Delicious St Louis Cut Pork Ribs

Matt - thank you for sharing your gift with the rest of the world! These ribs are amazing every time

i've seen some notes about having a container of water in there with it, so seeing it in there while you were loading it is perfect. for any beginners though (such as myself), it might be good to mention something like that

Cooking 30 racks today Matt woohoo

Are these super spicy with the habanero jelly? I plan to use this recipe for my family this weekend and am worried they could be too spicy. Ive loved watching these videos and trying your recipes

Are you wearing just rubber gloves? Doesn’t that burn your hand?

Are you diluting the apple cider vinegar?

Thanks!

Where in the fantasy me, these magical ribs be found, as to releasing their skin so easily upon presenting themselves do a video!🤤 just a stupid click bait video.....

I noticed in the video he put hot honey hog on bone side only but on the online recipe he put hot honey hog on both sides, which method is best to follow ?

30mins in on following this recipe on my reverse flow. Looking forward to the end result!

Found meat church on youtube last year when i first got my smoker (pitt boss auto pellet) and been working my way through ALL these great videos! About to smoke a pork butt in a couple days, already looking forward to ribs next! Absolutely LOVE meat church holy gospel rub i pick up at my local market. Its great on EVERYTHING! But man where can i find that WOMP SAUCE!? Hog spray source would be great too.
- Hungry in san diego

I’ll be putting my skills to the test using this guide tomorrow. Using a propane grill. Wish me luck!

After taking the time to season and smoke my ribs for hours and then ruin them with brown sugar and butter and whatever I just don't understand.

Mine keep burning

(12:25) in the hood we love “fall off the bone”.

Mat is the pope of bbq

Why such an enormous amount of sugar? Can you even taste the meat?
My son & I are competition barbecue judges (10+ years) with the two largest competition BBQ associations in America & we have never heard any judge ever say they prefer it very sweet! Being able to taste the flavor of the smoked meat is the most important thing.
We also understand that a good number of people prefer bites of meat flavored sugar. But sometimes you can’t even taste the meat flavor.
Since it’s meat, consider trying some carnivore recipes?
Which means no seed oil or sugar of any kind.

Jesus Christ! Not another goddamed barbecue channel!

So did you put the heat to 275 after you wrapped them?

15 minutes to get em wet .... thanks

My brother in Christ that is not enough rub but I bet they're fantastic still

Where can I get a spritzer like that?

No need to wrap ribs in foil. Some BBQ you do,ribs you don't. If bones are poking out, they are over cooked.

After well over a half dozen attempts, I finally nailed your copycat recipe and cook. I think using the tin tray of apple juice was the difference maker. I’m at a disadvantage because for now I’m using a gas grill with a pellet tube, but not this time, best ever, thanks Matt!

As a born and raised Texan who just got into smoking, I am so happy that I found your channel. Used the Gospel rub on a shoulder last weekend for my first ever smoke, and it was absolutely incredible. Doing ribs this weekend, and I can hardly contain my excitement.

We need a video of the santa maria grill being used

I always have problems getting ribs right, so I used this video and even found wamp sauce in Syracuse ny, the best ones I ever made

So 5 hours for 4 racks

I’m smoking four racks at the moment while I watch Meat Church videos. Thanks for the recipe!

Smokin today!

I love the strum pattern on the guitar... silly I know, I could do a whole day of work listening to that.

Followed this exactly for 3 slabs, and they came out BURNT. I'm guessing it was the brown sugar? Smoked on a Yoder pellet smoker at 275. Any ideas?

Just did ribs for the second time ever and they are phenomenal! Holy cow and the gospel for seasoning @ 250 degrees on my Traeger! Thanks Matt for inspiring me to finally do ribs.

I rewatch this video every time I make ribs to double check my method, but mostly to hype myself up. My son requested ribs for his birthday today so I’m back here!

Best ribs.

What gloves are you using and where to buy? Thanks

Dude. Don’t put your food on the poison side of your foil. Shiny side bad. Dull side good.

Love the little golf reference with the seasoning flying around “little windy here so we gotta play the slice” 😂

How are you not at 1 million subscribers yet? Let's go!