Traeger Kitchen Live: Beef Ribs & Smoked Queso with Matt Pittman

hey guys it's Matt Pittman welcome to another episode of Trager kitchen live so here we are beautiful Waxahachie Texas probably 95 degrees we're in my backyard this is the meat church outdoor kitchen it might not look like it but this is an outdoor kitchen super excited to be coming you guys again today this is our third trigger kitchen life here we've done brisket we've done chicken but today is probably the king of all of those which is monster beef ribs and when I say monster I mean literally the largest I've ever cooked in my life along with smoked queso so my buddy Doug shotting has a recipe on the trigger app for a smoked chili con carne and if you don't know you're probably the only one that doesn't know this recipes basically broken the internet and Instagram in particular over the past two weeks since we launched a video on the meat Church YouTube page so we're excited to walk through the case with you because I mean what goes more with a beef rib or what is more Texan than smoked queso the answer is nothing I was asked to do a vegetable and we have no time for corn or broccoli or potato salad or beans or mac and cheese we're gonna do queso and we're gonna do it up top but nonetheless very excited to be here with you guys today on the eve of Father's Day so Father's Day is obviously this weekend super excited for that I'm a father of four so to all the dads out there happy Father's Day Traeger is running a special as usual come Father's Day there's a hundred bucks off select grills so you can see here in the bottom of the screen information about that sale so you want to check your local dealer or trigger grills com or the app to check that out if you live in the Metroplex you should definitely come down to the meat church barbecue supply store in Waxahachie because the coolest trigger owner's shop at our store so anyway pump to be here today I think beef ribs are probably the top of the food chain in terms of barbecue if you think you know a barbecue item that is better or more popular feel free to comment that or ask questions we'll be answering questions today I've got the soon-to-be famous Robin some barbecue with me here today fielding all of your questions so far away in the comments let us know anything you want to know whether it's about what we're cooking today or anything in general maybe you want to know like where I got my awesome Jordan ones you know I'll let you know you want to know what I'm drinking you want to know you know how I get the best hair in barbecue anything is free game today so please feel free to ask away alright we're gonna jump right in because like I said it's 95 here in Texas cheese is starting to melt and come together on its own before we even put it in the trigger and so I'm ready to get cooking so again I'm Matt Pittman CEO and owner of meat church for six year old company we basically create barbecue products and we teach barbecue around the world proud ambassador of Traeger grills nobody in the game doing what Trager is doing so you know we thank them for bringing us together to do this live class for you guys they approached me a couple months ago about doing this and I'm sure you guys have seen lots of live type streaming classes out there but you know triggers putting one out every week with all-star talent not me but everybody else if I'd involved so what a cool deal that they're willing to put these on at no cost to all of our friends Traeger CEO Jeremy Andrus told me years ago he said we don't sell grills we sell experiences and triggers all about the community so that's what we're here for we're all here to get together have a good time make some good food hopefully you can take this recipe back with you and you can cook it this weekend for Father's Day or or whenever you want so I'm gonna stop talking about that and jump into it okay so let's make the queso and I know you're here for beef ribs nobody's gonna argue about queso but I'm gonna literally put the case so together and we actually get it cooked during class while it's cooking we'll talk beef ribs and we'll bring it all together at the very end first things first let's start out with a Dutch oven so this is a Dutch oven I got it this is a outdoor gourmet that I got at Academy sports and outdoors we're gonna make it with that you can certainly make this in a disposable steam pan and some sort of skillet whatever vessel you want to use but I love to cook in a Dutch up so that's what we're gonna do today and again this recipe is by my buddy Doug shotting fellow Texan you should go following him Instagram he is rogue cookers he's a he's a world champion so he's an amazing barbecue cook this is his recipe I reached out to him and asked him if I could shoot a video on it so thanks to Doug for letting us do that and everybody and their brother has been cooking this and making it which is super cool in the last couple weeks so I thought why not make it today all right we're gonna get going here the recipe is on Traeger grills com or in the app I'm gonna tell you what the recipe is and then you can feel free to make it your own to the degree that you want the first thing start first things first we're starting with a block of velveeta and before you ask me why Velveeta look this is quarantine times and you know a lot of the things we're doing are like what do you have in your pantry and Velveeta AKA liquid gold we're gonna start with one block of that that I've just kind of cut up a little bit then you're going to do use one pound of smoked gouda so these are 2 8 ounce packages and you can use any kind you want you could substitute other cheeses if you like so we're going with a full pound of smoked gouda then Doug's recipe calls for one tube of hot breakfast sausage so this has already been cooked in a cast-iron skillet so we're going to dump that in and then again I like to make it my own a little bit we're in Texas I'm gonna add more meat so this is a one tube of beef chorizo that I've sautéed it's already cooked I just cooked it right before we came on so why this this I liken this to making chili in Texas we don't put beans in our chili we put more meat I'm team meat so I'm gonna add more meat if you want to you don't have to okay then we're gonna add the most controversial ingredient Doug calls for one can of cream of mushroom I'll tell you from experience people like oh my gosh mushrooms you don't taste the mushrooms you can sub cream of lots of other options this is because we're using Velveeta and Gouda and this will help it to keep from sticking together it's basically for the consistency today we're subbing cream of cream of jalapeno because again we're in Texas we like to spice things up a little bit then we're gonna use two cans of Rotel one regular can and one fire-roasted you can use any kind you want another great thing about this recipe this is basically this era right now that we're in is not the Cova era this is the great shortage of Rotel era that we're in so