I’ve made easily 100+ racks of ribs in the last 10 years. Tried ever type of rub, technique, sauce etc. In the last two years I’ve landed on my perfect for me ribs. My technique is almost identical to what you just explained. The journey has been fun and I wouldn’t trade it but wow what a huge leg up this vid is for anyone that hasn’t landed on their perfect rib recipe yet. Thank you Bradley.
Hands down, this is the best BBQ channel on UA-cam. Brad delivers the best in professional BBQ instruction in a lighthearted and entertaining manner. Hitting his subscribe and notification buttons was the best thing I ever did to ramp up my backyard BBQ game.
No doubt! Brad is good and quite hilarious but Chef Tom over at All Things Barbecue is very informative every step of the cook and they have a Tips and Techniques that is absolutely amazing. A lot of amazing things on their website as well.
@ commishg ; Malcome Reed's '' How2BBQRight'' is the BEST BBQ Channel on UA-cam ! He is a MASTER BBQ Chef and Champion of numerous BBQ Cookoff Compititions !!
I am a fan! I have become a sausage making fool! I make about 20lbs a month in 4 small batches of 5lbs each experimenting with different flavor profiles all due to CHUD BBQ. Thx Brad
Oh, we can have philosophical different opions on ribs. It'll never come to fisticuffs. Just different opions. I am a huge fan of bark, and less of a fan of the mop or spritz . Just my thing. Great channel. I'll take your bbq with some slaw and beans any day . Happy cooking my brother.
I have learned so much information to help my bbq game from your channel. Thank you Brad and keep up the great bbq videos as I enjoy yours the most out of all of them.
Great tips. One question ... if you are smoking several racks of ribs for a crowd, do you wrap all the ribs ? Do you cook different for a crowd ? Thank you.
I don't appreciate that u didn't giggle when u did the official taste test. You always giggle and that is what i have have grown accustomed to. Please do not make this monumental mistake in the future. Thank you for your cooperation in this matter.
What are thoughts on smoking ribs the day before and holding them in a warmer overnight until meal time like a brisket- instead of refrigerating and reheating?
I personally think baby back ribs are HIGHLY over-rated, less fat so they're more prone to drying out. Spare ribs are the way to go, and up here 🇨🇦 they're less than half the price of back ribs!
Bro, the way you educated me on the difference between the types of ribs in the first few minutes got you a new subscriber. Thank you 😊. Keep doing what you do. I like your style
Great video. I like the minimal saucing at the wrap, ones with butter, brown sugar get way too sweet. The rub is excellent too, nothing fancy. Will be on the smoker this weekend. Thanks
Thanks brother. Just moved to Texas for a beautiful Texas Lady and wanted to impress her....! Your cooking channel was the catalyst that sealed the deal. Thanks again. FANTASTIC !!!!!
I like them the same way just without wrapping them. I used a thick sweet sauce and let it caramelize on it without being wrapped. Guess I just like a lil texture so you can grip it & rip it with your teeth. Y'all should try it like that.
Thanks Brad for another awesome video. The best BBQ channel, and always fun to watch. Here in Estonia I get a kind of St Louis cut with the whole belly still on, which is great as I can trim off the belly as close or far from the ribs as I want, and I usually smoke the belly at the same time as burnt ends, they get so squishy, juicy, smokey, tender... 😃
Love the channel. One thing I can never understand though is just salt and pepper! And most channels I watch do a lot of just that. But in all the meat I’ve ever had I have never had one with just salt and pepper that made me go. Yea this is the best! Definitely can still be amazing but I just think a little more seasoning when done we’ll always makes it better. Even if it’s just using half lawreys seasoning salt for your salt portion. Or just going all lawreys and pepper.
I wrap my ribs in parchment paper before I wrap in tinfoil. The paper prevents the foil from tearing and only takes a second. Thanks for sharing your tips. I appreciate the help.
