Chuds BBQ
8 recipes converted from their YouTube cooking videos.
Texas Beef Ribs On The Pellet Grill
Texas‑style smoked beef short ribs cooked on a pellet grill. USDA‑prime plate short ribs are seasoned with a classic SPG rub (salt, pepper, garlic) and a thin slather of Taco Bell Fire Sauce, smoked low and slow at 180°F, finished at 225°F, then wrapped and rested for juicy, bark‑y perfection.
Brisket Smoked Mac & Cheese
A decadent, smoky twist on classic mac and cheese that combines house‑smoked cheeses, tender brisket cubes, and crunchy brisket crumbles. Made in an offset smoker, this hearty main‑course is perfect for BBQ lovers looking for a gooey, flavorful comfort dish.
BBQ Birria Tacos!!
Tender, smoky beef birria tacos made with a mix of beef neck roast, shank, ossobuco, and marrow bones, simmered in a rich, spiced consomme and served with melted Oaxaca cheese, fresh onions, cilantro, and lime. Perfect for a hearty dinner or a weekend hangover cure.
Texas Style BBQ Beef Ribs
Tender, juicy beef plate short ribs smoked low and slow until they reach a buttery interior and a crunchy, peppery bark. This beginner‑friendly recipe uses a simple 2:1 pepper‑to‑salt rub and an optional BBQ‑sauce slather for extra stickiness. Cook at a steady 300°F for 6‑8 hours, rest, then slice against the grain for maximum meat‑on‑bone ratio.
Brisket Burnt Ends!
A Texas‑style take on Kansas City burnt ends using the point cut of a prime brisket. The meat is trimmed, dry‑rubbed, smoked low and slow, wrapped for an overnight rest, then finished with three flavor options – plain, butter‑brown‑sugar, and Texas Tang BBQ sauce – for sweet, savory, and classic smoky bites.
Jalapeño Popper Smash Burger!
A smoky, spicy, and savory smash burger inspired by Alf's Kitchen, featuring homemade buns, smoked whipped cream cheese, sweet‑tangy bacon jam, thinly sliced jalapeños, and a perfectly smoked chuck patty topped with melted American cheese.
The Best Queso I've Ever Made!
A rich, smoky, and cheesy dip inspired by Torchy's Tacos. Sharp cheddar and Colby are smoked on a pit, then combined with a creamy cheese base, homemade guacamole, and a fiery Diablo hot sauce. Perfect for game day, parties, or any gathering.
Texas Pitmaster Reveals All Brisket Secrets!
A step‑by‑step guide to Bradley Robinson’s ultimate Central Texas‑style brisket. Using a premium American Wagyu brisket, a simple pepper‑salt‑Lowry's rub, a mustard‑hot‑sauce slather, and a series of pro‑level tricks (water pan, blocking log, spritzes, beef‑fat fire‑additions, and butcher‑paper wrap) you’ll get a smoky, tender, and richly flavored brisket with a soft bark and a glossy beef‑tallow finish.