That's just brilliant, Dave; after a day of cooking, eating and drinking with BBQ pitmaster legends, to get praise like that is just awesome. Be proud, mate! Also, a note was taken regarding the HEB tortillas; I will definitely be bringing some back in November!
Interesting outcome on the use of so much pepper, definitely helped build that bark up. Gonna try this on my next cook. Keep up the good work, really enjoying your Austin series 👌🏼
The grill/griddle that is used in this video for lunch, I haven’t found anymore videos of it. It looks like a great charcoal griddle grill. I want to see more about it
The most impressive part of this video is when you cut them presentation side up and went through on one cut for each rib. I watched that like 10 times. You knew exactly where each bone was! How?
I’ve cut a tonne of ribs in my time! But still occasionally hit a bone for sure. The way I do it is to look at the bone that’s exposed through pullback and make sure the blade is as parallel as it can be with both bones either side of the blade. Works most of the time!
Cheers Mike, appreciate you watching! I thought I saw you at Louie mueller last Saturday - very nearly embarrassed myself when I was about to say hey to a complete random guy
Fantaystic! My local Safeway has baby backs and St. Louis cut on sale for $1.77 pound, fabulous deal. Gonna fire up by my vertical offset with some southern Arizona oak and try the heavy pepper and a sweet glaze, probably Mesquite honey with fresh ginger and soy. Crack on, Senor Wilson!
Nothing is unique about how they were cooked. Seasoned? I put more pepper on them than I’d ever put on any pork ribs, in an attempt to get a brisket like bark.
Those looked amazing! Also, I mentioned to Mr and Mrs H to get in touch with you and low and behold..they had already taken a class from you. You're making converts all over the UK. They happen to be here in town currently.
Most CZcams cooks look like a waste of fire. But hes off in a different country and at someone else place. Me, at home have started doing at least 3 racks and vacuum sealing 2 for quick later reheats. While the 3 racks are cooking I often add chicken or sausage, maybe a burgers on the pit for lunch and eat my ribs for the late meal.
I wasn’t totally sure what it was. I didn’t think it was maple syrup, but I couldn’t put my finger on exactly what it was. Maybe a brown sugar simple syrup. Maple worked for these though! Regardless, your ribs were awesome!
Thumbs up for the most ‘CZcams’ video title I’ve ever gone with.
My tastebuds got triggered like 6 times by that title alone!
You'll never guess what happened next!
Cooking in someone else's kitchen and turning out food that turns texas bbq icons heads - impressive, well done. UK BBQ barbarian right here :)
As a lifelong Texan, those ribs looked GOOOOOOD!!!!!!!
It must have felt awesome when Evan was so obviously fawning over your ribs. Congrats!
Way to go dude! You're definitely an honorary Texan now.
I smiled, I laughed out loud, I drooled. All the elements of a perfect BBQ video. 10/10
Keeping it real Texas with the Best Maid pickles.
Dave, that looks awesome. 🤘🤘 I might give it a go for the Father’s Day cookout that I’m going to have.
Brad just seems like the best guy to hang out with lol
Great to meet you earlier Dave! Thanks for the course and delicious food, these also look amazing 😋 and I need to try out.
Great video! Thanks for sharing.
That's just brilliant, Dave; after a day of cooking, eating and drinking with BBQ pitmaster legends, to get praise like that is just awesome. Be proud, mate!
Also, a note was taken regarding the HEB tortillas; I will definitely be bringing some back in November!
I made this today and they were simple yet totally amazing!
Love it! Enjoy your time there!
Looking forward to all the videos that will be coming.An interesting one with all the pepper,they are on the Shirley now to try.
Holy crap these look delicious! I"m going to try this next time I smoke up some ribs.
Love it. Great job 👏🏼
Great looking rack. Hope your having a blast in TX and thanks for sharing. Good to know on the paper part as well. Be safe and have fun
Wilson: “beautiful pork rib innit?”
Chud: “brrrrt 💨 “
Accurate
Awesome video!
Big up UK pitmasters. Just subbed. Getting my grill on this weekend yum yum 🎉
Great video, keep em coming
Don't forget the SIDES....Rookie move. Ribs look fantastic, sir. good video
Thank’s for watching!
Ribs is a little different though. Doing the sides could make the rib on each end overly seasoned, especially with a rub like this
Just fanTASTEic 👌🏼
Interesting outcome on the use of so much pepper, definitely helped build that bark up. Gonna try this on my next cook.
Keep up the good work, really enjoying your Austin series 👌🏼
Thank’s for watching! And yeah, was very surprised how mild these were.
Damn man, those looked amazing! Everything tastes better at the Chud Shop!
Ha! When Evan says shut it people listen! Amazing looking ribs and that bite off the bone! Superb!
This was awesome!
The grill/griddle that is used in this video for lunch, I haven’t found anymore videos of it. It looks like a great charcoal griddle grill. I want to see more about it
Great vlog love it defo going to try and replicate them !
Very interesting with the heavy pepper ribs. I have not heard of this before this video. Going to have to try it
PEPPER FIRST!! JK Great to see the progress of your channel
That must have been awesome hearing that from Evan and Brad 👌🏼
The most impressive part of this video is when you cut them presentation side up and went through on one cut for each rib. I watched that like 10 times. You knew exactly where each bone was! How?
I’ve cut a tonne of ribs in my time! But still occasionally hit a bone for sure. The way I do it is to look at the bone that’s exposed through pullback and make sure the blade is as parallel as it can be with both bones either side of the blade. Works most of the time!
