Great video my man. I'm about to test a new homemade rub on three racks on my offset tomorrow and I wanted to try a no wrap. All of the little details and tips about cooking no wrap specifically were really appreciated! Fantastic job.
Great video. I've never cooked unwrapped ribs, always did the 3-2-1 method. This looks good. So said about 4 hrs and an internal temp of 198 degrees. Thanks and keep smoking! You never flipped them, right.
Heck ya Shaun!! These are my go to way for ribs for years! I like BBQ sauce but not that much! hahaha So when I do them this style the fam can add whatever sauce they want and I can just eat them like this and do a dip or 2 in my favorite sauce if I want a little sweet sauce added to them. Thanks for watching and let me know how they go for you!!
Cooking these today. Also have some good old Kirkland salt and pepper. Gonna modify my cook by starting earlier with locally sourced beer that's a tad darker than your " lemonade" colored one !
Heck ya Eric!! This little pit kicks butt and perfect for the starter or single man to do a little bbq!! Ya bro this is the way I prefer to do ribs around here! Not much sweat but enough to give that meat a little flavor!! Thanks for watching bro!!
Man this was so long ago, I can’t remember how I did them. I typically only flip them over for about 30 minutes max, I just cook them from the bottom up. Thanks for watching!
Nice job Ricer where did u get that spice rack been admiring it for awhile also I got some ribs in the freezer they need to be done things I'll do them now thanks again for everything good show
Heck ya Bill!! These are my favorite way to do ribs! I got that shelf at Lowe's. I got one in the dinning room from my old setup and one in the garage! They work pretty dang good and actually cheaper than buying the real pipe! ha ha Like always brother, I appreciate you watching!!
I Have a small z grill & use it way more than my pit bull. I find the temp controller on the z is way more accurate at around 8° of set point whereas the pit b. Can drift as much as 25°. Don't get me wrong the p. bull is a great cooker but for many cooks I prefer the z. Thanks for the great video... I'm gonna try this method & I'm sure I'll like it . 👍🏼👍🏼
I’ve owned and used a Z Grill 550 for a few years now and have been pretty happy with it. I’ve made some tasty ribs on it many times now. I usually wrap, but goin no wrap as I type this. Mine seems to run pretty close to proper temp. The 550 doesn’t have the “smoke” setting unfortunately and also the smaller pellet hopper.
Hahahaha I will tell it you think it is a cutie!! hahaha Thanks Ric, this is my preferred way to smoke ribs and Bill's rub is pretty dang good as well! Thanks for watching brother!!
Just threw my ribs on! Cant wait to see how they turn out! The ribs themself are not the best quality but its only my second cook on my smoker so if they're bad, hardly any money wasted!
I dunno man.. 20 degrees over is a lot especially when smoking.. did you ever put in an external probe ? Does it still run hotter than what the controller says ?
Meh----Get on an offset and you will see temp swings and temp differences. Heck check your oven sometime, you will pee your pants when you see the temp difference in that too. When you have done this long enough you can tell how hot it is running when you open the lid. Thanks for watching.
Ricer, when you say one part to two parts to three parts, are you saying (for example) 1 quarter cup maple vinegar, half a cup ACV and 3/4 cup apple juice?
@@DeadBrokeBBQ Ok, gotcha. So, I got a 3 pack of St. Louis ribs from Costco, so do you think 1 cup of each would be enough for the cook? The main reason I'm asking, is that the Maple vinegar is a hard one to find in my area and I'd like to keep it as close as possible with as little waste as possible. Thanks in advance.
Huge fan of the channel. I have followed so many of your suggestions and recipes and every one of them has turned out fantastic. I'm doing ribs on my Pit Boss. Question for you- when I'm doing my ribs following your method, should I have the flame broiler cover completely closed for the entire cook? Thanks in advance!
Ricer thanks for your videos. Im new to the pellet game , today was my 2nd cook on a new pit boss 1150.question for you or your followers. I made my first ribs today with the 3-2-1 method they came out amazing fall off the bone. what did i do wrong as far as keeping the ribs intact on the bones. thanks.
Angel with 321 ribs they are going to fall off the bones. Depends on how many I am doing in whatever pit but on a 1150 is I was doing 3 racks I would plan for just a little over 4 hours of cook time. 4.5 is typically how long they take. I have several videos on ribs and I talk about what I look for on how I do them. Flexy is a big clue for bite off the bone with a clean bite. Keep on practicing but you will get this!! Thanks for watching!!
Thanks Hobie! It is called a FOD and yes they put my logo on it!! Here is the link TexMar FOD link: www.handsfreetx.com give them a call and tell them #ricersentme hahaha I appreciate you watching Hobie and I hope you have a fantastic week brother!!
Heck ya Bobbi and I appreciate you watching!! Yes this pit is smaller but it does a pretty good job for sure!! Hope you have a great week and see you on Thirsty Thursday!!
Hahahha nice Kevin!! Ya I enjoy doing ribs and the family always eats them so it is a win win for me!!! hahaha That dang Huey, must be jealous I have been cooking on these other pits so much lately!! He should be in the next video I post though!! Like always thanks for watching Kevin!!
@@socalcook Yes Sir.. BBQ is almost a sport.. Once you hit that pitch, catch a wave, ride those whoops, or hook that big bass.. After that everyone looks at you different.. GTG finishing BabyBacks as we chat..
