St Louis Cut Pork Ribs

[@geoffmoody7809]

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!

[@kevinkern2221]

Congrats dude! I use all his recipes and love the out come. Not surprised you did so good with them.

[@hunterTS4]

That’s awesome! Glad to hear it! Meat Church never disappoints!

[@emmgeevideo]

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.

[@Keverember]

Songs will be sung for generations of the beautiful marriage that Meat Church and Meat Mitch are together on ribs. Beautiful cook!

[@MeatChurchBBQ]

Love it!

[@jordankey3416]

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!!

[@Italianempath]

He's my go to guy during these GREAT times of having a few days off... Happy 4th everyone!!!

[@offrodnolefmr7445]

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😋😜

[@DrMoriole]

. . . Me too; except I'm doing short ribs! (I watched the "Spare Ribs" tutorial, lol.) #MemorialDayWeekend

[@scotthamilton1587]

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? 🤣🤣

[@gerdsfargen6687]

@@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!

[@brentburns7803]

Me as well. Love meat church. And I'm no pro I go back and reference.

[@hundun5604]

A year or 2 later you're probably watching weight club video's. (jk)

[@markothesharko]

Done this recipe twice in the last month. Both times with 3 racks of ribs on a cheap $200 pellet smoker. AMAZING!

[@PilotDiggerdavid]

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!

[@TylerSmithIsLegend]

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]

🥴 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

[@angrybear76]

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

[@JacobSmits]

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]

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]

@@dingo5208 canada and BBQ? lol nothing comes close to Texas or Kansas City BBQ

[@dingo5208]

@@bradIeyyy nope not even close. If they really try they might get there!

[@franciscovillagrana3103]

Damn every time I watch Matt cook I get inspired and want to cook for the whole block

[@kbeezyk]

😂

[@chrisd2p2]

Its hard to cook for just my wife and I so I always try to give leftovers to neighbors or family. Whoever is around!

[@jonathanmassey2986]

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.

[@SOLDOZER]

Your family must be from California.

[@willieoliver1114]

3:27

[@jonathanmassey2986]

@@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?

[@tricepilot]

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.

[@carsongeib]

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!

[@PaCMaNBiN214]

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!

[@srt10h4rml3ss]

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 !!

[@rhsprecher]

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.

[@DiMSWuN]

Made this a few times now exactly as instructed, including the exact ingredients listed. Certified show stoppers !!!

[@lapismosi8065]

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.

[@RockSolid331]

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.

[@andrewkissinger3257]

Thanks Matt. Your videos make me look like a stud when Family and Friends come over. Much appreciated. Keep up the good work!

[@crystalvillarreal8579]

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.

[@TimmyThomas1532]

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!

[@YoooPatrick]

Me too Anthony! Whats your goto make and favorite thing to eat so far?

[@TimmyThomas1532]

@@YoooPatrick love me some pork belly burnt ends!

[@LUCKYB.]

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 .

[@drewgoebel64]

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.

[@kn8204]

Only rub I use is Meat Church. Learned how to smoke from this guy and his rubs have always been the best

[@TrojanManSCP]

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.

[@chris2pher44]

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.

[@Philliesfandom]

Great video! Between yourself and Malcom Reed how can you go wrong?! Those ribs look amazing!

[@seanharrington949]

this may be the best sermon of all time at meat church

[@cliffordcolvin]

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!

[@scottbanelsky9793]

Just smoked 2 racks today on the brand new pellet smoker. They were amazing. Even My wife loved them and went back for seconds!

[@lnb0058]

This is my second time making this recipe for the Labor Day weekend. I thank you for all your tips.

[@russelldillard6278]

I could watch Matt cook all day. If I’m not careful I do 😅

[@haroldmiller9942]

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?

[@ryanhanratty5228]

Made these last weekend - best ribs I’ve ever had! Highly recommend 👍🏼

[@Jason-zm4xq]

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

[@rickpaul9858]

Following this recipe I’ve made rips consistently better than any restaurant! Thanks, Matt!

[@JoineeJoan]

I learned more from your videos in a few weeks of time, than from the pile of cookbooks I have... Thank you !!

[@marknrebecca8742]

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.

[@mikepotapa5773]

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!

[@tgg_music2]

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]

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!

[@THEGlassIED]

I love this channel. Most BBQ channels are getting ridiculous with their unrealistic experiments, but this channel keeps it just straight up BBQ.

[@MeatChurchBBQ]

Appreciate that!!!

[@JustGrillingandChilling.]

Agree with many other comments.... he makes it easy for us backyard griller/smokers. Love it!!

[@MeatChurchBBQ]

I try!

[@79bford]

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

[@mathewramage4194]

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

[@jacobstehly8777]

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.

[@tonykemper8896]

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.

[@jm213213]

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

[@wannasmokelikematt9780]

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!

[@MeatChurchBBQ]

It’s 275° through the entire cook. I misspoke in the video. The recipe says 275° as well. However anywhere from 225°-250° works.

[@evanriddle9921]

Very nice! The clean smoke makes all the difference in the world! Now I wanna try the Holy Gospel rub!!!