many of you are cooking this recipe that I'm getting emails and comments every day that nobody can find Rotel you can use regular Rotel you can spice it up with other stuff Doug's recipe calls for the Trager coffee rub which is a great rub I'm actually going to use our holy voodoo rub why because this has been voted the number one rub in the history of barbecue seasonings by my kids this is four tablespoons I just want to add a little little pop little it's got a little jalapeno in it okay and then lastly there's cilantro but we add that the last five minutes of The Cook's we're gonna leave that off to the side you're gonna put it in a 350 degree Traeger 350-degree trigger for about one hour now I've got beef ribs in there they've been cooking all day I'm about to pull them off in a few minutes so it's at a lower temperature now but we just cranked it up to 350 I'm gonna put this Dutch oven with all this goodness directly in the Traeger uncovered I'm gonna stir it a couple times in that hour and it's that simple we're gonna add cilantro cilantro at the end and then we're going to enjoy it with our beef rib and live happily ever after [Music] I said I've got beef ribs hanging out in there we'll get to those in just a few minutes how big of a cast iron is out I think that's a 12 it might be a 14 I can't remember exactly that it actually doesn't say on there but it's just an average size and again like I said you can use a deep cast iron skillet you could use a disposable steam pan you know whatever you want to put it in I always get out this where did I get this cutting board that is probably the number one question from the last one this is a rosewood block so this is from my buddy in Arkansas Tyler who custom makes these for me he's Tyler at Rosewood block calm you can fall in the Instagram at Rosewood block all of my boards are from Tyler so I highly recommend these what kind of conditioner we use walrus oil which I can grab that and show you that Oh conditioner oh man oh man conditioner for my hair I'm glad you asked I actually I don't know if I can tell you that because I don't need anybody this tough times right now right it's tough to get a haircut just in think it mean it feels right like I'm feeling it right now with the flip so you know I don't know I use a varying degree of product so we're gonna keep that close to the vest okay time to get to beef ribs I asked what is Rotel that's funny I take that for granted I've gotten a lot of questions about thymine it's diced tomatoes and chilies I mean you get it in any grocery store so every grocery store in Texas has it can you start caso to lower temp to get a smoke flare absolutely I mean you're just melting this cheese you can leave it in there and stir it longer we're running oak pellets today in the trigger because they're all beef I cook I cook with oak and obviously this case though is only going to be in for about an hour so in order to get maximum smoke I want a heavy smoke pellet so I like oak Mesquite Texas beef big game blend Hickory I would try to stay away from lighter smokes and we can kind of cover that with beef as well but very similar so short smoke heavy you know heavy - it's not gonna be real real smoky obviously only being in there an hour but I like to add smoke element to every dish every drink every entree so anything I can do I'm you know putting the trigger question is what am i drinking and how did I get the salt to stick to my tumbler first off that's not salt that's meat church gospel which is delicious this is a yippie-ki-yay which is two ounces of a whiskey which I use TX whiskey half an ounce of agave and half ounce of freshly squeezed lime juice mixed together and then rimmed with our gospel voodoo is very good on the rim as well so oh I get it to stick by putting lime on it what else key use instead of Velveeta you can use any cheese you want but I'll tell you this what's been amazing to me is this is a store-bought ingredient type recipe and the feedbacks unreal I mean you're talking like 99 percent people think it's great with the Velveeta you can use another cheese if you want you can use any any you know cheeses that you like whatever your favorites are I've seen people do in different variations but starting with a Velveeta the base is a $7 way missus $10 recipe it's a it's a cheap way to get it going and I've been blown away by how the video took off and by how many people are cooking it and posting it on social media so I think it's a win as is but with everything I do my way it's not the right way it's just what I do at that given time so feel free to change things make it your own do whatever you want you know if you find a winner reach out and tell us about it we'd love to hear it all right here we go so let's talk beef ribs let's get into the monsters these are snake River farms Wagyu beef ribs so I'm gonna go into kind of what these are where you find them things like that before we get going as a cook process on these is actually going to be fairly simple these are short ribs I mean it's kind of an ironic name so people jokingly call these Dino ribs these are the big ones these are huge ones if you come to Texas you go to barbecue joint you order beef ribs this is generally what you're gonna get these are the behemoths I think this produces the best bite in barbecue so you might like brisket we jokingly call this brisket on a stick this is tough to beat and these if you look at this marbling these are just absolutely gorgeous these are gonna be unreal and the rack that we've cooked today started out at over 11 pounds I posted it on the meet Church Instagram so if you haven't seen it go to at meat Church on Instagram and look at the photo of my 7 year old holding up this rack which I'll bring out cooked I mean they're gonna cook down and not do it as much justice literally the largest beef ribs I've ever cooked in my life so shout out to Trager for hooking us up with their meat partner to send us the largest beef ribs in the history of man this is an eight pound rack so this certainly isn't shabby but let me let me show you guys this so these are short ribs but if you count the bones there's three bones so these are also known as three bone ribs the butcher cut is a 1 2 3 a rib again these are the big ones so sometimes these are difficult to find obviously these are snake River farms so you can get these off of their website Snake River farms calm you can go to your local butcher and ask for short ribs when you go to your grocery store more times than none you're not going to see these in the case even in Texas you almost never see a three bone short rib aka one two three a rib aka plate ribs these aren't going to be in the case if if they are by all they've got I would ask for them which you will find in the case a lot are chuck ribs so chuck short ribs so those have four bones so instead of one two three you actually see four they're not quite as long as these these are you know 12 to 14 inches long chuck ribs are shorter much shorter but they're