Ribs Fit For The Holiday Table! | Chuds BBQ

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Brine Recipe:
6,000g Water 7Q
250g Salt
150 Brown Sugar
8g Pepper
3 Bay leaves
3 cloves
4g allspice
3 Cinnamon Sticks
10 Cloves Garlic
14g Rosemary
14g Thyme
14g Sage
Nutmeg
2 Oranges

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►Chud Rub and 16 Mesh Black Pepper
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What is going on everybody welcome back to chuds barbecue my name is Bradley Robinson and today I’m going to show you how I made these beautiful delicious Smoky Barky glazy Herby amazing grind holiday ribs coming up these are some ribs Pat them dry and what we got here

Is some Prett classic standard baby back ribs these ones are looking particularly meaty which I’m excited about but nothing too fancy just picked these up at the local grocery store and this one has the membrane removed already and this one doesn’t and I’m fine with it I

Would have left it on either way but as far as trimming these up go if there’s something weird hanging off like this little flap that’s always there seemingly go ahead and nip that off if there’s any super tiny bones you want to get rid of you know just kind of

Squaring it up to make it a little more presentable but really not much to do here flip these over again these are looking pretty good pretty clean so I’m going to leave them just like this worry about that burning up on me but I guess we’ll find out folks so at this point

We’re just going to set these aside and we’re going to bust out a brine real quick and bring ribs is something I’ve been playing around with a lot lately it’s definitely not a necessary thing you know if I was just trying to do a quick weekend cook or if I owned a

Restaurant or something I would definitely not BR my ribs but it does work particularly well with baby back ribs because it’s essentially just loin meat on a bone and loin meat can get pretty dry it doesn’t have all that much flavor and when planning this video I

Really wanted to take a really cheap deep cut like baby back ribs and prepare it in a way that has all the flavors over the holiday and essentially creating a Christmas dinner on a budget and I think a Brian is a great way to do

That so we’re going to bust out a really simple brine with some salt and sugar and all the classic flavors of this time of year starting we’re going into this pot with some brown sugar great way to get rid of some crusty brown sugar as well as some koser salt and some water

And let that start coming up to a simmer and on its way up we can start going in with everything else including the juice and zest of some orange followed by some crushed garlic some Sage some thyme and some Rosemary couple of bay leaves few cinnamon sticks a few

Cloves some all spice berries black peppercorns and to finish it off we’ll go in with some freshly grated nutmeg this is smelling so christmy already I’m going to bring this up to a boil make sure all these flavors are extracted and all that sugar and salt are dissolved

And then into my intended brining vessel beautiful and to cool this off and add the rest of our water I’m going in with some ice water and what I did is when the ribs were still in the package I put them in here and filled it up with water so I

Had a good idea of how much water I needed to brine these two ribs in this particular vessel then I got the weight of that water and based on my salt and sugar calculations around that and now we’re just going to let this cool down for a minute and then in

We go with our ribs I’m going bonide down that way the brine can get underneath cuz those bones are arched and it looks like we have the perfect amount of brine nice going to pop a lid on this and stick it in the fridge overnight probably 24

Hours one overnight brine later you can see that these ribs have changed color a little bit they’re feeling a little heavier definitely looking and smelling nicely brine definitely got some more weight to them which is a good thing that means we got a lot of flavor in

There but now we’re going to add a bit of a rub to finish fin these off before we go ahead and throw them on the pit which for me today is going to be some good oldfashioned chud’s barbecue sweet rub sweet cheeks that is I like this rub

Not too salty so I’m not too worried about the salt content from the brine it’s got some nice savory flavors and of course some nice Maple sweetness to it which I think will pair very well with all the flavors in that brine smells so good smells like waffles D full nice

Even coating and because there’s not all that much pepper in that rub I’m going to go ahead with some 16 mesh as well beautiful flip them over ignore the guy mowing his lawn right there and we’ll do the top sides as that’s a lot do the top sides as well and don’t

Forget the sides folks rookie move little extra pepper as well and that is looking pretty much perfect to me so let’s go ahead and throw these on the pit and on the pit we go got a classic Post Oak fire rocking today cooking probably right around 275 for

Most of this cook really not too worried about it baby backs they’re good low and slow they’re good hot and fast I’m going to rock it somewhere in the middle and it shouldn’t take too long I’m going to say probably about four five hours but I will keep you posted that Brian might

Make these take a little bit longer but we’ll check back in on these when they’re looking nice and Smokey while those ribs cook let’s get our glaze ready starting with a shot of some Bourbon followed by a cup of some apple cider as well as a cup of some apple cider vinegar also going to go in with a nice healthy shot of some maple syrup add a little more sweetness and to drive home the flavors from the brine we got some

Rosemary thyme and Sage now I’m going to simmer this for a while let it reduce down a bit and after reducing down for about 10 minutes or so it’s thickened up a little bit and I pulled all those herbs out after they cook down I didn’t

Want them burning on the bottom but I think it’s time to check in on those ribs we’re about 3 hours into this cook they’re reading about 160 internal so I’m going to start glazing these up loving the color on them bark is set so we don’t need to worry about washing any

Of that rub off or anything like that cuz this glaze is a little on the looser side I’m going to start now and by the time these come up to Temp it should be tacked up nice get a couple layers on there cuz we all know it’s all about

Building those layers of flavor this glaze is very apple and I think it’s going to pair lovely with these Porky ribs so for the next hour or so I’m going to just come out here periodically and just brush some glaze on these guys get them nice and sticky add a nice