Great looking ribs. I don't know how you got me thinking about it during your " spritzing" but I'm going to try something different during my Babyback cook. I'm going to mix in a little Jack Daniel's into the spray jug with some water and apple cider. Probably not much notice but what the hell. Have a great day. 👍😃🌤🍻
Thanks guys , I will Thursday. I like cooking with Jack. It has a sweet molasses flavor, more complexity than just sugar ( I will add a 1/4 cup of Jack to one cup of any store bought bbq sauce to thin the sauce some and add sweetness without adding sugar, you get less problems of the sauce burning. Anyway thanks for your guys thoughts and support. 😃👍🥃
Of course there is convection but the pits run hotter on one side typically and if you don't rotate all your hard work turns to shit. You got stuff WAY over done on one side and other stuff not done. I would rather rotate than throw shit in the garbage. Thanks for watching!
I use a rib rack with the ribs standing. As I understand it, my Traeger is equal everywhere on the grill including the up rack. Your results were terrific that’s what counts. Many ways to get there! Smoke on Brother!
I have had several Traeger models and the worst one by far is the New Timberline XL for holding consistent temps. Crazy how much they are selling that pit for and how messed up it really is once you actually test it. I like the idea of that pit but it has way too many issues for the price tag!! Again thanks for watching and I appreciate the comments!!
Heck ya Rus!! Impressed actually how good that little pellet grill did on these plus the Texas Rib Grind is sooooo good on pork ribs! Hahahah ya looks like I am going to have to touch up that edge some!! I swear I was cutting between the bones, well I guess my surgeon days are over now!!! hahaha Thanks for watching Rus!!
I have always done the 3-2-1 method, because my wife loves them fall off the bone. This video is a big help, if I get to do some unwrapped. Keep smoking.
Heck ya! If you like yours a little less done put your rack on a little later. I am not a huge fan of fall off the bone but a good rib is a good rib!! Thanks for watching!!
Hahahaha Thanks Brian!! Ya I try to watch what I am doing when cutting anything when I don't have my glasses on!!! hahaha darn 4 eyes!!! Like always brother, I appreciate you watching and hope all is good up there!!
@@DeadBrokeBBQ they turned out really well. You were correct, should have left the sugary rub off the bottom as they did indeed get over cooked on the bottoms and almost burned. I used apple pellets and I think I will go with something stronger next time. I was using the Pit Boss Lockhart in the lower grill section. I started with the first hour in smoke mode before turning up the temp. Thanks for this video man!!!
No wrap is the way to go. I've been using the 321 method for many years now, but it seems that almost every UA-cam video I come across on making ribs uses the 321 method. The 321 takes about 4 to 6 hours. To be totally honest, I've had GREAT results on my pellet smoker without using the 321 method and it takes about the same amount of time. I've actually just let my ribs go on 250 for about 4-1/2 without spritzing and they came out fine. I think the 321 method is great if you only have one grill and you plan on doing a lot of cooking. You can actually do the 2nd step in an oven so that you can use your grill for something else. I'll usually cook wings or something else while my ribs are simmering in the oven in foil or butchers paper. Those ribs looks GREAT by the way!
Heck ya Sean!!! I honestly am not a huge fan of the 321 method but I have done them several times!!! Do wrap dry ribs are what I like the best with just a little sauce on the side to dip a couple bites into. Now I do muddin ribs for when my friends come over and no wrap so they can try both styles and it always seems to be a 50/50 split but they all like the texture more from a no wrap over the wrapped!!! Thanks for watching and leaving this great comment brother!!!!
I agree about finishing the cook in the oven. Once it's time to wrap to finish the cook, I always go to the oven. I don't see any point in wasting pellets for something that is wrapped to prevent any smoke getting to the meat.
Heck ya Mike!!! We make St Louis cuts every couple weeks. The boys love them!! Thanks for watching and make sure you share those bones if you do them!! Thanks for watching!!
As a former Traeger+ user, I must say that switching to Asmoke was one of the best decisions I've made. The convenience and consistency provided by Asmoke are simply incomparable. The temperature control is top-notch and the flavors achieved with different wood pellets are amazing. I especially love the portability feature, which allows me to take my Asmoke grill on outings. It's battery-powered, lightweight, and easy to clean, which makes it perfect for tailgating and camping trips. Also, the Asmoke app has enhanced my grilling experience by allowing me to adjust the temperature remotely and monitor the food. Switching to Asmoke has definitely elevated my grilling game and I couldn't be happier. #Asmoke
I'm not familiar with that grill.. Think I've seen them at my local Rural king. I love your channel.. Love your reviews.. But am I wrong to believe sponsorship might sway a honest opinion? I do believe we can get great results no matter what we choose to grill/smoke with.. Would you honestly choose a z grill over the competition?
I will say that this little pits controller runs great and same with the other one I have. They just run. Now if I had my choice to pick a pit boss or a Z Grill I am probably going PB. But I will have a new Z Grills in real soon and it might be their first pit that can stand up with the bigs! I gave this pit to my neighbor and he uses it all the time and for him it is a perfect little pit. But getting a pit is NOT a sponsorship, it just means more work. In my videos I point out stuff I like or what they can change. Thanks for watching!
Thanks Joe!!! Ya I like char so I do add the sugar rub most of the time but for the people that don't this works fantastic!! I appreciate you watching brother!
