5 Tips for BBQ Rib Perfection! | Chuds BBQ
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00:00 Intro
00:23 Tip 1: Choose a good rib
02:53 Tip 2: Keep it simple with rubs
05:46 Tip 3: Cooking Times
06:44 Tip 4: Spritz your ribs
08:04 Tip 5: Wrap your ribs
source
So do you add just wood instead of charcoal, to keep the temp where it's suppose to be?
Vermonter here. I was triggered by the NH syrup. Have a nice day.
270 degrees?
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.
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.
Love your video!
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
Cuts are good but your seasoning is very much lacking
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..
My husband needs to watch your videos because he cant smoke ribs if his life depended on it 😂. He keeps playing peek a boo with the ribs, not letting them smoke properly.
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.
I like using a bbq rub. I have the best luck and moisture with it.
Ice cream scoop. Does it ever end?????
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?
What are thoughts on smoking ribs the day before the meal and holding them overnight in a warmer until meal time?
I started watching this channel to learn how to make a BBQ pit, but I keep watching to find out he'll ever get that snake out of his boot
Look great! I am curious though – what makes these ribs texas style? I feel like this is the common way to smoke ribs about anywhere (at least in the south)
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
the knife roll is nice! where can i get it?
Very informative. But very cringe behavior.
Chuds chicken is my fav
I don't get the boot snake thing. What does it even mean?
How can I make these the day before? Just cook it all the way and let it come down to room temp, fridge, and then warm in the oven the next day?
Oh, we can have philosophical different opions on ribs. It'll never come to fisticuffs. Just different opions. I am a huge fan of bark, and less of a fan of the mop or spritz . Just my thing. Great channel. I'll take your bbq with some slaw and beans any day . Happy cooking my brother.
YOU NEED TO REMOVE THE MEMBRANE ON THE BACK OF THE RIBS, rookie move. ;O)
Bro you did all that amazing work to ruin it with bbq sauce smh🤦🏽, why mask someone else’s flavor profile over yours
Waste of time…
Lmao, they didn't even pull……….
Finally a good clear vid on Texas style ribs 🥲 seriously where have you been all my BBQ life
That big red cowboy hat….😂😂😂😂
thank you for the tips, I have some spareribs in the fridge that will be done the Chuds way.
Amazing. Video looks amazing. I'll try it out
Overcooked for sure and who in tx put sauce on their ribs like that
I referenced this video throughout my cook yesterday to make sure shit was looking as close to where Brad’s rack was at each stage.
Turned out as perfect as I could hope, only I used a pellet (do 225 vs approx 250-275 on offset). Also, I left all that chime and edge meat, but the initial butchering demo really helped neatly break the ribs down when it was done.
I noticed no pellet grill.
Thank you for the 5 tips. The 6th tip I use is my Traeger.
Check out how to make vegan ribs if you want to vomit.
Saying simple syrup and viscous let me know this guys is a bourbon drinker 👍🏻
Great Intro and explanation. I haven't tried leaving the membrane on the back.Will give it a go.
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!
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.
You've got to make a South Carolina-style mustard bbq sauce sometime
Hello fresh what a government puppet
@Chuds BBQ, how do you feel about dry rubbing overnight? Is it worth it, wrapping in plastic and letting them sit in the fridge?
Brad, is that Diamond Crystal salt you are using?