I give this 2 scoops up! Love a SnP rib! Thanks for the wrap info also, been doing mine right side up! Also, not flipping them to get color on the back side. Great information and highly entertaining at the same time! Oh, to be a dog in your backyard!
You are a true artist when it comes too bbq... your channel is my go to when it comes to the pit, thank you for sharing your knowledge . When or if you ever decide to do a cook please let the youtube world know so we can sample the goodness..
I've heard Jeremy make that same claim about the powders. I've not had problems getting smokey ribs. But i don't wrap. Haven't in yrs. Make my own rub for ribs, and it has multiple different powders. Including paprika. I like to keep it simple with the spritz. Little apple cider vinegar and apple juice has worked well for me. Have some loin ribs smoking as i type. Yep they are on a pellet grill (that i built from scratch). I really like to sauce my ribs 15-20 minutes before i pull them. 😋
Minor point. The more viscous a liquid, the thicker the liquid. I think you meant to say you add the maple syrup to the apple cider vinegar to reduce its viscosity or, make it less viscous, so that it can be sprayed from the bottle.
Watched bearded butchers and did a broadcast with you and I was impressed so I subscribed to your channel I will definitely keep watching you have great recipes thanks
Thank you SIR Made Pork Ribs tonight in a Bradley Smoker Professional P10, 4 Rack, 1000W Electric Smoker And your requirements were spot on!!!. I had all 6 racks full of Pork Ribs to the easy salt and Pepper rub. This made it so easy and delicious! ...I used your sprits to a tee, Rub till it raised it's hind leg and Wow! what a easy 7 hour delicious meal it was. I chose APPLE briquettes because I had plenty of them to go 8 hours and wow what a choice! Thank you again!
Dood..... You are a rock star and I have learned a LOT from you. The problem is I was cooking a brisket today and as I checked it after 8 hours I literally said out loud ...."Looking good to me".....I can not afford therapy...
Regarding the longer cook times, I use a couple of umbrellas to make sure my cook chamber and TelTrue stay in the shade. That sun has been awfully hot this summer! Thanks….I’ll have to try the maple syrup spritz!
Hellos from Bangor, Maine! Great video. Thanks for the tips on the different cuts of ribs and how to trim them and saving money. Looking forward to my next rib cook!
Nice ribs! Bro did you know the saying” there’s a snake in my boot “ is a reference to a common hallucination suffered by alcoholics in the 19th century? 🤣🤣🤣🤣🤣🤣🤣
Man I love your videos. I learn so much but my smoker is on the cheaper end so I have lots of air escaping which throws off my temps. I tried mods but they only help a little. I’m going to at least attempt these 5 tips on some ribs this weekend and pray my smoker cooperates with me
How about this for a video? Put the seasoning on after cooking the ribs. A few weeks ago I made 3 racks, 2 seasoned and cooked as normal and 1 I used salt and pepper after completely cooking. Me and my wife both thought the post cook seasoning tasted a lot better. Surprised me.
Nice to notice it took longer to cook these ribs and I had the same situation. I think heavy humidity was my deal. More pressure in the air probably means less air flow moving in the smoker, so yes, more radiant heat then convection heat.
Smoked some spareribs for the first time with just salt and pepper. So much more flavor than these rubs and the salt really helps tenderize the meat IMO
U sir gained my subscription by far the most genuine og Texas ribs I’ve ever seen as a proud citizen of the the lone star state and the home of the Alamo SATx
I've cooked this style of ribs once and I loved them. But I felt like there were little bone bits at the end of a lot of ribs. Would this have been that part you trimmed off?
Was it bone or cartilage? If it's bone, then yes you should have removed it. If it's cartilage, those are the rib tips and you can leave them on, or remove them for a St. Louis cut rib. But don't throw them away, rib tips have tons of rib meat. You can smoke them like any other rib and nibble on them, or use them for soup/stock.
Prices are ridiculous. Pre-Covid spareribs could be had for $1.00 lb. and St Louis cuts could be had for around $1.77 at my local store. Like he said those prices are now double or more. Great vid. Ribs looked amazing.
