Pit Boss Smoked Ribs | Smoked Ribs On Pit Boss Pro Series 1100
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- Опубликовано: 10 сен 2024
- Smoked Ribs On Pit Boss Pro Series 1100
Smoked the ribs at 225 for 2 1/2 hours the wrapped and put back on the Pit Boss for another 2 1/2 hours, the ribs were completely falling off the bone...should have only done 2 hours for each..
I love that you shot the video on what appears to be your first time making ribs on that new Pit Boss. That kind of "first timer" experience is valuable to the real first timers out there (like me).
Cooked them plenty in the mastebuilt and on the weber, but first time on the pit boss.....thanks' for watching.....
Omg! My mouth is watering. We are giving this pit boss a try for fathers days. Awesome video!
Hope you enjoy them as much as we did........
Great Pit Boss review, but a even better parenting video. You guys rock.
Best part of my BBQ, is that everything I cook on my smoker, my kids are all over it! Ribs (like a magic word), pulled pork, chicken quarters.
Makes dinner time into magic.
Ellie loves to help me get them ready to smoke and then eat it all once it's done.....
From a father of 2 girls, you got yourself a beautiful baby!! She loves cooking with dad!! Love it buddy!
Thanks so much
I enjoyed the video. I am a new Pit Boss owner myself. I bought the new pro series 4 series vertical smoker. I am loving it! I probably end up with the 1100 soon. Good on you for bringing your daughter in to help.
She loves to help me out when i'm smoking the food.....
Just as a suggestion, next time try 3 hours at 180, then bump to 225 and wrap and check at 45 minutes for doneness. Take out of foil and sauce if desired and another 30-45 minutes to tighten back up a bit.
I do the same but use paper instead of foil. Kind of hard to control a pellet smoker down to 180.
Walt Masterson if your P setting is right, it should read 170-180 on SMOKE
@@Darick_C I set my Austin XL to a p setting of 7 keeps between 170 and 180 rock solid
The reason for the preheat prior to smoking is to kill off pathogens in the grill before you smoke. Not sure that it’s completely warranted, but I’m sure the makers decided to instruct us to do it for cya purposes. “What you mean you got sick? Did you preheat first?” Anyways, I purchased the PB 1100 last weekend due to your videos and a few others too. After one rib eye cook, I’m more than pleased. Thanks for the videos.
Hope we have as much daddy daughter fun time as you did!! My daughter and I are doing ribs for the first time this weekend on our new Pit Boss! thanks for the video...
Hope you guys have a great time......little one loves to help me get the food ready.....
We tried your recipe today, thought we were going to get the diabetes...lol....but they were awesome!! Thanks!!
when ur smoking on low,, you want to have the sear plate closed all the way then ur heat will be more even,, i had mine for 2 years and love it...just bought my daughter one for a house warming gift... she is hooked
I keep the sear plate closed all the time....If I want the fire I will put it on my Weber Kettle.....closed and covered with foil......thanks for watching
Wow they looked pretty good you have a great helper there she’ll be a pit boss in no time , watched end to end hip hip!!!
Much appreciated.....yea she loves to help me out......
This video made my dad and I go buy a Pitboss 820! Ribs are in as I type this! Thanks! 😂🙏🏻
Hope you and your dad enjoy all the cooks on it.
Best Grilling assistant ever!
Thanks'........
Because of this video, I have decided on PIT BOSS PRO. Thanks.
I have enjoyed mine......
Just a couple tips for what they’re worth. First, use real butter, a good brand such as Plugra, or Kerrygold. I usually use 4 or 5 pats, and instead of brown sugar, use turbinado sugar. It’s all natural brown sugar, but it flows easily from the container. I cook mine on the smoke setting for 3-4 hours unwrapped, wrapped for 1.5 hours, then I jack the temp up to 300 and smoke the ribs unwrapped for 30 minutes. I reserve the drippings and baste the ribs with that instead of using bbq sauce. The butter and turbinado sugar makes a much better glaze than bbq sauce. BBQ is way too thick, or you can thin the bbq sauce with the drippings. That’s awesome too. Just a couple tips I’ve learned from a ton of smoked ribs I’ve made. Also never use pit boss pellets. Get some Lumberjack, Bear Mountain, or Smoke Ring. You’ll get much more flavor and better ribs with these superior pellets!
