Baby Back Ribs

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  • เผยแพร่เมื่อ 1 ม.ค. 2025

ความคิดเห็น • 580

  • @rmcfar8818
    @rmcfar8818 ปีที่แล้ว +447

    275 degrees. spritz w ACV at 1.5 hr mark. pull and wrap after 2.5 hrs. Back on smoke, meat side down in foil for 1.5 hrs, until 205 deg internal. unwrap, mop, back in for 10 min to tack up glaze.

    • @somerandomchannel3130
      @somerandomchannel3130 9 หลายเดือนก่อน +24

      Bless your soul for the summary!

    • @wazewaze8185
      @wazewaze8185 8 หลายเดือนก่อน +22

      Breh I just wrote all that down myself then see this comment lol

    • @jacobiwipf3629
      @jacobiwipf3629 7 หลายเดือนก่อน +1

      thank you sir

    • @DARKREALM1122
      @DARKREALM1122 7 หลายเดือนก่อน

      My wife likes them to be fall off the bone. What temp should I cook them to for that? I was thinking 215 - 220.

    • @DumbCarGuy
      @DumbCarGuy 7 หลายเดือนก่อน +4

      @@DARKREALM1122 still 205ish but for a longer time, maybe 30 mins, maybe 1hr. Listen to the ribs.

  • @Stottzy777
    @Stottzy777 11 หลายเดือนก่อน +20

    Matt, just got a smoker a couple weeks ago and I've followed your pulled pork and latest brisket recipe and everyone has given me so much praise! Gonna be doing these ribs next! Thanks for your videos!

  • @aaronedwards2690
    @aaronedwards2690 ปีที่แล้ว +160

    Typed out the recipe if anyone wants it!
    Baby Back Ribs - MC
    * Set the smoker to 275 with Hickory Pellets
    * Peel the membrane
    * mustard binder
    * Fajita seasoning sit for 15 min
    * Honey Bacon
    * honey is great with BBQ
    * Over season; don’t see any pork
    * Sit for 15 min
    * Cook for 2-2.5 hrs
    * Spritz one or two times with Apple Cider Vinegar (He did one time 1 hour in)
    * Look for a nice color
    * Time to wrap with aluminum foil
    * Always use two sheets of foil
    * Create a bed of brown sugar
    * Squirt “parkay” butter on top of the brown sugar
    * Heavy pour Craig Sherry’s Texas Pepper Jelly Rib Candy: Apple & Brown Sugar Habanero (liquified pepper jelly)
    * Lay the ribs meat down
    * Cook ribs meat side down for approx 1.5 - 2hrs.
    * Bone will poke out a 1/4 inch.
    * Pull wrapped ribs at +/- 205 degrees internal temp
    * Place sauce in smoker to heat up:
    * Meat Mitch’s Womp Sauce with the Rib Candy above
    * Glaze ribs with sauce
    * Cook another 10 min for sauce to solidify
    Grab a beer and enjoy!

    • @MrKen-wy5dk
      @MrKen-wy5dk ปีที่แล้ว +4

      Thank you!

    • @phoenixtripp1631
      @phoenixtripp1631 ปีที่แล้ว +1

      Thank you so much

    • @miked5562
      @miked5562 ปีที่แล้ว +3

      You da real mvp. Thanks!
      Making these right now - just wrapped them and put em back in, will be some damn fine eats tonight

    • @Aussieoutbackbbq
      @Aussieoutbackbbq ปีที่แล้ว +1

      legend

    • @conniegordon6318
      @conniegordon6318 ปีที่แล้ว +2

      Thank you so much!!!!

  • @evana1900
    @evana1900 ปีที่แล้ว +3

    Got my first smoker a year ago. Since then I have made quite a few of your recipes and boy. They never disappoint. Thank you so much for sharing.

  • @billsutton4137
    @billsutton4137 2 ปีที่แล้ว +29

    Always watch Matt before I cook - always comes out great when I follow his lead.

    • @fatherfryer202
      @fatherfryer202 2 ปีที่แล้ว +2

      glad im not the only one

    • @corybecker5129
      @corybecker5129 ปีที่แล้ว +1

      Me three

    • @toothybj
      @toothybj 9 หลายเดือนก่อน +1

      Same. The baby back ribs are literally about to go on. Followed his lead for the prep & just checking temp & times now.

