Thanks for the video, I had forgotten how good simplicity can be. I smoked 3 racks of ribs yesterday after watching this video, left membrane on used only SPG (I love garlic) used your spritz recipe 7 of 7 folks loved 'em. Forget all the expensive rubs I've been using this will be my go to from now on, thanks again.
Before watching it i thought: it's impossible that one person can flip a slab so many times someone had to think of a drinking game! Man i was very wrong!
Bro I literally just commented the same thing and then saw yours 🤣🤣🤣 it's all I can think about the whole time watching the video was how much he was doing it
smokey...... crispy....... juicy...... buttery....... oh my. cooked 2 racks per your recipe on my recteq pellet and omfg sheer perfection. tyvm chuddmaster
Hey Chudly! I've been watching all your videos for about a year. I only have a Weber at home but i was actually able to successfully manage my father in laws offset on my own yesterday and smoke 3 racks of spare ribs to perfection. Had this video going the whole time. Thanks for the knowledge!
So far this is the only video that isn’t overly long, boring or doesn’t explain everything with or making it a 30 min video. 👌🏼 nice job on the editing too
Ik I've never understood that, when ever I'm looking for new ideas to try I always think, it takes a total of maybe 5 minutes to trim, mix a seasoning and throw it on the grill, how the hell is every video over 20 30 minutes?!
@TopBillinSports you responded after 2 years? Wow, you really have no life huh? Don't run your lips just because there's a screen in front of you there sweetheart.
Just so happens my daughter wanted Ribs this weekend and bought some St. Louis ribs yep days ago so I'm going to try your technique, trimming seasoning, etc. I will start earlier than you did though. Thanks from the West Coast. My Son moved to Texas about 2 months ago from Cali. My Nephew is on his way right now with another load of furniture from Colorado. I'm moving to Tennessee in the next. 18 months can't wait to get out of California. Keep up the good work my Friend!
Dude lol I've been cookin ribs for 25 years and you've taught me something! Thanks buddy! I'm gonna try it! Never trimmed them that way. Good job! I just subscribed a few days ago and am enjoying your videos! Love the flavor profile too!
Solid Central Texas BBQ, but then again, is there anything else? Great job and entertaining video. Secret is to slap them around a bit before the Salt and Pepper 🤣
@@OffsetRookie they've been behind getting everyone's cookers out due to their main driver being sick. And then I found out last week that the backup driver got sick midway through the trip... So now I'm hoping it comes this week haha!
@@2005Pilot yes sir! proud to say I made the best ribs I've ever eaten on the first crack. It's a learning curve for sure but I think it'll last forever.
Salt and pepper ribs are where it’s at. I’d suggest adding a little bit of granulated garlic though if you’re not cooking on an offset. You need more savory elements if you’re not cooking with the type of smoke flavor you get from an offset.
Like the simplicity. Never had much of an issue with smoke flavor with paprika based rubs, though. Usually use Malcolm Reed's Killer Hog The Barbecue Rub. I'm thinking add a little onion powder to that salt and pepper, though.
Hey Chud! I recently found you channel. I have a reverse flow smoker witch I made out of a 60 gal. air compressor tank. My fire box an old 10 gal air storage tank. Stuff I had kickin around the shop. I am new to this, but, following your "lessons" I just smoked up 6 racks of st. louis ribs for my co workers. I did use the apple cider, water, maple syrup spritz. 2 racks were done with bbq, 2 with honey mustard, one with Tennesse red, one plain. You and me are hero's Bud!!!! Thank you!
I’ve been leaving them on since I watched Aaron Franklins Masterclass a couple years ago. If you cook them properly, it doesn’t take anything away from the ribs. If anything, it kind of allows you to overcook them a bit without the meat sliding off the bones too easily. Sort of the way you’re meant to leave the membrane on beef ribs.
After trying several racks and completely failing, I realized I was doing a few things wrong, and one of those things I was surprised was so important (which is mentioned in this video): First, I did the cooking with the wrap too long and made them too tender (yes, ribs can be too tender and it isn't super pleasant. The 3-2-1 method doesn't produce good results); second, I caked too much rub on them (too much salt makes them basically taste like ham. Again, not pleasant); and most importantly, I DIDN'T LET THEM REST! I thought letting meat rest was one of those chef/bbq pitmaster idiosyncrasies that didn't matter and made only a marginal difference, if any. But I found out, especially for long smokes, it is one of the most important things you can do. Completely changes the taste and texture for the better.
