Texas Style BBQ Beef Ribs | Chuds BBQ
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- Опубликовано: 18 май 2020
- Also known as Dino Ribs, these large ribs cooked low and slow on the offset smoker makes super tender meat. It's a Texas barbecue essential!
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►Full list of things I use and recommend:
www.chudsbbq.com/affiliates
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►Thermometer
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►Black Pepper
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►Cimeter Knife
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►Scale
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►Sausage Stuffer
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►Hog Casings
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►Pink Salt
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►Meat Grinder
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►Sodium Citrate
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►Cheese Slicer
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►Rub Tub
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►Burger Press
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►Slicing knife
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►Boning Knife
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►Knife roll
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►Butcher paper
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►Paper stand
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►Cutting Board
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►Fire Blower
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►Blowtorch
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►Chef Knife
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►Bone Saw
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►Thermometer
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►Welder
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►Angle grinder
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►Grinder Blades
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►Chop Saw
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►Pipe Level
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►Camera
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►Lens
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►Light
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Хобби
So interesting to go back in time and see the difference in production, you have seriously come a long way, props to you man! Let’s see a Porchetta video! Italian style skin-on pork belly wrapped in garlic herbs and spices!
My neighbor gave me a beautiful package of wagyu beef ribs from Costco. They were already cut apart in the package, perhaps to make braising easier. I followed this method and the only thing different was cook time, I pulled them at 5 hrs and let them rest in the oven for an hour. OMG they were amazing! It's the best thing I've ever made. Thank you so much for the guidance 🍻
bro, how do you not have 100K subscribers. your entertaining, clear, & knowledgeable. great stuff
Well he has 100K now…in to 101K!
I agree straight to the point and funny cracks me up every time
300k now… I subscribed back around when he had 500 subs … crazy to see his growth
Couldn't sleep so reached way back into the archives for this one. video # 8, wow! Looks great for sure.
I just discovered your channel the other day. Finally some good ole school bbq. Love your videos . Doing beef ribs tomorrow and definitely going to use your technique. 👍🏼👨🏽🍳🍻🤞
Love this... and nice seeing your smoker in progress as well!
Tried y’all’s brisket burger style and loved it . Love the videos keep them coming 💯🙌
My favorite cooking (not just BBQ) channel on RUclips. Great job.
Love it. Simple and easy to remember. Nice job pardner
Fantastic video, keep them coming! Those ribs look so good!!
In just 2 years, this channel has significantly improved.
I watched this vid when it came out, but had to come back to it cause i'm cooking up a slab of these on the weekend. Needed a refresher on temps and timing, and glad I did! I was going to do them around 225-250F and they would NOT have been ready for supper time! Thanks for all the info!
Straight to the point, I like it! Be doing these this weekend.
Awesome welding on the smoker. I weld pipe and got me interested in building a smoker. Love the beef rib tips.
Appreciate the vids. Patiently waiting for the fried chicken vid.
Wow, I'm a life long food guy, have a homemade heirloom 3/8" steel offset vertical smoker (though not made by me!). Your smokers are awesome, and your cooking is as well. Keep up the good work and videos.
Brother! Lmao like the technique you used for sladering the sides!
We are newbies to smokin and you were highly recommended to follow and learn from! I’ve got short ribs on the smoker as I type!!
You might like star-san for cleaning surfaces that touch food. It's what we used in the restaurant industry to clean tables and counters. Food safe and no smell
Love you video editing and composition, also solid beard.
Much appreciated!
Your videos are insane. Like the awesome kind of insane. Def going to be making bbq'd everything next week👌
Outstanding!
I’m trying to get into smoking and this is so helpful, Thankyou
Appreciate the video. My favorite cut to bbq. You go heavier with the seasoning than me, but I haven’t done the 2/1 ratio. I’m excited to adjust and taste the difference. I might be under peppering
LOOKED GOOD!!!!!
Another wicked video bro
Good info! Cooking my first rack this week. This may become my go-to cut since a brisket is just too much for just my wife and me. PS: Got my choice 6-pound rack at Costco at $5.99/lb.
I’m trying this today 🎉
Mew follower here!!! Love your energy and all your videos!!! Thanks!!! How to have a chud box someday!!!
Looking great
Barbacoa!🔥
love your videos
damn, mouth watering, you are killing me.....love from your Texas brother living in Minnesota!
