Texas Style Spare Ribs
As a BBQ man I personally enjoy traditional Texas style spare ribs. A sharp contrast to sweet, St. Louis style ribs that are so common in the competition BBQ world. If you have ever been to a Texas BBQ joint then you have probably had a really long pork rib that has not been trimmed down to a St. Louis cut rib.
Recipe:
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block – Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer:
Mill Scale Offset Pit:
Goldee’s Barbecue:
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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 #SpareRibs #PorkRibs
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Killin’ it, brother! Love the content. It’s nice to see something a little different from the same ole stuff everybody else does. Keep up the great work.
And just like that your big full rack is now Saint Louis style. 🤣
Ooops…
Love your videos… and you have a great presentation style. Hit the buy on some of your seasonings. However you need to advertise that your stuff is avialble at Lowes!! Found the Honey Hog there! Keep it up Thanks
Miller Lite? You still on training beer? Atleast upgrade to MGD. Love ya brother. Keep up the great work. I copy a lot of your cooks. Let's see a pulled beef video.
Matt I made these this weekend and they were wonderful. Only thing I done different was used babybacks and adjusted my times for that. I’ve been on a keto diet and haven’t been eating ribs because of the sugar but these were A ok. Also made the Mexican pulled pork since it’s no sugar and it was phenomenal as well. Thanks for something that was different that usual but tasty. You helping me lose weight and enjoy my food.
What’s the minimum time should you rest them
🥰👍
those little edges that cook faster, those are cooks treat while your waiting on the rest of it to get done lol
I love the fact that you think pork doesn’t always need to be sweet!
Deeeam. Gotta make some ribs now.
Just curious why never season more than 1 hr in advance? I do it sometimes to save time the night before on holidays or partys
Why is the holy cow salt and pepper seasoning red???
I can’t get the link to Goldees to open. 😢
overall ribs look great but the only critique i have is you sauced them did not put them back on and that beautiful bark you had vanished during the rest.. if anything you sauce put em back on for ten minutes then rest with no foil wrap man. you wrap to get past the stall not to rest because then you end up with soggy no bark ribs. im sure they tasted great though. still a huge fan
Looks awesome? What is a eatty?
Would like an answer to why only an hour of sitting with the seasoning
Just curious. Why not season ribs more than an hour before cooking? Is it because it draws out too much moisture?
This is almost what I did this super bowl weekend. Only thing I didn't do is rest in bbq sauce. They came out great.
I want to know what spritz bottle that is????
Looking good
Hi there… looking teriffic! What kind is the Goldee`s sauce? I cant`t get it over here in Germany? Love your channel mainly the True native bbq style. had a lot of sweet stuff the last years and its getting boring…best whishes from Germany
Outstanding! Gonna try these ribs this weekend. Question: What is the best use for all the scraps you cut off?
How is it salt pepper and garlic but it is red in color
Hey Matt I just recently started watching your videos and I enjoy them im looking at a pitt boss smoker im just getting interested in smoking
What recipe dryhub please?? 🇧🇷🇧🇷🇧🇷
Could use less Goldies PR, used to be me and my mom's spot and now its a zoo since the list. 😆
I have begun to live my life "pepper forward".
Thank you for that.
JT
Must be around austin bc texas bbq dose NOT have sauce on it … nice try though
Great video and yes Goldee's are the best great bbq with free beer you can't go wrong
"Never season your ribs more than 1 hour in advance". Why? What happens if you season them the night before and then refrigerate them? Just curious as to why?
Awesome video, can’t wait to try this recipe on my smoker. Where is your spray bottle from? I need a good spritzer for my brisket!!
Great vid. Only thing is cross contamination. It gives the impression that you’re cross contaminating all over the place. Beginners to cooking may not know this. Would be nice to say something a couple times about it in each video.
Question, why do you never season more than an hour in advance? I dry rub mine overnight. Pat dry and season a little more before I slap them on the smoker. Does seasoning earlier affect the ribs, taste texture? I’m curious. Mine have always turned out great. Is it just a personal preference? I’m just trying to learn new things.
Never season your ribs 1 hour in advance of what? Time stamp 6:15
Finally! I got a no-wrap method thats works!
another great video. love the meat church seasonings, they are my go to now when cooking. thanks for the great content
So I tried this yesterday on my pellet grill and over cooked the bottom, maybe I need to put it on the top rack ?
OMG you just got me hungry ima take them ribs out of freezer and smoke em tomorrow!!! The same way you just did them !!! I’m a beginner but been watching your videos on smoking and all my family bbq came out amazing!! Thank you for posting your awesome videos so if you’ll excuse me I’m gonna get started 😂😂
Man, over the years this has become probably my favorite BBQ channel when I'm looking for a recipe or a refresher course. That outdoor kitchen is gorgeous, too! Are those concrete countertops in the background?
I've screenshotted a couple pics when the camera is at different angles. The pool is awesome looking, as well. I've definitely borrowed a couple ideas for some builds.
A video walk around of that outdoor space and the Meat Church store would be a very fun video to watch, in my opinion.
Miller Lite by the block is classic- great video!
You mentioned wrapping in bbq sauce and putting the ribs in a "Yeddi? Not sure if I'm pronouncing it right. What is a "Yeddi"?
This is great! I've done a couple of good racks of spare ribs, but they usually don't turn out all that good. I've been seasoning them the night before and letting them sit in the refrigerator. That's probably a big part of my problem. I'm planning on trying this sometime soon!
Why don't you ever let your ribs season for more than an hour?
Also, why don't you want ribs to fall off the bone?
He made contest ribs ……gotta look good. For personal use, ………….why? Let corners burn……………. why did you get ride of the flavor by removing fat? Contradictions galore.
Why did you recommend not letting the seasoning sit on the ribs for more than one hour, please? Just curious
so uhhh how does cross contamination work…