St Louis Cut Pork Ribs
Recipe:
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block – Rosewood Block: www.rosewoodblock.com
Mill Scale 94 Gallon Offset Smoker-
Thermapen IR thermometer:
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Love these videos but what's with all the spice? Spicy wings, yes. Spicy ribs? No sir.
Hey Matt, I’m wanting to make a brisket and pork butt to take in to work, I leave the house around 5 am, lunch isn’t until noon. If I stick them in a cooler with some towels do you think they would still be nice and hot enough to eat?
This is my favorite way to cook ribs right now. I bought some peach jalapeño jelly to make it too
First five minutes is him selling a spice rub.
I made 2 racks of these ribs today on my Traeger. Followed the time 10:55 the temp stayed +/- 5 degrees of 275. At the end of the wrap the brown sugar was heavily carmellized, burnt. The ribs were still good but they had the burnt sugar on them. Very crunchy!!! I did use light brown sugar. I wonder if it burns more easily than regular brown sugar???
Great job.
New to the channel, I see your wrapping with a lot of foil. Any thoughts on butcher paper vs foil? personally I use a lot of butcher paper to continue letting smoke seep through adding additional flavor. or is it just a placebo effect?
Degrees F or C ?
i'm with your 🐕🐾 those ribs look textbook boss
Your dog was very right to come out and start sniffing around. Those ribs are sexy, and you haven't even sauced them.
Great video man thanks for the tips
You must use gloves.. you are not a model when it vomes to food.
At 2hrs at 275 degrees, my racks are overdone. Are mine thinner? Idk. I think 60 mins, wrap for two hrs, sauce for 15-20
This is the next one on my bucket list to do, looks amazing
I'm cooking these as I watch. Running a cheap Chargriller Offset is a pain keeping the temp stable. But, it's about the journey! I'm on Keto so no jelly here. But, I added some Keto friendly maple syrup instead. Thanks for all the great videos Matt.
Matt, I’ve been watching you for some time now. I finally upgraded my grill, and while I was at Academy I saw your spices! I bought Holy Voodoo and used it tonight! OMG, I can’t believe how good this is. All I can say is well done brother. Thanks so much for all you do, and hello from Lubbock!
That stack of ribs looks like a meat pipe organ
Would you say the aluminum foil is a must for the ribs or can I use some butcher paper in the same way?
You deliver. 🐷🐖🐖🐷
Those look amazing! I'm more of a dry rub guy, but I'm definitely going to try this out!
Hey, what are your thoughts on the FirstBuild indoor smoker? I'd love to hear what you think.
Used the same time and temps, and wrap method, on my family's cheap offset smoker this past weekend. Just a different rub and flavor profile. My second time ever using the smoker, but my first time doing ribs, and a pork butt that I used one of your other videos as a reference for too. My family absolutely loved it, and my instagram stories were blowing up because I was updating my progress! Can't wait to try it again, but this time with some Meat Church rubs!
Sometimes you go 2-2 1/2 hrs with 1 hr wrap. What am I missing?
Man, watching all these barbecue videos makes me realize: the tradition at my house is Chick-fil-A every Saturday, which costs me about $30 for my family (no, we're not a big family; yes, I'm fat). I can get two racks of ribs from my butcher for $25 or less, or a pork butt for less than $20. I need to change our tradition.
Do you sell your spices would like too order some
Thanks for breaking bread
Will this spike Insulin?
For my sauce I've gotten to her I like to mix Sweet baby Ray's honey Chipotle with HEB's raspberry marinade for my pork ribs. Just a suggestion….
I wish we had this type of food in north east India
So Iv been trying this recipe on my Traeger but I never seem to get the nice smoke color is there something im doing wrong? after 1.5-2 hours I always seem to have the bones poking out already! (Yes its at 275, maybe I should lower the heat to 225 and super smoke?)
Thumbnail looks like a strawberry cake at first glance.
Made these last weekend – best ribs I’ve ever had! Highly recommend 👍🏼
You need your own cooking show on food network. Love the videos
mans put some codeine crazy up in that bitch
Shouldnt be so complicate
Was cooking a duck over potatoes and apple juice. The potatoes were awesome. I don't remember how long I cooked it for tho.
That`s not a knife! Crocodile Dundee
There must be about 5000 calories here and these are just ribs! One can become diabetic and also have half a dozen new cavities from this recipe….am I wrong? May as well eat a dozen jelly filled donuts. WHY are so many rib cooks involve SUGAR (and butter)? I'll bet all the deceased old world bbq cooks who made ribs the traditional way with fire/smoke/heat and nothing else will roll in their graves to witness this plus at least another $150 just in commercial rubs, wow. I don't buy into this, all nonsense. Stick with tradition when it comes to serious smoking bbq especially ribs…try and taste the pork without the added gunk.
Made them for my wife and I today!!! Soooooo good….might get lucky tonight lol!!!
Traeger smoker is WAY better and you know it
I was gonna say.. how do ya get the skin off in one pull? But you answer right after..
I really enjoy your video's
Just smoked a pork butt for our New Years Eve get together and it turned out great. I love these videos.
What happened to the traeger stuff? This guy seems to contradict himself from 2 yrs ago videos.
My ribs are falling off the bone yet the surface is tough and chewy. I cooked at 275 for 2 hours unwrapped and 2 hours wrapped in foil on a recteq.
Thank you for any advice
Looks Amazing!
Question for @matt or anyone. A family gathering wants me do some ribs but it is a 3 hour drive from here to there. What is / are the best way(s) to keep them hot and moist and delicious on I 95?
If they don't fall off the bone I don't want them.
What knife is that?