Hands down, this is the best BBQ channel on TH-cam. Brad delivers the best in professional BBQ instruction in a lighthearted and entertaining manner. Hitting his subscribe and notification buttons was the best thing I ever did to ramp up my backyard BBQ game.
No doubt! Brad is good and quite hilarious but Chef Tom over at All Things Barbecue is very informative every step of the cook and they have a Tips and Techniques that is absolutely amazing. A lot of amazing things on their website as well.
@ commishg ; Malcome Reed's '' How2BBQRight'' is the BEST BBQ Channel on TH-cam ! He is a MASTER BBQ Chef and Champion of numerous BBQ Cookoff Compititions !!
I am a fan! I have become a sausage making fool! I make about 20lbs a month in 4 small batches of 5lbs each experimenting with different flavor profiles all due to CHUD BBQ. Thx Brad
Thanks brother. Just moved to Texas for a beautiful Texas Lady and wanted to impress her....! Your cooking channel was the catalyst that sealed the deal. Thanks again. FANTASTIC !!!!!
I’ve made easily 100+ racks of ribs in the last 10 years. Tried ever type of rub, technique, sauce etc. In the last two years I’ve landed on my perfect for me ribs. My technique is almost identical to what you just explained. The journey has been fun and I wouldn’t trade it but wow what a huge leg up this vid is for anyone that hasn’t landed on their perfect rib recipe yet. Thank you Bradley.
Fifty percent of you, is incredible knowledge and experience, along with your teaching skills The other amazing 50% of you is your personality and presentation It's like watching a successful sitcom Your sense of humor, unpretentiousness, and joy is infectious You make smoking & barbecue so much fun ...and one of the greatest pleasures in life to share with others The two keys that come out occasionally, are your dog, which I can tell you luv and take good care of ...and when Chud briefly sneaks out wearing the Yosemite Sam red cowboy hat! They are like little Easter eggs of some of your videos Thank you and all the best to you, Bradley Robinson 🙏 🤩
Love these 5-tips videos Keep'em coming! Suggestion: It will take longer in the editing, but at the end when you review the tips, put some text on the screen too. It helps lock in the learning for those of us who are also visual learners.
Thank you SIR Made Pork Ribs tonight in a Bradley Smoker Professional P10, 4 Rack, 1000W Electric Smoker And your requirements were spot on!!!. I had all 6 racks full of Pork Ribs to the easy salt and Pepper rub. This made it so easy and delicious! ...I used your sprits to a tee, Rub till it raised it's hind leg and Wow! what a easy 7 hour delicious meal it was. I chose APPLE briquettes because I had plenty of them to go 8 hours and wow what a choice! Thank you again!
U sir gained my subscription by far the most genuine og Texas ribs I’ve ever seen as a proud citizen of the the lone star state and the home of the Alamo SATx
You are a true artist when it comes too bbq... your channel is my go to when it comes to the pit, thank you for sharing your knowledge . When or if you ever decide to do a cook please let the youtube world know so we can sample the goodness..
Hellos from Bangor, Maine! Great video. Thanks for the tips on the different cuts of ribs and how to trim them and saving money. Looking forward to my next rib cook!
Dood..... You are a rock star and I have learned a LOT from you. The problem is I was cooking a brisket today and as I checked it after 8 hours I literally said out loud ...."Looking good to me".....I can not afford therapy...
Bro, the way you educated me on the difference between the types of ribs in the first few minutes got you a new subscriber. Thank you 😊. Keep doing what you do. I like your style
Love the channel. One thing I can never understand though is just salt and pepper! And most channels I watch do a lot of just that. But in all the meat I’ve ever had I have never had one with just salt and pepper that made me go. Yea this is the best! Definitely can still be amazing but I just think a little more seasoning when done we’ll always makes it better. Even if it’s just using half lawreys seasoning salt for your salt portion. Or just going all lawreys and pepper.
