Steakhouse Ribs on the Pellet Grill
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- Опубліковано 10 вер 2024
- Steakhouse Ribs on the Pellet Grill
#steakhouse #ribs #pelletgrill
Steakhouse Ribs on the Grilla Grills Silverbac
Ribs are one of my top 5 things I like to cook and eat. But there comes a point when you just aren't feeling the whole BBQ Rub thing and when that happens, this recipe is for you!
**What You Need**
- A couple of Slabs of Ribs (we used St. Louis cut)
- A good Sea Salt or Kosher Salt
- 4 Sticks of Salted Butter
- 6 Cloves of Chopped Garlic
- 1 Chopped Shallot
- 1 Tablespoon Chopped Rosemary
- 1 Tablespoon Black Pepper
- 1 Teaspoon Chopped Sage
- 1 Teaspoon Chopped Thyme
The only thing that needs to be done to these ribs is just removing the membrane. I simply take paper towel and pinch the membrane to remove it. We didn't do any trimming at all. I want the salt get as much fat as possible good and crispy.
For the first layer of flavor, we are only putting a good layer of salt. Since this is the only layer of seasoning applied we went pretty heavy. This is going to give these ribs a great color and texture to the fatty portions as well as bring the natural pork flavor out. We let them sit on the counter and warm up while we get the pit fired up.
We will be cooking this recipe on our grillagrills.com/ silverbac. We filled the hopper up with
bearmountainbb... New Savory Blend pellets. Set the temp to 250 and allowed the pit to get up to temp and running.
Once the pit was sitting at 250, we got the ribs put on. By this time the ribs were shining with moisture that the salt had pulled out. They were looking good and ready to take on a little smoke.
While the ribs were on the pit, I mixed up the basting butter. I simply combined the butter, garlic, shallot, rosemary, thyme, sage, and black pepper in a small loaf pan. I placed it on the pit by the ribs to allow the butter to melt and the flavors to work together.
We basted the ribs every hour or so with the butter and herbs. Keep an eye on the butter and make sure it doesn't burn. I moved it off the pit and placed it beside the pit to keep it warm. Each time we basted the ribs we want to get those herbs and garlic brushed on. The main goal is to layer on a buttery, smooth, and savory flavor on. As the herbs and garlic cook on the ribs it continues to add even more great flavor.
At the 4 1/2 hour the ribs reached an internal temp of 205 and were super tender. They had great color and smelled amazing! All these ribs need is a short rest and they are ready to enjoy.
The flavor of these ribs are outstanding. It is packed full of porky goodness and the herbs bring on a great savory flavor. These ribs are a great way to change it up out on the pit and have became one of out favorites!
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Wow!!! This is a great video. It's refreshing to see ribs being smoked/cooked without them being turned into pork candy sticks. Thank you for encouraging and showing a different way to serve ribs. I will definitely try your recipe.
Glad you enjoyed it!
I’ve got to try this recipe. Steakhouse style puts a new spin on BBQ ribs! The Grilla Grills Silverback looks like a well built unit. I have to keep it in mind down the road. But for now, I’ll need to cook ‘em up on my Weber Performer. Thanks, Mark and Emily.
Appreciate it!!
I really love this twist on pork ribs Mark! More of a savory flavor vs the usual "traditional BBQ" and sweet flavor that is normally done on ribs. Looked mighty inviting!
Appreciate it! They definitely a good eating rib!
I really like that they arent absolutely dredged in some sweet bright red spice rub, covered in some sugary sauce, etc etc - these look absolutely fantastic. Instant subscribe.
Appreciate it!
Was soooo excited when I saw this on the weekend. Did them tonight with Baby Backs. Excellent and a nice change from my regular. Wish I could post a picture. I do think I will try a cook-off with St. Louis next time for the fat and bark - only suggestion I might make is to use un-salted butter since there's PLENTY of salt rubbed on. Thanks, jc
Great suggestion! I could see where the salt may get heavy on a thinner rib. Appreciate the feedback!
DUDE, these are a game changer. I just fixed these and my wife and I agree that these are the best ribs I've ever made. I don't see sugar rubs or sauce in our future any time soon. Thanks so much for sharing!
Glad you like them! Appreciate the feedback!
I'm an offset guy but man I love your videos..good work man.
Glad you like them!
Nice steakhouse take on pork ribs. Looking forward to trying this out! Keep the solid content comin'!
Appreciate it!
@@SwineLifeBBQ I'm finally getting to trying this recipe tomorrow. During re-watching this, I'm surprised that the spares were done in 4 1/2 hours. Often with spares i do the 3-2-1 method at 225, so just worried about that 1 1/2 hour difference. Any thoughts or feedback on this would be appreciated!
Love this recipe they look great!!! Love the videos!
Thanks!
