Baby Back Ribs

[@rmcfar8818]

275 degrees. spritz w ACV at 1.5 hr mark. pull and wrap after 2.5 hrs. Back on smoke, meat side down in foil for 1.5 hrs, until 205 deg internal. unwrap, mop, back in for 10 min to tack up glaze.

[@somerandomchannel3130]

Bless your soul for the summary!

[@wazewaze8185]

Breh I just wrote all that down myself then see this comment lol

[@jacobiwipf3629]

thank you sir

[@DARKREALM1122]

My wife likes them to be fall off the bone. What temp should I cook them to for that? I was thinking 215 - 220.

[@DumbCarGuy]

@@DARKREALM1122 still 205ish but for a longer time, maybe 30 mins, maybe 1hr. Listen to the ribs.

[@Stottzy777]

Matt, just got a smoker a couple weeks ago and I've followed your pulled pork and latest brisket recipe and everyone has given me so much praise! Gonna be doing these ribs next! Thanks for your videos!

[@evana1900]

Got my first smoker a year ago. Since then I have made quite a few of your recipes and boy. They never disappoint. Thank you so much for sharing.

[@billsutton4137]

Always watch Matt before I cook - always comes out great when I follow his lead.

[@fatherfryer202]

glad im not the only one

[@corybecker5129]

Me three

[@toothybj]

Same. The baby back ribs are literally about to go on. Followed his lead for the prep & just checking temp & times now.

[@timmcgrath6496]

Same

[@tm86591]

Meat Church BBQ products are top level BBQ. I stand by their products firmly and bbq with them quite often. Awesome recipes that I've recreated and turned out delicious. Him and Malcolm Reed have really helped improve my BBQ skills. If I ever get to meet him, I plan to shake his hand and thank him

[@donrich6089]

Matt, Don here. I have been toying with buying a smoker for some time. The wife and I came across one of your videos, (this one) and went out and purchased a Traeger Ironwood 650, Black Friday Sale. We went to the butcher and got some nice looking Baby Backs (4 racks). Couldn't wait to try your recipe and break in the new smoker. I followed your recipe to the tea with the lone exception of I had no jelly and substituted that with agave. The cook went well and easy. We had a total of 5 and what a huge success. Not only were they the best ribs It ever tasted but the overall consensus was the same... Just wanted to take a minute and thank you for what you do... I did purchase your rubs for this meal. 5 stars! Well done Matt.. was so easy! If you have time to respond, looking for a nice cutting large board, suggestions please.

[@MeatChurchBBQ]

@@donrich6089 hey Don!! I really appreciate the feedback!!!! this is exactly why I continue to do what I do. I really appreciate you being here and hope we can be helpful in someway in your outdoor cooking journey as you go forward!

[@Ricanstruct]

I used this cooking method on my RecTeq tonight. Used a different rub and some different stuff in the tin foil but besides that, followed this recipe exactly. Hands down the best ribs I've ever made, thanks for the video.

[@NeptuneSpear-4239]

Fantastic rib recipe with easy to follow instructions. Matt is one heck of a foodie coach.

[@golfbbqandwatches]

Gotta stop watching these videos when I’m hungry 🤤. They look perfect!! Another awesome Meat Church video, love it!!

[@kevinhowe8080]

I followed this recipe yesterday, Matt, and got unsolicited rave reviews and comments from my brother in-law/sister in-law, my son, and my wife (who doesn't even like to eat pork)! This recipe is simple and a keeper! These were my best attempt at BB ribs yet! Love following your posts and planning a visit from Houston to "the church" this fall!

[@MeatChurchBBQ]

Awesome feedback Kevin. Thank you!!!!!

[@johnmadden6472]

I smoked 4 racks today following your recipe to the tee on my Traeger Ironwood 885 and I got many accolades for the tenderness and taste of these ribs. This is how I will smoke my ribs from now on. Several people suggested I should start my own BBQ joint. Nope, just for family and friends. Thanks Matt once again for the recipe. I need to order some more Honey Bacon Rub, it was a huge success!!

[@nathanjones7355]

I enjoy all the products you have and been smoking 30 years. I have gotten out of wrapping ribs and can get either bite through or fall off. After watching your videos I'm inspired to wrap again!! Im constantly learning new things to improve my cooks and thank you for your insight.

