Char-Griller Gravity Fed 980 | Smoked Baby Back Ribs HOT & FAST
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- Опубліковано 27 сер 2024
- Who said ribs take too long?? These Hot & Fast Baby Back Ribs on my Char Griller Gravity fed 980 on took 3 hours....and they were DELICIOUS! Don't have a Char Griller Gravity 980? No problem! You can use this method with any smoker or pellet grill! Come check them out!
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Hot & Fast Ribs are sooooo easy! Let me explain... Start out by preheating you smoker to 300-310F. Get a good clean smoke rolling. I used Jealous Devil lump charcoal ( amzn.to/3AIYOYt ) and some cherry hardwood chunks ( amzn.to/3ATC6Ns ).
I prepare the pork ribs by rinsing and pat drying them off with a paper towel. This removes all the purge from the surface. I then remove the membrane off the back of each rack, trim any excess fat, and now I'm ready to season. So with my ribs I like to use fats as binders, and today I used some Duck Fat ( amzn.to/3hqn3ms ). For my rub I used the Meat Church Honey Hog BBQ Rub ( amzn.to/3htHr6u ).
Now that they are seasoned and the grill is preheated its time to get over to the gravity 980. I centered these ribs so that they would cook more evenly. Now Hot and fast ribs take about 3 hours at 300F so I like to rotate them on the hour mark just to ensure they are cooking evenly. Usually there is no need to spritz these ribs....I never do for hot and fast.
When they are just about done (close to or at the 3 hour mark) I like to apply my bbq sauce on both sides. Today I used some Cherry BBQ Sauce which I really liked ( amzn.to/3wuvpxE ), and returned them to the smoker for about 10-15 minutes just to let the sauce set up.
Now as you can see these bbq baby back ribs turned out great! If you like these smoked pork ribs and you like great bbq, then be sure to subscribe and I will see you next time at Andersons Smoke Show!
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Used the 3-2-1 until I seen this and followed every step of the way on my 980. This hot and fast method might be the way I go from now on. Half the cook time and a better bark/char. Loved the results
Hey Andrew, I love this recipe! I've made these several times and will be making these again this weekend for a birthday party for my dad's 91st birthday. They always come out great and I know that everybody will enjoy them... 😃
Fantastic!
New subscriber here, really digging the videos. I did my first cook on the gravity 980. Some St Louis ribs using this method. Came out amazing. Can’t wait for new brisket video. Keep up the great work.
Thanks for the support man!
Gotta tell you dude, when I first saw the hot and fast method on the 980, I was skeptical. I tried it last weekend and I can't believe how well everything turned out. (It was delicious! Dayum!) This is how I'm going to cook ribs on a go-forward basis. (I actually have three racks on the 980 right now!) Thank you for showing me the way brotha!
I feel like on these charcoal grills you still get the good smoke flavor, eliminate half the mess of wrapping and whatnot, and have them done hours sooner! Thanks for the support man!
Thanks for showing a great alternative for smoking ribs. Tried it yesterday as the first "real" cook on our new Char-Griller Gravity 980 with B&B briquettes and apple wood and they came out fantastic! For rub I used Myron Mixon's recipe for "basic barbecue rub" found in his book "Smokin'". Have used that recipe for years (fantastic on wings too!). Though I typically cut back on the cayenne pepper and usually add a tablespoon or so of McCormick Grill Mate Applewood rub. Might have to see about adding powdered honey! This cook I left out all the cayenne pepper from the rub at my wife's request. I did include a small pan of water/beer in the smoker at the right side and spritzed them with apple juice on the hour. Sauced them with Sweet Baby Ray's. Ribs were excellent! Thanks again!
Nice! Glad you found the video useful! Thanks for the support
Thanks for the video. I just finished my burn in on my new 980 and I'm trying this recipe now. I hope it turns out as good as yours looks.
Great looking ribs! Keep up the good work! I’m learning each time I watch your videos. Thank you.
Thanks! Appreciate you watching
Awesome ribs Andrew! Can’t wait to smoke some on my 980!
Everything that I’ve made has been great!
I’m thinking about buying one of these
They cook some great food and are a TANK! You can’t go wrong with this or the Masterbuilt Gravity Series
Ribs look great! Bet you’re jealous seeing that master pit your neighbor has back there 😂. Keep up the awesome vids!
