Baby Back Ribs
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- čas přidán 1. 06. 2021
- Baby Back Ribs
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#MeatChurchBBQ #BabyBackRibs #PorkRibs - Jak na to + styl
275 degrees. spritz w ACV at 1.5 hr mark. pull and wrap after 2.5 hrs. Back on smoke, meat side down in foil for 1.5 hrs, until 205 deg internal. unwrap, mop, back in for 10 min to tack up glaze.
Bless your soul for the summary!
Breh I just wrote all that down myself then see this comment lol
thank you sir
My wife likes them to be fall off the bone. What temp should I cook them to for that? I was thinking 215 - 220.
@@DARKREALM1122 still 205ish but for a longer time, maybe 30 mins, maybe 1hr. Listen to the ribs.
Meat Church BBQ products are top level BBQ. I stand by their products firmly and bbq with them quite often. Awesome recipes that I've recreated and turned out delicious. Him and Malcolm Reed have really helped improve my BBQ skills. If I ever get to meet him, I plan to shake his hand and thank him
Typed out the recipe if anyone wants it!
Baby Back Ribs - MC
* Set the smoker to 275 with Hickory Pellets
* Peel the membrane
* mustard binder
* Fajita seasoning sit for 15 min
* Honey Bacon
* honey is great with BBQ
* Over season; don’t see any pork
* Sit for 15 min
* Cook for 2-2.5 hrs
* Spritz one or two times with Apple Cider Vinegar (He did one time 1 hour in)
* Look for a nice color
* Time to wrap with aluminum foil
* Always use two sheets of foil
* Create a bed of brown sugar
* Squirt “parkay” butter on top of the brown sugar
* Heavy pour Craig Sherry’s Texas Pepper Jelly Rib Candy: Apple & Brown Sugar Habanero (liquified pepper jelly)
* Lay the ribs meat down
* Cook ribs meat side down for approx 1.5 - 2hrs.
* Bone will poke out a 1/4 inch.
* Pull wrapped ribs at +/- 205 degrees internal temp
* Place sauce in smoker to heat up:
* Meat Mitch’s Womp Sauce with the Rib Candy above
* Glaze ribs with sauce
* Cook another 10 min for sauce to solidify
Grab a beer and enjoy!
Thank you!
Thank you so much
You da real mvp. Thanks!
Making these right now - just wrapped them and put em back in, will be some damn fine eats tonight
legend
Thank you so much!!!!
I enjoy all the products you have and been smoking 30 years. I have gotten out of wrapping ribs and can get either bite through or fall off. After watching your videos I'm inspired to wrap again!! Im constantly learning new things to improve my cooks and thank you for your insight.
Got my first smoker a year ago. Since then I have made quite a few of your recipes and boy. They never disappoint. Thank you so much for sharing.
Gotta stop watching these videos when I’m hungry 🤤. They look perfect!! Another awesome Meat Church video, love it!!
I made these for our New Year's Day dinner, and they were outstanding. Just the right amount of sweet and heat with the seasonings and sauces. Now I need to watch the other 6 videos in this series.
Another home run. Those look great love to watch your videos and try the recipes after. They inspire others to do more outdoor cooking
Matt, just got a smoker a couple weeks ago and I've followed your pulled pork and latest brisket recipe and everyone has given me so much praise! Gonna be doing these ribs next! Thanks for your videos!
My Meat Church seasoning is arriving today and I sure as heck ain't mad about it! Two racks of ribs ready to go with this technique on my new Masterbuilt Gravity smoker. Matt you are my go to - thanks man!!
I used this cooking method on my RecTeq tonight. Used a different rub and some different stuff in the tin foil but besides that, followed this recipe exactly. Hands down the best ribs I've ever made, thanks for the video.
i love Meat Church products...my bbq game has elevated so much because of companies like Meat Church...happy BBQing guys...
I followed your instructions on the baby backs and they were the most tender and flavorful I’ve ever smoked!. I just bought a pellet smoker and I’m sure that contributed. Thanks
Matt, we just did these. I have usually used the Traeger 3-2-1 method, to some success, but since we have no become fans of Meat Church, thought we would give these a whirl, and OH MAN! Did them on our Traeger 1300 timberline, and followed your recipe (no parkay though) but in the end, mixed the rib candy with some "Unka Peets" (Oklahoma) BBQ sauce for the glaze. These are the best ribs i've cooked! Thank you for your recipes and videos. They are a blessing.
