How to BBQ The Perfect Pork Spare Ribs on the Pit Boss Austin XL I Pellet Smoker Ribs

hey everybody welcome back to the smokemidwest.com youtube channel i'm scott and today i'm going to show you how i like to do pork spare ribs on the pit boss austin xl so what we have here today is a 4.7 pound rack of st louis pork spare ribs got these at walmart so what we're going to do is we're going to open them up trim them up and get to smoking them so these are super easy to do can i just take them straight out of the package here try not to let all the juices spill then i'm going to pat them dry with just some paper towels here get some of that packing juice and all of that stuff off of them all right so the first step we want to do is start trimming these things up a little bit get some of this extra fat off the top and i always cut this end here there's really the bone there's a little tiny bone right there and what i found is that once you smoke it this just kind of falls out of there anyways so we're just going to go ahead slice this tip off kind of square it up a little bit now you can save that and smoke it along with the ribs and they'll be done before the rest of the rib so a little bit of a snack for you so i think this end looks pretty good and for this fat down here i'm just going to go ahead and trim this off and this works best just if you put your knife right next to the ribs make sure you have a really sharp knife it helps and kind of pull on it you don't have to get it all in one one cut just get underneath it try not to gouge the meat a little bit if you do that's all right no big deal we'll get this little chunk of silver skin off like that that's pretty good there's another little bone right here we're just going to go ahead and get rid of that guy because it's just going to fall right off during the cooking process as well some more this meat here ears more this fat pretty good doesn't have to be perfect this isn't competition ribs these are just uh backyard ribs good eating ribs so we'll flip them over i always cut this flap off here never really cooks that well go ahead and slice it off get rid of it and all this fat here too you don't want to eat this stuff it usually it doesn't render down in the cook and uh gives your mouth a weird feel when you're eating it afterwards so just go ahead and slice it off actually let's take this little bone here it's almost coming out already we're just going to go ahead and get rid of this one too all right that looks pretty good so the next thing we're going to do is we're going to get rid of this membrane you know some people leave it on some people take off some people just score it i like to remove it i've cooked it with it on there before and i noticed the difference i've cooked it while and like scored it then cooked it and you know that was pretty good so you could just score it if you can't get it off but i just take a little butter knife here and try and get underneath it and sometimes you can get it all off in one one pole with a paper towel a lot of times you don't see if we can get lucky on this one i got pretty darn lucky on this one yeah we're good to go there there's a little bit here let's see if we can get rid of this just a little bit left there that's fine we're gonna leave that not a big deal at all so to season these up we're gonna go two seasonings first is we're gonna go with the smoked wet steak and burger sometimes i use the all-purpose sometimes i use this pretty interchangeable and i'm gonna go with the sweet rub on this one or use sweet heat you know what if you have your own seasonings you like that's cool too but here i start off with a little bit of a binder of some mustard this will help everything stick to it we're going to go in with a fairly light layer of the steak and burger this is just going to add another layer of flavor to everything and the next we're going to go over top with the sweet road kind of hot out here today sun's beating down on me so this is going to sweat in real good here just a couple of minutes but i always press it down just to kind of help that process then let's repeat the exact same process on the top side a little bit of mustard for the record you don't taste the mustard i actually don't like mustard at all crazy i know but i put it on here because i think it's a really good binder and it does help the rub stick to it so we'll go with the steak and burger then head over the top sweet rub goes great on pork a couple different types of sugars in there salt pepper garlic a few other things we're going to open up the big side here i'm going to go pretty happy with it this is where all your a lot of your a lot of your flavor is going to come from here should we get that side all right we're going to let this sit probably in just a couple of minutes and then we're going to put it on the pit boss what i'm looking to do is just let it sit and it's going to sweat in there and it's going to basically almost dissolve and liquefy on top of the ribs and then that'll help with bark setting and flavors and all that good stuff so we'll see in a few minutes so we're going to be smoking these on the pit boss austin xl i have it set at 250 degrees we're up there already i like to do 250 degrees i feel like 225 is a little too low and 300 is just a little too much so i'm gonna put them on the left hand side of the rack because that is where the temperature is the most consistent at 250. i'll link a video in the little icard of i did a temperature control test from left to the right on the various different temperature settings and by far the left was the most accurate to where you had it set at so we're gonna put it there what we're smoking them with today is i have some oak pellets oak usually isn't