[@photoby78]

My Meat Church seasoning is arriving today and I sure as heck ain't mad about it! Two racks of ribs ready to go with this technique on my new Masterbuilt Gravity smoker. Matt you are my go to - thanks man!!

[@j.craighood5554]

I made these for our New Year's Day dinner, and they were outstanding. Just the right amount of sweet and heat with the seasonings and sauces. Now I need to watch the other 6 videos in this series.

[@glenndaniells7191]

Just bought my first pellet grill and these style ribs will be the very first thing cooked on it! Matt, you always deliver!

[@raillen7094]

How'd they come out?

[@guybowers9094]

Another home run. Those look great love to watch your videos and try the recipes after. They inspire others to do more outdoor cooking

[@greengelacid2061]

i love Meat Church products...my bbq game has elevated so much because of companies like Meat Church...happy BBQing guys...

[@donelrod7875]

I did the baby backs today. Honey bacon BBQ on both sides honey hog hot on one side and fajita seasoning on the other side. For the sauce, I used whomp sauce, raspberry pepper jelly, and hot honey. Best ribs I've ever smoked!

[@crennie6928]

Matt, we just did these. I have usually used the Traeger 3-2-1 method, to some success, but since we have no become fans of Meat Church, thought we would give these a whirl, and OH MAN! Did them on our Traeger 1300 timberline, and followed your recipe (no parkay though) but in the end, mixed the rib candy with some "Unka Peets" (Oklahoma) BBQ sauce for the glaze. These are the best ribs i've cooked! Thank you for your recipes and videos. They are a blessing.

[@Thick_Burger]

Hello from New Zealand, this looks amazing, I will be trying this out this afternoon... Thanks Roger

[@SuperJffry]

My first rib smoke, everything turned out perfect. Thx!!

[@smawhorter]

I followed this recipe pretty close this last weekend with a few deviations; instead of rib candy I just mixed some cherry preserves with "Hot Pepper spread" from my grocery store. For the BBQ sauce I used that same mixture and then added some Traeger apricot BBQ sauce, some City BBQ sweet sauce, a few tablespoons of City BBQ Brush Fire sauce, some bourbon, some tart cherry concentrate, and a pinch of salt. This recipe turned out phenomenal and it is definitely my go to rib recipe from now on!

[@shanecorbin3930]

I followed this recipe exactly New Years Day and when I took them out of the wrap, they were falling apart tender! My wife said this is the only way I should do ribs from now on! Thanks for the video!!

[@AnthonyValkanas-wl5nz]

This recipe is where it’s at! Used Fajita base/Honey Hog for one and straight OG Holy Gospel on the other. Keep changing lives, Brother!

[@amandahuginkiss6868]

The best type of church is Meat Church. I plan on making some ribs soon, will be using some of these techniques even though I don't have a smoker. Like the idea of cooking them meat side down in the mixture. Thanks for the tips.

[@MeatChurchBBQ]

Enjoy!!!!!

[@boycebag1]

Been smoking meat for the last twelve months and all the Meat Church recipes are phenomenal 🔥 love your work, love your clips, keep them coming. Much thanks from far NQ AUSTRALIA 🇦🇺

[@1ReviewGuy]

I LOVE YOU BRO! Honestly I have been smoking for 20 years and I love your seasonings and your advice and cooking methods. LOVE IT ALL!! Made Brisket 2 days ago with Meat church seasoning. Went back to the store to buy fajita and honey bacon to make ribs tonight!!! Love it! Thank you!

[@randymotyka4578]

Every rub and recipe has turned out to be a real winner in this series of videos, thanks so much

[@andrewantonazzo4095]

Thanks so much for the video. Never thought I would ever be able to make ribs like this!! They far exceeded my expectations!

[@chrisdiceart]

Easy and tastes GREAT! Mine looked just like Matt's! And tasted amazing, easily my best ribs ever. Thanks Matt! 😀

[@davehoward2791]

“I ain’t mad at it.” When he says that you know it’s on the money, lol! Awesome, gonna try these.

[@Alphadog0091]

I use bacon grease as a binder, It seems to help hold the moisture, and flavor somewhat.

