Ribs Fit For The Holiday Table! | Chuds BBQ
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- Опубліковано 20 гру 2023
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Insta: chudsbbq
Brine Recipe:
6,000g Water 7Q
250g Salt
150 Brown Sugar
8g Pepper
3 Bay leaves
3 cloves
4g allspice
3 Cinnamon Sticks
10 Cloves Garlic
14g Rosemary
14g Thyme
14g Sage
Nutmeg
2 Oranges
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Pots & Pans
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►Made In Stainless Clad Set
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►Made In Carbon Steel Set
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►Made In Wok
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Knives
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►8" Chef’s Knife
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►6" Nakiri
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►Boning Knife
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Meat Processing
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Appliances
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
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►Fogo Charcoal
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►Wagyu Tallow
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Small Cooking Tools
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Camera Gear
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I’m drooling here, anyone else ? 😂
Just found the channel the other day and have basically been binge watching episodes, including all of the ones in Europe. Love the content, love the food that you make and I love the official taste tester. I also love that you're a cooking channel where you eat a good bit of what you make, rather than only a bite or two. Your videos are seriously making me want to ditch my propane grill at home and become a pit master. But, at least I cook stuff outside, amiright? lol
🎶 Pat it dryyyy 🛎️ 🛎️
OMG!!!!! This video put a smile to my face! For years, I cook ribs and wonder if I suck as a cook because I have problems cutting them. I plan on doing this recipe down the road but for Christmas..... RIB ROAST BABY!!!!!!!
Yeahhhhhh Baby,,,,,,,,,
Put a smile on your face? you should have been crying watching black ribs lol
Looks Great.
Merry Christmas and Happy New Years 2024 🌏
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Personally, I love the color of a nice dark rib rack.
"This is the rib Santa would want. Mmm."
I hope you leave ribs for Santa 🎅 this year with bit of Bourbon 🥃 Have a Merry and a Happy, Healthy & Safe New Year 🎉
For the algorithms bay bay!!!!
Just throwing this out there... next Christmas you should roast chestnuts over an open fire on the Chud Box. I've never had roasted chestnuts but we sing about them every year. Could be fun.
Merry Christmas Brad, Brooke and Bones.
Love everything you do!
GREAT VIDEOS!
Bradley,
Great cook! So is this what you are leaving out for Santa? He must get so excited when he comes to Texas. All night all over the world the poor guy gets milk and cookies. Then he comes to Texas and gets real food! I still think you should be doing a bbq reindeer cook this time of year!
Merry Christmas Bradley. Thanks for a fantastic year of BBQ and informative videos.
Can't go wrong with a rib video from Brad...always on point...
Yes, thank you! Will be offering this on the big family feast!
I love the color on these…yum
Great video! Thanks for sharing. Happy Holidays!
Are you kidding me??? That color/bark is *ideal*.
Deliciousness! These look great, I’m actually doing baby back Saturday. Thanks for sharing and merry Christmas!🎄🎁
I’ll have to try the brine on the back ribs Chud. Thanks for sharing and Merry Christmas
Brined ribs... Mmmm!
Sweet sticky bark on baby backs 🤌🔥
Bradley - you missed the perfect title for this video, and you even said it during... should be "Ribs Fit For Santa". Merry Christmas!
They look amazing! Great cook and video as expected! Happy Holidays!
they look amazing ..sure black ribs that he had to force himself to eat lol
Happy holidays!!
Some of the best baby back ribs I made were dry brined simply with kosher salt over night. I left the salt out of the dry rub I make and rubbed the ribs with it. As a short cut I used Sweet Baby Rays sauce but thinned it out with some apple cider vinegar and sriracha so it was more of a glaze. Amazing! The dry brining was very easy and the ribs were quite tender and juicy.
I literally thought about doing this last night. Only differences were doing a Bacon-brine and then using a melted down can of cranberry jelly as my mop sauce. cranberry spiced hammy-brined ribs? YES PLEASE.
👍 thanks again!! :)
Have a Merry Christmas!
Brining ribs, be it backs or spares, is always a flavor adventure. So many ways to add that unique touch to your barbeque.
Now, I may be a huge barbeque nerd, but while one of the two racks that went into the brine had no membrane, as mentioned in the presentation, I'm quite certain that the racks that came out of the brine were both membrane intact. Was there a little rack switcheroo going on for the purpose of achieving single day production? No worries, of course. Time is of the essence in this festive season!
Merry Christmas & Happy New Year! 🎉🎉🎉
I have been starting to do brining this last year, I have not brined ribs yet but I think im going to have to give it a try.
Outstanding video! you did good on this one kid! Merry Christmas to you and yours.
Damn they look good! I hope you and the team have a great Christmas! I got a early Christmas gift I hit 1,000 subscribers yesterday.
I'm Drooling 🤤
Another good Christmas appetizer is make “sausage balls “ with smoked pork butt. Good use for leftover pork butt too. Happy holidays from NC, love this channel.
I love dark looking ribs. If you can make something look burnt but doesn’t taste burnt, that’s like the epitome of flavor for me personally :] these came out perfect.
Sweet cheeks is so good on ribs! My 6 year loved them and said they smelt like pancakes.
Awesome!
