Hey Andrew, great job on the ribs. Have you ever tried grillmates smokehouse maple rub, you should give them a try. Next, that cutting board you have, the white one you bought from Sam's Club. I asked you about it and was going to buy it, but found one the same size for 12 dollars that has that juice tray around the outside, so I picked up 2 of them. I have a wood one the same size, looks a lot like yours, but you have to Season them all the time. Actually I got 4 wooden cutting boards that I have to season a lot. Next, that 30 inch looks awesome, but I just bought the new 24 inch last year, can't justify buying that one right now, wish I could! The Last thing is, on my Camp Chef at least, I do 3-1-1 ribs about 245 or 250, I put the smoke level on 10. Usually I just go inside and let the Camp Chef do the work and come out every 45 minutes and Spritz. But I decided last week to actually sit out a watch it, wasn't doing anything else, and I noticed that the smoke level wasn't as great as I thought it would be. So I went to the controller and put it on high smoke, it's a lower temp, around 220 or so, but noticed that the smoke level was way more coming out of the grill. Now maybe that's just my Camp Chef I don't know because I got the same controller you do. I was using Lumberjack hickory and charcoal pellets. But like I said maybe it's just my Camp Chef but maybe you want to give it a try on yours and see if you get more smoked on high smoke settings then on level 10. Here a link to that rub: www.amazon.com/McCormick-Grill-Mates-Smokehouse-Seasoning/dp/B01EOWEKDM/ref=asc_df_B01EOWEKDM/?tag=hyprod-20&linkCode=df0&hvadid=312150449676&hvpos=&hvnetw=g&hvrand=14441757932662210330&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9020759&hvtargid=pla-568962660414&psc=1&tag=&ref=&adgrpid=58883018341&hvpone=&hvptwo=&hvadid=312150449676&hvpos=&hvnetw=g&hvrand=14441757932662210330&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9020759&hvtargid=pla-568962660414 Great video, Darin
Could this same method work on a gas grill? Would love to try this. Your oven baked ribs are my favorite go to method, and it comes out amazing every time. But I would love to try our new gas grill using this process. We don’t have a smoker.
Currently trying this method on my pitboss copper series vertical smoker! Bout an hour 45 in and they look and smell amazing! Love the content, keep up the great work!
Andrew,ribs had great color(ordered the rub u used while watching)did the ribs have a sweet or baconny taste? or did the sauce mask the flavor?Next time I do a butt or shoulder I want more of a sweetness in the final product.Keep doing the Campchef products,they don't get enough love from other pitmasters,especially the flat tops which I think are better than Blackstone
The bacon rub to me has a little bit of a smoky flavor to it along with the sweet. I like to put a little glaze on my pork shoulders/butts to give that little sweet finish
Ribs look good, and want to give this method a try. Love that I can start after breakfast and they are ready by lunch. Curious if ever thought about putting foil over the camp chef drip tray? Thinking it might help with cleanup. Thoughts?
@@AndersonsSmokeShow I made these on Saturday on my Camp Chef Woodwind and they were fantastic. I agree there is no reason to go back to the other method! Thank you and keep the great Camp Chef videos coming!
Glad to hear! I’ll go back and forth... but I’m not getting up at 5am to make lunch when I can get up at 8:30-9 to do the same thing! Love me some hot and fast!
Looked damn good. Been liking the hot and fast ribs lately. Did some this weekend on the kettle and they came out great and my day wasn't dedicated to the cook, was able to enjoy the holiday.
I’ve probably made 20 racks hot and fast already this spring/summer... it’s a great way to get great ribs without taking over the entire day! Thanks for watching Troy!
@@AndersonsSmokeShow Thanks for the quick response. Don't want to waste any morsels. Can't wait to try your Hot & Fast, vs your 3-2-1 method, which I usually use. Keep the helpful videos coming. Have you ever done Cornish Hens, maybe spatchcock'd version?
Those were Costco baby back ribs? Do u always find membrane needing to be peeled on yours? I’ve heard some do it fore you? I was trying to get membrane off with no luck
@@AndersonsSmokeShow I tried em and my wife says they were some of the best I've ever done. We be doing them this way a lot this summer. BTW, I'm 73 and bbq is my thing in retirement. I have the MB 560 and last week I got the Char-Griller 980. Absolutely awesome grill!
I have been pretty much wedded to 3-2-1, but I will use this method. Thanks! Last weekend I did a "glaze" to finish with - habaneros - carrots - honey that was incorporated in a blender (vitamix). With a dense spice rub (cumin, paprika, all of the very heavy spices) it made the ribs pop. And I say this as one who doesn't like sweet bbq. The habanero glaze brought just enough sweetness to make it worth the tease.
