Masterbuilt Gravity 560 | 3-2-1 Baby Back Ribs
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- Опубліковано 18 тра 2020
- Welcome back to another episode of Anderson's SmokeShow! Today we are back at the Masterbuilt Gravity Series 560 Digital Grill & Smoker, and we are going to smoke some easy baby back ribs using the 3-2-1 method. The results are fall off the bone and packed with flavor!
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I start by removing the membrane off the back of the ribs (aka silver skin). Its easiest to do this with a butter knife and paper towel as seen in the video. I then trim and square up the ribs. Remove any smaller rib ends as these will cook too quick anyways.
Pat dry with paper towel and apply a binder (I chose duck fat spray). Then follow up with a nice thick coating of your favorite rubs. Typically sweeter rubs are chosen for ribs (I used Sucklebusters Texas Pecan Rub and their Honey BBQ Rub).
Place the seasoned ribs into the smoker at 200F for 3 hours. Spritz the ribs when the surface appears to be dry. I spritzed with Cherry Dr. Pepper about 4-5 times during the 3 hour period.
After 3 hours remove the ribs, increase the temp to 225F, and carefully wrap the ribs in foil. I typically will put some butter or spritz in the foil to add a little moisture. You can even add a little more rub to the ribs here if you'd like. Once wrapped, return the ribs to the smoker for 2 hours at 225F.
After 2 hours remove the ribs from the smoker and remove them from the foil. At this time return them to the smoker for 1 hour at 225F. This is when you can add barbecue sauce if you'd like. One coat at the beginning with result in a thick sticky bark. If you want a little "saucier" ribs, then add another coat about 10 minutes before removing at the end of the hour.
Remember that this method is time based and is not 100% fool proof. It is still best to monitor the internal temperature when they are finishing up. If you want super tender and fall off the bone, it is best to remove the ribs when they reach 195F.
These smoked ribs turned out great in my Masterbuilt Gravity Smoker. There was a nice bark with a
Link to Thermapen Mk4 Instant Read Thermometer -bit.ly/3Nid5nm
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Link to Sucklebusters Texas Pecan BBQ Rub:
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WARNING MASTERBUILT LIED!
I know everyone saw the videos and complaints of the cheap metal in the firebox burning holes in it after just a few uses, and I know you saw that email from MB stating the metal panels were for shipping and meant to burn away and that there are “fire bricks” behind it.
That is a lie. Someone just made a video showing what the actual insulation is, and it is NOT fire brick. It is soft insulation that disintegrates to the touch so that when the charcoal slides down it will scrape off the insulation. Here is the video: ua-cam.com/video/7pB7s6dYUmY/v-deo.html
People are reporting on other forums that the insulation is showing up in their ash bucket, which means it blows into the cook chamber. MB knew it would be a disaster so they lied. Actual IFB kiln/oven fire bricks cost less than 3 dollars and would actually last years, instead they decided to go even cheaper with insulation that looks like it belongs in your attic and lie about it.
There is no way around it. The original metal panels will fall apart after a few uses and the exposed insulation will scrape off. That’s just the bottom line. Amazing MB would create and sell such a product to the mass market. This literally won’t last a year. I suspect we will probably need to add new gaskets down the line as well. I had a piece of metal chip off from the firebox after just seasoning the grill and that’s what made me look into all this. BUYER BEWARE
Joe Smith and to think I was considering buying one of these 🤦🏽♂️
Keep doing Masterbuilt recipes! Im new to grilling, just brought one, and need some guidance! you are the man
After a month long wait, I finally got my 1050 and I am having a blast cooking. I've enjoyed watching your cooking during this time waiting. You did the best video ever for assembly for 560s as well. I bought a roll of the white weave fiberglass tadpole shaped seal. I installed it on both lids when I built mine and cut a and drilled and mounted a 1"x 6" angle iron to support the lid better on the 1050 as it hinges rearward. Other than that its just like the manual shows. Thanks again Anderson!