Thank's for the feedback, very much appreciated. Planning on doing another rib video here soon.
I also agree its nice having the kids helping while cooking God’s favorite meals.
So true!
Nice vid those ribs look great thumbs up to you and your assistant
Much appreciated...thanks for watching.......
Loved how your daughter was in the video. My 11 yr old granddaughter is always out with me when I’m grilling or smoking.
She loves to help me out.
Nice how you include your daughter. Class A parenting there!
She loves to help me......
How do you like the smoke/ bark ability on the Pit Boss? Wondering about a brisket.
My pit boss is in my kitchen in the box. Excited to put it together tomorrow. Enjoyed the video god bless.
I've your helper in this video. Memories of my little girls came to mind watching this. You were correct, just have to watch football over the years and they'll pick up on it.
She loves to help, thanks' for watching.....
She's adorable. love the review for this grill. I've been going back and forth between this and a Traeger. This def helps my decision
I would never tell you what to buy...this is just my experience with the Pit Boss.......
@@BUMMERSBARBQ looks like it was a great experience too LOL. I really appreciate the video!!
Thank you for sharing your video and the step by step procedure.
I have the Pit boss 820 and find it amazing! I've had it about 4 months and think I missed 4 weekends where I didn't smoke something!
I am 72 yrs old and just bought the pro series 820 and I am excited. Looking forward to doing some pulled pork. Enoyed your video on the 1100 but its too big for mama and me.
Yea it is pretty heavy....especially putting it together.....hope you enjoy yours.....
The top rack on the 1100 seems to big for me, I believe I would end up cutting it down. That 35 pound hopper is VERY enticing though.
I love your daughter... " If you don't follow the directions it will be a total FAIL" How wonderful. Once you used Killer Hogs You had me. How great!
Thanks...she's my little helper.......
Follow the 3-2-1 method on this grill. Still a greatly successful cook. Your daughter is a great helper.
Usually do the 2-2-1 and they are usually completly fall off the bone before the last hour.......started doing them this way and they are tender but the bones are not falling out just because you touched it.
if my daughters where alive,they would me a master chef,cause I love my grilling,smoking, thanks for the vid,such a joy,n thanks for the tip
Thanks for watching man.....head high...and keep going strong.......
Just got the 820 PS Saturday. Haven’t got to cook on it yet due to rain. Did the burn in and I think I’m really going to like it! This is my first stab at the pellet grill thing!
Picked up one of those pellet grills a couple weekends ago. Not done any ribs yet, only burgers and dogs. Flamed up like crazy once the burgers started dripping fat but they sure had a sear on them. One thing I found doing burgers was that the top rack is pretty much worthless and needed to be taken out to give access to the entire cooking surface. With all the flaming up I was getting, I was moving the burgers a lot trying to find a cooler spot.
On the ribs, 2 hrs wrapped seems like an awful long time. I’d expect steam to turn the meat to mush (probably why the meat was falling off the bone without much effort). I usually wrap for somewhere between 45 mins to an hour. Other than that, I do ribs pretty much exactly how you did. I will brush on some sauce after unwrapping and cook them meat side down for just a little bit to set the sauce.
Most ribs are a 2x2 or a 2x2x1...2 hours smoked and 2 wrapped or 2 hours smoked and 2 wrapped and then 1 hour unwrapped......you can do them how ever you want 3 hours smoke 1 hour wrapped but the 2x2 usually works good for me.
Don't open the sear plate opening all the way on the pellet grill, then don't put your burgers over the open flame, and I guarantee you will not have a flare up problem. I have had a Pit Boss 820 Series for about 4 years does a fantastic job for burgers at all times. My wife always compliments the burgers when they are not charred and resemble charcoal. I take out the top rack when cooking burgers. Leave in when cooking chicken.
