Well.. I mean I liked it too... LOL. If you only knew what I had to do to make that happen. My normal means of getting sound clips now all of the sudden doesn't allow downloads of copyrighted music. I was giving myself a little grief for how many times I said membrane. Really am glad someone appreciated it.
I'm not sure just how big the 575 is compared to the one I have. The temp difference isn't that much. But as you saw I did rotate the ribs around just to be safe.
Great looking ribs Dash. I don’t like using a spoon or butter knife for membranes either as I find they often times lead to shiners. 3-2-1 IMO always results in fall off the bone ribs which I do not prefer but many many people do. I do more of a 3-1-1. We also go to RD. Which rub is that that you like?
Dash, It appears that Tracey is like my Yoder in that you have room to extend the top rack towards the door so you can add more meat if you like. I made one for my smoker and it works great. You may want to consider doing the same thing. With your welding skill it should be no problem. And talk about a Pro Move....I have never seen anyone swap latex gloves like you did! I bow to you Sir!!!!! Thanks again for another great video, I greatly appreciate your work on the channel.
Yes there's more room. I'd have to see just about how to get it done though. TBH I remove the rack more often than not because it gets in the way. When loading and unloading. LOL I've done the glove swap before. Thanks for watching and commenting as always!
Hey Dash, I also have the pro 22. I cannot cook 3-2-1 method. I start out at 275. What temp did you go with initially and end up at? I have varied mine a little and still have the bones just pull apart when I unwrap. I want that bite off the bone, melt in your mouth. Haven’t found the right combination yet. Any advice?
So I think the 3-2-1 method won't work in the Traeger even at 225 because of the connection. Your ribs will probably be good at 225, 2 naked, 1 wrapped and 1 or so to set the sauce
Nice job Dash! I think the foil pan speeds up the cook some compared to foil wrapped. At least I have noticed it since I did the switch to the foil pan. Now I have an ear worm “Insane in the Membrane”. Ha ha
That was my first 3,2,1... I usually smoke my ribs a little differently for customer cooks. But in the end the kids liked them that's all that matters to me.
Thx sir for the vide,does wrapping in a foil pan take away from the bark and smokiness of the rib? like it does when wrapped in foil only?...Did the braising liquid the ribs made take away from the seasonings and flavor?
@@SDSBBQs ok cool ...only asked because I had been thinking of doing something similar with a shoulder/butt or brisket. But using butcher paper instead of foil,try to maintain bark,but not too much braising liquid.
Good looking ribs though.. Do ya get the silliness from the pellets as much as the UDS? When the bones pull like that I end up using at least a 3 rib section to make a good rib sandwich.. Lol thanks for sharing.
No, a UDS or any of my wood burning/charcoal smokers will run smoke rings of flavor but its the convenience factor that puts the pellet grill up there.
Great video man great job on the kiddos as well teaching them how to express themselves ...I have a stick burner but man the pellet smoker allows me to cook much more often than I would if I had to tend a fire 🔥
I also use the 3-2-1 method but I cook mine at 225 , when I put them in the pan I actually bump the temp up to 275 , usually don't go the full 2 hours . Baby Backs are my biggest seller and this method has worked for me for years now
@@SDSBBQs I live out in the country part of Lakeland Florida I have a small take out shack set up , no rent , to worry about , I mainly advertise out of FB yard sale groups lol , free advertising and I just sell Pork butts and baby backs , been doing this for about 8 yrs now . I'm learning alot from you though , I should be selling by the pound as well .
Love watching your videos. I recently got the Pitboss PB1000 pellet grill and looking forward to more of your videos on the Traeger. Great work my friend...
Could've been a rare glare from the coating they put on the camera lens or Charlotte casted a web from across the way cause she was jealous lol.. What temps did you run Tracy at cause ? I believe the 3-2-1 method is figured at 225 pit temps which to me over cooks them as well. Ill have to try your stacking method to fit 6 slabs in a full pan. Awesome backyard ribs Dash.
