EASY Baby Back Ribs on a Pit Boss Pellet Grill! | MODIFIED 3-2-1 Method

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Learn How to Make Smoked Baby Back Ribs on a Pit Boss Pellet Grill using a MODIFIED version of the 3-2-1 method!
Find the step-by-step recipe here ➡️ www.madbackyard.com/baby-back...
Today we are smoking Baby Back Ribs using a modified version of the popular 3-2-1 method, on our Pit Boss Pellet Grill. We'll show you how to prep, season, smoke, wrap, sauce, and serve this barbecue classic for some out of this world smoked baby back that will be sure to impress! This recipe can really be made on any pellet smoker or pellet grill including Traeger or Camp Chef as well.
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This video is NOT sponsored. We love to link to products we have used or researched. Assume those links are affiliate links which means we may earn a small commission at no extra cost to you. As an Amazon Associate we earn from qualifying purchases.
📒 Products Used in this Video📒
➡️ iMarku Boning Knife
➡️ amzn.to/41YGiI6
➡️ Famous Dave's Rib Rub
➡️ amzn.to/3Wrtske
➡️ Kosmos Q Dirty Bird BBQ Rub
➡️ amzn.to/3MH33KT
➡️ Bear Mountain Bourbon Barrel Pellets
➡️ amzn.to/3MAp91C
➡️ Oklahoma Joe's 20lb Pellet Bucket
➡️ amzn.to/3BO9qab
➡️ Spray Bottle
➡️ amzn.to/43wWHEL
➡️ ThermoPro Instant Meat Thermometer
➡️ amzn.to/3QNnCaj
➡️ Disposable Black Nitrile Food Handling Gloves
➡️ amzn.to/3QZuqUr
➡️ Light Duty Knit Gloves (Wear inside the Disposable Nitrile Gloves to easily handle hot food).
➡️ amzn.to/3iNOxWL
➡️ Blues Hog Champion's Blend BBQ Sauce
➡️ amzn.to/42hvzZt
➡️ Fat Separator
➡️ amzn.to/43DKb6t
➡️ Silicone Basting Brush
➡️ amzn.to/43fi2CU
➡️ Mairico Meat Slicing Knife
➡️ amzn.to/45lx5wj
♨️ More MUST WATCH Pit Boss Videos ♨️
Smoked Pork Butt ➡️ • Pulled Pork Smoked on ...
Smoked Pork Tenderloin ➡️ • Smoked Pork Loin on a ...
Smoked Chicken Breasts ➡️ • How to Make JUICY Smok...
How To Start a New Pit Boss ➡️ • How to Start and Seaso...
How to Empty the Pit Boss Hopper ➡️ • How to Empty a Pit Bos...
⏰⏰Chapters⏰⏰
0:00 Intro
0:20 Baby Back Ribs vs. Pork Spareribs
1:40 Trimming and Removing the Membrane
4:43 Seasoning
7:32 Loading the Pellets
9:50 Setting the Temp and Putting on the Ribs
11:19 3-2-1 Method Explained
12:24 Spritzing
13:06 Wrapping in Foil
18:32 Unwrapping
20:07 Saucing
23:11 Slicing
24:12 Taste Test and Outro
#pitboss #pitbossnation #porkribs #ribs #madbackyard

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Опубликовано:

2 июн 2024

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Комментарии : 142

@madbackyard 8 месяцев назад

📱 Check out our NEW FACEBOOK Page!! ➡ facebook.com/madbackyard Make sure to FOLLOW us on FACEBOOK for more for more recipes, videos, product reviews and BBQ ideas!!

@danielreed1919 День назад

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!!

@madbackyard День назад

Great to hear! Thanks for watching!

@NotMyActualName_ 3 месяца назад

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.

@brandonavant3484 9 месяцев назад

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˜

@madbackyard 9 месяцев назад

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!

@Streetside_Media 9 месяцев назад

I also agree with Brandon. Great job.

