You're smoking ribs WRONG! | How to make PERFECT RIBS the RIGHT WAY on the Traeger Pellet Grill
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- čas přidán 30. 06. 2024
- Throw away that old recipe and learn to cook ribs the right way! I'll walk you through the process of cooking tender, delicious, PERFECT, ribs step-by-step. In this video i'll smoke perfect ribs on the Traeger Pro 575 pellet grill and cover:
- The difference between spare ribs, baby back ribs, loin ribs, and st. louis style ribs
- How to trim your ribs properly
- How to rub your ribs
- How to smoke, wrap and finish your ribs using TEMPERATURE instead of TIME
- How to slice your ribs perfectly
Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: www.amazon.com/dp/B0CBY1DB1F
My BBQ Essentials Buying Guide:
ChefsTemp Thermometer: shareasale.com/u.cfm?d=100320...
Get SMOKE TRAILS BBQ BRISKET RUB here: www.amazon.com/dp/B0CBY1DB1F
Meater+ Wireless Leave-in temperature probe (Essential for long cooks, temp alerts and temp graphs for nerding out and recording how your cooks went. It’s a game changer for BBQ):
Meater website: www.jdoqocy.com/click-1001514...
Get the MEATER on Amazon: amzn.to/3e7Dz7E
Cheap Instant-Read Temp Probe (If you have no budget and can buy nothing else. It's a good starter and will work for a year or two just fine. Not a replacement for a leave-in probe): amzn.to/37ROmSi
Marinade Injector (needed to inject brisket, pork, turkey etc. to retain moisture and add flavor): amzn.to/3jFfSVq
Tongs (click click! I like the silicon ones because they don't mess up the bark as much): amzn.to/2HR80Tq
Set of Good BBQ Knives: amzn.to/34HQoTk
Bread Knife (Your workhorse for slicing brisket): amzn.to/3kHSkke
Cutting board (get a big one with juice channels, trust me): amzn.to/2JesAhj
Cotton and black nitrile gloves (use them both for heat + liquid protection): amzn.to/31Vly7Y amzn.to/31WPIaO
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): amzn.to/37RXEOa
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): amzn.to/2HMsYDe
Butcher paper (also for wrapping): amzn.to/2HQUgbl
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.): amzn.to/35Kc00x
Wood chips (for electric smokers): amzn.to/2TBG2xL
Pellets (for pellet grills): amzn.to/3mAnk6i
Wireless Probe Thermometer: www.tkqlhce.com/click-1001514...
Rub Recipe:
- 1/2 cup paprika
- 1/2 cup brown sugar
- 2 Tbsp Kosher Salt
- 2 Tbsp Garlic Powder
- 2 Tbsp Onion Powder - Jak na to + styl
After you cook these ribs, I'm sure you'll try your hand at Brisket! Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: www.amazon.com/dp/B0CBY1DB1F
I have been smoking Ribs for many years but this is the first time I have seen a video that explains the whole process in a simplified and rational way. I have produced hundreds of racks using the 3 2 1 method,
Hot & Fast, 1 hour direct grill, wrapped and un-wrapped, Butcher paper, foil etc plus every other quirky method on CZcams. This straight-forward process makes complete sense, Keep up the Good Work
Wow, this was the most detailed rib video I've seen in a long time. Thank you for sharing!
Finally. A smoking recipe that makes sense and after trying these your way, I will always cook ribs with this method. They came out perfect, tasty, moist and delicious. Good on ya for posting a great informative no nonsense video.
That's the best "how to" video on ribs I've seen. I've been lucky a few times with 3-2-1 but also failed miserably a few times. The "how to" but more importantly the "why to" makes perfect sense. Thank you!!!
I moved in November and finally had the room to get a grill smoker. I picked up a Z-Grill 700 series during President's day sale. I then scoured the Internet for smoking tips. Found your brisket video which led me here. I must have watched this video 20 times in preparation. But tonight, we had smoked ribs. Used a smoke tube with chips for extra flavor. Dude, these came out exactly as you advertised. An absolute pleasure to eat. And I couldn't believe the cartilage in those rib ends were so easy to bite through. Thank you so much. This made my first go at smoking a really amazing journey.
