We Bought A SMOKER & Barbecued ST LOUIS RIBS - [Kansas City BBQ Style] 

What Shall We Smoke NEXT ? 🔥🍖 Unleashing the Ultimate American Style Smoker! 🍖🔥 (Or Not ! LOL) In todays video we wanted to use Hickory wood - unfortunately Amazon failed to deliver - however we used Oak !! Get ready for an epic BBQ adventure as Mr H and friends take on the smoky challenge in their latest RU-vid video! 🎬 In this mouthwatering installment, the H family dives headfirst into the world of Southern-style BBQ smoking, armed with an authentic American Style Smoker and their unwavering enthusiasm! Thank you to the following AMAZING Subscribers for all your behind the scenes help ! Katrina Greely Jason Whoever Donna Huggins mokumboi19 msj2677 barbaraeverly1922 Chittomicco Join Mr H, Mrs H, and adorable baby H as they embark on a flavorsome journey to conquer the art of Kansas City Ribs, complete with a tantalizing side of potato salad and pit beans. 🍖🥔🍛 As true fans of Southern BBQ, they couldn't resist the opportunity to try their hand at this iconic and delicious culinary tradition! BBQ Sauce alicensetogrill.com/kansas-city-style-bbq-sauce/ Potato Salad www.midwestliving.com/recipe/classic-potato-salad-1/ Will their first attempt at smoking succulent Kansas City Ribs be a sizzling success, or will they face a few smoky hurdles along the way? 🤔 You're invited to witness the savory surprises, humorous mishaps, and, most importantly, the mouthwatering flavors that unfold during their BBQ extravaganza! Expect to be tantalized by the aromatic clouds of hickory and mesquite as the American Style Smoker works its magic. As they slow-cook their ribs to tender perfection, you'll be on the edge of your seat, eagerly anticipating the moment they unveil their masterpiece. But that's not all! With their kitchen skills put to the test, the H family will also whip up a classic side of potato salad and pit beans to complement their juicy ribs. Prepare to have your taste buds tantalized and your appetite ignited as they showcase their culinary prowess! So, if you're a BBQ aficionado or simply a food enthusiast looking for some delightful entertainment, this is the video for you! 🍽🍻 Watch as Mr H and friends delve into the captivating world of American-style smoking, sharing their passion for flavorful Southern BBQ with the world. 👉 Don't miss out on this flavorsome escapade - hit that subscribe button, give us a thumbs up, and join the H family in their BBQ journey! Together, let's discover if their Kansas City Ribs with potato salad and pit beans will reach BBQ greatness or become a tale of smoky trials. Be sure to leave your comments and thoughts below; we'd love to hear from you! Thanks for watching, and remember to bring your appetite! 🤤🔥🍖 Subscribe to our Channel: ru-vid.com/show-UCcUmDzk4GRQjZMm6IhLsWEg?view_confirmation=1 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 #bbq #smoker #southernbbq Join this channel to get access to perks: ru-vid.com/show-UCcUmDzk4GRQjZMm6IhLsWEg/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 ✅Say hi on social: TikTok: www.tiktok.com/@mrhandfriends?lang=en Instagram: instagram.com/mr_h_youtube/ Twitter: twitter.com/Mr_H_RU-vid Facebook: facebook.com/MrHandFriends Discord: email mrhandfriends@gmail.com for the up to date link

So many British RU-vidrs wish they can have American bbq, but you are the first that I've seen to buy one. I'm very excited for you. Remember it's a labor of love and takes a couple of bad cooks to get it just right.

As far as experiments go, I give you all top marks for trying our BBQ style. Repetition is the mother of mastery. Make this a monthly habit and you'll soon be getting locals asking for advice.

Your entire block of neighbors are going to be sniffing out your house wondering WTH smells so damn good, LOL!

