Sooooooo happy I've met and spoken Harry in Germany!! He is the example for a lot of BBQ masters, humble and full of reverence for all pitmasters. A man with his heart in the right place deserving all respect. Any help to have your rubs available in Europe without expensive transport costs?
Hey Patrick. Good to meet you in person and thanks for your kind words! You can find my product at grillstar.de and other online EU sites. Please email my business manager joel@slapyodaddybbq.com and he can let you know how to get my products
I have several of Harry’s rubs. Love them all. In hot weather, shake the bottle to declump. They seem to really adhere well. My favorite cut as well, along with the 3 bone plate ribs… when I can afford them! Great video.
Chef Martin was so much fun to cook with. He is a decorated culinary graduate and a real chef. I'm just a quack. He was very kind and gracious and treated me with warmth and kindness
When you see smoke coming from Chef Martin's sessions, run on over for food. I think the whole building was aware of the great smells coming from the Thermoworks courtyard
I'm smoking some Dino ribs today for the 4th, following your directions of course Also, if you've never tried it in your rubs, sumac is a game changer. You guys should try it sometime
It works very well and of course, I had 100 Thermowork employees including their engineers in the building. They gave me one to take home so I'll test and let you know
Great ribs!! Your video uses three of your rubs…printed recipe uses 1. Im on the side of using the three you showed. Not sure where to get the liquid boullion. Can I sprinkle knorr boullion powder? Suggestions? Also i have a kamodo joe, weber grill, masterbuilt gravity series electronic charcoal smoker. What do you suggest to use? Ive watched many of your videos and cant wait to try all your rubs!!
Yes, beef bullion powder works. Also Worcestershire is good. Also mustard schmear works. You can use SPG if you don't have barbecue rubs. If you want to try a championship flavor right from the bottle, I put out 10 rubs and 5 sauces after I retired last year from 30+ years in IT. I suggest you use the pit that bring you most joy. Remember, it's always the Pitmaster and never the Pit!
Any idea what the weight on those plates were? I asked for a full plate while ordering half a cow, and have this thing in my freezer that looks like what flipped over fred flintstones car in the intro credits. 15 pounds, think it's got at least 5 or 6 bones. Loading up on videos to get an idea of how to attack it haha
@@mikehowell8983 Yeah that is what I have always seen and was expecting having not done much extra research. Those cuts seem to be the prime selection, the thickest part with the bones trimmed down. Think I counted 4 bones in what harry uses here. His bones looked much shorter than what I was given too. The chuck rib plate I received is about 5 pounds all on its own and is completely dwarfed by this dino section.
@@SlapYoDaddyBBQ Wow, thank you. I think I'm going to have to try and make a video to record this for, um... bbq science and history? haha I've only been able to find one video so far where someone smoked a rack that looked liked what I'm sitting on. Going to be some serious time adjustments I imagine.
@@jedimindtrixr4kidz294 I taught my 4,000 students 300 classes over 15 years to lock their watch and Thermapen in the drawer before they start cooking. Try my 3-step - 1) cook until crust sets, 2) wrap, 3) remove when probe tender. Take a leap of faith and follow my teaching and do not rely on time and temperature.
@@SlapYoDaddyBBQ Harry, I waiting to get back into my house were the grills are because my house was part of the Marshall Fire in Dec 2021. Otherwise I would of done it yesterday. Looking forward to your next videos.
All good. Hope you are also. Travelled 40,000 miles 30 time zones the past month. A few days R&R before Union City private class on July 8. How are the clams?
@@SlapYoDaddyBBQ hey Harry, I went 2 times this year. Couldn’t find the elusive geoduck. I am taking off for July to Vietnam and by the time I come back clamming season will come to an end. First time in 7+ years no geoduck for the season. 🫤
This man works for ThermoWorks and has no clue how to season a piece of meat 🤣. I have a thermapen. Works great but I figured they had some bbq knowledge lol.
I’m sorry, what a load of rubbish. There’s no way that’s the method he uses to win any competition. He didn’t season the sides, there was no injection, didn’t mention any rest period before they sliced into them. So much BS in this video.
He’s on someone else’s turf essentially doing a commercial for the Thermo Pen on a limited timeframe. Of course these ribs aren’t fit to win a competition. Have a beer, go cook something and cut him some slack.
