My grocery bill goes up every time I watch Matt cooking. Last week it was chicken fried steak. So dang good. Now I see ribs, baked beans and tater salat for Saturday😋😜
Lol sooo True! You know it used to be when Dads go to Lowes or Home Depot was like a kid in a candy store. Now it’s going to the butcher shop! Anyone else feel like that? 🤣🤣
I've just started binge-watching Matt... He's a great instructor and has a kindness and gentleness that's admirable. He's from the Malcom Reed school of CZcams BBQ video makers.
Mustard, All Purpose and Honey BBQ last weekend and I used Canada Dry Ginger Ale as the spritz. Wrapped with Brown Sugar and Ginger Ale and they were fantastic!
I’ve used many different Rib recipes but these look awesome. I just ordered the fajita and hot honey hog, plus the Texas pepper jelly and the meat Mitch BBQ sauce. I already have holy gospel, honey hog, and holy voodoo. I just got my new patio for my grilling area finished yesterday and will try these Ribs next Saturday. Thanks for the great content!
Awesome video Matt. Done this cook this past weekend on my kettle with cherry wood and minus the pepper jelly. Best ribs I’ve made to date. Thanks again,keep those video coming.
Matt, I’ve been watching you for some time now. I finally upgraded my grill, and while I was at Academy I saw your spices! I bought Holy Voodoo and used it tonight! OMG, I can’t believe how good this is. All I can say is well done brother. Thanks so much for all you do, and hello from Lubbock!
Matt, I made St Louis spares today with this exact recipe (except I used cherry pellets since they were already in the hopper!) and i have to say these were the best ribs I've ever cooked! The smoke ring was EPIC! The Apple Cherry Habanero Pepper Jelly pushed everything over the cliff!! I will continue to use this recipe! Thank you for sharing and look forward to the next one! Any updates on resuming cooking classes in 2021 or 2022?
Just got back from 2023 Memphis in May International BBQ Competition. Got to meet, among others, Big Moe Cason. Loved the whole experience. I really got to understand the different categories: Ribs, Shoulder, and Whole Hog. I really like it in this video when you mentioned your place achievement there. Because I went there (and my own experiences), I really understood your tips about presentation, color, etc. The piece I'm sure you know about in blind judging (that I didn't know until recently) was the two bone cut and sauce the cut sides strategy. This is for sure one of the absolute best videos on how to do pork ribs on CZcams. Well deserved million view video. San Antonio fan.
Just made these for the first time. Flavor was amazing! Love the Rib Candy/Whomp Sauce combo! Of course, the rubs were great, too! Definitely will cook these again!
Matt man I can't begin to tell you how delicious this was. I followed the recipe to the T. My family absolutely loved the ribs. Meat was falling off the bone all the right flavor and seasonings combined. Wow 👏is this recipe. Thank You!
Im glad I found this channel. I need to lean how to smoke ribs right. All I use is kosher salt 20 % 80 % black pepper .oak and apple wood. 2 feet fron the opening of the fire pot opening. Meat paper wrap. Ribs 160 rest to 130. Looks good makes Mouth water .
On the final stage of my cook, I cannot wait to try these babies. Thanks Meat Church! Ribs were off the hook, I think i have made this recipe 5 times now and every-time it gets better.
until your spices are reasonable here in Canada, I'll be using my own but your cooking method I've now used for a couple years, absolutely spot on every single time. Love it Matt !!
These are the best looking ribs on you tube, and thanks for sharing your recipe unlike so many others (Rodney) and for NOT pushing your own product to make some bucks.
I just bought my first products from Meat Church! I got the fab 5 and I can’t tell you how awesome Matt’s rubs are. I gotta say, the Holy Gospel is off the hook good. I don’t even like sweet rubs, but all the rubs I got were absolutely awesome. He said his kid eats one of them, yeah I can see why. You have to be able to like and taste the rub by eating it straight outta the container. I swear to you these are the best tasting rubs I have ever eaten.
Just got some spare ribs and I'm going to be smoking them this Sunday. Your recipes and videos are so helpful and easy to follow. I've had my pellet grill for two months and everything has turned out better than expected. Going to try a pork butt on the fourth
I love how you encourage us to use visual cues for each step. Once I learned to use the visual cues, it brought my ribs to a whole other level. Great video.
