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Holiday Recipes
View our full collection of Holiday recipes. Get inspired with our top recipes for the festive season to get you grilling like a pro for the holidays. Whether you're craving holiday ham, tender brisket, or soft and crumbly cookies, we've got you covered.
New Matt Pittman BBQ Recipes
Texas-Style Monster Beef Ribs
5.0
Find out why Matt Pittman calls these giant beef ribs “the best bite in barbecue, end of story.” Though you can find these dinosaur-sized beef plate racks in just about any supermarket in Texas, folks living in other parts of the country may need to buy them mail order or ask their butcher to special order them. (If so, ask for a 123A rib.) While short ribs can come from this cut, you want these monster ribs to be long, at least 8 inches and up to a foot in length. When it comes to flavoring them, Texas barbecue seasoning is mainly salt and pepper, but Matt likes the added garlic in his Holy Cow BBQ Rub. Alternatively, you can use a mix of Traeger Coffee Rub and Traeger Beef Rub, a favorite combo from Traeger's Chad Ward.
Texas-Style Brisket
5.0
Matt Pittman keeps this brisket simple but shares all the secrets to its success here. In Texas, brisket is mainly seasoned with salt and black pepper, but most BBQ joints in the Lone Star State will add a little something else, like Lowry’s, too. Matt goes with a liberal coating of his Holy Cow BBQ Rub followed by a light sprinkling of his Holy Gospel BBQ Rub. Other great options are Traeger Beef Rub or Prime Rib Rub. No matter what you season it with, if you follow Matt's advice, you'll wind up with slices of some damn fine brisket.
Cuts of Beef
Ribeye, New York strip, and sirloin are familiar terms. But those are only a few of the 51 total cuts of beef. Explore our Cuts of Beef guide and learn all of the different cuts and how you can identify, prepare, and cook them.
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