As someone from Massachusetts, I really like that Texas style seasoning of Kosher salt, pepper and garlic powder, especially with beef and pork. Chicken, I tend to be more on the wild side, by adding paprika, onion powder and oregano. To me it’s all about the protein and flavor from the smoke, and the simplicity of the seasoning allows what ever comes out of the pit to shine.
Thanks for what you do Bradley! I followed your guide for these ribs on two racks last night and they came out delicious! They looked amazing too. I'm just learning the ropes after building a very similar pit modeled after your 65 gallon offset build videos.
I've heard Jeremy make that same claim about the powders. I've not had problems getting smokey ribs. But i don't wrap. Haven't in yrs. Make my own rub for ribs, and it has multiple different powders. Including paprika. I like to keep it simple with the spritz. Little apple cider vinegar and apple juice has worked well for me. Have some loin ribs smoking as i type. Yep they are on a pellet grill (that i built from scratch). I really like to sauce my ribs 15-20 minutes before i pull them. 😋
I so agree with the binder and color. My wife has come up with a great rub and that is it... As for the wrap, butter and brown sugar plus a little of my spritz I like your take on the heat at the end, I never really thought of that... Thanks!
Watched bearded butchers and did a broadcast with you and I was impressed so I subscribed to your channel I will definitely keep watching you have great recipes thanks
Great tips. One question ... if you are smoking several racks of ribs for a crowd, do you wrap all the ribs ? Do you cook different for a crowd ? Thank you.
Regarding the longer cook times, I use a couple of umbrellas to make sure my cook chamber and TelTrue stay in the shade. That sun has been awfully hot this summer! Thanks….I’ll have to try the maple syrup spritz!
Thanks Brad for another awesome video. The best BBQ channel, and always fun to watch. Here in Estonia I get a kind of St Louis cut with the whole belly still on, which is great as I can trim off the belly as close or far from the ribs as I want, and I usually smoke the belly at the same time as burnt ends, they get so squishy, juicy, smokey, tender... 😃
I wrap my ribs in parchment paper before I wrap in tinfoil. The paper prevents the foil from tearing and only takes a second. Thanks for sharing your tips. I appreciate the help.
I literally just wanted to start grilling and this is the first video I saw I’ve seen snippets of different videos and you had everything right on point. I’ve seen lots of people use the mustard binder, but I’m glad that you didn’t and makes much more sense overall, I can’t wait to try out this recipe. 😄😄new subscriber!
What are thoughts on smoking ribs the day before and holding them in a warmer overnight until meal time like a brisket- instead of refrigerating and reheating?
Throw back to your very first cook here on the channel, what a long way Chud’s BBQ has come Brad, safe to say we’re in it for the long haul. Gotta say we miss the welding/shop vids, hopefully we can get a shop update video soon, keep cooking outside Brad, PEACE ✌️
I have learned so much information to help my bbq game from your channel. Thank you Brad and keep up the great bbq videos as I enjoy yours the most out of all of them.
Great video. I like the minimal saucing at the wrap, ones with butter, brown sugar get way too sweet. The rub is excellent too, nothing fancy. Will be on the smoker this weekend. Thanks
Membrane on gives you a juicier rib. But then you have to deal with the membrane when eating it, which I don't mind. But some people hate it. Never de-membrane beef ribs; the bones will fall out.
I give this 2 scoops up! Love a SnP rib! Thanks for the wrap info also, been doing mine right side up! Also, not flipping them to get color on the back side. Great information and highly entertaining at the same time! Oh, to be a dog in your backyard!
I can appreciate the even rub application the most. Grinds my gears when I watch a rib video and the guy/gal does a splotchy job of applying the rub. Some bites will have flavor, some won't. I'd like to see a better explanation and demonstration of your technique. Nice work Brad.
@@duanehenicke6602 I wouldn't salt pork ribs a day in advance. They can get "hammy". Not the worst thing. But you get a better meat texture if you salt/rub them only an hour or 2 in advance to avoid that salt curing effect.
