Texas Style Spare Ribs

hey guys it's matt with meat church and welcome back to my outdoor kitchen today we're going to be making texas-style pork ribs [Music] i'm really excited about this video because this is a texas barbecue style pork rib a lot of videos you see on youtube including my own videos really come more from kind of a comp background where you take a rack of ribs and you have it you either cut it down to a st louis cut rib or you maybe buy them that way but here in texas it's really common at a barbecue joint to have a full spare rib the great thing about this they're cheaper per pound than st louis cut ribs you get more rib on the slice so when you see a plate of texas barbecue or a tray of texas bbq you see these really long ribs this is why so you get all this added meat up here that we're not going to cut away like i said and also we're going to prepare them very differently than what we have done in our previous rib videos we're going to season these what i call an old-school way it's effectively going to be almost a salt and pepper rib a lot of guys in the barbecue business don't like a lot of sweet barbecue if you're around it all the time so guys that really helped me back in the day of learning to cook like jamie gears of jambo pits he said you know i'll make some salt and pepper ribs so these aren't going to be exactly salt and pepper but they're going to be really close to that they're going to be cooked no wrap with post oak on our mill scale offset and they're going to be delicious so let's jump into this so these are prairie fresh spare ribs they came two to a package bought them at my local grocery store and here's what we're going to do with them we've got to cut the chine bone off here so you can kind of see this here we're going to we're going to cut this off we're going to remove any excess fat and we're simply going to shape them up to round out the edges just a little bit so let's go ahead and get this get this shine cut off here so just knife big heavy chef knife you can remove that real easily so i'm going to go back to a boning knife and here's where i'm going to round things out you don't want any pointy edges when you smoke something because that's just going to burn off i'm also going to choose to cut the end off here where it gets a little too pointy now you can save any of this trim or like i always say you can choose you can choose not to cut this off at all if you don't want to now we're starting with ribs that we've actually already removed the membrane from so let me show you that with a paper towel simply grab the membrane peeled it right off just to save a little bit of time and again i'm just rounding out the edges here if you've got any excess fat like this right here i like to take that off that is flavor but if you can get rid of that you can get better bark and also i don't like a real fatty bite personally so i like to kind of just shave that off got a little more right here in the middle all right let's look only let's look on the back side i also don't like this flap it's just not going to cook evenly so i'm going to remove that but like i always say make the choice if you want to keep it you're welcome to keep it but i'm all about this stuff cooking even i'll leave all of that fat since we're we're cooking this side down remove any errant edges that looks pretty good so if you take your knife and cut right across here that would give you the nice square st louis cut ribs that you know you've probably done in the past i'm actually going to cut one more bone off here on the end let me get my shelf knife i want to round this out just a little more so that's why i took that off okay so nice and round so let's season again we're going to start on the bone side now i'm going to season these i'm going to start with some 16 mesh coarse pepper so i'm basically going to season with pepper first then a little holy cow you don't have to do this extra pepper but i like a lot of pepper so if you if you want to go this route my buddy johnny goldie's taught me this put your pepper on first so it doesn't bounce off other additional seasoning big coarse pepper will catch that smoke and help you build some bark that's why we're putting it on first now i'm going to come back across that with my holy cow holy cow is primarily salt and pepper little bit of garlic that's why it's not 100 just salt and pepper rib so this is going to be a savory rib again back to what jamie gear said kind of an old-school salt and pepper nobody's mad about a little bit of garlic i'm just going to pat it in and i'm going to flip to the other side and i'm going to repeat the exact same process so just season up high so you can get an eve and kind of an even application so you don't get real clumpy okay then however much holy cow you like and again season with what you want okay no binder these were wet enough to me i just threw it on you certainly could use a binder if you want i'm going to kind of give this a pat and i'm going to let this seasoning adhere i'm going to give it 15 minutes never season your ribs more than one hour in advance so let this sit anywhere from 15 minutes to an hour whatever you feel like kind of your preference so i'm gonna go check on my fire while this is adhering and we'll be back to get these things cooked all right guys i got my smoker rolling 250 degrees with post oak you obviously could cook these on any type of smoker or cooker that you have even a pellet grill kamado whatever but today we're going very traditional central texas barbecue style that's why we're running post oak on an offset so all right i went ahead and prepared the other rack while we were waiting waiting um i've got a huge crew to feed today on video day my guys want to eat so we need plenty to eat so let's get these on i'm going to lay them right in the middle not using my fire block today because we've only got a couple racks i'm going to put this way and we've got them plenty far away from the fire i am