Beef Rib Perfection! | Chuds BBQ 

this looks burnt lol

Chud that looks like too much bark… Chud. Lol.

Did these a few weeks ago and second round tomorrow. I used the Holy Cow and my boys loved them. Quick question for anyone. Can I use the rib bones for bone broth after they have been smoked like this?

Dudes a spazz

This is toooooo black on the outside !

Also called beef plate ribs!,west coast

uuuum that burnt no bark lol. pit master

Bro, the “mmm-hmm” after the first bite had me dead 💀 hahahahaha

I watch a lot of bbq videos, but the commentary and editing made this tough to watch.

Wicked

Brad. I watched an earlier video where you made a rub with 2 parts pepper,1 part kosher salt and 1 part lowreys seasoning salt. I was just wondering do you measure each ingredient by volume or weight. Love your channel. Thanks

A1 slather?
Do the ribs hold well overnight? I usually like to do my bbq a day in advance. Usually end up with a 12-18 hour rest in my oven.

FKN KILLED IT BROTHER !!!!!

Love a good beef rib. You won't believe how hard it is to get a plate cut beef rib in Canada. I had to contact a local Angus farmer who will do custom cuts for people in order to get an order.

Bradley is a master teacher when it comes to barbecue

Where do you get the knife role in this vid?

I can make brisket. I can make pulled pork. My pork ribs are easy and delicious. Chicken – no problemo. But beef ribs are my bugaboo. I'll try again this fall with your tips and you'll probably fix me, but these things give me problems. Thanks for the vid! recently found your channel and love it.

You said "cook it hot and fast" but you actually cooked it "low and slow"…whaddaya think?

Do you ever use olive oil as a slather. It's the only thing I use on everything I cook. Just wondering

We've never been ones to take the membrane out of the backs of the ribs. Like you said, keeps the meat together, but it's also tasty! We like to eat them, so it works for us. Love the vids!

Thanks to your content and that of a few other BBQ channels my first BBQ after moving house blew the neighbours minds. Did a small brisket, Beef ribs and baby back ribs with pig shots & hassleback taters as a side. Previously my BBQ's were cremated sausage & burnt burgers. Thanks to you – keep em coming I love to watch and try to emulate.

I have a gratefulness thanksfull comment to make, Mr Bradster – ripped off, shamelessly, Your "Mustard Rub with salt & Pepper" on some juicy pork belly earlier – banged it in the oven, slow – served it up with fancy cabbage & smushed potatoes. Herself cleared her plate. She never clears her plate. Your mustard rub with salt & pepper was the kicker – that and I copped using a very flat pan instead of a deep pan. Flat pan lets the heat hit the meat. It was MmmUHHUhhhMMM.,.

Just saying like. Many thanks, Yours, Etc Etc blah blah.