I've been curious for a while now what happened to ol Cockburn. I watched this video when it first hit as I've been watching you since the beginning, but I just revisited this video and saw him so I hope all is well with him and his Journeys. Much Love Chud fam, y'all are amazing humans indubitably.
It's really the simplicity you bring to the table that I love so much. Your sauces and seasonings dont require you to travel to unknown territories for exotic pepper flakes. Its so simple, but its SO good. I've done a few of your cooks now and have loved them all. You're awesome!
The membrane has never bothered me either. I gets crispy and I really don't notice it. I think it may actually help the ribs turn out better as it helps preventing them from drying out. My ribs seem to turn out better when I leave the membrane on. I am an amateur but that's just my take.
5th time I’ve watched this as I’m on my 5th cook with baby back ribs. Wouldn’t cook these any other way with those 2 methods. Thanks Bradley I got all my mates to follow your channel and they’re cooking like pros now 🤣. Yeww
Just when you think you have seen them all at least twice..... You come across one you haven't seen. These Chud early days videos are fun to watch. Brad developing his style.
Great video! Stealing the idea on the spritz! I am going to dilute my original bbq sauce next time and strain it. I usually use a mixture of apple juice and apple cider vinegar.
I did nearly the same exact dry rub on some spare ribs at about 250 for 5 hours or so. No wrap, no additional rub, no marinade. Just pulled the membrane, put on dry rub and on. Damn near the best ribs ever. I almost ate the leftovers cold they were so good. lol
Had to show my brother how you smoked the pork belly. I wanted to check out your rib post and never thought to flip them. I’ve always gone membrane down and removed the membranes. Definitely like how you strained out the sauce, I don’t know how many times it took me to realize that…
Damn....both look awesome. I'm from Texas and the Texas ones you made look great but I need to try ya's Memphis style because they look just as good. Great job! I enjoy your videos all the way from Texas.
Mr. Chud, those ribs look great 👍. I tried some ribs weeks ago and wrapped in butcher paper to braze them. Wa wa wa, a failure on my part. I should have used foil to hold in the steam. Keep the videos coming. Have a great day.
Marvelous Brad! Found the secret to your Fantastic ribs. Yours have the extra protein from the fly slaughter salt gun. Have to get me one of them. 😂 You gotta love this channel. I do!
Been watching your videos man & I love them videos are fun to watch but still learning at the same time got some good looking pork ribs from & pork butt you made in another video & the family loved it thank you Chud!!
Where is your own BBQ joint? I follow damn near every single BBQ channel there is and Ive never seen someone so consistently put out insane looking food. I'd drive to Austin just to eat at a Chuds BBQ
Good video. I'm planning on making ribs for my birthday this weekend. Only difference is that I'll be using a grill instead of a smoker. Is there anything I should do differently for my application?
I thought mine crisped up just fine too but people told me if I don’t get rid of it the penetration will be affected! Ive forgot to take it off before and didn’t notice any issues 😂
I would watch your videos and subscribe, but you waste a lot of time with the intro and theatrics. When I’m trying to learn something, I like getting straight to business.
That Bug Off was a huge disappointment. Paid like $50 for it and it always jammed up and eventually broke. Arguably the most embarrassing drunken purchase of my lifetime.
My Bug A Salt has never jammed in over a year and I have like 40 confirmed kills from flies to spiders to roaches. Are you you were using the right kind of salt?
Dear Chud: I'm going to share one of my secret ingredients with you - Black lava salt. If you want that true black tasty bark, you're going to want to use the charcoal activated sea salt. Hope they don't sell out if you start featuring it. The charcoal on each grain of salt dissolves into this nice rich dark red/black color, and with the other spices and the mop, creates a bark which is unbeatable. Don't believe me, I'll challenge you to a duel, my ribs vs your ribs, and have a blind taste test after. LMK if you're up for it. Love your channel, I watch all your vids religiously for new recipes and side ideas. This might not be texas style, however - The sauced ribs are lacking depth, the sauce needs to be somewhat thick and then each layer of sauce 'freezes' onto the meat locking in even more smoke flavor, with a nice touch of sweet BBQ to help balance it.
Nice going with the bug a salt. Definitely getting some ribs going on the weber this week
I've been curious for a while now what happened to ol Cockburn. I watched this video when it first hit as I've been watching you since the beginning, but I just revisited this video and saw him so I hope all is well with him and his Journeys. Much Love Chud fam, y'all are amazing humans indubitably.