I ran her at 250 I usually don't cook much lower than that. LOL Charlotte has been used a few times on cooks that haven't been filmed. Thanks again as always for watching and commenting!
Hi dash, great looking ribs! The taste testers were very patient waiting on those ribs! I would have attacked the ribs like a mad dog! I find the 3-2-1 method a little too tender myself also. I usually unwrap after 1.25 hrs. and keep an eye on them and my beer at the same time! on the road again tomorrow.
LOL... Thankfully they it was late and they were a little tired. This was my first 3,2,1 cook and it is fool proof to get them tender but man totally agree TOO tender. I want just a little bite on the ribs. Thanks for watching.
Ribs are the one thing I cook the most...You had some nice color on those racks before wrapping. You got tricked by the baby backs...They see to cook faster than St Louis or spare ribs, I can never get a true 3-2-1 on baby backs, it's always 3,1, 20 minutes or so
Hey Dash the ribs looked real good! I didn't catch your video on your brisket i have to go threw your catalog of videos. I'm glad to see that you added a water pan for moisture to your Yeager smoker you remember months back ago I made that suggestion and you'll come out with better results! Here's one more other thing instead of just using water try apple juice or putting pineapples or any fruit water inside it comes out to be a better tasting flavor
Yes indeed I do remember the suggestion about adding water. At the time I think I said I didn't know how to get a pan in there but... I managed. I'll have to experiment with other juices and such thanks.
@@SDSBBQs No problem Dash you can pull the water pan under the grill grate on top of the aluminum foil that you have down to helpful clean up I will put the water pan closer to the heat source try that
The heat source is directly in the middle of the underside of the drip tray. there's no room to get a pan up under there. That is why I added it where I did.
@@SDSBBQsDash I will ask my friend where he got his from! I don't know if he had it made or not. Well for now use aluminum pie plates place a few of them around with water in it I'm sure they will fit underneath between the grill grate and the baffle plate
Hmm a pie plate... but they are so shallow. Call me lazy, again, lol I only want to fill the water pan once. Thanks man again as always for the suggestions.
Lol! Your son's are like... "Will you just cut the doggone ribs? Also, 2-1-2 or 2-1-1 works best for baby backs in my experience, cooking between 225 and 250. Try those sometime and see what happens for you. Great channel brother. :)
SDSBBQ im waiting for the day you try Dr Pepper in a marinate even though u don't use marinate try adding some when u put your ribs in the tray for this 2 hours having the liquid will help not let them dry out as well#Dashthebbqmaster
I promise you @ the 18 min mark I would have had that rib down. Well behaved #1. Live stream the other night in Tennessee was so funny. I fell asleep but watch the next day. Kyrie Irvin laugh needs to be a sound bite. I lost it boys were to funny.
I've abandoned the 3-2-1 method with most pork cuts(except St Louis). The wrapping is a huge pain, creates a mess and can overcook your meat. At most a 1 hour wrap is worth doing. Beyond that it's risky IMO. Its easiest not to do it at all these days. Regardless I hope they were good and your new grill is worth the purchase. I've been curious about pellet grills, but can't justify pulling the trigger when there are so many other smokers I'd rather have.
The main difference / advantage is the convenience of being able to just turn it on and get to cooking. There is no having to start... come back... do this... do that... then start cooking... It's crazy easy.
I'm not a fan of 3-2-1- even for just home cooking. First it takes way too long to cook and like you mentioned in video the ribs are way over done. Love the pan wrap idea!! TFS!
Well to be honest this was my first 3,2,1 rib cook. I totally agree with you they were way too overdone. Customer ribs I cook differently maybe I'll have to try and tweak my method and go from there.
yo dash its kev from scotland could you do a video or exsplane why you or other bbq chanels try n keep your recipes for rubs or sauces secret surely the idea is get every one making good bbq
Because to me what I sell to my consumers is something that I've worked very hard to get right for my customers and something that I can produce consistently. It's taken me years to get it right... sorry I'm not going to give that away.
