Traeger Kitchen Live: Beef Ribs & Smoked Queso with Matt Pittman
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- เผยแพร่เมื่อ 17 มิ.ย. 2020
- This week on Traeger Kitchen Live, Matt Pittman is joining us to show you how to cook up a Father’s Day feast that will make your old man proud. Texas-sized smoked beef ribs get paired with Doug Scheiding’s smoked chili con queso for a dinner that dad will love. Meet us at 7pm EDT to get the lowdown on a lone star staple.
For more recipes, see our recipe page here: www.traegergrills.com/recipes - แนวปฏิบัติและการใช้ชีวิต
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For those of you looking for instructions, he finally mentions cook temp at 42:22 (275)
I saw you first on BBQ Pit masters show. So i searched you maybe 2 years back. You are very special. You represent what this country is. Family, Community, and sharing through food. Thank you Matt. I do business with Cavender's Western Wear in Tyler, so I am lucky to be in TX a lot and hope to visit your store on one of my upcoming stops!
I absolutely LOVED LOVED LOVED LOVED LOVED this video! Just ordered my Traeger Timberline today. I am going to do this rib! Thank you so much Matt and Traeger Kitchen Live!
I could watch this dudes videos all day! Cant wait for the weekend to try this queso!
i like this guys techniques!! they've worked out for me in the past!
Those massive beef ribs are a show stopper. Gotta up my game from pork ribs to beef ribs. Thanks for another great video!
Loved this. Thanx, Matt!
I love these videos...I’ve made the last 3 gonna try this one ☝️
Awesome Video! Thanks for the education! Love it from New Jersey!
Third time watching this video. Love it Love it Love it. Finally got a Timberline 850. Did spareribs this weekend 225 for 6 hours. Amazing. Found beef ribs at Costco which will be next weekend with the smoked queso. Thank you Matt and Traeger.
Hello Rick , I purchased , my ironwood 885 for Christmas I only used it twice so far .. My beef ribs were good but not the best .. With the ironwood do think 275 degrees 2 high .. I have a pit barrel and the beef ribs turnt out was amazing .. SMDH !! I cooked a brisket on my Weber and that turnt out amazing as well .. Also my pork ribs amazing . rick I need some tips on my new ironwood 885 ... Thanks buddy !!!!!
Outstanding! Great job!!!
I'm a new Traeger owner one of the best purchases I've ever made let the tool do the job I ain't talking about myself talking about the grill no lighter fluid Hickory pellets Apple pellets whatever it takes for the job it is the best grills ever been made 🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
I just bought 3 bags of your of your rubs and 4 differs rubs in the shaker bottles. I can’t wait to use it. I also, at age 69, bought my first Traeger. I forgot to get the butcher paper, oh well another order to make.
Bravo! Now I’m hungry for sure.
Thank you Mr. Pittman, just smoked my first overnight brisket on a traeger and it turned out really good. Holy cow, blanco. Yummmm
Great video, thanks Matt.
Can’t wait to try these - tomorrow! 😋
i felt the same way about Texas BBQ, it's the best.
Great video of roast beef.,
I like... thanks Matt
i have finally been validated.... i have always loved smoked beef ribs....love them...will not go to a bbq place if it doesn't have beef ribs...AND NOW I CAN MAKE CHILI CON QUESTO CON BBQ BEEF RIBS.
Looks mighty fine!
As a a Texan living in TN for 25 year…. I can attest to how TX bbq is the best.
This has to be one of my favorite bbq videos out there!!
Great vid man!
Texas here too!
Can't wait. My new traeger 780 came in today.
Hi Matt! Watching & from Honduras 🇭🇳
Awesome. Doing a boneless ribeye this weekend! Wish me luck!
Yum
love your channel brother
Great video!!
awesome cook!
this is great !
Hey y'all from Visalia, CA!
Visalia also
I have an older Traeger Silverton, so I don't have "super smoke", BUT I just add a smoker tube and it gives me continuous smoke.
I am an 87 year old BBQ fan of yours, I love your recipes and programming. I used your recent recipe on some baby back ribs using your Texas Sugar. I cook the ribs exaxtly as you did and they turneed out great. I did fine the bark a little too hard for me, as I have false teeth. What should I change with the recipe to reduce the heavy bark?
Love your program,
Lawrence Kettle
Hi, did you spritz the ribs? And if so, how often? Love all the rubs. Holy cow and honey hot hog definitely my favorite. Thanks
You can use hatch brand if you can’t the rotel.
I love lobster tails on the Traeger....super easy and fast.
I enjoy and use your BBQ methods. Several episodes are "saved".
Just got a Traeger 🎉
What knife brand do you use or recommend using?? On another note Holy Voodoo Seasoning is amazing stuff
EPIC!
in a small bowl cut a lemon in half and put about 5 cloves in it to keep the flies away. put a few around your kitchen
Another fantastic cook. You mentioned that you take the beef ribs to around 110f, is that for all beef ribs or is that just for the higher quality wagyu, would you reduce that for a rack of prime or choice?
Thanks in advance, loving your stuff. I just wish we could get it in the UK.👍
Who did you get your butchers black from and what size is it? It is the perfect board.
