Texas and Carolina are my favorite styles of bbq. Just like Texas brisket, there’s something special about Carolina whole hog cooking. Sam Jones and Rodney Scott’s are both incredible and i would rank their food up there with any of the top Texas bbq joints.
The “skirty flap meat” you first trimmed off the back is amazing when cooked hot and fast like a steak! Makes a nice snack while you wait for the ribs.
It works great of a pellet grill too. Plus you get some more favor from the vinegar dripping on the hot part of the grill. I love that smell. The smell of my youth. I grew on the East Coast and then moved to Austin in 78. I love both styles!
Nicely done. I have been cooking for 35 years since I started learning in college. Ribs are the hardest thing for me to repeat or have consistency. I have a pellet smoker, Big Green Egg, had an offset and I still have an old fashioned Weber kettle. Just cant seem to make it happen. Not that they are bad, just always a little different. Thanks Bradley.
@@jackbriscoe1504 I agree, I have done 221 and they have always been too loose or just dried out and like you said overcooked. Ill try 5 hours at 225, I have a couple racks of spare ribs in the freezer so I will hit it up this weekend. I usually do wrap, but I think because I panic more than anything and want to make sure they are done etc, lol. Thanks for the reply.
Funny, I've had a BGE XL with lots of accessories for many years now and have gotten pretty good with it. Good boston butts, great briskets, most everything, but the one thing I can never get right are ribs. Dozens of ribs in the trash over the years no matter which way I cook them.
Seeing your videos makes me remember my dad grilling on my grandpas homemade barrel charcoal pit. Grew up on boston butts and a mop sauce. Gotta love it
I got the Chud rub in last week. Applied that to some spare ribs this past Sunday. Turned out legit. Thanks Brad for all the ideas and hello to Brooke and her friend. Always a good end to a great video. See ya
Brother Bradley, I love Chuds BBQ I love the variety of things you bring in each video, also the creativity in editing, and also I love hhhhwhhhaaaats going on everyone intro, gotta emphasize that H before you say whatttt! I love the home made dough, for buns, or bread loafs, everything about the channel is entertaining! I love this channel chud!!!
I’ve been meaning to ask. What kind of setup is that where you put a grate on your chopping table and it heats your pot? Totally cool. I’ve never seen that before.
Conveniently I've got 2 racks of ribs thawed for smoking this weekend, AND just bought a little cast iron pot and new mops! This video was fate. I'll be smoking them this weekend and tagging you as I go.
Although my spice cabinet has a number of hot sauces.... A quart bottle of Texas Pete's Hot Sauce resides on the counter as the king of usage hot sauce in this house. ............ PS: Try it on your scrambled eggs!!! YUM!
Luvin all the videos all the way from the UK. You leave the membrane on, everyone takes it off. Slightly confused off or on? Does it always cook through? Thanks for your help.
Your BBQ janitorial skills are looking good. I can't decide if I would want to do this on my webber or the offset. I found several places close to me in Calif that sells Texas Pete's so I'll have to get a bottle and try it out. Thanks
Man those looked amazing! mop sauce for the win. But i got to ask.....HOW are you cooking the sauce on the butcher block???? like some sort of magic trick!
Love your content Big Chud! I just made 25 lbs of wild boar sausage and followed your jalapeño and high temp cheddar recipe and they turned out phenomenal. I see you using a Trivet in a lot of segments. Is that a heating element as well?
I do not think the trivet is a heating element...it is only to prevent burning of the wood table. I think he heats whatever he is cooking on the side burner of the table and for the camera brings it over to the table and uses the trivet, then back to the side burner...then back and forth as needed.