You have to put in the time to pay your dues and then surely you'll understand better. I talk techniques and tips on making better BBQ. I have to keep somethings for myself.
baby backs are from a different cut than the Spare ribs... You take whole spare ribs and trim them into St Louis cuts... I only cook baby backs (I can fit more in the smoker) They are also more expensive and I can charge more for them.
SDSBBQ I forgot about the st Louis cut I knew spare ribs can be trimmed but I learn something today..stupid question those are pork cuz I know u don't eat pork
Ok bro. I’m tired of you burning your hands. Get the cotton gloves on Amazon. Dirt cheap and go under your nitrile joints. You’ll be able to hand the meat easier.
Am I the only one that loved the cypress hill you slid in there??? Absolute genius! I chuckled every time. Great edit dash!
Well.. I mean I liked it too... LOL. If you only knew what I had to do to make that happen. My normal means of getting sound clips now all of the sudden doesn't allow downloads of copyrighted music. I was giving myself a little grief for how many times I said membrane. Really am glad someone appreciated it.
loved the Cyprus Hill reference very subtle. 80s/90s kids got you!
LOL... I was hoping those in the know would appreciate it. Thanks man.
Nice cook Dash. very detailed with the water rubs times and so forth. I enjoyed the Morning watch with my coffee. thanks Bud.
No really thank you Sir for watching and commenting!
Could you put all three racks on the bottom? Getting a 575 Saturday. Wondering about temp difference between the top and lower rack.
I'm not sure just how big the 575 is compared to the one I have. The temp difference isn't that much. But as you saw I did rotate the ribs around just to be safe.
Great looking ribs Dash. I don’t like using a spoon or butter knife for membranes either as I find they often times lead to shiners.
3-2-1 IMO always results in fall off the bone ribs which I do not prefer but many many people do. I do more of a 3-1-1.
We also go to RD. Which rub is that that you like?
It was a 5lb RD BBQ seasoning. Thanks again as always for watching.
it's all in the temp control, 2hrs in foil and too hot will get you a mess
Thanks.
Dash, It appears that Tracey is like my Yoder in that you have room to extend the top rack towards the door so you can add more meat if you like. I made one for my smoker and it works great. You may want to consider doing the same thing. With your welding skill it should be no problem. And talk about a Pro Move....I have never seen anyone swap latex gloves like you did! I bow to you Sir!!!!! Thanks again for another great video, I greatly appreciate your work on the channel.
Yes there's more room. I'd have to see just about how to get it done though. TBH I remove the rack more often than not because it gets in the way. When loading and unloading. LOL I've done the glove swap before. Thanks for watching and commenting as always!
Hey Dash, I also have the pro 22. I cannot cook 3-2-1 method. I start out at 275. What temp did you go with initially and end up at? I have varied mine a little and still have the bones just pull apart when I unwrap. I want that bite off the bone, melt in your mouth. Haven’t found the right combination yet. Any advice?
So I think the 3-2-1 method won't work in the Traeger even at 225 because of the connection. Your ribs will probably be good at 225, 2 naked, 1 wrapped and 1 or so to set the sauce
@@SDSBBQs thanks , I’ll work em this weekend!!
Good luck!
Ayyyy yoooooooooooooooooooo!!!!!!!!!!!!!!!!!! I see you putting Tracey to work! I've been cooking a few racks of baby backs this week on the PBC..
Indeed I have been slacking. If they turn out like they did on my drum smokers you'll be fine.
Nice job Dash! I think the foil pan speeds up the cook some compared to foil wrapped. At least I have noticed it since I did the switch to the foil pan. Now I have an ear worm “Insane in the Membrane”. Ha ha
Dead Broke BBQ glade you switch to the dark side were we keep all are juice lol #foilpangang
JAYSBRAPPINGBBQ 84 ha ha yep!
That was my first 3,2,1... I usually smoke my ribs a little differently for customer cooks. But in the end the kids liked them that's all that matters to me.
