Matt, made these for Father’s Day dinner. First off the longest cook I’ve done so was a little nervous. Followed your instructions to a T, I made some on the offset and some on the gas grill for those who aren’t totally into smoked food. Let me tell you, everyone Killed the meat from the smoker, all I heard last night was how amazing these turned out. Thank you for explaining and making things simple..love your channel.
Same story with Beef Ribs. Me and a mate (we're Australian) went on a BBQ Crawl through KS, OK, TX. We thought we had some delicious BBQ until we got the last Beef Rib for the day at La Barbecue in Austin. That truly set the bar and I've always gotten rib whenever I can since then.
Great setup. I have cooked these twice. I did 12 Dino ribs on my pitboss 850v2, the 2nd time did 20 ribs on the pitboss and the camp chef vertical smoke vault. They have turned out great both times. I took mine to 208 degrees unwrapped then wrapped them and let them rest for 1 hour in a cooler. I also ran them at 250 degrees throughout the whole cook. I sprayed with 50/50 apple cider vinegar and water have sprayer like what you have. I just got into bbq since October 2022 and smoke meat every weekend. Great videos I enjoy watching and learning a lot. Thanks for taking the time to do these videos.
I made this "3 bone" beef ribs with a salt & pepper rub on my Traeger at 250*F for 10 1/2 hours. These were the best beef ribs I've ever had. Beautiful crust, moist meat, and super tender. Thanks Matt.
I have the pitboss 1600 competition series and when I cook at 250 the internal temp on the meat gets high fast. I am doing beef ribs right now. The ribs I could get are like app size really short bones. But still. I ran it on smoke mode about 150 degrees or so for an hour than banged her up to 250 and one more hour later those things were 200- 205. I turned it down 20 degrees and wrapped them up in butcher paper but dam I hope I didn't burn them. I don't believe there is anyway the fat is rendered correctly at all at this point. These ribs are so small we could just go ahead and call them popcorn ribs dude. My brisket will cruz fast has heck too though.
@@j.craighood5554 thanks for the info , i have a 3 year old texas elite single grill but bought the extra grill.. I had it at 250 think mine maybe a little hot .. just started with it / stole it from local sealer for 200$ they were using it ..
Made these yesterday, 6lb 3 bone ribs, amazing!! its like eating all brisket point meat, super juicy and tender. Found a 2 pack of ribs at Costco, ones still in the freezer for nicer weather. Thanks!!
I followed this recipe all the way until the wrap, I spread rendered duck fat onto my red butcher paper and my God were the beef ribs phenomenal. I'll put it this way, I had about 3 lbs of my wagyu brisket left, my beef ribs were demolished within 30 minutes of serving. Thank you for the extremely helpful and instructional video, I had never made beef ribs until memorial day weekend, this video really saved my bacon.
Same! Pandemic hit I watched UA-cam found his live stream, month later bought a Traeger and now I get requests all the time for chicken beef ribs brisket ribs everything. Meat Church helped me out mentally as well as cooking really put me in a. Good place
Holy Geez Louise Matt. Made these tonight for my entire family. 2 full racks on the pellet smoker. Been following you all year and although everything has been awesome, these ribs are a league of their own. Thanks form Ontario Canada!!!
If eating meat is going to destroy the planet. Then Oh Well. I ain''t mad at you for this one. I'm smoking with hickory and Traeger 1300 Gen 1, with Meater Block. Used my own BBQ sauce but really didn't need it with the wrap. I dropped two pads of short ribs and 6 racks of baby back started them on 1 hour smoke setting , hour 2 jumped to 250 to completion. My goodness. Fallapart is my new word for in-love with short and baby back ribs using this recipe. I was left moaning at the taste of it. I like the smell of it. I started smoking at 11PM and was finished by 5:30 AM. I cooked 6 pounds of baked beans as a complement and found I didn't need them. Thank you, John Lee Portwood Gibson
Looks like Matt was having a moment there. Can't wait to give these a go in our pit. Your videos are an absolute joy to watch and certainly motivational.
Doing these for Christmas! I can’t wait! Ordered the ribs from Creekstone Farms. Their briskets and steaks are outstanding. I suspect these ribs will outshine the turkey breast I’ll be smoking as well. Kids wanted brisket but I think they will loose their minds when they see these ribs! Thanks for the video! There is no way I’d try these if I didn’t have your video!
Did beef ribs last weekend. 6 rib rack. I leave some of the fat cap on as i find it protects the meat a bit and it's rendered out by the end of the cook. Have a bullet smoker so mine was lumpwoord charcoal for heat and some hickory chunks for smoke. Like you i think well cooked beef ribs are very hard to beat.
