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".
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
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.
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!
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
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'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.
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.
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.
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.
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.
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.
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.
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!🔥🔥🔥
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.
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.
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.
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
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!
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..
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’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 🍖
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
@@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.
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!
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!
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.
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 😂😂
I started following because I just started smoking on a pitboss! Awesome vid by the way I just smoked a butt same as your other video turned out freakin delicious! I’m learning from the best!
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.
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.
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.
So on a pellet grill because the heat chamber is directly center do you cook at a lower temp and ribs to each side or do you put them on the rack and water pan below?
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.
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.
I quit watching other bbq videos because Matt’s information is always spot on.
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
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!!
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!!
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
These are really good, possibly my family’s favorite. Got another batch in the smoker today. Thanks for sharing this one!
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
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.
another great video. love the meat church seasonings, they are my go to now when cooking. thanks for the great content
Thanks Danny!!
Love this method of smoking for my spare ribs. Thanks.
Great video and yes Goldee's are the best great bbq with free beer you can't go wrong
Thanks!!
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!!
Those ribs are feasting my eyes. Great recipe. You are right, we can eat more ribs when not too sweet.
Yesssss!
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!
Love Texas stye spares. And you get plenty of sweet from the sauce at the end. Thanks for doing this video.
Perfectly said!
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 😁
Once again an awesome video! Shout out from right up the street in DeSoto.
Nice!! We run through there all the time.
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.
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.
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!
You are My #1 go to my friend! Keep ‘em comin!
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!
This is my favorite way to cook ribs.
Awesome man! Each video you put out i pick up on some small details that help me on my cooks.
Awesome man. 👊🏽
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.
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.
I seasoned the trimmings with the Gospel and put them in the air fryer at 375 for 20 minutes and it was great!
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!
Finally! I got a no-wrap method thats works!
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
Hard to beat just salt and pepper on ribs, brisket, pork butt, etc. Love the content!
Agreed! 👊🏽
Miller Lite by the block is classic- great video!
Planning on a rib cook. Picked up a bottle of gospel at my local Lowe's store. Excited brother ...
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.
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!🔥🔥🔥
I have begun to live my life "pepper forward".
Thank you for that.
JT
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.
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.
YES!!!! That's what I'm talking about!
Was just thinking of this yesterday. Thinking now how about some ribs with holy cow on them. Spot on my friend! Spot on 😎
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.
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.
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 job Matt! I’ve made several of your recipes and they’ve been a big hit with friends and family! I appreciate you brother
I have done these with BASQUE LIQUID TENDERIZER IN FRIDGE overnight . RUBED With Chicago Steak seasoning put THEM ON Traeger they were so good
What do you use for a spritz?
Yes sir they look fabulous
Outstanding! Gonna try these ribs this weekend. Question: What is the best use for all the scraps you cut off?
Chili of course
Keep using that Goldees and I'll keep making it!!
How can I get this sauce shipped? I would love to try it and I no longer live in the great state of TX :-(
Hey Matt. Great video. I love your Meat Church cuttting board. How can I get one?
Thanks for another great video!! I just smoked this on my Traeger and it was awesome!!!
Awesome!!!
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. :)
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!!!
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!!!!
I use Mesquite, and the bone slips right out . I like your videos !! keep em smokin !!!
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!
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
Anytime there’s Meat Church and Goldees products in one video I’m there!
Love it!
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.
My now preferred method to do ribs. Works every time! 👊🏻
It was a mistake watching this video before going to the gym. Looks amazing as always!
Making my mouth 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.
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 🍖
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!
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!!!!
Love the Idea of a more savory rib! I'm a KC guy and while I love a sweeter rib, these look amazing.
Looks like supper for the weekend to me. Love me some spare ribs! Great video as usual.
Awesome! So simple but yet perfectly done.
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!!
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.
Love your videos Matt they help me immensely!
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?
Love it. Looks delicious!
Yep!
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!
Yum! Those sure look delicious! I’ll take a slab! 🔥
Been doing ribs this way for a long time now, it's a nice switch from the sweet KC style
Totally!
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.
Looks amazing cooking ribs tomorrow.
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.
man that looks amazing
Thanks again! Another great video
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 😂😂
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.
I started following because I just started smoking on a pitboss! Awesome vid by the way I just smoked a butt same as your other video turned out freakin delicious! I’m learning from the best!
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.
Ribs are my favorite. Just did some last night.
Looks good as always. Going to try that this weekend
Keep me posted!
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.
I will try this looks good
Definitely going to try this out thanks Matt
👍👍 damn I’m hungry watching this !!! Lol I’m from New England but I’m gonna look for all these products u use, looks great
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.
Love the holy cow! Has to be my favorite rub. What did you spritz on the foil, just water?
I got the Honey BBQ pack of rubs coming in this week 1st time buyer. Birthday smoke this weekend.
Enjoy Brandon and THANK YOU!!!!!
So on a pellet grill because the heat chamber is directly center do you cook at a lower temp and ribs to each side or do you put them on the rack and water pan below?
I just try to use the 2nd rack.