This guy is the real deal! Only recently found out about him, but already tried making the chuck burnt ends and the Texas style chili. OMG so good! If you want to be a BBQ god in the eyes of your family and friends, just follow the videos.
With your wsm are you using 1 chimney of coals like he is? Seems that would burn up quick. I'm thinking about adding more vents to my wsm so I can burn splits.
This looks interesting. I can’t find it by the same name here. Are these the pork short ribs? Also Can these be made as a whole rack or do they need to be chopped.
I had plenty of the honey mustard BBQ sauce from your ham shank video. Used it with pulled chicken and I decided to try it out on this. Made the mop sauce with the butter, onion, and garlic then added the honey mustard sauce and beer. Turned out great.
Sauce talk might be a good episode. If a Yankee (anything north of the Red River) did it, I wouldn’t watch, but a guy who just invoked salt lick in that manner, so positive about it, would get my eyes and likes. I propose this.... Stubbs spicy may be the best bbq sauce (easily found where the proper amount of black pepper is used) for certain cooks. Salt lick original is hall of fame material.
I'm not hating the mop sauce but have you ever tried using a coffee pot to brew some "rub juice"? Just throw some rub in the filter basket (with a filter) and brew it like coffee....throw that in a sprayer and spritz as usual instead of mopping.
Excellent! I randomly bought some "Butt Country" ribs at the Wal-Mart today. Never heard of them. Just pressure cooked with barbeque sauce. Very basic, but the wife and kid actually ate it, so that was a win. Then I saw this video... The next batch is going to be sooooo much better! Thanks for the tips and humorous delivery.
Call me crazy but I've been straight up grilling country style ribs for around thirty years. No more than 9 inches above the coals, sometimes less, usually just salt and pepper but occasionally garlic powder as well, no smoke. Takes around 45 minutes.
Looks good Brad, how do you clean your mop each time you use it? I soak it in a bowl with dish soap/water after getting as much rinsed off as possible. Then keep rinsing and ringing it out till no soap comes out. Is there a better way anyone has than this? I can never get all the stains out from dark sauces
Hey buddy, love the videos. I really want to make these after work for a party but have a time constraint. Could I smoke these on the bbq for the first 1.5 hours, then put them in an over for the remaining 1.5 - 2 hours while they’re in the tray and then finish them off on the bbq again for 5 mins at the end? I can use the hour and half I have the bbq free to smoke and sear some ribeyes 😊
Loved the pic on Instagram and this video is off the chain! Great stuff! Haven't made these in a long time but now you threw a cravin on me! Great stuff!
Hi man. How would you recommend doing this on a weber? I find it somewhat difficult to find the temp. I started out with a full chimney and got immediate crust on my steaks! Good sear, but I don't think they'll last that long on the cooker this way. But them a bit away from the coals now, but of course that kind of defeats the purpose...
Love your videos. I look forward to them all week and I’ve watched them all. I am profoundly moved by how much time and effort it takes to bbq properly. There’s no doubt that the end product looks tantalizing and delicious. But every one of your videos (even in the summer) starts in the day and ends at night, and involves you constantly babying and fiddling with the food. Who the hell has time for this? Assuming one is not a full-time pit boss, who can afford to spend a literal entire day making dinner? Forget finding the patience necessary to do it right, how does anyone with either kids or a job bbq? For now I think I will live out my bbq dreams through you my friend. Keep up the good work.
I have kids and I bbq almost every weekend when the weather is good. Once the food is on the pit. I walk into my backyard every hour and throw a log on. If I have to leave the house I set up the snake method in the fire box.
In the college years, early seventies, those were as cheap as chicken thighs, so my girlfriend and I must have eaten dozens, of them off that little hibachi. Those, and thighs, grilled on Sunday would be our meat for throughout week. Never got tired of either!
Thanks for the finger tips! Next time there are sirens in your audio and can't get it out, just say, "gotta go, my ride is here" audio intrusion problem solved
That chorus when he poured on the juices *mwah* I could practically smell those butt fingers...or maybe it's the jerky I'm eating. Either way, I'm def gonna recommend this to my brother, he's got the smoker and charcoal grill ^w^
country style ribs come from the rib end of the pork loin, when you make them from the actual shoulder they're called southern style ribs. edit: the naming is probably a regional thing, being as how i'm from the north you guys may just call both country style
Y’all 3 are just liberally eating fist full bites & you serve the camera man one delicate tiny thin slice, lmao! I’m sure you fed him another couple slices after his work filming was done
This guy is the real deal! Only recently found out about him, but already tried making the chuck burnt ends and the Texas style chili. OMG so good! If you want to be a BBQ god in the eyes of your family and friends, just follow the videos.
Can confirm. The vast majority of knowledge I’ve applied to my barbecue has come from this guy, and my family thinks I’m a Michelin-star chef 😂
Direct heat has become my favorite way to use my Weber Smokey Mountain, just pull the water pan and it’s perfect 👌
I’ve been direct heat cooking on my kamado joe a lot more as well.