My first experience with Beef Ribs was at Black's in Lockhart during Hot Rod Power Tour (also had at The Salt Lick in Round Rock) and I feel the same way. I love brisket and pork, but the beef rib is the most impressive and luxurious bite of BBQ I've ever had.
Blacks is my absolute favorite BBQ joint. And you have to get the beef ribs. I agree the rib is the best part. I'm actually planning another trip to Blacks this weekend.
I have two of these on my stick burner as we speak. Beware folks, these we very expensive. I live in Montana. I spent $7 a pound for the ones I bought yesterday. I’m sure they are going to be worth every penny... Love you Meat Church guys. Thanks a ton for all the love and knowledge.
I'm going to try this next Saturday morning. I can't afford a Traeger so I have an old stick burner Barrel smoker that I try to control the temperature on but I've had some amazing BBQ out of it. My dad bought it when I was a teenager but I'm 40 now and Dad's passed on but I'm still using it. Finding the beef ribs is also hard to find but not impossible in San Antonio. Great video
Finally got to smoking some beef ribs and they came out amazing using your tips! I ended up using salt, pepper, garlic powder, and spritzed with apple cider vinegar, soy sauce, and water. Amazing bark! I rendered down the fat trimmings and the beef cracklings that were left over were INSANE! I wanted to make a crackling quesadilla but I ate them before they made it to a tortilla. Thanks Meat Church!
I ordered beef ribs and a brisket from 44 Farms, very happy with the quality , smoked the ribs on Saturday, turned out beautiful, the Holy Cow seasoning is crazy good, as are all Meat Church seasonings, can’t wait to do the brisket this weekend!!!!
I grew up in Central Texas crushing BBQ (Louie Mueller’s is my favorite). I live elsewhere now and don’t have any good BBQ to choose from, so I use my own smoker and your recipes to be reminded of how special that Central Texas taste is. Thank you!
Picked up some of these from 44steaks. Cooking them tomorrow but I can tell you this much, they ship on the small side. Advertised at 6-10lbs per order. I got almost exactly 6 on 2 orders, so the bare minimum. That's a big spread and smaller ribs are harder to cook. No great way to contact them, either. I guess it's in the range, even though one was actually 2.75lbs...but I cant see buying again.
I mentioned this in my comments and they convinced me to buy them again...The first batch was delicious, so it definitely wasn't a taste issue! My second order of these averaged on the larger side - happy.
Salt and pepper only is Texas BBQ. Adding anything else is akin to adding beans to chili or sauce to beef. It is simply not done if you want to call it Texas. Short ribs or plate ribs are awesome and better than brisket in my view. Please stop telling everyone. Black's is the king and Lockhart is the Mecca of BBQ. You did a great job on this cook. Those ribs look awesome.
Absolutely gorgeous. My dad is from Fort Worth, I bet he’d love this video. Been picking up the seasonings, put some Holy Voodoo on chicken thighs last night, worked out like a dream. Cheers!
My favorite part of the cow hands down. The extra fat being so evenly spread throughout the meat is what makes these things taste like brisket on steroids. It's crazy how much they've gone up in price lately. We just paid $75 bucks for a three bone rack. But just like brisket once it became popular the price skyrocketed. It's no wonder you pay $40 to $50 bucks a rib at a BBQ joint.
I found those big 3 bone ribs like that at Sam's Club. They will not be out on display you have to ask the butchers to get you some from the back. They come two racks to a pack for about $60-$65. Angus choice! A very good quality!
I have learned so much watching your channel. With that being said let me teach you something. Spritzing your meat with any type of liquid does absolutely nothing to keep your meat hydrated or rehydrate your meat. The only thing spritzing does is soften your bark. It's just simple science. ✌️
I just smoked prime Dino ribs using the Meat Church Holy Cow seasoning. It yielded an outstanding bark and great flavor! I can’t wait to use it on my next brisket too!
Thanks Matt! I made my Dino beef ribs today using Holy Cow, on my Big Green Egg over hickory using your instructions. No wrap, super bark! More tender than my mothers love! 😮
My father in law brought me Texas beef ribs as a present while I was stationed in GA. Still the best gift I ever got to grace my little bullet smoker with 😭.
How I cook beef-ribs that I marinate in beer, little sugar, soy sauce red-pepper, hot-sauce & little bit of black-pepper with onions chopped garlic chopped up & cooked for one half hrs ! My mother calls these ribs short-ribs/Korean style bbq 😋 👌 Jim Greszczuk ❤️
I stared watching your videos Memorial Day weekend at my father house in North Carolina . I then started my research on pellet smokers . Then I stayed smoking your text as style beef brisket recipes and my family absolutely loves it . Thank you so much !!! I have found a new hobby thanks to you !!
I have one issue with this video. You kept saying post oak is what you do in Texas. I agree if you had said Central Texas. However, I lived in West Texas. It was all about mesquite there. When I would drive home through East Texas or North Texas, they used a lot of hickory. Post oak is great, but I do love me some mesquite. Hickory is good too.
