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
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.
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.
smokey...... crispy....... juicy...... buttery....... oh my. cooked 2 racks per your recipe on my recteq pellet and omfg sheer perfection. tyvm chuddmaster
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!
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!
@@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.
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
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.
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.
Unless I missed something, you put these on at 2:30- and took them off at 8:45 or so? And then rested them? Ouch. I like the look of these-but I'm cooking on a UDS, that is way long. Mine normally go at 275 and finishes naked ribs in 4-4.5 hours on the drum. What does foiling the ribs at- what is almost- the end of the cook do for you? You left them in the foil for 20 minutes or so on the grate- and rested them in the foil until they were cool? I'm going to have to adjust the time for the almost direct cooking - it is is going to be interesting- but if mine turn out half a nice as yours, I will be pleased. Thanks!
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.
Hey there Brad! Love your channel and your recipes. Just a question, I don’t see a rack under the logs in the firebox? Do you just set them on the metal? 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.
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
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.
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.
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
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.
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.
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 🤣
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 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.
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.
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!
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.
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?
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.
This channel should have 1 mill
I noticed that if I slap mine around as much as you do it really adds to the overall taste. :)
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?!
@@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.
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
Those ribs looked amazing!! Would love to see a brisket video
Can u do it blindfolded?
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
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 🙌🏻🤞🏼
The most entertaining BBQ cook on the Net by far!!!!! Love the sound of your sauce application 😂😂
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
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.
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.
awesome can you do barbacoa?
Amen to the pre-ground pepper and keeping the seasoning simple!
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
Bonus for anyone who counts how many times you flip it! Looks delicious!
How long in the cook before you start spritzing. And how long was the cook?
Do you mix anything with the butter? And how long do you put them back in for after you sauce/butter them?
Great video! Is it the same timing for the Beef Back Ribs? Can they be cooked together?
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
Newbie here. Just seasoned my first smoker today. What are those black gloves that I see so much of in people's barbecue videos?
May the BBQ Gods forever bless your great work !! 👏🏾
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
So on a pellet smoker since heat is from bottom would you flip it? Also same for brisket?
How Bout another Spare Rib Video! New Recipe! Beef Spare Ribs!! 😋 🤤
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 ..... 😋
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.
Do they go back on the grill after they get Sauced?
Excellent video. What brand salt do you use?
Thanks for sharing your knowledge!
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.
Unless I missed something, you put these on at 2:30- and took them off at 8:45 or so? And then rested them? Ouch. I like the look of these-but I'm cooking on a UDS, that is way long. Mine normally go at 275 and finishes naked ribs in 4-4.5 hours on the drum. What does foiling the ribs at- what is almost- the end of the cook do for you? You left them in the foil for 20 minutes or so on the grate- and rested them in the foil until they were cool? I'm going to have to adjust the time for the almost direct cooking - it is is going to be interesting- but if mine turn out half a nice as yours, I will be pleased. Thanks!
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?
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.
What is the ratio in your spritz. Awesome video
you are killing it brother
Hey there Brad! Love your channel and your recipes. Just a question, I don’t see a rack under the logs in the firebox? Do you just set them on the metal? Thank you
Yes he does just set them in the box without a rack
Thank you "Brother Brad" Great info, keep it coming , great BBQ.
I'm all over this method next round! Thanks for the tips!
You sir are a real inspiration
Gonna try this on a rack of spare ribs tomorrow on the Weber Smokey Mountain!
Hey Bradley, do you let the post oak burn off some of the heavier smoke before adding the meat?
So how many hours? Or did you wrap when it reached 185?
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
U r super dude... one of the best cooking style I ever saw
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
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.
was the butter you put unsalted butter 🤔
Question : On the Apple Cider Vinegar/Honey spritz, is the ratio 2 parts ACV 1 part H, or 3 parts ACV 1 part H?...Thanks!
Really enjoyed this one.
How long can you hold a rack in a warmer after resting?
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.
I think I’ll try this with mutton in the future. Thank you for the recipe!
Awesome video bro!!! Hey man how do you clean your grill? It’s really clean!!!!
Nice, you hit this one out of the park!!
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
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
They look amazing my mouth was drewling I always enjoy your channel stay safe and take care
Thanks Man. Entertaining and valuable info.
How long was this cook???
What bbq did you use?
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!
That was awesome super good tips
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.
Bro.. ur ad libs r hilarious
How many hours did you smoke for tho
How much do you sale that size pit for you used in this video
What temp do you bring the ribs up to before you know it’s done, and do you recommend using a internal probe throughout the cook?
I'm searching the comments hoping to find a answer as I wonder the same
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.
yo man , je suis de québec (canada) je te suis et va continuer à te suivre , pour moi tu es le best en fumoir 👍👍👍👍
what pepper do they use? our pepper here in PH is like baby powder form already
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 🤣
Awesome! Love your enthusiasm! This may seem sacrilegious, how bad would it affect it to just smoke them without all that trimming?
Flavour would be fine but they will be a little more difficult to cut up post cook. I made breakfast tacos from the trimmings this morning
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!
Great video love the humor awesome 👏
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
Thanks for all of the info looks great!!!!
Where do you source your wood! New to offset and want to buy some good wood
This man silly as 🤣🤣🤣 loved it dude gonna giver a go today
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.
So is there a reason NOT to get St. Louis cut since it looks like you just do it yourself? Are they more expensive?
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.
Just found your channel, I really enjoy it. These may be the best looking ribs I've ever seen on the TH-cams!
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!
Membrane on FTW thanks for the informative vid trying out tommorow!
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.
Subscribed ! Question, meat up or down after wrapping? Great video!
They look amazing. Got to try
You make it fun to watch and learn
No binding agent?
How long do u set it on the smoke after u foil wrap it?
Nice and Juicy! 😂. Salt and Pepper. Winner winner chicken dinner ! Salt and Pepper is all you need to produce good BBQ..
Awesome job dude
Slap it flip it rub it down ,slap ,slap 16 mesh blk pepper 😅 madness, this guy loves what he does ,🎉 good work spanky.