Beef Rib Perfection! | Chuds BBQ
For an awesome skull to hang on your wall head to use promo code CHUDSBBQ for $50 off (NOT 50%) until August 31st! Thank you #skullbliss
Please LIKE and SUBSCRIBE
Patreon.com/chudsbbq
Chudsbbq.com
Insta: chudsbbq
►Full list of things I use and recommend:
_________________________________________
►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Weber Kettle
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Chamber Vacuum Sealer
►Pepper Cannon
►Sous Vide
►Toaster Oven
►Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoker
►Injector
►Vegi Grill Pan
►Meat Slicer
►Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
►Beef Tallow
►Wagyu Tallow
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
►Chef Knife
►Boning Knife
►7″ Chef’s Knife
►8″ Chef Knife
►9″ Cimeter Knife
►Bone Saw
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
►Camera
►Camera Lens
►Drone
00:00 Introduction
00:24 Tip 1: Choose a good rack
02:34 Tip 2: Choose a good rub
05:04 Tip 3: The cooking process
07:30 Tip 4: The resting process
08:55 Tip 5: Carving the ribs
source
Good stuff
this looks burnt lol
Nope. You are a commercial. Moving on.
Chud that looks like too much bark… Chud. Lol.
Your beard is on point Bruh!
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?
Best cut of bbq IMHO
Dudes a spazz
You're the best bro. Lots 'O fun watching.
This is toooooo black on the outside !
Thanks for all the content!! Keep kicking ass dude!!
Also called beef plate ribs!,west coast
Doing these right now, from Melbourne Australia. (The Austin of Australia)
uuuum that burnt no bark lol.
pit masterBrads videos are fun. Great sense of humor
Bro, the “mmm-hmm” after the first bite had me dead 💀 hahahahaha
Yum!
I watch a lot of bbq videos, but the commentary and editing made this tough to watch.
What temp do you take them out? Thanks
Wicked
Heading to Mr Butts grocery to throw down!
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
Why are these only cut in "Three Bones"? and not four or more?…
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.
Stay out of NYC
FKN KILLED IT BROTHER !!!!!
Sorry but looks burnt
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.
Brad The Man ! Love Your Cooking , Grilling and Smoking Tips. Love The Beef Ribs
Bradley is a master teacher when it comes to barbecue
What type of wood do you use for the cook?
Where do you get the knife role in this vid?
Ay tastey burns
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.
Use the horns on that skull as drinking horns! Skoll!!!
You said "cook it hot and fast" but you actually cooked it "low and slow"…whaddaya think?
I'm a noob. My friend is a chef who made the best ribs I've ever had, and I think it's time for me to give it another try.
Do you ever use olive oil as a slather. It's the only thing I use on everything I cook. Just wondering
I still love the "there is a snake in my boot"
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!
The code only gave me $50 off, no 50% off 🧐
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.
Looks delicious!
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.