I see your plastic cutting board swivels on the wood table. To prevent that in the future just take a dampened paper towel or dish towel and lay it down between the cutting board and the table and everything will behave. An old Indian trick.
Everyone who overslept watched this video hahaha. Thanks.
Hey Andrew, great job on the ribs. Have you ever tried grillmates smokehouse maple rub, you should give them a try.
Next, that cutting board you have, the white one you bought from Sam's Club. I asked you about it and was going to buy it, but found one the same size for 12 dollars that has that juice tray around the outside, so I picked up 2 of them. I have a wood one the same size, looks a lot like yours, but you have to Season them all the time. Actually I got 4 wooden cutting boards that I have to season a lot.
Next, that 30 inch looks awesome, but I just bought the new 24 inch last year, can't justify buying that one right now, wish I could!
The Last thing is, on my Camp Chef at least, I do 3-1-1 ribs about 245 or 250, I put the smoke level on 10. Usually I just go inside and let the Camp Chef do the work and come out every 45 minutes and Spritz. But I decided last week to actually sit out a watch it, wasn't doing anything else, and I noticed that the smoke level wasn't as great as I thought it would be. So I went to the controller and put it on high smoke, it's a lower temp, around 220 or so, but noticed that the smoke level was way more coming out of the grill. Now maybe that's just my Camp Chef I don't know because I got the same controller you do. I was using Lumberjack hickory and charcoal pellets. But like I said maybe it's just my Camp Chef but maybe you want to give it a try on yours and see if you get more smoked on high smoke settings then on level 10.
Here a link to that rub: www.amazon.com/McCormick-Grill-Mates-Smokehouse-Seasoning/dp/B01EOWEKDM/ref=asc_df_B01EOWEKDM/?tag=hyprod-20&linkCode=df0&hvadid=312150449676&hvpos=&hvnetw=g&hvrand=14441757932662210330&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9020759&hvtargid=pla-568962660414&psc=1&tag=&ref=&adgrpid=58883018341&hvpone=&hvptwo=&hvadid=312150449676&hvpos=&hvnetw=g&hvrand=14441757932662210330&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9020759&hvtargid=pla-568962660414
Great video, Darin
We'll be using this method this weekend! Thanks for all the information on videos.
Could this same method work on a gas grill? Would love to try this. Your oven baked ribs are my favorite go to method, and it comes out amazing every time. But I would love to try our new gas grill using this process. We don’t have a smoker.
GREAT video Andrew. Very detailed and there is not way we can go wrong! !! !!!
This will be the first "real" smoke on my new Woodwind 36. Thanks
This method is great for those days that you cant spend all day cooking... and they turn out perfect too!
Just finished your Hot and Fast method, and it worked out GREAT!! Thanks for the video.
Awesome! Glad to hear that
Have you or do you recommend seasoning the ribs overnight and smoking the ribs the next day? Do you think it would be too salty?
Currently trying this method on my pitboss copper series vertical smoker! Bout an hour 45 in and they look and smell amazing! Love the content, keep up the great work!
Awesome! Glad to have you aboard, and be sure to let me know how they turn out!
@@AndersonsSmokeShow they came out awesome!! Thanks again!
Glad to hear!
i love this method! Would it be the same time and temp for spare ribs? love your channel man
Love the video Andrew haven't tried hot and fast but I will now for ribs! Used that MC rub last week on St Louis
Hot and fast is a great method! We love it because I can have ribs done without spending all day working on them.
love that sauce and rubs you are using. igot mine from BBQ box, but you ae right the subscription boxes are the way to go!
Thanks Tony! I enjoy subscription boxes, I’ve been getting fishing ones for years
@@AndersonsSmokeShow been with MB for about a year not to shabby
Andrew,ribs had great color(ordered the rub u used while watching)did the ribs have a sweet or baconny taste? or did the sauce mask the flavor?Next time I do a butt or shoulder I want more of a sweetness in the final product.Keep doing the Campchef products,they don't get enough love from other pitmasters,especially the flat tops which I think are better than Blackstone
The bacon rub to me has a little bit of a smoky flavor to it along with the sweet. I like to put a little glaze on my pork shoulders/butts to give that little sweet finish
Ribs look good, and want to give this method a try. Love that I can start after breakfast and they are ready by lunch. Curious if ever thought about putting foil over the camp chef drip tray? Thinking it might help with cleanup. Thoughts?
People do that all the time, just make sure you don’t block the louvers (vents in the drip tray)
@@AndersonsSmokeShow Good deal! Doing my initial burn in today and going to throw something on later this afternoon. Appreciate the help and content!!
Heck yeah! You’re going to love the new grill!
Ribs look great, Andrew. Did you check temp for to verify when they were done or did you go by some other indicator?