Swine Life BBQ notification pops up I click 🤙🏽🤙🏽
Appreciate it!
great variation
Thanks!
Yep ill be trying this on my next cook of ribs. They looked awesome. Thanks for sharing.
Let us know how they turn out! Appreciate it!
Anyone watching this do not hesitate . This is a top dog recipe that will blow your friends mind . Make it to the letter of the recipe and enjoy .
Appreciate it!
Hey Mark just made these ribs for the family last night and man were they GOOD!!! Every bit as tender as wrapped ribs, and that flavor profile, was just awesome. This may just be my go-to way of doing ribs from now on!
Glad to hear it! Appreciate the support!
Excellent!
Many thanks!
I just subscribed to your channel I like that you go a different route than the normal red rub which gets boring I will definetly be trying this one as soon as possible I cant wait great job now I have to catch up on your other vids
Thanks for the sub!
Love it! Ima try that. A little more basic but not just a Texas basic!
Thanks!
Awesome looking recipe..
Thanks a lot!!
Never heard of steak house ribs. Ima check it out bro. Good video
HAHA!! Just trying to change it up! Thanks!
@@SwineLifeBBQ gotta experiment from time to time
What an awesome idea! I love that butter and herb combo on beef, could only be awesome on pork. I will be trying this!
It's so good! Let us know if you do! Thanks!
Outstanding. Love you doing a different take on ribs. I will definitely try this recipe
Appreciate it!
That recipe is against the grain for sure , looks good 👊🏼👊🏼
Thanks 👍
I’m using this next weekend for my first silver back cook . 1 savory and 1 killer hogs can’t wait!!
Let us know how they turn out! Appreciate the support!
Swine Life BBQ OH my they were fabulous . Sent you pics on Instagram .
Mark that looks fantastic
Thanks!
This looks delicious and different, gonna try it soon.
Let us know how they turn out!
Great video, I’m going to try this on my next rib cook! Probably on my next steak cook too!
Thanks! Let us know how it turns out!
Wow mark that is definitely different but it looks amazing great looking ribs
Thanks 👍
Delicious looking ribs !
Thanks!
Great videos! Keep 'em coming! 💯
Thanks! Will do!
Sorry I missed this one when it came out, but great cook. I love the uncovered flavor of pork ribs. Salt then butter with herbs, wow. Lets have some pork not sauce. Thanks for this great cook.
I'm glad you did a cook on a pellet grill, because that's what I cook on . Great video!!!! Please do more cooks on the pellet grill
More to come!
Just ordered a pitboss sportsman 1000, this will be the first recipe I try on it 👏🏻👏🏻
Awesome! Let us know how they turn out!
@@SwineLifeBBQ I’ve made this recipe 4 times since then original comment and they’re amazing every time, I’m doing some right now!
Nice!
Thanks!
Made these several times, my wife's favorite
Very well done video I was tuned in the whole time, the ribs look great! Keep making great content
Thanks! Will do!
Those look awesome!! Been looking for a different way to do ribs. This recipe will be perfect on my Grilla Grills Chimp! Thanks Mark, awesome video! 👍
Appreciate it!
Jeff, you took the words out of my mouth! Another Chimp owner here.
I like the idea with the butter. And your Mississippi Grit is off the wall.
Appreciate your support!
Aaaaaaamazin....gtta try this!
Thanks!
love itttttt!!!!!!!!!!!!
Thanks!
Wow, great idea vs. the usual ribs! I also liked the way you removed the membrane vs. using a knife.
Works great! Appreciate it!
Great video I like your ideas, its awesome seeing new recipes. Keep them coming!
Thank you! Will do!
Good stuff😎👍
Thanks 👍
Am definitely going to try these
Definitely going to try this on the next batch of ribs. They look delish! Thanks for the video
Thanks! Let us know how they turn out!
Great work as usual ! Trying this soon.
Thanks! Let us know when you do.
Look's great..have to try that recipe soon.thanks for the information.
Appreciate it!
Wow those looked fantastic. I love some good ol' smoked ribs.
Me too! Appreciate it!
Those look delicious! These are on my list of things to cook. I have made strip loin with the mushroom twice since. your video posted. Love it!
I think anything you end up using butter on is going to be amazing. Keep the great videos coming.
That's great to hear! Appreciate the support!
Looks really good. Might need to try this one out this weekend. Thanks for the great content. Keep um coming! 👍🏼
Appreciate it! Give it a try!
They look awesome and delicious, I'm definitely trying this recipe next time I do ribs. 👍
Let us know how they turn out if you do! Thanks!
Now I'm hungry!!! And all I have for quarantine food is Chef Boyardi Ravioli ....crap
Haha!!
Looks great! Glad to see Grilla getting some youtube exposure
More to come!
I better not see any "thumbs down," on this video! Another great video and recipe I have to try. You're killing my wallet, LOL!