very good and also very common here you can find those in most grocery stores in Texas you can frequently find them at Costco for example and if you ever go to a grocery store and they don't have beef ribs in the counter and if you see a cross cut beef ribs so something known as that tablet ax or a flanken cut rib or a Korean rib that's what these are the Chuck ribs cut this direction they look like slices of bacon with a TBD pieces of bones in them those are very good you can take today's lesson and apply it to chuck ribs the cook will be a little bit quicker but that works just as well so and sometimes a little bit easier to find the other type of beef ribs that we talk about a little bit our beef back ribs they're not very meaty I'm personally not a huge fan of those because again I'm team and I want all this meaty goodness right here I don't like the beef back ribs but that's another option so very popular in Texas for those of you around the world that aren't in Texas this is a staple on Texas barbecue joint menus to all my buddies all the restaurants this is this is extremely common you're gonna find this everywhere you go it's 20-some odd dollars per pound my first experience or not my first experience my most memorable experience with a beef rib would have been at Louie Mueller barbecue down in Taylor Texas so now Wayne Miller good friend of mine you know when I walked in there years ago with my dad and my brother in order to be Fred it was late in the day they have a lot left and the cutter set is a two and a half pound beef rib gonna be a problem I said hell no it's not gonna be a problem so on we went but it would be tough for one person to eat one full one full rib but we're gonna give it heck today so anyway okay so let's get going on the prep so let's let's look over this first so on the meat side you know again great marbling you've got some excess fat here you've got a little bit of this is might be tough for you guys to see but this is silver skin right here so fat on top of silver skin and just kind of excessive fat here and then we flip it over on the bone side you can see there's a really thick membrane all right so when we talk prep I'm actually not going to bother removing this membrane so if I was teaching you pork ribs absolutely be grabbing a paper towel grab in the corner of this membrane or the middle membrane and I'd be pulling that off because when you go to eat a pork rib if you don't remove that it's you know gonna be a little bit of a problem it's going to leave you kind of an unpleasant bite this is a little different there's no meat on the backside of this and what I've learned over the years of cooking these beef ribs is it doesn't do you a whole heck of a lot of good to remove that membrane it also keeps the meat from drawing up quite as bad you're gonna see that this meats going to draw up quite a bit on the rib we're going to show you some of the wrap stage and obviously the final product but what I've learned from my pitmaster buddies in Texas they don't the most prestigious barbecue joints in the world that I know of they often don't pull them you can pull it I'm not saying it's wrong I just choose not to so this will be a little bit easier for you I don't think it's necessary meet church is all about teaching you the most straightforward simplistic way to make amazing barbecue so if there's a step you can remove or something that you don't have to do then I'm gonna share that with you so that's that's what I do I will take my boning knife and I'll poke just a couple holes through that membrane in between the ribs to help kind of get in there and render that fat a little bit but that's all I'm gonna do on the backside if there was anything really excessive that you felt like you needed to remove you could but again there's no meat down here so at the end of the cook we're either going to take a couple slices and basically have all the meat on top of the bone come off or you can sometimes even just remove the bones and then you can easily remove that membrane at the end of the cook so I'm just gonna leave it you'll probably see there's some flies out here flies are common at the meat church they know what goes on back here they like amazing food don't worry about it again it's 95 degrees it's all good all right back on the meat side so let's get to trimming these have sat out here for a few minutes it's easiest to trim beef ribs brisket whatever when it's super cold right out of the fridge and the fats like nice and hard this has been sitting out it's hot outside so this fats getting kind of shifty so it may be a little difficult to trim that's alright I have a very sharp boning knife for those of you they're going to ask this is a victory next flexible boning knife this is an inexpensive $20 knife no big deal I love these because they make quick work of my trim when I'm when I sharpen this thing a few times I can toss it buy another one but use whatever you like I'm gonna basically take this excess fat off but I'm going to tell you up top this is I'm gonna cook this so long my cook process is long and this fats gonna render so I'm gonna take this big excessive stuff off right here so let's talk about this right here that stuff's gonna come off but you do not have to take off every ounce of this silver skin and make this just a complete red meat I see some people do that that's okay if you want to do that this is not going in a competition this is in your backyard and again if you cook it long enough this fat is gonna render and meld with this seasoning and it's going to taste great so we're gonna take just kind of an average amount off so I'm gonna I'm gonna get to work I'm gonna start grabbing anything that's excessive and I can grab ahold of I'm gonna grab it lay my knife flat and just start to basically fillet it away and I only be careful not to cut any divots in in this meat I want to try to keep this meat as big and thick and flat as possible question is when wha be teaching classes again in Texas honestly we really don't know so this is where we teach and we love to teach we're kind of known for that but with the pandemic restrictions things are up in the air so Texas is back open to 75% but we still have to distance six feet my backyard is not huge we host 40 people very limited in our classes are there kind of I don't know I guess kind of exclusive and we don't do them a lot we've got a big family you know we don't teach them every weekend so you know if I had to spread everyone six feet apart we just can't put that many people in here and the large facility that I teach out in Fort Worth whiskey ranch they're still not open to the public so honestly I mean I get this question 50 times a week right now and I hate it but as everyone knows I'm just not allowed to do it it's not worth it to teach a class for five people so we're completely on hold for the moment that's why I'm so thankful that Trager is allowing us to do this but you can sign up for the newsletter at the bottom of me Church com the minute