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.

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.

You're the reason I got into BBQ. Just want to personally say, thank you!

@MeatChurchBBQ

3 жыл бұрын

That is bad ass!!!!! Thank you for sharing. 🙏🏼

@Ericb1980

2 жыл бұрын

Same! Pandemic hit I watched KZread 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

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.

@notsure984

Жыл бұрын

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.

@marcusmichols1516

11 ай бұрын

@@notsure984 sounds like something is off with your temp. try to double check the ambient temp in the pit with another thermometer

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.

@Dirtyginmartiniolives

6 ай бұрын

Just had the beef rib at La Barbecue! Was amazing.

@elsabiro

19 күн бұрын

Ive searched all over America, and La Bbq is my reigning champ. You did well on your BBQ crawl!

You can buy beef plate ribs like this at Costco. Matt is right, these are the king of bbq.

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!!

Post Oak is a central and North Texas BBQ wood. South Texas uses mesquite, East Texas uses red oak, hickory and pecan.

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 !

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!

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!

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!!!

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

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

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 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!!!!

Dude you called me out with the $2 Walmart spritzer 😯🤣

@pgrant7688

3 жыл бұрын

Me too, don’t feel bad we are not alone …

@Levi-ld1ez

3 жыл бұрын

It's like he was talking to me as well..🤣🤣

@Eric-im2px

3 жыл бұрын

I feel personally attacked

@goldstein92

Жыл бұрын

im keeping mine still

@shawns.6185

Жыл бұрын

Heading down to the feed store, I’ve been eyeing up that spritzer since the first video

Love the walkthrough. Will be doing my first attempt at these tonight! Thank you for the video!

I like to save my oil soaked butcher paper for the next fire in my offset..happy grillin!

@MeatChurchBBQ

3 жыл бұрын

Yes!!!

@kendo411

3 жыл бұрын

Also good to use as an aromatic in your firepit if you can

@Iao74185

3 жыл бұрын

I didn't think of that. Thanks for the tip.

Your production crew is amazing with the videos. Lighting , staging. A++

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.

I threw two on my little Zgrill 450 and they came out just the same, just grabbed a traeger so I have a little more room for next time

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.

@MeatChurchBBQ

3 жыл бұрын

Thank you Toby!!!

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 !!

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.

Post oak is how you do it in Central Texas. West Texas it's mesquite and one hell of a learning curve.

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.

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.

how can anyone do a thumbs down? They need to go to meat confession, damn sinners

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!

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.

@hulkhuggett

2 жыл бұрын

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.

@wstewart5532

2 жыл бұрын

Great post about you!

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.

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! 😮

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.

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

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.

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!

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 😭.

I just smoked some beef short ribs, first time, taste great, but like you said, I should have taken up to 210, I was anxious and took off too early, at 198, great taste, but not as tender....

Nothing like a Cold 🥶 Beer while BBQ'n. Appreciate you showing that. Great video 👍✌️

Just made some last weekend. Beef short ribs are becoming my favorite BBQ item! Yours turned out great!

@leightonlawrence8832

4 ай бұрын

Ayyye my dude

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.

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.

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.

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!

@joeymerrell8585

2 жыл бұрын

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.

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!

Looks great! I love my big orange sprayer, makes it so much easier. I ordered mine from ol Malcolm Reed

My first time making Beef Ribs tomorrow and I’ll be following this. Keep up the amazing content Matt!!!

@richardp2344

3 ай бұрын

How did they turn out?

@geoffryflanigan-dd4gm

3 ай бұрын

Doing some this weekend!@!@@

@darkwitness9482

3 ай бұрын

​@geoffryflanigan-dd4gm bro same 😅 good luck with yours! Hope they turn out exactly like you want them 🔥🔥🔥

the dino beef ribs are the best bite in BBQ...hands down! and easier to cook than brisket!

Unpopular opinion maybe, but that membrane on the bottom is fucking delicious aswell, it's usually super packed with smoky flavor and it gets crispy, kinda like a mean-potato chip, and it contrasts really nicely with the jelly like meat in terms of texture.

Beef Ribs are #1. I can get them up here in Canada. I got some Angus ribs from my butcher they were outstanding.

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.

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?

That's the advantage to living in Lockhart. You can get these anytime you want.

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.

My first beef rib was at Iron Works BBQ in Austin. And like you, that first bite snapped my head back!!

While I like BBQ'd pork nothing beats Texas beef BBQ. It's a lot more difficult to make compared to pork the extra work makes it worthwhile. Hell my Wife can BBQ pork because it's so forgiving.

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

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. 👏🥩🍖👍!

I agree they can spend their life waitin' for brisket. The beef short ribs are my favorite!

@MeatChurchBBQ

3 жыл бұрын

Yes!

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 am soo envious of your smoking skills. You make it look so easy and inspire me to keep trying. Great tutorial. Thank you.

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.

@jfoster33702

10 ай бұрын

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.

"...I ain't mad at it." -- LOL These look amazing.

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 love your videos, but in South TEXAS we use mesquite not post oak🤗😄

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

Subbed because the membrane is great. Adds a crunch and it does keep it all together when you slow cook it.

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

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.

@user-mj9bg6fj6m

10 ай бұрын

What temp did you cook at?

@brentsawrie4753

10 ай бұрын

@@user-mj9bg6fj6m 250

Is that Waxahachie in the opening? There cant be 2 of those courthouses

Black's in Lockhart is the GOAT! Terry's just "ok"

I absolutly LOVE this guy! Been laughing so hard when the 'haaaaaleeluja' part sets in,.. awesome cook! Trying this next weekend!

When you think you know much about BBQ and then stumbling over Meat Church BBQ and Matt ...That´s awesome, thx a lot!!

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...

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,

I love that there's always a Miller Lite handy.

Looks amazing. Too bad about that miller lite though

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.

Looks Great except in West Texas we don't have post oak we use Mesquite.

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😁

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.

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.

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💪🏼💪🏼

I just knew it, beef rib and the Holy Cow and that's it. Thanks Matt, I just received my spice order last week

My first experience with Dino Ribs was with Holy Cow and Holy Gospel. Man was is amazing.

Love the Holy Cow here in Ga ! The only thing needed for beef ribs for awesome flavor and taste. Thanks for sharing Matt

Meat church is my fav bbq station on KZread!!! Beef ribs look amazing!!

Not me getting back from Texas and eating some tough, flavorless ribs and coming to look for this video since I got some meat church rubs and I need to make me some proper beef ribs

I did kind of a reverse search/ link though your short rib tacos! This would be perfect for Korean tacos! Kimchi and a perfect Korean sauce! Make it Matt!

Those looked magnificent 🤙 tuned in from South Texas

Making these tomorrow while wearing my new Meat Chirch shirt! Let’s goooo!!!🎉

I have wanted to try these for some time, but can't find them where I live. I will check out 44 farms. Thanks for the video.

Those have gotten really expensive in the last 6-7 years. Used to almost be a scrap cut.

Awesome video with simple instructions followed by simple cooking and narration. Think I know whats for dinner this weekend!

The oooonly thing I can disagree on is the wood choice. In my part of Texas, Northwest Central, mesquite is king mainly because it’s literally everywhere around us.

@MeatChurchBBQ

Жыл бұрын

Nothing wrong with Mesquite!

@lanceclark3540

Жыл бұрын

@@MeatChurchBBQ post oak is fantastic tho!

I wish BBQ joints were more of a thing here in the UK, the USA just does it soooo well

This is what I want!!!! Love this channel, great instructions and makes me want to try every one i see