@@duanehenicke6602 Yeah. I'm the opposite. I'll salt a brisket or a rib roast a day in advance. But basically everything else, a few hours is fine. Different strokes for different folks.
Love this channel and saved a bunch of your recipes. I messed up smoking my first rack of ribs though, put too much salt and couldn't nail down the temperature in my Weber Smokey Mountain grill. The bones in the ribs came out too easy so I am guessing I over cooked them. It's a process and hopefully will nail them down next time. Thank you for the tips.
Thanks for doing what you do. Going to use your info in a couple of days for a united way BBQ contest, ribs and pulled pork. Keep the knowledge transfers coming.
How do you know when it's time to wrap? Color? Temperature of the rib? What is the right temperature needed to wrap? Also, how do you tell when the rib Is done and not over cooked, by feel or temperature. Great video as always!
I'm subscribed to several bbq channels. I just recently subbed to you. I'll say 2 things. 1. I hate that I had to discover you through Guga. 2. I'm so happy I discovered you through Guga. Lol.
Nice to notice it took longer to cook these ribs and I had the same situation. I think heavy humidity was my deal. More pressure in the air probably means less air flow moving in the smoker, so yes, more radiant heat then convection heat.
I’ve tried several competition recipes with all the layers of rub and binder and glazes and that’s mainly what your tasting. Maybe being a native Texan my bbq taste is a bit bias, salt, pepper and good smoke is all you need. In my opinion texas style bbq #1 u can alway put bbq sauce on the side if that’s what you want your meat to taste like
I used these tips on Beef Ribs. Not the Dino Ribs, but the ones that they call, "The Baby backs of Beef." Awesome results. My wife even raved about the tenderness of the ribs. I've been having trouble finding Dino Ribs, so this was a great experiment. Flavor was excellent. Not the wow factor of a Dino Rib, but full beef flavor! Brad thanks for your instruction. Between you and a couple of other guys that you have mentioned, I'm making really good Q.
Around where I live I never seen dyno ribs packaged up for sale but what you have to do is ask the butcher to grab them for you and they will if they have any that day,or pre order them. All they are is short ribs before they cut them up smaller. So most grocery stores that cut their own meats and package them, will have them. Just a friendly tip
Minor point. The more viscous a liquid, the thicker the liquid. I think you meant to say you add the maple syrup to the apple cider vinegar to reduce its viscosity or, make it less viscous, so that it can be sprayed from the bottle.
Never been a fan of just salt and pepper for ribs. I've tried a few times and it tasted like I was eating ham. I do use it as an initial seasoning then a bbq rub and they come out great.
Same here but my favorite ribs was salt n pepper and a light layer of bbq sauce at the end. I think it came out better than my usual killer hogs bbq rub and bbq sauce at the end
Hands down, this is the best BBQ channel on TH-cam. Brad delivers the best in professional BBQ instruction in a lighthearted and entertaining manner. Hitting his subscribe and notification buttons was the best thing I ever did to ramp up my backyard BBQ game.
No doubt! Brad is good and quite hilarious but Chef Tom over at All Things Barbecue is very informative every step of the cook and they have a Tips and Techniques that is absolutely amazing. A lot of amazing things on their website as well.
Fact, I just found this channel and I agree
@ commishg ; Malcome Reed's '' How2BBQRight'' is the BEST BBQ Channel on TH-cam ! He is a MASTER BBQ Chef and Champion of numerous BBQ Cookoff Compititions !!
@@BearStar1 You can't even spell Malcom's name. But he is a damn good cook. And so is Heath Riles.
I am a fan! I have become a sausage making fool! I make about 20lbs a month in 4 small batches of 5lbs each experimenting with different flavor profiles all due to CHUD BBQ. Thx Brad
Thanks brother. Just moved to Texas for a beautiful Texas Lady and wanted to impress her....! Your cooking channel was the catalyst that sealed the deal. Thanks again. FANTASTIC !!!!!
