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Hot and Fast Smoked Pork Ribs || On the Pit Boss Brunswick

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Hot and Fast smoked Baby Back ribs on the Pit Boss Brunswick. This is a great method if you just don't have the time to go the traditional route or if you are like me and trying to avoid the cold!
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Опубликовано:

11 янв 2021

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Комментарии : 95

@russellzueger6791 3 года назад

The trick to the membrane removal is to start in the middle and get all the way a cross the rib then put your finger underneath the entire width and pull it straight up and it comes off tearing both ways at once. Comes off in one piece every time and you don't need a paper towel to try and hold one end.

@cramirez9382 5 месяцев назад

The new Pitboss rib tool is awesome! I got mine at Lowe’s! It holds the slimy slippery membrane, makes cake work of it

@jbleezie7 3 года назад

Thanks for the info on the smoker, I just bought one from Walmart. They finally came back in stock today

@bbqbymazie 3 года назад

Oh that's great to hear! They've been hard to get!

@reddog907 Год назад

I like that technique easy and fast.

@BruceCarlson-ph7yk 10 месяцев назад

Way to go Maizie , im gonna give it a go , ty ...

@mrpbright 3 года назад

Nice looking ribs. Love the smoker. Just got the put boss Lockhart yesterday.

@craigmetz3471 2 года назад

Im a new subscriber! Love ur vids!! I love cooking, grilling, and smoking meats!!! I totally understand playing outside in the cold!! I live in Minnesota!!

@bbqbymazie 2 года назад

Oh you've got it worse than I do haha!

@GRodGrills 3 года назад

Well... at least you got to eat ribs on Sunday, so there’s that! Haha great video Mazie!

@bbqbymazie 3 года назад

Hahaha thanks G!

@willy2192 3 года назад

Keep the great vids coming!

@bbqbymazie 3 года назад

Will do! Thanks for watching!

@thegalleryBBQ 3 года назад

I love Hot and Fast. Nice job. Those ribs looked, killer. Next time pull that membrane from the middle above a bone, not the end;).... Works well.

@paulsq_ 3 года назад

Great tip for everyone that wants to pull the membrane off Tommy

@thegalleryBBQ 3 года назад

@@paulsq_ Hello Paul. I hope your doing well.

@kingsplate5926 3 года назад

Ribs look great. Loved the personality before spritzing 😎

@bbqbymazie 3 года назад

Thanks Zach!

@Blip2316 3 года назад

Just to clarify, hour and a half spritz every 30 minutes, wrap for 1 hour, baste with sauce and cook for 15 minutes, and 300 degrees all the way thru. Correct?

@sideyardbarbecue3214 3 года назад

I do them at 375 on my Weber pellet and flip every 15 min. No wrap and no sauce. Really good for only cooking for an hour.

@bbqbymazie 3 года назад

Usually I don't wrap either. I'll have try bumping the temp up some more. Thanks for checking it out!

@paulsq_ 3 года назад

I’m usually a 50/50 with leave the membrane on vs take it off. It depends on my mood and what smoker I’m going to use. Great job on the ribs looked really good.

@bbqbymazie 3 года назад

Thanks for checking it out!

@superneo123 3 года назад

They look amazing. Can't wait to try some myself.

@Doug6714 2 года назад

Great video. The ribs look delicious. Keep smoking!

@nickcooper3412 2 года назад

You crack me up!!🌝

@cplmackk1 3 года назад

some dude hit the jackpot. Steelers fan and she makes BAR-B-Q........Lucky SOB.

@bbqbymazie 3 года назад

Hahahah I couldn't agree more, he's very lucky 😂

@kennethvaughn5967 2 месяца назад

I agree. She is also very pretty. Likes football, cooking bbq, and pretty. What is not to like.

@MeatyMike 3 года назад

great job on the ribs! looks great. really like the brunswick havent seen that model from pit boss used yet! just subscribed look forward to more cooks!

@bbqbymazie 3 года назад

Thanks for checking it out! Just subscribed back 🙌🏼

@MeatyMike 3 года назад

@@bbqbymazie you’re welcome ! And thanks I appreciate it !

@TheSillyKitchenwithSylvia 3 года назад

I always wonder about the hot and fast method. Nice video!

@bbqbymazie 3 года назад

Thanks for watching!

@lukevanwinsen5571 2 года назад

You're a goofball lol, looks great good job

@AdiyHanyVlogs 3 года назад

Hello friend, delicious ribs !

@bbqbymazie 3 года назад

Thank you!

@MojoBarbeque 3 года назад

Awesome rib cook ma'am. Great video.

@bbqbymazie 3 года назад

Thanks for checking it out my friend!

@TonyMuniz-ec3ri Месяц назад

i used bruinswick smoker for fist for fathers day, pork ribs at 275 degree , 3 slabs. started at 0930 till 2pm and they were barley a 145 degrees, took for ever, what you think i should cooked them at?

@nopressurecookingshow4062 2 года назад

Another fantastic video thank you ma’am

@bbqbymazie 2 года назад

Thank you!

@dank9288639 3 года назад

been waitin on a cook! just got my rec Tec in today and it got totally mangled in shipping from UPS😑 They are sending a new one but it kind of sucks bc my sons birthday is on Thursday and was planning on a nice cookout

@bbqbymazie 3 года назад

Oh no!!! I'm sorry!

