Killin’ it, brother! Love the content. It’s nice to see something a little different from the same ole stuff everybody else does. Keep up the great work.
I take all of those trimmed off pieces, cut them into cubes, and smoke them on skewers along with the ribs. They're usually done about an hour or so before the ribs are ready, so you get a nice little appetizer. My kids call them "Rib Burnt Ends".
Holy cow! You never disappoint Matt!! You were the first person I followed to learn Texas barbeque . Thank you for the best color in barbeque and the best videos in barbeque!
Really glad you took the time to demonstrate trimming.I never knew about "rounding off" any sharp edges.Thank you sir for the informative video,keep up the good work.
Had some salt and pepper spare ribs this weekend and they were incredible! Thanks for the video! I would love a video of you giving a kitchen and smoker/grill tour, talking about the pros on cons of each, and maybe some stories along the way.
100% on board with this. Looking to build my outdoor kitchen soon and would love to see ideas and even things you might change, knowing what you know now.
I decided to do pork spare ribs for Christmas this year in the Houston area. Followed your cooking process. I can't get Goldies BBQ sauce locally so i tried original salt lick BBQ sauce on the foil while wrapping at the end. The sauce contains no tomato product. The result was awesome.
Dang it....I knew I shouldnt have watched this before eating breakfast. I know what I will be doing this weekend. Thanks Matt for the great videos...I always appreciate the educational cook stuff
Man, over the years this has become probably my favorite BBQ channel when I'm looking for a recipe or a refresher course. That outdoor kitchen is gorgeous, too! Are those concrete countertops in the background? I've screenshotted a couple pics when the camera is at different angles. The pool is awesome looking, as well. I've definitely borrowed a couple ideas for some builds. A video walk around of that outdoor space and the Meat Church store would be a very fun video to watch, in my opinion.
I've tried many ribs recipes from Meat Church and this is my favorite one. 16 mesh black pepper base followed by Holy Cow. Don't get me wrong, I can get down with a sweet rib with the best of em but this is my go-to savory rib for sho.
Matt I made these this weekend and they were wonderful. Only thing I done different was used babybacks and adjusted my times for that. I’ve been on a keto diet and haven’t been eating ribs because of the sugar but these were A ok. Also made the Mexican pulled pork since it’s no sugar and it was phenomenal as well. Thanks for something that was different that usual but tasty. You helping me lose weight and enjoy my food.
He Matt did this Texas method cooked no wrap, straight thru, three racks at 260 for 4 1/2 hours Did use St Louis cut ribs At 4 hours brushed on melted butter with Sonys sweet sauce blended blended together and went another 30 minutes Absolutes so simple and the best rib I have ever made The bite was firm but soo tender Thanks Matt
Hello Matt. Did three racks of spare ribs, no wrap. 275° Camp Chef Pellet Grill with Lumberjack Pecan and CharHickory pellet blend(my blend). Seasoned them with Holy Gospel all-purpose base coat and a top coat of Honey Hog. Pinned them at 201°. Family announced, best ribs I have ever smoked. So Good. Grocery store in our area was running racks at 2.99 per pound. About 13.00 to 16.00 dollars per rack. Sides, the wife's potato salad, and amazing baked beans. Wish you could have joined us.
Hey bud love all your videos so much I binge watch them! I’m new to the Smoking world but just ordered some of your ribs off your site all the way from Montreal, Quebec Canada! Keep posting we absolutely love The Church!🔥🔥🔥
Made these today. This is my favorite way to make ribs! You hit it right on the nose at the end. I’ll eat a few sweet baby backs with the rest of my BBQ. However, when ribs are the star of the show, spare ribs are where it’s at.
Been having so much fun with my new pellet grill and your channel. Honestly what spurred me to buy the smoker. Found your rub at the local butcher here and they told me it's too pepper forward. I was real nice about telling them this area wouldn't know good bbq (or pizza) if it slapped them in the head. Seattle by way of New York, learning the way of the bbq. Cheers!
I just stumbled on your content recently, and I’m loving it! One thing that would be helpful is a tutorial for what to do if you don’t have an actual smoker…I know it’s not the same, but figuring out how to use my oven is about all I have the ability to do right now and I’m craving some brisket!
