Bourbon Barrel Ribs
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- Опубликовано: 7 фев 2025
- Baby back ribs smoked with oak barrel staves and glazed with a delicious bourbon bbq sauce.
Baby back ribs are one of my favorite things to smoke. They are certainly something I grew up loving. I've also made the finals at the Memphis in May World Championship cooking back back ribs while partnered with my buddy Curtis Nations, so they are near and dear to my heart!
Recipe: www.meatchurch...
Bourbon BBQ Sauce: www.meatchurch...
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About Meat Church BBQ:
Welcome to the official Meat Church BBQ RUclips channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #Ribs #BourbonBarrelRibs
Those ribs looked incredible and the old fashioned recipe sounds just as good!
Enjoy!!
The post wrap up was full of gems this time. Great looking set of ribs!
Love it. Love the simple BBQ Sauce base that you have demonstrated in both this and the Dr Pepper video. Its a perfect starting point to experiment and create some fun flavors for sauces
100%
I just made these ribs today for the 4th of July and they were amazing!!! I can't say I've ever had a better rib than these. I tried to make them exactly as you did in this video, but had to change two things based on what I had available. I didn't have an bourbon barrel oak staves so I used apple wood chunks, and the only bourbon I had was Jack Daniels. Otherwise, I stayed true to your recipe, including the bbq sauce. I think I'll be making these as often as possible. Thank you so much for sharing this with us. Your videos are always amazing, and I can't wait to try another Meat Church creation!
Just a little whiskey correction-Jack Daniels isn’t technically a bourbon, it’s a ‘Tennessee Whiskey’. But that is neither here nor there…
I’m from Indiana and enjoy your videos because you show there is more than one way to do it “make it your own” we flew to Dallas last weekend, left they airport and straight to Waxahachee, had a great time at your store and enjoyed walking around the town before meeting friends In Haslet
Love the Gospel, man. I use it on so many things. And now that we have Buc-cee's in FL I can just buy it at the store instead of having to order it! Ribs look delicious.
One of the BEST & TASTIEST RIBS YET!!! THANK YOU
2 great recipes in 1 video. Thankee kindly!
Welcome Shawn!!
Heck yeah! And old fashion at the end. Exactly what we needed!
Try this one - ruclips.net/video/adFlDtNGh_M/видео.html
Great combo can’t go wrong with bourbon and ribs
We tried holy cow and we love it
Matt, I am probably behind the times but I went into my local Tracto Supply Company this weekend and lo and behold, they were selling Meat Church rubs! That is fantastic man. I stocked up on Holy Cow and Honey Pork. Of course I had to go out and get some ribs to celebrate!
Awesome. They are a new dealer for us!
@@MeatChurchBBQYou need to make a Walmart deal.. Killer Hogs, Goldees, Kosmos, Heath Riles are all carried at the Walmart's in my area and now they even carry Blues Hog BBQ sauces and Charcoal now
@@davo912 I’ve turned them down for years. Our distribution is very calculated. We sell a premium product that is blended small batch and is fresher than any of our competitors. Walmart int right for us at this time.
@@MeatChurchBBQ
Never change Matt, that's one of the reasons I go out of my way to buy your products.
My local Ace Hardware and Scheels both carry them. 😊
I haven't been to church regularly in years but since joining the meat church my grilling has never been better. love the rubs and videos, and I'm definitely getting an offset smoker real soon.
I appreciate that!
made these ribs this past weekend. KILLER!! bones could be pulled out with no effort, no BS, the best ribs I have made, and couldnt have done it without this video. Never was able to get them "probe tender" before. but they came out perfect when done just like Matt!! Leftovers (what are those) shredded up for some rib sammies the next day were equally killer on some home made pretzel rolls
You are spot on when you use the W Sauce. Those boys in Key West have nailed it!! Use it on fries/tots, adds so much more flavor than just a store bought W sauce
Man, it's REALLY good!