@CFalconer21 3 месяца назад

Same! I just purchased a Pit Boss Savannah. It's my first Pellet grill and your videos have made the experience amazing! Great job!

@MichaelRau-lk8nh Месяц назад

Love the idea of taking the fat separator for the meat juice and adding it to the sauce!!!!!

@ThatSoonerGuy 3 месяца назад

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!

@madbackyard 3 месяца назад

That’s awesome!! Thanks for watching our channel and taking the time to leave this comment!!

@charleseggers9829 20 дней назад

Great instructional video.

@MrHammGutsnGlory 5 месяцев назад

Thank you for making this awesome video.

@madbackyard 5 месяцев назад

Glad you liked it!

@amyemmett9406 5 месяцев назад

Just finished these and they are perfect omg 🙏

@madbackyard 5 месяцев назад

That's great! Glad the video helped, thanks for taking the time to comment!

@robertwade3928 11 месяцев назад

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

@madbackyard 11 месяцев назад

Thanks so much! Glad they came out well!

@mercier911 5 месяцев назад

Just got a Pit Boss 1100 pellet grill beast for Xmas - your vids are really helping me...thank you!

@madbackyard 5 месяцев назад

Thank you so much!

@blindwoozie Год назад

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!

@madbackyard Год назад

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!

@craigh3332 11 месяцев назад

Very nice, great video. Smoking baby back ribs for July 4th.

@madbackyard 11 месяцев назад

Awesome, thanks!

@brycebdrue 6 месяцев назад

Followed all steps exactly except that I wapped in foil for 1.5 hours. Turned out awsome! Thank you! Following you for sure

@madbackyard 6 месяцев назад

Fantastic! Glad to hear it! 👊

@Unbracedbike262 9 месяцев назад

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 !

@madbackyard 9 месяцев назад

Thanks so much for watching and for the feedback! Spareribs video comes out tomorrow morning, make sure to check that one out too!

@lacarlj81 Месяц назад

This is the best video I’ve seen . It was very educational also … great Job 👍🏾

@madbackyard Месяц назад

Wow, thank you so much! Make sure to check out our website and newsletter too for more recipes like this: madbackyard.com/subscribe

@rosefamilypartyoffive8024 Месяц назад

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.

@madbackyard Месяц назад

Great to hear! Thank you for watching!

@stup.dassole3378 Месяц назад

Take a shot every time he says back!

@kemicalx17 9 дней назад

I’m looking the Pit Boss specific videos. I have the exact same model so it makes things real easy👍🏻

@madbackyard 9 дней назад

Glad they are helpful, thanks!

@stevevet3652 22 дня назад

You can even out the temp issue by placing your meat on a rack that is in a flat pan.

@CAMEO1955 9 месяцев назад

Thank you, I'm new to smoking ribs . you make so sample ! going to try it this weekend !🤔 T / C 😎

@madbackyard 9 месяцев назад

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!🔥💨🍻

@jerrypredmore8793 Год назад

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.

@madbackyard Год назад

Thanks for watching Jerry!

@davekragness4725 8 месяцев назад

Agree...Famous Dave's Rib Rub is great! Will have to try the addition of the COSMOS Dirty Bird

@madbackyard 8 месяцев назад

Yeah it’s one of my favorites, I think you’ll like the dirty bird. It’s really good on chicken too.

@theone5404 7 месяцев назад

Awesome. They look so good. Also, I'm so glad you didnt out honey or sugar on them.

@madbackyard 7 месяцев назад

Thank you!!

@antoineanderson2415 2 месяца назад

New to your channel awesome video brother

@madbackyard 2 месяца назад

Thank you!! 🙏

@mikepehoski1723 2 месяца назад

would it be the same cook time for 2 full rack of ribs vs 1? thanks I can't wait to try this method

@timcoolican459 9 дней назад

You can use Mayo as a binder too

@wallys7016 14 дней назад

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.

@madbackyard 7 дней назад

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.

@skm1121 10 месяцев назад

I'm about to smoke my first rack of ribs. Thanks for the info, I'll report back!