    • @timmcgrath6496
      @timmcgrath6496 7 หลายเดือนก่อน

      Same

  • @tm86591
    @tm86591 6 หลายเดือนก่อน +7

    Meat Church BBQ products are top level BBQ. I stand by their products firmly and bbq with them quite often. Awesome recipes that I've recreated and turned out delicious. Him and Malcolm Reed have really helped improve my BBQ skills. If I ever get to meet him, I plan to shake his hand and thank him

  • @Ricanstruct
    @Ricanstruct 2 ปีที่แล้ว +4

    I used this cooking method on my RecTeq tonight. Used a different rub and some different stuff in the tin foil but besides that, followed this recipe exactly. Hands down the best ribs I've ever made, thanks for the video.

  • @kevinhowe8080
    @kevinhowe8080 ปีที่แล้ว +5

    I followed this recipe yesterday, Matt, and got unsolicited rave reviews and comments from my brother in-law/sister in-law, my son, and my wife (who doesn't even like to eat pork)! This recipe is simple and a keeper! These were my best attempt at BB ribs yet! Love following your posts and planning a visit from Houston to "the church" this fall!

    • @MeatChurchBBQ
      @MeatChurchBBQ  ปีที่แล้ว +1

      Awesome feedback Kevin. Thank you!!!!!

  • @NeptuneSpear-4239
    @NeptuneSpear-4239 3 ปีที่แล้ว +13

    Fantastic rib recipe with easy to follow instructions. Matt is one heck of a foodie coach.

  • @Alphadog0091
    @Alphadog0091 3 ปีที่แล้ว +4

    I use bacon grease as a binder, It seems to help hold the moisture, and flavor somewhat.

  • @nathanjones7355
    @nathanjones7355 2 ปีที่แล้ว +5

    I enjoy all the products you have and been smoking 30 years. I have gotten out of wrapping ribs and can get either bite through or fall off. After watching your videos I'm inspired to wrap again!! Im constantly learning new things to improve my cooks and thank you for your insight.

  • @johnmadden6472
    @johnmadden6472 2 ปีที่แล้ว +1

    I smoked 4 racks today following your recipe to the tee on my Traeger Ironwood 885 and I got many accolades for the tenderness and taste of these ribs. This is how I will smoke my ribs from now on. Several people suggested I should start my own BBQ joint. Nope, just for family and friends. Thanks Matt once again for the recipe. I need to order some more Honey Bacon Rub, it was a huge success!!

  • @donelrod7875
    @donelrod7875 ปีที่แล้ว

    I did the baby backs today. Honey bacon BBQ on both sides honey hog hot on one side and fajita seasoning on the other side. For the sauce, I used whomp sauce, raspberry pepper jelly, and hot honey. Best ribs I've ever smoked!

  • @glenndaniells7191
    @glenndaniells7191 8 หลายเดือนก่อน +1

    Just bought my first pellet grill and these style ribs will be the very first thing cooked on it! Matt, you always deliver!

    • @raillen7094
      @raillen7094 8 หลายเดือนก่อน

      How'd they come out?

  • @crennie6928
    @crennie6928 ปีที่แล้ว

    Matt, we just did these. I have usually used the Traeger 3-2-1 method, to some success, but since we have no become fans of Meat Church, thought we would give these a whirl, and OH MAN! Did them on our Traeger 1300 timberline, and followed your recipe (no parkay though) but in the end, mixed the rib candy with some "Unka Peets" (Oklahoma) BBQ sauce for the glaze. These are the best ribs i've cooked! Thank you for your recipes and videos. They are a blessing.

  • @golfbbqandwatches
    @golfbbqandwatches 3 ปีที่แล้ว +9

    Gotta stop watching these videos when I’m hungry 🤤. They look perfect!! Another awesome Meat Church video, love it!!

  • @PilotDiggerdavid
    @PilotDiggerdavid 3 ปีที่แล้ว +2

    Mustard Binder, Gospel All Purpose, Honey Hog Rub, spritz with Ginger Ale! Once color, wrap with Brown Sugar and Ginger Ale! Unbelievable taste and tender!

  • @j.craighood5554
    @j.craighood5554 2 ปีที่แล้ว +2

    I made these for our New Year's Day dinner, and they were outstanding. Just the right amount of sweet and heat with the seasonings and sauces. Now I need to watch the other 6 videos in this series.

  • @nickma71
    @nickma71 5 วันที่ผ่านมา

    I made these this summer. It was the first time to make and consume. I like them. In fact, I thought it was meatier than a regular spare rib.