It's nice to have someone talk about temp over time.
I always wondered why ribs were different in the sense that people used time instead of temperature to cook them. It seemed with every other cut of meat it was all about temperature, temperature, temperature. Thanks for the information. Great video.
This lesson was amazing. Twice I have smoked a 1/2 rack of baby backs using this method and they came out great. Totally tender and with a bite.(not fall off the bone). They took around 3 3/4 hours total. Thank you so much
Another great video! With your fire management video and this video I am so looking forward to getting my grill this weekend and cook us up some ribs!! Thank you!
I'd go much lower on the temp at the beginning. At 250 you don't get a lot of smoke flavor in a pellet grill. I also learned that with a pellet grill you really want to go 25 degrees lower than what you see from stick burners. 200-225 has worked better for me to get more smoke flavor into my ribs. It also isn't going to pick up any more smoke flavor once it gets to around 155-165.
@Young_Star spot on. I found that 215 is the sweet spot for my Traeger Pro 780 and I no longer use a smoke tube.
Once again I followed your tips and tricks and my baby back ribs came out fabulous. They were not fall off the bone or tuff. The bite marks were perfect, and the meat yielded just as you said. They had great taste and texture. I had never thought to drop the temp as my sauce cooked onto the rib but that tip was money. Sadly my son never got to taste the awesome brisket you helped me make because he passed away on Aug 4, but I know he would have been absolutely thrilled to taste the ribs I made today with your help. Thank you for all of your wonderful videos. You truly are "The Man!!!"
Thank you. I'm very sorry about your son. That's a terrible tragedy and my thoughts are with you.
Sorry for your loss, I can't imagine how it hurt. How are you doing eight months later?
@@prollynot8417 Surviving is pretty much my only response. I keep thinking if I don't acknowledge the loss then he is still out there somewhere, silly I know but its the best pain management l can come up with for my broken heart.
@@33605pgood hope you're doing okay brother, and I pray you find a way to make peace with your loss.
I said a prayer for you this morning. I’m so sorry for your loss, may your son’s joy be with you and God’s love find ways to sustain you today.
Thank you for sharing your expertise. I’m new to barbecue culinary and learning a lot from your videos.
Nice ! This is the best detailed rib smoking video I’ve seen. Makes sense it’s the exact temps I use for butts. Awesome thanks for bringing this to light , could never figure out that 3,2,1 deal.
Just got done making ribs with this method. Will never do 3-2-1 again! The best ones I've made yet!! Thank you for the video!!
Thank you so much!! These are the best ribs I've ever made, and in the top ten of ribs that I've eaten. I'll be doing ribs this way for the rest of time.
Same here! See my response above.
Amazing information thank you for that! I did the 3-2-1 on some babybacks awhile back and i wasnt super pleased with them, they tasted good but wasnt super tender and kinda dry.. now i know why 😂 will definitely be trying them again with the extra knowledge now! Thanks 🙏🏼
I was so disappointed the first time i tried 321 method. Even a bad rib is still good, but wasn't happy with outcome. This method results in a great rib.
Hey mate, I followed this recipe and they were hands down the best ribs I have done to date. Thank you!!!!!!
Awesome!
I tried it and it works even better than I expected! This is the BOMB! I will be doing this again, SOON!
Yuuuuuuuum! Upgrading my pellet smoker tomorrow can’t wait to try this out. I never realized the difference between spare and baby backs so that’s good to know!
great recipe and packed with valuable lessons. thanks for sharing :)
Thanks man!
Great information, and wow the rib ends 😄. So happy with them - no waste. Keep up the great content , details are great 👍
Came out perfect. Best directions I’ve found yet. 👍🏻👽
Nice! Puglife!
I have used my Traeger pellet grill to smoke baby backs and they always came out to tough or mushy however using your technique today they came out great. I received compliments about the slight kick, flavor and texture.