I used the Hot Honey Hog and Holy Voodoo on my ribs last weekend and they came out great. Wrapped one and left the other one dry as a test. Everyone like the dry one better. The bark on it was amazing with a nice spicy kick. It’s strange not watching you cook on a Traeger. I was going back and forth between the Traeger and RecTec but ended up getting the Traeger Timberline 850 after watching your videos, been loving it ever since. My only regret is I should of gotten the bigger Timberline 1300.
Just as I'm thinking I won't find another BBQ rib video that blows my mind, this pops up on my feed. My goodness, those look incredible. Can't wait to try this recipe for myself sometime soon!
Those ribs looks amazing, I’v watched you on BBQ Pitmasters it still comes on and no matter how many times they are repeats I still watch them. I miss watching on Saturday they changed the days to Monday and sometimes Thursday or Friday but any who thanks for some amazing ribs. I would to see you do a video on how to properly cut the ribs where you can get meat on both side of the bone that will help me a lot. Thanks in advance
My phone recommended this video since it overheard me (ahem) talking about cooking ribs tomorrow, and... Yeah, looks good. I don't personally care for the vinegar spritz, but I accept it's a thing. I appreciate the nod to just inspiring people to get out and cook. That's important.
Hey Matt, Thank you so much for your videos. I'm brand new to smoking meat, but I watch your videos, nearly, every day, and I've learned a bunch of great tips from them. Every weekend I'm trying something different, and using your videos as a road map. Thank you for making these and inspiring people like myself to get into smoking meat. It's my new favorite hobby! Cheers!
Just watched this video couple days ago. Made the ribs today - minus the Texas jelly... but it is on the way so I'll have to make it again. They were amazing. Looking forward to making it with the Texas jelly in a few days!
I’m craving ribs because of you Matt and I ate Ribs about a week ago. I’m curious that you didnt use any binders like mustard or mayo.Curious about why or if simply doesnt make any difference. Thanks and keep sharing these awesome meals!
I'm cooking these as I watch. Running a cheap Chargriller Offset is a pain keeping the temp stable. But, it's about the journey! I'm on Keto so no jelly here. But, I added some Keto friendly maple syrup instead. Thanks for all the great videos Matt.
Cant wait to do this at home. I learned so much and made really good pork butt and ribs before, however, this is amazing. I cant wait to use your techniques. Just found this channel and love it. Awesome.
Hey I used this method this last weekend for my first bbq competition. Used the tips off this video and the chicken one. Dude I cleaned house and won the whole thing and took home all the goodies. Enjoy your videos and thank you for all the tips
Used the same time and temps, and wrap method, on my family's cheap offset smoker this past weekend. Just a different rub and flavor profile. My second time ever using the smoker, but my first time doing ribs, and a pork butt that I used one of your other videos as a reference for too. My family absolutely loved it, and my instagram stories were blowing up because I was updating my progress! Can't wait to try it again, but this time with some Meat Church rubs!
I guess I should mention, I didn't have a glaze or sauce either- the time and temp combo was enough to make them perfect without it! The foil collected all the natural juices, and it was delicious!
Making these ribs this weekend. I have been trying one of your recipes every time I start the smoker. You haven't let me down yet. I cant wait to try these. The only question I have is how spicy is it? I like spicy but I'm wondering if I should do a separate one for the kids.
Made these a couple weeks ago and they were flawless! Even found some Whomp Sauce and reverse engineered it into mu own sauce! Making them again in a couple weeks for a company party. You killed it, Matt!
You’re a real one brother. On here with your beautiful product but still telling the people they can make their own. True story but the ocho is worth the money you pay for the lack of effort and the time trying to find some of the harder to find rubs. Thank you meat church
I have used your recipes for a few cooks now and all have been fantastic. I ordered the sampler pack of rubs and found the hot honey hog at Ace, all are terrific.
@@TOMVUTHEPIMP Nope, from Virginia actually. You're pretty bad at reading people considering you were 2,675 miles off. You must be a better cook than the guy in this video coming from the comment?