@madbackyard 10 месяцев назад

Awesome! Let us know how they turn out!

@timcastle165 5 месяцев назад

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!!!!!!

@madbackyard 5 месяцев назад

That’s great Tim! Thanks for watching!!

@joemeyers4341 Месяц назад

Rotate your ribs during the cook to get them to cook more evenly.

@bryquentros 7 месяцев назад

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.

@madbackyard 7 месяцев назад

Wow that’s awesome!

@jonfair5203 5 месяцев назад

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.

@madbackyard 5 месяцев назад

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: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-JgoeOTLsW7A.html

@thinkingoutloud6741 8 дней назад

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??

@madbackyard 8 дней назад

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.

@thinkingoutloud6741 7 дней назад

@@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.

@madbackyard 7 дней назад

Check out our temperature issues video. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-JgoeOTLsW7A.htmlsi=nGKY0PutDWAe1DYX. Sounds like you could benefit from the heat deflector mod. amzn.to/456wwWA

@thinkingoutloud6741 7 дней назад

@@madbackyard Amazon says “Currently Unavailable”. No sales there.

@madbackyard 7 дней назад

There’s other brand options it looks like. www.amazon.com/Heat-Deflector-Modification-Pit-Boss/dp/B0CN4Q2K2H/

@fjfoley 9 месяцев назад

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.

@madbackyard 9 месяцев назад

Great tip, thanks! 👍

@rodawg25 9 месяцев назад

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 👍🏼👍🏼

@madbackyard 9 месяцев назад

Yes! That is a perfect rib to me as well. Doing some spareribs tomorrow. Video should be out next week. Thanks for watching!!

@tykealwhite4555 11 дней назад

Do you have the plate covering the fire all the way closed or is it open just a little?

@madbackyard 11 дней назад

All the way closed for indirect cooking like this.

@danoesq2 Месяц назад

Good video, but not a fan off fall of the bone. IMO spare ribs are the way to go if you cook them right.

@OaK-_R 9 месяцев назад

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?

@madbackyard 9 месяцев назад

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!

@uclajd 3 месяца назад

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?

@minmontel3 2 дня назад

Do you cook with vents open or closed that are under the rack ? Never used one and trying this weekend

@madbackyard 2 дня назад

Vent on the flame broiler closed for ribs and smoking food. Open only if searing something.

@jokawild187 7 месяцев назад

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

@madbackyard 7 месяцев назад

Sure! I’ve done that before too.

@pacsunzr2 6 месяцев назад

I use a ordinary Home Depot bucket with lid and cat litter scooper sift the pellets

@NotMyActualName_ 3 месяца назад

That's a good tip I might get myself a bucket and a litter scooper for pellets

@danoesq2 Месяц назад

They make pellet screens to go over a bucket. No need for a cat scooper.

@jayschaap4627 9 месяцев назад

Do you have a video for tri tip? Thank you

@madbackyard 9 месяцев назад

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!

@michaelkehm8031 4 месяца назад

I never use a binder if you let the seasoning sit for 10 minutes it will stay on

@dailyDIYdude 3 месяца назад

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.

@madbackyard 3 месяца назад

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.

@dailyDIYdude 3 месяца назад

@@madbackyard yeah bud that’s me 😂😂😂. I tried to get you everywhere didn’t I?? Thanks man.

@erickhall8836 Месяц назад

I have the portable/smaller Pit Boss and had to cook them 45min/45min/30/30..... Any longer they were very rough and tough

@stevewoolery9083 6 месяцев назад

Does the time remain about the same for multiple racks of ribs?

@madbackyard 6 месяцев назад

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.

@keithmarshall62 2 месяца назад

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 2 месяца назад

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!

@keithmarshall62 2 месяца назад

@@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 !

@keithmarshall62 2 месяца назад

They turned out the best I’ve ever Made. Thanks a bunch. Really Like my Pit Boss !