we start to open up and do classes I'm gonna hit that email list and everybody know but I mean I'm an optimistic person but I think it's gonna be a while so we'll see what kind of sharpener do I use I have a work sharp little unit that has like a belt system I have a buddy locally that sharpens for me and then I recently started using knife aid a little bit where you ship your knives off and they sharpen them and bring them back I'm by the way I'm just continuing to grab this excess of fat and trim it away while we talk questions Cory do you sell Matt Goodman Cologne on me Church website do I sell Matt Pittman cologne on the meet Church website no I don't it would smell like brisket and I can tell you that my wife is sick of that smell so that probably isn't in the upcoming product release calendar do I use super smoke let's save that question absolutely I use super smoke every chance I get so we'll talk about that during the cook do I go through a lot of pellets on a cook like this this is gonna be an 8 to 10 hour cook usually 8 hours this one's closer to 10 because of how big these are so I don't know I mean maybe half a bag maybe on the high side probably not even that much question is do I rap I'm gonna defer that as well because we'll absolutely talk about that here in just a little bit so I'm pretty much down to just the silver skin right here and like I said you some people like to remove that I don't think it's necessary if you want to work on your knife work and your knife skills and you want to cut all that away then you can have at it but because of how long I'm gonna cook this it's gonna be okay and not gonna have to worry about it it's a huge pain to cut so I'll cut a little sliver off and show you take you quite a while but I think you'll see with what we're gonna cook today it's gonna cook so long and so low that it's not gonna matter but if you want to take it off knock yourself out what are my thoughts on the winemaker pellets my thoughts are I love red wine so I was excited when they came out I usually I'm very I don't use a whole lot different pellets I've tried on my like them but I'm all about oak and hickory is basically mostly all I use I go I don't have time for lighter pellets so I'm you know I'm trying to get maximum smoke onto my cook so I usually stick with a hard stuff and I don't I don't venture out too much that's my preference Texas a beef is king got to go heavy smoke so we're going heavy heavy smoke pellet okay so we're just about done I'm gonna let this sit just second I'm going to see how this case though is looking because it probably needs a stir it's gonna give this a quick stir started let this stuff start to come together I mean it's gonna take some time temperatures still just it's just now kind of getting up to where it needs to be good question [Music] [Music] question is do I ever inject my beef ribs no I don't think it needs it I'm a very traditional in it comes to cooking things like this I only inject in competition and this coming from a guy that sells an injection meat church has pork chicken and beef injection you you can you know not matter if you do it but when you look at this beef rib and you see all this inter muscular fat and these Wagyu beef ribs honestly I think it would be a little bit of a sin to inject these I don't think it needs it it's gonna be packed with flavor and moisture so you know I don't I would not question is how thick should beef ribs be you know I mean these are very thick on this side and then you look look on this side they're pretty thin and you know I got a few racks this week and some of them are thinner than others but I mean that's a product of where you're buying your meat obviously Snake River farms has an amazing reputation their stuffs gonna be big and thick and meaty I mentioned earlier I don't like beef back ribs because I don't like the lack of meat that's on those so you know the meteor the better obviously in my opinion I don't know if I can answer how thick they should be but there's that what meat thermometer do I use the one that accidentally dropped on the ground I only use thermal works this the thermapen NK for 99 bucks greatest investment you can make you know outside of buying a trigger and buying meat Church this this is the number one tool you got to have this is what took me from a novice to I guess something a little above a novice but hundred dollars I've got tons of these i buy them as gifts for all my friends and family this is how you can nail the internal temperature like internal doneness take a temperature of any meat you're cooking but also where I'm going to show you today how we're gonna use it for feels so without even looking at the numbers minutes its temperatures drop it's only 91 here in Texas right now so we're gonna show you how you can use this probe for feel on your meat as well so you got to have this if you don't have this this is what you should be telling your significant other or your kids to get you this weekend for Father's Day after they get you that trigger okay let's talk about seasoning real quick all right in Texas our barbecue is very straightforward very simplistic you go to Austin you order beef ribs you're gonna get a beef rib that's seasoned with kosher salt you know probably and coarse cracked pepper so like a 16 mesh pepper and that's it we're gonna use our holy Cal rub which is very Texan it has a little bit of garlic added to that not a ton so it's mostly salt and pepper a little bit of garlic touch up paprika for color made right here in Texas anything you get from us is me Church calm is less than one week old its blended right here in DFW it's just texting as it gets and it's the only thing we put on beef sometimes we add a little bit of our holy gospel but this is all you need so we're gonna put a pretty decent application of this on here this is a big cut of meat it's gonna be hard to hurt it so before anybody says anything in the comments about how much I seasoned look I make seasonings for a living so I think I got this part down I'm gonna show you what I think is a perfect amount of seasoning and we'll go from there but we're going to start on the bone side I'm not gonna use any binders so I'm not using I'm not using a I'm not using an olive oil or anything like that you can any sort of liquid like a mustard olive oil those things those are just ways for your seasoning to adhere to your meat quicker but anyway you're not gonna get a ton on this meat sides I'm sorry on the bone side but I'm gonna season this anyway normally do even though I told you we're not gonna eat much off of it I'm just gonna press it with my hand and we're gonna move on to more important stuff which is going to be the meaty sides and you'll see like that's on the side of the meat and I barely touched it in it all adhered so that's why I don't use the binder it's cool if you use one but again simplistic straightforward less ingredients less steps better what do I use to store my pellets so you know I've used the Trager buckets