Competition Ribs Practice On Pit Boss Austin XL
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- เผยแพร่เมื่อ 21 ก.พ. 2019
- This is video of a new recipe for competition ribs I wanted to try out! These ribs were done on my Pit Boss Austin XL, and overall I was very happy with how it performed. If you're new to competition cooking, or just looking for a sweet BBQ video to watch, check out my first ever video!
#PitBoss #Ribs #CompetitionRibs - บันเทิง
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5:10 Your dog is giving that stuffed animal the business back there. Hilarious. BTW Mad Horse BBQ sent me. He shouted you out on the Hot Seat. Good video. Sub'd you channel.
Haha, yeah, she went at that bear a few times, but I wasn’t able to edit it all out, lol! I’ll have to check out the hot seat video from Mad Horse! I appreciate him doing that, and I appreciate the subscription. I’ll have a lot more videos coming soon as the weather starts cooperating here in MN! Thanks again!
@@AshKickinBBQ Looking forward to them. The show is hosted by CJ. from Cooking with CJ. He interview's TH-camrs with cooking channels. It's fun. You kind of get to know the people that you watch on a regular basis.
th-cam.com/video/LfBHUyzwPE4/w-d-xo.html
Right on! Thanks! I am currently watching right now! It is awesome!
I can not wait to try this on my pit boss pro 820 I just purchased yesterday!!! Thank you for the video.
Matthew Thomas awesome brother! Welcome to the Pit Boss family! Let me know how the ribs turn out for you! 🔥
LMAO.....THAT SHIRT ! ! Yes, I am binge watching older videos. Mighty fine job !
Lol! Thanks Kent! Finally some love for the shirt, and not the dog 🤣🤣
Your dog sure loves that stuffed animal!!!🤣😂🤣😂🤣
Sure does!
Wow I'm excited to try these!!!
I hope to do up some ribs like those one of these days. Good job!👍🏼
Great look’n ribs brother! Love that shirt too. Cheers
Cooking With CJ thanks boss! That means a lot! And yeah the shirt is my favorite lol! I try to wear it to all my competitions! The ol lady done good when she found that one!
I've learned quite a bit just from your videos. I use mustard as a binder/base on my ribs alot - agree you can't taste it but the finished product is pretty damn good. Thanks for all your advice.
Hey Jonathan, thanks for watching and the kind words man! I appreciate it!
GREAT VIDEO AND THOSE RIBS LOOK GREAT
I'm trying this now I'm almost done lawd have mercy they are looking good! Thank you!
Hey Nate, thanks bro! I appreciate it, and I hope they turned out well!
Love the shirt.... good job
The dog is clearly having himself a day back there with the teddy bear
Lol, she likes her bear.
Great Video! BTW, catfish skinning pliers work wonderfully for taking the rib membrane off.
Thank you Jeffrey! I really appreciate that! That is a great idea with the catfish skinning pliers! Thank you for sharing!
Amazing!! We just made these today! So darn yummy
Kristine Gregory very cool! Glad to hear y’all enjoyed them! 🔥
I'm sure the ribs were good but the dog is hilarious.
Yeah, she's a joy! Lol!
Good vid. I use mustard too. I feel like it adds to the depth of flavor...and it holds the rub better than anything else
Great looking color you get from those rubs -,do you normally put the dry rub on and go right in the smoker or do you let them meld into the meat for an hour before?
Louis at R shack BBQ I just hit them with rub, and as soon as they start sweating a bit, they go on the smoker. No hour wait here my friend! Thank you for viewing, and the kind words!
That looked really good. Easy to follow
Thanks so much! Appreciate ya watching 🔥
Wow! Looks awesome Darrin!
Tom Horsman thank you! I appreciate that! Was a very successful cook!
Very good video thank u for sharing!!! 🤙🏽
Ashlee Guzman thank you so much for the kind words! I’m glad you enjoyed the video!
Loved the video! You are very good!
Thank you so much! I appreciate the kind words, and I'm glad you enjoyed the video!
Great job Darrin! I look forward to more videos & especially as a future customer of Austin XL. I dont think there are enough out there with this cooker. Did you cover that gap on left side of heat plate below probe to help regulate the machine?
Thomas Oney I agree! The world needs more Pit Boss! Lol! I did not cover anything, nor have I altered anything on my cooker. I have very constant temps, and no major temp swings!
