Must-Try Sweet Honey Baby Back Ribs Recipe
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- Опубликовано: 18 сен 2024
- Baby back ribs are one of my favorite things to smoke. In this video we use a standard rib technique to cook perfect baby back ribs. In the end we sauce with an optional delicious Japanese bbq sauce. Whether you use this suace or not you van leverage this reipe.
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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 #BabyBackRibs #SweetHoney
I just made this cook tonight on my Ironwood XL and followed the recipe to a T, even with Traeger Cherry pellets. My girlfriend said it was the best thing I have cooked to date, which says a lot because I cook a lot. So juicy, so meaty, (eyes roll back, bites fist) so good. Thank you Matt for this, definitely going down as a top cook for me!
Great video! When you wrapped the ribs, why did you put meat side up for baby backs and meat side down for spares? Thanks for a great channel!!!
I love cooking channels for inspiration. I'm pretty much down to three and Matt, yours is one of them .
Food for real people.
Peace!
Thank you. There’s so much spare rib content out there that baby backs sometimes feel forgotten.
Because spare ribs taste better
Seriously? Since when?
@@Undisputed8918 And cheaper in general.
@@rondent2879 since always … baby backs has more meat but spare ribs have more flavor
@@Undisputed8918I think that Chilis commercial from 20 years ago made people think baby back ribs are better
We have taken to grabbing that juice after its done and use it as a dip with corn bread my goodness its great
can also add it to your bbq sauce if you are whipping up some homemade.
@@jobiazgarza9571 yeah my next thing is trying to make my own sauce.
One of the best bbq channels to watch. It's super simple but also super informative. And also gives plenty of other ideas and options.
Hey Matt, try this, my family loves them! Mustard, Honey Hog and All Purpose Rub. After three hours at 230 sprinkle with Brown Sugar, wrap in AF with 1/4 of Mango Mango juice! Return for 45 minutes! Let me know what you think!
I cooked three pork butts and some pork belly burnt ends with that Texas sugar for a graduation party and everyone kept telling me how good it was love it thanks for the videos and the fantastic products
Bought a Pellet smoker recently (2 Weeks ago)
I have used it every day for a meal!
Love your content.
Do you ship your spices to South Africa?
Made these today for the first time. Had to order the Agave and BBQ sauce online to get it where we live but worth it. Wife said they are the best tasting ribs I have ever made. Super juicy and I thought the bark might get rubbery wrapping like that with the butter but nope it was still plenty good. Thanks Matt!!!
I've been thinking about making baby back ribs for a bit Thanks for putting this one up. For me it will be as Malcom Reed says. "Honey for the money". edti: I made them for the first time. And ate them for the first time. I noticed they were thick and meaty. I didn't know.
Ribs look fantastic. Your Channel is my favorite out of everyone I watch.
Another good recipe from Matt! Your awesome !!!!!
I'm making 4th of July pork loin back ribs on my Traeger Timberline XL, using this technique. I seasoned with Texas Sugar on the bone side and Honey Hog Hot on the meat side. I'm using Traeger Signature Blend pellets. I'll update this post after feeding time. 🙂
Post dinner update: very high fabulosity factor. The Bachan's Sweet Honey Japanese Barbecue Sauce was a nice finishing glaze. I ate 8 ribs and my wife ate 3. I achieved a beautiful, 1/4” layer of mahogany colored bark on the ribs. 😊
NIce finishing? I bought a bottle and tasted it..was so awful I pour it all out.. Who buys this crap
Omg. My husband has been over 5he moon with my cooking lately. THANK YOU! He tells all his friends how good I am at smoking different thinks and all I do is follow your videos. Lolol
Does it matter if these are wrapped meat side up or down, what would it change?
I just smoked ribs for the first time using this exact method and they were excellent!! Thank you!
I just picked up a bottle of the Japanese BBQ sauce for the first time & this will definitely be the first meal I cook with it!
Making these tomorrow Matt, Happy Father's day brother and thanks for sharing the recipe!
Matt you are the man, been smoking and grilling a long time. You don’t pull any punches. Good stuff my man. Did the beans 👍👍👍👍
Big fan of Bachan’s right here. These look great!
Made these tonight. Good, really good, but the peach habanero sauce is KING!
Matt, Did you wrap those ribs meat side up? I thought the "general rule" was meat side down if wrapping in aluminum foil and meat side up if wrapping in butcher paper. I'd appreciate it if you'd clear that up for me, please, Sir. Thanks!
Glad I placed a bottle of the Texas Sugar in my most recent order, I'll be using that for ribs in a couple of weeks!
Matt, I just tryed this recipe for Father’s Day agave and everything. Ribs were perfect balance of salt and sweet! Nice job my friend keep the rubs commin!
