Cooked these yesterday with the exeption of using Habenarro Peach Rib Candy instead of the hot sauce and jelly you used. Had three racks of Costco Baby Backs and did three different recipees. The guests said the Meach Church Holy Voodoo ribs were the best. My oldest son said it was the best thing I have ever cooked. They want me to cook more soon. Really appreciate your channel and the inspiration it gives me to cook great food for the family.
Dude once again a flawless cook!!! EVERY time I’ve followed your pellet cooks I’ve gotten rave reviews at my BBQ’s. I credit it to your teachings. Thanks man keep it up!!!
"24 ounces of cold hand cramping America right there". You're a Bama fan that even this ole Clemson '75 man really enjoys watching his cooks. Wishing you and your family nothing but the best. Many thanks...Later.
Matt you are a world class bbq guy, you know that pulling that membrane is just an old wives tale. It will cook off during the cook. While it is there it helps hold in moisture for the the rib.
Thanks Matt for the knife update and offer, a purchase was made. And THANK YOU for all the great videos on cooking, these are greatly appreciated and helped alot. Enjoy the 4th!
Greetings from Chattanooga, TN! Your brother Chris introduced me to your seasonings years ago and I've been a fan ever since! Keep up the good work Matt!
Matt, your videos appeared on my feed recently...I watch a lot of food/cooking videos. I tried my hand at ribs for the first time on our Traeger about a month ago. They turned out good but not quite what we're used to...we live in the Memphis area. I watched this video & told my husband I wanted to try again so we picked up a pack of ribs from Costco. Thank you for creating this! Your knowledge & tips are fantastic & so helpful! It was such a difference from my first ribs to the ones I did today! My husband LOVED them! Following your channel now & am going to check out your other videos.
My third attempt at ribs I followed this cooking method on my Weber Kettle with a Slow N Sear. (Different seasoning but followed the temp/wrap/boat) They came out amazing and the bones all pulled right out. Best ribs I’ve made by far. This will be my go to method from here out.
Once again man, you did not fail us! Looks great. The last time I was in Canton was after the major tornado that went through there. I came to help with relief efforts. Have a safe and blessed 4th!
Ordered your seasonings yesterday and can't wait to use them. Didn't start smoking meats until I move to the south a little over 3 years ago. !st thing I did was buy a Treager Timber line. Found your channel about a year ago and have been learning from you ever sense. I'm happy to say my smoking game has been up graded because of you! THANKS for sharing your knowledge with us!
I'll be honest...I own the cheapest Traeger out there its the junior 20 from Costco best thing i have ever purchased for smoking and BBQing ....with the addition of Matt's from Meat Church ideas and videos and the whole line of Meat Church dry rubs my entire family has me cooking all the time !!!
I have a nice old lady by my house, she gave me some pineapple havanero, and peach havanero jelly. Of course those where used into ribs and we loved them :) experimenting and trying new things is the way you get good at it
I love that sharp knife, I was given the Blue Diamond. It's pretty sharp & great for trimming & filleting. Love your channel, I've borrowed a lot of your ideas of smoking meats & my family/friends love them. Thx brother, keep up the good work 💯💯😒
As a newbie to using a smoker (pellet grill) I really enjoy watching you and a few other pro bbq'ers showing us that you don't have to have a $5000 dollar offset smoker to make good bbq. Great video! Have a safe and happy 4th!! 👍🏽
I was never much of a rib guy until I watch a few of your videos. Apparently I'd just never had GOOD ribs! Thanks for showing us the error of our ways, Rib Master Matt! :)
Absolutely love all of your videos! My pantry is stocked with MeatChurch rubs! Also, I am so glad to see you promoting the Misen knives. I have used them for a few years and love them. I have even bought some as gifts for friends and family that don’t have quality knives. Happy Independence Day! 🇺🇸🎇💥
love the boat idea to keep the juices as well as keep the smoker clean. You are committed to "no brush strokes" b/c that was a lot of dunking and dripping. :) Have a Happy 4th to all!!
It’s great to see you take the time to show everyone who to learn who to cook ribs .the ingredients and the things you need to know who to get everything the way you want. I can see your giving the people idea who on do things .great job color ingredients looks great fresh on the ribs.