Matt I’m new to your channel all the way from Colombia, it’s amazing how something si incredible is put in simple words!
Thanks and I’ll be following up on your content 🙌🏼🔝
Made these today, and for anyone wondering, yes - you can use a Rye whiskey. It's delicious.
Add additional tbsp of worcerstershire for more tanginess.
This Guy is the most legit of the legit. Love this channel!
Love the wrap up on the bourbon glazed ribs. Appreciate the smoked old fashion mention. I am going to have to pursue that.
I have another option here too - ruclips.net/video/adFlDtNGh_M/видео.html
Just a thought. To reheat both ribs and brisket Ive use the Sous Vide method for years with a result that many believe the product is even better than off the smoker.
Steps
Step 1: Cut meats to family size. With the ribs we usually do half slabs.
Step 2: As soon as the meat drops to about 140, I vacuum seal them.
Step 3: Put them in the freezer until ready to use....even years from now!
Step 4: Bring a pot of water (deep enough to fully submerge the vac bag to a rolling boil. Place frozen in the water. Bring water back to a rolling boil, turn hwat down to a simmer. Pull at water tem of 140 or about 30 to 40 minutes. Viol!
Perfectly reheated, jucy, and IMHO, 17:33 17:33 tastier than same day from the smoker.
Here's why: Vac seals in the flavor and juices. Water temp will not over cook and dryout the meat. Meat won't oxodize in the vac bag. Great for families on the move with challenged dinner times.
Try it you'll love it!
TIP: I've been know to throw a pad or two of butter in with the ribs and atsp of beef tallo in with the bridket before vacuum sealing the bag.
Ribs looked great! My mouth is salivating! Great job!
Thank you!!
Love this series. Thanks for the lessons/content/rubs!
You are most welcome!
Love bourbon!!! Because of that post that did the pairing, I follow the podcast now. And I'm going to try your old fashioned. Thank you so much for these videos.
Thanks Michael!
Awesome! Hope you enjoy it!
Never disappoints. Good stuff Matt!
Thanks Mark! Sorry I missed you this week.
The ribs look fantastic, cant wait to try this. That brown water is one of my favorites.
Cheers, Ken!
Looks very delicious Matt. Just made some ribs last week and I used the Gospel rub that I got at a Lowes store. Keep making this great videos. You explain everything so great.👍🏽
Great new store for us. Thanks for the compliment Robert!!!
Outstanding!! Just found ur channel, been using gospel seasoning for years !! Love it on tenderize porkchops!! I call it gospel blk label,+ blue label gospel!! Best I have ever used!! Thank you!! Lnk
I’ve always liked baby backs for their meatiness. I pay around the same price per rack in North Texas. Definitely one of my favorite weekend cooks. I’ll have to try a batch of that BBQ sauce. I’m a big fan of making my own, and a big fan of that brown water.
Always follow your recipes and have never been disappointed Now need to plan a class on day.
Finally decided to make my own sauce this weekend based off your method. Added a few diced up chilies, some jalapeño mustard, Heinz, Holy Cow, your Fajita, and a bottle of Kurvball that I spotted that is new to my area. It's a bourbon that has a strong hint of a bbq flavor to it. My family absolutely loves it. Can't wait to put this on some smoked chicken this weekend. Thanks Matt
Very good and informative on your grilling 😁
So many whiskey ot bourbon bbq sauces recipes seem to call for a wee amount (tbsp or maybe 1/4c), I love that you do as I have done and up the content so you can actually taste it too!
I love how Matt always seems surprised at how good his food tastes.
Yep - trying these this weekend!
Enjoy!!
I wanted to make these today but the city of Louisville is sold out of ribs lol. Bourbon bender was a great Elijah Craig barrel pick we did. I can’t wait to try this! And yes those black walnut bitters are game changers for old fashioneds and Manhattans
I'll have to check that podcast out. Thanks for sharing!
