How to Smoke Ribs on the Woodwind Wifi Pellet Grill | Camp Chef
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- čas přidán 18. 05. 2020
- Learn how to cook ribs on the pellet grill from the Camp Chef culinary master himself. Chef Papa Jack talks about four important factors to smoking the perfect set of ribs, how to remove the membrane, seasoning, smoking temps, wrapping, spraying, and more!
1:00 - Spare Ribs vs Baby Back Ribs
1:27 - Pulling the Membrane
2:21 - Prepping and seasoning the ribs
5:47 - Spritzing the Ribs
6:29 - Wrapping the ribs in tin foil
7:00 - Why would you not want to wrap
7:23 - Adding the sauce
7:40 - The Bend Test
8:14 - Cutting into the finished Ribs
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I have to say, those looked amazing! I've had a CampChef 18" vertical smoker for years now and its taken quite a beating over those years, soaked, blown over I dont know how many times but it keeps on ticking. I got a new DLX24 for Christmas and used it to smoke a 18lb ham and 5'ish hours later it was the best ham I ever had! and the new smoker was so easy to use, all I had to do is prep the ham, throw it in and sprits it every so often which gave me time for more beverages. Trying ribs today in fact with your Hickory pellets, cant wait!
Thanks Jack - another great video and thanks for sharing different ways in one video - bonus!
Simple,no BS nicely done.
Appreciate the video! Thanks
I bar b cued ribs for the first time in my life last week. And holy crap they turned out amazing. My family ate them up in two days.
Great post. Looks Campahlicious.
"Campahilicious" haha love it!
Great Video! Does the Wood Wind 24 cook more even then the 36?
I am trying this today
I have made them both ways and they turn out wonderful. The best way is to make them in the middle of winter and drive your neighbors 😜🤪 crazy.
You are correct. This is the BEST way to do it haha
I've been doin ribs for 3 yrs on my Rec Tec. Never heard of that seasoning method. Definitely gonna try! Thanks!!
Let us know how it turns out!
Alot of barbecue people use a little bit of mustard to help the rub stick and penetrate the meat because of the vinegar that's in the mustard. Then when they wrap them most of them use brown sugar honey and butter to help give the ribs a nice rich flavor
I just got one from you guys Tru amazon
My brother have 24 foot and he really liked, that’s why I got one to:) I got the one with accessories Pizza , grill and plate :)
Love this recipe! This is now the second time I’m following your recipe! First time was incredible!
Pre-Ordered Woodwind WiFi 24 with sidekick. Can’t wait to try it. These videos are making the wait worse. LOL
Hey looks like Hurricane Utah! Ribs look good mate
I noticed these were cooked on the top shelf, is this recommended for smoking?
What were the times, temperatures and type of pellets?
Nice video makes me want one, but unfortunately can't afford!
Dude was about 10 beers deep at 8:27. 😂
Great video. I love smoking ribs. I have a rack on the camp chef right now. Your ribs look delicious. Is there much difference between the wrapped and the unwrapped? The jumping in the pool isn't an option, so I will have to turn the hose on. LOL Keep Smoking!
Really good video, great pace yet lots of content. at about the 6:00 mark, you say the spritz is apple cider and apple juice. I'm new, so maybe dumb question, did you meant apple cider vinegar? Thx.
Nice looking ribs mate, been trying different methods in Northern ireland on the masterbuilt - still think 3-2-1 is my favourite so far
The wife and me got Covid recently and annoyingly we are in isolation until midnight christmas, no biggie, just moving Christmas dinner with the fam back a few days! but was gonna make some Christmas day ribs for me and her, so was thinking of adding some christmas flavours to the rub i.e cinnamon, all spice, ground cloves that sort of thing and using like a honey mustard bbq glaze to finish, think this would work out?
Just got me a Camp Chef 24 SG WiFi SMOKER. Smoked a 16lb prime brisket for 15 hours and it came out amazing. Oh boy these pellet grills can smoke. Had a well defined smoke ring. Can't wait to try our spare ribs next. Camp Chef is where its at 💪💪
How money pounds of pellets do u think you went through?
@@joshdelreal626 I went through about half of a 20lb bag. At lower temps you definitely save yourself some pellets. I found out from using different brands that they burn differently. I mainly use PitBoss pellets on my Camp Chef because they're readily available. I bought some lower grade brand one time and I used up the whole 20lb bag.