NOT "pre covid" , it was "pre joe biden". let's get that clear, it wasn't a virus that raised the cost of everything and diluted the value of our dollar
Love this channel and saved a bunch of your recipes. I messed up smoking my first rack of ribs though, put too much salt and couldn't nail down the temperature in my Weber Smokey Mountain grill. The bones in the ribs came out too easy so I am guessing I over cooked them. It's a process and hopefully will nail them down next time. Thank you for the tips.
The problem for you is related to temperature. In the hot summer a wood fire will not draft as well because there is a principle in wood burning called the "stack effect". It is related to there being less of a difference between the firebox temperature and the atmosphere temperature above the stack. The stack is creating a low pressure zone from heat rising up and out, but that is deterred the more hot it becomes outside. Basically, it is hard for convection bubbles of gas (smoke and heated atmospheric gas in your case) to rise up through the atmosphere beyond the stack if the temperature difference is smaller or negligible. The stack effect is based on negative pressurization building up in the stack as it heats up and pulls the smoke up and out. You have probably noticed a bit more creosote than usual building up on your surfaces inside the grill as well, probably in the stack too, and that is caused by the smoke lingering longer and condensating as it cools off before it gets pulled out of the stack. To combat this there is 2 main solutions, add a length of pipe to the stack to enhance the stack effect, allot like a gun with a longer barrel increases bullet velocity, or build hotter fires which is not preferred for cooking obviously. There's one more solution which you won't like; pellet grills perform better in hotter climates because they do not rely on the stack effect as they are a positive pressure system brought on by the fan boosting air for the pellets to burn properly. This means the grill itself is at a higher pressure than the atmosphere outside of the grill due to the fan pushing air in, so the air naturally wants to leave the grill to equalize pressure. Love the videos by the way, hello from Nova Scotia!
Or mainly because his pit and it’s TelTrue is sitting in the blazing sun and it’s been hot as heck most everywhere here in the states this summer. With three umbrellas on my back patio I haven’t noticed any longer cook times, and my little Texas Pit Crafters offset doesn’t have near the stack that Bradley’s has. But I make absolutely sure that my TelTrue and most of my pit stays in the shade so I don’t get any “false reads.”
@@davidrussell631 he mentions his wood taking longer to burn, which is indicative of a low stack effect. If it was just false readings, his burn routine would not be affected because he is relying on a natural draft.
Id love to see a comparison of ribs or brisket done where you make two. One salt and pepper, one MSG and Pepper. Id be super curios of the taste side by side.
Look great! I am curious though - what makes these ribs texas style? I feel like this is the common way to smoke ribs about anywhere (at least in the south)
I so agree with the binder and color. My wife has come up with a great rub and that is it... As for the wrap, butter and brown sugar plus a little of my spritz I like your take on the heat at the end, I never really thought of that... Thanks!
Thanks for doing what you do. Going to use your info in a couple of days for a united way BBQ contest, ribs and pulled pork. Keep the knowledge transfers coming.
Membrane on gives you a juicier rib. But then you have to deal with the membrane when eating it, which I don't mind. But some people hate it. Never de-membrane beef ribs; the bones will fall out.
Throw back to your very first cook here on the channel, what a long way Chud’s BBQ has come Brad, safe to say we’re in it for the long haul. Gotta say we miss the welding/shop vids, hopefully we can get a shop update video soon, keep cooking outside Brad, PEACE ✌️
Never been a fan of just salt and pepper for ribs. I've tried a few times and it tasted like I was eating ham. I do use it as an initial seasoning then a bbq rub and they come out great.
Same here but my favorite ribs was salt n pepper and a light layer of bbq sauce at the end. I think it came out better than my usual killer hogs bbq rub and bbq sauce at the end
Thanks for the video but no sweetness nor foil wrap for me. I rub (no binder), cook at 250 for about 3 hours, wrap in butcher paper with a little lard painted on for 1.5-2 hours, unwrap, paint with bbq sauce and finish on open smoker till sauce glazes over.