I’ve made easily 100+ racks of ribs in the last 10 years. Tried ever type of rub, technique, sauce etc. In the last two years I’ve landed on my perfect for me ribs. My technique is almost identical to what you just explained. The journey has been fun and I wouldn’t trade it but wow what a huge leg up this vid is for anyone that hasn’t landed on their perfect rib recipe yet.
Thank you Bradley.
Bradley Robinson is the only man to trust with BBQ ! Keep it up
Fifty percent of you, is incredible knowledge and experience, along with your teaching skills
The other amazing 50% of you is your personality and presentation
It's like watching a successful sitcom
Your sense of humor, unpretentiousness, and joy is infectious
You make smoking & barbecue so much fun
...and one of the greatest pleasures in life to share with others
The two keys that come out occasionally, are your dog, which I can tell you luv and take good care of ...and when Chud briefly sneaks out wearing the Yosemite Sam red cowboy hat! They are like little Easter eggs of some of your videos
Thank you and all the best to you, Bradley Robinson
🙏 🤩
Thank you for the kind words! I really appreciate it 🙏
Thanks!
Thank You! 👢 🐍
Love the addition of the ice-cream scoop to the tool-wrap!!!!
Love these 5-tips videos Keep'em coming! Suggestion: It will take longer in the editing, but at the end when you review the tips, put some text on the screen too. It helps lock in the learning for those of us who are also visual learners.
All of Chud's recipes are GOLD. Well done and thanks for sharing your skill with the world
Thank you SIR
Made Pork Ribs tonight in a Bradley Smoker Professional P10, 4 Rack, 1000W Electric Smoker
And your requirements were spot on!!!.
I had all 6 racks full of Pork Ribs to the easy salt and Pepper rub.
This made it so easy and delicious! ...I used your sprits to a tee, Rub till it raised it's hind leg and
Wow! what a easy 7 hour delicious meal it was.
I chose APPLE briquettes because I had plenty of them to go 8 hours and wow what a choice!
Thank you again!
U sir gained my subscription by far the most genuine og Texas ribs I’ve ever seen as a proud citizen of the the lone star state and the home of the Alamo SATx
Great Intro and explanation. I haven't tried leaving the membrane on the back.Will give it a go.
Crazy..!! Looked ready when you first showed.. lots to learn and mostly patience.
You are a true artist when it comes too bbq... your channel is my go to when it comes to the pit, thank you for sharing your knowledge . When or if you ever decide to do a cook please let the youtube world know so we can sample the goodness..
Badass post👍 Who doesn't love well executed BBQ. The ribs look very good👍 👍
Hellos from Bangor, Maine! Great video. Thanks for the tips on the different cuts of ribs and how to trim them and saving money. Looking forward to my next rib cook!
Very good teacher of BBQ. Gives a good breakdown of the process and how to.
Dood..... You are a rock star and I have learned a LOT from you. The problem is I was cooking a brisket today and as I checked it after 8 hours I literally said out loud ...."Looking good to me".....I can not afford therapy...
Bro, the way you educated me on the difference between the types of ribs in the first few minutes got you a new subscriber. Thank you 😊. Keep doing what you do. I like your style
Nailed It once again! I learned a lot. Just when you thought all rib cook videos are the same. You break it down better than Most.
Love the channel. One thing I can never understand though is just salt and pepper! And most channels I watch do a lot of just that. But in all the meat I’ve ever had I have never had one with just salt and pepper that made me go. Yea this is the best! Definitely can still be amazing but I just think a little more seasoning when done we’ll always makes it better. Even if it’s just using half lawreys seasoning salt for your salt portion. Or just going all lawreys and pepper.
As someone from Massachusetts, I really like that Texas style seasoning of Kosher salt, pepper and garlic powder, especially with beef and pork. Chicken, I tend to be more on the wild side, by adding paprika, onion powder and oregano.