but honestly I try to just pour an entire bag in the hopper and use that and then just you know use another bag so you know I don't change my flavors that often I do I mean I'm fortunate enough to have a couple triggers so sometimes I'll have a different pellet and another trigger but you know the good thing about a triggers you can open the door and evacuate all the pellets if you want to change the flavor so I could put those like in a five-gallon bucket if you don't have the Trager buckets but normally I just try to use the entire bag like I put a whole bag of oak pellets in this and I'll use them until they're gone so you know I'm not real crazy about coming out here on a Tuesday night saying oh man let's dump the oak and let's go to pecan you know I'll probably just roll with my oak because I like smoke again I've said that a couple times but I like that smoky element so I'm usually cool with the pellets that I did I buy flip that over if I had all the time in the world I'd let you know same thing in the brisket I'd lid it adhere for 30 minutes and go the other side this rub is really fresh and the method that I'm showing you the season I don't think any of you are gonna would eat this and say oh man that needed more seasoning or that needed to adhere longer but on the top side I definitely on the meat side I definitely want to let it it here for probably half an hour and I like it I like by the way I like to season about a foot and a half high because this will give you an even application if you season down low you'll get real splotchy in areas so this is now nice and even it's a pretty coarse rub not super coarse but again big cut of meat kind of reminds me of a prime rib you know you're not it's not it's not that big but don't be alarmed by how much I put on that really wasn't that much this is a twelve ounce bottle and you can see that I hardly took any of that out of there and I'm just gonna kind of press this down with my hand if we walk away come out in ten fifteen minutes I picked this up hardly a knees gonna fall off of it so that kind of illustrates why I don't use a binder again if you want to it's fine like I'll just press this I'm gonna pick it up right now it's been thirty seconds since I seasoned it and look I don't know if anything fell off of it so that's why I don't use binders that often I use mustard on my pork rib things like that but with this I just don't think it's all that necessary so I'm just gonna let it sit like this again I would let this sit at least 15-20 minutes I prefer 30 you know what's the ultimate tip if so you're doing these this weekend for Father's Day you know season on Friday night put them in your fridge do I always always tell people you don't have to season in advance but I'd love to do my trim work the night before because there's this is gonna be a long cook there's nothing worse than waking up at the crack of dawn and a man I got to get a sharp knife out I got to trim these ribs and you know be doing this early in the morning so you know bust open a beer on Friday night do these beef ribs early let them sit in the fridge you know trim them up seasoned them put them in your fridge let them sit overnight won't hurt them put it in a pan and cover it with foil and just let them sit in it here you know and you're good if you don't have that kind of time that's okay I normally seasoned let it sit for 30 ish minutes put it on and then cook it and you're gonna like that too but you know if you got the time it certainly won't hurt you to put it on the night before the question this is a long one did I fall in love a barbecue at an early age or did it happen organically okay I'll tell you so I grew up in the deep south so born in Tennessee spent a lot of time in Alabama grew up on pork so barbecue to me was pulled pork and ribs and I love barbecue but it's not like I was an eight year old learning from my dad how to barbecue in fact I you know guess technically I've taught my dad had a barbecue but I was around it but it wasn't a big part of my life you know not second or third generation pitmaster moved to Texas you know the minute you come to Texas and honestly funny enough this is what made me fall in love with barbecue I was in Lockhart Texas which is kind of the capital of barbecue in Texas now Austin probably is but Lockhart is where it started to me Lockhart's the barbecue capital of the world if you ask me sitting down there at blacks taking one bite of a beef ribs seasoned with nothing but salt and pepper so Paul's go back to when I grew up you know pulled pork ribs with sweet barbecue sauce right a sweet flavor profile if that's what I knew and then I come to Texas and I take a bite of a beef rib that has no sauce so in Texas good barbecue doesn't need sauce right so you're gonna get beef seasoned with salt and pepper smoked with Post Oak and that's it wrapped in butcher paper I take one bite and my head snap back and I was like whoa I mean first off it was completely different from what I grew up on but secondly I mean it's like mind changing you know I love all the regions of barbecue I love Kansas City I love you know West Tennessee dry rub I love the vinegar and mustard sauces of the Carolinas they may not be how it would do barbecue on a day to day basis this is how I adore barbecue on a day to day basis but I appreciate those regions of barbecue with all that said I truly think Texas is the best barbecue I think it's the king beef is king it's pretty undisputed in my opinion I mean I know people are proud of their regions but when you travel the world you see like Joe's Texas barbecue like everybody wants to kind of be Texas barbecue to a degree so and I'm not trying to be cocky I just think it's the best so when I had that bite I was like dang like I want to do that and I kind of started my barbecue journey on my own and tried to emulate that and just you know was self-taught you know bought a pit at one point I got a reverse-flow pit and I just started tinkering around and I mean meet church was an accident I competed with my brother Josh on the side and we were okay we weren't doing it fifty times a year but it was you know we were having decent results and more importantly anyone that had our food was like man your barbecues really good and I started an Instagram page and started to tell people how I made the barbecue that I put on there well now fast-forward we've got 300 and I don't know 65,000 followers and it's normally about me saying here's this thing I made here's how I made it no secrets and just kind of paying it forward to you guys and so that's my that's my deal I'm super different leaning about some barbecue I intentionally do not have a restaurant because I can choose to do this fun stuff with you guys on a Thursday night I can create really cool barbecue products that there's nothing more fulfilling than you guys using this at home saying hey I just made a brisket and my kids said it was the best thing they were eating their life so it's unique and I know it's a long