[@timothyshaneschaefer8289]

Gotta have the sweat in Texas. Good recipes man. I have coming out of the woodwork at my place on the lake. I gotcha. Always Meat Church

[@sethmoore9354]

These look amazing thanks for showing some tips and tricks. I’ve just started smoking meats and having videos like this are awesome. Cooked these ribs and made the whole family think I was a pro! Thanks man!

[@raymondhaigneyiiddsfacs2648]

Awesome addition adding the fajita rub

[@billy_bonka2140]

Just bought a Traeger yesterday. Think this might be my first cook on it 🤤

[@nickma71]

I made these this summer. It was the first time to make and consume. I like them. In fact, I thought it was meatier than a regular spare rib.

[@davidphelps9434]

First video I followed that actually turned out fantastic... great job

[@fly1327]

I'll be nearby next week from CA, headed to your place. Keep rocking it!

[@MeatChurchBBQ]

Come see us!

[@michaelprendergast6292]

Dude, I randomly found this channel. I can’t wait to try to smoke my first brisket! Just did a couple racks of ribs following this video! Turned out GREAT thank you so much for doing these videos! Tons of good stuff in here! And I’ve found a new love for my smoker!

[@MeatChurchBBQ]

@@michaelprendergast6292 thanks for being here Michael!

[@dalemoureau3624]

Just wanted to let you know Meat Church I tried the rib recipe and I also used the Gospel rub and note this was my 1st time ever trying to smoke ribs and I have been told I did great 5 racks and nothing but bones left overs, Thank you so much for your videos and your rubs

[@PilotDiggerdavid]

Mustard Binder, Gospel All Purpose, Honey Hog Rub, spritz with Ginger Ale! Once color, wrap with Brown Sugar and Ginger Ale! Unbelievable taste and tender!

[@MeatChurchBBQ]

Love it!

[@timhernandez2101]

Bumped into Matt at the Ft Worth Stockyards a few weeks ago, great guy, putting out great rubs and videos! Keep them coming....

[@terrybax2596]

Great video! Going to try this next time I do baby backs for my family. Thanks!

[@josephramirez5241]

Always wondered how you clean your cutting board

[@AlonzoWard]

I’m new to the Traeger family so watching your videos helps me make the perfect barbecue. Your rubs are fantastic!

[@MeatChurchBBQ]

I love this. Our Traeger family is awesome!!!

[@raybates3119]

I have owned every kind of smoker in the world, from charcoal, to gas, to stick burners, to electric...You get the point. I got a Pit Boss pellet grill a few years ago to see if I would like the whole pellet thing. About a year ago, I got the exact Traeger he is cooking on and to say I am satisfied is an understatement. I can't imagine going back to where I was before. Not because of the quality of the bbq but because of the ease with which I can replicate the same quality. It's almost unfair!

[@eh2bseries]

Can you make a shirt saying "I ain't mad at it."?

[@MeatChurchBBQ]

Have to soon.

[@mrshawn16]

I always say I ain’t mad at it when I watch his vids!

[@jamescain1846]

I carved I ain't mad at in a cedar plank. Colored it and tacked it to the wall above my grill lol

[@bigeyedave100]

That’s some awesome looking ribs more tender than your mommas love ❤️

[@mmmkay7729]

I ain't mad at that idea

[@richardmccarty3894]

I followed this recipe to the letter, and damn! They were amazing. My first time owning a smoker and it was the first time I've done baby back ribs. Fall off the bone good!

[@hilltopmachineworks2131]

Nice.

[@dicktugnutts7784]

Made these the other day. Won’t make them any other way.

[@RealGigaChad2]

A recipe to be enjoyed by all. Thank you, Matt.

[@Paradigm_pixel]

Just made 6 ribs like this over the weekend for a family bbq. Amazing ribs my family went crazy for them.

[@bear24D]

Good tip my brother......Im a young pitt master and my family is mildly burnt out on brisket, so I'll do these ribs next !

[@jameshill5304]

Got my first Traeger pellet grill today. Excited to watch and learn .

[@turdferguson8095]

Looks amazing. I wanted to see you try the second one you pulled off that had more caramelization.