running a water pan today that's just my preference to keep some moisture in there all right let's talk about the cook this is gonna be different from what we've done in the past in our other rib videos these are just going to cook straight through until they're done no wrap i'm thinking they're going to be four to five hours we'll see and the way we're going to tempt them or sorry test them to be done is to not tempt them with our thermapen this time we're actually going to be looking for the right color and we're going to pick them up and look for a bend but not break and then we're going to hold them in foil with sauce for an hour or two before we eat them so we're going to let these roll i'm literally going to do nothing other than potentially spritz them if they look dry which i don't think they will and i'll see you guys back in a little bit all right guys let's check in on our ribs we've been smoking right at five hours uh you know we were aiming for 250 sometimes it was a little lower sometimes it was a little higher we're a little higher right now and that's just fine and they look beautiful we spritz these one time you see how pretty those look look at that color but here's what you're looking for i mean when your bones are popping like that you know you're pretty well done but i want to flex them and i want them to bend but not break open so i know those i know those are done so we're just going to hold them in foil so if this was a texas barbecue joint we'd be wrapping in foil and putting in 140 degree warmer until lunch service which is usually hour two whatever the case may be so i'm gonna spritz this foil and the reason for that is i'm going to use a i'm going to use a barbecue sauce that i want to thin out a little bit so i'm using my friends goldie's barbecue sauce if you don't know goldie's goldie's is currently the number one barbecue joint on the famous texas monthly top 50. my boys over there recently bottled their sauce and they gave me a bottle so i thought why not use that this is a texas rib so what we're going to do is we're going to pour this on the foil and we're just going to let the ribs lay in this meat side down and again i spritzed it to dilute it just a little bit and then we're going to wrap them up and we're just going to let these ribs just rest like this right meat side down bam right in that and i have a warmer um i also have yetis so we're just gonna put this in a yeti and i told you we weren't doing this by temp but if i had to give you a temperature i would guess they were in the 190s or so so i feel comfortable dropping these straight into a yeti but little tip here anytime you're going right into a yeti with a big meat it's going to continue to cook just a little bit if it comes right off the pit so i'll let these sit out for a few minutes to make sure the cooking process has stopped for 10-15 minutes and then i'm going to throw it in the yeti lock it down we're probably on again only going to give them an hour because we're doing a video and i'm hungry these look awesome so off to the yeti i go and we'll see you guys in one hour all right guys the ribs have been resting for one hour and 45 minutes they don't have to rest that long that's just based on kind of what we had going on but they've rested plenty of time and let's see how they look oh man yahtzee man those look awesome the sauce looks super good on there all right let's open up the other rack man so good so i would take any uh any excess sauce here let's pour it on kind of just mix it around make them look pretty i always tell you eat with your eyes first dude these smell amazing all right little tip here um you know sometimes bones rib bones like when you go to slice can be tricky and i can tell these right here kind of hook this direction but if you ever have trouble slicing you don't want to catch a bone what you could do is you could flip over to this side you can actually look on the bone side and you can see the direction that these are going obviously you could mess up your sauce a little bit but you got plenty of reserved sauce to put back there on top if need be oh man let's look at that look at that smoke man that looks so good all right moment oh truth oh man i got lucky perfectly cooked rib right there man that's good whoo man that is so good it's such a contrast the sweet stuff it's kind of like the mexican pulled pork video we did on our channel and we said you know i grew up on sweet pork that's refreshing like i could eat that like i really don't want to sit down and eat a lot of sweet ribs but that right there i could eat half a rack of those right now with some cold miller light that's good shout out to my boy johnny aka jerby bbq over at goldie's for sending me that sauce that was such a good compliment now i put a lot of pepper on here so it's kind of peppered forward but i love that to be honest with you i mean that is texas barbecue i know my buddy joe zavala's will love that too he uses a lot of pepper but man that is freaking good mill scale as usual ran like a dream i couldn't be happier with that so if you guys replicate that i promise that you and your friends and family are gonna love that if you like what we're doing please like and subscribe to the channel we're gonna put this in our hardcore barbecue playlist where we've got loads of barbecue videos on all the classics hope to see you guys next time [Music] you

Channel: Meat Church BBQ

Views: 721,078

Keywords: pork ribs recipe, bbq pork ribs, meat church, matt pittman, ribs, texas pork ribs, mill scale pit review, spare ribs, pork spare ribs, spare ribs recipe, bbq spare ribs, mill scale, mill scale metalworks, franklin pit, franklin bbq, goldeess bbq, bbq, barbecue, grilling, meat church bbq, meat church bbq youtube, Meat Church BBQ YouTube, Meat Church, Matt Pittman, BBQ, Barbecue, Grilling, how to, how to make, cooking, bbq ribs, pork ribs, baby back ribs

Id: F-qEZlAWBR0

Length: 13min 50sec (830 seconds)

Published: Wed May 04 2022