These Ribs Might Be Perfect | Chuds BBQ

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1 Cup ACV
5 Cups Sugar
4 Cups Peppers
1 Package Pectin

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what is going on everybody welcome back
to chud’s barbecue my name is Bradley
Robinson and today I’m going to show you
how I made these beautiful delicious
Smoky glazed spicy amazing jalapeno
pepper jelly spare ribs coming
up these are some
ribs Pat them dry and what I got here is
a rack of spare ribs the full spare that
is my rib of choice you know you could
obviously go with some baby backs or
some St Louis really whatever you’re in
the mood for but I like the full spares
you get more meat you end up with a
bigger rib they’re pretty cheap too this
whole big rack of meat right here was 9
bucks maybe 950 but as always first
thing we need to do is get these trimmed
up starting with the skirt meat which is
conveniently already removed and the
breast bone which is also removed but
there is a little extra cartilage back
here so I might take that down just a
smidge come on to this side if there’s
an egregious amount of fat I might take
some of that off I’m going to find the
last little bone over here and square
this end up I like to leave the membrane
on especially when we’re cooking on the
direct heat pit you know that thing’s
going to get nice and crispy and it’s
never been a bother to me or anyone that
I’ve served but you can tell it’s got a
pretty weird shape to it if you look at
it that’s really thin so I’m just going
to go ahead and start right here and
make a nice clean line all good meat
right there perfect for sausage throw it
on the pit for a little pit snack but
we’ve got this sharp thin end so I’m
going to just round that off off just to
make sure nothing burns up on us and
just focus on the overall shape and that
was probably the quickest trim of a rack
of ribs I’ve ever done look at that all
this extra meat very nice again if this
was a St Louis cut rack they’d be cut to
about there so we get all this extra
meat extra flavor we’re good to go
pretty happy about that but we got to
get these seasoned up and for our
seasoning today I’m going to keep it
pretty simple with just some good
oldfashioned salt and pepper you know a
lot of times when I’m cooking these just
for myself I like to play around with
different rubs and stuff but today we’re
making pepper jelly rib and I really
want to be able to taste the pepper
jelly get that sweetness and the kick we
get from it so as far as seasonings I’m
going to keep it pretty simple with just
good oldfashioned salt and pepper but
again you can do whatever you want and
then once I know how these come out with
just salt and pepper in the future I may
adjust with other things but just a nice
layer of kosher salt and some 16 mesh
black pepper on sale now at chsb
barbeque.com Pat that in no need for a
binder today flip them over to our
presentation side and again just a nice
even layer of some diamond crystal
kosher salt and some 16 mesh black
pepper that is looking pretty much
perfect to me but while I’m here might
as well not forget the sides that’d be a
rookie move
ut4 all right let’s go ahead and fire up
the
[Music]
pit and on the pit we go got this chud
box fired up to about 300° which is
typically where I like to cook for a
nice rack of direct heat spare ribs
we’re going to do a pretty simple hot
and fast cook on these should only take
a couple hours but check back in on
these in a little bit probably give them
a flip and while we wait for those ribs
to cook let’s go ahead and get our
pepper jelly made which luckily I got
started yesterday these are some peppers
Andre just like that after a grueling
amount of knife work we got all these
Peppers chopped up nice and fine really
aiming for a small dice on these and
when it comes to making a pepper jelly
you can use whatever kind of peppers you
like I went for jalapenos and some
habanero I think the habanero are going
to add a little more kick as well as
that really nice fruity nut that should
pair really well with the ribs but I am
nervous that this is going to be really
spicy but with all the sugar going in I
think it’ll be all right but if it’s got
a kick to it I’m not going to be upset
and I did kind of a half-ass job deeding
those jalapenos cuz I wanted some kick
in there still I just didn’t want all
those white seeds and piths in there
mostly cuz of the the color and I’m not
