Heck ya Rus!! Impressed actually how good that little pellet grill did on these plus the Texas Rib Grind is sooooo good on pork ribs! Hahahah ya looks like I am going to have to touch up that edge some!! I swear I was cutting between the bones, well I guess my surgeon days are over now!!! hahaha Thanks for watching Rus!!
Great video. I've never cooked unwrapped ribs, always did the 3-2-1 method. This looks good. So said about 4 hrs and an internal temp of 198 degrees. Thanks and keep smoking! You never flipped them, right.
Hahahha nice Kevin!! Ya I enjoy doing ribs and the family always eats them so it is a win win for me!!! hahaha That dang Huey, must be jealous I have been cooking on these other pits so much lately!! He should be in the next video I post though!! Like always thanks for watching Kevin!!
Once char and glazed they was set off the side of the cold side of the grill > To slowing get all that onion smoke and finish cooking out / You don't want pink pork~ Want the pork White inside! They was so tender and juicy they melt in your mouth YUM > I didn't put the BBQ sauce on the chops. They was dipped into The BBQ SAUCE with each bite. That gave them the rib flavor OH LORD YUMMY
Thanks Joe!!! Ya I like char so I do add the sugar rub most of the time but for the people that don't this works fantastic!! I appreciate you watching brother!
10 mins of letting the ribs rest and still only 1 drink from that ice cold beer?? I'm really hoping that was your 2nd one :) Great video, I too like my ribs a little crispy.
Thanks Hobie! It is called a FOD and yes they put my logo on it!! Here is the link TexMar FOD link: www.handsfreetx.com give them a call and tell them #ricersentme hahaha I appreciate you watching Hobie and I hope you have a fantastic week brother!!
No wrap is the way to go. I've been using the 321 method for many years now, but it seems that almost every RU-vid video I come across on making ribs uses the 321 method. The 321 takes about 4 to 6 hours. To be totally honest, I've had GREAT results on my pellet smoker without using the 321 method and it takes about the same amount of time. I've actually just let my ribs go on 250 for about 4-1/2 without spritzing and they came out fine. I think the 321 method is great if you only have one grill and you plan on doing a lot of cooking. You can actually do the 2nd step in an oven so that you can use your grill for something else. I'll usually cook wings or something else while my ribs are simmering in the oven in foil or butchers paper. Those ribs looks GREAT by the way!
Heck ya Sean!!! I honestly am not a huge fan of the 321 method but I have done them several times!!! Do wrap dry ribs are what I like the best with just a little sauce on the side to dip a couple bites into. Now I do muddin ribs for when my friends come over and no wrap so they can try both styles and it always seems to be a 50/50 split but they all like the texture more from a no wrap over the wrapped!!! Thanks for watching and leaving this great comment brother!!!!
I agree about finishing the cook in the oven. Once it's time to wrap to finish the cook, I always go to the oven. I don't see any point in wasting pellets for something that is wrapped to prevent any smoke getting to the meat.
Cooking these today. Also have some good old Kirkland salt and pepper. Gonna modify my cook by starting earlier with locally sourced beer that's a tad darker than your " lemonade" colored one !
I made some thing today. That will OUT DO ANY RIBS OUT THERE! There 10x better than ANY RIB OUT THERE! ITS CALLED? BBQ CENTER CUT PORK CHOPS! Your heard RIGHT! > PORK CHOPS Oh Lord YUM 🍖🍖🥩🥩. The trick to these pork chops was baking soda. YEP Made them tender, juicy and full of FLAVOR > The BBQ sauce gave them a RIB FLAVOR~ That was OUT OF THIS WORLD YUM 👍👍cover in baking soda, and all seasoning for 5 hour in the frig, Then risen off good,, Pat Dry coated in butter, then sprinkle with chicken bouillon powder, All seasoning, and Mccormick Montreal steak seasoning.. They was flame broiled on the Weber Kettle with onion peels on the hot coals and Pecan wood. The BBQ sauces used was? SWEET BABY RAY HONEY BBQ sauce OH LORD YUMMY YOU FOLKS GOT TO TRY THIS! 👀 SEE FOR YOUR SELVES ! YUM 👌👌
I’ve owned and used a Z Grill 550 for a few years now and have been pretty happy with it. I’ve made some tasty ribs on it many times now. I usually wrap, but goin no wrap as I type this. Mine seems to run pretty close to proper temp. The 550 doesn’t have the “smoke” setting unfortunately and also the smaller pellet hopper.
Hahahaha I will tell it you think it is a cutie!! hahaha Thanks Ric, this is my preferred way to smoke ribs and Bill's rub is pretty dang good as well! Thanks for watching brother!!
Of course there is convection but the pits run hotter on one side typically and if you don't rotate all your hard work turns to shit. You got stuff WAY over done on one side and other stuff not done. I would rather rotate than throw shit in the garbage. Thanks for watching!
I use a rib rack with the ribs standing. As I understand it, my Traeger is equal everywhere on the grill including the up rack. Your results were terrific that’s what counts. Many ways to get there! Smoke on Brother!
