Really enjoying this series Matt, Thanks for your humbleness and foresight to bring us these unique processes. Thanks also to the pit masters who are willing to so selflessly give their time and knowledge. My prayers are as the offering plate comes around they will be rewarded by the entire Meat Church family.
@meatchurch - I used the technique on this video to smoke some prime beef ribs over the wknd in my big green egg. I did 200 degree for the first hour and 300 for the next 6. I finished with some homemade tallow and the results were OUT OF THIS WORLD. It was great to not trim and im very thankful for this video! thx
I’ve followed the recipe multiple times and they always turn out great. Just for my own reference: Add rub, 1-2 hours smoke, 6-8 hours at 250. No wrap, no spritzing.
@@rickberger3213 if I need to let them rest for an extended period of time, I’ll either make it a little tinfoil blanket, or I’ll wrap in tinfoils and a towel, just like a brisket
@@lovelyhurlin6494 He's cooking on a huge offset smoker with a lot of convective cooling because of the big airflow. 300 would definitely be too high for a pellet grill or small offset.
I like how this guy explains how to Cook ribs. He explains it very simple for us newbies and gets right to the point . So many people making videos over explain it and talk too much and there's too much conversation. I'm definitely gonna try this!
I definitely notice the membrane on beef ribs but not on the pork ribs! Just my first hand observation, you guys are very gracious to share your knowledge! Thank You!
I ate at Goldees on a Friday morning in the first weekend of March. This guy is legitimate. I prefer my beef ribs to be wrapped, personally, but if you go, you have to try their Sausage and Turkey. Everything's great, but those two are special!
Went there last week after a Church conference in Grapevine. I almost didn't get the pork rib and it turned out to be the best ive ever had! Brisket was top tier, same with the beef rib. Sausages were good and the staff was super friendly. The vibe waiting in the long line was good too. Everyone was just excited to be there even though it was cold!
I've learned that I over trim. Fat is flavor. I just need to trust the process that it will render. Love the series, education, and getting to know these pit masters.
@@bradcummins9532 Low and slow. Its not about how high the temp, its about time exposed to temp. The longer you cook low and slow, the more the fat will render and the more tender the meat will become. Inversely, when you cook faster with higher heat, thats less time for the fat to render.
Man if I ever get to Texas I’m going to all these places that @Meat Church BBQ recommends. Will also give these recipes a shot when I get my smoker. God bless from Fiji 🇫🇯 guys. Love your work.
Thanks Matt and Jonny! You both inspired me to order some ribs from Creek Stone and I got 'em in the smoker right now (sorry, I did wrap at 170). One rack with my preferred brisket rub, one with SPG only; both sitting in the fridge for 3 days. Corn bread, cole slaw and bourbon as sides...LOL
I live in Central Texas and try to go to as many of these high-end BBQ restaurants as possible especially when family come to visit. I have yet to go to Goldees but after seeing Meat Church's couple of videos on them I am definitely going to check them out.
As I’m watching this, I have been fasting for 35 continuous days. When my fast is over in another 5 days, I’m gitn’ some plate ribs, and firin’ up the Traeger.😋😋😋😋😋😋😋😋😋😋
I am a fan of Jirby's channel as well. A number great tips in this clip. I like the idea of no wrap on dino beef ribs. The beef bouillon seems like a must try. And some garlic salt per Jirby's beef rib video. Matt, the first two videos in this series are some of the best bbq videos I have seen. Thank you!
Make sure you get sodium free beef bouillon powder and add your lowerys to that after the pepper . I add a little garlic granules too. Simple and delicious.
Thanks for getting directly to the point. Thanks for the secret ingredients to your rub. And I just thank you too for a great Learning experience. I would love to know the breakdown between the lowries and the other ingredients.
Hey, thats a great insight regarding the rub. I've just started using the Pepper, course salt, Lawreys and granulated garlic mix, and Ive noticed the finer particles settling in the bottom. Im going to mix my salt, Lawreys and gran garlic in a separate container and pepper it first. Im looking forward to trying that out. But i still prefer wrapping after 6 hrs with soaked smoked wagu tallow for two hours and let it sit for at least another 2-4hrs in a cooler packed with towels. for a home smoke its the way to go until someone discovers something else that works even better.
