Thanks for the video, I had forgotten how good simplicity can be. I smoked 3 racks of ribs yesterday after watching this video, left membrane on used only SPG (I love garlic) used your spritz recipe 7 of 7 folks loved 'em. Forget all the expensive rubs I've been using this will be my go to from now on, thanks again.
Before watching it i thought: it's impossible that one person can flip a slab so many times someone had to think of a drinking game! Man i was very wrong!
Bro I literally just commented the same thing and then saw yours 🤣🤣🤣 it's all I can think about the whole time watching the video was how much he was doing it
smokey...... crispy....... juicy...... buttery....... oh my. cooked 2 racks per your recipe on my recteq pellet and omfg sheer perfection. tyvm chuddmaster
Hey Chudly! I've been watching all your videos for about a year. I only have a Weber at home but i was actually able to successfully manage my father in laws offset on my own yesterday and smoke 3 racks of spare ribs to perfection. Had this video going the whole time. Thanks for the knowledge!
Dude lol I've been cookin ribs for 25 years and you've taught me something! Thanks buddy! I'm gonna try it! Never trimmed them that way. Good job! I just subscribed a few days ago and am enjoying your videos! Love the flavor profile too!
So far this is the only video that isn’t overly long, boring or doesn’t explain everything with or making it a 30 min video. 👌🏼 nice job on the editing too
Ik I've never understood that, when ever I'm looking for new ideas to try I always think, it takes a total of maybe 5 minutes to trim, mix a seasoning and throw it on the grill, how the hell is every video over 20 30 minutes?!
@TopBillinSports you responded after 2 years? Wow, you really have no life huh? Don't run your lips just because there's a screen in front of you there sweetheart.
Just so happens my daughter wanted Ribs this weekend and bought some St. Louis ribs yep days ago so I'm going to try your technique, trimming seasoning, etc. I will start earlier than you did though. Thanks from the West Coast. My Son moved to Texas about 2 months ago from Cali. My Nephew is on his way right now with another load of furniture from Colorado. I'm moving to Tennessee in the next. 18 months can't wait to get out of California. Keep up the good work my Friend!
@@OffsetRookie they've been behind getting everyone's cookers out due to their main driver being sick. And then I found out last week that the backup driver got sick midway through the trip... So now I'm hoping it comes this week haha!
@@2005Pilot yes sir! proud to say I made the best ribs I've ever eaten on the first crack. It's a learning curve for sure but I think it'll last forever.
Salt and pepper ribs are where it’s at. I’d suggest adding a little bit of granulated garlic though if you’re not cooking on an offset. You need more savory elements if you’re not cooking with the type of smoke flavor you get from an offset.
Like the simplicity. Never had much of an issue with smoke flavor with paprika based rubs, though. Usually use Malcolm Reed's Killer Hog The Barbecue Rub. I'm thinking add a little onion powder to that salt and pepper, though.
Solid Central Texas BBQ, but then again, is there anything else? Great job and entertaining video. Secret is to slap them around a bit before the Salt and Pepper 🤣
I’m only past the intro and intro of the diff of rib types at stores .... I’m down to subscribe!!! I dig the editing style, displays you know what your doing and to the point !!!! Thanks for sharing
Fun..and educational video. Wish I had an offset smoker. We can get post oak here in the Nashville area...but not cheap. I just purchased a bag for my WSM. Just subscribed.
Great video. Making spare ribs on the smoker today. Adding a bit of Paprika as I love the flavor. I have never tried Honey/ Vinegar spray. Going to try that. Makes flavorful sense to me. Liked and subscribed.
Greetings from Down Under - you're a nut-job hahahaha - love your work man and your total enthusiasm. Well done! Food looks amazing and your attitude is welcoming.
hey my brother chud, when you mention that the skirt of the rib its good for some sausage, does it has the right balance of fat and meat??? thanks fot sharing man
Wow what a great video brother I love your simple instructions I did an experiment with you video my Girly Girl has never Bbq anything so I put your video on the 82” and had her watch and take notes we used everything that you did with the exception of the beautiful smoker you have and the Sauce I couldn’t find it but we use a smoker and can’t believe she did it !!! I mean OFF THE CHAIN!! Know my question is how would you smoke that same recipe with 20 slabs of ribs !! Because I think you helped me create Girly👙 Girls Bbq 🍖 I appreciate your feedback 👍🏾✌🏾🙏🏾
Dude your bbq looks soooooo good. I'm quite the pitmaster myself and I'm subbing up so I can get better. I watched your smoked Turkey video this morning and I like the way you cut the back bone out. I'm doing that today. I have the Turkey in a wet brine but next year I'll try the dry brine. HAPPY THANKSGIVING!