answer the question but I went on TV show barbecue pitmaster six years ago and took two products holy cow and one other hunting hog and it was a hobby and it took off and now it's my full-time gig and anyway love it so thanks for watching more questions typically special do I typically special order meats or do I shop local I mean I'm fortunate enough to have like really cool meat partners but just due to the nature of what I'm in but I'm a huge local you know shop local guy so first and foremost I'd love to support my local farm so if we're doing local festivals and things like that then you know we get local beef whether it be pork chicken beef we want to do local stuff fortunately the cool thing about being involved in meat church is that we have access to a lot of cool meats and things like that and again not bragging about it but it's really cool when people reach out say hey you know been raising this heritage breed pork for ten years wants you to try it so a cool thing about the quarantine our freezers have been full with meat from people so you know you get people like Snake River farms that want to send you their stuff and let you try it stuffs unbelievable you can't go wrong so it is important to know your Rancher if you can sometimes it's not practical but in the day and age of like crazy marketing you should know where your meat comes from don't be fooled by labels in the supermarket don't go in and say like you know grass-fed that doesn't mean that it's better or if something says it's organic I mean do your homework and where it comes from try to know where you're eating learn your preference do you like grass-fed you like you know do you like a never-ever product so no hormones or antibiotics you know whatever whatever is important you try it learn and figure out what you like and and stick to it and support the small guys so I do anything I can to support small businesses for sure barbecue books I recommend big fan of just piles hardcore carnivore cookbook a huge fan of Tuffy stones cookbook one of the most gorgeous cookbooks those are two that I probably like the most over the the past few years so you know one thing about today's classes last week my buddy John Dudley taught and he's a professional Archer and he paused the middle class seeing turnaround was like shooting deer with his PSC bow so I you know I hate to disappoint you guys but I don't have any 3d targets back here to shoot so we're trying to think of something to you know to keep your attention maybe I'll jump in the pool in a little bit I don't know so anyway all right let's move on I'm gonna I'm going to talk about the cook process and kind of you know show you guys that and then we're gonna eat this stuff and and roll on so I'm gonna I'm gonna move these raw ribs out of the way and then real quickly I'm gonna I'm gonna put on cotton gloves with some latex gloves on top so I don't by grilling gloves these are my grilling gloves so let's talk about the cook come to Texas you're gonna get beef cooked with Post Oak I mentioned that so we're smoking with with oak pellets all my recipes are 275 degrees it's not the magic number you're welcome to cook this at 225 250 anything up to 275 but kind of the reason I choose 275 I'm gonna go as hard as I can it gets you cooked as quick as possible without sacrificing quality so we cook today at 275 this cook is super simple we're gonna take these beef ribs and we're gonna put them in this 275 degree Traeger and a rack of beef short ribs it's gonna cook seven to eight hours total and I'm gonna blow your mind with how simple this is we put these ribs in raw put a couple pictures on the meat Church Instagram today you can go to the story and see them on Raw you can see them at the 4-hour stage and I'm going to show you at the six-hour stage so if you've got a big rack about seven eight hours right the huge rack went a little bit longer nine inch hours to get cooked but anyway an average size eight ish pound like the rack I'd prepare that's an eight pound rack you're about an hour a pound and you you'll have plenty of time a tower cook it's this simple the first six hours they were in the Trager unwrapped meat side up unwrapped then we're gonna wrap them in butcher paper which I'm going to do right now at the six hour mark and the last two hours they're gonna Cruise in butcher paper until they finish why butcher paper butcher paper and we're using my butcher paper today but you guys should use you know Trager has their own butcher paper I just didn't have any on hand butcher paper is permeable you can wrap in foil if you want but I'm gonna at this point I'm going to pull these beef ribs out I'm gonna cut a couple pieces of this off [Applause] [Applause] I mean it is pretty cool butcher paper I'm not gonna lie this is 18 inch paper so I'm gonna overlap the two pieces just a little bit for these rubs on here to hold this I'm gonna use the Trager large cut meat spatula which is absolutely my favorite tool these are sitting in a pan they weren't we're gonna set these on here while others are sitting for second Emma I'm gonna stir this case so real quick [Music] all right these are at the rap stage so you can see how pretty these beef ribs are this is what you're looking for so this is six hours in solid six hours and at 275 you see these bones that the meat is drawn back right here the bones are protruded you've got amazing bark on here I mean this is the holy cow on the meat they've just been sitting just like this now okay remember I turn this this Traeger up to 350 when I put the case so on so these these ribs have been rolling 275 degrees and I cranked them up 75 degrees so that's just you know the magic of TV because we're cooking two things on the same grill I would normally have left these in at 350 so they're a little hot at the moment but anyway that's the bark you're looking for they already look epic I had temp these right before we started with my with my Thurmond pin they were about 185 it's a six-hour mark they're 190 right now but I'm gonna show you something first off you're looking for the visual cues you've got the meat drawn back you've got this beautiful bark right that's what we're looking for now you're gonna wrap we're gonna wrap in paper to the paper protects this bark so you spent all these hours building this gorgeous bark when we wrap this in paper it won't steam off this bark if you wrap in aluminum foil you'll be steaming the meat and that's a fine option this bark will get a little bit shifty so this paper will ensure that the bark stays intact that's why I'm using it so they look really really really really gorgeous now and there's no right or wrong way to do this just you just want to wrap them tight I'm gonna take this paper and I'm gonna wrap me let me move them just a hair I want enough space so I can tuck them under the meat it's how I like to do it because you want these to be tight [Applause] okay so I've got it pulled very tight okay no too tight and pull it back over tight again tuck it back underneath