How do you know when it's time to wrap? Color? Temperature of the rib? What is the right temperature needed to wrap? Also, how do you tell when the rib Is done and not over cooked, by feel or temperature. Great video as always!
I dont get it - if I smoked some ribs on my traeger pellet smoker at 225 for 4-5 hours theyd be absolutely overdone - or, at 204-208 deg F. Is it different with a stick burner?
Hmmm. Sugary sweet, no thanks, be a man, replace sweetener with chipotle in adobo. No aluminum foil, geez man. Butcher paper if at all. And you’re correct, the hotter and more humid the day the longer the cooking time.
BRADLEY: Got a creative request pork ribs mexican style. Look it up on youtube and make a dish you like. So far I'm torn between a rib braised in Verde sauce or little have ribs cooked in a Rojo sauce. Either way seems like a good vide idea to me. Of course I look forward to your spin on this.
I’ve tried several competition recipes with all the layers of rub and binder and glazes and that’s mainly what your tasting. Maybe being a native Texan my bbq taste is a bit bias, salt, pepper and good smoke is all you need. In my opinion texas style bbq #1 u can alway put bbq sauce on the side if that’s what you want your meat to taste like
I’ve made easily 100+ racks of ribs in the last 10 years. Tried ever type of rub, technique, sauce etc. In the last two years I’ve landed on my perfect for me ribs. My technique is almost identical to what you just explained. The journey has been fun and I wouldn’t trade it but wow what a huge leg up this vid is for anyone that hasn’t landed on their perfect rib recipe yet.
Thank you Bradley.
Hands down, this is the best BBQ channel on UA-cam. Brad delivers the best in professional BBQ instruction in a lighthearted and entertaining manner. Hitting his subscribe and notification buttons was the best thing I ever did to ramp up my backyard BBQ game.
No doubt! Brad is good and quite hilarious but Chef Tom over at All Things Barbecue is very informative every step of the cook and they have a Tips and Techniques that is absolutely amazing. A lot of amazing things on their website as well.
Fact, I just found this channel and I agree
@ commishg ; Malcome Reed's '' How2BBQRight'' is the BEST BBQ Channel on UA-cam ! He is a MASTER BBQ Chef and Champion of numerous BBQ Cookoff Compititions !!
@@BearStar1 You can't even spell Malcom's name. But he is a damn good cook. And so is Heath Riles.
I am a fan! I have become a sausage making fool! I make about 20lbs a month in 4 small batches of 5lbs each experimenting with different flavor profiles all due to CHUD BBQ. Thx Brad
The Ribs look like a picture in a magazine, what ribs should look like
Oh, we can have philosophical different opions on ribs. It'll never come to fisticuffs. Just different opions. I am a huge fan of bark, and less of a fan of the mop or spritz . Just my thing. Great channel. I'll take your bbq with some slaw and beans any day . Happy cooking my brother.
I have learned so much information to help my bbq game from your channel. Thank you Brad and keep up the great bbq videos as I enjoy yours the most out of all of them.
I just wish he could get that DAMN snake out of his boot
You’re the man Bradley. How did you get the name Chuds?
Great tips. One question ... if you are smoking several racks of ribs for a crowd, do you wrap all the ribs ? Do you cook different for a crowd ? Thank you.
My wife after watching a Chuds BBQ video.....
Are you watching porn on the internet?
Me: Um...... food porn.......
All of Chud's recipes are GOLD. Well done and thanks for sharing your skill with the world
I don't appreciate that u didn't giggle when u did the official taste test. You always giggle and that is what i have have grown accustomed to. Please do not make this monumental mistake in the future. Thank you for your cooperation in this matter.
What are thoughts on smoking ribs the day before and holding them in a warmer overnight until meal time like a brisket- instead of refrigerating and reheating?