trying to make the world’s spiciest ribs
but you can do you you can also add more
mild pepper like some bell pepper some
Panos or something like that but I think
this is going to work out just fine next
up into a large pot I’m going to go in
with all of our Peppers oo as well as
one cup of apple cider vinegar so we’re
just going to let this come up to a boil
I’m also going to throw in a pinch of
salt while I’m here why not I know it’s
a sweet dish but little salt never hurt
anybody and I should mention that you
can definitely chop these up in a food
processor I really wanted to do that
would have saved me a lot of time and
been a lot easier but I think you’d end
up with more of an applesauce texture at
the end that way cuz it gets so blitzed
up and I think these little chunks if
they survive the cooking process here
will look pretty nice on these ribs but
full transparency the reason I didn’t
use a food processor is because I
thought it would look better on camera
if I had a knife chop sequence so you’re
welcome and now that this is off to a
boil going to go ahead and throw in all
of my pectin that’s what’s going to make
this into a
jelly cook it for another minute or two
and now that it’s back up to a boil
everything is looking really good time
to go in with a whole bunch of sugar
that that’s a lot got to be done oops
now I’m going to stir this in and just
keep cooking it until everything is
nicely dissolved and comes back up to a
boil and once up to a boil I just tempt
it it’s around
220° and I’m going to kill the Heat and
let this cool down and be careful cuz
this stuff is really hot sugar and that
is absolutely terrifying it’ll burn the
hell right out of you so let this cool
down and I’m going to transfer it into a
container and I should mention I’m
really glad that I did this outside
because cooking down that many hot
peppers would probably ruin the entire
experience of living inside if you did
it in there and once cooled down just a
little bit I’m going to do my best to
get this all into the Container without
spilling it all over the place and just
like that all our pepper jelly is ready
I’m going to pop some Lids on these and
stick them in the fridge to let them
firm up overnight and after chilling in
the fridge overnight this is what we’re
left with clearly
jellified and looking pretty thick a
little too thick I’m concerned about but
we’ll deal with that when we get to it
but first bones you want to come try
this so I put like 47 Jalapenos in like
15 Habaneros in there so thick I think I
may seems like it’d be too spicy but I
put I think I put a I mean that would be
a good jelly for like a Shak cerie board
or something that would like spread on
toast but maybe when it’s warmed up
it’ll spread on ribs better that’s not
too spread oh there it is H yeah when
you bite a seed I did it gets spicy but
it’s really not that spicy Panero in it
that was concerned I mean that was a
very small bite so we’ll see how it is
on the ribs I think it’s going to be
phenomenal the sweetness is there I
think you know what I think we’re due
for a nice little spicy treat here at
the chud shop yeah so the
toilet we’re about an hour and a half
into this cook we’re been rocking some
pretty steady temps got to love that
this is a little piece I trimmed off
testing out a new pork rub with it great
little pit snack but I’m going to go
ahead and flip these over starting to
get some really nice color on there
starting to crisp this up a bit and now
it’s time to get some color on the
underside and by that I mean the top
side so probably go another hour and
we’ll check back in which gives us
plenty of time for another episode of
Bones try something weird what’s on the
menu today buddy I have no idea let’s
find something let’s go shopping let
they be light okay it’s time to go for
another shopping trip so everyone leave
their suggestions of what you want to
see bones eat ooh I think this is
barbecue mackerel that’s just sounds
right up your alley that sounds great I
love mackerel I am ready for
this I don’t know what I was
expecting is it a Patty that is not
filets that’s just just dog food that is
interesting okay here we go ranch or
blue
cheese all
right doesn’t smell like
barbecue I really like this really is it
Smoky no it’s a really bad
interpretation of barbecue but it’s maos
so of course I love it all right let’s
get a nice healthy chunk over here is it
bone in I don’t think so you want to
