The Biggest Ribs Ever! | Chuds BBQ
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- เผยแพร่เมื่อ 5 ต.ค. 2024
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my tuesday doesn’t officially start until i hear “Welcome TOOOO Chud’s BBQ!”
I feel the same way. Nice cup of coffee and chuds is a great way to start the day!
Hardest part was having to wait 3 hours to finish work to watch it. And I’m not disappointed.
Great to see new techniques.
Always a great day when a new Chuds video drops. This is the first time I've seen an entire half rib cage done, love to see it.
Tuesday rules
Definitely need to see a full rack (spare and babyback) of bacon pork ribs. As always, I love the content.
I was thinking the same thing. Leave the belly on, remove every-other rib, so the end form factor will resemble that of a beef rib. *chud voice* Wide, thick, juicy, meaty, pork ribs
I like the experimentation videos like this one. Seems like we're learning together and I appreciate that. Great content!
I don’t care what I’m watching or doing, if I see a new Chud video pop up I am watching it.
I will always click on a Chud video every time I see the notification pop up too, my mouth is like a waterfall every time I watch any of Brad’s videos. I also have a tendency to watch about 10 Chud’s BBQ videos in 1 day, I love BBQ!!
2:33 Nice nice!? Brad LEONE!? The ultimate collab. Brad should order a chud box and have you come up to make something. You guys have the best ideas, I can't wait for this one! XD
Reiterating my suggestion to do the Texas style dried sausages you find at places like granzins or kreuz.
Really enjoy the breaking down of a large cut to see how you go about it. I've been scared to dive into something this big without the proper knowledge of the parts. I would like to volunteer @ Butcher shop or take a course on this. But your videos are definitely helping a lot!
Interesting to watch the processing part of the video. Great looking finished product. I'm sure they will be better next time you do it.
Watching up here from NH. Been following since the beginning. Dude, you put out some amazing food! Need to get me a Chud Box!
I love the videos you do when you break down a animal. I wish you and the bearded butcher guys could do a series of videos together. Imagine what all of us could learn from the three of you. For the algorithms!!!
🎉🎉🎉
We've done this before with whole venison racks...mostly because we only had a Sawzall and didn't want to totally trash the ribs. Definitely entertaining for everyone chewing on foot+ long ribs.
Loved seeing this. Always wanted to see the full rib.
Would love to see an experiment in pre-slicing ribs before cooking!
Pre slice and double width, discarding every other rib bones
I'd love to see a sausage video where you use some of the organs. Maybe a boudin style, maybe a take on haggis, maybe just a rich and ironey solid offal sausage. I think it could be a nice challenge
That was so cool! I learned a lot here, super cool to see how the pork belly and ribs and such are actually related to each other. 👌👌🔥🇺🇸
Very cool. "Cuts that don't exist" Excellent theme. Keep it up?
Easily one of the coolest BBQ videos I've ever seen.
Have done these a few times with some feral hogs - whole rack not split between baby backs and spare - thanks for the video !
This cut should be available!
Always appreciate your presentations…don’t know if I’d ever try that but it was humorous and educational.
I know a butcher :) and you are correct, the reason for the spare / baby back cut is because of the pull! Still looks good as HECK though! haha
There’s always a nano second of ‘remorse/regret’ when I see a breakdown video of cuts this size and larger…then I remember the taste and thank the animal for their sacrifice.
Watching from Cape Town South Africa! Love your channel
Finally! Been wanting to see someone do this for years!
I would love to see a smoked fresh ham video.
Ok now do full ribcage beef ribs!
Nicely done Bradley!
I love to see your butchery videos and would love to see more of them. Thank you for what you do. 👍
Instructive and fun!
Great video! Thanks for sharing.
Man that looks SUPER tasty!
Perfect candidate for direct heat on the mini chud box!
Outstanding work, plus I see the brisket and bologna video footage stuff :-)
Nice job I love the out of the box stuff. 👍
I'm excited to see if the bologna makes it into a future episode. Smoked bologna burnt ends or just a sandwich is always good
Now that was a seriously interesting experiment!
Thanks Brad - This makes me wanna install a fence and get some hawgs - Cheers!
Amazing. Cook the whole damn thing!
Bradley,
Another great and entertaining video! Always love when you bust out your tools such as the meat saw. Hey, can you do a video where you trim your beard with meat saw?😂 Just put a disclaimer! Maybe have Brook or Evan do the cutting!😂
This could be part of a series on bbq hair care. Matt Pittman has boasted that he has the baddest hair in bbq and attributes it to his tallow!😂 Why should you take second fiddle to him?
Bradley the beard is looking on point. Dang.
Reminds me of the giant rack that flipped Fred Flinstone's car on it's side ! lol
Super interesting video. Always appreciate the things you try and sharing the results.