@@MeatChurchBBQ gotcha, that’s good to know. I did try it with some ribs today with some apple wood chips in a pan underneath, and it turned out pretty decent, but I’m not sure I got the temp/cook times dialed in since the heating element is closer to the meat. That’s why I was hoping for some “beginner” videos for newbies like me lol! Anyway, thanks again!
i watch rib videos all the time. And I mean all the time. Everyone else over seasons pork ribs. To the point that you are not eating ribs. But mainly seasoning. These look like meat. Not just seasoning. I'm gonna make em. Thanks man.
This is great! I've done a couple of good racks of spare ribs, but they usually don't turn out all that good. I've been seasoning them the night before and letting them sit in the refrigerator. That's probably a big part of my problem. I'm planning on trying this sometime soon!
Love it. Actually was gettin' sick of sweet bbq as well so started using lone star steak rub and sauce on anything and everything a couple of weeks ago. The flavour, the meat.. Just love it. Keep it up man.
Hey Matt! Love your videos and techniques! Question: You said to never season your ribs more than an hour in advance..I was curious as to why? I usually salt my ribs the night before, then add rub 20 or so minutes before going in the pit, but I had to ask what the difference would be? Thanks again for all of your great content and keep up the good work!
Not 100% sure, but I heard somewhere before that the salt starts the curing process in the pork and can lead to it tasting slightly bacony..... but who has ever complained about bacon!
Assuming salt to meat starts pulling out the moisture in the meat. Thus-fore, leaving a salty seasoning on for too long with a leaner cut of meat like ribs, would more than likely pull out too much moisture, leaving you with a dry rib.
@@reicelodge8391 Yeah, I've always done it the night before. And I have never, ever, had complaints about my ribs (just the opposite). Now, I mop them regularly too. So I might be putting enough moisture back in during the cook. *shrug*
Salt will start to cure the meat similar to what happens with ham or corned beef. It's not going to affect the flavor of the ribs, but the texture will be "snappy". Instead of a soft, tender bite, it's going to give you a firmer texture similar to a smoked pork chop. Not the end of the world. 1 or 2 hours isn't that big of an issue. But you might start to notice a taut texture especially if you salt them the night before.
Just used this method and we’re the best ribs I’ve made. I don’t have a warmer so I just lowered my Traeger to 180/smoke and let them rest for 30 min after wrapping. Total cook was 4hrs on a single slab. I used Stubbs sauce instead of Goldie’s. Might do more tomorrow for the kids when they come over for the holiday.
Gotta try this. Like he said, after trying all the different sweet meat church recipes for ribs, I prefer salt/pepper....similar to the fajita seasoning pork butt..
@@MeatChurchBBQ Awesome! Thinking about doing something similar (but much more low budget :D). Channel is awesome. Spices are awesomer. Our fam loves The Gospel especially!
Hey there. At 10:00 you said if you had to guess the temp you said in the 190s. Isn’t that a little under done? Why did you decide to take them off then if you thought that was the temp? I normally take mine off at around 203.
@@MeatChurchBBQ I’m off work now, just wanted to clarify I have no affiliation with champions bbq supply. So don’t get mad at them, I’m just playing around brother !! I’m gonna stop off at your place one day if you have a store front. I travel south few times a yr.
Question, why do you never season more than an hour in advance? I dry rub mine overnight. Pat dry and season a little more before I slap them on the smoker. Does seasoning earlier affect the ribs, taste texture? I’m curious. Mine have always turned out great. Is it just a personal preference? I’m just trying to learn new things.
Great stuff! Could you do a video in the future about fire management on an offset? I’m fixing to take the plunge and buy an actual stick burner and would love your tips and tricks
I know this video is 2 yrs old however new to me lol. Just bought your seasonings from Amazon & what a difference on taste for my whole chickens. I’m very new to smoking & really love the challenges of figuring it out. My question is when you say “let it rest a few minutes before putting it in the yeti or cooler cause it keeps cooking” do you mean before you wrap it or wrap it and let it rest then put it in the cooler?
Matt, what’s your thinking on letting the rub staying on no more than an hour max? Does it change the consistency of the rub? I’m thinking about cooking one rib with honey hog and one with the Gospel or the Holy Cow this weekend…thanks!
I did the same cook on 6 racks for a friend, but with my own rub (primarily SPG, with brown sugar (h/t Kansas City), paprika, ancho powder and a sukoshi of cayenne). Started early a.m. and finished by 10 a.m. Could you elaborate sometime on why not to season the night before?