I realize they don’t all reach the same temperature so I had to keep some on the grill.
Thanks for this video. I’ll try probing the ribs next time. Yes I’ve done the 3-2-1. Saving video
Thanks man - love the granular walk through 🍖
Nice, simple and short video. Will try this method this week!
Best video. Thank you! I have overcooked ribs too many times!
Excellent video - thank you so much! I got the smoker a few weeks ago, and even though I am a big fan of temperature-controlled food preparation (e.g. Sous Vide) I followed several recipes for the 3-2-1 or similar styles, all with very limited to disappointing results. I just followed your method, and it turned out that the rack took over 7 hours (4+2:45+0:30). I modified it by doing the first hour on low smoke (Camp Chef setting is the highest amount of smoke with low temperature (effectively around 170)) and then brought it up to 225 for another 3 to reach 165 at the thickest part and then followed the rest as prescribed. The ribs came out FANTASTIC - fall off the bone but not mushy.
That's awesome!
Thank you !! Going to be making some ribs this Sunday for the Súper bowl !
Watched twice to make sure I was doing it right. Worked great. Best ribs I've had in a while.... Thanks
Awesome video! Thats chasing perfection..👌
Hey after a year of practice and watching your videos. With My oklahoma joe's smoker I got it down pretty good. My wife before marriage never ate pork or beef. But after one time she tried one rib then two then three lol. She came home yesterday from the grocery store without asking she got two racks of ribs and said just like last time. Anyways Thank-you for the great advice over the year and now she loves my smoker.
That's awesome man!
This video changed the way I make ribs and they are better than anything I made before.
3-2-1 was way over cooking them. Thanks for the great advise. 🎉
I sell just baby backs but have been thinking adding spare ribs. I dry rub and place on smoker at 250. After about 1-1.5 hours I mop, flip, and mop again (white vinegar/pepper/other seasonings mop). I leave on until 90c and then pull. So far so good. I think its more of a south Carolina style. I don't sauce. I let customers pick from my 3 sauces if they want.
Thanks! Your video's are awesome and very educational - appreciate it very much !
Tried your method tonight. Baby backs came out perfect! There is hope for me and smoking!
Wrapped ribs is braising not smoking.
Have used this method loads of times in my Traeger and everytime spot on. I just got a new 50ltr woodchip smoker and used another method for the first trial cook and they came out a little over done. Next I’ll be using this temp method in the Drevos. Let’s see
Have my trusty Thermoworks Smoke at the ready! Never tried this...till tomorrow. Excellent video.
Thank you! This video was very helpful!
I'm new to smoking and your videos help me out so much. Smoking a pork butt now, hope it turns out.
Awesome sauce! Good luck on the pork butt Jennifer! I'm sure it will be great!
I tried this method and had absolutely the best ribs I've ever made. They were baby back ribs. I did have the heat at 262 F ON Big Green Egg. After just hour so the ribs were at 165! So I took them off and wrapped them with the butter, maple syrup, and BBQ sugar rub. After about 1 and 1/2 hrs. The temp. was 202. Unwrapped ribs and back to grill with a basting BBQ sauce, They were fall off the bone delicious. Always my ribs just never got tender RIGHT. I think after being on the grill 3 hours, they were just to done to tenderize right. I like this method.
Sounds like you made candy not ribs!!
great points about the time and weight and temp
Thanks Matt!
That was very very helpful I've been cooking for quite some time I'm a Chef and I've always use the 321 but I've noticed what you said is so true and correct that different sizes of different thickness of the meat do varies on the cooking time and that 321 doesn't always work so I managed to take other steps to the correct it. You are so correct thank you for all your information. There are so many people that give perform video that you can tell they don't know what to talk about or they don't didn't do the right research to know what they're talking about, they don't have enough experience. They bought a grill and they're happy that they had some success with some decent quality ribs. Now they are trying to be teachers. But, they don't know what they talking about a lot of my friends and colleagues look at the videos and laugh at them seeing it there any experience I don't know what they're doing they get some comments and they get happy. Once again keep up the good work this is chef Captain. thank you
Thanks man! Appreciate your kind words!
