How to cook ribs on a Traeger or Camp Chef! 2023 Go-to Recipe!
ฝัง
- เผยแพร่เมื่อ 27 ก.ค. 2022
- In this video I walk you through my process for making delicious pork ribs on my Camp Chef Pellet grill. The goal is to give you the confidence to make great tasting ribs. It may not be a competition rib in the end, but I guarantee your friends will want to come over for your ribs after you make the mistake of inviting them over the first time! 😂
- กีฬา
So refreshing to watch a BBQ video with no music playing in the background!!!...thank Yu so much...just found your channel
Thanks for watching!
The dog bark effect had me dying.
Tried this tonight. Excellent! Everyone at my house was happy! Thank you
That is awesome! You are welcome and thanks for watching!
Great video. Straight to the point, and very detailed on every step. Just got a new "Camp Chef" and can hardly wait to try this.
Enjoy your new Camp Chef and the ribs!! Keep an eye on the channel we have a simple smoked chicken video launching soon. Thanks for watching!
Need help with my camp chef gill
My nephew, in North Dakota, made ribs using this exact method. Albeit a different sauce. They were the best ribs I ever had, Been doing it for about 2 years now. Great ribs every time.
Thanks for watching!
Thanks for a video that does not expect me to aspire to NRG tailgating cookoffs in Houston. Just good backyard cooking is my goal in life. Wonderful video and production techniques. Subscribed!
You are welcome! Grilling and smoking should just be about good eating in my opinion too. Thanks for the great comments and subscribing!
Thanks so much, gonna make these for tomorrow
I am happy the video helped. I'll bet they turn out delicious! Thanks for watching
They look great to me. I'll be trying this.
Awesome, Thanks for watching!
Thanks so much for making this video, I learned some new tricks. Can't wait to try this!
That’s awesome! Thanks for watching!
BBQ Rando you know what I like! Smoked ribs and sausage! You're killing me here! Man those ribs were tender as can be and the sausage looked as if it was lovingly bathed in smoke for exactly the correct amount of time! Get in my belly! You definitely are my twin BBQ Brother from another mother. By the way you probably could have cooked all of that on the hood of your truck with those outdoor temperatures 😂. Keep doing what you're doing! Lumberjack approved 100%. Thanks for sharing.
!
Going to try it tomorrow. I like how you demonstrate all the steps.
Thanks for watching!
Excellent, for sweet and spicy just add a few Jalapeño slices over the brown sugar before wrapping. Spicy Delicious! Great job with the ribs. I think perfect!
Great tip! I'll be trying that soon. Thanks for watching!
The bark....lol...good work
Thanks for watching!
They look so good!
Thanks for watching!
Unfortunate sound bite at 2.46. You were either very excited or it's yellow mustard doing its yellow mustard thing.
Great down to earth Vid.
I am pretty sure that’s my editor adding some sound effect fun to the video 😊. Thanks for watching!
I have seen many videos with this method. I thought this was going to be something I didn't know, going by what I perceived reading the title. Anyway, that was the best video I have seen on the 321 method. Im subscribing and looking forward to watching some more great vids by you. Thanks
Thanks for watching!
Great video don’t find much on pellet grill ribs awesome tips
Thanks and thank you for watching!
Try meat church or traeger weby
I do the same on my Pit Boss! 200 and the 3, 2, 1 method. Works every time!
Thanks for watching!
Well done sir !
Thank you and thanks for watching!!
This will DEFINATELY be my next cook on my Pit Boss this weekend!
Thanks for watching!
I really like your way of making these ribs. My first try I did 9 racks for my sisters baby shower on my Ironwood 885 and they came out so good. I still have people asking me when I'm making more.
It really is a straight forward way to make very consistent great tasting ribs. Thanks for watching!
Good information. Thanks
Thank you and thanks for watching!
Love your approach. Chasing comp ribs is often a bit much. I bet these taste amazing!
Thank you and thanks for watching! They do taste great
trying this with the Traeger this weekend! Awesome tutorial!
Thanks for watching!
How did it go? I'm about to try on my Traeger.
