Texas Style Spare Ribs
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- čas přidán 3. 05. 2022
- Texas Style Spare Ribs
As a BBQ man I personally enjoy traditional Texas style spare ribs. A sharp contrast to sweet, St. Louis style ribs that are so common in the competition BBQ world. If you have ever been to a Texas BBQ joint then you have probably had a really long pork rib that has not been trimmed down to a St. Louis cut rib.
Recipe: www.meatchurch.com/blogs/reci...
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block - Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer: bit.ly/MCThermapen
Mill Scale Offset Pit: millscale.co/
Goldee’s Barbecue: www.goldeesbbq.com/
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About Meat Church BBQ:
Welcome to the official Meat Church BBQ CZcams 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 #SpareRibs #PorkRibs - Jak na to + styl
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Killin’ it, brother! Love the content. It’s nice to see something a little different from the same ole stuff everybody else does. Keep up the great work.
I sincerely appreciate that. We’re always learning and sharing.
Matt I think you're a f****** genius thanks for your videos you have made me up my game keep them coming you rock
I’ve made ribs a few times like this and this is the only way to cook them
I take all of those trimmed off pieces, cut them into cubes, and smoke them on skewers along with the ribs. They're usually done about an hour or so before the ribs are ready, so you get a nice little appetizer. My kids call them "Rib Burnt Ends".
My husband does too, they are very tender, we call them rib bites 😅
@@Swit70 Was wondering what to do with those. Lot of meat left on what Matt cut off. thanks for the suggestion.
I made the best ribs this weekend for Mother’s Day. Thank you for all your videos. Helping become a better cook. Family love it.
Dang it....I knew I shouldnt have watched this before eating breakfast. I know what I will be doing this weekend. Thanks Matt for the great videos...I always appreciate the educational cook stuff
Great job Matt! I’ve made several of your recipes and they’ve been a big hit with friends and family! I appreciate you brother
Really glad you took the time to demonstrate trimming.I never knew about "rounding off" any sharp edges.Thank you sir for the informative video,keep up the good work.
My pleasure!!
Holy cow! You never disappoint Matt!! You were the first person I followed to learn Texas barbeque . Thank you for the best color in barbeque and the best videos in barbeque!
Thanks Tim!!
Made this today. Turned out amazing. Best part of this method is the simplicity. Not worrying about wrapping etc… just let em cook til they are done. Easy
These are really good, possibly my family’s favorite. Got another batch in the smoker today. Thanks for sharing this one!
Love your videos Matt they help me immensely!
Awesome! So simple but yet perfectly done.
Simply amazing tutorials for us beginner smokers!! Love ALL your content and tip my hat to all you do. Thank you Sir! You make us all Pros in our homes. R E S P E C T.
Hey bud love all your videos so much I binge watch them! I’m new to the Smoking world but just ordered some of your ribs off your site all the way from Montreal, Quebec Canada! Keep posting we absolutely love The Church!🔥🔥🔥
Man, over the years this has become probably my favorite BBQ channel when I'm looking for a recipe or a refresher course. That outdoor kitchen is gorgeous, too! Are those concrete countertops in the background?
I've screenshotted a couple pics when the camera is at different angles. The pool is awesome looking, as well. I've definitely borrowed a couple ideas for some builds.
A video walk around of that outdoor space and the Meat Church store would be a very fun video to watch, in my opinion.
Man this was great. Not a fan of sweet bbq so this was up my alley. Used a pellet grill and came out great. Perfect. Thanks Matt!
Love it. Actually was gettin' sick of sweet bbq as well so started using lone star steak rub and sauce on anything and everything a couple of weeks ago. The flavour, the meat.. Just love it. Keep it up man.
Love it. Looks delicious!
It's 4pm here in South Africa but I just got super hungry watching this😂
LOVE it!
You’re lucky to be in South Africa .
Sounds like a normal time to be hungry
This recipe is in my TOP 10 of all time Matt!!! Made these yesterday and the flavor is unforgettable! YOU DA MAN!!!!
Awesome Mike. Thank you!!!!
Matt I made these this weekend and they were wonderful. Only thing I done different was used babybacks and adjusted my times for that. I’ve been on a keto diet and haven’t been eating ribs because of the sugar but these were A ok. Also made the Mexican pulled pork since it’s no sugar and it was phenomenal as well. Thanks for something that was different that usual but tasty. You helping me lose weight and enjoy my food.
I decided to do pork spare ribs for Christmas this year in the Houston area. Followed your cooking process. I can't get Goldies BBQ sauce locally so i tried original salt lick BBQ sauce on the foil while wrapping at the end. The sauce contains no tomato product. The result was awesome.
Definitely going to try this out thanks Matt
Awesome man! Each video you put out i pick up on some small details that help me on my cooks.
Awesome man. 👊🏽
another great video. love the meat church seasonings, they are my go to now when cooking. thanks for the great content
Thanks Danny!!
Just recently got turned on to your holy voodoo....mercy it's absolutely amazing and love the videos learning something new!!
I'm a fan for life!!