Your a chef and you wrap ribs? Chef Boi Ardee maybe!😂
@@MichaelRei99 yes I a chef and yes I'm time I wrap my ribs sometimes there are over two hundred ways to smoke ribs your question sound very shallow there's only one right way to do ribs or any food and that is doing it the way you want to do it if it come out and you like it that's what you do it come and Sense 101!
Will be doing this method next time. I usually do a modified 3-2-1 method based on how they are looking, but my results are inconsistent. Using a thermometer will definitely help with that next time.
I tried your method today as I cooked some St. Louis style ribs. They turned out great. It had a good bite, and the flavor was awesome. I was worried I wouldn’t cook them long enough, but with the temp it turned out great. Thanks!
Jesus bless you
Great process, temperature always over time.
Just getting into using an offset smoker. Love the videos, they've taught me a lot!
One thing I haven't heard yet, do ribs need to rest after coming off the smoker?
Yes they will benefit from a rest. About 30 minutes. Too long and they will get cold fast
This method works so well even a brand new pitmaster could slam this one out of the park I made 1 rack last time and impressed my friends they said my ribs where better then any bbq spot they ever been too 😂 it’s all about the temp and feel baby 💪🏻 thanks again brother!!!!!
I just ruined two racks of baby back ribs while trying to cook for the first time on my Traeger Pro 575. Cooked them based on internal temperature which took 7 hours and the meat is very dry. I had the grill temperature at 225….maybe that’s why it took so long to recharge 160 to wrap then 202 which is when I pulled the off the grill. Learning from trial and error…next time I’ll cook them entirely at 250 degrees. Thank you for your great recommendations and videos!
If it took 7 hours either you didn’t probe the meat correctly or your probe is not calibrated properly
I like leaving the membrane on. I cut a cross hatch in it. It crisps up and has good texture
Ugh!
I don't normally comment on videos, but felt compelled to comment here. After using your suggestions to cook ribs as a function temp and not time, I've been making the prefect ribs IMO. Thx
awesome!
Would you do anything different on a cheap stick burner? The ribs look amazing but I don't have an electric, however would still like to try your method on my offset!
Great tips. I ruined some baby back ribs on my Pit Boss pellet grille for Christmas Eve supper. They were way over done, tough and burnt. I followed the 3-2-1 method setting the smoker to 250. I think one major tip I learned by watching your video that you never even mentioned was putting tin foil below your grates. My pit boss burner is in the center of my grill which totally burned the ribs closest to the center. The tin foil below the grates would have dissipated the heat better. I'm going to try your method next plus adding a tin can of water in the center of the grill for more moisture. I also rubbed the ribs first with yellow mustard instead of grapeseed or olive oil which I feel might have chard them even more.
Well, Traeger pellet grills have a tilted drip tray that you line with aluminum foil so that isn't a problem that you see with them.
This video is great thanks
So Beautiful technic. I'm in a trial of your receipe this afternoon. Question. Do you raise the heat while they are wraped in foil?
Thanks!
Pre wrapping your ribs can reach 165 F in some areas and others 156 F etc; yes I do the bend test and it works it’s done.
I just did some spare ribs tonight and they weren’t very good. I always cook to temp not time, but I’m just not happy with how they turned out. Watched your video and I realized that the spareribs need to be trimmed (I had a friend who smoked and taught me about the membrane removal, but that was it). Also going by feel rather than strictly temp. I feel like I may have undercooked them
Can you do a video on smoking pork ribs on the oklahoma joe's highland? My go to channel for barbecue, happy smoking!
Will do soon!
Amazing insights! Thank you!!! Just for general planning my cook with this process. What is the total cook time for the baby back & spare ribs?
It took me 2 hours total for the baby backs and 2.5 for the spare ribs.
