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I JUST joined the pellet grill community and your videos are quickly becoming my favorite, @Mad Backyard. I love the level of detail you put into your explanations. I also love that you don't make assumptions about what people do/don't know. Keep up the good work˜
Awesome Brandon, thanks for watching and for taking the time to say all that! Let us know how your new pellet grill cooks turn out and if there's anything in particular you want to learn more about, we are always looking for new topics and recipes to cover!
After following your video, I’m about 30-45 minutes from pulling the rack out of the pellet grill 👍 Excited to see how they turn out. So far they look great and seem to be holding moisture well! I’ve replayed this video a few times since starting the grill about 3ish hours ago lol just to be sure I’m remembering each detail correctly. Thanks for the help!
I have been smoking ribs , brisket and almost everything else for 6 years , and I have never used mustard as a binder . I've never needed a binder . I use a dry rub and smoke for 3 hours, I mix BBQ sause , add a little dry rub , honey , and brown sugar and a stick of butter ( sliced ) and apply to the rib and wrap in foil for 2 hours. I finish by removing the foil and laying the rib on a kitchen cooking grate for the final hour . I use the cooking grate because I can't pick up the ribs with tongs . I keep my temp in the 225 to 250 range , and I prefer my Chargriller Akorn over my Chargriller Offset smoker , and I use lump charcoal and hickory and apple chunks . I'm not saying this is the best method, but it works great for me.
2 месяца назад+4
Nice video! One of the best made videos on smoking baby back ribs on RUclips. Good job!
I tried your method and yes it was my first cook with this grill so I stayed with the grill the whole time and the ribs turned out awesome. But I must say that the ribs that were in the rear of the grill were falling off the bone more than the rack in the front, but they were both Awesome!! Thanks for this video!!!!!!! Just so you know I didn’t use all that seasoning you used (more keto/carnivore friendly), I used some Buck seasoning (I guess you have to be from central NY). But anyway the ribs turned out GREAT!!!!!!
Made my best ribs yet with this video! Thanks so much for your videos. I purchased the two products to modify my PittBoss smoker you recommend & it has 💯 been a game changer & made me actually enjoy smoking now! No more swing temps & having to babysit my smoker. Huge Thank You!
Great to hear Kerrie!! Thanks so much for watching and taking the time to comment, glad everything has helped! Make sure to check out our website and newsletter for more recipes and smoking tips. Madbackyard.com/subscribe
What products are those? I'm going to use my Pit Boss 600PS1 tomorrow for the first time. My partner at work is an accomplished BBQ cook, has won contests. We smoked some brisket chunks burnt-end style at work yesterday on a very old Brinkmann electric. He sent me home with some of his spice concoction. I'm smoking some babybacks tomorrow.
@@traumajock ruclips.net/video/JgoeOTLsW7A/видео.html he talks about them here. I bought them directly from Smokes Like A Boss, because the products weren't available on amazon by his links. I got the Heat deflector ( I didn't screw it in, and it stays in place fine ) & 4 window flame tamer. * make sure they will fit your pitboss model. I just cooked my ribs again this past Saturday, and they turned out amazing again, no swing temps !
Thank you for teaching me how to cook baby back ribs on a pellet grill. My ribs turned out amazing. I used my grill for the first time. I also used your seasoning steps video prior to cooking my ribs.
I put two racks of baby back ribs on the lower shelf, a few beef ribs on the upper. Cooked at 250 for 2.5 hours, then wrapped them. Had to leave unexpectedly, didn't back for 3 hours. They were falling off the bones. So good!
I'm trying your method for ribs this afternoon. I just hope that things go well cause it's my first time ever doing ribs on my Pit Boss. But I found your video very helpful and very informative. Thank you and I really like your channel. I will keep watching for other videos on how to do things on my Pit Boss!
Great job, one of the best videos I’ve seen! The one factor that does not lie is temperature and you have done a great job emphasizing this point--again, we’ll done.
I followed this and got the best ribs I've ever smoked! seems I've been cooking too hot and too long and drying them out, so thanks for the guidance and tips!
Dude, I just came here for a good video on smoking some ribs and learned so much more than I expected ! Good tips about the pellets and details on the ribs. Thanks !
Good video, pretty solid advice. I don't use a Pit Boss, but the method is basically the same with my charcoal smoker. This is basically the method that I use, but your tips will help to fine tune the process!
Question for you. I’m using exact same grill and exact same pellets at exactly the same temp with both mods already done. Any reason my grill isn’t producing a lot of smoke like in your video? The grill is clean and I’m not using a pellet tube as I noticed you weren’t either in this particular video. Only thing I may not have exactly like yours is the smoke stack adjustment. I tried to look at yours and adjust it to similar opening. Thanks for any feedback.
