Beef Ribs
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- Опубликовано: 19 май 2024
- Beef Ribs. The Texas BBQ that made me fall in love with BBQ after growing up on sweet, pork BBQ in the south. These are the King of all BBQ for me.
When you are eating BBQ in Texas you are typically eating what is known as short ribs or plate ribs. AKA 123A or 3 bone beef ribs which are trimmed from the mid-section of ribs 6 through 8. This cut can sometimes be difficult to find outside of a butcher shop.
A good alternative are 130 beef chuck short ribs, aka 4 bone beef ribs which originate from the mid-section of ribs 2 through 5. These are easily found at grocery stores or Costco or just ask your butcher.
Meat Church Beef Rib Recipe: www.meatchurch.com/blogs/reci...
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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!
#MeatChurchBBQ #BeefRibs #PlateRibs #ShortRibs 
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Matt, made these for Father’s Day dinner. First off the longest cook I’ve done so was a little nervous. Followed your instructions to a T, I made some on the offset and some on the gas grill for those who aren’t totally into smoked food. Let me tell you, everyone Killed the meat from the smoker, all I heard last night was how amazing these turned out. Thank you for explaining and making things simple..love your channel.
Same story with Beef Ribs. Me and a mate (we're Australian) went on a BBQ Crawl through KS, OK, TX. We thought we had some delicious BBQ until we got the last Beef Rib for the day at La Barbecue in Austin. That truly set the bar and I've always gotten rib whenever I can since then.
Just had the beef rib at La Barbecue! Was amazing.
Ive searched all over America, and La Bbq is my reigning champ. You did well on your BBQ crawl!
Great setup. I have cooked these twice. I did 12 Dino ribs on my pitboss 850v2, the 2nd time did 20 ribs on the pitboss and the camp chef vertical smoke vault. They have turned out great both times. I took mine to 208 degrees unwrapped then wrapped them and let them rest for 1 hour in a cooler. I also ran them at 250 degrees throughout the whole cook. I sprayed with 50/50 apple cider vinegar and water have sprayer like what you have.
I just got into bbq since October 2022 and smoke meat every weekend.
Great videos I enjoy watching and learning a lot. Thanks for taking the time to do these videos.
I made this "3 bone" beef ribs with a salt & pepper rub on my Traeger at 250*F for 10 1/2 hours. These were the best beef ribs I've ever had. Beautiful crust, moist meat, and super tender. Thanks Matt.
I have the pitboss 1600 competition series and when I cook at 250 the internal temp on the meat gets high fast. I am doing beef ribs right now. The ribs I could get are like app size really short bones. But still. I ran it on smoke mode about 150 degrees or so for an hour than banged her up to 250 and one more hour later those things were 200- 205. I turned it down 20 degrees and wrapped them up in butcher paper but dam I hope I didn't burn them. I don't believe there is anyway the fat is rendered correctly at all at this point. These ribs are so small we could just go ahead and call them popcorn ribs dude. My brisket will cruz fast has heck too though.
@@notsure984 sounds like something is off with your temp. try to double check the ambient temp in the pit with another thermometer
I followed this recipe all the way until the wrap, I spread rendered duck fat onto my red butcher paper and my God were the beef ribs phenomenal. I'll put it this way, I had about 3 lbs of my wagyu brisket left, my beef ribs were demolished within 30 minutes of serving. Thank you for the extremely helpful and instructional video, I had never made beef ribs until memorial day weekend, this video really saved my bacon.
Made these yesterday, 6lb 3 bone ribs, amazing!! its like eating all brisket point meat, super juicy and tender. Found a 2 pack of ribs at Costco, ones still in the freezer for nicer weather. Thanks!!
T-shirt with "Till it's JIggly" with the beef ribs under, the words. Great content as always, smoke em if ya got em, LOL !
You can buy beef plate ribs like this at Costco. Matt is right, these are the king of bbq.
You're the reason I got into BBQ. Just want to personally say, thank you!
That is bad ass!!!!! Thank you for sharing. 🙏🏼
Same! Pandemic hit I watched RUclips found his live stream, month later bought a Traeger and now I get requests all the time for chicken beef ribs brisket ribs everything. Meat Church helped me out mentally as well as cooking really put me in a. Good place
Holy Geez Louise Matt. Made these tonight for my entire family. 2 full racks on the pellet smoker. Been following you all year and although everything has been awesome, these ribs are a league of their own. Thanks form Ontario Canada!!!