@@arnoldmorales9189 oh ok thanks for the response I just ordered the wifi 36 my first pellet grill so trying to gain some more knowledge on them
@@arnoldmorales9189 that’s not bad 10lbs or a 15 hour smoke I also ordered the 20lb competition blend
@@joshdelreal626 My only regret is not buying the bigger 36 lol. You won't be disappointed. Temp fluctuations are far in between. Holds a steady temp within 5 degrees of your target temp. Also, invest on the Camp Chef cover for your smoker. Its about 80 bucks but really worth the money. Got hit by a Cat 1 hurricane in July and my pit stayed completely dry under the conditions.
What type of gloves are you wearing?
best Pellet to use for smoke? Apple? Peach? Cherry? Hickory / Oak?
What internal temp are they done?
I want camp chef woodwind with the black top
I understand the "dry ribs" and smoke but is there any reason to "smoke " if you wrap? Love my Delux 24 pro with new wifi!!
What wood pellet were you using? Apple? Hickory? Ribs looked great!
Most common for ribs are cherry pellets
I have owned my 36” WW grill for 4 months. I am now using my THIRD controller, and for smoke, I have to place two pellet smoker tubes inside the grill for smoke. The grill will NOT give me smoke. Needless to say, I am NOT a happy owner. I also have two Weber grills, a Primo Grill, and a large stick burner smoker. I AM NOT a novice outdoor chef. I bought the Camp Chef hoping to replace all my other smokers and grills. Bad decision, bad $1600 investment; but, I’m stuck with it, until our subdivision’s next garage sale.
Was waiting for the taste test but you run to the pool 😂
@Ameer Taylor nah xvids has better movies
waiting for my Camp Chef 24 SG WiFi SMOKER. to be ready for p/u@ Home depot.I'm dumping my 3 1/2yr old Trager a/c no smoke flavor with their pellets,tried Lumberjack pellets and got smoke flavor.the Camp Chef 24 SG WiFi SMOKER. has smoke control at a reasonable price.Also I agree,iu have to taste test on camera
I have that grill. Smokes great. The WiFi doesn’t work very well. You need to be very close and reconnect every time you want to check in on temp. If I did it over I’d just go without the WiFi. The grill is better than my green mountain grill but gmg’s WiFi is much better. Camp chef grill with gmg WiFi would be perfect.
@@sparks701 I had a bad controller that couldn't get the new firmware update,they sent me a new one but I had to work with their head engineer who squared me away,so wifi works,But I bought the Meaterrs Block(4 probes)blu tooth&wifi and each probe through their app does internal temp AND ambient temp of the grill.Their as accurate as thermoworks probes Without all the cables
@@Stlmgnolia glad you got yours worked out. I’ll have to dig into a little more. I need to check out that prob setup also. Sounds pretty cool. Thanks
I got a question more than a comment I was told that if I want to instead of the mustard I could use a horseradish can you do that
Mustard works best
You absolutely could use horseradish if you would like. Because it is such a strong flavor it will probably affect the taste more than mustard would but if that's a taste you would like than go for it! And let us know how it turns out!
Maybe try a med next.
Lol.......
I just wish I could get a woodwind in Canada! Can you help? Lol.
I thought the same. Where in Canada are you?
New Brunswick. You?
Its more than twice the price if you try to get it here. It’s ridiculous
Love this recipe. However, I think spritzing is a waste of time and expensive apple juice. All it does is cool it down and take longer IMO, but whatever. I like 225 and wrap after 3 hours.
Supposed to prevent it from getting too dry.
I always probe my ribs. The bend test will result in an overcooked rib.
Yes I would like to know what temperature you cook to?
He says "go ahead and" so often I'm starting to believe he's a peace officer
What I'm gonna need you to do right now is to go ahead and ......
“If I could ask you to...”
“If you wouldn’t mind, why don’t you...”
“I’m gonna request that you...”
“I appreciate that, Sir. Could I get you to...”
Do not salt the night before. Way too salty.
I know your not a chef, but you never want to steam ribs. Always try to get the air out when wrapping. Love my #CampChef. Great video on a great pellet smoker.
I felt the same way when he said that. Also when he said you spray ribs with apple juice and vinegar so they take on more smoke flavor.
@@matthewbragg2172 Yes, but he also talked about the "you factor" meaning do it YOUR way. He did mention his preferred method was to let them ride and not wrap them. Also, amazingribs.com has some interesting science behind moisture and how it helps smoke stick. Which is probably why he made the comment about it attracting more smoke. amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/what-you-need-know-about-wood-smoke-and
@@004borf Great answer. I have always wrapped mine and I use honey, brown sugar and butter to put in the foil and they come out delicious.
I have a brand new camp chef woodwind 36 and it does not smoke at all like what they have pictured here
You must have a defect. Mine smokes amazing
@@dalevoyles you must have never owned another smoker. No defect.