Made these today and they kicked ass, Holy Cow is undefeated! Had the family over and my old man stopped at lowes on the way home for some holy cow of his own
While there are lots and LOTS of rubs to choose from out there, Meat Church rubs are actually really good. My favorite is the SPG (salt, pepper, garlic). My wife really likes the voodoo, I can take it or leave it, but it is still a very high quality rub. I highly recommend trying the Meat Church rubs if you haven't.
That Holy Cow just wins out every time with beef anything. Freaking stick that on beef and chicken and great pork ribs.. hell put it on breakfast cereal it is just that good!
Tender and soft because of the water pan, watwr pans help make meat like roast, its we use them for pulled pork but never on a brisket and I would not do it for these either, wrapping them should give you plenty of moisture to make them tender....nice job
Growing up in Lockhart for me…if it wasn’t playing football somewhere/anywhere we can it was in a back yard learning to bbq from a parent or some adult. Some of my friends ended up being pitmasters in Lockhart or surrounding areas.
Thank you so much for your videos. I recently bought a Camp Chef Woodwind wifi 24. I followed your video on smoking beef ribs. Super helpful and well explained. Ribs have come out amazing, juicy, tender and a little bark! Cheers. Andrew from Woonona, Australia.
I just did some beef ribs and my wife commented that the bark was Leathery. Now I will say I took these short beef ribs straight through to 201 to 203 finish, no wrap. My question is should my bark be less than leathery and if so what can i do to correct it. Forgot to say they were cooked at 225 for 6.5 hours. thank you for any suggestions.
Sam’s Club has them but you have to ask the butchers. They sell them in pairs and the last time I bought them, October 2024, cost was approximately $110.
Unpopular opinion maybe, but that membrane on the bottom is fucking delicious aswell, it's usually super packed with smoky flavor and it gets crispy, kinda like a mean-potato chip, and it contrasts really nicely with the jelly like meat in terms of texture.
The oooonly thing I can disagree on is the wood choice. In my part of Texas, Northwest Central, mesquite is king mainly because it’s literally everywhere around us.
I can make anything in the bbq pit …except beef ribs. As observed here, patience is a virtue. It also helps to have high quality beef ribs. Thanks for the awesome tips.
I live in a small rural city, NOBODY KNOWS what Beef Plate Ribs are. Thank you for telling me about 44 Farms, I will be ordering from them & Smoke them on my Masterbuilt Gravity 1050. 👏🥩🍖👍!
Tough to beat what you have delivered. My beef ribs are crusty good on the outside and kinda sorta soft and chewy when I cut into the meat. Maybe I need to spritz em every hour or so, rather than after 3 hours. Thanks for the video.
Matt, thank you for the videos. They have a lot of information and are very helpful. I've learned a lot from watching your videos. I've made some ribs by your videos and turned out amazing now. I'm smoking these beef ribs.
old video, but hoping for a tip. Finally sourced these ribs and cooking them soon. Watched your goldees video also. so, slather or no slather? Using Holy Cow. Wrap or no wrap? I've seen both. I'm leaning toward just Holy Cow and wrapping around 175 with a bit of tallow in butcher paper until temped. Expensive cut to experiment with.
You mentioned some of the Austin BBQ places add more than salt/pepper/garlic to their rubs, anything in particular good or bad from those? I've always used coarse pepper/kosher salt 2:1 but am curious for other variations.
I just smoked some beef short ribs, first time, taste great, but like you said, I should have taken up to 210, I was anxious and took off too early, at 198, great taste, but not as tender....
Matt you are absolutely right about beef ribs. Every time I bbq these for friends on my Traeger they are blown away with the tenderness and flavor. I love the taste as well. Thank you for your guidance.
Just picked some up at Stater Brothers. Ask the meat counter for uncut beef shortribs. They come to the store uncut, but they trim them into other cuts.
Makes me want a Mill Scale pit, awesome stiff right there. My grandad who lived in Dallas always said " lets go to Waxahachie." I need to drive up and get me some of your rub.
The Holy Cow is amazing, but my wife doesn’t like the black pepper all that much, so I can’t use it as much as I’d like. I’d like Holy cow minus 80% of the pepper. Any suggestions? Honey Hog, Deez nuts are money. I actually mix Deez Nuts and Howlin Dogs seasoning into my deer sausage I make, again, the bomb!
My 44 farms order came in a few days ago. I thawed some filets and Ribeyes and the ribs. I just cooked the steaks and have to say OMG! They are amazing! I plan to smoke the short ribs Sunday. 44 Farms is awesome!
