Some Very Tasty BBQ Ribs! | Chuds BBQ

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  • เผยแพร่เมื่อ 27 มี.ค. 2023
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    Brine:
    9000g Water
    450g Salt
    450g Hot Sauce
    15g White Pepper
    40g Garlic
    8g italian herbs
    8g Cayenne
    Pickled Jalapeño
    1 cup water
    1 cup vinegar
    Peppercorns
    garlic
    5g turmeric
    20g Sugar
    20g Salt
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  • แนวปฏิบัติและการใช้ชีวิต

ความคิดเห็น • 364

  • @mack7170
    @mack7170 ปีที่แล้ว +59

    Man I have binged dozens of your videos over the past 2 weeks. Like, several dozens. New favorite food creator on TH-cam.

  • @swinebovinebarbecue
    @swinebovinebarbecue ปีที่แล้ว +59

    Can confirm, 10/10. These were incredible.

  • @nicksmith5108
    @nicksmith5108 ปีที่แล้ว +21

    I was using a BIDET for the first time the other day. YOU know what I said to myself….. “Pat iT dryyyyyy” :)

    • @Ultrajamz
      @Ultrajamz ปีที่แล้ว +1

      Bidets are a must

    • @nicksmith5108
      @nicksmith5108 ปีที่แล้ว

      Idk it’s gonna take some time to get used to it. Just giggled to myself when I automatically said that out loud while on the pot.

  • @autodidact9122
    @autodidact9122 ปีที่แล้ว +6

    Yep. You’re right. These are the best ribs ever. I’ve been brining mine in a dedicated fridge for a minimum of 72 hours. Then smoke for 3 hours, wrap in foil for 3 hours bone side up and finishing for an hour meat side up. Super tender. Super juicy. And super delicious. I’ve been smoking ribs for 20+ years and this is a game changer. Thank you for sharing

    • @amylabbe452
      @amylabbe452 ปีที่แล้ว +1

      What temp do you smoke it at?

    • @autodidact9122
      @autodidact9122 ปีที่แล้ว

      Mine is an old electric bullet smoker so it depends on the ambient temperature outside but, I’d guess around 250 F. Once they’ve smoked for 3 hours, I wrap them in foil and put them in the oven for 3 hours meat side down with butter, honey, brown sugar, apple juice, pineapple juice and apple cider vinegar. You don’t have to use the oven. You can put them back on the smoker. But, I don’t think the ribs can tell the difference and I can control the heat more accurately. Lastly, I unwrap them, flip them over and cook meat side up for 1/2 to 1 hour until they’re 211 F internal. I like them fall off the bone but, you can adjust the time and internal temp if you want competition ribs. But, the brining Chuds turned us onto is the real secret. Thank you again Chuds BBQ!!!

    • @corywilliams6140
      @corywilliams6140 6 หลายเดือนก่อน

      Did you add rub to it after you brined the ribs

  • @chrisbrougham8777
    @chrisbrougham8777 ปีที่แล้ว +2

    Looks great I enjoy seeing what you do with direct heat! Excellent video as always

  • @kiwicowboybbq
    @kiwicowboybbq ปีที่แล้ว +1

    Nice work Brad. Gonna have to give this recipe a try for sure. Love the channel. Excellent videos.

  • @williammills7778
    @williammills7778 ปีที่แล้ว +3

    I would never have thought of brined ribs. I've tried a bunch of your suggestions with great success. Another great video thanks. Cheers 🍻 😋

    • @sqnhunter
      @sqnhunter ปีที่แล้ว

      WE used to soak out commercial ribs in a brine of water and apple cider vinegar overnight before setting them to heat the following morning. Long slow cook always best. ...helps to soften the meat. But I always felt the vinegar enhanced the flavor by some definitely. Never tried the salt brine before for ribs, but it works well on our pork belly.