Hey DIY Dude- I'm guessing your the same person that asked this in the Facebook group so hopefully anwesred you there. For everyone else, just know that when its colder out, your pellet grill has to work harder to maintain those temps of 250-300 than it would compared to. hot day in the summer. Working harder means a hotter fire in the firepot, more efficiently burned pellets, and therefore, less smoke. I've found letting the grill preheat for a while in the winter before putting the food on helps as the fire in the firepot tends to settle down once everything is nice and preheated and you get more smoke.
How often do you fully empty the hopper and run the auger free of pellets? I don’t like leaving my pellets in the auger with the humidity and stuff. Just wondering.
Because I cook so often, I don't empty very much unless I'm going on vacation or something. In the winter, I don't really worry about it at all since the humidity drops. I would say if you aren't going to cook for 10 days or longer maybe.
Excellent video. Love your modified 321 method. The separator in the hopper on my pit boss I removed, that way I can even out the pellets with ease. I don't overload the hopper with pellets either just because I removed it.
Sorry to hear than Jon. Try putting them on the top rack next time over a water pan. Also check out our video on how we use a flame tamer mod to cut down on the direct heat from the fire pot: ruclips.net/video/JgoeOTLsW7A/видео.html
Thanks for the. Idea I’ve viewed several cooks on offset and I have an old propane Masterbuilt that has done good work over the years. I do want to get this model pellet smoker and watch your teaching videos. I will still get the hard work offset smoker too, but I think I’ll do the pellet one first. I’m retired I can spend the time tending the smoker’s easily. Thank you.
Have you ever used butcher paper to wrap over foil? I used once and came out amazing but other times I’ve used foil. Getting mixed reviews on which to use to wrap.
I like butcher paper on beef. I use it in my brisket and chuck roast videos. Ribs I don’t think it makes too much if a difference, so it’s really personal preference. I like to collect the juices in the foil to add to my sauce which is hard to do with butcher paper
Can you put add some coke/Dr pepper when wrapping in foil? I normally have the ribs wrapped in foil with seasoning and coke when I used to do them in the oven
Put a nitro glove on your rubs and you do not need to worry about keeping the rubs clean. You can use both hands and then just toss the glove from around the rubs.
I did Not catch how you setup the grill with the Direct tray for Heat ? I assume you leave that smoke or direct tray closed for the entire cook time but we all know what assume means to us All but I still had to ask. Planning a fairly Big Cook Easter Day so I wanna do it correctly !
@@madbackyard I knew that it should be indirect but I’ve only cooked a few times on the pellet grill, so I wanted to be absolutely sure since there was one view that looked like it was open. Thanks a Bunch !
Yes for the most part. If you’re using a rib rack and have them all lined up next each other they may cook a little slower but shouldn’t be too much difference.
Great video, im still relatively new to the pellet smoker world, ive done 2 pork butts and some chicken lollipops. My question to you is i have a pitboss sportsman and i find my smoker temp will fluctuate 10°-15° either direction over the course of the cook. Is that normal for these pitbosses?
It can be. I wouldn't worry too much about 10-15 degrees changes. If you are having larger temperature issues check out our video we made about to fix the most common Pit Boss Temp issues. A few easy things I've found work well is to: 1.Make sure the burn pot is well cleaned out before you start cooking. 2. Wipe down the temp gauge thermometer with some isopropyl alcohol or other degreaser regularly to make sure it's getting an accurate reading. 3. Keep your exhaust chimney open more than usual on hot days as it will help keep hot air from building up inside the cooking chamber as new pellets get fed to the pot and let it escape faster. 4. Always run through the startup cycle on the "Smoke" setting with the lid open first. Then, give the grill plenty of time to preheat and stabilize at your chosen temp for about 10-15 minutes before putting the food in. This will give it time to warm up all the grates and components and body of the cooking chamber up to temp too and help just keep everything more relatively stable. 5. Resist the urge to open the lid frequently and check the meat. Use probe thermometers with wires running out the access hole on the side to help monitor how your meat is cooking. 6. Check the hopper regularly to make sure pellets are constantly falling to the auger. Sometimes they can mound up and stay put on the ramp and not fall in and you get some "air gaps" in the auger with no pellets and your temp will most certainly drop. You can use a paint stick to brush them towards the auger. Or, if you are comfortable with it, remove the safety grate and carefully use your hand. We made a video on how to do this too. Hope that helps thanks for watching the channel!
How about instead of shortening the time, just drop temp to 225?? I see that as the target temp in many videos. I’m thinking at least during the smoke stage so you maximize smoke flavor. But, just suggesting. What do you think??
You can definitely start that low during the first stage so you get more time exposed to smoke, some people even start on the smoke setting for 30-60 minutes before turning the heat up. But I would turn the heat up for the wrapping stage. I've cooked baby backs start to finish at 225°F and haven't been a huge fan. Even with increasing the cooking time, it is just much harder to get the fat to render enough in my opinion during the wrapping stage. Since shooting this video, I actually have gone the other way and cook them at 275°F more often than not now.