Without wrapping them in tinfoil, most of the smoke houses in the south smoke their meat for at least 12 hours. Some do 16, some do 24. So that might make a difference for you there. But with your weather, that might make things really difficult. Anyway, that was a truly excellent job for the a first timer! You should be proud! There is a massive learning curve when it comes to southern cooking. What you did was a success! 👏🏻👏🏻👏🏻💙💙💙

Seriously, as an american. Very impressive, the fact that you had fun while doing it, is what its all about

Use the 3-2-1 method. Smoke for 3 hours. Wrap in foil for 2 hours(with a splash of apple juice mixed with apple cider vinegar), remove from foil cover in favorite sauce and finish uncovered for 1 more hour. But remember, maintaining your fire is the most important thing. That’s what needs to be learned first. Every smoker/pit is different. It’s all about the journey…Good luck and love your videos!

200F internal is your target temp for ribs. I cook mine to 180F and then wrap them in foil with some butter and put them back on until it hits 200-205. The foil wrap helps steam the ribs to make them tender. 200F is your target temp as at that point fat has rendered, collagen has broken down into gelatin, and the connective tissues have broken down. Once they've hit 200F you can pull them out of the foil and sauce them, once sauced you can put them back on the smoker uncovered for 10-15 minutes for the sauce to tack up some. 4-6 hours is average cook time for me.

Mrs H is about to be UK's smoker expert! Haha Yall always seem to make food that looks delicious in my opinion.

I cannot say how proud I am of you Mrs. and Mr H. You looked so happy doing that barbecue. We love you all so much. Great job!

Nice job!! Everything looked so good. 💖 Do not be disappointed that you didn’t quite hit the texture you wanted first try. Think of how many years the people who run the restaurants, and those who compete in BBQ contests, have practiced to perfect their techniques. I think you did amazingly well, especially since you said the later rack was much closer to what you wanted. Look how high you rated that second set. You jumped in lightyears ahead of most people. Keep up the great work!

Smoking in the rain? Now THATS dedication!!! I have a feeling that a few years down the road, you will have opened "The H Family BBQ Joint" serving the finest BBQ around!

Y'all are amazing! Thanks for always trying to do everything just right. Mrs. H is a better cook with American food than I am and I'm American! 😂 Baby H is growing so fast. ❤

Try the 3-2-1 method for ribs. It is fool proof. Smoke them at 225F for 3 hours, wrap them and cook for another 2 hours. Unwrap and smoke for another hour. I like to add BBQ sauce at the last step. It turns into a really nice glaze after an hour. I also recommend adding wood chunks throughout the cook. You’ll notice a really big change in flavor that is more akin to traditional BBQ. Great first attempt!

A few tips Mrs. H: -Try to make your own rub. The ones you buy, aren't always the best. A basic one I use is: 1/4 cup of brown sugar 1/4 cup of sweet paprika 2 teaspoons ground black pepper 2 teaspoons of chili powder 2 teaspoons of of onion powder 1 1/2 teaspoons of garlic powder 1 teaspoon of mustard powder 1/2 teaspoon powdered cayenne You can always add more or less or change spices to suit your tastes and needs. -For the potato salad, if you don't like celery, try celery seed instead. Also sweet pickle or sweet pickle relish for a different profile. -Get a digital thermometer stick in the smoking chamber to keep a constant temp so you don't have to open as much. -I don't know what you had in your spritz bottle, but I use apple juice and apple cider vinegar, 2:1 ratio. I usually flip my meat whenever I spritz to make sure that liquid is getting both sides of the rib and not just the one side. -Your meat is tender when the tips start to pull away from the ends and your knife or probe easily goes into the meat. -Lastly, you may have to add more wood to your fire to keep it at that 225 to 250 temp range with the rain and wind like that. Not so much on a warm day. That rain will drop your temp SIGNIFICANTLY. Not bad for your first try... Don't be disappointed, it takes time to learn... -Oh, you, could also wrap you ribs in foil to begin with some liquid to cook them for a few hours and then take them out of the foil the rest of the time to get the smoke. A cheat, but some do it cause they don't want to wait as long.... -Try something simple first, chicken...

