I just made this cook tonight on my Ironwood XL and followed the recipe to a T, even with Traeger Cherry pellets. My girlfriend said it was the best thing I have cooked to date, which says a lot because I cook a lot. So juicy, so meaty, (eyes roll back, bites fist) so good. Thank you Matt for this, definitely going down as a top cook for me!
I cooked three pork butts and some pork belly burnt ends with that Texas sugar for a graduation party and everyone kept telling me how good it was love it thanks for the videos and the fantastic products
Hey Matt, try this, my family loves them! Mustard, Honey Hog and All Purpose Rub. After three hours at 230 sprinkle with Brown Sugar, wrap in AF with 1/4 of Mango Mango juice! Return for 45 minutes! Let me know what you think!
Omg. My husband has been over 5he moon with my cooking lately. THANK YOU! He tells all his friends how good I am at smoking different thinks and all I do is follow your videos. Lolol
I'm making 4th of July pork loin back ribs on my Traeger Timberline XL, using this technique. I seasoned with Texas Sugar on the bone side and Honey Hog Hot on the meat side. I'm using Traeger Signature Blend pellets. I'll update this post after feeding time. 🙂 Post dinner update: very high fabulosity factor. The Bachan's Sweet Honey Japanese Barbecue Sauce was a nice finishing glaze. I ate 8 ribs and my wife ate 3. I achieved a beautiful, 1/4” layer of mahogany colored bark on the ribs. 😊
I've been thinking about making baby back ribs for a bit Thanks for putting this one up. For me it will be as Malcom Reed says. "Honey for the money". edti: I made them for the first time. And ate them for the first time. I noticed they were thick and meaty. I didn't know.
Matt, I just tryed this recipe for Father’s Day agave and everything. Ribs were perfect balance of salt and sweet! Nice job my friend keep the rubs commin!
Sadly I'm in canada and they ain't cheap here but I got most of em. You should do a fridge magnet with a family tree type thing how all your spices can be used together and what they are good on. They are good on everything.
Love Bachans newest flavor, the Sweet Honey is awesome. Really appreciate it when you feature different products to your videos. Would never have ordered Bachans had I not seen your first video where you spotlighted their product.
Matt, Did you wrap those ribs meat side up? I thought the "general rule" was meat side down if wrapping in aluminum foil and meat side up if wrapping in butcher paper. I'd appreciate it if you'd clear that up for me, please, Sir. Thanks!
Strollin' my small town grocery store in southern Minnesota and I was floored to see an entire shelf of Meat Church seasonings. I picked up a Texas Sugar and Honey Hog Hot. Thinking we might need to do ribs this weekend.
Traeger makes some really good BBQ sauce. The best thing about their sauces is no artificial stuff in it. I use their apricot bbq sauce when smoking ribs. It has a little sweet heat to it.
Nice cook Matt! Baby Back's are my favorite pork rib. Way more edible meat/less waste than spare's. Gotta love Bachan's sauce as well. Always a bottle of Original and a Hot & Spicy in our fridge door, ready to go!
Nice cook. Always try blending all the flavors. If you go Asian, mix in some fresh microplane ginger during the wrap. Big punch of great flavor, you will enjoy the “pan sauce” left in the raft/boat
MattyP - The Mexican chicken sandwiches were a complete hit when I cooked for my customer at job site, they loved it. I will be doing these ribs this weekend, looking forward to that sauce. Love all your stuff man, chorizo bacon wrapped jalapeños are the one I get asked to do the most, lots of prep but they are amazing! The marriage of the Fajita rub and the chicken wing might take the cake. Keep it coming. PS- reverse sear Ribeye is stooopid good.
Just bought some baachaans, would love to see some more recipes with it! It’s an awesome flavor but I don’t know how to utilize it with my bbq. Would love to see some pork belly burnt ends with this sauce!
