Get Matt’s recipe here:
Add Texas-style monster beef ribs to your Traeger Day menu. Traeger’s Chad Ward and Matt Pittman of Meat Church are back for part two of BBQ and BS. They’ll show you just how simple it is to prep and cook tender Texas beef ribs with beautiful bark. Learn everything from selecting the best cut to trimming, seasoning, and slow smoking your way to some of the best bites in BBQ.
Intro: 0:00
Where to Find Beef Ribs: 1:15
Trimming: 3:01
Seasoning: 5:30
Let’s Get Grilling: 7:20
What to Look For: 9:10
Resting Your Ribs: 10:25
Slicing into the Ribs: 11:15
Taste Test: 12:30
What’s Next: 13:30
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34 Comments
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My favorite also.. love the videos Matt.
Freaken awesome guys. However.. Sorry, but yes, However… Judging by the finished product, and from personal experience, I will say; Pellets are great for the people who are into "set it and forget it", The "HOWEVER", comes in when it comes to the True, deeply embedded smoke flavor that can only come from real wood splits/chunks in a True indirect cooking style that can never be mimicked or replaced In short, Technology may be growing at a rapid pace, but when it comes to BBQ There is no parallel to an offset smoker…Old school wins all day long! Been following you for years sir.. Love ya Church. Keep em coming brother.
This made me very happy😊
Hey Chad. Does Publix have these or could they get? Or Winn-Dixie? In your town too.
Damn that looks too good! I will definitely barbq some beef ribs now!!
You're selling Traegers with all this good looking beef.
Did you spritz the beef ribs during cooking
I wish you would have cut into both of them to show the difference in the fat rendering.
Do you ever spritz your beef ribs? Try it w bourbon.
Trolled for seasoning skills! Really? If it's Tootsie Tomanetz, Evan LeRoy, Jonny White and Aaron Franklin trolling you then you might worried.
Love ole Chad Ward!
The only ribs I can find in my area are half that size
Great cook fellas!
Matt, I just cannot get enough smoke on my food. Any tips at all?
Amazing!
210 it is then!!! Amazing🔥🔥🔥
Those ribs are beautiful. Can't wait to make them , thanks Matt for what you do for us rookies
I have to find a source for these, not a common cut here in my part of Ohio. The grocery has but little 2" by 2" short ribs or a small rack of "back ribs" that has little meat on them. Thanks Matt and Chad
Beautiful looking beef ribs!
What happened with the Texas Beef, and Wild Game grill pellets? They do exist, but are they still on Traeger's website?
I’m from the UK. Love your YouTube channel. Trying to learn as much as I can from you as I’m getting my ironwood XL next month. This will be one of the first things il cook. Thank you 🙌🏻🙌🏻
I literally cannot get ribs like that where I live because the stores won't cut them, apparently it spoils other cuts around it that they can make more money on.
Looks amazing thanks for the tips on the temp
I recently cooked one for the first time and it was a hit with the family. These tips will help with my next one. Thanks
My mouth is watering!! Those look absolutely delicious!!
❤❤❤
What pellets did you use?
I had the same experience in Lockhart! The most amazing BBQ!!! Everyone should do a Lockhart BBQ crawl. Frank – I wish my Costco carried them!
So serious comment. Why take these to 210 and Brisket stop at 202-205? I understood your explanation on these but am confused as to why the brisket should be pulled earlier? Thanks so much for these great vids!
My local Costco carries them now, love it!
Ive got a 6 or 7 bone full short plate in my freezer, do one of those now!
Thanks for the tips on the brisket! I followed your instructions and knocked it out the park! Everyone finished it and there wasn’t a single scrap left
I watched you video from awhile ago and listened to you talk about that story and well you baited me in, and I went to Costco bought one for $60 and yes it really is a life changing experience.
Please bring back the Meat Church pellets.