Every rub and recipe has turned out to be a real winner in this series of videos, thanks so much
Fantastic rib recipe with easy to follow instructions. Matt is one heck of a foodie coach.
Easy and tastes GREAT! Mine looked just like Matt's! And tasted amazing, easily my best ribs ever. Thanks Matt! 😀
Looks amazing. I wanted to see you try the second one you pulled off that had more caramelization.
These look amazing thanks for showing some tips and tricks. I’ve just started smoking meats and having videos like this are awesome. Cooked these ribs and made the whole family think I was a pro! Thanks man!
Real inspiration on your videos just got my new camp chef pellet smoker I got a brisket 4 hours deep at the moment and watching your videos.. many thanks for your tutorials big love from Australia
I did the baby backs today. Honey bacon BBQ on both sides honey hog hot on one side and fajita seasoning on the other side. For the sauce, I used whomp sauce, raspberry pepper jelly, and hot honey. Best ribs I've ever smoked!
I smoked 4 racks today following your recipe to the tee on my Traeger Ironwood 885 and I got many accolades for the tenderness and taste of these ribs. This is how I will smoke my ribs from now on. Several people suggested I should start my own BBQ joint. Nope, just for family and friends. Thanks Matt once again for the recipe. I need to order some more Honey Bacon Rub, it was a huge success!!
Bumped into Matt at the Ft Worth Stockyards a few weeks ago, great guy, putting out great rubs and videos! Keep them coming....
Those ribs look sensational, perfect.
I have to admit, I used your all purpose Gospel on some baby backs and they looked and tasted amazing!
I followed this recipe pretty close this last weekend with a few deviations; instead of rib candy I just mixed some cherry preserves with "Hot Pepper spread" from my grocery store. For the BBQ sauce I used that same mixture and then added some Traeger apricot BBQ sauce, some City BBQ sweet sauce, a few tablespoons of City BBQ Brush Fire sauce, some bourbon, some tart cherry concentrate, and a pinch of salt. This recipe turned out phenomenal and it is definitely my go to rib recipe from now on!
I followed this recipe yesterday, Matt, and got unsolicited rave reviews and comments from my brother in-law/sister in-law, my son, and my wife (who doesn't even like to eat pork)! This recipe is simple and a keeper! These were my best attempt at BB ribs yet! Love following your posts and planning a visit from Houston to "the church" this fall!
Awesome feedback Kevin. Thank you!!!!!
Just bought my first pellet grill and these style ribs will be the very first thing cooked on it! Matt, you always deliver!
How'd they come out?
I LOVE YOU BRO! Honestly I have been smoking for 20 years and I love your seasonings and your advice and cooking methods. LOVE IT ALL!! Made Brisket 2 days ago with Meat church seasoning. Went back to the store to buy fajita and honey bacon to make ribs tonight!!! Love it! Thank you!
I used your method on A weber Smokey Mountain @250 degrees and I was quite pleased with the results. I do prefer spare ribs and more specifically St. Louis cut but the baby backs were quite nice. I also used Honey Hog along with some other stuff. Love the Hog!
Lovin these vids -- I'd probably skip the brown sugar part when wrapping but other than that looks AMAZING.
Can you make a shirt saying "I ain't mad at it."?
Have to soon.
I always say I ain’t mad at it when I watch his vids!
I carved I ain't mad at in a cedar plank. Colored it and tacked it to the wall above my grill lol
That’s some awesome looking ribs more tender than your mommas love ❤️
I ain't mad at that idea
Just bought a Traeger yesterday. Think this might be my first cook on it 🤤
My first rib smoke, everything turned out perfect.
Thx!!
Thanks so much for the video. Never thought I would ever be able to make ribs like this!! They far exceeded my expectations!
Love these videos and I’m so hungry now! All the rib videos you’ve posted you wrap and sauce (which is amazing cooked some up last week with this method). What are your thoughts on just a dry rub, no wrapped rib? Sometimes just not in the mood for the sauce.