I am HUGELY impressed! So many people are afraid to try new cooking techniques...not the H's... love that about you guys! ❤

Are you kidding? Everything on that table looks a 10/10. Vid is a 10/10! great job Ms. Southern Belle. Keep learning, it's half the fun. Smoker: Keep it dry! Keep it clean. Attack any rust with appropriate spray paint.

You're neighbors are smelling that and wanting to be invited over! They've never smelled that before

One tip. With a small smoker keep the lid open as little as possible. Be quick with it and keep it closed to retain an even heat. It looked great and looked like you had fun as a family. Thats whats important. I used to have that before my wife pased. It makes me smile seeing you 3 having such good fun together.

Two things,No music and no cold beer. Other than that,great job 👍🇺🇸

You did great Mrs. H. And your right, barbequing is an art and it takes practice. The beans and potato salad look delicious too. Mrs. H follows recipes and instructions 1000X better than I can. We learn with every bbq experience, make adjustments and end up with a better outcome next time. I am sure you will too. You gotta keep at it. I guess I'd better become a patreon so you can keep with these great cooking videos. We love em!! ♥ Wow, Alana is growing up. She'll be going to school pretty soon. ♣

LMAO….the chew montage was hilarious! Mrs H don’t be disappointed if they taste good that’s what matters! Cooking is always an experiment. I mess up on things I’ve cooked a million times. You’re brave to try. I grill but I have yet to attempt to smoke anything. Kudos to you! 👏🏾👏🏾👏🏾

I think Mrs H did a Wonderful job under the unpredictable British weather! The way Baby H says ‘Daddy’ melts my heart ❤️ xxx

You can tell these 2 are genuinely good people. It Makes me smile. Greetings from Las Vegas.

I couldn't help it Mrs H I laughed at you standing in the rain. I don't know how many times I've done the exact same thing while family is inside watching me. But it still wouldn't stop me it was great.

KC resident here and I say that was a good job for the first time. I’m not actually a rib fan, much prefer brisket, burnt ends or pulled pork. And I love your t-shirt, Mrs. H! Go Chiefs!

Little Baby H is such a nice helper!!🥰

Mrs. H you did an ADMIRABLE job! You’ll get used to your temps and times the more you perfect your smoking techniques. I believe in you guys!

OUTSTANDING!!! You guys are crushing it and I'm here for it.

I love how much you guys respect the US, it's traditions, and our people. I am so proud to be an American and I firmly believe that everyone should be proud of where they're from. Which makes me love your channel so much. I love how proud you are of your heritage but your willingness to embrace other cultures. America is called the "Great American melting pot" and we wouldn't be what we are if not for England too -- lets not involve our history lol-- moving here and showing us your ways of life. I just love you both so much and sweet baby H... Thank you for respecting us and thank you for showing us your way of life, too. ♥

Oh wow this is going to be a good one! [Edit] Side Note: The Smaller the Smoker the harder to learn how to dial in the heat and maintain it. It's a heck of a lot easier the bigger it is. Also with these types of Smokers there are tons of aftermarket addons and upgrades. Also if you're just cooking food for the fam. there's no need for perfection while learning. As long as the temps are good and it's safe to eat all the other finer details will come with experience. All that matter is that you have fun and enjoy good food.

The next time you smoke ribs, look into the '3-2-1' method: 3 hours smoked normally, 2 hours smoked wrapped (foil or butcher paper), then 1 final hour covered with sauce so it forms a sticky glaze. Some people will add butter when they wrap the ribs during the 2nd step.

Now all your friends are coming over on the weekends 👍🇺🇸

Generally most people rub the ribs down with some type of binding agent for the seasoning so it sticks better. Plain yellow mustard is a pretty common one, and despite what you'd think there is pretty much no mustard flavor on the ribs once they're done.