I’m glad to hear that my video has been helpful! The 1050 is a beast of a grill. Sometimes I wish that I had the 1050 instead.... but I have like 5-6 grills already lol!
Excellent video man. I just bought the 560 and plan on testing it out over the next several weeks. Damn good job explaining the process to us newbies on this grill. And for the lip smacking, do ya thang bro...you earned it
Thanks! I appreciate the kind words! I hope you enjoy the 560 as much as we do! Thanks for the support man!
This channel got me into smoking with my Masterbuilt gravity series 560, Anderson’s smoke show is the real deal man. Never thought I’d be cooking ribs like this at this age, big dad energy 🙌🏻
So awesome to hear that!
This is the best video I've seen on how to smoke ribs. all well explained. Especially the smoking times
Thanks for watching!!
Nice work ! Just got a Masterbuilt smoker yesterday and this will be #1 on the list of things to try! Thank you , keep up the great content!
Thanks for the support Matt!
Excellent video; very well done and I appreciate you mentioning the whys of what you were doing and the tips. Can't wait to dig into more of your videos. Thank you!
Thanks for the kind words Bruce! Thanks for the support!
Good stuff man! I got the same smoker and am kinda a newbie so love to see detailed videos like this. This one came out perfect for me!
Awesome!
I just bought and assembled my Masterbuilt 560 today. Can wait to get started cooking on it. Great video, love the way you did your baby-backs. They will be the highlight of my 4th of July BBQ this weekend.
Garrett you are going to love the grill! It’s easy to use and produces some awesome food! Thanks for watching!
@@AndersonsSmokeShow do you get the same smoke flavor we all love ??
So i just got me the Masterbuilt gravity 1050. I have never smoked anything before so this is what I'm doing right now down to the last 1hr 15min. I like your show very much thanks for taking the time to teach people how to smoke things
You’re going to love the grill!
Did my first ribs this exact way and they turned out near perfect. Very good video really helped me gain the confidence to cook more stuff! Thanks!!!
Glad to hear that you liked them!
Try the oven, more controlled environment. It's just low and slow. 2 hr min. The smoke from that grill though looks killer and will definitely penetrate that meat making them entirely different than the oven.
Pro tip: start in the middle of the rack when removing the membrane. Crazy I know but so much easier lol
Thanks for the tip!
Man you my Dawg! I just finished 3 racks of Baby Backs in my 560 and those puppies are good! I used honey as my binder and I also used some Suckle Busters 1836 rub, some Texas Pete hot sauce, vinegar, and light brown sugar and it’s so good. I gave them a bath in some Sweet Baby Ray’s BBQ sauce and it will knock your socks off! Thanks for the vids son, this Army Airborne vet appreciates all you share with us....brisket is on deck tmrw.
Thanks for letting me know how they turned out! We love some baby backs in this house! Thanks for your service!
Representing "Carolina" baby! That's the way we do it! Watching from South Carolina!🤙🏽 Great Video!🎥
Heck yeah man! Thanks for watching!
Just got a gravity 560 myself. Some useful tips in your vids, keep up the good work! 👍🏻👍🏻
Enjoy that grill! Thanks for watching!
Nice technique! Researching the 560 as it was highly recommended by a friend who has the 1050, and found my way here. Going to check out that rub, glad you linked it.
Love the Sucklebusters rubs!
My main reason I’m on this is to see more review of the masterbuilt. I’m in need of a new grill. But love smoking more .
Awesome job,ribs are cooked perfectly. I will be following you all the time now. Give us more.
Thanks Robert! I appreciate the support!
One hour into smoking ribs on my MB900! Tried Applewood chunks in my ash bucket, so far giving me some great smoke!
My husband and I have just bought it and it's arriving on Saturday... Can't wait to test it out... 😋🤞
Awesome! You’ll enjoy that new smoker!
Never smoked before and I ended up with a Masterbuilt 560 you’re videos are very handy!