Looks like you cooked it for 6 hours at 250 degrees, another 20 minutes in foil (with sauce and butter) and then 30 to 60 minutes left in the foil outside the smoker, correct? I like what you did for rub. I've been using several varieties but I will try your simplified version next time.
I’ve been leaving them on since I watched Aaron Franklins Masterclass a couple years ago. If you cook them properly, it doesn’t take anything away from the ribs. If anything, it kind of allows you to overcook them a bit without the meat sliding off the bones too easily. Sort of the way you’re meant to leave the membrane on beef ribs.
Hey there Brad! Love your channel and your recipes. Just a question, I don’t see a rack under the logs in the firebox? Do you just set them on the metal? Thank you
This channel is the BOMB 💣 !! I am kamado Akorn owner - should I leave out the water in the drip tray? 300 all the way will be no problem. Would it be OK to to cut the ribs in half to put them in a rib rack? You are a true artist sir and you respect the product!
Your videos are awesome man! What diameter stack do you have on your cooker? And what’s the approximate length? I have a Horizon offset that I’ve been thinking about redoing the exhaust.
Dang, how much this channel has changed over the past few years.
I completely agree and absolutely love seeing the evolution of this channel. My go-to staple for sure.
Thanks for the video, I had forgotten how good simplicity can be. I smoked 3 racks of ribs yesterday after watching this video, left membrane on used only SPG (I love garlic) used your spritz recipe 7 of 7 folks loved 'em. Forget all the expensive rubs I've been using this will be my go to from now on, thanks again.
New drinking game, take a shot every time he flips the ribs and drops them back on the cutting board
I’m hammered and it’s just started!!!
Before watching it i thought: it's impossible that one person can flip a slab so many times someone had to think of a drinking game! Man i was very wrong!
Dead by 4.48 mins in
Bro I literally just commented the same thing and then saw yours 🤣🤣🤣 it's all I can think about the whole time watching the video was how much he was doing it
I kept thinking, do the ribs owe him money?
This channel should have 1 mill
smokey...... crispy....... juicy...... buttery....... oh my. cooked 2 racks per your recipe on my recteq pellet and omfg sheer perfection. tyvm chuddmaster
These look awesome, so good! Wanna try these on my recteq also. What did you use for cooking times and temp?
Making some today, but using Leroy & Lewis' mustard BBQ sauce recipe... can't wait to try them out
Hey Chudly! I've been watching all your videos for about a year. I only have a Weber at home but i was actually able to successfully manage my father in laws offset on my own yesterday and smoke 3 racks of spare ribs to perfection. Had this video going the whole time. Thanks for the knowledge!
I noticed that if I slap mine around as much as you do it really adds to the overall taste. :)
You almost sent me on mission at 1230am to find ribs. You didn't have to hit em with butter. Yeah ya did. Great recipe. Will try
Those ribs looked amazing!! Would love to see a brisket video
Dude lol I've been cookin ribs for 25 years and you've taught me something! Thanks buddy! I'm gonna try it! Never trimmed them that way. Good job! I just subscribed a few days ago and am enjoying your videos! Love the flavor profile too!
The most entertaining BBQ cook on the Net by far!!!!! Love the sound of your sauce application 😂😂
So far this is the only video that isn’t overly long, boring or doesn’t explain everything with or making it a 30 min video. 👌🏼 nice job on the editing too
Ik I've never understood that, when ever I'm looking for new ideas to try I always think, it takes a total of maybe 5 minutes to trim, mix a seasoning and throw it on the grill, how the hell is every video over 20 30 minutes?!
@@percyal1- Stop being lazy and stop policing other people's material. It's free, Karen. 3 hours or 3 minutes, you didn't pay anything to view it.
@TopBillinSports you responded after 2 years? Wow, you really have no life huh? Don't run your lips just because there's a screen in front of you there sweetheart.
Just so happens my daughter wanted Ribs this weekend and bought some St. Louis ribs yep days ago so I'm going to try your technique, trimming seasoning, etc. I will start earlier than you did though. Thanks from the West Coast. My Son moved to Texas about 2 months ago from Cali. My Nephew is on his way right now with another load of furniture from Colorado. I'm moving to Tennessee in the next. 18 months can't wait to get out of California. Keep up the good work my Friend!
Can’t say I blame you one bit. Politicians Ruined a Beautiful state
Love watching all your videos. I e been getting carried away with doing some seasonings, nice to hear pros have been there as well.
I love the less is more side of you vids!!!!
Da ribs be goin on the smoker dis weekend.
This video (and a bunch of your other ones) inspired me to buy an offset smoker. I should be getting my workhorse pit next week!