My first time making Beef Ribs tomorrow and I’ll be following this. Keep up the amazing content Matt!!!
How did they turn out?
Doing some this weekend!@!@@
@geoffryflanigan-dd4gm bro same 😅 good luck with yours! Hope they turn out exactly like you want them 🔥🔥🔥
I'm going to try this next Saturday morning. I can't afford a Traeger so I have an old stick burner Barrel smoker that I try to control the temperature on but I've had some amazing BBQ out of it. My dad bought it when I was a teenager but I'm 40 now and Dad's passed on but I'm still using it. Finding the beef ribs is also hard to find but not impossible in San Antonio. Great video
Finally got to smoking some beef ribs and they came out amazing using your tips! I ended up using salt, pepper, garlic powder, and spritzed with apple cider vinegar, soy sauce, and water. Amazing bark! I rendered down the fat trimmings and the beef cracklings that were left over were INSANE! I wanted to make a crackling quesadilla but I ate them before they made it to a tortilla. Thanks Meat Church!
I grew up in Central Texas crushing BBQ (Louie Mueller’s is my favorite). I live elsewhere now and don’t have any good BBQ to choose from, so I use my own smoker and your recipes to be reminded of how special that Central Texas taste is. Thank you!
I like to save my oil soaked butcher paper for the next fire in my offset..happy grillin!
Yes!!!
Also good to use as an aromatic in your firepit if you can
I didn't think of that. Thanks for the tip.
Doing these for Christmas! I can’t wait! Ordered the ribs from Creekstone Farms. Their briskets and steaks are outstanding. I suspect these ribs will outshine the turkey breast I’ll be smoking as well. Kids wanted brisket but I think they will loose their minds when they see these ribs! Thanks for the video! There is no way I’d try these if I didn’t have your video!
If eating meat is going to destroy the planet. Then Oh Well. I ain''t mad at you for this one. I'm smoking with hickory and Traeger 1300 Gen 1, with Meater Block. Used my own BBQ sauce but really didn't need it with the wrap. I dropped two pads of short ribs and 6 racks of baby back started them on 1 hour smoke setting , hour 2 jumped to 250 to completion. My goodness. Fallapart is my new word for in-love with short and baby back ribs using this recipe. I was left moaning at the taste of it. I like the smell of it. I started smoking at 11PM and was finished by 5:30 AM. I cooked 6 pounds of baked beans as a complement and found I didn't need them. Thank you, John Lee Portwood Gibson
Your production crew is amazing with the videos. Lighting , staging. A++
Dude you called me out with the $2 Walmart spritzer 😯🤣
Me too, don’t feel bad we are not alone …
It's like he was talking to me as well..🤣🤣
I feel personally attacked
im keeping mine still
Heading down to the feed store, I’ve been eyeing up that spritzer since the first video
Looks like Matt was having a moment there. Can't wait to give these a go in our pit. Your videos are an absolute joy to watch and certainly motivational.
Thank you Toby!!!
Just made some last weekend. Beef short ribs are becoming my favorite BBQ item! Yours turned out great!
Ayyye my dude
Love the walkthrough. Will be doing my first attempt at these tonight! Thank you for the video!
how can anyone do a thumbs down? They need to go to meat confession, damn sinners
I stared watching your videos Memorial Day weekend at my father house in North Carolina . I then started my research on pellet smokers . Then I stayed smoking your text as style beef brisket recipes and my family absolutely loves it . Thank you so much !!! I have found a new hobby thanks to you !!
Post Oak is a central and North Texas BBQ wood. South Texas uses mesquite, East Texas uses red oak, hickory and pecan.
I have two of these on my stick burner as we speak. Beware folks, these we very expensive. I live in Montana. I spent $7 a pound for the ones I bought yesterday. I’m sure they are going to be worth every penny...
Love you Meat Church guys. Thanks a ton for all the love and knowledge.
Similar to Anthony you're a huge reason I got into BBQ and continue to do it. Made 3 briskets this year with your seasoning I got as a gift and loved them. Family keeps wanting me to make more but I'm for sure going to try these beef ribs next year if I can find some. Appreciate all you do Matt.
My first experience with Beef Ribs was at Black's in Lockhart during Hot Rod Power Tour (also had at The Salt Lick in Round Rock) and I feel the same way. I love brisket and pork, but the beef rib is the most impressive and luxurious bite of BBQ I've ever had.