@@spudthegreaterusa8386 I thought that maybe you were using that. I guess you use lawreys seasoned salt? I haven't really heard of it until I looked it up earlier and saw that they made it.
@@DMac5785 I get it. Larrys/Lawreys...Lawreys is a seasoning salt thats been around forever. Its not a rub. You can certainly over do it and make a hash out of your brisket. Sometimes too much lipstick on the pig is just plain gross. Salt/Pepper and garlic are really a hard combo to beat when smoking, allows the flavor of the wood to be tasteable. I've ruined to many smoking projects experimenting with rubs.
Love these vidoes and made me get a Millscale 94 myself. Best smoker I've ever had. Just curious what kind of beef bouillon powder is used cause I would love to try this recipe this weekend. We don't have post oak in KC but I usually use white oat which is amazing.
I smoked some beef ribs last week for the 1st time. They tasted like pot roast. I guess that's just beef flavor. They were delicious, but I wasn't expecting them to taste like pot roast.
Water and "What's-is-here-sauce". I can hardly pronounce it either. We used to have a chain of BBQ restaurants here in Phoenix called "BILL JOHNSON'S BIG APPLE BBQ". Mr. Johnson started this little place back in 1955. The wound up with many of them here in the valley. Their signature item was all you can eat barbecued beef ribs. Then the Johnson family must have gotten old and ran out of people to run the stores. I miss them terribly. I can still buy their bottled BBQ sauce at the local grocery stores. I guess everything and every body has a life span. Like "UNDERWOOD'S" In Amarillo on Rt. 66 in the late 50's and 60's. On our yearly trip from Phoenix to Indiana in those years we made sure we were in Amarillo at or around lunch time. Their frozen TV dinners were available for a while in our Phoenix stores. Wasn't the same as being there.
Seems like this is the week for beef ribs on YT. I just did my first set on my offset and picked up a few tips here. Looks like I have to cook more! :)
Our work team from Wisconsin is enjoying a TX BBQ tour based on this series. We won’t make it to Goldies because they are only open Friday, Saturday and Sunday until 3. That’s a sure sign it’s worth going, but our schedule doesn’t work. Maybe next time.
Thanks Matt I am loving your cooks and I have purchased several of Meat Churches BBQ products and can’t wait to try these Short Beef Ribs tomorrow for the first time. 🦴🍖🔥
Thanks for all your insight my man. You have taking my backyard smoking game to the next level. Nothing like having Texas syle BBQ in socal. I'm going to be in San Antonio this coming week for work and wanted to know if you cud provide any recommendations for some good food?
@@aneedmorehead9006 I have that stuff and it's way too salty. Idk if they had something new on the market. It really is too fine of a grain to dump all over meat.
I took notes: X score back membrane before seasoning. Trim corners of any meat and instead just see the fat so the meat doesn't burn on the edges. Spritz with a mixture of water & Worcestershire sauce on the fat side prior to seasoning. 16 mesh pepper. Mainly Lawry's with only a little bullion in the mix. Pepper + (Lawry's + granulated beef bullion.) 40/60 split for beef ribs at Goldees. Post oak fire. Long bones towards fire, small side towards smoke stack. 1 hour really smokey with door / damper closed at 200°F. 7-8 hours at 300° 8 hours (in their size smoker) temp your meat in your personal smoker. Looking for around 200-210° internal. No wrap, no spritz. Hit it with tallow after resting for an hour at ambient temperature. Rest for additional 30 minutes.
I hate to see how old school I am, but I used to work at Berry machine in 1984 in Arlington and that was always Kenneth’s barbecue when I was a kid growing up and living on Anglin Drive
Matt, this was fun to watch, thanks to you and Goldees for partnering up and sharing. One question though, in other beef rib videos you have out you stress wrapping and the trimming of the fat and silverskin . You covered the wrap vs no wrap as a way to control crispness of the bark yet no discussion of trim or no trim. Have you changed your opinion of need to trim away silverskin?
I highly recommend not using a ZEP SPRAY BOTTLE FOR FOOD. to easy to get it confused with cleaning supplies, vice-versa.. Everything looks and amazing, and your accolades speaks for the bbq!!!
