Meat Church BBQ Dishes
Discover the art of barbecue with Meat Church’s famous smokey brisket, tender pulled pork, and signature rubs. These recipes will elevate your BBQ game and impress your guests at any gathering.
Ingredients
For the Signature BBQ Sauce
- 2 cups Ketchup Base of the sauce
- 1/2 cup Brown Sugar For sweetness
- 1/4 cup Apple Cider Vinegar Adds tanginess
- 2 tablespoons Worcestershire Sauce For depth of flavor
- 1 teaspoon Garlic Powder For seasoning
- 1 teaspoon Onion Powder For enhancing flavor
- 1 teaspoon Chili Powder Adds a bit of heat
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
For the Brisket
- 1 piece Beef Brisket Select a well-marbled brisket for tenderness
- to taste Holy Cow Beef Rub Use for seasoning the brisket
For the Pulled Pork
- 1 piece Pork Shoulder Perfect for pulled pork
- to taste Honey Hog BBQ Rub For seasoning
For the Beef Ribs
- 1 rack Beef Ribs Use well-trimmed ribs
- to taste Gospel Chicken Rub For seasoning
Instructions
For the Brisket
- Preheat your smoker to a steady 225°F.
- Apply a generous amount of Holy Cow Beef Rub to the brisket.
- Place the brisket in the smoker and cook for 12-18 hours, monitoring the internal temperature.
- Let the brisket rest before slicing to ensure juiciness.
For the Pulled Pork
- Prepare your smoker to a steady 225°F.
- Season the pork shoulder with Honey Hog BBQ Rub.
- Smoke the pork for 8-12 hours until it reaches the desired tenderness.
- Let the pork rest before pulling it apart.
For the Beef Ribs
- Set your smoker to maintain a temperature of 225°F.
- Season the beef ribs with Gospel Chicken Rub.
- Smoke the ribs for 4-6 hours, checking for tenderness.
- Allow the ribs to rest before slicing.
For the BBQ Sauce
- Combine all sauce ingredients in a saucepan.
- Heat over medium for 15-20 minutes, stirring frequently until thickened.
Notes
Let the meats rest after cooking for optimal juiciness and texture. Feel free to mix and match your favorite Meat Church rubs for new flavor profiles.