@@madbackyard Thanks! I also notice that my PitBoss reads out a temp that’s indicating higher than my probes do. And I’ve placed up to 4 probes in different places to identify if there are hot spots. Very surprised to find overall lower than indicated. 25 degrees and more.
Check out our temperature issues video. ruclips.net/video/JgoeOTLsW7A/видео.htmlsi=nGKY0PutDWAe1DYX. Sounds like you could benefit from the heat deflector mod. amzn.to/456wwWA
Personal preference that’s exactly how I like them. Clean bite off the bone. I feel like the traditional “fall off the bone” just makes them mushy… but hey, some people like them like that. To each their own. Well done though 👍🏼👍🏼
Your pellet smoker seems to produce a lot more smoke then mine does. (Albeit mine is brand new unused aside from the first burn off). I’m hoping as it gets used it will start producing more.
Try using lower temps and maybe trying a few brands of pellets. We made some content about this: Here is the video: ruclips.net/video/EsJHgy9yk-8/видео.html and here is the article from our website: www.madbackyard.com/pellet-grill-not-making-enough-smoke/
Try Bear Mountain, Knotty Wood, or Expert Grill (I think that is walmart's house brand) even the Pit Boss brand, while not the best, I've found better than Traeger.
I recently was gifted an 850 Pro Series and used your setup video (which was very helpful) and my first test was ribs. I did a 3 hour smoke at 275 based off of a comment because it sounded relatively easy and hands free for a first test. They turned out decent, a bit chewy. I'll definitely try your method here next time I do ribs, I knew I should have went the extra mile and foiled with the butter etc. Anyways, thanks for the videos, they've been concise and informative! Would love to see some other Pit Boss cooking content!
Yes, I would try wrapping next time for at least that last hour, I think you'll notice a big difference. Thanks for watching and for the kind words about the videos! Much more coming out soon!
2 and 1. That’s why I say for baby backs, since they are leaner to use this modified version of 3-2-1. Same technique but less time. Hope that helps, thanks for watching!!
Great question! It can be dependent on a number of factors: The type/brand of pellets you are using and how fresh they are, the temperature at which you are cooking, how much your chimney cap is open for air flow. Check out some of our other videos about how to get more smoke from your pellet grill - ruclips.net/video/EhHHcDbipXw/видео.html. ruclips.net/video/EsJHgy9yk-8/видео.html
Not yet, but we plan to make one in the next few months hopefully. In the meantime though we DO have a recipe for Tri-Tip on a Pit Boss on our website, you can check it out here: www.madbackyard.com/pit-boss-smoked-tri-tip-roast/. Thanks for watching!
@@madbackyard Its a Pit Boss pellet as well...250....they got a little better after sitting (not wrapped) on the grill for about an hour! Dried up a little bit..
No sure why :"fall of the bone" is some key metric to bbq ribs. Myself, I like a slight pull and flavor and texture together should be the emphasis. Just sayin' here.
That’s a cool idea! I’ve actually gotten away from using a binder more recently as I’ve found I get better smoke flavor getting to the meat without a binder in the way. Especially oil/fat based binders that naturally repel the smoke particles in the moist air
These ribs needed to stay wrapped another 30minutes as the ribs weren’t as tender as they could’ve been and the sauce needed 15 more minutes as you see the sauce was dripping off when he stood the ribs off.
Personal preference. The longer you keep ribs wrapped the more "fall off the bone" they will be. Some people like some pull to them, others want them totally falling apart. Use time and temp and practice to figure out what works best for what you like.
I had a Pit Boss vertical which was ok and paid for itself, but it went to the dumpster after awhile. Tempure swings became a joke. If you're serious about by barbecue, buy a Yoder or better.
WOO WOO WOO THERE 3 kinds of pork ribs. BABY BACK, ST LOUIS RIBS, AND SPARE RIBS.. Spare ribs are the most work into them > St Louis ribs and less work > and the less work is? BABY BACK BUT COMPARE THE PRICE? YOU CAN GET SPARE RIBS CHEAPER, THAN BABY BACKS, and get more MEAT from the Spare rib.. You can use the fat for LARD, EXTRA MEAT FOR BACON BITS, BEANS, AND THINGS
“St louis cut ribs” are just a trimmed version of Spare ribs. They are not a different “kind” of rib. If you had a full rib on a hog you would see the spareribs side closer to the chest and the baby backs side closer to the back.
@@madbackyard There a lot more meat on spare ribs than St. Louis > Well they sale only 3 kinds of pork ribs AT THE STORES! A packing house is a different story
Make sure you’re using new, dry pellets, and that your fire pit is cleaned out well so they can make good contact with the igniter rod. Also, the lower the temp, the more smoke you will get. I find I also get more smoke on hot days when the firepot barely has to work to keep it at 180. I get less smoke conversely on very cold days even when set to a low temp.
