Some Very Tasty BBQ Ribs! | Chuds BBQ

[@mack7170]

Man I have binged dozens of your videos over the past 2 weeks. Like, several dozens. New favorite food creator on KZbin.

[@juliussharrock8943]

Welcome to the chud fam 🙏

[@swinebovinebarbecue]

Can confirm, 10/10. These were incredible.

[@autodidact9122]

Yep. You’re right. These are the best ribs ever. I’ve been brining mine in a dedicated fridge for a minimum of 72 hours. Then smoke for 3 hours, wrap in foil for 3 hours bone side up and finishing for an hour meat side up. Super tender. Super juicy. And super delicious. I’ve been smoking ribs for 20+ years and this is a game changer. Thank you for sharing

[@amylabbe452]

What temp do you smoke it at?

[@autodidact9122]

Mine is an old electric bullet smoker so it depends on the ambient temperature outside but, I’d guess around 250 F. Once they’ve smoked for 3 hours, I wrap them in foil and put them in the oven for 3 hours meat side down with butter, honey, brown sugar, apple juice, pineapple juice and apple cider vinegar. You don’t have to use the oven. You can put them back on the smoker. But, I don’t think the ribs can tell the difference and I can control the heat more accurately. Lastly, I unwrap them, flip them over and cook meat side up for 1/2 to 1 hour until they’re 211 F internal. I like them fall off the bone but, you can adjust the time and internal temp if you want competition ribs. But, the brining Chuds turned us onto is the real secret. Thank you again Chuds BBQ!!!

[@corywilliams6140]

Did you add rub to it after you brined the ribs

[@Mickster85]

Great video, more people need to try a brine! I tested out a dryish style brine years ago on baby backs. Salt, Pepper, Granulated Garlic and just enough fish, soy, and Worcestershire sauce to make a paste. Coat them and let them sit 12-24 hours. Rinse and pat dry before cooking. Direct heat over the coals until chard then switch to indirect add your wood chunks, cover and cook until tender. Remove, tent and rest for 20min. Never had someone not rave over them. The direct heat gives them a bit of crust on the outside while the indirect coals and wood give them a light smoke and tooth tender pull from the bone. We prefer a Memphis or Texas style BBQ on the side.

[@oldshovelhead]

I've been wet brining ribs for decades (no really, at least 20 years). My wet brine is 50/50 water and DWV (distilled white vinegar), with black pepper and lemon juice. Typically only for 12 hours due to the acidic nature of this brine as I don't want to "cook" the protein in the brine. I never considered adding hot sauce though - but I will be adding that in now!!!

[@nicksmith5108]

I was using a BIDET for the first time the other day. YOU know what I said to myself….. “Pat iT dryyyyyy” :)

[@Ultrajamz]

Bidets are a must

[@nicksmith5108]

Idk it’s gonna take some time to get used to it. Just giggled to myself when I automatically said that out loud while on the pot.

[@alryky30]

so are your pots pre heated before melting the butter? Or is your trivet powered some how?

[@duanehenicke6602]

Started pulling membrane yrs ago. No going back now. No matter how much heat, i still know it's there. That was a lot of vinegar, with not much else to tame it down. I can see why she said it was a little much. I am glad to see you doing more direct grilling. Between that and the mop, lotta old school going on here.

[@JustinMock1]

I’ve always left the membrane off out of laziness, but decided to take it off a couple weeks ago when I did a rack of spare ribs. Totally different mouth feel and I love how the meat ‘bites’ without the membrane. I’m never leaving it on again, either.

[@michaelh2797]

The brine makes sense for the back ribs since they are a leaner cut. Good idea!

[@Tzee_Aeff]

I would like to learn more about those honey mustard ribs 🤠

[@Canuckadin]

kzbin.info/www/bejne/gqOlhIx9jduXocU&ab_channel=Epicurious I followed the expensive ribs recipe in this video... Best ribs I have ever made, multiple people said it was the favorite too. I've been asked about a dozen times to make them again in the last two years. I was not expecting a mustard sauce, ribs to taste so damn good.

[@timgregson5533]

I've been experimenting with brines lately and was waiting for someone to do the same! Thanks, Chud! I think you should keep experimenting with other meat! What would a brine do to a brisket???

[@simonbarz9354]

Well, that's pastrami....

[@isaintlikei4076]

I'm thinkin what happens if you buttermilk soak various other meats like its fried chicken.

[@Mr_Boyer]

You know those honey mustard ribs were the bomb if she's bringing them up 6-7 years later.

[@GlenAndFriendsCooking]

I'm a membrane on kinda guy too!

