Texas Style Spare Ribs

Texas Style Spare Ribs
As a BBQ man I personally enjoy traditional Texas style spare ribs. A sharp contrast to sweet, St. Louis style ribs that are so common in the competition BBQ world. If you have ever been to a Texas BBQ joint then you have probably had a really long pork rib that has not been trimmed down to a St. Louis cut rib.

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About Meat Church BBQ:
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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[mattbundy]

Killin’ it, brother! Love the content. It’s nice to see something a little different from the same ole stuff everybody else does. Keep up the great work.

[jayworley]

I take all of those trimmed off pieces, cut them into cubes, and smoke them on skewers along with the ribs. They're usually done about an hour or so before the ribs are ready, so you get a nice little appetizer. My kids call them "Rib Burnt Ends".

[raymondchapman]

I made the best ribs this weekend for Mother’s Day. Thank you for all your videos. Helping become a better cook. Family love it.

[Mtts]

Made this today. Turned out amazing. Best part of this method is the simplicity. Not worrying about wrapping etc… just let em cook til they are done. Easy

[francinecorry]

Really glad you took the time to demonstrate trimming.I never knew about "rounding off" any sharp edges.Thank you sir for the informative video, keep up the good work.

[RhythmAndRibs]

It's 4pm here in South Africa but I just got super hungry watching this😂

[bradgibbons]

Had some salt and pepper spare ribs this weekend and they were incredible! Thanks for the video!
I would love a video of you giving a kitchen and smoker/grill tour, talking about the pros on cons of each, and maybe some stories along the way.

[claylatour]

Dang it....I knew I shouldnt have watched this before eating breakfast. I know what I will be doing this weekend. Thanks Matt for the great videos...I always appreciate the educational cook stuff

[timsivers]

Holy cow! You never disappoint Matt!! You were the first person I followed to learn Texas barbeque . Thank you for the best color in barbeque and the best videos in barbeque!

[randybrester]

He Matt did this Texas method cooked no wrap, straight thru, three racks at 260 for 4 1/2 hours
Did use St Louis cut ribs
At 4 hours brushed on melted butter with Sonys sweet sauce blended blended together and went another 30 minutes
Absolutes so simple and the best rib I have ever made
The bite was firm but soo tender
Thanks Matt

[BillyG]

I've tried many ribs recipes from Meat Church and this is my favorite one. 16 mesh black pepper base followed by Holy Cow. Don't get me wrong, I can get down with a sweet rib with the best of em but this is my go-to savory rib for sho.

[joshmurphy]

Matt I made these this weekend and they were wonderful. Only thing I done different was used babybacks and adjusted my times for that. I’ve been on a keto diet and haven’t been eating ribs because of the sugar but these were A ok. Also made the Mexican pulled pork since it’s no sugar and it was phenomenal as well. Thanks for something that was different that usual but tasty. You helping me lose weight and enjoy my food.

[CoolJay]

Those ribs are feasting my eyes. Great recipe. You are right, we can eat more ribs when not too sweet.

[petecorey]

Man this was great. Not a fan of sweet bbq so this was up my alley. Used a pellet grill and came out great. Perfect. Thanks Matt!

[darylh]

I decided to do pork spare ribs for Christmas this year in the Houston area. Followed your cooking process. I can't get Goldies BBQ sauce locally so i tried original salt lick BBQ sauce on the foil while wrapping at the end. The sauce contains no tomato product. The result was awesome.

[Simplycomfortfood]

Hello Matt. Did three racks of spare ribs, no wrap. 275° Camp Chef Pellet Grill with Lumberjack Pecan and CharHickory pellet blend(my blend). Seasoned them with Holy Gospel all-purpose base coat and a top coat of Honey Hog. Pinned them at 201°. Family announced, best ribs I have ever smoked. So Good. Grocery store in our area was running racks at 2.99 per pound. About 13.00 to 16.00 dollars per rack. Sides, the wife's potato salad, and amazing baked beans. Wish you could have joined us.

[narbekalantarians]

Love Texas stye spares. And you get plenty of sweet from the sauce at the end. Thanks for doing this video.

[Bullkthx]

I seasoned the trimmings with the Gospel and put them in the air fryer at 375 for 20 minutes and it was great!

[cybernode]

As an avid griller, I used to be a Qstoves user, but once I switched to Asmoke, there was no looking back. The convenience of the digital controller for precise temperature control is a game-changer. Plus, the added convenience of the Asmoke Essential being battery powered, with up to 10 hours of runtime, has changed the way I grill during outings. Now, I can take it for tailgating and camping trips without worrying about a power source. But what I love the most is the flavor that the wood pellets give to my food. From hickory to applewood, each grilling session is a new experience. And the fact that I can monitor the temperature remotely through an app, just sweetens the deal. I've never had more perfectly smoked ribs in my life. #Asmoke

[meh]

Been having so much fun with my new pellet grill and your channel. Honestly what spurred me to buy the smoker. Found your rub at the local butcher here and they told me it's too pepper forward. I was real nice about telling them this area wouldn't know good bbq (or pizza) if it slapped them in the head. Seattle by way of New York, learning the way of the bbq. Cheers!