BBQ Rib Tips! | Chuds BBQ

[@subnormality5854]

Glad to hear about some serious BBQ from the hood :)

[@justinbarnes6833]

Love Rib Tips! They are so tender. Brad you and the Embers TV crew should do a filming at Porter Road! That would be awesome to see their process and then cook while you are there...

[@meatsmalts3450]

Love seeing chimney fired up at end of video. Know that you are multitasking!!

[@RichardCranium321]

I think sometimes he tosses greasy paper towels into the chimney and burns them off because it polymerizes the grease and leads to additional "seasoning"

[@mikeotte1609]

Another great video... a simple, rewarding game day cook that will impress everyone... the simplicity, not too many ingredients, are sure to give the newbie confidence to "go out and cook something"...

[@Stan_L]

Great video! Thanks for sharing.

[@carlostorresvo]

Sounds like a great cut for a sandwich

[@zudosmg]

Saving my pennies so I can order all your Rubs at once. The shipping to Canada is expensive but I gotta try my Favorite BBQ Tubers stuff!

[@Zaral7]

Your bark game is on another level.

[@chrislaframboise7577]

Great video. I buy whole spares and separate the tips. I do the ribs in a traditional method and experiment with the tips. Nashville Hot, Szechuan, Asian… The rib tips are my favorite!

[@d.j.rogers5308]

Since it’s deer season in much of the south, can we get some Chud Approved venison jalapeño cheddar sausage? That would be DOPE

[@scottjackson3527]

Just do his regular jalepeno cheese sausage video and sub in venison. It works great!

[@d.j.rogers5308]

@@scottjackson3527 Even thought it doesn’t have the fat content? I’d like his advice on pork fat ratios with lean venison.

[@scottjackson3527]

I think I did 60% venison 30% brisket and 10% brisket fat

[@PBP20DD]

In use to live in Chicago, we use to get rib tips after a night out, bringing back memories, another great video Bradley ✌️👍

[@sedwoods9472]

I was just talking about making some rib tips this weekend..this video is just the confirmation i needed😂

[@tonycaudle]

Just the tips. Here in stl I remember growing up always getting these in our rib packs from the store. Stl style with the tips included. So good

[@_thisisdavid]

Walmart will sell sliced rib tips and any time I see them I buy them, because those grilled with a salt forward rub so good.

[@185MDE]

I’m not gonna watch Chud today. He made ribs. I’m watching Chud today.

[@davidedwards7408]

Would love to see a great mustard based bbq sauce!

[@rmbettac]

Looks great!

[@caronin]

I can't remember the last time I had rib tips. Needs to give this a shot as soon.

[@broysbbq]

Brad! Love some good, saucy rib tips! Nicely done 🍻

[@josephearl2919]

You have to put your sauce in a bottle looks incredible

[@kuch96ss]

Looks absolutely delish

[@dlloyd4896]

How about a pulled pork, BBQ sauce, slaw, jalapeno sammich. Popular in the Carolina's

[@lazydog274]

Woof woof. See you all over the world eating BBQ lately. Always welcome to eat and drink here in NorCal

[@DingusMcGillicutty007]

I’m in Oroville, where are you?

[@lazydog274]

@@DingusMcGillicutty007. Right now working in East Bay Area. But our house we own is in Lodi

[@shawngillogly6873]

Love rib tips. These look great!

[@papo517]

Who luv bbq give a thumbs up

[@mocafrost]

This turned out great for me. Thank you

[@thorjustin95]

I always trim these off a full rack of spares and save for a snake during the week.

[@lazydog274]

A snake in your boot every week. Man you eat to much pork……. But yes I too trim these off and pile high for another meal of burnt ends

[@mocafrost]

Looks good. I'll be trying this later today. Thank you.

[@itildude]

I mean this in the most friendly way.... Chud Box! Chud Box! :-) Can't wait.

[@ericmackie146]

Would really like to see your take on Baltimore pit beef on the mini Chud box. It’s a direct heat cook and you’ve been doing a lot then lately. Pit beef, pit ham, or my favorite pit turkey.

[@bradcampbell624]

Tough to admit, coming from a native Texan, but pork rib tips are every bit as tasty as beef burnt ends! (When done correctly, like these ones).

[@dennisschickling2249]

Looks Great. Thanks. #STAYSAFE #PHILLYPHILLY 🇺🇸 FLY EAGLES FLY

[@srichie1914]

Rib tips are for sure an Illinois/ Midwest thing. I haven’t seen them anywhere else

[@richmoneycash1]

I've eaten them in Texas all my life

[@cyberbeer65]

Or you can make your own rib tips by trimming full racks of spareribs.

[@beechermeats9797]

For the algorithms bay bay!!!!!

[@Amocoru]

I love the Snakebite! Sadly it's too spicy for my little toddler tongue wife.

[@duanehenicke6602]

I leave them on the ribs and cut them off before serving. They are delicious.

[@ATLBABY24]

Great Video Bud!!!

[@hunterace1994]

Bonus Chud Day!!!!