The Masterbuilt Graviy Series is a great grill and smoker! I personally would splurge for the 800, but if you can get a good deal on the 560, you can't go wrong.
Great video..Plan on purchasing the 560 for Father's day to myself..my first cook will be this recipe
Awesome! Let me know how it goes. Thanks for the support!
Doing this as we speak. So excited!
Hell yeah!
I just heard about this grill. This is looks like a great grill. The ribs looks good. 6 hours is a long time but it looks great. I guess I have been doing it wrong all these years. Thanks for sharing.
That Lilly,s Carolina is one of my Favorite sauces and i love it on puller pork.
Me too!
Awesome looking ribs! I did my first cook on the MBGF 560 last weekend. Ribs as well, turned out great. IMO - best I've ever done. I noticed with the connection to the app, I had to hit the connect button everytime I opened the grill. Love this grill!
Truthfully this was the first longer smoke that I’ve done on the grill so I haven’t really needed the app. But I did have to hit the connect button a few times throughout in order to reconnect. I dont know why... but yeah this grill does a pretty great job! I’m sure that you’ll enjoy yours!
It's a safety feature MB designed for the grill. That way if you want to start it remotely and let's say a child has opened it to store something there (or you forgot that's where your charcoal is). It makes you manually have to hit connect button.
I had a hard time spending $500 for a grill, but this thing has more than paid for itself. Im able to participate in my gathetings and not have to fuss with the grill as much. Great stuff.
It helps make some great food!
I'm a terrible cook. But I used this video to smoke ribs. They were great. Now I'll challenge my wife to a cook off.
Glad that I could provide some assistance!
Dang, dude! You knocked another one out of the park. Now I have to go do a live stream starving for ribs. 😂
Thanks man! 🤣
Looks amazing. Do a video of the cleaning or care methods between cooks.
I actually do have a deep cleaning video on this grill
going to smoke ribs for the first time tomorrow.. thank you for sharing...
Ribs are one of our favorites! I have a bunch of videos you should check a few of those out as well
@@AndersonsSmokeShow I will, i made my ribs just like you shared with us , and they turned out perfect...
Those ribs look so delicious 🤤 and I love Carolina style barbecue sauce that’s one of my faves
Thanks Kerri! Oh me too! I really like that Lillies Sauce that I used on these, it has a great flavor! Thanks for watching!
@@AndersonsSmokeShow Just did my first smoke last week. Saw that Lillies sauce on the specialty aisle at Aldi and read great reviews on my phone, so bought a couple of bottles. Great stuff! It was all gone when I went back this week 😞
I’ve seen it in my local grocery store on a regular basis…. Maybe you’ll find it in another store.
Thanks for the videos on this grill!
Thanks for watching and the support!
Some are going to say over done, but that's how I like mine. Fallin' off the bone. Good cook😎👍
I’m right there with you Steve!
Yeah, I’m gonna be one of those I guess. I do like the technique, but I prefer my ribs to “pull cleanly off the bone” as opposed to falling off. I’ve always just done smoke and wrap (more like 3 1/2 and 1!), but I’ll try your method, with maybe a bit shorter time. Great video.
We all have our preferences and I’ll never knock on someone’s preferences unless they are unsafe lol.
Keep up the awesome videos 👍👍👍. That’s amazing ribs like that cherry Depper 😎😎.
Thanks!
I usually do about a 211 give or take or just 4 and 30 if I don’t wrap. Great cook Andrew!
I’m a big fan of fall off the bone tenderness, but I think my next ribs will be more along the line of competition style. Thanks for watching Charley!
6hrs for baby backs seems unnecessarily long (though I also cook at a steady 225 instead of 3hrs at 200). I only wrap for an hour. Two hrs seems to make the meat a bit mushy. I’m usually done around 4-4.5 hrs.
Followed your video step by step today. Best ribs I have ever had! Great video and instructions. Earned a subscribe from me and look forward to future videos.