The fly shooting was just as good as the cooking itself xD cracked me up
It's really the simplicity you bring to the table that I love so much. Your sauces and seasonings dont require you to travel to unknown territories for exotic pepper flakes. Its so simple, but its SO good. I've done a few of your cooks now and have loved them all. You're awesome!
Great video thx!🤙😁
I love the fly defense kit out
LOL Dude, I LOVE every one of your Vids! Such a showman! Funny as HELL!
Love the videos bud! Going to try to smoke some spareribs this weekend, wish me luck.
Such great color on those ribs!
Where you buy the utinsel kit
Okay, it’s official I have binged almost every video you have made to date.
Don't feel bad. I developed a 🐍 in my 👢 too.🤦🏾♂️🤣🤣🤣
Same
So juicy, so tender, so smokey!
Mate, any tips for smoking baby back ribs on a bullet smoker
How much time did it take from start to finish?
Becoming my favorite BBQ channel. 👍🏻
Removing the membrane also helps more rub/flavor to adhere to the meat. ❤️ you and your videos anyway Bradley! Keep crushing it! 👊🏼
One of my favorites!
looks amazing Chudley
The membrane has never bothered me either. I gets crispy and I really don't notice it. I think it may actually help the ribs turn out better as it helps preventing them from drying out. My ribs seem to turn out better when I leave the membrane on. I am an amateur but that's just my take.
I need an invite because Lawd those ribz look MARVELOUS
Informative - entertaining and well produced video - Nice Job! Going to have to try the double bite sometime 😁😁
5th time I’ve watched this as I’m on my 5th cook with baby back ribs. Wouldn’t cook these any other way with those 2 methods. Thanks Bradley I got all my mates to follow your channel and they’re cooking like pros now 🤣. Yeww
All clad measuring cups 👍
Baby backs are my favorite rib! That looks delicious man!
Great video man
I’ve never thought about using the Bug-A-Salt gun to salt food before. Good trick. Lol
Chuds you did it again. Like DJ Khalid say, "Another One".
Thank you
Great cook bro .. loving the sauce sprits idea I’ll defo try that next smoke
My new favorite channel, I had to subscribe. keep up the awesome work
AWESOME!!!! You got The BUG-A-Salt!!! Knew you would Enjoy!! Thanks for your videos- Makes my Day!!!
Love the fly blaster 3000 chud
You must have mind melded with me....I was thinking your grass was looking a little shaggy......Great BBQ tips.
Just when you think you have seen them all at least twice..... You come across one you haven't seen. These Chud early days videos are fun to watch. Brad developing his style.
I enjoyed it really much , so I liked and subscribed. You did interesting things !
Support from Italy bro ✌🏻
I'm going to try these today over here in the UK for BBQ Coronation family get together. Just subscribed and looking forward to my first cook!
Ribulicious
Very educational your videos are 🔥
And he didn’t try to sell us a rub. He told us how to make ourselves 👍👍👍👍👍👍
Bro cutting the grass while cooking 😭😂 we alike
You must be Hacksaw Jim Duggin re-incarnated (WWF)! Great video! Those ribs look more like St-Louis cut as they are near the spine as you said.
Someone watches Letterkenny... Oh and good lookin ribs bud! No spare parts here!
cool show
Awesome!....
Great video! Stealing the idea on the spritz! I am going to dilute my original bbq sauce next time and strain it. I usually use a mixture of apple juice and apple cider vinegar.
I did nearly the same exact dry rub on some spare ribs at about 250 for 5 hours or so. No wrap, no additional rub, no marinade. Just pulled the membrane, put on dry rub and on. Damn near the best ribs ever. I almost ate the leftovers cold they were so good. lol
Try to wrap a picanhia in banana leafs and make some barbacoa, you won't regret it. Hello from Mexico.
Thx sir,they were some damn good looking ribs. I don't spritz but may have to give it a try...👍
Had to show my brother how you smoked the pork belly. I wanted to check out your rib post and never thought to flip them. I’ve always gone membrane down and removed the membranes. Definitely like how you strained out the sauce, I don’t know how many times it took me to realize that…
Mr. Robinson, I saw the video about the heat week Sezechuan rub, but could not find it at Leroy and Lewis. Please advise if you can.
Damn....both look awesome. I'm from Texas and the Texas ones you made look great but I need to try ya's Memphis style because they look just as good. Great job! I enjoy your videos all the way from Texas.
First off ribs look amazing. Would you do a prime rib? The holidays are around the corner. Would like to do one for the family.
LOVE my Bug-A-Salt!
Mr. Chud, those ribs look great 👍. I tried some ribs weeks ago and wrapped in butcher paper to braze them. Wa wa wa, a failure on my part. I should have used foil to hold in the steam. Keep the videos coming. Have a great day.
