I like your no nonsense approach to making what looks like amazing ribs. I tend to make things so complicated and over analyze things and you just make it happen.
Nicely done- I like a nice clean bite and not fall off the bone - so those are just the way I like my ribs. Kosmo makes some pretty delicious rubs and sauces
Thank you, I’m glad the audio is better quality that you picked up on. I’ve still got a few older videos to upload from before I got the wireless mic set I’m now using. You should try some Kosmo’s Q rubs and sauces I really like them.
Nice cook , and yes I finally got my pitboss I have done two cooks. I got the competition blend and I couldn’t be happier. The ease of use and still got all the flavor is addicting.
Awesome you finally got your Pit Boss and have done two cooks so far. The competition blend pellets are good and what I use most. This grills are very easy and user friendly with a great flavor
Hey William, the cap sits in my garage collecting dust. It serves no purpose other then keeping rain out hence the name rain cap. The grill runs the same with it off as it does with it on. I don’t like staring at it or the look of it being on so that’s why I don’t use it.
Lots of snow up north. Did my ribs last Sunday. This week thinking of hanging a chicken. That Kosmo’s good stuff? I’ve been looking for his turkey brine mix. I have been watching you a lot and have seen you not using your stack cap. You find that gives you better smoke flavor? I like how you do ribs leaving the membrane on. Of everything I have done I like ribs the best. They sure looked good.
Hey John, awesome you did your ribs last Sunday. I’m sure the chicken will be great when you hang it. The Kosmo’s rubs and sauces are really good in my opinion. I haven’t tried any of his brines yet but probably will be this year. I don’t bother with the cap on the stack as it makes no difference if it’s on or off. Just the stack alone I find a bit of a better flavor vs the original vent holes on the back. Most times I do ribs I leave the membrane on. If I’m hanging ribs In my WSM I will always remove the membrane as I’ve found it to twist the ribs as it shrinks from the higher direct heat.
I used to make my own rubs, for the time it takes and getting it to taste right I’ve just been buying them instead. The only thing I make now is a 50/50 mix of salt and pepper. I just used any leftover empty saker bottles I had from other spices to store it when I did make rub.
Looks good man 👍 Not sure if ya got it up there but we have it here in Minnesota a seasoning made by Croix Valley bbq rub. The “all meat” and “cattlemen drive” flavors are very tasty on ribs. They are couple of my go to’s on baby backs. And killer hogs “bbq rub” is outstanding also. Very first video I watched for smoking ribs on pit boss was the one you made when ya had GB over. That day I went and bought a pit boss and cooked my first ever ribs. Only way I’ve done em to this day. Probably smoked 40 racks so far. Thanks for that video also. 👍👍
I haven’t seen the Croix Vally rubs here in any stores I’ve got some of the Killer Hogs rubs and they’re good but I like other rubs better that I’ve got. Glad you liked seeing GB over while I cooked ribs for the first video you watched, awesome to hear you bought a Pit Boss cause of it.
You’re welcome, I know it’s sometimes hard to find things here in Ontario where I’m at so I try and mention where everyone can get things from as I find them. Just remember that sometimes it’s still cheaper to order right from the company even with the conversion of currency and shipping.
Hey Paul, I'm subscribed to a few "smoker" channels, yours among them. I see that you sponsor a butcher in Barrie so I assume that's where you reside. I'm not too far away as I live in Sharon On. near Newmarket. I own a Traeger and love it. I have only used Traeger pellets so far but after doing some research on other brands I want to buy some Lumberjack when I go back to Texas this coming winter. I hear that they're really good. Take care Paul.
Hey tazman572 I’m in Innisfil. I’ve used lots of different pellets but never any of the Lumberjack ones yet. I’ve been using the Jealous Devil Jax BBQ Pellets lately and they seem to be doing really good for me. You should stock up on the beef for when you come back after the winter being beef is very cheap in Texas compared to the prices we pay here for it.
@@paulsq_ Hey Paul, thanks for answering. I can't stock up on any beef when I travel back home in April as we take 3-4 weeks sightseeing thru the U.S. I also spoke with a friend down there today, and he says that the price of beef has really gone up, 50 to 200%. I buy at a grocery called HEB that is very popular in Texas and when I was last there in 2020, t-bones were $3.99/lb, boneless ribs $5.99/lb, chicken legs $0.47/lb. Can't wait to see what they'll be this year if we get to go. Take care Paul.
