Beef Ribs with Goldees Barbecue
How to make Beef Ribs with Goldees Barbecue
Beef Ribs are the King of all BBQ in my book. We already have a beef rib video on this channel done my way (link below). However, my buddy Jonny White (AKA Jirby BBQ) at Goldee’s (the #1 BBQ joint on the Texas Monthly Top 50 BBQ joints list) offered to join in our new MEAT the Masters Guest Pitmaster series (playlist link below) and show us how they smoke beef ribs each weekend on their Mill Scale 500 gallon offset smoker.
Photos from our cook at Goldees Barbecue:
Meat Church Beef Rib Recipe:
Hoodie:
Meat Church BBQ Supplies: www.meatchurch.com
Mill Scale Offset Smokers:
Thermapen IR thermometer:
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Welcome to the official Meat Church BBQ YouTube 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!
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Really enjoying this series Matt, Thanks for your humbleness and foresight to bring us these unique processes. Thanks also to the pit masters who are willing to so selflessly give their time and knowledge. My prayers are as the offering plate comes around they will be rewarded by the entire Meat Church family.
Where can I buy that kind of thick beef rib? Please help
Man that looks good!! I also really dig the music right at the end (16:26). Can someone share who that is? Thanks for your videos!!
Great video, what Lawry's seasoning are you all using in this video? Thank you
Good luck for this business. I went on Easter Sunday 2023. I wasn't impressed. I wasn't aware they served free beer. no beer when I was there. I don't like the taste of oak on meat. could be the reason I didn't care for the meat flavor. the black pepper was overpowering. I like black pepper but 1/4-inch layer not that much. the next day I could still taste the pepper in my mouth way too much pepper. the line when I got there had about 50 people ahead of me. they open at 11 am but the door didn't open until 11: 20 am. I was there 30 minutes before open. one and a half hours later I was close to the door but not in the building yet. they serve terribly slow. the prices are high $16 one half pound of brisket. the wait wasn't worth it. I can do better at home. I met people from California that came just for the food they travel on their vacation to try new barbeque stores. The people waiting were great, but the service was slow very slow. about 2 hours 15 minutes to get my order. 5 minutes to drive home.
Lol I would had stolen the meat too lol
I guess this is like the Fortune 500 of bbq
As I’m watching this, I have been fasting for 35 continuous days. When my fast is over in another 5 days, I’m gitn’ some plate ribs, and firin’ up the Traeger.😋😋😋😋😋😋😋😋😋😋
Thumbnail picture looks gross
I’ve followed the recipe multiple times and they always turn out great. Just for my own reference: Add rub, 1-2 hours smoke, 6-8 hours at 300. No wrap, no spritzing.
I made beef ribs like this and posted it on FB and all the idiots said it was burnt lol 😂 people don’t even know the difference between smoked meat and bbq
Sorry but not worth the wait.
well this is older than i thought… so How do you Start your SMOKER…it the only thing never shown, and i think the hardest thing to do cause no 1 shows it
Tried my first rack of these a few weeks ago and definitely didn’t render the fat properly. It was unpleasant.
Having some buddies over and would like to do some dino ribs like this and some candied pork belly burnt ends…..think I could hold the beef ribs in a warmer for 6 hours or so kind of like everyone is doing brisket these days just not as long?
And all across LA and SF vegan's head's are exploding,
I'm drooling,, out here in Arizona,,,, Geeeze, looks good
Does anyone know which Lawry's seasoning they are using?
Thanks for getting directly to the point. Thanks for the secret ingredients to your rub. And I just thank you too for a great Learning experience. I would love to know the breakdown between the lowries and the other ingredients.
I live in Dallas, eat BBQ all over Texas, and this place is THAT good. If you're wondering if it's worth the trip……you won't be disappointed.
Is that smoker an old propane tank?
Too much talky
Ribs look amazing I bet they taste amazing. I was wondering which type of Lawry’s is mixed with the beef bouillon.
Been using my gravity 1050 for roughly a year and half! Looking forward to your content with it!
Thanks Matt and Jonny! You both inspired me to order some ribs from Creek Stone and I got 'em in the smoker right now (sorry, I did wrap at 170). One rack with my preferred brisket rub, one with SPG only; both sitting in the fridge for 3 days. Corn bread, cole slaw and bourbon as sides…LOL
I love BBQ Love all your videos Watching from Memphis tx!!!!!!!
When Jirby gave you that bite I was gonna comment that you wanted to devour that whole middle rib. Then damned if you didn’t have it before I got my comment typed😂😂 I shoulda known you weren’t leavin without that rib!! Great video and I just subscribed to Jirby👍👍
looks nasty as hell🤣
This guy is impossible to listen to – awfully spoken and such a small vocabulary
its not juicy any more if u render all that fat
That took forever to get to the cooking process 🥱
I need to go on a BBQ road trip.
Went there last week after a Church conference in Grapevine. I almost didn't get the pork rib and it turned out to be the best ive ever had! Brisket was top tier, same with the beef rib. Sausages were good and the staff was super friendly. The vibe waiting in the long line was good too. Everyone was just excited to be there even though it was cold!
Another great video. I'm going to give this a try today on my BGE. Can you share the ratio in the Lawry's/beef bouillon mixture?
What exactly is the Lawrys seasoning they are talking about? I went to the grocery store today and i couldnt figure it out. Does anyone know? I would appreciate it. Thanks
His response to why the membrane should be left on was "because it's time consuming"? Thanks for pointing out that it holds the whole piece together. Then he goes on to trim off chunks of meat while leaving most the fat? "Fat is flavor" but not that kind of fat. I've never eaten here so I won't judge based on this video.
My favorite thing to BBQ.
I was like this guy sounds and looks familiar. I didn’t recognize it was Jirby with that facial hair 😂😂😂
Make sure you get sodium free beef bouillon powder and add your lowerys to that after the pepper . I add a little garlic granules too. Simple and delicious.
I wish I could find a good rack of beef ribs around here. It seems like they are all trimmed super lean around me.
Open until sold out lol DAMMMM OLE SON
That’s cool that it’s right down the road from the house. What’s not cool is how do I not know? That’s on the try list for sure.
Do you clean your ribs before seasoning
Can you tell me how you clean your beef ribs?
Are use Italian dressing ?
What temp was pit at for this cook ? And wow they looked amazing 🤩
I need johnnys shirt
Thanks guys for a great video. Does anyone know what the ratio of Lawrys and beef bouillon Goldees uses?
I want to move to Texas
little bit of wuder…someone watches brad from It's Alive