Hot & Fast Beef Ribs | Chuds BBQ

[@spinningbackspin]

I love the comment of your friend wearing the FSU shirt, it takes him back to being a kid. There is some taste there that has stayed with him for his lifetime and your took him back to it. Wish I had a bite too. Great video.

[@MrMarkJ512]

I had his BBQ frequently when he was in Georgetown. It was awesome! RIP John and LeAnn

[@ratlips4363]

I just made these for some friends for their first time. The look on their faces was priceless! I did them in my Weber Kettle for a little over 8 hours. Amazing was the response! So, it can be done on pretty much any BBQ machine of your choice!

[@altheliterate]

I dunno, might be a scam. There was no official taste test here. Hmmmm....

[@Daniel.puopolo]

💯 scam.

[@chinlebbq1]

No taste test scam😢

[@TheSpongebobe1]

Must be his evil twin, Radley Bobinson🤔

[@waynehullihen3066]

😫

[@butopiatoo]

Yeah, you would think Evan could have been a stand in for PP and jumped up for the taste.

[@CoalCoalJames]

Soo true about the old child like "feeling" of it~ That mix between tender with a bit of bite and all over the place crispiness/char ect~ it's the same all over the world with most BBQ meats, it's what we chase when we reach for perfection but by reaching we lose the "feel" because we lost sight of what made imperfect comfy and good.

[@mefobills279]

Johnny's brisket was awesome. He called it 'mailing it home .'

[@jeffbyrd7976]

Hey Brad, how about some lamb? Thanks for the vids.

[@bpower6362]

Great video. Looks delish. I wish beef ribs weren't so crazy expensive where I live. I think you should call your reverse flow smoker the "Wolf". Because "wolf" is flow in reverse. :)

[@sohamsengupta6470]

That's actually really clever, well done!

[@sgbabyflex]

Chuds blowing up lately!! Let's go bro!!

[@XRFan101]

I've been doing hot n fast beef ribs for about a year and a half now. I haven't even bothered doing a low n slow 😅 it's such a nice way to do beef shorties

[@frank_osuna]

This was great. Thanks for sharing part of BBQ History. 👍

[@themadgreek]

Brad, thanks for turning me on to Porter Road! Since I live 90min from Nashville, a few weeks ago I went ahead and placed a pick-up order of brisket/tri-tip/flat-iron at their (brick & mortar) store knowing I'd be in the city the following week. Since bringing the meat home, I've grilled/smoked the tri-tip & flat-irons and I'm very pleased with the cut, quality, and flavor, and they're nice folks to deal with as well. Strongly recommend! Thanks again...

[@shonhatley541]

Great show, and really good to see ya hanging out with a fellow Arkansas country boy like myself. Keep'em coming Chud.

[@swinebovinebarbecue]

Can confirm, absolutely delicious! One helluva meal

[@mrhalfapino]

The fact that Evan Leroy is a FSU fan let’s me know that this is legit BBQ!

[@wmillios]

No snake in the boot? :) Great vid, sir. Keep them coming!

[@bigpoppa2006]

My first rack of beef rib was at Louis Mueller BBQ. That’s what really started my bbq journey

[@TheSavageJetdiRustySpooner]

....don't threaten me with bacon 🥓!!! Thank you kind Sir 🍻💪🤙

[@bradcampbell624]

Really nice cook. We also do hot n fast half the time, even with beef back ribs and pork ribs.

[@jmangames5562]

Blue Oak BBQ is Amazing!!!!!!!!!!❤

[@JeffBradleyWrites]

How about a hybrid approach, where you combine low 'n' slow with hot 'n' fast? Not sure which order would work better, but could be the best of both worlds. Sort've like the BBQ version of the reverse sear steak.

[@Amocoru]

Have fun on that wait list for the dino ribs. I was on it for 18 months before I got the email to order them. Got two racks and it was almost $200 including shipping. Were they incredible? You bet your ass they were. Just warning anyone watching this that doesn't know in advance.

[@andrewpope204]

I see so many people cook beef ribs and not remove the flap meat on top. Glad to see you remove and make some killer beef ribs!

[@charleshall3420]

I don’t understand why your subs are low. You do excellent work, I love what you do. You gotta sell some cookers to Guga

[@ryangies4798]

John Mueller was the bite that ignited my passion in BBQ. The Beef Rib was just insanely delicious as was everything else on the tray. *Would love to see a Mueller Family Tribute Series. R.I.P. LeAnn & John ❤

[@bullard73]

I heard Wayne Mueller makes a mean beef rib

[@darrenoreilly4425]

How much to ship a brad box to Ireland Bradley?

[@darrenoreilly4425]

Or a reverse flow? I'll pay postage braw❤😂

[@ryangies4798]

@@bullard73 I’m sure that’s true. Wayne cooks in the style of his father Bobby (James Beard winner) and grandfather Louie Mueller. John was the wildcard in the family. He cooked the opposite of what his family was known for, low and slow vs hot and fast. LeAnn developed a style somewhere in the middle with her own stamp. There’s a lot Brad could work with if he decided to dive into the Mueller family’s BBQ techniques and traditions.