my preferred method but that's all i have today usually i like to do like an applewood mixed with pecan or fruit wood with like hickory or something like that but also i have is oak today and we're going to roll with it it's still going to be good um you know with the pellet smokers the wood flavor is important but it's not as important if you were using like an offset smoker or charcoal smoker i mean there's a little bit of flavor difference between the different pellets but like not a 10 that you'll notice it that much so we're going to let these go about 90 minutes and we'll see you back then so ribs have been on for an hour and a half let's check them out they've got a beautiful color to them scratching it here just to see if the bark is set it's definitely set so what i have here is just some water and a spray bottle and what i'm gonna do is just spray them down help keep them moist i don't want them to dry out at all so i'm going to continue to spray them down about every 40 minutes and we'll probably wrap around the two and a half hour to three hour mark but we're going to check in because we're really just looking for what type of color we want um so i want them just a little bit darker than this so we'll probably go maybe another hour or so and then we'll see what the color is then so we'll see in about an hour all right it's been about two and a half hours let's check our ribs and they're looking fantastic the bark is definitely set and that's the color where i'm going for is kind of a mahogany type color so we're gonna go ahead and wrap these guys up but let's prepare the wrap first so we're gonna wrap these in two layers of heavy duty tin foil or aluminum foil so first layer what we're gonna do is just a good handful of brown sugar not no exact measurements here just a little handful or two some honey you got some good local honey that would be perfect for something like this i'm gonna put a little bit of barbecue sauce in here we're going with this sweet baby ray's chipotle so we're just going to put a little bit of that down here just a little line of it let's go get a rib hear the ribs out of the smoker they look so good we're gonna do it meat side down bone side up and we're gonna repeat the process brown sugar a little bit of honey a little more barbecue sauce you could use whatever barbecue sauce you like wife likes this stuff so that's what we're using if you want to spice it up a little bit you could use a spicier barbecue sauce so this is how i like to wrap it i wrap it both sheets at the same time and i do it this way because i know i'm gonna have to unfold them and look at them a little bit so i just do one sheet at one side over long side back over and the ends like this like that nice tight compact package we're gonna put them back on the smoker bone side up meat side down for about an hour and then we're gonna check them then so it's been about an hour and a half got a little distracted so on a little bit longer but that's all right so let's check them out see what they're looking like the pit boss has been running steady at 250. i'm guessing they're done they're done number of different ways you could tell they're done first one is when you pick it up the package feels loose and this one definitely feels loose second is get some good pull back from the bones that's always a good sign that hasn't been done but we got some nice pullback there then you can what i like to do is i'm not probing for temperature rather just for tenderness to see if they go in and out super super easy yeah it might be a little bit longer if you want to look at the temp see it's hard to tell what that was the sun so we're looking for like we were going for temp like round in there 202 ish i'm gonna say these are done um i don't like them fall off the bone i like a little bit of bite through with them still so these things are definitely going to be done so what i'm going to do is just wrap them back up take them in the house and let them rest for about 45 minutes and we'll slice them up try them [Music] our ribs have been resting for an hour so let's slice into them and give them a try there's juice all over the place i'm just gonna leave them in the pan they smell absolutely incredible let some of that juice run off there take a look at that that looks absolutely beautiful let's slice into these guys and give them a try i like to flip them over cut them from the back side that way it's easier to see the bones they are slicing very very good man i tell you i know i said it earlier but these just smell absolutely incredible this knife just goes through it absolutely and we'll just flip them over color on them is good this one right here has definitely got my name all over it a good shot of that towel ribs should be sticky sweet bites right off the bone they're not falling off the bone they're not mushy they have a great bite to them i'm telling you this is the way to make ribs so just a quick recap what we did season earth is about a four and three quarter pound rack of pork spare ribs season them up with a sweet rub and some steak and burger put them on the pillow smoker 250 degrees for about two and a half hours wrapped them up with some brown sugar honey a little bit of barbecue sauce they were in the wrap for about an hour and a half getting all tender and good uh took them off let them rest this is the end result i got another bite these are so easy to do got to give them a shot football seasons here make them for a football party there will impress everybody thanks for watching we'll see you in the next video

Channel: Smoked Midwest BBQ

Views: 55,498

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Id: Ke_u1kCPiqI

Length: 16min 26sec (986 seconds)

Published: Sun Sep 05 2021