  • @michaelh2797
    @michaelh2797 ปีที่แล้ว +1

    The brine makes sense for the back ribs since they are a leaner cut. Good idea!

  • @chrisspreezy6957
    @chrisspreezy6957 ปีที่แล้ว +3

    WOW! They look SO good!

  • @mikealberti9726
    @mikealberti9726 ปีที่แล้ว +2

    I never cooked ribs like that before. They look great!

  • @davidpost5823
    @davidpost5823 ปีที่แล้ว +1

    I've been thinking about a brine for my ribs ..gonna try this! Thanks a bunch bro!

  • @JulioTheBusDriver
    @JulioTheBusDriver ปีที่แล้ว

    I did something similar but with a cure that I use to make pastrami. Salt water brine/pink curing salt the ribs for a few days, then mustard binder and crushed black pepper and corriander for the rub. Came out awesome!

  • @Tzee_Aeff
    @Tzee_Aeff ปีที่แล้ว +13

    I would like to learn more about those honey mustard ribs 🤠

    • @Canuckadin
      @Canuckadin 2 หลายเดือนก่อน

      th-cam.com/video/LrBSYGXvdkc/w-d-xo.html&ab_channel=Epicurious
      I followed the expensive ribs recipe in this video... Best ribs I have ever made, multiple people said it was the favorite too. I've been asked about a dozen times to make them again in the last two years. I was not expecting a mustard sauce, ribs to taste so damn good.

  • @Michael-yt3wz
    @Michael-yt3wz ปีที่แล้ว

    Gotta try it! Thanks for the post.

  • @joycehill4399
    @joycehill4399 ปีที่แล้ว

    I cook ribs every week. Never thought to brine them. I shall try this...thank you for sharing.

  • @NorthBBQRoss
    @NorthBBQRoss ปีที่แล้ว

    This has inspired me. I'm making ribs today. Hell yea! Keep rocking that pit!

  • @martinklaus2203
    @martinklaus2203 ปีที่แล้ว

    Love your techniques...I learn something new everytime I watch your videos. I do hate the membrane tho.

  • @brada1997
    @brada1997 ปีที่แล้ว

    FanTASTEic ! I love it!

  • @papascruffy
    @papascruffy ปีที่แล้ว

    Nice job dude, gotta try this way!

  • @francisrizzo1529
    @francisrizzo1529 ปีที่แล้ว

    Perfect timing, I've been wondering about brining ribs, now I have an excuse to try it...

  • @ScottysBackYardBBQ
    @ScottysBackYardBBQ ปีที่แล้ว

    old school. in the 70s we brined ribs alot. nice job

  • @danajohannes1715
    @danajohannes1715 ปีที่แล้ว

    I’ll definitely be trying this!

  • @traviscoombes3578
    @traviscoombes3578 ปีที่แล้ว

    I have tried several rubs on my ribs, and SPG with a little honey when you wrap, is the best.

  • @ericgreenblatt2368
    @ericgreenblatt2368 ปีที่แล้ว

    Been waiting for this since the chudd chat! 🎉

  • @djbone604
    @djbone604 ปีที่แล้ว +6

    The aforementioned “honeydew” honey-mustard list! Great content Mr CHUD. I’ve been wondering if brining could be a backyard thing. Thank you for proving it can work….now my mind wanders to a possibly brined brisket?! The line of Mrs. Dash products contain no salt FYI 🍺🍺🇨🇦

  • @walkingwormfood9628
    @walkingwormfood9628 ปีที่แล้ว +1

    I brine - day on ribs, 2 on Boston butt. I normally use salt and garlic but after watching this I'm going to add more to the brine. Gotta step up my game. Thanks chud

  • @oldshovelhead
    @oldshovelhead ปีที่แล้ว +3

    I've been wet brining ribs for decades (no really, at least 20 years). My wet brine is 50/50 water and DWV (distilled white vinegar), with black pepper and lemon juice. Typically only for 12 hours due to the acidic nature of this brine as I don't want to "cook" the protein in the brine.
    I never considered adding hot sauce though - but I will be adding that in now!!!