For whole spare ribs, no prep needed. Season, smoke for 7 hours and sauce w Pibb xtra glaze. No membrane removal, and NO wrap. Full bark is my favorite
Please tell me what kind of witch craft you have going on with that burner. I can never catch it. In almost every shot is a smooth wood top, and some how you can pop a grate down and start cooking
Yo my childhood was to make some cup Ramon the chicken one and dump a crap ton of Texas Pete in there……best decision you’ll ever make in your life I promise
If you see it or can order it look for Pickapeppa Hot sauce, not the brown sauce which is also good. But Pickapeppa hot sauce wooo kicks it up to notches unknown with perfect heat
If you ever tried a stainless steel rib rack…I bet you wouldn’t go back to cooking them flat in the offset. I cook three racks at a time on my XL BGE. No flipping needed and easy to spritz both sides. You can fit six racks at a time but you need to shuffle them for even cooking.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
From a Carolina guy who's a fan of Texas style, this is lookin' GOOD
I m a Carolina guy also and I never knew Texas pete was from the kackalack ..I give up I quit ...(door slams in distance )
Texas and Carolina are my favorite styles of bbq. Just like Texas brisket, there’s something special about Carolina whole hog cooking. Sam Jones and Rodney Scott’s are both incredible and i would rank their food up there with any of the top Texas bbq joints.
The “skirty flap meat” you first trimmed off the back is amazing when cooked hot and fast like a steak! Makes a nice snack while you wait for the ribs.
Great to know I will try it next time. Thanks 👍
For sure it does, I also throw on the real thin ends that i trim off to be included in the snacks
Yep. I do the same. Little treat for the cook
I put the trim in with the ribs then take it out after about an hour when cooking at 225 or so for a snack lol
I always cook all the scraps with the ribs. Meat snacks
Gotta love the “oops o no” everytime! Looks awesome 😀
I just can’t seem to figure out the wizardry going on with that hot plate thing in these videos! It’s really jamming me up!
It's just a trivet. He has a side burner next to his cutting block.
It works great of a pellet grill too. Plus you get some more favor from the vinegar dripping on the hot part of the grill. I love that smell. The smell of my youth. I grew on the East Coast and then moved to Austin in 78. I love both styles!
Love this guys passion for BBQ. His videos are very entertaining and informative.
Don’t think I’ve ever been this early to a video drop. Morning, everyone! Let’s eat 😋😁
Texas Pete hot sauce with garlic is the beast.
I love me some Texas Pete’s, especially on deviled eggs. And I don’t mind the fact it’s pretty cheap too.
Texas Pete is the best hot sauce on the market!
Nicely done. I have been cooking for 35 years since I started learning in college. Ribs are the hardest thing for me to repeat or have consistency. I have a pellet smoker, Big Green Egg, had an offset and I still have an old fashioned Weber kettle. Just cant seem to make it happen. Not that they are bad, just always a little different. Thanks Bradley.
Use your pellet, 225 for five hours. No need to wrap them. You can do a 2x2x1 method but the ribs are overcooked to me.
@@jackbriscoe1504 I agree, I have done 221 and they have always been too loose or just dried out and like you said overcooked. Ill try 5 hours at 225, I have a couple racks of spare ribs in the freezer so I will hit it up this weekend. I usually do wrap, but I think because I panic more than anything and want to make sure they are done etc, lol. Thanks for the reply.
Funny, I've had a BGE XL with lots of accessories for many years now and have gotten pretty good with it. Good boston butts, great briskets, most everything, but the one thing I can never get right are ribs. Dozens of ribs in the trash over the years no matter which way I cook them.
@@vernon6130 lol ... that is exactly what I mean.
Seeing your videos makes me remember my dad grilling on my grandpas homemade barrel charcoal pit. Grew up on boston butts and a mop sauce. Gotta love it
I got the Chud rub in last week. Applied that to some spare ribs this past Sunday. Turned out legit. Thanks Brad for all the ideas and hello to Brooke and her friend. Always a good end to a great video. See ya
When i watched the totality of the cook i was thinking you sauced too early but then you hit that point at the end. Great vid!
From NC to Texas, that rocked big time!
What is that circle disk thing your cooking on? I've never seen one till I subscribed to your channel 😊
OK Bradley your intro has me hooked!!! Every time there something different in your roll out chef tools holder.
The awesome recipe ideas aside, it’s just a pleasure to watch these videos!
I'm DEFINITELY trying this mop sauce this weekend😩😩🤩🤩🤩
When it comes to pork, nothing beats the combo of salt, cayenne pepper, Worcestershire sauce, and white grape juice.
