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Definitely trying this i usually make a homemade Carolina gold BBQ sauce or a bourbon bbq asdong this to a must try on some ribs, chicken , heck maybe some burnt ends too

Getting myself down to Sainsbury’s to pick some of these up for the weekend 🙌🏼

By the way, minus the ketchup, this is more like a North Carolina vinegar-based BBQ sauce. I'll try it on some Carolina suckling pig smoked pulled pork!

Amazing vid. All live. No cuts. Great job.

Hadn't considered a smoke tube on the traeger before. Does it fit wood chunks or mainly wood chips? I'll definitely be testing it out

They've been doing them for over a year. They are banging.

I would have tucked the smaller/thinner end underneath to create a more symmetrical mass for more even smoking & doneness.

Wow ! Those ribs look so good ✌🏾😋

I like the way you cooked those ribs. I go through phases where I really like a certain recipe, and then, I try something different. For my last few rib cooks, I have been smoking them with oak for about 3 hours at 225, and then I throw them on my gas grill for a few minutes on each side for a little bit of char flavor, and then I cut them up and put them in a crock pot with a little bit of Texas sauce for a couple of hours until they are the tenderness I am looking for. They turn out really great. I made the sauce you demonstrated in your last video, it is a solid Texas style sauce. Thanks for passing it on to us.

My new BBQ and smoker arrived yesterday and this is exactly what I needed, I'll be popping to Sainsbury's at lunch time and get smoking!

Thank you for making this video. I smoke brisket and according to everyone it’s the best they have had and always tell me I need to open a food truck or something. I always wanted to but did not want to risk loosing my job. Well I was just let go from my job that I had for 15 years so now I’m looking into starting it up. For now focusing on just brisket and sides then after a while I will start other proteins.

This is a slightly different recipe than I saw them provide to Vegan Eater during his review of the BBQ restaurant. There was no mustard, paprika, or red pepper flakes in the original. Interesting enough I made a batch (from the other recipe) just today & then this video popped up in my feed! (Google is watching & listening ALWAYS). Anyways I thought the recipe could use some mustard flavor so I ad-libbed that ingredient & it turns out that is now an ingredient! Lucky guess on my part! Its great!

Stubbs.

Thanks for the tip. I’ll check out Sainsbury’s. I always order offline specialist butchers for Beef Ribs, Brisket, Pork Butt and Texas link sausage. Just ordered for next weekend, £170.00 later. Great top quality meat though.

How much per kilo?

Damn I'm not even hungry, but this looks bomb!

I saw that they were selling these on their website and can't seem to find them in the store in my neck of the woods is your branch a big store?

I've been smoking low and slow bbq in the UK here for over 14 years, way way back. Good to see more stockists in the UK instead of the random butcher somewhere!

My local butcher gets me these at 8£/kg. Support local small businesses people. Dont maje the fat cats fatter!

great video, I might have to stop by Kreuz next time I go to Barbs

legendary brother inspiring

That looks delicious. I will be trying this recipe over the weekend. Thanks for another great video.

I normally go for costco, waitrose do some good quality ones - Morrisons were dire. For UK people - costco coarse black pepper is very slightly finer pepper than 16 mesh - for salt my impression is all content creators are getting diamond crystal kosher for free, its bonkers expensive for salt - saxa fine sea salt seems pretty similar grain sized wise and there's a whole host of other options on the shelves.

Now sous vide an uncut pack straight from the store. 😂✌

All beef-cattle have these ribs available. Sellers are hoarding and/or hiding them. But the ranchers are critical because they feed and care for the animals - for your beef. And those can vary, as all Texas BBQ masters know. Quality of the beef remains paramount.

Sainsbury's have had these for quite a while - maybe years. Did some myself back in may, bloody good value for money!

You're in the UK....who uses Fahrenheit in the UK?

How many quid did that dyno-plate cost? Cheers-

Nooooooo you where in the chud shop and making sausage and didn't do the tickle of the casing lol. You just shamed the uk lol jk

Sounds so good. I think I'm going to try it this weekend but instead of the oven I'm going to bake in the smoker. Should be amazing!!!!!!

Nice!

Funny that they're hard to find in the UK. They used to be commonly known as English style or English cut ribs in the US.

My absolute favorite to cook and eat. No wrapping or fuss, just put them on the smoker and let it go.

Great video and they looked great. Be safe

Good idea about the pan for drippings. I saw you do this before, but I didn’t think you used it in that way. Listen to smart people and you’ll get smarter. Thanks David!

Dang that looks good, Dave! I do the 'foldy' sammies too...

Waitrose also do those short ribs

For the algorithms bay bay!!!

Looks like I chose a good time to visit the UK.

I tried the Sainsbury’s beef ribs for my first cook on my Kamado Kettle Joe; they were brilliant. The only problem is that you don’t know when they are in stock

You should make some pickled red onions to eat on your bbq samiches.

Great to see this, I've been working with JS MFP team to bring stuff like this to their summer bbq range, glad you enjoyed

Great video, keep showing uk produce for bbqing. Would u use a cold smoker with a w.s.m or even a weber to get that extra smoke flavour or is it not worth it.

I've been getting these ribs from Sainsbury's for a couple of years and for about £11/12 for two Dino ribs what's not to like . Like you say though you definitely have to sort out the best ones for even covering of beef AND marveling . I can only manage one rib though they're so rich and filling 👍

I've seen these in my local Sainsbury's for the past year but they've all been vacuum packed to the point of being completely mushed. Nothing like that one! Plus they're all 2 bone ribs only

If everyone who's cooking bbq in the UK just asks the local supermarkets to please sell full sub-primals, they will listen to the demand

Now You Just Need To Convince Them To Leave The Rack Whole.

Chicken in a Biskit! Yum!

Great vid-thanks. What was the cost compared to a rack from online butchers? Thanks again.

The Sainsbury's near me has sold these for well over a year now. They did have brisket point, too, for a while.