Way to many mentions of the PitBoss name, if you are trying to impress the name you did it. No reason for that much name dropping. Sorry couldn’t finish the video.
Two observations - 1: the bone didn't bite clean (not completely cooked) 2: The fat is obviously not rendered (24:00) another sign the rib is not cooked completely, or faulty methods in your 3-2-1 cooking "modification".
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Did this for the Super bowl today. Ribs were indeed falling off the bone. Tremendous smoke ring. Juicy and delicious. Even the kids loved them.
Go chiefs
I JUST joined the pellet grill community and your videos are quickly becoming my favorite, @Mad Backyard. I love the level of detail you put into your explanations. I also love that you don't make assumptions about what people do/don't know.
Keep up the good work˜
Awesome Brandon, thanks for watching and for taking the time to say all that! Let us know how your new pellet grill cooks turn out and if there's anything in particular you want to learn more about, we are always looking for new topics and recipes to cover!
I also agree with Brandon. Great job.
Same! I just purchased a Pit Boss Savannah. It's my first Pellet grill and your videos have made the experience amazing! Great job!
After following your video, I’m about 30-45 minutes from pulling the rack out of the pellet grill 👍 Excited to see how they turn out. So far they look great and seem to be holding moisture well! I’ve replayed this video a few times since starting the grill about 3ish hours ago lol just to be sure I’m remembering each detail correctly. Thanks for the help!
That’s awesome!! Thanks for watching our channel and taking the time to leave this comment!!
I have a bit boss and every one I've watched to smoke ribs wasn't this simple and easy made them 4th of July and wow came out bomb thanks
Thanks so much! Glad they came out well!
I’m about 10 minutes away from step one smoking for 2 hours, they look so good thanks for the easy video! You make it so much easier!!
Great to hear! Thanks for watching!
I have been smoking ribs , brisket and almost everything else for 6 years , and I have never used mustard as a binder . I've never needed a binder .
I use a dry rub and smoke for 3 hours, I mix BBQ sause , add a little dry rub , honey , and brown sugar and a stick of butter ( sliced ) and apply to the rib and wrap in foil for 2 hours.
I finish by removing the foil and laying the rib on a kitchen cooking grate for the final hour .
I use the cooking grate because I can't pick up the ribs with tongs .
I keep my temp in the 225 to 250 range , and I prefer my Chargriller Akorn over my Chargriller Offset smoker , and I use lump charcoal and hickory and apple chunks .
I'm not saying this is the best method, but it works great for me.
Nice video! One of the best made videos on smoking baby back ribs on RUclips. Good job!
I appreciate you saying that! Thank you so much!
Followed all steps exactly except that I wapped in foil for 1.5 hours. Turned out awsome! Thank you! Following you for sure
Fantastic! Glad to hear it! 👊
I tried your method and yes it was my first cook with this grill so I stayed with the grill the whole time and the ribs turned out awesome. But I must say that the ribs that were in the rear of the grill were falling off the bone more than the rack in the front, but they were both Awesome!! Thanks for this video!!!!!!! Just so you know I didn’t use all that seasoning you used (more keto/carnivore friendly), I used some Buck seasoning (I guess you have to be from central NY). But anyway the ribs turned out GREAT!!!!!!
That’s great Tim! Thanks for watching!!
Rotate your ribs during the cook to get them to cook more evenly.
I used the juice from my Cowboy Candy in the foil pan instead of the honey. SO good!
Sounds great!!👍
Made my best ribs yet with this video! Thanks so much for your videos. I purchased the two products to modify my PittBoss smoker you recommend & it has 💯 been a game changer & made me actually enjoy smoking now! No more swing temps & having to babysit my smoker. Huge Thank You!
Great to hear Kerrie!! Thanks so much for watching and taking the time to comment, glad everything has helped! Make sure to check out our website and newsletter for more recipes and smoking tips. Madbackyard.com/subscribe
What products are those? I'm going to use my Pit Boss 600PS1 tomorrow for the first time. My partner at work is an accomplished BBQ cook, has won contests. We smoked some brisket chunks burnt-end style at work yesterday on a very old Brinkmann electric. He sent me home with some of his spice concoction. I'm smoking some babybacks tomorrow.
@@traumajock ruclips.net/video/JgoeOTLsW7A/видео.html he talks about them here. I bought them directly from Smokes Like A Boss, because the products weren't available on amazon by his links. I got the Heat deflector ( I didn't screw it in, and it stays in place fine ) & 4 window flame tamer. * make sure they will fit your pitboss model. I just cooked my ribs again this past Saturday, and they turned out amazing again, no swing temps !
Thank you for teaching me how to cook baby back ribs on a pellet grill. My ribs turned out amazing. I used my grill for the first time. I also used your seasoning steps video prior to cooking my ribs.
Great to hear! Thank you for watching!
