Monster Beef Ribs on the Traeger with Matt Pittman of Meat Church BBQ | Traeger Grills
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- Опубликовано: 12 июн 2024
- Get Matt's recipe here: www.traeger.com/recipes/monst...
Add Texas-style monster beef ribs to your Traeger Day menu. Traeger’s Chad Ward and Matt Pittman of Meat Church are back for part two of BBQ and BS. They’ll show you just how simple it is to prep and cook tender Texas beef ribs with beautiful bark. Learn everything from selecting the best cut to trimming, seasoning, and slow smoking your way to some of the best bites in BBQ.
Intro: 0:00
Where to Find Beef Ribs: 1:15
Trimming: 3:01
Seasoning: 5:30
Let's Get Grilling: 7:20
What to Look For: 9:10
Resting Your Ribs: 10:25
Slicing into the Ribs: 11:15
Taste Test: 12:30
What's Next: 13:30
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Хобби
Traeger, best customer service in the industry, hell, maybe in all industries. Just bought an Ironwood XL, and something wasn't right, CSR stayed on the phone for 1.15 hours till we got it figured out. I kept telling the guy, hey man, go do your thing and I will call back. He said, no sir, you paid a lot for this grill, lets figure it out. Mucho Respect Traeger, give Felipe Ch. a raise, lol.
I'm old (77) and have been a stick/charcoal burner for forty years. I just purchased a new Ironwood and have watched all three videos in this series. I'm done burning sticks and charcoal forever. Very nicely done... Great work from both of you guys. Thanks Much!!!
Those ribs are beautiful. Can't wait to make them , thanks Matt for what you do for us rookies
Found prime ribs at Costco on Friday. Made these ribs Sunday for Mother's Day. Perfection!!
I come from Bavaria and i startet with us Barbecue at 2015 and Beefribs are my Favorite since 3 Years. I like the strong fine taste of these guys.
You guys are awesome. Love to watch your channel. Can't wait to try these ribs myself.
Great video, I was a brisket guy, now I’m converted to the rib! I’ve smoked it on the traeger twice following your advice seasoned with holy cow and holy voodoo…the results were outstanding! Keep up the great videos. Thanks!
Looks great. I like to wrap with tallow during the rest period only. Thanks for the videos!!
Please bring back the Meat Church pellets.
And whiskey dust.
They do sell them. You can get them at any Academy stores. They're my go to pellets for my CampChef smoker. Just purchased a bag for some pork spare ribs. I love Matt's pellet blend.
I recently cooked one for the first time and it was a hit with the family. These tips will help with my next one. Thanks
Outstanding! The 210 instead of 203 makes all the difference. That small difference results in that mid layer of fat rendering better and juicier ribs! Glad I found this clip.
agreed, I love these ribs and have only cooked them twice. I can't wait to try this tip on my next cook.
My mouth is watering!! Those look absolutely delicious!!
Absolutely fantastic and inspiring!!….I’m literally going to make these tomorrow!!….you guys rock…. I get a kick out of your humor!!
Great video old boy! Keep up the good work Matt
Thanks for the tips on the brisket! I followed your instructions and knocked it out the park! Everyone finished it and there wasn’t a single scrap left
OMG, that looks so good. Amazing Matt.
Looks amazing thanks for the tips on the temp
I will be making these this weekend. I have a Traeger Pro-780 and just graduated to The Timberline XL. Keep up the good work, Matt!
Im gonna use this same recipe on my Pit Boss I'm loving it
I’m from the UK. Love your RUclips channel. Trying to learn as much as I can from you as I’m getting my ironwood XL next month. This will be one of the first things il cook. Thank you 🙌🏻🙌🏻
You cant go wrong with them my favorite
We're stoked for you, you're going to love it 👊
My favorite also.. love the videos Matt.
This is perfectly timed. I put a rack of beef ribs on the smoker this morning
Love ole Chad Ward!
This made me very happy😊
I smoked some pork ribs in my treager today and it came out great because I used Meat Church Texas sugar bbq rub.Then i glazed the ribs with Treager Mango habanero sauce. Very good👍
My Costco just happened to have these. Never have seen them there before. So i got some. Can't wait to cook them.
Beautiful looking beef ribs!
I watched you video from awhile ago and listened to you talk about that story and well you baited me in, and I went to Costco bought one for $60 and yes it really is a life changing experience.
