BBQ Ribs You Need To Try | Chuds BBQ

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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 direct heat lamby amazing smoked lamb ribs with a lovely chimmy chery and Jo Yim coming up these are some lamb

Ribs P dry and what we got here is some domestic lamb Denver ribs and I got to say I am loving how these are looking nicely squared up little bit of flat meat on the back that will probably trim up but usually when I see lamb ribs it’s

Usually sold as a lamb breast and there’s a bunch of extra meat on it there’s that big breast bone in there there’s another flap of meat on top that doesn’t cook up very well but these are looking nicely trimmed and squared up already got some really nice marbling to

Them as well I mean what doesn’t look good about that and if you’ve seen any of my other Lamb videos you’ll know that I’m a big fan of throwing Lamb on the barbecue pit it really is a fantastic meat and you’ll also know that most of my Lamb videos perform really badly

Which is a bummer because more people need to like lamb I know this guy likes lamb not as much as I love mael B why don’t Americans like lamb cuz they’re dumb nice so this video is dedicated to all the Australians and new zealanders out there because they know what’s up right

Yeah we got to go there we do actually if anyone knows of a good barbecue supply store in Australia or New Zealand uh let me know because I’d love to get some chud products in there get some chud boxes and some rubs in Australia

Then we can come down and do a class or two so uh hit us up shoot this guy an email and depending on where you live land can be pretty easy or kind of hard to find here in Austin I can get land at Costco but usually I can only get lamb

Chops or a boneless Lego lamb or a nice rack of lamb which we cook here all the time but these guys I got online I got these from dartan and they’ve got a pretty good selection of lamb I picked up a shoulder too that I’m probably

Going to cook up one of these days and I’m very excited to give these a try but first we need to get these seasoned up and because I’ve never really cooked this cut of lamb before I really want to taste the meat so I’m going to keep the

Rub pretty simple although you can go on with whatever you want but today I’m just going to hit it with some diamond crystal koser salt I’m also going to leave the membrane on I’m usually a membrane on kind of guy when it comes to pork ribs or beef ribs never had a

Problem with it some 16 mesh black pepper nice even coating and we’ll do a little bit of garlic powder as well and you may be asking yourself hey why don’t you just use your SPG rub and the reason I’m not is because that one is really pepper heavy and it’s great for beef

Brisket beef ribs that sort of thing but for ribs and thinner Cuts like this I really like to be able to eyeball the amount of salt I’m using if I was going to make a rub it would probably be closer to 50/50 salt pepper where the

SPG is two parts pepper two one part diamond crystal Coos your salt two and a half part granulated garlic yeah all sides folks cuz we’re not going to forget the sides that would be a rookie move and a little bit of garlic on top betiful let’s go ahead and fire up the

Pit and on the pit we go got this shud box fired up to right around 275 300° and these really shouldn’t take too long you know they’re really thin cooking direct heat so I will keep you posted on the timeline but before I go ahead and

Shut this down I’m also going to Chunk in a little piece of some post oak it’s the cutest little log you ever did see cuz I want to get a little bit of wood smoke and a little bit of direct heat flavor on these lamb ribs because that

Sounds pretty tasty to me so we’ll check back in on these in a little bit and other news finally put a roof up a little retractable guy which is nice because it actually is raining today and cooking on this thing in the rain is no fun the only problem is it does collect

Water which is not ideal I got an idea on this episode of Bones tries weird things we got some wild mackerel o juicy and water shout out to my mom she found this somewhere hopefully fresh fresh out of the can when was the last time you had some mackerel was it in Copenhagen

Probably yeah it’s been a while oo it’s a good little ch chunk firm M oh yeah this doesn’t look appetizing but I’m drooling it tastes like a sardine really I love sardines too that’s really good I love weird stuff let us know in the comments what we should uh make bones to

Try next ooh oh he’s a wild man better with hot sauce it’s just different oh wow that is firmer than you’d expect mhm it’s for good yeah foran fish mhm I’d eat it you are I I am I’d do it again oh jeez and now we’re going to bust out a very