I work at an ace hardware and after watching your videos we now carry all your spices, I watched your chicken fried steak video and paused it to order your flour mix. If you ever find yourself in south eastern GA we'd love to have you
I just ordered quite a bit of your rubs and I’m going to try this recipe out In a couple of weeks. Looking forward to it. Been smoking for years but always up for trying new recipes 🤙🏽🤙🏽
"This might look like a lot but trust me, it's not". Seriously! I can shake honey hog for an hour and it feels like it goes down barely an inch! Love it
I made these yesterday for the family (nine of us) and the consensus was that they may have been the best ribs that I've ever made. Many said, comparing them to any local BBQ restaurant we have around here, that these beat any of them, hands down! I used Baby Backs and didn't have the Texas Pepper Jelly, but I created my own sauce for the glaze using some KC style BBQ sauce, some Grape Jelly and a splash of Kentucky Bourbon Whiskey. The layers of rubs along with the glaze made each bite an experience to remember. Great recipe, Matt!!
I just bought a pit boss pellet smoker and im gonna do my first rack of ribs tomorrow, the video was awesome. I definitely need to order some meat church rubs and seasoning! Already liked and subscribed.
Matt, I made these last weekend and the family K I L L E D them…. Amazing is all I have to say, I also made your chicken with Alabama white sauce and again, another crowd pleaser.. next is your beef ribs. Thank you for the inspiration
I definitely need a big cutting board like that. I do a brisket every weekend with one of these other meats= ribs( beef or pork), sausage, pork belky, pork butt, etc..... Amazing videos bro!!!!
Could you do a video breakdown of all your rubs and recommendation on what they pair best with? That would be awesome. Love everything you do! BBQ culture is slowly growing in Canada
I'm a newbie here but I was able to find his rubs at my local Ace Hardware. We'll see how the smoke goes tomorrow but I followed his pulled pork recipe and was impressed with myself.
Slowly? Like 200 years slowly? Bbq culture is huge in Canada and grows every year. I have been involved for 50 years and it doubles at least every year.
My grocery bill goes up every time I watch Matt cooking. Last week it was chicken fried steak. So dang good. Now I see ribs, baked beans and tater salat for Saturday😋😜
. . . Me too; except I'm doing short ribs! (I watched the "Spare Ribs" tutorial, lol.) #MemorialDayWeekend
Lol sooo True! You know it used to be when Dads go to Lowes or Home Depot was like a kid in a candy store. Now it’s going to the butcher shop! Anyone else feel like that? 🤣🤣
@@scotthamilton1587 heck yes! Specially when it comes to finding dino ribs. You cant wipe the stupid grin off my face on a day like that!
Me as well. Love meat church. And I'm no pro I go back and reference.
A year or 2 later you're probably watching weight club video's. (jk)
Made this recipe for me and my wife, and she said they were the best ribs she’s ever had! Talk about high praise! Thank you Matt!!
I've just started binge-watching Matt... He's a great instructor and has a kindness and gentleness that's admirable. He's from the Malcom Reed school of CZcams BBQ video makers.
Mustard, All Purpose and Honey BBQ last weekend and I used Canada Dry Ginger Ale as the spritz. Wrapped with Brown Sugar and Ginger Ale and they were fantastic!
Done this recipe twice in the last month. Both times with 3 racks of ribs on a cheap $200 pellet smoker. AMAZING!
I’ve used many different Rib recipes but these look awesome. I just ordered the fajita and hot honey hog, plus the Texas pepper jelly and the meat Mitch BBQ sauce. I already have holy gospel, honey hog, and holy voodoo. I just got my new patio for my grilling area finished yesterday and will try these Ribs next Saturday. Thanks for the great content!
Thanks Matt. Your videos make me look like a stud when Family and Friends come over. Much appreciated. Keep up the good work!
Awesome video Matt. Done this cook this past weekend on my kettle with cherry wood and minus the pepper jelly. Best ribs I’ve made to date. Thanks again,keep those video coming.
Songs will be sung for generations of the beautiful marriage that Meat Church and Meat Mitch are together on ribs. Beautiful cook!
Love it!
He's my go to guy during these GREAT times of having a few days off...
Happy 4th everyone!!!
Made these last weekend - best ribs I’ve ever had! Highly recommend 👍🏼
Matt, I’ve been watching you for some time now. I finally upgraded my grill, and while I was at Academy I saw your spices! I bought Holy Voodoo and used it tonight! OMG, I can’t believe how good this is. All I can say is well done brother. Thanks so much for all you do, and hello from Lubbock!
Incredible and great instructions/technique as in visual, wrapping, etc!