Only bad thing at Goldee’s is Lone Star beer. Sucked in 70s in high school. Sucked in 80s with Jerry Jeff/Waylon/Rusty Weir etc. And still sucks in 2022. Switch to Shiner Bock the real Texas brew and the joint will be perfect. We’ll even pay for cold Shiner. There’s a reason all these places hand out Lone Star Formaldehyde for free. 😂
Really enjoying this series Matt, Thanks for your humbleness and foresight to bring us these unique processes. Thanks also to the pit masters who are willing to so selflessly give their time and knowledge. My prayers are as the offering plate comes around they will be rewarded by the entire Meat Church family.
He's actually wearing a shirt that promotes his protégé's bbq shop who left Goldees to start her own. Thats amazing.
And the grammar on it is killing me
Jirby is the realest
She is a trader
She's not a traitor* She's carving out her own path. Imbecile
@@JoeyD386 she is a trader. She stole there ideas
A true homie… Rep’n his homegirls newish BBQ spot.
If brisket is the King of BBQ, then Beef ribs are the Emperor. And those looked perfect.
Absolutely. They are like brisket points on bones, and so much easier to cook than packer briskets.
Yes!!!!
Yeah brisket on a stick
I'd say hand of the king at best
Word!
@meatchurch - I used the technique on this video to smoke some prime beef ribs over the wknd in my big green egg. I did 200 degree for the first hour and 300 for the next 6. I finished with some homemade tallow and the results were OUT OF THIS WORLD. It was great to not trim and im very thankful for this video! thx
I’ve followed the recipe multiple times and they always turn out great. Just for my own reference: Add rub, 1-2 hours smoke, 6-8 hours at 250. No wrap, no spritzing.
He says 8 hours at 300, seems kinda high. I am a total novice FYI.
So if you don't wrap and let them rest that long, are they still warm?
@@rickberger3213 if I need to let them rest for an extended period of time, I’ll either make it a little tinfoil blanket, or I’ll wrap in tinfoils and a towel, just like a brisket
@@lovelyhurlin6494 He's cooking on a huge offset smoker with a lot of convective cooling because of the big airflow. 300 would definitely be too high for a pellet grill or small offset.
No matter how many times I make beef plate ribs that first bite never disappoints! It’s ALWAYS a “oh man that’s good!” Feeling. Love it!
I like how this guy explains how to Cook ribs. He explains it very simple for us newbies and gets right to the point . So many people making videos over explain it and talk too much and there's too much conversation. I'm definitely gonna try this!
These guys are seriously the coolest dudes. Just freely give their knowledge and just seem chill. Also thats Barbs B Q shirt is so awesome.
I love your simple approach - I'm a beginner smoker and love that you didn't wrap or take membrane off! I have my first short ribs in today!!!
I love that you guys are putting out this video series so we can see how the top places do things. SO simple! But super effective
The two of you together is always a treat. Mellow, humble, and talented!!
Wonder if they stole th eGoldies name from Vicksburg . It was a local place since the 50s .?
@@jimmyfumbanks6081 Negative. Goldee was the name of an old Ford truck they had.
I definitely notice the membrane on beef ribs but not on the pork ribs! Just my first hand observation, you guys are very gracious to share your knowledge! Thank You!
Thank you for being here!
All the best beef BBQ has the simplest rub. Pepper, Lawry's and beef bullion. Brilliant. My next rack will be giving this a shot.
If I went for BBQ I want chicken, brisket, Mac n cheese, and mashed potatoes gravy, baked beans,
I ate at Goldees on a Friday morning in the first weekend of March. This guy is legitimate. I prefer my beef ribs to be wrapped, personally, but if you go, you have to try their Sausage and Turkey. Everything's great, but those two are special!
Those are two things I usually never get at BBQ places - I'm a ribs + brisket guy but how good were they
I live down the street and this place is amazing, place is packed 4 hours before they open up on the weekends
Thank you to Matt and Goldees for sharing valuable tips. Learned allot. Wishing you the best of success!!
Thanks for watching!!
Went there last week after a Church conference in Grapevine. I almost didn't get the pork rib and it turned out to be the best ive ever had! Brisket was top tier, same with the beef rib. Sausages were good and the staff was super friendly. The vibe waiting in the long line was good too. Everyone was just excited to be there even though it was cold!
