How to cook ribs on a Traeger or Camp Chef! 2023 Go-to Recipe! 

So refreshing to watch a BBQ video with no music playing in the background!!!...thank Yu so much...just found your channel

The dog bark effect had me dying.

My nephew, in North Dakota, made ribs using this exact method. Albeit a different sauce. They were the best ribs I ever had, Been doing it for about 2 years now. Great ribs every time.

Tried this tonight. Excellent! Everyone at my house was happy! Thank you

Great video. Straight to the point, and very detailed on every step. Just got a new "Camp Chef" and can hardly wait to try this.

Thanks so much, gonna make these for tomorrow

Thanks for a video that does not expect me to aspire to NRG tailgating cookoffs in Houston. Just good backyard cooking is my goal in life. Wonderful video and production techniques. Subscribed!

Good information. Thanks

They look great to me. I'll be trying this.

They look so good!

Unfortunate sound bite at 2.46. You were either very excited or it's yellow mustard doing its yellow mustard thing. Great down to earth Vid.

Going to try it tomorrow. I like how you demonstrate all the steps.

The bark....lol...good work

Excellent, for sweet and spicy just add a few Jalapeño slices over the brown sugar before wrapping. Spicy Delicious! Great job with the ribs. I think perfect!

Well done sir !

Thanks so much for making this video, I learned some new tricks. Can't wait to try this!

This will DEFINATELY be my next cook on my Pit Boss this weekend!

I do the same on my Pit Boss! 200 and the 3, 2, 1 method. Works every time!

Great video don’t find much on pellet grill ribs awesome tips

I really like your way of making these ribs. My first try I did 9 racks for my sisters baby shower on my Ironwood 885 and they came out so good. I still have people asking me when I'm making more.

BBQ Rando you know what I like! Smoked ribs and sausage! You're killing me here! Man those ribs were tender as can be and the sausage looked as if it was lovingly bathed in smoke for exactly the correct amount of time! Get in my belly! You definitely are my twin BBQ Brother from another mother. By the way you probably could have cooked all of that on the hood of your truck with those outdoor temperatures 😂. Keep doing what you're doing! Lumberjack approved 100%. Thanks for sharing.

Love your approach. Chasing comp ribs is often a bit much. I bet these taste amazing!

These are the best videos just a guy that likes ribs period!

I have seen many videos with this method. I thought this was going to be something I didn't know, going by what I perceived reading the title. Anyway, that was the best video I have seen on the 321 method. Im subscribing and looking forward to watching some more great vids by you. Thanks

Something good that we do in our house, is we do pineapple juice instead of apple juice and put a lil soy sauce for it to sit in to give a teriyaki approach.

little leary to use such low temps, but you cant argue with that finished product. Great video

Hell yeah im new to smoking And this is the best.

trying this with the Traeger this weekend! Awesome tutorial!

I've cooked ribs for myself multiple times but last weekend I cooked for other people. The way I learned how to cook ribs is "competition" style. My ribs were balanced good color from the cherry and Hickory chucks good bite tender sweet but not 2 sweet with a little bit of kick. That's all good for competition but this wasn't a competition lol. The audience I cooked for preferred the taste of Seasoning salt or the familiar salt and pepper rib. I learned a valuable lesson know your audience. The people I cooked for weren't wrong for their preference it's the cook job to cater to its customers.

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Hey dead eye , way to go, man do they look good, ok I will try your way, here goes.............................BB

Awesome! And who doesn't love Mustard Farts?

Great video! How long do you smoke the ribs after you sauce them? Thanks again!

GO PACK GO!

Nice video and good tips. Camp Chef's rock I have an SG24 as welI. I no longer add the mustard binder that can prevent smoke penetration into the meat and I always use butcher paper instead of foil to help develope the bark even more as it cooks. Cheers!

Have a treager 3400 at work and the control panel went out. Called and ordered a new one and while taking to them, they recommend you leave the lid closed while starting the grill. The treager representative was extremely nice, and helpful! An excellent company!

Since you pulled the membrane on the bone side, it will let the apple juice, brown sugar, and honey soak into the meat during the 2 hour wrap phase. Some people score it, I chose to pull my membranes as you do.

I like using Worchestershire sauce instead of mustard, and you use less of that than the mustard. It helps with the flavor as well as it melds a little with your rubs.

Divert some of that juice to a pan to cook down until it is very thick; then add some of your sauce to baste.

Watering mouth

Love your video and the unpretentious approach you take to presenting great cooking tips. I'm so turned off by videos in which the host thinks he's garnering credibility with comments about cooking ribs in competitions. I'll definitely try your tips when I smoke ribs for my family and friends. Thanks.

Nice video, but all the steaming seems counterproductive to a juicy rib. I do like how you are managing your temperatures.

I don’t use all the sweet seasoning, I use just mustard Tony’s or Louisiana seasoning when smoking. When I wrap, I use 50/50 apple juice & water

Not sure if Dave's rub has Salt in it, but when I do an overnight rub, I prefer to leave the Salt out until it's cooking time. Salt on an over-nighter seems to make Ribs taste like Ham. But if you like it, and your guests like it, go for it.

This is the keystone of making proper ribs

I squirt some liquid butter on my ribs before I add the brown sugar and honey. Then wrap with apple juice. My wife loves the way they fall off the bone. Yummm!

