This week I share a very basic barbecue recipe for Texas-style spare ribs, smoked using post oak wood on the ChudPit 65 offset smoker. Central Texas BBQ uses less ingredients and focuses on simplicity and smoke.
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36 Comments
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Love the sound of that sauce going on. Mmmm. 10:00
What wood to use
4:39 every time I say the word “moist”, that’s exactly how I say it.
Do they go back on the grill after they get Sauced?
Thanks for all of the info looks great!!!!
Honey in the spritz? Texas ribs are not sweet.
I've never made spare ribs those look great how do they taste compared to baby backs for the price I might start making these
was the butter you put unsalted butter 🤔
OMG flipping a rib? Wtf?
This has to be a joke..
Pork can take spices and not be overwhelmed. Salt and pepper is nothing…
You basically took 30% of meat. Try just smoking. It works..
No bone pull on them tough ribs??
smokey…… crispy……. juicy…… buttery……. oh my. cooked 2 racks per your recipe on my recteq pellet and omfg sheer perfection. tyvm chuddmaster
Hey Chud! I recently found you channel. I have a reverse flow smoker witch I made out of a 60 gal. air compressor tank. My fire box an old 10 gal air storage tank. Stuff I had kickin around the shop. I am new to this, but, following your "lessons" I just smoked up 6 racks of st. louis ribs for my co workers. I did use the apple cider, water, maple syrup spritz. 2 racks were done with bbq, 2 with honey mustard, one with Tennesse red, one plain. You and me are hero's Bud!!!! Thank you!
The spritz/butter is 🔑. I put the little extra spritz mix in with the butter and all absorbed wooo 🔥
Got a question, what time do you like putting your briskets on? Morning or night and what temp do you smoke at for brisket. Please comment back and let me know 👌🏾and why at 300 degrees for your ribs
This man silly as 🤣🤣🤣 loved it dude gonna giver a go today
Newbie here. Just seasoned my first smoker today. What are those black gloves that I see so much of in people's barbecue videos?
I disagree to keep the membrane on, that shit is like chewing leather.
How long in the cook before you start spritzing. And how long was the cook?
How long in the cook before you start spritzing. And how long was the cook?
How long was this cook???
Great ribs
membrane on?! WOW -Owen Wilson
The butter thing at the end seemed odd and kind of pointless. And I Love Butter.
Hey Chudly! I've been watching all your videos for about a year. I only have a Weber at home but i was actually able to successfully manage my father in laws offset on my own yesterday and smoke 3 racks of spare ribs to perfection. Had this video going the whole time. Thanks for the knowledge!
Fun..and educational video. Wish I had an offset smoker. We can get post oak here in the Nashville area…but not cheap. I just purchased a bag for my WSM. Just subscribed.
I always leave the skirt meat on and season underneath it. I don’t have a grinder so it would just be thrown away and can’t let good meat go to waste.
Just hit that sub button! You well earned it! Thanks for all you’re help for us to better our bbq game! Nothing like some south Tx central style bbq!!!
Gonna try this on a rack of spare ribs tomorrow on the Weber Smokey Mountain!
This video fucking sucked. I'll stick with Ry or Harry Zoo or anyone elses video for pork ribs.
Membrane on FTW thanks for the informative vid trying out tommorow!
You sir are a real inspiration
That barks gonna give your eat acrid smoke flavor. You should go with tri-blend for your woods,well seasoned no bark. Bet you taste the difference.
I was all in until you doused it with ketchup.