Hey there Paul, writing from Texas now. Boneless priime Ribs and T-bones are $19.99/lb. Chicken legs have doubled. Quite the hike. I did pick up a nice slab of pork belly for $3.99/lb. Tastes great. I also want to try my very first Brisket while I'm down here. Bought a Traeger Pro 575 when I first got here. Fantastic. Take care Paul.
Hope you had a great Christmas with your family and friends. Wishing you and your family a Happy New Year!Enjoy Texas this winter and eat lots off bbq.
I hope you can answer my question. I just got a pit boss and I’m the cook, so I’m gonna learn how to use it. My question does it automatically smoke without using the “smoke” function throughout? Thx!
Hi Vera, yea it still smokes while you are cooking on another setting other then smoke. You are only smoking between 160-275 degrees. As you go higher in temp your not smoking anymore. This video may help you a bit more ruclips.net/video/pt3zM1lKx4A/видео.html
My Pit Boss isn’t too bad the temp on the display is off between 10-15 degrees. As far as the lid thermometer I wouldn’t trust that. I can run my grill now after using it for many years without any temp gauges and know what it’s doing. But if you’re new to your grill I’d recommend an external thermometer like something from ThermoWorks. I use the Smoke and the Smoke X4
Hey Derick, on the Classic you do have to add the smoke stack on as the grill doesn’t come with one. It just has a cover plate that covers the opening where you can bolt on the stack.
Looks delicious! Just bought one of these, excited to start smoking. Just wondering what’s the purpose of spritzing with water? Never seen that done before.
Hey Brandon, the reason for spritzing is after the bark has set up it helps to keep it from drying out by adding the moisture. You can use a fruit juice or water. The fruit juice will also help create a better bark with the sugars in it.
I'm a brand new owner to the pellet smoker and just bought The Pit Boss Serious 1000SC2, last week. I'm watching your videos now because I come from the old school charcoal & wood chip smoker crew LOL. I notice you are in Canada, I'm in Texas and right now it's summer and the heat is on. As I watch this one I notice your "actual" temp isn't showing what you have it set at 225, I was also having that issue with mine....assuming it's due to direct heat for us but do you pay much attention to that or pay more attention to the internal temp of the meat??
Also I am going to do the aluminum foil under also!!! Great idea! I did my first set of ribs Fathers Day weekend and made a mess HA! I also kept watching and saw your actual temp get back up to what you set it at, so I guess my question is irrelevant now. This thing makes me so nervous and overwhelmed!
Hey Heather, don’t be nervous or overwhelmed. Just keep an eye on what the temp is at grill grate level and make some adjustments from there to where you are comfortable with cooking at. Always go with the internal temp of the meat not time as every cook is different from one grill to another. Example I might have a video of something you want to cook and my time frame on the cook might be more or less then what your cook takes, it’s normal. Foiling the heat defuser plate is the way to go in my opinion as it save you on the cleanup. If you need any further help/info either leave me a comment on a video or email me.
@@paulsq_ thank you so so much!!! I've used it twice now and yes I def keep an eye on internal temp vs the "actual" temp on the grill. It just throws me off when I set it to 350 and it goes all the way up to 445 BUT the more I do the more I learn and the better I will get at regulating that! Thank you for assisting and for your videos!
I flip them over glaze side down as it’s easier to see where the bones are to cut them. If the glaze is properly set on the ribs you won’t be losing too much of it by doing this I’ve found
I like your no nonsense approach to making what looks like amazing ribs.
I tend to make things so complicated and over analyze things and you just make it happen.
Just bought this grill and ended up doing ribs for the first time with the same exact seasoning and rub glaze lol what are the odds. Amazing flavor
Nicely done- I like a nice clean bite and not fall off the bone - so those are just the way I like my ribs. Kosmo makes some pretty delicious rubs and sauces
Man those ribs look great! I gotta try some of those sauces and rubs. The new audio is crisp! Good job brother!
Thank you, I’m glad the audio is better quality that you picked up on. I’ve still got a few older videos to upload from before I got the wireless mic set I’m now using. You should try some Kosmo’s Q rubs and sauces I really like them.
On one of your videos can you say hey boo boo let's go get a pickanick basket?
Nice cook , and yes I finally got my pitboss I have done two cooks. I got the competition blend and I couldn’t be happier. The ease of use and still got all the flavor is addicting.
Awesome you finally got your Pit Boss and have done two cooks so far. The competition blend pellets are good and what I use most. This grills are very easy and user friendly with a great flavor
Tomorrow its my first try to make ribs on my new pit boss pellet smoker
The voice makes it easy to watch..👍🏿
Yab A Dabba Do!!!!
Hey Paul... Where is your smoke stack cap...?
