Name: Losing His Leg Turned This Butcher into London's "Rib Man"
Uploaded: 2025-06-19T16:49:58.000Z
Duration: 8 min 27 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Basic passive voice

These ribs are so legendary, the chef is called the godfather of street food.

Come with us as we find out the tips to making the best pulled ribs.

Adverbs of degree

When I started calling myself the rib man, that came from Brookline.

I just kept setting up, it would be like four o'clock in the morning, and then one day someone said that, yo, rib man.

Well, I saw shit when I first saw you, and I was like, oh my god.

Well, I saw shit when I first started from a company called Cherryfields.

All of their pork is sourced from Ipswich and Suffolk.

You know, we try and improve on what we do, and that starts with quality ingredients.

I've been with the same rib supplier since day one.

Shout out to Miles from Cherryfields, because without him, I wouldn't even be here today.

My passion for meat goes back to when I was 12.

At the end of the day, you get your staff meat, and it's basically whatever's left in the window.

I'm still convinced to this day that my dad got me that job so that I could bring a joint of meat home for the weekend.

I've always loved the control you can have with the charcoal, just with the airflow.

I think with the flavour of charcoal, it just gives you that extra bit that you need.

It's almost a caveman kind of feel, I suppose.

Most people marinate their ribs, maybe even overnight, and leave all this stuff, apple juice and this and that.

I wanted to always just let the meat do the talking, so we don't even let this dry well go wet.

In the bucket with the ribs, shake it straight on the bottom.

This is my favourite bit of it, I've got to be honest.

A lot of people, when they're cooking ribs, will take the membrane off, which is cool.

I always thought it protects the meat when we're cooking because we cook for so long.

So now that the ribs have been shown to the charcoal, put a deflector plate on.

So if you adjust the vent, almost close them, get that temperature down quite quickly.

What we want to do is get the heat into them nice and slowly.

Within a few hours, they're going to be ready to peel.

I think this way of cooking them is better than just trying to smoke them on a rack.

You're not getting all of that flavour out of the bones.

That's why we wrap them and spin them so all of the juice comes out, all of that marrow is cooked into the meat, and that's where there's flavour in.

Leave them like that, and we'll keep spinning them every half an hour or so.

You know when it's cooking, you know when it's ready.

Come back in a little while and spin them.

In 1991, Mark was involved in a near-fatal car crash.

I had 14 operations on it after that to try and save it.

I knew that one day I was going to lose it, and then one day I just made the decision to ask them to cut it off.

I went back into the butchers, but after about six months, they couldn't insure me that was the end of my butchering career.

But it was kind of devastating at the time because, you know, that's the only thing I ever really knew.

Just keep getting back up, get knocked down, get back up.

That's what I've been trying to do for about 20 years now.

The inspiration for Mark's notorious pulled ribs came when he least expected it.

It was just a terrible day in Brick Lane one day.

I had them wrapped up in foil on the barbecue.

We opened up the pack of ribs, and the bones just started falling out.

But that's what I love about perseverance and kind of believing in what you're doing.

That's the pot I started with, 15 litres.

When I built this, I thought, right, might as well get ready for the future, you know?

Might as well just get the biggest one we can.

So with a 500-litre pot, we can do around 2,000 bottles every cook.

I don't, because I still like small batches.

I can tell people today on Twitter, online, or tomorrow, we're going to put a special out, and I'm going to make a buffalo sauce.

We'll sell out the whole batch that night.

So when I come in the next morning, and if I'm making that 600 bottles of buffalo, it's all sold.

And there's no greater feeling than that.

Good bit of music playing, good attitude.

The sauce is going to come out bang on, you know?

I reckon it's about time to check on the ribs.

The bones are a bit like this for the ribs.

So if you stack five that way, and then five on top that way, where the hot air can just circulate all the heat, it gives it more of an even cook, basically.

We get them to the temperature that we want, and then we put them into a hot box.

They continue cooking in a residual heat for another 16 hours in that hot box.

The hot boxes drop around one degree per hour.

So if you get them in the hot box at the right temperature, 16 hours, they come out pink, beautiful.

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Losing His Leg Turned This Butcher into London's "Rib Man"

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