I have had several Traeger models and the worst one by far is the New Timberline XL for holding consistent temps. Crazy how much they are selling that pit for and how messed up it really is once you actually test it. I like the idea of that pit but it has way too many issues for the price tag!! Again thanks for watching and I appreciate the comments!!
I have all kinds of cookers, I call all of them pits. Pellet grills are here to stay and help people get their feet wet cooking bbq. Next thing you know they are buying an offset and learning fire management. Thanks for watching!!
Nice job Ricer where did u get that spice rack been admiring it for awhile also I got some ribs in the freezer they need to be done things I'll do them now thanks again for everything good show
Heck ya Bill!! These are my favorite way to do ribs! I got that shelf at Lowe's. I got one in the dinning room from my old setup and one in the garage! They work pretty dang good and actually cheaper than buying the real pipe! ha ha Like always brother, I appreciate you watching!!
Heck ya Eric!! This little pit kicks butt and perfect for the starter or single man to do a little bbq!! Ya bro this is the way I prefer to do ribs around here! Not much sweat but enough to give that meat a little flavor!! Thanks for watching bro!!
I'm lazy. I was doing no wrap ribs (pork butts and briskets) since forever. I gotta tell ya though, the color and rub looks awesome, I love the S&P plus rub idea. I've used homemade rubs and several commercial rubs, but mine never have that look and finish as yours does in this video. I'm not getting pullback like that either. The only difference that I can think of (besides the rub) is that you are cooking at a higher temp. I'm 200-225 guy day in day out. Nice job, [[subscribed]] #icecoldbeer
I have been a no wrap rib guy forever too! I just like them better and I am not a fan of the butter, brown sugar, and honey! I would rather go out an icecream cone instead!!! haha Honestly I do not remember what I did unless I watch but I get tired of listening to myself (it is an editing thing)! ha ha I will say when I use cherry pellets, I tend to get this color and yes the S&P add is the bomb if you like pepper!! Thanks for watching!!!!
Heck ya Mike!!! We make St Louis cuts every couple weeks. The boys love them!! Thanks for watching and make sure you share those bones if you do them!! Thanks for watching!!
I have always done the 3-2-1 method, because my wife loves them fall off the bone. This video is a big help, if I get to do some unwrapped. Keep smoking.
Heck ya! If you like yours a little less done put your rack on a little later. I am not a huge fan of fall off the bone but a good rib is a good rib!! Thanks for watching!!
Hahahaha Thanks Brian!! Ya I try to watch what I am doing when cutting anything when I don't have my glasses on!!! hahaha darn 4 eyes!!! Like always brother, I appreciate you watching and hope all is good up there!!
Man this was so long ago, I can’t remember how I did them. I typically only flip them over for about 30 minutes max, I just cook them from the bottom up. Thanks for watching!
I live in Wisconsin, don't try to pretend we don't drink beer than any other state. Beer is beer, drink it get fucking drunk and repeat the next day. Grow a pair!!!!
Heck ya Shaun!! These are my go to way for ribs for years! I like BBQ sauce but not that much! hahaha So when I do them this style the fam can add whatever sauce they want and I can just eat them like this and do a dip or 2 in my favorite sauce if I want a little sweet sauce added to them. Thanks for watching and let me know how they go for you!!
Love this video, the fact you give an indication of internal cooked temperature really helps👍 Here in the UK our supermarket ribs are CRAP!! There far too skinny and my attempt of 3-2-1method just ended up drying them right out and burning in the final stage when there covered? I shall try this method where you can monitor them more closely, thanks to Dead Broke BBQ💥👌
Heck ya Mark!! I prefer unwrapped ribs to be honest but when I do wrap them I never cook them the 3-2-1 method! They get overdone and I like my ribs with a little snap in the bite still but the bone is clean! Thanks for watching!!
I dunno man.. 20 degrees over is a lot especially when smoking.. did you ever put in an external probe ? Does it still run hotter than what the controller says ?
Meh----Get on an offset and you will see temp swings and temp differences. Heck check your oven sometime, you will pee your pants when you see the temp difference in that too. When you have done this long enough you can tell how hot it is running when you open the lid. Thanks for watching.
Great looking ribs. I don't know how you got me thinking about it during your " spritzing" but I'm going to try something different during my Babyback cook. I'm going to mix in a little Jack Daniel's into the spray jug with some water and apple cider. Probably not much notice but what the hell. Have a great day. 👍😃🌤🍻
Thanks guys , I will Thursday. I like cooking with Jack. It has a sweet molasses flavor, more complexity than just sugar ( I will add a 1/4 cup of Jack to one cup of any store bought bbq sauce to thin the sauce some and add sweetness without adding sugar, you get less problems of the sauce burning. Anyway thanks for your guys thoughts and support. 😃👍🥃
Great video my man. I'm about to test a new homemade rub on three racks on my offset tomorrow and I wanted to try a no wrap. All of the little details and tips about cooking no wrap specifically were really appreciated! Fantastic job.
Haha that is a good one!! But I also have a lot of live fire pits. The issue is RU-vid doesn't promote those videos like they do my pellet grill videos. Plus honestly I can cook on anything as long as I can control the heat. Ps.. I have 5 mirrorless Sony full frame cameras all set to f4 any lower than that the focus point is too small. Thanks for watching and giving me a chuckle!!