[@zman7953]

Hot and fast is a great idea for a good cook. Cheers brother.

[@mrpitts2017]

T-Roy says cheers back to ya!

[@frossm]

Great video and timing. I'm making some Porter Road Dino Ribs this Saturday and think I'll cook them hotter than normal. I'll try 300F.

[@beechermeats9797]

Another great video!!! For the algorithm 🎉

[@charleswithrow4923]

Bro I don't know how you do it. I'm from San Antonio and it's been so F'ing hot 100+ out. You're a damn machine. keep up the awesome work.

[@Stay_Loose407]

He was transported back in time to South Monroe Street at FAMU with the brothas grilling on the corner in Tallahassee.

[@codymcintyre3066]

What kind of rest did you do?

[@alancavener8928]

What wood did you use?

[@zakelwe]

Very good watching you guys reminisce about the old days. Seems still it is the crunch v juicyness trade off, hence why wrapping, not wrapping, foil boats etc is being argued over. Those small bites would be great dipped into a selection of hoisin, oyster and other chinese sauces as a snack.

[@networkn]

Gonna give this a try!

[@stevegreene4880]

You showed a pair of offset kitchen shears once. Where did you get those from? Great vids by the way!

[@daniellogue3702]

Thank you Bradley for all that you’ve taught me. Most of my knowledge comes from you. I get more than smoking knowledge from you. I’ve learned about sauces and trimming too. Thank you. I also like Mad Scientist and Guga too. There is another guy in Texas but I can’t remember his channel’s name right now😬 forgive me🙏

[@paulhoem5507]

Awesome, just need his cheesy squash on the side

[@shawngillogly6873]

I've been thinking of doing a rack of beef ribs on the drum to try to replicate some old school cooking. I've seen a number of videos where they did it. Think this may have convinced me to give it a go.

[@donaldcarpenter5018]

Could you post a link for the power bellows you use.

[@joshlodder8608]

All the knowledge in this this vid.

[@vorhese]

Looks delicious. But I dunno if I could give up the low and slow for a "old school" hot and fast.

[@colsandoz9134]

New to smoking....maple wood....bark on or off ? Red oak yes or no?

[@patrickcountryman5446]

“Burnt end on a stick…” LOL!!!

[@blakehathaway2912]

Hey quick comment and any answers welcome, im fairley new to bbq and tried to do a brisket last week and it turned out gray and dry. I followed genrally your tip on how to cook a brisket. And your tips for cooking on a pellet smoker but it just didnt work out. Amd was wondering if you or anyone had any tips or suggestions to try?

[@twhdvm]

How do these compare to the beef ribs on the Chudbox? I cooked beef ribs on my PBC after watching that video and they were honestly the best beef ribs I ever had. I have a feeling they are very similar, in a good way.

[@drewgoebel64]

How long was total cook time for this hot and fast method?

[@burntendzzz]

Looks great, best bite of BBQ

[@dwaynewladyka577]

The dino ribs looked so much better. Cheers!

[@Arcticpagan]

i want to open a food truck here in sweden with texas style bbq

[@d1943i]

so now the obvious progression here is to try and make a beef rib that has the crispy fat/bark, with the buttery tenderness of modern craft bbq. hot and fast followed by low and slow or vice versa? hot and fast followed by confit? low and slow followed by shallow fying the fat side in tallow? could also be cool to see a cured/pastrami beef rib cooked this way to really push the bacon envelope. would be great to see some more experiments arise out of this cook!

[@michaelmckenzie5112]

Love your videos brother. Wish you were close enough to have a beer with. Where did the name Chuds come from?

[@SuperPfeif]

Yes

[@TrizzaW]

Dude! Are you stalking me? Here I was with a fridge full of ribs, thinking about how I'd try cooking them hot and fast tomorrow - so timely :)

[@staconcrete2140]

The flies

[@DJ-fn3jm]

I went to John Mueller Meat Co. years ago when he was on East 6th. Amazing stuff. The brisket was crazy good. Tender and juicy on the inside and barky, crunchy & peppery on the outside.

[@bryankurt1399]

Is the Chud Press going to be available again?

[@JasonHoppe-p9d]

Where is the link? Did I miss it?

[@chiknanwaffles9833]

at least three times i swatted at the screen to get rid of those flies. ribs look goooood.

[@bosadche]

Hey shout out to my guy with the FSU shirt on Go Noles

[@mikejohnson3247]

It eats better than I do even on drunk night

[@bobbyherdman243]

I always say I’m going to eat one beef rib and then I eat 2. The next morning is always interesting.

[@b1dodge]

GO NOLES!!!

