Monster Beef Ribs on the Traeger with Matt Pittman of Meat Church BBQ | Traeger Grills

[@mildside322]

Traeger, best customer service in the industry, hell, maybe in all industries. Just bought an Ironwood XL, and something wasn't right, CSR stayed on the phone for 1.15 hours till we got it figured out. I kept telling the guy, hey man, go do your thing and I will call back. He said, no sir, you paid a lot for this grill, lets figure it out. Mucho Respect Traeger, give Felipe Ch. a raise, lol.

[@WhereHasMySanityGone]

Cant speak for Treager but Camp Chef customer service is top notch. Any time if called or emailed, responsive and quick to help resolve the issue/problem

[@johncrumpley8702]

I'm old (77) and have been a stick/charcoal burner for forty years. I just purchased a new Ironwood and have watched all three videos in this series. I'm done burning sticks and charcoal forever. Very nicely done... Great work from both of you guys. Thanks Much!!!

[@rogerallen6644]

Right there with you!!

[@bastiononly1245]

hell yeah john

[@stevemaynor2624]

Those ribs are beautiful. Can't wait to make them , thanks Matt for what you do for us rookies

[@abetteryou7389]

Outstanding! The 210 instead of 203 makes all the difference. That small difference results in that mid layer of fat rendering better and juicier ribs! Glad I found this clip.

[@nofilter2091]

agreed, I love these ribs and have only cooked them twice. I can't wait to try this tip on my next cook.

[@adrianzehentner6818]

I come from Bavaria and i startet with us Barbecue at 2015 and Beefribs are my Favorite since 3 Years. I like the strong fine taste of these guys.

[@FreshlySnipes]

Do you know Konig Ludwig beer?

[@adrianzehentner6818]

@@FreshlySnipes Sure, which one? The Dark one "Dunkel" is one of my Favorite dark Beers.

[@barriebrown5384]

Found prime ribs at Costco on Friday. Made these ribs Sunday for Mother's Day. Perfection!!

[@4wolverines]

Looks great. I like to wrap with tallow during the rest period only. Thanks for the videos!!

[@johanneiden2987]

Please bring back the Meat Church pellets.

[@apao50000]

And whiskey dust.

[@arnoldmorales9189]

They do sell them. You can get them at any Academy stores. They're my go to pellets for my CampChef smoker. Just purchased a bag for some pork spare ribs. I love Matt's pellet blend.

[@MorderPreludexxx9]

My ace hardware carries them

[@timmy2e]

Great video, I was a brisket guy, now I’m converted to the rib! I’ve smoked it on the traeger twice following your advice seasoned with holy cow and holy voodoo…the results were outstanding! Keep up the great videos. Thanks!

[@robertjason6885]

Another look. Great vid guys

[@AlexGifford5150]

Thanks for the tips on the brisket! I followed your instructions and knocked it out the park! Everyone finished it and there wasn’t a single scrap left

[@samsonthemad123]

Same, I did my first brisket on my new pro 34 last week, turned out perfect, I was so happy.

[@martinberry9616]

I’m from the UK. Love your KZbin channel. Trying to learn as much as I can from you as I’m getting my ironwood XL next month. This will be one of the first things il cook. Thank you 🙌🏻🙌🏻

[@jakehartberger453]

You cant go wrong with them my favorite

[@TraegerGrills]

We're stoked for you, you're going to love it 👊

[@TheDarthSoldier]

This is perfectly timed. I put a rack of beef ribs on the smoker this morning

[@terrynelson4490]

Absolutely fantastic and inspiring!!….I’m literally going to make these tomorrow!!….you guys rock…. I get a kick out of your humor!!

[@BobbyBriz]

Im gonna use this same recipe on my Pit Boss I'm loving it

[@guybowers9094]

I recently cooked one for the first time and it was a hit with the family. These tips will help with my next one. Thanks

[@Frank-the-Tank-13]

I watched you video from awhile ago and listened to you talk about that story and well you baited me in, and I went to Costco bought one for $60 and yes it really is a life changing experience.