Yes sir they look fabulous
Love this method of smoking for my spare ribs. Thanks.
You Do Such An Awesome Job Explaining Your Steps and Your Recipes Rock!!!! Thank You For Your Videos🤘🤘
Thank you Frank! Now let’s go streaking in the quad!
@@MeatChurchBBQ it's so Good when it hits your Lips!!!
Love Texas stye spares. And you get plenty of sweet from the sauce at the end. Thanks for doing this video.
Perfectly said!
I love these videos. I am just starting my BBQ journey and these are super helpful. I am curious though, what do you end up doing with all the meat you trim off of those ribs?
Thanks again! Another great video
I quit watching other bbq videos because Matt’s information is always spot on.
I'm impressed you never mentionee thr word "Fall of the bone". Prefect cook with one bite to the bone. Great video and shout to my boy Jamie @Jambo.
Had some salt and pepper spare ribs this weekend and they were incredible! Thanks for the video!
I would love a video of you giving a kitchen and smoker/grill tour, talking about the pros on cons of each, and maybe some stories along the way.
This would be AWESOME.
We have too soon!
100% on board with this. Looking to build my outdoor kitchen soon and would love to see ideas and even things you might change, knowing what you know now.
Damn Matt is a good looking man 😁
Once again an awesome video! Shout out from right up the street in DeSoto.
Nice!! We run through there all the time.
man that looks amazing
You are My #1 go to my friend! Keep ‘em comin!
Thanks for another great video!! I just smoked this on my Traeger and it was awesome!!!
Awesome!!!
Yum! Those sure look delicious! I’ll take a slab! 🔥
Those ribs are feasting my eyes. Great recipe. You are right, we can eat more ribs when not too sweet.
Yesssss!
Love the Idea of a more savory rib! I'm a KC guy and while I love a sweeter rib, these look amazing.
Miller Lite by the block is classic- great video!
I will try this looks good
Great video and yes Goldee's are the best great bbq with free beer you can't go wrong
Thanks!!
Looks like supper for the weekend to me. Love me some spare ribs! Great video as usual.
My now preferred method to do ribs. Works every time! 👊🏻
Hello Matt. Did three racks of spare ribs, no wrap. 275° Camp Chef Pellet Grill with Lumberjack Pecan and CharHickory pellet blend(my blend). Seasoned them with Holy Gospel all-purpose base coat and a top coat of Honey Hog. Pinned them at 201°. Family announced, best ribs I have ever smoked. So Good. Grocery store in our area was running racks at 2.99 per pound. About 13.00 to 16.00 dollars per rack. Sides, the wife's potato salad, and amazing baked beans. Wish you could have joined us.
Amazing Matt 🤘🏻
Hard to beat just salt and pepper on ribs, brisket, pork butt, etc. Love the content!
Agreed! 👊🏽
YES!!!! That's what I'm talking about!
Making my mouth water.
Excellence as usual!
Texas ribs in Utah is what’s going down this weekend on the Traeger. Great video! Keep up the good work.
Hope you enjoy them!
Traeger is trash!
I have begun to live my life "pepper forward".
Thank you for that.
JT
Looks good as always. Going to try that this weekend
Keep me posted!
It was a mistake watching this video before going to the gym. Looks amazing as always!
Was just thinking of this yesterday. Thinking now how about some ribs with holy cow on them. Spot on my friend! Spot on 😎
He Matt did this Texas method cooked no wrap, straight thru, three racks at 260 for 4 1/2 hours
Did use St Louis cut ribs
At 4 hours brushed on melted butter with Sonys sweet sauce blended blended together and went another 30 minutes
Absolutes so simple and the best rib I have ever made
The bite was firm but soo tender
Thanks Matt
Will do it this weekend. Found BBQ souce in H-E-B. Thanks for the video! Y'all awesome as usual!
Keep is posted!
Great video and it will definitely be my next rib smoke. One question: do know Goldees has two main sauces - is this the Riby Sauce or his other sauce? I love your work and videos!!
Made these today. This is my favorite way to make ribs! You hit it right on the nose at the end. I’ll eat a few sweet baby backs with the rest of my BBQ. However, when ribs are the star of the show, spare ribs are where it’s at.
Just used this method and we’re the best ribs I’ve made. I don’t have a warmer so I just lowered my Traeger to 180/smoke and let them rest for 30 min after wrapping. Total cook was 4hrs on a single slab.
I used Stubbs sauce instead of Goldie’s. Might do more tomorrow for the kids when they come over for the holiday.
Amazing 🔥🔥🔥
Goldee’s BBQ sauce may be the best in the world but at $17 a bottle I’ll never find out. That’s just sticking it to people.
I use Mesquite, and the bone slips right out . I like your videos !! keep em smokin !!!
Yep!
These ribs look perfect! 🤘🏻🤘🏻
Thank you!
Anytime there’s Meat Church and Goldees products in one video I’m there!
Love it!
i watch rib videos all the time. And I mean all the time. Everyone else over seasons pork ribs. To the point that you are not eating ribs. But mainly seasoning. These look like meat. Not just seasoning. I'm gonna make em. Thanks man.
