How to Smoke Texas Style Spare Ribs | Chuds BBQ
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- เผยแพร่เมื่อ 26 ก.ย. 2024
- This week I share a very basic barbecue recipe for Texas-style spare ribs, smoked using post oak wood on the ChudPit 65 offset smoker. Central Texas BBQ uses less ingredients and focuses on simplicity and smoke.
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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.
I noticed that if I slap mine around as much as you do it really adds to the overall taste. :)
This channel should have 1 mill
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!
Those ribs looked amazing!! Would love to see a brisket video
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
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.
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!
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 ..... 😋
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.
Bro.. ur ad libs r hilarious
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!
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
That was awesome super good tips
I think I’ll try this with mutton in the future. Thank you for the recipe!
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.
How Bout another Spare Rib Video! New Recipe! Beef Spare Ribs!! 😋 🤤
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
you are killing it brother
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.
You sir are a real inspiration
Can u do it blindfolded?
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 🤣
I love the less is more side of you vids!!!!
Da ribs be goin on the smoker dis weekend.
Love the sound of that sauce going on. Mmmm. 10:00
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 like this guy he's funny
Nice and Juicy! 😂. Salt and Pepper. Winner winner chicken dinner ! Salt and Pepper is all you need to produce good BBQ..
Really enjoyed this one.
Nice, you hit this one out of the park!!
4:39 every time I say the word “moist”, that’s exactly how I say it.
Gonna try this on a rack of spare ribs tomorrow on the Weber Smokey Mountain!
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.
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.
Great video love the humor awesome 👏
U r super dude... one of the best cooking style I ever saw
Slap it flip it rub it down ,slap ,slap 16 mesh blk pepper 😅 madness, this guy loves what he does ,🎉 good work spanky.
Thank you "Brother Brad" Great info, keep it coming , great BBQ.
Damn those look perfect
Membrane on FTW thanks for the informative vid trying out tommorow!
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
This is how ribs should be done. I will be trying that spritz.
Thanks Man. Entertaining and valuable info.
Adding bourbon to the mop sauce is tasty.
You make it fun to watch and learn
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.
Lot has changed in your video production capabilities since this video was made
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
Thanks for all of the info looks great!!!!
I think dude broke the world record for slab flip.
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
I subbed just because your wife is cross-eyed 🤣😂jk great content!!!
Gotta say.. them ribs look mighty darn purdy. Be trying that real soon.
Sweet video. Pork steak. Pork steaks. Porks steeeaks please.
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.
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
😂😂
They look amazing my mouth was drewling I always enjoy your channel stay safe and take care
Thank You for all the beginner videos and tips its a lot to take in as a newbie!
Is that a lonestar sign in the background? 🍺
Trying this today
I like this guy and I don't say that often
"Love that trick. Thanks A Frank" LOL.....
They look amazing. Got to try
Awesome job dude
I’m here for the aggressive slapping AMSR meat flips on the cutting board!!!
How many times do you want to flip the ribs before cooking it?
Chuds bbq: yes.
😂😂
I am originally from the Lower Rio Grande Valley and I love to hear those white winged doves in the background. Reminds me of home.
I tried this recipe and dem ribs were fire!!! Thank you!
dA bEARD did it again!!!
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
They look great 👍
That barks gonna give your eat acrid smoke flavor. You should go with tri-blend for your woods,well seasoned no bark. Bet you taste the difference.
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.
Great video!!
Nice Texas ribs!
Very informative. Good job dude! Especially where you address wtf to do with the fat cuts!!
I love this video. He is awesome!
awesome can you do barbacoa?
You are the Alton Brown of bbq
I love the just a little bit of butter. That shits great. Rock on brother. Heeahh!
Dammit bro good shit from san antonio tx your neighbor haha
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
D+!!!! Topson!!! Very good!!!
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.
Been a while since someone put out some BBQ videos that are actually enjoyable. Keep it up! Learning and having fun.
Couldn't agree more 👍 even the wife gets a chuckle out them. Most videos she says bla bla bla bbq🇨🇦🍻🥓
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.
Good work my guy 🔥🔥🔥
These ribs look awesome! The process was easy too. Thanks Chudster!!
#BackyardBBQBeards
This is my kinda guy. Thanks for the tips sensei.
Thank ya looks great
Great video. Heard you on Tales from the pits podcast. Can’t wait to get out to Leroy and Lewis
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 👍
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
Newbie here. Just seasoned my first smoker today. What are those black gloves that I see so much of in people's barbecue videos?
That's a lot of butter! Not that I'm complaining😁 can't make it thst waybin the food truck though can ya?
Those just look amazing senor👍👏