St Louis Cut Pork Ribs

St Louis Cut Pork Ribs
Recipe: www.meatchurch.com/blogs/reci...
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block - Rosewood Block: www.rosewoodblock.com
Mill Scale 94 Gallon Offset Smoker- millscale.co/products/94-gallon
Thermapen IR thermometer: bit.ly/MCThermapen
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About Meat Church BBQ:
Welcome to the official Meat Church BBQ KZbin channel! On this channel you will find a variety of content like barbecue, grilling, recipes and more! Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ​ #MeatChurch #Recipe #PorkRibs

[@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!

[@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.

[@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!!

[@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)

[@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!

[@Italianempath]

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

[@markothesharko]

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

[@andrewkissinger3257]

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

[@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!

[@lnb0058]

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

[@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.

[@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.

[@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.

[@ryanhanratty5228]

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

[@DiMSWuN]

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

[@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!

[@sadsadist]

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

[@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!

[@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!

[@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.

[@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.

[@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!

[@rickpaul9858]

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

[@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.

[@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

[@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!

[@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.

[@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.

[@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!

[@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!

[@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

[@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 !!

[@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!

[@goodbadugly77]

Just made these tonight and turned out great. Thanks for the great info on how to do it.

[@MikeHoncho884]

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

[@JoineeJoan]

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

[@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?

[@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.

[@proxyl]

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

[@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!

[@GulfCoastSmoke]

Looking so good! I really dig that offset. Might have to look into one!

[@JustGrillingandChilling.]

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

[@MeatChurchBBQ]

I try!

[@seanharrington949]

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

[@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 .

[@smokersonthewaterbbq2224]

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

[@michellacasse2259]

Love your videos, great step by step instruction

[@chopperbristow]

Stunning colour when you put that sauce on

[@UnderHisYoke]

My friends and family have said these are the best ribs ever! I have tried all kinds of jellies for the different "tastes" of the family. Some like mild and no spicy and others as hot as I can get it! definitely a family favorite at Pop's BBQ now! Thanks Matt!

[@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.

[@dutchy040]

Awesome job and some great tips! Meat Church rocks!

[@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.

[@TripleWhopperWithCheese]

Your family must be from California.

[@willieoliver1114]

3:27

[@jonathanmassey2986]

@@TripleWhopperWithCheese 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?

[@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.

[@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

[@guilhermanacas]

The ribs look like how everyone imagines the pefect rib look like! Congrats on the Millscale too, it's a raw beauty!

[@MeatChurchBBQ]

Thank ya!

[@swampdonkay]

Definitely giving this a try. Those looked incredible. Great work my man!

[@MeatChurchBBQ]

Thanks Mike!

[@evanriddle9921]

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

[@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!!!

[@amped4357]

Excellent video as always. I love your videos!

[@lostpussycat1]

Those ribs looks amazing, I’v watched you on BBQ Pitmasters it still comes on and no matter how many times they are repeats I still watch them. I miss watching on Saturday they changed the days to Monday and sometimes Thursday or Friday but any who thanks for some amazing ribs. I would to see you do a video on how to properly cut the ribs where you can get meat on both side of the bone that will help me a lot. Thanks in advance

[@lnb0058]

I tried this recipe today. My family loved it

[@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

[@Stu0422]

Just followed this process to make my best ribs to date! Need to get my hands on some meat church rubs for the next rack!

[@lorenzo19gonzales91]

That glaze just looks perfect

[@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.

[@Philliesfandom]

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

[@sena8895]

Awesome vib brother! I just started my bbq catering business and man I love your videos! You sure do inspire me.!

[@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!

[@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

[@fourpressmedia2674]

You have inspired me to try this, those ribs look amazing. Thanks for the video!

[@MeatChurchBBQ]

Awesome!

[@SMKreitzer1968]

Thanks Matt! That was awesome!

[@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

[@mpharaoh]

Man you got lucky with that membrane. "Easily done" every once in a blue moon

[@Frank-zh1nr]

Just followed your recipe omg so delicious!!!!

[@jk-guy4226]

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

[@savagebastard191]

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

[@miguelcalderon8233]

My dog always near me too when he’s by the smoker lol

[@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 💯

[@rayaskew]

Made these yesterday, rib candy is awesome!

[@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!

[@hectord7154]

Thank you for posting this! I just got my order of the ocho now I can use them this weekend on some ribs!

[@MeatChurchBBQ]

Awesome!

[@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.

[@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!!

[@robertbenavides3899]

Shout out from South Texas 💪🏼🦁💪🏼🦁

[@chriskwilas1330]

Incredible and great instructions/technique as in visual, wrapping, etc!

[@kirkmarrie8060]

Awesome tutorial! Thank you

[@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!!

[@agmk135]

Just picked up that brush. It’s fantastic. Thermoworks makes the best stuff. Love the videos!

[@lostpussycat1]

I need to get a brush like that I have the smaller version lol or normal size I should say. Where did you purchase yours.

[@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!!

[@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!

[@jeffwillard9621]

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

[@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.

[@AntsBBQCookout]

Wow those were absolutely beautiful! Down to the even, straight bones 😍🤤

[@rogerchang5678]

Thank you very much I love your show

[@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!

[@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

[@doctorwebinstein4101]

Great video man thanks for the tips

[@PochoNews]

Woah. That looks awesome!

[@jaquellhawthorne8206]

Those look amazing omg keep up the good work

[@drosk1727]

Subbed and liked, thanks Matt and happy memorial day to the meat church and traeger family!

[@MeatChurchBBQ]

Thank you!!!