I put two racks of baby back ribs on the lower shelf, a few beef ribs on the upper. Cooked at 250 for 2.5 hours, then wrapped them. Had to leave unexpectedly, didn't back for 3 hours. They were falling off the bones. So good!
Three hours is a while but if they came out well and you liked them that’s all that matters! 👍
I'm trying your method for ribs this afternoon. I just hope that things go well cause it's my first time ever doing ribs on my Pit Boss. But I found your video very helpful and very informative. Thank you and I really like your channel. I will keep watching for other videos on how to do things on my Pit Boss!
Sounds great! Hope they turn out well! Like anything, it takes patience and practice. Thanks for watching!
The Ribs I did turned out very well for my first time doing them so hopefully I get better at them. Thanks 😊
Great job, one of the best videos I’ve seen! The one factor that does not lie is temperature and you have done a great job emphasizing this point--again, we’ll done.
Thank you so much!!
I followed this and got the best ribs I've ever smoked! seems I've been cooking too hot and too long and drying them out, so thanks for the guidance and tips!
Glad it helped you! Thanks for commenting!
One thing nobody talks about is what temp were the ribs when you first started? Do you leave them out of the fridge for a while to warm up first?
Dude, I just came here for a good video on smoking some ribs and learned so much more than I expected ! Good tips about the pellets and details on the ribs. Thanks !
Thanks so much for watching and for the feedback! Spareribs video comes out tomorrow morning, make sure to check that one out too!
Good video, pretty solid advice. I don't use a Pit Boss, but the method is basically the same with my charcoal smoker. This is basically the method that I use, but your tips will help to fine tune the process!
Just got a Pit Boss 1100 pellet grill beast for Xmas - your vids are really helping me...thank you!
Thank you so much!
I usually use butcher paper when i wrap. Would it be more beneficial to use foil doing the ribs like this? TIA
Question for you. I’m using exact same grill and exact same pellets at exactly the same temp with both mods already done. Any reason my grill isn’t producing a lot of smoke like in your video? The grill is clean and I’m not using a pellet tube as I noticed you weren’t either in this particular video. Only thing I may not have exactly like yours is the smoke stack adjustment. I tried to look at yours and adjust it to similar opening. Thanks for any feedback.
Hey DIY Dude- I'm guessing your the same person that asked this in the Facebook group so hopefully anwesred you there. For everyone else, just know that when its colder out, your pellet grill has to work harder to maintain those temps of 250-300 than it would compared to. hot day in the summer. Working harder means a hotter fire in the firepot, more efficiently burned pellets, and therefore, less smoke. I've found letting the grill preheat for a while in the winter before putting the food on helps as the fire in the firepot tends to settle down once everything is nice and preheated and you get more smoke.
@@madbackyard yeah bud that’s me 😂😂😂. I tried to get you everywhere didn’t I?? Thanks man.
How often do you fully empty the hopper and run the auger free of pellets? I don’t like leaving my pellets in the auger with the humidity and stuff. Just wondering.
Because I cook so often, I don't empty very much unless I'm going on vacation or something. In the winter, I don't really worry about it at all since the humidity drops. I would say if you aren't going to cook for 10 days or longer maybe.
Excellent video. Love your modified 321 method. The separator in the hopper on my pit boss I removed, that way I can even out the pellets with ease. I don't overload the hopper with pellets either just because I removed it.
I’m looking the Pit Boss specific videos. I have the exact same model so it makes things real easy👍🏻
Glad they are helpful, thanks!
I'm from Texas, and I love Famous Dave's rubs and restaurants!
Yes, they are awesome! One of the first BBQ restaurants I went to as a kid and they were always great!
Awesome. They look so good. Also, I'm so glad you didnt out honey or sugar on them.
Thank you!!
Just tried this on my PB KC combo. Tops of the ribs turned out amazing loved the flavor with those rubs and sauce. But the bottom was charcoal.
Sorry to hear than Jon. Try putting them on the top rack next time over a water pan. Also check out our video on how we use a flame tamer mod to cut down on the direct heat from the fire pot: ruclips.net/video/JgoeOTLsW7A/видео.html
Just finished these and they are perfect omg 🙏
That's great! Glad the video helped, thanks for taking the time to comment!
Agree...Famous Dave's Rib Rub is great! Will have to try the addition of the COSMOS Dirty Bird
Yeah it’s one of my favorites, I think you’ll like the dirty bird. It’s really good on chicken too.
Trying this out today for the first time.
Awesome! Thanks for watching!
Thanks for the. Idea I’ve viewed several cooks on offset and I have an old propane Masterbuilt that has done good work over the years. I do want to get this model pellet smoker and watch your teaching videos. I will still get the hard work offset smoker too, but I think I’ll do the pellet one first. I’m retired I can spend the time tending the smoker’s easily. Thank you.
Thanks for watching Jerry!