[@BullDonkey]

Bro, thank you so much for all the teaching. I now am able to make amazing ribs. My coworker from Texas said "Dang, i didn't know people in California could BBQ". I smiled, then quietly told him about your channel.

[@ondaball3631]

Real inspiration on your videos just got my new camp chef pellet smoker I got a brisket 4 hours deep at the moment and watching your videos.. many thanks for your tutorials big love from Australia

[@charlescarlson8283]

Every time I watch a baby back rib video that song goes thru my head :( Great looking ribs.

[@oro5z]

Great instructions, great video. What were the two sauces you used?

[@darthjames3712]

LOL Matt kills me with that "I ain't mad at it"

[@JustChillin350]

Just made them tonight with your method, wow, absolutely delicious, pulled it off with a gas grill and pellet tube

[@jamesdegraafsr.3317]

I absolutely LOVE your videos and learning so much! You get very technical and indepth, that's great because after the video it leaves alot of questions for a newbie (like me lol) totally answered! Question....do you strip the thin membrane off the back prior to smoking? THANK YOU 😁😁😁

[@the_video_word]

I'm sure you found the answer to this already, but yes he does - it's mentioned in the video but not actually shown, as Matt has other videos where he goes into that. Basically uses the 'grip it with a paper towel' method and strip the membrane away.

[@SonTerrific]

Meat church seasoning is the only way to go. I use the honey hog hot and regular on on racks of ribs and it’s amazing. Just ordered the honey bacon today to see how that one is. I’ve done briskets and burgers and steaks with holy cow and gospel and they’re life changing. I’m a meat church parishioner for life.

[@MeatChurchBBQ]

Bad ass!!!!! 🙏🏼

[@davidsandoval2846]

If my smoker goes to 250 or 300 temp which one you think is best slower cook or faster thanks great video

[@raybates3119]

I have done with and without a mustard binder. I have also used the W Sauce for a binder. Is there a consensus or theory on whether the vinegar in the mustard helps to tenderize the membranes of the muscle and let the seasonings permeate the meat better? Or is it neither here nor there?

[@sleezybananaslug5165]

I ain’t never mad at your cooks. Hell yeah

[@WesterossFox]

Thanks for the video, I recently bought a Traeger Pro 34, however it doesn't have a top rack like your smoker - can I place the ribs directly on the bottom shelf. Just ordered the honey hog bbq rub so excited to try it.

[@bryanrackard4063]

Nice man. Come down here to keys sometime we go fishing. Cheers

[@dusty1792]

Wish youtube had a smell feature. Those look amazing.

[@colbynarramore]

Thank you for making this vid, turned out awesome 👍😎

[@daleb2786]

thanks Matt for the videos

[@MeatChurchBBQ]

Thank you for watching!

[@superdave4543]

Fire video, thanks Matt! 🔥

[@pgrant7688]

Those ribs look sensational, perfect. I have to admit, I used your all purpose Gospel on some baby backs and they looked and tasted amazing!

[@NoBSBeardReviews]

YES! These are gonna be on the menu soon.

[@but2fly]

I have gotten more compliments on these ribs than anything I've smoked on the Traeger. Ain't nobody mad at it!

[@cybernode33]

As a previous Qstoves+ user, switching to Asmoke has been a game changer for me. The ability to control temperature with precision using the digital controller has allowed me to cook my baby back ribs to perfection every time. I love that the pellets come in different flavors, adding a unique smoky taste that I never got with Qstoves. Plus, the convenience of using a rechargeable battery that offers up to 10 hours of runtime has made outings and tailgating so much easier and enjoyable. I don't have to worry about being near a power source. Lastly, Asmoke's commitment to sustainability by using recycled materials for their pellets resonates with me. If you're considering a switch, I wholeheartedly recommend Asmoke. #Asmoke

[@brianpittman4730]

If finished before you eat what’s the best method to keep them for a few hrs

[@billyhughes9776]

Lovin these vids -- I'd probably skip the brown sugar part when wrapping but other than that looks AMAZING.

[@jackchambers2059]

Can you make a video of how to make a few different bbq sauces and what they pair well with?

[@MeatChurchBBQ]

Fantastic idea! I’ll put that on the list. I’d love to do that.

[@Wayneh56]

What temp should they be when you pull them off the first stage of the cook?

