Buy Bone-In Short Ribs, get FREE Meat Church Holy Cow Seasoning!

Name: Buy Bone-In Short Ribs, get FREE Meat Church Holy Cow Seasoning!
Brand: 44 Steaks
SKU: 94-0167
Price: 175.95 USD
Availability: InStock

If you’ve watched Meat Church, you’ve seen what these ribs can do.

This is your chance to cook them the same way.

Our 44 Farms Bone-In Beef Short Ribs (dino ribs) paired with Meat Church Holy Cow seasoning is a no-brainer for anyone serious about Texas-style barbecue.

Big, meaty, and packed with flavor—this is the cut that delivers.

$175.95

$193.00

What You’re Getting With This Bundle

USDA Choice or Higher 123A Plate Short Ribs (Dino Ribs)

Two full plates of thick, meaty ribs (3–5 lbs each)
Approximately 8 lbs total (avg. 4 lbs per slab)

One FREE 12 oz shaker of Meat Church Holy Cow Seasoning

How to Cook (Meat Church Style)

If you’ve watched Meat Church, you already know—keep it simple and let the beef do the work.

Smoke your ribs low and slow, running your pit between 225°F and 275°F depending on your preferred cooking speed. Season generously with Meat Church Holy Cow and place the ribs on the smoker until they begin to develop a rich bark.

Cook until the internal temperature reaches 200°F+ and the ribs are probe tender—a thermometer should slide in effortlessly. You’ll also notice the meat pulling back from the bone edges, which is a key sign they’re ready.

Once off the pit, let the ribs rest for at least one hour to allow the juices to redistribute.

Simple Texas barbecue. Just like you’ve seen—now it’s your turn to cook it.

FREQUENTLY ASKED QUESTIONS

What are dino ribs?

Large, meaty plate ribs that are ideal for smoking and Texas-style BBQ.

Is this the same cut used in Meat Church videos?

Yes—this is the same style of thick-cut plate ribs commonly used in BBQ content.

Do I need a smoker for this?

Best results come from a smoker, but they can also be cooked in the oven.

What seasoning should I use?

This bundle includes Meat Church Holy Cow, which is designed specifically for beef.

How long does it take to cook?

Typically 6–8 hours at 250°F.

SATISFACTION GUARANTEE

If you're not satisfied, neither are we. 44 Farms strives to deliver beef worthy of having a place on your family’s table. You can buy with confidence knowing if for any reason you or your family are not satisfied, neither are we. We’re committed to doing whatever it takes to make it right, or we’ll give you your money back. 100% guaranteed.

No Added Hormones or Antibiotics

Wet Aged for 28 Days

Free 1-2 Day Shipping

The Rib

The rib section of the cow is one of the most prized areas for premium steaks and roasts. Located along the upper back beneath the backbone, this section contains the ribeye muscle, known for its exceptional tenderness and rich marbling. The rib section yields some of the most flavorful cuts of beef, including ribeye steaks, prime rib roasts, and short ribs.

Because these muscles do very little work, the meat develops abundant intramuscular fat that melts during cooking. This natural marbling gives ribeye cuts their signature buttery texture, juicy richness, and deep beef flavor that steak lovers crave.

From impressive holiday centerpieces like a standing prime rib roast to perfectly seared ribeye steaks, the rib section delivers the ultimate steakhouse experience. It's widely considered one of the finest cuts of beef for grilling, roasting, or reverse searing.