This was the exact recipe I was looking for to do some ribs on my Z Grill for this Memorial Day weekend. Simple, delicious, and straight to the point. That’s how I like it. I subscribed and hit that bell 🔔
Man, when I think of all the jacking around I’ve done to smoke racks of ribs; & compare it with this video, I’m at a loss for words. Great, simple approach; definitely trying it on my next rib dinner! Thanks for posting!
Dude!! Usually whatever I smoke never comes out like the recipe or video. But today, I followed this video and BAM!! Best ribs I ever made, by far!! Torn apart with my hands, just like the video. Thank you!!
I don’t do 321 anymore. Your recipe is about exactly what I do. I like a drier rub that isn’t slimy. Just a little bbq sauce does the job. Thank you. Great video.
Another success buddy. I used this rub a few weeks back and loved it, was going to sauce my wings but, the rub gave them plenty of great flavor. Good Luck!
I did some no wrap ribs on my Traeger once and they came out really good. They were missing the sweet flavor from the brown sugar I use when I wrap them though. I think I cooked them at around 250 too. I also used a pellet tube for extra smoke flavor. I plan on testing a rib soon. Instead of using a pellet tube, I'm going to smoke the rib at about 180 for 1-1/2 hours to get a good smoke flavor and then bump the temperature up to around 250 for 4 hours. I'll probably glaze them with with BBQ sauce for about 20 minutes to get that sweet flavor.
Awesome video. I'm new to the whole UA-cam thing and I have been asked from a few subscribers about ribs. Wrapping vs. no wrap. For me I think its very possible to make great ribs in any form and it really comes down to watching the meat and being patient. You show here how to do excellent ribs with no wrap. Looking forward to watching your future videos. You have gained a subscriber.
I subscribed to your channel this morning, and I've watched almost every video so far. I'm going to start getting into smoking and grilling this coming spring. You have definitely inspired me. Keep up the good work !!!
Thanks for the video, my first time watching your channel, I’ve subscribed of course. This is great. I’m tired of eating all that sugar and sauce but I’d love to smoke more often so this will be the answer. I like the smoke flavor and have a smoke boost function on my Weber Smokefire, could I use that for the first hour? It cooks that at about 200 so maybe add an extra 30 minutes to the back end?
Man I’ve tried so many ways on the pellet grill and this is the best. You get a little less smoke flavor with the 250 the whole time, as opposed to starting at 180 and the spritzing around the 225 range, but it just is a better product doing 250 the whole time. The fat is better rendered. Fall off the bone ribs but not fall apart ribs. The best.
Hey Mark- love the simplicity of this and really enjoy the MS grind rub! I have done 225 in a pellet grill for 5 hours and spritzed occasionally and found that the bark got tough, dry and hard to chew. Do you think going with the higher temp without spritzing is better for the bark and have u ever had that issue? Definitely will be giving this recipe a try! Cheers!
Thanks! Definitely raising the temp and shortening the cook time will help. Also I have found sometimes spritz dries the the bark out and doesn’t let the natural fat render and keep it moist. You also could try an oil based baste to help.
Swine Life BBQ Great advice. Thanks! Out of curiosity, do u like to take baby backs to the same internal temp range of 205-210 that you do on spares or do u have a different IT target? I know feel is also a factor, but I have a thermoworks microneedle probe that works great for temping ribs . Thanks again!
Hello Mark, and thanks for a great video. I am a new pellet grill owner and will be smoking some full racks of spareribs (with rib tips). Do you suggest anything different than you did on this cook? Should I seperate the tips from the St. Louis cut, or just smoke them whole?
Appreciate it! As far as the ribs go, cook them however you would like. The cook time and temp would be relatively the same. I think separating them would make it easier to handle and present better.
Hey Mark- I have been using this recipe and it’s perfect but my ribs do turn out a bit darker most the time despite tenting in foil. I like to add a smoke tube to enhance the smoke flavor but do u think that is also going to darken the bark more? I really want that mahogany color... cheers!
