My dad and I entered a bbq comp last weekend. We smoked a tritip following your video and St. Louis ribs like this (the only difference was that we trimmed down to 10 bones). We made armadillo eggs for our side entry. Took second in tritip and ribs, first in side dish and first overall. Won a bunch of cool prizes including a pellet smoker. Thanks for the great videos!
@kevinkern22214 күн бұрын
Congrats dude! I use all his recipes and love the out come. Not surprised you did so good with them.
@emmgeevideo Жыл бұрын
I've just started binge-watching Matt... He's a great instructor and has a kindness and gentleness that's admirable. He's from the Malcom Reed school of KZbin BBQ video makers.
@jordankey34162 жыл бұрын
Made this recipe for me and my wife, and she said they were the best ribs she’s ever had! Talk about high praise! Thank you Matt!!
@Keverember3 жыл бұрын
Songs will be sung for generations of the beautiful marriage that Meat Church and Meat Mitch are together on ribs. Beautiful cook!
@MeatChurchBBQ3 жыл бұрын
Love it!
@Italianempath Жыл бұрын
He's my go to guy during these GREAT times of having a few days off... Happy 4th everyone!!!
@offrodnolefmr74453 жыл бұрын
My grocery bill goes up every time I watch Matt cooking. Last week it was chicken fried steak. So dang good. Now I see ribs, baked beans and tater salat for Saturday😋😜
@DrMoriole3 жыл бұрын
. . . Me too; except I'm doing short ribs! (I watched the "Spare Ribs" tutorial, lol.) #MemorialDayWeekend
@scotthamilton15872 жыл бұрын
Lol sooo True! You know it used to be when Dads go to Lowes or Home Depot was like a kid in a candy store. Now it’s going to the butcher shop! Anyone else feel like that? 🤣🤣
@gerdsfargen66872 жыл бұрын
@@scotthamilton1587 heck yes! Specially when it comes to finding dino ribs. You cant wipe the stupid grin off my face on a day like that!
@brentburns78032 жыл бұрын
Me as well. Love meat church. And I'm no pro I go back and reference.
@hundun56042 жыл бұрын
A year or 2 later you're probably watching weight club video's. (jk)
@PilotDiggerdavid3 жыл бұрын
Mustard, All Purpose and Honey BBQ last weekend and I used Canada Dry Ginger Ale as the spritz. Wrapped with Brown Sugar and Ginger Ale and they were fantastic!
@markothesharko2 жыл бұрын
Done this recipe twice in the last month. Both times with 3 racks of ribs on a cheap $200 pellet smoker. AMAZING!
@carsongeib3 ай бұрын
Ever since I found your channel and started following your recipes I’ve made better BBQ than I ever have. I love that ya’ll encourage people to try whatever rubs work for them and don’t try to push products real hard. It makes me want to buy them more! Appreciate the info thank you for all the content!
@PaCMaNBiN2143 жыл бұрын
The Holy Gospel is my ace in my pocket! I get so many compliments when I use it! Thank you so much! Keep up the great work!
@andrewkissinger32573 жыл бұрын
Thanks Matt. Your videos make me look like a stud when Family and Friends come over. Much appreciated. Keep up the good work!
@tricepilot Жыл бұрын
Just got back from 2023 Memphis in May International BBQ Competition. Got to meet, among others, Big Moe Cason. Loved the whole experience. I really got to understand the different categories: Ribs, Shoulder, and Whole Hog. I really like it in this video when you mentioned your place achievement there. Because I went there (and my own experiences), I really understood your tips about presentation, color, etc. The piece I'm sure you know about in blind judging (that I didn't know until recently) was the two bone cut and sauce the cut sides strategy. This is for sure one of the absolute best videos on how to do pork ribs on KZbin. Well deserved million view video. San Antonio fan.
@jonathanmassey29863 жыл бұрын
I use a Traeger, and ever since I started following Matt's recipes and advice my friends and family are super impressed with the food.
@SOLDOZER3 жыл бұрын
Your family must be from California.