Absolutely love your butchery videos! Love from bavaria❤
This is how I do the ribs on my wild hogs. Theres really no belly/fat so I just cut the loins and chops out then do whole rack ribs like this, and they pull apart in the middle just like that..
I love your content, maybe try to make Ramen next, I want to see that
"Let's have ribs!" "Baby back or spare? " "...why not both?"
Love the videos. Can you do a beef shoulder clod some time? Would be really interested in seeing this done.
That looks awesome! It would have been really cool if you left the belly and the chop on there too and just did like big ole' giant bacon-rib-chops! Also, I believe that sound was the mating call of the East Texas Boot Snake. Careful out there!
Really looking forward to a bacon rib cook!!!👍
I always see other channels use a binder like mustard before the rub goes on
Coolest pork ribs I have ever seen!
We raise mini kuni kuni hogs I’m definitely butchering whole rib racks when we send the two too freezer camp this fall! Thanks for the idea bud!
Dude.... this was your best video ever!! I never understood why the ribs were separated from each other between the spare rib and the baby back. Now I do. Apparently there is no meat on that part of the rib. I would love to see this done with a beef rib. Obviously you would need to just cook one individual rib so you could fit it on your grill.
3:52 - my first thought was Pancetta
That was awesome to see! Thanks for a great video.
Niiice!! Those look absolutely delicious!!
Omgosh you are hilarious..found your channel a day or two ago.. and I'm loving it. ❤️
Butchering videos are my favorites 👍👏
I wonder if you score between the two different rib cuts before throwing it on they'd seperate naturally?
Great Experiment and lesson in Pork Rib Anatomy. Thanks! I'm wondering if my local butcher would sell me a half rack of those Gigantor Spare+Baby's to play with. Probably cost a fortune. I'll just continue to live vicariously through Bradly...
That rack looks like something Fred Flintstone would cook and eat! 😂
This is Chud Embracing the Power of "And." 😂
It looks like what flipped Fred Flintstone's car. Very massive rack of ribs. Cheers! 👍🏻👍🏻✌️
Yes, definitely
Show us how to break down the lard next!
Spareribs with a (literal) side of baby-backs, I can dig it.
3:53 - But why??? Why aren't you making you making Bacon Ribs?
Great videos always. You always create your own mop sauce, have you made the Rodney Scott version? Your thoughts on it if you have?
FIrst like on the video. I enjoyed watching you trim the hog. Nice to see how all the parts come together.
Super delicious from the Netherlands ribs looks very nice 11:39 11:41
That some Flintstones size ribs!
Super cool man!
Need to do a whole rack of wild hog ribs
I think you would make a great collaboration with the youtubers "Bearded Butchers". They own and work at a cow and bison farm. They also have their butcher shop. They have done videos with WWE superstar and UFC champ Brock Lesnar. They usually show a butcher technique and then do somw bbq.
He's contacted them in the past, and they weren't interested.
@JamieStuff awe that sucks.
I like it - looks like zombie ribs. Great for Halloween.
Are we doing a tail gate series
Very cool video!
Ha! That's awesome
Those were some cool looking ribs. But that bologna you had in the pit caught my eye( future vid perhaps?)
Hey man I’d eat them! Crazy good cook!
Looks like the meat pulled away, on either side, right where the two types of ribs would have been sawed apart anyway. Seems like a natural delineation.
Look like the ribs that tipped Fred Flintstones car over😂
We're passing through Austin in November. Are you selling your rub anywhere in the area? Also I'm excited to finally check out Roy and Lewis bbq. We usually hit up Terry Black's from when I lived there but you've sold me on r&l.
You do look like a king 😊
The Mann ! 👏👏👏
[15 edit cuts later] "... And just like that ..." 😄
I got this cut of ribs in Chengdu China at a BBQ restaurant there. Shout out to the Iron Pig Chengdu!
Yes please.. Bacon ribs video
That's more than 'some' meat... looks great
How long did you smoke?? Looks like 11 hours
Now that's what I call a pork rib 😊
Not gonna lie- was honestly hoping you were gonna smoke that whole thing before you started cutting. 🤤🤤🤤😂
WOW that looked like a fun smoke. I'll have to find someone or someplace here is S Calif that can give me a half a pig like that. I think I know a place.
These are the only kind we do.
🔥🔥🔥
Is it possible to do whole beef ribs 20’ inch cut??
Now that's a rack 🍻
I've got 24 sheep in my backyard. If you left the cutlets, and the belly on the ribs, just smoked the whole side? Could you make a juicy tender delight out of an 5 year old gras fed sheep? Normally, that would be burger material and that tastes fine. But, what if you came up with the right rub and some of your magic, I'd see that little herd in a whole new light.
I'd love to take you to hunt some pigs from Ossabaw Island. They're supposedly descendants of the original Iberico pigs from spain, lineage unspoiled by feral hogs because they are on an island.
I have a couple of pork shoulders still frozen in the freezer. Been looking for a clean way to slice them into steaks, along with the bone.