I am preparing this as I write. Just waiting for the charcoal to get red hot. I love to order from you, your spices. But I am in Montreal, Canada. Will let you know how incredibly delicious it is. As are some of your other "meals" are. Thanks!
Meat Church RULES!!!!!
WOW - Anther one knocked out of the park! Did this yesterday - best ribs I've ever cooked. Loved the BBQ source - first time Ive ever made one. 2 tumbs up from the family as well!!!
Have to say Elijah Craig is my fave bourbon for Old Fashioned. Use a home made Demerara sugar/Arabic gum syrup for the sweetener and a mix of fey-bro and angastura bitters (1:2 dashes). Will have to tray the peacan syrup!
Matt, i can't wait to try out this sauce. Thanks for sharing.
Enjoy!!
Certified Gold!!!!!!
THANK YOU!
I literally watch every single video!
I appreciate that Zachary!
Ribs and an old fashioned recipe! Bonus round and yes.
Heck yea.
Great video.
Thanks Matt,another good one.
wow this was just ridiculously good. I couldnt believe i made food that good, thanks to you
I love the Honey Hog with the All Purpose! Excellend!
Love that combo.
Matt, I love the videos. I too am a big bourbon fan so I’ll be making this. But I’m gonna go off bbq script a bit here and give you a real game changer for a smoked old fashioned. Try this. Add cold smoked orange slices. Cold smoked for 2-3 hrs and then vacuum seal and frozen for a couple weeks. Add a half slice to the rest of your drink recipe. You will never have a better OF. I cold smoke the orange slices the same way you would do cheeses.
I have never tried orange slices. I do grill and smoke oranges and use the peel. Interesting!!!
I don't remember in which video I first saw you use it, and I also don't remember if I have posted a similar comment before, but in a video you used W Sauce, and because of your video I bought some... You were right, it's incredible. It's Worcestershire sauce, but on another level. I'll never use Worcestershire sauce again, I am all the way on the W Sauce train. If anyone out there is curious about it, it's a bit on the pricey side at around $10 plus shipping, but it's well worth it.
Amazing as always Matt 🤘🏻
Great tip with the sous vide! Thanks.
Yessir.
Lets get some Irish Whiskey in the mix Matt 🍀 (Midleton, Yellow Spot, Jameson Black barrel) Will try these on Sunday!
Redbreast 12!
Red Breast!
I’m impressed, someone else that knows of Midleton just hade a bottle of the very rare, pricey but worth it, almost too good to use in BBQ sauce
Those ribs are great pulled and sandwiched with home made slaw. Yumarama!
Love all your videos Matt, I also make my old fashioneds by adding black walnut bitters, saw that tip in a previous video you made.
Man I gotta make these! I love these wrap up videos!
Thank you!
Really great video - great sauce idea! Been thinking about doing a similar sauce with Crown Peach. I did a Crown Peach glaze on my Easter double smoked ham and the family said it was the best they've ever had.
Fantastic!
@@MeatChurchBBQ think it'll be decent. Lol
Those look great. I make a ham glaze with brown sugar, peach perserves, dijoin mustard, and burbon that might work well with ribs. Thanks for the video
Great cook. Two of my favorite things. Baby back ribs and bourbon 😂😂. Thanks for the video.
Yessir Willie!
Matt again another great video , sounds like Sunday dinner. Really appreciate what you do
Thanks Steve and hope you enjoy.
Matt truly awesome brother!
I appreciate how simple you keep your videos!
Just stocked up on a couple rubs!
I enjoyed the wrap-up. thumbs up!
Thank you for the feedback Aaron!
awesome content Matt! cant wait to come visit the store in may all the way from canada
Do it! We had a student at BBQ School last night from Ottawa.
I respect and admire you even more for using agave and having that Elijah Craig on deck. Thats one of my favorite bourbons along with Angels Envy. I actually use agave for my old fashions!