I personally think baby back ribs are HIGHLY over-rated, less fat so they're more prone to drying out. Spare ribs are the way to go, and up here 🇨🇦 they're less than half the price of back ribs!
@Chuds BBQ, how do you feel about dry rubbing overnight? Is it worth it, wrapping in plastic and letting them sit in the fridge?
Love this video full of great tips. I also appreciate how you make sure to let people know that this is but one of thousands of ways to cook ribs.
Bro, the way you educated me on the difference between the types of ribs in the first few minutes got you a new subscriber. Thank you 😊. Keep doing what you do. I like your style
Great video. I like the minimal saucing at the wrap, ones with butter, brown sugar get way too sweet. The rub is excellent too, nothing fancy. Will be on the smoker this weekend. Thanks
You need to add spice to that butter/brown sugar to balance that kind of glaze. Cayenne pepper is one example.
Thanks brother. Just moved to Texas for a beautiful Texas Lady and wanted to impress her....! Your cooking channel was the catalyst that sealed the deal. Thanks again. FANTASTIC !!!!!
I like them the same way just without wrapping them. I used a thick sweet sauce and let it caramelize on it without being wrapped. Guess I just like a lil texture so you can grip it & rip it with your teeth. Y'all should try it like that.
Thanks Brad for another awesome video. The best BBQ channel, and always fun to watch.
Here in Estonia I get a kind of St Louis cut with the whole belly still on, which is great as I can trim off the belly as close or far from the ribs as I want, and I usually smoke the belly at the same time as burnt ends, they get so squishy, juicy, smokey, tender... 😃
Love the channel. One thing I can never understand though is just salt and pepper! And most channels I watch do a lot of just that. But in all the meat I’ve ever had I have never had one with just salt and pepper that made me go. Yea this is the best! Definitely can still be amazing but I just think a little more seasoning when done we’ll always makes it better. Even if it’s just using half lawreys seasoning salt for your salt portion. Or just going all lawreys and pepper.
I wrap my ribs in parchment paper before I wrap in tinfoil. The paper prevents the foil from tearing and only takes a second. Thanks for sharing your tips. I appreciate the help.
Great timing since full spares are $2.18/lb in my neck of the woods. Thanks!
I give this 2 scoops up! Love a SnP rib! Thanks for the wrap info also, been doing mine right side up! Also, not flipping them to get color on the back side. Great information and highly entertaining at the same time! Oh, to be a dog in your backyard!
Hey Brad... Thought you might get a KICK outta this video: ua-cam.com/video/Wj5FVhbd8ps/v-deo.html because of the KNIVES!
yeah im gonna need one of those big boys!
I love spare ribs! They have the most meat for the best price!
Ive found when i do a cook during a really hot day it usually takes longer to cook. Never really gave it too much thought till now honestly.
You are a true artist when it comes too bbq... your channel is my go to when it comes to the pit, thank you for sharing your knowledge . When or if you ever decide to do a cook please let the youtube world know so we can sample the goodness..
I've heard Jeremy make that same claim about the powders. I've not had problems getting smokey ribs. But i don't wrap. Haven't in yrs. Make my own rub for ribs, and it has multiple different powders. Including paprika. I like to keep it simple with the spritz. Little apple cider vinegar and apple juice has worked well for me. Have some loin ribs smoking as i type. Yep they are on a pellet grill (that i built from scratch). I really like to sauce my ribs 15-20 minutes before i pull them. 😋
Badass post👍 Who doesn't love well executed BBQ. The ribs look very good👍 👍
Minor point. The more viscous a liquid, the thicker the liquid. I think you meant to say you add the maple syrup to the apple cider vinegar to reduce its viscosity or, make it less viscous, so that it can be sprayed from the bottle.
Watched bearded butchers and did a broadcast with you and I was impressed so I subscribed to your channel I will definitely keep watching you have great recipes thanks
Great Intro and explanation. I haven't tried leaving the membrane on the back.Will give it a go.
Big fan of the spritz especially the brown sugar apple cider vinegar from the last video.