To get "fall of the bone" ribs, wrap them in foil or parchment paper for the last hour or so on the grill. Add a bit of liquid to the packets too.

Congratulations on your first time cooking ribs. It’s definitely is an art. Make sure your ribs are at room temp before putting on the smoker. Wrap them with foil about 1/2 way through the cooking process. Lay down 2 pieces of foil, place butter,brown sugar & a squirt of honey on the foil & place your ribs meat side down. Wrap them up, all but one end & pour a bit of apple juice in it before you finish sealing it up. You can put the probe directly into the foil to check the temperature. Take out of the foil, sauce & cook about 10 to 20 minutes longer. Also, we spritz our ribs with apple juice during the smoking process. Hope the tips help!!

Learning how to do BBQ is trial and error. The good thing is that you get to eat tasty food even if it isn't quite right. Small thin walled smokers are tough to keep the temperature up, and constant. The weather you had didn't help any either. For your first go at it I'd say you did a great job! Practice makes perfect. I'd suggest smoking Whole Chickens to get a feel for your smoker. They are more forgiving than Pork Ribs, and don't take quite as long to smoke. The Pit Beans looked delicious! There are a ton of great BBQ Cookbooks out there, and grabbing a couple would help you on your Smoking Journey. Also, try smoking some Jalapenos...that turns them in to Chipotle.

I was glad to see Baby H lending her expertise. That was adorable.

Talk to the pitmaster at Spitfire for some pointers.also you can wrap them in some foil and put them in the oven for about a hour. They will be more tender. Also the last 3 hours wrap them in foil and put them in the smoker and don't open the smoker so often

I think y'all did really well. You must remember, this was your first attempt at a smoker. I might suggest a bit of practice on maybe a nice tri tip before you try a brisket or something more involved. Don't forget about chicken. It's also very good grilled. Good Luck, Keep the Faith and above else, practice.

Mrs H, I'm impressed-you did awesome for your 1st time smoking! Remember it is always low and slow. No more than 200 degrees, and taking the time the ribs or whatever you are smoking need. You'll get it down as you learn your smiker!

Look at you GO Mrs H!!! I love to see your dedication and enjoyment to the craft of BBQ. It can be high maintenance but as you know the payoff of the meal is worth it!!!! Keep going as you will only get better from here.

You did very good! Keep at it & the neighbors will be "accidentally" dropping by.😊😊

Greetings from southern Arizona, USA! 🏜 I love that you guys are trying bbq for yourselves! You did way better than I did my 1st attempt! 👍 You will get alot of different suggestions, bbq people are very passionate about bbq! Personally I use the 3-2-1 method for ribs and (again, my personal opinion) please dont boil your ribs 🙏 Keep on smoking!

The weather gods were against you; and you still did a Fantastic job Mrs. H. Next you need to smoke a Brisket

Rib Tips are an appetizer and also an entree in a restaurant here in Christopher, Illinois. Watching you trim the ribs has shown me where the rib tips come from, which is great. So, rib tips are worth saving and cooking. You might want to simmer your rib tips in a pan of barbecue sauce after they come off the grill. I'm so pleased to see you willing to create your favorite foods at home. Wishing you all the best.

Yeah, I think you probably just needed another 45 minutes, maybe an hour. But full marks for the effort, you two! Smoking is not a simple thing (and climate differences can change the cooking time), it will take a few runs to get your system down and you did great for the first try! :) As for the potato salad, the thing missing was a few spoons of the BBQ sauce you made. KC style potato salad generally has a little sauce in the dressing mix.

The best advice I can give after 40 years of smoking myself is "trial and error". Not everything will be great the first time, don't give up, just figure out what you could have done different or better and try that the next time. The second piece of advice is go with what YOU like. Everyone has their own taste and opinions on how to do things, but you do you. Yes, you can get "hints or suggestions", but eventually you will find out what works for you. Nice smoker by the way!

