Baby Back Ribs

Baby Back Ribs

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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!

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[rmcfar]

275 degrees. spritz w ACV at 1.5 hr mark. pull and wrap after 2.5 hrs. Back on smoke, meat side down in foil for 1.5 hrs, until 205 deg internal. unwrap, mop, back in for 10 min to tack up glaze.

[Stottzy]

Matt, just got a smoker a couple weeks ago and I've followed your pulled pork and latest brisket recipe and everyone has given me so much praise! Gonna be doing these ribs next! Thanks for your videos!

[aaronedwards]

Typed out the recipe if anyone wants it!

Baby Back Ribs - MC


* Set the smoker to 275 with Hickory Pellets
* Peel the membrane
* mustard binder
* Fajita seasoning sit for 15 min
* Honey Bacon
* honey is great with BBQ
* Over season; don’t see any pork
* Sit for 15 min
* Cook for 2-2.5 hrs
* Spritz one or two times with Apple Cider Vinegar (He did one time 1 hour in)
* Look for a nice color
* Time to wrap with aluminum foil
* Always use two sheets of foil
* Create a bed of brown sugar
* Squirt “parkay” butter on top of the brown sugar
* Heavy pour Craig Sherry’s Texas Pepper Jelly Rib Candy: Apple & Brown Sugar Habanero (liquified pepper jelly)
* Lay the ribs meat down
* Cook ribs meat side down for approx 1.5 - 2hrs.
* Bone will poke out a 1/4 inch.
* Pull wrapped ribs at +/- 205 degrees internal temp
* Place sauce in smoker to heat up:
* Meat Mitch’s Womp Sauce with the Rib Candy above
* Glaze ribs with sauce
* Cook another 10 min for sauce to solidify

Grab a beer and enjoy!

[evana]

Got my first smoker a year ago. Since then I have made quite a few of your recipes and boy. They never disappoint. Thank you so much for sharing.

[pnmacdonald]

I've been doing Baby Backs for 10 years and have had excellent results. I followed this method except I did NOT start with the fajita rub. Although the meat was done to perfection, the Honey Bacon rub burnt. I used my Traeger Timberline @ 275 degrees where the burn occurred before 2.5 hours. Matt, I think you are a terrific resource and have followed many of your recipes with excellent results but cannot say I am going to do this again.

[tm]

Meat Church BBQ products are top level BBQ. I stand by their products firmly and bbq with them quite often. Awesome recipes that I've recreated and turned out delicious. Him and Malcolm Reed have really helped improve my BBQ skills. If I ever get to meet him, I plan to shake his hand and thank him

[billsutton]

Always watch Matt before I cook - always comes out great when I follow his lead.

[Ricanstruct]

I used this cooking method on my RecTeq tonight. Used a different rub and some different stuff in the tin foil but besides that, followed this recipe exactly. Hands down the best ribs I've ever made, thanks for the video.

[Josiahrocco]

Hey Matt, I just wanted to say thank you for sharing all these incredible recipes. We’ve done your turkey, ham, wings, and ribs recipient and they have all been phenomenal. We’ll continue to buy all your seasonings. Thank you!

[johnmadden]

I smoked 4 racks today following your recipe to the tee on my Traeger Ironwood 885 and I got many accolades for the tenderness and taste of these ribs. This is how I will smoke my ribs from now on. Several people suggested I should start my own BBQ joint. Nope, just for family and friends. Thanks Matt once again for the recipe. I need to order some more Honey Bacon Rub, it was a huge success!!

[donrich]

Matt, Don here. I have been toying with buying a smoker for some time. The wife and I came across one of your videos, (this one) and went out and purchased a Traeger Ironwood 650, Black Friday Sale. We went to the butcher and got some nice looking Baby Backs (4 racks). Couldn't wait to try your recipe and break in the new smoker. I followed your recipe to the tea with the lone exception of I had no jelly and substituted that with agave. The cook went well and easy. We had a total of 5 and what a huge success. Not only were they the best ribs It ever tasted but the overall consensus was the same... Just wanted to take a minute and thank you for what you do... I did purchase your rubs for this meal. 5 stars! Well done Matt.. was so easy! If you have time to respond, looking for a nice cutting large board, suggestions please.

[kevinhowe]

I followed this recipe yesterday, Matt, and got unsolicited rave reviews and comments from my brother in-law/sister in-law, my son, and my wife (who doesn't even like to eat pork)! This recipe is simple and a keeper! These were my best attempt at BB ribs yet! Love following your posts and planning a visit from Houston to "the church" this fall!

[nathanjones]

I enjoy all the products you have and been smoking 30 years. I have gotten out of wrapping ribs and can get either bite through or fall off. After watching your videos I'm inspired to wrap again!! Im constantly learning new things to improve my cooks and thank you for your insight.

[donelrod]

I did the baby backs today. Honey bacon BBQ on both sides honey hog hot on one side and fajita seasoning on the other side. For the sauce, I used whomp sauce, raspberry pepper jelly, and hot honey. Best ribs I've ever smoked!

[smawhorter]

I followed this recipe pretty close this last weekend with a few deviations; instead of rib candy I just mixed some cherry preserves with "Hot Pepper spread" from my grocery store. For the BBQ sauce I used that same mixture and then added some Traeger apricot BBQ sauce, some City BBQ sweet sauce, a few tablespoons of City BBQ Brush Fire sauce, some bourbon, some tart cherry concentrate, and a pinch of salt. This recipe turned out phenomenal and it is definitely my go to rib recipe from now on!

[golfbbqandwatches]

Gotta stop watching these videos when I’m hungry 🤤. They look perfect!! Another awesome Meat Church video, love it!!

[photoby]

My Meat Church seasoning is arriving today and I sure as heck ain't mad about it! Two racks of ribs ready to go with this technique on my new Masterbuilt Gravity smoker. Matt you are my go to - thanks man!!

[NeptuneSpear-]

Fantastic rib recipe with easy to follow instructions. Matt is one heck of a foodie coach.

[crennie]

Matt, we just did these. I have usually used the Traeger 3-2-1 method, to some success, but since we have no become fans of Meat Church, thought we would give these a whirl, and OH MAN! Did them on our Traeger 1300 timberline, and followed your recipe (no parkay though) but in the end, mixed the rib candy with some "Unka Peets" (Oklahoma) BBQ sauce for the glaze. These are the best ribs i've cooked! Thank you for your recipes and videos. They are a blessing.

[j.craighood]

I made these for our New Year's Day dinner, and they were outstanding. Just the right amount of sweet and heat with the seasonings and sauces. Now I need to watch the other 6 videos in this series.