Beef Ribs with Whiskey Bent BBQ
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- Опубліковано 11 вер 2024
- My buddy Chad Ward, owner of Whiskey Bent BBQ & Director of BBQ Marketing at Traeger, joins me in my outdoor kitchen for Part 2 of a 3 part series. In this video we are smoking the King of all BBQ - Monster Beef Ribs!
Recipe: www.meatchurch...
Part 1 of 3 Pulled Pork: • Pork Butt with Whiskey...
Part 3 of 3 - Brisket: • Brisket (and trim) wit...
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About Meat Church BBQ:
Welcome to the official Meat Church BBQ UA-cam channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #BeefRibs #WhiskeyBentBBQ
Waiting for a meat church/chud's bbq collaboration
Waco and Austin are fairly close to each other. - a fellow Austinite
Hope not. Don’t like Chud
Been hoping for the same. Brad is awesome
@@mikejanson1939explain
@@mikejanson1939 well you wouldn't have to watch that video and let people who do like him enjoy it.
Love the side by side comparison 👍🏻
I tried the big beef ribs for the first time recently and you are absolutely correct that they are the king of bbq.
Over the years I have grown to love beef ribs more and more. I grew up on pork ribs, but man oh man, have I realized just how amazing they are! Thank you for the tips that you provide for us each and every week.
I think over the years people have tried to make beef ribs pork ribs and it just doesn't work.
great point!@@markpeterson6836
My absolute favorite cut of beef for the smoker
Cooking a rack of big beef ribs using of course, Holy Cow this weekend. Thanks to this video I am taking them to 210 degrees internal temperature. Your ribs look absolutely perfect!
Thank you, gentlemen! I’ve always been afraid to bring them up to 210, but now I will.
Once again.....these videos NEVER disappoint!!!!!!
This is so helpful and I have watched it a few times!!! Thank you for sharing your experience and knowledge. My beef ribs are on my Yoder! 😃 and used Holy Cow!
Please have Ole Boy back on!!! No Offense Matt but he's a cool dude and you guys have great chemistry working together and a wealth of knowledge between you 2. . Unbelievable ribs!! Great video!!
Love me some Chad.
I've not had much success with beef ribs. I will have to take this new nugget of info and take them to 210. I constantly learn from you Mat. Thanks for sharing your techniques and options.
Same. I struggle with these. Especially getting the fat band in the middle.
I can’t tell you how many of your recipes I follow and Matt, you are inspiring. I’m an ol Missouri boy but if I ever get down to Texas I’m coming to see your place and maybe try some cooking. That’s my dream for sure! Awesome video as always. Thanks for the tips and tricks and shameless plug for the “blanco”! That shrug goes on EVERYTHING!!
I so love the Blanco rub!!!!💯😁
I agree 100% with you Matt! Beef ribs are the best bite in bbq and those looked amazing buddy!! Thank you very much for all the amazing content you put out each and every week brother!!
You bet!
Meat Church and Traeger is a winning team!!!!
Matt is one of the best seasoner in the game. Haters gonna hate.
HAHA thanks!!!
Thank you for explaining that you take them to around 210. I've been cooking them like a brisket and couldn't ever figure out why I couldn't get them to turn out as good as other people.... Guess I know what I'm doing this weekend. :)
I’m a week from throwing my daughter’s graduation party and I’m so thankful for this video bc I’m doing Dyno ribs!
Good plan!
Billy Mays here with another fantastic MEAT CHURCH dish😅!
Pit beans for the 4th! Big ass ribs for the 8th!!!! Thanks Matt!
Whiskey Bent's On The Rocks rub is my go to for beef, it's fantastic
We have a great butcher shop here called The Meeting Place owned by friends of mine. I service their lawn. They service my pellet grill. It's all good!
Cooked mine with Holy Cow, no wrap, up to 208, they had crazy bark! Best bite in BBQ for sure. Thanks Matt.
Beef Ribs are the best. And anyone who says they're "Brisket on a stick" does them no service.
I love the Whiskey Bent Ancho Chili variant of The Rocks on them.
Thank you for sharing that you take beef ribs up to 210F.
I wish you would have shown the inside of the other ribs that went to 201F to compare the internal fat render.
Can’t wait for your next video!!
I have the Whiskey Bent coffee rub. Use it on steaks and used it on my brisket for the 4th. Did a layer of coffee rub, a layer of all purpose rub and a final layer of cracked pepper. Yum! Someone at my party said it was the best meat he has ever had!!
Matt, we love these videos and it’s helped our home smoke game big time! We just went to Hurtado BBQ in Arlington and all their food BLEW our minds and our first thought was “I want to see Matt talk to this pitmaster!” I don’t know who he is man, but my goodness his beef ribs were mind blowing! Everything we ate was phenomenal but the beef ribs were the real star! Thanks man!
