How to Smoke Baby Back Ribs | Chuds BBQ
Today I cook up two different styles, Memphis style and Texas style, of some delicious baby back ribs on my offset smoker. Let me know which one you’d eat!
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►Full list of things I use and recommend:
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►Thermometer
►Fire Blower
►Slicing knife
►Boning Knife
►Thermometer
►Sodium Citrate
►Sheep casings
►Beef Tallow
►Black Pepper
►Cimeter Knife
►Scale
►Sausage Stuffer
►Hog Casings
►Pink Salt
►Meat Grinder
►Food Processor
►Rub Tub
►Burger Press
►Knife roll
►Butcher paper
►Paper stand
►Cutting Board
►Blowtorch
►Chef Knife
►Bone Saw
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
►Camera
►Lens
►Light
I'm going to try these today over here in the UK for BBQ Coronation family get together. Just subscribed and looking forward to my first cook!
You didn't remove the silverskin tho
I would watch your videos and subscribe, but you waste a lot of time with the intro and theatrics. When I’m trying to learn something, I like getting straight to business.
And he didn’t try to sell us a rub. He told us how to make ourselves 👍👍👍👍👍👍
Why you no remove silver skin.. but good video
Just when you think you have seen them all at least twice….. You come across one you haven't seen. These Chud early days videos are fun to watch. Brad developing his style.
I thought mine crisped up just fine too but people told me if I don’t get rid of it the penetration will be affected! Ive forgot to take it off before and didn’t notice any issues 😂
Bro cutting the grass while cooking 😭😂 we alike
those damn pesky boot snakes!
Ever since I started watching your videos this is the only way I cook ribs🤤🤤😋😋…I've learned so much from your channel my guy👍🏾✔️🎯💪🏾
Have a hard time subin' when people have questions and no replies! Ribs look good, though ..
Say the temperature you cooked at again. Thanks
It's really the simplicity you bring to the table that I love so much. Your sauces and seasonings dont require you to travel to unknown territories for exotic pepper flakes. Its so simple, but its SO good. I've done a few of your cooks now and have loved them all. You're awesome!
One of my favorites!
Marvelous Brad!
Found the secret to your Fantastic ribs. Yours have the extra protein from the fly slaughter salt gun.
Have to get me one of them. 😂
You gotta love this channel. I do!
Ribulicious
How and where you resting these? I put them in the oven on warm, which is somewhere around 165 degrees, any other ideas or suggestions?
Baby back suck just saying…
Look at number of views stick with St. Louis cut spares bro.
Keep up good work ! Just some honest feedback.
Do a smoked prime rib like a brisket I did one omg so good!
And I love rare meat…?!?
Big views with out a doubt!
Oh my god… you forgot the sides!!!
That Bug Off was a huge disappointment. Paid like $50 for it and it always jammed up and eventually broke. Arguably the most embarrassing drunken purchase of my lifetime.
Baby backs are my favorite rib! That looks delicious man!
Chuds you did it again. Like DJ Khalid say, "Another One".
Quick cook… 6 hours is quick
Dear Chud: I'm going to share one of my secret ingredients with you – Black lava salt. If you want that true black tasty bark, you're going to want to use the charcoal activated sea salt. Hope they don't sell out if you start featuring it. The charcoal on each grain of salt dissolves into this nice rich dark red/black color, and with the other spices and the mop, creates a bark which is unbeatable. Don't believe me, I'll challenge you to a duel, my ribs vs your ribs, and have a blind taste test after. LMK if you're up for it. Love your channel, I watch all your vids religiously for new recipes and side ideas.
This might not be texas style, however – The sauced ribs are lacking depth, the sauce needs to be somewhat thick and then each layer of sauce 'freezes' onto the meat locking in even more smoke flavor, with a nice touch of sweet BBQ to help balance it.
5th time I’ve watched this as I’m on my 5th cook with baby back ribs. Wouldn’t cook these any other way with those 2 methods. Thanks Bradley I got all my mates to follow your channel and they’re cooking like pros now 🤣. Yeww
Though they appear to be good, they'll NEVER win a comp,,,simply because you left sinew on them.
Great looking ribs. I'm a sauce guy myself, but I wouldn't pass on either of those.
Thank you
Great video man
What no snake in your boot?
Where is your own BBQ joint? I follow damn near every single BBQ channel there is and Ive never seen someone so consistently put out insane looking food. I'd drive to Austin just to eat at a Chuds BBQ
why don't you put the ingredients? I am in Italy and I cannot understand the quantity and some ingredients from the videos. Thanks.
💪🏽👍🏽
I'm a Tennessean so I prefer the dry ribs. Typically you'd hit them with one more dash of rub when you serve them, but I'll let it slide.
Dude. You rando popped up. Think I’ve watched most of what you have in the past two weeks. How in high holy hell do you not have 100k+ subs.
I need an invite because Lawd those ribz look MARVELOUS
What temperature did you cook these at?
Very educational your videos are 🔥
Did you really cook those @300 degrees for 6.5 hours??
What brand of measuring cups are those?
#bootsnake
cool show
Been watching your videos man & I love them videos are fun to watch but still learning at the same time got some good looking pork ribs from & pork butt you made in another video & the family loved it thank you Chud!!
Becoming my favorite BBQ channel. 👍🏻
Okay, it’s official I have binged almost every video you have made to date.
You should try smoking a whole blue catfish, the fat should render beautifully.
What kind of wood do you use?
How about some bbq chicken with Alabama white sauce?