These Ribs Might Be Perfect | Chuds BBQ
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Pepper Jelly Recipe:
1 Cup Apple Cider Vinegar
5 Cups Sugar
4 Cups Peppers
1 Package Pectin
►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″ Nakiri
►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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►Garlic Mandolin
►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
Not a BBQ question, but saw in Wilson's BBQ Vlog your Bourbon cabinet. I need one for mine and was wondering where you got it. If it came with lights, etc. I looked on your affiliated gear page but didn't see it. Could you possible share that info on where you purchased it. Thank you. Love the videos.
Have him try a Geoduck to eat
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I use an apricot serrano glaze on my pork ribs n country style ribs that are awesome…glaze/jelly is basically the same process as urs, just w apricots added….give it a go
Gordon Ramsay has NUTHIN' on your chopping skills. Like Clint Eastwood said, "A lot faster than u'll ever live to be".
I made jalapeno jelly with a bunch of red peppers my dad neglected in his garden. It has a real good kick and I am going to have to try it on my next ribs!
I made a batch of jalapeno jelly, forgot I was using dry and not liquid pectin and put it in too late. Came out a little runny, perfect for glazing. Stupid like a fox!
I'm surprised that you had direct heat at 300 degrees for three hours and the ribs didn't over cook. Pepper jelly looks great though
If they ever invent the ability to film things in fast motion your knife skills will literally be invisible. Those look superb, on my radar ASAP!
Thank you for the chopping edits 😂
I just mixed some GSP and put it on some baby backs. It was very tasty.
You guys need to get stinky and eat some surströmming.
The amount of sugar in that jelly is scary… I still wanna eat those ribs though!
Heya Bradley! Two questions for you : does leaving the seeds in the pepper jelly matter beyond the colour and spice, as in do you think it alters the flavour much (just like a bit of spice here).
Also : any plans to ever come down under mate? Love your content and our idea of BBQ in Australia is pretty much as advertised, love to come to see a cook out with you if you toured here 🙌🏼 think on it! Australia has a foodie culture, just not our own, and we enjoy a new proper experience and as someone who's been to every state in the US.. the BBQ culture here is nice but there's genuinely no comparison man. Love to see you and the team down under some day 🤙🏼
P.s love your content, always picks me up on a down day and gives me ideas for my setup in my forever home, getting many of your products for that 😎
Thank you for the knife chop sequence. The kids love it.
Do you have a link for the small pot/warmer you used to warm up the pepper jelly in this video? Thanks!
I make a killer pepper jelly and have got to try this ASAP!
Got mine on the pit now 😋
Looks amazing. Makes me wonder, would it be possible to make Jerk flavoured jam? Sweet/heat but tons of flavour, be good on thighs!
Chili dawgs, foods of fire, just north of Omaha, makes a nice selection of spreads. The sweet before the heat.
Great video mate!!🎉
Hahahaha someone’s had a few in the outro!!! Niiiiiccceeee!!
Suprised you didn't smoke the jalapenos first. Looks delicious though!
Bring back the "welcome back TOOOOOO Chudds BBQ"
Am I gonna be the bad guy and say I like it better when he was in his backyard? Sorta like he's one of us? Still love his videos.
Do a tuna melt with that bbq mackerel?