watch Ghostbusters after
this okay it tastes like a man witch
like a can sloppy joe not too fishy it’s
I can see it like kind of like the
Japanese barbecue where it’s more like
sweet kind of the Teriyaki is I kind of
actually really do like that it’s good
i’ put I’d make a sandwich out of that
yeah throw it in a a
bun M yeah we’re going to eat this whole
can I can tell already doesn’t look
great but no it’s delicious that’s
really good mhm all right those ribs are
coming along great and now it’s time to
work on our little jelly topping here
and after letting it sit out for a
minute it’s really thick again I think
this would be great spread on a cracker
or on a shakuri board or something but a
little too thick for spreading on ribs
although it probably work cuz those ribs
are really hot but either way I’m going
to thin it out a little bit in this
adorable little pot starting by going in
with some apple cider
vinegar
oh goodness me and I’m just going to go
in with some of this jelly want in with
the vinegar first cuz I didn’t wanted
the sugars in the jelly to burn and
we’re just going to keep going in until
it’s as thick as I like and just like
that still pretty thick looking nice and
spreadable though and tasting honestly a
lot better with that little extra
vinegar in there at least as far as a
rib glaze goes so let’s go check in on
those ribs all right we’re about 3 hours
into this cook maybe a little more
honestly I haven’t been really paying
attention of the time but these are
looking really good undersides looking
beautiful and when we flip these over
got some beautiful color on there that
nice direct heat flavor we’re looking
for nice and red nothing too crispy or
burnt and uh yeah pretty happy with how
these are looking so let’s see what
they’re reading probing nice and tender
right around 200 203 205 yeah I’m saying
these are done let’s pull them off
coming out wow those are hot again
though loving the color on these not too
crispy and uh dare I say a good looking
rack of ribs so now we’re going to hit
it with our glaze I like to do this in
the wrap because that’s how I’ve always
been doing it we did that back at
fredman’s back when we used to cook ribs
every day and we hit them with a
jalapeno glaze so it just seems fitting
also with all the sugar in this jelly if
we put it on while it was over the
direct coals it certainly would have
burned but a nice generous coating folks
and the good part about making that
jelly too thick it’ll last a lot longer
which is nice all right nice coating on
there I’m going to flip these
over and we’ll do the back side oh yeah
little bit of sweet little bit of heat
and now we’re going to wrap them
up Duty full probably going to pop these
back on the pit off to the side just let
them rest down for a little bit let that
sauce cook in and we’ll check back in
when they’re nice and cool down all
right y all these ribs have rested down
fully and are feeling nice and floppy so
out they come again I put these back on
the pit for just a little bit to kind of
warm up that glaze and then pulled them
off let them rest down to around
150° or so and now we’re going to do
this cuz obviously oops oh no get all
that flavor out of there feeling nice
and sticky though looking just beautiful
nice juicy glistening ribs nothing wrong
with that so now I’m going to flip these
over and carve them up
got them all flipped back over again and
get a little extra of this jelly out of
the foil here just because that sounds
good to me beuty full and I think it’s
time to see how these came out all right
y’all moment of truth let’s see how
these bad boys came out I’m going for a
nice center cut here and I got to say
I’m pretty happy with this cook you know
they’re feeling nice and juicy looking
pretty good loving the color on there
smelling like direct heat barbecue with
a lovely sweet glaze and uh yeah it’s
enough
talking
M that was a good rib right there there
folks very sweet up front you get a
little pepper notes on the back end
definitely not spicy which is something
I was a little worried about with all
those jalapenos and Habaneros in there
but that is a good
rib lovely cook on there definitely fall
off the bone M yeah that pepper flavor
is so good A little bit of heat but
nothing you can’t
manage BS you got to get in on this
these smell so good we’ve been tasting
that pepper jelly all day we put with
some cream cheese on some crackers yeah
so good it’s good where did you think of
