Texas and Carolina are my favorite styles of bbq. Just like Texas brisket, there’s something special about Carolina whole hog cooking. Sam Jones and Rodney Scott’s are both incredible and i would rank their food up there with any of the top Texas bbq joints.

The “skirty flap meat” you first trimmed off the back is amazing when cooked hot and fast like a steak! Makes a nice snack while you wait for the ribs.

@mr.erico8431

Жыл бұрын

Great to know I will try it next time. Thanks 👍

@brianwidner9832

Жыл бұрын

For sure it does, I also throw on the real thin ends that i trim off to be included in the snacks

@phillipgonzalez9574

Жыл бұрын

Yep. I do the same. Little treat for the cook

@goodride2004

Жыл бұрын

I put the trim in with the ribs then take it out after about an hour when cooking at 225 or so for a snack lol

@josephkordinak1591

Жыл бұрын

I always cook all the scraps with the ribs. Meat snacks

From a Carolina guy who's a fan of Texas style, this is lookin' GOOD

@OLBuddyMcMgee

Жыл бұрын

I m a Carolina guy also and I never knew Texas pete was from the kackalack ..I give up I quit ...(door slams in distance )

Gotta love the “oops o no” everytime! Looks awesome 😀

It works great of a pellet grill too. Plus you get some more favor from the vinegar dripping on the hot part of the grill. I love that smell. The smell of my youth. I grew on the East Coast and then moved to Austin in 78. I love both styles!

Seeing your videos makes me remember my dad grilling on my grandpas homemade barrel charcoal pit. Grew up on boston butts and a mop sauce. Gotta love it

I just can’t seem to figure out the wizardry going on with that hot plate thing in these videos! It’s really jamming me up!

@traviscallaway9675

Жыл бұрын

It's just a trivet. He has a side burner next to his cutting block.

OK Bradley your intro has me hooked!!! Every time there something different in your roll out chef tools holder.

I'm DEFINITELY trying this mop sauce this weekend😩😩🤩🤩🤩

It's always good to see someone cooking another regions bbq. Given how "territorial" it was back in the day.

Love it, this will be my new mop sauce, thanks as always for the great vids!

Don’t think I’ve ever been this early to a video drop. Morning, everyone! Let’s eat 😋😁

I love using Texas Pete's for my binder!

Please tell me what kind of witch craft you have going on with that burner. I can never catch it. In almost every shot is a smooth wood top, and some how you can pop a grate down and start cooking

From NC to Texas, that rocked big time!

Love a good rib video with some great taste testers. Thanks for the video

When i watched the totality of the cook i was thinking you sauced too early but then you hit that point at the end. Great vid!

I’ve been meaning to ask. What kind of setup is that where you put a grate on your chopping table and it heats your pot? Totally cool. I’ve never seen that before.

@butopiatoo

Жыл бұрын

Patented induction cooker. Alien tech.

@nicholasmerrill7720

Жыл бұрын

Where can we get that thing

@tonysaunders-vv7ch

Жыл бұрын

It’s a pot holder. He heats the pot/pan on the burner then puts it on the chud holder to film….

@damedash165

Жыл бұрын

I was wondering the same thing. That looks cool

Cool vid! I love cooking pork ribs but never tried these.

Those ribs look amazing and delicious. Could you share your recipe and measurements you used in this video? Would love to try it out on my next cook.

I got the Chud rub in last week. Applied that to some spare ribs this past Sunday. Turned out legit. Thanks Brad for all the ideas and hello to Brooke and her friend. Always a good end to a great video. See ya

Brad's Mop Sauce is awesome!!!!!! Changed my BBQ Pork.

When it comes to pork, nothing beats the combo of salt, cayenne pepper, Worcestershire sauce, and white grape juice.

Can’t wait to try this recipe!!

Brother Bradley, I love Chuds BBQ I love the variety of things you bring in each video, also the creativity in editing, and also I love hhhhwhhhaaaats going on everyone intro, gotta emphasize that H before you say whatttt! I love the home made dough, for buns, or bread loafs, everything about the channel is entertaining! I love this channel chud!!!

