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

[@dlaldlaldlanutsntnstn1418]

KZbin algorithm, please bless this man, he truly deserves it

[@izandevainmyheart1129]

Truth!

[@Dharmawick]

100%

[@foodbusker]

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

[@theTomster1981]

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

[@mwesty5627]

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

[@foodbusker]

Nice one brother

[@boester69]

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

[@ryanqube9132]

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]

@@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]

disagree

[@foodbusker]

🙏✌️✊

[@faithlyk]

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

[@foodbusker]

Hehehe 🙏

[@T3XA5]

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

[@foodbusker]

My evil plan has worked

[@MyLife-ni5to]

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]

Thanks mate 🙏

[@BoKnowsDiddley13]

Love the busker!!!!!

[@foodbusker]

Right back at ya ✌️

[@gmkobold3032]

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

[@nochiketabanerjee7371]

The best food busker is back !!!!

[@droogii1142]

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

[@foodbusker]

Send me the pics on Instagram ✌️

[@Bulldog22031]

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

[@foodbusker]

Thanks Rich

[@samshakespeare2642]

Agree on the sauce ratio 👍

[@foodbusker]

💯

[@spongefactory]

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

[@brumsgrub8633]

Oh yeah, they look very very nice.

[@loucalouca]

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

[@foodbusker]

Hahaha thanks Doug

[@Rushopium]

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

[@foodbusker]

Make sure you share da pics on Instagram bro 🙏

[@jopieboot7064]

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

[@chriswells569]

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

[@foodbusker]

Ok chef

[@hens2260]

Sooo Glad you’re back!! 😊👊🏻

[@lucky9381]

Yes, chef! More class for Mr Quilter 😍

[@foodbusker]

🙏🙏🙏

[@blueenglishstaffybreeder6956]

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]

OMG why?

[@blueenglishstaffybreeder6956]

@@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]

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

[@stenonik]

fantastic John!

[@freerunner626]

These look fire John, keep it up my guy

[@SolarusFFXI]

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]

Make sure you share da pics on Instagram

[@arinaira1417]

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

[@foodbusker]

✌️🤘🙏👌✊

[@nesstheshogun1839]

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

[@foodbusker]

Thanks Ness 🤘

[@squirrl78]

Excellent hack sir.

[@Bundesmememinister]

Thanks for makin my day even better John!

[@foodbusker]

Your welcome bro

[@thomascallaghan5988]

They look delicious

[@Tad-tr6vi]

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

[@foodbusker]

Nice one chef

[@TheAphexuk]

This is it John 👌

[@ewandavies3533]

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

[@foodbusker]

Thanks Ewan

[@tadeusz1]

nice one JQ. Top form my man.

[@foodbusker]

Oui chef

[@jasoncrook1]

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

[@jobje325]

Another great video! Thanks!

[@foodbusker]

Thanks mate

[@leesharra1413]

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

[@garycrowhurst2220]

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]

@@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]

💯. Clingfilm the detector

[@laurencerichards4244]

John Quilter, what a boy!

[@foodbusker]

✊✊✊

[@nickhenderson6246]

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

[@persianwingman]

Very nice

[@BourbonISvegan]

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]

Exactly 🤌🏻

[@1312lars]

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?

[@samuelboundy7184]

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]

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

[@YTLSF]

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?

[@jensonlim9907]

Awesome! Have you tried the same with wood chips?

[@foodbusker]

Yep works as well 👍

[@feuerfrei7070]

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

[@foodbusker]

Thank you bro

[@fabiotonelli9240]

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

[@karloakley2358]

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]

OK brother Karl.....on it

[@Bubolud]

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. 😉

[@quinnw6795]

Great video

[@foodbusker]

Thanks Quinn

[@samuelcole4591]

very nice. a great idea:)

[@foodbusker]

Nice one mate

[@nathanchilton803]

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.

[@adampoll4977]

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]

💯 Adam

[@SaorAlba1970]

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]

OMG YES 👍

[@nick260682]

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

[@clarky_697]

Keep me coming👌👍

[@stephenedwardbennett]

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]

💯💯💯

[@mrhumpty]

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]

Yep 👍💯👌

[@artic0x]

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

[@foodbusker]

Hahaha 🙏

[@lolb1221]

👍

[@archerjoii3673]

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

[@foodbusker]

💪👌💯

[@jarlaxel]

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.

[@izandevainmyheart1129]

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]

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]

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

[@cdb5001]

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]

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

[@cdb5001]

@@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!

[@robertpinsent3663]

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

[@RaezoR57]

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

[@foodbusker]

Thanks Paulos 🙏

[@SteveWigham]

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

[@foodbusker]

Hahahaha 💯

[@LouieDoesaThing]

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]

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]

@@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!

[@dee106ful]

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

[@sundancer442]

Very expensive cut in Australia. :(

[@foodbusker]

Really how come?

[@natbarron]

@@foodbusker probably because it’s “trendy”

[@sundancer442]

@@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. :)

[@f1livenews2023]

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

[@DanielMores]

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!

[@timothy_santos]

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

[@Zipfei_Kloatscher]

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

[@foodbusker]

Wisdom there. Just wisdom

[@boxscorewatcher413]

You should make uni pasta to celebrate weekly videos.

[@heyitsdanyarly]

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

[@foodbusker]

Alignment

[@kristopherkneisler570]

best of the best. fucking right man

[@lewiscarter4245]

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

[@foodbusker]

Oui chef 🤌🏻✊💪

[@yourmomma7863]

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

[@foodbusker]

I know right. All hail @ashleyday

[@etherdog]

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

[@foodbusker]

He got some, this time ! 😂

[@TheScott10012]

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

[@foodbusker]

I think I got it from Amazon

[@parko246]

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

[@foodbusker]

Babababa 🤌🏻💯🙄

[@Alex-ye1br]

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

[@boester69]

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

[@harrisonreed1502]

Celcius

[@foodbusker]

C ✊💪🤘

[@Cyberpunk_RZ]

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

[@foodbusker]

Hahaha that’s the wrong way round 😂🤪🙄

[@arlenelobban703]

WHERE ARE YOU?!

[@brumsgrub8633]

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

[@foodbusker]

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

[@bensmith7536]

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?

[@maxistmind]

Random comment

[@jeremydennis176]

Food porn right there 😋

[@foodbusker]

💯✌️

[@anarchodandyist]

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

[@batman4452]

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

[@CowsGoMOOOOOO]

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.