Most likely yes.... I have found the smoke tubes sometimes can’t burn clean enough to produce good smoke. Another possibility is the grill temp is running a little hotter than the readout is saying. You may could bump the temp down just a pit or spritz with water. Hope that helps! Appreciate the support!
Hi Mark, just wanted to say I tried this recipe using my Zgrill and it came out great. Thanks again for sharing. I was thinking of using a bbq sauce next time to change it up a little. Do you recommend marinating the ribs in the bbq sauce first? Looking for some suggestions. Thanks again.
Thats great to hear and appreciate the feedback. For sauce I would wait till the end of the cook to apply the sauce. Sometimes applying a marinade or rub too long before cooking will cause the ribs to have a ham like texture. I would wait till the last 20 minutes to sauce the ribs and let the sauce tack up some. Should turn out an awesome rib!!
Those sure looked good. I know that was only a couple of slabs, but why do you think they were done so fast without wrapping? They looked a little on the thin side. Maybe that, and/or do you suspect the actual cooking temp on that grill is a little hotter than the set temperature?
Honestly, Most of time when you wrap ribs you are actually slowing them down. Especially if you are adding liquid, butter, or brown sugar. What ever you add that is not the same temp as the rib already will slow the process down. Plus removing them from the pit for several minutes while wrapping slows them down too.
Thanks for another great video! I would love to pick your brain about some competition related stuff. I just participated in my second comp and did pretty good in ribs(4th place walk) ( partly because of your Leggs seasoning that you used in another one of your videos. Thanks for that) but my other meats were not where I wanted them. Pork in particular. Would you be willing to help a brother out? Please.
Just depends on the cook. Most pellet grills don't dry the back out as much as some other pits. Its all personal preference. I was trying to make this recipe as simple as possible.
Yes, In my opinion it is. When you wrap, the butter and other items cool the ribs off and slow them down. If you wrap in just foil and do not add anything it may not slow them down as much but when you add a ton of ingredients to the wrap it definitely slows it down.
@@SwineLifeBBQ makes sense, very interesting! I did your steakhouse spare rib recipe not long ago and it was indeed faster, also not wrapping didn't negatively affect the bark/color with that method due to the lower sugar content of that recipe. I think i'll be experimenting more with the no-wrap! Thanks for all the good content you curate. Keep it comin'!
@@SwineLifeBBQ nice, can’t wait to try it today. Also I have your swine life Mississippi grind and it’s starting to clump up a bit in the container. Any tips to avoid this? (This actually happens to me with a lot of seasonings)
I just tried this with the baby back ribs and it turned out great. I bought your seasoning for Malcolms smoked honey turkey breast recipe and this was the first time using it on ribs. It’s awesome. I’ll be using this the next time I make smoke a pork butt. Thanks again for the videos!
New subscriber here. Ribs look great. One question, what is the difference between Mississippi Grind and Mississippi Grit rubs? Is one rub better over the other for certain meats?
Thanks! Grit is an all purpose style rub with salt, pepper, and garlic blend. Grind is a savory bbq rub. Both carry a citrus not that makes them stand out.
You could use a binder if you rather. At home I usually don't but you could either way. Most rubs will sweat down pretty quick and adhere without a binder. Its all your personal preference.
Just get a pack of cotton gloves, and a box of Nitrile gloves. Wear the cotton under the Nitrile ones, and presto. Took me an embarrassingly long time to figure that out.
The cotton gloves are likely to protect your hands from the heat when handling meats. The rubber gloves are to keep the cotton ones from getting dirty.
This was the exact recipe I was looking for to do some ribs on my Z Grill for this Memorial Day weekend.
Simple, delicious, and straight to the point. That’s how I like it.
I subscribed and hit that bell 🔔
Appreciate it!
How do you not have a million plus subs?!? Excellent content brother. Keep it up! 👍🏾👍🏾
We are trying to get there!!! Appreciate the support!
Just bought both your rubs!! They are amazingly awesome!! Love them
Appreciate it!
Man, when I think of all the jacking around I’ve done to smoke racks of ribs; & compare it with this video, I’m at a loss for words. Great, simple approach; definitely trying it on my next rib dinner! Thanks for posting!
Thanks! This is one of my favorite ribs mainly because it is so simple!