Bend test is a good indication of how done they are. I usually go off that
Those look great! Will you ever go back to 321 method? What is the major difference between the methods? Tenderness?
I think you get a little more smoke in a 3-2-1, but honestly the hot and fast is so convenient it’s kind of a no brainer for me.
@@AndersonsSmokeShow I made these on Saturday on my Camp Chef Woodwind and they were fantastic. I agree there is no reason to go back to the other method! Thank you and keep the great Camp Chef videos coming!
Glad to hear! I’ll go back and forth... but I’m not getting up at 5am to make lunch when I can get up at 8:30-9 to do the same thing! Love me some hot and fast!
Looked damn good. Been liking the hot and fast ribs lately. Did some this weekend on the kettle and they came out great and my day wasn't dedicated to the cook, was able to enjoy the holiday.
I’ve probably made 20 racks hot and fast already this spring/summer... it’s a great way to get great ribs without taking over the entire day! Thanks for watching Troy!
How much does this pellet smoker go for? Really like how it’s been cooking since you got it.
The SG30 cost $960
Going to give the hot-n-fast method a shot. Hopefully they turn out as good as those bad boys you cooked. Thanks for sharing Andrew!
They hot and fast has me loving ribs! Being able to make them in 3hrs flat is great
Andrew, What do you do with the 2-rib sections that you removed from the slabs...cook similar to the full slabs, for less time/temp?
Yeah I’ll do that typically. Many times I’m running 2 grills at the same time... the other one is obviously off camera
@@AndersonsSmokeShow Thanks for the quick response. Don't want to waste any morsels. Can't wait to try your Hot & Fast, vs your 3-2-1 method, which I usually use. Keep the helpful videos coming. Have you ever done Cornish Hens, maybe spatchcock'd version?
Not yet, but it’s something I will do for sure!
Looks super tasty!!! Thank you for sharing your video!
Thanks for watching Mike!
I notice on my Camp Chef the smoke still rolls pretty good at 300. You experience the same with this cook?
Yeah beyond 300 it’s not nearly as much, but it makes sense. When I’m “smoking” I try not to go above 300-310F typically... for that reason.
Would this method work on a regular propane grill at 310ish for 3 hours?
Possibly, I’d be cautious with direct heat though
Those were Costco baby back ribs? Do u always find membrane needing to be peeled on yours? I’ve heard some do it fore you? I was trying to get membrane off with no luck
The last few times that I’ve got baby back from Costco there was no membrane
Gonna try this method.
You make 'em look so good.
Thanks! Be sure to let me know how they turn out!
@@AndersonsSmokeShow I tried em and my wife says they were some of the best I've ever done.
We be doing them this way a lot this summer.
BTW, I'm 73 and bbq is my thing in retirement. I have the MB 560 and last week I got the Char-Griller 980.
Absolutely awesome grill!
Glad to hear that! I just made some on my Gravity 980 on Friday. They were great, but I think my 980 runs a little colder than it says
How cold was outside ambient temperature on that day?
I’d assume probably in the 50s
You had said that you'd put a link for the Damascus knife, but I didn't see it. Did I miss it? Thanks.
The guy that made me this knife isn’t making any right now unfortunately
I agree, you dont have to cook all day to enjoy BBQ. Nice looking ribs. Swaggy
You got that right!
Something I to try looks good
Thanks Todd
love the bob ross refrence
I have been pretty much wedded to 3-2-1, but I will use this method. Thanks!
Last weekend I did a "glaze" to finish with
- habaneros
- carrots
- honey
that was incorporated in a blender (vitamix). With a dense spice rub (cumin, paprika, all of the very heavy spices) it made the ribs pop. And I say this as one who doesn't like sweet bbq. The habanero glaze brought just enough sweetness to make it worth the tease.
Awesome job I'm ready for some Ribs
You and me both!
Why do you use a bbq with wi-fi?
You’d be surprised at how nice it is to have connectivity
Did you start your ribs cold or room temp?
They definitely aren’t room temperature, but between prep and setup the are sitting out for probably 20min total
If you put a wet napkin under your cutting board it won’t move around like that
Those ribs turned out great👍
Thanks!
I see your plastic cutting board swivels on the wood table. To prevent that in the future just take a dampened paper towel or dish towel and lay it down between the cutting board and the table and everything will behave. An old Indian trick.
Thanks for the tip! I usually place a rubber glove under there which helps, but it’s not perfect.
@@AndersonsSmokeShow since ribeyes et al have gotten so expensive what is your opinion of hanger or tri t,ip steaks?
Dude just pour the oil on the ribs...
🤷♂️
Funny you don’t ever check the internal temp. I wonder if this process will cook the same on a traeger ironwood.