I love your beer game, I’m not an alcohol consumer but my parents were and I smile when I see the can. I appreciate you using a smoker, if I want to get a master in fire science, you have fellow content creators I can tune into for tips.
Looks so good! Marbling on the beef ribs looks good, so much flavor. Lots of different opinions on removing membranes and silver skin, good to hear this perspective.
I went to California to see my kido graduate...plane ride there was absolutely terrible and I talked to everyone next to me. The ride back, I was quite as a clam. But a guy on my last flight from Utah to Michigan had a bbq hat on, and boy did he seem legit. I didn't talk at all until we landed and I had to ask...this dude had just hung out with you and he was a trager salesmen...give that fella a raise cause he's got me sold on the trager smoker, and he was legitimately down to earth. Love the video and I wish I saved my chattering for my last flight home!
Good job guys. I did some baby backs and beef ribs for the 4th
Looks great! thanks for sharing! I smoke beef ribs on my charcoal/wood smoker. I'll wrap at the stall and finish on my Traeger. Two things, I get a good smoke ring without losing bark. And I cut off about 1.5 hours of cook time by wrapping.
You’re the man Matt, never had a bad steer from ya, I used to cook my ribs to around 200, then one day I accidentally overshot it, best mistake I’ve ever made, and you just confirmed it, I also like the chew the membrane gives when it’s crispy
I use a hot honey binder. It adds a little sweet and a little heat. When it caramelizes, it is special.
you got me hooked on smoking meats. drove an hour each way today to get some beef ribs to throw on .
LOVE IT! -Matt
Killer beef ribs on the traeger ! One of my favorite cooks and one that will def wow people with taste !
YES!
Looks amazing. I have never tried to cook beef ribs. Thanks for sharing. I will certainly be trying these this weekend.
Have fun!
Just made a rack last weekend. Used Holy Cow and a light sprinkle of Holy Gospel and topped off with a little sprinkle of celery seed. Pulled at 203. I agree maybe it could have gone a little higher but this was the best thing I’ve cooked on my smoker. Just incredible bark and juicy beefy goodness. Used Fogo and post oak on my Vision Kamado. 6 hours at 280. A little unusual because my ribs have usually gone 8 hours. Maybe this one a little thinner.
Wow great matt as always
Matt thank you for your videos.
I see ya there Chad, indirect with the consistent product drop.
Always on the lookout for a new beef rib recipe!
Hope you enjoy!
You guys are out here making bbq approachable to the masses, and I love it. I personally can't get enough of the pulled pork videos, especially with grocery prices the way they are! But stuff like this inspires my new recipes, and I can't wait to try it! Also, all in for a Lite *and* a Tito's! I'm about to put a pork butt on from your and Chad's last video but this weekend might have to be some beef ribs if Costco has some!
Thank you. That is my goal!
Great video Matt! Man, I’m dying here. I haven’t eaten yet today and my stomach is going crazy. Doing haddock tonight and a brisket Friday. Now I have to find me some beef ribs.
Thanks for sharing!!!
In Canada you definitely have to ask for whole ones. Theyre always cut up. And ive never had any success smoking ones that are cut into individual bones.
I 150% agree that it's the best bite in bbq
Looks Amazing. Gonna have to get some for a nice cook.
Please do!
Polk county, Florida here!! Whiskey bent bbq is my go to.. cool ass people and a nice new store
YES!
Love this combo videos
Just did a rack of prime dinos with Holy Cow on my parents' Weber 26 with BB oak lump and hickory. Killer bite in bbq. And yes, I do miss HEB a whole lot and hit it often when I visit home.
I LOVE YOU CHAD WARD! 😎
Great work, about how long did it take to cook them up to 210? I’m just looking for a ballpark number. Thanks!
8-9 depending on size
Texas bbq is Very similar to Brazilian bbq. We only use Salt and Pepper on the beef ribs and only Salt on the picanha tri tip fraldinha alcatra etc
Matt and Chad, great job on this! Plate ribs are my favorite cut to BBQ. I do salt, pepper and Saigon cinnamon. That's it. Don't wrap. Any sauce would be blasphemy. You don't even need a side dish. This spice combination is also my secret weapon for smoke-roasted salmon. Totally kicks ass on a beer can chicken, too, but I do rub garlic butter under the skin before I season.
Love every one of your videos.
I've been on a quest all week to find some plate ribs... no luck yet. Damn this looks phenomenal
Ive tried a couple of your recipes (with some tweeks to makes my own) plus some tips i didnt know an its elevated my BBQ/smoking game. Keep up the great work guys
AWESOME!
This is going down at my hut today! Thanks, old boy😂!
Im Looking forward to trying this one!!
