Some Very Tasty BBQ Ribs! | Chuds BBQ

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Brine:
9000g Water
450g Salt
450g Hot Sauce
15g White Pepper
40g Garlic
8g italian herbs
8g Cayenne
Pickled Jalapeño
1 cup water
1 cup vinegar
Peppercorns
garlic
5g turmeric
20g Sugar
20g Salt
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Опубликовано:

27 мар 2023

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Комментарии : 365

@mack7170 Год назад

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

@juliussharrock8943 Год назад

Welcome to the chud fam 🙏

@swinebovinebarbecue Год назад

Can confirm, 10/10. These were incredible.

@nicksmith5108 Год назад

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

@Ultrajamz Год назад

Bidets are a must

@nicksmith5108 Год назад

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.

@autodidact9122 Год назад

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 Год назад

What temp do you smoke it at?

@autodidact9122 Год назад

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 7 месяцев назад

Did you add rub to it after you brined the ribs

@chrisbrougham8777 Год назад

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

@kiwicowboybbq Год назад

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

@SaucyRossyBBQKitchen Год назад

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

@davidpost5823 Год назад

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

@SimRacingVeteran Год назад

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

@atomic47stacker 5 дней назад

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.

@michaelh2797 Год назад

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

@williammills7778 Год назад

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 Год назад

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.

@Tzee_Aeff Год назад

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

@Canuckadin 2 месяца назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-LrBSYGXvdkc.html&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.

@joycehill4399 Год назад

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

@JulioTheBusDriver Год назад

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!

@chrisspreezy6957 Год назад

WOW! They look SO good!

@ScottysBackYardBBQ Год назад

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

@mikealberti9726 Год назад

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

@Mr_Boyer Год назад

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

@martinklaus2203 Год назад

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

@francisrizzo1529 Год назад

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

@Michael-yt3wz Год назад

Gotta try it! Thanks for the post.

@traviscoombes3578 Год назад

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

@ericgreenblatt2368 Год назад

Been waiting for this since the chudd chat! 🎉

@papascruffy Год назад

Nice job dude, gotta try this way!

@oldshovelhead Год назад

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!!!

@booboo4326 Год назад

i have a question. what is your cutting board set up with with that hidden burner?.. its sooooo cool i want it i am assuming its some kind of induction burner?

@brada1997 Год назад

FanTASTEic ! I love it!

@StitchJones Год назад

Ahhhhh-Mazing stuff as always!

@danajohannes1715 Год назад

I’ll definitely be trying this!

@vertisce2845 Год назад

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!".

@djbone604 Год назад

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 🍺🍺🇨🇦

@walkingwormfood9628 Год назад

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

@blindsquirrel3123 Год назад

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

@brada1997 Год назад

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?

@Mickster85 Год назад

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.

@grillingaddictionwithnick4982 Год назад

Never thought about a chicken brine on ribs ! Nice!

@kylecassidento6748 Год назад

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

@bptsullivan Год назад

Has me excited for my chud box to arrive!!

@ElimanGibba Год назад

Entertaining & educational.

@stevewalker9888 Год назад

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.

@networkn Год назад

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.

@cocobrother Год назад

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

@Prosecute-fauci Год назад

I am a membrane on guy. I like the snap

@Funski1000 2 месяца назад

Cracks me up “snacks poo”

@Edward-xj4mp Год назад

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

@bennickerson9581 Год назад

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

@davidpapworth6571 Год назад

mmhmm, that looks very good, Claudia! That sauce would be great on just about anything. Thanks for sharing this with us 🙂

@Sheepdog47 Год назад

Honey mustard ribs, Brooke has spoken!

@massivechicken4099 Год назад

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

@timgregson5533 Год назад

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 Год назад

Well, that's pastrami....

@isaintlikei4076 Год назад

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

@tfrogginhfroggin Год назад

Looks great!

@dink_lord_ Год назад

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 👍)

@BBQROCKSTAR178 Год назад

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

@duanehenicke6602 Год назад

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 Год назад

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.

@GlenAndFriendsCooking Год назад

I'm a membrane on kinda guy too!

@mellobk1 Год назад

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

@PaulBarzizza Год назад

Brian- You can find that right here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-5uFQSGXVBMw.html

@mikebarnea4789 Год назад

I'd also like an updated version, mostly because he's improved his video making/editing skills. But... ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-5uFQSGXVBMw.html

@Texas4x Год назад

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

@yellowwducky Год назад

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!

@mikecitizen2125 Год назад

Brad! Awesome video bro! I’ve been brining baby-backs for years. Welcome to the small club!

@drummrpdx Год назад

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.

@Devin_127 Год назад

My guy to smooth with it I see yeah chudssss

@alryky30 Год назад

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

@jeffowens4333 Год назад

Definitely need to do honey mustard ribs please

@moisttowlette123 11 месяцев назад

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

@TurboTimTravels Год назад

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

@juliussharrock8943 Год назад

Insane in the membrane. Insane. Got both branes.

@Constantine-the-Great Год назад

Cool, it's spring in Texas

@angrybear76 Год назад

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

@CH-ec5on Год назад

Looks Good!

@ivanjones5297 8 месяцев назад

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

@rolwhit Год назад

Great job Brad. Bruh,,, I can't wait to do this

@185MDE Год назад

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

@MrRobinson308 Год назад

I love keeping the membrane on.

@geedup415 Год назад

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

@amylabbe452 Год назад

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

@geedup415 Год назад

@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.

@SuperAaronbennett Год назад

I look forward to seeing these honey mustard ribs

@michaelwilliams8297 Год назад

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.

@Jimmy-fp3nn Год назад

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

@chriskennedy1052 Год назад

Ive done brined ribs. Shoulder works also

@Richie-Rich Год назад

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

@lyleswavel320 Год назад

Glad I just ate some Pittsburg hot links or there would be trouble, those ribs look awesome

@RRPirate Год назад

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

@marvinharms1891 Год назад

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.

@archiewright1183 Год назад

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

@dislexicdadscooking Год назад

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

@qcarson Год назад

Looks good! About what temp were you holding at?

@jasonspurley492 Год назад

Real Facts.🔥🔥🔥🔥🔥

@jaredkoslow6167 Год назад

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

@tomdelaney19464 Год назад

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

@KingGeneral21 Год назад

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

@threengcircus Год назад

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

@larrycolson7451 Год назад

I'm not a fan of all the vinegar, and I'm here in Texas with you although I know you're originally from New England. I think Brooke also commented on the "Tangy" taste. My guess is the Vinegar again. Not a BIG fan of vinegar and I use it very moderatly. Love to see you mix it up and cook on the Chud box even though I'm a Offset Stickbox and Pellet Smoking kind of guy. Loved the thought of brining the ribs and will have to give it a try.

@orangetuono38 7 месяцев назад

You've never let me down so I'm betting my Thanksgiving Day ribs on your recipe. Have 3 racks coiled up in your brine recipe.

@yoavkush1 Год назад

Love your channel! Please explain the weird stove at 6:35

@christopherjones7653 Год назад

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.

@jeffreysim4597 11 месяцев назад

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 👍🏼

@markedwards2156 Год назад

You keep on inspiring me to up my BBQ game and to try new things... thanks, and I have to see your honey mustard version of ribs...😊👍

@panzerdash Год назад

I score the membrane. Never had a complaint.

@johnmal801 Год назад

Love me some Texas Pete, on everything.

@brew_wy1375 Год назад

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 Год назад

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

@ernestogastelum9123 Год назад

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

@jteen00 Год назад

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.