Looks amazing. I've done all this with red wine vinegar and honey spritz. It was amazing
Thank you SIR
Made Pork Ribs tonight in a Bradley Smoker Professional P10, 4 Rack, 1000W Electric Smoker
And your requirements were spot on!!!.
I had all 6 racks full of Pork Ribs to the easy salt and Pepper rub.
This made it so easy and delicious! ...I used your sprits to a tee, Rub till it raised it's hind leg and
Wow! what a easy 7 hour delicious meal it was.
I chose APPLE briquettes because I had plenty of them to go 8 hours and wow what a choice!
Thank you again!
Thanks for the tutorial! I wish I had it last week as I didn't know what to do with that chime bone LOL .
Dood..... You are a rock star and I have learned a LOT from you. The problem is I was cooking a brisket today and as I checked it after 8 hours I literally said out loud ...."Looking good to me".....I can not afford therapy...
Regarding the longer cook times, I use a couple of umbrellas to make sure my cook chamber and TelTrue stay in the shade. That sun has been awfully hot this summer! Thanks….I’ll have to try the maple syrup spritz!
I think I did that right.?.? I pressed the like and bell button with my pecker! 😂😂
I love the explanation for not using Paprika. It always seemed weird to add anything to the meat that's purely for looks.
Hellos from Bangor, Maine! Great video. Thanks for the tips on the different cuts of ribs and how to trim them and saving money. Looking forward to my next rib cook!
Love the video. I also love spritzing with (strained) hot sauce as per your other videos. Now I want ribs AND red fish....
Nice ribs! Bro did you know the saying” there’s a snake in my boot “ is a reference to a common hallucination suffered by alcoholics in the 19th century? 🤣🤣🤣🤣🤣🤣🤣
did you know it's a reference to a movie called Toy Story?
@@brianingram4592 of course! I myself see snakes in my boots at times🤣
Man I love your videos. I learn so much but my smoker is on the cheaper end so I have lots of air escaping which throws off my temps. I tried mods but they only help a little. I’m going to at least attempt these 5 tips on some ribs this weekend and pray my smoker cooperates with me
How about this for a video? Put the seasoning on after cooking the ribs. A few weeks ago I made 3 racks, 2 seasoned and cooked as normal and 1 I used salt and pepper after completely cooking. Me and my wife both thought the post cook seasoning tasted a lot better. Surprised me.
Nice to notice it took longer to cook these ribs and I had the same situation. I think heavy humidity was my deal. More pressure in the air probably means less air flow moving in the smoker, so yes, more radiant heat then convection heat.
I’m with you on the membrane, when cooked right it crisps up and has flavour, I do the same with beef ribs
Im definitely going to make these for my birthday!
Smoked some spareribs for the first time with just salt and pepper. So much more flavor than these rubs and the salt really helps tenderize the meat IMO
Hey Brad great cook as always. How about a spare rib cook on the pellet smoker??
Thanks for the great recipe. Just got my woodwind pro and the ribs were my first cook. They came out amazing fall of the bone.
I wanted to try to do my first bbq ribs and omg this guy nailed it 🔥🔥🤜🏼🤛🏼 totally subscribing
Thank you chud master , I really like the hint and tips videos ... Keep up the smokey meaty delicious work 👍👍
Man I love your videos being a newer folower...those ribs look awesome!
U sir gained my subscription by far the most genuine og Texas ribs I’ve ever seen as a proud citizen of the the lone star state and the home of the Alamo SATx
I've cooked this style of ribs once and I loved them. But I felt like there were little bone bits at the end of a lot of ribs. Would this have been that part you trimmed off?
Was it bone or cartilage? If it's bone, then yes you should have removed it. If it's cartilage, those are the rib tips and you can leave them on, or remove them for a St. Louis cut rib. But don't throw them away, rib tips have tons of rib meat. You can smoke them like any other rib and nibble on them, or use them for soup/stock.
You make Bbqing look easy and enjoyable which is the only way to bbq.
