Guide to Hot and Fast Baby Back Ribs on a Pellet Grill
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- čas přidán 25. 04. 2022
- Back to the basics, in this video I show you how to smoke hot and fast baby back ribs on a pellet grill for beginners. I broke out the Yoder to smoke these baby back ribs and they turned out great!
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#smokedribs #yodersmokers #bbqribs - Jak na to + styl
I just got a pellet grill myself and of all the creators on CZcams your channel is the one I can relate to the most, easy to follow recipes and one a backyard BBQ man like myself can follow. So many others take it too serious, appreciate the fact you always have a beverage like myself haha keep up the great work!
Thank you sir. Appreciate it! 🍻
Great video and its right on time. Just got my first pellet cooker today🍻🔥👍
Good stuff, give it a go!
New subscriber here. Great video now I'm going to have to go and change the way I've been making ribs just after watching this one video thanks I appreciate all the effort you put into your time helping us learn how to cook.
Happy to help! Thanks for subscribing 🍻
Thank you Jake! good stuff. :)
Thanks much!
Thank you! helped a lot!
No prob. 🍻
Just did my ribs like this. They turned out great. Big hit. Thanks for the great video.
Awesome! Quite welcome 🍻
Love this video, will definitely be trying this out! Later this year I'd love to see a whole smoked turkey on the pellet grill. I'm planning to get a yoder soon and would love to see some info on that.
I haven’t done a video on that yet as CZcams is full of those videos during the holidays, other times they don’t get watched. I’m going to try and get one done in early November this year. I always think about it too late hah
Spatchcock and wet brine for 24 to 48hrs
Looking good Jake, looks like summer Time
Summer is coming! Thanks.
Hey, great channel!! FYI... I I cooked 2 packs of these Swift brand Costco ribs over the weekend. I struggled with the membrane for a while, couldn't get a grip on anything and took to the internet. There are tons of blog posts on this. The consensus is that the membrane has been removed, which is a bonus!!
Thanks! Yeah I have seen that as well. Some other brands it’s so thin you just can’t get it off. Thanks for sharing! 🍻
Hey, Jake. First time commenting after watching many of your videos for a few months now. I really enjoy your channel and after watching soooo many others, I decided to finally subscribe and make you my preferred go to for learning how to use my pellet smoker/grill to hopefully cook some awesome food. I'm cooking baby back ribs for the first time this weekend, so appreciate this awesome lesson.
I am a beginner of only a few months now and wish I would have watched your video on evaluating different smokers/grills before making my purchase a few months ago. I purposefully went on the cheap side (Camp Chef STSX) to learn what I want in a unit before I spend the bigger bucks for a nicer one. One thing I don't like about mine is I can't expose the flame directly to the rack like your Yoder, particularly for searing, but you talked about that in your "before you buy" video. I just purchased some grill grates to help with this. Thanks for the advice.
Concerning the ribs here, I have a top rack but it's less than half the size of the main grill (already too small, I've learned), so I don't have a lot of room to smoke longer periods of time on it. When the main rack is the standard height above the diffuser (whatever that may be) and it's your only choice to smoke a few large rack of ribs as the case here, how much lower should the temperature (and less time) be as opposed to having it on the top rack where there's obviously less heat? Basically, looking to understand how I should adjust from the recommended hours because it's closer and hotter on the main rack, that I'm forced to use.
Lastly, I've been told you should use temperature probes and open the unit as little as possible to retain temperature and smoke. I find this very challenging for me to do as I was always watching my progress when I cooked on a gas grill. I can’t seem to keep the lid closed like I probably should. What are your thoughts on this, please?
Again, really enjoy your attention to detail and overall approach compared to others, and I agree that half of eating a good cook is looking at it with your eyes. 👍
Thanks I appreciate it!
First thing is I would watch my recent 11 tips to maximize smoke on a pellet grill. Those tips will be very helpful.
As far as cooking on the bottom rack you can do one of two (or both) things. First don’t cook directly over the firebox and second get a rib rack. You can use my code RUMANDCOOK at smokeware.com and save 10%. They have a good rib rack. That will help keep them up off the diffuser.
As far as temp, I’d keep it around 200 for the first few hours to get extra smoke in it.
Finally as far as probes. Ribs are hard to use probes with, but generally you can leave it closed for 2-3 hours if you are using low temps and monitor from there.
I like using probes when you don’t know your times as much, but with experience probes will not be as necessary. Make sure you get a good thermometer.
Just remember, if you’re looking, you ain’t cooking 😀.
Hope this helps. 🍻
@@RumandCook Thank you for the suggestions, very helpful.
No prob!