Do you clean out the cooker after spraying bbq sauce all over it? Maybe a smoker maintenance video!
How about some bbq chicken with Alabama white sauce?
Marvelous Brad!
Found the secret to your Fantastic ribs. Yours have the extra protein from the fly slaughter salt gun.
Have to get me one of them. 😂
You gotta love this channel. I do!
Great looking ribs. I'm a sauce guy myself, but I wouldn't pass on either of those.
Dude, i am in Round Rock, we should talk about me getting one of your smokers...
Did you really cook those @300 degrees for 6.5 hours??
What brand of measuring cups are those?
Been watching your videos man & I love them videos are fun to watch but still learning at the same time got some good looking pork ribs from & pork butt you made in another video & the family loved it thank you Chud!!
Where is your own BBQ joint? I follow damn near every single BBQ channel there is and Ive never seen someone so consistently put out insane looking food. I'd drive to Austin just to eat at a Chuds BBQ
Say the temperature you cooked at again. Thanks
Haaa Haaa Haaawt got me lol
How and where you resting these? I put them in the oven on warm, which is somewhere around 165 degrees, any other ideas or suggestions?
What was your total time on the cook?
4:00 Chud Uncensored 😆
Baby back ribs mountaaaaaain!
Dude. You rando popped up. Think I’ve watched most of what you have in the past two weeks. How in high holy hell do you not have 100k+ subs.
You didn't remove the silverskin tho
not sure how he smoked these ribs for 6 hours at 300 mine were finished in about 2.5 hours
Ever since I started watching your videos this is the only way I cook ribs🤤🤤😋😋...I've learned so much from your channel my guy👍🏾✔️🎯💪🏾
Good video. I'm planning on making ribs for my birthday this weekend. Only difference is that I'll be using a grill instead of a smoker. Is there anything I should do differently for my application?
What temperature did you cook these at?
What kind of wood do you use?
He only uses post oak. Being from central texas and all
Toss Maxforce fly bait on your grass. Be good about Dogshit too. Black pepper and bay leaf help too.
He took the flies out with a salt draco 😂
sounded a little canadian at 3:37
I wished I would have eaten at Leroy and Lewis's before I moved out of San Antonio to NC. I'm bummed every time I think about it
First
Second
I thought mine crisped up just fine too but people told me if I don’t get rid of it the penetration will be affected! Ive forgot to take it off before and didn’t notice any issues 😂
Quick cook... 6 hours is quick
You should try smoking a whole blue catfish, the fat should render beautifully.
Please show us your secret expertise on Beef Cheeks!!
Why you no remove silver skin.. but good video
why don't you put the ingredients? I am in Italy and I cannot understand the quantity and some ingredients from the videos. Thanks.
Wait... Am I the first person that noticed you took your shirt off lol?
Oh my god... you forgot the sides!!!
those damn pesky boot snakes!
I'm a Tennessean so I prefer the dry ribs. Typically you'd hit them with one more dash of rub when you serve them, but I'll let it slide.
💪🏽👍🏽
What no snake in your boot?
#bootsnake
Can we get a direct heat rib vid?? Asking for a friend
Haha, nice ribs! First pass covered, 2nd pass not.
Have a hard time subin' when people have questions and no replies! Ribs look good, though ..
I would watch your videos and subscribe, but you waste a lot of time with the intro and theatrics. When I’m trying to learn something, I like getting straight to business.
Bad form sir....badddddd foooorrrrm!
That Bug Off was a huge disappointment. Paid like $50 for it and it always jammed up and eventually broke. Arguably the most embarrassing drunken purchase of my lifetime.
My Bug A Salt has never jammed in over a year and I have like 40 confirmed kills from flies to spiders to roaches. Are you you were using the right kind of salt?
This video is literally all over the place. Focus less on corny editing and more detail
Dear Chud: I'm going to share one of my secret ingredients with you - Black lava salt. If you want that true black tasty bark, you're going to want to use the charcoal activated sea salt. Hope they don't sell out if you start featuring it. The charcoal on each grain of salt dissolves into this nice rich dark red/black color, and with the other spices and the mop, creates a bark which is unbeatable. Don't believe me, I'll challenge you to a duel, my ribs vs your ribs, and have a blind taste test after. LMK if you're up for it. Love your channel, I watch all your vids religiously for new recipes and side ideas.
This might not be texas style, however - The sauced ribs are lacking depth, the sauce needs to be somewhat thick and then each layer of sauce 'freezes' onto the meat locking in even more smoke flavor, with a nice touch of sweet BBQ to help balance it.