@@genesisguerrero413 turned out great! You can't go wrong with the 3 2 1 method!
These are the best videos just a guy that likes ribs period!
Thank you! We agree!
little leary to use such low temps, but you cant argue with that finished product. Great video
I can understand your concern, but just make sure you follow my times, temps, instructions and use a good thermometer to make sure your ribs hit at least 195 degrees and everything will be safe and delicious. Thanks for watching!
I've cooked ribs for myself multiple times but last weekend I cooked for other people. The way I learned how to cook ribs is "competition" style. My ribs were balanced good color from the cherry and Hickory chucks good bite tender sweet but not 2 sweet with a little bit of kick. That's all good for competition but this wasn't a competition lol. The audience I cooked for preferred the taste of Seasoning salt or the familiar salt and pepper rib. I learned a valuable lesson know your audience. The people I cooked for weren't wrong for their preference it's the cook job to cater to its customers.
Could not agree more. Thanks for watching!
Something good that we do in our house, is we do pineapple juice instead of apple juice and put a lil soy sauce for it to sit in to give a teriyaki approach.
Thanks for the tip, I am going to try that! Thanks for watching!
That sounds really good I may try that.
Awesome!
And who doesn't love Mustard Farts?
🔥🔥🔥
Thanks for watching!
Hell yeah im new to smoking And this is the best.
Thanks for watching!
💯💯💯
Thanks for watching!
Nice video and good tips. Camp Chef's rock I have an SG24 as welI. I no longer add the mustard binder that can prevent smoke penetration into the meat and I always use butcher paper instead of foil to help develope the bark even more as it cooks. Cheers!
I’ve also been experimenting with some different seasonings and no binder with good results. Thanks for the tip on the butcher paper! Thank you for watching!
Do you still use Apple Juice when wrapping in butcher paper?
Since you pulled the membrane on the bone side, it will let the apple juice, brown sugar, and honey soak into the meat during the 2 hour wrap phase. Some people score it, I chose to pull my membranes as you do.
Thanks for watching!!
Great video! How long do you smoke the ribs after you sauce them? Thanks again!
It takes about an hour after you unwrap and sauce. I like to cook mine to 203-205 so the fat renders. If you like a little fat in your rib you can pull at 195. Thanks for watching!
Hey dead eye , way to go, man do they look good, ok I will try your way, here goes.............................BB
I think you will be happy with the results! Thanks for watching!
Have a treager 3400 at work and the control panel went out. Called and ordered a new one and while taking to them, they recommend you leave the lid closed while starting the grill.
The treager representative was extremely nice, and helpful! An excellent company!
Thanks for watching!
@@zevoutdoors7194 Thanks for the video. And, I still light my smoker with the lid up. LOL
I think that is best! I have heard of some real problems associated with not having the lid open at start up. I was a little surprised when you said they told you that, but I do know things are always changing.
@@zevoutdoors7194 Yep. They said that they DID tell customers to light it with the lid up, be found that the grill had issues leveling out the temp that way. Had a long and lengthy conversation with them, they we're super cool and helpful. I have a traeger at home, and we have one at work that's about 12 years old. Have replaced the burner probe, think that's what it's called, and the control panel. We have repainted it also. But, the ol girl still works like a champ! 😁
Can't say that for many things these days in our through away society.
What temp did you set the pellet grill on for the wrapped 2 hours?
Hi Bob, I leave it at 185-190 same as the 3 hour smoke temp. I just turn smoke setting down to 1 on the camp chef because the ribs are wrapped and the low smoke setting keeps the temperature more constant. Thanks for watching!
GO PACK GO!
Right on! Thanks for watching!
For the 2 hours with aluminum, was the meat down on the grill or bone down?
What do you do with the juice in the bucket? Wonder if you could make a BBQ sauce with it...
I just dispose of it, but you bring up an interesting question! I bet you could use as a basting "juice". Just not sure how you would store or keep it fresh, assuming you wouldn't be smoking again for a while. I may have to experiment with that idea.....