  • @amandahuginkiss6868
    @amandahuginkiss6868 10 หลายเดือนก่อน

    The best type of church is Meat Church. I plan on making some ribs soon, will be using some of these techniques even though I don't have a smoker. Like the idea of cooking them meat side down in the mixture. Thanks for the tips.

  • @eh2bseries
    @eh2bseries 3 ปีที่แล้ว +282

    Can you make a shirt saying "I ain't mad at it."?

    • @MeatChurchBBQ
      @MeatChurchBBQ  3 ปีที่แล้ว +84

      Have to soon.

    • @mrshawn16
      @mrshawn16 3 ปีที่แล้ว +11

      I always say I ain’t mad at it when I watch his vids!

    • @jamescain1846
      @jamescain1846 3 ปีที่แล้ว +14

      I carved I ain't mad at in a cedar plank. Colored it and tacked it to the wall above my grill lol

    • @bigeyedave100
      @bigeyedave100 3 ปีที่แล้ว +1

      That’s some awesome looking ribs more tender than your mommas love ❤️

    • @mmmkay7729
      @mmmkay7729 3 ปีที่แล้ว +4

      I ain't mad at that idea

  • @smawhorter
    @smawhorter 3 ปีที่แล้ว +12

    I followed this recipe pretty close this last weekend with a few deviations; instead of rib candy I just mixed some cherry preserves with "Hot Pepper spread" from my grocery store. For the BBQ sauce I used that same mixture and then added some Traeger apricot BBQ sauce, some City BBQ sweet sauce, a few tablespoons of City BBQ Brush Fire sauce, some bourbon, some tart cherry concentrate, and a pinch of salt. This recipe turned out phenomenal and it is definitely my go to rib recipe from now on!

  • @guybowers9094
    @guybowers9094 3 ปีที่แล้ว +5

    Another home run. Those look great love to watch your videos and try the recipes after. They inspire others to do more outdoor cooking

  • @AnthonyValkanas-wl5nz
    @AnthonyValkanas-wl5nz หลายเดือนก่อน

    This recipe is where it’s at! Used Fajita base/Honey Hog for one and straight OG Holy Gospel on the other. Keep changing lives, Brother!

  • @photoby78
    @photoby78 3 ปีที่แล้ว +7

    My Meat Church seasoning is arriving today and I sure as heck ain't mad about it! Two racks of ribs ready to go with this technique on my new Masterbuilt Gravity smoker. Matt you are my go to - thanks man!!

  • @Thick_Burger
    @Thick_Burger 26 วันที่ผ่านมา

    Hello from New Zealand, this looks amazing, I will be trying this out this afternoon...
    Thanks Roger

  • @donrich6089
    @donrich6089 22 วันที่ผ่านมา

    Matt, Don here. I have been toying with buying a smoker for some time. The wife and I came across one of your videos, (this one) and went out and purchased a Traeger Ironwood 650, Black Friday Sale. We went to the butcher and got some nice looking Baby Backs (4 racks). Couldn't wait to try your recipe and break in the new smoker. I followed your recipe to the tea with the lone exception of I had no jelly and substituted that with agave. The cook went well and easy. We had a total of 5 and what a huge success. Not only were they the best ribs It ever tasted but the overall consensus was the same... Just wanted to take a minute and thank you for what you do... I did purchase your rubs for this meal. 5 stars! Well done Matt.. was so easy! If you have time to respond, looking for a nice cutting large board, suggestions please.

    • @MeatChurchBBQ
      @MeatChurchBBQ  22 วันที่ผ่านมา

      @@donrich6089 hey Don!! I really appreciate the feedback!!!! this is exactly why I continue to do what I do. I really appreciate you being here and hope we can be helpful in someway in your outdoor cooking journey as you go forward!

  • @1ReviewGuy
    @1ReviewGuy 9 หลายเดือนก่อน

    I LOVE YOU BRO! Honestly I have been smoking for 20 years and I love your seasonings and your advice and cooking methods. LOVE IT ALL!! Made Brisket 2 days ago with Meat church seasoning. Went back to the store to buy fajita and honey bacon to make ribs tonight!!! Love it! Thank you!

  • @SuperJffry
    @SuperJffry 2 ปีที่แล้ว +1

    My first rib smoke, everything turned out perfect.
    Thx!!