Ahem . . . we are filming a segment for Thermoworks. The set conditions are not the same as a KCBS contest. Have a cold one and relax a little. It's a long weekend. Here are the trophy pics for the 1st place KCBS Beef Shortribs contest www.slapyodaddybbq.com/2017/09/competition-butter-and-cola-basted-beef-shortribs/
Love you harry. But why do we pretend smoking meat is like rocket science. Cook it at 265, spraying it if it looks dry. No need to rap. Enjoy. You’re not Landing on Mars.
Love you too Anthony. Yes, keep it simple and do it with joy! Barbecue brings people together. It gives the people time to visit with each other more. People just kind of slow down to speak to one another and look at the bright side of life. A lot of people don’t realize what a wonderful feeling that is - Tootsie Tomanetz, Snow’s BBQ
![Megan Thee Stallion - Neva Play (feat. RM) [Official Video]](http://i.ytimg.com/vi/TpYTyAaTRts/mqdefault.jpg)
cooking under 200 degrees..."OK, folks, dinner will be ready in 3 days."
Pit temp was over 325F. Meat temp was around 200F
@@SlapYoDaddyBBQ I know I was mentioning the groups who cook at differing temp ranges.
Sooooooo happy I've met and spoken Harry in Germany!! He is the example for a lot of BBQ masters, humble and full of reverence for all pitmasters. A man with his heart in the right place deserving all respect. Any help to have your rubs available in Europe without expensive transport costs?
Hey Patrick. Good to meet you in person and thanks for your kind words! You can find my product at grillstar.de and other online EU sites. Please email my business manager joel@slapyodaddybbq.com and he can let you know how to get my products
Harry is amazing.
Love my WSM!!! Love that lift up the grill tip.
The best!
Love me some Slap Yo' Daddy rub!
Love back at you Trent!
I have several of Harry’s rubs. Love them all. In hot weather, shake the bottle to declump. They seem to really adhere well. My favorite cut as well, along with the 3 bone plate ribs… when I can afford them! Great video.
Thanks for sharing!
Well done MR Harry. Chef Martin has some excellent bbq rub applications along with applying meat probes.
Chef Martin was so much fun to cook with. He is a decorated culinary graduate and a real chef. I'm just a quack. He was very kind and gracious and treated me with warmth and kindness
Great video Harry. Always showing people how it's done. You are the best Harry
Happy to spread dino rib love!
These taste fantastic Harry!! We’ve made your recipe for these several times and it always turns out great!!
Glad you enjoyed it!
Thanks again Harry 😊
My pleasure. More episodes filmed at Thermoworks Utah coming soon
Dang! I work right across the street from ThermoWorks! Wish I’d known you were there. Great recipe! Can’t wait to try these.
When you see smoke coming from Chef Martin's sessions, run on over for food. I think the whole building was aware of the great smells coming from the Thermoworks courtyard
Happy 4th of July 🎉😊. Yes I am still alive 😊
Congrats!
Great to hear from you Robert!
Beef ribs look delicious😋👍👍👌🏿👌🏿
The crew devoured the ribs right after the shoot!
These look great Harry! I finally use my moola season i ordered. Joel was very helpful. It is awesome!!!
Thanks for your business!
Fantastic ribs! great video👍😊
Thank you so much Bobby. It was super delish 👍
Great video! Very entertaining, educational and especially…mouthwatering lol.
Thanks so much!
I'm smoking some Dino ribs today for the 4th, following your directions of course
Also, if you've never tried it in your rubs, sumac is a game changer. You guys should try it sometime
Yes, I use sumac when I cook Middle Eastern kebabs
Jerry is gone? damn..plate ribs are my fav protein!
Harry what did you think of the Billows blower?
It works very well and of course, I had 100 Thermowork employees including their engineers in the building. They gave me one to take home so I'll test and let you know
Great ribs!! Your video uses three of your rubs…printed recipe uses 1. Im on the side of using the three you showed. Not sure where to get the liquid boullion. Can I sprinkle knorr boullion powder? Suggestions? Also i have a kamodo joe, weber grill, masterbuilt gravity series electronic charcoal smoker. What do you suggest to use? Ive watched many of your videos and cant wait to try all your rubs!!
Yes, beef bullion powder works. Also Worcestershire is good. Also mustard schmear works. You can use SPG if you don't have barbecue rubs. If you want to try a championship flavor right from the bottle, I put out 10 rubs and 5 sauces after I retired last year from 30+ years in IT. I suggest you use the pit that bring you most joy. Remember, it's always the Pitmaster and never the Pit!
Harry hi love ya. Happy 4th July weekend. Hope all is well. Love your channel as always..
You're the best Stephanie!!
@@SlapYoDaddyBBQ thank you.
