Tony Chachere's Seasoned-Salt Ribs On The Weber Kettle

[@kdranchaz3240]

Totally appreciate your honesty. Many would’ve called it a great cook in every way. You’re helping your viewers by shooting them straight not only about the seasoned salt but also about slightly overcooking the ribs. No one nails every cook. Your honest opinion and recap is very refreshing. Well done Mate!

[@SteveOForToday]

Being from Southern Louisiana, where Tony Chachere's (sash-ree) is a staple in everything we cook, I know how damn salty this stuff is. I would never think to use it when smoking meat, but I respect you trying it out. Keep it up!

[@king4me200020001]

Love the experimental cooking of just what you want to try and post it. Not enough trial and error with honesty. Great job.

[@shonhatley541]

Tony "Sat-chure-ree" is how we say it in Arkansas. Another great video, Wilson. Please keep'em coming.

[@chimchef]

I love your tasting notes. Your passion for the subject really comes over. 👍

[@codybourque9442]

I agree with you statement in the video, I have done the same but use the non salt version Tony’s, kosher salt, 16m BP, and onion powder and it turns out better. I live about 15 min from the factory so I have used this stuff since birth. Keep up the great content!

[@jamesgalbraith5011]

Excellent video as always Dave. I love that you’re still learning and experimenting, and you’re honest when things aren’t perfect. Helps us all to feel more human 👍🏻

[@Th3_Haters]

An actual honest review about a good cook that went slightly awry. I haven't done a Tony C's rib rack before, but these look good. I'll hold the syrup off when I try. Keep up the good work and have a good one!

[@BeardedChefGuy]

I’ve used that before on the seasoning. Nice change of pace for ribs!

[@steverobbins9080]

Really appreciate your honesty in this and your other videos. I cook on a Weber kettle and have learned a lot from your videos.

[@timothyswatzell221]

Great video as always and thanks for being honest. I was thinking it was going to be way toooooo salty and was thinking you should have used the unsalted one. Great video. Be safe and keep them coming

[@Dan-pp8oy]

I’ve always used honey and brown sugar on my ribs. Using maple syrup is a great idea. Thanks for honest review of your work. I do the same thing too.

[@michaelduncan2759]

Hey Dave, god video. Ribs are a steep learning curve for me. Pronounce it Tony Satch-er-ie.

[@mattro4902]

Love the real results that we all go through from time to time. I've used Cajun Two-Step which is very similar to Tony C's. It's not bad but what I am absolutely hooked on right now is Tajin. It's basically a Chile lime seasoning and it goes splendidly with pork and chicken and vegetables. I am thinking about using it on a brisket soon. If you've never tried it, I highly recommend it. Enjoyed the content as usual!

[@smokemeateveryday5321]

I’ve been tempted before to shake a little Tony C’s onto ribs. Thanks for trying it and letting us know how they turned out.

[@foodonfire3662]

Made the reverse sear pork loin from your previous video.... fantastic! Juicy, smokey, tender.

[@Murzington]

Just to let you know. Some one posted a picture of the original seasoning mix recipe from his cook book from I think back in the 70's. You should be able to find it and make the mix without the salt so you can control the salt content better. I find I've started to make such seasoning blends with out salt for anything other than just using it as a normal salt substitute. You can also do your normal salt and pepper rub for the rib cook and then add the Tony Chachere's spice blend, sans salt, when you add the maple syrup after the cook to keep the flavor of the blend from being cooked out from all the heat and smoke of an extended cook.

[@zickiea172]

OOooo. you've inspired me to try this .... those look soooo good

[@russellrofe4849]

I don't use most spice mixes because they all have too much salt. I also don't use sugar on ribs. I like them more savory than sweet.

[@Mr.BillsBBQ]

Definitely got me curious the flavor with Tony's. I always have ribs and Tony's available so maybe this weekend we shall see how it comes out.

[@brianhadad1]

Sash Uh Rees is the pronunciation. Great video.

[@brandon-shreds]

One of the things I miss most about living in the UK are Cantonese style individual pork ribs (the bright red ones). Would you ever give those a shot?

[@WilsonsBBQ]

I love those. They are now on the list. Thank’s for the suggestion!!

[@brandon-shreds]

@@WilsonsBBQ YES. I would love to recreate those.

[@amcrome]

Look lovely - I remove the membrane a I find the seasoning is more effective. I've also seen it shrink and pull the ribs tight - so I remove as a rule.

[@TheBrianBurkett]

Tony “Catchers” is how I’ve been told the man himself said it. I sometimes use it as a part of the salt for my rub, but not all of it. It works much better on a grilled piece vs a smoked piece of meat for me, but again, I use kosher salt also. Grilled chicken, steak, chips, salmon. Just not a long smoke. I put on a normal amount of SPG and then dust it with some Tony’s. Adds a little something for you and it’s quite nice. A smattering of MSG never hurts either 😉

[@eddielopez6796]

My step dad would use just Larry’s on ribs and it’s the reason why I prefer a savory rub on ribs to this day. Even on pulled pork

[@bjenksesq]

thanks for trying a classic random rub!

[@cmnewcombe]

Love a spare. Cooked a lot of the Farmfood ribs over the summer and I think they might just be *too* meaty sometimes, which sounds absurd when you say it out loud. I just love the knuckle meat on a spare which you miss with St Louis cuts. My local butcher does a decent spare (they call them 'Chinese-style pork ribs) which cook well, not a lot of meat at the top of the bone, but plenty around the tips - and importantly it's UK pork, cheap (about £6.99 a rack) and they taste great when paired with non-US stye rubs and sauces (I recently did a Balinese style sticky rib which was superb).

[@cfuzzkennedy]

You pronounced it well. 😊

[@jeaubain]

Nice experiment

[@GraemeSeddon]

What charcoal are you using?

[@petedandrea8463]

Tony Ka-sher-eh

[@s21299f]

I tried stalekraker's seasoning, which i actually prefer over tony c's, and was similarly unimpressed. I love the 2 step, but certainly not on ribs.

[@SuperPfeif]

Awesome

[@SillyTheCow]

Where do you buy the wood in the UK?

[@SillyTheCow]

pls

[@WilsonsBBQ]

Sorry! pro smoke sell 10” oak splits. You could try Facebook market place for local tree surgeons too

[@starjared12345]

I don't understand why people don't like fall off the bone tender

[@donhgr]

Always do you pepper first, otherwise it will fall off during cook

[@WilsonsBBQ]

I did

[@MIKExMASSACREx]

Fall off the bone is bomb idk what the fuss is

[@WilsonsBBQ]

There’s no fuss. Some people don’t like fall off the bone ribs.

[@SaltyBollocks1]

Do a comparison between Tony C's and Slap Yo Mama. Cheers, mate!

[@danielploy9143]

I’d just do what Johnny Trigg does, but hang in there champ you’ll get there eventually.

[@MrPanthers23]

For the algorithm

[@edwarddeatley1117]

😂

[@turtleslowandslowbbq4860]

DO NOT put a thermometer on that Weber! Trust your instincts

[@dime628]

just gotta get you to ditch Crystals and get on the Franks train.

[@WilsonsBBQ]

I’m on the Texas Pete train with a one way ticket. I just thought crystal was appropriate here

[@bosworth3398]

Your wood size for a Weber kettle is much to big for "good" smoke...

[@WilsonsBBQ]

It’s not.

[@bosworth3398]

@@WilsonsBBQ I'm sorry but it just is !!

[@Smoke_N_EmbersBBQ]

@wilsonsbbq good cook and transparency