pair, crazy

@fabiotonelli9240 3 года назад

Yeah, nothing is cheap anymore when it comes to meat.

@fabiotonelli9240 3 года назад

What can I replace the sriracha sauce with? My kid doesn't do hot sause.

@kristopherkneisler570 3 года назад

best of the best. fucking right man

@chriswells569 3 года назад

Much love.... great food from you always.... please stay, help, educate, feed us xxxx

@foodbusker 3 года назад

Ok chef

@nochiketabanerjee7371 3 года назад

The best food busker is back !!!!

@etherdog 3 года назад

Did you leave any ribs for your camera operator, John? Nice smoking hack!

@foodbusker 3 года назад

He got some, this time ! 😂

@Zipfei_Kloatscher 3 года назад

I just have the need to pull out the bones cleanly and go for a McRib the better way. 💪🏻🤤🤙🏻

@foodbusker 3 года назад

Wisdom there. Just wisdom

@squirrl78 3 года назад

Excellent hack sir.

@mrhumpty 3 года назад

Looks solid. I'd get some actual wood chips, some applewood or something and do this. I smoke ribs regularly (have two racks going on tomorrow). Applewood is the jam, could totally do that in this method.

@foodbusker 3 года назад

Yep 👍💯👌

@jensonlim9907 3 года назад

Awesome! Have you tried the same with wood chips?

@foodbusker 3 года назад

Yep works as well 👍

@BoKnowsDiddley13 3 года назад

Love the busker!!!!!

@foodbusker 3 года назад

Right back at ya ✌️

@stephenedwardbennett 3 года назад

I agree John. You see so many American BBQ rib recipes and the rub has so many strong spices and a ton of salt. You know that you won't be able to taste any pork after that.

@foodbusker 3 года назад

💯💯💯

@LouieDoesaThing 3 года назад

Man, I've made ribs in oven so many times and I've never even seen a slab of ribs that looks as nice as that one looks! Is that a typically available product in the UK? Mostly here in the US we have slabs of baby back ribs (not spare ribs) and they're much more "tall" than your cut, which is flatter looking. The temp you quoted was in C correct? (not F) Beautiful video, thanks!

@foodbusker 3 года назад

Yes C. The baby ribs are the same but they cut into the loin hence the increased price. Need to develop a relationship with your local butcher Louie

@LouieDoesaThing 3 года назад

@@foodbusker Yeah, that's not as much of a thing here as I suspect it is there. But I'll give it a shot, thanks!

@thomascallaghan5988 3 года назад

They look delicious

@Rushopium 3 года назад

Great easy way , surely I’ll be trying it ! Thank you

@foodbusker 3 года назад

Make sure you share da pics on Instagram bro 🙏

@stenonik 3 года назад

fantastic John!

@brumsgrub8633 3 года назад

Won't lie, the slow mo on this video gave me feeling i shouldn't have watching a cooking video.

@foodbusker 3 года назад

It’s totally natural, no need to be ashamed 😂

@oaga71625e 3 года назад

How are you John?

@lolb1221 3 года назад

👍

@brumsgrub8633 3 года назад

Oh yeah, they look very very nice.

@clarky_697 3 года назад

Keep me coming👌👍

@droogii1142 3 года назад

Ribs in summertime can't be beat. I'm trying this way soon.

@foodbusker 3 года назад

Send me the pics on Instagram ✌️

@maxistmind 3 года назад

Random comment

@lewiscarter4245 3 года назад

Rank it up! Crank it up! We don't care, JQ,

@foodbusker 3 года назад

Oui chef 🤌🏻✊💪

@arlenelobban703 Год назад

WHERE ARE YOU?!

@parko246 3 года назад

Just dont bbq when the weathers shit lol. Oh wait, England bahaha

@foodbusker 3 года назад

Babababa 🤌🏻💯🙄

@Bulldog22031 3 года назад

So glad to hear youre uploading weekly now. Great set of recipes so far.

@foodbusker 3 года назад

Thanks Rich

@persianwingman 3 года назад

Very nice

@samshakespeare2642 3 года назад

Agree on the sauce ratio 👍

@foodbusker 3 года назад

💯

@jobje325 3 года назад

Another great video! Thanks!

@foodbusker 3 года назад

Thanks mate

@loucalouca 3 года назад

The only channel I hit like before I watch !!!

@foodbusker 3 года назад

Hahaha thanks Doug

@laurencerichards4244 3 года назад

John Quilter, what a boy!

@foodbusker 3 года назад

✊✊✊

@TheScott10012 3 года назад

Where did you find hay, that hasn't been treated?

@foodbusker 3 года назад

I think I got it from Amazon

@TheAphexuk 3 года назад

This is it John 👌

@leesharra1413 3 года назад

Don't want to set the fire alarm off, but that looks like a really good idea! Thanks!

@garycrowhurst2220 3 года назад

you can skip the smoking process by using liquid smoke. just add a small drop to the sauce as it's cooking to get a smoked flavour.

