Beef Ribs with Goldees Barbecue
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- Опубліковано 21 вер 2024
- How to make Beef Ribs with Goldees Barbecue
Beef Ribs are the King of all BBQ in my book. We already have a beef rib video on this channel done my way (link below). However, my buddy Jonny White (AKA Jirby BBQ) at Goldee's (the #1 BBQ joint on the Texas Monthly Top 50 BBQ joints list) offered to join in our new MEAT the Masters Guest Pitmaster series (playlist link below) and show us how they smoke beef ribs each weekend on their Mill Scale 500 gallon offset smoker.
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#MeatChurchBBQ #BeefRibs #GoldeesBarbecue
Really enjoying this series Matt, Thanks for your humbleness and foresight to bring us these unique processes. Thanks also to the pit masters who are willing to so selflessly give their time and knowledge. My prayers are as the offering plate comes around they will be rewarded by the entire Meat Church family.
He's actually wearing a shirt that promotes his protégé's bbq shop who left Goldees to start her own. Thats amazing.
And the grammar on it is killing me
Jirby is the realest
She is a trader
She's not a traitor* She's carving out her own path. Imbecile
@@JoeyD386 she is a trader. She stole there ideas
These guys are seriously the coolest dudes. Just freely give their knowledge and just seem chill. Also thats Barbs B Q shirt is so awesome.
If brisket is the King of BBQ, then Beef ribs are the Emperor. And those looked perfect.
Absolutely. They are like brisket points on bones, and so much easier to cook than packer briskets.
Yes!!!!
Yeah brisket on a stick
I'd say hand of the king at best
Word!
I’ve followed the recipe multiple times and they always turn out great. Just for my own reference: Add rub, 1-2 hours smoke, 6-8 hours at 250. No wrap, no spritzing.
He says 8 hours at 300, seems kinda high. I am a total novice FYI.
So if you don't wrap and let them rest that long, are they still warm?
@@rickberger3213 if I need to let them rest for an extended period of time, I’ll either make it a little tinfoil blanket, or I’ll wrap in tinfoils and a towel, just like a brisket
A true homie… Rep’n his homegirls newish BBQ spot.
No matter how many times I make beef plate ribs that first bite never disappoints! It’s ALWAYS a “oh man that’s good!” Feeling. Love it!
The two of you together is always a treat. Mellow, humble, and talented!!
Wonder if they stole th eGoldies name from Vicksburg . It was a local place since the 50s .?
@@jimmyfumbanks6081 Negative. Goldee was the name of an old Ford truck they had.
@meatchurch - I used the technique on this video to smoke some prime beef ribs over the wknd in my big green egg. I did 200 degree for the first hour and 300 for the next 6. I finished with some homemade tallow and the results were OUT OF THIS WORLD. It was great to not trim and im very thankful for this video! thx
I love that you guys are putting out this video series so we can see how the top places do things. SO simple! But super effective
I love your simple approach - I'm a beginner smoker and love that you didn't wrap or take membrane off! I have my first short ribs in today!!!
I like how this guy explains how to Cook ribs. He explains it very simple for us newbies and gets right to the point . So many people making videos over explain it and talk too much and there's too much conversation. I'm definitely gonna try this!
This is one of the most informative episodes I’ve seen. You guys both are really good teachers
I ate at Goldees on a Friday morning in the first weekend of March. This guy is legitimate. I prefer my beef ribs to be wrapped, personally, but if you go, you have to try their Sausage and Turkey. Everything's great, but those two are special!
Those are two things I usually never get at BBQ places - I'm a ribs + brisket guy but how good were they
Thank you to Matt and Goldees for sharing valuable tips. Learned allot. Wishing you the best of success!!
Thanks for watching!!
I've learned that I over trim. Fat is flavor. I just need to trust the process that it will render. Love the series, education, and getting to know these pit masters.
Is there any secret to the render? Just let the smoke do it?
@@bradcummins9532 Low and slow. Its not about how high the temp, its about time exposed to temp. The longer you cook low and slow, the more the fat will render and the more tender the meat will become. Inversely, when you cook faster with higher heat, thats less time for the fat to render.
