Some Very Tasty BBQ Ribs! | Chuds BBQ

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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

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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
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What’s going on everybody welcome back to Charlie’s barbecue my name is Bradley Robinson and today I’m going to show you how I made these beautiful delicious Smoky tender amazing chicken brine direct heat spare ribs and baby backs coming up these are some ribs Pat em dry what I got here is some baby

Back ribs also known as loin back ribs we’ve got a bone sticking on that one and some good old St Louis cut spare ribs and as far as trimming these up there’s really not all that much we need to do especially on the baby backs there’s anything weird hanging off on

This backside I’ll clean that up just trying to make it look a little bit nicer could take this baby bone on the end off yeah I’m gonna do that give that thing sticking out already been a minute since I cooked some baby backs but other than that these are looking good we do

Have this big chunk of meat that’s looking like it wants to fall off on the end here but you know what I’m just gonna leave it on today clean it up a little bit looking good to me membrane on for both of these racks I’m a

Membrane-on kind of guy but feel free to let me know if you don’t like that but especially how we’re cooking these today well tomorrow I think it’s going to work out much better keeps all the fat in keeps the ribs together and when cooked properly they get nice and crispy and

Very edible after these find that last little bone Square this off a little bit and take off this skirt meat probably just throw this on the grill for a little snacky poo or favorite for sausage up to you I love some of this extra fat other than that take this

Muscle off as we usually do just trying to make these look nice and then round these off and there we go looking good to me and today what I’m going to do is I’m going to brine these ribs because I’ve never actually brined ribs before actually I suppose it did Brown some

Ribs once a while back on the channel I made some ham brined holiday ham ribs they were absolutely fantastic highly recommend checking out that video that’s more of a cure than a Brine and it got me thinking you know I brought plenty of pork chops in my life plenty of hams

Plenty of other pork Cuts but I’ve never tried it with ribs mostly because I’m usually thinking about things from a restaurant perspective we’re brining briskets or brining ribs would just take up way too much time in way too much space so today I’m going to bust out my

Classic chicken brine we’re gonna throw these in overnight throw on the direct heat cooker and see if they come out any juicier or any more flavorful because especially when you’re cooking hot and fast over direct coals I think some added moisture can only help so let’s go ahead and get our brine ready

So what I got here is a hotel pan and I basically eyeballed as much water as I think I’m going to need to submerge both of these beautiful racks of ribs I weighed out the amount of water and now I’m going to do five percent salinity

And just get that nice and mixed up you could definitely take some of this water heat it up and make sure all this salt dissolves right off the bat but I found if you just whisk it for long enough it’ll all dissolve eventually and that

Way you don’t have to wait for a brine to cool down and once looking nice and clear we’re going to go in with the rest of our ingredients including some hot sauce I’m doing five percent hot sauce as well this is a mixture of valentina’s and of course some Texas Pete and the

Thought process behind this brine is that it’s five percent salinity which is a nice salty brine but it’s also five percent hot sauce and the hot sauce is acting as an acid in this brine which is going to add some wonderful flavor and some nice Tang but also it’s gonna help

Tenderize the meat in the same way buttermilk does because buttermilk has a five percent acidity to it as well that’s why it makes chicken and other things nice and tender when you brine in buttermilk so by adding five percent hot sauce we should get some nice tenderizing effects as well other

Ingredients include a few bay leaves just because I’ve got them on hand some crushed garlic lightly crushed some Italian seasoning some cayenne because we’re going spicy today and some white pepper love me some white pepper again this is originally designed to be a chicken brine but I think all these

Flavors will work really well with ribs as well so just get this nice and mixed up beautiful smelling good and now simply enough in we go with our ribbies going bone side down that’s because they’re arched that way we can get some nice brine flow underneath put these in

As well and there we go nicely submerged Lids on and now into the fridge this goes overnight for the next 12 15 hours or however long it takes until I throw these on the pit oh that’s heavy one brine later let’s see how these ribbies are looking

These brine for about 30 36 hours or so because uh I was gonna cook them yesterday but I got distracted so we’re gonna find out if that was too long these are definitely feeling heavy color has changed pretty significantly that’s from all the acid in the brine let’s get

