As of me typing this comment, You made this video 2 years ago. Today is January 16, 2023. I just got the Pit Boss 5 series competition vertical smoker for Christmas and today was my first time finally using it, and it was this exact video I chose to follow for my inaugural smoker meal. All I can say is, thank you so much! The ribs completely blew my family away. My wife and 23 year old daughter are very picky about their ribs, and this was a huge hit with them. Luckily I made 4 full racks, because they stood over the pans eating almost an entire rack by themselves. They couldn't stop themselves. You are the man. Love your videos and plan on using exclusively your videos and advice for all my future meals in this smoker.
Lordy Grill Sergeant, these ribs were AMAZING. I’ve only had my Pitboss Copperhead 3 series for two and a half weeks, I smoke on it every second night. First time I’ve done ribs and following your instructions they came out absolutely PERFECT. 1 cm smoke ring through the meat; good heat from the rub and fantastic flavour and texture. We had friends over for a smoked Turkey last weekend, and they bought a Pitboss Copperhead 5 series today. I sent them the link to your channel - best recipes and damn find edutainment. 😎👌
I try this at home in the Netherlands and mate thank you soooo much!!! It’s was so delicious!! Your videos did me buy a pallet bbq keep up the good work greetings Brian
I'm subscribed I love how you got into detail about it you said temps and everything most people just show you how they cook their food and that's not how you do things you show people how to cook it but also what temps they need to set it at and you going to detail that is very awesome of you subscribed
this is a really good method for cooking ribs. I did it like this a lot when I first started cooking ribs. I came to learn I don't really like my ribs to be fall off the bone, I like there to be a bite to my ribs. I began altering this method and now I do 3,1 2 ribs which usually leaves me with a rib with the bite I Iike. Great video man. I loved it when you son was like time to slap daddy.
Ha! Yeah 321 is a good starting point. The majority of people who don’t know how to bbq love fall off the bone but the pros know that is kinda overcooked. They say if you can’t see your teeth marks when biting into ribs they are overdone.
@@GrillSergeant it is a really good starting point, it takes all the guess work out of making ribs for your first time. I gave me my love for smoked ribs.
@Grill Sergeant: Just made this on my pro series v2. Came out perfect. The pitboss recipe says 200 for the first 3 hours, 225 next 2 while wrapped, I tried that first , tasted good but the meat was not tender enough. Followed your suggested 250 and the meat was falling off the bone!! Thankyou Sir!
Very nice ...your ribs looked better than mine..(new pit boss today..)I love the 321..cant never decide on low and slow or fast..I think this could be the best..like the interaction with the kids..watched alot of videos and think think this is my favorite..can tell you are a good guy..thanks for a positive out look in these difficult times..joey..Bald Eagle Bait and tackle..
Looks amazing, I am new to the realm of Pellet Cooking/Smoking. I bought the Pit Boss 1100PRO, the beast will cook, man will it cook. Ive been an ole stick burner for decades but I ventured way off track and bought the BEAST. I appreciate you sharing your detailed video, the ribs look awesome.
Dad Incredible Hey thanks for stopping by and thanks for the kind words. Now that things are coming back to normal I’m still down for that Manly collab idea :)
The one thing I hate to hear is the fall off the bone ribs.That means they are over cooked.Fall off the bone is used to make ribs sound good.Your ribs look great nice color and look tender.But not fall off the bone because you sliced them but that is what you want.Thanks for making me hungry👍
@@GrillSergeant hi Sergeant the Ribs came out really good my parents love it it was easy to make and easy to follow the way to show on your video 👍 thank you so much
Man I read the title and thought you were making 321 slabs of ribs, thought that was going to be epic! Tried my first Pit-Boss ribs last weekend, came out pretty good.
Don't for get me ( . )Y( . ) bumps up front crew! Lol on the counting. You do noises like me ppl. would look at me. Always get a laugh out of you Andrew with your video's. I could have ran my finger down the middle of the ribs when you were showing them. SIGH!! Yum!! Two funny with your boys. They did look gr8t. Like the bloopers lol. Stay safe & take care of you all. Thanks for sharing eh :))
Nice brother, my last ribs I was too lazy to get my gloves on to flip my ribs after the wrap and they tore in half, lol. Cheers! I need to get that Tiger King rub for Tiger shrimp!
Grill Sergeant Hey thanks bro! I appreciate it! Been a long time coming now it’s really time to rock! Keep up the good work bro. Awesome cook! I’m really leaning towards getting the pit boss Austin XL from Walmart
WoW ! Amazing recipe 😍It’s makes me hungry now looks really yummy 😋 Thanks for sharing. I left my support and watched your video. See you around Thanks
You should try some of "SKA" IPA'S. They are out of Durango Colorado. They have a large menu of great beers. Try out a smoking recipe with bust a nut brown ale.
