How to Smoke Spare Ribs on a pellet grill - in less than 4 hours 

Excellent!

What is SPG?

@@hongkluver5861- salt, pepper, garlic powder.

Thanks Coop!

Thank you !

Thank you, let me know how it goes!

Hello! Spritz was 50-50 water ACV. You can definitely use apple juice just be careful because it can burn with all that sugar if the liquid evaporates too much. I don’t let my ribs rest too long, maybe 15 mins. I always pull at probe tender but if I had to guess, I would say internal temp was around 208-210. Thanks for watching!

Thank you brotha!

Thank you Markus!

😂 yeah that too

If wrapping in foil make sure and start checking for tenderness after 1:15 mins and then every 15 mins after that. They can easily get overdone. My standard protocol at 300 is 2 hours smoke and 1:15 wrapped.

Awesome! Let me know how they turn out.

Hey Jose, yes I always put a layer of new foil on the drip pan every cook. From the sear station to the end. I don’t cover the sear station incase I need it. It helps keep the drip pan clean and eliminates your previous cooks drippings from burning and contaminating your flavor. I use a 50/50 blend of water and apple cider vinegar for my general spritz. Let me know how your ribs come out!

Thanks man! Chicken coming up!!

Let me know how they turn out!

Thanks Vance! I have never cooked in high altitude but maybe try adding a little more liquid to the foil. I tell when they are done by probe not by temp. But if I had to guess a temp I would say around 206. Keep on smokin!

Thank you, tell us how they turned out!

300

Hey Bud, you can use any type of peach juice or nectar that you can find locally.

Hi Jim, I have not found that cooking at a higher temp you lose any smoke flavor. I cook my competition ribs at 300 and they have plenty of smoke.

What kind of pit are you cooking on?

Wow, what temp were you cooking at?

@@bartonbbqsmokeworks3727 310

Hot and fast!

@@bartonbbqsmokeworks3727 they came out good I just had to keep an eye on the internal. I liked this way better than 321.