To me it’s all about the protein and flavor from the smoke, and the simplicity of the seasoning allows what ever comes out of the pit to shine.
Love what you said about not layering on crap and blocking smoke penetration. I'm a big fan of not doing that.
Thanks for what you do Bradley! I followed your guide for these ribs on two racks last night and they came out delicious! They looked amazing too. I'm just learning the ropes after building a very similar pit modeled after your 65 gallon offset build videos.
Thanks for the great recipe. Just got my woodwind pro and the ribs were my first cook. They came out amazing fall of the bone.
Once again Brad, you outdid yourself… You are the man. ✌🏾
I've heard Jeremy make that same claim about the powders. I've not had problems getting smokey ribs. But i don't wrap. Haven't in yrs. Make my own rub for ribs, and it has multiple different powders. Including paprika. I like to keep it simple with the spritz. Little apple cider vinegar and apple juice has worked well for me. Have some loin ribs smoking as i type. Yep they are on a pellet grill (that i built from scratch). I really like to sauce my ribs 15-20 minutes before i pull them. 😋
I usually save those trimmed off portions and cook them in chile verde. So good!🤤🤤
I so agree with the binder and color. My wife has come up with a great rub and that is it... As for the wrap, butter and brown sugar plus a little of my spritz I like your take on the heat at the end, I never really thought of that... Thanks!
You and that snake in your boot are now my favorite bbq-ers! Keep up the amazing content!
Watched bearded butchers and did a broadcast with you and I was impressed so I subscribed to your channel I will definitely keep watching you have great recipes thanks
Great tips. One question ... if you are smoking several racks of ribs for a crowd, do you wrap all the ribs ? Do you cook different for a crowd ? Thank you.
Great content and love the video style which is quick and to the point.
Made these last weekend. You are doing God's work, sir.
Love this video full of great tips. I also appreciate how you make sure to let people know that this is but one of thousands of ways to cook ribs.
Big fan of the spritz especially the brown sugar apple cider vinegar from the last video.
Looks amazing. I've done all this with red wine vinegar and honey spritz. It was amazing
Love the video. I also love spritzing with (strained) hot sauce as per your other videos. Now I want ribs AND red fish....
Very entertaining and educational. Love it brother!
Ok.... I'm a minute and 30 seconds in. I've been smoking for about 5 years. This was the quickest and best explanation of different cuts of ribs.
Regarding the longer cook times, I use a couple of umbrellas to make sure my cook chamber and TelTrue stay in the shade. That sun has been awfully hot this summer! Thanks….I’ll have to try the maple syrup spritz!
Amazing recipe! Simple and makes a perfect sense!
Finally a good clear vid on Texas style ribs 🥲 seriously where have you been all my BBQ life
Yum, oink, etc. That looks GOOD! Thanks for a great tutorial, Bradley.
I think I’m in love with this man
Another great video from Best BBQ Channel on tube. Keep the videos coming! Thanks!!!!!!!!!!
Thanks, will do!
You make Bbqing look easy and enjoyable which is the only way to bbq.
Thanks Brad for another awesome video. The best BBQ channel, and always fun to watch.
Here in Estonia I get a kind of St Louis cut with the whole belly still on, which is great as I can trim off the belly as close or far from the ribs as I want, and I usually smoke the belly at the same time as burnt ends, they get so squishy, juicy, smokey, tender... 😃
I wrap my ribs in parchment paper before I wrap in tinfoil. The paper prevents the foil from tearing and only takes a second. Thanks for sharing your tips. I appreciate the help.
I wanted to try to do my first bbq ribs and omg this guy nailed it 🔥🔥🤜🏼🤛🏼 totally subscribing
Im definitely going to make these for my birthday!
Great vid Brad. I love the content but really love the video editing. Fast paced no bull s*it approach. Great presentation.
Ive found when i do a cook during a really hot day it usually takes longer to cook. Never really gave it too much thought till now honestly.