Awesome video! Been researching vertical pellet smokers and finally pulled the trigger today on the Pitboss Pro. Pumped to try it out tomorrow for the first time and plan to use this technique to make some ribs!! Keep the videos coming!! Any advice on what I could smoke at the same time as the ribs? Something that works at the same/similar temp and timeline? This smoker is so big, there will definitely be space for more!!
Great looking ribs! Been looking to go pellet was ready to go PB platinum laredo but you've got me falling back to a vertical. Have a masterbilt charcoal propane but time for pellets. If only I could find a Brunswick! May have to settle for a series 2 that you reviewed. Try putting some of your sauce in the smoker to add more smoke flavor. You'll love it. Thanks Grill Sargent!
I got the same smoker and have done the 321 every time at 250 and they are tuff not falling off the bone . Not Shure what I'm doing wrong. But still good every time just not falling off the bone.
When you wrap them in foil are the facing bone side up? You can add some apple juice to the foil before you wrap to help. Lastly you can leave them in the smoker longer (the longer the more tender)
I have been looking at your previous videos. They are great your son's are to funny. Have you done a video for BEEF RIBS. I have seen alot for pork ribs but not so many for beef.
@@GrillSergeant turned out great. Only thing I did slightly different was 20 minutes on smoke setting and I added in some bourbon to my spritz and foil apple juice mixture.
Going to make 6 racks of ribs for co workers this coming Sunday, I’ve used this method.. only way I smoke them.. a little to fall of the bone.. but still very good!! Need to know if wrapping in foil.. and placing all 6 racks in a cooler with towels to help hold heat.. will they still be good an hour or so( yes I’ve wrapped and transported before) but they are pork back ribs.. not baby back…this is a first impression in front of 20 plus co workers that will be eating them.. any advice would greatly be appreciated!! I may slow it down to 200-225 degrees to make them not so “ fall apart”
Newbie here, when you say cook at 250 is that the dialed in number on your smoker? Or the internal temperature? I’m only asking as I cooked my first ribs over the weekend and because it was a bit windy I dialed in my pit boss vertical smoker at 250 but the internal temperature read 230 ish for most of the cook. The end product came out no where near as tender. Still edible thank god haha. What do you think I should of done?
Hey Mason! Thank goodness the ribs were still edible! lol So the dial setting should match the internal temp, if you find it's off (over or under) You can turn the dial up or down to dial in the internal temp of the smoker.
I have a question. I now it sounds dumb but this is how we learn..... The question is is it better to cook under a covered porch or out in the out and the Sun where the severe heat from the Sun can affect the smoker I live in Southern New Mexico the sun down here is ferociously hot but I wasn't certain if it's okay to cook out a patio I see most people smoking with their pit Boss under patios but I'm not certain so I need answers to my questions thank you so much.
You might get better pellet efficiency outside of a covered patio but if it gets to hot your pellet smoker might overheat. I would open up the top stack all the way if you are smoking outside in the hot sun.
With the sugar and honey added.. are they sweet? We like a more salty/seasoned rib in Louisiana.. but these look good.. just asking before I try the honey
quick question, do you notice a difference in the electricity bill when you use the electric smoker or it doesn't pull as much as I am thinking. Taking into consideration that the process takes many hours with it ON and connected to the power cord. Please let me know.
I have two pit boss one is bbq 1100 pro and the other one is the large griddle 36’ I love them my question is do you recommend this one that you are using now the 7 series,by the way I love your videos I am looking forward to buy one of your shirts thanx
Hey Frank! The smoker in this video is the Pro Series 4. It’s a great vertical smoker that has given me zero issues. I did just get the new Brunswick vertical smoker that just came out and did a side by side comparison video. I would watch that if you are looking at getting a vertical smoker. 🍻
Great video! What do you think about all the posts on the Facebook group about theirs catching on fire? There's a lot of them and it makes me concerned because mine arrives next week.
@@GrillSergeant Thanks. Reading a few of these posts they are saying it was brand new and first time use when it caught fire. They said they sifted the pellets too.
I have a Napoleon grill but I'm looking to replace my electric smoker. What do you recommend, I was looking at Pit boss pellet grill and vertical smoker.
Howdy Grill Sergeant!!! I just got my Pit Boss Vertical Pro Series ...... I did ribs today & they came out great .... I just saw your video so I will test your grilling method next time... my QUESTION is : Do you start the Temp dial at SMOKE and leave it on smoke for 3 hrs? OR do you set it at 250 at the beginning. And then drop it to 200 for the last 45min-hr after basting them? Thanks for your input.