LMFAO. New to the channel and am watching the videos in reverse order and love all innuendos, especially the rubbing of the sauce on the side of the rib. Hilarious.
Maaannn… he’s a hoot!!! Wait till u see him make sausage! ROFLMAO!!!
Good job!
Real nice Clark, real nice! Sausage making
Hey can you start doing sides videos like beans, mac & cheese, etc
Amazing.
Trying out the beef ribs and heavy pepper bark today because of this
Appreciate the vids, you’ve replaced my food network addiction. Can we see some smoked wings?
Awesome ribs and channel
Bittersweet moment 😭😮💨😱 when I came across your channel a few weeks ago. I told myself save this video for last. Well here we are. Cheers to the best damn bbq RUclips channel 🍻
Awesome. Like I said, I’m moving to the States!
Gorgeous.
I wish I could get me one of those 115 shipped up here to Michigan but I'm afraid to see what the delivery charge would be probably more than the smoker cost love you Brad your videos are everything to me
Nice video
Oml, makes my nether region tingle 🤣💀
When you’re done seasoning the meat do you put the remaining spices back into the cup to reuse in the future cooks? I just wondered if it was still ok to use? Thanks I love your channel and I hope to meet you in Texas one day.
Awesome video! Also thanks for posting all the items you use. How about pork belly??
Coming soon!
"Wrong side dumbass" < I love it. that gets my sub
Great tips, I think I'm going to do a dry brine on mine for around 36hrs.
Looks amazing! Similar to your brisket, can you rest overnight in the oven on lowest temp setting? Any benefit there?
I don't have to tell you most beef ribs the meat tapers down to one corner. Well let me tell you this past weekend at my local HEB in Port Arthur Texas I found a rack of dinos that were around 2.5 to 3 inches thick all around. I got them. Smoked at 285 on my gravity fed for roughly 6 hours. Wow! Butter tender and rich. If I new how to send you a pic I definitely would. Anyhow this amateur backyard smoker thanks you for all your help.
Me: This is the most insane method of seasoning a piece of meat that I have ever witnessed.
Also me: *subscribes immediately*
Digging your vids 👍🏻
Hey there love your videos ever since I started watching your channel I have just learned so much from you!!...
I have a question I bought some Dino beef ribs at H EB but I've had them in my freezer for about 3 weeks now when will they start going bad if I have them in the freezer or can I keep them in there for about a month or 2?...thank you so much for the videos keep them coming thank you!!
Great video. How long would you recommend rest the pork butt or how long would be the maximum recommended. Thanks.
I'd like to see multiple different things. Picanha/Tri-tip. Also maybe a wagyu cook. Maybe an American wagyu, don't have to go A5 until you get more subs and money rolling in. I'd like to see how you cook them. Guga from Souvevide everything and Guga Foods really changed my life when it came to cooking my steaks; I stopped marinating steak all together, I didn't really know how to cook them great until I learned from him. I also lived in SA while in the Army and learned my smoking of meats while in Texas; that really made me enjoy them. Now I have a plug in smoker and gas grill, I got them for ease, but so miss my offset smoker and coal BBQ. Again, I enjoy the channel, and FYI Fowlers Makery and Mischief is doing a class every tuesday night on how to grow your RUclips channel, it's for the members that pay 24.99 a month and may be worth a look. Again thanks man!
How did the paper not fall off the table? Love your work mate.
Get down bro👌
Most underrated BBQ channel in the world! Hey Bradly where is best place to buy some post oak? Im in Boise ID, assumed buying online…Ive got a kamado joe was going to get some as smoking chunks. Thanks dude!
Can you cook up some home made sausages next? Or lamb.
What did you spray on the board to clean it?
Damn, do you know how hard it is to get plate ribs here.
Seriously..... It is a bunch of crap! All I find are bones with every decent bite of meat already carved away even deep between them. I finally came across two packs of 6 ribs a piece, thick and untouched..... I grabbed them so fast the guy standing next to me had a double take watching me. I don't know if I should feel bad but I had to grab them both. I haven't seen them in more than 2 1/2 years of scanning the beef section. They in the smoker now..... was there to pick up Pork ribs but plans quickly changed....... These and Ranch beans..... I'm getting a piece tonight.
Find a local meat market as they won’t be in grocery stores. Ask them to order you some and most will be able to get on next shipment
In the future, you could drill a pilot hole with a FN 5.7. Then hone it out with a bit.