I appreciate that!
Planning on a rib cook. Picked up a bottle of gospel at my local Lowe's store. Excited brother ...
I've tried many ribs recipes from Meat Church and this is my favorite one. 16 mesh black pepper base followed by Holy Cow. Don't get me wrong, I can get down with a sweet rib with the best of em but this is my go-to savory rib for sho.
Love it!
Looking good
Looks amazing cooking ribs tomorrow.
Ribs are my favorite. Just did some last night.
Good Lord! Those look fabulous.
Thank ya!
God this looks so freaking good!!!!!
Another amazing cook. I actually prefer spare ribs over baby back. Those look excellent. Keep up the good work. (Need to try that Goldees sauce!)
Agree!! Taste is better IMO.
Love the holy cow! Has to be my favorite rub. What did you spritz on the foil, just water?
Nice video! I'll have to try the sauce rest. That's how I use to do my ribs, just wrap to rest and it builds sort of a sauce form the seasoning. But got a little involved in competition and jundging and doing 3, 2, 1. My wife is pretty honest and told me last time, do them like I use to! Lol! Have a pit barrel now and haven't tried to do it without finishing in a wrap yet. Always fear them falling in if a I go a little long. Next time I'll just finish on the rack and see what happens! Keep up the good work! And tiktokers can't listen! Lol!
Awesome video, can’t wait to try this recipe on my smoker. Where is your spray bottle from? I need a good spritzer for my brisket!!
Nice video I’ll be trying this pretty soon. Going to start looking for some seasoned Post Oak to be ready.
Located here in Austin / Elgin TX
OMG you just got me hungry ima take them ribs out of freezer and smoke em tomorrow!!! The same way you just did them !!! I’m a beginner but been watching your videos on smoking and all my family bbq came out amazing!! Thank you for posting your awesome videos so if you’ll excuse me I’m gonna get started 😂😂
I started following because I just started smoking on a pitboss! Awesome vid by the way I just smoked a butt same as your other video turned out freakin delicious! I’m learning from the best!
You're the man Matt.
👊🏽
I’m from Australia and have no bias to where I am from (when it comes to bbq styles) But have to say Texas style ribs are the best. I roasted some of them up tonight 🍖
Love it!!!🥰
I'm Eating with my Eyes!!! Those look Awesome!!
Great stuff! Could you do a video in the future about fire management on an offset? I’m fixing to take the plunge and buy an actual stick burner and would love your tips and tricks
Sure can!
I just stumbled on your content recently, and I’m loving it! One thing that would be helpful is a tutorial for what to do if you don’t have an actual smoker…I know it’s not the same, but figuring out how to use my oven is about all I have the ability to do right now and I’m craving some brisket!
Thanks for being here! An oven works the same as a smoker. Obviously without the smoke… But the technique is generally the same same.
@@MeatChurchBBQ gotcha, that’s good to know. I did try it with some ribs today with some apple wood chips in a pan underneath, and it turned out pretty decent, but I’m not sure I got the temp/cook times dialed in since the heating element is closer to the meat. That’s why I was hoping for some “beginner” videos for newbies like me lol! Anyway, thanks again!
@@peterstergios definitely watch for hotspots. You may just have to rotate the meat around depending where your oven runs hot.
Been doing ribs this way for a long time now, it's a nice switch from the sweet KC style
Totally!
Just got my shipment for The Ocho. Gonna make some pork belly burnt ends and Shredded Chuck Roast sandwiches this weekend . So pumped to try em out
KILLER!!!!
How long till the goldees is available to buy online. Thanks for the great video as always
Matt, great cook. I love the traditional Texas style. BTW, what is the reasoning for not seasoning more than 1 hour before the cook? Thanks.
I heard the voice and instantly knew this was a professional
Matt, that last bone on the big end had me tweaking thinking you were leaving it on. It was such a relief when you trimmed it off. 🤣🤣🤣🤣
😂😂
Great video and very informative, one question though, where can I get the Goldee’s sauce ? I live in Kentucky. I’ve checked their website.
I need me a shirt like that.
Love the full spares 🍖
Hey, Matt! I don't have a smoker, so I do my ribs on my Weber Kettle by setting up a fire on one side and adding charcoal along the cook as needed. Works out just fine. But since I don't have your experience, I would be afraid on not pulling these soon enough or pulling too early if I just eyeball them. Wouldn't it be OK to just temp these like I normally do to check doneness? Instead of tempting after removing from foil, using this method I would just pull when they reaching high 190s before saucing and placing in cooler as they continue to cook a little more, just like you did with yours.
Thank you. That is the way it should be.
Been having so much fun with my new pellet grill and your channel. Honestly what spurred me to buy the smoker. Found your rub at the local butcher here and they told me it's too pepper forward. I was real nice about telling them this area wouldn't know good bbq (or pizza) if it slapped them in the head. Seattle by way of New York, learning the way of the bbq. Cheers!
As you know Texas BBQ is S&P base, so lots of pepper. With that said we have 13 other seasonings if folks don't like that. :)