[@rchuyck]

My local Costco carries them now, love it!

[@MrColeman631]

Sams club have them also but you have go early in the morning and ask the butcher before they cut them up

[@anthonyperez2002]

I smoked some pork ribs in my treager today and it came out great because I used Meat Church Texas sugar bbq rub.Then i glazed the ribs with Treager Mango habanero sauce. Very good👍

[@nissan300ztt]

I just ate and im already hungry watching. I just got a Traeger pro 22 and ive done a few smoked meats and all came out really really tender and delicious.

[@boxterjeff]

Cooking one as we speak. You guys wolfed that down pretty well.

[@curtrobinson6883]

Your kill’in me. I know the taste many times and it doesn’t get old.😊

[@mrx1333]

Damn that looks too good! I will definitely barbq some beef ribs now!!

[@germaricansontour9924]

You guys are awesome. Love to watch your channel. Can't wait to try these ribs myself.

[@fixit4182]

OMG, that looks so good. Amazing Matt.

[@txpitmaster6127]

Great video old boy! Keep up the good work Matt

[@JohnJohnDu4]

Love ole Chad Ward!

[@scottgillespie1312]

Matt......what was the total cook time on the beef ribs? 8 to 9 hours??

[@pitmasterpofficial]

210 it is then!!! Amazing🔥🔥🔥

[@stevev7760]

My Costco just happened to have these. Never have seen them there before. So i got some. Can't wait to cook them.

[@iahawkeye33]

Beef ribs on this morning !!

[@boobookitty6299]

I will be making these this weekend. I have a Traeger Pro-780 and just graduated to The Timberline XL. Keep up the good work, Matt!

[@MrLarrana]

Lived in Lockhart! Blacks is the best! I went there when the old man was still around! Miss the sausage!

[@jedimindtrixr4kidz294]

Ive got a 6 or 7 bone full short plate in my freezer, do one of those now!

[@deanm4138]

Looks amazing thanks for the tips on the temp

[@rdmaynard57]

My mouth is watering!! Those look absolutely delicious!!

[@lewisgant8234]

I never trim anything off of my ribs or brisket always turns out perfect

[@ktpinnacle]

You're selling Traegers with all this good looking beef.

[@bliblobliblob3279]

I put this together myself!!!

[@eyeyron5007]

I underestimated the Traeger coffee rub because I used it on ribeye before and it came out just ok and lacked salt. But I tried it on smoked beef back ribs and I am forever a changed man. The bark was dark and leaves a nice aroma.

[@Fridayyet]

Beef ribs always remind me of Flintstones ribs, LOL

[@BMattWill]

Chad got more comfortable as the video went, or maybe it was the Tito's kicking in.

[@leorguz1905]

I tried rosemary on brisket this last Christmas and it was great aromatically. Maybe try on this as well.

[@davidbueso3840]

Beautiful looking beef ribs!

[@tedperry2441]

My favorite also.. love the videos Matt.

[@tpharo34]

This made me very happy😊

[@bradleywhite4312]

I like to made a pot of coffee the night before and use that for my sprits

[@lesalbjerg5648]

I had the same experience in Lockhart! The most amazing BBQ!!! Everyone should do a Lockhart BBQ crawl. Frank - I wish my Costco carried them!

[@jrfh22012]

The other video on 1-2-3 ribs shows wrapping. Good both ways.

[@supercvz]

I feel the Cirque du Soleil comment went unonoticed and definately under appreciated by most people

[@chriswinton]

I just went to HEB to get mine and they were $80.00! I was going to get 2 but I bought a prime tri tip instead. Gonna try this tomorrow and praying for the same amount of Bark

[@alexfields7537]

Wow wow wow, put some respect on KC.

[@pokematteus2514]

Wow I legit teared up when Matt told his story. My wife is wondering what’s wrong with me right now…😂

[@dredez74]

Out*******standing!

[@jeremythomas3504]

So serious comment. Why take these to 210 and Brisket stop at 202-205? I understood your explanation on these but am confused as to why the brisket should be pulled earlier? Thanks so much for these great vids!

