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 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’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.
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.
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!
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!
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 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!
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.😋😋😋😋😋😋😋😋😋😋
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.
Great video… Thanks! I’m going to try this at home today but don’t understand the beef bouillon part… are they taking a cube and smashing it to make a powder? Also, 50/50 Lowery’s/ bouillon? Appreciate the guidance!
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 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. 🦴🍖🔥
When I go to purchase beef ribs what cut should I be looking for or order? When I go to the store it looks like all the meat has been cut off the bones
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.
This video was awesome and couldn't have came at a better time. Smoking beef ribs this weekend and was going to go with Matt's recipe again. Now I will add a bit of both. Looking forward to it and definitely have a new subscriber to your channel at Jirby BBQ.
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?
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! :)
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
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 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’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!
A true homie… Rep’n his homegirls newish BBQ spot.
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
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!!!
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.
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.
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
This is one of the most informative episodes I’ve seen. You guys both are really good teachers
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.
Best BBQ video of 2022! Learned quality info and cannot beat beef short ribs! 🔥
Appreciate it!
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 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!
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!
Beef ribs have become one of my favorites. I also love how you travel to see how your BBQ friends do it. Good stuff!
Matt you did a great job of asking the questions that a lot of us were wanting to ask. Awesome video sir!!
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 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
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!
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.
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.
Thank you Matt fantastic video ! PLEASE keep this coming , meating the masters fav series yet for me
love the little tallow rub down jirby does before presenting the beef rib
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!!
Thanks guys for a great video. Does anyone know what the ratio of Lawrys and beef bouillon Goldees uses?
Fixed these yesterday after watching this and they turned out AMAZING. thank you 🙏
Great to hear!
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?
This is perfect. I’m making beef ribs this weekend!! Great video!!!!!!
Enjoy!!!
Another great video! Those guys at Goldee’s are a BBQ Dream Team!
Fact!
I love BBQ Love all your videos Watching from Memphis tx!!!!!!!
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
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.
Great video. Curious...what was the ratio of Lawry's to bullion?
Excellent piece and. Now starving for a rib! Thx Matt
Coming to Goldee’s next week! Can. Not. Wait.
Awesome!!
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.
What’s the ratio on making the rub? Lowery vs. beef broth?
When your BBQ is so good, folks stop by on days it's closed! LOL Awesome vid guys!
;)
Super cool that he shares his recipes and process. Seems like a really good dude.
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.😋😋😋😋😋😋😋😋😋😋
Excellent video as always. Keep on cookin!
What would be ratio be for the lawrys and beef bouillon combined
Love the pull-up at 4:50 - if I lived nearby that would definitely be me!
Have Mercy! I HEAR THE ANGELS CALLING ME! I TASTE IT ALL THE WAY FROM FLORIDA
I love that ya kept the interruption in!
😂
I just follow the action😜
I live down the street and this place is amazing, place is packed 4 hours before they open up on the weekends
Such an awesome video. Love this series.
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
Look forward to these videos keep up the amazing work!
Thank you!!!
His reaction to his first bite had me in tears with the theme song 😂😂
Another excellent video Matt. Can’t wait to try these with the beef tallow.
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 ?
Curious to know if those Zep squirt bottles are BPA free bottles. Usually used for industrial application.
Nice idea with the pepper first, what is lowries and beef boyon for us beginners?
Man was this a great video! Love the detail in steps. Now I have to go get some beef ribs to cook...
Thank you!!
I've never had beef ribs myself and that was an interesting one to watch because now I definitely want to try beef ribs.
Great video, I have always had issues with my beef ribs.
What a great guy wearing the BARBS🖤B🖤Q shirt!! Wishing her the best!
Do you do half and half for the Lawry and beef bouillon
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.
What temp was pit at for this cook ? And wow they looked amazing 🤩
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.
He looks like Badger from Breaking Bad
Beef ribs is the best bbq item ever
I know lawrys makes alot of seasoning, is he using just the original lawrys season salt? Color wise looks just like it. Any help is appreciated
Completely love this series Matt! So great! Your killing it with your latest vids. One of the best BBQ channels on the Tube 😎 🍻
Could you drop a link to those white knit gloves? Having trouble finding the ones like that
Great video… Thanks! I’m going to try this at home today but don’t understand the beef bouillon part… are they taking a cube and smashing it to make a powder? Also, 50/50 Lowery’s/ bouillon? Appreciate the guidance!
Good question, I'd like to know as well.
Walmart carries Knorrs granulated beef bouillon in 2lb containers for under $6.
I'm going to experiment with the Lawry's, bouillon ratio this week.
Find a good ratio yet?
What is the ratio for the Lawrys Beef Bouillon mix?
This channel just keeps getting better. Love it!
How do you prevent it from getting cold resting for 90 mins? Should you put in a cooler while resting?
Awesome video! Thank you for the tips and tricks!
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?
Hi Matt, Do you score the fat if you leave quite a bit on the beef ribs?
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. 🦴🍖🔥
great episode
What is the ratio of lowers to beef bouillon??
Great video, what Lawry's seasoning are you all using in this video? Thank you
When I go to purchase beef ribs what cut should I be looking for or order? When I go to the store it looks like all the meat has been cut off the bones
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.
My wife is from Houston. Next time we get down there to visit family I’m taking a road trip to Goldees! and waxahatchie 😂
loved it. Talk about keeping it simple. superb
What's everyone's best guess on the ratio of bullion to lawry's in that rub?
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
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
Do you clean your ribs before seasoning
Can you tell me how you clean your beef ribs?
Are use Italian dressing ?
This video was awesome and couldn't have came at a better time. Smoking beef ribs this weekend and was going to go with Matt's recipe again. Now I will add a bit of both. Looking forward to it and definitely have a new subscriber to your channel at Jirby BBQ.
OMG. I'm slobberin here! Can you expound on Lowrey's and Beef Bouloin? What exactly is that?
Only 55 minutes away from this place. I need to plan a trip!
You have to!
Been using my gravity 1050 for roughly a year and half! Looking forward to your content with it!
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?
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! :)