I've taken the braising liquid (which is what it technically is) and reduced it in a saucepan to make a sauce. Some fat skimming is required, but totally worth the work.
Love your video and the unpretentious approach you take to presenting great cooking tips. I'm so turned off by videos in which the host thinks he's garnering credibility with comments about cooking ribs in competitions. I'll definitely try your tips when I smoke ribs for my family and friends. Thanks.
Its all about good food to me! If you want to make another great treat check out my video on Philly Cheesesteak shotgun shells. Thanks for the kind words and watching!
When the ribs are in the foil.. is the temp of the smoker 190-195 or do you cook the meat to that temp. If so, do you leave the smoker at 185?
Leave the smoker at 190-195 and turn smoke setting to the lowest setting. This will keep smoker temp consistent during the foil step. Thanks for watching!
I like using Worchestershire sauce instead of mustard, and you use less of that than the mustard. It helps with the flavor as well as it melds a little with your rubs.
I’ll have to definitely give that a try. Thanks for watching!
I squirt some liquid butter on my ribs before I add the brown sugar and honey. Then wrap with apple juice. My wife loves the way they fall off the bone. Yummm!
Thanks for watching!
Divert some of that juice to a pan to cook down until it is very thick; then add some of your sauce to baste.
Great tip. Thanks for watching!
Nice video, but all the steaming seems counterproductive to a juicy rib. I do like how you are managing your temperatures.
You just need to make sure you use plenty of apple juice. Thanks for watching!
This is the keystone of making proper ribs
Thanks for watching!
How do your ribs get to 195-200 degrees if you have your smoker set to 190?
For the last hour of the cook I turn up temp to 245 and medium smoke. This is mentioned at about the 12:45 mark of the video. Thanks for watching!
Not sure if Dave's rub has Salt in it, but when I do an overnight rub, I prefer to leave the Salt out until it's cooking time.
Salt on an over-nighter seems to make Ribs taste like Ham.
But if you like it, and your guests like it, go for it.
That’s a great tip! I’ll need to take a look. Thanks for watching!
@@fredwills6288 Thank you, I will.
Based on my experience, overnight salting affects the flavor in a way I don't care for.
Also, Salt doesn't tenderize, it only flavors and draws out moisture.
Agree to disagree, then?
Watering mouth
Thanks for watching!
I don’t use all the sweet seasoning, I use just mustard Tony’s or Louisiana seasoning when smoking. When I wrap, I use 50/50 apple juice & water
Thanks for sharing and watching!
I would like to smoke this rib. Is the temperature you mentioned in C or F ?
F Thank you for watching!
I tell you all one part of smoking meats that is of the highest importance...the pellets you use. Real wood pellets will make all the difference in the world. I have come to find out that not all pellets are equal. There are brands (I'm not saying brand names here) but they trick you by using cheaper woods like alder and then add oils to 'flavor' the wood so it's smoke is flavored to imitate the real wood. It might make no difference to some, to me it does. So spend a bit of time researching your favorite brand and find out if it is 100% of the wood type stated. Also, when adding liquids to meats, realize that the larger amount of liquid will draw liquid from the lesser. Like your fingers in dish water, they shrivel because the dish water is drawing moisture out of your skin. So don't shrivel your meat, always better to raise it up on a rack, steam and baste often for the most moist, succulent meat. God bless everyone!
You are dead on when it comes to pellets! As you suggest, do your research and find a real wood pellet that works best with your smoker and style of smoking. Thanks for watching!
@@zevoutdoors7194 Also if you're using smoke tubes, use real wood chips, I spray mine with the ACV/Apple juice on a tray before putting them in the tube. It is a better smolder, as chips burn faster and hotter without it. Water works too. Just not dry because the smoke is harsher when chips are dry!
You ripped off a nice one at 2:45 and carried on like nothing happened, exactly how I would have done it. I agree with you about competition ribs, I'd rather have this type.
Thanks for watching! 😂
What’s the name of the seasoning you used in the beginning?
In this video I used Famous Dave's Rib Rub. I am not sure if it available in your area, if not I also like Meat Church's Holy Gospel Rib rub. Thanks for watching!