While I like BBQ'd pork nothing beats Texas beef BBQ. It's a lot more difficult to make compared to pork the extra work makes it worthwhile. Hell my Wife can BBQ pork because it's so forgiving.
Looking to do some beef ribs this coming weekend...finally found some up here in New Hampshire. I always go to church first to see how-to. Now my wife even says, "I ain't mad about that"!
@@genemarchese3673 They were in Costco, of all places. First time I saw them there and they told me they were only that day. They were great, but sad they are no more. I'd been looking for years!
I tried to do beef ribs before and turned out horrible, you've Motivated me to try again. But i don't have 10 hours, if i turned the heat to 325°, would maybe cut it down to 5 hours?
I too love Beef ribs over all! They are amazing! Super video. I just ordered unwaxed butcher paper and the 5 pack of Meat Church seasonings. I usually do my beef ribs for 6 hours at 250. But im going to try to run them 8-10 hours next time.
I went to Tractor supply to get a sprayer and when I read the labeling it has a lead content so be careful with what you get. I'm still looking for a food grade sprayer.
Thanks Man ! I seen your podcast on the shotgun shells I've been making them for a year so now , they're outstanding !!! And I just picked up some beef brothers this morning So I got them cut up in a sections Frozen 3rd of them and I got 1 I'm gonna leave in the freezer and probably cook that this weekend I want all of the guest you That you're from Texas 😃
Matt... loved this video and decided I had to make this for my family. Went out and bought my very first bottles of Meat Church Holy Cow, voodoo, and the honey hog for future cooks. Went to my local Kroger for short rib (cause that is the only game in town) and all they have are prepackaged 4 inch individual sections of short rib. I'm so let down that I can't get that cut of meat in our town. Can you please do a future video of this type of short rib for us to cook correctly?
Matt, made these for Father’s Day dinner. First off the longest cook I’ve done so was a little nervous. Followed your instructions to a T, I made some on the offset and some on the gas grill for those who aren’t totally into smoked food. Let me tell you, everyone Killed the meat from the smoker, all I heard last night was how amazing these turned out. Thank you for explaining and making things simple..love your channel.
Same story with Beef Ribs. Me and a mate (we're Australian) went on a BBQ Crawl through KS, OK, TX. We thought we had some delicious BBQ until we got the last Beef Rib for the day at La Barbecue in Austin. That truly set the bar and I've always gotten rib whenever I can since then.
Just had the beef rib at La Barbecue! Was amazing.
Ive searched all over America, and La Bbq is my reigning champ. You did well on your BBQ crawl!
Great setup. I have cooked these twice. I did 12 Dino ribs on my pitboss 850v2, the 2nd time did 20 ribs on the pitboss and the camp chef vertical smoke vault. They have turned out great both times. I took mine to 208 degrees unwrapped then wrapped them and let them rest for 1 hour in a cooler. I also ran them at 250 degrees throughout the whole cook. I sprayed with 50/50 apple cider vinegar and water have sprayer like what you have.
I just got into bbq since October 2022 and smoke meat every weekend.
Great videos I enjoy watching and learning a lot. Thanks for taking the time to do these videos.
I made this "3 bone" beef ribs with a salt & pepper rub on my Traeger at 250*F for 10 1/2 hours. These were the best beef ribs I've ever had. Beautiful crust, moist meat, and super tender. Thanks Matt.
I have the pitboss 1600 competition series and when I cook at 250 the internal temp on the meat gets high fast. I am doing beef ribs right now. The ribs I could get are like app size really short bones. But still. I ran it on smoke mode about 150 degrees or so for an hour than banged her up to 250 and one more hour later those things were 200- 205. I turned it down 20 degrees and wrapped them up in butcher paper but dam I hope I didn't burn them. I don't believe there is anyway the fat is rendered correctly at all at this point. These ribs are so small we could just go ahead and call them popcorn ribs dude. My brisket will cruz fast has heck too though.
@@notsure984 sounds like something is off with your temp. try to double check the ambient temp in the pit with another thermometer
What level grate did you lay them on .. right on the base ?
@@gregoryclouthier6115 I have a 9 year old Treager Tailgater so, right on the grill grate.
@@j.craighood5554 thanks for the info , i have a 3 year old texas elite single grill but bought the extra grill.. I had it at 250 think mine maybe a little hot .. just started with it / stole it from local sealer for 200$ they were using it ..
Made these yesterday, 6lb 3 bone ribs, amazing!! its like eating all brisket point meat, super juicy and tender. Found a 2 pack of ribs at Costco, ones still in the freezer for nicer weather. Thanks!!
You can buy beef plate ribs like this at Costco. Matt is right, these are the king of bbq.
