Beef Ribs with Goldees Barbecue
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- Опубликовано: 15 мар 2022
- How to make Beef Ribs with Goldees Barbecue
Beef Ribs are the King of all BBQ in my book. We already have a beef rib video on this channel done my way (link below). However, my buddy Jonny White (AKA Jirby BBQ) at Goldee's (the #1 BBQ joint on the Texas Monthly Top 50 BBQ joints list) offered to join in our new MEAT the Masters Guest Pitmaster series (playlist link below) and show us how they smoke beef ribs each weekend on their Mill Scale 500 gallon offset smoker.
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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!
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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
A true homie… Rep’n his homegirls newish BBQ spot.
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!
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.
@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 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 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 is one of the most informative episodes I’ve seen. You guys both are really good teachers
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!
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.
Beef ribs have become one of my favorites. I also love how you travel to see how your BBQ friends do it. Good stuff!
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.😋😋😋😋😋😋😋😋😋😋
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!!!
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,
Matt you did a great job of asking the questions that a lot of us were wanting to ask. Awesome video sir!!
Such an awesome video. Love this series.
Awesome video! Thank you for the tips and tricks!
Thank you Matt fantastic video ! PLEASE keep this coming , meating the masters fav series yet for me
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.
Completely love this series Matt! So great! Your killing it with your latest vids. One of the best BBQ channels on the Tube 😎 🍻
I live down the street and this place is amazing, place is packed 4 hours before they open up on the weekends
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 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.
This channel just keeps getting better. Love it!
I love this stuff, thank you.
Excellent piece and. Now starving for a rib! Thx Matt
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
Best BBQ video of 2022! Learned quality info and cannot beat beef short ribs! 🔥
Appreciate it!
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!
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!
Thank you to Matt and Goldees for sharing valuable tips. Learned allot. Wishing you the best of success!!
Thanks for watching!!
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!
Excellent video as always. Keep on cookin!
loved it. Talk about keeping it simple. superb
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
Another good one, thanks
Super cool that he shares his recipes and process. Seems like a really good dude.
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.
I've never had beef ribs myself and that was an interesting one to watch because now I definitely want to try beef ribs.
Beef ribs is the best bbq item ever
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.
My wife is from Houston. Next time we get down there to visit family I’m taking a road trip to Goldees! and waxahatchie 😂
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.
Another excellent video Matt. Can’t wait to try these with the beef tallow.
love the little tallow rub down jirby does before presenting the beef rib
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 is perfect. I’m making beef ribs this weekend!! Great video!!!!!!
Enjoy!!!
beef ribs are my favorite!
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.
Another great video! Those guys at Goldee’s are a BBQ Dream Team!
Fact!
great episode
I really wish beef ribs like this were easier to find. I can almost never find them in my local grocery stores.
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!
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!!
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.
Great video, I have always had issues with my beef ribs.
Love the pull-up at 4:50 - if I lived nearby that would definitely be me!
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
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.
Have Mercy! I HEAR THE ANGELS CALLING ME! I TASTE IT ALL THE WAY FROM FLORIDA
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?
Thanks for Sharing !
Our work team from Wisconsin is enjoying a TX BBQ tour based on this series. We won’t make it to Goldies because they are only open Friday, Saturday and Sunday until 3. That’s a sure sign it’s worth going, but our schedule doesn’t work. Maybe next time.
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! :)
Look forward to these videos keep up the amazing work!
Thank you!!!
Thanks for what you do! Great job!!
My pleasure!
Simple and delicious
Thank you so much guys !It is a form of art :))
Thank you!!
Those look amazing
We love Goldies, hope to get down there soon!
I love that ya kept the interruption in!
😂
I just follow the action😜
Man was this a great video! Love the detail in steps. Now I have to go get some beef ribs to cook...
Thank you!!
Coming to Goldee’s next week! Can. Not. Wait.
Awesome!!
When your BBQ is so good, folks stop by on days it's closed! LOL Awesome vid guys!
;)
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 ?
That looks so good!😎👍
Great video sir! 🤙🏽
Thanks for all your insight my man. You have taking my backyard smoking game to the next level. Nothing like having Texas syle BBQ in socal. I'm going to be in San Antonio this coming week for work and wanted to know if you cud provide any recommendations for some good food?
1. Great idea to show us for the pros do it. More please!
2. Instant sub and notification on Jirby
Thanks guys for a great video. Does anyone know what the ratio of Lawrys and beef bouillon Goldees uses?
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. 🦴🍖🔥
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?
Really digging this series Boss!
Thanks!!
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
I need those.
Excellent!!!
Thanks For Sharing!
Our pleasure!!
Any schools coming this year?
Great video. Curious...what was the ratio of Lawry's to bullion?
Been using my gravity 1050 for roughly a year and half! Looking forward to your content with it!
Hi Matt, Do you score the fat if you leave quite a bit on the beef ribs?
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?
That bark kind of reminds me of a crunchy pork belly. But I can only imagine what a smokey bark that crunches like that would taste like 🤤
I highly recommend not using a ZEP SPRAY BOTTLE FOR FOOD. to easy to get it confused with cleaning supplies, vice-versa..
Everything looks and amazing, and your accolades speaks for the bbq!!!
What’s the ratio on making the rub? Lowery vs. beef broth?
Longorias in south Fort Worth! Brisket Chili or sausage!
What a great guy wearing the BARBS🖤B🖤Q shirt!! Wishing her the best!
This spring, i will fly to texas, from holland to eat at their place.
Great job on those beef ribs. The bark was epic. Do you really have a taste difference with the beef tallow put on after the bark is set? Seems like it wouldn’t be able to penetrate and make a taste/texture difference.