Bourbon Barrel Ribs

[@TwiggyRascal]

Those ribs looked incredible and the old fashioned recipe sounds just as good!

[@MeatChurchBBQ]

Enjoy!!

[@RJC01106]

Great combo can’t go wrong with bourbon and ribs

[@m00k1e1]

I just made these ribs today for the 4th of July and they were amazing!!! I can't say I've ever had a better rib than these. I tried to make them exactly as you did in this video, but had to change two things based on what I had available. I didn't have an bourbon barrel oak staves so I used apple wood chunks, and the only bourbon I had was Jack Daniels. Otherwise, I stayed true to your recipe, including the bbq sauce. I think I'll be making these as often as possible. Thank you so much for sharing this with us. Your videos are always amazing, and I can't wait to try another Meat Church creation!

[@MrSeniorJR]

Just a little whiskey correction-Jack Daniels isn’t technically a bourbon, it’s a ‘Tennessee Whiskey’. But that is neither here nor there…

[@SirPartyRoc]

The post wrap up was full of gems this time. Great looking set of ribs!

[@BBQFriend]

Love it. Love the simple BBQ Sauce base that you have demonstrated in both this and the Dr Pepper video. Its a perfect starting point to experiment and create some fun flavors for sauces

[@MeatChurchBBQ]

100%

[@willdomenik8866]

One of the BEST & TASTIEST RIBS YET!!! THANK YOU

[@chrishann5714]

I’m from Indiana and enjoy your videos because you show there is more than one way to do it “make it your own” we flew to Dallas last weekend, left they airport and straight to Waxahachee, had a great time at your store and enjoyed walking around the town before meeting friends In Haslet

[@tomcaddell4210]

You are spot on when you use the W Sauce. Those boys in Key West have nailed it!! Use it on fries/tots, adds so much more flavor than just a store bought W sauce

[@MeatChurchBBQ]

Man, it's REALLY good!

[@ytwyrm]

Matt, I am probably behind the times but I went into my local Tracto Supply Company this weekend and lo and behold, they were selling Meat Church rubs! That is fantastic man. I stocked up on Holy Cow and Honey Pork. Of course I had to go out and get some ribs to celebrate!

[@MeatChurchBBQ]

Awesome. They are a new dealer for us!

[@davo912]

@@MeatChurchBBQYou need to make a Walmart deal.. Killer Hogs, Goldees, Kosmos, Heath Riles are all carried at the Walmart's in my area and now they even carry Blues Hog BBQ sauces and Charcoal now

[@MeatChurchBBQ]

@@davo912 I’ve turned them down for years. Our distribution is very calculated. We sell a premium product that is blended small batch and is fresher than any of our competitors. Walmart int right for us at this time.

[@bullpolizei]

​@@MeatChurchBBQ Never change Matt, that's one of the reasons I go out of my way to buy your products.

[@robertbusek30]

My local Ace Hardware and Scheels both carry them. 😊

[@robertbernal3180]

Looks very delicious Matt. Just made some ribs last week and I used the Gospel rub that I got at a Lowes store. Keep making this great videos. You explain everything so great.👍🏽

[@MeatChurchBBQ]

Great new store for us. Thanks for the compliment Robert!!!

[@shawngillogly6873]

2 great recipes in 1 video. Thankee kindly!

[@MeatChurchBBQ]

Welcome Shawn!!

[@troychristman5662]

Love the Gospel, man. I use it on so many things. And now that we have Buc-cee's in FL I can just buy it at the store instead of having to order it! Ribs look delicious.

[@Scottinqc]

made these ribs this past weekend. KILLER!! bones could be pulled out with no effort, no BS, the best ribs I have made, and couldnt have done it without this video. Never was able to get them "probe tender" before. but they came out perfect when done just like Matt!! Leftovers (what are those) shredded up for some rib sammies the next day were equally killer on some home made pretzel rolls

[@TheRoPo]

Lets get some Irish Whiskey in the mix Matt 🍀 (Midleton, Yellow Spot, Jameson Black barrel) Will try these on Sunday!