I followed this recipe all the way until the wrap, I spread rendered duck fat onto my red butcher paper and my God were the beef ribs phenomenal. I'll put it this way, I had about 3 lbs of my wagyu brisket left, my beef ribs were demolished within 30 minutes of serving. Thank you for the extremely helpful and instructional video, I had never made beef ribs until memorial day weekend, this video really saved my bacon.
Post Oak is a central and North Texas BBQ wood. South Texas uses mesquite, East Texas uses red oak, hickory and pecan.
You're the reason I got into BBQ. Just want to personally say, thank you!
That is bad ass!!!!! Thank you for sharing. 🙏🏼
Same! Pandemic hit I watched UA-cam found his live stream, month later bought a Traeger and now I get requests all the time for chicken beef ribs brisket ribs everything. Meat Church helped me out mentally as well as cooking really put me in a. Good place
Holy Geez Louise Matt. Made these tonight for my entire family. 2 full racks on the pellet smoker. Been following you all year and although everything has been awesome, these ribs are a league of their own. Thanks form Ontario Canada!!!
T-shirt with "Till it's JIggly" with the beef ribs under, the words. Great content as always, smoke em if ya got em, LOL !
If eating meat is going to destroy the planet. Then Oh Well. I ain''t mad at you for this one. I'm smoking with hickory and Traeger 1300 Gen 1, with Meater Block. Used my own BBQ sauce but really didn't need it with the wrap. I dropped two pads of short ribs and 6 racks of baby back started them on 1 hour smoke setting , hour 2 jumped to 250 to completion. My goodness. Fallapart is my new word for in-love with short and baby back ribs using this recipe. I was left moaning at the taste of it. I like the smell of it. I started smoking at 11PM and was finished by 5:30 AM. I cooked 6 pounds of baked beans as a complement and found I didn't need them. Thank you, John Lee Portwood Gibson
Looks like Matt was having a moment there. Can't wait to give these a go in our pit. Your videos are an absolute joy to watch and certainly motivational.
Thank you Toby!!!
I like to save my oil soaked butcher paper for the next fire in my offset..happy grillin!
Yes!!!
Also good to use as an aromatic in your firepit if you can
I didn't think of that. Thanks for the tip.
My first time making Beef Ribs tomorrow and I’ll be following this. Keep up the amazing content Matt!!!
How did they turn out?
Doing some this weekend!@!@@
@geoffryflanigan-dd4gm bro same 😅 good luck with yours! Hope they turn out exactly like you want them 🔥🔥🔥
how can anyone do a thumbs down? They need to go to meat confession, damn sinners
Dude you called me out with the $2 Walmart spritzer 😯🤣
Me too, don’t feel bad we are not alone …
It's like he was talking to me as well..🤣🤣
I feel personally attacked
im keeping mine still
Heading down to the feed store, I’ve been eyeing up that spritzer since the first video
Doing these for Christmas! I can’t wait! Ordered the ribs from Creekstone Farms. Their briskets and steaks are outstanding. I suspect these ribs will outshine the turkey breast I’ll be smoking as well. Kids wanted brisket but I think they will loose their minds when they see these ribs! Thanks for the video! There is no way I’d try these if I didn’t have your video!
Did beef ribs last weekend. 6 rib rack. I leave some of the fat cap on as i find it protects the meat a bit and it's rendered out by the end of the cook. Have a bullet smoker so mine was lumpwoord charcoal for heat and some hickory chunks for smoke. Like you i think well cooked beef ribs are very hard to beat.
My first experience with Beef Ribs was at Black's in Lockhart during Hot Rod Power Tour (also had at The Salt Lick in Round Rock) and I feel the same way. I love brisket and pork, but the beef rib is the most impressive and luxurious bite of BBQ I've ever had.
Blacks is my absolute favorite BBQ joint. And you have to get the beef ribs. I agree the rib is the best part. I'm actually planning another trip to Blacks this weekend.
Great post about you!
I have two of these on my stick burner as we speak. Beware folks, these we very expensive. I live in Montana. I spent $7 a pound for the ones I bought yesterday. I’m sure they are going to be worth every penny...
Love you Meat Church guys. Thanks a ton for all the love and knowledge.
Your production crew is amazing with the videos. Lighting , staging. A++
I'm going to try this next Saturday morning. I can't afford a Traeger so I have an old stick burner Barrel smoker that I try to control the temperature on but I've had some amazing BBQ out of it. My dad bought it when I was a teenager but I'm 40 now and Dad's passed on but I'm still using it. Finding the beef ribs is also hard to find but not impossible in San Antonio. Great video
Finally got to smoking some beef ribs and they came out amazing using your tips! I ended up using salt, pepper, garlic powder, and spritzed with apple cider vinegar, soy sauce, and water. Amazing bark! I rendered down the fat trimmings and the beef cracklings that were left over were INSANE! I wanted to make a crackling quesadilla but I ate them before they made it to a tortilla. Thanks Meat Church!
