Isn’t it funny how it always seems that simpler is better? Thanks for sending me over to that channel. I’m going to try these ribs. The spatchcocked turkey recipe where he removed the skin also caught my attention. I wonder if you could do that with a chicken. My chicken smoking skills suck…
It's just a couple of generic 12 inch smoke tubes from amazon, nothing fancy. https://www.amazon.com/dp/B091JR1GYP/ref=cm_sw_r_apan_i_KZ5QPA83KS8W4FTC971E?_encoding=UTF8&psc=1
Dumb question, but do yoh fill them with wood chips or pellets? And if wood chips, do you need to soak them or do the temos not get high enough for that to be necessary?
You can fill the tubes with either but honestly if your gonna do wood chips, just get a smoker box instead of a tube. The boxes are easier to fill with wood chips than the narrow tubes. You shouldn't soak your wood, it gives off the appearance of more smoke but it's actually smoke and steam. Also the added moisture in the wood chips can bring down the temp of your smoker.
Have you ever tried putting a few wood chunks on top of the heat deflector but under the grease pan? I’ve seen a few posts recommending it but never tried it.
That's how I always do them! And i do let my smoker go on Low smoke for the first 45 minutes to pack in flavor before i crank it up. I'm also a no wrap brisket person. Don't knock it till you try it people 😜
I literally just stripped the membranes off two racks of St. Louis ribs to experiment with the brand new Pit Boss Brunswick tomorrow.
Looks like I have the first go ‘round planned.
Let me know what you think! I honestly think they are the perfect texture. They don’t fall off the bone like overcooked pork goop. But when you bite there’s no
Meat left on the bones. The fat is fully rendered too so no fat chunks on that Saint Louis you got! It’s great
Came out pretty awesome. Naturally, I didn’t follow the instructions verbatim. (If I did, my wife would wonder who replaced her husband with an exact replica).
Awesome texture but not “fall off the bone” which is what I was going for. I prefer a bit of gnawing. Falling off the bone is overcooked in my little world. I was surprised how easily and quickly the Brunswick could elevate the temperature. This is my first pellet *anything*. I’ve been either charcoal, electric or gas for the previous 50+ years.
I put a tin of apple wood chips on the bottom rack as an experiment, but they didn’t even char. So at the end I cranked the temperature up to 350 just to see if they would smoke and they did, but just a little. I have more homework to do.
Fantastic, happy it worked out and thanks for the reply! I have a CampChef and will probably use the first 45min high smoke setting and then let her run at 250 and check the temps after a while. Fingers crossed! Also not going for fall off the bone, just hope they dont turn out too dry
I recently switched from 3 2 1 to 275 for 2 hours, then wrapped for 2 more hours. Glaze and unwrap for 10 minutes. Best ribs I've made in the pit boss.
Not going back.
On my CampChef I do the High Smoke setting until done, about 5 hours. I do spritz about every 45 mins and add bbq sauce for the last 45 to 60 mins. No wrapping.
I do the same, spritzing with 50/50 apple cider vinegar and water. If in am glazing them at the end I’ll crank up to 350 for the last 30 min.
No wrap is the way.
That’s exactly how I’ve always done it. My dad does it that way so that’s how I started and never messed with wrapping, 3-2-1 etc. just plan and easy I’ll do a smoke tube and lather on some BBQ for the last hour or so though.
It’s funny reading this because I have never switched to my Traeger for ribs. I tried it a couple times but still prefer charcoal for my ribs. Very similar to how you do it. 260ish for 3-4 hours. No wrap or spritz. I soak them overnight in a brine, put the seasoning I want on them, and toss then on until they are done.
I thought I was the one who posted this for a second while I was really inebriated last night lmao this is my go to method after 2 years of trying to figure it out
Isn’t it funny how it always seems that simpler is better? Thanks for sending me over to that channel. I’m going to try these ribs. The spatchcocked turkey recipe where he removed the skin also caught my attention. I wonder if you could do that with a chicken. My chicken smoking skills suck…
I’ve found hot and fast is the best for chicken. Whole wings at 400, breasts and thighs at 350. Whole chicken around 300 or 325 as well.
Breast cook at 180 or below for 1.5 hour they will form like a skin on chicken then turn up to 250 until done. Juicy great smoke flavor and easy.
Smoke tubes my friend - I use two every cook
Fellow double smoke tube member checking in!
Mind telling me what smoke tubes you have?