@ChilesandSmoke 3 года назад

Nice job! Looks awesome 🤩

@bbqbymazie 3 года назад

Thanks Brad!

@phillipbrennan7082 3 года назад

You should do a alligator cook

@justcookthedamnfood 3 года назад

I did subscribe, nice job on the video. that is a method I'm going to have to try.

@bbqbymazie 3 года назад

Thanks for watching!

@jonathanlozano7904 7 месяцев назад

I have the Pitboss Brunswick also and every time my meat stalls at around 150. So a smoke that should take 3 hours is taking me double. Is there something I might be doing wrong? I’m pretty new to smoking. Also is it hotter on top rack or bottom rack ?

@sherrycraft6557 Год назад

cool

@rickleeo970 3 года назад

2nd question: a 98# hopper makes me suspicious that it runs through pellets very fast. Dou have an estimate about pellet consumption in the 225*-250* range? Thanks

@bbqbymazie 3 года назад

I think the space was just there so they used it. I don't know it's consumption, it's never concerned me.

@pandstar 2 года назад

Any membrane removal that gets all the membrane, is a 'perfect pull'. Who cares if it took more than one pull? Finally, someone who uses real butter instead of the liquid Parkay crap. How did that stuff ever become the default? Great vid!

@johndegjr 3 года назад

They look great Mazie. Sorry about your Steelers though! I know why, but you might want to explain why you used the mustard before you put the rub on.

@duffkw 3 года назад

I am kinda pulled between the PRO Series 4 and the Brunswick. Read a lot of really nasty reviews on the Brunswick ranging from total junk to shipping damage, lots of issues from shipping damage. Would you go with the PRO series or wait for the Brunswick to appear in stock then wait forever on shipment and risk the issues.

@bbqbymazie 3 года назад

That's tough since I haven't been able to use the Pro Series. I have seen them in Lowe's and they seem to be extremely similar to the Brunswick, maybe just a few slight differences. But I personally have loved the Brunswick, I use it a ton.

@mikereed7499 3 года назад

I think the electronics on the top make sense. With all the controller problems with the lower electronics I think is because of the heat. Hard to make a decision, lots of choices and price points !

@reddog907 Год назад

The new Camp Chef Pro looks amazing.

@justthisguy1948 2 года назад

I don’t know how to start this smoker it never heats up

@bigblack262black8 Год назад

So what was the total time did it take to cook them hot n fast???

@jwedgest67 3 года назад

I just ordered this smoker, but I do have to ask, how does this smoker hold temp in your cold weather?? And what's the Flux in temps?

@bbqbymazie 3 года назад

It has done just fine in the cold weather. The only thing I've noticed is it does take a longer time to heat up so just plan ahead for that! I haven't noticed temp issues, maybe by a few degrees but nothing crazy.

@jwedgest67 3 года назад

@@bbqbymazie Thank you.

@curly962000 3 года назад

Nice job on the ribs, they look yummy. Question for you. Like yourself I live in a cooler climate also, I use the convention pit boss pro 1100, I experience major heat loss in colder weather(the blanket isnt what its cracked up to be). Does the brunswick have any major flaws with heat loss?

@bbqbymazie 3 года назад

I haven't noticed any issues but of course it burns through pellets quicker in the winter.

@jackedupchevy85 Год назад

On your Brunswick do you have an issue with grease channel caramelizing, and stopping up.

@bbqbymazie Год назад

I haven’t noticed any issues with that. I’m about to do a deep clean on it so I’ll pay attention to the grease and let you know!

@hesser6448 3 года назад

I dont think you ate enough ribs to help the Steelers Mazie! LOL

@bbqbymazie 3 года назад

Hahahah I couldn't have done anything to help with that disaster 😂

@dakotagunn 3 года назад

My reasons for subscribing. 10% BBQ information, 90% racy innuendoes.

@bbqbymazie 3 года назад

😂😂

@ravenmike8 9 месяцев назад

Go Ravens.

@bbqbymazie 9 месяцев назад

Booo 🤣

@rickleeo970 3 года назад

will the shelves hold a standard steam table pan?

@timchortie2860 2 года назад

How do you keep your interior and grates so clean!

@bbqbymazie 2 года назад

This was one of my first cooks so they were already pretty clean haha but I clean them after each cook while the smoker is still a little warm just to prevent any major build up on the racks.

@beckyjacobs9176 3 года назад

Do you really get a good smoke flavor from The pit boss Brunswick I am contemplating on purchasing one was just curious on the flavor that comes off there please let me know I really enjoy your videos from one barbecue girl to the other keep up the good work.

@bbqbymazie 3 года назад

Yes I do! I tend to use competition blend pellets which provide a more mild smoke flavor, you could use a stronger flavor pellet or add a smoke tube to your cooks! Thanks for checking out the video!

@gsbbq4870 Год назад

The fat you cut off gives the ribs flavor! keep that little bit on! Also you don't need to spritz every 30 minutes

@bbqbymazie Год назад

I like to spritz when the meat begins to look dry. At the higher temp that ended up being about every 30 minutes. The great thing about cooking food is there’s many different ways to do it.