@madbackyard 2 месяца назад

Great to hear!!👍

@IsaacFNghost 7 месяцев назад

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.

@madbackyard 7 месяцев назад

Try using lower temps and maybe trying a few brands of pellets. We made some content about this: Here is the video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-EsJHgy9yk-8.html and here is the article from our website: www.madbackyard.com/pellet-grill-not-making-enough-smoke/

@IsaacFNghost 7 месяцев назад

@@madbackyard thanks for the link! I went to my local Ace and grabbed whatever they had in mesquite. They only had Traeger brand

@madbackyard 7 месяцев назад

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.

@ravenmike8 6 месяцев назад

Just get a bucket drone Lowe’s or Home Depot.

@michaelrau7003 3 месяца назад

You need the brown sugar, honey, and jucie the top too!

@DuLichvaAmThucna 8 месяцев назад

👌👌👌👌👌👌👌

@madbackyard 8 месяцев назад

Thanks! 🙏

@bigtjackson 10 месяцев назад

Which pit boss smoker is this?

@madbackyard 10 месяцев назад

Pro series 1150

@timothyblume9232 4 месяца назад

How are you getting so much smoke flowing from your grill. My pitboss smokes no where near that much.

@madbackyard 4 месяца назад

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 - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-EhHHcDbipXw.html. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-EsJHgy9yk-8.html

@cha-ka8671 4 месяца назад

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?

@madbackyard 4 месяца назад

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!!

@cha-ka8671 4 месяца назад

If I would have used the 3-2-1 method vs yours then my ribs would have fell apart. Thanks for your video@@madbackyard

@caseymaroney5028 9 дней назад

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..

@madbackyard 9 дней назад

Check your smoker temperature. You are probably running a lot hotter than it says.

@caseymaroney5028 8 дней назад

@@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..

@MultiSassman 9 месяцев назад

I prefer spare ribs!

@madbackyard 9 месяцев назад

We’ll be doing those soon!

@dalepearson9658 10 месяцев назад

Your mustard is a binder.

@madbackyard 10 месяцев назад

Ha thank you, yes. Sometimes the brain turns to mush as soon as the camera starts rolling…🤦‍♂️

@user-ty9wd3ee3h 10 месяцев назад

Look good but definitely not fall off the bone.

@madbackyard 10 месяцев назад

If you want them a little more “fall off the bone”, simply increase the time they are wrapped in the foil, thanks for watching!!!

@outlawgmr 9 месяцев назад

Although many prefer fall off the bone ribs The reason they fall off is because they are overcooked

@John_Redcorn_ 8 месяцев назад

@@outlawgmrnot if you like them that way.

@PHubTube 6 месяцев назад

I don’t see any juice 23:58

@RLabbe508 Месяц назад

Did you cook those ribs on a Pit Boss?

@mack69215 2 месяца назад

My pot boss never smokes like that

@madbackyard 2 месяца назад

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.

@michaelrau7003 3 месяца назад

There was No jucice when you were squeezing your meat. Did anyone else see that?

@renefern6666 6 месяцев назад

boy your a chatter box.

@danoesq2 Месяц назад

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.

@jefferynordgulen4436 3 месяца назад

3-2-1 should be 3-2-0.25. there is no reason to dry out the meat for the last hour.

@cheflarree 11 месяцев назад

3-2-1 method sucks. Totally overcooks unless you want fall off the bone.

@madbackyard 11 месяцев назад

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!

@cheflarree 11 месяцев назад

Good video.

@madbackyard 11 месяцев назад

Thanks!

@countryman278 Месяц назад

To many steps

@gregorytragitt2208 20 дней назад

Why do you want the meat to fall off the bones. It is overcooked when the meat falls off the bone.

@jerryhamm4049 Месяц назад

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.

@michaeltrue1143 Месяц назад

Jesus who cares 😂

@stevenzuniga2290 7 дней назад

Way too much talking

@craigb5507 2 месяца назад

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..

@scotty362100 9 месяцев назад

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".