I'm with you on the rest. For long cooks, I found the rest is important to let the meat kinda calm down. Brisket, this is especially true. Ribs are definitely better after a rest. I still think resting a steak is a waste of time and only yields a cooled steak. But with something you're taking to 200+ degrees, letting it come down to 150 still produces a hot meal.
Greetings from Down Under - you're a nut-job hahahaha - love your work man and your total enthusiasm. Well done! Food looks amazing and your attitude is welcoming.
Looks like you cooked it for 6 hours at 250 degrees, another 20 minutes in foil (with sauce and butter) and then 30 to 60 minutes left in the foil outside the smoker, correct? I like what you did for rub. I've been using several varieties but I will try your simplified version next time.
This channel is the BOMB 💣 !! I am kamado Akorn owner - should I leave out the water in the drip tray? 300 all the way will be no problem. Would it be OK to to cut the ribs in half to put them in a rib rack? You are a true artist sir and you respect the product!
Your videos are awesome man! What diameter stack do you have on your cooker? And what’s the approximate length? I have a Horizon offset that I’ve been thinking about redoing the exhaust.
Great video. Making spare ribs on the smoker today. Adding a bit of Paprika as I love the flavor. I have never tried Honey/ Vinegar spray. Going to try that. Makes flavorful sense to me. Liked and subscribed.
I've done it both ways over the years, and I don't notice much difference unless I'm cooking them in an oven. I just leave it on now unless I see something I don't like in the membrane.
I really enjoy all your videos. You are funny and fun and break it down wonderfully. Thank you so much! I did a pork butt and it was just about flawless.
I’m only past the intro and intro of the diff of rib types at stores .... I’m down to subscribe!!! I dig the editing style, displays you know what your doing and to the point !!!! Thanks for sharing
Does the apple juice & honey shine matter if it is before the wrap which will take it away or wash out the subtle flavors? i was thinking save that for after the wrap. great video very instructive and fun to watch.
Got a question, what time do you like putting your briskets on? Morning or night and what temp do you smoke at for brisket. Please comment back and let me know 👌🏾and why at 300 degrees for your ribs
Fun..and educational video. Wish I had an offset smoker. We can get post oak here in the Nashville area...but not cheap. I just purchased a bag for my WSM. Just subscribed.
Greg sent me over, thought "I'm sure I've seen that dude before", quick check and yep, you're the dude off the Leroy and Lewis Eater video obsessed with beans /s
Stock ... All extra goes to it. Tonkotsu lamen, pork stock, any flavoring with water, onion, celery, carrot, bones, meat, cartilage, remove blood and that's all you need to have a nice, flavorful, energetic recovery soup.
hey my brother chud, when you mention that the skirt of the rib its good for some sausage, does it has the right balance of fat and meat??? thanks fot sharing man
Wow what a great video brother I love your simple instructions I did an experiment with you video my Girly Girl has never Bbq anything so I put your video on the 82” and had her watch and take notes we used everything that you did with the exception of the beautiful smoker you have and the Sauce I couldn’t find it but we use a smoker and can’t believe she did it !!! I mean OFF THE CHAIN!! Know my question is how would you smoke that same recipe with 20 slabs of ribs !! Because I think you helped me create Girly👙 Girls Bbq 🍖 I appreciate your feedback 👍🏾✌🏾🙏🏾
Yes sir , no better than salt n pepper you can taste d pork better just better than any rub n not just talking we did a test , people liked salt n pepper better 👍
Dang, how much this channel has changed over the past few years.
I completely agree and absolutely love seeing the evolution of this channel. My go-to staple for sure.
Thanks for the video, I had forgotten how good simplicity can be. I smoked 3 racks of ribs yesterday after watching this video, left membrane on used only SPG (I love garlic) used your spritz recipe 7 of 7 folks loved 'em. Forget all the expensive rubs I've been using this will be my go to from now on, thanks again.
New drinking game, take a shot every time he flips the ribs and drops them back on the cutting board
I’m hammered and it’s just started!!!
Before watching it i thought: it's impossible that one person can flip a slab so many times someone had to think of a drinking game! Man i was very wrong!
Dead by 4.48 mins in
Bro I literally just commented the same thing and then saw yours 🤣🤣🤣 it's all I can think about the whole time watching the video was how much he was doing it
I kept thinking, do the ribs owe him money?
I noticed that if I slap mine around as much as you do it really adds to the overall taste. :)
smokey...... crispy....... juicy...... buttery....... oh my. cooked 2 racks per your recipe on my recteq pellet and omfg sheer perfection. tyvm chuddmaster
These look awesome, so good! Wanna try these on my recteq also. What did you use for cooking times and temp?