Dude!! Usually whatever I smoke never comes out like the recipe or video. But today, I followed this video and BAM!! Best ribs I ever made, by far!! Torn apart with my hands, just like the video. Thank you!!
Great to hear!
Just got my first pellet grill and subscribed to your channel. you do a great job of dumbing it down for us beginners!
Way to
Go Mark , thanks for the advice , you the man 🙏🏽
I'm a novice with a pellet grill and this video was very helpful. Thanks
Glad it was helpful!
I love simple and that is somple and looks delicious brother
I don’t do 321 anymore. Your recipe is about exactly what I do. I like a drier rub that isn’t slimy. Just a little bbq sauce does the job. Thank you. Great video.
Another success buddy. I used this rub a few weeks back and loved it, was going to sauce my wings but, the rub gave them plenty of great flavor. Good Luck!
Thanks!!!
That’s my favorite way to make ribs,I like a good bite,thanks
I liked how you pulled the ribs apart. Perfectly cooked. Another good video bro. 👍
Thanks! They were super tender. Appreciate the support!
You said "just for giggles". You're hilarious. Keep up the awesome work
Appreciate it MOJO!!!
I did some no wrap ribs on my Traeger once and they came out really good. They were missing the sweet flavor from the brown sugar I use when I wrap them though. I think I cooked them at around 250 too. I also used a pellet tube for extra smoke flavor. I plan on testing a rib soon. Instead of using a pellet tube, I'm going to smoke the rib at about 180 for 1-1/2 hours to get a good smoke flavor and then bump the temperature up to around 250 for 4 hours. I'll probably glaze them with with BBQ sauce for about 20 minutes to get that sweet flavor.
Wow that really is as simple as it gets.. will use your method Christmas morning 😁
Awesome video. I'm new to the whole UA-cam thing and I have been asked from a few subscribers about ribs. Wrapping vs. no wrap. For me I think its very possible to make great ribs in any form and it really comes down to watching the meat and being patient. You show here how to do excellent ribs with no wrap. Looking forward to watching your future videos. You have gained a subscriber.
Appreciate the supports and thanks for watching!
Great Job again. Thanks for sharing.
Thanks!
I subscribed to your channel this morning, and I've watched almost every video so far. I'm going to start getting into smoking and grilling this coming spring. You have definitely inspired me. Keep up the good work !!!
Thanks! We appreciate the support!
Thanks for another great video! I can’t wait to try this one!
Appreciate the support!
Great video, greater looking meat! Subscribed and will be trying your process on my camp chef pellet grill in, T minus 4 days! Thanks again!
Awesome! Appreciate the support!!
I bought both of the miss grit ap and miss grind a year or so ago
Can't get no easier than that!
👍🏽
Thank you!
That looks awesome. New subscriber here will definitely be watching your other videos when I get a chance.
Thanks! We really do appreciate it!
Gonna try this for football this weekend! Support for AZ.
Thanks!! Let us know how they turn out!!
Im going to try this recipe today on my Pot Boss vertical pellet smoker, with Bear Mtn apple pellets.
Should be great!! Thanks!
Just subscribed and then went and purchased The Grit and The Grind. I live in Texas so will probably have to cover up Mississippi on the label. 😂
Gonna try and smoke my first set of ribs today on the Traeger I just got. Trying this method out. Wish me luck!!
Thanks! Hope they turned out for you!
Do you spray at all during the time they are on the grill?
Outstanding
Thanks!!
Thanks for the video, my first time watching your channel, I’ve subscribed of course. This is great. I’m tired of eating all that sugar and sauce but I’d love to smoke more often so this will be the answer. I like the smoke flavor and have a smoke boost function on my Weber Smokefire, could I use that for the first hour? It cooks that at about 200 so maybe add an extra 30 minutes to the back end?
I appreciate the support! Of course you could use the smoke function. Like you said it may take a little longer but should produce great results!
Awesome video as always question and request can you do a cook on a chuck roast 🙏🏾🙏🏾🙏🏾🙏🏾🙏🏾lol
Coming soon! We appreciate the support!