A recipe to be enjoyed by all. Thank you, Matt.
Just got the 3 bag combo seasoning!!!...Great content and Great products!!!💯🔥🤘🏼🤘🏼
Every time I watch a baby back rib video that song goes thru my head :( Great looking ribs.
Always watch Matt before I cook - always comes out great when I follow his lead.
glad im not the only one
Me three
Same. The baby back ribs are literally about to go on. Followed his lead for the prep & just checking temp & times now.
Same
Bro, thank you so much for all the teaching. I now am able to make amazing ribs. My coworker from Texas said "Dang, i didn't know people in California could BBQ". I smiled, then quietly told him about your channel.
Thank you for teaching us 💯
YES! These are gonna be on the menu soon.
First video I followed that actually turned out fantastic... great job
Great video! Going to try this next time I do baby backs for my family. Thanks!
Loving the videos, keep’em comin.
I just got a Timberline 1300 and the inaugural smoke was baby backs. It was really easy to cook and I was really impressed. Thanks for putting up all the great Traeger vids Matt! I can't wait until you are having your classes again! I've always wanted to make a trip to TX!
If your ribs cooking method is good there is no need to add fake soybean oil butter
Man after my own heart, Baby Back Ribs and a Milker Lite. 👍🍻
Just wanted to let you know Meat Church I tried the rib recipe and I also used the Gospel rub and note this was my 1st time ever trying to smoke ribs and I have been told I did great 5 racks and nothing but bones left overs,
Thank you so much for your videos and your rubs
I use bacon grease as a binder, It seems to help hold the moisture, and flavor somewhat.
another bomb cook !! rollin in Texas, thanks
Damn I love these videos. Making that this weekend
Thank you for the video! I followed your exact temps and process, best ribs yet! Hope you have a pork butt video soon!
Just made 6 ribs like this over the weekend for a family bbq. Amazing ribs my family went crazy for them.
I'll be nearby next week from CA, headed to your place. Keep rocking it!
Come see us!
Thank you for making this vid, turned out awesome 👍😎
I’m new to the Traeger family so watching your videos helps me make the perfect barbecue. Your rubs are fantastic!
I love this. Our Traeger family is awesome!!!
I have owned every kind of smoker in the world, from charcoal, to gas, to stick burners, to electric...You get the point. I got a Pit Boss pellet grill a few years ago to see if I would like the whole pellet thing. About a year ago, I got the exact Traeger he is cooking on and to say I am satisfied is an understatement. I can't imagine going back to where I was before. Not because of the quality of the bbq but because of the ease with which I can replicate the same quality. It's almost unfair!
Another great video! Have been really enjoying your posts lately 👌🏻
Thank you so much!
The best type of church is Meat Church. I plan on making some ribs soon, will be using some of these techniques even though I don't have a smoker. Like the idea of cooking them meat side down in the mixture. Thanks for the tips.
Enjoy!!!!!
Looks phenomenal as always! I’ve gotta ask, how do you contend with the flies!? I don’t know if they’re as bad out your way, but I’m right outside Dallas and this year has been worse than others.
I am trying your baby back ribs recipe this Sunday man I’m sure they will turn out good
Awesome. Thanks for the show 🔥🔥🔥🔥🔥
Babybacks and beer...does life get any better? I just used your Fajita seasoning for the first time, pleasantly surprised! Did chicken tenders and flat iron in an oil, lime and garlic marinade with a heathy dose of Fajita seasoning. Twas a hit.
Oh these look damn good, I made a couple racks this weekend using one of your video recipes, perfection 👌🏻
“I ain’t mad at it.” When he says that you know it’s on the money, lol! Awesome, gonna try these.
Love all your videos Matt, here’s my baby backs following this recipe using honey hog hot & honey hog along with apple cherry habanero rib candy
I followed this recipe to the letter, and damn! They were amazing. My first time owning a smoker and it was the first time I've done baby back ribs. Fall off the bone good!
Nice.
Made these the other day. Won’t make them any other way.