Have you ever used butcher paper to wrap over foil? I used once and came out amazing but other times I’ve used foil. Getting mixed reviews on which to use to wrap.
I like butcher paper on beef. I use it in my brisket and chuck roast videos. Ribs I don’t think it makes too much if a difference, so it’s really personal preference. I like to collect the juices in the foil to add to my sauce which is hard to do with butcher paper
I started out using mustard binder and I’ve found it’s really not needed or really any binder in my opinion and definitely can tase it.
I also no longer use binders for the most part on my meat.
Very nice, great video. Smoking baby back ribs for July 4th.
Awesome, thanks!
Do you cook with vents open or closed that are under the rack ? Never used one and trying this weekend
Vent on the flame broiler closed for ribs and smoking food. Open only if searing something.
Do you have the plate covering the fire all the way closed or is it open just a little?
All the way closed for indirect cooking like this.
Just got a 700 series for $25 at a yard sale. Unplugged the stuck pellets. Did a dry run to test it works. Looking forward to the first smoke.
Wow that’s awesome!
Love the idea of taking the fat separator for the meat juice and adding it to the sauce!!!!!
Can you put add some coke/Dr pepper when wrapping in foil? I normally have the ribs wrapped in foil with seasoning and coke when I used to do them in the oven
Sure! I’ve done that before too.
This is the best video I’ve seen . It was very educational also … great Job 👍🏾
Wow, thank you so much! Make sure to check out our website and newsletter too for more recipes like this: madbackyard.com/subscribe
You can even out the temp issue by placing your meat on a rack that is in a flat pan.
Thank you for making this awesome video.
Glad you liked it!
Put a nitro glove on your rubs and you do not need to worry about keeping the rubs clean. You can use both hands and then just toss the glove from around the rubs.
Great tip, thanks! 👍
Great video, & great Amazon store. Thank you!
Thank you! Make sure to check out our website and get our newsletter too! Madbackyard.com/subscribe
I did Not catch how you setup the grill with the Direct tray for Heat ?
I assume you leave that smoke or direct tray closed for the entire cook time but we all know what assume means to us All but I still had to ask. Planning a fairly Big Cook Easter Day so I wanna do it correctly !
Yes, leave the flame broiler closed. You want to cook ribs with indirect heat only. Let us know how they turn out. Thanks for watching!
@@madbackyard I knew that it should be indirect but I’ve only cooked a few times on the pellet grill, so I wanted to be absolutely sure since there was one view that looked like it was open. Thanks a Bunch !
They turned out the best I’ve ever Made. Thanks a bunch. Really Like my Pit Boss !
Great to hear!!👍
Does the time remain about the same for multiple racks of ribs?
Yes for the most part. If you’re using a rib rack and have them all lined up next each other they may cook a little slower but shouldn’t be too much difference.
I'm about to smoke my first rack of ribs. Thanks for the info, I'll report back!
Awesome! Let us know how they turn out!
Great video, im still relatively new to the pellet smoker world, ive done 2 pork butts and some chicken lollipops. My question to you is i have a pitboss sportsman and i find my smoker temp will fluctuate 10°-15° either direction over the course of the cook. Is that normal for these pitbosses?
It can be. I wouldn't worry too much about 10-15 degrees changes. If you are having larger temperature issues check out our video we made about to fix the most common Pit Boss Temp issues. A few easy things I've found work well is to:
1.Make sure the burn pot is well cleaned out before you start cooking.
2. Wipe down the temp gauge thermometer with some isopropyl alcohol or other degreaser regularly to make sure it's getting an accurate reading.
3. Keep your exhaust chimney open more than usual on hot days as it will help keep hot air from building up inside the cooking chamber as new pellets get fed to the pot and let it escape faster.
4. Always run through the startup cycle on the "Smoke" setting with the lid open first. Then, give the grill plenty of time to preheat and stabilize at your chosen temp for about 10-15 minutes before putting the food in. This will give it time to warm up all the grates and components and body of the cooking chamber up to temp too and help just keep everything more relatively stable.
5. Resist the urge to open the lid frequently and check the meat. Use probe thermometers with wires running out the access hole on the side to help monitor how your meat is cooking.
6. Check the hopper regularly to make sure pellets are constantly falling to the auger. Sometimes they can mound up and stay put on the ramp and not fall in and you get some "air gaps" in the auger with no pellets and your temp will most certainly drop. You can use a paint stick to brush them towards the auger. Or, if you are comfortable with it, remove the safety grate and carefully use your hand. We made a video on how to do this too.
Hope that helps thanks for watching the channel!
Thank you, I'm new to smoking ribs . you make so sample ! going to try it this weekend !🤔 T / C 😎
Thank you so much! Let us know how they turn out...Spare Rib video coming out tomorrow so make sure to check that one out as well!🔥💨🍻
How about instead of shortening the time, just drop temp to 225?? I see that as the target temp in many videos. I’m thinking at least during the smoke stage so you maximize smoke flavor. But, just suggesting. What do you think??
