I have this same exact smoker, I been doing ribs different ways with time. But after seen this video, I tried exactly the way you did and the ribs came out perfect. The wife was also impressed with that "Honey Chipotle" sauce (two👍👍to your wife on that sauce choice)!! Thank you for posting these videos!
I followed this process and these ribs was amazing! Some of the best I've ever eaten! Thx bud. I recommend anyone watch this guy, if you want some damn good lip smacking tastful ribs!!
I just cooked ribs for the second time on the same grill and I was having temp problems but I put them in the middle! I’m gonna try the left side ! Thank you!!
This was a great video! The ribs looked great and I'll give this method a go this week. Not sure what looked nicer, the ribs or the landscape view in the background! :-)
So glad I found your channel…I’m new smoking & grilling and new to the Austin XL. Do you have a video on how to cook hamburgers and hotdogs for beginners on the Austin XL?Thanks
I have the same pellet grill. Played with mine for awhile and found it was pretty much as you said for hot spots. I decided to screw my vent down and it moved the hot spots back to the left. What is your thought on the vent adjustment. Thanks! Richard in Evansville, In.
Appreciate the comment, Richard! I have been keeping my vent cap just barley screwed on. My thought is to let the smoke and air out to keep a clean and consistent burn of pellets.
Gonna try your method today, I have the XL onyx. I notice your chimney top is screwed up high, why is that? Does it make a difference? I also notice that your smoker was really smoking when you got the meat off. I have my at P4 and it does not smoke like that. I purchased a flame defuser from amazon which keeps the temp the same throughout the cook. The temp in the smoker is the same as the temp I have it set at
Nice! I have the chummy top high as I think it helps with the temp swings and keeps it more consistent. I don’t ever use the P settings, rather I just set the temp and let it ride. Good luck with your ribs and thanks for watching! 👌
So you opened at 90 minutes in and sprayed it down,then put it back in for an hour before wrapping it...did you spray it again between the first spray and wrapping it?
I just bought the same exact smoker and I’m not getting that much smoke output on my smoker. I have no clue what’s wrong. But the ribs look delicious 🤤
Help I need your help/advice please….I cooked country style ribs yesterday and they were dry. Will you tell me what temperature, which side of the grill and how long. Also, same info if grill (not smoke) the ribs plz. I kept turning the temp up and then down I tried to cook them at 250 degrees and I have a Pitt Boss Austin XL. I had to many ribs to cook on just one side of my grill so I hade to use both sides of the grill. Thanks 😊
I’d cook them on the left side of the smoker at 250 degrees. You can wrap them or leave them unwrapped and take them off the smoker when the internal temp is 200 or until probe tender.
Question... I've been failing to have any ribs that I would say were actually good since I got this damn pellet smoker. I cooked 3 slabs that were immaculate on a shotty little masterbuilt electric, I've made 2 good pork butts on this pit boss, but the ribs.. every time I try to cook them, I go on either 225 or 250, I let them cook for 90 minutes once, an hour once, and 2 hours once before spritzing at all - it made no difference. They were cooking fast on the bottom, to where all the rub just fell off, and the rub on the top is like mushy soggy sand by the time it reaches temp and sometimes by the time it's done cooking. I used killer hogs the rub, olive oil as a binder (patted the meat down and salted just a tad before applying the rub) I wrapped them at different times as well (whenever the bark felt set a couple of times, at a time increment the last time) I literally feel lost, here. I'm losing any fun and motivation I had when smoking meat, I just want to take this expensive dumpster back to wal mart and buy an even more expensive traeger if this next rack doesn't sit well with my taste buds. I've cooked a lot of food, for many years, and I cannot work this smoker at all. The p setting was on 4, 5, and 6 (trying whatever I could on different cooks) but to no avail. It seems like the heat baffle is getting hot (temp guages read how I want them to) and cooking the meat almost on a direct source of heat. I set the ribs off the center so it wouldn't be under the fire, I tried to the left and right, made no difference. I used an extra thermometer to red the inside temp, sometimes it's 225, sometimes closer to 250, but that shouldn't be a reason for a 6 hour cook getting done in 3 and tasting like sheit. I'm at a loss, here. No one seems to know, pitboss customer support is awol, you're my last hope, man. This pellet grill has completely ruined smoking for me up to this point. I wish I'd just got an offset and learned the true art, seems like it'd be just as easy as this electriconically unsound pellet pooper. Any help would be appreciated..