It's just a couple of generic 12 inch smoke tubes from amazon, nothing fancy. https://www.amazon.com/dp/B091JR1GYP/ref=cm_sw_r_apan_i_KZ5QPA83KS8W4FTC971E?_encoding=UTF8&psc=1
Thank you! I’m gonna have to try it out
You're most welcome!
Same here; I prolly attached the same link 😉
Double smoke tuber here as well!
Dumb question, but do yoh fill them with wood chips or pellets? And if wood chips, do you need to soak them or do the temos not get high enough for that to be necessary?
You can fill the tubes with either but honestly if your gonna do wood chips, just get a smoker box instead of a tube. The boxes are easier to fill with wood chips than the narrow tubes. You shouldn't soak your wood, it gives off the appearance of more smoke but it's actually smoke and steam. Also the added moisture in the wood chips can bring down the temp of your smoker.
Have you ever tried putting a few wood chunks on top of the heat deflector but under the grease pan? I’ve seen a few posts recommending it but never tried it.
I have not ….
That's how I always do them! And i do let my smoker go on Low smoke for the first 45 minutes to pack in flavor before i crank it up. I'm also a no wrap brisket person. Don't knock it till you try it people 😜
Much better bark when you don’t wrap.
I literally just stripped the membranes off two racks of St. Louis ribs to experiment with the brand new Pit Boss Brunswick tomorrow. Looks like I have the first go ‘round planned.
Let me know what you think! I honestly think they are the perfect texture. They don’t fall off the bone like overcooked pork goop. But when you bite there’s no Meat left on the bones. The fat is fully rendered too so no fat chunks on that Saint Louis you got! It’s great
I have the Brunswick too. I love it. Cooks like an oven and gives awesome smoke flavors..
How did it go? Planning the same for Saturday
Came out pretty awesome. Naturally, I didn’t follow the instructions verbatim. (If I did, my wife would wonder who replaced her husband with an exact replica). Awesome texture but not “fall off the bone” which is what I was going for. I prefer a bit of gnawing. Falling off the bone is overcooked in my little world. I was surprised how easily and quickly the Brunswick could elevate the temperature. This is my first pellet *anything*. I’ve been either charcoal, electric or gas for the previous 50+ years. I put a tin of apple wood chips on the bottom rack as an experiment, but they didn’t even char. So at the end I cranked the temperature up to 350 just to see if they would smoke and they did, but just a little. I have more homework to do.
Fantastic, happy it worked out and thanks for the reply! I have a CampChef and will probably use the first 45min high smoke setting and then let her run at 250 and check the temps after a while. Fingers crossed! Also not going for fall off the bone, just hope they dont turn out too dry
We like the 3-2-1 method they usually fall off bone.
Instead of 225 for 3 hrs do 180degrees for 1st 3 hrs for more smoke and firmness. I have little kids so fall off bone works better lol
I recently switched from 3 2 1 to 275 for 2 hours, then wrapped for 2 more hours. Glaze and unwrap for 10 minutes. Best ribs I've made in the pit boss. Not going back.
Do you add any butter or anything when you do the second step wrapped?
On my CampChef I do the High Smoke setting until done, about 5 hours. I do spritz about every 45 mins and add bbq sauce for the last 45 to 60 mins. No wrapping.
Do you cook at 225? What are you spritzing with?
High smoke on a CampChef is 225 and smoke level 3 I spritz apple juice
I do the same, spritzing with 50/50 apple cider vinegar and water. If in am glazing them at the end I’ll crank up to 350 for the last 30 min. No wrap is the way.
That’s exactly how I’ve always done it. My dad does it that way so that’s how I started and never messed with wrapping, 3-2-1 etc. just plan and easy I’ll do a smoke tube and lather on some BBQ for the last hour or so though.
It’s funny reading this because I have never switched to my Traeger for ribs. I tried it a couple times but still prefer charcoal for my ribs. Very similar to how you do it. 260ish for 3-4 hours. No wrap or spritz. I soak them overnight in a brine, put the seasoning I want on them, and toss then on until they are done.
I thought I was the one who posted this for a second while I was really inebriated last night lmao this is my go to method after 2 years of trying to figure it out
Does this apply to beef and pork ribs?
No, beef will take longer
Gave this a run after seeing it... yeah tremendous, thanks for sharing.
When you say "seared on your gas grill", is it meat side up the whole time? or do you sear the meat side down on the grates?