Meat church seasoning is the only way to go. I use the honey hog hot and regular on on racks of ribs and it’s amazing. Just ordered the honey bacon today to see how that one is. I’ve done briskets and burgers and steaks with holy cow and gospel and they’re life changing. I’m a meat church parishioner for life.
Bad ass!!!!! 🙏🏼
Good tip my brother......Im a young pitt master and my family is mildly burnt out on brisket, so I'll do these ribs next !
They look fantastic. I swear can smell them here in Nederland southeast Texas. Have you ever tried using regular ole sandwich jelly as an glaze?
Matt those look awesome with some fantastic color
Mustard Binder, Gospel All Purpose, Honey Hog Rub, spritz with Ginger Ale! Once color, wrap with Brown Sugar and Ginger Ale! Unbelievable taste and tender!
Love it!
Gotta have the sweat in Texas. Good recipes man. I have coming out of the woodwork at my place on the lake. I gotcha. Always Meat Church
Wish youtube had a smell feature. Those look amazing.
That cutting board is a thing of beauty
“i aint mad at it” Love it 😂
this is SO going down at my house this weekend!!!
LOL Matt kills me with that "I ain't mad at it"
I can't believe the amount of Rub's and sauces on the market I think I'm to experiment more see what happens I'm tired of the same old barbecue sauce and rub. Thanks for the great tips and videos
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
Loving the Honey bacon rub on many things including my popcorn! Thanks Matt for keeping it for being just a special edition! I appreciate it!❤️👍🔥
Ribs & rubs are life
Shout out @Meat Church 💪🏼🦁💪🏼🦁 #Awesome Baby Back Ribs :)
Trying these out on Memorial Day! I cant wait. I'm new to the Smoker thing (Traeger D2 with WiFire) but been BBQ'n all my life. #MeatChurch is the only page i follow for my "cook time and temperature". So far I've done Chops, Tri-Tip, and Brisket! Keep spreading the wisdom!
been doing this for a while now and i tell u what, matt from meat church knows his shit. This man has it DOWN!
Love the recipe!! Love your seasonings too! We’ve been growing our collection of them. Where can we get a Texas flag cutting board like yours?
Great instructions, great video. What were the two sauces you used?
I watch this video everytime I do BB's! Can't go wrong especially with my new GShock!🤣⌚
I'm doing these this weekend. Can't wait!
Awesome!
Looks wonderful
I'll be doing them up real soon!
I love cooking these on my drum. Can knock ribs out in 3 his hours without wrapping and they’re great
I use a drum. Even better wrapped. Worth another hour
See you in July! Visiting from MN and you are on my stop.
Got my first Traeger pellet grill today. Excited to watch and learn .
Thanks for your video. Regards from Australia 🤓🇦🇺
Awesome addition adding the fajita rub
thanks Matt for the videos
Thank you for watching!
Just got my traeger and did my initial burn yesterday, making 2 racks of ribs today one with holy gospel other with the honey rub (local shop didn’t have the hot honey rub or honey bacon) and I’m going to do some hot honey with butter and brown sugar to give it a little heat
Very new to smoking and have sworn to the Meat Church altar, complete with rubs and have viewed many of their videos. I tried this baby back recipe/method on my Recteq RT-700 @ 275. Everything went fine up until the foil wrap, as once i put the racks back on the smoker, i made the rookie mistake of piercing the bottom of the foil with the temp probes accidentally, and of course all the goodness dripped out. After noticing this about 30 mins into, I rewrapped. Unfortunately 30 to 40 mins later the temperature of the ribs increased to almost 260-270, so I wound up taking them off about an hour prematurely. They were still really good though. Any ideas on why the temp would increase so much, as Matt's appeared to stay at 206ish up until he took them from the foil. Thanks for this channel, really helpful.
I absolutely LOVE your videos and learning so much! You get very technical and indepth, that's great because after the video it leaves alot of questions for a newbie (like me lol) totally answered!
Question....do you strip the thin membrane off the back prior to smoking?
THANK YOU 😁😁😁
I'm sure you found the answer to this already, but yes he does - it's mentioned in the video but not actually shown, as Matt has other videos where he goes into that. Basically uses the 'grip it with a paper towel' method and strip the membrane away.
Looks great!
They look perfect 👌