@willieoliver11143 жыл бұрын
3:27
@jonathanmassey29863 жыл бұрын
@@SOLDOZER Nope, from Virginia actually. You're pretty bad at reading people considering you were 2,675 miles off. You must be a better cook than the guy in this video coming from the comment?
@RockSolid3313 жыл бұрын
I love how you encourage us to use visual cues for each step. Once I learned to use the visual cues, it brought my ribs to a whole other level. Great video.
@lapismosi80653 жыл бұрын
These are the best looking ribs on you tube, and thanks for sharing your recipe unlike so many others (Rodney) and for NOT pushing your own product to make some bucks.
@rhsprecher4 ай бұрын
Yum! I cooked them for 2 hours at 250° then wrapped and cooked for 1.5 hrs at 275°. The color was perfect and the bite was just like yours. I seasoned with Dia, and Texas Sugar.
@franciscovillagrana31034 ай бұрын
Damn every time I watch Matt cook I get inspired and want to cook for the whole block
@kbeezyk3 ай бұрын
😂
@chrisd2p23 ай бұрын
Its hard to cook for just my wife and I so I always try to give leftovers to neighbors or family. Whoever is around!
@DiMSWuN Жыл бұрын
Made this a few times now exactly as instructed, including the exact ingredients listed. Certified show stoppers !!!
@LUCKYB.2 жыл бұрын
Im glad I found this channel. I need to lean how to smoke ribs right. All I use is kosher salt 20 % 80 % black pepper .oak and apple wood. 2 feet fron the opening of the fire pot opening. Meat paper wrap. Ribs 160 rest to 130. Looks good makes Mouth water .
@srt10h4rml3ss Жыл бұрын
until your spices are reasonable here in Canada, I'll be using my own but your cooking method I've now used for a couple years, absolutely spot on every single time. Love it Matt !!
@angrybear762 жыл бұрын
Could you do a video breakdown of all your rubs and recommendation on what they pair best with? That would be awesome. Love everything you do! BBQ culture is slowly growing in Canada
@JacobSmits2 жыл бұрын
I'm a newbie here but I was able to find his rubs at my local Ace Hardware. We'll see how the smoke goes tomorrow but I followed his pulled pork recipe and was impressed with myself.
@dingo5208 Жыл бұрын
Slowly? Like 200 years slowly? Bbq culture is huge in Canada and grows every year. I have been involved for 50 years and it doubles at least every year.
@bradIeyyy Жыл бұрын
@@dingo5208 canada and BBQ? lol nothing comes close to Texas or Kansas City BBQ
@dingo5208 Жыл бұрын
@@bradIeyyy nope not even close. If they really try they might get there!
@Philliesfandom2 жыл бұрын
Great video! Between yourself and Malcom Reed how can you go wrong?! Those ribs look amazing!
@crystalvillarreal85792 жыл бұрын
This is my go to video every time I cook ribs. I haven't seen a better video as far as tips, technique, time, and temp. Got two racks on right now.
@ryanhanratty5228 Жыл бұрын
Made these last weekend - best ribs I’ve ever had! Highly recommend 👍🏼
@scottbanelsky97932 жыл бұрын
Just smoked 2 racks today on the brand new pellet smoker. They were amazing. Even My wife loved them and went back for seconds!
@kn82045 ай бұрын
Only rub I use is Meat Church. Learned how to smoke from this guy and his rubs have always been the best
@seanharrington9492 жыл бұрын
this may be the best sermon of all time at meat church
@rickpaul98582 жыл бұрын
Following this recipe I’ve made rips consistently better than any restaurant! Thanks, Matt!
@JoineeJoan Жыл бұрын
I learned more from your videos in a few weeks of time, than from the pile of cookbooks I have... Thank you !!
@TrojanManSCP3 жыл бұрын
My phone recommended this video since it overheard me (ahem) talking about cooking ribs tomorrow, and... Yeah, looks good. I don't personally care for the vinegar spritz, but I accept it's a thing. I appreciate the nod to just inspiring people to get out and cook. That's important.
