No Wrap Baby Backs on the Pit Boss Series 4 Pro Series Vertical Pellet Smoker
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- Опубліковано 20 сер 2024
- In this video, I go over in detail, how to smoke amazing baby back ribs using the no wrap method on the Pit Boss Series 4 Pro Series Vertical Pellet Smoker.
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Rib Rack Spice Rub: amzn.to/3xDF3PV
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Thank you for watching my video! Please feel free to comment or make recommendations for future content. If you haven't, please smash the LIKE for me and I would really appreciate you as a subscriber. Thanks!!!
BIG Thanks for checking out my video! Help me grow my channel by hitting the LIKE and becoming a subscriber. Thanks again!!!
Great instructor for us newbies. You're are God send to how your able to give a simple and delightful walk through.
Im glad to hear you’re enjoying the channel. Thanks for watching and for leaving a comment. Smoke on!!!
The thing is I am carnavore. The real sence of the word. I was looking for the right smoker after seeing reviews. I can't eat carbs or sugar so loving the way it's going but yes it's meat for me..
If you’re on a Carnivore diet, you will love adding smoked meat into the mix. Thanks for watching! Smoke on!!!
"When I was learning to BBQ" I've been at it longer than you have been alive and I'm STILL learning with every cook.
It’s definitely a skill. And like all skills, you can only improve with practice.
Thanks!! I was uncertain of the 5 as well. Thanks for clearing it up for me. These ribs look fantastic. I'll be using this process when I smoke some ribs for the first time. I've enjoyed watching your videos. I'm new to smoking and this pitboss pro series is my first smoker. All your videos I've watched so far have been very helpful.
I appreciate your feedback and support! Let me know if you ever have any questions.
How long do you let ribs sit at room temp before prep?
No longer than it takes me to get to them. There’s nothing good that can come from letting pork sit out.
I'm a Weber kettle guy but I just bought my Pit Boss pro series ll 4 and that's how I found your channel. First cook on it was a porc loin with a bbq rub and thx to your video my second cook will be ribs no wrap 😆. New subscriber.
That's awesome! Let me know if you have any questions. Thanks for the sub!
I love the way you explain how easy it is to use this smoker. I see you have your pit boss on your roof covered porch. Is that a problem
It’s never been a problem for me. Proceed with caution.
Great job! Happy to have seen it. Thank you for contributing to UA-cam for all of us to see!
Oh yeah! Smoke on!!!
These are great! Making them for a second time right now. Just started them.
Soooo good! Rock-N-Roll smoke my friend!
Thanks for watching my videos.
If your not already, it would be great to have you as a subscriber.
Are you on Instagram? Tag me in some pictures, if you are. @theamericansmoke
Thanks!
And Happy Easter!
Oh! I was confused by the "5". Smoke setting. Nice. Now this is why I'm watching all your Pit Boss videos. I need this info right about now. And I did baby backs in my old Bradley smoker 20 years ago and they were terrible. Dry. I didn't know about either wrapping or spritzing. Now looking forward to ribs in my new Pit Boss vertical. My favorite rib is the St Louis. I wouldn't turn down any ribs. ;)
I with you. Just put it on my plate!
That killer Hogs is some good stuff. I don't use it a lot because I try my best to not use a lot of sugar.
Oh yeah! Definitely one of my favorites. For spare ribs especially.
Man you know if your using some of Malcom Reeds stuff it’s going to be loaded down with sugar and everything else that tastes good! Ha that man don’t play!
Thanks for watching my video!
@@TheAmericanSmoke I used it on a turkey,I smoked a couple years ago,came out fantastic
I need to try that soon!
I did everything you did. You said you can't season too much. OH yes, you can. Mustard, seasoning, salt and pepper first. 197 temp, add BBQ sauce, more seasoning. Too much on my end. Gotta try again, apparently.
Developing personal taste and learning how to satisfy them is one of the most rewarding parts of learning to make bbq. You’re not the first person to tell me I over salt.
Dial it down next cook and you may hit the nail on the head.
Check this out. It may help you get the flavor you’re looking for.
ua-cam.com/video/7KPjpFST0So/v-deo.htmlsi=9IBqmkwjEG0J_A-D
Thanks for watching. Smoke on!!!
LOL I was trying to figure out why it had a setting of 5!! I have the same smoker and am just learning how to use it. I just subscribed to you because I love your videos!
Thanks Paul! I appreciate the feedback and support!
Thanks for sharing your hard earned knowledge
Thanks for watching! Smoke on!!!
I have exactly the same smoker. I rub my ribs and throw them in there for 4 hours at 250 then check the temp and if it’s over 200 I pull them and rest for 30 min in foil. I don’t open the door, don’t spritz, don’t wrap, nothing. Everybody tells me they’re the best ribs they’ve ever had.
Never thought about doing the smoke setting. May try that.