Hey William, the cap sits in my garage collecting dust. It serves no purpose other then keeping rain out hence the name rain cap. The grill runs the same with it off as it does with it on. I don’t like staring at it or the look of it being on so that’s why I don’t use it.
Lots of snow up north. Did my ribs last Sunday. This week thinking of hanging a chicken. That Kosmo’s good stuff? I’ve been looking for his turkey brine mix. I have been watching you a lot and have seen you not using your stack cap. You find that gives you better smoke flavor? I like how you do ribs leaving the membrane on. Of everything I have done I like ribs the best. They sure looked good.
Hey John, awesome you did your ribs last Sunday. I’m sure the chicken will be great when you hang it. The Kosmo’s rubs and sauces are really good in my opinion. I haven’t tried any of his brines yet but probably will be this year. I don’t bother with the cap on the stack as it makes no difference if it’s on or off. Just the stack alone I find a bit of a better flavor vs the original vent holes on the back. Most times I do ribs I leave the membrane on. If I’m hanging ribs In my WSM I will always remove the membrane as I’ve found it to twist the ribs as it shrinks from the higher direct heat.
Excellent video Paul. I'm glad I subscribed to this channel. Thank you for all you do
Thank you Jon, I appreciate it
@@paulsq_ you're welcome!
Question for you.....
Do you make your own rubs? If you do, what do you store them in?
I used to make my own rubs, for the time it takes and getting it to taste right I’ve just been buying them instead. The only thing I make now is a 50/50 mix of salt and pepper. I just used any leftover empty saker bottles I had from other spices to store it when I did make rub.
@@paulsq_ thanks!
Looks good man 👍
Not sure if ya got it up there but we have it here in Minnesota a seasoning made by Croix Valley bbq rub. The “all meat” and “cattlemen drive” flavors are very tasty on ribs. They are couple of my go to’s on baby backs. And killer hogs “bbq rub” is outstanding also. Very first video I watched for smoking ribs on pit boss was the one you made when ya had GB over. That day I went and bought a pit boss and cooked my first ever ribs. Only way I’ve done em to this day. Probably smoked 40 racks so far. Thanks for that video also. 👍👍
I haven’t seen the Croix Vally rubs here in any stores I’ve got some of the Killer Hogs rubs and they’re good but I like other rubs better that I’ve got. Glad you liked seeing GB over while I cooked ribs for the first video you watched, awesome to hear you bought a Pit Boss cause of it.
This is my 3rd video I have watched from you and shout out to you saying where I can buy stuff from in canada!
You’re welcome, I know it’s sometimes hard to find things here in Ontario where I’m at so I try and mention where everyone can get things from as I find them. Just remember that sometimes it’s still cheaper to order right from the company even with the conversion of currency and shipping.
No wrap, nice. Will have to try this sometime. I always wrap them out of habit I need to try without.
I hardly ever wrap anything I cook. I just like how it tastes without wrapping. I find a difference in smoke flavor and the bark when you don’t wrap.
Love the dirty bird, would love to try it
Another great job on the ribs. That dirty bird looks so good.👍👍
Hey Paul, I'm subscribed to a few "smoker" channels, yours among them. I see that you sponsor a butcher in Barrie so I assume that's where you reside. I'm not too far away as I live in Sharon On. near Newmarket.
I own a Traeger and love it. I have only used Traeger pellets so far but after doing some research on other brands I want to buy some Lumberjack when I go back to Texas this coming winter. I hear that they're really good.
Take care Paul.
Hey tazman572 I’m in Innisfil. I’ve used lots of different pellets but never any of the Lumberjack ones yet. I’ve been using the Jealous Devil Jax BBQ Pellets lately and they seem to be doing really good for me. You should stock up on the beef for when you come back after the winter being beef is very cheap in Texas compared to the prices we pay here for it.
@@paulsq_
Hey Paul, thanks for answering.
I can't stock up on any beef when I travel back home in April as we take 3-4 weeks sightseeing thru the U.S.
I also spoke with a friend down there today, and he says that the price of beef has really gone up, 50 to 200%.
I buy at a grocery called HEB that is very popular in Texas and when I was last there in 2020, t-bones were $3.99/lb, boneless ribs $5.99/lb, chicken legs $0.47/lb.
Can't wait to see what they'll be this year if we get to go.
Take care Paul.
Hey there Paul, writing from Texas now.
Boneless priime Ribs and T-bones are $19.99/lb. Chicken legs have doubled. Quite the hike. I did pick up a nice slab of pork belly for $3.99/lb. Tastes great. I also want to try my very first Brisket while I'm down here.