Blacks is my absolute favorite BBQ joint. And you have to get the beef ribs. I agree the rib is the best part. I'm actually planning another trip to Blacks this weekend.
Great post about you!
I live in a small rural city, NOBODY KNOWS what Beef Plate Ribs are. Thank you for telling me about 44 Farms, I will be ordering from them & Smoke them on my Masterbuilt Gravity 1050. 👏🥩🍖👍!
While there are lots and LOTS of rubs to choose from out there, Meat Church rubs are actually really good. My favorite is the SPG (salt, pepper, garlic). My wife really likes the voodoo, I can take it or leave it, but it is still a very high quality rub. I highly recommend trying the Meat Church rubs if you haven't.
Absolutely gorgeous. My dad is from Fort Worth, I bet he’d love this video. Been picking up the seasonings, put some Holy Voodoo on chicken thighs last night, worked out like a dream. Cheers!
Holly voodoo, meat church, kosmosq, dos pendejos are all awesome. On chicken I love the dos pendejos mariachi rub. On beef and pork they all rock.
Thank you so much for your videos. I recently bought a Camp Chef Woodwind wifi 24. I followed your video on smoking beef ribs. Super helpful and well explained. Ribs have come out amazing, juicy, tender and a little bark! Cheers. Andrew from Woonona, Australia.
Awesome cool I’ll be giving these a try this weekend! Would love to see a video of the mill scale cooker maybe a walk around of it and a short walk through about how you run it.
I ordered beef ribs and a brisket from 44 Farms, very happy with the quality , smoked the ribs on Saturday, turned out beautiful, the Holy Cow seasoning is crazy good, as are all Meat Church seasonings, can’t wait to do the brisket this weekend!!!!
Nothing like a Cold 🥶 Beer while BBQ'n. Appreciate you showing that. Great video 👍✌️
I too love Beef ribs over all! They are amazing! Super video. I just ordered unwaxed butcher paper and the 5 pack of Meat Church seasonings. I usually do my beef ribs for 6 hours at 250. But im going to try to run them 8-10 hours next time.
I just smoked prime Dino ribs using the Meat Church Holy Cow seasoning. It yielded an outstanding bark and great flavor! I can’t wait to use it on my next brisket too!
Thanks Matt! I made my Dino beef ribs today using Holy Cow, on my Big Green Egg over hickory using your instructions. No wrap, super bark! More tender than my mothers love! 😮
"...I ain't mad at it." -- LOL These look amazing.
My favorite part of the cow hands down. The extra fat being so evenly spread throughout the meat is what makes these things taste like brisket on steroids.
It's crazy how much they've gone up in price lately. We just paid $75 bucks for a three bone rack. But just like brisket once it became popular the price skyrocketed.
It's no wonder you pay $40 to $50 bucks a rib at a BBQ joint.
Picked up some of these from 44steaks. Cooking them tomorrow but I can tell you this much, they ship on the small side. Advertised at 6-10lbs per order. I got almost exactly 6 on 2 orders, so the bare minimum. That's a big spread and smaller ribs are harder to cook. No great way to contact them, either. I guess it's in the range, even though one was actually 2.75lbs...but I cant see buying again.
I mentioned this in my comments and they convinced me to buy them again...The first batch was delicious, so it definitely wasn't a taste issue! My second order of these averaged on the larger side - happy.
My father in law brought me Texas beef ribs as a present while I was stationed in GA. Still the best gift I ever got to grace my little bullet smoker with 😭.
Matt, thank you for the videos. They have a lot of information and are very helpful. I've learned a lot from watching your videos. I've made some ribs by your videos and turned out amazing now. I'm smoking these beef ribs.
Salt and pepper only is Texas BBQ. Adding anything else is akin to adding beans to chili or sauce to beef. It is simply not done if you want to call it Texas. Short ribs or plate ribs are awesome and better than brisket in my view. Please stop telling everyone. Black's is the king and Lockhart is the Mecca of BBQ. You did a great job on this cook. Those ribs look awesome.
44 Farms beef ribs, Holly Cow and 9 hours equals perfection. One of the best meals I’ve ever fixed. Thanks for videos and the lessons.
What temp did you cook at?
@@user-mj9bg6fj6m 250
Matt... loved this video and decided I had to make this for my family. Went out and bought my very first bottles of Meat Church Holy Cow, voodoo, and the honey hog for future cooks. Went to my local Kroger for short rib (cause that is the only game in town) and all they have are prepackaged 4 inch individual sections of short rib. I'm so let down that I can't get that cut of meat in our town. Can you please do a future video of this type of short rib for us to cook correctly?