I ordered beef ribs and a brisket from 44 Farms, very happy with the quality , smoked the ribs on Saturday, turned out beautiful, the Holy Cow seasoning is crazy good, as are all Meat Church seasonings, can’t wait to do the brisket this weekend!!!!
I grew up in Central Texas crushing BBQ (Louie Mueller’s is my favorite). I live elsewhere now and don’t have any good BBQ to choose from, so I use my own smoker and your recipes to be reminded of how special that Central Texas taste is. Thank you!
Picked up some of these from 44steaks. Cooking them tomorrow but I can tell you this much, they ship on the small side. Advertised at 6-10lbs per order. I got almost exactly 6 on 2 orders, so the bare minimum. That's a big spread and smaller ribs are harder to cook. No great way to contact them, either. I guess it's in the range, even though one was actually 2.75lbs...but I cant see buying again.
I mentioned this in my comments and they convinced me to buy them again...The first batch was delicious, so it definitely wasn't a taste issue! My second order of these averaged on the larger side - happy.
Salt and pepper only is Texas BBQ. Adding anything else is akin to adding beans to chili or sauce to beef. It is simply not done if you want to call it Texas. Short ribs or plate ribs are awesome and better than brisket in my view. Please stop telling everyone. Black's is the king and Lockhart is the Mecca of BBQ. You did a great job on this cook. Those ribs look awesome.
Post oak is how you do it in Central Texas.
West Texas it's mesquite and one hell of a learning curve.
Absolutely gorgeous. My dad is from Fort Worth, I bet he’d love this video. Been picking up the seasonings, put some Holy Voodoo on chicken thighs last night, worked out like a dream. Cheers!
Holly voodoo, meat church, kosmosq, dos pendejos are all awesome. On chicken I love the dos pendejos mariachi rub. On beef and pork they all rock.
My favorite part of the cow hands down. The extra fat being so evenly spread throughout the meat is what makes these things taste like brisket on steroids.
It's crazy how much they've gone up in price lately. We just paid $75 bucks for a three bone rack. But just like brisket once it became popular the price skyrocketed.
It's no wonder you pay $40 to $50 bucks a rib at a BBQ joint.
Smoked 2 racks today. Surprised how it turned out. Simple cook. I'd like a side by side taste test w beef ribs and ox tail.
Just made some last weekend. Beef short ribs are becoming my favorite BBQ item! Yours turned out great!
Ayyye my dude
I found those big 3 bone ribs like that at Sam's Club. They will not be out on display you have to ask the butchers to get you some from the back. They come two racks to a pack for about $60-$65. Angus choice! A very good quality!
I have learned so much watching your channel. With that being said let me teach you something. Spritzing your meat with any type of liquid does absolutely nothing to keep your meat hydrated or rehydrate your meat. The only thing spritzing does is soften your bark. It's just simple science. ✌️
Lived in Lockhart. Blacks? Omg! Everything there tastes so good it makes your knees buckle! I went there when the old man was still with us.
"...I ain't mad at it." -- LOL These look amazing.
I just smoked prime Dino ribs using the Meat Church Holy Cow seasoning. It yielded an outstanding bark and great flavor! I can’t wait to use it on my next brisket too!
Thanks Matt! I made my Dino beef ribs today using Holy Cow, on my Big Green Egg over hickory using your instructions. No wrap, super bark! More tender than my mothers love! 😮
My father in law brought me Texas beef ribs as a present while I was stationed in GA. Still the best gift I ever got to grace my little bullet smoker with 😭.
How I cook beef-ribs that I marinate in beer, little sugar, soy sauce red-pepper, hot-sauce & little bit of black-pepper with onions chopped garlic chopped up & cooked for one half hrs ! My mother calls these ribs short-ribs/Korean style bbq 😋 👌 Jim Greszczuk ❤️
44 Farms beef ribs, Holly Cow and 9 hours equals perfection. One of the best meals I’ve ever fixed. Thanks for videos and the lessons.
What temp did you cook at?
@@TravisSchaeffer-o7g 250
I stared watching your videos Memorial Day weekend at my father house in North Carolina . I then started my research on pellet smokers . Then I stayed smoking your text as style beef brisket recipes and my family absolutely loves it . Thank you so much !!! I have found a new hobby thanks to you !!
I agree they can spend their life waitin' for brisket. The beef short ribs are my favorite!
Yes!
I have one issue with this video. You kept saying post oak is what you do in Texas. I agree if you had said Central Texas. However, I lived in West Texas. It was all about mesquite there. When I would drive home through East Texas or North Texas, they used a lot of hickory. Post oak is great, but I do love me some mesquite. Hickory is good too.
That's the advantage to living in Lockhart. You can get these anytime you want.
