I have been watching beef ribs videos lately. I am going to make them for the first time. What I like is to see these guys putting away the Lord's finest brew any hour of the day.
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 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!!
Just put some ribs on. This is something like my 9th or 10th rack. Literally everyone has came out perfect. Ive done all of them overnight at 205 and then bump up to 250 to in the morning. I think a couple tike i went to 275 the last couple hours. Thanks to this channel for the instructions. These ribs are tastier and so much easier than brisket but a lot pricier. 😊 Fyi im using the traegar pro 575. P.S. i get my ribs (and brisket) at the local brick&mortar Wild Fork store. Everything Ive fotten from them has been top quality and the prime brisket is the same price as Costco but better quality in my opinion.
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!
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'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.
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!
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.
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!
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!!
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.
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!
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. :)
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.
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!!
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!
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.
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!!
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.
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
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.
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!!!
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.
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
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.
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
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.
@@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...
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.
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?
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.
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!
Matt, how well do you think these would hold up if you took all the meat off the bones, similar to what you do at the 12 min mark, and cut samples to serve to a larger group of guests?
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!
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!
Matt I work at a bar and we do wings. I have all ur spices, well most… what do u recommend as the best dry rub Meat Church spice for wings? Btw I did a special and it was BBQ Bacon, using ur spice, and sold out!!!
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 have been watching beef ribs videos lately. I am going to make them for the first time. What I like is to see these guys putting away the Lord's finest brew any hour of the day.
Meat Church and Traeger is a winning team!!!!
Matt is one of the best seasoner in the game. Haters gonna hate.
HAHA thanks!!!
My absolute favorite cut of beef for the smoker
it's the best!
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.
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
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!
Love the side by side comparison 👍🏻
Once again.....these videos NEVER disappoint!!!!!!
Just put some ribs on. This is something like my 9th or 10th rack. Literally everyone has came out perfect. Ive done all of them overnight at 205 and then bump up to 250 to in the morning. I think a couple tike i went to 275 the last couple hours. Thanks to this channel for the instructions. These ribs are tastier and so much easier than brisket but a lot pricier. 😊
Fyi im using the traegar pro 575.
P.S. i get my ribs (and brisket) at the local brick&mortar Wild Fork store. Everything Ive fotten from them has been top quality and the prime brisket is the same price as Costco but better quality in my opinion.
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!
Thank you, gentlemen! I’ve always been afraid to bring them up to 210, but now I will.
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'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.
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!
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.
Whiskey Bent's On The Rocks rub is my go to for beef, it's fantastic
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!
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.
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.
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’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!
Cooked mine with Holy Cow, no wrap, up to 208, they had crazy bark! Best bite in BBQ for sure. Thanks Matt.
Making these tomorrow! Can’t wait!
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. :)
Wow great matt as always
Matt thank you for your videos.
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.
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!!
Love every one of your videos.
Lakeland Fl in the house! What up Chad
This is the sixth video I've watched and I'm freaking subscribing!
Love this combo videos
Good job guys. I did some baby backs and beef ribs for the 4th
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!
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.
Always on the lookout for a new beef rib recipe!
Hope you enjoy!
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 see ya there Chad, indirect with the consistent product drop.
Polk county, Florida here!! Whiskey bent bbq is my go to.. cool ass people and a nice new store
YES!
Looks amazing. I have never tried to cook beef ribs. Thanks for sharing. I will certainly be trying these this weekend.
Have fun!
Killer beef ribs on the traeger ! One of my favorite cooks and one that will def wow people with taste !
YES!
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.
I LOVE YOU CHAD WARD! 😎
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
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 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.
I use a hot honey binder. It adds a little sweet and a little heat. When it caramelizes, it is special.
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!!!
Looks awesome!! Love your videos man
Thanks a ton!
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.
Looks Amazing. Gonna have to get some for a nice cook.
Please do!
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
Dang that looks amazing!
Im Looking forward to trying this one!!
Looks delicious right there
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.
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!
I 150% agree that it's the best bite in bbq
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...
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
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!
This is going down at my hut today! Thanks, old boy😂!
Been looking for them but hard to find. Thanks for the tips on what to ask for.
Any time!
Big guy knows how to eat I trust him
Would you say that the no wrap to 208 to 210 is your favorite method for beef ribs?
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
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.
Damn I'm looking forward to making this, Thanks Matt!
Brother, I support your seasoning skills🙌🏽 the guys and I work attend the “Meat Church” faithfully!! 😂🔥🙌🏽‼️
Awesome! I need to do these soon. Great job guys!
wow. I could almost taste that
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?
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.
you got me hooked on smoking meats. drove an hour each way today to get some beef ribs to throw on .
LOVE IT! -Matt
I absolutely love those ribs!! Mouth is watering like crazy 🤪
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!
Matt, how well do you think these would hold up if you took all the meat off the bones, similar to what you do at the 12 min mark, and cut samples to serve to a larger group of guests?
I always pull the bone out, cut membrane off, then cube to serve.
Love a monster beef rib, looks so tasty!
So good!
Oh my goodness I’m so shocked you get ribs this big 😮😮❤❤
Ribs looked delicious
Thanks!
I want That in my tummy!!!!
You ain’t lyin! Beef ribs #1 then Brisket
@meat church bbq How long will cook time be? 8-10hrs at 250?
I like yummy bbq. Good job
I do too
I just ate supper but I’m hungry again 😂
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 ?
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
I've been on a quest all week to find some plate ribs... no luck yet. Damn this looks phenomenal
Personal favorite for beef ribs is “The Gospel.”
So good!
I need to try the Holy Cow on my next smoked beef ribs. I used the Goldees seasoning and man it was very salty 😢
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!
Hi Matt, love your videos and your rubs! Is it possible to do beef ribs over night like you do briskets on a pellet smoker?
Well tried it out last night. I put it on at 10pm at 190, got up at 6 and raised to 275. Used holy cow with a light dusting of gospel, tasted great!
You had me at “hey it’s Matt with meat church”
Matt I work at a bar and we do wings. I have all ur spices, well most… what do u recommend as the best dry rub Meat Church spice for wings? Btw I did a special and it was BBQ Bacon, using ur spice, and sold out!!!
Voodoo or Honey Hog Hot
Looks delicious, what is your source for ribs?
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.