Making some today, but using Leroy & Lewis' mustard BBQ sauce recipe... can't wait to try them out
Hey Chudly! I've been watching all your videos for about a year. I only have a Weber at home but i was actually able to successfully manage my father in laws offset on my own yesterday and smoke 3 racks of spare ribs to perfection. Had this video going the whole time. Thanks for the knowledge!
This channel should have 1 mill
You almost sent me on mission at 1230am to find ribs. You didn't have to hit em with butter. Yeah ya did. Great recipe. Will try
So far this is the only video that isn’t overly long, boring or doesn’t explain everything with or making it a 30 min video. 👌🏼 nice job on the editing too
Ik I've never understood that, when ever I'm looking for new ideas to try I always think, it takes a total of maybe 5 minutes to trim, mix a seasoning and throw it on the grill, how the hell is every video over 20 30 minutes?!
@@percyal1- Stop being lazy and stop policing other people's material. It's free, Karen. 3 hours or 3 minutes, you didn't pay anything to view it.
@TopBillinSports you responded after 2 years? Wow, you really have no life huh? Don't run your lips just because there's a screen in front of you there sweetheart.
Those ribs looked amazing!! Would love to see a brisket video
Just so happens my daughter wanted Ribs this weekend and bought some St. Louis ribs yep days ago so I'm going to try your technique, trimming seasoning, etc. I will start earlier than you did though. Thanks from the West Coast. My Son moved to Texas about 2 months ago from Cali. My Nephew is on his way right now with another load of furniture from Colorado. I'm moving to Tennessee in the next. 18 months can't wait to get out of California. Keep up the good work my Friend!
Can’t say I blame you one bit. Politicians Ruined a Beautiful state
The most entertaining BBQ cook on the Net by far!!!!! Love the sound of your sauce application 😂😂
Dude lol I've been cookin ribs for 25 years and you've taught me something! Thanks buddy! I'm gonna try it! Never trimmed them that way. Good job! I just subscribed a few days ago and am enjoying your videos! Love the flavor profile too!
Always good to come back for a refresher for my ribbie cook today 🙌🏻🤞🏼
Bonus for anyone who counts how many times you flip it! Looks delicious!
Amen to the pre-ground pepper and keeping the seasoning simple!
I usually just throw the whole slab in the smoker but the way you trimmed those ribs up i shall try ..... They looked delicious by the way ..... 😋
Solid Central Texas BBQ, but then again, is there anything else? Great job and entertaining video. Secret is to slap them around a bit before the Salt and Pepper 🤣
This video (and a bunch of your other ones) inspired me to buy an offset smoker. I should be getting my workhorse pit next week!
Should have a cook on that bad boy now? I got mine 3 weeks ago and love it so far. Been binging on Bradley's videos as well.
@@OffsetRookie they've been behind getting everyone's cookers out due to their main driver being sick. And then I found out last week that the backup driver got sick midway through the trip... So now I'm hoping it comes this week haha!
@@toxicitysocks Ugh, hate when that happens. Fingers crossed it arrives this week!
@@toxicitysocks well…. Have you fired up that badass stick burner yet?
@@2005Pilot yes sir! proud to say I made the best ribs I've ever eaten on the first crack. It's a learning curve for sure but I think it'll last forever.
I got to give this rib recipe a try.
Ray I see ya Homie !!!
I’m hooked on S&P ribs, but you really want to use an offset smoker. I’d stick with rub if cooking with charcoal or a lesser type of cooker.
Ray Mack! Love ya man, my man has some good ribs here down in Austin.
Salt and pepper ribs are where it’s at. I’d suggest adding a little bit of granulated garlic though if you’re not cooking on an offset. You need more savory elements if you’re not cooking with the type of smoke flavor you get from an offset.
Gonna try this on a rack of spare ribs tomorrow on the Weber Smokey Mountain!
Like the simplicity.
Never had much of an issue with smoke flavor with paprika based rubs, though.
Usually use Malcolm Reed's Killer Hog The Barbecue Rub.
I'm thinking add a little onion powder to that salt and pepper, though.
Can u do it blindfolded?
Love watching all your videos. I e been getting carried away with doing some seasonings, nice to hear pros have been there as well.
I love the less is more side of you vids!!!!
Da ribs be goin on the smoker dis weekend.
May the BBQ Gods forever bless your great work !! 👏🏾
I think I’ll try this with mutton in the future. Thank you for the recipe!
What's with repeatedly plopping the ribs down on the cutting board? Is that a form of Texas rib tenderizing? LOL. Enjoyed the video!
Why did I LOL because you said plopping? 😄❤
It’s like clicking the tongs when grilling.
