[matched_content]Hello, I’m Matt with Meat Church. Today, we’re smoking beef back ribs.
Well, here we are for part three of season three of Hardcore Barbecue, and we’re doing something we’ve never done on video before, something I never thought I would do. Let me explain why. These are beef back ribs, and I get asked about them all the time. You guys know that I think a beef rib, traditional plate ribs, short ribs, one, two, three, a ribs, the big thick Dino ribs, I think that’s the king of all barbecue. And every time I post something about it, there’s always questions like, “Where do you get those?” And people jump in the comments talking about beef back ribs. Full disclosure, this isn’t something I normally do. I’ve cooked it, but I’ll explain to you why. And actually, I’ve kind of changed my mind about them a little bit. So that’s why we’re here doing a video on this.
But number one, it’s very inexpensive. This is from Costco and it was $7.23, and you can see it’s huge. So it’s really, really cheap, and you can get these at any store.
So let’s jump into this. I’m going to make it very, very simple. I’m going to start with a slather. A lot of times, I put mustard on beef, but today I’m actually going to put a little Worcestershire sauce. Use what you want. I’m going to use my friend Bear’s W sauce. It’s insanely popular. It’s delicious. And I’m going to go ahead and season it with our Holy Gospel rub, which is a mix of Holy Cow beef rub and our all-purpose rub, The Gospel.
So today we’re running my Mil Scale 94-gallon offset at 250 degrees with Post Oak. I’m going to put the ribs in the smoker and let them cook for at least two hours. I’m going to check the color along the way and spritz if needed.
Well, we’ve been cooking the ribs for about two and a half hours. I spritzed them once along the way. Now, I’m going to wrap them in foil to protect the color and speed up the cooking process. I’ll put them back in the smoker for a few more hours.
A couple more hours in the foil, and the ribs are looking great. I’m going to take them out, add some barbecue sauce, and put them back in the pit for a final 10 minutes.
Let’s pull these ribs off the pit. They look amazing. I’m going to let them cool off and then cut into them to see how they turned out.
This may be the best $7.73 I’ve ever spent. These ribs are incredibly tender and flavorful. I admit I was wrong in my previous view on this cut of meat. These are going in the Hardcore Barbecue playlist, and I will be making them again in the future.
Thanks for watching, and stay tuned for more videos. Don’t forget to like and subscribe, and check out our merch at meatchurch.com. See you next week for the wrap-up.