Awesome! Glad to hear that you enjoyed them!
Looks awesome! Gonna do some ribs this weekend. Got my Masterbuilt on its way! Cheers for the video.
Thanks man! Enjoy that grill man!
@@AndersonsSmokeShow Thanks for sharing the bit with the app - any plans in mod'ing the 560? i.e. bypassing the switch, etc? looking forward to more cooks!
I don’t intend on making and modifications at this point... if I were to do one, the first would be a front shelf.
@@AndersonsSmokeShow Looking forward to it when it happens!
Great video. Will prob be my first cook when the 800 arrives tomorrow
Awesome!
Great Great vid my brother,I’m getting this grill soon.Thanks 👍🏿💯
Heck yeah! Thanks man! Are you going for the 560? Or one of the other models?
@@AndersonsSmokeShow 560
I’m going to have to try this method for my next set of ribs. It would be awesome to see a video of a pork shoulder done on the Masterbuilt 560.
I plan on doing a pork shoulder on that here soon! Also remember that these ribs are fall off the bone. If you want bite off the bone you’ll want to scale the times back to 2-2-1 or somewhere in between.
tried this a month back and the ribs turned out amazing, the wife and me are ssadly stuck in covid isolation until midnight on Christmas day so moving famoily dinner back a few days... was gonna make some Christmas day ribs for the two of us as no point in doing a big dinner for 2!, was thining of adding some xmas spices to the rub i.e Cinnimon, all spice etc and doing a honey mustard glaze to finish, think this would work out or would it overpower the ribs? basically doing a xmas ham recipe but on a rack of ribs
Mannnn those look great!!! Time for a taste test, I'll bring the barrel aged beer.
Thanks! Everything goes good with beer!
Awesome looking ribs and smoker some people like the meat to have a little chew to it and some people like the meat to come right off of the bone
Thanks for understanding! It’s funny how many people comment about food preferences and think that their idea/preferences are the only ones!
Perfect!
People like me appreciate this video cause we cant smoke, grill or BBQ over here in the northeast haha! Thanks!
Thanks for watching!
They look great! I always do 3-1.5-when they are done. I pull mine so that there is a slight tug and then they come clean off. Yours appear to be slightly pass where I like them but great video! I have had 20 smokers over the years and have been contemplating this smoker for a while now.
I’ve toyed around with some different methods. For this video I particularly wanted them
Completely fall of the bone and they came out to expectation. Now I’ve done other ribs like my Malcom Reed style spare ribs and those are awesome too. It’s just a preference thing, just like the doneness on steak. Thanks for watching!
@@AndersonsSmokeShow absolutely. Thanks for the reply.
Any time bigpapa!
New sub here... Bought the 560 recently... Awesome video man!
Awesome! Thank you!
Looks amazing
Thanks!
Very good presentation!
Thanks!
I don’t trim or take anything off my ribs. Never have problems with them disappearing. I’ll try removing the silver sometime see how it goes. I do smoke off a homemade smoker and i truly dig your style and taste !
I’d also as i do not ever temp ribs. Always by look
I ran a temp on this one because I wanted them fall off the bone. Besides that i usually go by looks as well. Thanks for watching!
Don't waste wood chunks after you wrap. Smoke can't get to the ribs if they're wrapped.
I do agree with that, but I added more wood at the point where I was removing the foil because I saw that my fuel level was starting to run low. Thanks for watching Paul!
unless you wrap with butcher paper, which still allows smoke to penetrate.
Usually after a certain temp with meat it wont absorb more smoke also he added it for pure BTU's I would say. I did a brisket smoke last week on one bag a kingsford. it was a 16 pound brisket with a weber smokey mountain.
or it is fun to keep driving the neighbors crazy with that great smokey smell more than 3 hours...
I’m friends with most of my neighbors and I’ll get text messages “whatever you’re cooking smells delicious” 🤣🤣
Great job!!
Thanks Larry!
