Beef Ribs

[@ProcrustesTheClown]

I get proud whenever I hear 44 Farms since my uncle is the foreman over there. All his life he wanted to be a cowboy & he got the gig when they restarted their cattle operation in the early 2000s. You can tell he puts his heart and soul into the work and since then they've become a name worth bragging about. Here's to you uncle James!

[@Cherreh]

Cowboys make the world go round

[@jdinpt36]

That’s badass, what a legend!

[@buildshow]

My first time making Beef Ribs tomorrow and I’ll be following this. Keep up the amazing content Matt!!!

[@richardp2344]

How did they turn out?

[@geoffryflanigan-dd4gm]

Doing some this weekend!@!@@

[@darkwitness9482]

​@geoffryflanigan-dd4gm bro same 😅 good luck with yours! Hope they turn out exactly like you want them 🔥🔥🔥

[@Terry-r9v]

I got a 6 and 3/4 lb slab going on Tomorrow for Christmas dinner I'm going to use the same seasoning

[@DannyMacNair]

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.

[@JR-hy2mq]

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.

[@j.craighood5554]

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.

[@notsure984]

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.

[@marcusmichols1516]

@@notsure984 sounds like something is off with your temp. try to double check the ambient temp in the pit with another thermometer

[@gregoryclouthier6115]

What level grate did you lay them on .. right on the base ?

[@j.craighood5554]

@@gregoryclouthier6115 I have a 9 year old Treager Tailgater so, right on the grill grate.

[@gregoryclouthier6115]

​@@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 ..

[@ozzyaararon]

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.

[@Dirtyginmartiniolives]

Just had the beef rib at La Barbecue! Was amazing.

[@elsabiro]

Ive searched all over America, and La Bbq is my reigning champ. You did well on your BBQ crawl!

[@therev2100]

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.

[@rchuyck]

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!!

[@portgibson2747]

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

[@davidherndon301]

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!

[@rickhirschegger5775]

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!!!

[@brwhyon]

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 !

[@JS-wg9ff]

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!

[@stevenpan8793]

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!

[@Millyyyy93]

You're the reason I got into BBQ. Just want to personally say, thank you!

[@MeatChurchBBQ]

That is bad ass!!!!! Thank you for sharing. 🙏🏼

[@Ericb1980]

Same! Pandemic hit I watched KZbin 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

[@MattKellenberger-eq9ky]

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!!!!

[@curthenry348]

I like to save my oil soaked butcher paper for the next fire in my offset..happy grillin!

[@MeatChurchBBQ]

Yes!!!

[@kendo411]

Also good to use as an aromatic in your firepit if you can

[@Iao74185]

I didn't think of that. Thanks for the tip.

[@BrieWilly]

Dude you called me out with the $2 Walmart spritzer 😯🤣

[@pgrant7688]

Me too, don’t feel bad we are not alone …

[@Levi-ld1ez]

It's like he was talking to me as well..🤣🤣

[@Eric-im2px]

I feel personally attacked

[@goldstein92]

im keeping mine still

[@shawns.6185]

Heading down to the feed store, I’ve been eyeing up that spritzer since the first video

[@michaelwood7571]

Tried Texas BBQ'ing my first ever 123A ribs today for Thanksgiving on my first ever cook on a ZGrill. Followed Matt Pittman's recipe, and if I say so myself, they turned out fabulous - for a novice. Bought the ribs from a local butcher here in Huntington Beach, Ca. They were loaded with fat, which required me to trim them very aggressively. Seasoned them similar to the way Goldies seasons their ribs - smoked for 1 hour at 160F. Increased temp to 250F until internal temp reached 175F. Wrapped ribs with butcher paper and continued cooking until internal temp reached 205F. Reseted ribs wrapped for about 2 hours. Bark was perfect to my liking. Unfortunately, because the ribs had excessive fat that I wasn't able to trim, not all of the fat rendered properly. No big, cause we (my wife, myself and one of my wife's friends) polished off the entire rack. My next attempt will be a Standing Rib Roast for Christmas. Wish me luck!