hold the ends in now we are nice and tight and we are going to go back in the trailer just like that and what we're looking so we're again eight hour eight ish hour cook we're six hours in we've wrapped them in this paper we're gonna put them back in the trigger okay here we go now I know this trigger is still hot they're not gonna be in there that long normally again to be 275 but the cases come out in a couple minutes we're gonna knock this back down so again stay at 275 or lower [Music] now if you're using you can use the meat probe the internal meat probe on the trigger you can just poke this right through the paper won't hurt it go right in the meaty part try to go right in between the bones plug it in okay I set an alarm for 2:10 we talked about the eight-hour cook I'm gonna cook these a little further than a brisket so so to me when I cook brisket I'm gonna take it until it's probe tender which is usually about two hundred three degrees this I'm gonna take a little bit further and I'll show you that on the cooked product normally I take my beef ribs too closer to 210 again looking for visual cues in the feel I'm going to reach 10 I'm going to squeeze those ribs gonna make sure they feel tender I'm gonna open them up I want them to be jiggly it's kind of what I'm looking for and then if I have to look at the look at the probe I want it to be you know north of a brisket timber so above 2 or 3 somewhere between like 205 and 210 this probe says these are sitting at 190 right now so you know we're we might get two hours out of it not at three not at 350 that's for sure so at 275 it's probably maximum two more hours and you're good to go when you pull those beef ribs off you want a little rest for about an hour and I'm gonna show you that now I've gotta grab enough let me grab a knife I'm gonna start my case so one last time [Music] [Music] quesa was looking already pretty good so that's a good sign so by the time we get our beef ribs out it's gonna be time to eat all right I've got a cooked rack of beef ribs in my cooler I'm gonna pull those out show you those so again let's go over this cook again super super simple you're probably blown away by the simplicity of this I put the beef ribs in 275 8 hours wrapped them at 6 hours they're gonna ride another two hours and we're done super important tip take those beef ribs I like to store them kind of in a pan slide them in a cooler put them in a Yeti and let them sit for 45 minutes to an hour any time you're cooking a big meat the moisture is out of the end of those muscle fibers if you cut right into it you're just gonna lose all that moisture the steam or any kind of moisture that runs out that you just Rob yourself of a juicy bite so you want to let that meat sit and relax and let that meat chill out and then the moisture will kind of redistribute throughout the beef so that you can eat that bite there at the end so I've got a rack that's been resting right out an hour or so and we're gonna that this is the big one so again if you go to our Instagram you can see the 11 plus pound rack and I'll show you that since we're near the end of the queso kook I'm gonna drop some of the cilantro in stir it up be ready for the final product [Music] what differences in flavor can you expect using a Trager sieve a drum smoker will drum smokers or charcoal you know so these are these are hunter sent wood pellets so it's a nuance I mean I've got all types of cookers Traeger I think is the best so you know it's just kind of whatever your preference is but Trager allows me to cook more frequently for my family and I love the taste and myself in the Traeger team have final did a couple world championships off for triggers so we know they produce amazing barbecue so why change all right I'm grabbing these beef ribs okay I have not looked at these this is a right this is the huge rack so again me Church Instagram at me Church you can see these raw see how big they were they were gigantic the biggest I've ever cooked and true story I have not unwrapped these you know the crazy thing about cooking beef ribs now it's gonna be like Christmas I'm gonna open up and see what it looks like but you can see this butcher paper is completely kind of I guess you would call it sweat through with the fat which is a good sign and we're going to open them up for kind of the big reveal this rack cooked somewhere between nine and ten hours due to the size [Applause] questions do i spritz good question I didn't spritz these at all some people spritz at the rap stage again going back to what I said earlier simplistic straightforward way some people do like to spritz and that's okay man these are so tender I can hardly hold them together hold on enough about that man these are I mean look at this look at this bark I mean it's like black gold there would be no better by taking this year than what we're about to experience right here when I feel I mean look the bones are this bonus coming out I can tell you I'll grab this middle bone see if it'll give away I mean all right so you know something's pretty well cooked when you just get the great bone pull of 2020 it's like almost not even fair hashtag trigger so there we go there is the membrane on the bottom which I'll show you but look how easy that was there's your picture right there Robinson that it gets it gets no better honestly than that right there perfectly cooked the bone slid right out so you know they're like tinder is all get-out epic bark probably hard for you to see this has been sitting for like a solid hour but when I do this right here they're super jiggle right here I mean that's just like it's not even fair whoo I'm all right let's let that sit for a second I'll pull my case so out again these are insulated got the cotton gloves on that's why I can grab hot stuff got a ladle I'm gonna give this a little stir man that looks a bit god bless Doug shining I mean can you also see this epic not mad about that okay let's do this shoot this Cory you can pop up here and take a picture nobody's gonna mind a little OOP okay so how do we finish this off that can't be beat this is the best bite in barbecue always say again my way is not the right way my way is the right way when it comes to this you tell me what's better than this it ain't gonna be whole hog ain't gonna be a burning it's not banks you're not gonna be a baby back rib I mean I love all those but this is the king of all barbecue undisputed heavyweight pound for pound whatever you want to call it this is this is where it's at so all right we're gonna go with that I'm gonna make an epic slice I mean I wish I could have held up one big beef rib for you but unfortunately I cooked them too so tender that's gonna be you know kind of tough to do so let's do this let's cut about what a beef rib would have been and the only reason this works is because I have an epically sharp knife and right there is like some serious Bart very hard to cut all right let me show you something let's take this God that bark is crazy there's even