I literally just wanted to start grilling and this is the first video I saw I’ve seen snippets of different videos and you had everything right on point. I’ve seen lots of people use the mustard binder, but I’m glad that you didn’t and makes much more sense overall, I can’t wait to try out this recipe. 😄😄new subscriber!
What are thoughts on smoking ribs the day before and holding them in a warmer overnight until meal time like a brisket- instead of refrigerating and reheating?
Throw back to your very first cook here on the channel, what a long way Chud’s BBQ has come Brad, safe to say we’re in it for the long haul. Gotta say we miss the welding/shop vids, hopefully we can get a shop update video soon, keep cooking outside Brad, PEACE ✌️
Super nice work. Definitely going to give this method a go
I have learned so much information to help my bbq game from your channel. Thank you Brad and keep up the great bbq videos as I enjoy yours the most out of all of them.
I just wish he could get that DAMN snake out of his boot
You’re the man Bradley. How did you get the name Chuds?
Great video. I like the minimal saucing at the wrap, ones with butter, brown sugar get way too sweet. The rub is excellent too, nothing fancy. Will be on the smoker this weekend. Thanks
You need to add spice to that butter/brown sugar to balance that kind of glaze. Cayenne pepper is one example.
Great timing since full spares are $2.18/lb in my neck of the woods. Thanks!
Thanks for the tutorial! I wish I had it last week as I didn't know what to do with that chime bone LOL .
Thank you chud master , I really like the hint and tips videos ... Keep up the smokey meaty delicious work 👍👍
Good tip on the radiant vs convective heat
That Hello Fresh meal you made is like one of my favorites they send out.
What is the name of that meal from H Fresh?
Hey Brad great cook as always. How about a spare rib cook on the pellet smoker??
Man I love your videos being a newer folower...those ribs look awesome!
love the New Hampshire maple syrup!!! another great video Chud.
nice im trying it right now for cinco de mayo doing a smoked tri tip too
See a Burch barrel back there. Can’t wait to see some videos on it. Been really thinking about pulling the trigger on one
Love it. Watching from China. While grilling of course
@Chuds BBQ, how do you feel about dry rubbing overnight? Is it worth it, wrapping in plastic and letting them sit in the fridge?
I needed this. I got a smoker in July and have yet to make ribs..... guess what I'm doing Monday!!!!!(me off day)
Best bbq videos on TH-cam
Another great video Brad. learnt a lot from you explaining the cuts of ribs on the table side by side. thanks
Informative, 🤤🤤🤤🤤 the only TH-camr I've seen actually cook the sponsors meal , oh Back to the ribs Dammm 🔥🔥🔥
I would love to see a video with the membrane off vs membrane on. Both pork and beef and compare the 2. Flavor, effect on cooking, etc
Membrane on gives you a juicier rib. But then you have to deal with the membrane when eating it, which I don't mind. But some people hate it. Never de-membrane beef ribs; the bones will fall out.
Awesome as always Brad. Keep at it dude, love your stuff.
I give this 2 scoops up! Love a SnP rib! Thanks for the wrap info also, been doing mine right side up! Also, not flipping them to get color on the back side. Great information and highly entertaining at the same time! Oh, to be a dog in your backyard!
I can appreciate the even rub application the most. Grinds my gears when I watch a rib video and the guy/gal does a splotchy job of applying the rub. Some bites will have flavor, some won't. I'd like to see a better explanation and demonstration of your technique. Nice work Brad.
I second the call for a "techniques" video -- there are lots of small gestures I see that I'd love an explanation of.
Plan ahead and season meat the day before. Much better flavor all the way through.
@@duanehenicke6602 I wouldn't salt pork ribs a day in advance. They can get "hammy". Not the worst thing. But you get a better meat texture if you salt/rub them only an hour or 2 in advance to avoid that salt curing effect.
