Texas Sugar Dry Rub Ribs

hey guys it's matt with meat church and welcome back to my outdoor kitchen well it's time for a video with our brand new seasoning pork ribs with texas sugar [Music] this is going to be what i call a texas-style pork rib we've got a video like that on our youtube channel that is extremely popular so we're going to follow that method but we're going to season differently and this time i'm not actually going to sauce it at the end because i really want to highlight this seasoning so let's talk about this you know i always say make recipes your own and i don't push my seasonings on you but let's just be honest i'm the ceo of meat church the founder develop all these products and people are going to want to know how to use this stuff so texas sugar very excited it's our first new product in two years and it's a very balanced sweet heat pork and poultry rub now the name just a cool name i dig there's a restaurant in irving called mexican sugar that always stuck with me you know our little mascot mido bandito thought he'd look good with a texas shirt on and so i like the name it is not overly sweet in fact it has less sugar in it than six of our other rubs it's a balance rub making a balanced rub is a key and something i focus on and have worked on this tirelessly this is a rub that myself and a bunch of friends used in competition for a long time on pork and chicken and so i think you guys are going to love it it's great on pork it's great on pulled pork it's great on chicken and it's also epic on turkey so you're going to see a lot of this come this fall so let's get into this so i've got a rack of prairie fresh spare ribs straight out of the package as you can tell i've done nothing nothing nothing to this other than i've peeled the membrane off of it so i'm going to flip it over get a little trim going on this real quick trim as much or as little as you like i always cut this last bone off it's super thin and i kind of do the same down here on this end i'm going to square them up frankly just remove any excess fat and then get to seasoning like i said we've already peeled the membrane here any big time fat i want to shave away i usually lay meat side up so i can square these up and why do i do that this is really thin down here and that's not going to cook evenly always trim your meat straight out of the fridge i've actually had these out in outdoor kitchens so the fat has warmed up a little so the knife is pretty sharp believe it or not but fats difficult to deal with when it's starting to warm up a little bit okay let's start on the bone side you could slather these if you want with mustard i love doing that i just didn't bring mustard out here today so i'm just going to go straight seasoning now i always season within one hour of the cook and this is going to be a pretty heavy application it's not going to be overly salty i want 100 coverage i'm going to pat it in with my hand since we're shooting a video if you had a binder it would adhere a little bit quicker i'd love to let this sit 15 20 minutes flip and repeat the process but again since we're in video mode i'm gonna flip it over do the other side here we go you'll be able to see it much better this way so let me talk about this rub i mentioned it's a sweet heat it does have a little sugar it does have a little honey powder which is a calling card of a couple of our rubs and you guys love which i think is a key to really good pork it's got some uh it's got some unique stuff in it got a little bit of got some peppers in it so it's just a subtle heat on the back end it's kind of like voodoo i don't consider voodoo hot it just on the back end has a little kick to remind you it's there this does the same thing the difference in this and voodoo voodoo is very salt forward this is not salt forage so it's it's slightly different but i think you guys are going to love it i know you're going to love it easy enough i'm going to allow this to sweat out i usually let it here for an hour i'm giving it 15 minutes i'm gonna go get my traeger going at 250 degrees and we'll be back here to put these on you can see this is sweated out completely it's nice and wet that's just the seasoning pulling the moisture out of the ribs so it's time to cook very straightforward cook a texas style pork rib at a barbecue joint here in texas is basically cooked on a smoker and not wrapped it's only wrapped in foil at the end to hold it till service so we're going to cook these straight through just like this very simple 250 degrees i'm using meat church pellets which is oak and hickory and we're just going to let it roll the only thing i'm going to do during the cook is i'm going to spritz this with cider vinegar a couple times you know since we're not saucing it or anything like that and we're looking for them to be about 200 internal when we pull it and that's it because they're gonna sit and rest and be nice and tender so very very easy beautiful looking color from the texas sugar so on they go it's probably going to take five hours or so but we'll monitor it all along the way and then we'll see how then a lot of new outdoor cooks ask me what insulated gloves do you wear well these are just cotton string gloves that i get at harbor freight and then i pull nitrile gloves over the top so you can handle 200 degree meat with no problem so let's talk about these ribs they've been cooking for five hours pretty much on the mark i just temped them and they were around 200. now i've told you in some videos you can uh you can you know go further with them but i'm i'm going around 200 of these because i don't want these to be fall off the bone if you like fall off the bone then you know continue to cook them until they're a higher internal temperature so let's see how they look and i spritzed them with cider vinegar three times during the cook as i mentioned you can see they're uh they're really pretty it's got a beautiful red color which is you know kind of what i was hoping for they smell awesome you can see bits of pepper in there this is going to be pretty hot so i can't cut into these right away but also the bone pop visually look for the bone pop when you see you know a quarter inch pop third inch you know without even temping it you're close to being done and then with my instant read you know i check in between the bones and i feel for tenderness and then the last the third thing i look at is the number on the thermometer so let's let these cool off i'm gonna go get something to drink and i'll see you back here when it's time to see how we did all right guys let's see how we did got the old iron grove knife here of course i caught a bone well first off perfectly cooked not to brag look at that smoke the iron wood did its thing man here we go i ain't mad at that told you i wanted a bite through rib that's my favorite rib damn that's good i love the flavor this clearly was all about seasoning no sauce cooked straight through no frills that's just a straight up good smoked rib that i could eat every day of the week man the the seasoning is great it's a sweet heat so you're not going to bite this like oh it's hot it's not hot at all i mean it's actually very very subtle um it's definitely not overly sweet it's just i'm just going to call it i think one of if not our most well-balanced barbecue rub just great southwestern flavor i think you guys are going to dig it do you guys like this go down and subscribe hit the alerts we drop weekly no shtix straightforward how-to outdoor cooking videos every wednesday so you guys subscribe if you like what we're doing we'll see y'all next time [Music] you

Channel: Meat Church BBQ

Views: 278,588

Keywords: texas sugar ribs, ribs, spare ribs, pork ribs, texas sugar, texas sugar bbq rub, bbq ribs, dry rub ribs, memphis style ribs, rib recipe, how to smoke ribs, meat church, traeger ribs, competition ribs, competition ribs recipe, pork ribs recipe, meat mitch, bbq pork ribs, matt pittman, traeger, bbq, barbecue, grilling, meat church bbq, meat church bbq youtube, Meat Church BBQ YouTube, Meat Church, Matt Pittman, BBQ, Barbecue, Grilling, how to make, cooking, cooking show

Id: 0_7yJthvbY4

Length: 8min 43sec (523 seconds)

Published: Wed Sep 21 2022