Brother Bradley, I love Chuds BBQ I love the variety of things you bring in each video, also the creativity in editing, and also I love hhhhwhhhaaaats going on everyone intro, gotta emphasize that H before you say whatttt! I love the home made dough, for buns, or bread loafs, everything about the channel is entertaining! I love this channel chud!!!
Love a good rib video with some great taste testers. Thanks for the video
I’ve been meaning to ask. What kind of setup is that where you put a grate on your chopping table and it heats your pot? Totally cool. I’ve never seen that before.
Patented induction cooker. Alien tech.
Where can we get that thing
It’s a pot holder. He heats the pot/pan on the burner then puts it on the chud holder to film….
I was wondering the same thing. That looks cool
Conveniently I've got 2 racks of ribs thawed for smoking this weekend, AND just bought a little cast iron pot and new mops! This video was fate. I'll be smoking them this weekend and tagging you as I go.
Grew up down the street from the new Texas Pete factory I want to get over to see the insides one of these days.
My nephew came over and now we’re making this recipe today. GOOD THING I had 4 racks of spares in the freezer, ‘cause that boy can EAT!
It's always good to see someone cooking another regions bbq. Given how "territorial" it was back in the day.
That color is perfect!
Man every time a new vid drops I can’t help but smile! Thank you for the effort and time you put into them.
I love using Texas Pete's for my binder!
Cool vid! I love cooking pork ribs but never tried these.
My mouth is watering uncontrollably
Looking amazing and I am learning so much here. Think I’d have thrown some butter in the foil though 😊
Love it, this will be my new mop sauce, thanks as always for the great vids!
GOAT bbq king.
Those ribs look amazing and delicious. Could you share your recipe and measurements you used in this video? Would love to try it out on my next cook.
Gonna do this one on the wknd!!
Although my spice cabinet has a number of hot sauces.... A quart bottle of Texas Pete's Hot Sauce resides on the counter as the king of usage hot sauce in this house. ............ PS: Try it on your scrambled eggs!!! YUM!
Brad's Mop Sauce is awesome!!!!!! Changed my BBQ Pork.
Luvin all the videos all the way from the UK.
You leave the membrane on, everyone takes it off.
Slightly confused off or on?
Does it always cook through?
Thanks for your help.
If I use a binder. I’ve been using Texas Pete’s. I like it.
Texas Pete is the best!! 😋
Did these today. Cheated and used Texas Pete’s eastern Carolina bbq sauce for my mop. But they turned out amazing.
Your BBQ janitorial skills are looking good.
I can't decide if I would want to do this on my webber or the offset.
I found several places close to me in Calif that sells Texas Pete's so I'll have to get a bottle and try it out.
Thanks
9:54 And always remember to put out the "Caution Wet Ribs" sign when mopping the meat. 🤣😂
Now you're dipping into regional style. 🐸🍷
Man those looked amazing! mop sauce for the win. But i got to ask.....HOW are you cooking the sauce on the butcher block???? like some sort of magic trick!
Was wondering the same thing. Lol
Can’t wait to try this recipe!!
Nice! A Texas Pete sponsorship!
You are my new favorite chanel.
Looks great! I looked through the list in the description but couldn’t find it … what is that small burner that you used to heat up the mop sauce?
Been looking for info on that as well. Seems like magic happening there!
@@joshgorman3404 Chud trivet. It is magic😆
Love your content Big Chud! I just made 25 lbs of wild boar sausage and followed your jalapeño and high temp cheddar recipe and they turned out phenomenal. I see you using a Trivet in a lot of segments. Is that a heating element as well?
I do not think the trivet is a heating element...it is only to prevent burning of the wood table. I think he heats whatever he is cooking on the side burner of the table and for the camera brings it over to the table and uses the trivet, then back to the side burner...then back and forth as needed.
Do you see a cord plugged into it anywhere? Trick photography.
@@D70340 didn't ask bob!!