[@jaredkoslow6167]

Question what are you using on your wood table to heat up the pot in your videos?

[@justinharrison5159]

Brad, do you take the round steel thingy and get it red hot and thing cook with it? Forgive my ignorance, i've seen you do it before and been confused as to what the heat source is each time. Doesn't seem like it would stay hot enough to do what you're doing with it. lol.

[@ryancrand]

This. I want to know the magic of this mysterious "burner".

[@geedup415]

6:35 Quick question, how does that plate heat up? Seems cool.

[@amylabbe452]

Lol, I’ve been wondering the same thing. Started checking the comments to see if somebody mentions it…

[@geedup415]

@Amy Labbe LOL, I'm still trying to figure it out. There's no hole on the table at all and no burn marks. Hope.he sees this comment and answers it for us LOL.

[@brianbrink1421]

So what’s better ribs cooked by indirect heat or in the smoker??

[@williammills7778]

I would never have thought of brined ribs. I've tried a bunch of your suggestions with great success. Another great video thanks. Cheers 🍻 😋

[@sqnhunter]

WE used to soak out commercial ribs in a brine of water and apple cider vinegar overnight before setting them to heat the following morning. Long slow cook always best. ...helps to soften the meat. But I always felt the vinegar enhanced the flavor by some definitely. Never tried the salt brine before for ribs, but it works well on our pork belly.

[@marvinharms1891]

Excellent stuff Bradley👌. I'm a big briner. Have you ever smoked goat? I worked in the Congo a few years back, and we bought a goat for $100. It was dispatched and hung to bleed in my friends shower! We made a pot outa 24" stainless pipe, and boiled the heck outa it for half the next day. The smoke got infused in the meat every time we opened the lid. No barnyard flavors. Just done with salt, pepper, onions.

[@ScottysBackYardBBQ]

old school. in the 70s we brined ribs alot. nice job

[@JulioTheBusDriver]

I did something similar but with a cure that I use to make pastrami. Salt water brine/pink curing salt the ribs for a few days, then mustard binder and crushed black pepper and corriander for the rub. Came out awesome!

[@pigskin75]

What's the distance from the grate to the fire?

[@christopherjones7653]

For a quick salty brine, can you boil a couple cups of water with salt to allow for maximum dissolving. Then added it to you container of water with a good stir? If time is a factor, definitely just pour salt in water and stir.

[@bennickerson9581]

That Chud Box would make an awesome santa maria grill. Ever thought of making a winch to hoist up the grate?

[@brada1997]

I love brining stuff. Though I love adding sugar to the brine because the sugar helps tenderize and break the meat down. I've never brined ribs but I certainly will in the future. I like your mop sauce. Looks delicious. What was that awesome burner you had the middle of the table?

[@HaYwireCrew]

What is that thing you put the pot on. Is it some kind of wireless burner?

[@traviscoombes3578]

I have tried several rubs on my ribs, and SPG with a little honey when you wrap, is the best.

[@MrAnthony9123]

What is the cook top you use on your butcher block? You throw it on the BBTop so how is the heat provided?

[@edmcdonald2852]

What was the hot plate you were heating the mop sauce on? Very cool.

[@SJHaack]

Would you change the cook if you're running 2 zone like on a kettle?

[@chrisbrougham8777]

Looks great I enjoy seeing what you do with direct heat! Excellent video as always

[@leathercheerio1]

Can you soak them in an acv brine mixture for a couple days or is that gonns eat the meat up

[@joycehill4399]

I cook ribs every week. Never thought to brine them. I shall try this...thank you for sharing.

[@davidpost5823]

I've been thinking about a brine for my ribs ..gonna try this! Thanks a bunch bro!

[@mellobk1]

Can you do an episode on your butcher block/prep table? Design and Functionality (Build)

[@PaulBarzizza]

Brian- You can find that right here: kzbin.info/www/bejne/a6apgoZ9jbt1g9k

[@mikebarnea4789]

I'd also like an updated version, mostly because he's improved his video making/editing skills. But... kzbin.info/www/bejne/a6apgoZ9jbt1g9k

[@yellowwducky]

Yup, brining them makes perfect sense to me - I brine pork tenderloins all the time. As per the 'membrane', I prefer it off. My thought is, the underside meat gets more flavor through the flesh than it does through the membrane - you can see at 951 mark that the smoke ring is thicker on the top than the bottom. That said, I never really thought about the crunchy aspect to the membrane but for myself, I still think off not on. Great lookin ribs for sure!