Pat Lee I had the searing plate closed the whole time. I think the biggest issue was that I had some ground up bacon mixed in with the burger and it created a lot more grease dripping. We’ve done burgers since and I left the bacon out and things went much smoother. I can’t ever see using the rack really, except maybe to get a couple extra slabs of ribs in the grill.
It all might be academic at this point as we were hit with a tornado on Tuesday and it relocated my grill about 20 feet from where I had it. We’re not exactly in an area that gets tornados so I didn’t take the warning too seriously and put the grill in my shed. Sure wish I did now. It sustained some scraped and such and the front flip up shelf is bent to hell but that’s about it other than being soaked in water. I’m gonna have to take the hopper apart to get to the electronics so I can make sure everything in there is good and dry before I use it again.
You have a great helper there...
Thanks'....much appreciated.
I have an 820 pro and I'm loving it. Trying ribs this week. Love the video
Hope they turn out great for ya......
She’s adorable. Great some Sir! They look amazing ✌️
Thanks' so much, and thanks' for watching.......
Thanks for the review! I am considering getting a Pit Boss!
When I cooked ribs the other day. When I wrapped using butter. Brown sugar and honey. I put a little mustard with it and the family tore it up. I have a challenge for ya. Smoked chuck roast. Herd it was hard to do and if done right taste better than a brisket. 🤷♂️
Give this a try..... ruclips.net/video/LguzHvw-vqI/видео.html
Chuck Roast, the shoestring budget Brisket. Fact is, it can be as good or better than brisket. Mmmmm-mmm!
I enjoyed your video. Great to see the interaction with "the boss". :)
Glad you enjoyed it!
I own the Pitt Boss Austin XL. I wrap my ribs the same exact way you do. Did you get that technique from HowToBBQRight? Haha. I make great steaks, hamburgers and chicken on the smoker as well. I turn the smoker up to 350 and cook then that way. Just like a grill, but has the taste of a wood-fired cook on the meat. I am the envy of my friends who had propane smokers. I smoke for 3, wrap for 1 1/2 put back on for 30 mins to re-crisp of the outside
Yea learned from Malcom......
New subscriber here love the video love the fact that you pretty much knew in your ribs like Johnny Trigg does you know the Godfather barbecue not many people do the butter brown sugar and honey anymore
How's the grill holding up? Were you thinking on any other pellet grills before this one, like Traeger? so, just curious... can you just throw them in an oven after the first step at the same temperature? It seems one could save on pellet usage by doing it this way.
Looking at the Pit Boss Pro 1100. How bad are hotspots in it? Noticed you put the ribs off to the side of where the heat source in the middle. Is that because even with the deflector in place that it's still hotter in the middle vs the sides? Wondering if you can really use the whole bottom cooking grate for cooking space, or if the food in the middle is always going to cook faster due to the heat source being directly below it.
good stuff man, nice cooking and you have a top little helper there, great video
That’s great looking pulled pork, I don’t understand the need for the foil. No good BBQ restaurant worth its salt is wrapping all their ribs in foil.
I do both wrapped and unwrapped....
Roughly how many lbs of pellets do these four-six hour cooking times use?
Really could give you and exact number, but its not a lot.......if you crank the smoker up to real high temps (350-400+)....then it will burn a lot more.
Was this on a brand new grill? Doesn’t look burned in yet, but maybe you’re really good at cleaning it too. Great video!
Probably over a year when I filmed this video......
Where I live there's 2 feet of snow on the ground and if we're lucky its only -10 degrees outside on super bowl sunday
Here in the SC Lowcountry were lucky to ever even see snow.........happens once in awhile but thats a rarity.
Awesome video! Thank you
Loved the way your ribs turned out that I went and bought a Pit bull Pro 1100 as well. 😃 gonna try your recipe tomorrow
Hope you enjoyed them......
Thanks for sharing.. great family
I just purchased the pit boss Memphis ultimate. Im still no use to it, but she is a beast
Man I love those grates. wish I had them on my 700.
