Ham Brined Spareribs | Chuds BBQ

[@RRW_HomeGrown.Keto.Cookin]

I made these last night for my son & I. They're very unique... & delicious! 👍 BTW- Leftovers made outstanding breakfast tacos this morning. My daughter & I made a second batch of your basic pork sausage, and a batch of your breakfast sausage (might as well, while we were at it). We then turned half the breakfast sausage into hot Italian sausage. So good! We've got a nicely stocked freezer, now.

[@saucybottombbq]

Those look delicious. I just ate breakfast and I'm already hungry again.

[@caseyalui4191]

Can not even begin to explain how much i have learned from you! Thank you for the hard work keep learning and expanding

[@EricsBBQAndMORE]

I’ve GOT to try dis!

[@dubehigh]

Thought about, just never have done it. ITS TIME to do it, thanks Bradley

[@dinnis]

I do the same with rib tips actually; give it a (ham)brine before slow roasting them. Absolutely amazing also because of the large amount of cartilage from the rib tips.

[@GrizzAxxemann]

I'm socked in by snow and cold, but this is on the make list when the weather improves.

[@davidambriz608]

Pastrami Brisket next please 🙏

[@robolive123]

You, sir, are a genius! Cooked these yesterday...followed recipe exactly w/2 exceptions. I used pickling spice vs fresh aromatics (cuz I'm lazy) and used Captain Rodney's Boucan Glaze (basically a pepper jelly glaze). I also brined them for a full 24 hours, but it was not too long, by any means. They are unbelievable...truly like eating good, rich ham on the bone! Thank you for the idea!

[@TheHighside12]

These videos are easily the highlight of my week!

[@tcolos1]

that seems real tasty. did the beef back ribs over the weekend, also really tasty!

[@danielmilam5890]

Brad when can we expect some merch? I need a Beautiful, Smokey, Juicy, Tender shirt. Comin' up! #bootsnake

[@glenrock2389]

Gotta get a #BadLarrys too

[@lauriedepaurie]

How about a shirt that says: Nice & *PLUMP*

[@VirginiaHapa]

#carl!

[@EricsBBQAndMORE]

Nice and toasty!

[@DBZTCG]

Yessss Please !!!

[@jessethomas5473]

Ohhh yeeaah I'm making this next holiday season when a family member says they want ham!

[@rocket4602]

Thanks for the link for #16 Black Pepper. I use it on all types of cooks. These ribs look great. My Pit Barrel Cooker should be able to handle 275/300 degrees. looking forward to making these.

[@lydiamashcka4362]

You tell him 'no cussing' and the dude immediately drops the 'S' and the 'F' ha ha ha ha, that's too funny.

[@yegdigital]

Hahaha this is awesome. Love the neighbourly commentary at the end.

[@mikeh4613]

Every 5 days in the evening his neighbor hears HHHHHHUHWHATS GOIN ON GUYSSSSSSSSS and pours himself more scotch

[@BiggsHomeCookin]

Hey Bradley, Biggs here : ) Great job on preparing and smoking those brined spares! They looked good coming off the pit... nice touch with the honey mustard glaze! I just so happened to do something similar on Sunday using Morton Tender Quick Home Meat Cure... actually recorded it... hope to upload it Wednesday or Thursday. Cheers!!

[@gamecockengineer]

Made this yesterday. Absolutely phenomenal

[@frankbuilt3967]

Definitely trying this one thanks! Might have to try beef and go for a corned beef rib 🤷🏽‍♂️

[@chriszinn7143]

Got some side ribs to brine this weekend to smoke next weekend. I might try and Equilibrium dry brine and maybe cold smoke them with some hickory for hour or two and see how it taste. More of a bacon style ribs than a ham.

[@outnumberedbbq]

Next level...brine individual ribs, smoke until mostly cooked, flash fry and toss in glaze. Bacon Ribs

[@themeatstall9001]

Freaking outstanding video brother. Ribs looking amazing

[@GrumblyAirMonk]

I'm currently making it now - 2 hours to go! I cant wait!

[@gabrielracine8093]

This looks amazing Man. Definitely trying IT this weekend

[@MrBiginvegas]

This channel is like a dirty filthy secret. My new offset build is a week off, this is my 1st cook.

[@JazzyBackyardBBQAndSides]

OMG THEY LOOK awesome!!! Got to try this

[@josephmarciano4761]

Love your content! Probably will cause all the BBQ mavens to gnash their teeth, but with no BBQ or Smoker, would love to see your take on "Oven-Baked Ribs."

[@Stevevaldez]

looks so good. I need that in my life!

[@davidb9547]

Thats a really great idea. I will let you know how mine come out. I do pork loins for back (Canadian) bacon all the time. ✌🖖

[@connorfaccone3693]

Is this the origin story of the infamous boot snake that keeps returning.