Hey Mark .Really great videos. Any thoughts on no wrap ribs on a gravity smoker? thanksman
Should work fine. As long as the fire is clean you should be good to go.
Man I’ve tried so many ways on the pellet grill and this is the best. You get a little less smoke flavor with the 250 the whole time, as opposed to starting at 180 and the spritzing around the 225 range, but it just is a better product doing 250 the whole time. The fat is better rendered. Fall off the bone ribs but not fall apart ribs. The best.
Using a Pitt boss tailgater will do I'm guessing ? Great idea thanks for sharing
I wonder if this method would work on beef ribs?? Great video by the way 👍🏽
Hey Mark- love the simplicity of this and really enjoy the MS grind rub! I have done 225 in a pellet grill for 5 hours and spritzed occasionally and found that the bark got tough, dry and hard to chew. Do you think going with the higher temp without spritzing is better for the bark and have u ever had that issue? Definitely will be giving this recipe a try! Cheers!
Thanks! Definitely raising the temp and shortening the cook time will help. Also I have found sometimes spritz dries the the bark out and doesn’t let the natural fat render and keep it moist. You also could try an oil based baste to help.
Swine Life BBQ Great advice. Thanks! Out of curiosity, do u like to take baby backs to the same internal temp range of 205-210 that you do on spares or do u have a different IT target? I know feel is also a factor, but I have a thermoworks microneedle probe that works great for temping ribs . Thanks again!
Yes, its basically by feel but 99% of the time its in the 205 range. Anytime.. We appreciate the convo!!
Ryan Bramich my pref is a light coat of chili oil prior to rub down, produces great bark with a tingle + moist on inside
Looks fantastic. Bear mountain makes a quality pellet.
Thanks! Yes they do!!
This is the way.
Can't get any simpler than that. I gotta try that on my Silverback.
Definitely!! It’s too easy!!
Hello Mark, and thanks for a great video.
I am a new pellet grill owner and will be smoking some full racks of spareribs (with rib tips). Do you suggest anything different than you did on this cook?
Should I seperate the tips from the St. Louis cut, or just smoke them whole?
Appreciate it! As far as the ribs go, cook them however you would like. The cook time and temp would be relatively the same. I think separating them would make it easier to handle and present better.
Nicely done bro
Thanks!!
Hey Mark- I have been using this recipe and it’s perfect but my ribs do turn out a bit darker most the time despite tenting in foil. I like to add a smoke tube to enhance the smoke flavor but do u think that is also going to darken the bark more? I really want that mahogany color... cheers!
Most likely yes.... I have found the smoke tubes sometimes can’t burn clean enough to produce good smoke. Another possibility is the grill temp is running a little hotter than the readout is saying. You may could bump the temp down just a pit or spritz with water. Hope that helps! Appreciate the support!
Swine Life BBQ thanks for the pro tips! Love the MS grind and just restocked!
Hi Mark, just wanted to say I tried this recipe using my Zgrill and it came out great. Thanks again for sharing. I was thinking of using a bbq sauce next time to change it up a little. Do you recommend marinating the ribs in the bbq sauce first? Looking for some suggestions.
Thanks again.
Thats great to hear and appreciate the feedback. For sauce I would wait till the end of the cook to apply the sauce. Sometimes applying a marinade or rub too long before cooking will cause the ribs to have a ham like texture. I would wait till the last 20 minutes to sauce the ribs and let the sauce tack up some. Should turn out an awesome rib!!
Those sure looked good. I know that was only a couple of slabs, but why do you think they were done so fast without wrapping? They looked a little on the thin side. Maybe that, and/or do you suspect the actual cooking temp on that grill is a little hotter than the set temperature?
Honestly, Most of time when you wrap ribs you are actually slowing them down. Especially if you are adding liquid, butter, or brown sugar. What ever you add that is not the same temp as the rib already will slow the process down. Plus removing them from the pit for several minutes while wrapping slows them down too.
Great looking ribs. I haven't smoked any without wrapping. Will try on my next smoke. Keep smoking
Thanks!