Hey Keith! I leave it at 250 the whole time when the ribs are in the smoker. I only have it on smoke right when the Pit Boss is turned on. I leave the door open and right when I see smoke, I fill up the water pan, shut the door and crank it to 250. Thanks for stopping by and I’ll see you around! 🍻
So I have the pro series Wi-Fi and Bluetooth model and you said something about smoke setting I don’t have that on here or I don’t know where to find it? Making these tomorrow and want to do my homework tonight
Do you have any advice on how to do smoke ribs on a charcoal grill? I’m just learning how to barbecue and I’ve become obsessed with smoking on a charcoal grill.
So the techniques in this video for how to do the ribs will work on any grill / bbq you just gotta keep the temperature at the 250 range. For charcoal you can try out a thing called the snake method. I made a video about it here: th-cam.com/video/pu1PfiA5goo/w-d-xo.html fast forward to 3:15 and I show you how it’s done...cheers! 🍻
Got a question. Did you ever compare the pit boss to master bilt gravity smoker? I am leaning towards the pit boss but the idea of only buying charcoal has some appeal.
I did not. While the Masterbuit is cool, with Pit Boss you can also just use charcoal pellets or do what I do an mix charcoal pellets 50/50 with a competition wood blend and get next level flavors compared to just using charcoal...
I have a pitboss 3series electric smoker 30inch use small wood chips. What temperature I need to have on on my is low and high and medium temperature if I do 3 2 1
I meant verticle lol. First time watching ur video I subscribed right away. Do you think the wifi Bluetooth option is needed. I'd like to be able to control smoke
@@bigharv3232 Thanks man. I like the WiFi aspect. You can pretty much control the smoker anywhere in the world with the app. Not that you would travel far when using the smoker but if you needed to run the store you can keep an eye on the smoker.
I would like to smoke both ribs AND brisket this weekend? Is that feasible or smart at the same time? If so, what temp could I start the brisket Friday night and then still be able to do 3-2-1 ribs Saturday about lunch time? I'm wanting to do my ribs like you did. Any recommendations? Thanks in advance
Absolutely! My first smoke ever was a brisket, 4 racks of ribs and 2 pork shoulders all at once. The hard part is timing it all tho. Start with the brisket first and plan about 1.5 hours for every pound.
@@GrillSergeant do you have a suggested temp to cook both? Start the brisket on one temp and cook the ribs at the same temp? Or change temp once I throw the ribs on?
@@15Romeo19 I keep everything at 250. I started at 5am and was eating with friends around 6-7pm that night. I made a video about it :) th-cam.com/video/hYxkFce1M-8/w-d-xo.html
Sure, you could do 2-2-1 Just keep in mind the smoke flavor is being absorbed during the first 160 degrees. I would do 3 hours of smoke and wrap for hour and a half then finish unwrapped for half hour.
When you "spritz", is that just apple juice in a spray bottle? Any certain brand or kind of apple juice? I'll be using my smoker this weekend for the first time. I plan on doing the 3-2-1 ribs
Most? I’ve seen ribs apart from the 321 method say 275. I would only do brisket or pork butt that low. But to each their own. For 321, 250 is a good temp to get perfect results. You can try it and modify to your taste.
Most of the videos I have seen. I’m on my last hour now. There is good pull back, but the bone isn’t falling out like yours. I cut the meat at the end of the rack before I put it in for the hour and it’s still pink? I hope they turn out alright🤞
I agree with everything you saying about your ribs but you never said anything about the smoke flavor on the meat and no mention about thin blue smoke.. I could retire my vertical smoker as a outdoor oven to keep from heating the house up inside.. I'm just trying to learn about this pellet smoker that I've had for about one year now and I've only seen blue smoke come out of it one time and that was with pit boss charcoal blend pellets but alas no smoke flavor on the meat.. No good smoke flavor on the meat. Meat was bone cold straight from the refrigerator to the smoker.. and I know all the tricks about storing wood smoking pellets because they sucked the water out of the air like a you know what.. The only pellets I ever got smoke out of was pit boss charcoal blend pellets at the 130° smoke setting on the pit boss vertical smoker but still the ribs I had in the smoker for five straight hours using mesquite had no mesquite flavor on the meat and as a matter of fact you couldn't even tell the ribs were even close to a smoker... I would really like to figure this smoker out because I can use and offset smoker...and no I don't take cold wood and throw it on the fire , that is bad fire management because all that does is create white smoke. That gives me an idea for another experiment..
Is there a certain internal temp I should be aiming for at the end of each step (3, 2, 1) to know if I’m on track or if I need to adjust future steps in terms of timing or temp? Thanks
Hey Philip! Great question. There are 2 ways you could go about it. The ball park temp will be in the 200 degree range. Some even say the magic number is 203. But what you are mainly looking for is that the ribs are probe tender, (the probe should go into the meat with out and resistance, and should not cling to the probe when trying to pull the probe out. (Think hot knife through butter) if your ribs are probe tender they are ready to eat! 🍻
This is by far the best 3-2-1 ribs video on TH-cam!
Thanks man! Cheers!
