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

[@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!!!

[@alryky30]

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

[@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.

[@michaelh2797]

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

[@ScottysBackYardBBQ]

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

[@traviscoombes3578]

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

[@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.

[@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.

[@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.

[@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.

[@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?

[@davidpost5823]

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

[@joycehill4399]

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

[@bennickerson9581]

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

[@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

[@chrisbrougham8777]

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

[@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.

[@kylecassidento6748]

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

[@Edward-xj4mp]

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

[@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!

[@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.

[@mikealberti9726]

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

[@edmcdonald2852]

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

[@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

[@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

[@BBQROCKSTAR178]

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

[@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.

[@martinklaus2203]

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

[@SaucyRossyBBQ]

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

[@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.

[@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.

[@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!

[@Mr_Boyer]

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

[@chrisspreezy6957]

WOW! They look SO good!

[@chriszinn7143]

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

[@threengcircus]

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

[@pigskin75]

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

[@HaYwireCrew]

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

[@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.

[@RedPede]

We used brown sugar and kosher salt at Outback for the baby back brine.

[@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 🍺🍺🇨🇦

[@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".

[@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.

[@chriskennedy1052]

Ive done brined ribs. Shoulder works also

[@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?

[@cocobrother]

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

[@kiwicowboybbq]

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

[@francisrizzo1529]

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

[@blindsquirrel3123]

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

[@juliussharrock8943]

Insane in the membrane. Insane. Got both branes.

[@TurboTimTravels]

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

[@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.

[@tomdelaney19464]

I like the brine idea, with less fluid in vac seal bags

[@RRPirate]

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

[@Michael-yt3wz]

Gotta try it! Thanks for the post.

[@massivechicken4099]

just got my first charcoal pit today, doing some wings and sausages on it tomorrow. wouldn't have done that if I'd never seen your videos

[@angrybear76]

I am for sure trying this! New made in CANADA offset is currently being built!

[@MrRobinson308]

I love keeping the membrane on.

[@jeffowens4333]

Definitely need to do honey mustard ribs please

[@brianbrink1421]

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

[@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

[@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

[@panzerdash]

I score the membrane. Never had a complaint.

[@jeffreysim4597]

I personally prefer to remove the membrane. But sometimes I can’t tell if it’s still there so I’ve just recently taken to scoring the underside of the bone and have found that to be my newly preferred method 👍🏼

[@archiewright1183]

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

[@michaelwilliams8297]

I've been brining ribs for decades, you're onto something for sure, I'm sure those are delicious. But there is a better way to build a brine.

[@qcarson]

Looks good! About what temp were you holding at?

[@aroettgen87]

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

[@laina6219]

Ooooooohhhh, You must try marinating them for 2 days in chunky garlic Italian dressing ( wish bone) + other spices to your liking. Baste them buggers many times while on the BBQ. Man are they good 😋😋😋

[@ivanjones5297]

I'm color blind especially when I can learn from you, I love to be positive in the community and that's the USA I'm subscribed my new friend

[@MrAnthony9123]

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

[@atapia15]

I always brine mine in a lager…definitely keeps em juicy

[@danajohannes1715]

I’ll definitely be trying this!

[@paultorralba4277]

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

[@Texas4x]

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

[@Jyang929]

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

[@axion8788]

Amazing as always. On cutting the ribs; stand on end and use a boning knife. Curvature issues gone.

[@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 👍

[@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.

[@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 👍)

[@billydlight]

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

[@chrisbrougham8777]

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

[@KingGeneral21]

Would love to see a brined pork shoulder! I wonder if it will have the same effect? 🤔

[@Devin_127]

My guy to smooth with it I see yeah chudssss

[@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

[@Constantine-the-Great]

Cool, it's spring in Texas

[@johnmal801]

Love me some Texas Pete, on everything.

[@houndawg3]

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

[@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.

[@SJHaack]

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

[@dislexicdadscooking]

Beautiful clip..21k views in 8 hours...beast mode fella

[@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?

[@PhoenixLevesque]

Looking good! Is that an induction heater under the cutting board??

[@24kachina]

No, pan heated off camera on side burner built into table.

[@braydenwhite5016]

I also need to know

[@leathercheerio1]

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

[@goyo03]

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

[@Jimmy-fp3nn]

You guys... Looking as smoked and baisted as the food!! My family to yours we love ya!!!¡!