Whether you're cooking beef, pork, or chicken makes no difference. Your culinary options have gotten all spicy.

Just a quick tip, charcoal bricks are just half of the process where I live in Texas. Try and use a local wood WITH the charcoal, soak the wood pieces in a tub of water so they smolder when placed on top of the charcoal bricks. You can order wood from the US like Mesquite, Pecan, Post Oak and others. Smoking meat is usually done with wood and charcoal is just used to get the heat base going at first.

You did good for your first time . Just a little hint for the potato salad if you put a teaspoon of sugar in your potato salad you will change the difference ...and add a little bacon on top ..trust me ...bake bean mix kup / mustard/ brown sugar and bacon .…....that's your basic BBQ... ..your on your way I give you 👍👍 up ...❤

People spend years perfecting smoked ribs. Looks like you did a smashing job. The rain and wind lowered your smoker temp which is why the meat was tougher than you were expecting Potatoe salad, varies all over the US depending who settled in the area. I would suggest dicing your potatoes a bit more. Gives more surface area of the potatoe to absorb the flavor of the sauce. If you don't like celery, don't put it in. Celery adds very little flavor. Its more for texture and filler. First time making, follow the recipe, after that make adjustments.

Wow you did a great job for your first time. Plus having to fight the weather. Looks delicious.

Loved baby H trying to help . Sir BBQ ing can be addictive as every time you want to do better . My sons learned in my back yard and now BBQ IN competition.

Try adding some for bricks wrapped in foil beneath the food grate to add mass and help it recover temp after opening the lid

Dont let the first time be a let down, smoking meat is a long detailed process that takes experience and it comes with practice, you guys will get there in time because its easy to see you love BBQ and dont forget the internet is your friend for advice as well as the many different rubs and techniques = practice make perfect--lol

Practice makes perfect Put your own twist on it 😊

I think your smoker is perfect size for y'all's family, good luck and good BBQ ‼️ Have patience with smoking it gets better every time. 😊

St. Louis ribs are my favorite. They're so much more flavorful and tender than baby backs. I'm having a summer party next month and plan on cooking a couple of racks (along with good 'ol hot dogs and some huli-huli chicken thighs). St Louis style ribs with a simple rub and then finished with a nice KC-style sauce - 😋😋

Don’t apologize for your smoker-grill! Lots of us Americans have the exact same kind. It doesn’t need to be fancy or expensive to work just fine.

You are going to screw up. That's the 1st thing you need to know. I live in Missouri and grew up in Kansas City. I have lived amongst BBQ smokers all my life, it's all about time, slow, low heat, and wood chips (preferably soaked in water, beer, or apple cidar vinegar). Rubs are the next order of business. You can order any number of awesome rubs. Our household just buys a few different types (there's steak, ribs -pork & beef, chicken, and fish which is usually great added to cornmeal mixes for deep-fried fish) or you can look around online and make your own. It really depends on what you are looking for in BBQ. Sweet? Crackly? A more Korean-lean? Smoky? Spicy? Then we finally have sauces which absolutely is a Kansas City stance. We have a whole sauce named for our BBQ (that isn't everyone's favorite). But there's a lot of different States-type sauces. Carolina likes vinegar based sauces (so that kick). KC loves their tomato-based sauces. Texas has their spicy sauces...and no one touches the crazy hot sht that comes out of Kansas (Da'Bomb...but I still salute you...from Never-Everland cuz I have Crohns). But we've been using 'Oklahoma Joe's' sauces and 'Smokehouse BBQ' makes a sauce to make these delicious baked beans. You put onions, beans, and some burnt ends in it and bake it for ½ hour. It's great. You take a roll, put the pickles on the bottom, add baked beans, then brisket, sauce, top of the roll. Perfect. Add some smoked provolone cheese and danged near perfection.