Fantastic!
love the "WRAP" up
HaHa!! I never expected to see Bender in a Meat Church video!! These look really good, Matt.
Haha I didn’t think he’d make a sauce out of it but I bet it’s money!!
Bourbon & BBQ! No better pairing!
Agreed!
I’ll learned how to grill with ribs. Love em!
Hello from Chattanooga (Former East Ridge) Matt! Love the "Rare Mrs. Meat Church compliment" That's golden!
My hometown! My Mom and brother went to East Ridge.
@@MeatChurchBBQ yep, I was in the same class with Josh,ER 97 🤜🏼. Did you not go to East Ridge?
@@jeremygifford38 That’s cool! We moved to Texas when I was 13. He was 9. He moved back and finished school in TN. I stayed in TX with my Dad.
@@MeatChurchBBQ Ah that’s cool man. We’re planning a trip to TX for the Dallas Supercross next year again. I’ll come check out Meat Church while we’re there, just recently got into smoking. Love your stuff and super cool to see a hometown guy doing well. Have a good one man!
Ribs look and sound great! Those 94 proof Elijah Craig picks are an awesome low proof pour! Cheers!
Man, that looks delicious!!!
I think another winner, Matt! My mouth is watering!
Thanks Bill!
You had me at Elijah Craig, will have to try this out!
Cheers!
One of the best bourbons out there!
Let's go!! Definitely trying this Saturday
Keep me posted!
Another great video. Keep up the good work. I am learning a lot.
Thank you for being here Gary.
I like using Jim Beam Black when I'm making bourbon BBQ sauce. The bourbon just gives the sauce another level when doing ribs 😋
100%
Ribs look great. I'm also a S&P TX spares guy but my son likes saucy baby backs and they're nice for a change up.
I like S&P ribs too.
This recipe sounds great! Going to make it on Wednesday!
This just makes me want to bbq anything and everything.
Love to hear it.
Awesome, I think I'll try that sauce..😊
Rolling smoke on 4 Texas style Prime Briskets and 4 pork shoulders for a catered event on my offset and this is just the entertainment I needed!
LOVE IT!
i did this over the weekend it came out amazing !!!
Ribs and bourbon, can't go wrong with that!
Those look fantastic Matt!
Thank you!
Always luv your video keep up the nice work quick question is there such thing as seasoning your ribs
Man, that looks good. Great work, as always.
Thanks Brenan
Ok, your choice in Bourbon is a good one. Cheers!
Hey Matt. You are my favorite RUclips channel for bbq. Your recipes are amazing. How about more videos on sides to go with the proteins? I struggle to figure out stuff to serve with all the great meat I have cooked from your channel and I bet you have some awesome recipes for sides.
Your video's rock! Thank you
These look delicious!!
So good!
Those ribs look so good!
Thanks Chris!
Matt those ribs look delicious definitely have to try that sauce
It's really good.
Great video!
These are delicious! Got some more on the smoker now.
AWESOME, Kevin!
Love that heavy pour in the glencairn
LOL ....yeah needed 6 oz
Did you know Chili's restaurant began in Dallas? So your affinity for baby backs has a Texas connection!
True!
Glencairn glass with your brand on it. Class!
Pitman recipes have been on my table alot lately
AWESOME!!! That is my goal.
Great video! Thank you.
Thanks!
Great lookin ribs. Have you ever considered doing a video on how you clean and maintain your boards? I would love to know how you keep the safe & pretty 😁
Did this rib cook with Yellowstone Smoky Bourbon rub and bourbon stays. My wife and I agree that the Elijah Craig sauce was the best we've ever made. Very very good!
Look 🔥 gotta try this
Can't wait to try...
Keep us posted.
@@MeatChurchBBQ i just got my rubs in the mail today, my phone just notified me. I had voodoo which was great. So I ordered a mix pack of some other flavors from the website. It 2 am and raining.. and I want to go get them now 😅