Matt, I made St Louis spares today with this exact recipe (except I used cherry pellets since they were already in the hopper!) and i have to say these were the best ribs I've ever cooked! The smoke ring was EPIC! The Apple Cherry Habanero Pepper Jelly pushed everything over the cliff!! I will continue to use this recipe! Thank you for sharing and look forward to the next one! Any updates on resuming cooking classes in 2021 or 2022?
This is my second time making this recipe for the Labor Day weekend. I thank you for all your tips.
Just got back from 2023 Memphis in May International BBQ Competition. Got to meet, among others, Big Moe Cason. Loved the whole experience. I really got to understand the different categories: Ribs, Shoulder, and Whole Hog. I really like it in this video when you mentioned your place achievement there. Because I went there (and my own experiences), I really understood your tips about presentation, color, etc. The piece I'm sure you know about in blind judging (that I didn't know until recently) was the two bone cut and sauce the cut sides strategy. This is for sure one of the absolute best videos on how to do pork ribs on CZcams. Well deserved million view video. San Antonio fan.
Just made these for the first time. Flavor was amazing! Love the Rib Candy/Whomp Sauce combo! Of course, the rubs were great, too! Definitely will cook these again!
Matt man I can't begin to tell you how delicious this was. I followed the recipe to the T. My family absolutely loved the ribs. Meat was falling off the bone all the right flavor and seasonings combined. Wow 👏is this recipe. Thank You!
Im glad I found this channel. I need to lean how to smoke ribs right.
All I use is kosher salt 20 %
80 % black pepper .oak and apple wood. 2 feet fron the opening of the fire pot opening. Meat paper wrap. Ribs 160 rest to 130. Looks good makes Mouth water .
On the final stage of my cook, I cannot wait to try these babies. Thanks Meat Church! Ribs were off the hook, I think i have made this recipe 5 times now and every-time it gets better.
These ribs are fantastic! The family loved it. And thanks for the Texas Pepper Jelly recommendation. That stuff was great
until your spices are reasonable here in Canada, I'll be using my own but your cooking method I've now used for a couple years, absolutely spot on every single time. Love it Matt !!
These are the best looking ribs on you tube, and thanks for sharing your recipe unlike so many others (Rodney) and for NOT pushing your own product to make some bucks.
I just bought my first products from Meat Church! I got the fab 5 and I can’t tell you how awesome Matt’s rubs are. I gotta say, the Holy Gospel is off the hook good. I don’t even like sweet rubs, but all the rubs I got were absolutely awesome. He said his kid eats one of them, yeah I can see why. You have to be able to like and taste the rub by eating it straight outta the container. I swear to you these are the best tasting rubs I have ever eaten.
Just got some spare ribs and I'm going to be smoking them this Sunday. Your recipes and videos are so helpful and easy to follow. I've had my pellet grill for two months and everything has turned out better than expected. Going to try a pork butt on the fourth
This is my go to video every time I cook ribs. I haven't seen a better video as far as tips, technique, time, and temp. Got two racks on right now.
Stunning colour when you put that sauce on
Made this a few times now exactly as instructed, including the exact ingredients listed. Certified show stoppers !!!
I’m a new fan. And thanks to you I’ve added a new grill to my collection. I’m 4 cooks in on my new Traeger and loving it.
Following this recipe I’ve made rips consistently better than any restaurant! Thanks, Matt!
Love your videos, great step by step instruction
Only rub I use is Meat Church. Learned how to smoke from this guy and his rubs have always been the best
That glaze just looks perfect
I love how you encourage us to use visual cues for each step. Once I learned to use the visual cues, it brought my ribs to a whole other level. Great video.
The Holy Gospel is my ace in my pocket! I get so many compliments when I use it! Thank you so much! Keep up the great work!
Awesome job and some great tips! Meat Church rocks!
I used the Hot Honey Hog and Holy Voodoo on my ribs last weekend and they came out great. Wrapped one and left the other one dry as a test. Everyone like the dry one better. The bark on it was amazing with a nice spicy kick.
It’s strange not watching you cook on a Traeger. I was going back and forth between the Traeger and RecTec but ended up getting the Traeger Timberline 850 after watching your videos, been loving it ever since. My only regret is I should of gotten the bigger Timberline 1300.
Just made these tonight and turned out great. Thanks for the great info on how to do it.
Just as I'm thinking I won't find another BBQ rib video that blows my mind, this pops up on my feed. My goodness, those look incredible. Can't wait to try this recipe for myself sometime soon!