Should have a cook on that bad boy now? I got mine 3 weeks ago and love it so far. Been binging on Bradley's videos as well.
@@OffsetRookie they've been behind getting everyone's cookers out due to their main driver being sick. And then I found out last week that the backup driver got sick midway through the trip... So now I'm hoping it comes this week haha!
@@toxicitysocks Ugh, hate when that happens. Fingers crossed it arrives this week!
@@toxicitysocks well…. Have you fired up that badass stick burner yet?
@@2005Pilot yes sir! proud to say I made the best ribs I've ever eaten on the first crack. It's a learning curve for sure but I think it'll last forever.
Always good to come back for a refresher for my ribbie cook today 🙌🏻🤞🏼
I got to give this rib recipe a try.
Ray I see ya Homie !!!
I’m hooked on S&P ribs, but you really want to use an offset smoker. I’d stick with rub if cooking with charcoal or a lesser type of cooker.
Ray Mack! Love ya man, my man has some good ribs here down in Austin.
Salt and pepper ribs are where it’s at. I’d suggest adding a little bit of granulated garlic though if you’re not cooking on an offset. You need more savory elements if you’re not cooking with the type of smoke flavor you get from an offset.
I usually just throw the whole slab in the smoker but the way you trimmed those ribs up i shall try ..... They looked delicious by the way ..... 😋
Bro.. ur ad libs r hilarious
Amen to the pre-ground pepper and keeping the seasoning simple!
you are killing it brother
That was awesome super good tips
You sir are a real inspiration
Gonna try this on a rack of spare ribs tomorrow on the Weber Smokey Mountain!
Really enjoyed this one.
Like the simplicity.
Never had much of an issue with smoke flavor with paprika based rubs, though.
Usually use Malcolm Reed's Killer Hog The Barbecue Rub.
I'm thinking add a little onion powder to that salt and pepper, though.
Thanks Man. Entertaining and valuable info.
May the BBQ Gods forever bless your great work !! 👏🏾
awesome can you do barbacoa?
Thank you "Brother Brad" Great info, keep it coming , great BBQ.
I'm all over this method next round! Thanks for the tips!
Bonus for anyone who counts how many times you flip it! Looks delicious!
Nice, you hit this one out of the park!!
Can u do it blindfolded?
U r super dude... one of the best cooking style I ever saw
They look amazing my mouth was drewling I always enjoy your channel stay safe and take care
This man silly as 🤣🤣🤣 loved it dude gonna giver a go today
yo man , je suis de québec (canada) je te suis et va continuer à te suivre , pour moi tu es le best en fumoir 👍👍👍👍
Thanks for all of the info looks great!!!!
What is the ratio in your spritz. Awesome video
Great video love the humor awesome 👏
Awesome job dude
How Bout another Spare Rib Video! New Recipe! Beef Spare Ribs!! 😋 🤤
Newbie here. Just seasoned my first smoker today. What are those black gloves that I see so much of in people's barbecue videos?
Like your build videos. I build smokers too but I only show mostly what I’ve done because I do all my stuff on my phone. Solid cook bro
Great video! Is it the same timing for the Beef Back Ribs? Can they be cooked together?
Solid Central Texas BBQ, but then again, is there anything else? Great job and entertaining video. Secret is to slap them around a bit before the Salt and Pepper 🤣
They look amazing. Got to try
I subbed just because your wife is cross-eyed 🤣😂jk great content!!!
I've never made spare ribs those look great how do they taste compared to baby backs for the price I might start making these
I’m only past the intro and intro of the diff of rib types at stores .... I’m down to subscribe!!! I dig the editing style, displays you know what your doing and to the point !!!! Thanks for sharing
Fun..and educational video. Wish I had an offset smoker. We can get post oak here in the Nashville area...but not cheap. I just purchased a bag for my WSM. Just subscribed.
Great video!!
Membrane on FTW thanks for the informative vid trying out tommorow!
I think I’ll try this with mutton in the future. Thank you for the recipe!
Thank You for all the beginner videos and tips its a lot to take in as a newbie!
How long in the cook before you start spritzing. And how long was the cook?
Great video. Making spare ribs on the smoker today. Adding a bit of Paprika as I love the flavor. I have never tried Honey/ Vinegar spray. Going to try that. Makes flavorful sense to me. Liked and subscribed.
Nice Texas ribs!
Looks great
Greetings from Down Under - you're a nut-job hahahaha - love your work man and your total enthusiasm. Well done! Food looks amazing and your attitude is welcoming.
What's with repeatedly plopping the ribs down on the cutting board? Is that a form of Texas rib tenderizing? LOL. Enjoyed the video!
Why did I LOL because you said plopping? 😄❤
It’s like clicking the tongs when grilling.