Rid of this gotta say these are looking really weird but first we gotta Pat them dry pretty weird looks like I boiled these things but in theory These are nice and juicy and have a whole bunch of flavor running all the way throughout so we really don’t need to add anything but

Of course I’m gonna go ahead and hit this with some 16 mesh black pepper on sale now shopshuds.com and I suppose you could go on with a more complex rub maybe some pepper paprika a little turmeric for some color whatever you like but just stay away from the salt

Because these are fully salted flip them over and just a nice even coat even though it’s an incredibly windy day and as always do your best not to forget the sides not as important on ribs but come on and those are looking pretty much perfect to me let’s fry up the pit

One of these days I’m gonna throw that pesky dirty no good rotten little boot snake in a chicken brine and just throw him on the pit firing up the all-new mini tread box on sale now when it comes to cooking on a pit like this I like to get it started with the

Black bag charcoal because it’s smaller chunks that fit into the chimney easier but then kind of running it like an offset with these bigger chunks from the yellow bag just kind of toss them in periodically and they catch really quick and it makes maintain intense real easy

So we got this pit Rocking Around 300 degrees which is what I typically like to cook things that is if we’re cooking direct heat barbecue and simply enough on we go starting out bone side down protect the meat oh beautiful fit let’s crunch these up a little bit and now

We’re going to maintain temps for a good few hours all righty we’re about two and a half hours into this cook and it’s time to give these guys a flip looking real nice getting some good color on there oh yeah nice toasty membrane you can tell it’s

Nice and crisp and now it’s time to get some color on the underside but that I mean the top as well that cooks away let’s go ahead and bust out a quick mop sauce starting with some butter and I’m just gonna kind of eyeball everything today because I’m feeling kind of lazy

Followed by some onion just let that cook away let those onions get some nice color on them soften up a bit oh God and then we’re going with some crushed garlic I’m feeling heavy on the garlic today God that smells good and once that’s smelling nice and fragrant we’re

Gonna go ahead and add some sliced up lemon because it’s classic I want to go ahead and throw in some paprika mostly for color get that nice and mixed up oh that looks cool then we’re gonna go in with I don’t know about a cup or so it’s

Worth of some white vinegar same amount ish of some apple cider vinegar beautiful do a little shot of whoosh because I like it and of course we gotta have some hot sauce in there a little Texas Pete for the wind a little bit up yellow mustard because I want to get rid

Of it mostly oh and just let that come back up to a simmer beautiful and to top it all off I’m going in with a pretty decent amount of some brown sugar that way when we start mopping this on the ribs we get some nice tanks some nice good flavor

And acidity on there but also build up a layer of some sweetness because I like a sweet and savory rib you can let this cook away for another couple of minutes just to make sure everything is nice and happy and it’s all gotten to know each other beautiful and for good measure

We’ll top it with some Miralax beautiful and that right there is what I love about the mini chud box you don’t need wood to create smoke that is just charcoal and all the juice is dripping out of the ribs down onto the charcoal and the smell is just phenomenal anywho

It’s time to begin mopping so with our mop sauce just going to kind of go up and down add some lovely flavor to these ribs soften up any bits that might be crunchy this two will drip down and create some really flavorful Steam and smoke and it’ll start cooking onto the

Ribs adding some absolutely wonderful flavors so we’ll do this probably every 15 minutes or so and after several mobs and yeah I did flip these around to make sure they were cooking evenly these ribs are probing nice and tender just Boop love it boop boop love it nice and tinted so off

These come so to finish these up I’m gonna put them in some foil hit them with some mop sauce one last time just because I’ve got it add a little more flavor a little more moisture to the wrap and as you can see I’ve got them

Meat side down which will help out and close them up I’m probably gonna pop these back on the pan for maybe about 20 minutes or so just to kind of steam up the insides a little bit make sure they are nice and juicy and then we’ll let them rest and

Check back in all right without further Ado I think it’s time to see how these brined direct heat ribs came out feeling nice and tender oh yeah definitely very tender loving that color on there definitely looks like a direct heat rib and of course we got the baby backs I