Best BBQ video of 2022! Learned quality info and cannot beat beef short ribs! 🔥
Appreciate it!
Went there last week after a Church conference in Grapevine. I almost didn't get the pork rib and it turned out to be the best ive ever had! Brisket was top tier, same with the beef rib. Sausages were good and the staff was super friendly. The vibe waiting in the long line was good too. Everyone was just excited to be there even though it was cold!
Happy to see that you are continuing the series more in depth
New series, but we love it!
@@MeatChurchBBQ I figured it sprung from the can-am tour
I definitely notice the membrane on beef ribs but not on the pork ribs! Just my first hand observation, you guys are very gracious to share your knowledge! Thank You!
Thank you for being here!
Fixed these yesterday after watching this and they turned out AMAZING. thank you 🙏
Great to hear!
This video couldn't have came at a better time I'm finally going to make these myself ...appreciate it huge s/o to Johnny
Keep us posted!
All the best beef BBQ has the simplest rub. Pepper, Lawry's and beef bullion. Brilliant. My next rack will be giving this a shot.
If I went for BBQ I want chicken, brisket, Mac n cheese, and mashed potatoes gravy, baked beans,
Beef ribs have become one of my favorites. I also love how you travel to see how your BBQ friends do it. Good stuff!
I am a fan of Jirby's channel as well. A number great tips in this clip. I like the idea of no wrap on dino beef ribs. The beef bouillon
seems like a must try. And some garlic salt per Jirby's beef rib video. Matt, the first two videos in this series are some of the best
bbq videos I have seen. Thank you!
Appreciate you!
Matt you did a great job of asking the questions that a lot of us were wanting to ask. Awesome video sir!!
His reaction to his first bite had me in tears with the theme song 😂😂
I live in Central Texas and try to go to as many of these high-end BBQ restaurants as possible especially when family come to visit. I have yet to go to Goldees but after seeing Meat Church's couple of videos on them I am definitely going to check them out.
What would be ratio be for the lawrys and beef bouillon combined
love the little tallow rub down jirby does before presenting the beef rib
Man if I ever get to Texas I’m going to all these places that @Meat Church BBQ recommends. Will also give these recipes a shot when I get my smoker. God bless from Fiji 🇫🇯 guys. Love your work.
I live down the street and this place is amazing, place is packed 4 hours before they open up on the weekends
This channel just keeps getting better. Love it!
Love this video. He eased back on pepper. I saw his earlier vid and he used to pound the pepper on the ribs. I guess he had a change of heart.
Thanks Matt and Jonny! You both inspired me to order some ribs from Creek Stone and I got 'em in the smoker right now (sorry, I did wrap at 170). One rack with my preferred brisket rub, one with SPG only; both sitting in the fridge for 3 days. Corn bread, cole slaw and bourbon as sides...LOL
As I’m watching this, I have been fasting for 35 continuous days. When my fast is over in another 5 days, I’m gitn’ some plate ribs, and firin’ up the Traeger.😋😋😋😋😋😋😋😋😋😋
I was able to get out and have these ribs. I genuinely think this is maybe the best bite of food I have had. I dream about these ribs.
That’s cool that it’s right down the road from the house. What’s not cool is how do I not know? That’s on the try list for sure.
I did beef ribs for the first time last summer. I will definitely be doing way more this year.
no you won't, you vill eat ze bugs
When your BBQ is so good, folks stop by on days it's closed! LOL Awesome vid guys!
;)
Thank you Matt fantastic video ! PLEASE keep this coming , meating the masters fav series yet for me
Great video and insight. The more I watch/read/ do I realize theirs many ways to make great barbecue not one end all/be all way. Happy smoking fellas
Yes!!
Another great video! Those guys at Goldee’s are a BBQ Dream Team!
Fact!
I really wish beef ribs like this were easier to find. I can almost never find them in my local grocery stores.
Another great video. I'm going to give this a try today on my BGE. Can you share the ratio in the Lawry's/beef bouillon mixture?
Beef ribs is the best bbq item ever
Thanks guys for a great video. Does anyone know what the ratio of Lawrys and beef bouillon Goldees uses?
Another good one, thanks
Super cool that he shares his recipes and process. Seems like a really good dude.