  • @boycebag1
    @boycebag1 4 หลายเดือนก่อน

    Been smoking meat for the last twelve months and all the Meat Church recipes are phenomenal 🔥 love your work, love your clips, keep them coming. Much thanks from far NQ AUSTRALIA 🇦🇺

  • @timothyshaneschaefer8289
    @timothyshaneschaefer8289 ปีที่แล้ว

    Gotta have the sweat in Texas. Good recipes man. I have coming out of the woodwork at my place on the lake. I gotcha. Always Meat Church

  • @greengelacid2061
    @greengelacid2061 3 ปีที่แล้ว

    i love Meat Church products...my bbq game has elevated so much because of companies like Meat Church...happy BBQing guys...

  • @dalemoureau3624
    @dalemoureau3624 ปีที่แล้ว

    Just wanted to let you know Meat Church I tried the rib recipe and I also used the Gospel rub and note this was my 1st time ever trying to smoke ribs and I have been told I did great 5 racks and nothing but bones left overs,
    Thank you so much for your videos and your rubs

  • @chrisdiceart
    @chrisdiceart ปีที่แล้ว +1

    Easy and tastes GREAT! Mine looked just like Matt's! And tasted amazing, easily my best ribs ever. Thanks Matt! 😀

  • @JustChillin350
    @JustChillin350 2 หลายเดือนก่อน

    Just made them tonight with your method, wow, absolutely delicious, pulled it off with a gas grill and pellet tube

  • @andylong6589
    @andylong6589 3 ปีที่แล้ว +1

    yup

  • @davidphelps9434
    @davidphelps9434 ปีที่แล้ว

    First video I followed that actually turned out fantastic... great job

  • @andrewantonazzo4095
    @andrewantonazzo4095 ปีที่แล้ว

    Thanks so much for the video. Never thought I would ever be able to make ribs like this!! They far exceeded my expectations!

  • @billy_bonka2140
    @billy_bonka2140 3 ปีที่แล้ว +2

    Just bought a Traeger yesterday. Think this might be my first cook on it 🤤

  • @sethmoore9354
    @sethmoore9354 2 ปีที่แล้ว +1

    These look amazing thanks for showing some tips and tricks. I’ve just started smoking meats and having videos like this are awesome. Cooked these ribs and made the whole family think I was a pro! Thanks man!

  • @randymotyka4578
    @randymotyka4578 3 ปีที่แล้ว +3

    Every rub and recipe has turned out to be a real winner in this series of videos, thanks so much

  • @dusty1792
    @dusty1792 3 ปีที่แล้ว +2

    Wish youtube had a smell feature. Those look amazing.

  • @cybernode33
    @cybernode33 6 หลายเดือนก่อน

    As a previous Qstoves+ user, switching to Asmoke has been a game changer for me. The ability to control temperature with precision using the digital controller has allowed me to cook my baby back ribs to perfection every time. I love that the pellets come in different flavors, adding a unique smoky taste that I never got with Qstoves. Plus, the convenience of using a rechargeable battery that offers up to 10 hours of runtime has made outings and tailgating so much easier and enjoyable. I don't have to worry about being near a power source. Lastly, Asmoke's commitment to sustainability by using recycled materials for their pellets resonates with me. If you're considering a switch, I wholeheartedly recommend Asmoke. #Asmoke

  • @JohnJohnson-sx1cd
    @JohnJohnson-sx1cd ปีที่แล้ว +2

    Smoker temp was 275 all the way through?

  • @richardmccarty3894
    @richardmccarty3894 3 ปีที่แล้ว +5

    I followed this recipe to the letter, and damn! They were amazing. My first time owning a smoker and it was the first time I've done baby back ribs. Fall off the bone good!

  • @raymondhaigneyiiddsfacs2648
    @raymondhaigneyiiddsfacs2648 ปีที่แล้ว

    Awesome addition adding the fajita rub

  • @michaelprendergast6292
    @michaelprendergast6292 4 หลายเดือนก่อน

    Dude, I randomly found this channel. I can’t wait to try to smoke my first brisket! Just did a couple racks of ribs following this video! Turned out GREAT
    thank you so much for doing these videos! Tons of good stuff in here! And I’ve found a new love for my smoker!

    • @MeatChurchBBQ
      @MeatChurchBBQ  4 หลายเดือนก่อน

      @@michaelprendergast6292 thanks for being here Michael!