[@Truckerdaddy]

Post Oak is a central and North Texas BBQ wood. South Texas uses mesquite, East Texas uses red oak, hickory and pecan.

[@Iao74185]

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

[@jklsr55]

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.

[@chrisballou5623]

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 !!

[@craigluhr7243]

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.

[@MrRice99]

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.

[@MeatChurchBBQ]

Thank you Toby!!!

[@etenterprises]

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.

[@hulkhuggett]

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.

[@wstewart5532]

Great post about you!

[@rufnut5300]

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.

[@chrisross1657]

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. ✌️

[@doingcarthings]

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.

[@jfoster33702]

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.

[@brentsawrie4753]

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.

[@TravisSchaeffer-o7g]

What temp did you cook at?

[@brentsawrie4753]

@@TravisSchaeffer-o7g 250

[@sandersjones1577]

We could not afford much good cuts of beef when I was a kid. Well I’m grown now man I don’t think there’s been no cut of beef I haven’t had. I thank God for that and my kids too. Keep up the good work.

[@genegalpin556]

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.

[@MrLarrana]

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.

[@diceman199]

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.

[@dillonwest9134]

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!

[@joeymerrell8585]

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.

[@jonsmallwood1657]

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! 😮

[@SabotKE]

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 😭.

[@AntsBBQCookout]

Just made some last weekend. Beef short ribs are becoming my favorite BBQ item! Yours turned out great!

[@leightonlawrence8832]

Ayyye my dude

[@bradparker8678]

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

[@colesque]

Your production crew is amazing with the videos. Lighting , staging. A++

[@davidmorrison4416]

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. 👏🥩🍖👍!

[@shawncoffin1153]

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!

[@mickster1780]

the dino beef ribs are the best bite in BBQ...hands down! and easier to cook than brisket!

[@Strender-fq5sw]

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.

[@marcustoney7762]

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!

[@hulkhuggett]

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.

[@jamesgreszczuk1670]

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 ❤️

[@toddmartin5803]

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.

[@adamdearing6560]

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.

[@TrulyUnfortunate]

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.

[@DarrellWefel-ts2kr]

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 😃

[@leedoss6905]

Post oak is how you do it in Central Texas. West Texas it's mesquite and one hell of a learning curve.

[@dylanweirauch9586]

Similar to Anthony you're a huge reason I got into BBQ and continue to do it. Made 3 briskets this year with your seasoning I got as a gift and loved them. Family keeps wanting me to make more but I'm for sure going to try these beef ribs next year if I can find some. Appreciate all you do Matt.

[@dragondraco1]

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

[@deondiggs61]

Nothing like a Cold 🥶 Beer while BBQ'n. Appreciate you showing that. Great video 👍✌️

[@gerdsfargen6687]

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!

[@peteprizzi8508]

I agree they can spend their life waitin' for brisket. The beef short ribs are my favorite!

[@MeatChurchBBQ]

Yes!

[@pgrant7688]

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.

[@charlieray4289]

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?

[@RobertHDaGod]

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.

[@ibrewalot]

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]

Brew man, where did you find these ribs in NH?

[@ibrewalot]

@@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!

[@buddywright8177]

When you think you know much about BBQ and then stumbling over Meat Church BBQ and Matt ...That´s awesome, thx a lot!!

[@billyhughes9776]

"...I ain't mad at it." -- LOL These look amazing.

[@robertjason6885]

As always...Texas! I was lucky to score those same ribs (well, US choice) at Sam's Club. Great butcher there. I didn't realize you could pull that membrane off post cook. Looks like you pulled about $10 worth of meat with the membrane! Great watch, thanks much. I have 3 of your rubs...looks like I'm getting a 4th,

[@Lone_Star_Proud]

That's the advantage to living in Lockhart. You can get these anytime you want.

[@OBTX91]

Is that Waxahachie in the opening? There cant be 2 of those courthouses

[@sklise1]

how can anyone do a thumbs down? They need to go to meat confession, damn sinners

[@MB11235]

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.

[@MeatChurchBBQ]

Lawrys

[@MB11235]

@@MeatChurchBBQ ah so 2:1 pepper to Lawrys seasoned salt?