They are nice.....just hard to clean......
those looked sooOoO Good
You would actually be surprised how your home oven fluctuates in temperature, probably more than your pellet grill. My gas oven fluctuates up to 50 degrees.
They all do.
Love the video bud
Thanks 👍
newbie question for you kind sirs..what is the purpose of wrapping? is there no moisture at all coming from the smoker? Can you set a pot of water in there?
Makes it more tender....and some times to tender.....best I have done is the last ones with no wrap....just depends on how you want them.....
Wrapping them causes a process called “braising”. Basically they cook in their own fat. It really take the meat to a new level! I usually smoke unwrapped until they reach an internal temp of 160. Then wrap them and cook until they are 190-200. They come out great every time!
Microwave the brown sugar a little bit, will soften it. Especially when it is a hard block.
Thanks
The best thing to do when smoking after you preheat is put it back to smoke position and set it to p2 works great
How many our takes if you put back to smoke position ?
Dzng they look good man, I want this grill 😆
Thanks'......
Just purchased the classic. Did steaks on her. Apple pellets. So. To warm her up you just start on smoker. ?? Doing burgers do you leave the small plate closed or. ?? Great video son.
If you want them really seared good open up th sear plate, got the flames coming right up onto the burgers.
@@BUMMERSBARBQ thx. Bro.
Was gonna buy a pit boss but after this video ill pass no smoke production ribes had no color/smoke. Thanks for video
I think maybe its more of a learning curve on a pellets smoker still on the fence on this.
What ever way you want to go.....if you want a large amount of white smoke billowing out the stack....you not smoking the food the correct way to start with.......
I will tell you to watch other videos. I bought the Pit boss 820 a few weeks ago and have had awsome results. I'm not sure his experience and don't want to be rude but I would say it is lacking as this is my first smoker ever and my ribs came out perfect with a great smoke ring and flavor. This video was a little more than 20 minutes long and the lid was open at least 6 or 7 times and you can see it was open for a while due to the temp drop each time. I would say first there was way to much rub making it hard for any smoke to penetrate and way over cooked I'm no pro at cooking yet as like I said this is my first smoker but ribs should not shred like that when you cut them. The one thing I did that he didn't was after the wrap I put the ribs back on for 30 minutes with a glaze as apposed to adding all that sugar in the wrap and it gave it really good color as and a nice bark as well.
Don’t open the lid so much! #1 rule “if your lookin your not cookin”!!!
Didn't open it to much.....just every hour or so.....
And, its a video....people want to see the progress...not the outside of the grill..
Have you had any soot problems with the pellets cooker? What are the pros and cons of the pit boss?
Had a little bit but thats expected with a pellet grill and several other kinds....just clean it out often, especially after long cooks.....a good shop-vac is well worth the money.
The pros and cons.....pros - it smokes great, gets up to temps quick, full hopper of pellets last for hours and hours, price.....cons - biggest con right now for pit boss is ordering from their online store....finally got the last 2 items from my order on feb-8 today may-29, cheap temp probe on the lid, some temp spkies but not that bad.....but over all I enjoy using it......
When i first started barbecuing i wrapped everything in foil. I am from Texas and they don't call it the Texas crutch for no reason. Now i wrap nothing. Baby backs 4 hrs. St Louis 5. All at 250. Brisket and pork butt till they reach 200. Always tender and juicy. I can't tell you how many times i have watched people try to cook at 225. The response is always man this is taking longer than i thought. Curious if you have had any problems with the pellets going out at low cooking temps? I have the tailgater, two of my buddies have the 700 and the Austin XL. All of us had them go out during a cook. Another buddy has a treger, and my brother a pits and spits. Zero problems for them.
Thinking about doing them unwrapped next time....
i just did a 13 hour slow smoke on my PB pro series 1100 at 225 degrees and she never went out... since its pretty cold here in northern indiana the only problem i had was getting a steady temp so after about 4 hours i kicked it up to 250 and it stayed around 230 to 250 but never went out. it was my very first brisket and it turned out amazing
@@dmayse1000 I was just a dumb ass new pellet smoker and didn't fill mine up all the way......only had it about 1/2 full.....