They look way over-braised. When they just fall apart without needing any tug it usually means too long in the steam.
Have you ever substituted the honey for molasses I don't want to go to the store :(
As of me typing this comment, You made this video 2 years ago.
Today is January 16, 2023. I just got the Pit Boss 5 series competition vertical smoker for Christmas and today was my first time finally using it, and it was this exact video I chose to follow for my inaugural smoker meal.
All I can say is, thank you so much! The ribs completely blew my family away.
My wife and 23 year old daughter are very picky about their ribs, and this was a huge hit with them. Luckily I made 4 full racks, because they stood over the pans eating almost an entire rack by themselves. They couldn't stop themselves.
You are the man. Love your videos and plan on using exclusively your videos and advice for all my future meals in this smoker.
Thank for for sharing this! Glad the family loved the BBQ! See you around! :)
I have the same smoker. Can't wait to try this tomorrow
Thank you I really did enjoy your barbecue show. I got a lot out of it. Keep putting them out and I will keep watching. Thank you.
Best ribs video out there. Easy to follow and smooth presentation. Well done Sergeant!
Lordy Grill Sergeant, these ribs were AMAZING. I’ve only had my Pitboss Copperhead 3 series for two and a half weeks, I smoke on it every second night. First time I’ve done ribs and following your instructions they came out absolutely PERFECT. 1 cm smoke ring through the meat; good heat from the rub and fantastic flavour and texture.
We had friends over for a smoked Turkey last weekend, and they bought a Pitboss Copperhead 5 series today. I sent them the link to your channel - best recipes and damn find edutainment. 😎👌
That’s awesome to hear! Smoke on 🍻
I try this at home in the Netherlands and mate thank you soooo much!!! It’s was so delicious!! Your videos did me buy a pallet bbq keep up the good work greetings Brian
Awesome Brian! Thanks for sharing! See you around.
I just got the copper head and found your channel. Love the content, super helpful and informative thanks!!
Simple yet most thorough instructions on TH-cam!
I'm subscribed I love how you got into detail about it you said temps and everything most people just show you how they cook their food and that's not how you do things you show people how to cook it but also what temps they need to set it at and you going to detail that is very awesome of you subscribed
this is a really good method for cooking ribs. I did it like this a lot when I first started cooking ribs. I came to learn I don't really like my ribs to be fall off the bone, I like there to be a bite to my ribs. I began altering this method and now I do 3,1 2 ribs which usually leaves me with a rib with the bite I Iike. Great video man. I loved it when you son was like time to slap daddy.
Ha! Yeah 321 is a good starting point. The majority of people who don’t know how to bbq love fall off the bone but the pros know that is kinda overcooked. They say if you can’t see your teeth marks when biting into ribs they are overdone.
@@GrillSergeant it is a really good starting point, it takes all the guess work out of making ribs for your first time. I gave me my love for smoked ribs.
@Grill Sergeant: Just made this on my pro series v2. Came out perfect. The pitboss recipe says 200 for the first 3 hours, 225 next 2 while wrapped, I tried that first , tasted good but the meat was not tender enough. Followed your suggested 250 and the meat was falling off the bone!! Thankyou Sir!
Very nice ...your ribs looked better than mine..(new pit boss today..)I love the 321..cant never decide on low and slow or fast..I think this could be the best..like the interaction with the kids..watched alot of videos and think think this is my favorite..can tell you are a good guy..thanks for a positive out look in these difficult times..joey..Bald Eagle Bait and tackle..
Thanks for the kind words Joey! Yeah low and slow is where it's at. What Pit Boss did you get?
@@GrillSergeant the vertical 5 series...looked a while..thought it was best bang for buck...so far ..great...just have to learn it..
Awesome BBQ Merch:
teespring.com/stores/grill-sergeant-merch
Looks amazing, I am new to the realm of Pellet Cooking/Smoking. I bought the Pit Boss 1100PRO, the beast will cook, man will it cook. Ive been an ole stick burner for decades but I ventured way off track and bought the BEAST. I appreciate you sharing your detailed video, the ribs look awesome.
kenneth duffield Thanks Kenneth for watching. Theses ribs are worth a try...so good!
Always fun watching your videos Andrew
Dad Incredible Hey thanks for stopping by and thanks for the kind words. Now that things are coming back to normal I’m still down for that Manly collab idea :)
Tried at home today following this video, best ribs I've ever eaten!
Just tried on my new PB150... best ribs I've ever had. Outstanding!
Awesome to hear Ian!
Awesome video, I used this method as.a newbie and they were fantastic.
Awesome! Thanks for sharing!
Those ribs look awesome! I love your Tiger King commentary at the end too. Great video - thanks for sharing!
It makes me want to get out and do some ribs! I think that'll be my plan for the 4th of July weekend.