I found those big 3 bone ribs like that at Sam's Club. They will not be out on display you have to ask the butchers to get you some from the back. They come two racks to a pack for about $60-$65. Angus choice! A very good quality!
Post oak is how you do it in Central Texas.
West Texas it's mesquite and one hell of a learning curve.
Your videos are awesome. Just picked up 6 x bottles of your rub at Ace. Got my first smoker coming and will be using your recipes for sure. Cheers from Chattanooga by way of North Texas. Keep those videos coming
I just did some beef ribs and my wife commented that the bark was Leathery. Now I will say I took these short beef ribs straight through to 201 to 203 finish, no wrap. My question is should my bark be less than leathery and if so what can i do to correct it. Forgot to say they were cooked at 225 for 6.5 hours. thank you for any suggestions.
I can make anything in the bbq pit …except beef ribs. As observed here, patience is a virtue. It also helps to have high quality beef ribs. Thanks for the awesome tips.
Looks great! I love my big orange sprayer, makes it so much easier. I ordered mine from ol Malcolm Reed
Lived in Lockhart. Blacks? Omg! Everything there tastes so good it makes your knees buckle! I went there when the old man was still with us.
6AM and my mouth is salivating. I love these big beef ribs, and you're right, they are hard to find! Fantastic looking ribs! Love your videos, love the intro music, excellent. I just ordered some Holy Cow rub...
Been BBQing for a long time but never have done the flat ribs. Watched your video intently and now convinced. Next cook: Flat ribs! Great videos. Myself and 2 sons watch them all. Question: for tailgating could you cut those ribs in halves or thirds and shorten the cooking time without losing any of the goodness? Thanks.
Smoked 2 racks today. Surprised how it turned out. Simple cook. I'd like a side by side taste test w beef ribs and ox tail.
Makes me want a Mill Scale pit, awesome stiff right there. My grandad who lived in Dallas always said " lets go to Waxahachie." I need to drive up and get me some of your rub.
I have one issue with this video. You kept saying post oak is what you do in Texas. I agree if you had said Central Texas. However, I lived in West Texas. It was all about mesquite there. When I would drive home through East Texas or North Texas, they used a lot of hickory. Post oak is great, but I do love me some mesquite. Hickory is good too.
I agree they can spend their life waitin' for brisket. The beef short ribs are my favorite!
Yes!
I just knew it, beef rib and the Holy Cow and that's it. Thanks Matt, I just received my spice order last week
I got me a 4 bones 16lbs rack from a local farmer. Planning for this 4th of July. Its a monster that will take at least 10 hrs, thanks for your video
That Holy Cow just wins out every time with beef anything. Freaking stick that on beef and chicken and great pork ribs.. hell put it on breakfast cereal it is just that good!
Growing up in Lockhart for me…if it wasn’t playing football somewhere/anywhere we can it was in a back yard learning to bbq from a parent or some adult. Some of my friends ended up being pitmasters in Lockhart or surrounding areas.
My first beef rib was at Iron Works BBQ in Austin. And like you, that first bite snapped my head back!!
Thanks, great vid. What temp for a 14 hour cook, I don’t want to get up in the middle of the night. On the pit at midnight and lunch at 2 pm?
Those looked magnificent 🤙 tuned in from South Texas
Made these today and they kicked ass, Holy Cow is undefeated! Had the family over and my old man stopped at lowes on the way home for some holy cow of his own
You mentioned some of the Austin BBQ places add more than salt/pepper/garlic to their rubs, anything in particular good or bad from those? I've always used coarse pepper/kosher salt 2:1 but am curious for other variations.
Lawrys
@@MeatChurchBBQ ah so 2:1 pepper to Lawrys seasoned salt?
As always...Texas! I was lucky to score those same ribs (well, US choice) at Sam's Club. Great butcher there. I didn't realize you could pull that membrane off post cook. Looks like you pulled about $10 worth of meat with the membrane! Great watch, thanks much. I have 3 of your rubs...looks like I'm getting a 4th,
My first experience with Dino Ribs was with Holy Cow and Holy Gospel. Man was is amazing.
old video, but hoping for a tip. Finally sourced these ribs and cooking them soon. Watched your goldees video also. so, slather or no slather? Using Holy Cow. Wrap or no wrap? I've seen both. I'm leaning toward just Holy Cow and wrapping around 175 with a bit of tallow in butcher paper until temped. Expensive cut to experiment with.