I would assume it would help dry out the outside when cooking which may be dine for a thicker thing like brisket, but not for a thinner meat like pork ribs.
Your cooks are always awesome. I wish I was closer but current circumstances are keepin me hunkered down in northern CA. I can’t find a decent pair of food handling gloves. I don’t see a link for the ones you always wear. Would you mind sharin the brand name and model #. Thanks.
Please discuss why you don't season more than an hour in advance. My last few times I have done a dry brine, with a rib rub, the night before and thought I was doing pretty good.
@@MeatChurchBBQ My ribs were good, but I'll admit, there was some liquid in the brine tub when I pulled them out. (makes sense now) Next time I'll do them your way and I expect even better results! Thanks for your reply and thanks for great videos. Your videos are easy to follow and show us that WE can make great BBQ too.
I'm with you...I don't want my ribs or my brisket sweet. Love a good savory flavor profile. What kind of profile does the Goldee's sauce give you? I've been using Meat Mitch's Whomp Sauce thinned out for ribs and I can't get away from it...lol. Not that I want to.
We absolutely love your videos and seasonings Meat Church! I would like to suggest a video, smoked corned beef and make reubens. We did this recently and it was hands down the best corned beef and reuben I've ever had. 16 mesh pepper, We ground up the seasoning packet that come with the corned beef, added that after the pepper, then some holy cow. Smoked to 165, then braised in water and beef stock. You gotta try it brotha
Hey, Matt! I don't have a smoker, so I do my ribs on my Weber Kettle by setting up a fire on one side and adding charcoal along the cook as needed. Works out just fine. But since I don't have your experience, I would be afraid on not pulling these soon enough or pulling too early if I just eyeball them. Wouldn't it be OK to just temp these like I normally do to check doneness? Instead of tempting after removing from foil, using this method I would just pull when they reaching high 190s before saucing and placing in cooler as they continue to cook a little more, just like you did with yours.
As an avid griller, I used to be a Qstoves user, but once I switched to Asmoke, there was no looking back. The convenience of the digital controller for precise temperature control is a game-changer. Plus, the added convenience of the Asmoke Essential being battery powered, with up to 10 hours of runtime, has changed the way I grill during outings. Now, I can take it for tailgating and camping trips without worrying about a power source. But what I love the most is the flavor that the wood pellets give to my food. From hickory to applewood, each grilling session is a new experience. And the fact that I can monitor the temperature remotely through an app, just sweetens the deal. I've never had more perfectly smoked ribs in my life. #Asmoke
Great to see another rib video. Have to say my favorite part of every video is seeing Matt have a Miller Lite cracked and ready to go after the work is done. You deserve it man, thanks for always producing great content and introducing great ideas and products!
I’m from Australia and have no bias to where I am from (when it comes to bbq styles) But have to say Texas style ribs are the best. I roasted some of them up tonight 🍖
Can someone explain why you should only put the rub on an hour before? Is there a sanitary reason? Best ribs I’ve done I applied the dry rub over night (applied closer to 10pm) and left them in the fridge to sit until putting them on around noon-1 the following day
OMG you just got me hungry ima take them ribs out of freezer and smoke em tomorrow!!! The same way you just did them !!! I’m a beginner but been watching your videos on smoking and all my family bbq came out amazing!! Thank you for posting your awesome videos so if you’ll excuse me I’m gonna get started 😂😂
Made this today. Turned out amazing. Best part of this method is the simplicity. Not worrying about wrapping etc… just let em cook til they are done. Easy
Hi there... looking teriffic! What kind is the Goldee`s sauce? I cant`t get it over here in Germany? Love your channel mainly the True native bbq style. had a lot of sweet stuff the last years and its getting boring...best whishes from Germany
You all are very lucky out there where you can just go to a grocery store and buy meat/ribs that look like that and it’s like nothin to you guys. I’m jealous over here. The BBQ movement needs to be goin full steam everywhere so we all can enjoy it like they do in Texas.
You can’t buy spare ribs at the store?! We still got room here in Texas for good folks like yourself. My buddy who moved to Ohio for work misses Texas BBQ. Every time I talk to him he asks about our buddy’s BBQ restaurant.