[@TraegerGrills]

Hey Jeremy, beef ribs have much more marbling than a brisket so you have to take them to a higher finish temperature to render all the internal fat.

[@scott729]

I have to find a source for these, not a common cut here in my part of Ohio. The grocery has but little 2" by 2" short ribs or a small rack of "back ribs" that has little meat on them. Thanks Matt and Chad

[@davo912]

Sams' club but you must ask the butcher to get them whole

[@hoovesdat9123]

Columbus area and I had to go to multiple butchers until I finally found a place that could get them for me

[@S41ph3r-JohnD]

@Hooves Dat I'm in Columbus also. Where did you end up finding them?

[@scott729]

@@S41ph3r-JohnD any luck? Im only 1.5 hrs from Columbus (Troy)

[@PilotDiggerdavid]

Amazing!

[@MrThidious]

Getting my new traeger 750 pro today! I so can't wait to smoke! Any suggestions for my first smoke? And tips would be great!!! Lol

[@WanderinWizard]

Tito’s and la croix nice 😎 5:28

[@RaidrPowr]

Great video! Is there any difference in outcome by smoking at 225 vs 250 besides length of time? Thanks for the info!

[@kellyklotz1744]

I have my chuck ribs smoking now

[@richardkeeling5821]

Hey Matt, another awesome video, I’m doing Beef ribs next weekend for the first time on the Ironwood 885, is it worth starting at 225 with super smoke for a couple of hours then increasing to 250 for the rest of the cook? What about spritzing mid cook?

[@davidshaw5126]

Lived in NC and their pork, lived in Memphis. But it’s true once you have Texas beef ribs you will not want anything else.

[@davelieberman2025]

9:15 had me dead

[@Zachonica]

I'm confused.....most guides say that smoking is past 225° is just cooking, not smoking?

[@shanebaker8833]

Smoking up to 275,after that you're cooking with heat

[@PuddlePirate55]

I got mine online from a company called aggradine Farm raised gr. fed beef short ribs 123A I got £5 package For about $25 plus shipping I think They were outstanding using your method

[@MorderPreludexxx9]

Hey Matt! Super excited for my first set of beef ribs. I only have one question. Went to my awesome local butcher here in wisco. They did ask if I wanted back or short ribs. Do you know the difference. I ended up getting short because that's all I've heard of.

[@pfll9755]

I'm so jealous, here in Minnesota nothing like that there you have rib, also the marbles on that chunk of rib very nice, I mite have start to buy my beef and pork from Texas, any ideas seller's.........

[@darryldeyerle1596]

Check out Wild Fork. I just got a nice slab of these from them. Going to cook them tonight. This video has got me stoked!

[@thepopojejo]

I wish you would have cut into both of them to show the difference in the fat rendering.

[@FreshlySnipes]

I love my Traeger but the one thing I hate is the temperature. I can’t get a nice sear on my steaks. It maxes out around 450deg but realistically it’s around 400deg ambient. If I could get a nice sear on steaks it would be perfect.

[@TraegerGrills]

Hey there, we would be happy to look into this, just give us a call at 1-800-TRAEGER, one of our team members will get you squared away 🙌

[@percfiend69206]

Tito's and La Croix man what 😂

[@JP-tc9mj]

Hey, up in Canada here. Finally got some of your spices in the mail. Paid a crazy premium for them here but I got 3 of them. Would the holy Gospel be a suitable replacement spice for this cook? Planning on doin this tomorrow, thanks!! Love the channel 🍻

[@STEVEN-vz8qq]

Matt, I just cannot get enough smoke on my food. Any tips at all?

[@AndrewPipitone-y9b]

Great video fellows but why dont you have a save button? ;-) Thank god you have a share button

[@haydenb.grillin]

I will be smoking my first beef ribs in a couple of weeks. Do these have a stall like a brisket?

[@jorgevaladez9692]

I was waiting for them to cut the 200f rib to see the difference inside

[@sandninja8230]

You did not say how long typical cook is to get to 210 !? How long did these smoke for ? Did you do anything at all ?