[@PHCX66]

Redbreast 12!

[@chrisd2p2]

Red Breast!

[@rustyfan89]

I’m impressed, someone else that knows of Midleton just hade a bottle of the very rare, pricey but worth it, almost too good to use in BBQ sauce

[@chuckin_eh]

I haven't been to church regularly in years but since joining the meat church my grilling has never been better. love the rubs and videos, and I'm definitely getting an offset smoker real soon.

[@MeatChurchBBQ]

I appreciate that!

[@kevinv.8521]

Love the wrap up on the bourbon glazed ribs. Appreciate the smoked old fashion mention. I am going to have to pursue that.

[@MeatChurchBBQ]

I have another option here too - kzbin.info/www/bejne/l5WpnXeqg6ybla8

[@PipeZ0112]

Matt I’m new to your channel all the way from Colombia, it’s amazing how something si incredible is put in simple words! Thanks and I’ll be following up on your content 🙌🏼🔝

[@ryanschultz07]

This Guy is the most legit of the legit. Love this channel!

[@graj3da175]

Heck yeah! And old fashion at the end. Exactly what we needed!

[@MeatChurchBBQ]

Try this one - kzbin.info/www/bejne/l5WpnXeqg6ybla8

[@robertjones2146]

I love how Matt always seems surprised at how good his food tastes.

[@michaeltully3268]

Made these today, and for anyone wondering, yes - you can use a Rye whiskey. It's delicious. Add additional tbsp of worcerstershire for more tanginess.

[@RandallDelling]

Those ribs are great pulled and sandwiched with home made slaw. Yumarama!

[@justinwilliams1438]

Love this series. Thanks for the lessons/content/rubs!

[@MeatChurchBBQ]

You are most welcome!

[@KENNEY1023]

The ribs look fantastic, cant wait to try this. That brown water is one of my favorites.

[@MeatChurchBBQ]

Cheers, Ken!

[@rudevalve]

Certified Gold!!!!!!

[@MeatChurchBBQ]

THANK YOU!

[@dansklenicka8403]

Always follow your recipes and have never been disappointed Now need to plan a class on day.

[@BrandonMobley614]

I’ve always liked baby backs for their meatiness. I pay around the same price per rack in North Texas. Definitely one of my favorite weekend cooks. I’ll have to try a batch of that BBQ sauce. I’m a big fan of making my own, and a big fan of that brown water.

[@lx2nv]

Really great video - great sauce idea! Been thinking about doing a similar sauce with Crown Peach. I did a Crown Peach glaze on my Easter double smoked ham and the family said it was the best they've ever had.

[@MeatChurchBBQ]

Fantastic!

[@lx2nv]

@@MeatChurchBBQ think it'll be decent. Lol

[@nickp5511]

Ribs look and sound great! Those 94 proof Elijah Craig picks are an awesome low proof pour! Cheers!

[@grillmaster07]

Ribs looked great! My mouth is salivating! Great job!

[@MeatChurchBBQ]

Thank you!!

[@BattleFUEL69]

You had me at Elijah Craig, will have to try this out!

[@MeatChurchBBQ]

Cheers!

[@ryancecil1509]

One of the best bourbons out there!

[@charlieray4289]

Finally decided to make my own sauce this weekend based off your method. Added a few diced up chilies, some jalapeño mustard, Heinz, Holy Cow, your Fajita, and a bottle of Kurvball that I spotted that is new to my area. It's a bourbon that has a strong hint of a bbq flavor to it. My family absolutely loves it. Can't wait to put this on some smoked chicken this weekend. Thanks Matt

[@timboyle3114]

WOW - Anther one knocked out of the park! Did this yesterday - best ribs I've ever cooked. Loved the BBQ source - first time Ive ever made one. 2 tumbs up from the family as well!!! Have to say Elijah Craig is my fave bourbon for Old Fashioned. Use a home made Demerara sugar/Arabic gum syrup for the sweetener and a mix of fey-bro and angastura bitters (1:2 dashes). Will have to tray the peacan syrup!