🤣🤣🤣🤫🤫
Thanks for the help I can use it! Haven’t smoked yet and I bought 3 smokers😳
Oh man it’s time to roll some smoke!
Looked awesome, Thanks!. I use that same cherry BBQ sauce and it has become a family favorite. My little 4 year old great niece always asks for chocolate ribs so I used that cherry sauce and added some Hershey chocolate syrup to it. She loved them but so did my brother, mother, and niece so now it's kinda become a thing when I invite them over for ribs...LOL
Oh wow that sounds interesting! This was my first go round with this cherry sauce and we enjoyed it
@@AndersonsSmokeShow It was something I was not expecting. I just added the chocolate to pretty much hush up my little niece from asking for chocolate ribs. Figured I'd sacrifice a half slab to not have her ask for them anymore. Backfired big time on me....hahaha. Truth be told, once I added the chocolate to the cherry sauce, and tasted it, I kind of knew it was going to work so added to a full slab and this goofy concoction became a thing.
My 980 has a very even temp across the grates. What is a bit odd is on mine the left side, (both front and rear grate) are a bit hotter than the right side, just the opposite of most. It is very close, with ~5 degrees difference on long cooks. I have verified this multiple times with remote probes. For me after many years of different style grill/smokers, this is my favorite. Good video on the “hot and fast”, I will try it on my next cook, maybe this afternoon. Thx
Mine evens out more as it runs, but initially it takes quite a bit of time to get good readings. I have a video about the temperatures and perform a few tests along with sharing some Information from char Griller. You should check it out
Nice one man, like your style:) Sometimes it has to be hot and fast.
Thanks for watching
Looks amazing. I'll be trying this very soon.
Love me some hot and fast!
Love it man! I do a similar method on my pellet cookers, but I’m sure I’d get an even better rib slab on a gravity. 🙌
Those did look really great 👍 keep up the good work!!
Thanks!!
You’re awesome man, this looks great. Can we do the hot and fast method with a marinade as well (instead of the rub)? Thanks!
Thanks man! I don’t see an issue with this
That Honey Hog is pretty much good on anything. We love it on Pork Chops or Chicken. In fact I'm running low thanks for the reminder..lol Great video as always!
I love the Honey Hog and the Honey Hot quite a bit! The hot is great on ribs but my guests on that evening are not into spicy food so I figured I’d be nice lol
@@AndersonsSmokeShow I've never had the hot. My other go to rub are the Kosmo Q line of rubs. Great stuff.
Thank you for all of your videos. I have learned a lot. If you could only pick one grill, what would you buy and why?
Hey man thanks for the support! Wow that’s a tough question to ask, but I think I’ve got a good answer for it…. I’m going to say my Camp Chef pellet grill with the sidekick attachment. Why? It makes great food (even though it’s not a charcoal smoker), it’s built well, and the sidekick makes it the most versatile grill on the market. I never thought that I’d use the cast iron griddle as much as I do, but it’s great! I also have the BBQ grill box and the pizza oven…. So there’s really nothing I can’t do with it.
I like the damper on the back. What are the Pro's and Con's with that Grill?
It’s a lot like the Masterbuilt gravity series. The damper is one thing that the masterbuilt doesn’t have. The grease management is better on the Char Griller too. Both grills have some temperature fluctuations, but if you saw my temperature test on the Char Griller you’ll see that it actually functions like they claim. The Char-Griller has the folding front shelf (my MB 560 doesn’t but the bigger ones do). I like the cast iron grates on the masterbuilt better, but there’s nothing wrong with the grates on the Chargriller. I wish the upper shelf on the char Griller was bigger…. It really doesn’t do me any good with larger proteins. Honestly they are both pretty good
I’ve had the CG for a couple of month. The things Anderson mentions are the reason I went with the CG instead of the MB. my only issue with it is the front shelf is to narrow and the placement of the handle to the kid kind of makes the shelf hard to use. At worse it’s inconvenient.