this idea well at fredman we used to do
a jalapeno Agave jelly mixed with
barbecue sauce and pepper jell is the
thing we got some on the Shelf over here
this guy oh yeah mosqu smoked jalapeno
glaze shout out big Wicks good stuff and
it got me thinking how I’ve never really
made a jalapeno jelly before it’s a
perfect rib glaze cuz it’s sweet it’s
got a little bit of heat to it what’s
what’s your spice level on these I
wouldn’t say they’re spicy no I mean it
has like a like a bite and like a very
mild linger M but it does it’s not like
a lasting spice that will hurt hurt you
it’s really good it’s it got the like
the pepper flavor without too much Ki
the jelly on itself has a pretty decent
little kick to it but and the sweetness
with pork perfect yeah sweetness is
coming through heavy but again not
overpowering or anything like that mhm I
know I’ve said this’s about many ribs
I’ve made on the channel but if I was
going to do a barbecue restaurant or a
popup or something this would be a
contender cuz these are these are solid
and I mean the cook is perfect on these
nice and tenda juicy it doesn’t fall off
the bone mhm but it’s also not like too
much of a bite mark it’s like yeah I
think competition ribs are a little too
tight and fall off the bone is a little
too fall off the bone yeah I’ve got that
extra pepper jelly in case you wanted to
dip it but cuz when I pulled it out it
looked like you know not too glazed but
mhm no it sticks to the ribs yeah
clearly guys yep making this again good
thing I made a bunch of that
Jelly yep definitely worth trying folks
the gloves are helpful yeah on sale now
j.com Shameless
did you actually just look it up so
jelly is just a thickened fruit juice
jelly is fruit Jam is chunky Jam is the
actual fruit jelly is the fruit juice oh
okay learn something new every day I do
love a sweet rib though good eating it’s
a few hours later hanging out still ribs
have been in the warmer Evan’s here
hello we’re also joined by Dave hello
mate how you doing buddy good tired why
long flight heavy barbecue when I landed
and a few beers you flew in like like
what 2 3 hours ago and immediately went
to LY and Lewis had some beef cheeks and
uh now you’re going to eat some ribs are
you ready oh yeah off to you we used to
make these beautiful ribs at fredman’s
jalapeno jelly that were jalapeno Agave
yeah that’s with barbecue sauce this is
not that we’ll do the full homage one
day but these are pretty reminiscent
except they’re direct heat I think the
what really needs to happen is the
freedman’s menu video like we make it
all and like we got to bring Joel we got
to bring Lane we got to bring Chris like
we got to get the team there and then
make that I think we need to do the
fredman’s popup that’d be cool you do it
this
week I got to go for this one right here
it looks too good oh there’s actual
pieces of Jalapeno in there wow yeah
that tastes exactly the same as its
description this tastes so good mhm it’s
has such an old school flavor because of
the direct to eat it’s obviously
perfectly cooked because it’s it’s it’s
floppy but it’s not like completely
falling apart that’s a damn good RI yeah
look how juicy that is
look there how’s the spice level perfect
right there definitely there not too hot
I really like the sweetness as well it’s
perfect damn dude you’re going all in on
that yeah it is legit down to the
knuckle mhm delicious Evan if you were
going to make a jelly of any sort to put
on ribs what would it be I would say
jalapeno and some kind of citrus I said
a jerk rib with mango would be really
good I think like orange juice is like
sweet enough and just like Baseline
enough to like bring everything together
but like maybe flavors of like similar
to that and with this very last bite of
rib I think it’s time for the official
taste
test all right y’all and that is it that
is how to make some absolutely fantastic
Smoky sweet Savory a little bit spicy
perfect pepper jelly smoked spare ribs I
highly recommend giving this one a try
it really is dare I say the perfect pork
rib you know it’s got that glaze factor
it’s got the smoke it’s got the
sweetness it’s got that pepper flavor
and it’s really easy to make so if you
Haven made a pepper jelly before I
highly recommend giving it a try because
I will definitely be making those ribs
again very soon but all that being said
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cook something outside peace