Once char and glazed they was set off the side of the cold side of the grill > To slowing get all that onion smoke and finish cooking out / You don't want pink pork~ Want the pork White inside! They was so tender and juicy they melt in your mouth YUM > I didn't put the BBQ sauce on the chops. They was dipped into The BBQ SAUCE with each bite. That gave them the rib flavor OH LORD YUMMY
I'm lazy. I was doing no wrap ribs (pork butts and briskets) since forever. I gotta tell ya though, the color and rub looks awesome, I love the S&P plus rub idea. I've used homemade rubs and several commercial rubs, but mine never have that look and finish as yours does in this video. I'm not getting pullback like that either. The only difference that I can think of (besides the rub) is that you are cooking at a higher temp. I'm 200-225 guy day in day out. Nice job, [[subscribed]] #icecoldbeer
I have been a no wrap rib guy forever too! I just like them better and I am not a fan of the butter, brown sugar, and honey! I would rather go out an icecream cone instead!!! haha Honestly I do not remember what I did unless I watch but I get tired of listening to myself (it is an editing thing)! ha ha I will say when I use cherry pellets, I tend to get this color and yes the S&P add is the bomb if you like pepper!! Thanks for watching!!!!
Love this video, the fact you give an indication of internal cooked temperature really helps👍 Here in the UK our supermarket ribs are CRAP!! There far too skinny and my attempt of 3-2-1method just ended up drying them right out and burning in the final stage when there covered? I shall try this method where you can monitor them more closely, thanks to Dead Broke BBQ💥👌
Heck ya Mark!! I prefer unwrapped ribs to be honest but when I do wrap them I never cook them the 3-2-1 method! They get overdone and I like my ribs with a little snap in the bite still but the bone is clean! Thanks for watching!!
Are you coaching this season Ricer? That rub from Bill looks great...it should be...Bill's the man! BTW, you looked like Garth Brooks to me when you took that first swig of beer....just sayin'!
First Rob "Let The Thunder Roll" hahaha thanks by the way, I have been told that Garth looks a little like me, hahahaha!! I am retired from coaching and hung up my whistle. I am now just a fan bro! I could have continued but I got too much on my plate so football had to go. I still help out new coaches to get them up and running. I miss it sometimes but this way now I can just focus on my boys development and watching them grow up as leaders is just as rewarding!! Like always bro, I appreciate you watching my videos!! Have a great week!!
10 mins of letting the ribs rest and still only 1 drink from that ice cold beer?? I'm really hoping that was your 2nd one :) Great video, I too like my ribs a little crispy.
I have all kinds of cookers, I call all of them pits. Pellet grills are here to stay and help people get their feet wet cooking bbq. Next thing you know they are buying an offset and learning fire management. Thanks for watching!!
Haha that is a good one!! But I also have a lot of live fire pits. The issue is UA-cam doesn't promote those videos like they do my pellet grill videos. Plus honestly I can cook on anything as long as I can control the heat. Ps.. I have 5 mirrorless Sony full frame cameras all set to f4 any lower than that the focus point is too small. Thanks for watching and giving me a chuckle!!
I made some thing today. That will OUT DO ANY RIBS OUT THERE! There 10x better than ANY RIB OUT THERE! ITS CALLED? BBQ CENTER CUT PORK CHOPS! Your heard RIGHT! > PORK CHOPS Oh Lord YUM 🍖🍖🥩🥩. The trick to these pork chops was baking soda. YEP Made them tender, juicy and full of FLAVOR > The BBQ sauce gave them a RIB FLAVOR~ That was OUT OF THIS WORLD YUM 👍👍cover in baking soda, and all seasoning for 5 hour in the frig, Then risen off good,, Pat Dry coated in butter, then sprinkle with chicken bouillon powder, All seasoning, and Mccormick Montreal steak seasoning.. They was flame broiled on the Weber Kettle with onion peels on the hot coals and Pecan wood. The BBQ sauces used was? SWEET BABY RAY HONEY BBQ sauce OH LORD YUMMY YOU FOLKS GOT TO TRY THIS! 👀 SEE FOR YOUR SELVES ! YUM 👌👌
you forgot to add free commercial for your viewing but at least you learned how to cook and I inspired your lazy ass to comment! Thank you because every comment helps boost the video Naynay! You are helpin g me become famous bruh!!! Because of people like you I get paid to do videos for other channels!! This is why I get to just sit home and make videos now!!! Bro please comment on all my videos, my wife wants a new car!!! You really don't realize how much it helps the video!!! Thanks again sunshine!
I live in Wisconsin, don't try to pretend we don't drink beer than any other state. Beer is beer, drink it get fucking drunk and repeat the next day. Grow a pair!!!!
Thanks! Your videos teach me a lot. Keep up the great work!
Wow thank you Edward!!!!! I am happy that I am able to help you out!! Thank you for the support!!!!!!
I made these yesterday, and they were a big hit with the family. Keep up the great work!
Awesome!! Glad they turned out!!
Great video my man. I'm about to test a new homemade rub on three racks on my offset tomorrow and I wanted to try a no wrap. All of the little details and tips about cooking no wrap specifically were really appreciated! Fantastic job.
Heck ya, thanks for watching!
Well I'm Dead broke
And I love BBQ
So this channel is perfect for me.
Heck ya!!! Thanks for watching!!!
The color on those are amazing.