I’ve closed the lid and put the handle in some food a couple times… so yeah I’ll agree with that
Anderson, firstly you do a great job with video, audio and editing. Very clean and very well done! It matters. I've been doing ribs for 30 years and I have been using a 6 hour version no matter what type of grill or smoker I use. From weber kettle with a water pan offset charcoal and soaked hickory logs to gas to Traeger. Recently a buddy showed me his 3 hour ribs on his Masterbuilt gravity fed unit. I ate the shit out of them! I also told him that the same results are done in half the time using his and your version. You bot just recalibrated my thinking. I am getting this Chargriller 980. Thanks and keep up these excellent posts. What beer are you drinking in your biscuit/temp test vid?
Thanks! I really try to make the most professional videos as possible. Both quality and content. We love ribs in our home, and it’s one of my favorite things to BBQ… with that being said I love that I can have great ribs without them taking over my entire day… don’t need to worry about wrapping or spritzing… honestly it couldn’t get any easier.
The beer is called Shandy and it’s from Market Garden Brewery from Cleveland Ohio.
Been loving your videos man. Great information and to the point! I do have a question though, any idea of what ratio you're using for charcoal vs hardwood chunks?
Thanks for watching! Well it’s probably about 1-2lbs max per full hopper
@@AndersonsSmokeShow Thanks for the information! Think you've pretty much settled it for me to jump into gravity fed over pellets. Ever think of doing a head to head between a pellet grill and a gravity fed charcoal rig?
Can you add wood chuncks to the Char Griller like you can the MasterBuilt?
Yes in the chute and in the ash pan
@@rodneylanders2609 Nice. I was looking at the Masterbuilt 560, but this Char Griller looks a bit more sturdy. I wonder it the hopper would need the MOD chemny kit to prevent the hopper from wearing.
I did my first cook on the 980 last weekend and it was a flawless cook. I think longevity wise this cooker will last longer than the masterbilt. As far as the hopper mod i would have to keep cooking to see if wear is gonna be a problem.
The hopper on the Char Griller has a liner that is heavy duty and I don’t see any future issues with it at all. I put wood in the hopper only, but that’s just my preference.
Have you ever tried doing a cook without the baffle and the shield
Great cook bro!!!!! Ribs looked on point
Thanks man!
You sure know how to cook ribs!👍
Thanks 😊
Love watching and learning from you!!!! How long do you smoke your corn for and do you soak it a head of time???
Truthfully I didn’t time it… I just watch the color and made sure that it didn’t start to shrivel.
I always do the 3-2-1 method. I'm still a novice smoker so I'm open to learning new ways of doing it. I also don't have the best confidence in my smoker. Pitboss 5 pro series. Temps seem a little sporadic.
I had the 5 series for a solid year and it was great! I do like 321 ribs… nothing wrong with them
My 980 reads 50 degree hotter than it actually is. I put one of the probes dead center clipped on the bottom of the upper rack and the temp is always 40 to 50 degrees cooler than the set temp probe.
Yeah I had temp issues with mine. Now they said it’s an offset but it always seemed to take longer to cook on.
Very good video I will try the duck fat great color on the ribs
I use fats with ribs quite a bit. If it’s not duck fat it’s olive oil
Deciding to buy either MB 1050 or CB 980 🤔 wanting to get some good bbq for superbowl. Or wait until April , May and see if they have a new gravity smoker...
They are both great options! I’m adding the rotisserie to my Masterbuilt which I’m really excited to try
How many racks will this grill hold? If I were to cover the whole area? Will it hold 12? Or more u think? My question really is it possible to cook 16 racks at 1 time?
Hello.
Can you use the smoker, pellet or charcoal, like an “old fashion” barbacue, because i don’t always have 8h do smoke meat for big family gatherings..
Or is a smoker limited to slow and low cooking?
One other question, how do you cook multiple meats, like ribs, chicken and pork to finish at the same time for a family dinner?
Great videos
You can use this as a grill or a smoker. It will run at low temperatures like 225F or high temperatures upwards of 500-600F. When it comes to cooking multiple things you have to pair the proteins with cooking temperatures. Then it’s all about timing from there
Thanks for the quick awnser.
Do you recomend any videos to learn how to cook multiple meats?
I have only space for one, so would you recomend a charcoal or pellet smoker/grill?