Matt, I just noticed your rubs are in Lowes in my area. If you had to choose just one of your rubs for ribs, what would you choose to serve a couple families? I am excited to try out your rubs.
What is the flavor profile of Goldee's sauce? Is that their Jause at the restaurant? Looks almost like a mustard sauce. Thanks for the videos. I always leave hungry after watching them.
Killin’ it, brother! Love the content. It’s nice to see something a little different from the same ole stuff everybody else does. Keep up the great work.
I sincerely appreciate that. We’re always learning and sharing.
Matt I think you're a f****** genius thanks for your videos you have made me up my game keep them coming you rock
I’ve made ribs a few times like this and this is the only way to cook them
You can buy a decent BBQ sauce for 3 or 4 bucks, then make it better by adding apple cider vinegar and some hot sauce.
I take all of those trimmed off pieces, cut them into cubes, and smoke them on skewers along with the ribs. They're usually done about an hour or so before the ribs are ready, so you get a nice little appetizer. My kids call them "Rib Burnt Ends".
My husband does too, they are very tender, we call them rib bites 😅
@@Swit70 Was wondering what to do with those. Lot of meat left on what Matt cut off. thanks for the suggestion.
Holy cow! You never disappoint Matt!! You were the first person I followed to learn Texas barbeque . Thank you for the best color in barbeque and the best videos in barbeque!
Thanks Tim!!
I made the best ribs this weekend for Mother’s Day. Thank you for all your videos. Helping become a better cook. Family love it.
Really glad you took the time to demonstrate trimming.I never knew about "rounding off" any sharp edges.Thank you sir for the informative video,keep up the good work.
My pleasure!!
Had some salt and pepper spare ribs this weekend and they were incredible! Thanks for the video!
I would love a video of you giving a kitchen and smoker/grill tour, talking about the pros on cons of each, and maybe some stories along the way.
This would be AWESOME.
We have too soon!
100% on board with this. Looking to build my outdoor kitchen soon and would love to see ideas and even things you might change, knowing what you know now.
Damn Matt is a good looking man 😁
I decided to do pork spare ribs for Christmas this year in the Houston area. Followed your cooking process. I can't get Goldies BBQ sauce locally so i tried original salt lick BBQ sauce on the foil while wrapping at the end. The sauce contains no tomato product. The result was awesome.
I quit watching other bbq videos because Matt’s information is always spot on.
Dang it....I knew I shouldnt have watched this before eating breakfast. I know what I will be doing this weekend. Thanks Matt for the great videos...I always appreciate the educational cook stuff
Man, over the years this has become probably my favorite BBQ channel when I'm looking for a recipe or a refresher course. That outdoor kitchen is gorgeous, too! Are those concrete countertops in the background?
I've screenshotted a couple pics when the camera is at different angles. The pool is awesome looking, as well. I've definitely borrowed a couple ideas for some builds.
A video walk around of that outdoor space and the Meat Church store would be a very fun video to watch, in my opinion.
I've tried many ribs recipes from Meat Church and this is my favorite one. 16 mesh black pepper base followed by Holy Cow. Don't get me wrong, I can get down with a sweet rib with the best of em but this is my go-to savory rib for sho.
Love it!
These are really good, possibly my family’s favorite. Got another batch in the smoker today. Thanks for sharing this one!
Man this was great. Not a fan of sweet bbq so this was up my alley. Used a pellet grill and came out great. Perfect. Thanks Matt!
It's 4pm here in South Africa but I just got super hungry watching this😂
LOVE it!
You’re lucky to be in South Africa .
Sounds like a normal time to be hungry
Matt I made these this weekend and they were wonderful. Only thing I done different was used babybacks and adjusted my times for that. I’ve been on a keto diet and haven’t been eating ribs because of the sugar but these were A ok. Also made the Mexican pulled pork since it’s no sugar and it was phenomenal as well. Thanks for something that was different that usual but tasty. You helping me lose weight and enjoy my food.
Those ribs are feasting my eyes. Great recipe. You are right, we can eat more ribs when not too sweet.
Yesssss!
Love Texas stye spares. And you get plenty of sweet from the sauce at the end. Thanks for doing this video.
Perfectly said!
Texas ribs in Utah is what’s going down this weekend on the Traeger. Great video! Keep up the good work.
Hope you enjoy them!