[@deanbarnes3545]

another bomb cook !! rollin in Texas, thanks

[@kevinkern2221]

I dont have the 2 rubs you used, would the honey hog work well on these?

[@seafoodtrapstar4043]

Thank you for teaching us 💯

[@garyrenfroe454]

Matt those look awesome with some fantastic color

[@TheDuner68]

I watch this video everytime I do BB's! Can't go wrong especially with my new GShock!🤣⌚

[@EvanKieser]

Do y’all recommend using light or dark brown sugar?

[@JBRAAPY]

Just got the 3 bag combo seasoning!!!...Great content and Great products!!!💯🔥🤘🏼🤘🏼

[@jessicadalman6429]

Is it still necessary to spritz if I got a water pan..

[@matthoward123]

That cutting board is a thing of beauty

[@MrBigdaddysdaddy]

I followed your instructions on the baby backs and they were the most tender and flavorful I’ve ever smoked!. I just bought a pellet smoker and I’m sure that contributed. Thanks

[@chookchack]

Very low humidity here in vegas. Does using a water pan help in maintaining moisture inside the smoker?

[@kirby6000]

Another great video! Have been really enjoying your posts lately 👌🏻

[@MeatChurchBBQ]

Thank you so much!

[@squeeky11111]

I used your method on A weber Smokey Mountain @250 degrees and I was quite pleased with the results. I do prefer spare ribs and more specifically St. Louis cut but the baby backs were quite nice. I also used Honey Hog along with some other stuff. Love the Hog!

[@josegallegos6344]

How to do glaze? Sorry if it might be a dumb question is it strictly just the bbq sauce and habanero apple ?

[@aaronedwards2690]

Typed out the recipe if anyone wants it! Baby Back Ribs - MC * Set the smoker to 275 with Hickory Pellets * Peel the membrane * mustard binder * Fajita seasoning sit for 15 min * Honey Bacon * honey is great with BBQ * Over season; don’t see any pork * Sit for 15 min * Cook for 2-2.5 hrs * Spritz one or two times with Apple Cider Vinegar (He did one time 1 hour in) * Look for a nice color * Time to wrap with aluminum foil * Always use two sheets of foil * Create a bed of brown sugar * Squirt “parkay” butter on top of the brown sugar * Heavy pour Craig Sherry’s Texas Pepper Jelly Rib Candy: Apple & Brown Sugar Habanero (liquified pepper jelly) * Lay the ribs meat down * Cook ribs meat side down for approx 1.5 - 2hrs. * Bone will poke out a 1/4 inch. * Pull wrapped ribs at +/- 205 degrees internal temp * Place sauce in smoker to heat up: * Meat Mitch’s Womp Sauce with the Rib Candy above * Glaze ribs with sauce * Cook another 10 min for sauce to solidify Grab a beer and enjoy!

[@MrKen-wy5dk]

Thank you!

[@phoenixtripp1631]

Thank you so much

[@miked5562]

You da real mvp. Thanks! Making these right now - just wrapped them and put em back in, will be some damn fine eats tonight

[@Aussieoutbackbbq]

legend

[@conniegordon6318]

Thank you so much!!!!

[@truckerslife8303]

At what temp you pull them to wrap it?

[@GarthKnight1884]

I love ur dog always around waving her tail

[@allenochoa9493]

Trying these out on Memorial Day! I cant wait. I'm new to the Smoker thing (Traeger D2 with WiFire) but been BBQ'n all my life. #MeatChurch is the only page i follow for my "cook time and temperature". So far I've done Chops, Tri-Tip, and Brisket! Keep spreading the wisdom!

[@eglick04]

been doing this for a while now and i tell u what, matt from meat church knows his shit. This man has it DOWN!

[@rcowens8134]

awesome intro!!

[@alexs5394]

am i weird for liking the membrane on ribs? that crunch you get when you bite through is so satisfying

[@johnbarcza5945]

I you get a crunch from that membrane then they ain’t been perfectly cooked. When cooked properly, you can hardly tell it’s even there. The main reason i usually remove it it to allow my rub to penetrate better.

[@1runone]

Ribs & rubs are life

[@cbaur88]

Thanks man 🎉I like your videos a lotc