This is the sixth video I've watched and I'm freaking subscribing!
You had me at “hey it’s Matt with meat church”
I want That in my tummy!!!!
Just picked up a honey hog bbq, its wonderful.1st use was grilled boneless chicken breast. Next cook will be used with a pork butt. Tnanks. Looking forward to trying other seasonings. FYI purchased at Lowes. $4.00 less then Amazon.
I absolutely love this! Thank you Matt for sharing this. Huge fan from DeSoto just up the road from WAXAHACHIE!
Super close!
@@MeatChurchBBQLove your new location as well. Had to stop in a get some more Texas Sugar.
Damn I'm looking forward to making this, Thanks Matt!
Dang that looks amazing!
Looks delicious right there
I was super excited to watch another beef rib video when I got the notification. Then I realized I'd already seen this one on Traeger's channel. 😢 That said, I still watched the whole thing again and still enjoyed it as much as the first time! 😂 I gotta try to find these sometime so I can try this. Nobody in my little podunk Texas town has them though.
Same here! only I saw it in the lead up to Traeger day 2023 on this channel. no worries, this video never disappoints
I asked Traeger if I could share thee videos because I liked them so much.
@@MeatChurchBBQ Haha! As if they could say no...glad you did, though...except watching makes me want those ribs even more and I still haven't found them anywhere within 50 miles of here. The search continues...
Much love from San Diego. Great channel brother. Can’t get that post oak here in California it’s expensive if you do find it.
Looks like something I gotta try!! Thanks Matt
You should!
13:02 aye mane, have some respect for KC burnt ends!! I love beef ribs too, but a lil kick and sweet sticky brunt ends🔥
Jk, but I’m gonna try to add fresh coffee to a rib rub. Sounds good
You ain’t lyin! Beef ribs #1 then Brisket
Love a monster beef rib, looks so tasty!
So good!
Brother, I support your seasoning skills🙌🏽 the guys and I work attend the “Meat Church” faithfully!! 😂🔥🙌🏽‼️
The point about resting a lot of people skip because they want that social media meat squeeze and squeeze the juice out when still piping hot.
Long rest folks. I slice up my brisket in that 145-155 range. Build that rest time into your cook.
Oh my goodness I’m so shocked you get ribs this big 😮😮❤❤
Looks awesome!! Love your videos man
Thanks a ton!
Circ-Daa sole-eh!😂
Gonna have to do that 210 degrees tip next to round.
Matt - Great video as always. The issue in our area is sourcing those ribs. I occasionally can find the chuck ribs that you mentioned in the video. Same cooking process you used here for a chuck rib or would you change it a little?
Been looking for them but hard to find. Thanks for the tips on what to ask for.
Any time!
Matt, no one in this world is mad about it!😂
@meat church bbq How long will cook time be? 8-10hrs at 250?
wow. I could almost taste that
Damn i miss living in Texas
I just ate supper but I’m hungry again 😂
Would you say that the no wrap to 208 to 210 is your favorite method for beef ribs?
Awesome! I need to do these soon. Great job guys!
DAMN Matt, I was waiting to see the cut into the other rack... to see the difference. I'm disappointed. However, I LOVED the cook you got on those ribs. I've been experimenting with beef ribs for a while, and absolutely love the simplicity of Texas style ribs. A meal fit for a king!
oof those ribs look crazy good
I absolutely love those ribs!! Mouth is watering like crazy 🤪
BE ENCOURAGED BROTHER!
When those folks in the comments get their own bbq business, UA-cam channel, whatever they can wash their hands, season the meat, or cook any way they want!
Preach
drinking game - every time Chad says "...'ol boy"
lol
I need to try the Holy Cow on my next smoked beef ribs. I used the Goldees seasoning and man it was very salty 😢
Those ribs look amazing Matt. Yes l also prefer beef ribs .👍 . You guys really made me hungry with that taste test. DELICIOUS MATT.
Personal favorite for beef ribs is “The Gospel.”
So good!
Ribs looked delicious
Thanks!
Matt, gave 'em a whirl today - trimmed up all good and low heat to love the meat long time ;) I shared my result with my cousin and had great bark and flavor, but not love me tender like my pork loin ribs - any hints? Thank you!
Beautiful! Well done Y’all:).
Not a criticism at all ….. but gosh I wanted to see the compare and contrast of the two different cook times and the visual of the difference in fat rendering. Just a thought for next time.
I was just on another video years with this beef ribs lol
Aint mad at it.
Great video as usual matt. I’m in the east coast. Any tips where I can get the 123A ribs. I’ve tried several butchers. Any online shops ?
Hey mate! Can you make a video on how to render the fat properly as I struggle to do that as I leave the fat cap on after watching the beef ribs at goldees.