Fourth of July Ribs – in England!

For the Fourth of July Holiday week, host Chigger Willard welcomes a low-and-slow barbecue expert living in Britain, Jim Ernst. He shares his tried-and-true recipe – complete with British ingredient accommodations (Iberian pork!) – for his Fourth of July ribs.

After all, Independence Day and low and slow barbecue are intertwined, a pair of uniquely American traditions. Other countries don’t mark the day the United States announced its independence. Why would they?

But what if you are a proud American living outside the U.S. trying to recreate your traditional summer holiday? Better yet, what if you are an American in the foreign land of our former oppressors? You can’t celebrate American Independence with fish and chips or tatties and neeps. Do the British barbecue … at all? Do they even know how?

Listen to the Fourth of July Ribs episode of Low and Slow Barbecue Show that spans the Atlantic Ocean. Find out what the barbecue scene in Britain looks like from the mouth of an American ex-pat. Jim also shares how he keeps the Southern tradition of low and slow barbecue alive, even when he’s nearly 4,000 miles from the Carolinas.

Check out The Low & Slow Barbeque Show website for episodes, Chigger’s Blog, and more!

The Low and Slow Barbecue Show serves up barbecue recipes, advice for smoking barbecue, and cooking barbecue stories of success – and failure! Home smokers and BBQ Pitmasters share advice – all steeped in Carolina barbecue flavor.

Listen and learn how to smoke meat, the best meat to smoke, how to make Carolina barbecue sauce, and the best barbecue restaurants we love to visit – the best barbecue in North Carolina! (And maybe a few other “barbecue” places, too!) Every episode promises to share a few experiments for the next time you fire up the barbecue smoker.

Barbecue meat smoking enthusiast, news journalist, and sports radio broadcaster Chigger Willard walks through the barbecue basics with guests who bring a wide variety of experiences to the barbecue world. Competitors. Restauranteurs. Fund-Raisers. Tailgaters. Moms and Dads. ALL the people who make the best barbecue share all their barbecue best.