[@matthewmorales9023]

I knew the 3 bone ribs would come out amazing and was really hoping to see those individually cut ones shine. You have far more experience with bbq than I do but I would have tried to save those little guys with some tallow. Love your content brother!

[@TMac0925]

Ribs look great but it just ain’t the same without the official taste tester 🐶!

[@RobertPatton-kz6lq]

The official taste test needs to be banned globally and heavily punished.

[@KartizaK]

DUDE! you really need to get an outdoor Stand-Fan to keep those Pesky flys away. Just turn it off when you season with 16Mesh otherwise you'll be seasoning the grass. ;-)

[@paulblum4369]

Those small guys are pretty much how ALL of my attempts of your recipes go! 🤣

[@shhhhh.242]

Dude I watch your videos and get hungry just so I can go and cook 😂🤤🫡

[@1charlesnorth]

Build a restaurant in Keller!!

[@ItsProbablyFine]

It appears as though the boot snakes have not yet discovered the new reverse flow smoker.

[@matthewhairell849]

Put those little ribs in a beef confit!

[@sevans66]

I kept seeing swat flies, maybe put a fan over your table blowing down to keep them guys away...it will keep you cool too

[@scottplant3862]

Man UK BBQ does not look like that! Need me a holiday to Texas

[@jamieparisi1795]

wish i could get big beef ribs here in Toronto

[@adamboldra6210]

Any time they pull back off bone ready.

[@HolaMundoDev]

No snake in your boot today?? 😢😢😢

[@brendanconnelly1835]

Chud shop needs some lighting upgrades. But I’ll take a crispy beef rib please.

[@ryannickell3549]

You are so rad.

[@internetaccount2725]

Incredible

[@robinhoodlum7180]

john passed away over a year ago, and his sister just passed, lee'ann is a legend , just like john

[@sgbabyflex]

Terry still holds it down though. He's always gonna get it done regardless of the situation. Bill needs more credit also

[@bullard73]

I think wayne is running Muellers now

[@Seldomseen77]

I really wanted to meet him and learn his methods!!

[@robinhoodlum7180]

@@Seldomseen77 hot n fast , that was it. i mean least from what learned ( though other people and asking industry types)

[@Seldomseen77]

@@robinhoodlum7180 yeah he was doing briskets in 7hrs

[@CH-ec5on]

An orange chili.

[@mandoshane]

RIP Leann

[@adamboldra6210]

2 and a half little more heat.

[@MrWillowbeard]

nice

[@rmw9669]

Damn dude. I wish I was your neighbor.

[@DanielV425]

💯💯💯💯💯

[@b0z0z0]

Did you finally get that pesky snake?

[@dawnpelz8570]

After he lit up the pit was anyone else wondering about snakes? Has he learned not to keep his boots out on the porch?

[@MultiHippie13]

Brad, how about a video on your seasoning technique?

[@brianluck84]

He covered every surface with season and patted it to ensure it stuck, pretty cut and dry.

[@MultiHippie13]

@@brianluck84 I'm talking the way he shakes his hand to distribute the SPG, but thank you for the explanation

[@msladebeatz]

I'm so confused now. I've heard so many great things about hot and fast barbecue, why does anyone do low and slow? Why do I do low and slow? Lol I've never tried hot and fast. Can anyone help me out?

[@Keasbeysknight]

all i get from this video is, firemanagement isnt important! if my smoker gets hot... its gonna be delicious and if it stays low and slow its just gonna take more time and be delicious

[@VirginiaBronson]

No official taste test? :(

[@Wvubrad]

It’s weird he’s getting such fast cooks. I think the bottom plate needs to be welded in to be a reverse flow. You’re cooking on a traditional offset + radiant heat.

[@razeunit69]

Is it not welded? I wonder how much heat comes straight up from beside the plate.

[@Wvubrad]

@@razeunit69 If he did eventually weld them in, he never showed it during the build videos. The baffles are just sitting in there.

[@razeunit69]

@@Wvubrad Good pick-up, def agree welding in would be best on RF. Maybe Brad will let us know if he did or didn't and his thought process.

[@ts2975]

Did I see a Bulgarian carrot in that knife bag?

[@benrothssmith8954]

Black flys need controlled

[@SidewinderINC]

Surely half rack 3 bone?...

[@markyochoa]

Fuck.... this video made me want to revisit my plans to check out John Mueller for my upcoming vacation to Austin... googled his name and learned he passed a couple years ago. RIP. I remember him from that episode of No Reservation.. RIP Tony too.

[@huckinator]

Your voice sounds like you might be a little bit under the weather. Hope you get to feeling better!

[@DisjointedConversations]

I love this channel and everything that Bradley cooks - except lamb and goat; those are hard no’s - but - you knew it was coming - but the flys just mess with my inner OCD.

[@hairyhoudini5565]

On the bright side, you've conquered 'the stall'. On the down side, the National Cremation Society is asking that you give them a call.

[@nickd2155]

What are the dimensions of that cook chamber?