[@jeffpickard5548]

DAMN!!!! I think our T-day dinner has just been changed.

[@ShaneZettelmier]

Looks pretty good. Bravo! I wonder how it would taste with some of that barbecue sauce that’s heavy on mustard. 🤔 do the ribs really end up tasting like ham or is it just kind of a crossover flavor?

[@markmiller4251]

I made this yesterday not really knowing what to expect. Typically don’t like my bbq sweet. I used pickling spice in the brine. MAYBE THE BEST RIBS I’VE EVER MADE!! Would love to send/post a picture?

[@antoniobaskerville6823]

Great Ribs ,I gotta Try This !

[@rickrosas5680]

Wow!!!!!

[@billyrayvalentine5220]

Damn Chud, this is my next cook fer shure! Thanks for the next level ribs recipe 😋

[@blindsquirrel3123]

Sick brother. Well done

[@2005Pilot]

Pastrami Brisket Please

[@dubehigh]

Damn those l👀k good, I will try these this spring

[@darrellobermann2315]

I just put a slab in the brine and in the fridge tomorrow GOD willing mabe another comment thank you

[@hillbillybbq]

Oh lord buddy! I'm on my way to the store! That looked guud!

[@Oxaveliant]

Im going to try this this year..

[@ratethetoast]

What kind of water do you use for the brine?

[@backyardq1850]

Man I’d come back too for that

[@saibotlhats2807]

Einfach klasse!

[@scotthunter8034]

If you make fun of your fans for having questions, you don't deserve fans

[@audiechapman2393]

Where do you get your wood from

[@FargoFred]

Love the video. Anyone know how much wood that is and about what he might pay for it? I live in the Midwest and i'm curious the price difference.

[@markthomas8856]

There's a snake in my boot!!😂😂😂😂😂 one my favorite part of these videos.. Please don't stop doing that😂😂😂😂😂 love the videos tho!💕💪🏾💯

[@williewaltoniii5583]

Great video can I use the same.brine for Turkey?

[@backyardq1850]

Love your offset seems like people are scared of those now

[@michaelduncan2759]

Mr. Bradley can you do some wild game, or possibly a beef tongue video. Please,

[@stangodbey4789]

I would soooo hang out with you 🤣🤣🤣🤣👊

[@toddobs]

Would they be good without brining?

[@safwan78]

You can keep the Maple syrup off mine's

[@CarlFiocca]

NICE!!!

[@peytonforeman6288]

Nice!

[@thomaschingos3392]

Can you make a ‘pulled lamb’ video?

[@dynodansmoking]

brisket in the chud box

[@andylong6589]

dangit, I just smoked ribs Sunday.

[@ahmadsanders7463]

Will that brine recipe work for 3 racks or do I need to double the brine recipe?

[@gotrescuedauto3584]

SSSHHHIIIFFFTT LOOKS GOOD AAASSSKKK HELLLLL HAHAHAHA

[@scott-kf1bi]

What kind of WOOD do you burn Chef? That big pallet made me happy.

[@brandonin_ny]

He uses Post Oak

[@scott-kf1bi]

@@brandonin_ny Thank you

[@xaviers.8917]

How do you keep your grates so clean?

[@brandonin_ny]

Mr. Bradley, where can we get an apron like yours?

[@koltentilley5329]

Sir!!!!! May I ask how I can get my hands on a pallet of wood like yours???

[@MrWolf1133]

what kind of wood are you using and where do you get it from?

[@titletownma]

Brad you should do a prime rib or steak episode everything you cook makes me hungry keep it up

[@neurocosm]

IS THAT RYAN REYNOLDS :O

[@samak12]

Man I'm feeling for a new video bad🤠

[@milesflannery3092]

Where do you get that pallet of wood?

[@warmsteamingpile]

Man, I wanted to lick my screen!

[@neilbecker1140]

did i miss the silverskin removal?

[@six30two]

Can you share the brine recipe?

[@robertpruessner1615]

#bootsnake

[@Karl0ski]

0:44 now I really want to know how you managed to break only two teeth of that fork and why you keep it in there along with those knives... 🙄😁

[@ChudsBbq]

Haha I was waiting for someone to notice,, it’s a hack to bypass the safety features of my food processor!

[@Karl0ski]

@@ChudsBbq 😂👍

[@user-sq8vp8tf4p]

1:18 that is no the chine bone it is the breast plate

[@LUCKYB.]

LOL That is not the same Rack of. Ribs . The sconed ribs the fat is more dencer on the meat side . The on the meat side is lighter on the first Rack

[@scottfrates7067]

No cayenne or chipotle? Nothing to add heat?

[@joshuajeffery6850]

Please do a full hog

[@woopeedonmyrug]

5:33 get a grip bud

[@kamj6607]

i'm gonna do this to a whole pork butt for easter