New sub. I have not heard of your channel till I saw you on the hot seat. Happy to see a fellow Minnesotan ( I’m in Stillwater) in the bbq spotlight. I went to like this vid and saw that I already liked it at some point. So my conclusion is I watch way to many bbq vids and am probably to generous with the like button 🤔 ( not in your case ) 😂😂
Hey man! That’s awesome! I’m not too far from Stillwater at all! Thanks for your support! Haha that is super funny! I’m gonna head on over to your page and check it out brother! Always love seeing fellow MN folks out there!
Looked damn good! I subscribed!
River City BBQ thank you!! I appreciate it!
Looks fantastic thanks for sharing
Thanks for watching
I use catfish skinners to pull the membrane off. Good tool to grab stubborn pieces and soooo easy to grab membrane. Its on amazon for 12 bucks
Derek Anderson solid advice brother! I think I’ve heard of others using it as well! For $12, I should really give it a shot! We cooked 50 racks last year for a charity event, that would make quick work! 🔥
what is a catfish skinner?
Nice cook. I got a pit boss Austin xl and I cook everything on it.
They are some great machines! I’m sorry for my delayed response!
The dog in the back ground was getting down with that teddy bear. Great video
She's frisky lol
Sitting here on the night shift and watching this channel and ended up ordering the PB Pro 1100 from lowes going to stop by and pick it up on my way home. Can't wait to get it going.... wonder what the wife is going to say....
Justin, man that is awesome to hear that you ordered yourself a Pit Boss! Welcome to the club! If you have any questions, please feel free to ask! As far as the wife goes...it’s easier to ask for forgiveness than to ask for permission! Smoke on brother! #pitbossnation
@@AshKickinBBQ she was cool with it. Its quicker and as she put it. Not as dirty to use as the stick burner that I have now.
Great Video!!
I have the Pit Boss 3 Series, Its a vertical Smoker, do you have any recommendations on what rack I should cook on when doing ribs?
I'd say the middle by the probe is most accurate
They look amazing! How many hours total did you cook them? 3-2-1 method or something different? Thanks!
These were done in about 4.5 hours give or take. I usually run about 2-2.5 hours unwrapped, 1-1.5 hours wrapped, and 15-30 mins for sauce. Now I've been cooking at 300, so times have even changed again. I'll have an updated video coming soon!
Just bought my 820 pro pit boss can't wait to smoke some ribs.
Nice prep and cook video! I’m in SW MN what part are you in?
Mad Horse BBQ thank you! I really appreciate that! I am up in the North Metro!
Did you add any heat tape/gasket inside the lid of your pit boss to insulate heat in the winter?
Ericka Ruvalcaba nope! I use mine all year long with no issues, even in -30°
Love the videos! I have a question for you. I just purchased the Austin XL and went though the burn in phase a few hours ago. I noticed that when I left the vent open on the flame broiler ashes seemed to come through. Is this normal? I'm very new to grilling, especially when it comes to smoking. I just wouldn't think ashes on your meat would be ok...
Hey Brandon, thank you for checking out my video, and thanks for leaving a comment. Leaving the searing plate open will indeed cause some ash to get your grates, etc. A little ash won't hurt you, or your meat. However, my suggestion is keeping that searing plate closed when in use, except when you're searing steaks or something of that sort. When smoking meats, or just regular grilling, there is no reason you need to leave that bad boy open. Hopefully I've helped address your question!
@@AshKickinBBQ Thanks for the quick response. Your answer was very helpful!
Brandon Ellis Glad to hear it! Feel free to reach out with further questions if you have any!
Used all your recipes and just now finding out your a MiNIsOotan.
When the next comp I wanna try your ribs
Jon Gustafson. JR that’s awesome man, thanks! I actually just had one yesterday! 1st in chicken, 8th in ribs, and won it all! 🔥
Nice ... tasty looking ribs bro 👌 you should sell the secret rub. I will buy it
Hey those look great! Great job!
Thanks so much, and thank you for watching!
That looks great
Thanks so much!
After I wash the sauce off my Lloyd ' ribs, do I put them on high or low in the crockpot?
I'd recommend straight to the garbage!
Holy smokes. Im ready for my new smoker and some ribs...nice job
Haha! Thank you! This was my first video, so funny to look back 🤣
as a Novice who is looking to buy their first proper BBQ for their first home - What BBQ would you recommend and do you have any advice for a beginner?