Finally a charcoal smoker! F**k them pellet smokers...lol! Great cook🤙🏽
I love them both man lol. Thanks for the support!
I just got a master built smoker with a distal timer with it this is my frist time smoking
Cant go wrong w some ribs bro! I am more of a 2 2 30 min or 1 process kinda guy. Cool video man looked like lots of flavor. I saw the duck fat in action too
Love me some ribs! I personally like the fall off the bone, but next time I’m going to try my hand at some competition style ribs! PS... duck fat is where it’s at! Thanks for watching KC!
Really like your style and straight forward approach. Sub'd.
Appreciate that! You’d probably like my other channel too: ua-cam.com/users/HuntFishShootChannel
@@AndersonsSmokeShow I'll definitely check it out.
Great video thx!
Thanks for watching
Question: After your 3 hour smoke and after wrapping, why not save fuel, power down the smoker and finish it in the oven at 225? After all, you don't need any more smoke. Even the last hour with BBQ sauce, the oven seems fine.
Thanks for this. I love making ribs and I’ve never though about it already having all the smoke it needs when they get wrapped. can’t wait to try this this week
Good job Anderson, they look great … where did you get the spray Duck Fat
You can find it at Walmart with the other cooking sprays. It’s available at other grocery stores but I’ve never had an issue finding it there.
You gotta press the connect button again whenever you open the lid
I didn’t realize that..... and if that’s the case I don’t like that feature
great video!
Thanks!
Nice cook. Subscribed.
Thanks for the support!
Wanted to buy a 560 but have seen some posts and videos on the numerous issues with both Gravity series. Paint peeling, gaskets pulling out, door rivets coming apart but the biggest issue is controller temp. One video showed a 50 lower temperature difference between the MB controller in comparison to other probs inside the grill...especially at higher temps...have you tested any of yours or know if this temp issue? THANKS!!
I haven’t done a temperature test, but I plan on doing a biscuit test this week. I do have some paint peeling inside the hopper lid, but no where else. I’ll be sure to do a video on my biscuit test along with some temperatures
That smoke reminds me of what I used to get out of my Masterbuilt 411. Too thick for me. I gave that to my brother and went with a Yoder pellet. Much cleaner smoke.
You definitely get the charcoal flavor, but I haven’t felt that it was too overwhelming so far. Those Yoders are nice as hell man! Which model did you get?
@@AndersonsSmokeShow YS640 I've had it for 7 years and it's still in great shape.
Those are great grills! And they are tanks! I dream of owning one some day!
@@AndersonsSmokeShow They are built well. It stays outside with a cover all the time. Usually in the spring there is a little surface rust in some spots, I clean it with a wire wheel spray a little stove paint on and it good as new. I've never tried the charcoal pellets but I wish I could get that charcoal flavor with it.
How does that Grill work? Do you have to burn all of the Charcoal in the bin once you fill the bin? Or does it just burn what it needs like a Pellet grill does?
Hey Bruce! So it’s pretty simple. The charcoal burns from the bottom of the hopper. As charcoal is burned up it will feed via gravity. Once you’re finished cooking you turn everything off and close the vents to smother out the fire. The remaining charcoal can be left in the hopper for next time. I probably have done 20-30 cooks on this grill and have never removed any charcoal.... only added it when it was running low. I even switch between briquettes and lump charcoal.. as well as tossing in some hickory wood chunks.
I have been watching your videos for a couple months now. I'm looking into getting a smoker and was wondering how you like the master built now that you've had it for a while?
It works pretty well so far. I think it does a great job cooking and I get some great flavor from the charcoal. I am just waiting to see how it holds up over time. I have heard some concerns of rust... but I keep mine in the garage when I'm not using it. Thanks for the support Chris!
Found your channel. I'm very interested in getting the MB 800 gravity smoker. You mentioned that it the wifi/Bluetooth keeps disconnecting. I watched a quick video from when MB was introducing the gravity series. Every time you open the grill it will disconnect it from the app as a safety feature.