Certainly tasted good too! Thanks for watching!!
i been a no wrap rib guy since 1978 .. good looking ribs
Heck ya Scotty! Great minds think alike brother!!
Wow looks delicious! I gotta try the no wrap smoke!
Man loved the video and ask the content. FB IG everything. Have me inspiration to chase my BBQ dream. Awesome job
Awesome brother!! That is fantastic, just remember it is a marathon and not a sprint but get it done Nic!!
Great video. I've never cooked unwrapped ribs, always did the 3-2-1 method. This looks good. So said about 4 hrs and an internal temp of 198 degrees. Thanks and keep smoking! You never flipped them, right.
Run them until they are tender. Every slab can be a tad different. No I don't flip smoked ribs, grilled I do. Thanks for watching!
Awesome looking ribs ricer!!! I am trying that this wkend!!!
Heck ya Shaun!! These are my go to way for ribs for years! I like BBQ sauce but not that much! hahaha So when I do them this style the fam can add whatever sauce they want and I can just eat them like this and do a dip or 2 in my favorite sauce if I want a little sweet sauce added to them. Thanks for watching and let me know how they go for you!!
Trying these today on my OK Joe Bronco. This looks perfect for a small couple racks baby backs. So far so good!
Cooking these today. Also have some good old Kirkland salt and pepper. Gonna modify my cook by starting earlier with locally sourced beer that's a tad darker than your " lemonade" colored one !
That is a perfect smoker for the average joes. The ribs look amazing great work Ricer
Heck ya Eric!! This little pit kicks butt and perfect for the starter or single man to do a little bbq!! Ya bro this is the way I prefer to do ribs around here! Not much sweat but enough to give that meat a little flavor!! Thanks for watching bro!!
Thanks for your detailed videos ❤
Thanks for watching!
I see you rotated the ribs front to back and end for end,but i didn't see you turning them over. Did I miss that? Thanks great video.
Man this was so long ago, I can’t remember how I did them. I typically only flip them over for about 30 minutes max, I just cook them from the bottom up. Thanks for watching!
Oh wait this is in a pellet grill, I never flip them over in a pellet grill or offset. Only on my Santa Maria I will flip them to the meat side.
Nice job Ricer where did u get that spice rack been admiring it for awhile also I got some ribs in the freezer they need to be done things I'll do them now thanks again for everything good show
Heck ya Bill!! These are my favorite way to do ribs! I got that shelf at Lowe's. I got one in the dinning room from my old setup and one in the garage! They work pretty dang good and actually cheaper than buying the real pipe! ha ha Like always brother, I appreciate you watching!!
Great video brother…. Quick question what is your top three rubs if you can mention any. LOL kinda knew at the game.
I like Sucklebusters and PS Seasoning. They both cover anything I am looking for. Thanks for watching and have fun!!!
New to using a pellet grill with these no wrap ribs should you use a water pan
You can if you want to. Thanks for watching!
I Have a small z grill & use it way more than my pit bull. I find the temp controller on the z is way more accurate at around 8° of set point whereas the pit b. Can drift as much as 25°. Don't get me wrong the p. bull is a great cooker but for many cooks I prefer the z. Thanks for the great video... I'm gonna try this method & I'm sure I'll like it . 👍🏼👍🏼
I have always had good luck with a Z Grill. Thanks for watching and hands down, my favorite way to cook ribs!!!
I’ve owned and used a Z Grill 550 for a few years now and have been pretty happy with it. I’ve made some tasty ribs on it many times now. I usually wrap, but goin no wrap as I type this. Mine seems to run pretty close to proper temp. The 550 doesn’t have the “smoke” setting unfortunately and also the smaller pellet hopper.
YA Z Grill makes decent pits. They run great, just wish they were built a little heavier duty!! Thanks for watching!
Good looking Racks!, great color! That little grill is cute too 😎
Hahahaha I will tell it you think it is a cutie!! hahaha Thanks Ric, this is my preferred way to smoke ribs and Bill's rub is pretty dang good as well! Thanks for watching brother!!
ty for the video did them last night came out perfect
Awesome! Glad you crushed the cook!!! Thanks for watching!
Even as I type, my St Louis style ribs are on my smoker. This is Christmas day and my first shot at no wrap ribs. Thanks for the great video.
Heck ya and Merry Christmas and I hope your 1st attempt turned out as good as these did! Thanks for watching!!
How did they turn out?! I got a smoker for Christmas and am doing this cook tonight.
happy late Christmas and new years
Just threw my ribs on! Cant wait to see how they turn out! The ribs themself are not the best quality but its only my second cook on my smoker so if they're bad, hardly any money wasted!
Get them tender and they will be fantastic!! You got this and have fun with your cook!
@@DeadBrokeBBQ 2 hours in about ti start spritzing. How often should you spritz? Just keep them moist? Thanks for the video!
I dunno man.. 20 degrees over is a lot especially when smoking.. did you ever put in an external probe ? Does it still run hotter than what the controller says ?
Meh----Get on an offset and you will see temp swings and temp differences. Heck check your oven sometime, you will pee your pants when you see the temp difference in that too. When you have done this long enough you can tell how hot it is running when you open the lid. Thanks for watching.
WoW they look amazing 🤩
Thanks Double J and this is my favorite way to make ribs hands down!!!! I appreciate you watching!! Have a great week!
Those look amazing my man! Thanks for sharing!
Thanks for watching brother!! This is my favorite way to cook ribs! I appreciate the comment!!
