How to Cook BBQ Pork Ribs with Matt Pittman from Meat Church BBQ | Traeger Staples

Imagine my surprise when I unwrapped a package of ribs from my local market here in Washington (state), to find that they were "Prairie Fresh" brand. the rest of the cook, with your rubs and my Traeger, went precisely as shown. I'm "pigging out"! Thanks Matt!!!

Guessing the difference in this method failing is Grill used, maybe offsets work at these temps, otherwise burns everytime

I'm new to smoking, Can I trust such a skinny bbq'er? Jk.

So, 275, does that mean you won't get a strong smoke flavor?

I really enjoy Matt’s videos,but that 275 for two hours on the ribs is too high. I do the first two hours ar 240 and the finish, wrapped at 265 degrees, then about 30 minutes out of the wrap and they turn out absolutely perfect

Man that grill want even on lol

Thank you for the recipe, I will cook for the 4th of July for my family

Where is your binder....

When does he spray with vinegar?

I've got ribs on the Traeger as I write. I know Matt is an Expert. I've found a rib recipe at Traeger that starts at 180°, which seems low, but I've never been wrong going low-and-slow when it comes to BBQ. I'm probably going to start lower, 180°-200° for a time just because my Traeger seems to smoke best at lower temperatures, and it doesn't have a super-smoke function (model 780) but I am using an AmaZen smoker tube also. But I'll crank the temperature up to 225°ish shortly, and I'll use my meat thermometer. I am a member of the church of Jesus Christ! And a member of the Meat Church! Hallelujah! Can I get a Witness! Praise God in Heaven for this blessed land (though we be encumbered by traitors and fools) and for delicious Pigs 🐖 and Cows 🐄 and Deer 🦌 and Elk!

Followed the recipe today and compared Traeger Pork and Poultry vs Meat Church Honey Hog head to head. I stayed with the Hickory pellets, but I did drop the temp for a slower cook. Verdict: Both rubs were fantastic! The color of the Traeger ribs was real nice, but the favorite flavor from the group hands down was the Honey Hog. I also served it with the Dr.Pepper BBQ sauce from another video. Thanks for not only producing easy to follow and awesome videos, but also for the fantastic seasonings!

Hi Matt. You said not to season ribs more than an hour before cook. What's the reason and can they be seasoned well before cook time and kept in the fridge? Thanks and look forward to all of your vids.

I did it word for word , even using their rub. My internal temp was 200+ at 2 hours. I pulled them and wrapped them with all the ingredients, I put them back on for 30 minutes

Would this be the same method of choice for baby back ribs?

Do you keep the temp at 275 when you put them back in wrapped ?

Just got my Traeger a couple of weeks ago. Have mostly used it for smoking jerky, and maybe a steak or two...and that has been fantastic! I've never tried to use a smoker for anything other than that.

But today I decided to use the recipe you show in this video. I followed the steps just like you showed them....and the ribs turned out to be spectacular! I have much more confidence in using the Traeger now. I really wasn't sure what the deal was with the brown sugar, butter and some honey. But when we opend the tin foil it was like a revelation! You could smell the ribs, you could taste the syrupy goodness of the liquid in the bottom of the tin-foil. My family was extremely pleased with everything. Can't wait to see some of your other recipes!

Really appreciate what you do for us rookies.

i cooked mine at 275, and it was perfect.

Made the ribs today. Best I have ever BBqd. Even the neighbor who is not a barbeque lover said she has never tasted better ribs, Thanks Matt!😊

Bone side down not fat side down when you wrap…. All of your seasoning came off

I don’t know what kind of ribs you cooked but I did baby back ribs and it ruined 3 racks of ribs

Isn't it somewhat telling you don't use any of the traeger dry rubs on here? Why not?

I have Baby Back ribs. Do I need to adjust the time?

If I set my Traeger at 275 degrees I get zero smoke out of it.

Have done these 3 times and today makes 4 on my Traeger and they are the Best ribs ever period!!!

I get stuck between cooking them like this or making them fall off the bone.

My kids and wife only like them fall off the bone, so I always make them like that, even thought I’ve told them many times that’s overcooked. Plus, sometimes they fall apart before I can even serve them. But, gotta know your audience, that’s all that matters.

But tomorrow I’m cooking for a crowd. I’m going to do two fall of the bone, and two using this method. Ha! I get them my way for a change!!

This is my go to recipe and I've cooked these about 10 times. They always turn out great and the family loves them. I think that brown sugar, honey, and butter trick really makes it great.

The steps for this recipe on the Traeger app are a little misleading when putting the ribs back on the smoker after wrapping. Make sure to go meat side up in this step as mine came out extremely black glazed and had a bark like texture that could barely be cut through. I even referred to this video where it appears meat side down but, you live and learn. I’m sure they will be excellent next time.

Love watching Meat Church Matt! We always watch his videos before we open up the Traeger ❤

When I copy this recipe exactly the brown sugar turns black am I doing something wrong here?

Going to give this a try. Will be my first time to do ribs.

Same model smoker. Note the hood seal on yours is unclipped the same as mine. No matter what I try to keep it clipped in, as soon as I close the lid the seal clips pop back out. So annoying Traeger…

Finally I made some ribs to be proud of last night. The best one I've made yet. Paying more attention to what the meat is telling you helped me alot. I've tried the 3-2-1 method and never had them come out anything but dry. This was a game changer! THX

Can't take Traeger seriously if they don't take internal temps. without knowing what temp you start at (did you let them warm up on the counter first?) and what did you finish at? "2 1/2 hours" tells us none of that.

Why does the honeyhug hot look yellow in the video and when you buy it It's more brownish red?

Of all the stupid things I’ve bought because of Joe Rogan this smoker was one of the best

These turned out great, thanks!

I took mine out 30 mins before and they came out amazing. I live in Colorado. I think that might change the cook time.

Did this the other day..FANTASTIC...did not have any honey so substituted Maple Syrup....WOW

I’ve done this recipe word for word twice. 275 is way too hot for that amount of time. This is just my opinion but I like to be able to bite off the rib. Once you open the tinfoil these ribs are already off of the bone.

Next time, I’m going to grill them at 225 and see what happens. Being that’s it’s the second time I’ve done this 275 is waaaaay too high. My guests couldn’t even hold the rib but rather pulled the meat off with a fork to then put on their plate

He says 275 but the grill temp showed 245

Making these right now, love your videos :)

Great recipe. Worked perfectly. Falls off the bone. Next time I’d pull it off 30 mins early and put back on the grill bone side down and let it crisp up for a nice bite. I like how it falls off the bone but I also like a good bite

I just made this as one of the first things on the traeger. It was great but there wasn’t as much smoke or smoke taste on the meat when cooking at 275. Any hints?

I exclusively now watch your videos when using my Traeger.

I followed this recipe precisely and my brown sugar caramelized so I think my trigger was too hot, but it was set to 275

Why only season them an hour before cooking vs say the night before?

Thank u!!! Best ribs recipe!!! ❤❤❤

Absolutely freaking amazing thank you for sharing. I made those tonight turned out. Perfect thank you so much.

Oh, man I can't wait. I picked up 2 full racks and I am def going to try your brown sugar/honey/butter mess tomorrow! Thanks for the video.

Pellet grill is nothing but an oven. No smoke flavor.