Baby back ribs are one of my favorite things to smoke. In this video we use a standard rib technique to cook perfect baby back ribs. In the end we sauce with an optional delicious Japanese bbq sauce. Whether you use this suace or not you van leverage this revipe.
Recipe:
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block – Rosewood Block: www.rosewoodblock.com
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!
#MeatChurchBBQ #BabyBackRibs #SweetHoney
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Oi Oi Oi 🇦🇺 Get in my belly 😋
Why do you add MSG to some of your rubs?
Bro you got a freaking cutting board in front of you why you scared to cut on it what a weirdo (disposable cutting boad) you ain't from Texas get out of here
perfect timing ,I was going to make ribs friday now Im going to do it this way thanks
Oh baby back ribs
Matt over at demolition ranch is looking for some barbecue wisdom. Texas collaboration
I'm going to have to try this. I see that sauce in the stores but haven't tried it. I'm gonna have to try it now. Those ribs looks delicious.
Going to try it thanks MP!
My boys and I have a standing date every Wednesday night to watch your videos. I have not yet attempted ribs on my own and I try to cook by temperature as opposed to time. At what internal temperature do you wrap these ribs?
Your cooks are amazing. But my man! A pellet grill?! A professional BBQ’r on an easy bake oven? Your talent, skills, experience and traditions to be defined on a YouTube channel with a pellet grill is confusing.
Your making me hungry brother!
MattyP – The Mexican chicken sandwiches were a complete hit when I cooked for my customer at job site, they loved it. I will be doing these ribs this weekend, looking forward to that sauce. Love all your stuff man, chorizo bacon wrapped jalapeños are the one I get asked to do the most, lots of prep but they are amazing! The marriage of the Fajita rub and the chicken wing might take the cake. Keep it coming. PS- reverse sear Ribeye is stooopid good.
I like how those ribs turned out. Cheers, Matt! 👍🏻👍🏻✌️
Matt you are the man, been smoking and grilling a long time. You don’t pull any punches. Good stuff my man. Did the beans 👍👍👍👍
Safety Sally's just need to STFU and enjoy the video.
Need to try these. Last ribs I made were the Korean bbq recipe, and this looks even simpler.
Why so much butter? Is it necessary?
Great video as always!! Where’s the Miller Lite Matt? Lol
Damn. BBQ is heaven on Earth
I'm not a big fan of ordering clothes online but I really, really want a meat church t-shirt. Does anyone know how the sizes run? Thanks in advanced for any help!
Did a rack last week using Honey Hog with a dusting of Gospel, a little butter and honey, hit them with some Blues Hog Raspberry Chipotle, good stuff!
Looks awesome my man!
Where can you buy disposable cutting boards?
Can you use mustard on beef ribs also?
That’s a great tip about cherry wood! I’ve only used hickory in the past. I’m going to try cherry next time!!! One more thing, there’s a YouTuber named Brian Brickman from Frisco, Texas who is the brains behind a YouTube channel called Brickeats. He turns up the knob on enthusiasm in his videos WAY past 11 and he’s extremely entertaining. I know from discussing it with him in his comments that he would love to be a guest on one of your videos one day. Please check out a few of his videos, they’re relatively short, and consider possibly thinking about contacting him. His videos are mostly food reviews, but I know that he has lots of experience smoking meat because I’ve discussed it with him. He also likes the brown water 🥃 just like you.! He’s a great big ball of energy with a personality as big as Texas and I think you two would have a lot of fun making a video for your channel.
Strollin' my small town grocery store in southern Minnesota and I was floored to see an entire shelf of Meat Church seasonings. I picked up a Texas Sugar and Honey Hog Hot. Thinking we might need to do ribs this weekend.
I love your Trump hat. Do you sell those?
I can do brisket and I can do pork shoulder as good as any professional but for some reason I am never happy with my pork ribs I just can’t figure it out maybe I should just do them every weekend till I get it figured out
Why do you sometimes wrap with meat down and sometimes meat up?
Thank you, Mr. Matt, thank you.
Why does the smoke come out the back of your smoker and not the stack?
Gotta use the honey for the money?!!! Great video MP!!
Man, I never have to use a knife to get the membrane started. I just work my fingers in and get my hand under it and it pulls right off.
Matt, you really need to get ahold of Matt from Demolition Ranch. He needs your help badly. #demomatt #Demolitionranch #bunketbranding
Matt, you really need to get ahold of Matt from Demolition Ranch. He needs your help badly. #demomatt #Demolitionranch #bunketbranding
U forgot to say u aint mad at it lol
I find that the Japanese bbq sauce tastes like soy sauce
Hot damn, brother
Great video as always 👍 I’m using the pro34, is the process the same?
Matt, question for you. It appeared that you wrapped the ribs top side up allowing air to fill the bottom/arched side of the wrap. I heard that steam can build in there and make the ribs soggy from the steam. Is this true or does it not matter cuz you did a wet rub.
Now I have to make baby back ribs.
Ain’t mad about that.
Matt, thank you for this video. What is your go to pellet smoker/grill?