Ricer, when you say one part to two parts to three parts, are you saying (for example) 1 quarter cup maple vinegar, half a cup ACV and 3/4 cup apple juice?
Equal measurements of each.
@@DeadBrokeBBQ Ok, gotcha. So, I got a 3 pack of St. Louis ribs from Costco, so do you think 1 cup of each would be enough for the cook? The main reason I'm asking, is that the Maple vinegar is a hard one to find in my area and I'd like to keep it as close as possible with as little waste as possible. Thanks in advance.
Lookin good Ricer!
Thanks Tom!!! The ZGrills did a good job!! Thanks for watching brother!!
Thanks for the info brother. From the Ozark mountains.😊
Awesome! I would love to live in those mountains!! Thanks for watching!
Huge fan of the channel. I have followed so many of your suggestions and recipes and every one of them has turned out fantastic. I'm doing ribs on my Pit Boss. Question for you- when I'm doing my ribs following your method, should I have the flame broiler cover completely closed for the entire cook? Thanks in advance!
Leave it closed. That feature is just for searing meat during grilling.
Thanks for watching my videos and gladI can help you during BBQ journey!!
Ricer thanks for your videos. Im new to the pellet game , today was my 2nd cook on a new pit boss 1150.question for you or your followers. I made my first ribs today with the 3-2-1 method they came out amazing fall off the bone. what did i do wrong as far as keeping the ribs intact on the bones. thanks.
Angel with 321 ribs they are going to fall off the bones. Depends on how many I am doing in whatever pit but on a 1150 is I was doing 3 racks I would plan for just a little over 4 hours of cook time. 4.5 is typically how long they take. I have several videos on ribs and I talk about what I look for on how I do them. Flexy is a big clue for bite off the bone with a clean bite. Keep on practicing but you will get this!! Thanks for watching!!
@@DeadBrokeBBQ Thank you.
That little pellet grill looks fun. Ribs look good bro!
Oh ya this little pit does a pretty good job Mario! Thanks for watching brother!!
Looks great! Hey what is that paper towel holder behind you? Custom made? Is that your logo in sticker
form on it?
Thanks Hobie! It is called a FOD and yes they put my logo on it!! Here is the link TexMar FOD link: www.handsfreetx.com give them a call and tell them #ricersentme hahaha I appreciate you watching Hobie and I hope you have a fantastic week brother!!
What about 20 hour hold would that work also
If you keep them hydrated it could work. Thanks for watching!
Awesome cook Ricer 👌 👏 😋
Thanks Gabriel!! Thanks for watching brother!
I'm a firm believer in the idea that there's something for everyone. This was a great review of a product that will meet the needs of a lot of people.
Heck ya Bobbi and I appreciate you watching!! Yes this pit is smaller but it does a pretty good job for sure!! Hope you have a great week and see you on Thirsty Thursday!!
Ribs look great! Ribs always look great over at your place! I'm dropping some this Thursday 😋 And baby Huey called wanting me to come get him 🤣
Hahahha nice Kevin!! Ya I enjoy doing ribs and the family always eats them so it is a win win for me!!! hahaha That dang Huey, must be jealous I have been cooking on these other pits so much lately!! He should be in the next video I post though!! Like always thanks for watching Kevin!!
Great video. I’m going to make these for the fam on the 4th of July. Can’t wait to see how they turn out. Thanks for the info.
Heck ya!!! This is my favorite way to cook ribs! Thanks for watching and have fun on the 4th!!!!
better make a few extra racks.. I learned this with family and friends With BBQ when you nail it you don't eat and they want more..
@@unclealzbbq2185 Good idea lol.
@@socalcook Yes Sir.. BBQ is almost a sport.. Once you hit that pitch, catch a wave, ride those whoops, or hook that big bass.. After that everyone looks at you different.. GTG finishing BabyBacks as we chat..
@@unclealzbbq2185 Niiice!
Great looking ribs. I don't know how you got me thinking about it during your " spritzing" but I'm going to try something different during my Babyback cook. I'm going to mix in a little Jack Daniel's into the spray jug with some water and apple cider. Probably not much notice but what the hell. Have a great day. 👍😃🌤🍻
I like experimenting like that… let me know how it turns out!
Thanks Victor!! Heck ya I have used a little bourbon in my spritz a few times!! Great extra layer of flavor!! I appreciate you watching brother!!
Do it!!! Use a little bourbon! Let me know if you like it!! Not a lot though!!! hahaha
@@DeadBrokeBBQ oh yeah I’m trying this next cook!
Thanks guys , I will Thursday. I like cooking with Jack. It has a sweet molasses flavor, more complexity than just sugar ( I will add a 1/4 cup of Jack to one cup of any store bought bbq sauce to thin the sauce some and add sweetness without adding sugar, you get less problems of the sauce burning. Anyway thanks for your guys thoughts and support. 😃👍🥃
The pellet smoker is a convection style oven and doesn’t require positioning changes. Thought you should know that.
Of course there is convection but the pits run hotter on one side typically and if you don't rotate all your hard work turns to shit. You got stuff WAY over done on one side and other stuff not done. I would rather rotate than throw shit in the garbage. Thanks for watching!
I use a rib rack with the ribs standing. As I understand it, my Traeger is equal everywhere on the grill including the up rack. Your results were terrific that’s what counts. Many ways to get there! Smoke on Brother!