Hey man! Thanks for stopping by! Yeah that show Tiger King was wild! 😂
The one thing I hate to hear is the fall off the bone ribs.That means they are over cooked.Fall off the bone is used to make ribs sound good.Your ribs look great nice color and look tender.But not fall off the bone because you sliced them but that is what you want.Thanks for making me hungry👍
Thank you for your time and answer so much
No problem! Thanks for stopping by!
Hi Grill Sergeant this is my first time making/cooking Ribs and I’m doing the 321 I hope it came out good thank you for sharing this video 👍
Awesome! Let me know how they turn out!
@@GrillSergeant hi Sergeant the Ribs came out really good my parents love it it was easy to make and easy to follow the way to show on your video 👍 thank you so much
Awesome to hear Sabino! 🍻
Man I read the title and thought you were making 321 slabs of ribs, thought that was going to be epic! Tried my first Pit-Boss ribs last weekend, came out pretty good.
Now that would be an epic video! 😂
I just got a vertical smoker for free and I found your recipe, cant wait to try it !!!
You will enjoy this one for sure! Thanks man!
Making my mouth water 💦 nice, I have a wood fired smoker I made yrs ago but it lives at a friends campsite 🏕 we call it the bush TV lol 😂
They looked amazing!!!! I WANT SOME NOW!!!!
Lucas Wincote I can have some ready in 6 hours 😂
Good looking Ribs! Great idea on that sauce technique too! 👊🏼
Daddy Dutch knows his stuff!
I gotta admit something. I was waiting for that Dang ERH code!! 😎
Just bought a Pit Boss can’t wait to try this recipe out.
Those ribs look killer nicely done 💪
Don't for get me ( . )Y( . ) bumps up front crew! Lol on the counting. You do noises like me ppl. would look at me. Always get a laugh out of you Andrew with your video's. I could have ran my finger down the middle of the ribs when you were showing them. SIGH!! Yum!! Two funny with your boys. They did look gr8t. Like the bloopers lol. Stay safe & take care of you all. Thanks for sharing eh :))
Cypress Blue I would never forget the bumps up front! 😂 Thanks for stopping by Laura!
Lol Thanks Andrew. Glad the merch is out for ppl. to see. Don't forget the new one haha. Enjoy your night eh@@GrillSergeant
Nice brother, my last ribs I was too lazy to get my gloves on to flip my ribs after the wrap and they tore in half, lol. Cheers! I need to get that Tiger King rub for Tiger shrimp!
That rub is awesome! And you get 10% off if you use code SARGE10 :)
Beer Champ BBQ
Hell im going to subscribe to you just based off of your name lol.
Tender as hell!!! love it bro! great cook
When the bones fall out on their own it's ready. LOL Congrats on starting your JB's BBQ Company!
Grill Sergeant
Hey thanks bro! I appreciate it! Been a long time coming now it’s really time to rock! Keep up the good work bro. Awesome cook! I’m really leaning towards getting the pit boss Austin XL from Walmart
WoW ! Amazing recipe 😍It’s makes me hungry now looks really yummy 😋 Thanks for sharing. I left my support and watched your video. See you around Thanks
Made these for Mother’s Day, turned out perfect. Everyone loved them. Great video!
Awesome to hear!
Cool channel mate. Entertaining, and you learn something. Bonus all around!
You should try some of "SKA" IPA'S. They are out of Durango Colorado. They have a large menu of great beers.
Try out a smoking recipe with bust a nut brown ale.
I think I’D confess for a bite of those bad boys! Great video sir!
Ha! Really can’t go wrong making 321 ribs. Thanks for stopping by!
Gonna try these
Ribs are actually done when a bout a half inch of the bone is exposed
Guess I'm doing ribs in the morning. Good video.
I been eyeballin that Pit Boss at Lowe’s man and you’re the man dude 😎 subscribed and going to Lowe’s tomorrow and copying your rib recipe!
Enjoyed the video, very informative. Thanks Brother!!
I’m off lil early today might have to cook some ribs today
JAYSBRAPPINGBBQ 84 Ribs 4 Lyfe! Ha!
Awesome video! Been researching vertical pellet smokers and finally pulled the trigger today on the Pitboss Pro. Pumped to try it out tomorrow for the first time and plan to use this technique to make some ribs!! Keep the videos coming!! Any advice on what I could smoke at the same time as the ribs? Something that works at the same/similar temp and timeline? This smoker is so big, there will definitely be space for more!!
Hey Joel! That’s awesome! Just make sure you do a burn off first! I have a video showing you how to do it. 🍻
Great looking ribs! Been looking to go pellet was ready to go PB platinum laredo but you've got me falling back to a vertical. Have a masterbilt charcoal propane but time for pellets. If only I could find a Brunswick! May have to settle for a series 2 that you reviewed.
Try putting some of your sauce in the smoker to add more smoke flavor. You'll love it. Thanks Grill Sargent!
awesome delicacy
I'm so hungry right now!
