Beef Ribs with Goldees Barbecue

How to make Beef Ribs with Goldees Barbecue

Beef Ribs are the King of all BBQ in my book. We already have a beef rib video on this channel done my way (link below). However, my buddy Jonny White (AKA Jirby BBQ) at Goldee's (the #1 BBQ joint on the Texas Monthly Top 50 BBQ joints list) offered to join in our new MEAT the Masters Guest Pitmaster series (playlist link below) and show us how they smoke beef ribs each weekend on their Mill Scale 500 gallon offset smoker.


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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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[kennybaumann]

Really enjoying this series Matt, Thanks for your humbleness and foresight to bring us these unique processes. Thanks also to the pit masters who are willing to so selflessly give their time and knowledge. My prayers are as the offering plate comes around they will be rewarded by the entire Meat Church family.

[nn-xmlz]

He's actually wearing a shirt that promotes his protégé's bbq shop who left Goldees to start her own. Thats amazing.

[shawngillogly]

If brisket is the King of BBQ, then Beef ribs are the Emperor. And those looked perfect.

[hockeykid]

I’ve followed the recipe multiple times and they always turn out great. Just for my own reference: Add rub, 1-2 hours smoke, 6-8 hours at 250. No wrap, no spritzing.

[youwilldothis]

@meatchurch - I used the technique on this video to smoke some prime beef ribs over the wknd in my big green egg. I did 200 degree for the first hour and 300 for the next 6. I finished with some homemade tallow and the results were OUT OF THIS WORLD. It was great to not trim and im very thankful for this video! thx

[LTrizzle]

A true homie… Rep’n his homegirls newish BBQ spot.

[oneJuan]

No matter how many times I make beef plate ribs that first bite never disappoints! It’s ALWAYS a “oh man that’s good!” Feeling. Love it!

[eazymunee]

The two of you together is always a treat. Mellow, humble, and talented!!

[nhjonas]

I love that you guys are putting out this video series so we can see how the top places do things. SO simple! But super effective

[kimbrooks]

I love your simple approach - I'm a beginner smoker and love that you didn't wrap or take membrane off! I have my first short ribs in today!!!

[rosssweat]

I like how this guy explains how to Cook ribs. He explains it very simple for us newbies and gets right to the point . So many people making videos over explain it and talk too much and there's too much conversation. I'm definitely gonna try this!

[arguy]

I ate at Goldees on a Friday morning in the first weekend of March. This guy is legitimate. I prefer my beef ribs to be wrapped, personally, but if you go, you have to try their Sausage and Turkey. Everything's great, but those two are special!

[shredforJesus]

Went there last week after a Church conference in Grapevine. I almost didn't get the pork rib and it turned out to be the best ive ever had! Brisket was top tier, same with the beef rib. Sausages were good and the staff was super friendly. The vibe waiting in the long line was good too. Everyone was just excited to be there even though it was cold!

[SirPartyRoc]

I've learned that I over trim. Fat is flavor. I just need to trust the process that it will render. Love the series, education, and getting to know these pit masters.

[stanmoffitt]

I definitely notice the membrane on beef ribs but not on the pork ribs! Just my first hand observation, you guys are very gracious to share your knowledge! Thank You!

[jonsmalls]

This is one of the most informative episodes I’ve seen. You guys both are really good teachers

[SuperSnakePlissken]

I live in Central Texas and try to go to as many of these high-end BBQ restaurants as possible especially when family come to visit. I have yet to go to Goldees but after seeing Meat Church's couple of videos on them I am definitely going to check them out.

[Vandergrift]

All the best beef BBQ has the simplest rub. Pepper, Lawry's and beef bullion. Brilliant. My next rack will be giving this a shot.

[michaelmiller]

Thank you to Matt and Goldees for sharing valuable tips. Learned allot. Wishing you the best of success!!

[CoolJay]

I am a fan of Jirby's channel as well. A number great tips in this clip. I like the idea of no wrap on dino beef ribs. The beef bouillon
seems like a must try. And some garlic salt per Jirby's beef rib video. Matt, the first two videos in this series are some of the best
bbq videos I have seen. Thank you!