Smoke Trails BBQ yep I just tried it today for dinner this changed my life! No more 6hr cook... bye bye 3,2,1
I don't really do competition style at home. I only had to do ribs twice to know the 3-2-1 method didn't work for me on ribs. Having them wrapped that long was just overcooking them. Anything over 1 hours is more than likely too much. I go with more of a 4-1-0.5 method. Sometimes I use sugar sometimes I don't, especially on a pellet smoker. I don't want anything blocking the smoke flavor. I would probably use a sugar that is more granulate that powdery. When I wrap sometimes I don't use sugar. Sometimes I do. I'm the type who likes to experiment with different stuff to see what works.
Your advice on ribs worked great 1 question is there a big difference between non frozen an or frozen
Not really
If 1 rack hits temperature before all the other ones can i pull it out and hold it to wrap all the racks at once???
I tried this today and had an issue in the wrap phase where my temp got up to 202 but the 'feel' test was wrong, still too tight and didn't really flop into that U shape. I left them on for a little longer but didn't want to dry them out. Any Suggestions on that? What's more important at that stage, the temp or the feel?
I've never cooked ribs at this temp. I usually smoke on high smoke on my camp chef, about 220 degrees. I will be smoking two racks of baby backs for Thanksgiving. I'll try your method to see how they come out. Keep smoking.
Im using your recipe right now, I’m going by temperature. But About how long did it take your ribs to reach 202 degrees after wrapping them?? Just wanted an idea more or less.
TODAY I followed your recipe except I had no sugar. BROWN OR WHITE. I used ice tea crytals instead.........Hey, its sweet.. I did have honey and apple juice thankfully. .....The result........I think I will use iced tea all the time, Damn it was good.
Great video, thanks for posting. One question, my wife is a big fan of dry rubbed ribs (no sauce added to finish up the cook). Curious how you would adjust things after finishing the wrapped cooking phase to finish them up?
I'd just put them on the smoker to dry them out and not add sauce.
@@SmokeTrailsBBQ Thanks
Thanks for this. I made the time mistake. No more!!
haha those gloves are next level. How’s you how things have changed in a few years
Where did you get that rib end stuff from? Those are rib tips and you cook them just like you cook the ribs with the exception of the last step. I forgot you are in Canada
Grocery store!
Just purchased my first pellet smoker and I am about to try your method. One quick question. Do you keep the smoke going the entire time, or pause the smoke while the ribs are in the foil?
I can't shut off the smoke so I just keep it going
I just got a traeger and the first meal i'm attempting to smoke is baby back ribs. I've seen other videos where they used olive oil to help the rub stick better. What do you recommend?
Mustard
I go based off color and then I wrap for 30 minutes take them off and let sit. That usually works for me
Great method!
I modified the 3 2 1 early on. You are spot on about time and temp to get the collagen to release etc. Loved your salt rec.
3 - Smoke for 3hrs and spritz the ribs every 1/2 hour (apple cider vinegar & olive oil) to keep them moist. Moist ribs allow the smoke to penetrate. As soon as the meat starts to dry out that hinders the smoke absorbtion. They usually get to about 145-150F. Less concerned about temp here, its all about gettting as much smoke to absorb and keeping them moist.
2 - Wrap just like you have done (Brown sugar, honey and butter) but I do put a layer of parchment paper in between the ribs and foil to prevent metal contamination. Also I use my glove and push in between the ribs to help them start separating. Back on the smoker until they reach that internal temp of 202F.
1- Unwrap and glaze if so desired and cook until tacky. You are right that they are basically done cooking.
To be honest the last couple of times I have smoked ribs I skipped this step and just opened up the wrap and let the ribs cool in the butter, honey bsugar sauce from #2. for about 1/2 to 1 hour. Reason is I cant find any bbq sauce that does not have tons of sugar in it and I am trying to cut down on that crap. The Brown sugar and Honey are enough as it is. We were also super hungry and said F'it lol.
thanks for the vid, saved it for reference.
I going to try this method. You don't mention turning or spritzing, do you just keep them on the meat side up during the cooking process. Thanking you in advance.
Yes
So how long did the baby backs take to get to 202 degrees? Just trying to gauge how much time i need ty?