@leesharra1413 3 года назад

@@garycrowhurst2220 Thank you for the suggestion. Unless it's a torrential downpour, the smoking can easily be done outside on the porch. The problem for me is that liquid smoke has the eau de parfum of an East Texas chemical plant fire, genuinely not my idea of good barbecue. I may just being sensitive, but liquid smoke is something I do not enjoy in food or beverage applications.

@foodbusker 3 года назад

💯. Clingfilm the detector

@gmkobold3032 3 года назад

He is what he always was. An ambitious great power in the kitchen. Greetings from Germany.

@nick260682 3 года назад

Great content as usual. Just one thing, how long do you leave it in the smokey hay for?

@feuerfrei7070 3 года назад

I lost you for a while. Glad i found you again

@foodbusker 3 года назад

Thank you bro

@nesstheshogun1839 3 года назад

I love your cooking and I equally love your vibe!! 😩 cheers from Minneapolis, MN ❤️❤️

@foodbusker 3 года назад

Thanks Ness 🤘

@boxscorewatcher413 3 года назад

You should make uni pasta to celebrate weekly videos.

@tadeusz1 3 года назад

nice one JQ. Top form my man.

@foodbusker 3 года назад

Oui chef

@jeremydennis176 3 года назад

Food porn right there 😋

@foodbusker 3 года назад

💯✌️

@spongefactory 3 года назад

So glad to see you back regularly John, these look awesome.

@karloakley2358 3 года назад

I f#*king love this guy, got me through tough times last year with the pandemic and every recipe I followed turned out to be a proper banger!! Hats off to you Mr Q you're the man👊 increase the peace brother✌ and keep the top content coming!

@foodbusker 3 года назад

OK brother Karl.....on it

@samuelboundy7184 3 года назад

Your videos are life changing. I work in fast food. A globally popular sandwich chain that shan't be named 😜 I want out of the industry SO much but seeing what you do make's me think "Maybe I should take the bull by the horns and set up my own proper eatery". Inspirational as always my good man! Increase the peace ❤

@foodbusker 3 года назад

Nice one Sam, sometimes you godda jump & the net appears

@jopieboot7064 3 года назад

I am very glad to see regular video's again from you. Hope you make a lot more.

@samuelcole4591 3 года назад

very nice. a great idea:)

@foodbusker 3 года назад

Nice one mate

@quinnw6795 3 года назад

Great video

@foodbusker 3 года назад

Thanks Quinn

@lucky9381 3 года назад

Yes, chef! More class for Mr Quilter 😍

@foodbusker 3 года назад

🙏🙏🙏

@hens2260 3 года назад

Sooo Glad you’re back!! 😊👊🏻

@SolarusFFXI 3 года назад

My barbeque rusted a hole in itself over the winter, and I did have a hankering for some ribs, you've come to save the day JQ! Great to see you putting out videos on the regular again, gonna have to give this one a go!

@foodbusker 3 года назад

Make sure you share da pics on Instagram

@freerunner626 3 года назад

These look fire John, keep it up my guy

@sundancer442 3 года назад

Very expensive cut in Australia. :(

@foodbusker 3 года назад

Really how come?

@natbarron 3 года назад

@@foodbusker probably because it’s “trendy”

@sundancer442 3 года назад

@@foodbusker No farmers or grazers in Australia are subsidized over here( unfortunately). Most of our produce is exported, and this drives up the local prices. :)

@yourmomma7863 3 года назад

Damn editing makin salt and pepper look sexy as 😁😂😁😂😁

@foodbusker 3 года назад

I know right. All hail @ashleyday

@RaezoR57 3 года назад

Whoa, some sexy funky slow-mo editing my man! Ribs are tha booommbbb!

@foodbusker 3 года назад

Thanks Paulos 🙏

@ewandavies3533 3 года назад

Love the recipes John keep up the great work, those ribs look absolutely stonking 👌

@foodbusker 3 года назад

Thanks Ewan

@arinaira1417 3 года назад

Lookin good chef!!! Increase the peace, boom!!!

@foodbusker 3 года назад

✌️🤘🙏👌✊

@heyitsdanyarly 3 года назад

Was just saying I want ribs... and then this uploads.

@foodbusker 3 года назад

Alignment

@tonsdittmer5556 3 года назад

Thanks for makin my day even better John!

@foodbusker 3 года назад

Your welcome bro

@boester69 3 года назад

You said you put your ribs at 140 for 3 hours, is that Celcius or Fahrenheit? :D

@harrisonreed1502 3 года назад

Celcius

@foodbusker 3 года назад

C ✊💪🤘

@Tad-tr6vi 3 года назад

So good to see you popping up again mate! Love the vids!

@foodbusker 3 года назад

Nice one chef

@CowsGoMOOOOOO 2 года назад

99% of the time John I trust you, "smoked" ribs isn't this way. Need to hit with smoke when the ribs are coming up to temp. Need that pink ring to know how good you smoked them. Unsubtle competition in the America's is how far the pink ring goes. Being a bbq guy... you need to get smoke into the meat prior to cooking otherwise you don't get the flavors you need. You are a science guy, smoke maxes out at about 3 hrs. Anything after is surface smoke which is a numb taste.