That’s a great tip about cherry wood! I’ve only used hickory in the past. I’m going to try cherry next time!!! One more thing, there’s a RU-vidr named Brian Brickman from Frisco, Texas who is the brains behind a RU-vid channel called Brickeats. He turns up the knob on enthusiasm in his videos WAY past 11 and he’s extremely entertaining. I know from discussing it with him in his comments that he would love to be a guest on one of your videos one day. Please check out a few of his videos, they’re relatively short, and consider possibly thinking about contacting him. His videos are mostly food reviews, but I know that he has lots of experience smoking meat because I’ve discussed it with him. He also likes the brown water 🥃 just like you.! He’s a great big ball of energy with a personality as big as Texas and I think you two would have a lot of fun making a video for your channel.
I’ve tried hundreds of combinations of seasonings on ribs. I’ve settled on Heath Riles Garlic Jalapeno and Meat Church Texas Sugar, with a little added black pepper. Can’t. Be. Beat.
@@Redsee83 Sauce, no. I leave that to the people eating them lol. I mostly use a pellet grill, so if I wrap I use a rib glaze from Kosmo/Heath Riles/Texas Rib Candy. This last rack I didn’t wrap at all, and they turned out the best.
As an avid outdoor cooking enthusiast, I recently switched from Qstoves to Asmoke, and it has significantly changed the way I grill. The Asmoke Essential pellet grill's smart design, which includes dual sensors and a PID algorithm for precise temperature control, makes grilling a breeze. Plus, the convenience of a battery-powered portable grill is unmatched, especially during my family outings. I particularly enjoy the variety of flavors the wood pellets bring to my dishes, especially when cooking these "Sweet Honey Baby Back Ribs". The Asmoke app has also been a game changer, allowing me to monitor the temperature remotely and share my favorite recipes with others. I highly recommend Asmoke to all grill enthusiasts out there seeking an efficient, flavorful, and convenient grilling experience. #Asmoke
"Whatever the heck it is..but I'm pouring it on the Ribs" Love It! I'm gonna make this for my son's Birthday party Saturday. OK to use Honey Hog Hot? I'll omit the Agave tho...
When you state the cooking temp of the grill, are you using the factory gauge, or are you using a probe and meter ? If you are using a probe, you could do a video on the finer points of monitoring the pit temperatures You got a new subscriber now from the content of this video.
I think I have 4 different Meatchurch seasonings, but my wife keeps insisting on Holy Voodoo! I have to sneak some of the other seasonings in. I have a rib cook coming up later this month, and I am following this for some of them.
We love Meat Church! We've done several events with 100-200+ people and only use Meat Church rubs. Could you do a video or give pointers on how regular joes can feed a larger quantity of people?
I moved to Texas 2 years ago, and Meat Church was the first video RU-vid showed me, and I have been a fan ever since. The second video was from Matt Carriker - who just did a sort-of cooking video, and he desperately needs your help.
What do you do if you have to hold them for a while before eating? Can you do the tack-up step and re-wrap until ready to eat or will that soften the bark/sauce too much?
Got to try that sauce sometime. I love Asian flavors. Would be nice with some spicy noodles. Stupid Carnivore diet 😂 I go off more often though since I’m near my goal.
I have never seen anyone advocate for dry brining with bbq, meaning to let the seasoning sit for at least a few hours so that the moisture that is drawn out can go back into the meat, resulting in a juicier product. I wonder why that is?
Awesome video! We are less than a month away from Independence Day! How do I BBQ, have a self serve bbq bar, and light fireworks with the kids all at the same time?
My boys and I have a standing date every Wednesday night to watch your videos. I have not yet attempted ribs on my own and I try to cook by temperature as opposed to time. At what internal temperature do you wrap these ribs?
An idea for a future cook. 0-400 chicken wings on the Traeger. Season the wings, put them on a cold Traeger, turn it on and set it to 400. Should take an hour. A lot of people claim the wings come out great on the Facebook Traeger Grills group.