This is the next one on my bucket list to do, looks amazing
Those look amazing! I'm more of a dry rub guy, but I'm definitely going to try this out!
Great video! Between yourself and Malcom Reed how can you go wrong?! Those ribs look amazing!
I tried this recipe today. My family loved it
That's what I call a homerun! I'm new to the channel Lovin every minute of it!
Just smoked 2 racks today on the brand new pellet smoker. They were amazing. Even My wife loved them and went back for seconds!
Those ribs looks amazing, I’v watched you on BBQ Pitmasters it still comes on and no matter how many times they are repeats I still watch them. I miss watching on Saturday they changed the days to Monday and sometimes Thursday or Friday but any who thanks for some amazing ribs. I would to see you do a video on how to properly cut the ribs where you can get meat on both side of the bone that will help me a lot. Thanks in advance
Excellent video as always. I love your videos!
My phone recommended this video since it overheard me (ahem) talking about cooking ribs tomorrow, and... Yeah, looks good. I don't personally care for the vinegar spritz, but I accept it's a thing. I appreciate the nod to just inspiring people to get out and cook. That's important.
Hey Matt,
Thank you so much for your videos. I'm brand new to smoking meat, but I watch your videos, nearly, every day, and I've learned a bunch of great tips from them. Every weekend I'm trying something different, and using your videos as a road map. Thank you for making these and inspiring people like myself to get into smoking meat. It's my new favorite hobby!
Cheers!
Me too Anthony! Whats your goto make and favorite thing to eat so far?
@@YoooPatrick love me some pork belly burnt ends!
Just watched this video couple days ago. Made the ribs today - minus the Texas jelly... but it is on the way so I'll have to make it again. They were amazing. Looking forward to making it with the Texas jelly in a few days!
Very nice! The clean smoke makes all the difference in the world! Now I wanna try the Holy Gospel rub!!!
I learned more from your videos in a few weeks of time, than from the pile of cookbooks I have... Thank you !!
Agree with many other comments.... he makes it easy for us backyard griller/smokers. Love it!!
I try!
Awesome vib brother! I just started my bbq catering business and man I love your videos! You sure do inspire me.!
Just followed your recipe omg so delicious!!!!
I’m craving ribs because of you Matt and I ate Ribs about a week ago. I’m curious that you didnt use any binders like mustard or mayo.Curious about why or if simply doesnt make any difference. Thanks and keep sharing these awesome meals!
I'm cooking these as I watch. Running a cheap Chargriller Offset is a pain keeping the temp stable. But, it's about the journey! I'm on Keto so no jelly here. But, I added some Keto friendly maple syrup instead. Thanks for all the great videos Matt.
Looking so good! I really dig that offset. Might have to look into one!
Thanks Matt! That was awesome!
Definitely giving this a try. Those looked incredible. Great work my man!
Thanks Mike!
Cant wait to do this at home. I learned so much and made really good pork butt and ribs before, however, this is amazing. I cant wait to use your techniques. Just found this channel and love it. Awesome.
Awesome tutorial! Thank you
Hey I used this method this last weekend for my first bbq competition. Used the tips off this video and the chicken one. Dude I cleaned house and won the whole thing and took home all the goodies. Enjoy your videos and thank you for all the tips
Made these yesterday, rib candy is awesome!
this may be the best sermon of all time at meat church
Used the same time and temps, and wrap method, on my family's cheap offset smoker this past weekend. Just a different rub and flavor profile. My second time ever using the smoker, but my first time doing ribs, and a pork butt that I used one of your other videos as a reference for too. My family absolutely loved it, and my instagram stories were blowing up because I was updating my progress! Can't wait to try it again, but this time with some Meat Church rubs!
I guess I should mention, I didn't have a glaze or sauce either- the time and temp combo was enough to make them perfect without it! The foil collected all the natural juices, and it was delicious!
Shout out from South Texas 💪🏼🦁💪🏼🦁
Making these ribs this weekend. I have been trying one of your recipes every time I start the smoker. You haven't let me down yet. I cant wait to try these. The only question I have is how spicy is it? I like spicy but I'm wondering if I should do a separate one for the kids.
Just followed this process to make my best ribs to date! Need to get my hands on some meat church rubs for the next rack!
Made these for memorial day on my traeger. Everyone went crazy, said best ribs they've ever had. That holy gospel and honey hot are a killer combo
Made these a couple weeks ago and they were flawless! Even found some Whomp Sauce and reverse engineered it into mu own sauce! Making them again in a couple weeks for a company party. You killed it, Matt!
