Smoked Baby Back Ribs on the Pit Boss Austin XL
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- čas přidán 10. 02. 2021
- Smoked Baby Back Ribs on my Pit Boss Austin XL using hickory and cherry pellets. I smoked these ribs for almost 4 hours at 250 degrees. I first started out by getting these out of the package and rubbing off any excess moisture. Then I trim off any silver skin and excess fat that won't render in the cook. After that I peel the membrane off of the baby back ribs. If you're using a binder go ahead and get it on the ribs. Next use whatever seasonings you're going to use. I started out with a base layer of salt pepper and garlic then over the top of that I used a bbq rub. Use whatever is your favorite. After your ribs are seasoned go ahead and get them on your smoker at 250 degrees. Smoke until the rub is set which for me was at 1.5 hours. Spray down the ribs with a mixture of 50/50 water and apple cider vinegar. Spray again after another 45 minutes. At around the 3 hour mark they should be good to pull off and wrap. I double wrap these ribs in aluminum foil. I start out with a base layer of brown sugar a bbq rub and the 3 little slices of butter. Put the meat side onto this layer then repeat on the bone side of the ribs. Close up this pack of ribs and get back onto the smoker until they reach 200+ degrees and are probe tender. The temp doesn't matter as much as long as the probe goes in and out without ease. Be careful to not over cook these ribs to where they fall off the bone. You want them to still be able to stay on the bone while handling the ribs but tender enough to come off the bone while eating. After that I let the ribs rest for about 15 minutes then glaze them up with whatever bbq sauce you use and get back onto the smoker for 15 minutes then ENJOY!
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These are perfect! Honestly the best ribs I’ve ever had! Thanks for sharing and keep it up! Everything I’ve made from your recipes have turned out in the best way!
Wow that's a compliment if I've ever heard one!! Thank you so much :D
Made this today and let me tell you, it was absolutely terrific. Best ribs I’ve ever had, hands down. Thank you for the great recipe, already have orders from the in-laws to make it again…
That's super awesome and encouraging to hear! Glad the review turned out great for you. I too get put on good duty for the gatherings lol.
Picking up the Austin Pellet XL tomorrow because of your videos. Awesome job man
That's awesome! Hope you like it! Hope you like the ribs too :D let me know how it goes
3rd time making them, and I am always complemented by guest as the best ribs ever! Great job and great video! Thanks!
What a compliment! Thanks so much. That's my favorite part about smoking meat. Always impresses the guests
Did your method on my Char-Griller with St Louis Ribs... Followed and adjusted times after reading comments. Delicious. Thank you for being so concise.
So glad they turned out great!
What a beautiful baby!!! Your son is gorgeous!
I think so too!
Awesome! Luv the look on your kids face! 😂 His look is like aren’t you going to share.
Haha yeah he loves my pulled pork and brisket especially. He's a bit older now since that video he's eating meat and he loves it!
Followed to the minute. Awesome ribs. Thankya
Glad it turned out good. Always go by temp though. Ribs are all different weights and sometimes take longer than others
looks very nice 👌, love your son in the vid.
Thanks! I was very pleased with good they turned out. My son is usually well behaved so long as he's being held lol
Dude, thanks for the advices. I got mi ribs delicious and tender
No problem! Glad the videos helped you make the ribs
Nice video mate.
Thank you!
I will be making these tomorrow for my family. I will update!
Super awesome! Hope it turns out great!
@@Nicks-BBQ first time making ribs and i made 2 racks of baby back. THEY WERE A HIT; NO LEFT OVERS! thanks man for the advice.
Good job. I’ll be doing two racks in a couple hours. 👊
Awesome! I hope they turn out great.
New subscriber 💪😎
That's great! Welcome :D
What happened to your pork loin video? Made the sweet heat rub and it was phenomenal. Would love to find it again. Thanks.
czcams.com/video/fRSBIVHhQjg/video.html this is the only video where I've done a pork loin. I didn't make my own rub. I used a bottled rub.
Bravo!
Thanks
Beautiful baby
Thank you!
Gonna try this with St. Louis Style... Hopefully timing works. First time trying out ribs on the smoker...
Awesome! I personally wouldn't try to mimic the exact timings I do. There are a lot of variables that could change the timing. I would go by looks and internal temp. Season up your ribs smoke them at 250 until the rub is set and the internal temp should be around 165ish. Then wrap. For example if you bought a rack of ribs that was 2 pounds heavier than mine or thicker it could throw times off. after they're wrapped make sure they hit 200+ degrees and that they have some good bend to them. I know it's a lot of info but hope it helps. Ask any questions you need I usually respond pretty fast.
@@Nicks-BBQ Excellent! Thank you! I have watched like 200 videos on smoking ribs... I really want to make sure they're not the 'fall off the bones' type... Those are way too mushy. Yours look awesome. I'll go with the 'look' and internal temp. Thanks a million for the quick reply! I'll let you know how it goes!
@@rakowsda no problem bro! Best of luck!
Hey Nick....my cooking times are WAY WAY over what you get...i just got a PB Pro 1150...just wondering what ya think ??
Example.. last night 6 boneless chicken breast cooked for 3.5 TO 4 hrs at 250 / 275 to get close to 165 IT, thawed room temp.