Layer of sweetness and continue the smoke we’re about 6 hours into this cook and these ribs are finally probing nice and tender and coming off the pit and are very hot and I wanted to do a no wrap on these ribs which is something I’ve been debating about all day long

And that’s because it’s a really sticky glaze once this cooled down you can really see how thick and sticky it got and uh it’s also very sugary and that is something that can be kind of difficult when you wrap it up cuz it will stick to the foil kind of mess up your

Presentation but it also runs the risk of your ribs becoming extra dark so that’s why I was kind of going back and forth all day but I decided to go with a no wrap just to see how these come out I figured with the brine they’ve got a lot

Of moisture in there anyway and wrapping might have that extra moisture come out and kind of steam the thing so anyway long story short these are coming off oh that’s hot and as you can see they did in fact get nice and dark but we’ve got a really nice candy coating on the

Outside they’re looking nice and tender nice and Smoky probing right around 200° and smelling so good I’m getting a lot of Apple that herb is coming through the candy coating on the outside is exceptional I bet it’ll harden up if I let these cool down all the way but I

Need to let these cool down at least a little bit before I go ahead and Slice on in so I’ll see you in like I don’t know 20 minutes and now it’s time for my least favorite thing in the world trying to cut baby back ribs you know those

Bones go all over the place so if I fail right now at least I warned you about it we’ll start with this guy oh loving the glaze on that feeling nice and tender just going to go for it ooh so far so good yeah and hit a bone it just curv oh

Yeah you see you see they curve this way and this way it’s very awkward oh that’s a little easier oh okay but now I’m ruining the bark with the sticky it’s all good God what a weird cut to make but all in all that’s looking pretty

Good they kind of looks like brisket in a weird way Smoke Ring feeling nice and tender beautiful glaze on there love it all let’s keep going oh that now that was a nice Cut beautiful looking rib right there Boop good looking ribs honestly the dark bark may turn some H

What’s this nope it’s candy sorry get it ahead of myself the dark bark is is often frowned upon cuz it just looks burned and I get that but it reminds me of the early days of when I started cooking barbecue me and my roommates used to call them baby barks where we

Would try and get them as dark and Smoky with that sugary Memphis style rub or a glaze like this really trying to get that dark color and they just taste so good but from an appearance standpoint not the best I’m going to cut this Rack in

Half that might be the way to do it just go right for the meaty boys in the middle yes please mhm all right I’m ready once look at them folks that nice deep dark glaze a lot of smoke flavor on there juicy brine tender meat oo I want to see how they taste

I’m yeah that’s a solid baby back rib right there oh yeah M that texture is just perfect it’s just so juicy all the way through seasoned throughout definitely getting some nice herb notes on there but nothing over powering probably wouldn’t notice it if I didn’t point it

Out but really adds that nice kind of christmy note that cinnamon and Clove from the brine are like a 0.1 on the flavor scale again I don’t think you notice it but if you ate these at the holidays you definitely feel all warm and fuzzy inside n this is a rib that

Santa would want wow clean off the bone but nothing’s falling off you know what I mean perfect cook on that the glaze is spectacular I thought it was going to be way too intense cuz when I tasted it it was very apple and very sweet but it definitely mellowed out during the cook

And it’s just a really well balanced rib you know tender succulent juicy meat pulls off the bone nice and clean really nothing to complain about I really think bring baby backs might be the way to go if you have the time sticky candy likee glaze just like

A classic rib but it’s got so much flavor to it and every inch of meat on this thing is fully seasoned cuz it was brine so it’s not just a layer of seasoning on top M that’s a good rib now the original goal of this was to try and create

Something that you could serve on a holiday table and uh if you handed me that at a Holiday meal I would be pretty pumped about it I tell you what that is so so good mhm one thing I keep forgetting is that when you brine stuff and it’s fully logged with water

It takes a lot longer to cook you know these took probably 6 or 7 hours to get up to 200° which is understandable if you think about the science of it but something I never plan ahead for you know I really thought this was going to

Be a really quick cook but at the end of the day results are there these are super tasty and pretty easy to do just takes a lot of time and a lot of materials which begs the question are these ribs worth making and you know if

You’re really on a budget and you want to make something special with a really cheap cut I think this is definitely worth doing I think the brine really helps the texture of the porkloin meat adding a lot more juiciness tenderness and overall flavor God they smell so

Good but at the same time not the most practical thing cuz you got to brine them overnight that’s a big jug to keep in your fridge and you could probably get something very similar to this with just a dry rub or maybe a dry brine or something like that but either way I’d

Say give it a shot because you can put anything you want in that Brine and I’m very happy with how these came out but before I dive into the rest of these I think it’s time for the official taste test pork rib off the

Bone all right Y and that is it that is how to make some absolutely fantastic herb brine holiday flavored baby back ribs I highly recommend giving this one a try you know as much as I love throwing wacky things on the old smoke behind me here I also love just taking

The Classic Cuts that we all know and love trying a few different techniques and new flavor profiles and making something that’s worthy of the holiday table but all that being said if you enjoyed this video let me know by hitting that subscribe button let YouTube know by dropping a like on this

Video If you give this recipe a try for yourself be sure to tag me on Instagram at chuds barbecue I love to see what youall are cooking big shout out to all the patreon members thank you for supporting team chud and allowing me to keep making all these videos and until

The next time I see you please go cook some on outside peace