Haven’t had a baby back in a very long time nothing wrong with that folks oops oh no all right and can’t forget about his friend over here oh yes please love it let’s go ahead and start with these beautiful spare ribs flip them over Pretty nice looking rib to me loving the color on that looking pretty juicy nice and tender and now let’s go for the baby backs not gonna lie I hate cutting baby backs bones they just go in every single Direction all at the same time they’re so wide like underneath wide right oh

Yeah just ruined it meat’s looking good though nice and tender nice meaty baby back they are fun to eat though all right let’s see if I can try this again without failing but now that they’re cut I’m not so mad about it I’m ready to dive in we’ll start with this one

Because I’m holding it oh wow that is truly a phenomenal rib so much flavor oh my goodness that’s probably the best baby back I’ve ever had the brine is definitely there you can totally taste it it’s got that hot sauce Zing kind of all throughout

Because it was in the mop sauce and in the brine the meat is just so flavorful you know a lot of times with meaty ribs like this you get that first bite with all the sauce and the pepper and the salt and everything on the exterior but

Then it gets a little Bland once you get closer to the Bone not the case with these These are phenomenal hmm the direct heat flavor the mop sauce that membrane perfectly edible don’t need to be scared of it folks nice clean bone wow it’s also perfectly seasoned all the

Way throughout like I was saying because of the brine every square inch of meat on this thing it’s full of flavor that’s ridiculous and then of course we got the spare rib over here looking nice I’m ready for this one nice bite through consistency beautiful crunchy bark so good now this is going

To go against everything I’ve ever believed about ribs and barbecue but for this particular recipe the baby backs are definitely the clear winner here that was just a phenomenal bite you know a spare rib doesn’t need much because it’s such a fatty cut it’s essentially

Pork belly on a bone but the baby back they’ve kind of been dry in the past for me so having this really tender flavorful meat all the way throughout I’m definitely doing this one again oh it smells so good Brooke would you like some ribs yes please I recommend the

Baby bag okay I was gonna say are these babies actually haven’t had a baby back in a we got baby bags and spare ribs in a long time I was just saying that I never cook them because I don’t know how to cut them properly I think the bread

Knife is not the proper knife but anyway what is it it’s a rib what’s this sauce so this is a direct heat cooked rib with a pretty typical mop sauce on it but I brined the ribs in my classic chicken brine um that’s why I’m tasting yeah well a

Little more sauce for sure I’m tasting but it’s really Tangy yeah I kind of like it it’s a little much for me but I think it’s because you made those like honey mustard ones so long ago you’re talking like 2016. nothing can beat those for me I think I made honey

Mustard ribs were they baby bags all right I’ll add it to the to-do list yeah the bark is extra Tangy because it’s got the mop sauce and the brine but once you get into the meat oh yeah I’m liking it honestly all in all I think

Riding a ribs as impractical as it would be for a restaurant I think it’s a great idea for the backyard cook at least to mix things up a little bit and as always once you have the water and the salt content down you can add whatever you

Want to that brine if you want to make it super spicy or even a little bit sweet I think there’s definitely a lot of ways we could do this to our advantage and for Baby Max like I said I think it’s great which makes sense

Because you often brine a pork loin or a pork chop or something like that that’s a little bit leaner and I’m very happy with how these came out and the fact that we cooked them over direct heat you know it’s a bit more of an intense cook

Than something like an offset I think having a little bit of extra moisture running through the meat really helped out but all that being said I think it’s time for the official taste test that looks like a nice little morsel that was quick I wasn’t even ready boys fellow YouTubers extremely good

Unreal 10 out of 10. 10 out of 10 as well all right I figured it out you just gotta pick it up Adam Perry Lang style yeah that’s working out much easier there we go all right y’all another zip that’s how to make some absolutely fantastic chicken brine direct heat

Smoky pork spare ribs and baby bags I highly recommend giving this try whatever brine you want to make I think I think a great way to impart some more juiciness and more flavor all the way throughout your ribs it’s definitely an extra step that’s not necessary but ribs

Are pretty cheap I cook them all the time and having this in the Arsenal is definitely a fun thing to have around and I will most certainly be making those baby bags again probably very soon and I highly recommend you do the same 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 you should have tag me on Instagram at chudd’s barbecue I’d love to see what you all are cooking big shout out to all

The patreon members thank you for supporting team Chad and allow me to keep making all these videos and until the next time I see you please go cook something outside please