Matt you are absolutely right about beef ribs. Every time I bbq these for friends on my Traeger they are blown away with the tenderness and flavor. I love the taste as well. Thank you for your guidance.
Great stuff Brother! Doing this next weekend!!
I'm new to smoking on a pellet grill. Your videos and recipes are easy to follow. I'm smoking some beef ribs this weekend and I'm going to try the holly cow rub
I absolutly LOVE this guy! Been laughing so hard when the 'haaaaaleeluja' part sets in,.. awesome cook! Trying this next weekend!
I am soo envious of your smoking skills. You make it look so easy and inspire me to keep trying. Great tutorial. Thank you.
This is what I want!!!! Love this channel, great instructions and makes me want to try every one i see
Love the Holy Cow here in Ga ! The only thing needed for beef ribs for awesome flavor and taste.
Thanks for sharing Matt
I agree 100 percent. The beef rib is king of all BBQ. Brisket is 2nd place in my book. I do however prefer leaving the bone in😁
I'm in NorCal, and most beef ribs in the stores are pathetic looking - no meat on the bones; like the butchers scrape all they can off for something else and try to just sell the bones for $3.95 / lb.
I have looked high and low in NorCal and Central Cal, and cannot find these kinds of ribs anywhere. Ever since I got my Traeger about 6 years ago and started watching vids I've seen these ribs and been salivating for them.
The closest I've come is going to a nice Brazilian Steakhouse that has these kinds of ribs as one of the meats they serve.
My daughter is moving to Texas soon to live with her boyfriend; so maybe we'll have to go visit just to try these. I hope they get a smoker!
the dino beef ribs are the best bite in BBQ...hands down!
and easier to cook than brisket!
Thanks for the video. I can't wait to try it. I do have a question about the gloves you are wearing. What is the white glove you put on first? and what about the second. I like the idea of just being able to pick up the meat like you do :)
Subbed because the membrane is great. Adds a crunch and it does keep it all together when you slow cook it.
Tough to beat what you have delivered. My beef ribs are crusty good on the outside and kinda sorta soft and chewy when I cut into the meat. Maybe I need to spritz em every hour or so, rather than after 3 hours. Thanks for the video.
Is that Waxahachie in the opening? There cant be 2 of those courthouses
Looks amazing. Too bad about that miller lite though
These are so hard to find up here in Canada where I am. And if you can find them, they look like they came off a calf. If and when I can find some decent ribs, I will definitely give this recipe a try, just like most of your other recipes. Thanks for the great content once again.
I been looking in ontario... no luck
Plate ribs done Central Texas style ARE the total BBQ BOMB!
Just did this recipe on a camp chef pellet smoker and no joke it was the best tasting bbq I’ve had in my life definitely gonna keep trying more of your recipes💪🏼💪🏼
Tried this on Sunday with the Holy Cow, turned out great! Can you do a video talking about internal temperature stall on meat?
Thanks to you I cook beef ribs quite a bit! Such an easy way to impress your friends! I love the Holy Cow rub and my two Traeger Pro 780’s! Thanks for your great videos! 🙏🥃🍺
Awesome video with simple instructions followed by simple cooking and narration. Think I know whats for dinner this weekend!
Those have gotten really expensive in the last 6-7 years. Used to almost be a scrap cut.
Man those look golden.. my mouth was watering the whole time even at the beginning when they were not even on the grill.. Great job amigo!
When you think you know much about BBQ and then stumbling over Meat Church BBQ and Matt ...That´s awesome, thx a lot!!
I use harry soo’s rub with your instructions and they come out perfect. Both you guys are my favorite pitmasters
Add T-Roy to that list
Been eating beef ribs my whole life and they've never tasted like that! Meat Church gets 2 thumbs up from Lancaster, TX!!
Thank you!!!! 🙏🏼
I love your videos, but in South TEXAS we use mesquite not post oak🤗😄
Great video, usually do pork or chicken but you got me pumped up to do some dinosaur bones. I have and old hand me down smoker, nothing like yours but I've gotten to know her enough so maybe it's time for the beef ribs!
Hey great vid I followed to a tee and the ribs were 👌🏻 . Just wondering what y’all are using for gloves to handle the meat without being to bulky (still have dexterity) thanks