@TimmyThomas15323 жыл бұрын
Hey Matt, Thank you so much for your videos. I'm brand new to smoking meat, but I watch your videos, nearly, every day, and I've learned a bunch of great tips from them. Every weekend I'm trying something different, and using your videos as a road map. Thank you for making these and inspiring people like myself to get into smoking meat. It's my new favorite hobby! Cheers!
@YoooPatrick3 жыл бұрын
Me too Anthony! Whats your goto make and favorite thing to eat so far?
@TimmyThomas15323 жыл бұрын
@@YoooPatrick love me some pork belly burnt ends!
@evanriddle99213 жыл бұрын
Very nice! The clean smoke makes all the difference in the world! Now I wanna try the Holy Gospel rub!!!
@TylerSmithIsLegend Жыл бұрын
You’re the only BBQer on KZbin who knows what they are doing. Everyone else does “non-southern” BBQ or are just backyard people with okay recipes. And none of the top quality BBQ joints will share their recipes. You are the only true southerner that posts recipes that are actually true BBQ and are high quality like many of the BBQ joints through the south.
@tritontransport Жыл бұрын
🥴 watch Myron mixon . He clearly knows what he’s doing and talking about . He has won more competitions than anybody else and I have his book. This channel is also really good as well though
@drewgoebel643 ай бұрын
Got my first bottles of Meat Church rub today at Scheels in Eau Claire, WI and can’t wait to try them out. I got Holy Voodoo and Fajita and plan on making these ribs.
@chris2pher443 ай бұрын
I do my ribs exactly same besides the jelly (honey instead) and comes out absolutely amazing. I’m gonna have to try it. The sweet and heat is so good.
@mikepotapa57733 жыл бұрын
I’ve used many different Rib recipes but these look awesome. I just ordered the fajita and hot honey hog, plus the Texas pepper jelly and the meat Mitch BBQ sauce. I already have holy gospel, honey hog, and holy voodoo. I just got my new patio for my grilling area finished yesterday and will try these Ribs next Saturday. Thanks for the great content!
@mathewramage41943 жыл бұрын
Just got some spare ribs and I'm going to be smoking them this Sunday. Your recipes and videos are so helpful and easy to follow. I've had my pellet grill for two months and everything has turned out better than expected. Going to try a pork butt on the fourth
@haroldmiller99423 жыл бұрын
Matt, I made St Louis spares today with this exact recipe (except I used cherry pellets since they were already in the hopper!) and i have to say these were the best ribs I've ever cooked! The smoke ring was EPIC! The Apple Cherry Habanero Pepper Jelly pushed everything over the cliff!! I will continue to use this recipe! Thank you for sharing and look forward to the next one! Any updates on resuming cooking classes in 2021 or 2022?
@1pokemonbattler3 жыл бұрын
I’m a new fan. And thanks to you I’ve added a new grill to my collection. I’m 4 cooks in on my new Traeger and loving it.
@lnb00582 жыл бұрын
This is my second time making this recipe for the Labor Day weekend. I thank you for all your tips.
@cliffordcolvin Жыл бұрын
Matt, I’ve been watching you for some time now. I finally upgraded my grill, and while I was at Academy I saw your spices! I bought Holy Voodoo and used it tonight! OMG, I can’t believe how good this is. All I can say is well done brother. Thanks so much for all you do, and hello from Lubbock!
@Jason-zm4xq3 жыл бұрын
Made these for memorial day on my traeger. Everyone went crazy, said best ribs they've ever had. That holy gospel and honey hot are a killer combo
@79bford Жыл бұрын
Hey I used this method this last weekend for my first bbq competition. Used the tips off this video and the chicken one. Dude I cleaned house and won the whole thing and took home all the goodies. Enjoy your videos and thank you for all the tips
@jacobstehly87773 жыл бұрын
I just bought my first products from Meat Church! I got the fab 5 and I can’t tell you how awesome Matt’s rubs are. I gotta say, the Holy Gospel is off the hook good. I don’t even like sweet rubs, but all the rubs I got were absolutely awesome. He said his kid eats one of them, yeah I can see why. You have to be able to like and taste the rub by eating it straight outta the container. I swear to you these are the best tasting rubs I have ever eaten.