Dwight Schrute if you’re looking for ease and convenience, I would go with the Austin XL. If you’re looking for charcoal and wood flavor with convenience, Gateway drums are always great. My biggest advice is be patient, make mistakes, and learn from them. You can’t make good bbq without making bad bbq. Study, learn everything you can, and ask questions!
Holy sht dude, best shirt ever.😂
2w1 462 haha, thanks bro!
Love the info here. I'm using a Pitboss and am not sure if it's supposed to produce smoke only when it's on the "smoke" setting, or supposed to produce smoke at higher temps as well. I'm sure you know...
Jim McLennan thanks for dropping by! So you’re gonna get smoke up until around 300°. Even then, as you use it more it’ll smoke at 300°. But as long as you’re burning pellets, you’re getting smoke, even if you can’t see it!
@@AshKickinBBQ Perfect. That's exactly what I wanted to know. Thanks for the quick response.
Jim McLennan you’re welcome! Always happy to help!
Great video thanks. Just got an Austin XL. Any consideration when using it in the cold? Do you need one of this insulated jackets ?
I’m in Minnesota and use mine in well below zero with no jacket. I don’t find them to be worth the money personally
@@AshKickinBBQ thanks for the reply man, looking forward to more content
@@Tb922wbst you’re very welcome! Thank you for your support! New videos coming in February!
Great video. I have the new pitboss pro. AAMAZING. What pellets are u using ?? I’ve done every different brand pellet I can find. Hands down. B&B pellets have a far better wood smoke flavor and not a bland taste. The other pellets I gave away to the competition so I could beat them. Haha.
Jason Miller personally I run the blue bag competition blend from Pit Boss, I really like that stuff! Haven’t tried B&B, and I have about 100 pounds of Lumberjack in my garage, but haven’t tried that either, lol.
Love at 5:16 how your dog turned the video dirty!!!Good video brother
Hahahaha, yeah she's odd!
Great video brother
Hey thanks so much my dude, I really appreciate it!
I have an Austin xl and a series 7 vertical. There's no water bin in the Austin xl, I put a metal bowl of water in the xl. Makes a difference. Ribs look awesome bro!
Thank you! Personally not a fan of water pans, but that's the beauty of bbq, no wrong way to do it!
@@AshKickinBBQ this is true! great job!
@@walkingwormfood9628 water pan doesn’t change anything…I’ve done it both with a water pan and without….there was no difference whatsoever….
@@djzulumask2138 i was putting a waterpan on the rack on the xl. i have a 7 series vertical as well and the water pan is below all the meat, directly above the heat, my ribs turn out better on the vertical, because of the water. i never went back to the xl for ribs but if i did, id probably try to find a way to get the water closer to the deflection plate imstead of settimg it on the rack.
i use the austin for basically beercan chicken and pizza now, found a great pizza maker insert that fits right in it. great for leftover pulled pork pizza
Thought I heard that MN accent lol. I'm going to emulate this on my next smoke. Thanks!
Lol yessir!
Your dog reminds me of me when I was younger! Thank you for the side action! Got a good laugh out of it! I just subbed so I am checking out the channel...
Haha thanks so much for the subscription! And yeah, gotta love dogs 🤣
Great video. Do u keep your heat shield fully closed when doing the ribs?
Dave, thanks so much. And yes, heat shield should always be fully closed unless searing!
@@AshKickinBBQ thanks for the reply! 👌
Sorry I'm getting to this a year late. Had my Pit Boss about a month now and am having a great time. My questions are about the trimmings. I noticed at the beginning that you had them cooking along with the rack. Do you treat them the same way you treat the rack or do you have some other destination for them?
I eat those as a snack during the cook 🤣. Or you can chop them and make some killer tacos!
Also, sorry for the late response!
VERY helpful. Just threw two racks on my 1100 series. First smoke with them.
I have it on the smoke setting with P4. My temp seems to be running around 170. I noticed you did 250 the whole time. You didn’t use the smoke setting?
Willbo Grein thanks for the kind words! I do hope your rubs turned out well! I rarely use my smoke setting unless I’m doing jerky, or something I want to smoke below 200 degrees. I smoke almost everything at 250 degrees due to the fact I like to have my times dialed in for comp. That being said, you could very well use the smoke setting for an hour, or the whole time, and adjust as needed. However, it’s just easiest and gives good results for me to cruise at 250 for cooks! I hope this helped!