Thx sir for the vide,does wrapping in a foil pan take away from the bark and smokiness of the rib? like it does when wrapped in foil only?...Did the braising liquid the ribs made take away from the seasonings and flavor?
It will soften the bark but if seasoned properly, LOL. The wrapping won't diminish the flavor.
@@SDSBBQs ok cool ...only asked because I had been thinking of doing something similar with a shoulder/butt or brisket. But using butcher paper instead of foil,try to maintain bark,but not too much braising liquid.
I use foil pans because of the distance from my smokers to my house. It's WAY easier to transport the food in pans than paper.
@@SDSBBQs Gotcha...well explained as always...thx
- you and Tracy did an awesome job
Thank you Sir!
Wrapping in the pan is always a good deal.you get the same or sometimes better results. Great video. What was your smoking temperature
I cooked them at 250F
Happy Father's Day! Great video!
Thanks!
Good looking ribs though.. Do ya get the silliness from the pellets as much as the UDS? When the bones pull like that I end up using at least a 3 rib section to make a good rib sandwich.. Lol thanks for sharing.
Silliness? LOL I saw that homemade McRib after I'd filmed this.
@@SDSBBQs smokiness * my phone didn't know the word smokiness
No, a UDS or any of my wood burning/charcoal smokers will run smoke rings of flavor but its the convenience factor that puts the pellet grill up there.
Those ribs had a great smoked ring! What temp did you have it running at
Thanks 250.
Great video man great job on the kiddos as well teaching them how to express themselves ...I have a stick burner but man the pellet smoker allows me to cook much more often than I would if I had to tend a fire 🔥
EXACTLY the convenience and the ability to get other things done is amazing! Thanks for watching and commenting.
I also use the 3-2-1 method but I cook mine at 225 , when I put them in the pan I actually bump the temp up to 275 , usually don't go the full 2 hours . Baby Backs are my biggest seller and this method has worked for me for years now
Awesome... are you selling out of a trailer/truck or word of mouth?
@@SDSBBQs I live out in the country part of Lakeland Florida I have a small take out shack set up , no rent , to worry about , I mainly advertise out of FB yard sale groups lol , free advertising and I just sell Pork butts and baby backs , been doing this for about 8 yrs now . I'm learning alot from you though , I should be selling by the pound as well .
Awesome... Sounds like you have things well under control!
Love watching your videos. I recently got the Pitboss PB1000 pellet grill and looking forward to more of your videos on the Traeger. Great work my friend...
Thanks man, good luck with your grill!
Ribs looked great! Were you happy with how the ribs turned out by adding the water pan?
Yes indeed I did like the results. I may or maybe not have to try with a brisket.
Could've been a rare glare from the coating they put on the camera lens or Charlotte casted a web from across the way cause she was jealous lol.. What temps did you run Tracy at cause ? I believe the 3-2-1 method is figured at 225 pit temps which to me over cooks them as well. Ill have to try your stacking method to fit 6 slabs in a full pan. Awesome backyard ribs Dash.
I ran her at 250 I usually don't cook much lower than that. LOL Charlotte has been used a few times on cooks that haven't been filmed. Thanks again as always for watching and commenting!
Hi dash, great looking ribs! The taste testers were very patient waiting on those ribs! I would have attacked the ribs like a mad dog! I find the 3-2-1 method a little too tender myself also. I usually unwrap after 1.25 hrs. and keep an eye on them and my beer at the same time! on the road again tomorrow.
LOL... Thankfully they it was late and they were a little tired. This was my first 3,2,1 cook and it is fool proof to get them tender but man totally agree TOO tender. I want just a little bite on the ribs. Thanks for watching.
I usually use the paper towel to take off the membrane, but will definitely try the glove method.
It takes a little practice but with time I pull them off with gloves faster than with paper towels.
You need to get the front flip tray. It makes the world of difference, gives you a place to put plates and other utensils.
I've been thinking about it but I have shelving on the other grills right next to it.
Damn that 3 hour mark color was so money. Don't care what people say those electric smokers are amazing!