@@nguye578 to each their own. I prefer to season anything i cook the day before. With one exception. Ribeye seems to do better the day of.
@@duanehenicke6602 Yeah. I'm the opposite. I'll salt a brisket or a rib roast a day in advance. But basically everything else, a few hours is fine. Different strokes for different folks.
Made these ribs over the weekend, came out excellent!
Love this channel and saved a bunch of your recipes. I messed up smoking my first rack of ribs though, put too much salt and couldn't nail down the temperature in my Weber Smokey Mountain grill. The bones in the ribs came out too easy so I am guessing I over cooked them. It's a process and hopefully will nail them down next time. Thank you for the tips.
Thanks for doing what you do. Going to use your info in a couple of days for a united way BBQ contest, ribs and pulled pork. Keep the knowledge transfers coming.
How do you know when it's time to wrap? Color? Temperature of the rib? What is the right temperature needed to wrap? Also, how do you tell when the rib
Is done and not over cooked, by feel or temperature. Great video as always!
I think he said around 180 degrees..but I might have heard that in his other rib video.
As always went to school on a Chud video. Down the line can you discuss ratios when using alcohol like whiskey or bourbon. Bourbon bacon?
I’m with you on the membrane, when cooked right it crisps up and has flavour, I do the same with beef ribs
Love a good boot snake!
I'm subscribed to several bbq channels. I just recently subbed to you. I'll say 2 things. 1. I hate that I had to discover you through Guga. 2. I'm so happy I discovered you through Guga. Lol.
Nice to notice it took longer to cook these ribs and I had the same situation. I think heavy humidity was my deal. More pressure in the air probably means less air flow moving in the smoker, so yes, more radiant heat then convection heat.
Completely different topic... Your beard is mesmerizing! Do you use any beard oil? Very nicely maintained and shaped 👌
I’ve tried several competition recipes with all the layers of rub and binder and glazes and that’s mainly what your tasting. Maybe being a native Texan my bbq taste is a bit bias, salt, pepper and good smoke is all you need. In my opinion texas style bbq #1 u can alway put bbq sauce on the side if that’s what you want your meat to taste like
Awesome channel. Appreciate the humor with education.
Spare-ribs for Mike K. Have you tried 3 way yardbird ( smoke grilled broasted)?
You crack me up Dude! Keep the videos coming Brad.
I spritz with Ginger simple syrup, sriracha and beer, mixed with water and yep.
Awesome video as always man, love every video you do, so helpful and informative. Best bbq channel by a mile! Always left starving after watching!
So do you add just wood instead of charcoal, to keep the temp where it's suppose to be?
I used these tips on Beef Ribs. Not the Dino Ribs, but the ones that they call, "The Baby backs of Beef." Awesome results. My wife even raved about the tenderness of the ribs. I've been having trouble finding Dino Ribs, so this was a great experiment. Flavor was excellent. Not the wow factor of a Dino Rib, but full beef flavor! Brad thanks for your instruction. Between you and a couple of other guys that you have mentioned, I'm making really good Q.
Around where I live I never seen dyno ribs packaged up for sale but what you have to do is ask the butcher to grab them for you and they will if they have any that day,or pre order them. All they are is short ribs before they cut them up smaller. So most grocery stores that cut their own meats and package them, will have them. Just a friendly tip
Minor point. The more viscous a liquid, the thicker the liquid. I think you meant to say you add the maple syrup to the apple cider vinegar to reduce its viscosity or, make it less viscous, so that it can be sprayed from the bottle.
Never been a fan of just salt and pepper for ribs. I've tried a few times and it tasted like I was eating ham. I do use it as an initial seasoning then a bbq rub and they come out great.
Same here but my favorite ribs was salt n pepper and a light layer of bbq sauce at the end. I think it came out better than my usual killer hogs bbq rub and bbq sauce at the end
best tutorial. do direct heat next
What are thoughts on smoking ribs the day before the meal and holding them overnight in a warmer until meal time?