Did a rack last week using Honey Hog with a dusting of Gospel, a little butter and honey, hit them with some Blues Hog Raspberry Chipotle, good stuff!
Just made these for the 4th today. Delicious!
Bachan's is a staple here. This will definitely be made soon!!
Nice work :) Will definitely try this! Makes a change from the usual BBQ sauce that I use! Thanks Matt
Love your videos!! Quick question - looks like you cooked the ribs meat up in all three phases of the cook - is that something u normally do - I thought on the second (wrapped) phase they would be cooked meat down.
When you state the cooking temp of the grill, are you using the factory gauge, or are you using a probe and meter ? If you are using a probe, you could do a video on the finer points of monitoring the pit temperatures You got a new subscriber now from the content of this video.
Meat Church rubs on pork ribs is killer. Honey Hog all day. 👌🏻
If it wasn’t for you I wouldn’t find my true passion in grilling and cooking thank you
Love Bachans newest flavor, the Sweet Honey is awesome. Really appreciate it when you feature different products to your videos. Would never have ordered Bachans had I not seen your first video where you spotlighted their product.
Tried these today, used Traegers sugar lips instead of honey bbq sauce. My goodness, they were delicious!!
Damn. BBQ is heaven on Earth
I'm going to have to try this. I see that sauce in the stores but haven't tried it. I'm gonna have to try it now. Those ribs looks delicious.
Those ribs look amazing!!!
you can go a long way you guys you won't find a cook like that he's an amazing barbecue chef
Great video Matt! Those ribs looked absolutely delicious.
Thanks for sharing!!!
perfect timing ,I was going to make ribs friday now Im going to do it this way thanks
Strollin' my small town grocery store in southern Minnesota and I was floored to see an entire shelf of Meat Church seasonings. I picked up a Texas Sugar and Honey Hog Hot. Thinking we might need to do ribs this weekend.
Traeger makes some really good BBQ sauce. The best thing about their sauces is no artificial stuff in it. I use their apricot bbq sauce when smoking ribs. It has a little sweet heat to it.
Thanks for posting will have to try the sauce
It's so good!
Wednesday drops…gotta love them…thanks Matt!
Thanks Matt I can't wait to try this recipe.
Meat side up on the wrap eh? First time I seen you do that.
Noticed that too
Going to try it thanks MP!
Would LOVE for you to provide some ideas on what to do with the "rib trimmings"
I have to admit a BBQ sin. My Dad and I were cooking meats since the 1960s. In the mean rime, I have tried nearly all of the new BBQ sauces as they came out. Now, in my seventies, wait to hear it, I fell back on Bulls Eye! I have found that with a little kiss of apple juice, cider vinegar, beer, honey, and so on, makes the a greatest base, or even as is!!! Shoot me if I am wrong!
Great video as normal! Could you maybe do a video of how you’d cook different meats at the same time for a family bbq?
Nice cook Matt! Baby Back's are my favorite pork rib. Way more edible meat/less waste than spare's. Gotta love Bachan's sauce as well. Always a bottle of Original and a Hot & Spicy in our fridge door, ready to go!
What do you do if you have to hold them for a while before eating? Can you do the tack-up step and re-wrap until ready to eat or will that soften the bark/sauce too much?
Can you make a video for smoking a chuck roast?
Gonna have to give that sauce a shot.
Amazing as usual.
We used this recipe with some of the extra meaty baby backs from Walmart and OMG they were great, almost like pork tenderloin!
As an avid outdoor cooking enthusiast, I recently switched from Qstoves to Asmoke, and it has significantly changed the way I grill. The Asmoke Essential pellet grill's smart design, which includes dual sensors and a PID algorithm for precise temperature control, makes grilling a breeze. Plus, the convenience of a battery-powered portable grill is unmatched, especially during my family outings. I particularly enjoy the variety of flavors the wood pellets bring to my dishes, especially when cooking these "Sweet Honey Baby Back Ribs". The Asmoke app has also been a game changer, allowing me to monitor the temperature remotely and share my favorite recipes with others. I highly recommend Asmoke to all grill enthusiasts out there seeking an efficient, flavorful, and convenient grilling experience. #Asmoke
I like how those ribs turned out. Cheers, Matt! 👍🏻👍🏻✌️
My dude, this looks so good. Definitely trying this out!
Need to try these. Last ribs I made were the Korean bbq recipe, and this looks even simpler.
Just bought some baachaans, would love to see some more recipes with it! It’s an awesome flavor but I don’t know how to utilize it with my bbq. Would love to see some pork belly burnt ends with this sauce!
Thank you, Mr. Matt, thank you.
Looks like a winner, Matt. Have you done any videos using your Santa Maria grill in the background?
I’ve tried hundreds of combinations of seasonings on ribs. I’ve settled on Heath Riles Garlic Jalapeno and Meat Church Texas Sugar, with a little added black pepper. Can’t. Be. Beat.