  • @daleb2786
    @daleb2786 3 ปีที่แล้ว +1

    thanks Matt for the videos

  • @SonTerrific
    @SonTerrific 3 ปีที่แล้ว

    Meat church seasoning is the only way to go. I use the honey hog hot and regular on on racks of ribs and it’s amazing. Just ordered the honey bacon today to see how that one is. I’ve done briskets and burgers and steaks with holy cow and gospel and they’re life changing. I’m a meat church parishioner for life.

  • @dccoletrain
    @dccoletrain 3 ปีที่แล้ว +3

    I love cooking these on my drum. Can knock ribs out in 3 his hours without wrapping and they’re great

    • @drdrew3
      @drdrew3 3 ปีที่แล้ว +1

      I use a drum. Even better wrapped. Worth another hour

  • @fly1327
    @fly1327 3 ปีที่แล้ว +3

    I'll be nearby next week from CA, headed to your place. Keep rocking it!

  • @leesims
    @leesims 3 ปีที่แล้ว +1

    Man after my own heart, Baby Back Ribs and a Milker Lite. 👍🍻

  • @jameshill5304
    @jameshill5304 7 หลายเดือนก่อน

    Got my first Traeger pellet grill today. Excited to watch and learn .

  • @jamesexternal
    @jamesexternal 7 หลายเดือนก่อน

    First thing I cooked on my first smoker (CampChef WW Pro 24) -- When I pulled my two racks at about 2.25hrs my temps were already in the 195 range -- got nervous and turned my smoker down to 225, wrapped and cooked for about another 50min -- was up around 206/208 when I opened, and sauced them.
    Overall they turned out really well -- though they were a little more loose than yours. best ribs I've ever cooked -- though I think they would have been more moist if they'd hadn't gone so hot during the initial cook? not sure if those temps are what you'd expect to see -- or if it's because my smoker is smaller with only two racks of ribs. /shrug Either way, appreciate the video and love the channel.

  • @terrybax2596
    @terrybax2596 ปีที่แล้ว

    Great video! Going to try this next time I do baby backs for my family. Thanks!

  • @RonGarrison-v3u
    @RonGarrison-v3u 6 หลายเดือนก่อน +1

    I did my ribs just how he did but one rack I did my own thing. Instead of using Parkay, I used some bacon fat. It was awesome!!

  • @RealGigaChad2
    @RealGigaChad2 2 ปีที่แล้ว

    A recipe to be enjoyed by all. Thank you, Matt.

  • @jessicadalman6429
    @jessicadalman6429 7 หลายเดือนก่อน +2

    Is it still necessary to spritz if I got a water pan..

  • @josephramirez5241
    @josephramirez5241 ปีที่แล้ว

    Always wondered how you clean your cutting board

  • @but2fly
    @but2fly 9 หลายเดือนก่อน

    I have gotten more compliments on these ribs than anything I've smoked on the Traeger. Ain't nobody mad at it!

  • @jamesdegraafsr.3317
    @jamesdegraafsr.3317 ปีที่แล้ว

    I absolutely LOVE your videos and learning so much! You get very technical and indepth, that's great because after the video it leaves alot of questions for a newbie (like me lol) totally answered!
    Question....do you strip the thin membrane off the back prior to smoking?
    THANK YOU 😁😁😁

    • @the_video_word
      @the_video_word ปีที่แล้ว

      I'm sure you found the answer to this already, but yes he does - it's mentioned in the video but not actually shown, as Matt has other videos where he goes into that. Basically uses the 'grip it with a paper towel' method and strip the membrane away.

  • @turdferguson8095
    @turdferguson8095 3 ปีที่แล้ว

    Looks amazing. I wanted to see you try the second one you pulled off that had more caramelization.

  • @bear24D
    @bear24D 2 ปีที่แล้ว

    Good tip my brother......Im a young pitt master and my family is mildly burnt out on brisket, so I'll do these ribs next !

  • @lx2nv
    @lx2nv 3 ปีที่แล้ว +1

    Babybacks and beer...does life get any better? I just used your Fajita seasoning for the first time, pleasantly surprised! Did chicken tenders and flat iron in an oil, lime and garlic marinade with a heathy dose of Fajita seasoning. Twas a hit.

  • @raybates3119
    @raybates3119 ปีที่แล้ว

    I have done with and without a mustard binder. I have also used the W Sauce for a binder. Is there a consensus or theory on whether the vinegar in the mustard helps to tenderize the membranes of the muscle and let the seasonings permeate the meat better? Or is it neither here nor there?