Nothing like a Cold 🥶 Beer while BBQ'n. Appreciate you showing that. Great video 👍✌️
Made these today and they kicked ass, Holy Cow is undefeated! Had the family over and my old man stopped at lowes on the way home for some holy cow of his own
While there are lots and LOTS of rubs to choose from out there, Meat Church rubs are actually really good. My favorite is the SPG (salt, pepper, garlic). My wife really likes the voodoo, I can take it or leave it, but it is still a very high quality rub. I highly recommend trying the Meat Church rubs if you haven't.
That Holy Cow just wins out every time with beef anything. Freaking stick that on beef and chicken and great pork ribs.. hell put it on breakfast cereal it is just that good!
Tender and soft because of the water pan, watwr pans help make meat like roast, its we use them for pulled pork but never on a brisket and I would not do it for these either, wrapping them should give you plenty of moisture to make them tender....nice job
Looks amazing. Too bad about that miller lite though
Growing up in Lockhart for me…if it wasn’t playing football somewhere/anywhere we can it was in a back yard learning to bbq from a parent or some adult. Some of my friends ended up being pitmasters in Lockhart or surrounding areas.
Thank you so much for your videos. I recently bought a Camp Chef Woodwind wifi 24. I followed your video on smoking beef ribs. Super helpful and well explained. Ribs have come out amazing, juicy, tender and a little bark! Cheers. Andrew from Woonona, Australia.
I just did some beef ribs and my wife commented that the bark was Leathery. Now I will say I took these short beef ribs straight through to 201 to 203 finish, no wrap. My question is should my bark be less than leathery and if so what can i do to correct it. Forgot to say they were cooked at 225 for 6.5 hours. thank you for any suggestions.
I threw two on my little Zgrill 450 and they came out just the same, just grabbed a traeger so I have a little more room for next time
Sam’s Club has them but you have to ask the butchers. They sell them in pairs and the last time I bought them, October 2024, cost was approximately $110.
Unpopular opinion maybe, but that membrane on the bottom is fucking delicious aswell, it's usually super packed with smoky flavor and it gets crispy, kinda like a mean-potato chip, and it contrasts really nicely with the jelly like meat in terms of texture.
Those have gotten really expensive in the last 6-7 years. Used to almost be a scrap cut.
the dino beef ribs are the best bite in BBQ...hands down!
and easier to cook than brisket!
I got me a 4 bones 16lbs rack from a local farmer. Planning for this 4th of July. Its a monster that will take at least 10 hrs, thanks for your video
The oooonly thing I can disagree on is the wood choice. In my part of Texas, Northwest Central, mesquite is king mainly because it’s literally everywhere around us.
Nothing wrong with Mesquite!
@@MeatChurchBBQ post oak is fantastic tho!
I can make anything in the bbq pit …except beef ribs. As observed here, patience is a virtue. It also helps to have high quality beef ribs. Thanks for the awesome tips.
I live in a small rural city, NOBODY KNOWS what Beef Plate Ribs are. Thank you for telling me about 44 Farms, I will be ordering from them & Smoke them on my Masterbuilt Gravity 1050. 👏🥩🍖👍!
I agree 100 percent. The beef rib is king of all BBQ. Brisket is 2nd place in my book. I do however prefer leaving the bone in😁
Tough to beat what you have delivered. My beef ribs are crusty good on the outside and kinda sorta soft and chewy when I cut into the meat. Maybe I need to spritz em every hour or so, rather than after 3 hours. Thanks for the video.
Is that Waxahachie in the opening? There cant be 2 of those courthouses
Matt, thank you for the videos. They have a lot of information and are very helpful. I've learned a lot from watching your videos. I've made some ribs by your videos and turned out amazing now. I'm smoking these beef ribs.
old video, but hoping for a tip. Finally sourced these ribs and cooking them soon. Watched your goldees video also. so, slather or no slather? Using Holy Cow. Wrap or no wrap? I've seen both. I'm leaning toward just Holy Cow and wrapping around 175 with a bit of tallow in butcher paper until temped. Expensive cut to experiment with.
The best rub I've found for these: Himalayan sea salt, black pepper, Saigon cinnamon. The flavor profile is life - changing.
Who makes the rub?
@@elinino5275 You do.
You mentioned some of the Austin BBQ places add more than salt/pepper/garlic to their rubs, anything in particular good or bad from those? I've always used coarse pepper/kosher salt 2:1 but am curious for other variations.
Lawrys
@@MeatChurchBBQ ah so 2:1 pepper to Lawrys seasoned salt?
Black's in Lockhart is the GOAT! Terry's just "ok"
My first experience with Dino Ribs was with Holy Cow and Holy Gospel. Man was is amazing.