Great looking rib Andrew
Frac Daddy BBQ Thanks man! Those rubs were 🔥
Doing this today for Mothers Day. .
Yo Brian! How did they turn out?
@@GrillSergeant Delicious. . Can’t go wrong with Uncle Steve’s and this 321 method. .
I got the same smoker and have done the 321 every time at 250 and they are tuff not falling off the bone . Not Shure what I'm doing wrong. But still good every time just not falling off the bone.
When you wrap them in foil are the facing bone side up? You can add some apple juice to the foil before you wrap to help. Lastly you can leave them in the smoker longer (the longer the more tender)
Yes I do that apple juice and brown sugar and butter and rap in foil. I'm going to try longer tomorrow see what happens .
They look really good. I’m going to try and replicate this method and results.
Respect, for having Butcher paper as your Table-cloth. Not the cheapest option, but certainly looks like your at a BBQ pit in Texas or Florida.
Great looking ribs, Andrew. But I refuse to be called a Grill Billy.
PS they told us the same thing about cussing when I dabbled in screenwriting.
Weren’t you the one who wanted to be called privates / seamen? 😂 Thanks for stopping by Russel!
Raspberry Rock - Off Grid Cabin
🤣🤣🤣
Nice work
Looking good
I have been looking at your previous videos. They are great your son's are to funny. Have you done a video for BEEF RIBS. I have seen alot for pork ribs but not so many for beef.
Not that I’ve filmed yet. But that’s on the todo list this year...
Awesome vids! Temp reference is always in Fahrenheit correct? 😊
Thanks Nate! That is correct.
Cheers! G'day from Australia! Keep up the great work 👍
Here goes nothing! Getting prepped right now. First Rib smoke on my vertical PB.
Awesome! You got this!
@@GrillSergeant haha! Thanks. It’s happening as I type. The only thing I don’t have is the Stone Double IPA...yet. 🍺🔥🤘🏼
@@GrillSergeant turned out great. Only thing I did slightly different was 20 minutes on smoke setting and I added in some bourbon to my spritz and foil apple juice mixture.
That sounds amazing!
Going to make 6 racks of ribs for co workers this coming Sunday, I’ve used this method.. only way I smoke them.. a little to fall of the bone.. but still very good!! Need to know if wrapping in foil.. and placing all 6 racks in a cooler with towels to help hold heat.. will they still be good an hour or so( yes I’ve wrapped and transported before) but they are pork back ribs.. not baby back…this is a first impression in front of 20 plus co workers that will be eating them.. any advice would greatly be appreciated!! I may slow it down to 200-225 degrees to make them not so “ fall apart”
Newbie here, when you say cook at 250 is that the dialed in number on your smoker? Or the internal temperature? I’m only asking as I cooked my first ribs over the weekend and because it was a bit windy I dialed in my pit boss vertical smoker at 250 but the internal temperature read 230 ish for most of the cook. The end product came out no where near as tender. Still edible thank god haha. What do you think I should of done?
Hey Mason! Thank goodness the ribs were still edible! lol So the dial setting should match the internal temp, if you find it's off (over or under) You can turn the dial up or down to dial in the internal temp of the smoker.
I have a question. I now it sounds dumb but this is how we learn..... The question is is it better to cook under a covered porch or out in the out and the Sun where the severe heat from the Sun can affect the smoker I live in Southern New Mexico the sun down here is ferociously hot but I wasn't certain if it's okay to cook out a patio I see most people smoking with their pit Boss under patios but I'm not certain so I need answers to my questions thank you so much.
You might get better pellet efficiency outside of a covered patio but if it gets to hot your pellet smoker might overheat. I would open up the top stack all the way if you are smoking outside in the hot sun.
Great looking ribs you got there Sarge!
Cooking With CJ Thanks man! That Uncle Steve was FIRE 🔥
Im doing ribs on my pit boss pro today too!!
Jared Highfield Awesome Jared! 👊 What rub(s) are you using?
Breaking News, Carol's husband is alive!!!!!
😂
Uncle Steve's is good stuff. You should check out Blues Hog for sauce too.
These look amazing. What temperature did you set the smoker? Or did you use smoke setting all the way?
1:32 You are going to keep it at 250 the whole time...
With the sugar and honey added.. are they sweet? We like a more salty/seasoned rib in Louisiana.. but these look good.. just asking before I try the honey
It does add a slight sweetness to it but it does not over power the savory taste of the rubs.
quick question, do you notice a difference in the electricity bill when you use the electric smoker or it doesn't pull as much as I am thinking. Taking into consideration that the process takes many hours with it ON and connected to the power cord. Please let me know.
I see no difference in the power bill. Pellet smokers run pretty efficient.