  • @RyanM444
    @RyanM444 ปีที่แล้ว +2

    Just followed this method on my recteq 570. For those cooking on a pellet grill with only one rack, take note how matt used the elevated rack for the whole cook. Using his cook times of 2.5 hours unwrapped and 90 mins wrapped my ribs over cooking a little. Still freaking amazing but a little overdone. Keep in mind on a single rack, closer to the heat source the meat is going to cook quicker!

    • @Shak22B
      @Shak22B ปีที่แล้ว +1

      Great tip. Same experience I've had. Last few times I did it I shortened to about 60 minutes, maybe even 45 in foil.

    • @WesterossFox
      @WesterossFox 9 หลายเดือนก่อน

      Cheers just asked that exact question.
      👍

  • @shawnoandrew
    @shawnoandrew ปีที่แล้ว

    You say fajita mix? Bet those are good. I routinely use salt, pepper garlic and brown sugar. I use an electric Mastercraft stand up smoker. 250 degrees at 3 hours, wrap then another 1 hour 45. I love the mahogany!!!!

  • @davehoward2791
    @davehoward2791 ปีที่แล้ว

    “I ain’t mad at it.” When he says that you know it’s on the money, lol! Awesome, gonna try these.

  • @ondaball3631
    @ondaball3631 3 ปีที่แล้ว

    Real inspiration on your videos just got my new camp chef pellet smoker I got a brisket 4 hours deep at the moment and watching your videos.. many thanks for your tutorials big love from Australia

  • @colbynarramore
    @colbynarramore 3 ปีที่แล้ว +1

    Thank you for making this vid, turned out awesome 👍😎

  • @Paradigm_pixel
    @Paradigm_pixel 2 ปีที่แล้ว +2

    Just made 6 ribs like this over the weekend for a family bbq. Amazing ribs my family went crazy for them.

  • @MJ-vv2wu
    @MJ-vv2wu ปีที่แล้ว

    My go-to video every time I smoke baby back ribs. They always come out amazing. Looking to invest in a decent chef's knife set.....any suggestions? I was watching your pork tenderloin video where you marinated 3 different types of marinade and watched you slice right through all 3 marinate bags....what type of knife did you use?????

  • @billyhughes9776
    @billyhughes9776 3 ปีที่แล้ว +1

    Lovin these vids -- I'd probably skip the brown sugar part when wrapping but other than that looks AMAZING.

  • @portagee
    @portagee 3 ปีที่แล้ว +3

    I can't believe the amount of Rub's and sauces on the market I think I'm to experiment more see what happens I'm tired of the same old barbecue sauce and rub. Thanks for the great tips and videos

  • @chookchack
    @chookchack ปีที่แล้ว

    Very low humidity here in vegas. Does using a water pan help in maintaining moisture inside the smoker?

  • @timhernandez2101
    @timhernandez2101 3 ปีที่แล้ว +1

    Bumped into Matt at the Ft Worth Stockyards a few weeks ago, great guy, putting out great rubs and videos! Keep them coming....

  • @cbaur88
    @cbaur88 7 หลายเดือนก่อน +1

    Thanks man 🎉I like your videos a lotc

  • @squeeky11111
    @squeeky11111 2 ปีที่แล้ว

    I used your method on A weber Smokey Mountain @250 degrees and I was quite pleased with the results. I do prefer spare ribs and more specifically St. Louis cut but the baby backs were quite nice. I also used Honey Hog along with some other stuff. Love the Hog!

  • @AlonzoWard
    @AlonzoWard 3 ปีที่แล้ว +11

    I’m new to the Traeger family so watching your videos helps me make the perfect barbecue. Your rubs are fantastic!

    • @MeatChurchBBQ
      @MeatChurchBBQ  3 ปีที่แล้ว +4

      I love this. Our Traeger family is awesome!!!

    • @raybates3119
      @raybates3119 ปีที่แล้ว

      I have owned every kind of smoker in the world, from charcoal, to gas, to stick burners, to electric...You get the point. I got a Pit Boss pellet grill a few years ago to see if I would like the whole pellet thing. About a year ago, I got the exact Traeger he is cooking on and to say I am satisfied is an understatement. I can't imagine going back to where I was before. Not because of the quality of the bbq but because of the ease with which I can replicate the same quality. It's almost unfair!

