How to Smoke Texas Style Spare Ribs | Chuds BBQ
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- Опубліковано 20 кві 2020
- This week I share a very basic barbecue recipe for Texas-style spare ribs, smoked using post oak wood on the ChudPit 65 offset smoker. Central Texas BBQ uses less ingredients and focuses on simplicity and smoke.
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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.
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?
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.
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. :)
This channel should have 1 mill
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
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 😂😂
Those ribs looked amazing!! Would love to see a brisket video
May the BBQ Gods forever bless your great work !! 👏🏾
Amen to the pre-ground pepper and keeping the seasoning simple!
I'm all over this method next round! Thanks for the tips!
Thank You for all the beginner videos and tips its a lot to take in as a newbie!
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
Always good to come back for a refresher for my ribbie cook today 🙌🏻🤞🏼
Just found your channel, I really enjoy it. These may be the best looking ribs I've ever seen on the UA-cams!
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.
They look amazing. Got to try
Bonus for anyone who counts how many times you flip it! Looks delicious!
Thank you "Brother Brad" Great info, keep it coming , great BBQ.
Nice, you hit this one out of the park!!
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
I tried this recipe and dem ribs were fire!!! Thank you!
U r super dude... one of the best cooking style I ever saw
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
Freaking amazing!! Gonna try it this weekend.
I think I’ll try this with mutton in the future. Thank you for the recipe!
You sir are a real inspiration
Mate just found your Channel.. loving it . By the way your smokers rock bro .. keep up the good work
They look amazing my mouth was drewling I always enjoy your channel stay safe and take care
Great video. Heard you on Tales from the pits podcast. Can’t wait to get out to Leroy and Lewis
Love watching all your videos. I e been getting carried away with doing some seasonings, nice to hear pros have been there as well.
you are killing it brother
You make it fun to watch and learn
Great video love the humor awesome 👏
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.
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 Channel!!! Congratz!!!
Really enjoyed this one.
Good work my guy 🔥🔥🔥
I love the less is more side of you vids!!!!
Da ribs be goin on the smoker dis weekend.
Thanks for all of the info looks great!!!!
Bam!! Good stuff!!
I love this video. He is awesome!
Those just look amazing senor👍👏
These ribs look awesome! The process was easy too. Thanks Chudster!!
#BackyardBBQBeards
Thanks Man. Entertaining and valuable info.
Dude, that was a kick ass quick rib vid👏🏻👏🏻💯💯
thanks!!
Awesome job dude
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.
Great video!!
D+!!!! Topson!!! Very good!!!
They look great 👍
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
Thank ya looks great
Beautiful Ribs brother! 👍👊
Great looking ribs !!
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.
Looks great
I really enjoy all your videos. You are funny and fun and break it down wonderfully. Thank you so much! I did a pork butt and it was just about flawless.
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.
How Bout another Spare Rib Video! New Recipe! Beef Spare Ribs!! 😋 🤤
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!
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.
Damn that's lookin delicious!
I subbed just because your wife is cross-eyed 🤣😂jk great content!!!
Greg sent me over, thought "I'm sure I've seen that dude before", quick check and yep, you're the dude off the Leroy and Lewis Eater video obsessed with beans /s
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.
Gonna try this on a rack of spare ribs tomorrow on the Weber Smokey Mountain!
You are awesome!! funny as F, thanks for the tips!! ribs look amazing!
FINALLY, another membrane on guy . . . I thought I was alone
I've done it both ways over the years, and I don't notice much difference unless I'm cooking them in an oven. I just leave it on now unless I see something I don't like in the membrane.
No sir. Leave mine on also. Extra time for beer drinking that way!
That's what she said... no, wait...
I usually score the membrane.
I like the membrane as well especially when I finish the ribs over the coals at the end and the membrane gets paper thin and chewy.
Nice and Juicy! 😂. Salt and Pepper. Winner winner chicken dinner ! Salt and Pepper is all you need to produce good BBQ..
Just a little butter 🤣. My kind of guy.
Man U are crazy funny. I luv it though, keep up the good work bro ✌🏾
Would like to see you cook up a slab of beef short ribs. I cant get good brisket here in the middle east so I go with short ribs. Also, I home cure and smoke my own bacon(pork belly) with no sodium nitrate. Would love to see your version.
Awesome!
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
"Love that trick. Thanks A Frank" LOL.....
Bro.. ur ad libs r hilarious
Can u do it blindfolded?
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.
Awesome
Nice Texas ribs!
How many times do you want to flip the ribs before cooking it?
Chuds bbq: yes.
😂😂
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
Membrane on FTW thanks for the informative vid trying out tommorow!
Trying this today
I like this guy he's funny
This man silly as 🤣🤣🤣 loved it dude gonna giver a go today
Excellent video. What brand salt do you use?
Thanks for sharing your knowledge!
Gotta say.. them ribs look mighty darn purdy. Be trying that real soon.
4:39 every time I say the word “moist”, that’s exactly how I say it.
I think dude broke the world record for slab flip.
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 🤣
After trying several racks and completely failing, I realized I was doing a few things wrong, and one of those things I was surprised was so important (which is mentioned in this video): First, I did the cooking with the wrap too long and made them too tender (yes, ribs can be too tender and it isn't super pleasant. The 3-2-1 method doesn't produce good results); second, I caked too much rub on them (too much salt makes them basically taste like ham. Again, not pleasant); and most importantly, I DIDN'T LET THEM REST! I thought letting meat rest was one of those chef/bbq pitmaster idiosyncrasies that didn't matter and made only a marginal difference, if any. But I found out, especially for long smokes, it is one of the most important things you can do. Completely changes the taste and texture for the better.
I'm with you on the rest. For long cooks, I found the rest is important to let the meat kinda calm down. Brisket, this is especially true. Ribs are definitely better after a rest. I still think resting a steak is a waste of time and only yields a cooled steak. But with something you're taking to 200+ degrees, letting it come down to 150 still produces a hot meal.
Awesome video bro!!! Hey man how do you clean your grill? It’s really clean!!!!
Just fabulous , new sub her . Cheers
Damn those look perfect
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
😂😂