Sorry to hear that. What type of ribs are you cooking and how big are the racks? Also, I’m guessing you have a temp control issue if the ribs are done in 3 hours. I’d suggest getting a wireless pit thermometer and put the probe next to the ribs to see the actual temp. Hope that helps!
@@SmokedMidwestBBQ they were spare ribs that were around 3.6-3.8 lbs before I trimmed them into rectangles. I tried putting 3 thermometers on the 3 sections of cooking grates (2 from one I know works for sure, 1 from the pitboss plug-ins on the control panel) and they read between 225 and 248 from left to right with the middle being the hottest, the most left section being where I placed them.. but I think perhaps my P setting isn't functioning properly, because it acts like it's wanting to sear the bottom of whatever I cook rather than applying a more indirect heat, and I've went through the P setting on different cooks from 4, to 5, to 6, with no change in the outcome at all. I'm going to go blow another 15 bucks and get more ribs and use some homemade rub that I used awhile back I liked, bind it with mustard instead of olive oil, and just hope for the best. Might also cook them at a lower temperature and go for a longer cook, I don't know what else to do. I think if this doesn't turn out how I want it to, I'm just going to have to take it back, which I *really* do not want to do. I mean, I like the way the Pitboss looks in comparison to pretty much any other smoker the same size and price range, it's got a larger hopper capacity and it costs 300 something $ less than a traeger that has 300 something inches less cook space. I don't know.. I really don't. This is just incredibly demoralizing and annoying to deal with. I haven't ruled out that our wal mart in all of it's genius didn't have a worker drop this thing somewhere along the way... it's not uncommon
@@SmokedMidwestBBQ yeah I am, I've tried to wrap them around 150 - 160 and pull somewhere between 201 - 205. The texture as far as how the meat bends seems right, but the bottom part is charred (I always 100% remove the membrane) and the top where the rub is just isn't setting right. Idk, it may be a problem well out of mine and your hands. I'll do another cook, perhaps report back on the results, but if it doesn't work, I think I have to call it quits and just get my money back while I still can. Thank you for trying to help, I appreciate it.
The “hott spots” on this make and model of grills should be the same location right? I should place the thicker end of the ribs towards the pellet box and the thinner end towards the stack side yeah?
Bro that mountain view at the end is wild.
It’s pretty awesome, doesn’t even look real 😂
I have this same exact smoker, I been doing ribs different ways with time. But after seen this video, I tried exactly the way you did and the ribs came out perfect. The wife was also impressed with that "Honey Chipotle" sauce (two👍👍to your wife on that sauce choice)!! Thank you for posting these videos!
Nice!! Glad they turned out great!!
Good job...i put butter apple juice and brown sugar in my wrap....
Nice. Thanks for watching and commenting. 👌
I followed this process and these ribs was amazing! Some of the best I've ever eaten! Thx bud. I recommend anyone watch this guy, if you want some damn good lip smacking tastful ribs!!
Awesome!! Glad they turned out good!!
Thank you for this video very informative and your ribs look delicious 😋
You are doing an absolutely fantastic job here......thank you
Thanks for stopping by and watching! Appreciate your comment! 👍
Great job. Those ribs look absolutely delicious!
Thanks for stopping by and watching! They were super good!
Awesome looking ribs. Great view in your back yard also.
Thanks for watching!! 👌🏻
I just cooked ribs for the second time on the same grill and I was having temp problems but I put them in the middle! I’m gonna try the left side ! Thank you!!
You are very welcome!
This was a great video! The ribs looked great and I'll give this method a go this week. Not sure what looked nicer, the ribs or the landscape view in the background! :-)
Haha they are both equally amazing! Glad you liked the video!! 👌🏻 👍
Your recipe turned out great, thanks!
Nice!!! So glad to hear that. Happy smoking. 👌
👍 Great video! I followed your lead and got some awesome ribs for dinner. Thank you 🙏
Glad to hear the video helped you! 👊
Excellent work and delicious! Thanks for sharing!
Thanks for stopping by and watching!
@@SmokedMidwestBBQ you’re welcome!
My brother in Christ thank you! You're doing the Lord's work! God bless
Thanks for watching! Glad you found the video helpful.
