Beef Ribs

Black's in Lockhart is the GOAT! Terry's just "ok"

Just needed a Shiner beer there!

Boom

Those ribs looked amazing!!! Makes me hungry every time I watch you!

the dino beef ribs are the best bite in BBQ...hands down!
and easier to cook than brisket!

That membrane is the best texture in the ribs. Lucky dog

I just did some beef ribs and my wife commented that the bark was Leathery. Now I will say I took these short beef ribs straight through to 201 to 203 finish, no wrap. My question is should my bark be less than leathery and if so what can i do to correct it. Forgot to say they were cooked at 225 for 6.5 hours. thank you for any suggestions.

My membrane is crazy hard like a layer of hard caramel what did I do wrong everything else falls off the bone gravy juicy all the fat rendered and internal temp was 215 when pulled off

What do you typically pair with your meat?

Not me getting back from Texas and eating some tough, flavorless ribs and coming to look for this video since I got some meat church rubs and I need to make me some proper beef ribs

@Meatchurch What are you using to spritz them? Been looking at the BOS, but I can see cheaper options and want to know what’s good. Thanks!

Good Lord! Wish I was there right about now!...

That was awesome!! I’m def gonna do that but drink a yuengling instead ! Lol

I just smoked some beef short ribs, first time, taste great, but like you said, I should have taken up to 210, I was anxious and took off too early, at 198, great taste, but not as tender....

Gotta leave the fat .. thats the Texas way

Any reason you don't trimm off the skin from the back?

Do you have to put a water pan? How often do you have to spritz? I tried ribs for the first time on a Weber kettle with snake charcoal method but the bark didn’t develop nicely

I ordered beef ribs and a brisket from 44 Farms, very happy with the quality , smoked the ribs on Saturday, turned out beautiful, the Holy Cow seasoning is crazy good, as are all Meat Church seasonings, can’t wait to do the brisket this weekend!!!!

How long of a "rest" do you recommend with beef ribs? Like with brisket, its now being recommend 10+ hour rest wrapped @150 degrees. Should I do the same with beef ribs? Shorter rest? No rest at all?

Why use a fire block instead of pushing meat furrher back to the stack or building fire closer to the door help me understand

Also if ur running ur temp at 250 how is that radiant heat affecting ur protein is the blocking log necessary?

Love it

I'm trying this right now, not sure what I'm doing wrong. I put them in meat side up in a Traeger at 250. They hit 170 in less than 90 minutes. Took an instant read thinking that my probe was set wrong but the lowest reading I got was 168. Any ideas?

When you rest the Beef ribs do you leave them wrapped in the paper or do you open them up first to let out the steam and rewrap and rest?

Making these tomorrow while wearing my new Meat Chirch shirt! Let’s goooo!!!🎉

I like my ribs to hold together more. Dude Looks like you overcooked yours. Franklin says 5-6 hrs. I’ll stick with his technique.

How I cook beef-ribs that I marinate in beer, little sugar, soy sauce red-pepper, hot-sauce & little bit of black-pepper with onions chopped garlic chopped up & cooked for one half hrs ! My mother calls these ribs short-ribs/Korean style bbq 😋 👌 Jim Greszczuk ❤️

This was cooked wrong👎 membrane fell apart no bueno

Did beef ribs last weekend. 6 rib rack. I leave some of the fat cap on as i find it protects the meat a bit and it's rendered out by the end of the cook. Have a bullet smoker so mine was lumpwoord charcoal for heat and some hickory chunks for smoke. Like you i think well cooked beef ribs are very hard to beat.

Can't Find these ribs anywhere

lordy

how much does 4 racks feed

❤️ Matt but says he doesn't wrap but in another video he wraps his beef ribs.

Link to 44 farms?

I did buy a 2 dollar spray bottle from walmart. it broke. Got a hog sprayer and I LOVE IT!

My butcher cuts the bones apart then cuts each separate bone in half. Any tips?

My 44 farms order came in a few days ago. I thawed some filets and Ribeyes and the ribs. I just cooked the steaks and have to say OMG! They are amazing!
I plan to smoke the short ribs Sunday. 44 Farms is awesome!

Aaron Franklin approved

Brisket on a stick.

Looks dry. 🤷🏻‍♂️

What's in your spritz

Those ribs look absolutely delicious! wow, well done!

Wow

Making beef ribs right now but Chuck I kinda underestimated the cook time should’ve started way earlier now the family is smelling great bbq getting hangry! I also love that rub always got to have one in the pantry.

I have learned so much watching your channel. With that being said let me teach you something. Spritzing your meat with any type of liquid does absolutely nothing to keep your meat hydrated or rehydrate your meat. The only thing spritzing does is soften your bark. It's just simple science. ✌️

Great ribs and great video. Pet Warning: I don't think these bones are safe for dogs. By the time the meat's ready, those bones are very brittle and create sharp shards. Please check with a vet before allowing a dog to eat those bones.

250F for 10 hrs. done and done.

Do you have to use the water pan??

Dry.

Looks overdone and dry