Traeger is trash!
He Matt did this Texas method cooked no wrap, straight thru, three racks at 260 for 4 1/2 hours
Did use St Louis cut ribs
At 4 hours brushed on melted butter with Sonys sweet sauce blended blended together and went another 30 minutes
Absolutes so simple and the best rib I have ever made
The bite was firm but soo tender
Thanks Matt
I'm impressed you never mentionee thr word "Fall of the bone". Prefect cook with one bite to the bone. Great video and shout to my boy Jamie @Jambo.
Hello Matt. Did three racks of spare ribs, no wrap. 275° Camp Chef Pellet Grill with Lumberjack Pecan and CharHickory pellet blend(my blend). Seasoned them with Holy Gospel all-purpose base coat and a top coat of Honey Hog. Pinned them at 201°. Family announced, best ribs I have ever smoked. So Good. Grocery store in our area was running racks at 2.99 per pound. About 13.00 to 16.00 dollars per rack. Sides, the wife's potato salad, and amazing baked beans. Wish you could have joined us.
Hey bud love all your videos so much I binge watch them! I’m new to the Smoking world but just ordered some of your ribs off your site all the way from Montreal, Quebec Canada! Keep posting we absolutely love The Church!🔥🔥🔥
Made these today. This is my favorite way to make ribs! You hit it right on the nose at the end. I’ll eat a few sweet baby backs with the rest of my BBQ. However, when ribs are the star of the show, spare ribs are where it’s at.
Been having so much fun with my new pellet grill and your channel. Honestly what spurred me to buy the smoker. Found your rub at the local butcher here and they told me it's too pepper forward. I was real nice about telling them this area wouldn't know good bbq (or pizza) if it slapped them in the head. Seattle by way of New York, learning the way of the bbq. Cheers!
As you know Texas BBQ is S&P base, so lots of pepper. With that said we have 13 other seasonings if folks don't like that. :)
Hard to beat just salt and pepper on ribs, brisket, pork butt, etc. Love the content!
Agreed! 👊🏽
I just stumbled on your content recently, and I’m loving it! One thing that would be helpful is a tutorial for what to do if you don’t have an actual smoker…I know it’s not the same, but figuring out how to use my oven is about all I have the ability to do right now and I’m craving some brisket!
Thanks for being here! An oven works the same as a smoker. Obviously without the smoke… But the technique is generally the same same.
@@MeatChurchBBQ gotcha, that’s good to know. I did try it with some ribs today with some apple wood chips in a pan underneath, and it turned out pretty decent, but I’m not sure I got the temp/cook times dialed in since the heating element is closer to the meat. That’s why I was hoping for some “beginner” videos for newbies like me lol! Anyway, thanks again!
@@peterstergios definitely watch for hotspots. You may just have to rotate the meat around depending where your oven runs hot.
Awesome man! Each video you put out i pick up on some small details that help me on my cooks.
Awesome man. 👊🏽
i watch rib videos all the time. And I mean all the time. Everyone else over seasons pork ribs. To the point that you are not eating ribs. But mainly seasoning. These look like meat. Not just seasoning. I'm gonna make em. Thanks man.
I appreciate that!
Just recently got turned on to your holy voodoo....mercy it's absolutely amazing and love the videos learning something new!!
I'm a fan for life!!
another great video. love the meat church seasonings, they are my go to now when cooking. thanks for the great content
Thanks Danny!!
This is great! I've done a couple of good racks of spare ribs, but they usually don't turn out all that good. I've been seasoning them the night before and letting them sit in the refrigerator. That's probably a big part of my problem. I'm planning on trying this sometime soon!
Seasoning within an hour of cooking is all you need.
Once again an awesome video! Shout out from right up the street in DeSoto.
Nice!! We run through there all the time.
Love it. Actually was gettin' sick of sweet bbq as well so started using lone star steak rub and sauce on anything and everything a couple of weeks ago. The flavour, the meat.. Just love it. Keep it up man.
Love the holy cow! Has to be my favorite rub. What did you spritz on the foil, just water?
Definitely giving this a go. The pepper sounds great. Where can I get a big cutting board like yours?
It is a Rosewood Block. The link is in the description.
Hey Matt! Love your videos and techniques! Question: You said to never season your ribs more than an hour in advance..I was curious as to why? I usually salt my ribs the night before, then add rub 20 or so minutes before going in the pit, but I had to ask what the difference would be? Thanks again for all of your great content and keep up the good work!