I Have a small z grill & use it way more than my pit bull. I find the temp controller on the z is way more accurate at around 8° of set point whereas the pit b. Can drift as much as 25°. Don't get me wrong the p. bull is a great cooker but for many cooks I prefer the z. Thanks for the great video... I'm gonna try this method & I'm sure I'll like it . 👍🏼👍🏼
I'm not familiar with that grill.. Think I've seen them at my local Rural king. I love your channel.. Love your reviews.. But am I wrong to believe sponsorship might sway a honest opinion? I do believe we can get great results no matter what we choose to grill/smoke with.. Would you honestly choose a z grill over the competition?
I will say that this little pits controller runs great and same with the other one I have. They just run. Now if I had my choice to pick a pit boss or a Z Grill I am probably going PB. But I will have a new Z Grills in real soon and it might be their first pit that can stand up with the bigs! I gave this pit to my neighbor and he uses it all the time and for him it is a perfect little pit. But getting a pit is NOT a sponsorship, it just means more work. In my videos I point out stuff I like or what they can change. Thanks for watching!
Heck ya Bobbi and I appreciate you watching!! Yes this pit is smaller but it does a pretty good job for sure!! Hope you have a great week and see you on Thirsty Thursday!!
Ricer thanks for your videos. Im new to the pellet game , today was my 2nd cook on a new pit boss 1150.question for you or your followers. I made my first ribs today with the 3-2-1 method they came out amazing fall off the bone. what did i do wrong as far as keeping the ribs intact on the bones. thanks.
Angel with 321 ribs they are going to fall off the bones. Depends on how many I am doing in whatever pit but on a 1150 is I was doing 3 racks I would plan for just a little over 4 hours of cook time. 4.5 is typically how long they take. I have several videos on ribs and I talk about what I look for on how I do them. Flexy is a big clue for bite off the bone with a clean bite. Keep on practicing but you will get this!! Thanks for watching!!
As a former Traeger+ user, I must say that switching to Asmoke was one of the best decisions I've made. The convenience and consistency provided by Asmoke are simply incomparable. The temperature control is top-notch and the flavors achieved with different wood pellets are amazing. I especially love the portability feature, which allows me to take my Asmoke grill on outings. It's battery-powered, lightweight, and easy to clean, which makes it perfect for tailgating and camping trips. Also, the Asmoke app has enhanced my grilling experience by allowing me to adjust the temperature remotely and monitor the food. Switching to Asmoke has definitely elevated my grilling game and I couldn't be happier. #Asmoke
Are you coaching this season Ricer? That rub from Bill looks great...it should be...Bill's the man! BTW, you looked like Garth Brooks to me when you took that first swig of beer....just sayin'!
First Rob "Let The Thunder Roll" hahaha thanks by the way, I have been told that Garth looks a little like me, hahahaha!! I am retired from coaching and hung up my whistle. I am now just a fan bro! I could have continued but I got too much on my plate so football had to go. I still help out new coaches to get them up and running. I miss it sometimes but this way now I can just focus on my boys development and watching them grow up as leaders is just as rewarding!! Like always bro, I appreciate you watching my videos!! Have a great week!!
Ricer, when you say one part to two parts to three parts, are you saying (for example) 1 quarter cup maple vinegar, half a cup ACV and 3/4 cup apple juice?
@@DeadBrokeBBQ Ok, gotcha. So, I got a 3 pack of St. Louis ribs from Costco, so do you think 1 cup of each would be enough for the cook? The main reason I'm asking, is that the Maple vinegar is a hard one to find in my area and I'd like to keep it as close as possible with as little waste as possible. Thanks in advance.
Huge fan of the channel. I have followed so many of your suggestions and recipes and every one of them has turned out fantastic. I'm doing ribs on my Pit Boss. Question for you- when I'm doing my ribs following your method, should I have the flame broiler cover completely closed for the entire cook? Thanks in advance!
Just threw my ribs on! Cant wait to see how they turn out! The ribs themself are not the best quality but its only my second cook on my smoker so if they're bad, hardly any money wasted!
you forgot to add free commercial for your viewing but at least you learned how to cook and I inspired your lazy ass to comment! Thank you because every comment helps boost the video Naynay! You are helpin g me become famous bruh!!! Because of people like you I get paid to do videos for other channels!! This is why I get to just sit home and make videos now!!! Bro please comment on all my videos, my wife wants a new car!!! You really don't realize how much it helps the video!!! Thanks again sunshine!
@@DeadBrokeBBQ they turned out really well. You were correct, should have left the sugary rub off the bottom as they did indeed get over cooked on the bottoms and almost burned. I used apple pellets and I think I will go with something stronger next time. I was using the Pit Boss Lockhart in the lower grill section. I started with the first hour in smoke mode before turning up the temp. Thanks for this video man!!!
@@socalcook Yes Sir.. BBQ is almost a sport.. Once you hit that pitch, catch a wave, ride those whoops, or hook that big bass.. After that everyone looks at you different.. GTG finishing BabyBacks as we chat..