Any idea what the weight on those plates were? I asked for a full plate while ordering half a cow, and have this thing in my freezer that looks like what flipped over fred flintstones car in the intro credits. 15 pounds, think it's got at least 5 or 6 bones. Loading up on videos to get an idea of how to attack it haha
The 3 bone plate ribs that I buy are about 5-6lbs
@@mikehowell8983 Yeah that is what I have always seen and was expecting having not done much extra research. Those cuts seem to be the prime selection, the thickest part with the bones trimmed down. Think I counted 4 bones in what harry uses here. His bones looked much shorter than what I was given too. The chuck rib plate I received is about 5 pounds all on its own and is completely dwarfed by this dino section.
The ones we cooked were about 4 1/2 lbs
@@SlapYoDaddyBBQ Wow, thank you. I think I'm going to have to try and make a video to record this for, um... bbq science and history? haha I've only been able to find one video so far where someone smoked a rack that looked liked what I'm sitting on. Going to be some serious time adjustments I imagine.
@@jedimindtrixr4kidz294 I taught my 4,000 students 300 classes over 15 years to lock their watch and Thermapen in the drawer before they start cooking. Try my 3-step - 1) cook until crust sets, 2) wrap, 3) remove when probe tender. Take a leap of faith and follow my teaching and do not rely on time and temperature.
I call them Fred Flintsones
I knew I shouldn't have watched this video. I have to get to Restaurant Depot before they close.
Grab them quick as I think folks will be stocking up for July 4th cookouts!
Hi Harry Soo. 😊
Hi Victor!
I will be doing this sometime this summer/
Don't wait. Do it for July 4th!
@@SlapYoDaddyBBQ Harry, I waiting to get back into my house were the grills are because my house was part of the Marshall Fire in Dec 2021. Otherwise I would of done it yesterday. Looking forward to your next videos.
Those thermapen sure makes great expensive probes. 😂 how you doing Harry?
All good. Hope you are also. Travelled 40,000 miles 30 time zones the past month. A few days R&R before Union City private class on July 8. How are the clams?
@@SlapYoDaddyBBQ hey Harry, I went 2 times this year. Couldn’t find the elusive geoduck. I am taking off for July to Vietnam and by the time I come back clamming season will come to an end. First time in 7+ years no geoduck for the season. 🫤
Isnt there silver skin under the rest of the fat that wasnt removed.
It's fat, then silver skin or facia. You can remove both layers if you like. If you don't, no biggie.
Just do it Harry’s way and save yourself, embarrassment and time.
LOL! Do it YOUR way and be joyful. Don't listen to Harry!
Looks Delicious, I'm cooking some ribs on my pellet grill for my family for the 4th of July
Sounds great! Have fun Jason!
This man works for ThermoWorks and has no clue how to season a piece of meat 🤣. I have a thermapen. Works great but I figured they had some bbq knowledge lol.
Who ever the host is knows nothing about BBQ, and it shows...
Hopefully I was able to share some BBQ love with you!
Typical Harry Soo... he's always talking more than actually cooking lol
LOL! I should just shut up and let the dino rib do the talking! Seriously, Chef Martin and I had so much fun over two days doing 4 episodes.
@@SlapYoDaddyBBQ 😂 That's great to hear. Keep up the great work man. There's only ONE Harry Soo!
I’m sorry, what a load of rubbish. There’s no way that’s the method he uses to win any competition. He didn’t season the sides, there was no injection, didn’t mention any rest period before they sliced into them. So much BS in this video.
He’s on someone else’s turf essentially doing a commercial for the Thermo Pen on a limited timeframe. Of course these ribs aren’t fit to win a competition. Have a beer, go cook something and cut him some slack.
Ahem . . . we are filming a segment for Thermoworks. The set conditions are not the same as a KCBS contest. Have a cold one and relax a little. It's a long weekend. Here are the trophy pics for the 1st place KCBS Beef Shortribs contest www.slapyodaddybbq.com/2017/09/competition-butter-and-cola-basted-beef-shortribs/
Thanks for your understanding on what it's like to film on someone's set!
Love you harry. But why do we pretend smoking meat is like rocket science. Cook it at 265, spraying it if it looks dry. No need to rap. Enjoy. You’re not Landing on Mars.
Love you too Anthony. Yes, keep it simple and do it with joy!
Barbecue brings people together. It gives the people time to visit with each other more. People just kind of slow down to speak to one another and look at the bright side of life. A lot of people don’t realize what a wonderful feeling that is - Tootsie Tomanetz, Snow’s BBQ