I didn’t know that about the Bluetooth for quite some time.
Nice. Looking at getting one of those grills. Would you buy the larger one now that you used the 560??
If this was going to be my only grill/smoker.... yes. But I have several which I can use if I need more space. Thanks for watching Tommy!
You still use this grill to date? Been 3 years since this video and was wondering if you still use it? Also wondering if it would be better with that smoker to space out the wood with in the charcoal?
I'm about to try smoking some ribs for the first time....thank you for a great tutorial! I'm about convinced to get that 560!
Ribs are pretty easy! Just do a little research before hand. As you can see mine are extremely tender using the 3-2-1 method. There are other methods 2-1-1 or 3-1-1 which yield some different results. Thanks for watching
Just bought the 1050 this weekend and got it put together. Going to season it tonight and bbq some chicken on it tomorrow. Why are you using charcoal briquettes as opposed to lump charcoal here? Thanks in advance.
I mess around with all types of wood and charcoal honestly. I’ve tried all different brands too
I keep reading/hearing about a clean, thin blue smoke when smoking. But your grill seems to be sending signals to a faraway tribe. Is there a method to get a cleaner smoke, or is that pretty much it? Thanks for your video.
That smoke signal comment made me laugh out loud! Umm it doesn’t always smoke that heavily... some cases I’m checking the food off camera before I hit record... opening the lid changes the demand for fuel which can increase smoke levels... but thin blue is what you are looking for mostly as that is a true indication of an efficient fire.
Did you have to trim a few bones off the end of the ribs to get them to fit in the smoker?
I always trim the last couple off just because they are typically much thinner than the rest of the rack. The ribs that I had would’ve still fit if I had not trimmed them.
Love all of your videos man but I’m still waiting for you to do the 321 comparison between the 2 smokers. Also if you do that, do baby backs and St Louis at the same time. Which one is better?
Which 2 smokers are you looking for a comparison on?
I couldn't hit the bell button. The bell wasn't where you said it would be.
🤔
I’m smoking 2 racks of baby backs this Sunday for the family. Is it safe to start seasoning them 2 days before? Or would it be better to just do it the night before? Also, after I season them with my dry rubs and store them in the fridge, can I wrap them in Saran wrap or will that dry them out?
I’ve seasoned the night before and wrapped them, and they turned out good. I’ve never gone as long as 2 days though.
I noticed when you originally wrapped them it was with a single layer of aluminum foil. When you unwrapped them it was 2 layers ??
I noticed you had to put one rib on the top rack, did all three ribs cook evenly or did you rotate them during the cook from top to bottom etc?
Yeah I had to rotate them to even it out. It’s actually something I do any time I cook ribs because most smoker or grills aren’t exactly even from left to right or front to back.
so when you put them back on the grill for the 3rd time, what temp are you setting the grill?
I returned them at 225F
Man! Those ribs...They look scrumptious. A little too sweet for me but I am going to use the recipe anyway. I have a few questions for you Anderson. 1) If you use wood do you have to use charcoal too. 2) Could you squeezed another slab on the top rack with the single one? And I have a comment, I don't always wrap my ribs in foil to get that fall off the bone effect (unless I have guest over). I like a little fight with my ribs, and I prefer spare ribs as to baby backs. But, that being said, when I have that liquid in the foil packets I like to use it. I pour the liquid in a bowl and add that some BBQ sauce to it. Add some spices also (garlic powder, BBQ spice, cayenne, or whatever you like). Then mix it. If its not thick enough add more sauce. I hate to loose that liquid down the drain so I figured this out and it works for me. Thanks again for you vids. They make me hungry.