@JustGrillingandChilling.3 жыл бұрын
Agree with many other comments.... he makes it easy for us backyard griller/smokers. Love it!!
@MeatChurchBBQ3 жыл бұрын
I try!
@tonykemper8896 Жыл бұрын
I just bought a pit boss pellet smoker and im gonna do my first rack of ribs tomorrow, the video was awesome. I definitely need to order some meat church rubs and seasoning! Already liked and subscribed.
@marknrebecca87423 жыл бұрын
On the final stage of my cook, I cannot wait to try these babies. Thanks Meat Church! Ribs were off the hook, I think i have made this recipe 5 times now and every-time it gets better.
@jm2132133 жыл бұрын
You’re a real one brother. On here with your beautiful product but still telling the people they can make their own. True story but the ocho is worth the money you pay for the lack of effort and the time trying to find some of the harder to find rubs. Thank you meat church
@uhN0id4 ай бұрын
Matt I'm back here again to make these yet again. Dead simple recipe but I always wanna make sure I don't forget anything. Truly incredible ribs from this on my Recteq bullseye using lumber jack pecan pellets!
@johnwray4493 жыл бұрын
Awesome video Matt. Done this cook this past weekend on my kettle with cherry wood and minus the pepper jelly. Best ribs I’ve made to date. Thanks again,keep those video coming.
@smokersonthewaterbbq2224 Жыл бұрын
Those look amazing! I'm more of a dry rub guy, but I'm definitely going to try this out!
@coasterdad17573 жыл бұрын
Just made these for the first time. Flavor was amazing! Love the Rib Candy/Whomp Sauce combo! Of course, the rubs were great, too! Definitely will cook these again!
@sadsadist3 жыл бұрын
These ribs are fantastic! The family loved it. And thanks for the Texas Pepper Jelly recommendation. That stuff was great
@anthonybarefoot67442 жыл бұрын
I work at an ace hardware and after watching your videos we now carry all your spices, I watched your chicken fried steak video and paused it to order your flour mix. If you ever find yourself in south eastern GA we'd love to have you
@187manowar3 жыл бұрын
I got saved at Meat Church today!!! Hallelujah!!
@clyderichardson64753 жыл бұрын
The Dutch call that sputtin, making fun of sacred things. But those ribs looked good!
@ChrisHolcomb213 жыл бұрын
I used the Hot Honey Hog and Holy Voodoo on my ribs last weekend and they came out great. Wrapped one and left the other one dry as a test. Everyone like the dry one better. The bark on it was amazing with a nice spicy kick. It’s strange not watching you cook on a Traeger. I was going back and forth between the Traeger and RecTec but ended up getting the Traeger Timberline 850 after watching your videos, been loving it ever since. My only regret is I should of gotten the bigger Timberline 1300.
@croatianbuffalo3748 Жыл бұрын
Putting the butter on the foil meat side down prevents burning also 2 ply foil helps. Learned the hard way lol. Thx u
@DBrummerCamas3 жыл бұрын
I made these yesterday for the family (nine of us) and the consensus was that they may have been the best ribs that I've ever made. Many said, comparing them to any local BBQ restaurant we have around here, that these beat any of them, hands down! I used Baby Backs and didn't have the Texas Pepper Jelly, but I created my own sauce for the glaze using some KC style BBQ sauce, some Grape Jelly and a splash of Kentucky Bourbon Whiskey. The layers of rubs along with the glaze made each bite an experience to remember. Great recipe, Matt!!
@savagebastard1912 жыл бұрын
I promise I'll never get tired of the intro🤙🏼
@mackmtl3 жыл бұрын
Just as I'm thinking I won't find another BBQ rib video that blows my mind, this pops up on my feed. My goodness, those look incredible. Can't wait to try this recipe for myself sometime soon!
@russelldillard6278Ай бұрын
I could watch Matt cook all day. If I’m not careful I do 😅
@cjbrown83613 жыл бұрын
Matt man I can't begin to tell you how delicious this was. I followed the recipe to the T. My family absolutely loved the ribs. Meat was falling off the bone all the right flavor and seasonings combined. Wow 👏is this recipe. Thank You!