@@SmokedMidwestBBQ we just have them for dinner and they were fall off the bone. Thank you again
Nicely done, I have the same grill, seen some things i'm going to incorporate into my process, i'm not far off from you but a tweek or two can't hurt
Thank you for the tips
You are welcome, thanks for watching! 👊
Trying this out tomorrow. Just bought a new knife for proper trimming.
@@christophermeeson8350 nice. I’m sure the ribs will be awesome!
So glad I found your channel…I’m new smoking & grilling and new to the Austin XL. Do you have a video on how to cook hamburgers and hotdogs for beginners on the Austin XL?Thanks
Thanks for watching! I don’t but that is a good idea!
@@SmokedMidwestBBQ thank you 😊
Welll. Definitely ended up with a nice lump of coal at the end. Not sure where I went wrong.
Was your smoker too hot?
Excellent😋😋😋💯💯💯
Thanks for watching!
your back yard looks alot like mine. nice job on them ribs, new sub here
Thanks for the sub! Are you from AZ?
@@SmokedMidwestBBQ Wisconsin
@@ScottysBackYardBBQ yo where in Wisconsin? I'm from sheboygan
@@skylarpayne5613 rice lake
I have the same pellet grill. Played with mine for awhile and found it was pretty much as you said for hot spots. I decided to screw my vent down and it moved the hot spots back to the left. What is your thought on the vent adjustment. Thanks! Richard in Evansville, In.
Appreciate the comment, Richard! I have been keeping my vent cap just barley screwed on. My thought is to let the smoke and air out to keep a clean and consistent burn of pellets.
Gonna try your method today, I have the XL onyx. I notice your chimney top is screwed up high, why is that? Does it make a difference? I also notice that your smoker was really smoking when you got the meat off. I have my at P4 and it does not smoke like that.
I purchased a flame defuser from amazon which keeps the temp the same throughout the cook. The temp in the smoker is the same as the temp I have it set at
Nice! I have the chummy top high as I think it helps with the temp swings and keeps it more consistent. I don’t ever use the P settings, rather I just set the temp and let it ride. Good luck with your ribs and thanks for watching! 👌
So you opened at 90 minutes in and sprayed it down,then put it back in for an hour before wrapping it...did you spray it again between the first spray and wrapping it?
Yeah I usually spray every 30 min if they look dry.
I just bought the same exact smoker and I’m not getting that much smoke output on my smoker. I have no clue what’s wrong. But the ribs look delicious 🤤
Try using a different brand of pellets 👌🏻
Did you put the ribs in a cooler for the rest period at the end?
I usually just tent them with foil and let them rest on the cutting board. Thanks for watching!
Do run with smoke stak all the way open or half way?
I always have it wide open. 👍
Help I need your help/advice please….I cooked country style ribs yesterday and they were dry. Will you tell me what temperature, which side of the grill and how long. Also, same info if grill (not smoke) the ribs plz.
I kept turning the temp up and then down I tried to cook them at 250 degrees and I have a Pitt Boss Austin XL. I had to many ribs to cook on just one side of my grill so I hade to use both sides of the grill. Thanks 😊
I’d cook them on the left side of the smoker at 250 degrees. You can wrap them or leave them unwrapped and take them off the smoker when the internal temp is 200 or until probe tender.
Thank you so much I will try that
I used the 3 2 1 method thank you for your help I really appreciate it 😊
Do you ever use foil under the grates
No, I just scrape off the crusty stuff when cleaning.
206-208 is the temp i go with for the perfect bite
✅
About how long did you smoke these at 250?
It usually takes 4-5 hours depending on how big the ribs are.
Question... what is the P setting on your Austin XL grill?
I didn’t use the P setting, just set the temp.