I have had several Traeger models and the worst one by far is the New Timberline XL for holding consistent temps. Crazy how much they are selling that pit for and how messed up it really is once you actually test it. I like the idea of that pit but it has way too many issues for the price tag!! Again thanks for watching and I appreciate the comments!!
No wrap is exactly how I like my ribs here around the house. Those looked great Jeff! You mean that knife was sharp, LOL
Heck ya Rus!! Impressed actually how good that little pellet grill did on these plus the Texas Rib Grind is sooooo good on pork ribs! Hahahah ya looks like I am going to have to touch up that edge some!! I swear I was cutting between the bones, well I guess my surgeon days are over now!!! hahaha Thanks for watching Rus!!
@@DeadBrokeBBQ 🤣
I have always done the 3-2-1 method, because my wife loves them fall off the bone. This video is a big help, if I get to do some unwrapped. Keep smoking.
Heck ya! If you like yours a little less done put your rack on a little later. I am not a huge fan of fall off the bone but a good rib is a good rib!! Thanks for watching!!
Pellet smokers can run hot depending on what pellets you use. Some have more saw dust in them than others
I find it hard to find St. Louis style ribs. I can find them at Costco but only in a 3pack. Anyone know where to find them in the Chicago area?
Sorry I can't help you there but buy a foodsaver vacuum sealer and freeze the racks you do not want to cook!! Just an idea! Thanks for watching!
@@DeadBrokeBBQ that’s what I have been doing just not with a vacuum sealer.
Good job on those ribs Ricer!
Thanks Luis!!! I appreciate you watching bro!! See you on Thirsty Thursday!!
Nice Samurai skills there Jeff! You and the studio crew should always do a finger count before chowing down. Stay safe and awesome.
Hahahaha Thanks Brian!! Ya I try to watch what I am doing when cutting anything when I don't have my glasses on!!! hahaha darn 4 eyes!!! Like always brother, I appreciate you watching and hope all is good up there!!
Good ribs bro. I’ll have to try a no wrap one of these days
Ya Jake you need to expand your talent. Ha ha thanks for watching bro and Go Birds!
Que pasada como dicen aquí en 🇪🇸 esto es una maravilla se ve fantástico me ha encantado cada paso se ve increíble en su presentación y en su sabor
Gracias por ver! I appreciate you leaving a comment!!
Giving this a try today. Can’t wait for the results. Will let ya know!
Heck ya! This is my preferred way and hardly ever wrap unless I am in a hurry.
@@DeadBrokeBBQ they turned out really well. You were correct, should have left the sugary rub off the bottom as they did indeed get over cooked on the bottoms and almost burned. I used apple pellets and I think I will go with something stronger next time. I was using the Pit Boss Lockhart in the lower grill section. I started with the first hour in smoke mode before turning up the temp. Thanks for this video man!!!
That's a nice easy bake oven you got there
Hahaha obviously you are new to the channel---I have everything bub.
I have a 600 Z, runs flawless. Awesome ribs!
Nice Brent!! I have had good luck with all of the pits I have ran from Z Grills! Thanks for watching!!
No wrap is the way to go. I've been using the 321 method for many years now, but it seems that almost every UA-cam video I come across on making ribs uses the 321 method. The 321 takes about 4 to 6 hours. To be totally honest, I've had GREAT results on my pellet smoker without using the 321 method and it takes about the same amount of time. I've actually just let my ribs go on 250 for about 4-1/2 without spritzing and they came out fine. I think the 321 method is great if you only have one grill and you plan on doing a lot of cooking. You can actually do the 2nd step in an oven so that you can use your grill for something else. I'll usually cook wings or something else while my ribs are simmering in the oven in foil or butchers paper. Those ribs looks GREAT by the way!
Heck ya Sean!!! I honestly am not a huge fan of the 321 method but I have done them several times!!! Do wrap dry ribs are what I like the best with just a little sauce on the side to dip a couple bites into. Now I do muddin ribs for when my friends come over and no wrap so they can try both styles and it always seems to be a 50/50 split but they all like the texture more from a no wrap over the wrapped!!! Thanks for watching and leaving this great comment brother!!!!
I agree about finishing the cook in the oven. Once it's time to wrap to finish the cook, I always go to the oven. I don't see any point in wasting pellets for something that is wrapped to prevent any smoke getting to the meat.
What was the total cook time?
I always plan for 4 hours give or take. Thanks for watching!
Super Ribs!!! Greetings from germany!!!
Awesome and glad you liked the video!! Thanks for watching!!! Hab einen schönen Tag!!!!
Guess I need to do ribs this coming weekend. 🤔.
Heck ya Mike!!! We make St Louis cuts every couple weeks. The boys love them!! Thanks for watching and make sure you share those bones if you do them!! Thanks for watching!!
Hey his is Bruce,I Delivered your grill is there a way I can stop
When?
The Texas rub grind says no sugar,but the first and third ingredient is brown sugar and sugar ?
Hahaha not sure what is going on there!?!?!? I really like that rub though! Thanks for watching!