First time I used it the Temps were perfect for chicken. Just had a hard time with it with this recipe. WSM
With your wsm are you using 1 chimney of coals like he is? Seems that would burn up quick. I'm thinking about adding more vents to my wsm so I can burn splits.
This looks interesting. I can’t find it by the same name here. Are these the pork short ribs? Also Can these be made as a whole rack or do they need to be chopped.
Love your personality!!! The fact that you can really cook is just wood to the fire❤❤❤
Just tried these today. I must say I'm impressed. I will never look at a country style ribs the same again
FINALLY a REAL beer on the channel....LONE STAR!
Everytime I make sausage now I giggle when putting the casings onto the horn. Thanks Bradley.
They say in the heat of passion it’s ok to make Butt fingers. Going to try this for sure! Thanks for the recipe
I used your mop recipe on my Pit Barrel on chicken halves. It was amazing. Love your vídeos. Keep them coming!!!
Finally someone that knows what a country style rib is, out of Texas it’s the first few ribs with some extra meat from above the ribs
I had plenty of the honey mustard BBQ sauce from your ham shank video. Used it with pulled chicken and I decided to try it out on this. Made the mop sauce with the butter, onion, and garlic then added the honey mustard sauce and beer. Turned out great.
Sauce talk might be a good episode. If a Yankee (anything north of the Red River) did it, I wouldn’t watch, but a guy who just invoked salt lick in that manner, so positive about it, would get my eyes and likes. I propose this.... Stubbs spicy may be the best bbq sauce (easily found where the proper amount of black pepper is used) for certain cooks. Salt lick original is hall of fame material.
Nice to see a fellow Minnesotan on your show!!!
Minnesota in the house representing good to see Scottie on here.
Hey buddy I cook these all the time on the uds I built! I love them and I've been using your mop recipe thank you for that I love it!
I'm not hating the mop sauce but have you ever tried using a coffee pot to brew some "rub juice"? Just throw some rub in the filter basket (with a filter) and brew it like coffee....throw that in a sprayer and spritz as usual instead of mopping.
I'm upset no one interacted with this this is a good idea!!!
@@anthonytroupe4923I agree!
Thanks Bradley. Just made these. Awesome brother.👍🏻😎
Have some country style ribs coming in from a ranch in West Texas. Planning to use your recipe. Many thanks!!
I subscribed as soon as I heard S&P is good for me
Excellent! I randomly bought some "Butt Country" ribs at the Wal-Mart today. Never heard of them. Just pressure cooked with barbeque sauce. Very basic, but the wife and kid actually ate it, so that was a win. Then I saw this video... The next batch is going to be sooooo much better! Thanks for the tips and humorous delivery.
Call me crazy but I've been straight up grilling country style ribs for around thirty years. No more than 9 inches above the coals, sometimes less, usually just salt and pepper but occasionally garlic powder as well, no smoke. Takes around 45 minutes.
You are cracking us up down under. Love your show. Mike 🇦🇺
This recipe was so delicious! I will definitely be using your videos for guidance!
So delicious! Great seeing you bud!
Good job mr. Robinson!!!
Need more friends to cap the recent videos and enjoy the Chudster
Looks good Brad, how do you clean your mop each time you use it? I soak it in a bowl with dish soap/water after getting as much rinsed off as possible. Then keep rinsing and ringing it out till no soap comes out. Is there a better way anyone has than this? I can never get all the stains out from dark sauces
I do the spices a little different but the end result is delicious, tender meat. Country style ribs are always popular around my neck of the woods.
Automatic thumbs up for the Christmas hat and butt fingers!
Hey buddy, love the videos. I really want to make these after work for a party but have a time constraint. Could I smoke these on the bbq for the first 1.5 hours, then put them in an over for the remaining 1.5 - 2 hours while they’re in the tray and then finish them off on the bbq again for 5 mins at the end? I can use the hour and half I have the bbq free to smoke and sear some ribeyes 😊
Loved the pic on Instagram and this video is off the chain! Great stuff! Haven't made these in a long time but now you threw a cravin on me! Great stuff!
Hi man. How would you recommend doing this on a weber? I find it somewhat difficult to find the temp. I started out with a full chimney and got immediate crust on my steaks! Good sear, but I don't think they'll last that long on the cooker this way. But them a bit away from the coals now, but of course that kind of defeats the purpose...
Came for the “snake in my boot” gags, stayed for the food
I want a sign above my garage that says “This is butt country”.
1:13 is that a police escort on our way to Flavor Town?
You guys need to relax and chill. :) Love the editing, slam, bang, in your face.
Butt Fingers! LOL!
Added a half cup of apple cider vinegar instead of the hot sauce and it was really good.
Shouts out to HEB
Looks delicious! Def gonna give these a try!
Love your videos. I look forward to them all week and I’ve watched them all.
