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Brine:
9000g Water
450g Salt
450g Hot Sauce
15g White Pepper
40g Garlic
8g italian herbs
8g Cayenne
Pickled Jalapeño
1 cup water
1 cup vinegar
Peppercorns
garlic
5g turmeric
20g Sugar
20g Salt
►Full list of things I use and recommend:
_________________________________________
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
_________________________________________
►Camera
►Camera Lens
►Tripod
►Drone
Nice work Brad. Gonna have to give this recipe a try for sure. Love the channel. Excellent videos.
Chud is slang for vomit… Not the best choice for a name
I'm gonna give this a go, but with a bit less vinegar
how are you cooking the mop sauce directly on the butcher block? How does that work?
We used brown sugar and kosher salt at Outback for the baby back brine.
How dang big is your fridge??
Ha! He said Tang! 😂
Would love to see a brined pork shoulder! I wonder if it will have the same effect? 🤔
If she not only remembers and still desires those honey mustard ribs from seven years ago… you better be cooking that shit VERY soon. Whether or not you film it is irrelevant.
My guy to smooth with it I see yeah chudssss
Thanks for the video. I haven't brined anything like ribs before, but just straight low and slow seems considerably less work, and other than potentially a better seasoning throughout, I'd struggle to imagine if they are worth the effort. Kudos for trying something different.
Ribbys on point!
I love keeping the membrane on.
Every time he says "Babyback"…a little diddy goes through my head! "I want my baby back, baby back, baby back, baby back, baby back, baby back ribs!".
Having the second opinion with a little different taste and not 💯 in love was cool.
You know those honey mustard ribs were the bomb if she's bringing them up 6-7 years later.
Now anytime someone says “pat it dry” I say “ding ding”
Chud version of a chicken speedie please.
Chud forever
Real Facts.🔥🔥🔥🔥🔥
Would you change the cook if you're running 2 zone like on a kettle?
Personally I prefer baby backs, I have never had an issue with them being dry. I cooked my first spare ribs this weekend and didn't really care for them. They came out good, but I just prefer eating baby backs. I love the content.
I brine my ribs and chicken wangs in dill pickle juice.
You don’t even wear an Apple Watch lol
So do you heat up the pot before you put it on the trivet? How does it cook?
We love when she apears!
Good job chud master !👍