As a former Traeger+ user, I must say that switching to Asmoke was one of the best decisions I've made. The convenience and consistency provided by Asmoke are simply incomparable. The temperature control is top-notch and the flavors achieved with different wood pellets are amazing. I especially love the portability feature, which allows me to take my Asmoke grill on outings. It's battery-powered, lightweight, and easy to clean, which makes it perfect for tailgating and camping trips. Also, the Asmoke app has enhanced my grilling experience by allowing me to adjust the temperature remotely and monitor the food. Switching to Asmoke has definitely elevated my grilling game and I couldn't be happier. #Asmoke
I’m a 321 guy and I must say these ribs are about to make me change.my.mind! 😂 They look delicious!🔥
Heck ya!!! I used to do the 321 way but they were typically overdone but now I like just a clean bite off the bone rib! Thanks for watching!!!
I do what I call " no peek ribs" I put them in, leave them alone, and eat them. Lol Less work for me.
@@bairfreedom what are the details on the "no peek" ?
Love the color on those ribs! I’d eat that!
Heck ya Eric!!! These were fantastic brother!! I love a no wrap rib!!! Like always bro, I appreciate you watching!!
I'm not familiar with that grill.. Think I've seen them at my local Rural king. I love your channel.. Love your reviews.. But am I wrong to believe sponsorship might sway a honest opinion? I do believe we can get great results no matter what we choose to grill/smoke with.. Would you honestly choose a z grill over the competition?
I will say that this little pits controller runs great and same with the other one I have. They just run. Now if I had my choice to pick a pit boss or a Z Grill I am probably going PB. But I will have a new Z Grills in real soon and it might be their first pit that can stand up with the bigs! I gave this pit to my neighbor and he uses it all the time and for him it is a perfect little pit. But getting a pit is NOT a sponsorship, it just means more work. In my videos I point out stuff I like or what they can change. Thanks for watching!
Great looking ribs, Ricer! Excellent suggestion to skip the sugar on the backside! Bravo! 👏 🍖
Thanks Joe!!! Ya I like char so I do add the sugar rub most of the time but for the people that don't this works fantastic!! I appreciate you watching brother!
great turnout brotha man!!! I love me some ribs
Heck ya Kenneth!! I like ribs with some sauce on them but this style is my go to way more than mudding them all up! Thanks for watching brother!
Once char and glazed they was set off the side of the cold side of the grill > To slowing get all that onion smoke and finish cooking out / You don't want pink pork~ Want the pork White inside! They was so tender and juicy they melt in your mouth YUM > I didn't put the BBQ sauce on the chops. They was dipped into The BBQ SAUCE with each bite. That gave them the rib flavor OH LORD YUMMY
I'm lazy. I was doing no wrap ribs (pork butts and briskets) since forever. I gotta tell ya though, the color and rub looks awesome, I love the S&P plus rub idea. I've used homemade rubs and several commercial rubs, but mine never have that look and finish as yours does in this video. I'm not getting pullback like that either. The only difference that I can think of (besides the rub) is that you are cooking at a higher temp. I'm 200-225 guy day in day out. Nice job, [[subscribed]]
#icecoldbeer
I have been a no wrap rib guy forever too! I just like them better and I am not a fan of the butter, brown sugar, and honey! I would rather go out an icecream cone instead!!! haha Honestly I do not remember what I did unless I watch but I get tired of listening to myself (it is an editing thing)! ha ha I will say when I use cherry pellets, I tend to get this color and yes the S&P add is the bomb if you like pepper!! Thanks for watching!!!!
Good vid, I always appreciate the effort you put into your productions.
Thank you and I appreciate that you watch my videos!!! Glad you enjoy them!
Nice looking rib no wrap is the only way to go!
Heck ya Rusty!!! This is my preferred way to cook ribs hands down!!! Thanks for watching brother!!
Love this video, the fact you give an indication of internal cooked temperature really helps👍 Here in the UK our supermarket ribs are CRAP!! There far too skinny and my attempt of 3-2-1method just ended up drying them right out and burning in the final stage when there covered? I shall try this method where you can monitor them more closely, thanks to Dead Broke BBQ💥👌
Heck ya Mark!! I prefer unwrapped ribs to be honest but when I do wrap them I never cook them the 3-2-1 method! They get overdone and I like my ribs with a little snap in the bite still but the bone is clean! Thanks for watching!!
@@DeadBrokeBBQ please let me know you're wrapped method👍💥
Love the kozmos honey rub on ribs.
Set temperature at 225/250 baby back ribs.
That is a good rub too!
Beer, music and cooking/smoking BBQ go together.
Hahahah they certainly do!
Are you coaching this season Ricer? That rub from Bill looks great...it should be...Bill's the man! BTW, you looked like Garth Brooks to me when you took that first swig of beer....just sayin'!
First Rob "Let The Thunder Roll" hahaha thanks by the way, I have been told that Garth looks a little like me, hahahaha!! I am retired from coaching and hung up my whistle. I am now just a fan bro! I could have continued but I got too much on my plate so football had to go. I still help out new coaches to get them up and running. I miss it sometimes but this way now I can just focus on my boys development and watching them grow up as leaders is just as rewarding!! Like always bro, I appreciate you watching my videos!! Have a great week!!
@@DeadBrokeBBQ Fantastic! Take care bud!
I’m late to the party 😂but I’m making them at this very moment
Awesome!!!
@@DeadBrokeBBQ yes they were 🤤
10 mins of letting the ribs rest and still only 1 drink from that ice cold beer?? I'm really hoping that was your 2nd one :) Great video, I too like my ribs a little crispy.
Heck ya!
They looked great !!!!
Thanks Mark!!! This is my go to style when the fam just wants some eatin ribs!! Chat with you on Thirsty Thursday brother!!