  • @kylecassidento6748
    @kylecassidento6748 ปีที่แล้ว

    Hope all is well. Bought my first kettle for the spring

  • @StitchJones
    @StitchJones ปีที่แล้ว

    Ahhhhh-Mazing stuff as always!

  • @timgregson5533
    @timgregson5533 ปีที่แล้ว +13

    I've been experimenting with brines lately and was waiting for someone to do the same! Thanks, Chud! I think you should keep experimenting with other meat! What would a brine do to a brisket???

    • @simonbarz9354
      @simonbarz9354 ปีที่แล้ว +8

      Well, that's pastrami....

    • @isaintlikei4076
      @isaintlikei4076 ปีที่แล้ว +1

      I'm thinkin what happens if you buttermilk soak various other meats like its fried chicken.

  • @Mickster85
    @Mickster85 ปีที่แล้ว +7

    Great video, more people need to try a brine! I tested out a dryish style brine years ago on baby backs. Salt, Pepper, Granulated Garlic and just enough fish, soy, and Worcestershire sauce to make a paste. Coat them and let them sit 12-24 hours. Rinse and pat dry before cooking. Direct heat over the coals until chard then switch to indirect add your wood chunks, cover and cook until tender. Remove, tent and rest for 20min. Never had someone not rave over them. The direct heat gives them a bit of crust on the outside while the indirect coals and wood give them a light smoke and tooth tender pull from the bone. We prefer a Memphis or Texas style BBQ on the side.

  • @stevewalker9888
    @stevewalker9888 ปีที่แล้ว

    I’ve found ribs to be dry after a few hours. So cheers pal. I’ve never thought of soaking in brine first.
    Definitely gonna try that one.

  • @Mr_Boyer
    @Mr_Boyer ปีที่แล้ว +1

    You know those honey mustard ribs were the bomb if she's bringing them up 6-7 years later.

  • @booboo4326
    @booboo4326 ปีที่แล้ว +4

    i have a question. what is your cutting board set up with with that hidden burner?.. its sooooo cool i want it i am assuming its some kind of induction burner?

  • @alryky30
    @alryky30 ปีที่แล้ว +3

    so are your pots pre heated before melting the butter? Or is your trivet powered some how?

  • @bptsullivan
    @bptsullivan ปีที่แล้ว

    Has me excited for my chud box to arrive!!

  • @GlenAndFriendsCooking
    @GlenAndFriendsCooking ปีที่แล้ว +3

    I'm a membrane on kinda guy too!

  • @brada1997
    @brada1997 ปีที่แล้ว

    I love brining stuff. Though I love adding sugar to the brine because the sugar helps tenderize and break the meat down. I've never brined ribs but I certainly will in the future. I like your mop sauce. Looks delicious. What was that awesome burner you had the middle of the table?

  • @mellobk1
    @mellobk1 ปีที่แล้ว +3

    Can you do an episode on your butcher block/prep table? Design and Functionality (Build)

    • @PaulBarzizza
      @PaulBarzizza ปีที่แล้ว

      Brian- You can find that right here: th-cam.com/video/5uFQSGXVBMw/w-d-xo.html

    • @mikebarnea4789
      @mikebarnea4789 ปีที่แล้ว

      I'd also like an updated version, mostly because he's improved his video making/editing skills. But... th-cam.com/video/5uFQSGXVBMw/w-d-xo.html

  • @blindsquirrel3123
    @blindsquirrel3123 ปีที่แล้ว +2

    I thought the same thing about baby backs. I will definitely try the brine next time

  • @geedup415
    @geedup415 ปีที่แล้ว +3

    6:35 Quick question, how does that plate heat up? Seems cool.