crunch to some of that bark I'll tell you that with my beef rib method I like to go a little longer in the smoke because I want like epic bark and then look I mean this might be wrong but let's put some beef rib in there why not well I mean why would you not Oh Cory said he wants some more all right so we have hot pork sausage we have beef chorizo and now we have Wagyu beef rib queso I mean come on you want me to garnish this for you man look at that right there get on in there Cory you're all good oh yeah we're supposed to make it look pretty all right let's put a little cilantro Bay it's okay it's all good all right let's mix it in whoo I'm known to be a little ridiculous so I don't think any of y'all are too mad about it okay let's do this first let's Ford we got cilantro River listen let's get the money shot here oh my goodness dude look at that okay big key lesson a lot of people cook beef ribs a lot of y'all put them on Instagram here's something I want y'all to watch I want you to watch this fat right here you want that properly rendered out anybody can cook her beef rib not everybody can cook a beef rib and properly render all the fat out I don't want to see big pockets of fat in there I mean look at this this is just like it's like an accordion it's like not even fair BAM here's what we're gonna do we got to figure out like how old do you serve this well here's how meat church serves it let's figure out do the accordion again that's probably this one this is unbelievable right here like look how soft that is perfectly cooked that's gonna be like lights out god I want to eat that so bad I will okay let's make a sandwich fresh-baked croissant Pam that looks good already I got to prepare myself for this Trager told me to take a ridiculous bite I got to get ready oh I got a wire on it's like I'm an informant very important that you guys keep your keep your social distance during these times Oh how else do you eat queso look at that you might think it's wrong that's fine for all you purists out there let's just see how it is like I say I'm gonna need a minute ma'am you can come up here and take picture that that's all right Cory we can see the back your head I'm making the executive call whew that was good all right I can't wait to try that okay guys ready for this okay here we go you can get it it's all right we waited an hour we've made another five seconds on you it's fine oh that case those hot okay all right let's see dang see if we've created something good here ready hmm ain't mad about it man that's good just when you thought a beef rib to get no better dude that case those next level you haven't made that better mega this weekend in tag me do I have a cookbook we have turned down so many cookbook offers man we don't have time and I'm enjoying doing stuff like this blessed by all to meet Church business I have loads of recipes a meat church calm and our newly launched YouTube channel do we share stuff with you if I do a cookbook later it's not right now Cory we got other questions what's the most exotic meat I've cook I don't know if it's that exotic but I always talk about cooking reindeer because might piss my kids off in Sweden is it true my brother Josh can cook better than me yep he can I just take better pictures we're about to wrap up here guys we have a so you got any more questions fireman it's not the last call yet but me and my buddy Chad Ward we're gonna hop over to the trigger Instagram page we're gonna do a live I'm gonna have a cocktail we're gonna talk about what we've done for you know 15 20 minutes just kind of wrap for a few minutes be a little more casual so I'll take last call for questions again Matt Pittman meet Church super excited to have you guys here in my backyard again if you want me to do another one of these then reach out to Trager tell them what you want me to cook we've done brisket chicken beef ribs so you know kind of what's next a ton of fun love being with you guys having a drink sharing my passion for barbecue this is what it's all about so any more questions any new rubs coming out man I get that all the time I'm gonna be lynched if I don't release our chili seasoning this year so I'll commit to that that's that's tops on my list it's actually ready we're just everyone's cooking at home right now y'all are buying so much for me Church calm and all of our retail partners that were a little busy with all that but I will get you some stuff this year I teams my team's perfected some stuff and we got some cool stuff that's gonna come out so yeah later in the year you'll see some stuff from us what else can you use foil on the weekday brisket recipe if you don't have a butcher favorite yes you can use foil on a nice recipe so that's a very good question we talked about that so today we were six hours in on these beef ribs and we wrapped in paper you can use foil in fact if it's your first time I would use foil it's gonna cook a little quicker and it's okay if your bark isn't his epic is this it's still going to taste great your family's gonna love it I would absolutely start with foil graduate to paper there's a learning curve with paper you're guaranteed to produce amazing results if you go to the foil and get to paper down the road last question what does Father's Day look like at the meat church kitchen great questions so somebody brought this up today you know I mean I think everybody just wants to be taken care of and your kids could cook for you a lot of times I end up cooking we've been spending time at our house at our lake place and so I think we'll be out there hopefully grilling I don't care if we burn hamburgers as long as we're outside cooking my philosophy is just get outside and cook no right or wrong way you know so for us hopefully just around the round all the kids and you know hopefully grilling some stuff up no doubt grilling some stuff up and just kind of taking it easy so that's it don't forget the Traeger Father's Day sale $100 off select grills go to trigger girls comic or the app or come see us at the meat church and Waxahachie again you know thank you for coming to spending time with us here in our backyard we love this so much that we've left this set up every week and we come back and just clean the place up and do it again so I can't wait to have you guys back out and do this again so let us know what you want us to cook next time something creative I mean it's gonna be tough to top this beef rib encase Oh still super hot and super delicious thank you to trigger for putting this together nobody does it like those guys appreciate you guys watching head over to Instagram I'm gonna join Chad here and let me make another drink I'm gonna join Chad and kind of BS with you guys and answer any questions you have check us out on meat church on Instagram and I'll see you guys soon you you

Channel: Traeger Grills

Views: 217,305

Rating: 4.8926172 out of 5

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Id: wB8TlvJcOcQ

Length: 67min 15sec (4035 seconds)

Published: Thu Jun 18 2020