Just want to say Bradley you are one of my favourite people on UA-cam I've been subbed for a long time everything you make looks amazing and always makes me hungry 😂, wishing you and yours a very merry Christmas and a happy new year 👌 can't wait for what you do in 2024
Ps there's a snake in my boot 😊
To hear a pro pitmaster say "i hate cutting baby backs" made me smile. Personally i love making ribs but hate to cute them curvy buggers.
Yummy !!!
I started to watch this video and my headphones weren’t on but I could literally hear the introduction in my mind without the sound.
MERRY CHRISTMAS
Beautiful
Great job….Merry Christmas to u and your family.Pork@Law BBQ….
No wrap gang rise up!
🙌this was great. What a fabulous idea. Hmm,… might have to try this. Unfortunately, my family likes off the bone. Thanks 🎄
I usually inject the night before!
I am highly partial to the darker baby back. That sugary glaze looks amazing.
Besides your content, I always look forward to seeing what you have in the knife pouch and the snake in the boot routine 😬
Looked like a chocolate candy Santa,
Baby backs Normandie….. southern style…😀
Lol, move back to NH! You'll never have to worry about some guy mowing his lawn in December again!
We need a goose cook!
Chocolate Santa 😂
Ok, Brad
When are you going to start making a Chudd box smoker so we have the best of both direct cooker and smoker in one? I envision a large Chudd box with all the options as the firebox attached to a 24" diameter direct flow smoker. With an adjustable damper, fully closed for Chudd box direct cooker. Fully open for smoker ops. Guarantee it would be a big hit 🎉🎉🎉🔥🔥🔥
The official Taste Tester eats way better than me 😢
Rookie move! The rack closest to front didn't have rub on the side ;)
Wow they look amazing. Have you ever smoked a turkey
Do you think I could skip the brine if I was using STL ribs (or, more likely, spares that I trim into STL cut)? And what are your thoughts on maximum rest time? I usually rest them in a warm cooler, wrapped up with towels, but am thinking the texture won't hold up for the trip from my house to holiday dinner (about 2-3 hours).
are the rib bones ok for the taste tester to eat? Merry Christmas Chud and Brooke....and the taste tester...
Love your work! Can you tell me when I can get your hat??
Mr. Brad,
What is an approximate salt-to-sugar ratio with water? for pork?
Love your cooks
Thanks and Merry Christmas to you and your family.
Mac
Man - wish we could get baby backs that meaty in the UK! Loin ribs usually butchered right down to the bone across the top, basically eating what’s in between
Can you freeze the brine then vac seal ?
Hey Chudd, I was thinking that if you didn't want the bark so dark, you could use a layer of the Non-Stick foil. It would most likely prevent the bark from sticking to the foil. It would possibly soften the bark and speed up the cook but you could unwrap the and put them back on for 20 or 30 minutes at the end.
By the way, those babybacks looked AMAZING!
no stick foil..sure but that would cost him extra lol
Chudster have you tried lamb with slow cook
What is that you’re using as a heat source ?
No boot snake I was expecting it
Man ya KILLIN me 😪
Brad, did you ever try cutting the ribs before putting the rub on and putting them on the smoker? Will they just completely dry up? I know some people do that when they cook them direct heat. Would be interesting to see how they turn out, getting that rub and glaze coated over each individual rib.
Would have never thought of bringing baby back ribs, good tip for adding flavour, the ribs you have looked good, plenty of meat on them before you smoked them, I have a hard time finding quality baby back ribs as you have, I'll keep looking and give the brine a try, the ribs you smoked looked delicious, Merry Christmas to you and your family Bradley🍾🍻🌲, looking forward to your next video.
Do you ever have to clean the interior of an offset smoker?
I have watched so many of Brads videos and I have always tried to figure out how he has the cooking element in the middle of his bench? Or is he heating the pan off somewhere else and just bringing it back into the shot each time and sitting the pan on the metal plate? I need answers.
A foil wrapped chocolate Santa Claus.
Hey Brad can you do a bacon rib video?
Can someone tell me what that metal plate is that he uses to heat up a pot? I can’t get my mind around that
Did i hear tbr how to BBQ Right guy again?
Brine them in Cheerwine. Won’t go wrong.
I just happen to have 3 racks in the fridge that are getting going today.
Ever brine some spares?
Should've used cherry wood. lol.
Homie idk what you mean about baby backs being a cheap cut, they are the most expensive rib!
Where can I get the Santa hat?
Almost seems like it could end up a bit like a ham on a rib. I'm not opposed to that
Where can I get a Santa hat like that?
I'll tell you hwhat. Yup. Yup. Yup.
Duluth Trading?
Those ribs have way more meat than the baby backs I get. LOL
Somebody please help me understand how he’s heating up a pot on a cutting board……..and sets down a trivet. I’m lost!!
Did they turn out ok? I can't ever watch the ends of these videos. I laughed hysterically when he used baby back and inexpensive in the same sentence.
No Christmas boot snake consider me disappointed
👢🐍
Glaze looks like more of a sugar burn
Parchment paper
Brother what the hell. Lollll. Your heat plate come on. Please tell me.
I found the fart at 5:50. What do I win?
love them black ribs..trying to make the viewers think they were good...looks like crap
yeah dont eat pork ribs
Look at this clickbait lol. They’re just ribs. this channel is going downhill fast
Me: snorts nutmeg* 👃