Texas Pete hot sauce with garlic is the beast.

@kristinewilson5353

Жыл бұрын

I love me some Texas Pete’s, especially on deviled eggs. And I don’t mind the fact it’s pretty cheap too.

My nephew came over and now we’re making this recipe today. GOOD THING I had 4 racks of spares in the freezer, ‘cause that boy can EAT!

Looking amazing and I am learning so much here. Think I’d have thrown some butter in the foil though 😊

Lookin good! I went spg only on ribs I never went back. No need to over complicate the rub.

Man every time a new vid drops I can’t help but smile! Thank you for the effort and time you put into them.

9:54 And always remember to put out the "Caution Wet Ribs" sign when mopping the meat. 🤣😂

My mouth is watering uncontrollably

Grew up down the street from the new Texas Pete factory I want to get over to see the insides one of these days.

That color is perfect!

The awesome recipe ideas aside, it’s just a pleasure to watch these videos!

Nice! A Texas Pete sponsorship!

If I use a binder. I’ve been using Texas Pete’s. I like it.

Did these today. Cheated and used Texas Pete’s eastern Carolina bbq sauce for my mop. But they turned out amazing.

Yummmmm.....I will give this a try the next time I cook ribs.

Your BBQ janitorial skills are looking good. I can't decide if I would want to do this on my webber or the offset. I found several places close to me in Calif that sells Texas Pete's so I'll have to get a bottle and try it out. Thanks

Nicely done. I have been cooking for 35 years since I started learning in college. Ribs are the hardest thing for me to repeat or have consistency. I have a pellet smoker, Big Green Egg, had an offset and I still have an old fashioned Weber kettle. Just cant seem to make it happen. Not that they are bad, just always a little different. Thanks Bradley.

@jackbriscoe1504

Жыл бұрын

Use your pellet, 225 for five hours. No need to wrap them. You can do a 2x2x1 method but the ribs are overcooked to me.

@scott729

Жыл бұрын

@@jackbriscoe1504 I agree, I have done 221 and they have always been too loose or just dried out and like you said overcooked. Ill try 5 hours at 225, I have a couple racks of spare ribs in the freezer so I will hit it up this weekend. I usually do wrap, but I think because I panic more than anything and want to make sure they are done etc, lol. Thanks for the reply.

@vernon6130

Жыл бұрын

Funny, I've had a BGE XL with lots of accessories for many years now and have gotten pretty good with it. Good boston butts, great briskets, most everything, but the one thing I can never get right are ribs. Dozens of ribs in the trash over the years no matter which way I cook them.

@scott729

Жыл бұрын

@@vernon6130 lol ... that is exactly what I mean.

Texas Pete is the best!! 😋

Activate trivet phenomenon. Mighty fine lookn ribs!!

Conveniently I've got 2 racks of ribs thawed for smoking this weekend, AND just bought a little cast iron pot and new mops! This video was fate. I'll be smoking them this weekend and tagging you as I go.

Gonna do this one on the wknd!!

For whole spare ribs, no prep needed. Season, smoke for 7 hours and sauce w Pibb xtra glaze. No membrane removal, and NO wrap. Full bark is my favorite

Rodney Scott would be proud

@jaylancaster5419

Жыл бұрын

He would ... Rodney uses a pretty standard technique.

Luvin all the videos all the way from the UK. You leave the membrane on, everyone takes it off. Slightly confused off or on? Does it always cook through? Thanks for your help.

And Texas Pete is from North Carolina so you did right with this video

Mmmm look tasty! Saved to my favorites

Easy!! I like it😋😋

What is the burner you use on your cutting board to make the sauce?

Taster #2 was BLAZZED hahah

The comments are suddenly enthralled with the magic trivet.

what are you using on the butcherblock to heat the pot up?