🐐
what do you clean the cutting board with?
Long time, First time. I dig your show, you crafty rascal. I Love the beef ribs, short or long. Brisket shares a similar Density, and we Love that stuff toooo. But, if BBQ is to cook and even improve on "cheaper cuts" of meeeat, and brisket is "cheaper" and boneless, then I'd really like to see you do a "RUclips" with a brisket Flat cut into short rib style pieces and then apply All "Your talents" to produce a Dynomite mock boneless short rib product at a "Brisket price". You know we need to Beat-the-Meat market somehow. Hewww, hope that came out right..? Not quite like burnt ends, but on the way there. Let me know if, or when, you do. Hammer on dude...
Do you discard the rub leftover in the hotel pan since it’s contaminated? 16 mesh is $$.
Thank you for the content. Now I know I don't have to cut the fat off the top of the rib. Silly me, anyway, keep the videos coming!
Hey im trying to make this. Closest i could find are kalbi short ribs. Are they equivalent?
Is the silver skin tough if you leave the fat cap on like that?
I alway thought you had to trim short ribs but these look awesome!
After letting them rest, do you reheat? Seems letting them sit would allow them to also get cold?
#dontsqueezeyourmeat #petpeeve lol glad some one finally said it
I tought you had to remove some silverskin on top? Did i just remove fat for nothing :( still used it for other purposses ofc hehe. Awsome cooks and pits!
Please share some meat resting tips as I personally have no idea
If you rest the meat uncovered, do you then reheat in the oven before serving?
What do you clean your cutting board with?
I want to see a video on that smoker your building
Hey so if I have a slab of short ribs that are boneless should I do the same thing you’re doing ?
I sell smoking wood for a living. I tell all my customers to watch for a snake in their boots and recommend this channel.
After you let it rest for 2 hours how do you heat it back up for serving?
Came for the recipe, left during the floor show.
where did you rest these and at what temp?
One question, I know that the fat renders well due to the long and slow cook but what about silver skin, what happens to silver skin???
How about a turkey pastrami.
I tried tome of these Friday . I thought they looked good but when I went to cut them the bark slid off and there was tons of fat in the middle. I ran 225 for 8 hrs . Did wrap at 160ish
Awesome..... what's yr price onyr grill
Can they be done on a regular gas bbq I need a smoker
If you don't mind me asking how much for the Smoker? I live in Las Vegas and I can't find a good smoker out here. Everywhere you go they sell Traegers pellet smokers.
Did u just rest on counter or in a cooler or oven
Where did you buy those ribs??
Are you able to keep the leftover rub or does it need to be thrown away because it may be contaminated?
You can keep it in the fridge for a few weeks, but i typically use it on other meats before it has a chance to go bad.
Please cook beef shank
Barbacoa please
Where can I purchase 1 of your smokers?
My wife would shoot me if I put that much black pepper on dinner. She's so sensitive to black pepper. Ill get complaints the food is too spicy. Ribs looked great, surprised there wasn't a bigger smoke ring on the beef.
Only criticism, and it's totally your choice, is the waste of pepper. You can put a heavy coating without leaving so much in the pan. Once the meat touches it all I assume you are tossing it out? Pepper ain't cheap. Unless you suggest buying cheap supermarket brand stuff?
He doesn't throw it out. Read his reply 3 comments up.
@@jerryk9266 I can’t find it. But I’m on my phone and RUclips seems to arrange comments differently on some platforms.
He said, "You can keep it in the fridge for a few weeks, but i typically use it on other meats before it has a chance to go bad."
@@jerryk9266 Cool. Thanks for posting that. I still couldn't find it. Makes sense but I'd use it immediately or toss it. I've watched a few videos of his and they are awesome but some of the food safety stuff is lax.
@@jimrogers1500 Good luck finding bacteria that can survive 8-12 hours at 275°f.
One thing I've always wondered: if you let it rest for 2 hours, does it mean that you're eating cold ribs?
No, let them rest in a good ice chest. The temp drops real slow.
How is it that i cant seem to get one answer as to what dino ribs are, i watch this channel religiously, and Bradley says not to get chuck ribs, but another channel i watch says dino ribs ARE chuck ribs?? Also throw in that i'm in the UK and our butchers call everything buy different names XD