Hands down agree! The convenience is amazing.
The Rec Tec Grill is the way to go
Well... now you tell me. LOL
How much for an order of riiibbs? Lemme get 1! I soo amm Hungry!
I have been waiting on this comment all day, LOL thanks!
Water Pan: I mix 50/50 Apple Juice/Water..... another layer of flavor!
I know...
Ribs are the one thing I cook the most...You had some nice color on those racks before wrapping. You got tricked by the baby backs...They see to cook faster than St Louis or spare ribs, I can never get a true 3-2-1 on baby backs, it's always 3,1, 20 minutes or so
I only cook Back Backs and this was my first time doing this method. I have a different way I normally do them.
I like the information on the 3-1-20 min. I do have a problem with the babybacks cooking too much in the traditional 3-2-1 method.
Hey Dash the ribs looked real good! I didn't catch your video on your brisket i have to go threw your catalog of videos. I'm glad to see that you added a water pan for moisture to your Yeager smoker you remember months back ago I made that suggestion and you'll come out with better results! Here's one more other thing instead of just using water try apple juice or putting pineapples or any fruit water inside it comes out to be a better tasting flavor
Yes indeed I do remember the suggestion about adding water. At the time I think I said I didn't know how to get a pan in there but... I managed. I'll have to experiment with other juices and such thanks.
@@SDSBBQs No problem Dash you can pull the water pan under the grill grate on top of the aluminum foil that you have down to helpful clean up I will put the water pan closer to the heat source try that
The heat source is directly in the middle of the underside of the drip tray. there's no room to get a pan up under there. That is why I added it where I did.
@@SDSBBQsDash I will ask my friend where he got his from! I don't know if he had it made or not. Well for now use aluminum pie plates place a few of them around with water in it I'm sure they will fit underneath between the grill grate and the baffle plate
Hmm a pie plate... but they are so shallow. Call me lazy, again, lol I only want to fill the water pan once. Thanks man again as always for the suggestions.
Lol! Your son's are like... "Will you just cut the doggone ribs? Also, 2-1-2 or 2-1-1 works best for baby backs in my experience, cooking between 225 and 250. Try those sometime and see what happens for you. Great channel brother. :)
I can neither confirm nor deny that I use one of these methods normally.
Them bones come clean out. That's the way to go. Looks good.
Thanks!
I have a Green Mountain pellet grill. I've found its 3 - 1 - 30 min and those ribs are done.
Well I think I'll be trying again at some point... thanks for your feedback and suggestion.
Thank you for your time from Phoenix Arizona ;
Thank you for your support and comments!
Ever put orange slices inside of your water pan dash ..I'm starting to season my water pan now
Hmm... no but I will be experimenting with things like that.
SDSBBQ the aroma you get with the orange is amazing
I'll add it to the short list of things to try, Thanks again!
SDSBBQ im waiting for the day you try Dr Pepper in a marinate even though u don't use marinate try adding some when u put your ribs in the tray for this 2 hours having the liquid will help not let them dry out as well#Dashthebbqmaster
I'm no BBQ master. I will admit that I can cook... But I mess up just as many times and I get it right.
Youre suppose to wrap brisket in pink butcher paper. It helps keep the moisture in.
Lol. So you're new here I see. Check out a few more of my brisket videos and report back about Butcher's Paper
@SDSBBQs dude been making brisket for 20 years. Butcher paper! I have won brisket cook offs for years. Butcher paper
@nissan300ztt Good For You. The way I make brisket works well for me and my business. You can keep your comps I much rather get paid.
I use the large foil pan for my baby backs as well
So much easier and faster than individually wrapping.
@@SDSBBQs And cleaner
Oh yeah buddy! LOL How could I forge that?
Insane in the membraaane. Ribs looked great my man!
I had to make fun myself for repeatedly saying membrane. Thanks!
I promise you @ the 18 min mark I would have had that rib down. Well behaved #1. Live stream the other night in Tennessee was so funny. I fell asleep but watch the next day. Kyrie Irvin laugh needs to be a sound bite. I lost it boys were to funny.