[@daleb2786]

i season heavy on big cuts

[@Trigger200284]

I literally cannot get ribs like that where I live because the stores won't cut them, apparently it spoils other cuts around it that they can make more money on.

[@steveandrushko75]

I just a Traeger and plan to make this should I or should I not do super smoke ( love nice and smoky)

[@mikeruthless8834]

How long was the cook at 250?

[@H2lifestyles]

So you don’t trim the fat off the bottom before serving?

[@kec2528]

What kind of knife did you use to trim the fat? Beef ribs look so good!

[@adamdufresne5632]

What did the other one look like when you cut it up?

[@AnthonyRod1394]

Do you let it rest on the cutting board for longer in room temp normally? Or do you rest it in a cooler for longer resting times?

[@ServiceInstaller]

I followed these video instructions to the letter along with your corresponding written article with one exception: I used thick beefy choice short ribs and not 123A plate ribs. Took them out at 210 degrees internal which took about 10 hours on the top rack @ 250. They came out super overdone. Very dry and stringy. Bark was like a rock. Fantastic smoke ring. I'm confused because it probed like butter. Fortunately I was able to save them by baking them with bbq sauce, a little water and tallow. Any suggestions would be helpful.

[@gerdsfargen6687]

The wrapping step helps.

[@theseahawksfan16]

Great cook fellas!

[@mikeramsey3832]

All I can find around me in a slab is chuck beef ribs everything else comes cut up how is chuck ribs compared?

[@tylerdarosa5188]

Not sure if anyone can answer this but can you cook the 4 bone cute the same and will it turn out alright?

[@charlestaylor8913]

Hi Matt. I was just watching your channel. I would like to know which is better. The four bone chuck ribs IR the three bone short ribs?

[@frankgarc84]

Did you spritz the beef ribs during cooking

[@jonsmallwood1657]

Yes

[@drillsgtlangdon]

Freaken awesome guys. However.. Sorry, but yes, However... Judging by the finished product, and from personal experience, I will say; Pellets are great for the people who are into "set it and forget it", The "HOWEVER", comes in when it comes to the True, deeply embedded smoke flavor that can only come from real wood splits/chunks in a True indirect cooking style that can never be mimicked or replaced In short, Technology may be growing at a rapid pace, but when it comes to BBQ There is no parallel to an offset smoker...Old school wins all day long! Been following you for years sir.. Love ya Church. Keep em coming brother.

[@damonried1720]

I think these two old skol pitmasters are well aware of the differences between pellet and stick pits. HOWEVER, tons of folks have pellet grills so they're showing them how to get the most out of them.

[@tomcowsert8962]

It’s a Traeger pellet grill KZbin channel.

[@pastorvincentcorbin]

I have both an offset & pellet grills. For me, considering the flavor of the offset & convenience of the pellet; the pellet would be my preference. If I want something super smokey & am cooking beef ribs or brisket, i use hickory pellets all the way. Pork, i use the fruitwoods.

[@Kevin-b2po]

How long did it take at 259

[@MateuszCS]

LET'S GOOOOO

[@jwiegand1022]

I am doing some right now and I'm at hour 6 and I'm not seeing the dark bark . Pellets are new and I'm cooking at 210. Also temp prope has been at 165 for awhile now. I ran the pits at a successful bbq place here in Texas for 6 years when I was younger so that's what I'm use to. Any suggestions

[@TravisLeavey]

Are those Dino ribs? We have what they call Dino ribs here in California, they are beef but don’t know if they are the same.

[@RandomTorok]

How much time does this take? Yes I realize that the temperature is what we are looking for but do I put these on at 8 in the morning or noon?

[@thebighock]

Hey Chad. Does Publix have these or could they get? Or Winn-Dixie? In your town too.

[@1RexRacer1]

How many does 3 feed?

[@p.c-3314]

Cooked them is an off set and put them in the pellet and then tell them that our pellet grill is equal to offset