I will try your exact method the next time. I ended up changing the P setting down to three which brought the temps up just above 200°. I did a little extra time after wrapping them and they turned out absolutely amazing. We had the neighbors over and they agreed. 👍🏻
Willbo Grein I am glad to hear that your inaugural cook went well on your Pit Boss! These grills really do put out an absolutely wonderful product! If you ever have any questions, please feel free to reach out to me!
Ash Kickin' BBQ Do you cook Briskets? I think that will be my next adventure. If not, do you have any recommendations for a good brisket cook guide on the Pitboss?
Willbo Grein I do cook briskets, they happen to be my favorite cut of meat to cook! I will have a brisket video up very soon my friend! I have a few BBQ competitions coming up, but I’m hoping to have my brisket video done by middle of May!
Have you ever used foil to cover the bottom sections for easy cleaning? I’m putting my new pit boss together and doing ribs tomorrow. My last charcoal grill I covered everything
N-Word Hater hey bro, so I actually do not use foil on the bottom. The manual doesn’t recommend it as it can cause rusting, and make the flame slide hard to be functional. I just use a shop vac and a paint scraper every few cooks and it keeps it nice and clean! Hope that answers your question my dude!
Ash Kickin' BBQ thanks for the quick reply, I’m undecided now
You’re welcome man. I hear ya, I just try to follow the manufacturer instructions. I don’t need any issues that I could’ve controlled, if that makes sense
Ash Kickin' BBQ I went without the foil. Thanks for the words of wisdom. Now to talk about the ribs. They were overcooked doing 3-2-1 method at 225 degrees. They didn’t have much flavor either.
Adjustments for next batch. 3-2-1 at 200 degrees. I only used apple pellets 1st cook, will go with 80/20 hickory/apple. I also made homemade rub. I’m have to add some kick to it. Basically I have to learn my pellet smoker. BBQ is about falling down and getting back up.
I typically don’t do 3-2-1 for that reason, they often end up overcooked. Lately, I’ve been running 300° on my ribs, and supplement smoke with a smoke tube 🔥
Great looking ribs. I just purchased the PB Pro 1100 yesterday for my birthday. Can’t wait to try it out today. Which flavor of pellets did you use and what was your P setting on?
Thank you! I know you’ll enjoy your 1100! I only use the Pit Boss Competition blend (the blue bag) and I almost always leave my P setting on the factory setting of 4! I hope you have a great cook today, and Happy Birthday!
Ash Kickin' BBQ Thanks so much for the prompt response and the birthday wish! Enjoy your Easter!
Wauketaj thank you so much! Have a great Easter as well :-)
Great video love the recipe and I love your dog hump in this stuffed animal😂😂😂😂😂
Lol, she likes to get it!
Your dog was humping the stuffed animal in the back ground. Just classic. Just absolutely classic!!
Lol, yep
Great video dropped a sub smashed the thumbs up
Thanks so much, I appreciate the support!
By far best rib video on TH-cam 🔥🔥
My dude, thank you! I appreciate that!
Do you make any adjustments to the smoke stack?
Jim Stang I’ll raise and lower it depending on the weather outside, nothing too drastic.
Nice cook bro first time here! Just coincidence I came across your video because I’m in the market for a pit boss smoker. Was thinking about the 1100 but this might be the route I go. These tools cooked nicely really nice color before you wrapped. How is the smoke flavor compared to a stick burner? Just subscribed bro and hit that bell. Looking forward to more!
JB’s BBQ & Guns I appreciate that, and I returned the favor! The smoke flavor doesn’t compare to a stick burner, and it never will. But it gives a unique flavor that I enjoy. I use mine for comps, fundraisers, and catering. I have barrel smokers as well that give a great natural wood flavor. But I absolutely love my Pit Boss, I have 7 of them and you can’t go wrong with them! Any other questions, please feel free to ask brother!
Ash Kickin' BBQ
Yes sir! Will do. I meant to say those ribs cooked nicely. Lol damn autocorrect 🤦🏾♂️
How does the cold weather affect the Pit Boss?
Charlie it’s been awesome! I’ve cooked in -30F with no issues my friend
Do you mess with the P settings or do you put it straight to 250 degrees and let it smoke that way? Great video
dies&dass I never mess with my P setting, just let it rock brotha! Thank you!