I used your method and made my best ribs ever. Even the wife agreed. 😅😅😅
Hi !
(Sorry for my English, I'm French 🇫🇷)
I totally agree with the temperature method !
I 've got one question : I tried your method (165°F after smoking and until 204°F wrapped but I prefer the "fall of the bone" style , how can I do that ? Wich temperature do I have to respect please ?
You can just keep cooking when it hits 204 until it's fall off the bone
@@SmokeTrailsBBQ thanks a lot !
So more than 204°F until .....?
Made 3 racks of St Lewis ribs and they came out perfect, but I realized all three got to 165 & 202 at different times still.
If smoking both spare and baby back, what did you do with the baby’s backs in the meantime while the spares finished cooking?
Hold it in a cooler or the oven at 175
Mine came out way too sweet for my taste. I'm thinking I should nix the brown sugar and honey and only use sauce at the end
Hi, Could you give me a link of what kind/size of cup did you use to make the rub? Or convert the “1/2 cup” to gramms? 😃
It's most likely just the standard dry measuring cups that Americans use and you can likely find them on Amazon no matter where you are. Not only that, Grams are probably too accurate for this :D (any spices have different mass than sugar!)
Just tired these for the first thing I’m cooking in my electric smoker. I must have over cooked them because 2 of the racks are “fall off the bone” but I had a thicker rack that seemed to hold up better. Thank you for the detailed instructions. Oh my question was I supposed to put water/beer/apple cider vinegar in the tray the bottom?
I wouldn't put anything in the MES water pan for this recipe. And its a good idea to crack open the MES door every hour to let the steam out. It tends to cook things alot faster because of the low air flow and moisture in the chamber.
I hate that the term fall off the bone ribs is so wildly accepted as a good thing. So much better not over cooked. Great video
I followed your tips to the tee and hands down the best ribs I have ever made. I will not be going back to the 3-2-1 rib method. Thanks for the awesome video.
I will never wrap ribs again . 250 on the traeger for 5-6 hours and they are amazing !
I have pitboss 3series electric smoker 30inch it is my first time ever have one. I try smoke baby back ribs on it yesterday I use small wood chips in it I have it on lower temperature my baby back ribs came out to dry and was not done. What best way to smoke I have lower temperature and higher and medium what the best temperature I need to do on my pitboss 3series electric smoker 30inch with wood chips. And how long I have to smoke them ribs I do need help please give me some tricks for beginners use pitboss 3series electric smoker 30inch with wood chips
you done good, 3-2-1 technique
I
I have ended up with some seriously salty ribs using the 3-2-1 method in the past. Is this potentially because I have overcooked them? The texture of the ribs was great but they were always too salty for me.
I would use less rub then
So 80 minutes total cooking on the baby back ribs before you glazed them?
I wonder if the most famous rib places use thermometers🤔
if I do 4 slabs, does it take more time?
My Oklahoma Joe’s Rider DLX seems to produce the best smoke at 225 degrees. Do you see any issue in using this starting temp to get to 165 internal? I realize it will take a little longer.
No that's fine
Could use recommend temp with a chip tray ??
This may be a dumb question but when smoking do I need to make sure I have a constant smoke through out the cook or do I only smoke for a period of time and let it cook without smoke for the rest?
Constant smoke is fine. When you wrap it won't matter anyway.
@@SmokeTrailsBBQ thanks! great videos
No more mushy ribs. Thanks so much.
What are the pellet flavor you use for the 575 Traeger?
Whatever is on sale lol. Usually hickory
On one of your other Videos, You said once you wrap your ribs and throw them back in the Smoker , You said to unwrap at 175 degrees, but on this video you said 202 degrees, Is 202 the correct number? The video I’m talking about is How to cook baby back ribs on a pit boss
Is it possible to put in too much apple juice and strip off the rub? I put in a quarter cup (using butcher paper) for 2 separate cooks and the rub was gone when I removed the paper
Your rub might not have been set. Cook it longer until the rub is set