[@djbone604]

The aforementioned “honeydew” honey-mustard list! Great content Mr CHUD. I’ve been wondering if brining could be a backyard thing. Thank you for proving it can work….now my mind wanders to a possibly brined brisket?! The line of Mrs. Dash products contain no salt FYI 🍺🍺🇨🇦

[@Edward-xj4mp]

Using beer instead of water adds a nice subtle flavor enhancement as well.

[@LaloFM]

What it´s the flat metal, that you put on the table in the 06:34min for doing the sauce? It electric or pre heating?

[@chrisspreezy6957]

WOW! They look SO good!

[@BBQROCKSTAR178]

I’m a big fan of direct fire cooking. The vapors created as juice/spritz/mop falls on hot coals…..nothing better!

[@networkn]

Thanks for the video. I haven't brined anything like ribs before, but just straight low and slow seems considerably less work, and other than potentially a better seasoning throughout, I'd struggle to imagine if they are worth the effort. Kudos for trying something different.

[@qcarson]

Looks good! About what temp were you holding at?

[@chrisbrougham8777]

How do you keep that pan hot during the making of the mop sauce?

[@mikealberti9726]

I never cooked ribs like that before. They look great!

[@walkingwormfood9628]

I brine - day on ribs, 2 on Boston butt. I normally use salt and garlic but after watching this I'm going to add more to the brine. Gotta step up my game. Thanks chud

[@SimRacingVeteran]

My brain isn’t processing how the pot is getting heated by this metal disc on a wooden cutting board.

[@atomic47stacker]

It a magnetic induction process created by Chuds R&D department. He’s actually patented the process. It’s awesome. I bought a preproduction unit.

[@ryanrichardson4976]

@@atomic47stacker😂😂

[@brew_wy1375]

Personally I prefer baby backs, I have never had an issue with them being dry. I cooked my first spare ribs this weekend and didn't really care for them. They came out good, but I just prefer eating baby backs. I love the content.

[@dayday1064]

baby backs are easier to deal with too, membrane way easier, no bs cartilage, never had them come out dry either

[@ernestogastelum9123]

@@dayday1064 i always go with St. Louis and they have never come out dry and never had a problem

[@Jyang929]

Hey Bradley, do you have an induction cooktop built into your butcher block?

[@mikej9200]

I fixed Baby back ribs for the first time on my off set smoker. Can you shoe how to pull off the membrane on the back of the ribs?

[@Richie-Rich]

Great vids giving me so many great ideas for BBQ when my Fiance from Mississippi gets here!! That plate you heat things up on the bench how is it heating things?? I see no electrical cable etc

[@RRPirate]

You need to have Brooke in more of your videos. She give an honest review.

[@matthoward123]

It's been pretty well demonstrated that salt is the only "flavor" that can penetrate beyond the surface of meat in a brine. Maybe because ribs have a huge surface area to volume ratio, some of the flavorings stuck around but I doubt that a rack brined in salt water only and then treated the same (seasoned and mopped) would taste any different at all, especially with the membrane completely blocking half the surface area from brine.

[@billydlight]

What are the metal plates you use to boil stuff???

[@drummrpdx]

As a meat cutter that works directly with customers, thank you for the comments on the membrane. So many people act like the membrane is some inedible rock that will destroy your teeth or something lol. When I take the membrane off for customers I'll roll it up into a tiny ball and show it to them, just to kind of be like, this is clearly not ruining your ribs and making them tough or bad.

[@muzzaball]

I gotta know what it is that provides the heat to the pot you use for your mop sauce on the bench? Please!!

[@vertisce2845]

Every time he says "Babyback"...a little diddy goes through my head! "I want my baby back, baby back, baby back, baby back, baby back, baby back ribs!".

[@aroettgen87]

Did you pre heat the pan and it held heat that good? That's crazy

[@moisttowlette123]

Cleaver is the key to a good baby back cut. I use an old ginsu and it goes through way better than any other knife that's available to me in my drawer

[@SaucyRossyBBQ]

This has inspired me. I'm making ribs today. Hell yea! Keep rocking that pit!

[@goyo03]

Hi Mr Chud, what type of stove do you use? its an induction stove? thanks!!

[@JM-zt3hv]

What is that you are cooking the mop sauce on???????

[@kylecassidento6748]

Hope all is well. Bought my first kettle for the spring

[@houndawg3]

How the heck does that burner work? Is there some kind of induction setup under the butcher block?

[@paultorralba4277]

How did you cook that mop sauce without a stove? 6:37 @Chuds BBQ

[@bryanp5534]

So do you heat up the pot before you put it on the trivet? How does it cook?

[@i_fuze_hostages6]

He heats the pot really hard and the trivet is just to keep the table safe

[@bryanp5534]

@@i_fuze_hostages6 Thanks!!