@Sean Wagner I cook at 250ºF the entire cook, no smoke mode whatsoever. Hope that helps!
Love your shirt bro!!! 👍💪🏼🔥
Thanks brotha 🔥
Went online last night and got me one that says I’m a second hand vegetarian, Cow eats grass and I eat cow!! Lol!
@@brokenbonesbbq33 🤣🤣 that’s awesome!
I use mustard on my ribs love it
Forgot to mention I love the shirt where can I buy one! Thanks
Ashlee Guzman my fiancé got it for me, but I believe she got it on Etsy! It’s my favorite shirt to wear to competitions lol!
Ashlee Guzman if you Google search “worlds worst vegan” I believe it pops up :-)
lol i want to go smoke some ribs now!!!
Where you just turning up the heat to 250 or where you using one of the smoke settings?
Just heat to 250, I don't mess with the smoke settings.
@@AshKickinBBQ I'm glad you said that, I used it the other and I couldn't get any heat.
I think its a little more hassle than its worth.
This looks great though man, I'm going to follow this recipe this Sunday! 😋
What do you do with the trimmings
Cook them, use them in chili, use them in sausage.
Really awesome looking ribs! Got a question for you. Where did you get your t-shirt?
Thank you! I got it from my fiance!
@@AshKickinBBQ that's pretty cool. You should think about selling them if it was her design. You also have an awesome site. Thank You. Take Care and we'll be waiting for your next video.
pullback ftw
Great video. Hey when u wrap. Try using a little mustard with your brown sugar and butter and what not. Pretty tasty. I started doing that and I get more people wanting them. I also have a challenge for ya. Chuck roast. Herd it’s hard to do and if done right. Taste like a juicy brisket. 🤷♂️
Man that shirt is awesome. Lol
Thank you!
I cannot get the same smoke output on my Austin XL ribs look great tho
So what was the purpose of rotating the ribs? Applying even smoke?
Matthew fitzwater thanks for the comment! The reason for rotation is so cookers can have hot spots in them where certain points are hotter than others. Rotating the ribs was strictly for even cooking! Hope that clears it up for ya!
Ah cool! Thanks kindly.
Matthew fitzwater you bet!
I always cook the "flap" as well. Good eatin'!
T Dogg yessir chefs treat! 🔥
Killer hogs and OPX-1. You know your stuff
Great video! I cooked ribs on my Austin XL for the first time last Saturday, and while they were good, they did not turn out as juicy or with as much bite as I would have liked. I rubbed them with mustard then seasoned and put on the grill at 250. For the first four hours I spritzed with apple juice and water at every hour mark. At the four hour mark I sauced them and let them go another hour. Like I said, they were a bit dry and fell off the bone more than I would have liked. I wish I had seen your video beforehand! Would wrapping have helped some of my problem? Also, do you believe cooking directly over the burn pot in the center of the grill will dry them out more? Cooking two slabs for family this Friday and want them to be perfect like yours!! Thanks!
Brent Perkins Brent Perkins thanks for the comment! Wrapping will help retain moisture, but it will speed up the cooking process. When cooking at 250, I put them on, let them go one hour, and then I’ll spritz if I choose to do so. Once they have the color I’m looking for (2-3 hours) is when I will wrap. After an hour in the wrap I’ll check for doneness, it’s usually good at 1-1.5 hours. You can use a temp probe or tooth pick to check this, you should have minimal resistance going in. If you wanted to temp them, 203° is usually a safe bet, but every rack is different, so I usually don’t temp my ribs. Cooking over the burn pot is fine, but I prefer to cook to the left of it as the middle and right seem to be the hot spots on the XL. If you are doing multiple racks, just rotate them every hour or so so one isn’t too over the burn pot the whole time. I do hope your cook goes well this Friday! Be sure to let me know how it goes, and feel free to ask if you have more questions. I’ll do my best to answer them for you!
@@AshKickinBBQ Thanks so much!! I appreciate your reply! I am going to follow those directions and give it a shot. I will let you know how they turn out!
@@brentperkins6521 looking forward to hearing how it goes brother!
@@AshKickinBBQ I cooked the ribs over the weekend and did them just like your video. They came out perfect! They had a beautiful smoke ring, were smoky in flavor, and had just the right amount of tenderness on the bone. The ribs that I bought were very long, so they would not fit perpendicular in the grill. I laid them both out horizontally over the fire pot, and rotated at 1.5 hours and again after I wrapped them. I smoked the rib tips off to the side, and cut them at the four hour mark, slathered them in sauce, then put them back on the smoker. It all came out wonderful, and everyone raved about the ribs. Thanks again for the great video and tips!!