Crazy..!! Looked ready when you first showed.. lots to learn and mostly patience.
Prices are ridiculous. Pre-Covid spareribs could be had for $1.00 lb. and St Louis cuts could be had for around $1.77 at my local store. Like he said those prices are now double or more.
Great vid. Ribs looked amazing.
NOT "pre covid" , it was "pre joe biden". let's get that clear, it wasn't a virus that raised the cost of everything and diluted the value of our dollar
Great vid Brad. I love the content but really love the video editing. Fast paced no bull s*it approach. Great presentation.
I usually save those trimmed off portions and cook them in chile verde. So good!🤤🤤
Good Morning
Love this channel and saved a bunch of your recipes. I messed up smoking my first rack of ribs though, put too much salt and couldn't nail down the temperature in my Weber Smokey Mountain grill. The bones in the ribs came out too easy so I am guessing I over cooked them. It's a process and hopefully will nail them down next time. Thank you for the tips.
The problem for you is related to temperature. In the hot summer a wood fire will not draft as well because there is a principle in wood burning called the "stack effect".
It is related to there being less of a difference between the firebox temperature and the atmosphere temperature above the stack. The stack is creating a low pressure zone from heat rising up and out, but that is deterred the more hot it becomes outside. Basically, it is hard for convection bubbles of gas (smoke and heated atmospheric gas in your case) to rise up through the atmosphere beyond the stack if the temperature difference is smaller or negligible.
The stack effect is based on negative pressurization building up in the stack as it heats up and pulls the smoke up and out.
You have probably noticed a bit more creosote than usual building up on your surfaces inside the grill as well, probably in the stack too, and that is caused by the smoke lingering longer and condensating as it cools off before it gets pulled out of the stack.
To combat this there is 2 main solutions, add a length of pipe to the stack to enhance the stack effect, allot like a gun with a longer barrel increases bullet velocity, or build hotter fires which is not preferred for cooking obviously.
There's one more solution which you won't like; pellet grills perform better in hotter climates because they do not rely on the stack effect as they are a positive pressure system brought on by the fan boosting air for the pellets to burn properly. This means the grill itself is at a higher pressure than the atmosphere outside of the grill due to the fan pushing air in, so the air naturally wants to leave the grill to equalize pressure.
Love the videos by the way, hello from Nova Scotia!
Or mainly because his pit and it’s TelTrue is sitting in the blazing sun and it’s been hot as heck most everywhere here in the states this summer. With three umbrellas on my back patio I haven’t noticed any longer cook times, and my little Texas Pit Crafters offset doesn’t have near the stack that Bradley’s has. But I make absolutely sure that my TelTrue and most of my pit stays in the shade so I don’t get any “false reads.”
@@davidrussell631 he mentions his wood taking longer to burn, which is indicative of a low stack effect. If it was just false readings, his burn routine would not be affected because he is relying on a natural draft.
Great content and love the video style which is quick and to the point.
Id love to see a comparison of ribs or brisket done where you make two. One salt and pepper, one MSG and Pepper. Id be super curios of the taste side by side.
Love it! Great video to knock out some killer ribs.
Homage to the great Tom Segura with the "I tell you whaaaat" love it and the ribs!!!
Super nice work. Definitely going to give this method a go
Nailed It once again! I learned a lot. Just when you thought all rib cook videos are the same. You break it down better than Most.
Once again Brad, you outdid yourself… You are the man. ✌🏾
haha 16 mesh pepper. 2 years ago no one on youtube was using 16 mesh black pepper. i am not hopping on that band wagon, lol
Just did some ribs last weekend, under the careful tutelage of your vids. Turned out great!
Look great! I am curious though - what makes these ribs texas style? I feel like this is the common way to smoke ribs about anywhere (at least in the south)
Nothing says BBQ like an Ice Cream scoop in the knife roll! Thank you for the vids, learned so much!
So the ice cream scoop for??