Appreciate it!
Damn!!!
Very good, keeping it simple. How much have you experimented with balsamic glaze as a finisher in your wrap? I’ve done it after smoking with a fajita style seasoning blend, wrapping with balsamic glaze and a little bit of an Italian salad dressing. It worked, like add it to the rotation good. (Chupacabra Rub by 2 gringos)
Thanks for your great videos
That sounds awesome! Will have to try it soon! Thanks!
They look awesome mate, will definitely be giving those a try
Thanks! Let us know if you do!!
Those look absolutely amazing!
Thanks!
Mark those look delicious. Think I will try this recipe this Sunday
Thanks! Let us know if you do!
Can’t wait to make this one! Great job! 🙌🏻
Thanks!
I gave these a go this weekend and must warn you guys, it’s an acquired taste at best. As someone who loves savory, garlicky stuff, this was way overkill. Try this experiment on your own before inviting people over. You’ve been warned.
Appreciate your feedback and hate it didn't turn out for you. Appreciate your support!
Never heard of you before, but after hearing your accent 2 seconds in I knew what this guy is doing haha. Subbed
Appreciate it!
That is an interesting twist! I will be trying it.
Go for it!! They are great!!
Gotta try this recipe soon!
It's so good!
Hey Mark .. great video. In fact I enjoy all the videos you put out. Quick question In your opinion what type of smoke flavor to you get from your pellet. I have a stick burner and I looking at a pellet but am concerned about a lack of smoke flavor....Thanks and enjoy your day!!!
Appreciate it. What I have found is a quality pellet that is a hardwood will go a long ways. Its not the same as a stick burner but I have had a stick burner run too clean before and had a mild smoke flavor similar to a pellet grill.
@@SwineLifeBBQ Thank you!!! Enjoy the rest of your week!
That looks outstanding. However, it will be hard to smoke ribs without using "Mississippi Grind." It has become my favorite seasoning.
Good call!
Damn son them wood cabinets are baller!
Thanks!
Man look's great Mark think we will try this way next time.
You should! Thanks!
Great job on those ribs! I love pork cooked this way. Hopefully you guys will still be able to post videos with this meat shortage supposedly coming.
Appreciate it! And it won’t be a meat shortage in this house!! Guaranteed!!
Great twist on a traditional rib recipe! What are your thoughts on the Silverbac? If you had a choice of any pellet smoker, what would you choose? Thanks for the videos!!
Appreciate the support! As far as best bang for the buck the Silverbac is awesome! I have cooked on a ton of different ones and would buy another Silverbac tomorrow if I had to do it again!
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Check out BlazeN Grillworks. Been through traeger, RecTec, Yoder, Pit Boss. None even close to my Gridiron from Blaze N. Made in Nebraska. Great people. Incredible temperature control from end to end.
Really enjoyed this different cook going to try this weekend. Have a feeling this is going to be a hit. Think baby backs will work as well ?
Oh yea, baby back would be great! Appreciate it and let us know how they turn out!
Swine Life BBQ cooked them Sunday and they came out perfect,tender, and juicy will definitely do these again. Made rib wraps with leftovers might have been better than first meal. Great job 👍👌
nice baste!
Thanks!
A nice cook I just purchased a drum smoker hopefully I can cook like that
You can do it! LOL Appreciate the support!
Flattered you took the time to respond thank you
Definitely worth a try on pork chops as well. Nice recipe.
Definitely!
Well I’m trying these today. Used Alderwood smoked sea salt. Will report results
Stupid question. How do you acquire ribs from Pensacola Florida if you live in Mississippi? Do they ship it? If so how do I get it shipped to Ohio?
That's correct. They ship all over. Check them out on Facebook @ The Butcher Shoppe in Pensacola. Great Butcher and family to deal with.
Flying pigs 🐖
My Yoder YS640 has a smoke rack - how much time if any would you add to the smoke on indirect heat?
Not sure about the smoke rack but I would go longer than an hour for any additional smoke other than what the pellet grill produces.
Are you leaving the butter on the grill the entire time or do you bring it in between basting? Great video!
I took it off the grill and covered in foil next to the grill to stay warm. Thanks!
Layer that flavor on there! If it falls off the bone you got it right!
Great scald on those bones. 3/2/1 is so yesterday.
Thanks!
Just salt? Will have to try that with the butter basting.
That fat was soooo GOOD!! Let us know if you do.. Thanks!
Dayum! I'm doing this next time.
Let us know how they turn out! Thanks!
Is there any reason they could not be cooked on a Komodo?
Not at all.. Cook on whatever you would like. I would recommend placing them over a plan to help with preventing a grease fire.
Who is Herb?
Just subsribe to your channel. Using a copy cat recipe on pork chops.
Thanks for subbing! Let us know how it turns out!
Will do