[@ericbeene2566]

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.

[@1983mojo1]

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.

[@Sky1]

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!

[@MeatChurchBBQ]

@@Sky1 love to hear it!

[@donsantucci]

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.

[@kencole73]

Been eating beef ribs my whole life and they've never tasted like that! Meat Church gets 2 thumbs up from Lancaster, TX!!

[@MeatChurchBBQ]

Thank you!!!! 🙏🏼

[@g54b95]

The best rub I've found for these: Himalayan sea salt, black pepper, Saigon cinnamon. The flavor profile is life - changing.

[@elinino5275]

Who makes the rub?

[@g54b95]

@@elinino5275 You do.

[@lucylightbringer]

Subbed because the membrane is great. Adds a crunch and it does keep it all together when you slow cook it.

[@Trumpetmaster77]

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😁

[@nax91111]

These are so hard to find up here in Canada where I am. And if you can find them, they look like they came off a calf. If and when I can find some decent ribs, I will definitely give this recipe a try, just like most of your other recipes. Thanks for the great content once again.

[@larrysmith9759]

I been looking in ontario... no luck

[@operatingengineer520]

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!

[@MeatChurchBBQ]

Holy Gospel is your ticket.

[@operatingengineer520]

@@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.

[@tomcole4736]

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

[@johnmadden6472]

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.

[@chriswaite6413]

Looks great! I love my big orange sprayer, makes it so much easier. I ordered mine from ol Malcolm Reed

[@NYCfrankie]

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

[@chrisconnolly4603]

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.

[@roostercogburn809]

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....

[@jeffnoel3634]

Beef Ribs are #1. I can get them up here in Canada. I got some Angus ribs from my butcher they were outstanding.

[@jlistetson]

I use harry soo’s rub with your instructions and they come out perfect. Both you guys are my favorite pitmasters

[@danh655]

Add T-Roy to that list

[@FatBlueCrab]

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

[@elinino5275]

Black's in Lockhart is the GOAT! Terry's just "ok"

[@gerywilliams6263]

I am soo envious of your smoking skills. You make it look so easy and inspire me to keep trying. Great tutorial. Thank you.

[@cpmorrell]

I love your videos, but in South TEXAS we use mesquite not post oak🤗😄

[@TrulyUnfortunate]

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.

[@user-bc7fe4ep8k]

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.

[@Tofazfou]

Awesome video with simple instructions followed by simple cooking and narration. Think I know whats for dinner this weekend!

[@woolval52]

6AM and my mouth is salivating. I love these big beef ribs, and you're right, they are hard to find! Fantastic looking ribs! Love your videos, love the intro music, excellent. I just ordered some Holy Cow rub...

[@jimfeger2391]

I have two racks in the smoker right now. Should be resting by 5pm AZ time for an hour or so. Just enough time time to bake the brisket Mac and cheese….can’t wait!!! 😊❤

[@Frostrazor]

I'm in NorCal, and most beef ribs in the stores are pathetic looking - no meat on the bones; like the butchers scrape all they can off for something else and try to just sell the bones for $3.95 / lb. I have looked high and low in NorCal and Central Cal, and cannot find these kinds of ribs anywhere. Ever since I got my Traeger about 6 years ago and started watching vids I've seen these ribs and been salivating for them. The closest I've come is going to a nice Brazilian Steakhouse that has these kinds of ribs as one of the meats they serve. My daughter is moving to Texas soon to live with her boyfriend; so maybe we'll have to go visit just to try these. I hope they get a smoker!

[@terrygunzales9101]

My first time at this channel. Subbed. Internal temp 209-210 F, salt pepper and magic (chili piquin) dust. I'm going there

[@smitty8350]

He is correct. This is the king of BBQ. Hands down.

[@mathewramage4194]

I'm new to smoking on a pellet grill. Your videos and recipes are easy to follow. I'm smoking some beef ribs this weekend and I'm going to try the holly cow rub

[@jayboogie7956]

That doesn't beat brisket!!!! The ribs are impressive in size but brisket is king!