First cook on pellet smoker. New smoker. Doing one rack now. It's 2.7lbs. After 2 hours at 275, mine were already at 190°. Mine cooking too fast, so I have to turn down the temp.
I tried your recipe. The temp is too hot for my GMG. Next time I will do it at 225 or 250. I think 275 may work if your grill grate is far away from the fire pot.
I've had a GMG for 4 years and the actual temperature in the cooking area can be off quite a bit from set point at times. They do have a place in the app to adjust the temperature up or down to offset this. FWIW, I've had the Searwood for 3 weeks now and the temperatures seem to be a bit closer to the set point, overall. I'm still a fan of the upper rack that you may not have on your GMG (I had purchsed an aftermarket rack a few years ago) for smoking.
It was great meeting you today at ABT, can’t wait to use the AP, maple bourbon, and taco rubs. Been a subscriber for a while and never realized you lived in the area 😂. Keep up the great work man!
Those look awesome! I don’t have a pellet grill, but I think the tricks and tips would work well on my Weber. I just ordered the Trifecta, excited to try them out.
@@GrillinWithDad My pleasure! I have the Bearded Butcher’s collection, the Chud collection, may as well have the GWD collection! I think I could season the world at this point! LOL
Made my last 6 rack of ribs this exact way. Got to say they are the best ribs I’ve ever had. An easy 4 hour cook can’t beat it. It will be hard to “learn” a new way to make them.
From my experience, St. Louis cut spare ribs look a lot better then baby back ribs visually. However, I don’t care to much to eat spare/St. Louis ribs they have a lot of cartilage in them. I’m always spitting out little bits when I eat them. I don’t like that. Baby backs are not like that.
Weber SmokeFire EX6 user here, love the videos I am seeing on the new Weber Searwood. Although I might be one of the lucky ones with my SmokeFire because it has been amazing. I have tried many different pellets and have found the Smokin Pecan Shell Pellets to be the ones that produce the most smoke flavor on all my cooks. Would be interested if you have tried them, or recommend any other brand. I noticed one of your comments was the Searwood had a mild smoke flavor, but I wonder if it’s the pellets and not the Searwood
You are not lucky ... many have been good with the SmokeFire. When people hear about others having issues they tend to complain about "none real" issues.
I've used many smokers throughout the years and have found the weber searwood to be a great pallet smoker. Easy to use and great built quality. For charcoal smoking, I prefer the big green egg. I've bee using them for years.
No matter what you cook on you should remove the membrane. If you think otherwise then next time save that membrane and fry it up or leave it on the smoker and eat it as a chefs treat and let me know how it tastes
lol. To be more clear I was referring to pellet grills not putting out much smoke at 275. You have to turn the temp down On a pellet grill. Sincerely your TH-cam grilling expert
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Never thought about applying melted butter instead of spraying apple cider. I got to try this!
It was a game changer for me.
Now THIS is the method I want to try
Damn! You have the dream outdoor cooking setup. Great vid, trying these ribs on the pellet smoker right now!
Great instructional video. Off to smoke my first baby back rib!
First cook on pellet smoker. New smoker. Doing one rack now. It's 2.7lbs. After 2 hours at 275, mine were already at 190°. Mine cooking too fast, so I have to turn down the temp.
Incredible perfect 👍 Greetings from Austria, Bernd 👍
Thank you! Cheers!
Those are some beautiful ribs. No wonder Tuffy is a world champ. You get only one bite to impress the judges.
He really is one of the greatest.
I tried your recipe. The temp is too hot for my GMG. Next time I will do it at 225 or 250. I think 275 may work if your grill grate is far away from the fire pot.
I've had a GMG for 4 years and the actual temperature in the cooking area can be off quite a bit from set point at times. They do have a place in the app to adjust the temperature up or down to offset this. FWIW, I've had the Searwood for 3 weeks now and the temperatures seem to be a bit closer to the set point, overall. I'm still a fan of the upper rack that you may not have on your GMG (I had purchsed an aftermarket rack a few years ago) for smoking.
Lil over cooked but still look good
Greatvideo. I love Tuffy.