[@michaelbarron8421]

Love bourbon!!! Because of that post that did the pairing, I follow the podcast now. And I'm going to try your old fashioned. Thank you so much for these videos.

[@MeatChurchBBQ]

Thanks Michael!

[@ryancecil1509]

Awesome! Hope you enjoy it!

[@beckybenally9500]

So many whiskey ot bourbon bbq sauces recipes seem to call for a wee amount (tbsp or maybe 1/4c), I love that you do as I have done and up the content so you can actually taste it too!

[@richman117]

wow this was just ridiculously good. I couldnt believe i made food that good, thanks to you

[@PilotDiggerdavid]

I love the Honey Hog with the All Purpose! Excellend!

[@MeatChurchBBQ]

Love that combo.

[@cathyhorner9503]

Thanks Matt,another good one.

[@Joe-g6h8t]

Very good and informative on your grilling 😁

[@josephlentz4547]

Matt, I love the videos. I too am a big bourbon fan so I’ll be making this. But I’m gonna go off bbq script a bit here and give you a real game changer for a smoked old fashioned. Try this. Add cold smoked orange slices. Cold smoked for 2-3 hrs and then vacuum seal and frozen for a couple weeks. Add a half slice to the rest of your drink recipe. You will never have a better OF. I cold smoke the orange slices the same way you would do cheeses.

[@MeatChurchBBQ]

I have never tried orange slices. I do grill and smoke oranges and use the peel. Interesting!!!

[@dimitrifreitas2981]

Great video.

[@zacharyfike1071]

I literally watch every single video!

[@MeatChurchBBQ]

I appreciate that Zachary!

[@SteveDOES]

Matt, i can't wait to try out this sauce. Thanks for sharing.

[@MeatChurchBBQ]

Enjoy!!

[@Sweeneybbq]

Never disappoints. Good stuff Matt!

[@MeatChurchBBQ]

Thanks Mark! Sorry I missed you this week.

[@TheHanenberg]

awesome content Matt! cant wait to come visit the store in may all the way from canada

[@MeatChurchBBQ]

Do it! We had a student at BBQ School last night from Ottawa.

[@neilklokkenga3015]

Outstanding!! Just found ur channel, been using gospel seasoning for years !! Love it on tenderize porkchops!! I call it gospel blk label,+ blue label gospel!! Best I have ever used!! Thank you!! Lnk

[@Grimthings]

I'll have to check that podcast out. Thanks for sharing!

[@willdomenik8866]

I am preparing this as I write. Just waiting for the charcoal to get red hot. I love to order from you, your spices. But I am in Montreal, Canada. Will let you know how incredibly delicious it is. As are some of your other "meals" are. Thanks! Meat Church RULES!!!!!

[@joeclark7082]

Those look great. I make a ham glaze with brown sugar, peach perserves, dijoin mustard, and burbon that might work well with ribs. Thanks for the video

[@ryancecil1509]

I wanted to make these today but the city of Louisville is sold out of ribs lol. Bourbon bender was a great Elijah Craig barrel pick we did. I can’t wait to try this! And yes those black walnut bitters are game changers for old fashioneds and Manhattans

[@jaredwatson8942]

I respect and admire you even more for using agave and having that Elijah Craig on deck. Thats one of my favorite bourbons along with Angels Envy. I actually use agave for my old fashions!

[@MeatChurchBBQ]

Fantastic!

[@gregvaughntx]

Did you know Chili's restaurant began in Dallas? So your affinity for baby backs has a Texas connection!

[@MeatChurchBBQ]

True!

[@curtishinkle7885]

love the "WRAP" up

[@g54b95]

HaHa!! I never expected to see Bender in a Meat Church video!! These look really good, Matt.