Cooking one as we speak. You guys wolfed that down pretty well.
Getting my new traeger 750 pro today! I so can't wait to smoke! Any suggestions for my first smoke? And tips would be great!!! Lol
Amazing!
Beef ribs on this morning !!
Matt......what was the total cook time on the beef ribs? 8 to 9 hours??
My local Costco carries them now, love it!
Sams club have them also but you have go early in the morning and ask the butcher before they cut them up
I put this together myself!!!
I tried rosemary on brisket this last Christmas and it was great aromatically. Maybe try on this as well.
210 it is then!!! Amazing🔥🔥🔥
Your kill’in me. I know the taste many times and it doesn’t get old.😊
I never trim anything off of my ribs or brisket always turns out perfect
I had the same experience in Lockhart! The most amazing BBQ!!! Everyone should do a Lockhart BBQ crawl. Frank - I wish my Costco carried them!
Damn that looks too good! I will definitely barbq some beef ribs now!!
You're selling Traegers with all this good looking beef.
Ive got a 6 or 7 bone full short plate in my freezer, do one of those now!
Hey Matt, another awesome video, I’m doing Beef ribs next weekend for the first time on the Ironwood 885, is it worth starting at 225 with super smoke for a couple of hours then increasing to 250 for the rest of the cook? What about spritzing mid cook?
I underestimated the Traeger coffee rub because I used it on ribeye before and it came out just ok and lacked salt. But I tried it on smoked beef back ribs and I am forever a changed man. The bark was dark and leaves a nice aroma.
Great video!
Is there any difference in outcome by smoking at 225 vs 250 besides length of time?
Thanks for the info!
Wow wow wow, put some respect on KC.
Out*******standing!
What kind of knife did you use to trim the fat? Beef ribs look so good!
I just a Traeger and plan to make this should I or should I not do super smoke ( love nice and smoky)
I will be smoking my first beef ribs in a couple of weeks. Do these have a stall like a brisket?
Hi Matt. I was just watching your channel. I would like to know which is better. The four bone chuck ribs IR the three bone short ribs?
Hey Chad. Does Publix have these or could they get? Or Winn-Dixie? In your town too.
Hey, up in Canada here. Finally got some of your spices in the mail. Paid a crazy premium for them here but I got 3 of them. Would the holy Gospel be a suitable replacement spice for this cook? Planning on doin this tomorrow, thanks!! Love the channel 🍻
Do you let it rest on the cutting board for longer in room temp normally? Or do you rest it in a cooler for longer resting times?
Great cook fellas!
I feel the Cirque du Soleil comment went unonoticed and definately under appreciated by most people
Chad got more comfortable as the video went, or maybe it was the Tito's kicking in.
I like to made a pot of coffee the night before and use that for my sprits
I am doing some right now and I'm at hour 6 and I'm not seeing the dark bark . Pellets are new and I'm cooking at 210. Also temp prope has been at 165 for awhile now. I ran the pits at a successful bbq place here in Texas for 6 years when I was younger so that's what I'm use to. Any suggestions
How much time does this take? Yes I realize that the temperature is what we are looking for but do I put these on at 8 in the morning or noon?
What did the other one look like when you cut it up?
Wow I legit teared up when Matt told his story. My wife is wondering what’s wrong with me right now…😂
All I can find around me in a slab is chuck beef ribs everything else comes cut up how is chuck ribs compared?
I have my chuck ribs smoking now
Any online stores I can order Dino ribs? Cant find them where I’m at.
So serious comment. Why take these to 210 and Brisket stop at 202-205? I understood your explanation on these but am confused as to why the brisket should be pulled earlier? Thanks so much for these great vids!
Hey Jeremy, beef ribs have much more marbling than a brisket so you have to take them to a higher finish temperature to render all the internal fat.
9:15 had me dead
You did not say how long typical cook is to get to 210 !? How long did these smoke for ? Did you do anything at all ?
Great video fellows but why dont you have a save button? ;-) Thank god you have a share button
Matt, I just cannot get enough smoke on my food. Any tips at all?
LET'S GOOOOO
How long was the cook at 250?
I'm so jealous, here in Minnesota nothing like that there you have rib, also the marbles on that chunk of rib very nice, I mite have start to buy my beef and pork from Texas, any ideas seller's.........