Bought a Traeger Pro 575 when I first got here. Fantastic.
Take care Paul.
Hope you had a great Christmas with your family and friends. Wishing you and your family a Happy New Year!Enjoy Texas this winter and eat lots off bbq.
I hope you can answer my question. I just got a pit boss and I’m the cook, so I’m gonna learn how to use it. My question does it automatically smoke without using the “smoke” function throughout? Thx!
Hi Vera, yea it still smokes while you are cooking on another setting other then smoke. You are only smoking between 160-275 degrees. As you go higher in temp your not smoking anymore. This video may help you a bit more ruclips.net/video/pt3zM1lKx4A/видео.html
If you have any further questions feel free to ask. Congrats on your new Pit Boss grill
Might take longer in the Arctic circle
So how accurate is the temp gauge I’m at 225 but the thermometer that comes with the pitboss says 185
My Pit Boss isn’t too bad the temp on the display is off between 10-15 degrees. As far as the lid thermometer I wouldn’t trust that. I can run my grill now after using it for many years without any temp gauges and know what it’s doing. But if you’re new to your grill I’d recommend an external thermometer like something from ThermoWorks. I use the Smoke and the Smoke X4
ribs are lookin great! havent done them on my pellet grill yet going to have to give them a shot
You need to get a rack or two going on your pellet grill Mike.
Looks delicious
Good stuffs right here
Thank you Jose
Is that foil u use underneath ur grill
Yes it is. It just helps for an easier cleanup nothing more then that.
Good job
Did you have to add the smoke stack?
Hey Derick, on the Classic you do have to add the smoke stack on as the grill doesn’t come with one. It just has a cover plate that covers the opening where you can bolt on the stack.
Polly after covid, you need to open a smoke house. I'll be your first customer.
Looks delicious!
Just bought one of these, excited to start smoking. Just wondering what’s the purpose of spritzing with water? Never seen that done before.
Hey Brandon, the reason for spritzing is after the bark has set up it helps to keep it from drying out by adding the moisture. You can use a fruit juice or water. The fruit juice will also help create a better bark with the sugars in it.
How does that smoker hold temps
Hey Marco, it holds temps good. I haven’t had a problem with it.
I'm a brand new owner to the pellet smoker and just bought The Pit Boss Serious 1000SC2, last week. I'm watching your videos now because I come from the old school charcoal & wood chip smoker crew LOL. I notice you are in Canada, I'm in Texas and right now it's summer and the heat is on. As I watch this one I notice your "actual" temp isn't showing what you have it set at 225, I was also having that issue with mine....assuming it's due to direct heat for us but do you pay much attention to that or pay more attention to the internal temp of the meat??
Also I am going to do the aluminum foil under also!!! Great idea! I did my first set of ribs Fathers Day weekend and made a mess HA! I also kept watching and saw your actual temp get back up to what you set it at, so I guess my question is irrelevant now. This thing makes me so nervous and overwhelmed!
Hey Heather, don’t be nervous or overwhelmed. Just keep an eye on what the temp is at grill grate level and make some adjustments from there to where you are comfortable with cooking at. Always go with the internal temp of the meat not time as every cook is different from one grill to another. Example I might have a video of something you want to cook and my time frame on the cook might be more or less then what your cook takes, it’s normal. Foiling the heat defuser plate is the way to go in my opinion as it save you on the cleanup. If you need any further help/info either leave me a comment on a video or email me.
@@paulsq_ thank you so so much!!! I've used it twice now and yes I def keep an eye on internal temp vs the "actual" temp on the grill. It just throws me off when I set it to 350 and it goes all the way up to 445 BUT the more I do the more I learn and the better I will get at regulating that! Thank you for assisting and for your videos!
Do u have tin foil on the bottom of the smoker?
Yes I have the heat defuser plate covered with foil for easier cleanup
Like your videos and you remind me of yogi bear lol
Haha
I set temp at 250-275 and ribs BURN after 1 hr. How on earth do u manage 3 hrs with out any burning. I am most frustrated.
Have you used a oven thermometer or anything like a ThermoWorks or Maverick to check what the real temperature is in the grill on those settings?
I think had you pulled that membrane off you would have got more smoke ring .
Why did you turn the ribs glazed side down to cut them?? You made me say WTF Bro out loud..
I flip them over glaze side down as it’s easier to see where the bones are to cut them. If the glaze is properly set on the ribs you won’t be losing too much of it by doing this I’ve found
You don't wrap your ribs
I wrap sometimes, mostly I let them go unwrapped as I prefer my ribs like this