[@ryancecil1509]

Haha I didn’t think he’d make a sauce out of it but I bet it’s money!!

[@GJCOrado]

Ribs and an old fashioned recipe! Bonus round and yes.

[@MeatChurchBBQ]

Heck yea.

[@embrezar]

I don't remember in which video I first saw you use it, and I also don't remember if I have posted a similar comment before, but in a video you used W Sauce, and because of your video I bought some... You were right, it's incredible. It's Worcestershire sauce, but on another level. I'll never use Worcestershire sauce again, I am all the way on the W Sauce train. If anyone out there is curious about it, it's a bit on the pricey side at around $10 plus shipping, but it's well worth it.

[@papo517]

Always luv your video keep up the nice work quick question is there such thing as seasoning your ribs

[@steher]

Ok, your choice in Bourbon is a good one. Cheers!

[@paulharvey4607]

Did this rib cook with Yellowstone Smoky Bourbon rub and bourbon stays. My wife and I agree that the Elijah Craig sauce was the best we've ever made. Very very good!

[@dave84401]

Love that heavy pour in the glencairn

[@MeatChurchBBQ]

LOL ....yeah needed 6 oz

[@brad_neal]

Yep - trying these this weekend!

[@MeatChurchBBQ]

Enjoy!!

[@tommywalker742]

I’ll learned how to grill with ribs. Love em!

[@gladiatorgunworks1176]

Great tip with the sous vide! Thanks.

[@MeatChurchBBQ]

Yessir.

[@teamhoopty1289]

This just makes me want to bbq anything and everything.

[@MeatChurchBBQ]

Love to hear it.

[@isaacpena9590]

Pitman recipes have been on my table alot lately

[@MeatChurchBBQ]

AWESOME!!! That is my goal.

[@narbekalantarians6269]

Ribs look great. I'm also a S&P TX spares guy but my son likes saucy baby backs and they're nice for a change up.

[@MeatChurchBBQ]

I like S&P ribs too.

[@VallmoraXII]

I’m crying. The size of those baby back ribs! Over here in Sweden they are barely half the size 😭 Anyways.. Greetings from Sweden! Love the video! 🤩

[@MeatChurchBBQ]

HAHA. Hopefully I will be back over to Sweden to teach at Holy Smoke BBQ again soon.

[@SolidMuldoon]

Great video!

[@Daniel.puopolo]

Man I gotta make these! I love these wrap up videos!

[@MeatChurchBBQ]

Thank you!

[@JayRheaBBQ]

Looks like some solidly smoked Memphis Style Ribs

[@jimmydean1147]

Amazing as always Matt 🤘🏻

[@thomasanderson5417]

Man, that looks delicious!!!

[@itllbeawrightyep5579]

I like using Jim Beam Black when I'm making bourbon BBQ sauce. The bourbon just gives the sauce another level when doing ribs 😋

[@MeatChurchBBQ]

100%

[@justinfinch7761]

Matt truly awesome brother! I appreciate how simple you keep your videos! Just stocked up on a couple rubs!

[@williejones9335]

Great cook. Two of my favorite things. Baby back ribs and bourbon 😂😂. Thanks for the video.

[@MeatChurchBBQ]

Yessir Willie!

[@jr7003]

This recipe sounds great! Going to make it on Wednesday!

[@georgejamesentertain]

Love all your videos Matt, I also make my old fashioneds by adding black walnut bitters, saw that tip in a previous video you made.

[@owenreed1127]

Rolling smoke on 4 Texas style Prime Briskets and 4 pork shoulders for a catered event on my offset and this is just the entertainment I needed!

[@MeatChurchBBQ]

LOVE IT!

[@aarongoodwillie715]

I enjoyed the wrap-up. thumbs up!

[@MeatChurchBBQ]

Thank you for the feedback Aaron!

[@scottvj3105]

i did this over the weekend it came out amazing !!!

