Beef Ribs With Maximum Flavor! | Chuds BBQ
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►Made In Stainless Clad Set
►Made In Carbon Steel Set
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►8″ Chef’s Knife
►6″ Nakiri
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Wagyu Tallow
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Helix is offering Chuds BBQ viewers an exclusive discount this month: 27% off your mattress purchase, plus two free pillows. Visit https://helixsleep.com/chudsbbq and use promo code HELIXPARTNER27 to take advantage of this special offer. And act fast: this discount ends after Labor Day. If you miss my limited time offer, you can still get 20% off using my link! Offers subject to change. #helixsleep
Rub recipe is missing from the notes 😢
Beef ribs are the best. Had my first at Mueller's food truck on 1st shortly after we moved to Austin (Pflugerville) in 2012. We moved away 3 years ago miss the BBQ and I miss my HEB. Great meats and just 10 minutes from my house. I don't miss the traffic or the heat.
Gonzalez James Hall Shirley Lee Melissa
I couldn't help to notice you added the wood chunks while the grill comes up to temp.. doesn't that just coat the meat in dirty smoke ? I'd have a deathwish doing that on my Kamado otherwise the dirty smoke is unbearable tasting. Takes a good 10 minutes for the smoke to turn thin blue 🤷♂
Maybe a 3 – 4 inch angle iron for a baffle would be better. 🤔
asdf
0:27 Brad says “amazing flavor” right about the same time his dog is dropping off a load of butt briquettes in the background. Perfect timing 😂
That said, this is still my favorite bbq channel. Keep up the good work Brad!
WHen are we going to see a Chud Pellet Grill? ( "The Chell-let Grill" or "Chud-let Grill" 🤣) "Yees Please!"
If your paper is too short, why not stick a leave-in thermometer in it to keep the paper down?
Creative and beautiful!!!
I wish the price of beef would come down.
It’s sky high up here in the north land.
So glad you did this, I’ve been toying with the idea of Sichuan pepper in rubs for a long time (I lived in Asia for a long time) but never got as far as trying it yet!
I do brew a well received beer with Sichuan peppers, lends a nice citrusy zing to beer!
Another Asian spice you should try, is Japanese Sansho pepper- really good on pork belly, chicken wings. A little goes a long way!
I will be trying this
Holy crap looks SO GOOD!!
First video of yours I've seen and automatic subscribed. Looking forward to looking through your past videos!
I’m doing a Szechuan peppercorn picanha with a black angus top sirloin today.
If you've never had a beef rib, its worlds away from you expect, in a good way. It looks "small" in the video, but their huge. Half your plate huge. Also their very rich due to the amount of fat. Imagine trying eat a whole wagyu rib eye, its that rich and delicious.
You ring the bell, you take a drink! According to CJ, on “CJ’s first cooking show”!!!
I use hot honey as my binder and brown sugar bourbon and apple cider for my spray. Delish.
Love doing these sort of cooks on my Weber, but out of curiosity does anyone prefer the taste this way of cooking or an offset? For me they taste completely different
Chud
Lookin' Good!!!….. the official taste tester droppin' a deuce in the background…. classic lol!!!
What kind of peppercorns?
Dr. Pepper Brine Pulled Pork.
I was thinking you would've used teriyaki sauce, for a little sweetness and maybe extra caramalization. (looks wonderful though and probably tasted divine!)
If Asian rubs work on Beef Ribs, i'm curious if mexican rubs or italian rubs work.
👍
love all your bbq. from australia keep it coming
What can u do against the richness, which seems to be quite an issue 😂? Acidic sauce? Beer ? ❤
Every time I see that Chud Grill, I walk to my front door and just imagine it being delivered any day now………
speaking of LeRoy & Lewis I bought the BBQ sauce from you both flavors.. and F#(& me, WTF.. Dude…AWESOME!!!!!
Gonna have to give this a go… Asian wife demanding Asian flavors,
This is an easy win! I was already talking about doing an Asian style ribs, this will be it!
Ngl I moaned when you squeezed that rib
Thanks Brad! – Reminisent of a pepper steak. BBQ'd beef ribs are the best. – Cheers!
Beautiful! I have done something similar but added some dried orange peel to the mix; it really plays well with the citrus tones in the Szechuan peppercorns. You can't really go wrong with a smoked prime beef rib, but the Asian flavors are on a different level.
Yum
Wondering how this would turn out applied to a whole brisket.
Damn Malcom! That looks great!
When adding lump to a fire that's starting to fade a bit, how do you avoid adding the acrid 'bad smoke' taste? Im using rockwood lump in a kettle, and that aspect has been a bit of a struggle for me. Only 20 or so grilling sesions with charcoal so far.
By the way i am ABSOLUTELY making this. 👍
That SS Chudbox really showed off well in this episode. Was the chimney burning for another cook in the middle of the night or was that just for ambiance? Looked good!
this stuff is spicy i dont want to burn my butt…pours half the bottle on it LOL love it
Okay hear me out.
Sichuan brisket/burnt ends in a banh mi
You’re a beast man
⭐️⭐️⭐️⭐️⭐️ Stuff 👍🏽
Hey bro are you using MAP gas to light your coals?
Amazingly timed, I have a plate of beef ribs waiting in my freezer.