@tfretch-hobbyist Жыл бұрын
I'm cooking these as I watch. Running a cheap Chargriller Offset is a pain keeping the temp stable. But, it's about the journey! I'm on Keto so no jelly here. But, I added some Keto friendly maple syrup instead. Thanks for all the great videos Matt.
@bigbkeepitreelfishing3 жыл бұрын
Cant wait to do this at home. I learned so much and made really good pork butt and ribs before, however, this is amazing. I cant wait to use your techniques. Just found this channel and love it. Awesome.
@danielbarrett3434 Жыл бұрын
This is my favorite way to cook ribs right now. I bought some peach jalapeño jelly to make it too
@dong83072 жыл бұрын
Looks great. Just got Holy Gospel and trying for the first time. New subscriber here. 👍
@Spikecity242 жыл бұрын
Just watched this video couple days ago. Made the ribs today - minus the Texas jelly... but it is on the way so I'll have to make it again. They were amazing. Looking forward to making it with the Texas jelly in a few days!
@williambroadway7681 Жыл бұрын
I watch all your videos I'm in the process of trying to start a bbq trailer I've been bbq for years in my back yard and this is my dream to bbq for living it's the second half of my working life so I watch your videos for tips
@THEGlassIED3 жыл бұрын
I love this channel. Most BBQ channels are getting ridiculous with their unrealistic experiments, but this channel keeps it just straight up BBQ.
@MeatChurchBBQ3 жыл бұрын
Appreciate that!!!
@bvoyles747 ай бұрын
Followed this method yesterday, ribs turned out so juicy and tender!
@tgg_music2 Жыл бұрын
Used the same time and temps, and wrap method, on my family's cheap offset smoker this past weekend. Just a different rub and flavor profile. My second time ever using the smoker, but my first time doing ribs, and a pork butt that I used one of your other videos as a reference for too. My family absolutely loved it, and my instagram stories were blowing up because I was updating my progress! Can't wait to try it again, but this time with some Meat Church rubs!
@tgg_music2 Жыл бұрын
I guess I should mention, I didn't have a glaze or sauce either- the time and temp combo was enough to make them perfect without it! The foil collected all the natural juices, and it was delicious!
@robertbenavides38993 жыл бұрын
Shout out from South Texas 💪🏼🦁💪🏼🦁
@philliphoodjr.8635 Жыл бұрын
can't always get prairie fresh natural,but when I do..really like'em
@jeffwillard9621 Жыл бұрын
Just smoked a pork butt for our New Years Eve get together and it turned out great. I love these videos.
@petercunningham5820 Жыл бұрын
Made them for my wife and I today!!! Soooooo good....might get lucky tonight lol!!!
@MikeHoncho8843 жыл бұрын
That's what I call a homerun! I'm new to the channel Lovin every minute of it!
@wannasmokelikematt97803 жыл бұрын
Those look amazing! One quick question. At 6:02 you say this cook is at 250°, but at 9:15 you say you’ve been running it consistently at 275°. Do you increase the temp for the second half of the cook after the wrap? I know the cook can be done anywhere between 250°-275°, but I need to know EXACTLY how you made these magnificent pig parts. Thanks!
@MeatChurchBBQ3 жыл бұрын
It’s 275° through the entire cook. I misspoke in the video. The recipe says 275° as well. However anywhere from 225°-250° works.
@toby_terpenstein25333 жыл бұрын
I definitely need a big cutting board like that. I do a brisket every weekend with one of these other meats= ribs( beef or pork), sausage, pork belky, pork butt, etc..... Amazing videos bro!!!!
@RsKnDR09913 жыл бұрын
12:17 "I don't like em fall of the bone, that's overcooked to me" *You're my HERO :D*
@texasbbq5553 жыл бұрын
Never thought to use the fajita on ribs. I think I'm gonna try it this weekend
@texaspepperjelly3 жыл бұрын
Thanks, Matt, for showing cooks how to use our Rib Candy! Appreciate it, brother!
@MeatChurchBBQ3 жыл бұрын
My fav!