I'll have to add it to the list of sound clips I use. Thanks.
I've abandoned the 3-2-1 method with most pork cuts(except St Louis). The wrapping is a huge pain, creates a mess and can overcook your meat. At most a 1 hour wrap is worth doing. Beyond that it's risky IMO. Its easiest not to do it at all these days. Regardless I hope they were good and your new grill is worth the purchase. I've been curious about pellet grills, but can't justify pulling the trigger when there are so many other smokers I'd rather have.
The main difference / advantage is the convenience of being able to just turn it on and get to cooking. There is no having to start... come back... do this... do that... then start cooking... It's crazy easy.
I'm not a fan of 3-2-1- even for just home cooking. First it takes way too long to cook and like you mentioned in video the ribs are way over done. Love the pan wrap idea!! TFS!
Well to be honest this was my first 3,2,1 rib cook. I totally agree with you they were way too overdone. Customer ribs I cook differently maybe I'll have to try and tweak my method and go from there.
@@SDSBBQs If I'm cooking on my 270 Smoker I'll cook at 270-280, 3hrs unwrap, 45 min wrapped, and 10-15 min to set the glaze.
Nice... I don't usually cook that hot but I can see that seems like a solid schedule.
Love the videos man!
Thanks for watching and commenting!
Man oh man those ribs looked good. Nice job... now i want ribs for breakfast lol... ill have to settle for the eggs i have hahaha cheers
LOL well I'm #SorryNotSorry. Thank you Sir for watching and commenting.
@@SDSBBQs hahahahah have a good one bro
I sure did... if you call hiking 10+ miles around Smoky Mtn National Park today a good time.
at 18 minutes exactly, I don't think your sons cared one bit about the curvature of the ribs for slicing... "just give us a rib dad!" =)
You might be right LOL
Great color on those ribs Dash
Thanks!
Never mind. I see you got them already 😂
LMAO... It only takes once to burn my fingers to go and get them.
Great video Dash! Man those ribs look good!
Thank you Sir!
Next time my roll of saran wrap does that thing where it tears funny, I am going to send it to you to fix.
LOL well I'm a pro at it. It bothers me to no end.
@@SDSBBQs It does me too and usually by the time I realize things have gone south, the beginning of that tear is impossible to find.
There is no tear that can't be found... It becomes a personal mission!
yo dash its kev from scotland could you do a video or exsplane why you or other bbq chanels try n keep your recipes for rubs or sauces secret surely the idea is get every one making good bbq
Because to me what I sell to my consumers is something that I've worked very hard to get right for my customers and something that I can produce consistently. It's taken me years to get it right... sorry I'm not going to give that away.
You have to put in the time to pay your dues and then surely you'll understand better. I talk techniques and tips on making better BBQ. I have to keep somethings for myself.
Your kids were ahead of you, they didn't need a plate.
Right... LOL.
I want those baby back baby back chillies baby back ribs with BBQ sauce lol .. #Cuzimloco
LOL right
SDSBBQ Is it cheaper to trim spare ribs to baby back or just buy them pre cut
baby backs are from a different cut than the Spare ribs... You take whole spare ribs and trim them into St Louis cuts... I only cook baby backs (I can fit more in the smoker) They are also more expensive and I can charge more for them.
SDSBBQ I forgot about the st Louis cut I knew spare ribs can be trimmed but I learn something today..stupid question those are pork cuz I know u don't eat pork
No worries... Just because I don't eat them doesn't mean I won't cook them. The wife and kids do eat pork.
Like the video but what's with the ads? Anyone else getting 3 sets of ads in this vid?
3 ads really? that is YT I usually will have 1-2 MAX I'll check it. Thanks.
Ok bro. I’m tired of you burning your hands. Get the cotton gloves on Amazon. Dirt cheap and go under your nitrile joints. You’ll be able to hand the meat easier.
I have them... sometimes I just get to filming and don't grab them.