@Tommy Thompson man I’ve been wondering the same thing lol. Thought it must’ve been magic 😂
And Texas Pete is from North Carolina so you did right with this video
I used a mop sauce on chicken wings that got smoked for several hours the other day and they were completely phenomenal.
Activate trivet phenomenon. Mighty fine lookn ribs!!
I've always wondered what it would be like to do a mix of both styles ☑️
It’s awesome! And parts of Texas they do this style anyways
Thanks Brad - I will do this as soon as all the snow melts here in Eastern Canada - ...July? - lol - Cheers!
U are the man! Love your channel
Rodney Scott would be proud
He would ... Rodney uses a pretty standard technique.
Easy!! I like it😋😋
The comments are suddenly enthralled with the magic trivet.
The first useful RUclips ad I’ve ever gotten
For whole spare ribs, no prep needed. Season, smoke for 7 hours and sauce w Pibb xtra glaze. No membrane removal, and NO wrap. Full bark is my favorite
Lookin good! I went spg only on ribs I never went back. No need to over complicate the rub.
I love all the other videos. But I do love me some classic meats on the smoker. Just does the body good to see it.
They look so good
Hey Brad, how does that metal pot warmer work? 🤣 Nice cook!🍻
Those look delicous!
What is the burner you use on your cutting board to make the sauce?
Yummmmm.....I will give this a try the next time I cook ribs.
Also can you reduce and thicken the left over mop sauce to create a BBQ sauce for Dippin? Thanks for another bangin cook!!
I was thinking to same strain it and make a dipping sauce
I'm sure you can do it, but I imagine all that vinegar would get pretty pungent.
what are you using on the butcherblock to heat the pot up?
Taster #2 was BLAZZED hahah
Hi! Need to know where I can get one of those stoves that you use in many of your videos.
Please tell me what kind of witch craft you have going on with that burner. I can never catch it. In almost every shot is a smooth wood top, and some how you can pop a grate down and start cooking
Dammit man! I’ve developed my ribs method and flavoring over a decade or so but as with other things I see you do….I must now try this.
Bought your Mom's Dip Shack cook book, Wonderful piece of work Tell her Helix said Thank You.
I have to ask, what is that little hotplate i see you use when you make your sauces?
Hi, what is that plate you use to cook on?
Yeessss! Been thinking about doing this recently.
What is the device being used to cook the mop sauce??
I always love a good char on ribs
Mmmm look tasty! Saved to my favorites
Yo my childhood was to make some cup Ramon the chicken one and dump a crap ton of Texas Pete in there……best decision you’ll ever make in your life I promise
That’s a mighty delicious looking mopping sauce!
Where can I get that magical hot plate you used to make the sauce?
@@lesco-brandon5158 how does he use it as a hot plate? Or am I missing how he used it to cook the sauce?
Keep saucing like you mean it! 🤙🔥🌶
At 5:27 could someone please explain what Bradley is cooking on. He places it on the bench and then cooks on it? What is that, anybody know?
Its just a trivet. He uses a gas burner and just puts it on the plate for filming
If you see it or can order it look for Pickapeppa Hot sauce, not the brown sauce which is also good. But Pickapeppa hot sauce wooo kicks it up to notches unknown with perfect heat
How do you cook on the trivet? Or is that just some good editing?
Good editing. He heats the pot up in between cuts.
If you ever tried a stainless steel rib rack…I bet you wouldn’t go back to cooking them flat in the offset. I cook three racks at a time on my XL BGE. No flipping needed and easy to spritz both sides. You can fit six racks at a time but you need to shuffle them for even cooking.
I’m a Texas guy and I smoke my ribs like that, but I don’t use Texas Pete and I use pecan. But I think I’m gonna try this type of sauce.
What does Bradley place his saucepan on? Gives the illusion he’s actually cooking on it.
They look pretty tasty!!
How do you cook on your cutting board?
Awesome ribs! Perfect bite!
I like the mid video asmr. Or as a rock fan of years ago, it’s the guitar or drum solo mid song.
Please, please, please do a whole hog video! That would be amazing!!!
Dude, you are great
The mop works fantastic on feral hog too; in fact, it's probably necessary