I've learned that I over trim. Fat is flavor. I just need to trust the process that it will render. Love the series, education, and getting to know these pit masters.
Is there any secret to the render? Just let the smoke do it?
@@bradcummins9532 Low and slow. Its not about how high the temp, its about time exposed to temp. The longer you cook low and slow, the more the fat will render and the more tender the meat will become. Inversely, when you cook faster with higher heat, thats less time for the fat to render.
Love this video. He eased back on pepper. I saw his earlier vid and he used to pound the pepper on the ribs. I guess he had a change of heart.
This is one of the most informative episodes I’ve seen. You guys both are really good teachers
That’s cool that it’s right down the road from the house. What’s not cool is how do I not know? That’s on the try list for sure.
Man if I ever get to Texas I’m going to all these places that @Meat Church BBQ recommends. Will also give these recipes a shot when I get my smoker. God bless from Fiji 🇫🇯 guys. Love your work.
Happy to see that you are continuing the series more in depth
New series, but we love it!
@@MeatChurchBBQ I figured it sprung from the can-am tour
love the little tallow rub down jirby does before presenting the beef rib
Thanks Matt and Jonny! You both inspired me to order some ribs from Creek Stone and I got 'em in the smoker right now (sorry, I did wrap at 170). One rack with my preferred brisket rub, one with SPG only; both sitting in the fridge for 3 days. Corn bread, cole slaw and bourbon as sides...LOL
I live in Central Texas and try to go to as many of these high-end BBQ restaurants as possible especially when family come to visit. I have yet to go to Goldees but after seeing Meat Church's couple of videos on them I am definitely going to check them out.
Best BBQ video of 2022! Learned quality info and cannot beat beef short ribs! 🔥
Appreciate it!
This video couldn't have came at a better time I'm finally going to make these myself ...appreciate it huge s/o to Johnny
Keep us posted!
Beef ribs have become one of my favorites. I also love how you travel to see how your BBQ friends do it. Good stuff!
Fixed these yesterday after watching this and they turned out AMAZING. thank you 🙏
Great to hear!
Matt you did a great job of asking the questions that a lot of us were wanting to ask. Awesome video sir!!
I was able to get out and have these ribs. I genuinely think this is maybe the best bite of food I have had. I dream about these ribs.
As I’m watching this, I have been fasting for 35 continuous days. When my fast is over in another 5 days, I’m gitn’ some plate ribs, and firin’ up the Traeger.😋😋😋😋😋😋😋😋😋😋
Great video and insight. The more I watch/read/ do I realize theirs many ways to make great barbecue not one end all/be all way. Happy smoking fellas
Yes!!
I am a fan of Jirby's channel as well. A number great tips in this clip. I like the idea of no wrap on dino beef ribs. The beef bouillon
seems like a must try. And some garlic salt per Jirby's beef rib video. Matt, the first two videos in this series are some of the best
bbq videos I have seen. Thank you!
Appreciate you!
Super cool that he shares his recipes and process. Seems like a really good dude.
I did beef ribs for the first time last summer. I will definitely be doing way more this year.
no you won't, you vill eat ze bugs
Another great video. I'm going to give this a try today on my BGE. Can you share the ratio in the Lawry's/beef bouillon mixture?
I love that ya kept the interruption in!
😂
I just follow the action😜
Love watching you guys. So just lawrys & beef bullion?? I’m going to have to try that!! Thanks so much.
Low sodium buillon cause the regular ones are loaded with salt
What is lawrys ?
Pepper and Lawrys is my go to every time.
Hey. Aussie here, from my research without Lawrys here is that seasoned salt?
@@85ddrummer Yes, seasoned salt
Coming to Goldee’s next week! Can. Not. Wait.
Awesome!!
Make sure you get sodium free beef bouillon powder and add your lowerys to that after the pepper . I add a little garlic granules too. Simple and delicious.
Which Lawry's seasoning are they using?
@@mikekmalick lawrys season salt.
Corrected spelling 😀.
@@Phloored Thank You!
Are you sure they use sodium free or can I use low sodium?
Thank you Matt fantastic video ! PLEASE keep this coming , meating the masters fav series yet for me
Have Mercy! I HEAR THE ANGELS CALLING ME! I TASTE IT ALL THE WAY FROM FLORIDA
I really wish beef ribs like this were easier to find. I can almost never find them in my local grocery stores.