I am profoundly moved by how much time and effort it takes to bbq properly. There’s no doubt that the end product looks tantalizing and delicious. But every one of your videos (even in the summer) starts in the day and ends at night, and involves you constantly babying and fiddling with the food. Who the hell has time for this? Assuming one is not a full-time pit boss, who can afford to spend a literal entire day making dinner? Forget finding the patience necessary to do it right, how does anyone with either kids or a job bbq?
For now I think I will live out my bbq dreams through you my friend. Keep up the good work.
That's what weekends are for!
All good things come to those who wait.
I have kids and I bbq almost every weekend when the weather is good. Once the food is on the pit. I walk into my backyard every hour and throw a log on. If I have to leave the house I set up the snake method in the fire box.
Learn to make time to enjoy life man. That's the secret
Came for the #bootsnake but stayed for the butt fingers.
I will be calling them "Butt Fingers" from now on. Wasn't going to watch this one. I grill these all the time. Glad I watched it. ✌🤟🖖
Love the attitude you give in your video great content
I'm sure some folks would harp on you for burning those onions but that is just the way I love them. YUM!
Great video!! Very entertaining!! Made my day... Love Butt Fingers!! 🤣😂🤣😂
First time watching your videos... Going to watch more!! 🤣🤣🤣
In the college years, early seventies, those were as cheap as chicken thighs, so my girlfriend and I must have eaten dozens, of them off that little hibachi. Those, and thighs, grilled on Sunday would be our meat for throughout week. Never got tired of either!
Would you look at it?!!!!! Hahahah 😂😂 tell me that was a reference to Ed bassmaster that's hilarious
Looks yummy. I like that pan you made the sauce in. Is that a carbon steel?
Have you considered putting out a cookbook? Hell you could even call it something like "Cooking with a snake in my boots. Come on everyone back me.
Any idea if an Oklahoma Joe Judge cooker at its lowest depth would be sufficient for these types of direct heat cooks?
Buddy!
Eh bud....you sooooo need some merch and make sure you ship to Canada eh
Pastrami Brisket next please 🙏
Doing this on my WSM tonight
Thx for vid !!!
That mop sauce though!
Man I've been waiting for this one!
Love your videos
Country style ribs mountaaaaaaain
ohhhhhh, one day ill be doing this dish!
OK This video just made me hungry as a wolverine. 👍 LOL
When the term "butt fingers" doesn't elicit a reaction of disgust
It elected a disgusting reaction from me... and I used to have a Restaurant.
Nasty Name!!!!
Looks good brother
Love your channel, Love your enthusiasm, LOVE your cooking. New sub here ... looking forward to watching more of your stuff. Stay hungry Brother. :)
There's a snake in my boot 😂😭😂😭
Love the video, but would have been great to have a recipe for it
Just ordered some of that Salt lick sauce. Told them I heard about it from you.
So delicious! THANKS
Y’all have a recipe for the salt lick sauce?
Great bbq channel
how does your sauce differ from City Market sauce in Luling?
Hear me out...Buffalo Butt Fingers with Smoked Blue Cheese dipping sauce
Thanks for the finger tips! Next time there are sirens in your audio and can't get it out, just say, "gotta go, my ride is here" audio intrusion problem solved
That chorus when he poured on the juices *mwah* I could practically smell those butt fingers...or maybe it's the jerky I'm eating. Either way, I'm def gonna recommend this to my brother, he's got the smoker and charcoal grill ^w^
Остановись! я чуть не надкусил монитор! ))))
Awww awww awww aw aww
where can one get that bbq sauce you was using, sounds like my style.
Salt lick bbq. In Driftwood TX. I’m sure you can buy their sauce online if you look around. It’s good stuff
I want a Mini..
When can I pick it up
👍
Put them on the menu at leroy and lewis
country style ribs come from the rib end of the pork loin, when you make them from the actual shoulder they're called southern style ribs.
edit: the naming is probably a regional thing, being as how i'm from the north you guys may just call both country style
Hey Bradley love your videos it was just wondering if you sell that hog sauce online from laRoy and Lewis
😋
Cooking at 300°F… What temp are these but fingers cooked to?
Can you smoke these like a rack of ribs?
shoutout heb
S&P good for me
I suggest you let that marinate
legit
Very nice! U S and A!
Butt fingers lol
At first I was full of righteous indignation over "butt fingers."
Butt... you totally sold me on the product and the name!
Would you look at that
#buttfingers4life
#snakeboot
Well I think we are all overlooking the flavors that Montreal steak seasoning bring to the party
4:30 Sweat your what?
Veges
Did you finally get that snake outta your boot?
I bet you can't smoke bologna.
Who wanted the one without the sauce?
Y’all 3 are just liberally eating fist full bites & you serve the camera man one delicate tiny thin slice, lmao!
I’m sure you fed him another couple slices after his work filming was done
Cops discover where you're at?