I honestly have no idea. Is it really cold out by you? Do you have a way to verify your smokers ambient temp? Is your probe accurate? How big of a breast are we talking? I have so many questions because that is not normal. All cooking times will vary a bit but for it to be a few hours longer than normal something has to be going on
Im in Northwest Louisiana we still in 60s n 70s here...the breast's was kinda thicker than usual....Just installed the left side mod heat deflector where the stainless metal is curved to match the plate. All brand new probes with a brand new great quality handheld probe.
So i installed the left side heat deflector and This Thanksgiving morning i put some baby back and short ribs on.... and let me tell you at 250 them things went to 165 like crazy fast....moved them to the top rack to slow it down a lil.... not sure if that mod fixed it or what ???
@@3DInterceptor When I do ribs at 250 on my pit boss ill usually get to 165 around 2-2.5ish hours. A little more a little less depending on how thick they are. I have noticed the right side of my smoker is hotter and the left side runs cooler than the temp I set it at. If your ribs are cooking too fast at 250 try 225 or 200 for the first few hours then crank it up. You'll just have to learn your smoker. If you do them at 250 and you have good smoke in them then don't change anything. If you want more smoke do a lower temp. If it takes too long to cook crank it up a bit. You'll get used to your smoker. Might be worth chatting with someone from your smokers company and asking them about this. Maybe there is a defect of some sort that they're aware of. Might be worth a shot. Hope this helps!
What temp setting are you using here
? Thanks. Oh wait you just said 250 near the end.
Yeah I usually always do my ribs at 250
2 years later and this is still the bomb on baby backs..😎
Yeah I love me some baby backs forsure. Glad you like it
When you wrap them up in foil then put back on the smoker,how long did it take to reach 200+ degrees?
Fastest it's taken is 30 mins sometimes it takes up to 1.5 hours. Depends on how thick they are and what temp you wrap them at.
What temp do you take them off to wrap? You said in the video it was like 3 hours? So at what temp would you take off to wrap?
@@Butlrm01 I know you asked this a long time ago and didnt get a response. You typically wrap based on color. Once you have a deep mahogany you wrap to protect the color. Then you wait until it hits the temp you want to take out of the wrap to sauce. Unwrapped the whole time they can get darker than you want. It’s all preference though.
Just watched your first rib video. What P setting is your austin xl set to when smoking ribs?
I've never messed with that before. I just turn it up to 250 when I do ribs and let it do it's thing. Do you mess with that at all? Does it make a difference if you use it?
@@Nicks-BBQ try cooking them on the "smoke" setting. And let me know what you think. Instead of trying to explain it all I'll add a link that explains it. Awesome videos btw! Cant wait to try it! smokergrillgirl.com/what-is-the-pit-boss-p-setting/#:~:text=The%20'P'%20Setting%20is%20actually,smoke%20that%20the%20grill%20produces.
It will take longer to cook and I havent done ribs yet. I usually do backstraps, or pork loin. the smoke ring and smokey flavor is legit!
Thanks glad you like the videos. Thanks for the info too I'll have to check that out!
@@Nicks-BBQ this guy explains how to use it and when to switch. Watch "How to smoke Brisket - Pit Boss Austin XL" on CZcams
czcams.com/video/ZcrbF2_fUow/video.html
WOW
I'll take that as a compliment lol
😍😍😍😍😍
Got to love some baby back ribs!!
What p settings did you use
I always use the normal p settings whatever is stock
It came out good except at 250 my pit boss doesn’t smoke much
What kind of pellets do you use? Mine smokes at 250 but I know what you mean. I switched to a recteq and noticed a big difference in the quality of my bbq.
Love the content! But basically a malcom reed how to bbq right video. No shade thrown though! Just an observation
Thanks! I have learned everything I know about BBQ over the years from Malcom Reed and a handful of other guys on CZcams/Google. So I can see how I carry a piece of him and the other guys I watch in my videos. I think what will differentiate me from them in the coming days is that I am trying to learn professional grade editing skills and want to make my videos more cinematic and fun to watch. Be sure to check out my videos in the future. I just upgraded my editing software and in a couple weeks my videos will start to look a lot different.
Ok
Only thing I see wrong is you wrap with foil. I always wrap with butcher peach paper it works way better
Thanks for the feedback! I'll have to try butcher paper and see the difference. Maybe that would be a good video to make comparing the two.
Outstanding, except for not cleaning your ribs. You just wiped them down.
I've heard of people doing this. What do you mean clean them?
6:10 what did he saaaayyyyyy?!?!
lol
It's not blood it's myoglobin!
Yeah I learned that a few weeks after I posted the video lol
@@Nicks-BBQ I've got friends that cook their steaks well done because they say they don't like the blood and it drives me nuts. I tell them if you like it well done I could throw some shoe leather on the grill it's the same thing and you won't waste a good steak.🤣
@@jmantwild9373 haha I agree I prefer my steaks medium or medium rare depending on the cut.
I have to rinse the ribs off just wiping them down is gross
Go for it. I've never had a problem with taste but if it'll make ya sleep better lol
@@Nicks-BBQ I will sleep much better ! Thanks!😁
A pinch of brown sugar? more like a fist full.
No way lol
Got to get these stupid things out of the package...... its like we speak the same language
Hahaha we'd probably be best buds
Not too sure about BBQ ribs cooked by a gay dude.
I'm curious what made you think that...