Texas Carolina BBQ Ribs! | Chuds BBQ
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- Опубликовано: 29 сен 2024
- Thank you Texas Pete® for Sponsoring this video!
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Mop Sauce:
1 Stick (or more) Butter
1 Onion
1 Lemon
4-5 Cloves Garlic
1tbsp Paprika
1tbsp Dry Mustard
1tbsp Worcestershire sauce
1 Cup White Vinegar
1 Cup Apple Cider Vinegar
1 Cup Texas Pete® Hot Sauce
1 Cup Liquid
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Pots & Pans
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►Made In Stainless Clad Set
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►Made In Carbon Steel Set
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►Made In Wok
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Knives
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►8" Chef’s Knife
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►6" Nikiri
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
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Small Cooking Tools
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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
I'm DEFINITELY trying this mop sauce this weekend😩😩🤩🤩🤩
It's always good to see someone cooking another regions bbq. Given how "territorial" it was back in the day.
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.
Grew up down the street from the new Texas Pete factory I want to get over to see the insides one of these days.
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.
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
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😆
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
I like the mid video asmr. Or as a rock fan of years ago, it’s the guitar or drum solo mid song.
Cool vid! I love cooking pork ribs but never tried these.
Im assuming that in all of these when he makes something that melts on the table, you are preheating the pot and using the trivet to not burn the table?
What kind of plate are you cooking on when it’s on the table??? I’m always curious on what it is and how it stays so hot without being plugged in???😳
U are the man! Love your channel
What is the device being used to cook the mop sauce??
Nice! Can you put a time-lapse cam inside the pit?
Would love to see what's going on in there when it's closed.
Mmmm look tasty! Saved to my favorites
How does that trivet work to stay hot and cook?
I look forward to watching this evening
Feeler gauge or a torch tip cleaner set, which is it?
Those look deeelishus!! Gonna have to give em a try!!
Awesome ribs! Perfect bite!
As an upstate sc "pure blood", im loving this video as I've not been doing good on my ribs lately. Need some help!! Tks
How much charcoal do you think you go through in a normal week?
How is that pot hot? He touched it originally right? I want one whatever it is lol.
Bruh had Lady Gaga over for Mardi Gras 😂
Nice balisong
erm that extra liquid... no image of what it was... are you dehydrated?
I've been in Texas for almost a year and I really havent found a good pork rib.
Nice appearance by the taste testers. Just not much of a hot sauce guy. That Jalapeno Candy stuff is awesome though on ribs.
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 )
Gotta love the “oops o no” everytime! Looks awesome 😀
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
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?
Could someone please contact the Texas Game and Wildlife and help this man out? He's had a snake in his boot for a VERY long-time and someone needs to get that thing out of there. Can't have this man losing a foot or a leg.
Might sound stupid. But I’ve been trying to figure out how he cooks with that metal coil on his cutting board! I mean I don’t see a heating source! How????
How is that heating? It looks like you put down a cast iron disk. If that was preheated I can't figure out how that's not cooling off too fast to heat up the sauce? What am I missing?
?...where does that metal trivet get its heat source?...sorry I'm a bit confused...love your channel!!
thats what i was wondering
it's a little "movie magic", lol... he heats the pot on the burner off to the side and just moves the pot to the table for video.
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.
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!
I've watched so many Chud vids and I don't have a clue how the magical trivet works. Is it a matter of moving back and forth from an off camera burner to the trivet for the camera shot? Or is there some high tech hidden magnetic induction something going on?
Its the just moving the pot from a burner off camera
What is that circle disk thing your cooking on? I've never seen one till I subscribed to your channel 😊
Nothing better!! All you vegetarians please look away!!!
What’s funny is that Texas Pete hot sauce is made in North Carolina
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.
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.
What does Bradley place his saucepan on? Gives the illusion he’s actually cooking on it.
Release the cook book.
Hi, what is that plate you use to cook on?
How would Bourbon work in that mop sauce?
Totally clicked on this cause the dude in thumbnail looked like the dude from epic mealtime
Don’t think I’ve ever been this early to a video drop. Morning, everyone! Let’s eat 😋😁
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
Hey Brad, how does that metal pot warmer work? 🤣 Nice cook!🍻
Love a good rib video with some great taste testers. Thanks for the video
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 😂
Rodney Scott would be proud
He would ... Rodney uses a pretty standard technique.
Love it, this will be my new mop sauce, thanks as always for the great vids!
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!!!
Hey boss,
I am Jewish, and I only eat Kosher. So, no pork or seafood in my diet.
I have cancer, and I have to give up a lot of physical hobbies, and replace them with new hobbies.
I love beef pepperoni. But I don't know how to make it.
Would you be willing to show us how to make Kosher pepperoni for pizza 🍕? Thanks.
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.
9:54 And always remember to put out the "Caution Wet Ribs" sign when mopping the meat. 🤣😂
It would have been absolutely perfect if you would have said ....”a mop in a woman’s hand”....🤣
Maaaaaan. That is A LOT of vinegar! But it looks B E A Utiful! I'm gonna try it. Liked. And if it works.. subbed
Check it out
I lived in NC most of my life and I also know how to make BBQ of all kinds like a pro. I lived off BBQ for years. Everyday pulled pork, coleslaw, potato salad, hush puppies. That was my meal to get huge
Please come back to LOS ANGELES and do another VLOG come to Santa Clarita brother
Did these today. Cheated and used Texas Pete’s eastern Carolina bbq sauce for my mop. But they turned out amazing.
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
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.
Ma’am… do you and the hell with everybody else! You’re smart enough to know how to deal with any health issue and if your not.. so be it! Live!!!!
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.
Wonder how this would work if put the ribs in a Chud boat near the end and mop for last 30min-1hr? May have to give it a try!
This video was absolute perfection until @13:22.
3:59 couldn't tell if it was post oak or Mesquite?!?
Just keep the temp low like you started out and add more time. Then they won't burn. That brown sugar is sensitive.
I noticed the spare ribs I picked up lately also had the membrane removed.
Taster #2 was BLAZZED hahah
can someone explain to me where his pot is getting heat from all the time??? haha cant be that chud plate? it would burn the wood its on?
And Texas Pete is from North Carolina so you did right with this video
I perfer my ribs fall off the bone tender, I totally do my ribs differently from you chud
The comments are suddenly enthralled with the magic trivet.
Can someone please explain to my Neanderthal brain what the chud plate is and how it stays hot
Hi! Need to know where I can get one of those stoves that you use in many of your videos.
How are you able to cook on that wood table with that child’s iron plate? How does it work?
How does that watchamacallit work you used to cook the sauce on? What’s that? How is it hot
Bro the knife roll has been out of stock for awhile. When will it be back in stock?
Anyone else always say "pat 'em dryyyy" along with Bradley? No? Just me?
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.
Has anyone had Crystal hot sauce? Wanna know what you guys think
Your vids would be better if you'd chill a little on the silliness.
I have to ask, what is that little hotplate i see you use when you make your sauces?
We mop are ribs every day on are offset. We are in central Texas.
Can anyone tell me what the plate is that he puts the pots on to cook the sauce? How is it getting hot?
By what sorcery do you cook on a butcher block and a trivet?
If I use a binder. I’ve been using Texas Pete’s. I like it.
What is the burner you use on your cutting board to make the sauce?
What is that metal plate he's cooking on and how does it work?
IPA in the mop sauce for the hoppy floral notes
I'm still mind blown how the metal plate gets hot! How?