I have two pit boss one is bbq 1100 pro and the other one is the large griddle 36’ I love them my question is do you recommend this one that you are using now the 7 series,by the way I love your videos I am looking forward to buy one of your shirts thanx
Hey Frank! The smoker in this video is the Pro Series 4. It’s a great vertical smoker that has given me zero issues. I did just get the new Brunswick vertical smoker that just came out and did a side by side comparison video. I would watch that if you are looking at getting a vertical smoker. 🍻
th-cam.com/video/L0VsFCg6kx8/w-d-xo.html
Great video! What do you think about all the posts on the Facebook group about theirs catching on fire? There's a lot of them and it makes me concerned because mine arrives next week.
You will be fine. Just make sure to empty out your burn pot before the start of every cook.
@@GrillSergeant Thanks. Reading a few of these posts they are saying it was brand new and first time use when it caught fire. They said they sifted the pellets too.
With the sugar, honey and apple juice. Are the ribs really sweet? I'm not sure how much I would like them if they are sweet.
Do you find your bottom rack cooks faster than your middle rack?
Where's that apron? Must have for my grilling.
I have a Napoleon grill but I'm looking to replace my electric smoker. What do you recommend, I was looking at Pit boss pellet grill and vertical smoker.
This video might help with that answer: th-cam.com/video/4vlrdzJfbdo/w-d-xo.html
Howdy Grill Sergeant!!! I just got my Pit Boss Vertical Pro Series ...... I did ribs today & they came out great .... I just saw your video so I will test your grilling method next time... my QUESTION is : Do you start the Temp dial at SMOKE and leave it on smoke for 3 hrs? OR do you set it at 250 at the beginning. And then drop it to 200 for the last 45min-hr after basting them? Thanks for your input.
Hey Keith! I leave it at 250 the whole time when the ribs are in the smoker. I only have it on smoke right when the Pit Boss is turned on. I leave the door open and right when I see smoke, I fill up the water pan, shut the door and crank it to 250. Thanks for stopping by and I’ll see you around! 🍻
@@GrillSergeant Thank you so much for the clarification.
So I have the pro series Wi-Fi and Bluetooth model and you said something about smoke setting I don’t have that on here or I don’t know where to find it? Making these tomorrow and want to do my homework tonight
Can you skip the 3rd part and eat after the 2nd?
In theory you could. The internal temp would be about 185-190.
That is so much rub, how do you even taste the pork
You don’t. 😂 jk You can adjust how much seasoning you want to use.
Do you have any advice on how to do smoke ribs on a charcoal grill? I’m just learning how to barbecue and I’ve become obsessed with smoking on a charcoal grill.
So the techniques in this video for how to do the ribs will work on any grill / bbq you just gotta keep the temperature at the 250 range. For charcoal you can try out a thing called the snake method. I made a video about it here: th-cam.com/video/pu1PfiA5goo/w-d-xo.html fast forward to 3:15 and I show you how it’s done...cheers! 🍻
Grill Sergeant Thank you! Great advice.
Got a question. Did you ever compare the pit boss to master bilt gravity smoker? I am leaning towards the pit boss but the idea of only buying charcoal has some appeal.
I did not. While the Masterbuit is cool, with Pit Boss you can also just use charcoal pellets or do what I do an mix charcoal pellets 50/50 with a competition wood blend and get next level flavors compared to just using charcoal...
I have a pitboss 3series electric smoker 30inch use small wood chips. What temperature I need to have on on my is low and high and medium temperature if I do 3 2 1
Baby back ribs
I cooked mine uncovered 225 12 hrs later internal temp was still not there ?
I just bought this same smoker but i think il be drunk by the time bbq is ready.
Have you ever hung the ribs with meat hooks in this pit boss vertical? I see alot of info on hanging being better but I've never done it.
So did you just leave the temp set at 250 all the way thru correct?
Yep! 250 for 6 hrs
holy overcooked
Does anyone know what he spritz' with?? Just 70% 7up or sprite an 30% ACV?? I'm just assuming but I'm trying out these ribs today they look awesome.
The smoker doesn't get too much dirty smoke right? It’s almost always transparent to me.
In the process of purchasing a vetticle smoker just not sure if it should be pro series or the regular
I will be building the new pit boss pro series elite that just came out so stay tuned for that review. The VTS is a total game changer IMO
I meant verticle lol. First time watching ur video I subscribed right away. Do you think the wifi Bluetooth option is needed. I'd like to be able to control smoke
@@bigharv3232 Thanks man. I like the WiFi aspect. You can pretty much control the smoker anywhere in the world with the app. Not that you would travel far when using the smoker but if you needed to run the store you can keep an eye on the smoker.
@@GrillSergeant thanks for the responses, I will definitely consider the options.