You can definitely start that low during the first stage so you get more time exposed to smoke, some people even start on the smoke setting for 30-60 minutes before turning the heat up. But I would turn the heat up for the wrapping stage. I've cooked baby backs start to finish at 225°F and haven't been a huge fan. Even with increasing the cooking time, it is just much harder to get the fat to render enough in my opinion during the wrapping stage. Since shooting this video, I actually have gone the other way and cook them at 275°F more often than not now.
@@madbackyard Thanks! I also notice that my PitBoss reads out a temp that’s indicating higher than my probes do. And I’ve placed up to 4 probes in different places to identify if there are hot spots. Very surprised to find overall lower than indicated. 25 degrees and more.
Check out our temperature issues video. ruclips.net/video/JgoeOTLsW7A/видео.htmlsi=nGKY0PutDWAe1DYX. Sounds like you could benefit from the heat deflector mod. amzn.to/456wwWA
@@madbackyard Amazon says “Currently Unavailable”. No sales there.
There’s other brand options it looks like. www.amazon.com/Heat-Deflector-Modification-Pit-Boss/dp/B0CN4Q2K2H/
Personal preference that’s exactly how I like them. Clean bite off the bone. I feel like the traditional “fall off the bone” just makes them mushy… but hey, some people like them like that. To each their own.
Well done though 👍🏼👍🏼
Yes! That is a perfect rib to me as well. Doing some spareribs tomorrow. Video should be out next week. Thanks for watching!!
Your pellet smoker seems to produce a lot more smoke then mine does. (Albeit mine is brand new unused aside from the first burn off). I’m hoping as it gets used it will start producing more.
Try using lower temps and maybe trying a few brands of pellets. We made some content about this: Here is the video: ruclips.net/video/EsJHgy9yk-8/видео.html and here is the article from our website: www.madbackyard.com/pellet-grill-not-making-enough-smoke/
@@madbackyard thanks for the link! I went to my local Ace and grabbed whatever they had in mesquite. They only had Traeger brand
Try Bear Mountain, Knotty Wood, or Expert Grill (I think that is walmart's house brand) even the Pit Boss brand, while not the best, I've found better than Traeger.
Great instructional video.
I use a ordinary Home Depot bucket with lid and cat litter scooper sift the pellets
That's a good tip I might get myself a bucket and a litter scooper for pellets
They make pellet screens to go over a bucket. No need for a cat scooper.
I have the portable/smaller Pit Boss and had to cook them 45min/45min/30/30.....
Any longer they were very rough and tough
I never use a binder if you let the seasoning sit for 10 minutes it will stay on
Blues Hog Raspberry Chipotle is by far my favorite sauce.Too bad it costs so damned much!
Agreed! It’s very good. I’m guessing the expense comes from using fresh raspberries rather than artificial flavor.
I recently was gifted an 850 Pro Series and used your setup video (which was very helpful) and my first test was ribs. I did a 3 hour smoke at 275 based off of a comment because it sounded relatively easy and hands free for a first test. They turned out decent, a bit chewy. I'll definitely try your method here next time I do ribs, I knew I should have went the extra mile and foiled with the butter etc.
Anyways, thanks for the videos, they've been concise and informative! Would love to see some other Pit Boss cooking content!
Yes, I would try wrapping next time for at least that last hour, I think you'll notice a big difference. Thanks for watching and for the kind words about the videos! Much more coming out soon!
New to your channel awesome video brother
Thank you!! 🙏
You can use Mayo as a binder too
What about pork side ribs they are approximately 4.5 inches wide
You need the brown sugar, honey, and jucie the top too!
Ok you started out saying 3-2-1 method then said you smoked for 2 and then 1 hour in the foil. Which was it?
2 and 1. That’s why I say for baby backs, since they are leaner to use this modified version of 3-2-1. Same technique but less time. Hope that helps, thanks for watching!!
If I would have used the 3-2-1 method vs yours then my ribs would have fell apart. Thanks for your video@@madbackyard
How are you getting so much smoke flowing from your grill. My pitboss smokes no where near that much.
Great question! It can be dependent on a number of factors: The type/brand of pellets you are using and how fresh they are, the temperature at which you are cooking, how much your chimney cap is open for air flow. Check out some of our other videos about how to get more smoke from your pellet grill - ruclips.net/video/EhHHcDbipXw/видео.html. ruclips.net/video/EsJHgy9yk-8/видео.html
would it be the same cook time for 2 full rack of ribs vs 1? thanks I can't wait to try this method
Do you have a video for tri tip? Thank you
Not yet, but we plan to make one in the next few months hopefully. In the meantime though we DO have a recipe for Tri-Tip on a Pit Boss on our website, you can check it out here: www.madbackyard.com/pit-boss-smoked-tri-tip-roast/. Thanks for watching!