Pepper and Lawrys is my go to every time.
Hey. Aussie here, from my research without Lawrys here is that seasoned salt?
@@85ddrummer Yes, seasoned salt
Excellent piece and. Now starving for a rib! Thx Matt
Coming to Goldee’s next week! Can. Not. Wait.
Awesome!!
My wife is from Houston. Next time we get down there to visit family I’m taking a road trip to Goldees! and waxahatchie 😂
Have Mercy! I HEAR THE ANGELS CALLING ME! I TASTE IT ALL THE WAY FROM FLORIDA
This is perfect. I’m making beef ribs this weekend!! Great video!!!!!!
Enjoy!!!
Completely love this series Matt! So great! Your killing it with your latest vids. One of the best BBQ channels on the Tube 😎 🍻
Such an awesome video. Love this series.
Love the pull-up at 4:50 - if I lived nearby that would definitely be me!
I love that ya kept the interruption in!
😂
I just follow the action😜
beef ribs are my favorite!
They saw cars outside… they were coming to eat 🤣
😂
Love these vidoes and made me get a Millscale 94 myself. Best smoker I've ever had. Just curious what kind of beef bouillon powder is used cause I would love to try this recipe this weekend. We don't have post oak in KC but I usually use white oat which is amazing.
What’s the ratio on making the rub? Lowery vs. beef broth?
Make sure you get sodium free beef bouillon powder and add your lowerys to that after the pepper . I add a little garlic granules too. Simple and delicious.
Which Lawry's seasoning are they using?
@@mikekmalick lawrys season salt.
Corrected spelling 😀.
@@Phloored Thank You!
Are you sure they use sodium free or can I use low sodium?
Look forward to these videos keep up the amazing work!
Thank you!!!
That bark kind of reminds me of a crunchy pork belly. But I can only imagine what a smokey bark that crunches like that would taste like 🤤
Excellent video as always. Keep on cookin!
Great video, I have always had issues with my beef ribs.
great episode
I love BBQ Love all your videos Watching from Memphis tx!!!!!!!
loved it. Talk about keeping it simple. superb
That hallelujah got me 😂
I love this stuff, thank you.
Only 55 minutes away from this place. I need to plan a trip!
You have to!
Water and "What's-is-here-sauce". I can hardly pronounce it either. We used to have a chain of BBQ restaurants here in Phoenix called "BILL JOHNSON'S BIG APPLE BBQ". Mr. Johnson started this little place back in 1955. The wound up with many of them here in the valley. Their signature item was all you can eat barbecued beef ribs. Then the Johnson family must have gotten old and ran out of people to run the stores. I miss them terribly. I can still buy their bottled BBQ sauce at the local grocery stores. I guess everything and every body has a life span. Like "UNDERWOOD'S" In Amarillo on Rt. 66 in the late 50's and 60's. On our yearly trip from Phoenix to Indiana in those years we made sure we were in Amarillo at or around lunch time. Their frozen TV dinners were available for a while in our Phoenix stores. Wasn't the same as being there.
I've never had beef ribs myself and that was an interesting one to watch because now I definitely want to try beef ribs.
Our work team from Wisconsin is enjoying a TX BBQ tour based on this series. We won’t make it to Goldies because they are only open Friday, Saturday and Sunday until 3. That’s a sure sign it’s worth going, but our schedule doesn’t work. Maybe next time.
I just wanted to provide some feedback for those of you who are going to try this method at home: temp your meat. I did an experiment trying this on the Traeger and all I did was follow the process outlined here, no temping the ribs. That was specifically done to see if this particular method worked across Dino ribs. I smoked them at 200 for an hour and then bumped it up to 300 for 6 hours. Doing this without temping the meat will overcook your ribs for sure. Goldees has this down to a complete science based on their equipment and their meat providers and their ribs look awesome here. Just keep that in mind when you attempt to duplicate this as home. 8 hours at 300 will nuke most peoples ribs.
Funny I came here for comments like this. I'm cooking them right now and they have been on for 4 hours and they are like butter. actually a total of 5 with the 1 hour at 200. I was just thinking they might get dryed out if I go 7 to 8 hours.