I would like to smoke both ribs AND brisket this weekend? Is that feasible or smart at the same time? If so, what temp could I start the brisket Friday night and then still be able to do 3-2-1 ribs Saturday about lunch time? I'm wanting to do my ribs like you did. Any recommendations? Thanks in advance
Absolutely! My first smoke ever was a brisket, 4 racks of ribs and 2 pork shoulders all at once. The hard part is timing it all tho. Start with the brisket first and plan about 1.5 hours for every pound.
@@GrillSergeant do you have a suggested temp to cook both? Start the brisket on one temp and cook the ribs at the same temp? Or change temp once I throw the ribs on?
@@15Romeo19 I keep everything at 250. I started at 5am and was eating with friends around 6-7pm that night. I made a video about it :) th-cam.com/video/hYxkFce1M-8/w-d-xo.html
Doing ribs tomorrow on the pitboss pro series. Did it take the full 6 hours to reach the 200 internal temp? Wondering if I could get away with 2-2-1
I like doing the full 3-2-1 but if you like your ribs will a little more pull (competition style) you could do 2-2-1, maybe kick it up to 275?
Sure, you could do 2-2-1 Just keep in mind the smoke flavor is being absorbed during the first 160 degrees. I would do 3 hours of smoke and wrap for hour and a half then finish unwrapped for half hour.
When you "spritz", is that just apple juice in a spray bottle? Any certain brand or kind of apple juice? I'll be using my smoker this weekend for the first time. I plan on doing the 3-2-1 ribs
Any Apple juice will do, mix in a little sprite (something I just started doing) and you will be good to go.
@@GrillSergeant great! Thank you sir
Pee in space! LOL, That is something my son Simon would say, they sound just alike, he is 5 going on 6.
HA! Like why would he even say that? lol
Question..... I'm in the market for a Verical smoker. I like the PB but was wondering , "Can a rotisserie be added ?"
No. Unless you want to drill custom holes for it...then maybe...
If you have a barrel smoker and don’t have a water pan what do you do?
You can put a tray of water next to (to the side) what you are smoking :)
Just curious why suggest 250 when most directions suggest 225?
Most? I’ve seen ribs apart from the 321 method say 275. I would only do brisket or pork butt that low. But to each their own. For 321, 250 is a good temp to get perfect results. You can try it and modify to your taste.
Most of the videos I have seen. I’m on my last hour now. There is good pull back, but the bone isn’t falling out like yours. I cut the meat at the end of the rack before I put it in for the hour and it’s still pink? I hope they turn out alright🤞
Turned out great! Thx for the amazing video. And thx for the reply!😁
I agree with everything you saying about your ribs but you never said anything about the smoke flavor on the meat and no mention about thin blue smoke.. I could retire my vertical smoker as a outdoor oven to keep from heating the house up inside..
I'm just trying to learn about this pellet smoker that I've had for about one year now and I've only seen blue smoke come out of it one time and that was with pit boss charcoal blend pellets but alas no smoke flavor on the meat..
No good smoke flavor on the meat. Meat was bone cold straight from the refrigerator to the smoker.. and I know all the tricks about storing wood smoking pellets because they sucked the water out of the air like a you know what..
The only pellets I ever got smoke out of was pit boss charcoal blend pellets at the 130° smoke setting on the pit boss vertical smoker but still the ribs I had in the smoker for five straight hours using mesquite had no mesquite flavor on the meat and as a matter of fact you couldn't even tell the ribs were even close to a smoker...
I would really like to figure this smoker out because I can use and offset smoker...and no I don't take cold wood and throw it on the fire , that is bad fire management because all that does is create white smoke.
That gives me an idea for another experiment..
This video might help… th-cam.com/video/L_TAnDSFX30/w-d-xo.html Here are 5 tips to get more smoke from your Pit Boss
How much apple juice in foil? And what is the mix for the spritz?
Is there a certain internal temp I should be aiming for at the end of each step (3, 2, 1) to know if I’m on track or if I need to adjust future steps in terms of timing or temp?
Thanks
Hey Philip! Great question. There are 2 ways you could go about it. The ball park temp will be in the 200 degree range. Some even say the magic number is 203. But what you are mainly looking for is that the ribs are probe tender, (the probe should go into the meat with out and resistance, and should not cling to the probe when trying to pull the probe out. (Think hot knife through butter) if your ribs are probe tender they are ready to eat! 🍻
@@GrillSergeant awesome thanks!
No problem! Let me know how they turn out! 🍻
@@GrillSergeant will let you know. First time ever using a smoker and I’m doing 6 racks of ribs for the family… failure is not an option! Lol
Ha! Oh snap! You got this Philip! 🍻
Can I do baby back ribs as well? I’m worried of over cooking them.
Newbie. I have a pit boss Austin XL. Do I still need a water pan or is that only for using the vertical pit boss ?
This sounds like an idea for a video I should do. In short, I'm a fan of having a water pan in, as it helps smoke flavor and smoke rings.