Not 100% sure, but I heard somewhere before that the salt starts the curing process in the pork and can lead to it tasting slightly bacony..... but who has ever complained about bacon!
Assuming salt to meat starts pulling out the moisture in the meat. Thus-fore, leaving a salty seasoning on for too long with a leaner cut of meat like ribs, would more than likely pull out too much moisture, leaving you with a dry rib.
@@reicelodge8391 Yeah, I've always done it the night before. And I have never, ever, had complaints about my ribs (just the opposite). Now, I mop them regularly too. So I might be putting enough moisture back in during the cook. *shrug*
Salt will start to cure the meat similar to what happens with ham or corned beef. It's not going to affect the flavor of the ribs, but the texture will be "snappy". Instead of a soft, tender bite, it's going to give you a firmer texture similar to a smoked pork chop. Not the end of the world. 1 or 2 hours isn't that big of an issue. But you might start to notice a taut texture especially if you salt them the night before.
This is my favorite way to cook ribs.
Outstanding! Gonna try these ribs this weekend. Question: What is the best use for all the scraps you cut off?
Chili of course
Nice video I’ll be trying this pretty soon. Going to start looking for some seasoned Post Oak to be ready.
Located here in Austin / Elgin TX
Great job Matt! I’ve made several of your recipes and they’ve been a big hit with friends and family! I appreciate you brother
Just used this method and we’re the best ribs I’ve made. I don’t have a warmer so I just lowered my Traeger to 180/smoke and let them rest for 30 min after wrapping. Total cook was 4hrs on a single slab.
I used Stubbs sauce instead of Goldie’s. Might do more tomorrow for the kids when they come over for the holiday.
Gotta try this. Like he said, after trying all the different sweet meat church recipes for ribs, I prefer salt/pepper....similar to the fajita seasoning pork butt..
Appreciate the feedback!
I'd love to see a video on your outdoor kitchen - giving us a tour of your setup. Is the roof vented or is the smoke not a problem?
It's vented. We will shoot a tour soon!
@@MeatChurchBBQ Awesome! Thinking about doing something similar (but much more low budget :D). Channel is awesome. Spices are awesomer. Our fam loves The Gospel especially!
Hey there. At 10:00 you said if you had to guess the temp you said in the 190s. Isn’t that a little under done? Why did you decide to take them off then if you thought that was the temp? I normally take mine off at around 203.
You are My #1 go to my friend! Keep ‘em comin!
Matt, love your seasonings dude, also love local mom and pops stores. Champions BBQ Supply in Amarillo needs there shipments please !!
Huge supporters of Mom & Pop. Heck we are one. All wholesale has been shipping in 1-2 days.
@@MeatChurchBBQ love it brother you the man!!!! Great videos and awesome cooks.
@@MeatChurchBBQ I’m off work now, just wanted to clarify I have no affiliation with champions bbq supply. So don’t get mad at them, I’m just playing around brother !! I’m gonna stop off at your place one day if you have a store front. I travel south few times a yr.
Great video and yes Goldee's are the best great bbq with free beer you can't go wrong
Thanks!!
Just got my shipment for The Ocho. Gonna make some pork belly burnt ends and Shredded Chuck Roast sandwiches this weekend . So pumped to try em out
KILLER!!!!
Question, why do you never season more than an hour in advance? I dry rub mine overnight. Pat dry and season a little more before I slap them on the smoker. Does seasoning earlier affect the ribs, taste texture? I’m curious. Mine have always turned out great. Is it just a personal preference? I’m just trying to learn new things.
Great stuff! Could you do a video in the future about fire management on an offset? I’m fixing to take the plunge and buy an actual stick burner and would love your tips and tricks
Sure can!
I know this video is 2 yrs old however new to me lol. Just bought your seasonings from Amazon & what a difference on taste for my whole chickens. I’m very new to smoking & really love the challenges of figuring it out. My question is when you say “let it rest a few minutes before putting it in the yeti or cooler cause it keeps cooking” do you mean before you wrap it or wrap it and let it rest then put it in the cooler?
I seasoned the trimmings with the Gospel and put them in the air fryer at 375 for 20 minutes and it was great!