Thanks for getting directly to the point. Thanks for the secret ingredients to your rub. And I just thank you too for a great Learning experience. I would love to know the breakdown between the lowries and the other ingredients.
Excellent piece and. Now starving for a rib! Thx Matt
Hey, thats a great insight regarding the rub. I've just started using the Pepper, course salt, Lawreys and granulated garlic mix, and Ive noticed the finer particles settling in the bottom. Im going to mix my salt, Lawreys and gran garlic in a separate container and pepper it first. Im looking forward to trying that out. But i still prefer wrapping after 6 hrs with soaked smoked wagu tallow for two hours and let it sit for at least another 2-4hrs in a cooler packed with towels. for a home smoke its the way to go until someone discovers something else that works even better.
Larry's barbecue rub?
@@DMac5785 Never heard of it. Any good? any videos of Larrys bbq rub?
@@spudthegreaterusa8386 I thought that maybe you were using that. I guess you use lawreys seasoned salt? I haven't really heard of it until I looked it up earlier and saw that they made it.
@@DMac5785 I get it. Larrys/Lawreys...Lawreys is a seasoning salt thats been around forever. Its not a rub. You can certainly over do it and make a hash out of your brisket. Sometimes too much lipstick on the pig is just plain gross. Salt/Pepper and garlic are really a hard combo to beat when smoking, allows the flavor of the wood to be tasteable. I've ruined to many smoking projects experimenting with rubs.
Love these vidoes and made me get a Millscale 94 myself. Best smoker I've ever had. Just curious what kind of beef bouillon powder is used cause I would love to try this recipe this weekend. We don't have post oak in KC but I usually use white oat which is amazing.
Only 55 minutes away from this place. I need to plan a trip!
You have to!
Another great video! Those guys at Goldee’s are a BBQ Dream Team!
Fact!
When your BBQ is so good, folks stop by on days it's closed! LOL Awesome vid guys!
;)
I smoked some beef ribs last week for the 1st time. They tasted like pot roast. I guess that's just beef flavor. They were delicious, but I wasn't expecting them to taste like pot roast.
Such an awesome video. Love this series.
This is perfect. I’m making beef ribs this weekend!! Great video!!!!!!
Enjoy!!!
Love the pull-up at 4:50 - if I lived nearby that would definitely be me!
I've never had beef ribs myself and that was an interesting one to watch because now I definitely want to try beef ribs.
Dude, I have never even considered Lawry's - but I am gonna now! Just ate leftover chuck burnt ends but now craving ribs!
It's a game changer!
@@michaelwilson1669 been doing it since this video lol
I love BBQ Love all your videos Watching from Memphis tx!!!!!!!
Thanks guys for a great video. Does anyone know what the ratio of Lawrys and beef bouillon Goldees uses?
Excellent video as always. Keep on cookin!
My wife is from Houston. Next time we get down there to visit family I’m taking a road trip to Goldees! and waxahatchie 😂
Jonny so cool reppin his friends and former Goldees pitwoman s new spot on his t shirt...thats how its supposed to be out there
Great video, I have always had issues with my beef ribs.
Another good one, thanks
He looks like Badger from Breaking Bad
Water and "What's-is-here-sauce". I can hardly pronounce it either. We used to have a chain of BBQ restaurants here in Phoenix called "BILL JOHNSON'S BIG APPLE BBQ". Mr. Johnson started this little place back in 1955. The wound up with many of them here in the valley. Their signature item was all you can eat barbecued beef ribs. Then the Johnson family must have gotten old and ran out of people to run the stores. I miss them terribly. I can still buy their bottled BBQ sauce at the local grocery stores. I guess everything and every body has a life span. Like "UNDERWOOD'S" In Amarillo on Rt. 66 in the late 50's and 60's. On our yearly trip from Phoenix to Indiana in those years we made sure we were in Amarillo at or around lunch time. Their frozen TV dinners were available for a while in our Phoenix stores. Wasn't the same as being there.
Awesome video! Thank you for the tips and tricks!
Look forward to these videos keep up the amazing work!
Thank you!!!