Hey man, if it ain't broke don't fix it! Haha thanks for watching my video.
If you’re not already, it would be great to have you as a subscriber.
Zack I watched this today at 05:00, got two slabs on the PB vertical smoker now. RTR from the Tennessee boy
You’re going to be eating good today!
Thanks for watching and for the comment!
Share some pics of your food with me on Instagram @theamericansmoke
Roll Tide and Smoke on!
Working on four trout and 4 burgers right now
Bought the pit boss pro 4 based on your channel
First time doing this method
Oooo I bet that trout is going to be mighty fine! What type of wood are you smoking with?
@@TheAmericanSmoke cherry apple blend from Kingwood
It was absolutely amazing
Very little seasoning rubbed on
The smoked flavor was ridiculous
One add in-I didn’t put sesame oil on the rack--one stuck
@@TheAmericanSmoke I’d send you a pic but they are gonzo
Man that’s awesome. Thanks for watching my video and for commenting. It would be great to have you as a subscriber. Thanks!!!
@@TheAmericanSmoke already done
Thanks bro, will try next time, unwrapped. And you are right, wash your pork, it really does help. and fat is good. Ciao, Leo.
Thanks for watching! Smoke on!!!
Rattlesnake beans??!! SIR! 😁 😂 Now that you mentioned it....us carnavors are probably curious of this recipe!
Have you posted it or if you haven't could you? 😊
Thanks again man! I've learned TONS from your channel and you are appreciated!
Rattlesnake beans are a type of bean we grow here in The South. Just add SPG to tast and sauté in olive oil till your desired tenderness. They are delicious!
Thanks for watching!
@@TheAmericanSmoke can I use any kind of bean (like bush's out of the can) to do this?
I was watching meat church and he did pit beans with meat and it looked amazing...can you do this soon sir? 😁
I want to but my to do list greatly outweighs my available time.
As far as Rattlesnake beans goes, it a type of bean the you cook still on the hull. They are a lot like a snap bean/green beans. They can a color pattern on them than resembles rattlesnake skin. The closest thing you can usually find in a grocery store is whole green beans.
Great Video!! Thank You!
Thanks for watching! Smoke on!!!
@@TheAmericanSmoke I'm smoking cheese as we speak!! :) Cool Smoke
I just found your awsome channel. You do a great job and have helped a lot in my transition from my kamado game since the purchase of the PitBoss Pro vertical pellet smoker. I've been using syrup as a binding agent and it give a little sweetness if you like that.
Thanks for watching. What type of syrup do you use?
Love the video and the ribs!! Thanks !!
Thanks for watching!
Now I gotta save up to get one
Do it! Thanks for watching my video. It would be great to have you as a subscriber.
Thanks!!!
Looks pretty good gonna have to try this was wondering what kind of pellets you used for this
You wouldn’t regret it. I was cooking with Pit Boss competition blend. Thanks for watching my video and for commenting. It would be great to have you as a subscriber. Thanks!!!
Just bought the pellet smoker and used it for the first time to do ribs using the 3-2-1 method. Water pan was completely empty by the end of cook. Is that something that should be refilled during the cook? Going to try this method next. Really appreciate all the very informative videos.
That’s really up to you. I make sure that the water pan stays full during the earliest part of the cook to make sure that there’s plenty of humidity in the chamber which allows for better smoke adherence. After that I typically keep the water pan full because if the water is hot it helps to regulate the temp of the chamber. Just make sure you don’t refill it with cold water that will knock down your chamber temp a little bit and make it harder to regulate until the water comes up to temp.
I hope this helps. Thanks for watching my channel. Make sure to share your favorite videos with your friends on social media. That helps me out a ton! Thanks!
Hahaha I have those same spray bottles!
I’ve been using them for years. Great product
Making sure i understand. After smoker is at 250F, spritz every hour until 200F internal temp, sauce and smoke at 300F for 15min to firm up sauce?
Sounds about right.
@@TheAmericanSmoke thank you. Starting this smoke now
@troksii nice. Come share your cook with me in my Facebook group. American Smoke Carnivores. I’m in there daily.
Thanks for watching. Smoke on!!!
Good info thank u
Your very welcome my friend!
Love your channel. Been great help in getting me started smoking. I use the same vertical Pit Boss. My briskets just lack that great tenderness. What am I doing wrong?. I shoot for that 165-170 degree. Maybe leaving it on too long?? Not long enough?? Please keep up the great work!!
Hey Jim! Have you been able to watch any of my brisket videos? You don’t want to pull a brisket until it is 200 or better and probe tender.
@@TheAmericanSmoke Your videos have helped a great deal. I watched "Hot and Fast" and really enjoyed it. I sometimes buy just a "flat" and smoke it. I'm always afraid of drying it out or overcooking. But maybe I'm pulling it too early. Thanks for the feedback!