U are the man! Love your channel

Yo my childhood was to make some cup Ramon the chicken one and dump a crap ton of Texas Pete in there……best decision you’ll ever make in your life I promise

I used a mop sauce on chicken wings that got smoked for several hours the other day and they were completely phenomenal.

Awesome ribs! Perfect bite!

They look pretty tasty!!

That’s a mighty delicious looking mopping sauce!

They look so good

Those look delicous!

PERFECTION!!!

I love all the other videos. But I do love me some classic meats on the smoker. Just does the body good to see it.

I have to ask, what is that little hotplate i see you use when you make your sauces?

I've always wondered what it would be like to do a mix of both styles ☑️

@younghiroshima1383

Жыл бұрын

It’s awesome! And parts of Texas they do this style anyways

Hi! Need to know where I can get one of those stoves that you use in many of your videos.

Where can I get that magical hot plate you used to make the sauce?

@caveydl

Жыл бұрын

@@lesco-brandon5158 how does he use it as a hot plate? Or am I missing how he used it to cook the sauce?

Now you're dipping into regional style. 🐸🍷

Although my spice cabinet has a number of hot sauces.... A quart bottle of Texas Pete's Hot Sauce resides on the counter as the king of usage hot sauce in this house. ............ PS: Try it on your scrambled eggs!!! YUM!

Yeessss! Been thinking about doing this recently.

Thanks Brad - I will do this as soon as all the snow melts here in Eastern Canada - ...July? - lol - Cheers!

The first useful KZread ad I’ve ever gotten

GOAT bbq king.

How is that heating? It looks like you put down a cast iron disk. If that was preheated I can't figure out how that's not cooling off too fast to heat up the sauce? What am I missing?

Keep saucing like you mean it! 🤙🔥🌶

Those look deeelishus!! Gonna have to give em a try!!

Dammit man! I’ve developed my ribs method and flavoring over a decade or so but as with other things I see you do….I must now try this.

How do you cook on your cutting board?

What is that circle disk thing your cooking on? I've never seen one till I subscribed to your channel 😊

What does Bradley place his saucepan on? Gives the illusion he’s actually cooking on it.

I’m a Texas guy and I smoke my ribs like that, but I don’t use Texas Pete and I use pecan. But I think I’m gonna try this type of sauce.

Can anyone tell me what the plate is that he puts the pots on to cook the sauce? How is it getting hot?

I always love a good char on ribs

Hi, what is that plate you use to cook on?

Looks great! I looked through the list in the description but couldn’t find it … what is that small burner that you used to heat up the mop sauce?

@joshgorman3404

Жыл бұрын

Been looking for info on that as well. Seems like magic happening there!

@randyhogan3071

Жыл бұрын

@@joshgorman3404 Chud trivet. It is magic😆

If you see it or can order it look for Pickapeppa Hot sauce, not the brown sauce which is also good. But Pickapeppa hot sauce wooo kicks it up to notches unknown with perfect heat

Braswell has a very nice mop sauce that i mix with Dukes carolina vinegar sauce that is straight bussin

BOOM looks fantastic

Bought your Mom's Dip Shack cook book, Wonderful piece of work Tell her Helix said Thank You.

Feeler gauge or a torch tip cleaner set, which is it?

Awesome man!

Nice looking ribs there. Cheers! 👍👍✌️

Welp. I just cooked ribs but I definitely gotta try these.

Mine turned out very dark also, but amazing flavour.

Also can you reduce and thicken the left over mop sauce to create a BBQ sauce for Dippin? Thanks for another bangin cook!!

@jareddyer2900

Жыл бұрын

I was thinking to same strain it and make a dipping sauce

@jaylancaster5419

Жыл бұрын

I'm sure you can do it, but I imagine all that vinegar would get pretty pungent.

Man those looked amazing! mop sauce for the win. But i got to ask.....HOW are you cooking the sauce on the butcher block???? like some sort of magic trick!

@jmartinez4460

Жыл бұрын

Was wondering the same thing. Lol

This video was absolute perfection until @13:22.

By what sorcery do you cook on a butcher block and a trivet?