Good job on the ZGrill heck yeah on the Beer 🍺
Heck ya Bryan!!! This little pit does a good job!! Thanks for watching brother!!
I wouldn't classify a pellet grill as a pit. Lol. Them bad boys look tasty though
I have all kinds of cookers, I call all of them pits. Pellet grills are here to stay and help people get their feet wet cooking bbq. Next thing you know they are buying an offset and learning fire management. Thanks for watching!!
@@DeadBrokeBBQ One bbq lover to another, brother. Salute!
The ribs look so juicy and delicious. Love the beer opener on the grill! -S
Heck ya! Nice little pit and it did a good job! Thanks for watching!!
Hey buddy, I am with you. Give me a dry rub rib anyday of the week over a saucey rib.
Heck ya Curtis!! To me they taste better than adding a ton of extra sugar to them!! Thanks for watching brother!!
Lovely ribs. I have a ZGrill 700. The temp runs high on that to start, but settles out to proper in the 1st hour or so.
Awesome Shawn! I got a 700 in the garage right now that I need to burn off and do a cook or 2 on! Thanks for watching!!
Good looking ribs!
Thank you Dean!! I just saw this comment and sorry I missed it!
Not a challenge. Try lump charcoal, no firebox, no auto temp control, no timer, no probe. Freehand is much more satisfying.
I can cook BBQ with twigs and a coffee can.
That is my preferred method
Heck ya Robby!!! I agree 100%!! I like to mud them up but I lean to this style more often!! Thanks for watching brother!!
I have the pit boss P2 1000
Heck ya brother! Great pit!!
Cooking ribs is relatively the same. Just make sure they’re tender. It’s all in the sauce and char.
❤❤❤ good,🇰🇭🙏🤝
Pellet grillers are like “photographers” who use digital SLR cameras and don’t know what an f-stop even is.
Haha that is a good one!! But I also have a lot of live fire pits. The issue is UA-cam doesn't promote those videos like they do my pellet grill videos. Plus honestly I can cook on anything as long as I can control the heat. Ps.. I have 5 mirrorless Sony full frame cameras all set to f4 any lower than that the focus point is too small. Thanks for watching and giving me a chuckle!!
Is now ok
Sure but I have to leave in 30 minutes or so.
I made some thing today. That will OUT DO ANY RIBS OUT THERE! There 10x better than ANY RIB OUT THERE! ITS CALLED? BBQ CENTER CUT PORK CHOPS! Your heard RIGHT! > PORK CHOPS Oh Lord YUM 🍖🍖🥩🥩. The trick to these pork chops was baking soda. YEP Made them tender, juicy and full of FLAVOR > The BBQ sauce gave them a RIB FLAVOR~ That was OUT OF THIS WORLD YUM 👍👍cover in baking soda, and all seasoning for 5 hour in the frig, Then risen off good,, Pat Dry coated in butter, then sprinkle with chicken bouillon powder, All seasoning, and Mccormick Montreal steak seasoning.. They was flame broiled on the Weber Kettle with onion peels on the hot coals and Pecan wood. The BBQ sauces used was? SWEET BABY RAY HONEY BBQ sauce OH LORD YUMMY YOU FOLKS GOT TO TRY THIS! 👀 SEE FOR YOUR SELVES ! YUM 👌👌
Sounds very good!!! Thanks for sharing!
@@DeadBrokeBBQ Please try it and see for yourself > I think you will agree Cheers
They looked good but that's not how we did it at Chili's
I want my baby back baby back baby back ------- ribsssss hahahah I bet you are a fantastic pit master TJ!!
Chilis are the best
Chili's really. That's not bbq
@@dawgman5361gotta put a stamp in your black card for that wtf?
Chillis has rookie ribs, lol!
Gas???
You can do this on a gas pit if you want. Thanks for watching!
I use a offset, wood won't blow the lid off lol 😂
Hahahah true!!! Thanks for watching!!!
Gee...you think Z Grill sponsored this video???
Hahahaha no but that little pit does a pretty dang good job!!! Thanks for watching!!
wow...just a z grills commercial...
you forgot to add free commercial for your viewing but at least you learned how to cook and I inspired your lazy ass to comment! Thank you because every comment helps boost the video Naynay! You are helpin g me become famous bruh!!! Because of people like you I get paid to do videos for other channels!! This is why I get to just sit home and make videos now!!! Bro please comment on all my videos, my wife wants a new car!!! You really don't realize how much it helps the video!!! Thanks again sunshine!
Hard to endorse a grill that doesn't hold temp in my opinion
corona is beer for babies. man up and have a real beer lmao
I live in Wisconsin, don't try to pretend we don't drink beer than any other state. Beer is beer, drink it get fucking drunk and repeat the next day. Grow a pair!!!!
Lost me with the pellets.
I do the same thing when I use my offset, stop pretending you know anything about BBQ. Seriously, your small penis is showing up in the comments bruh.
Steaming ribs in aluminum...Yuuck. A big loser move. This is the correct method for a true smoked rib.
z grills, the worst chinese nightmare I have ever lived... Run as fast as you can from them!!!!
I never have had any issues with the ones I have owned. Sounds like you got a turd. Thanks for watching!!
I have trouble trusting the taste buds of a cook who thinks Corona is a good beer and not just ms13 gang piss🤷♂️
Ha ha thanks for watching.