@@jimhavens745 Just remember that the fat and collagen does not fully break down until it reaches those higher temps. When it breaks down it becomes part of what people called the moisture in a brisket.
Nice you don’t have video cooking a turkey or brisket ?bro want know cook that
I made a brisket video and the audio got messed up. Heart breaking! I’m going to make another soon. The Turkey video is coming soon as well. You can look for my beef short rib video this week. I cooked them up this weekend and man we’re they fine! Thanks for watching my video and for commenting. It would be great to have you as a subscriber. Thanks!!!
could you use the pellet tube instead of the smoke setting and save some time, or just do both?
You definitely can and that what I’ve done, mostly, since I started using the smoke tube.
You could always do both if you really want a punch of smoke. Your call!
Smoke on!!!
Had no idea that was an S and not a 5!
We live and we learn! Glad I could help. Thanks again for checking out my content!
Doing the no wrap today. Im just rolling at 225 for 6 hours. Spray every hour. Basic lol. Do you have instagram?
Nice! Are you doing baby backs or spare ribs?
I don’t have an Instagram yet but it’s on my to-do list. That, tick-tock, and Facebook. I’ll let you know as I get those set up.
Thanks!!!
@@TheAmericanSmoke baby backs and spares. Definitely let me know
Will do!
How did those ribs come out?
@@TheAmericanSmoke if you had the gram, i would share some pics. No wrap is the way to go though
Maybe a dumb question but does it still feed pellets and smoke when you turn it to 250 or only on the "smoke" setting?
Subscribed. Decided this is the model I'm getting. Thanks for the videos
Constantly. Burning Pellets are the only source of heat.
@@TheAmericanSmoke working my way through your Library now 👍🏻
That’s awesome! Come over to American Smoke Carnivores on Facebook sometime. Lots of people in there sharing and answering questions about these units. Smoke on!!!
Great video. New subscriber. The pellet grill world has me turned upside down. Is this Pit Boss the closest thing you can get to an offset smoker for dummies? Meaning you get some real smoke taste without having to babysit a fire all day? Thanks!
The pellet grills are an awesome alternative to stick burners. The really allow for the set it and forget it style of cooking. Especially if they have a smart controller like the unit I use in this video.
Electric smokers work well to buy in my opinion do not offer the smoke flavor that a pellet burner provides.
I hope this answers your questions.
Thanks for watching my video and for commenting.
Let me know if you need anything else.
@@TheAmericanSmoke Thanks for the reply! Would you put the Pit Boss Vertical smoker and Traeger types in the same boat or is this more of a true smoker? Thanks
Same type. This is what’s called a Vertical smoker and there there are the Barrel type.
To my knowledge, Traeger doesn’t offer a vertical smoker.
You will get mixed reviews on all types and brands but generally most people become loyal owners of whatever brand they start with. However, Pit Boss is typically a little less expensive.
I hope this helps.
Ahh the good ole days when people actually smoked their ribs and didn’t wrap the up every time
There are definitely benefits to doing it both ways. To be honest though, I think I prefer baby backs this way!
Thanks for watching my video and for commenting. It would be great to have you as a subscriber.
Thanks!!!
@@TheAmericanSmoke i prefer them this was as well
Wait. Pro series 4 has a smoke setting ?!?!
That’s right my friend! Looks like a 5. But it’s an S, for smoke.
No smoke tube this time?
This video was probably shot pre-smoke tube era.
@@TheAmericanSmoke LoL 😆
@@TheAmericanSmoke Costco, 3 baby backs In a pack for $27
On the Pit Boss series 4, Bourbon pellets in the tube, Competition blend in the hopper...
Smokin Sunday..😛
I got two racks of beef back ribs coming out of the smoke now. Smoke on!!!
@@TheAmericanSmoke Hell yeeeeaaaa
Do you put any water in the water pan?
Yes. Sometimes I’ll even use a drip pan below the Pro Team with water in it for increased humidity within the chamber
@@TheAmericanSmoke l tried the No wrap Baby Backs on my Pit Boss over the weekend, they turned on Fantastic!! Thanks so much for all the videos!!
You just made my day! I’m glad you had a good cook.
Does smoking two racks of ribs increase the amount of time it takes them to cook? Would you still do one hour on the smoke setting before turning the temp up or would I need to wait a little longer and then plan on them taking longer after turning the heat up too?
With only 2 racks, the timing will be almost the same. Very little changes to be made.
@@TheAmericanSmoke Gotta say - they turned out pretty good if I do say so myself! Thanks for the videos and answers to questions this week!
Thanks for watching my videos! I’m here if you ever need anything else
It’s near impossible to get too much smoke in a pellet smoker. No need to wrap ever
Yeah, really only on large cuts if you want to avoid the stall.
@@TheAmericanSmoke yep..
@@beermaker1100 I appreciate you watching my video. If your not already, it would be great to have you as a subscriber.
Thanks!!!