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

►Full list of things I use and recommend:
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Pots & Pans
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►Made In Stainless Clad Set
https://madeincookware.pxf.io/9Wmxn0
►Made In Carbon Steel Set
https://madeincookware.pxf.io/jWNDQv
►Made In Wok
https://madeincookware.pxf.io/7mELnr

Knives
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►8″ Chef’s Knife
https://madeincookware.pxf.io/x9eXrd
►6″ Nikiri
https://madeincookware.pxf.io/5bWmy9
►Boning Knife
https://amzn.to/2zRXeZu
►Bone Saw
https://amzn.to/2YbOqYf

Meat Processing
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►Meat Grinder
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►Sausage Stuffer
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►Meat Mixer
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►Meat Slicer
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Appliances
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►Weber Kettle
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►Chamber Vacuum Sealer
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►Sous Vide
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►Toaster Oven
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►Deep Fryer
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►Vitamix Blender
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►Kitchenaid Mixer
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►Food Processor
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
https://shopchuds.com
►Fogo Charcoal
https://www.fogocharcoal.com/?ref=iogwz4f6q0
►Wagyu Tallow
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►Pink Salt
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►Sodium Citrate
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►Hog Casings
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►Sheep casings
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Small Cooking Tools
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►Pepper Cannon
https://www.mannkitchen.com/chudsbbq
►Instant Read Thermometer
http://www.thermoworks.com/Thermapen-Mk4?tw=4724&a_bid=089ffafd
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►Scale
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►Rub Tub
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►Burger Press
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►Butcher paper
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►Cutting Board
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Welding Tools
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►Blowtorch
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►Welder
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►Angle grinder
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►Grinder Blades
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►Chop Saw
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►Pipe Level
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Camera Gear
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►Camera Lens
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►Tripod
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►Drone
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10 Replies to “Some Very Tasty BBQ Ribs! | Chuds BBQ”

  1. I'm not a fan of all the vinegar, and I'm here in Texas with you although I know you're originally from New England. I think Brooke also commented on the "Tangy" taste. My guess is the Vinegar again. Not a BIG fan of vinegar and I use it very moderatly. Love to see you mix it up and cook on the Chud box even though I'm a Offset Stickbox and Pellet Smoking kind of guy. Loved the thought of brining the ribs and will have to give it a try.

  2. Glad I just ate some Pittsburg hot links or there would be trouble, those ribs look awesome

  3. I've been wet brining ribs for decades (no really, at least 20 years). My wet brine is 50/50 water and DWV (distilled white vinegar), with black pepper and lemon juice. Typically only for 12 hours due to the acidic nature of this brine as I don't want to "cook" the protein in the brine.
    I never considered adding hot sauce though – but I will be adding that in now!!!

  4. I remember when I use to work at a bbq restaurant we use to brine our baby backs in apple juice, sugars and salt.

  5. When putting mustard into the mop sauce and went "awe" I'm guessing the unedited version went "awe my ass" ????

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