He's just like being aggressive with meat 🍖
It’s just part of Chud’s schtik yo.
How Bout another Spare Rib Video! New Recipe! Beef Spare Ribs!! 😋 🤤
Hey Chud! I recently found you channel. I have a reverse flow smoker witch I made out of a 60 gal. air compressor tank. My fire box an old 10 gal air storage tank. Stuff I had kickin around the shop. I am new to this, but, following your "lessons" I just smoked up 6 racks of st. louis ribs for my co workers. I did use the apple cider, water, maple syrup spritz. 2 racks were done with bbq, 2 with honey mustard, one with Tennesse red, one plain. You and me are hero's Bud!!!! Thank you!
Rarely ever see anyone leave the membrane, this shows that everyone does BBQ different
I’ve been leaving them on since I watched Aaron Franklins Masterclass a couple years ago. If you cook them properly, it doesn’t take anything away from the ribs. If anything, it kind of allows you to overcook them a bit without the meat sliding off the bones too easily. Sort of the way you’re meant to leave the membrane on beef ribs.
@@LigglesHoneycut as long as they taste good is all that matters, I prefer to take it off.
@@organicwisdom2204 preach
After trying several racks and completely failing, I realized I was doing a few things wrong, and one of those things I was surprised was so important (which is mentioned in this video): First, I did the cooking with the wrap too long and made them too tender (yes, ribs can be too tender and it isn't super pleasant. The 3-2-1 method doesn't produce good results); second, I caked too much rub on them (too much salt makes them basically taste like ham. Again, not pleasant); and most importantly, I DIDN'T LET THEM REST! I thought letting meat rest was one of those chef/bbq pitmaster idiosyncrasies that didn't matter and made only a marginal difference, if any. But I found out, especially for long smokes, it is one of the most important things you can do. Completely changes the taste and texture for the better.
I'm with you on the rest. For long cooks, I found the rest is important to let the meat kinda calm down. Brisket, this is especially true. Ribs are definitely better after a rest. I still think resting a steak is a waste of time and only yields a cooled steak. But with something you're taking to 200+ degrees, letting it come down to 150 still produces a hot meal.
you are killing it brother
I'm all over this method next round! Thanks for the tips!
Really enjoyed this one.
Thank you "Brother Brad" Great info, keep it coming , great BBQ.
Greetings from Down Under - you're a nut-job hahahaha - love your work man and your total enthusiasm. Well done! Food looks amazing and your attitude is welcoming.
Ok- was going to do brisket this weekend. Now I'm in full on rib mode. Brisket to the freezer- I'm off to the market. Those look great.
Bro.. ur ad libs r hilarious
Like your build videos. I build smokers too but I only show mostly what I’ve done because I do all my stuff on my phone. Solid cook bro
Looks like you cooked it for 6 hours at 250 degrees, another 20 minutes in foil (with sauce and butter) and then 30 to 60 minutes left in the foil outside the smoker, correct? I like what you did for rub. I've been using several varieties but I will try your simplified version next time.
This channel is the BOMB 💣 !! I am kamado Akorn owner - should I leave out the water in the drip tray? 300 all the way will be no problem. Would it be OK to to cut the ribs in half to put them in a rib rack? You are a true artist sir and you respect the product!
Is it just me, or did you basically just turn those into st Louis cut rubs in the trimming process?
No. All he did was cut the breast bone off. The rib tips are still there.
Basically yes. A full uncut rack of spare ribs are cheaper and you get small cuts of meat to cook for other meals.
Yup
Nice and Juicy! 😂. Salt and Pepper. Winner winner chicken dinner ! Salt and Pepper is all you need to produce good BBQ..
Newbie here. Just seasoned my first smoker today. What are those black gloves that I see so much of in people's barbecue videos?
yo man , je suis de québec (canada) je te suis et va continuer à te suivre , pour moi tu es le best en fumoir 👍👍👍👍
Nice, you hit this one out of the park!!
I've never made spare ribs those look great how do they taste compared to baby backs for the price I might start making these
Membrane on FTW thanks for the informative vid trying out tommorow!
You sir are a real inspiration
awesome can you do barbacoa?
That was awesome super good tips
Thanks Man. Entertaining and valuable info.
U r super dude... one of the best cooking style I ever saw
they dont get too salty? I've had a problem with that amount of salt. Still gonna try this tho. and how long did they end up smoking?
Your videos are awesome man! What diameter stack do you have on your cooker? And what’s the approximate length? I have a Horizon offset that I’ve been thinking about redoing the exhaust.