Just picked up that brush. It’s fantastic. Thermoworks makes the best stuff. Love the videos!
I need to get a brush like that I have the smaller version lol or normal size I should say. Where did you purchase yours.
You have inspired me to try this, those ribs look amazing. Thanks for the video!
Awesome!
You’re a real one brother. On here with your beautiful product but still telling the people they can make their own. True story but the ocho is worth the money you pay for the lack of effort and the time trying to find some of the harder to find rubs. Thank you meat church
I promise I'll never get tired of the intro🤙🏼
Never thought to use the fajita on ribs. I think I'm gonna try it this weekend
I have used your recipes for a few cooks now and all have been fantastic. I ordered the sampler pack of rubs and found the hot honey hog at Ace, all are terrific.
That is awesome!!
Great video man thanks for the tips
I use a Traeger, and ever since I started following Matt's recipes and advice my friends and family are super impressed with the food.
Your family must be from California.
3:27
@@TOMVUTHEPIMP Nope, from Virginia actually. You're pretty bad at reading people considering you were 2,675 miles off. You must be a better cook than the guy in this video coming from the comment?
I work at an ace hardware and after watching your videos we now carry all your spices, I watched your chicken fried steak video and paused it to order your flour mix.
If you ever find yourself in south eastern GA we'd love to have you
Thank you very much I love your show
Those look amazing omg keep up the good work
THIS.IS.AWESOME!! I was just walking my dad through smoking ribs ! This is the perfect video to send over to him ! Keep up the awesome work !
Thanks Tommyt
I just ordered quite a bit of your rubs and I’m going to try this recipe out In a couple of weeks. Looking forward to it. Been smoking for years but always up for trying new recipes 🤙🏽🤙🏽
Fantastic. I hope you enjoy!!
Woah. That looks awesome!
"This might look like a lot but trust me, it's not". Seriously! I can shake honey hog for an hour and it feels like it goes down barely an inch! Love it
I made these yesterday for the family (nine of us) and the consensus was that they may have been the best ribs that I've ever made. Many said, comparing them to any local BBQ restaurant we have around here, that these beat any of them, hands down! I used Baby Backs and didn't have the Texas Pepper Jelly, but I created my own sauce for the glaze using some KC style BBQ sauce, some Grape Jelly and a splash of Kentucky Bourbon Whiskey. The layers of rubs along with the glaze made each bite an experience to remember. Great recipe, Matt!!
Playing the slice like a pro!!
Thank you for posting this! I just got my order of the ocho now I can use them this weekend on some ribs!
Awesome!
Followed this method yesterday, ribs turned out so juicy and tender!
The ribs look like how everyone imagines the pefect rib look like! Congrats on the Millscale too, it's a raw beauty!
Thank ya!
I just bought a pit boss pellet smoker and im gonna do my first rack of ribs tomorrow, the video was awesome. I definitely need to order some meat church rubs and seasoning! Already liked and subscribed.
Those look great !!!
Looks Amazing!
Matt, I made these last weekend and the family K I L L E D them…. Amazing is all I have to say, I also made your chicken with Alabama white sauce and again, another crowd pleaser.. next is your beef ribs. Thank you for the inspiration
I definitely need a big cutting board like that. I do a brisket every weekend with one of these other meats= ribs( beef or pork), sausage, pork belky, pork butt, etc..... Amazing videos bro!!!!
Awesome. Thanks for the video.
Could you do a video breakdown of all your rubs and recommendation on what they pair best with? That would be awesome. Love everything you do! BBQ culture is slowly growing in Canada
I'm a newbie here but I was able to find his rubs at my local Ace Hardware. We'll see how the smoke goes tomorrow but I followed his pulled pork recipe and was impressed with myself.
Slowly? Like 200 years slowly? Bbq culture is huge in Canada and grows every year. I have been involved for 50 years and it doubles at least every year.
@@dingo5208 canada and BBQ? lol nothing comes close to Texas or Kansas City BBQ
@@bradIeyyy nope not even close. If they really try they might get there!
Looks amazing! I would run that extended that smoker chimney threw the roof that outdoor kitchen is sick!
Great video Matt. Learned some good tips too. What are your thoughts on using butcher paper to wrap ribs?