@@brentperkins6521 Man, I am so glad to hear that your ribs turned out awesome! Really makes me happy to know that simple TH-cam video can help other enjoy cooking delicious food! Thanks for the update brother! I hope you have a wonderful 4th of July!
I followed this recipe on my (broken) Pit boss austin xl last night. I say broken, because I followed this recipe for ribs at 250° - while running my smoker at 200°
It was either broken in transit or when the dudes loading it dropped it onto the moving cart... from like, knee height. Anyways - I cooked an 8 1/2 lbs pork butt at 200° and the bottom of it turned into beef jerky. The rest was cooked perfectly, but the bottom was literally black - thankfully I put the fat side down, so I ended up with about 2/3 of really good edible pulled pork, but I knew I had a problem... this was confirmed 2 burnt slabs of ribs and a ruined brisket later.... so I threw one more rack on and just ignored the temp entirely, went by time and looks, and it cooked just how yours did, but at 200° ... the P setting was left alone right at 4, I had it on 5 for the pork butt, the ribs I burned I went between 4 and 5.. I did the startup properly, seasoned it well, made sure the temp was regulated for at least an hour before I put anything on.. I did everything right - another owner of one of these confirmed this, and said he thinks I have a faulty heating element. Ugh.. I spent all that time putting this thing together and seasoning it and everything - and now I need to take it back and do the same thing to another one.... I'm just venting, no need to read my essay or respond. 🙃 freaking wal mart.
I think maybe the fan isn't working right. When I started it up, it whirred really loud and he said that was normal, but by the time the butt was done, it was hardly making any noise at all, the fan looked to be moving in slow motion, and the bottom was charred like it got too close to the fires of hell.
Never ran out of pellets, never had to do any emergency stops or anything, I clean the whole thing with a shop vac and wipe any excess grease and oil, I keep everything immaculate if I can... I don't blame Pit boss, but man, it's just disappointing as anything. I'm not going back to cooking ribs for 8 hours on a masterbuilt electric smoker.. lol I'm sorry, but I'm not gonna do it.
Sorry for the late response, I hope you brough it back and exchanged it.
@@AshKickinBBQ its alright haha I did, I got myself a really well built homemade offset smoker
@@AshKickinBBQ I think I will get another one when our wal mart drops the price - they've dropped the price on almost all the other smokers but they haven't for the Austin xl, so I'm gonna wait and see what happens. I definitely still want a pellet grill, mostly so I can put pork butts on the night before and wake up to good barbecue. Lol
Why did you put them on the left side of the smoker?
Lol because I wanted to
@@AshKickinBBQ oh shoot hahah!! I was just asking cuz I have the Austin XL as well and notice the right side gets significantly hotter than the left. So I though that’s why you did it.
After wrapping to you place the ribs bone down or meat side down
Josh Suchovsky good question! Meat side down 🔥
do you trust temp gauge ?
Kyle Robinett hey dude, good question. In all honestly, I use a secondary grate probe in any of my grills or smokers, no matter if they are drums, pellets, etc. That being said, the temp gauge on the lid is always higher, but electronic controllers reading is usually spot on!
@@AshKickinBBQ thanks for the knowledge
Did you use the smoke setting at all or go straight to temp?
Great vid by the way!
Thank you! And I just did straight temp. It’s pretty rare I just roll on the smoker setting. I’m a 250° fan.
Ash Kickin' BBQ I’m getting ready to get the Austin xl what temp is the smoke setting on here?
shawn hilton it wasn’t on smoke setting. I primarily cook at 250°. I hardly ever just cook on the smoke setting unless I’m doing jerky or sausage.
Ash Kickin' BBQ I understand that. That’s normally where I’m at. I was just wondering what they consider the smoke temp
shawn hilton ahhh, I gotcha now. My apologies, definitely misunderstood! Typically on smoke setting, with a P setting of 4, mine runs between 160-180°. When I first got it it hovered closer to 200° at times, but it’s since been in that 160-180°.