@mr_salty513 жыл бұрын
👌🏽 two of the best sauces in the business for ribs 💯
@canonphoto3 жыл бұрын
My brother always bragged about fall off the bone ribs, I used to tell him anyone can overcook ribs so they fall off the bone especially covered in an oven. Always go for that meaty bite! Cheers 🇨🇦
@viperxvm3 жыл бұрын
I’m craving ribs because of you Matt and I ate Ribs about a week ago. I’m curious that you didnt use any binders like mustard or mayo.Curious about why or if simply doesnt make any difference. Thanks and keep sharing these awesome meals!
@proxyl Жыл бұрын
This is the next one on my bucket list to do, looks amazing
@sena88953 жыл бұрын
Awesome vib brother! I just started my bbq catering business and man I love your videos! You sure do inspire me.!
@stevec6642 Жыл бұрын
I like this church so much more than that other church. 10:02 “my dog’s out here cause she knows what’s up”😂😂🤣🤣. I don’t know how my dog knew but without exception every time I was cooking ribs my dog would stop eating 2 days before, then on the day I would BBQ the ribs, he was glued to the base of the BBQ with the “I’m so hungry” look in his eyes
@stevemccormack-singersongw117310 ай бұрын
I love your videos! Question: for beef, I ideally try to season well in advance (day before). The science as I understand is that the seasoning draws the juices out, then infuses those juices which are then re-absorbed by the meat, for deeper flavor. Do ribs not behave the same way?
@Simplycomfortfood Жыл бұрын
Caulk up another fine video. I have always done baby back ribs. Grocery store ran St Louis Ribs on sale. So I will let you know how they turn out. Love the content and your rubs. We have an Ace Hardware that carry a few of your products.
@number51oco2 жыл бұрын
Sweet, heat, smoke, spice. Great tender ribs on the bone!!!
@KC-nu7rx3 жыл бұрын
Hi ! Those look so good ! One quick question please , the recipe says that spritz the ribs with apple juice but in the video you said spritz apple cider vinegar so which one should be and if it is apple juice what kind of apple juice I have to use ( ex: 100% juice or sugar add ) ? Thank you so much !
@jefbrewer Жыл бұрын
Made these a couple weeks ago and they were flawless! Even found some Whomp Sauce and reverse engineered it into mu own sauce! Making them again in a couple weeks for a company party. You killed it, Matt!
@tommyvtexantrogden26823 жыл бұрын
THIS.IS.AWESOME!! I was just walking my dad through smoking ribs ! This is the perfect video to send over to him ! Keep up the awesome work !
@MeatChurchBBQ3 жыл бұрын
Thanks Tommyt
@lnb00582 жыл бұрын
I tried this recipe today. My family loved it
@jk-guy4226 Жыл бұрын
I’m surprised they’re not mush being wrapped that long at 275. Those look absolute perfect.
@ItsRyanTurley3 жыл бұрын
Nice to see you mixing up your smoker Matt! I love my Traegers but real wood/smoke is hard to beat! Keep crushing it bro 🔥
@shawnoneall35912 жыл бұрын
Made these today. Used two nice racks from wild fork. They turned out good from a taste perspective. But we’re falling off the bone (literally). I’m assuming I over cooked them but which stage? Smoked meat side up for 2.5 hrs at 250. Wrapped in foil with butter brown sugar and apple cherry habanero pepper jelly meat side down for 2 hrs. Then glazed for 15 mins. Used Weber smokefire EX6 on upper rack.
@chopperbristow3 жыл бұрын
Stunning colour when you put that sauce on
@lorenzo19gonzales913 жыл бұрын
That glaze just looks perfect
@jbjb2153 жыл бұрын
I have used your recipes for a few cooks now and all have been fantastic. I ordered the sampler pack of rubs and found the hot honey hog at Ace, all are terrific.
@MeatChurchBBQ3 жыл бұрын
That is awesome!!
@67Grandadfatboy Жыл бұрын
Great video Matt. Do you cook to an internal temperature? The reason I ask you say depending on your pit temperature as to how long the cook will take, so my question is, at what IT do you pull the ribs to give that great bite?