    • @amylabbe452
      @amylabbe452 ปีที่แล้ว +1

      Lol, I’ve been wondering the same thing. Started checking the comments to see if somebody mentions it…

    • @geedup415
      @geedup415 ปีที่แล้ว

      @Amy Labbe LOL, I'm still trying to figure it out. There's no hole on the table at all and no burn marks. Hope.he sees this comment and answers it for us LOL.

  • @networkn
    @networkn ปีที่แล้ว +1

    Thanks for the video. I haven't brined anything like ribs before, but just straight low and slow seems considerably less work, and other than potentially a better seasoning throughout, I'd struggle to imagine if they are worth the effort. Kudos for trying something different.

  • @juliussharrock8943
    @juliussharrock8943 ปีที่แล้ว

    Insane in the membrane. Insane. Got both branes.

  • @ElimanGibba
    @ElimanGibba ปีที่แล้ว

    Entertaining & educational.

  • @jeffowens4333
    @jeffowens4333 ปีที่แล้ว +1

    Definitely need to do honey mustard ribs please

  • @grillingaddictionwithnick4982
    @grillingaddictionwithnick4982 ปีที่แล้ว

    Never thought about a chicken brine on ribs ! Nice!

  • @Edward-xj4mp
    @Edward-xj4mp ปีที่แล้ว

    Using beer instead of water adds a nice subtle flavor enhancement as well.

  • @Devin_127
    @Devin_127 ปีที่แล้ว

    My guy to smooth with it I see yeah chudssss

  • @bennickerson9581
    @bennickerson9581 ปีที่แล้ว +1

    That Chud Box would make an awesome santa maria grill. Ever thought of making a winch to hoist up the grate?

  • @tfrogginhfroggin
    @tfrogginhfroggin ปีที่แล้ว

    Looks great!

  • @Texas4x
    @Texas4x ปีที่แล้ว +3

    LOL. They looked like cadaver ribs after the brine, but I'll bet they were tasty! Good job, Bradley!

  • @davidpapworth6571
    @davidpapworth6571 ปีที่แล้ว

    mmhmm, that looks very good, Claudia! That sauce would be great on just about anything. Thanks for sharing this with us 🙂

  • @ivanjones5297
    @ivanjones5297 7 หลายเดือนก่อน

    I'm color blind especially when I can learn from you, I love to be positive in the community and that's the USA I'm subscribed my new friend

  • @BBQROCKSTAR178
    @BBQROCKSTAR178 ปีที่แล้ว +2

    I’m a big fan of direct fire cooking. The vapors created as juice/spritz/mop falls on hot coals…..nothing better!

  • @cocobrother
    @cocobrother ปีที่แล้ว

    Use that end meat to make BBQ rib tips. Real tasty.

  • @dink_lord_
    @dink_lord_ ปีที่แล้ว +2

    9:58 good to know a seasoned bbq veteran hates cutting babyback ribs too LOL
    (also, looks like the written ingredients for the mop sauce didn't make it into the description, but good to know about those pickled jalapenos 👍)

  • @yellowwducky
    @yellowwducky ปีที่แล้ว +1

    Yup, brining them makes perfect sense to me - I brine pork tenderloins all the time. As per the 'membrane', I prefer it off. My thought is, the underside meat gets more flavor through the flesh than it does through the membrane - you can see at 951 mark that the smoke ring is thicker on the top than the bottom. That said, I never really thought about the crunchy aspect to the membrane but for myself, I still think off not on. Great lookin ribs for sure!

  • @Constantine-the-Great
    @Constantine-the-Great ปีที่แล้ว

    Cool, it's spring in Texas

  • @duanehenicke6602
    @duanehenicke6602 ปีที่แล้ว +8

    Started pulling membrane yrs ago. No going back now. No matter how much heat, i still know it's there. That was a lot of vinegar, with not much else to tame it down. I can see why she said it was a little much. I am glad to see you doing more direct grilling. Between that and the mop, lotta old school going on here.