I delivered food all day yesterday and most of the orders were people ordering Ribs and BBQ. I left a Comment after drop-off saying "Nothing more American than eating BBQ and Ribs for our great nation's celebration". Almost all of them gave me a bigger tip after the fact. Even bought myself a 3 meat spread platter for dinner with CB and Mac&Cheese. 🇺🇸✌
Great video! I would love to see one where you smoke different meats at the same time (brisket, ribs, pork butt and chicken). Would like to see the time and temp management. Thanks
Thank you, Matt. I love what you're doing. You have a different take on BBQ flavors than most RU-vidrs. Of course, I love your laid-back, casual conversation, cracking a beer style. Keep up the good work. On a side note, I noticed Academy sports by me (Central FL) has your rubs and Meat Mitch sauce in stock. I thought that was pretty cool. Have a great 4th.
I appreciate eye feedback David. I don’t consider myself a RU-vidr. I’m a CEO of a BBQ brand and honestly just a guy sharing my knowledge of outdoor cooking. I appreciate you watching and being here!!
@@davidfeith6031 I have one 5 minutes from my house. They have good prices on all outdoor gear as well. Probably closest to Ocala would be Daytona or Lake Mary. You may be able to order online for delivery. but if that's the case I'd probably order directly from Meat Church.
@@MeatChurchBBQ Absolutely. We live down here in Friendswood, Texas, and I made (well, you made, lol) a lot of people happy, sir. God bless. My brisket is almost done too. Following your guidelines. Cooking on a Traeger Grill Pro Series 22, bronze.
Ordered a set of those knives, been really wanting good knives so I hope these live up to your hype! Thanks for the video, just in time for the 3 racks in my fridge for the 4th!!
Love the lake house videos and the ribs look amazing. I’m going to get those going this weekend. More importantly, where did you get that shirt? I must have it! 🇺🇸
I took a picture of my 4th of July brisket and pulled pork using the Holy Cow, The Gospel and miller light but couldn't figure out how to attach, but I love the rubs and so did my friends.
Love everything about this!!! Wanna try something that will take it over the top? Put a little Mikes Hot Honey on them for the wrap... I have nothing to do with Mike's, I used it on some flatbread pizzas and decided to try it on baby backs..... U real sweet heat!
Hey Matt, thank you very much for this and all other Videos! They are all fantastic! I hope that you come to Austria in Future! Malcom and you are the best in world for BBQ! See you, Bernd 👍
man,this looks so awesome,I just found your channel today,thank you for sharing your craft of smoking meats,this will be an undeniable learning experience..💪👊👏💥💥
I smoked some ribs recently on my Yoder using the Matt’s HOLLY COW and HONEY HOG and they were outstanding ! I love the Holly Cow for its awesome pepper mixture which comes in 1st place among all the others I’ve used so far and then followed up with that sweetness from the Holly Hog ! Added my bbq sauce and BAM !!!!!!! At least 6 more slabs going on the smoker this weekend and can’t wait ! HAPPY 4TH MATT !!!!!
Can’t wait to try these ribs this weekend. Thanks for all the great content on your channel. Been a fan for years. Finally had the opportunity to stop by the Meat Church store in Waxahachie last weekend.
Hello, I am an honorably discharged veteran & huge fan of your BBQ I actually just picked up some of your Gospel Rub and used it on my ribs….ABSOLUTELY FANTASTIC!!! Anyways, I was wondering where you got that US Flag cutting board??
Gotta try the voodoo ribs for sure. I used voodoo and fajita last night. Sliced some boneless chicken breast in half long way to think them down, gave them a light coat of voodoo and then covered that with a light coat of your fajita, smoked them on 300 until they hit 160 temp. Brushed on a little Cattleman's BBQ sauce because its my favorite, let it tack up. Made one hell of a BBQ chicken sandwich. The two rubs went together very well on chicken and with the BBQ sauce.
Done some holy voodoo ribs about 3 weeks ago with a very light base of holy cow. Spritzed with some filtered pickle juice. Finished them dry no sauce. They were great.
It will be my first time using Holy Voodoo as well. Can't wait to see how they come out. Thank goodness my local BBQ supply store sells Meat Church...Thanks again Matt. Happy 4th...
I go heavy honey hog and light voodoo for seasoning. In the wrap brownsugar, honey, kerry gold butter. For glaze i go killer hogs bbq sauce and they come out great. Mitch sauce also good stuff