[@Amocoru]

The new Fireboard thermometer is insane. No one is talking about it. I replaced my thermapen/meater with it and never looked back. Also Whistlepig would be incredible in this.

[@jim3578]

Your video's rock! Thank you

[@stevemaynor2624]

Matt again another great video , sounds like Sunday dinner. Really appreciate what you do

[@MeatChurchBBQ]

Thanks Steve and hope you enjoy.

[@michaelclancy4509]

Glencairn glass with your brand on it. Class!

[@markhemond3818]

Hey Matt. You are my favorite KZbin channel for bbq. Your recipes are amazing. How about more videos on sides to go with the proteins? I struggle to figure out stuff to serve with all the great meat I have cooked from your channel and I bet you have some awesome recipes for sides.

[@kevinbalch4767]

These are delicious! Got some more on the smoker now.

[@MeatChurchBBQ]

AWESOME, Kevin!

[@txpyroguy817]

These look delicious!!

[@MeatChurchBBQ]

So good!

[@StupidEarthlings]

Awesome, I think I'll try that sauce..😊

[@brandonhorvath2987]

Looks great! Is there a spot on your website that has the descriptions for each rub the way Matt describes them on these videos? It would be super helpful! For example, when he uses Dia- he says "salt, pepper, garlic, onion, and little bit of citrus", but on the label of ingredients it says, "Salt, spices, dehydrated garlic & onion, lemon juice powder, spice extractives, papain, bromelain. Gluten Free. No MSG." So no mention of pepper, and thats true in how he describes other rubs on the KZbin channel vs. what is in the ingredients. It would be awesome to have a simple chart with what the main flavors are in each rub the way he describes them vs. what is listed in the ingredients. Thanks!!

[@buddyb1958]

I think another winner, Matt! My mouth is watering!

[@MeatChurchBBQ]

Thanks Bill!

[@cpakid6224]

Ribs and bourbon, can't go wrong with that!

[@shankins07]

Beautiful. My cabinet is stacked full of the brown juice and I got two rack of ribs that need to get smoked.

[@MeatChurchBBQ]

PERFECT

[@deanm4138]

Matt those ribs look delicious definitely have to try that sauce

[@MeatChurchBBQ]

It's really good.

[@garytingler3222]

Another great video. Keep up the good work. I am learning a lot.

[@MeatChurchBBQ]

Thank you for being here Gary.

[@BamaWells1]

Hey Matt - Thank you for all your videos. I love your rubs as well. Question: do you spritz your ribs during the cook? I have done it both ways, but wondering your thoughts about it?

[@allennorris3650]

Great lookin ribs. Have you ever considered doing a video on how you clean and maintain your boards? I would love to know how you keep the safe & pretty 😁

[@jeremygifford38]

Hello from Chattanooga (Former East Ridge) Matt! Love the "Rare Mrs. Meat Church compliment" That's golden!

[@MeatChurchBBQ]

My hometown! My Mom and brother went to East Ridge.

[@jeremygifford38]

@@MeatChurchBBQ yep, I was in the same class with Josh,ER 97 🤜🏼. Did you not go to East Ridge?

[@MeatChurchBBQ]

@@jeremygifford38 That’s cool! We moved to Texas when I was 13. He was 9. He moved back and finished school in TN. I stayed in TX with my Dad.

[@jeremygifford38]

@@MeatChurchBBQ Ah that’s cool man. We’re planning a trip to TX for the Dallas Supercross next year again. I’ll come check out Meat Church while we’re there, just recently got into smoking. Love your stuff and super cool to see a hometown guy doing well. Have a good one man!

[@jasonhaught8330]

Bourbon & BBQ! No better pairing!

[@MeatChurchBBQ]

Agreed!

[@jeffreycote1182]

Your sauce is amazing. How long will the leftover keep in the refrigerator?

[@DannyMacNair]

Matt, huge fan of the show and you’ve never disappointed. I have a question on the bbq sauce, how long can save leftovers on that?