That bark kind of reminds me of a crunchy pork belly. But I can only imagine what a smokey bark that crunches like that would taste like 🤤
Seems like this is the week for beef ribs on YT. I just did my first set on my offset and picked up a few tips here. Looks like I have to cook more! :)
Great video. Curious...what was the ratio of Lawry's to bullion?
Another excellent video Matt. Can’t wait to try these with the beef tallow.
Our work team from Wisconsin is enjoying a TX BBQ tour based on this series. We won’t make it to Goldies because they are only open Friday, Saturday and Sunday until 3. That’s a sure sign it’s worth going, but our schedule doesn’t work. Maybe next time.
loved it. Talk about keeping it simple. superb
Thanks Matt I am loving your cooks and I have purchased several of Meat Churches BBQ products and can’t wait to try these Short Beef Ribs tomorrow for the first time. 🦴🍖🔥
Been using my gravity 1050 for roughly a year and half! Looking forward to your content with it!
Thanks for all your insight my man. You have taking my backyard smoking game to the next level. Nothing like having Texas syle BBQ in socal. I'm going to be in San Antonio this coming week for work and wanted to know if you cud provide any recommendations for some good food?
I live in Dallas, eat BBQ all over Texas, and this place is THAT good. If you're wondering if it's worth the trip......you won't be disappointed.
great episode
Love this series Matt!! What kind of Lawry's seasoning? I've used their season salt and my brisket was much too salty. That's for any tips.
@@aneedmorehead9006 I have that stuff and it's way too salty. Idk if they had something new on the market. It really is too fine of a grain to dump all over meat.
I took notes:
X score back membrane before seasoning.
Trim corners of any meat and instead just see the fat so the meat doesn't burn on the edges.
Spritz with a mixture of water & Worcestershire sauce on the fat side prior to seasoning.
16 mesh pepper.
Mainly Lawry's with only a little bullion in the mix.
Pepper + (Lawry's + granulated beef bullion.) 40/60 split for beef ribs at Goldees.
Post oak fire.
Long bones towards fire, small side towards smoke stack.
1 hour really smokey with door / damper closed at 200°F.
7-8 hours at 300°
8 hours (in their size smoker) temp your meat in your personal smoker. Looking for around 200-210° internal.
No wrap, no spritz.
Hit it with tallow after resting for an hour at ambient temperature.
Rest for additional 30 minutes.
I hate to see how old school I am, but I used to work at Berry machine in 1984 in Arlington and that was always Kenneth’s barbecue when I was a kid growing up and living on Anglin Drive
Beef ribs is the best bbq item ever
Man was this a great video! Love the detail in steps. Now I have to go get some beef ribs to cook...
Thank you!!
What’s the ratio on making the rub? Lowery vs. beef broth?
I don’t have a smoker so I done my beef ribs in the oven low and slow 225 for 6 hrs they were terrific
Love it!
Completely love this series Matt! So great! Your killing it with your latest vids. One of the best BBQ channels on the Tube 😎 🍻
200 to max smoke and bark early. Absolutely trying that
Matt, this was fun to watch, thanks to you and Goldees for partnering up and sharing. One question though, in other beef rib videos you have out you stress wrapping and the trimming of the fat and silverskin . You covered the wrap vs no wrap as a way to control crispness of the bark yet no discussion of trim or no trim. Have you changed your opinion of need to trim away silverskin?
I love this stuff, thank you.
I highly recommend not using a ZEP SPRAY BOTTLE FOR FOOD. to easy to get it confused with cleaning supplies, vice-versa..
Everything looks and amazing, and your accolades speaks for the bbq!!!
Only bad thing at Goldee’s is Lone Star beer. Sucked in 70s in high school. Sucked in 80s with Jerry Jeff/Waylon/Rusty Weir etc. And still sucks in 2022. Switch to Shiner Bock the real Texas brew and the joint will be perfect. We’ll even pay for cold Shiner. There’s a reason all these places hand out Lone Star Formaldehyde for free. 😂
Shiner is ok.
beef ribs are my favorite!
His reaction to his first bite had me in tears with the theme song 😂😂
1. Great idea to show us for the pros do it. More please!
2. Instant sub and notification on Jirby
We love Goldies, hope to get down there soon!
What a great guy wearing the BARBS🖤B🖤Q shirt!! Wishing her the best!