I dislike yellow mustard also but I will give this a try thank you sir
You'll never know it was on there. If it is a real issue I have experimented not using a binder since this video. As long as you "pat" the rub a little so it gets moist form the rib itself I haven't been able to see a measurable difference. Thanks for watching!
Nice bark
Thank you and thanks for watching!
The only gripe I have is how long you put them in the fridge after seasoning. Though dry brining is good, you have to be careful with pork as the salt can turn it hammy if left going for too long. I'd leave them for just a couple hours instead of all night.
Great tip! Thank you for watching
So thoughts on putting a tub of water in the smoker with the ribs? Did it before and seemed to help them from drying out too much
In my experience if you stick to the recipe and temps in this video and are using a pellet smoker, I have not had an issue with dry ribs. I have used this method in a cabinet style smokers, and it seems to be a little drier smoke process so adding water can be beneficial.
Picked up some new ideas to try, and really appreciated the times and temps being clear! Ignoring the "ThAtS tOO mUcH SUgAr!" and making it how I want. I think the combo of the three sweet flavors is going to be glorious! I wonder if those people get on videos about chili and critique how spicy it's being made? "OMG, why do people have to use so much chili powder? AND you're adding a jalapeno?!"
Thanks for the comments! I hope the video helps you with your ribs. Thanks for watching!
What type of pellets
I use a few different Bear Mountain pellets. For this smoke I used Bear Mountain Gourmet Blend. Thanks for watching!
@zevoutdoors7194 Thank you. It appears you use a seasoning instead of a rub ??
@@Jeff-uf3cv I experiment with different seasonings. I believe in this video I used Famous Daves. I have also used a few of the Meat Church products as well.
I am about to do ribs for the first time tomorrow I just assembled my Traeger today doing my first rib cook tomorrow my question is ... why boat and not wrap ?
I boat because it contains the juices better for me. Could be because I don't know how to wrap properly 🙂. I think either will work as long as you contain the juices and utilize the created "steam" to help with the cooking process. Thanks for watching!
@@zevoutdoors7194 Thanks !
What sauce are you using on the final cook?
I experiment with different sauces. In this video I used Sweet Baby Rays because I wanted to use a national brand I was fairly certain everyone would be able to purchase. Sauces can be very personal as far as tastes go. My recommendation would be to try several and see what you like best. Thanks for watching!
@ZEV Outdoors forgot to ask but I assume you are a Packer fan. I live in the GB area.
Go pack go! I live in the great state of WI too
I use catfish skinning pliers to remove the membrane.
That’s a cool tip! Thanks for watching!
Do you use a sweet BBQ sauce as well?
I use a few different sauces, some sweet some hot and some of both. Thanks watching!
@@zevoutdoors7194 I tried this method over the weekend and came out great.. .I gave up on the 3-2-1 method long ago as after the wrap my ribs came apart. But you use a much lower temp for the first two phases and that makes a difference in holding the rib together. Thanks!
Use catfish skinner pliers to remove the membrane
Good tip!
I don’t think you mentioned what pellet flavor you chose to use ? Would be interested to know.
I have been using Bear Mountain for quite a while now. I like how they burn and my temps stay consistent. I’ve used both Gourmet Blend and Bourbon BBQ. Thanks for watching!
GO PACK GO
Thanks for watching!
Best ribs if the year??? In a easy bake oven??
Thanks for watching
Very close to what I do, except I reduced the time in the foil to between an hour and 15 minutes. to 90 minutes.
They still render the fat and come out tender, but there is a bit more chew, not as soft.
But either way, super good!
Thanks for the tip! I might try that next time. Thank you for watching!
leave the fat on it keeps all meat juicy
I never have any problem getting rub to bind to the meat, ans I don't use
Thanks for watching
If you don't like yellow mustard, use mayo. Their only job is to hold the dry seasoning spices, and you won't taste it after the ribs are done
Good alternative for sure. I’ve been experimenting without a binder and so far I have had good results. Thanks for watching!
Great video. Watched this one video and they trimmed off nearly half of the rack of ribs!