Question... I've been failing to have any ribs that I would say were actually good since I got this damn pellet smoker. I cooked 3 slabs that were immaculate on a shotty little masterbuilt electric, I've made 2 good pork butts on this pit boss, but the ribs.. every time I try to cook them, I go on either 225 or 250, I let them cook for 90 minutes once, an hour once, and 2 hours once before spritzing at all - it made no difference. They were cooking fast on the bottom, to where all the rub just fell off, and the rub on the top is like mushy soggy sand by the time it reaches temp and sometimes by the time it's done cooking. I used killer hogs the rub, olive oil as a binder (patted the meat down and salted just a tad before applying the rub) I wrapped them at different times as well (whenever the bark felt set a couple of times, at a time increment the last time)
I literally feel lost, here. I'm losing any fun and motivation I had when smoking meat, I just want to take this expensive dumpster back to wal mart and buy an even more expensive traeger if this next rack doesn't sit well with my taste buds. I've cooked a lot of food, for many years, and I cannot work this smoker at all. The p setting was on 4, 5, and 6 (trying whatever I could on different cooks) but to no avail. It seems like the heat baffle is getting hot (temp guages read how I want them to) and cooking the meat almost on a direct source of heat. I set the ribs off the center so it wouldn't be under the fire, I tried to the left and right, made no difference. I used an extra thermometer to red the inside temp, sometimes it's 225, sometimes closer to 250, but that shouldn't be a reason for a 6 hour cook getting done in 3 and tasting like sheit. I'm at a loss, here. No one seems to know, pitboss customer support is awol, you're my last hope, man. This pellet grill has completely ruined smoking for me up to this point. I wish I'd just got an offset and learned the true art, seems like it'd be just as easy as this electriconically unsound pellet pooper. Any help would be appreciated..
Sorry to hear that. What type of ribs are you cooking and how big are the racks? Also, I’m guessing you have a temp control issue if the ribs are done in 3 hours. I’d suggest getting a wireless pit thermometer and put the probe next to the ribs to see the actual temp.
Hope that helps!
@@SmokedMidwestBBQ they were spare ribs that were around 3.6-3.8 lbs before I trimmed them into rectangles. I tried putting 3 thermometers on the 3 sections of cooking grates (2 from one I know works for sure, 1 from the pitboss plug-ins on the control panel) and they read between 225 and 248 from left to right with the middle being the hottest, the most left section being where I placed them.. but I think perhaps my P setting isn't functioning properly, because it acts like it's wanting to sear the bottom of whatever I cook rather than applying a more indirect heat, and I've went through the P setting on different cooks from 4, to 5, to 6, with no change in the outcome at all. I'm going to go blow another 15 bucks and get more ribs and use some homemade rub that I used awhile back I liked, bind it with mustard instead of olive oil, and just hope for the best. Might also cook them at a lower temperature and go for a longer cook, I don't know what else to do. I think if this doesn't turn out how I want it to, I'm just going to have to take it back, which I *really* do not want to do. I mean, I like the way the Pitboss looks in comparison to pretty much any other smoker the same size and price range, it's got a larger hopper capacity and it costs 300 something $ less than a traeger that has 300 something inches less cook space.
I don't know.. I really don't. This is just incredibly demoralizing and annoying to deal with. I haven't ruled out that our wal mart in all of it's genius didn't have a worker drop this thing somewhere along the way... it's not uncommon
Sounds like you are doing everything correct. Are you taking the ribs off the smoker once they hit an internal temp of 200-203?
@@SmokedMidwestBBQ yeah I am, I've tried to wrap them around 150 - 160 and pull somewhere between 201 - 205. The texture as far as how the meat bends seems right, but the bottom part is charred (I always 100% remove the membrane) and the top where the rub is just isn't setting right. Idk, it may be a problem well out of mine and your hands. I'll do another cook, perhaps report back on the results, but if it doesn't work, I think I have to call it quits and just get my money back while I still can. Thank you for trying to help, I appreciate it.
Good luck, hope you get it figured out!
Could you use a water pan on this grill with the broiler pan being at such a sharp angle?
A water pan could be put on the main grate. I don’t think it needs one, but totally could be done.
The “hott spots” on this make and model of grills should be the same location right? I should place the thicker end of the ribs towards the pellet box and the thinner end towards the stack side yeah?
The hot spots should be the same, correct. I usually put the ribs near the pellet hopper, thicker end towards the back of the smoker.
@@SmokedMidwestBBQthanks for the reply man. About to put her through her first smoke here in about an hour
@@IsaacFNghost nice!! Have fun with it. 👌
The view in the back tho 👀
👌 it’s pretty awesome!
You didn't wash the meat. Wtf
Nope, not needed.
The lowest quality of meat you can buy.
Thanks for watching and commenting. 👌