Not a bad first attempt, Mrs. H! Better than my first attempt at ribs. I was first bitten by the BBQ Bug at 24 and I've been at it for 18 years. I have a similar cooker and can teach you how to make that thing sing! I'll get back with you. Pro tip: always have a back up like hot dogs or hamburgers just in case.

You did an AWESOME job!!🎉First time and in front of thousands of people! Ahh-mazing job! Try marinating ribs, chicken, or pork chops 😋...we use garlic, a tad pickle juice, and whatever else my husband wants to throw in there. Do you have Mrs. Dash in the 🇬🇧 UK? She has a Southwest Chipotle blend and it's so good on ANYTHING! Can't wait for the next one! 🇺🇲💝🇬🇧🙏🏻🦋👍😎🍽🏆🌟 *P.S. Use some crumpled aluminum foil to clean the grill...it's safer and more efficient than a wire brush...a wire brush can break off the bristles and then get stuck in any foods you cook later on.

Ignore haters. If they are willing to give advice kindly great, but if unkind they are not worthy of your channel. I have never had a BBQ smoker so I will watch vicariously through you.

I would cook my ribs in a crockpot and then under the broiler in my oven. I don't use a grill. My ribs and potato salad are different. I enjoyed your video. Grandma Sue in central Indiana

One tip would be yes, longer smoking time, but when you take it off, wrap in foil, and let it rest in an insulated cooler(like you'd take drinks to the beach in) for an hour or two before serving. The insulation will keep enough ambient heat inside the meat that it will cook a bit more as it slowly cools.

I am so impressed with your American style cooking attempts! Now you also have a fairly good frame of reference after your trip to the U.S. on what the dishes taste like here. I am thinking in a year or so you guys will be able to cook things just like how we cook here. You will see a recipe and instantly know how an American would prepare it and how it tastes over here.

You guys went all out this video. Wow! Great job!

I find that learning on a cheaper smoker is good as you learn the key to bbq, controlling your fire and heat. Also the parts of the ribs you cut off you can bbq as well and they are riblets. Good luck on your bbq journey, you have set yourself on the way of the smoke.

You guys did a fantastic job for your first time!

You guys would never have pulled the build together without your daughters help. She is AWESOME. When sitting around a camp fire we always say the smoke always follows the prettiest girl in the group. Nice first attempt. Like others have said wrap in foil for the last hour or hour and half to soften it up.

Nice grill and smoker! Hope it can slow cook well!

Baby H is lethally cute. Please enjoy it while you can, guys... The cheat no one talks about is to steam the ribs for a while (preferably over beer) before putting them in the smoker. You get that falls-off-the-bone texture, and the smoke flavor, but it is definitely considered "cheating" by the pros.

The kid playing underneath it makes me laugh. 😂

Well there was a valuable lesson learned today. ODIN is not a CHIEFS fan he's a SEAHAWKS fan. ALL HAIL ODIN GO HAWKS!!!

It was fun to watch you. I always love your cheerful enthusiasm to discover even more. It was charming to see your child "assisting" you, cat too.

Cook everything low heat and slow for best results in tenderness

I would suggest trying a bone in Pork Shoulder next and making pulled pork, this will be a long slow smoke, probably 14-18 hours, with a target internal temperature of 203-208F (95-97C), expect a LONG multi hour stall at around 165F (74C), use your preferred pork BBQ rub, and prepare by covering in yellow mustard as a binder for the rub (you will NOT be able to taste the mustard when done as it will all char as part of the bark). The result will be fall off the bone shredded pork (internal temperature must reach 203F (95C) for the connective tissues to dissolve.

Just couldn't resist mixing the beans with bread.

Nice. I've always wanted one of these myself. I have a nice gas grill that I put a smoker box in, but it's not QUITE the same. Maybe I'm making some unfair assumptions about the UK or stereotyping, but I would've guessed something like this would be illegal over there.

Lately I cook the spare for me and the wife. But I have cut the St. Louis for occasions with friends. LOL Player 3 has entered the cook!