Quick simple chimmy Cherry to go on these lamb ribs starting we’re going into our Bowl here with some freshly chopped oregano some mint some parsley some green onion some garlic the juice of one lemon get that seedat out of there a splash of some red wine vinegar

A pinch of some red chili flakes and some extra virgin olive oil oh yeah and to finish it off we’ll hit it with some kosher salt and a little black pepper why not and just get that all nice ly mixed up and be sure to taste it and

Adjust as you see fit M that’s very nice very bright I’m going to go in with some more garlic and once that is tasting as good as you want it to taste our chimmy is ready all right it’s been about 45 minutes maybe an hour on these bad boys

And let’s see how these are looking oh yeah that’s looking real nice love that color smelling really good so I’m going to flip these over start rendering that fat cap a little bit those look so good probably go another hour on this side and then we’ll check back in all right

It’s been another hour or so I moved these off to the side cuz they were dripping a lot of fat and I just came out and flipped these over and these are looking absolutely beautiful look at the color on that so these are rocking right around 180 internal so I’m going to wrap

These up in some foil woo Beauty they so cute smelling real good I’m not going to add any butter or sauce or anything at this point just going to flip these meat side down just wrap them up smells very Lammy nice and tight back on the pit enj

The probe and nice and tender it looks better than Jo y Jo how’s it going buddy tired why they drove 17 hours and slept 3 hours and now we’re hanging out nice you want to cut up some lamb ribs all right Jo I’m chickened out so now I have to slice

These up let’s see how they are looking ooh love the color on that they smell very Lammy I like like it also we had a lot of pullback on the membranes in the wrap which is something I did not see but we’re looking at it and those bones

Are all pretty close and kind of Twisted which is why I was trying to get joim to do this instead of me so we’re going to figure this out but they look nice though some good direct heat ribs all right I’m going to do it upside down because that’s how I was

Raised what an adorable little rib looks nice though we got a little smoke ring on there from that chunk of post o I threw on but looking nice and Tinder beautiful let’s keep going dude look at this bone right here like how am I supposed to cut around

That that is wild they’re so cute pretty meaty too got a big beautiful pile of some lamb ribs and of course we’re going to top these with some of our lovely chimmy because that just sounds really good to me all right I think it’s time

To dive on in boys would you like to try some lamb ribs yes please come on in I think they’re pretty cute good looking lamb rib oh oh that’s good that has nothing of offensive about it everyone who’s complaining about gy lamb flavor is wrong it doesn’t taste like beef or pork

No but it’s not Lammy doesn’t have that gaminess it’s really good nice and tender falling off the bone texture on it’s really nice pretty fatty too gr I did put olive oil all over the top of them so there’s that what do you think M exactly what it’s say good flavor

Texture is good tender it’s just in quality barbecue meat guys think people who say they don’t like lamb just in general but they kind of like lamb chopped more mild it’s kind of like that yeah mat get in here the chimmy’s nice with it too a little bit of freshness

It’s one good it is pretty fatty but you add more fat to it and tastes more palatable right it’s like the olive oil is like a less heavy fat cuz it’s got a little bit sharpness to it look how juicy that is so juicy get in there

Buddy got some good direct heat flavor on there too big time well seasoned I like lamb we’re going to stock up on these in the in the chud shop freezer quick cook too it’s only like 2 hours maybe 2 and a half of actual cooking time they rested for a

While cuz we were playing video games we’re playing weat golf we could can of help ourselves mhm highly recommend it folks diversify the Backyard Barbecue menu get some lamb ribs I also really like how they’re small you crush a bunch of these well that’s how you devour an

Entire pile of ribs not upset about it made it back home and it’s now time for the official taste test although to be honest with you those ribs got eaten incredibly quickly and this is just a piece of steak but it’ll have to do all right y that is it that set make

Some absolutely incredible Smoky direct heat lamb ribs I highly recommend giving this one a try that’s definitely my new favorite cut of lamb super quick and easy cook and lamb is just so tasty so stop sleeping on lamb but all that being said if you enjoyed this video let me

Know by hitting that subscribe button 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 barbeq I love to see what y’all are cooking big shout out to all the patreon members thank you for supporting

Team CH and allowing me to keep making all these videos and until the next time I see you please go cook something outside peace