The cook was a success. I did two racks of ribs and haven't ordered a rib rack yet, so one went on the top shelf, one on the main shelf, and I rotated them half-way through. One was overcooked a bit, not quite as juicy as the other and it was the rack that started out on the main shelf, so I'm going to get me a raised rib rack as you suggest. Overall, very pleased with the outcome. I followed your instructions exactly and the family (and in-laws) said they were delicious! 😀
Awesome, glad to hear it!
Great looking ribs. I usually smoke a butt for Thanksgiving and Christmas for the family gathering. This year I am doing ribs. I like your recipe. No wrap and ribs look delicious. Keep smoking
Thank you sir. Good luck! 🍻
Could not find link to the pepper grinder!
bit.ly/ThePepperCannon use code RUMANDCOOK to save 10% 🍻
Can’t wait to try this. Looked great…but what happened to the third rack of ribs???😀
😂 good eye! They went on my offset haha.
Great video Jake. I’ve just got my first Yoder, a YS640S. I tried this recipe but it seemed to take a LOT longer than yours. At 3.5h they were still a way of being done (temp was only about 140-150 when I probed). I wrapped them for about an hour and a half then sauced. Total cook time was 5.25h and they were still not as cooked as I’d have liked.
Any ideas what might be going on? I’ve checked the pit probe against my ThermoWorks probes and it seems spot on so don’t think there’s an issue there.
Were they babybacks? Perhaps they were extra meaty. Every piece of meat is different so it’s possible they were just bigger ribs. Congrats on the new Yoder. 🍻
Greetings from Nixa. Can I do this cooking process using my Oklahoma Joe's Bronco smoker?
It should be similar, although since the heat comes from the bottom you might want to try and foilboat wrap the bottom of the ribs to protect them after 2 hours. Cook time might be a little quicker as well so either back down to 250 or watch temps and flexibility around 2.5-3hour mark. Good luck!
Always looking for different ways to cook, not just ribs but pork, be it chops, tenderloin or eye. My sauce is a different animal all together. I mix several different ones, add a good helping of garlic powder, onion powder, little sea salt, molasses, sometimes a little brown sugar, sweet and smokey rub, touch of mustard and at least a shot of Makers.
Sounds tasty. 🍻
Ciao jake e complimenti 👍 come al solito TOP. Mi hai fatto venire voglia di farmi delle belle ribs😁😁😁 ho proprio una nuova salsa da provare per glassarle come sai far tu 💪
Thank you sir! Try them out, ribs are always great! 😀👊
Hey chief, yea you, I have a gas grill 3 yrs old, should I get a Pellet also? or a smoker, during the winter I use the oven, what do you think? Man your ribs look so good, you got this. OK see ya. BB
Tough question - have you ever smoked food before? How much time do you have to cook?
A pellet grill is great because the learning curve is small, it requires very little babysitting. If you use them correctly you can get some great flavor out of them.
If you want more smoke flavor and a little more work (not a ton) you can look at a Kamado style grill.
Really depends on how much time you have and what your goals are.
I have a video that compares them all on my channel. Thanks for watching. 🍻
Great video Jake...The way ribs should be done. As a bbq judge, this is what I look for. Where is the link you spoke about
for the costco discount?
Thank you sir!
If you are taking about the gloves, there is a link the description for them. Save 35% but not from Costco. Great gloves though!
3-2-1 method is for spare ribs. For Baby Back ribs, most people who want to cook that style do 2-1-1. I've also seen some do 1.5-1-0.5. Have you tried 3-2-1 or 2-1-1? I have cooked 2-1-1, although I'm not sure those were the exact times, multiple times, and they've turned out well, with a clean bite. That said, I generally prefer dry dribs, so I don't do 3-2-1 or 2-1-1 often. I generally don't wrap or anything.
Yeah when I used to you it I would do more of a 3-.5-.5 or a 2.5-.5.-.5. That being said I’m guilty of a bunch of 3-2-1 cooks back when I first started 😀. Thanks for watching.
@@RumandCook also, when I've done 2-1-1, I've cooked lower than 275. Using a pellet grill, I haven't found there to be much smoke flavor above 225 or so, so I'd start at 225 for the 2 hours or so then bump it up to 250 for the wrap, and I'd leave it at 250 for the final hour or so, so the lower temp would also contribute to them not being mushy.
Great video, though! I definitely need to try the salt, pepper, and lawry's.
Oh yeah, if you are going for a longer cook I’d be at 225 majority of the time, if not the whole cook. Pellet grills def do better at lower temps.
Opinion: I've read that the "smoke" part is done the first five minutes in general.
Pellet smoking is new to me I expected lots of smoke. It's only a bit and it is pretty much right. We used a brinkmann pittmaster deluxe for 3 decades. Pellet smoking is cool. Easier anyway.
Meat generally absorbs smoke up to around 160F. People spray meat to keep it moist but also because it cools the surface and vaporizes and attracts more smoke. You can actually increase smoke a bit but making sure your meat is as cold as possible before starting. Not sure who claimed the 5 minute piece but that would be highly in accurate.
