My “New” Favorite Beef Rib! | Chuds BBQ
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►Full list of things I use and recommend:
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Pots & Pans
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►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Knives
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►8″ Chef’s Knife
►6″ Nikiri
►Boning Knife
►Bone Saw
Meat Processing
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►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer
Appliances
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►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
Ingredients
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►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
Small Cooking Tools
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►Pepper Cannon
►Instant Read Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoke Generator
►Injector
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
Welding Tools
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►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
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►Camera
►Camera Lens
►Tripod
►Drone
Johnny's brisket was awesome. He called it 'mailing it home .'
It was a waste of my time watching your video
What are the dimensions of that cook chamber?
Thank you Bradley for all that you’ve taught me. Most of my knowledge comes from you. I get more than smoking knowledge from you. I’ve learned about sauces and trimming too. Thank you. I also like Mad Scientist and Guga too. There is another guy in Texas but I can’t remember his channel’s name right now😬 forgive me🙏
What wood did you use?
Build a restaurant in Keller!!
I'm so confused now. I've heard so many great things about hot and fast barbecue, why does anyone do low and slow? Why do I do low and slow? Lol I've never tried hot and fast. Can anyone help me out?
2 and a half little more heat.
Any time they pull back off bone ready.
You are so rad.
Could you post a link for the power bellows you use.
I see so many people cook beef ribs and not remove the flap meat on top. Glad to see you remove and make some killer beef ribs!
What kind of rest did you do?
DUDE! you really need to get an outdoor Stand-Fan to keep those Pesky flys away. Just turn it off when you season with 16Mesh otherwise you'll be seasoning the grass. 😉
Soo true about the old child like "feeling" of it~
That mix between tender with a bit of bite and all over the place crispiness/char ect~ it's the same all over the world with most BBQ meats, it's what we chase when we reach for perfection but by reaching we lose the "feel" because we lost sight of what made imperfect comfy and good.
I'm gonna go ahead and be honest with you. I don't know how you managed to get the snake situation under control. Maybe it's because you're filming in the garage and out front recently. Whatever the reason is, I sure hope they start finding their way back into your boots soon before you start losing subs. Nice channel you got there. Sure would be a shame if somethin happened to it!!!!
Very good watching you guys reminisce about the old days. Seems still it is the crunch v juicyness trade off, hence why wrapping, not wrapping, foil boats etc is being argued over.
Those small bites would be great dipped into a selection of hoisin, oyster and other chinese sauces as a snack.
I love the comment of your friend wearing the FSU shirt, it takes him back to being a kid. There is some taste there that has stayed with him for his lifetime
and your took him back to it. Wish I had a bite too. Great video.
He was transported back in time to South Monroe Street at FAMU with the brothas grilling on the corner in Tallahassee.
Did I see a Bulgarian carrot in that knife bag?
Have fun on that wait list for the dino ribs. I was on it for 18 months before I got the email to order them. Got two racks and it was almost $200 including shipping. Were they incredible? You bet your ass they were. Just warning anyone watching this that doesn't know in advance.
Blue Oak BBQ is Amazing!!!!!!!!!!❤
Bro I don't know how you do it. I'm from San Antonio and it's been so F'ing hot 100+ out. You're a damn machine. keep up the awesome work.
Put those little ribs in a beef confit!
Hey shout out to my guy with the FSU shirt on Go Noles
I've been doing hot n fast beef ribs for about a year and a half now. I haven't even bothered doing a low n slow 😅 it's such a nice way to do beef shorties
After he lit up the pit was anyone else wondering about snakes? Has he learned not to keep his boots out on the porch?
Wait a minute! at about the 6:35 mark. Not enough fat, a little dry. Where is all that damn Wagyu beef fat and spray you were carrying on about in your previous video??? Common man, you damn well know you could have helped those ribs out.
Love your videos brother. Wish you were close enough to have a beer with. Where did the name Chuds come from?
Did you finally get that pesky snake?
so now the obvious progression here is to try and make a beef rib that has the crispy fat/bark, with the buttery tenderness of modern craft bbq. hot and fast followed by low and slow or vice versa? hot and fast followed by confit? low and slow followed by shallow fying the fat side in tallow? could also be cool to see a cured/pastrami beef rib cooked this way to really push the bacon envelope. would be great to see some more experiments arise out of this cook!
“Burnt end on a stick…” LOL!!!
You showed a pair of offset kitchen shears once. Where did you get those from? Great vids by the way!
I knew the 3 bone ribs would come out amazing and was really hoping to see those individually cut ones shine. You have far more experience with bbq than I do but I would have tried to save those little guys with some tallow. Love your content brother!
Black flys need controlled
Gonna give this a try!
Awesome, just need his cheesy squash on the side
I kept seeing swat flies, maybe put a fan over your table blowing down to keep them guys away…it will keep you cool too
….don't threaten me with bacon 🥓!!! Thank you kind Sir 🍻💪🤙
Dude, I love your stuff, but we don't need 8 to 10 adjectives describing the food in the intro. It's annoying as fuck. Knock it off.
Jesus – can't get more than 10 seconds of any of this guys' videos. So annoying.
Can confirm, absolutely delicious! One helluva meal