Not sure why they’d do that? Thanks for watching!
Good video. The only thing that prevented you from a thumbs up was eating that rib with a fork
Good tip for next time. Thanks for watching!
Nice your grills only for smoking with gas or charcoal thank you
It is a Camp Chef pellet grill. It is primarily for smoking and uses electricity and wood pellets. Thanks for watching!
That mustard bottle
was being extra childish
For sure! Thanks for watching!
What is with everyone eating so much sugar on everything even their meat. Honey, brown sugar and apple juice then topped with store brand sugar sauce. Dry rub is all you really need IMHO
Good for you!
Thanks for watching!
I always think that as well.
i like them sweet
Yeah. I don't like my meat that sweet either. But a lot of people do!
3:53
Thanks for watching!
@@zevoutdoors7194 2:47
Are the ribs baby back ribs or just regular pork ribs? I’m curious.
They are just spare ribs from my local Sam’s Club. They sell them in a two pack in the meat department. Thanks for watching!
Those are back ribs brah
@@zevoutdoors7194 THEY ARE NOT SPARE RIBS they are BACK RIBS
@@davo912 Thanks for watching. I just told Thomas what my local Sams has them labeled as, so he could find them at his Sam's store.
@@zevoutdoors7194 but they are not spare ribs
Us who compete in compositions don't use oven like you do. A pellet smoker is just an oven with a power driven feeder.
Thanks for watching
U lost me with the packer penant in the back ground😂
Not much Packer action to be proud of this year 😂. Thanks for watching!
I love this video but I have to say am I the only one who was hearing him refer to them in the singular. I just feel like I kept hearing him refer to the rib?
Thanks for watching
Your mustard bottle needs to lay off the grains.
For sure, thanks for watching!
13:33 That is NOT a smoke ring. Interesting approach though. And happy taste buds is what’s counts………..
Thanks for watching
Why do people try to drown the meat in different sweetened flavors?. Trying to cover up the great taste of the meat. Just me I guess...
I agree it’s all personal preference. This is definitely not the only way to smoke a rib. Thanks for watching!
My method is the same except for the rub and I don't use honey (I use apple cider, brown sugar, and butter) during the braise. The pork is definitely not overshadowed by the cooking process.
lol, the cup of brown sugar, and honey is not "dissolved down into the rib". They are dissolved into the apple juice. You literally could have had the same result with a tablespoon of brown sugar and a tablespoon of applejuice, with less waste, and less cleanup! (dumping/cleaning a 5gal bucket).
Lol whatever you say Scotty boy! Thanks for watching.
Rub Rib?
What you’ve never heard of rub rib? 😂. Thanks for watching!
barking ribs...who'd a thunk it?
Thanks for watching!
If that works for you I guess that’s all that counts
Thanks for wathcing!
Lol…
Thanks for watching!
I skip the brown sugar and honey. I Bo use apple juice. Everyone loves my ribs because they are not sweet!!
Thanks for sharing! and thanks for watching
Son, I can help you.
Thanks for watching!
Mustard is gross 🤢 I use Olive Oil or Worcestershire sauce as a binder
Thanks for watching! Good to know about those options.
I can only find rib rub I can't find the rub rib As you called it lol just messing with you
Thanks for watching!
Ribs would be better if you wasn't using a pellet microwave.
Thanks for watching!
I don’t see enough pull back. The meat doesn’t look tender.
Looks can be deceiving, they’re very tender and delicious! Thanks for watching
12:00 I stopped at the bbq sauce used… really? All that and you use sweet baby rays?!
Thanks for watching!
Always a critic. Looks like a pretty darn good recipe to me. I'm gonna try it.
Thanks for watching!
First off you don’t need a binder. 2nd you’ll dry your ribs out by seasoning them the night before and letting them sit in the fridge. 3rd never sweet baby rays on anything you eat,,, it’s disgusting!!! Then always warm your bbq sauce up before you apply it. Also don’t burn them like this guy. In other words do the opposite of this guy and you might not have a disaster on your hands
Nothing burnt here!
id say apply it more republican :D
😂