He's just like being aggressive with meat 🍖
It’s just part of Chud’s schtik yo.
hey my brother chud, when you mention that the skirt of the rib its good for some sausage, does it has the right balance of fat and meat??? thanks fot sharing man
You make it fun to watch and learn
Is it just me, or did you basically just turn those into st Louis cut rubs in the trimming process?
No. All he did was cut the breast bone off. The rib tips are still there.
Basically yes. A full uncut rack of spare ribs are cheaper and you get small cuts of meat to cook for other meals.
Yup
Excellent video. What brand salt do you use?
Thanks for sharing your knowledge!
Awesome video bro!!! Hey man how do you clean your grill? It’s really clean!!!!
I tried this recipe and dem ribs were fire!!! Thank you!
Do they go back on the grill after they get Sauced?
Do you mix anything with the butter? And how long do you put them back in for after you sauce/butter them?
Just found your channel, I really enjoy it. These may be the best looking ribs I've ever seen on the UA-cams!
Ok- was going to do brisket this weekend. Now I'm in full on rib mode. Brisket to the freezer- I'm off to the market. Those look great.
Slap it flip it rub it down ,slap ,slap 16 mesh blk pepper 😅 madness, this guy loves what he does ,🎉 good work spanky.
Nice and Juicy! 😂. Salt and Pepper. Winner winner chicken dinner ! Salt and Pepper is all you need to produce good BBQ..
I just did these. Definitely going to keep up with this recipe. But I did add roasted garlic
Sounds good gonna do this today how did it come out
Trying this today
I like this guy he's funny
Wow what a great video brother I love your simple instructions I did an experiment with you video my Girly Girl has never Bbq anything so I put your video on the 82” and had her watch and take notes we used everything that you did with the exception of the beautiful smoker you have and the Sauce I couldn’t find it but we use a smoker and can’t believe she did it !!! I mean OFF THE CHAIN!!
Know my question is how would you smoke that same recipe with 20 slabs of ribs !! Because I think you helped me create Girly👙 Girls Bbq 🍖
I appreciate your feedback 👍🏾✌🏾🙏🏾
So on a pellet smoker since heat is from bottom would you flip it? Also same for brisket?
they dont get too salty? I've had a problem with that amount of salt. Still gonna try this tho. and how long did they end up smoking?
They look great 👍
Just a little butter 🤣. My kind of guy.
Dude your bbq looks soooooo good. I'm quite the pitmaster myself and I'm subbing up so I can get better. I watched your smoked Turkey video this morning and I like the way you cut the back bone out. I'm doing that today. I have the Turkey in a wet brine but next year I'll try the dry brine.
HAPPY THANKSGIVING!
Looks like you cooked it for 6 hours at 250 degrees, another 20 minutes in foil (with sauce and butter) and then 30 to 60 minutes left in the foil outside the smoker, correct? I like what you did for rub. I've been using several varieties but I will try your simplified version next time.
was the butter you put unsalted butter 🤔
Is that a lonestar sign in the background? 🍺
Rarely ever see anyone leave the membrane, this shows that everyone does BBQ different
I’ve been leaving them on since I watched Aaron Franklins Masterclass a couple years ago. If you cook them properly, it doesn’t take anything away from the ribs. If anything, it kind of allows you to overcook them a bit without the meat sliding off the bones too easily. Sort of the way you’re meant to leave the membrane on beef ribs.
@@LigglesHoneycut as long as they taste good is all that matters, I prefer to take it off.
@@organicwisdom2204 preach
Dude, that was a kick ass quick rib vid👏🏻👏🏻💯💯
thanks!!
Mate just found your Channel.. loving it . By the way your smokers rock bro .. keep up the good work
So how many hours? Or did you wrap when it reached 185?
Hey there Brad! Love your channel and your recipes. Just a question, I don’t see a rack under the logs in the firebox? Do you just set them on the metal? Thank you
Yes he does just set them in the box without a rack
How long was this cook???
How many times do you want to flip the ribs before cooking it?
Chuds bbq: yes.
😂😂
I was listening to the video while wrapping my ribs and put in a "little bit" of butter, now i have to go back and reopen them after watching XD
😂😂
Great video. Heard you on Tales from the pits podcast. Can’t wait to get out to Leroy and Lewis
I love this video. He is awesome!
This channel is the BOMB 💣 !! I am kamado Akorn owner - should I leave out the water in the drip tray? 300 all the way will be no problem. Would it be OK to to cut the ribs in half to put them in a rib rack? You are a true artist sir and you respect the product!
What bbq did you use?
Your videos are awesome man! What diameter stack do you have on your cooker? And what’s the approximate length? I have a Horizon offset that I’ve been thinking about redoing the exhaust.