I am addicted to smoking plate ribs

I was so excited to try the recipe, and then you jerked the rug right out from under me. Next time, you need to start the video out by letting everyone know the seasoning, which is the most important part, is Meat Church seasoning. Most of us are home cooks and just don't have that seasoning lying around in our cabinets or at a store near us 🤦‍♂️

I have to say that I make this a few times a year and I never have any leftovers. Awesome simple recipe and the smoke adds a whole new element to

Looks good. Needs Tajin and more lime/cilantro. You got the whitest version going on right there.

Mallard reaction huh? We making duck? 😂

I will have to give these babys a try! Never seem to be able to get anyhing done with our short ribs from the cow we get every year! I always give them away! Not this year!

How can I buy that grill / smoker?

Does the jerky have an expiration date? I’m new to making jerky😅

The website has beer in this. I didn’t notice you use beer in this video.

What's the best to store the meat if l finish cooking the meat 8 hours before it's being served? Thanks

what knife are you using?

Dokt understand how you can be a fan of a team that constantly loses and hasnt been to the super bowel since 1996

Thank you 🙏🏻

I live in Japan…..absolutely love tri-tip. However absolutely hate MC Holy Cow. Not sure if I got a bad batch but it tastes nasty and is like 50% pepper. Like makes the beef taste like biting in to a giant cracked pepper.

Got the Gospel from two of my sons for Xmas this year! So good! Maybe making these for Super Bowl Sunday (even though my Broncos got trounced 😢). It looks like you could smoke these the day before, then sauce them and warm them up on the day of the game. I’ll try that…

Great Video! I have one comment: the use of the "secret ingredient" Sazon Goya. All but this ingredient is available in Europe. Looking at their web page, it is a mix of garlic, cumin and annatto. I would appreciate that you update your recipe to use the "basic" ingredients instead. Thank you 🙂

Love the music track!

Hot dog sauce!!

Apparently I'm a couple families.

What internal temp did you smoke the chuck roast to, 205?

if you actually want to feel the heat from the jalapeno cut it long ways so it releases the juices from it and I would put 2 with that much chili maybe 3

Love the recipes and every rub except the fajita. Would love something with a little more "fajita" taste.

Oh my waistline! I’ve just put all cheeses on grocery list. I’m not up to bbq-ing this bad boy recipe, so in the oven it will go. My tweaks are adding McCormik smoky applewood mix (small pkg $1.36) to milk mixture (1/2 2% & 1/2 heavy cream, and substituting smoked beef brisket (out of my price range) with little beef smokies(which are tasty and affordable). I’m salivating. Will return after it’s made. Thank you!

My question is if I let it rest that long after u done cooking it isn’t it cold ??

Bro. Well done!

Thanks for sharing what you’ve learned. I’ve had great results and compliments from following your guidance.

Looks great. I’m going to try it. I’m in Colorado so I will be using elk.

I use blanko for anything breakfast related

Blanks I use that in my gravy for biscuits and gravy works great everyone loves it

Would Blanco and Texas Sugar be a good blend for brisket?

You SOB! .......

Folks, I used the W on a prime rib and it was unreal. The flavor wasn't over the top but gave it this rich incredible undertone.

Cooking with the Talo is for the Gram. Nah its for the health

Prom night started out gigli and went home full on manicotti! 😂

Hey Matt. do you have some chicken pot pie recipe? I would like see how you make it..... and thanks for all your videos

With the beef tallow is it a one time use or can you rejar it and use it again for the next time you make fries? For a person who isnt constantly making tallow it seems like a lot of briskets need to be made for a one time use of fries.

That's like peanut butter on jelly on gold.

Where is the oyster crackers😂