Happy many days of smoking and grilling! Eventually you both will master the art of barbecuing❤

I’ve been watching you guys since before Baby H was big enough to wear a onesie, so seeing her speed-walking and helping in this vid, made me teary-eyed with joy 🥹 They grow up so fast and every stage gets better, as their personalities come out and their world opens. Beautiful Family moments 🫶

SO COOL! So proud of you guys! Can’t wait for all your creations. America is happy for you.

Texan here, Congrats on your first bbq! I can tell y’all are just as excited as I was with my family with our first too. Admittedly I have struggled with pork ribs the most as well. I would recommend smoking a pork butt for pulled pork which I always find forgiving and it reheats well throughout the week. You can also use pulled pork in various other dishes such as sandwiches, tacos, and nachos. Having said all of this, the best ,BUT most difficult, meat to smoke is a beef brisket. Brisket is the king of bbq in Texas. I wish you luck!

A good chef always tastes as they go and adjust accordingly

Grind the trimmings and make sausage. Or if you don't have enough, save and freeze them and make stock once you have a few pounds or so and enough. You cut off cartilage there, and you can make a hearty stock for soup, sauces, or whatever! I live in Central Texas, and my personal preferred potato salad is more German. No mayo. Cider vinegar, whole grain mustard, some of the drippings from the BBQ (rather than bacon), onions, etc. Serve it warm if you can. I feel like I'm discovering your BBQ journey in reverse, but it's still lovely to see!

There are so many ways to make potato salad. My Mom used sweet pickle relish, sweet onions, mayo, and a little mustard. and salt to taste. I don't remember there being celery in it, but it was so tasty I might not have noticed. Great effort on your part Always enjoyable watching you experiment with our American cuisine.

YAY🎉 Barbecues are so worth it! I love a barbecue meat that's well tenderized and marinated. I know of some marinating tips. One of them is using diced pineapples; red and green bell peppers; and red onions. You could use cooking wine as another option after tenderizing the meat.

Love the shirts your wife was wearing! I live in a suburb of Kansas City, Missouri! Hence, the Chiefs and Missouri State shirts! Your ribs will get better the more you do it! I keep my smoker at 225*F! Low and Slow! Spritz with apple or orange juice! The last thing I do 30 minutes before they are done is to mix orange juice and brown sugar together to about the thickness of paint! Brush that on and you will be in hog heaven!

I've been watching for a little while now. Love the content!!!.....BUT I'm from Philadelphia and you wearing a Kansas City chiefs shirt. That hit DEEP. . I was appalled.

I remember an American chef saying European ribs don't have enough fat to bbq in a smoker. But please keep trying.

I noticed the MSU formally SMSU shirts,I grew up in Springfield,Missouri .AWESOME video :)

First comes the smoker... then comes the ribs... then comes entering local BBQ competitions... then comes opening a BBQ restaurant.

Great job you guys! Everything looks amazing. Mrs. H, you are amazing, you handled that smoker like a pro.

Wooohoooo!!!! How awesome that you guys tried this out!!! And great job Mrs. H!!! Now you guys will be the popular people in the block inviting people over to BBQ!

"IF" you can find it, lump hardwood charcoal is great to smoke with. Less ash, better flavor, lights easier, burns cleaner.

That would be great for chicken thighs, pork chops or baby back ribs. Check out a book called BBQ USA by Steven Raichlen. Great info. Also check out Alabama White Bbq sauce. Its amazing on chicken. Its mayonnaise based. Low and slow, bbq is a great beer drinking past time ✌👍

Removing the membrane is sometimes quite difficult and sometimes easy. You are doing quite well. I have never attempted doing a BBQ as you are doing.

BBQ isn't an event, its a lifestyle. Welcome aboard. The key is to BBQ everything! Beef, pork, turkey, chicken, fish, sausage, vegetables. Do it year round. Then one day you'll suddenly realize your life is now complete. Hah!