[@gregchapman2634]

Do you have an opinion about spatchcock vs bullfrog method for chickens?

[@adimperial]

I had been smoking with no drip pan (Kamado), but got tired of cleaning grill. You were mentioning how the juices hitting the charcoal gives of smoke so I was wondering if using a drip pan will negatively affect the flavor

[@kylec7654]

Can I ask what the induction style plate is that you use? I can tell from the video but would love to know.

[@dink_lord_]

9:58 good to know a seasoned bbq veteran hates cutting babyback ribs too LOL (also, looks like the written ingredients for the mop sauce didn't make it into the description, but good to know about those pickled jalapenos 👍)

[@archiewright1183]

Grid scoring the membrane is a easy win on ribs, I got that from a mad scientist BBQ vid.

[@seanspurrell7514]

Chefs knife or 6" boning knife for back ribs, get the tip of the knife through the gap at the chine (where the spine was) give the tip a wiggle to get through the joint and straight through. Great job once again Bradley!

[@houndawg3]

Chine

[@seanspurrell7514]

Dyslexia strikes again

[@houndawg3]

@@seanspurrell7514 either that or fat thumbs. Happens to me all the time.

[@Texas4x]

LOL. They looked like cadaver ribs after the brine, but I'll bet they were tasty! Good job, Bradley!

[@gregfreeman8441]

Where is the heat coming from the trivet or the pot?

[@185MDE]

Now anytime someone says “pat it dry” I say “ding ding”

[@DrDanco86]

wonder if brining a brisket would help the lean from drying out or getting a little too crispy on a smaller cooker like the kettle

[@Prosecute-fauci]

I am a membrane on guy. I like the snap

[@mts982]

is that a burner? how does it work?

[@blindsquirrel3123]

I thought the same thing about baby backs. I will definitely try the brine next time

[@martinklaus2203]

Love your techniques...I learn something new everytime I watch your videos. I do hate the membrane tho.

[@threengcircus]

I agree. Treat it like it's pork loin. Awesome.

[@Sheepdog47]

Honey mustard ribs, Brooke has spoken!

[@stevewalker9888]

I’ve found ribs to be dry after a few hours. So cheers pal. I’ve never thought of soaking in brine first. Definitely gonna try that one.

[@kiwicowboybbq]

Nice work Brad. Gonna have to give this recipe a try for sure. Love the channel. Excellent videos.

[@chriszinn7143]

Just did direct heat ribs. Never going back. Love an offset but ribs direct heat is the way to go.

[@TurboTimTravels]

I’ve found just scoring the membrane is perfect for me

[@xty9582]

I know your "Magic Trivet" isn't really a powered heat source, but how do you heat it up enough to do saucepan cooking on your cutting board?

[@michaelshoffner5343]

I had the same question. And how does it not burn the chopping block if it is that hot?

[@codygonzales9382]

As someone who is new to bbq With the direct heat cooking how do you keep it from flaring up and burning the meat ?

[@kirbyspencer538]

He does sometimes. Just a few videos ago he cooked up something with enough fat rendering to flame up and burn the meat. But the bottom of his Chudbox is quite a ways down from the food grate, and ribs just don't give up enough fat fast enough to start a major fire.

[@SuperTankHead]

Anyone know what kind of burner he’s using when he makes the sauce?

[@MAJBrett1]

Tell us about that cook top for the mop sauce...or is that just camera magic?

[@juliussharrock8943]

Insane in the membrane. Insane. Got both branes.

[@francisrizzo1529]

Perfect timing, I've been wondering about brining ribs, now I have an excuse to try it...

[@MrRobinson308]

I love keeping the membrane on.

[@Mrmatt-pt3xm]

How does that hot plate not burn the wood top?

[@tjazz89]

I'm "watchin" ya brad... I always have that "bland" problem in my opinion. I'll have to try a brine to see if it elevates it enough for me 👍

[@cocobrother]

Use that end meat to make BBQ rib tips. Real tasty.

[@ey5644]

When will you have the Chud Press back in stock?

[@jteen00]

First, Love the videos. Not sure how many comments you check, but I have a request. Of all of the BBQ cooks i watch, you are probably my best bet. I'd like to see if you can re-create Jack stack baked beans. IMHO, the best beans on the planet. I've tried and gotten close. I smoked them in a pan under a pork shoulder in my offset, but I missed the mark. Challenge extended.

[@theilliniguy]

Can I make these 300 Deb direct heat on Weber kettle?

[@jeffowens4333]

Definitely need to do honey mustard ribs please