    • @JustinMock1
      @JustinMock1 ปีที่แล้ว

      I’ve always left the membrane off out of laziness, but decided to take it off a couple weeks ago when I did a rack of spare ribs. Totally different mouth feel and I love how the meat ‘bites’ without the membrane. I’m never leaving it on again, either.

  • @rolwhit
    @rolwhit ปีที่แล้ว

    Great job Brad. Bruh,,, I can't wait to do this

  • @marvinharms1891
    @marvinharms1891 ปีที่แล้ว

    Excellent stuff Bradley👌. I'm a big briner. Have you ever smoked goat? I worked in the Congo a few years back, and we bought a goat for $100. It was dispatched and hung to bleed in my friends shower! We made a pot outa 24" stainless pipe, and boiled the heck outa it for half the next day. The smoke got infused in the meat every time we opened the lid. No barnyard flavors. Just done with salt, pepper, onions.

  • @CH-ec5on
    @CH-ec5on ปีที่แล้ว

    Looks Good!

  • @massivechicken4099
    @massivechicken4099 ปีที่แล้ว

    just got my first charcoal pit today, doing some wings and sausages on it tomorrow. wouldn't have done that if I'd never seen your videos

  • @qcarson
    @qcarson ปีที่แล้ว

    Looks good! About what temp were you holding at?

  • @jaredkoslow6167
    @jaredkoslow6167 ปีที่แล้ว +1

    Question what are you using on your wood table to heat up the pot in your videos?

  • @edmcdonald2852
    @edmcdonald2852 ปีที่แล้ว +1

    What was the hot plate you were heating the mop sauce on? Very cool.

  • @RRPirate
    @RRPirate ปีที่แล้ว +1

    You need to have Brooke in more of your videos. She give an honest review.

  • @SuperAaronbennett
    @SuperAaronbennett ปีที่แล้ว

    I look forward to seeing these honey mustard ribs

  • @vertisce2845
    @vertisce2845 ปีที่แล้ว +1

    Every time he says "Babyback"...a little diddy goes through my head! "I want my baby back, baby back, baby back, baby back, baby back, baby back ribs!".

  • @angrybear76
    @angrybear76 ปีที่แล้ว

    I am for sure trying this! New made in CANADA offset is currently being built!

  • @mikecitizen2125
    @mikecitizen2125 ปีที่แล้ว

    Brad! Awesome video bro! I’ve been brining baby-backs for years. Welcome to the small club!

  • @MAJORBURNOUT
    @MAJORBURNOUT ปีที่แล้ว

    Team No Membrane for the win!!

  • @moisttowlette123
    @moisttowlette123 10 หลายเดือนก่อน

    Cleaver is the key to a good baby back cut. I use an old ginsu and it goes through way better than any other knife that's available to me in my drawer

  • @johnmal801
    @johnmal801 ปีที่แล้ว

    Love me some Texas Pete, on everything.

  • @MrRobinson308
    @MrRobinson308 ปีที่แล้ว

    I love keeping the membrane on.

  • @pigskin75
    @pigskin75 ปีที่แล้ว +1

    What's the distance from the grate to the fire?

  • @TurboTimTravels
    @TurboTimTravels ปีที่แล้ว +1

    I’ve found just scoring the membrane is perfect for me

  • @tjazz89
    @tjazz89 ปีที่แล้ว +4

    I'm "watchin" ya brad... I always have that "bland" problem in my opinion. I'll have to try a brine to see if it elevates it enough for me 👍

  • @chriskennedy1052
    @chriskennedy1052 ปีที่แล้ว

    Ive done brined ribs. Shoulder works also

  • @larrycolson7451
    @larrycolson7451 ปีที่แล้ว

    I'm not a fan of all the vinegar, and I'm here in Texas with you although I know you're originally from New England. I think Brooke also commented on the "Tangy" taste. My guess is the Vinegar again. Not a BIG fan of vinegar and I use it very moderatly. Love to see you mix it up and cook on the Chud box even though I'm a Offset Stickbox and Pellet Smoking kind of guy. Loved the thought of brining the ribs and will have to give it a try.