@@houlester I'm at 4 hours right now 5 total. Meat temp is at 210. Should probably pull it off real soon but it's 3 or 4 hours too early.
Free cold beer (and water) while in line is such a little thing that will make the customers experience even better
1000000% agree!
@@MeatChurchBBQ Many BBQ joints do this
Thanks for Sharing !
Great video. Curious...what was the ratio of Lawry's to bullion?
I smoked some beef ribs last week for the 1st time. They tasted like pot roast. I guess that's just beef flavor. They were delicious, but I wasn't expecting them to taste like pot roast.
Man was this a great video! Love the detail in steps. Now I have to go get some beef ribs to cook...
Thank you!!
I know lawrys makes alot of seasoning, is he using just the original lawrys season salt? Color wise looks just like it. Any help is appreciated
Curious to know if those Zep squirt bottles are BPA free bottles. Usually used for industrial application.
Hey, thats a great insight regarding the rub. I've just started using the Pepper, course salt, Lawreys and granulated garlic mix, and Ive noticed the finer particles settling in the bottom. Im going to mix my salt, Lawreys and gran garlic in a separate container and pepper it first. Im looking forward to trying that out. But i still prefer wrapping after 6 hrs with soaked smoked wagu tallow for two hours and let it sit for at least another 2-4hrs in a cooler packed with towels. for a home smoke its the way to go until someone discovers something else that works even better.
Larry's barbecue rub?
@@DMac5785 Never heard of it. Any good? any videos of Larrys bbq rub?
@@spudthegreaterusa8386 I thought that maybe you were using that. I guess you use lawreys seasoned salt? I haven't really heard of it until I looked it up earlier and saw that they made it.
@@DMac5785 I get it. Larrys/Lawreys...Lawreys is a seasoning salt thats been around forever. Its not a rub. You can certainly over do it and make a hash out of your brisket. Sometimes too much lipstick on the pig is just plain gross. Salt/Pepper and garlic are really a hard combo to beat when smoking, allows the flavor of the wood to be tasteable. I've ruined to many smoking projects experimenting with rubs.
Awesome video! Thank you for the tips and tricks!
Seems like this is the week for beef ribs on YT. I just did my first set on my offset and picked up a few tips here. Looks like I have to cook more! :)
Thanks for getting directly to the point. Thanks for the secret ingredients to your rub. And I just thank you too for a great Learning experience. I would love to know the breakdown between the lowries and the other ingredients.
Love watching you guys. So just lawrys & beef bullion?? I’m going to have to try that!! Thanks so much.
Low sodium buillon cause the regular ones are loaded with salt
What is lawrys ?
That is my favorite cut of meat to smoke and eat.
Making Texans proud!!!!!!!!
From San Antonio we say
REMEMBER THE ALAMO!!!!!!!!!!
Longorias in south Fort Worth! Brisket Chili or sausage!
Beef ribs are my favorite to smoke.
Another excellent video Matt. Can’t wait to try these with the beef tallow.
I hate to see how old school I am, but I used to work at Berry machine in 1984 in Arlington and that was always Kenneth’s barbecue when I was a kid growing up and living on Anglin Drive
200 to max smoke and bark early. Absolutely trying that
I took notes:
X score back membrane before seasoning.
Trim corners of any meat and instead just see the fat so the meat doesn't burn on the edges.
Spritz with a mixture of water & Worcestershire sauce on the fat side prior to seasoning.
16 mesh pepper.
Mainly Lawry's with only a little bullion in the mix.
Pepper + (Lawry's + granulated beef bullion.) 40/60 split for beef ribs at Goldees.
Post oak fire.
Long bones towards fire, small side towards smoke stack.
1 hour really smokey with door / damper closed at 200°F.
7-8 hours at 300°
8 hours (in their size smoker) temp your meat in your personal smoker. Looking for around 200-210° internal.
No wrap, no spritz.
Hit it with tallow after resting for an hour at ambient temperature.
Rest for additional 30 minutes.
What's everyone's best guess on the ratio of bullion to lawry's in that rub?
Just picked up your holly cow seasoning gonna try it out for the 4th 👍💪💪