Looks great! I love my big orange sprayer, makes it so much easier. I ordered mine from ol Malcolm Reed
Not hard to find in south Texas. But it is hard to find them without a deep pocket of fat on the inside. Those were exceptional ribs there.
These racks were great. Gotta love 44 Farms.
I just smoked some beef short ribs, first time, taste great, but like you said, I should have taken up to 210, I was anxious and took off too early, at 198, great taste, but not as tender....
Matt you are absolutely right about beef ribs. Every time I bbq these for friends on my Traeger they are blown away with the tenderness and flavor. I love the taste as well. Thank you for your guidance.
When you think you know much about BBQ and then stumbling over Meat Church BBQ and Matt ...That´s awesome, thx a lot!!
I wish we could get those in California.
Good luck... California is fastly becoming a Venezuela...
Just picked some up at Stater Brothers. Ask the meat counter for uncut beef shortribs. They come to the store uncut, but they trim them into other cuts.
Makes me want a Mill Scale pit, awesome stiff right there. My grandad who lived in Dallas always said " lets go to Waxahachie." I need to drive up and get me some of your rub.
The Holy Cow is amazing, but my wife doesn’t like the black pepper all that much, so I can’t use it as much as I’d like. I’d like Holy cow minus 80% of the pepper. Any suggestions? Honey Hog, Deez nuts are money. I actually mix Deez Nuts and Howlin Dogs seasoning into my deer sausage I make, again, the bomb!
Holy Gospel is your ticket.
@@MeatChurchBBQ thanks for the heads up. Bought the Ocho awhile back and I’ve been out of Gospel!! I’ll double that order this next time.
My 44 farms order came in a few days ago. I thawed some filets and Ribeyes and the ribs. I just cooked the steaks and have to say OMG! They are amazing!
I plan to smoke the short ribs Sunday. 44 Farms is awesome!
@@Sky1 love to hear it!
Love the walkthrough. Will be doing my first attempt at these tonight! Thank you for the video!
I absolutely agree short ribs dino ribs whatever you want to call them are the king of BBQ to me brisket is great but it doesn't compare to beef ribs
Our HEB had some of these Prime Dino ribs. Smoked on my pellet rig and they turned out great.
Thank god I live in Texas! HEB keeps these in stock...
I love H‑E‑B , my favorite place to shop
I love that there's always a Miller Lite handy.
I use harry soo’s rub with your instructions and they come out perfect. Both you guys are my favorite pitmasters
Add T-Roy to that list
While I like BBQ'd pork nothing beats Texas beef BBQ.
It's a lot more difficult to make compared to pork the extra work makes it worthwhile.
Hell my Wife can BBQ pork because it's so forgiving.
Looking to do some beef ribs this coming weekend...finally found some up here in New Hampshire. I always go to church first to see how-to. Now my wife even says, "I ain't mad about that"!
Brew man, where did you find these ribs in NH?
@@genemarchese3673 They were in Costco, of all places. First time I saw them there and they told me they were only that day. They were great, but sad they are no more. I'd been looking for years!
I tried to do beef ribs before and turned out horrible, you've Motivated me to try again. But i don't have 10 hours, if i turned the heat to 325°, would maybe cut it down to 5 hours?
The fat sill not render as good. You can get them cooked but IMO the results won’t be the same.
I too love Beef ribs over all! They are amazing! Super video. I just ordered unwaxed butcher paper and the 5 pack of Meat Church seasonings. I usually do my beef ribs for 6 hours at 250. But im going to try to run them 8-10 hours next time.
Beef Ribs are #1. I can get them up here in Canada. I got some Angus ribs from my butcher they were outstanding.
Awesome video with simple instructions followed by simple cooking and narration. Think I know whats for dinner this weekend!
I went to Tractor supply to get a sprayer and when I read the labeling it has a lead content so be careful with what you get. I'm still looking for a food grade sprayer.
Thanks Man ! I seen your podcast on the shotgun shells I've been making them for a year so now , they're outstanding !!!
And I just picked up some beef brothers this morning So I got them cut up in a sections Frozen 3rd of them and I got 1 I'm gonna leave in the freezer and probably cook that this weekend
I want all of the guest you That you're from Texas 😃
Matt... loved this video and decided I had to make this for my family. Went out and bought my very first bottles of Meat Church Holy Cow, voodoo, and the honey hog for future cooks. Went to my local Kroger for short rib (cause that is the only game in town) and all they have are prepackaged 4 inch individual sections of short rib. I'm so let down that I can't get that cut of meat in our town. Can you please do a future video of this type of short rib for us to cook correctly?
I am soo envious of your smoking skills. You make it look so easy and inspire me to keep trying. Great tutorial. Thank you.
Looks Great except in West Texas we don't have post oak we use Mesquite.
Subbed because the membrane is great. Adds a crunch and it does keep it all together when you slow cook it.