  • @Prosecute-fauci
    @Prosecute-fauci ปีที่แล้ว +3

    I am a membrane on guy. I like the snap

  • @Funski1000
    @Funski1000 หลายเดือนก่อน

    Cracks me up “snacks poo”

  • @lyleswavel320
    @lyleswavel320 ปีที่แล้ว

    Glad I just ate some Pittsburg hot links or there would be trouble, those ribs look awesome

  • @threengcircus
    @threengcircus ปีที่แล้ว

    I agree. Treat it like it's pork loin. Awesome.

  • @laina6219
    @laina6219 ปีที่แล้ว +1

    Ooooooohhhh, You must try marinating them for 2 days in chunky garlic Italian dressing ( wish bone) + other spices to your liking. Baste them buggers many times while on the BBQ. Man are they good 😋😋😋

  • @tomdelaney19464
    @tomdelaney19464 ปีที่แล้ว

    I like the brine idea, with less fluid in vac seal bags

  • @michaelwilliams8297
    @michaelwilliams8297 ปีที่แล้ว

    I've been brining ribs for decades, you're onto something for sure, I'm sure those are delicious. But there is a better way to build a brine.

  • @Jimmy-fp3nn
    @Jimmy-fp3nn ปีที่แล้ว

    You guys... Looking as smoked and baisted as the food!! My family to yours we love ya!!!¡!

  • @Richie-Rich
    @Richie-Rich ปีที่แล้ว

    Great vids giving me so many great ideas for BBQ when my Fiance from Mississippi gets here!! That plate you heat things up on the bench how is it heating things?? I see no electrical cable etc

  • @adimperial
    @adimperial ปีที่แล้ว

    I had been smoking with no drip pan (Kamado), but got tired of cleaning grill. You were mentioning how the juices hitting the charcoal gives of smoke so I was wondering if using a drip pan will negatively affect the flavor

  • @Sheepdog47
    @Sheepdog47 ปีที่แล้ว +1

    Honey mustard ribs, Brooke has spoken!

  • @drummrpdx
    @drummrpdx ปีที่แล้ว

    As a meat cutter that works directly with customers, thank you for the comments on the membrane. So many people act like the membrane is some inedible rock that will destroy your teeth or something lol. When I take the membrane off for customers I'll roll it up into a tiny ball and show it to them, just to kind of be like, this is clearly not ruining your ribs and making them tough or bad.

  • @dislexicdadscooking
    @dislexicdadscooking ปีที่แล้ว

    Beautiful clip..21k views in 8 hours...beast mode fella

  • @MrWillowbeard
    @MrWillowbeard ปีที่แล้ว

    Ribbys on point!

  • @panzerdash
    @panzerdash ปีที่แล้ว +1

    I score the membrane. Never had a complaint.

  • @jeffreysim4597
    @jeffreysim4597 11 หลายเดือนก่อน

    I personally prefer to remove the membrane. But sometimes I can’t tell if it’s still there so I’ve just recently taken to scoring the underside of the bone and have found that to be my newly preferred method 👍🏼

  • @NvilleOL70
    @NvilleOL70 ปีที่แล้ว +1

    Make the honey mustard ribs now!!!!!! 🙏🏼

  • @markedwards2156
    @markedwards2156 ปีที่แล้ว +2

    You keep on inspiring me to up my BBQ game and to try new things... thanks, and I have to see your honey mustard version of ribs...😊👍

  • @brianbrink1421
    @brianbrink1421 ปีที่แล้ว

    So what’s better ribs cooked by indirect heat or in the smoker??

  • @KingGeneral21
    @KingGeneral21 ปีที่แล้ว

    Would love to see a brined pork shoulder! I wonder if it will have the same effect? 🤔