I was listening to the video while wrapping my ribs and put in a "little bit" of butter, now i have to go back and reopen them after watching XD
😂😂
Great video. Making spare ribs on the smoker today. Adding a bit of Paprika as I love the flavor. I have never tried Honey/ Vinegar spray. Going to try that. Makes flavorful sense to me. Liked and subscribed.
Thank You for all the beginner videos and tips its a lot to take in as a newbie!
Gotta say.. them ribs look mighty darn purdy. Be trying that real soon.
This is how ribs should be done. I will be trying that spritz.
I subbed just because your wife is cross-eyed 🤣😂jk great content!!!
FINALLY, another membrane on guy . . . I thought I was alone
I've done it both ways over the years, and I don't notice much difference unless I'm cooking them in an oven. I just leave it on now unless I see something I don't like in the membrane.
No sir. Leave mine on also. Extra time for beer drinking that way!
That's what she said... no, wait...
I usually score the membrane.
I like the membrane as well especially when I finish the ribs over the coals at the end and the membrane gets paper thin and chewy.
This man silly as 🤣🤣🤣 loved it dude gonna giver a go today
They look amazing my mouth was drewling I always enjoy your channel stay safe and take care
Great video love the humor awesome 👏
Just a little butter 🤣. My kind of guy.
I really enjoy all your videos. You are funny and fun and break it down wonderfully. Thank you so much! I did a pork butt and it was just about flawless.
What is the ratio in your spritz. Awesome video
Slap it flip it rub it down ,slap ,slap 16 mesh blk pepper 😅 madness, this guy loves what he does ,🎉 good work spanky.
How many times do you want to flip the ribs before cooking it?
Chuds bbq: yes.
😂😂
Thanks for all of the info looks great!!!!
I’m only past the intro and intro of the diff of rib types at stores .... I’m down to subscribe!!! I dig the editing style, displays you know what your doing and to the point !!!! Thanks for sharing
Is that a lonestar sign in the background? 🍺
Excellent video. What brand salt do you use?
Thanks for sharing your knowledge!
Great video! Is it the same timing for the Beef Back Ribs? Can they be cooked together?
Does the apple juice & honey shine matter if it is before the wrap which will take it away or wash out the subtle flavors? i was thinking save that for after the wrap. great video very instructive and fun to watch.
Awesome video bro!!! Hey man how do you clean your grill? It’s really clean!!!!
Got a question, what time do you like putting your briskets on? Morning or night and what temp do you smoke at for brisket. Please comment back and let me know 👌🏾and why at 300 degrees for your ribs
Do you mix anything with the butter? And how long do you put them back in for after you sauce/butter them?
dA bEARD did it again!!!
Sweet video. Pork steak. Pork steaks. Porks steeeaks please.
I just did these. Definitely going to keep up with this recipe. But I did add roasted garlic
Sounds good gonna do this today how did it come out
I tried this recipe and dem ribs were fire!!! Thank you!
You make it fun to watch and learn
They look amazing. Got to try
I like this guy he's funny
Fun..and educational video. Wish I had an offset smoker. We can get post oak here in the Nashville area...but not cheap. I just purchased a bag for my WSM. Just subscribed.
Nice Texas ribs!
Dude, that was a kick ass quick rib vid👏🏻👏🏻💯💯
thanks!!
I think dude broke the world record for slab flip.
Awesome job dude
How long in the cook before you start spritzing. And how long was the cook?
Greg sent me over, thought "I'm sure I've seen that dude before", quick check and yep, you're the dude off the Leroy and Lewis Eater video obsessed with beans /s
Stock ... All extra goes to it. Tonkotsu lamen, pork stock, any flavoring with water, onion, celery, carrot, bones, meat, cartilage, remove blood and that's all you need to have a nice, flavorful, energetic recovery soup.
hey my brother chud, when you mention that the skirt of the rib its good for some sausage, does it has the right balance of fat and meat??? thanks fot sharing man
I love the just a little bit of butter. That shits great. Rock on brother. Heeahh!
Great video!!
Wow what a great video brother I love your simple instructions I did an experiment with you video my Girly Girl has never Bbq anything so I put your video on the 82” and had her watch and take notes we used everything that you did with the exception of the beautiful smoker you have and the Sauce I couldn’t find it but we use a smoker and can’t believe she did it !!! I mean OFF THE CHAIN!!
Know my question is how would you smoke that same recipe with 20 slabs of ribs !! Because I think you helped me create Girly👙 Girls Bbq 🍖
I appreciate your feedback 👍🏾✌🏾🙏🏾
Yes sir , no better than salt n pepper you can taste d pork better just better than any rub n not just talking we did a test , people liked salt n pepper better 👍