Thanks for another great video! I would love to pick your brain about some competition related stuff. I just participated in my second comp and did pretty good in ribs(4th place walk) ( partly because of your Leggs seasoning that you used in another one of your videos. Thanks for that) but my other meats were not where I wanted them. Pork in particular. Would you be willing to help a brother out? Please.
Sure thing. Shoot us a dm on Facebook or instagram.
@@SwineLifeBBQ Will do! Thanks!
they look goood!
Thanks!
Just curious, I’m new to all this, why no mop or spritz?
Just depends on the cook. Most pellet grills don't dry the back out as much as some other pits. Its all personal preference. I was trying to make this recipe as simple as possible.
The ribs came out great. How often did you spray them. You didn't need a knife to separate them good job
With this recipe I didn't spay them at all. Just let them cook and kept it simple. Thanks!
@@SwineLifeBBQ Thanks buddy I'll do that
Will this method work as well with baby backs?
You bet!
Is no-wrap faster than wrap? with wrap i typically do 3-2-1 with spares.
Yes, In my opinion it is. When you wrap, the butter and other items cool the ribs off and slow them down. If you wrap in just foil and do not add anything it may not slow them down as much but when you add a ton of ingredients to the wrap it definitely slows it down.
@@SwineLifeBBQ makes sense, very interesting! I did your steakhouse spare rib recipe not long ago and it was indeed faster, also not wrapping didn't negatively affect the bark/color with that method due to the lower sugar content of that recipe. I think i'll be experimenting more with the no-wrap! Thanks for all the good content you curate. Keep it comin'!
What is the temperature swing in the Smoke mode?
Would the cook time be the same with baby back ribs? I’ve always wrapped my ribs but this looks real easy.
Should be real close. It’s almost too easy!
@@SwineLifeBBQ nice, can’t wait to try it today. Also I have your swine life Mississippi grind and it’s starting to clump up a bit in the container. Any tips to avoid this? (This actually happens to me with a lot of seasonings)
I just tried this with the baby back ribs and it turned out great. I bought your seasoning for Malcolms smoked honey turkey breast recipe and this was the first time using it on ribs. It’s awesome. I’ll be using this the next time I make smoke a pork butt. Thanks again for the videos!
@@mikepotapa5773 awesome! We appreciate you giving us a shot! Glad it turned out!
What I like is you specify what grill you're cooking on in the title.
Thanks!
Love when they’re dark. Bark is important in any bbq IMHO. Again that’s my opinion
Good opinion
Kiss. Exactly what i need
New subscriber here. Ribs look great. One question, what is the difference between Mississippi Grind and Mississippi Grit rubs? Is one rub better over the other for certain meats?
Thanks! Grit is an all purpose style rub with salt, pepper, and garlic blend. Grind is a savory bbq rub. Both carry a citrus not that makes them stand out.
Excellent job, I like the color and unfortunately cant taste them but I'm sure they are good!
Thanks!
If they taste as good as they look that would be great!
Thats right!
Good rule for just good home eating,,kiss,,keep it simple silly,,great job bud and great vid
That’s right!! Thanks!!
Man I wish I used your seasoning my ribs turned out so salty! Meat was good atleast! Thanks for the video I definitely learn a lesson
Appreciate it!
Why no binder?
You could use a binder if you rather. At home I usually don't but you could either way. Most rubs will sweat down pretty quick and adhere without a binder. Its all your personal preference.
What gloves are you wearing? I see every video somebody has gloves like yours but I see none like that on Amazon. They are all long and cumbersome.
Just get a pack of cotton gloves, and a box of Nitrile gloves. Wear the cotton under the Nitrile ones, and presto. Took me an embarrassingly long time to figure that out.
StayFrosty is correct. Just white cotton gloves with nitriles over them.
@@SwineLifeBBQ Ok thanks. Seems like a lot of trouble.
Why is that knife on the table at all?
In case the camera lady tried to grab a rib!
Finally loved thid
Thanks!
Why do I see a lot of people that smoke we're cotton gloves with rubber gloves over them
The cotton gloves are likely to protect your hands from the heat when handling meats. The rubber gloves are to keep the cotton ones from getting dirty.