@@dmayse1000 That's great. Glad it worked well for you. I am on a mission to cook everything i possibly can think of on mine, and it all be very tasty. I'm only bout 50 miles off the coast as the crow flies. So i'm thinking the pellets are drawing moisture, thus making them hard to keep them burning at temps below 250. I have set (with beer in hand ) and watched and listened. Auger turns and puts pellets in burn pot soon as the temp falls a degree below set temp. The best i can figure their is such a low amount of embers left in the pot that sometimes it puts so many pellets that it will smother it out and won't light back. I imagine at lower ambient temperature it's easier to keep a flame going in the pot. My next question is have you tried the meat prob, and do you find it to be accurate? I thought mine was fairly close. But i cooked a 11 lb brisket Saturday, probed it and took it off at 200. Have done multiple briskets on other cookers removed at 200 always perfect. This one was tuff as a boot. Next cook i will also put in a prob i trust to see if any difference.
Probe
👍👍
Where are your hot zones? I find mine the left is way lower than the right.
Yea I thought the right would be hotter with the smoke stack, but seems the left is hotter.....but of course the middle is the hottest with the burn pot right under it.....
You can make both sides closer to same temp by adjusting the smoke stack vent
Overcooked but it's all part of the learning process with a new pit. Get your smoke on
I try
Keep a piece of terracotta in your brown sugar.
great video bro. so how long did it take all together
Around 4 hours.....
I was with you until you said let's go rams....lol none the less the ribs looked good
Turn your p setting up and the temperature will stay even it's basically a treager had a junior before I got a Lang 84 do to family health issues selling the 84 and getting another pellet cooker
Not worried about the P Setting......
Kinda begs the question if its wrapped why not just put in oven snd save on pellets
Kinda because it's a Pit Boss Video......and pellets are not that expensive.
@@BUMMERSBARBQ so you concur if its erapped Heat is heat whichever way it is
Get you two amazin smokin tubes from amazon and then you will have even more smoke flavor, most pellet grills need some help with smoke flavor
U said summerville..is that summerville sc..I just got mine last night..
Yep sure did......got my Pit Boss at the Goose Creek Lowes which I live right next to....but they didn't have any pellets so I finally found some in stock at the Summerville store.......
@@BUMMERSBARBQ I live in Lexington I just sub to you.. going to be watching and learning about this pellet smoker .. I am new to this pellet smoker
Glad to See someone from SC putting out a great video. I'm from the Barnwell Area and just got my Pitt Boss Fathers Day weekend. Did a few cooks and really enjoying the new cooker. Your helper was great too!
How did those rams do anyway nice video
Don't remember was just watching....think they lost.....
Yes lol goooooooo pats Tom Brady is G.O.A.T lol
@@Death_trap_auto I'm a Jaguars Fan....I SUFFER every year........
How high do you put your cap and why?
I have tried many different levels, but right now doing it to were I can put 1 finger under the cap......I keep working to adjust it depending on the temp, wind, weather, ect......but normally about 1 finger high......
I just got the smoker and it seems like I have it set on 350 and it’s way above that.
Kinda like how you had it at 350 but the thermometer said 450
@@mavis-watts8731 if you are talking about the beginning when I set it to 350 and it went way up......it's going to get super hot at first when you crack it up but then it even's out and normalizes......and I hate the temp probe on the front......going to put another one off to the side and not directly above the flame.....will always be hotter right above the flame......
He lost me at RAMS! lol
Rams fan aye ....how did that work out for you
Excellent job on the ribs man but those pellet grills aren't worth what they want for them that masterbuilt could have done that I'm a firm believer in masterbuilt smokers I own one
And thats why Masterbuilt is selling pellet smokers.....
350 to kill off any bacteria growth from the last cook
98% of bacteria is killed at 120 degrees. 200 degrees kills it all. If this the first start up of the grill, 350 deg for at least 30 minutes burns off the oil and chemicals used in the manufacture of the steel. After that, the PitBoss has a heavier grill rack than most pellet smokers. 350 deg brings it to a usable temp faster.
Way over cooked.