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Ohhhh I bet that is good. Thx Buzz
and nothing processed like the other guys lol
Greetings from Leeds, England! Wow! I am in awe of your attention to specifics: blanched onion, ultra-thin dill (oh yes!), toasted bun, rub, sauce, and slow-joe rib. 100% amazing!!!! I’m straight down to the butcher. First thing tomorrow!!!
I want some!
I just saw you drive in Summerlin right by Charleston and Red Rock
awesome
I make ribs quite similarly, i do mine for 4 hours @ 250°
just need them tender enough to slide out the bone. Thanks for watching
@@BuzzCooks yep! I've never had to hold mine down to remove the bone
How would this taste with red onions versus sweet?
I used sweet, because I could not find a good yellow at the store that day, BUT red would be good, red works with pork
@@BuzzCooks Okay, thank you.
@@mattvermillion6062 no thank you for watching
Ohhhh I bet that is good. Thx Buzz
and nothing processed like the other guys lol
Greetings from Leeds, England! Wow! I am in awe of your attention to specifics: blanched onion, ultra-thin dill (oh yes!), toasted bun, rub, sauce, and slow-joe rib. 100% amazing!!!! I’m straight down to the butcher. First thing tomorrow!!!
I want some!
I just saw you drive in Summerlin right by Charleston and Red Rock
awesome
I make ribs quite similarly, i do mine for 4 hours @ 250°
just need them tender enough to slide out the bone. Thanks for watching
@@BuzzCooks yep! I've never had to hold mine down to remove the bone
How would this taste with red onions versus sweet?
I used sweet, because I could not find a good yellow at the store that day, BUT red would be good, red works with pork
@@BuzzCooks Okay, thank you.
@@mattvermillion6062 no thank you for watching