Lots love a pellet grill and enjoy the amount of smoke they put off. I’ve cooked some great meals on mine. I also enjoy more smoke on my Kamado or offset as well. All depends what the mood is and how much work I feel like putting in 😄. Thanks for watching 🍻
Another Excellent Video... K.I.S.S. Method on Ribs!
You also put to bed the myth that your supposed to season your pork within an hour of your cook. There’s a frame of thought that overnight salt from the rub pulls too much moisture from the ribs ... obviously those ribs were moist & tender ! As always great content !
Lots of interesting myths out there! 😀. Glad you enjoyed it. Thanks for watching 🍻
Just discovered your channel and enjoy your videos. Particularly this one on hot and fast ribs. I prefer my Kamado joe over pellet grills but have used your hot and fast - no foil method and get excellent results. Thanks alot for the great info!
Thanks for watching! 🍻
Do you clean the racks after you cooked those ribs?
Yep, I like to keep my grills clean 😃
@@RumandCook do you just use a brush and be done with it?
Yep, I have a couple options in my Amazon store. Check out the link in the description. I typically use a wire brush.
@@RumandCook Thanks!
Np
As my first set of ribs on my smoker I was not prepared to spend the amount of time I did on the silver skin. I eventually just gave up on the bottom. We will see how it turns out. I got about 6 hours to go.
If you can’t get it off the bottom you can take a knife and slice it up. Just run right to left 3 or 4 times across the bottom. Good luck! 🍻
@@RumandCook I appreciate the tip. Saw you do it but I already had them on the smoker. I’ll remember for the next time.
No wrapping when it hits 160?
Nope not this time. I’ve done it lots, but these turned out great without it. Was pretty happy with them. Thanks for watching.
Just to let you know I ordered a spray bottle like yours from your store and Amazon shipping different sprayers.
Ribs are great though.
Really? They shipped something other than the picture?
@@RumandCook yes they did not your fault
shipped it back love your videos
Bastards! Haha. Thanks, I appreciate that! 🍻
Thought i would order another just recived it wrong one again wish i could send you a pic of it
Ugh really? I’ll have to update my store to try a different link. Sorry about that. It used to work.
removing the membrane. LOL "I feel your Pain"
It’s either easy or the worst experience ever. No in between haha. 🍻
My type of cooking ribs is just using a homemade rub and smoking at between 225 and 250 for 3 hours and that’s it.
Sounds good. 🍻
Always thought you have to wrap the ribs in foil for a couple of hours, or the meat won't shrink on the bones!!
Every rack is a little different, some won’t shrink at all. Wrap is a personal preference, but I moved away from it and love the results. 🍻
❓ *What video do you want to see next?* 🍻
3-2-1, 2-2-1, 1-1-2, 1-3-1, 3-1-1..... I'm glad you're putting this to rest. Let's leave that BS for the basketball coaches.
Yep, for sure, unless you want fall off the bone over cooked ribs 😉 🍻
Kosher salt and season salt? Ribs are easy to over salt compared to say a pork butt. I would stick with a light coating of one or the other.
They weren’t salty at all. I don’t like a lot of salt, actually only like lightly salted chips. 😀. Thanks for watching.
Where's the third rack ?
In another smoker 😀
$200 FOR THE PEPPER CANNON...LOL
I'll stick with my granite mortar and pestle
It’s well worth it. It’s all machined aluminum and ball bearings. It’s well worth it.
That poor rum and coke!
Tough when it’s hot outside. Ice melts quick! 🍻
A Tervis will help.
Bro...the membranes are removed from Costco ribs.
I’ve seen it both ways.
@@RumandCook ...and sometimes they miss a small strip of them. It sort of looked like that's what you were dealing with. Nice video.
Yep for sure. PITA sometimes. 🍻
$200 for a pepper mill!!! no thanks!!!???
Worth every penny. It’s CNC’d aluminum and puts out 10x more pepper per turn. You get what you pay for. 🍻
$200 for a pepper grinder? Are you insane?
Worth every cent. It’s much more than just a pepper grinder. Is It All Hype? The Pepper Cannon 1 Year Review | Rum and Cook
czcams.com/video/LLcFQqdueFQ/video.html
🍻
@@RumandCook Aristocrat!
Omg go find another channel.
I work 50-60 hour weeks and then spend another 20 hours on the weekends filming and working on my channel. If you worked as hard as I do you could afford a $200 pepper grinder.
Instead your sitting on you ass writing uneducated comments and wasting people’s time. 🍻
@@RumandCook Wow, lose your shit much? I make a little joke and you have a meltdown? What a beta. I assure you I could buy you 20X over. And I still wouldn't spend $200 on a pepper grinder.