Ribs look killer man! I have a Pit Boss as well and I'm still trying to figure out cook temps. So you kept yours on 250 for the entire cook? I went by the Pit Boss recipe in the user manual and ended up burning them slightly. Fml. Thanks man!
jeff j thanks brother! And yessir I kept it at 250° the whole time, 250° is pretty much my go to for everything except chicken! Anything much over 275° and you run the risk of the sugars in your rub burning. Hope that helps my friend!
That absolutely helps man! Burned sugar is exactly what happened too. 😭 Practice makes perfect right? I really appreciate the help. Keep crankin out the awesome content! Bbq noobs like me need the help! 😂
jeff j practice definitely makes perfect bro. Cook as much and as often as you can! You’ll be amazed how far you come in a short time. I’ll definitely be posting more content here soon. My next video will be a brisket one...was hoping to shoot it a month ago, but it hasn’t happened yet. Soon brother, cause I’ve had quite a few requests for it! Thanks again! 🤘🏼🔥
Will do man! I'm gonna do some more ribs this weekend at 250 degrees so they should turn out better this time. I'll definitely keep an eye out for the brisket video. My wife has been hounding me to do a brisket. Lmao. Thanks again for the help. Have a nice weekend and 4th of July. Later man! ✌
jeff j you bet brother!
What style ribs are these? Im doing baby backs for my first smoke. All my friends recommended spares or Louisiana style. But I got a deal on the baby backs.
These were spares cut down to St. Louis style
There’s mustard in barbecue sauce, so no can’t be tasted.
How long should I boil my ribs for before I put them on the smoker?
14 & 1/2 hours, they need to fall off the bone prior to applying smoke!
@@AshKickinBBQ what comps do you compete at that allow electric??
Fernando De La Garza KCBS competitions allow pellet smokers. It falls under wood fired, not electric.
Hey why not make your own barbecue sauce man??? Love making my own ...Also I use Worcestershire sauce instead of mustard as a binder... the seasons stick really well ...also I leave my ribs with dry rub over night and again with it being cold me I’ve never had a problem .. but I still use Worcestershire sauce just for the added flavor... I also put it on my briskets.. again not saying your way is wrong and not saying my way is right.. but it’s pretty damn tasty!!! Try it sometime... OH I even decided to try it on a tomahawk steak... just a touch.. don’t have to go crazy with the stuff... then salt pepper garlic let it sit and get all happy... reverse sear that sucker...right at the end I take a brown sugar and bourbon glaze I make and just put a touch on the steak...heaven complete heaven.. has a different flavor profile that I’m really starting to like...
I will be doing all I can on my end to help promote the channel! Skol!
Thomas Oney I appreciate that brother! Thank you!
How does one become a Competition BBQ judge??😂
Take a class :). I'm actually a certified judge as well!
Should I take my ribs to 300 degrees like my chicken?
Make it 450, no chance in risking an illness from undercooked meat!
I find a good binder.....JD or a bourbon
How you expect to taste the smoke with all that rub
Lol, people, myself included do it every weekend at comps. The seasoning doesn’t act as a barrier....
It’s competition ribs. Not eat at home every weekend ribs.
I know them ribs was good. You might need to take your insulin if you’re diabetic. They look great.
Haha, yessir! They were fantastic!
I'm sure they are delicious. But as a typical Texan, that is to much rub.
Fernie elias competition BBQ is much different than backyard, and if you think that’s too much, I’d invite you to watch Mueller season a brisket. Thanks for watching 👍🏼
Ash Kickin' BBQ yeah I've seen, competition bbq is good but personally not my flavor. i got a buddy who competes and we always clown on him for it by telling him not to bring his competition million ingredient rub lol but he makes some good food!
Fernie elias lol now that’s funny! I won’t lie, my favorite rib is an SPG rib! Pork chop on a bone!
Ash Kickin' BBQ yeah, i keep my rub simple SPG and I’ll add a little of paprika for color. Then just let the smoke bring the flavor! Brisket and pork shoulder is only salt and pepper
Try honey for you binder. Works good for pork butts.
Jeremy Edwards my only concern with that for competitions is, the sugars could easily burn and give an off appearance. Maybe I’ll
Give it a crack for a home cook! Thanks!
Dog needs an only fans page
Lol, she was one of a kind that's for sure.
That trimming is so wasteful
J W actually it’s not. I ate the trim,. I also use it in chili and tacos. And you clearly don’t understand competition BBQ. Thanks for your valuable insight.