One thing I noticed is no mention of smoke. I thought they were going to be smoked not baked.
Just saying.
It was great meeting you today at ABT, can’t wait to use the AP, maple bourbon, and taco rubs. Been a subscriber for a while and never realized you lived in the area 😂. Keep up the great work man!
How long should cook after warpping?? 4hour??
1 hour
Thanks for the advice Dicaprio
🤣 I get that one a lot 🤣
Those look awesome! I don’t have a pellet grill, but I think the tricks and tips would work well on my Weber. I just ordered the Trifecta, excited to try them out.
Awesome! Thanks for the support!
@@GrillinWithDad My pleasure! I have the Bearded Butcher’s collection, the Chud collection, may as well have the GWD collection! I think I could season the world at this point! LOL
👍👍👍👍
Made my last 6 rack of ribs this exact way. Got to say they are the best ribs I’ve ever had. An easy 4 hour cook can’t beat it. It will be hard to “learn” a new way to make them.
That looks great. I gotta try that. Thanks for the great video.
Great job! Gonna try it this way next time :) Thanks for sharing
How does the smoke come through on the searwood?
It's a nice mild smoke, not overpowering.
Yum thanks for that tip on the membrane!!
You bet!
From my experience, St. Louis cut spare ribs look a lot better then baby back ribs visually. However, I don’t care to much to eat spare/St. Louis ribs they have a lot of cartilage in them. I’m always spitting out little bits when I eat them. I don’t like that. Baby backs are not like that.
💯
super❤❤❤❤❤
Thank you so much 😀
Weber SmokeFire EX6 user here, love the videos I am seeing on the new Weber Searwood. Although I might be one of the lucky ones with my SmokeFire because it has been amazing.
I have tried many different pellets and have found the Smokin Pecan Shell Pellets to be the ones that produce the most smoke flavor on all my cooks.
Would be interested if you have tried them, or recommend any other brand. I noticed one of your comments was the Searwood had a mild smoke flavor, but I wonder if it’s the pellets and not the Searwood
No I have not tried those yet. I usually stick to the basics when it comes to charcoal or pellet flavors. I will look into these though.
You are not lucky ... many have been good with the SmokeFire. When people hear about others having issues they tend to complain about "none real" issues.
Those look fire! Great job. I work for Weber and so happy seeing this video.
Awesome! Love the grills and products👍
Do you use a probe to check internal temp or do you just assume after 2.5hrs? Not sure if juice will escape with probing
I wondered the same thing
I just keep in on that long. I don’t check the temp. Just make sure to spritz the ribs throughout the cooking process to prevent them from drying out
making this recipe right now. they are looking good.
Awesome let me know how it turns out
Did you use salted or unsalted butter for the basting?
Always unsalted
What flavor pellets are you using?
I used weber grill master blend
Thanks!
Great looking ribs! I have to try that butter trick.
Great!
8:40 "A couple of hours" Its closer to 5 hours
😂
I leave membrane on never a problem but that is just my experience
Then you are not doing it right 😂
Whats your favorite smoker
I've used many smokers throughout the years and have found the weber searwood to be a great pallet smoker. Easy to use and great built quality. For charcoal smoking, I prefer the big green egg. I've bee using them for years.
No matter what you cook on you should remove the membrane. If you think otherwise then next time save that membrane and fry it up or leave it on the smoker and eat it as a chefs treat and let me know how it tastes
I can't tell the difference
It really doesn't matter if you remove or leave it
Done both ways.. same taste in the end
I eat it😊
275 on a pellet grill you might as well stuck them in the oven
who wants to heat up the kitchen in the summer not me ps wish I had me a pellet grill!!
You can if you want. I prefer my grills.
@@GrillinWithDadI have a request. Do a video on the smoke setting and review that. Maybe it does produce smoke at 275?
Yeah, just ignore the fact that so many world champions smoke their ribs at 275 degrees. Another clueless TH-cam “expert” doling out terrible advice.
lol. To be more clear I was referring to pellet grills not putting out much smoke at 275. You have to turn the temp down On a pellet grill. Sincerely your TH-cam grilling expert