Good stuff, looks awesome and can’t wait to try out.
Thank’s for watching! Let me know how it turns out
“It tastes just like in and out” followed by “it’s really really good” is where you lost me lol.
Right, those look perfect.
Yes , cook looked spot on , such great quality content 👏🐗
Thanks so much!
Great Job Man! I Live In Houston And You Killed It!
Appreciate it! Thank’s a lot for watching!
Awesome as always Dave!
Thank’s man!
They look great! Would the foil boat method work for these?
Start his own pickle company? Loving him sharing appreciate y'all 😊
HEB Butter tortillas are LEGENDARY!! THE BEST!
Those looked awesome!
Thank’s for watching!
Actually shouted "What about the sides!!" :) Ribs looked totally amazing, what a dreamteam!
Thank’s for watching!
Great looking ribs, I’m for sure going to try maple syrup! Also very impressed with the top sided slicing!!
Cheers Mike, appreciate you watching! I thought I saw you at Louie mueller last Saturday - very nearly embarrassed myself when I was about to say hey to a complete random guy
@@WilsonsBBQ ha wasn’t me but it would have been nice to have seen you while getting legendary bbq at the same time.
Not to shabby at all.
Judging from Evan and Bradleys reaction, you put out some damn good ribs there. They looked great!
Made these ribs tonight and they were amazing.
Thats awesome! thanks very much!
I am so making these this weekend!
Yes! Let me know how you get on
Great job mate ❤
Cheers mate, thank you for watching!
Looks great!
Thank’s for watching!
Going on holiday and staying above e chud shop.. man that is my kind of holiday
I'm saving this vid. Imma try these. These look goodt! Did you get a chance to try the banana pudding ice cream yet?
I didn’t! But I did try blue bell ice cream. Vanilla. And it was great!
Cool video. I would have thought that a brisket style rub would overpower the flavor of the pork. I'll have to give it a try.
Definitely do, and let me know how you get on!
Fantaystic! My local Safeway has baby backs and St. Louis cut on sale for $1.77 pound, fabulous deal. Gonna fire up by my vertical offset with some southern Arizona oak and try the heavy pepper and a sweet glaze, probably Mesquite honey with fresh ginger and soy. Crack on, Senor Wilson!
Now that sounds like a rib I wanna eat. Let me know how it goes!
Bbq royalty right there
Absolutely
I noticed the rookie move!
I've got an egg style smoker and can pretty much make anything on it now - think i'm going to try this tomorrow.
Someone must’ve stepped on a duck at the 0:55 mark 🦆
I think I remember this kitchen from CZcams.
New sub from BC Canada. Cheers!
That’s awesome. Thank you so much!
1:35 Missed the sides, Rookie move. You're from over the pond, so we're giving you a mulligan....
Bad ass.
That is a rookie move Wilson.
6:42 finally Dave in stereo. I often find your audio is biased to the left. Great cook man.
I need to check that out. Either you, or someone else has commented that before. Thank’s for letting me know ! And thank’s for watching
@WilsonsBBQ that would be me. I'm an audio engineer. Lol.. you gonna have to start a texas tour company taking us brits to all the best haunts
shout out to me for being confused with "wait there was only two pitmasters there, not 5..." until, i got it.
Spec frikken tacular 🎉
Y'all got that Brit drinking Miller Lite already?
I haven't figured out what is so unique about how these ribs were cooked.
Nothing is unique about how they were cooked. Seasoned? I put more pepper on them than I’d ever put on any pork ribs, in an attempt to get a brisket like bark.
I was thinking about trying a maple glaze but next is some Mike's Hot Honey
For the algorithms bay bay!!!
Appreciate it!
Pat it dryyyyy😂
I heard a frog or a duck or something in the Chudd shop while you were seasoning the ribs.
Prolly cuz the door was open😅
ROOKIE MISTAKE! lol
As a Brit who lives in Texas, I’m just going to say it. Come on Dave, move to TX! You know it makes sense.
Lmao 6:57
Those looked amazing! Also, I mentioned to Mr and Mrs H to get in touch with you and low and behold..they had already taken a class from you. You're making converts all over the UK. They happen to be here in town currently.
I want to see you three guys cook a pig at Memphis in May or something.
Forgot the sides. Rookie move
first
right
That was a sexy rib if there's such a thing
I have never understood the cooking of one rack. :-|
One? How about like four. At least four racks. :)
Most CZcams cooks look like a waste of fire. But hes off in a different country and at someone else place. Me, at home have started doing at least 3 racks and vacuum sealing 2 for quick later reheats. While the 3 racks are cooking I often add chicken or sausage, maybe a burgers on the pit for lunch and eat my ribs for the late meal.
No snake in your boot?
Interesting that you thought id put maple syrup on my ribs.
I wasn’t totally sure what it was. I didn’t think it was maple syrup, but I couldn’t put my finger on exactly what it was. Maybe a brown sugar simple syrup. Maple worked for these though! Regardless, your ribs were awesome!
@@WilsonsBBQ haha. No sugar added 😏. What if I said it's all natural sugars and maybe, just maybe some steeping involved.
Nice rip!!! in the beginning. 🤥
Love the video, but gotta say I kind of hate you. Been doing this in NY for over a year and now everyone is going to do it... #bbqtrends
You made a "rookie mistake" didn't show the sides being seasoned.
CZcamsrs will do anything for a click = $$$$$$$'
Only 2 pitmasters tried your food, not 5!
Read it again and you should understand the title
You guys do good until you break out the sugar.