Masterbuilt states to only use like 1.5lbs of wood mixed in with the full hopper. Yeah I could’ve got 4 slabs in there but I would suggest rotating them throughout the grill while cooking them. I could notice a difference in doneness just based off placement. I am going to film some temperature tests this week along with a biscuit test to see what’s going on in there temperature wise. I have never thought of that, but that’s a great idea with the juices! I also like me some spare ribs, but it was slim pickings as the store this weekend. I like my fall of the bone ribs, but next rib video will be more of a competition style. As always man, thanks for watching and thanks for the support!
That top rack is a two piece rack and there are two upper positions so you could have a rack on two different upper levels and then rotate them each time you check them, that's how I do it so they cook more evenly. Home depot also has the racks for sale so you can get an extra to have two full size racks in the upper level but it gets tough to reach in with both. Lump charcoal also works in this unit if you prefer that.
@@mikegerling6874 Thanks Mike.. I will look into that.
Noticed you didn’t use the built in meat temp probe. Realize it could be kind of awkward with ribs. Any other reason? Considering buying a Masterbuilt 560 . Thanks.
I usually don’t monitor temp on ribs. I have used the probe on some cooks, but I also have a 2 channel wireless probe so I use that more frequently along with my Thermapen MK4
So the main heat source is the charcoal. But can you go wood chunks primarily for more true wood smoke??
If I recall you can only use 1.5lbs (or something like that) of hardwood per full hopper. So it has to be mainly charcoal with some wood added.
I quit doing 3-2-1 a long time ago. More like 3-1-.5 I don't want the meat falling completely off. And what's with no braising liquid during the wrap?
Great looking ribs! I love mind fall off the bone as well. Have you tested the masterbuilt for temp inconsistency? Some people say theirs run 20F hotter than the probe says and others say it is spot on.
Thanks Jason! Well I’m going to be filming a biscuit test this week. I’ll throw some probes in there too just to see what’s going on! Thanks for watching!
I have the 560 and ran temp tests with a Maverick Redi Check 2 probe setup. While there are hot spots as expected the temps are within 3-5 degrees from indicated. I did my test with the unit in shaded area with fairly stable air temps. I would assume if you are in sunshine you may see spikes since it's not insulated. This smoker/grill is by far the easiest and most accurate I have used and I've had many of them from electric to gas to charcoal.
If you had grates to have a 3rd upper rack, would you just put the ribs on the upper racks or would you still use the grill grates?
The 1050 does have that 3rd rack! I did a brisket over the weekend and kept it on the upper rack the entire time along with a temperature probe. Seemed to be a even and consistent temperature on that upper rack just as the results from this video. So with that being said I probably would try and keep them off the bottom level.
@@AndersonsSmokeShow Thanks I have the 560 and bought an extra set of upper rack grates.
The KC BBq delegation gives this video a (mafia nod)
Heck yeah! Thanks!
I'm considering getting the Masterbuilt, but I've considered three options. Masterbuilt, a Camp Chef pellet smoker/grill, or a gas grill and vertical smoker. Have any input that could help? Thanks in advance. Great video BTW.
Well it really depends on what you plan to do and how much smoking you intend to do. If you are more of the type to come home and toss I few burgers or chicken on you better off with a pellet grill or even a gas grill with a smoke tube. If you typically have more time that you could dedicate to smoking I’d say a pellet grill is a nice versatile setup. My only qualm about the Masterbuilt is that you don’t have much of an option if you don’t want charcoal flavored food. With the pellet grills you can use different pellets and different blends and surprisingly enough you can tell the difference. I’m really impressed with the camp chef that my dad has and I think it does a great job. All grills and styles have their own purpose you just need to determine what you are going to do most.
@@AndersonsSmokeShow and with pellets you are not smoking with the actual wood but wood flavored pellets and you think there is a comparison? how many people with pellet smokers are using pellet tubes because they don't put out enough smoke flavor..
Hey buddy, i was wondering what would the coolest outside temp be and still be able to use the masterbuilt smoker?
I’ve used it in freezing temperatures with no problem. More fuel consumption, but no problems.
Yeah that's nice to know because my pit boss pellet sucks when it's cold outside could never get a good heat way to many fluctuations with the pit boss
Great looking ribs. How is the Master built working out?