What temp did you set the pellet grill on for the wrapped 2 hours?

lol, the cup of brown sugar, and honey is not "dissolved down into the rib". They are dissolved into the apple juice. You literally could have had the same result with a tablespoon of brown sugar and a tablespoon of applejuice, with less waste, and less cleanup! (dumping/cleaning a 5gal bucket).

You ripped off a nice one at 2:45 and carried on like nothing happened, exactly how I would have done it. I agree with you about competition ribs, I'd rather have this type.

Nice bark

I dislike yellow mustard also but I will give this a try thank you sir

What do you do with the juice in the bucket? Wonder if you could make a BBQ sauce with it...

I use catfish skinning pliers to remove the membrane.

I would like to smoke this rib. Is the temperature you mentioned in C or F ?

What’s the name of the seasoning you used in the beginning?

I tell you all one part of smoking meats that is of the highest importance...the pellets you use. Real wood pellets will make all the difference in the world. I have come to find out that not all pellets are equal. There are brands (I'm not saying brand names here) but they trick you by using cheaper woods like alder and then add oils to 'flavor' the wood so it's smoke is flavored to imitate the real wood. It might make no difference to some, to me it does. So spend a bit of time researching your favorite brand and find out if it is 100% of the wood type stated. Also, when adding liquids to meats, realize that the larger amount of liquid will draw liquid from the lesser. Like your fingers in dish water, they shrivel because the dish water is drawing moisture out of your skin. So don't shrivel your meat, always better to raise it up on a rack, steam and baste often for the most moist, succulent meat. God bless everyone!

When the ribs are in the foil.. is the temp of the smoker 190-195 or do you cook the meat to that temp. If so, do you leave the smoker at 185?

Use catfish skinner pliers to remove the membrane

The only gripe I have is how long you put them in the fridge after seasoning. Though dry brining is good, you have to be careful with pork as the salt can turn it hammy if left going for too long. I'd leave them for just a couple hours instead of all night.

How do your ribs get to 195-200 degrees if you have your smoker set to 190?

Picked up some new ideas to try, and really appreciated the times and temps being clear! Ignoring the "ThAtS tOO mUcH SUgAr!" and making it how I want. I think the combo of the three sweet flavors is going to be glorious! I wonder if those people get on videos about chili and critique how spicy it's being made? "OMG, why do people have to use so much chili powder? AND you're adding a jalapeno?!"

I love this video but I have to say am I the only one who was hearing him refer to them in the singular. I just feel like I kept hearing him refer to the rib?

So thoughts on putting a tub of water in the smoker with the ribs? Did it before and seemed to help them from drying out too much

What type of pellets

GO PACK GO

Your mustard bottle needs to lay off the grains.

Do you use a sweet BBQ sauce as well?

Very close to what I do, except I reduced the time in the foil to between an hour and 15 minutes. to 90 minutes. They still render the fat and come out tender, but there is a bit more chew, not as soft. But either way, super good!

If you don't like yellow mustard, use mayo. Their only job is to hold the dry seasoning spices, and you won't taste it after the ribs are done

What sauce are you using on the final cook?

Best ribs if the year??? In a easy bake oven??

I am about to do ribs for the first time tomorrow I just assembled my Traeger today doing my first rib cook tomorrow my question is ... why boat and not wrap ?

Nice your grills only for smoking with gas or charcoal thank you

That mustard bottle was being extra childish

Us who compete in compositions don't use oven like you do. A pellet smoker is just an oven with a power driven feeder.

3:53

Good video. The only thing that prevented you from a thumbs up was eating that rib with a fork

Great video. Watched this one video and they trimmed off nearly half of the rack of ribs!

I don’t think you mentioned what pellet flavor you chose to use ? Would be interested to know.

I never have any problem getting rub to bind to the meat, ans I don't use

What is with everyone eating so much sugar on everything even their meat. Honey, brown sugar and apple juice then topped with store brand sugar sauce. Dry rub is all you really need IMHO

13:33 That is NOT a smoke ring. Interesting approach though. And happy taste buds is what’s counts………..

U lost me with the packer penant in the back ground😂

barking ribs...who'd a thunk it?

Are the ribs baby back ribs or just regular pork ribs? I’m curious.

Why do people try to drown the meat in different sweetened flavors?. Trying to cover up the great taste of the meat. Just me I guess...

If that works for you I guess that’s all that counts

I skip the brown sugar and honey. I Bo use apple juice. Everyone loves my ribs because they are not sweet!!

Rub Rib?

Son, I can help you.

Lol…

Ribs would be better if you wasn't using a pellet microwave.

Mustard is gross 🤢 I use Olive Oil or Worcestershire sauce as a binder

I can only find rib rub I can't find the rub rib As you called it lol just messing with you

I don’t see enough pull back. The meat doesn’t look tender.

First off you don’t need a binder. 2nd you’ll dry your ribs out by seasoning them the night before and letting them sit in the fridge. 3rd never sweet baby rays on anything you eat,,, it’s disgusting!!! Then always warm your bbq sauce up before you apply it. Also don’t burn them like this guy. In other words do the opposite of this guy and you might not have a disaster on your hands

12:00 I stopped at the bbq sauce used… really? All that and you use sweet baby rays?!

id say apply it more republican :D

Diabetes recipe 😂