Rock and roll that chilli
fabulous video. hey, do you put the meat on the grill "before" the grill gets to "temperature" so it gets more smokey?
I would love to have that hat, shirt, shoes and that cup and I'm going to learn to really grill.
I made the queso and pork butt and did pulled pork nachos
I used Knife Aid this year and it restored knives I was about to throw away. $5 per knife, it was so simple.
What’s the difference from foil to butchers paper and when to use it like for what meats or can you use either
Down here in South Texas its Mesquite sir
If you have the time. Does it make sense to use super smoke (225) for an hour or two and then crank it to 275?
How do you clean your cast iron after the queso cook?
How long do I cook my ribs if they’ve already been cut into single bones? I bought them at Costco.
Good BBQ doesn't need sauce. Teaching all my Ohio friends this truth. They have a hard time believing it.
Do you find the pellet smokers to deliver less smoke flavor than offset smoker?
Where did you get cream of jalapeño?
There’s a grocery store here in TEXAS called HEB. I’m assuming hes using their brand of cream of jalapeño. It’s pretty tremendous
I may have missed it but how much of the fat are you trying to remove from the top? Looks like it’s different than a brisket where you leave a little buffer?
Have never seen beef ribs anywhere close to this size. Do you have to find them at a specialty butcher?
Impossible to find plate ribs in Delaware... Super expensive online (and hard to find there too).... I need to find a local butcher/farm!
Having finally converted over to pellet from an Offset Smoker Its Amazing how well my meat has been consistently better and better with each cooking. I was a hard head and refused to budge from the Offset because I had been using one so long and had it down pat. Now with the Traeger its just a matter of Mixing the pellets to the right mix to give my meat(s) the exact flavor I'm striving for.
Are you kidding? Are you an insider from Traeger lol? The BEST BBQ on this round ball we call earth is from stick burning, offset smokers. You did not have the offset "down pat" and a pellet smoker has ONE objective. Making the cook easier for people like us who cannot manage a fire. If Aaron Franklin thought a pellet cooker could put out the best product on earth, he'd be using it. I am a Traeger owner, but the only reason I use this machine is for "ease of use"
Not sure what looked better, the beef ribs or those MJ Bred 1s
It was the beef ribs 👉😉
275’F for 6 hrs pull of off. Internal temp was 185’f Wrap in butcher paper for another 2 hrs
When you took the ribs out of the smoker, they were in a pan. Did you smoke it in the pan?
What do you look for in choosing beef ribs
Is there any way to get a wing video?
My wife’s allergic to pretty much all pollens; what pellet, brands etc.. are cleanest
**I hope that makes sense
What do you think about cutting 3 rib plate before smoking so all that Holy Cow gets in there?
How do you clean your cutting board?
How do you get your grill to connect to wifi? Me and thousands of other people on the Traeger Facebook page can't connect. Customer service says you have to get a separate router that has 2.4 ghz to connect. I have a dual speed modem that transmits both but when I try to connect it says weak signal.
What Traeger grill model did you use
I just bought my first ever Traeger smoker. I do have an odd question only because one of my friends mentioned it to me. Besides breathing in the smoke, is it healthy to eat meat cooked on a smoker or should I be cautious with just using a smoker for all my cooking? Thank you for any response.
If you're that worried about eating too much smoked meat you should probably become a vegetarian.
If lovin that is wrong I don’t want to be right
Hey Matt, can I get that queso recipe? Thanks.
The fact that you choose to share everything is the best part, no offense but bbqs guys can be a little over the top with secrets. Not really the spirit of bbq. Great video!
I could watch Matt the legend Pitman bite into a dino short rib ALLLLL DAY 🔥🔥👌
Matt have you considered offering 24” and 36”paper ?
What if my pellets smoker doesn't have a 275° temp setting. Do I set at 250° or 300° ? TIA
I’d do 250 and just plan on it taking an hour or two longer to get to temp. You can always up the temp when you wrap
What is the best beef ribs to smoke?
stick to the meat looked awesome, the croissant looked like a packet mix...
Still want to be your neighbor!
What is the finishing internal temp?
210
Best Bone Pull of2020...He said it!
Why would you not? Dumping beautifully prepared Prime rib (Thanks for that) in a Mexican or any cheese fondue. That is SACRILEGE!!
Rotel gos in my chilli
How many pounds is that and how many will it feed?
I call that queso my $30 dip. Ingredients alone cost $30 to make it. The Cheeses are the most expensive items in the dip, especially the gouda. I only use a 1/2 pound of that.
What are you drinking?
You need to be on Rogan.
HEB BABY
What about selling the butcher paper? I watched this when you did it live.
Go to your local grocery store meat dept and ask for some. if they respect your business they will give you some for free.
@@davidsawyer6707 Dont think any butcher shop will have paper with the Meat Church logo on it. lol
7
Women may own the house, but men own the grills. And you can season the bone side it matters not to me I eat all the meat off the bone anyway!
Do an alligator
59:50 dude fell for it - sad.
I’m doing this on my pitboss 😉😏 ,I bet this comments gets deleted lol
is evident ..he don't own a restaurant.. we server i rib with bone.. 2 sides 35.00 leave the bone in people eat with there eyes ..let them pull the bone