Check out Wild Fork. I just got a nice slab of these from them. Going to cook them tonight. This video has got me stoked!
i season heavy on big cuts
I have to find a source for these, not a common cut here in my part of Ohio. The grocery has but little 2" by 2" short ribs or a small rack of "back ribs" that has little meat on them. Thanks Matt and Chad
Sams' club but you must ask the butcher to get them whole
Columbus area and I had to go to multiple butchers until I finally found a place that could get them for me
@Hooves Dat I'm in Columbus also. Where did you end up finding them?
@@S41ph3r-JohnD any luck? Im only 1.5 hrs from Columbus (Troy)
Tito's and La Croix man what 😂
How many hours did he smoke them for?
I followed these video instructions to the letter along with your corresponding written article with one exception: I used thick beefy choice short ribs and not 123A plate ribs. Took them out at 210 degrees internal which took about 10 hours on the top rack @ 250. They came out super overdone. Very dry and stringy. Bark was like a rock. Fantastic smoke ring. I'm confused because it probed like butter. Fortunately I was able to save them by baking them with bbq sauce, a little water and tallow. Any suggestions would be helpful.
The wrapping step helps.
I literally cannot get ribs like that where I live because the stores won't cut them, apparently it spoils other cuts around it that they can make more money on.
I wish you would have cut into both of them to show the difference in the fat rendering.
I got mine online from a company called aggradine Farm raised gr. fed beef short ribs 123A I got £5 package For about $25 plus shipping I think They were outstanding using your method
Tito’s and la croix nice 😎 5:28
Lived in NC and their pork, lived in Memphis. But it’s true once you have Texas beef ribs you will not want anything else.
I have a question. Some friends and I are going on a fishing trip in November. The cabin we are in as no electricity or gas for cooking, so everything is cooked on an open fire or precooked before we go. I bought some plate ribs to take with and I'm going to smoke them a couple of days before we leave. My question is, how would you reheat them in this situation.
Hey Richard, you want to reheat low and slow. The best way to do it, in a camp setting would be to wrap them in foil and place them in the coals for radiant heat, but not directly over a flame. 👍
Great. Thank you
What pellets did you use?
Mesquite 👍
Did you spritz the beef ribs during cooking
Yes
❤❤❤
I was waiting for them to cut the 200f rib to see the difference inside
Are those Dino ribs? We have what they call Dino ribs here in California, they are beef but don’t know if they are the same.
I'm confused.....most guides say that smoking is past 225° is just cooking, not smoking?
Smoking up to 275,after that you're cooking with heat
Cooked them is an off set and put them in the pellet and then tell them that our pellet grill is equal to offset
How much does that cut cost? Ballpark, please...
He bought them at HEB and theHEB in my area just raised the price to 10.99 a pound for USDA Prime
Cost me about $84 for 5.5 lb dry aged beef rib.
That was deep! 🤔
After cooking just let them sit uncovered till they reach 140
Freaken awesome guys. However.. Sorry, but yes, However... Judging by the finished product, and from personal experience, I will say; Pellets are great for the people who are into "set it and forget it", The "HOWEVER", comes in when it comes to the True, deeply embedded smoke flavor that can only come from real wood splits/chunks in a True indirect cooking style that can never be mimicked or replaced In short, Technology may be growing at a rapid pace, but when it comes to BBQ There is no parallel to an offset smoker...Old school wins all day long! Been following you for years sir.. Love ya Church. Keep em coming brother.
I think these two old skol pitmasters are well aware of the differences between pellet and stick pits. HOWEVER, tons of folks have pellet grills so they're showing them how to get the most out of them.
It’s a Traeger pellet grill RUclips channel.
I have both an offset & pellet grills. For me, considering the flavor of the offset & convenience of the pellet; the pellet would be my preference. If I want something super smokey & am cooking beef ribs or brisket, i use hickory pellets all the way. Pork, i use the fruitwoods.
7
Do you ever spritz your beef ribs? Try it w bourbon.
What's the trick to cutting? 7 out of 10 times I smoke anything the meat's so tender and fall apart that the meat just tears.
A good knife that is extremely sharp. Invest in high quality cookware. I have 7 kitchen knives, each bought independently for specific uses. I went with Shun knives. Made in USA using Japanese techniques. My knives were about $200-250 a piece, but worth every penny. Oh and also, you have to let the meat properly cool down. If you try to cut those ribs right off the smoker they'll tear apart on you.
Wow. So y’all local grocery stores be like that? Smh. Man can’t get no better than that