Planning on a rib cook. Picked up a bottle of gospel at my local Lowe's store. Excited brother ...
Matt, what’s your thinking on letting the rub staying on no more than an hour max? Does it change the consistency of the rub? I’m thinking about cooking one rib with honey hog and one with the Gospel or the Holy Cow this weekend…thanks!
Love this method of smoking for my spare ribs. Thanks.
This recipe is in my TOP 10 of all time Matt!!! Made these yesterday and the flavor is unforgettable! YOU DA MAN!!!!
Awesome Mike. Thank you!!!!
I have begun to live my life "pepper forward".
Thank you for that.
JT
Another amazing cook. I actually prefer spare ribs over baby back. Those look excellent. Keep up the good work. (Need to try that Goldees sauce!)
Agree!! Taste is better IMO.
Matt, great cook. I love the traditional Texas style. BTW, what is the reasoning for not seasoning more than 1 hour before the cook? Thanks.
I did the same cook on 6 racks for a friend, but with my own rub (primarily SPG, with brown sugar (h/t Kansas City), paprika, ancho powder and a sukoshi of cayenne). Started early a.m. and finished by 10 a.m. Could you elaborate sometime on why not to season the night before?
I would assume it would help dry out the outside when cooking which may be dine for a thicker thing like brisket, but not for a thinner meat like pork ribs.
You’ll have way too much salt penetration and you don’t want that for ribs. You can get away with it for bigger cuts, but you’ll make pork jerky.
@@Evil-Rod-Farva I was just surprised that wasn't brought out in the video.
Your cooks are always awesome. I wish I was closer but current circumstances are keepin me hunkered down in northern CA. I can’t find a decent pair of food handling gloves. I don’t see a link for the ones you always wear. Would you mind sharin the brand name and model #. Thanks.
Miller Lite by the block is classic- great video!
Awesome video, can’t wait to try this recipe on my smoker. Where is your spray bottle from? I need a good spritzer for my brisket!!
Yep!
Please discuss why you don't season more than an hour in advance.
My last few times I have done a dry brine, with a rib rub, the night before and thought I was doing pretty good.
Same. I always thought it deepens the flavour to apply the rub on the night before.
It will pull out too much moisture.
@@MeatChurchBBQ My ribs were good, but I'll admit, there was some liquid in the brine tub when I pulled them out. (makes sense now) Next time I'll do them your way and I expect even better results! Thanks for your reply and thanks for great videos. Your videos are easy to follow and show us that WE can make great BBQ too.
I'm with you...I don't want my ribs or my brisket sweet. Love a good savory flavor profile. What kind of profile does the Goldee's sauce give you?
I've been using Meat Mitch's Whomp Sauce thinned out for ribs and I can't get away from it...lol. Not that I want to.
Love the Idea of a more savory rib! I'm a KC guy and while I love a sweeter rib, these look amazing.
Was just thinking of this yesterday. Thinking now how about some ribs with holy cow on them. Spot on my friend! Spot on 😎
awesome video!! Just curious, have you ever thought of using something other than Trager?
We absolutely love your videos and seasonings Meat Church! I would like to suggest a video, smoked corned beef and make reubens. We did this recently and it was hands down the best corned beef and reuben I've ever had. 16 mesh pepper, We ground up the seasoning packet that come with the corned beef, added that after the pepper, then some holy cow. Smoked to 165, then braised in water and beef stock. You gotta try it brotha
We have a pastrami brisket filmed and we made Reubens. Coming soon!!
@@MeatChurchBBQ Can't wait to see it!
I have done these with BASQUE LIQUID TENDERIZER IN FRIDGE overnight . RUBED With Chicago Steak seasoning put THEM ON Traeger they were so good
Hey Matt what do I do with the pieces I cut off the ribs (trimmings)...Robert in Texas
Wrap them in freezer paper and freeze em. They are great for beans and any dish that could use some pork or fat to enhance the flav.
Hey, Matt! I don't have a smoker, so I do my ribs on my Weber Kettle by setting up a fire on one side and adding charcoal along the cook as needed. Works out just fine. But since I don't have your experience, I would be afraid on not pulling these soon enough or pulling too early if I just eyeball them. Wouldn't it be OK to just temp these like I normally do to check doneness? Instead of tempting after removing from foil, using this method I would just pull when they reaching high 190s before saucing and placing in cooler as they continue to cook a little more, just like you did with yours.