Thanks for the video. You said it took longer than 3 hrs how much more and why? I saw a meat thermometer @11:30 but it was never mentioned in the video. A closer look to the meat after your cut it would have given us a better view if they are dry, juice or tender. Very rare to see someone tasting it their own food and make bad comments about it, just a thought.
Oh that wasn’t a thermometer that was the lid to the BBQ sauce lol. It took about 3 hours and 15min overall. They were juicy and tender too
@@AndersonsSmokeShow lol it looks like it. Again, thanks for the video and for your reply. Keep up the good work
Hi Anderson! Great video! Besides the time as a guide and the char on the bones, what else do you use to determine your desired level of doneness for hot and fast ribs? Probe tenderness? Internal temp? Looking to smoke a couple of these on Friday for some friends. Thanks!
I use the toothpick test to check for tenderness
@@AndersonsSmokeShow Great, thank you!
Great video as always, well thought out discussion of the process! I did Spare Ribs over the 4th with the 3-2-1 and it left something to be desired, but had always done Hot/Fast on my gas Weber. I have the 980 and will be trying your method next cook! Do you feel like you got enough smoke flavor with the 3 hours?
Hey Jeff thanks for watching! I think the hot and fast come out just fine… maybe they could be a little smokier but honestly no one has ever complained lol. These were devoured by our guests lol
Hi Andrew, do you keep the smoke damper closed the whole time you cook?
No, I never really go past 1/2
@@AndersonsSmokeShow Thank you. I enjoy your videos and will be learning your cooking style.
Just made these on my Camp Chef SG24. They turned out great! How long to you cook the corn on the cob I see on the grill? I would love to try it.
I just cook it until the color changes to a bright yellow. That’s usually a good sign that it’s done
I notice you keep the smoker open a long time while doing the video. How does it rebound temp wise? Ribs looks fantastic. I love hot and fast.
Once everything is heated up and pretty even, it seems to rebound pretty quickly. Because I’m filming there are times that I have my grill open more than someone who is just cooking would.
@@AndersonsSmokeShow exactly. I knew you had it open longer due do the filming. But, I figured I would ask because if it was really bad, you would pull the food out, talk about it and throw it back in. It is nice to know that I can manipulate the food knowing it will rebound quickly.
Hi There, i am new to your channel and am considering buying the 980, one question i would like to ask is, can the 980 be used like a "normal" bbq? as in can you cook sausages and hamburgers on it, or is it mainly a smoker? any help would be appreciated.
Many thanks
Kym.
Yeah! You can crank the temp up and do normal grilling!
@@AndersonsSmokeShow brought the 980, did some ribs, i am thinking this is my new favorite, thank you for helping me decide, look forward to more, by the way, i saw your hot and fast ribs video after i messaged you lol.
How will you cook Saint Louis ribs on this grill this way
About the same… just a little less time as spare are typically thinner overall
Where’s the beef oops where’s the smoke conversation? Nice presentation tho.
3-2-1 ribs are only for people who like fall off the bone ribs which I do not. 2 hours wrapped is WAAAYYY too long for ribs, especially baby backs. I don't ever bother wrapping ribs anymore because I just don't think it is worth it and it is too easy to overcook them. I need to try this hot and fast method on my MB Grabity 1050 though because I am all for making things simpler.
Hot and fast are great!
I would love to see a side by side taste test comparison of these hot & fast Vs. low & slow. If there really is no difference, why is the rest of the world wasting their time?
I think that would be a good video topic! I might just have to do that
@@AndersonsSmokeShow I would love to see that!!!! So would the rest of the universe!
If I can make ribs in 4 hours that are 85% as good as the overnight variety, Hell Yes!
Hey man I've seen you also work with the Masterbuilt. I've had the Masterbuilt for a year and I've had fan issues throughout. How is the Char-Griller in comparison?
I haven’t had any issues with the Char Griller at this point… but I never had any functional issues with my Masterbuilt either. What’s going on with your fan?
Andrew do you have your exhaust damper all the way open. On my 980 ifbinset higher Temps the fan stops but the temperature just keeps going up and doesn't stop. Char grilled says I am activating to much charcoal
I have mine about 1/2 open most of the time. Is your rubber flap still intact?
@@AndersonsSmokeShow yes it is. I checked last nite but it is curved a little