  • @davidsandoval2846
    @davidsandoval2846 ปีที่แล้ว

    If my smoker goes to 250 or 300 temp which one you think is best slower cook or faster thanks great video

  • @WesterossFox
    @WesterossFox 9 หลายเดือนก่อน

    Thanks for the video, I recently bought a Traeger Pro 34, however it doesn't have a top rack like your smoker - can I place the ribs directly on the bottom shelf.
    Just ordered the honey hog bbq rub so excited to try it.

  • @sleezybananaslug5165
    @sleezybananaslug5165 ปีที่แล้ว

    I ain’t never mad at your cooks. Hell yeah

  • @HayleyLowrey
    @HayleyLowrey 6 หลายเดือนก่อน +1

    I know this sounds lame but can I cook these in an oven ?? I love ribs but I have no grill or anything ! These look amazing !!!

    • @BrandonScottSellner
      @BrandonScottSellner 5 หลายเดือนก่อน

      It’s not lame. You could probably marinade with some kind of liquid smoke solution or something to replicate that flavor somewhat. Just pat them dry and follow this same process. Cook them on the rack with a pan underneath to catch the drippings or you’re going to have a mess in that oven. 🤣

  • @superdave4543
    @superdave4543 4 หลายเดือนก่อน

    Fire video, thanks Matt! 🔥

  • @EvanKieser
    @EvanKieser 2 หลายเดือนก่อน

    Do y’all recommend using light or dark brown sugar?

  • @daycallmeanimal
    @daycallmeanimal 3 หลายเดือนก่อน

    I’m curious for the first stage of smoking 2 - 2 1/2 hours. What is the determination when you pull it off to wrap it? Based on color which is the smokiness?

  • @brianpittman4730
    @brianpittman4730 ปีที่แล้ว

    If finished before you eat what’s the best method to keep them for a few hrs

  • @pillseller32
    @pillseller32 2 ปีที่แล้ว

    Once you wrap do you have to put back in the Traeger? Seems like you could put them in the oven. I hate to waste pellets if they’re wrapped.

  • @terrytio8982
    @terrytio8982 2 ปีที่แล้ว

    Very new to smoking and have sworn to the Meat Church altar, complete with rubs and have viewed many of their videos. I tried this baby back recipe/method on my Recteq RT-700 @ 275. Everything went fine up until the foil wrap, as once i put the racks back on the smoker, i made the rookie mistake of piercing the bottom of the foil with the temp probes accidentally, and of course all the goodness dripped out. After noticing this about 30 mins into, I rewrapped. Unfortunately 30 to 40 mins later the temperature of the ribs increased to almost 260-270, so I wound up taking them off about an hour prematurely. They were still really good though. Any ideas on why the temp would increase so much, as Matt's appeared to stay at 206ish up until he took them from the foil. Thanks for this channel, really helpful.

  • @michaelpeck5547
    @michaelpeck5547 ปีที่แล้ว

    I have 6 racks in the smoker right now. Heading down soon to hit the double foil wrap step. I have my brown sugar and butter in a bowl, ready to go.

  • @TheDuner68
    @TheDuner68 ปีที่แล้ว

    I watch this video everytime I do BB's! Can't go wrong especially with my new GShock!🤣⌚

  • @matthoward123
    @matthoward123 3 ปีที่แล้ว

    That cutting board is a thing of beauty

  • @jaredbickmore2474
    @jaredbickmore2474 3 ปีที่แล้ว +1

    Where do you find one of those cutting boards?

  • @darthjames3712
    @darthjames3712 ปีที่แล้ว

    LOL Matt kills me with that "I ain't mad at it"

  • @NoBSBeardReviews
    @NoBSBeardReviews 3 ปีที่แล้ว +2

    YES! These are gonna be on the menu soon.

  • @truckerslife8303
    @truckerslife8303 3 วันที่ผ่านมา

    At what temp you pull them to wrap it?

  • @kirby6000
    @kirby6000 3 ปีที่แล้ว +1

    Another great video! Have been really enjoying your posts lately 👌🏻

  • @garyrenfroe454
    @garyrenfroe454 3 ปีที่แล้ว

    Matt those look awesome with some fantastic color

  • @pgrant7688
    @pgrant7688 3 ปีที่แล้ว +2

    Those ribs look sensational, perfect.
    I have to admit, I used your all purpose Gospel on some baby backs and they looked and tasted amazing!

  • @charlescarlson8283
    @charlescarlson8283 3 ปีที่แล้ว +2

    Every time I watch a baby back rib video that song goes thru my head :( Great looking ribs.