Everything has gone well so far. I think there are a few places where it could be improved, but I take care of it and keep it in the garage when it’s not in use. It makes great food too! I’ve gotten many questions and comments about the temperatures inside the grill and will be filming a video on that today. I do think there are some hot spots, possibly even significant hot spots. Is that concerning to me? Depends on how significant. I noticed that there was definitely a difference in temp just due to how the ribs cooked from one rack to the other.... but we will see
Great looking ribs! I've been looking for a smoker, would you recommend the masterbuilt or a pellet grill like the camp chef?
I like them both pretty much equally, but I’ve been a big fan of the pellets recently!
Masterbuilt
Don’t think pellets can outsmoke charcoal. Convenience isn’t everything.
I can agree and disagree. Pellets do offer a great taste to food, but it’s not as pungent as charcoal. Convenience does play a factor though because there are plenty of nights after work where I don’t have time to really mess with charcoal... I just want to get my chicken on the grill and eat. Obviously with always evolving technology charcoal smoking is getting much easier, but I still say that pellets are more convenient.
About how many chunks of what flavor wood did you add? I think you said hickory. Approximate size of chunks?
I typically follow the charcoal:wood ratio from the manual. The wood chucks I use are typically about the size of my fist or a little smaller
you had plenty of charcoals to complete the cook, FYI... the ribs looked delicious!!
Thanks! 🙏🏻
What's the smoke like with the Masterbuilt? Can you get a really strong flavour if that's what you're after?
It’s similar to a charcoal grill
Would you recommend a water or beer pan on the 560 using the 3-2-1 method? Thx!
Mike I think you could do it either way. Wrapping them in foil for the 2 hours makes some moist ribs.
Anderson’s SmokeShow Ok. I’m smoking my first rack ever tomorrow 🤞🏻 Wish me luck. Lol... I’m new to smoking and love your videos. They are great and very Thorough. Thanks for your reply and can’t wait for the next video 👍🏻 Have a great weekend!
Uhm you wrapped the ribs in a foil and then dropped hickory chips? Do you think the smoke will go through the foil? I am always do it as the first step.
Ribs turned out really good.
Quick question, on the top of the charcoal lid, I can see some paint bubbling, is it supposed to be like that?
I’d have to go back and check the video but I typically wouldn’t add wood while it’s wrapped... if I did oops lol. In regards to the paint bubbling.... no I don’t think that it’s suppose to do that. Not sure if the paint wasn’t meant for high heat or if the metal wasn’t prepped properly before painting. I have notice that after the grill has cooled down that the inside of the lid has some condensation... could be related to that as well
@@AndersonsSmokeShow yeah, I just checked few other vids and yes, it's not high heat resistant paint.
I am wondering how long it will last...
We’re the ribs room temp when you removed the membrane? I always struggle removing the membrane and was wondering if it’s easier if the ribs are ambient temp.
I typically don’t let pork set out long, so I would assume they were still cold
Anderson’s SmokeShow I usually let it get close to ambient temp right before I throw it on.
I do that with steaks almost 100% of the time, but I don’t think that I have intentionally done it with ribs.
I will say that those ribs looked tender as hell, but I wouldn't smoke/cook for an additional hour after saucing. I need more juice. You've almost convinced me to go buy the masterbuilt 560. One question, what exactly did you mean when you could taste that charcoal flavor?
Alan what i meant was that the smoke flavor from the charcoal was apparent on the ribs. Reminds me of some long slow cooks on my Weber kettle. As far as the ribs go, there are many methods to cook. This video was just to showcase the 3-2-1 method as well as the Masterbuilt 560.
That seemed like a lot of bad smoke when you first opened the grill after putting on the ribs. Is that normal?
For the most part it produces a good thin blue smoke. Sometimes where you are in and out of the grill frequently you will see that bad smoke until the temperatures settle in the grill.