Are rhe ribs meat down I can't tell sorry stupid question
I do them meat down when wrapped in the foil.
Take a shot every time he says back!
I guess this only works on heavier racks...just destoryed 2 small racks doing this...pulled them an hour early because they were falling apart..
Check your smoker temperature. You are probably running a lot hotter than it says.
@@madbackyard Its a Pit Boss pellet as well...250....they got a little better after sitting (not wrapped) on the grill for about an hour! Dried up a little bit..
Just get a bucket drone Lowe’s or Home Depot.
Which pit boss smoker is this?
Pro series 1150
No sure why :"fall of the bone" is some key metric to bbq ribs. Myself, I like a slight pull and flavor and texture together should be the emphasis. Just sayin' here.
I think of it like cooking a steak, everyone has their own preference, there is no right or wrong.
my buddy uses duck fat for a binder
That’s a cool idea! I’ve actually gotten away from using a binder more recently as I’ve found I get better smoke flavor getting to the meat without a binder in the way. Especially oil/fat based binders that naturally repel the smoke particles in the moist air
These ribs needed to stay wrapped another 30minutes as the ribs weren’t as tender as they could’ve been and the sauce needed 15 more minutes as you see the sauce was dripping off when he stood the ribs off.
Personal preference. The longer you keep ribs wrapped the more "fall off the bone" they will be. Some people like some pull to them, others want them totally falling apart. Use time and temp and practice to figure out what works best for what you like.
I had a Pit Boss vertical which was ok and paid for itself, but it went to the dumpster after awhile. Tempure swings became a joke. If you're serious about by barbecue, buy a Yoder or better.
I prefer spare ribs!
We’ll be doing those soon!
Your mustard is a binder.
Ha thank you, yes. Sometimes the brain turns to mush as soon as the camera starts rolling…🤦♂️
Like... very much
Thank you! Cheers!
Look good but definitely not fall off the bone.
If you want them a little more “fall off the bone”, simply increase the time they are wrapped in the foil, thanks for watching!!!
Although many prefer fall off the bone ribs
The reason they fall off is because they are overcooked
@@outlawgmrnot if you like them that way.
I don’t see any juice 23:58
Hmmm....I don't see exposed bones.
👌👌👌👌👌👌👌
Thanks! 🙏
WOO WOO WOO THERE 3 kinds of pork ribs. BABY BACK, ST LOUIS RIBS, AND SPARE RIBS.. Spare ribs are the most work into them > St Louis ribs and less work > and the less work is? BABY BACK BUT COMPARE THE PRICE? YOU CAN GET SPARE RIBS CHEAPER, THAN BABY BACKS, and get more MEAT from the Spare rib.. You can use the fat for LARD, EXTRA MEAT FOR BACON BITS, BEANS, AND THINGS
“St louis cut ribs” are just a trimmed version of Spare ribs. They are not a different “kind” of rib. If you had a full rib on a hog you would see the spareribs side closer to the chest and the baby backs side closer to the back.
@@madbackyard There a lot more meat on spare ribs than St. Louis > Well they sale only 3 kinds of pork ribs AT THE STORES! A packing house is a different story
Good video, but not a fan off fall of the bone. IMO spare ribs are the way to go if you cook them right.
My pot boss never smokes like that
Make sure you’re using new, dry pellets, and that your fire pit is cleaned out well so they can make good contact with the igniter rod. Also, the lower the temp, the more smoke you will get. I find I also get more smoke on hot days when the firepot barely has to work to keep it at 180. I get less smoke conversely on very cold days even when set to a low temp.
Why do you want the meat to fall off the bones. It is overcooked when the meat falls off the bone.
There was No jucice when you were squeezing your meat. Did anyone else see that?
Did you cook those ribs on a Pit Boss?
I thinks it’s a traeger..
Williams Laura Lee Kevin Anderson Carol
3-2-1 should be 3-2-0.25. there is no reason to dry out the meat for the last hour.
3-2-1 method sucks. Totally overcooks unless you want fall off the bone.
Personal preference to a certain degree. But I agree on baby backs for sure. That’s why we usually do more of a 2-1-0.5. Thanks for watching!
Good video.
Thanks!
boy your a chatter box.
To many steps
Way to many mentions of the PitBoss name, if you are trying to impress the name you did it. No reason for that much name dropping. Sorry couldn’t finish the video.
Jesus who cares 😂
keep opening the hood every 30 minutes, wtf ..no temp mentioned what you started at, if you need a smoke tube get a better grill..
Way too much talking
Two observations - 1: the bone didn't bite clean (not completely cooked) 2: The fat is obviously not rendered (24:00) another sign the rib is not cooked completely, or faulty methods in your 3-2-1 cooking "modification".
Looked dry to me . Definitely looked tasty but , a bit dry .