I so agree with the binder and color. My wife has come up with a great rub and that is it... As for the wrap, butter and brown sugar plus a little of my spritz I like your take on the heat at the end, I never really thought of that... Thanks!
Very entertaining and educational. Love it brother!
Very good teacher of BBQ. Gives a good breakdown of the process and how to.
Thanks for doing what you do. Going to use your info in a couple of days for a united way BBQ contest, ribs and pulled pork. Keep the knowledge transfers coming.
I would love to see a video with the membrane off vs membrane on. Both pork and beef and compare the 2. Flavor, effect on cooking, etc
Membrane on gives you a juicier rib. But then you have to deal with the membrane when eating it, which I don't mind. But some people hate it. Never de-membrane beef ribs; the bones will fall out.
Never pull the membrane...Clients always ask if I pull the membrane and they're heads explode when I say ...Never pull the membrane!
Now that is the exact way I do my ribs, delicious 🤤
Made these last weekend. You are doing God's work, sir.
5-6 hours of cooking at 250° before wrapping? A further hour or so… so 7 hours? How are they still tender?
Throw back to your very first cook here on the channel, what a long way Chud’s BBQ has come Brad, safe to say we’re in it for the long haul. Gotta say we miss the welding/shop vids, hopefully we can get a shop update video soon, keep cooking outside Brad, PEACE ✌️
Never been a fan of just salt and pepper for ribs. I've tried a few times and it tasted like I was eating ham. I do use it as an initial seasoning then a bbq rub and they come out great.
Same here but my favorite ribs was salt n pepper and a light layer of bbq sauce at the end. I think it came out better than my usual killer hogs bbq rub and bbq sauce at the end
I always love the way your ribs look. Some of the best looking ones on UA-cam for sure 🤤
Agreed
Thanks for the video but no sweetness nor foil wrap for me. I rub (no binder), cook at 250 for about 3 hours, wrap in butcher paper with a little lard painted on for 1.5-2 hours, unwrap, paint with bbq sauce and finish on open smoker till sauce glazes over.
I don't get the boot snake thing. What does it even mean?
Toy story
That Hello Fresh meal you made is like one of my favorites they send out.
How do you know when it's time to wrap? Color? Temperature of the rib? What is the right temperature needed to wrap? Also, how do you tell when the rib
Is done and not over cooked, by feel or temperature. Great video as always!
I think he said around 180 degrees..but I might have heard that in his other rib video.
Question for you. When I cook baby back’s they come out perfect, when I cook spare ribs, they usually come out chewy, what am I doing wrong?
Completely different topic... Your beard is mesmerizing! Do you use any beard oil? Very nicely maintained and shaped 👌
I dont get it - if I smoked some ribs on my traeger pellet smoker at 225 for 4-5 hours theyd be absolutely overdone - or, at 204-208 deg F. Is it different with a stick burner?
Hmmm. Sugary sweet, no thanks, be a man, replace sweetener with chipotle in adobo. No aluminum foil, geez man. Butcher paper if at all. And you’re correct, the hotter and more humid the day the longer the cooking time.
Bro you did all that amazing work to ruin it with bbq sauce smh🤦🏽, why mask someone else’s flavor profile over yours
Awesome as always Brad. Keep at it dude, love your stuff.
BRADLEY: Got a creative request pork ribs mexican style. Look it up on youtube and make a dish you like. So far I'm torn between a rib braised in Verde sauce or little have ribs cooked in a Rojo sauce. Either way seems like a good vide idea to me. Of course I look forward to your spin on this.
I’ve tried several competition recipes with all the layers of rub and binder and glazes and that’s mainly what your tasting. Maybe being a native Texan my bbq taste is a bit bias, salt, pepper and good smoke is all you need. In my opinion texas style bbq #1 u can alway put bbq sauce on the side if that’s what you want your meat to taste like
Yea man! Those are pro ribs right there! 🔥🔥🔥
I am about a third of the way into this video and still have not seen you remove the membrane from the back? WTH?