[@187manowar]

I got saved at Meat Church today!!! Hallelujah!!

[@clyderichardson6475]

The Dutch call that sputtin, making fun of sacred things. But those ribs looked good!

[@anthonybarefoot6744]

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

[@ChrisHolcomb21]

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.

[@sadsadist]

These ribs are fantastic! The family loved it. And thanks for the Texas Pepper Jelly recommendation. That stuff was great

[@croatianbuffalo3748]

Putting the butter on the foil meat side down prevents burning also 2 ply foil helps. Learned the hard way lol. Thx u

[@mackmtl]

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!

[@smokersonthewaterbbq2224]

Those look amazing! I'm more of a dry rub guy, but I'm definitely going to try this out!

[@harvestblades]

I'd been craving some beef ribs, but for a long smoke especially with the high of 40f today & temps dropping with the sun I figured I better make the most of the space I have so I'm doing some st Louis ribs, & beef chuck as they didn't have brisket. I love beef chuck & smoke one or more every other week, but have never made burnt ends with it so I'll be trying that with some of the chuck tonight. It's going to be a late one, but so worth it.

[@tfretch-hobbyist]

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.

[@Spikecity24]

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!

[@uhN0id]

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!

[@DBrummerCamas]

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!!

[@bigbkeepitreelfishing]

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]

This is my favorite way to cook ribs right now. I bought some peach jalapeño jelly to make it too

[@1pokemonbattler]

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.

[@savagebastard191]

I promise I'll never get tired of the intro🤙🏼

[@johnwray449]

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.

[@JeffHuckaby]

8:14 we have used brown sugar, Mike's Hot Honey, and siracha - tastes incredible.

[@texaspepperjelly]

Thanks, Matt, for showing cooks how to use our Rib Candy! Appreciate it, brother!

[@MeatChurchBBQ]

My fav!

[@mr_salty51]

👌🏽 two of the best sauces in the business for ribs 💯

[@stevemccormack-singersongw1173]

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?

[@texasbbq555]

Never thought to use the fajita on ribs. I think I'm gonna try it this weekend

[@coasterdad1757]

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!

[@chopperbristow]

Stunning colour when you put that sauce on

[@cjbrown8361]

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!

[@bvoyles74]

Followed this method yesterday, ribs turned out so juicy and tender!

[@KC-nu7rx]

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 !

[@shawnoneall3591]

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.

[@toby_terpenstein2533]

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!!!!

[@alfonsogarza968]

Hi! These recipes are amazing! What would be the best (fastest) way to achieve a clear smoke ?

[@viperxvm]

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!

[@jeffwillard9621]

Just smoked a pork butt for our New Years Eve get together and it turned out great. I love these videos.

[@Simplycomfortfood]

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.

[@tommyvtexantrogden2682]

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 !

[@MeatChurchBBQ]

Thanks Tommyt

[@RsKnDR0991]

12:17 "I don't like em fall of the bone, that's overcooked to me" *You're my HERO :D*

[@jbjb215]

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.

[@MeatChurchBBQ]

That is awesome!!

[@jefbrewer]

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!

[@lorenzo19gonzales91]

That glaze just looks perfect

[@canonphoto]

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 🇨🇦

[@lnb0058]

I tried this recipe today. My family loved it

[@FortunateSon]

Did I see that right? He put the Fajita and Hot Honey on the Bone Side, and then ONLY the Fajita followed by holy gospel on the meat side? I have everything but the fajita. Thoughts?

[@gregorykizer5538]

I noticed that too. I think he just made a mistake.

[@nicholasrule7246]

When you won the championship using Holy Cow, did you also wrap and use a sauce or was it the rub only?

[@proxyl]

This is the next one on my bucket list to do, looks amazing

[@colewagoner]

"This might look like a lot but trust me, it's not". Seriously! I can shake honey hog for an hour and it feels like it goes down barely an inch! Love it

[@MikeHoncho884]

That's what I call a homerun! I'm new to the channel Lovin every minute of it!

[@nancyreyes3105]

Love all the videos so detailed excellent ❤ So I did some ribs St. Louis style and then I when I wrapped them in foil and I put the butter in with the barbecue sauce On the Trager. They had a bad burn. I think it was a temperature. Could you help me please!

[@RonniePace61]

Matt, what type of knife are you using with these ribs? Did you end up liking the knife? Recommendations for a good brisket cutting knife, please.

[@jk-guy4226]

I’m surprised they’re not mush being wrapped that long at 275. Those look absolute perfect.

[@tacoma_jon]

I just ordered quite a bit of your rubs and I’m going to try this recipe out In a couple of weeks. Looking forward to it. Been smoking for years but always up for trying new recipes 🤙🏽🤙🏽

[@MeatChurchBBQ]

Fantastic. I hope you enjoy!!

[@uuzd4s]

Well Done ! Was able to duplicate everything you've done here for my pellet grill. Didn't have the hot fruit jelly but I'll hav to give that a Go. Looks like a Gr8 alternative to Honey.