Do you sauce the ribs at all?
@@Redsee83 Sauce, no. I leave that to the people eating them lol. I mostly use a pellet grill, so if I wrap I use a rib glaze from Kosmo/Heath Riles/Texas Rib Candy. This last rack I didn’t wrap at all, and they turned out the best.
Nice cook. Always try blending all the flavors. If you go Asian, mix in some fresh microplane ginger during the wrap. Big punch of great flavor, you will enjoy the “pan sauce” left in the raft/boat
Sadly I'm in canada and they ain't cheap here but I got most of em. You should do a fridge magnet with a family tree type thing how all your spices can be used together and what they are good on. They are good on everything.
I moved to Texas 2 years ago, and Meat Church was the first video RUclips showed me, and I have been a fan ever since. The second video was from Matt Carriker - who just did a sort-of cooking video, and he desperately needs your help.
Who?
MattyP - The Mexican chicken sandwiches were a complete hit when I cooked for my customer at job site, they loved it. I will be doing these ribs this weekend, looking forward to that sauce. Love all your stuff man, chorizo bacon wrapped jalapeños are the one I get asked to do the most, lots of prep but they are amazing! The marriage of the Fajita rub and the chicken wing might take the cake. Keep it coming. PS- reverse sear Ribeye is stooopid good.
That’s a great tip about cherry wood! I’ve only used hickory in the past. I’m going to try cherry next time!!! One more thing, there’s a RUclipsr named Brian Brickman from Frisco, Texas who is the brains behind a RUclips channel called Brickeats. He turns up the knob on enthusiasm in his videos WAY past 11 and he’s extremely entertaining. I know from discussing it with him in his comments that he would love to be a guest on one of your videos one day. Please check out a few of his videos, they’re relatively short, and consider possibly thinking about contacting him. His videos are mostly food reviews, but I know that he has lots of experience smoking meat because I’ve discussed it with him. He also likes the brown water 🥃 just like you.! He’s a great big ball of energy with a personality as big as Texas and I think you two would have a lot of fun making a video for your channel.
Great video! Do you only use Traeger pellets on your pellet smokers? What are your thoughts on Pit Boss?
Matt, thank you for this video. What is your go to pellet smoker/grill?
Looks awesome my man!
Looks delicious right there
I think I have 4 different Meatchurch seasonings, but my wife keeps insisting on Holy Voodoo! I have to sneak some of the other seasonings in. I have a rib cook coming up later this month, and I am following this for some of them.
"Whatever the heck it is..but I'm pouring it on the Ribs" Love It! I'm gonna make this for my son's Birthday party Saturday. OK to use Honey Hog Hot? I'll omit the Agave tho...
I use Texas Sugar on everything!!! 🔥
We love Meat Church! We've done several events with 100-200+ people and only use Meat Church rubs. Could you do a video or give pointers on how regular joes can feed a larger quantity of people?
Recruit lots of competent help. Don’t plan extravagant complicated menus. Don’t start too big.
I have used Bachan's as a Marinade as well.
So good!
My boys and I have a standing date every Wednesday night to watch your videos. I have not yet attempted ribs on my own and I try to cook by temperature as opposed to time. At what internal temperature do you wrap these ribs?
Matt over at demolition ranch is looking for some barbecue wisdom. Texas collaboration
What is an alternate binder you would recommend?
Would you use a slurry to thicken a BBQ sauce?
Ain't mad at that 😁👌
Great video as always 👍 I’m using the pro34, is the process the same?
Awesome video! We are less than a month away from Independence Day! How do I BBQ, have a self serve bbq bar, and light fireworks with the kids all at the same time?
I just found out about Bashans about a year ago. My go to now a days 🤤
After seeing this video, it looks like I'm cooking ribs this weekend.
Great video….as always
this would be really cool.
Got to try that sauce sometime. I love Asian flavors. Would be nice with some spicy noodles. Stupid Carnivore diet 😂 I go off more often though since I’m near my goal.
Hey Matt, I’ve been searching for the perfect size cutting board. Can you share the dimensions of that one?
Matt, question for you. It appeared that you wrapped the ribs top side up allowing air to fill the bottom/arched side of the wrap. I heard that steam can build in there and make the ribs soggy from the steam. Is this true or does it not matter cuz you did a wet rub.
Matt!! Love your videos dude. Cooking some ribs this weekend and got some Gospel (thanks H‑E‑B!) and Texas Pepper Jelly ready
That Texas Sugar is like gold
Wrap meat side up or meat side down? Advantages and disadvantages?
great vid!
Man them looked awesome brother I've got to get me a smoker
Your making me hungry brother!
Nice Work. I like the Butter Knife trick. That's the first time that I heard about that. Thanks.
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