Been doing ribs this way for a long time now, it's a nice switch from the sweet KC style
Totally!
YES!!!! That's what I'm talking about!
Finally! I got a no-wrap method thats works!
As an avid griller, I used to be a Qstoves user, but once I switched to Asmoke, there was no looking back. The convenience of the digital controller for precise temperature control is a game-changer. Plus, the added convenience of the Asmoke Essential being battery powered, with up to 10 hours of runtime, has changed the way I grill during outings. Now, I can take it for tailgating and camping trips without worrying about a power source. But what I love the most is the flavor that the wood pellets give to my food. From hickory to applewood, each grilling session is a new experience. And the fact that I can monitor the temperature remotely through an app, just sweetens the deal. I've never had more perfectly smoked ribs in my life. #Asmoke
You Do Such An Awesome Job Explaining Your Steps and Your Recipes Rock!!!! Thank You For Your Videos🤘🤘
Thank you Frank! Now let’s go streaking in the quad!
@@MeatChurchBBQ it's so Good when it hits your Lips!!!
Great to see another rib video. Have to say my favorite part of every video is seeing Matt have a Miller Lite cracked and ready to go after the work is done.
You deserve it man, thanks for always producing great content and introducing great ideas and products!
Gotta have a hand cramping cold Miller Lite!!! Thank you for the kind words Andrew.
I’m from Australia and have no bias to where I am from (when it comes to bbq styles) But have to say Texas style ribs are the best. I roasted some of them up tonight 🍖
Can someone explain why you should only put the rub on an hour before?
Is there a sanitary reason?
Best ribs I’ve done I applied the dry rub over night (applied closer to 10pm) and left them in the fridge to sit until putting them on around noon-1 the following day
Just tried those those on my Traeger 885 they came out amazing
What temp did you cook at onyour traeger
225 on super smoke no wrap
What do you use for a spritz?
Matt! What gloves do you use? I can’t find those anywhere
OMG you just got me hungry ima take them ribs out of freezer and smoke em tomorrow!!! The same way you just did them !!! I’m a beginner but been watching your videos on smoking and all my family bbq came out amazing!! Thank you for posting your awesome videos so if you’ll excuse me I’m gonna get started 😂😂
What do you use to keep your knives sharp also love your videos and technique on bbq
I use a Work Sharp.
Made this today. Turned out amazing. Best part of this method is the simplicity. Not worrying about wrapping etc… just let em cook til they are done. Easy
Hi there... looking teriffic! What kind is the Goldee`s sauce? I cant`t get it over here in Germany? Love your channel mainly the True native bbq style. had a lot of sweet stuff the last years and its getting boring...best whishes from Germany
I use Mesquite, and the bone slips right out . I like your videos !! keep em smokin !!!
You all are very lucky out there where you can just go to a grocery store and buy meat/ribs that look like that and it’s like nothin to you guys. I’m jealous over here. The BBQ movement needs to be goin full steam everywhere so we all can enjoy it like they do in Texas.
You can’t buy spare ribs at the store?! We still got room here in Texas for good folks like yourself. My buddy who moved to Ohio for work misses Texas BBQ. Every time I talk to him he asks about our buddy’s BBQ restaurant.
How long till the goldees is available to buy online. Thanks for the great video as always
Do you use/keep the trimmings for anything? or garbage? And what was in the spritz?
I grind it.
Apple cider vinegar spritz.
Matt, I just noticed your rubs are in Lowes in my area. If you had to choose just one of your rubs for ribs, what would you choose to serve a couple families? I am excited to try out your rubs.
Making my mouth water.
My now preferred method to do ribs. Works every time! 👊🏻
Thanks for another great video!! I just smoked this on my Traeger and it was awesome!!!
Awesome!!!
I got the Honey BBQ pack of rubs coming in this week 1st time buyer. Birthday smoke this weekend.
Enjoy Brandon and THANK YOU!!!!!
What is the flavor profile of Goldee's sauce? Is that their Jause at the restaurant? Looks almost like a mustard sauce. Thanks for the videos. I always leave hungry after watching them.
Might be the best ribs video I’ve ever watched. Maybe I missed it but where can I buy Goldie’s BBQ sauce?
Yes sir they look fabulous