[@RichardCranium321]

What's the best way to store all the extra BBQ mop sauce for future uses? I was thinking about doing silicone ice cube molds in the freezer and then toss them into a bag once solid. Last time I used regular Tupperware 1.5 cup containers and they took way too long to thaw in the middle when I i wanted to use them. I had to microwave on "defrost" for like 20 minutes just to get the outside thawed and then still had a frozen lump in the middle.

[@dawnpelz8570]

I use a quart sized freezer bag. Zip it 99% closed, burp all the air out, and it will flatten out in the freezer. Thaws out in no time.

[@raymondwendt6205]

Personally think they're a PITA. Lot of work for little reward. Like chicken wings. Cut my own St. Louis ribs all the time. Cook the tips at the same time, strip what I can get off them and throw it in the beans. To each, his own.

[@SuperPfeif]

Awesome!

[@BrikDivit]

I love rib tips. I serve the ribs to everyone else and keep these for myself and everyone thinks I'm sacrificing....jokes on you suckers.

[@LD.Walker]

Brad, you need to speak with your boy Joe Yim @ Knox Ave BBQ. His latest cheese stick video was going great... "Cut the cheese" was said about five times, "penetration" was said at least once...then he says "I don't believe bacon makes everything better." WHAT?!

[@anza1155]

Do you use any other knife? Just curious.

[@arronvandeneynde]

I think that might have been the first miss. But now he knows a miss means another bite haha

[@little_kopy]

billions must cook

[@DonF-16]

I've never seen these in any store here in AZ.

[@CH-ec5on]

Little red handed tongs things.

[@petedandrea8463]

Hey Brad, its 'Wooster' sauce.

[@trctruckingracingcooking5464]

I love your videos but everyone I see on KZbin likes chewew ribs but I like ribs where I can pull the bone out of the meat clean please explain???

[@Vympel0418]

great video, but it seems you changed the audio? different mic maybe? I personally think it sounded better before but it might be just because I am not used to it

[@NoReason801]

The wife uses them in her Japanese soups/broth meals.

[@DingusMcGillicutty007]

At this point they’re not much more cheaper than a whole pork butt or rack of ribs 😏

[@zachary9009]

Really nice looking rib tips. This idea may be a bit boring, but a steak video about the Delmonico cut would be interesting in my opinion.

[@meatsmalts3450]

Chud Tips!!!

[@PtHuber17]

Is that what snows bbq was making the other day ?

[@Spiffold]

I'm sure this is asked in every one of his videos, but what is the heating disc thing he uses to heat his pan on the table? I wasn't able to find it in the description.

[@connorspence5847]

It's a duvet. The pot is actually heated up on a burner off to the side and then moved over for the camera.

[@Spiffold]

@@connorspence5847 That makes more sense than me thinking its a magic heating disc. Thanks!

[@timr135]

Tongs with pink hands on them?

[@maxgodinez3640]

I heard your name was Stanley Robinson in another channel LOL

[@Bertavious87]

🔥

[@kimwilliams193]

It's driving me crazy...that I have no idea how he cooks on that trivet! How does it stay hot to cook on it? 🤔

[@edwinabram8367]

So that metal plate must be a induction plate

[@fdub253]

You’re starting to look like Malcom Reed

[@jakekendrick8166]

Can anyone explain how the plate that the pot is on is being heated

[@connorspence5847]

He heats the pot up on a burner that's to the side off camera and then placed it on a metal duvet for the camera.

[@BeakNC]

dude....it's the magic trivet homie duh

[@jakekendrick8166]

@@connorspence5847gotcha I thought it was some wireless induction top 😂

[@Trumpetmaster77]

Delicious porkiness!!!

[@MrWillowbeard]

algorithm, bruv

[@cjohnson867]

I checked out Porterroad, and I just can't justify paying more than double the grocery store prices for the same grade meats.

[@kd8qmw]

Pig Wings?! Have you made a video featuring pig wings??

[@dlloyd4896]

Be the tip.................

[@lazydog274]

Thumbs up everyone that has eaten any meat before

[@samtirelli]

pause lmaoooo

[@doctajuice]

What's it like I'm thinking of trying for the first time

[@lazydog274]

@@doctajuice well with beef it is so much water and feeding grass to wait over a year to then spend hours to knife it apart to bbq it up in minutes or smoke it for a day to chew it up in seconds. Ie spend months of your life to say it needs more salt. That is beef. Chickens are a lot easier and you could get eggs

[@fredrikstalnacke6408]

👢🐍

[@HVACRTECH-83]

Brad, youve said multiple times in different videos that porter road ships everything fresh never frozen but first,thats not possible do to spoilage and every cut they offer says ships frozen lol so.....? Why do you keep saying this? Its not correct

[@daviddugger3329]

Steaks and Chops fresh...

[@fernandovalentine9650]

Runza

[@rosmakloma]

One of my favorite bites, but why are they always "bad boys"

[@greavous93]

Really like the 4 minute commercial at the beginning! FFS.

[@Edgunsuk]

half of this video is advert.....