How to Smoke Spare Ribs on a pellet grill - in less than 4 hours

hey barbecue fans jb here with barton barbecue smokeworks and today we are going to be cooking up some beautiful smith fields bear ribs we're going to be cooking them on our louisiana grill black label 1200. today we're throwing the 321 method out the window i'm going to show you how to cook these ribs in under four hours we're aiming for three and a half four hours so we're also going to be using a technique rather than wrapping them totally in foil we're going to use a foil boat so that we continue to get some color and a little bit of crunch on the outside so stay tuned [Music] so i'm excited to see i'm going to show you guys that hot and fast ribs are just as good you'll need to spend six hours waiting on ribs to be ready we're going to show you how to cook them in four so let's get to it i'll meet you at the cutting board and we'll get these bad boys spiced up first thing i like to do is come back to the back side and this little flap that's on here and trim that off don't mind the excess fat i think we might go ahead and leave the breastplate on these today i usually cut them off across here to make them st louis style but what the heck let's go ahead and do a full rack tonight i'm gonna go ahead and yank the membrane so we can get some seasoning behind the [Music] [Music] meat so i like to use mustard as a binder on my ribs you can use oil you can use worcestershire you can use whatever you want to use it just helps keep the spices on the meat let you get a little build up especially when you're putting multiple layers of spice on so we're going to start with a base layer of crawford's alamos alamo dust this is a great rib seasoning it's got a good salt a good little bit of sweet on it it's got some paprika in there so it gives you a good red color i really like it on pork and then our second layer is going to be big c's rib rub this stuff's great too it's got a little more pepper um not real salty so you don't have to worry about over salting and it's a great great pork rub as well [Music] and for all you mustard haters out there the mustard will cook off you won't taste it so it's it's just something to help the seasoning bind too this has got some great marbling in it i'm excited about these these ribs have a gorgeous color because both of these have a good amount of paprika in them to color these things nice and mahogany after it gets hit with that smoke all right we're going to do something a little bit different on the top so after i've got my seasoning on there i'm going to give this a little butter spritz with some i can't believe it's not butter you can use parquet you can use whatever you'd like you can use just oil give it a little butter spritz and then i'm going to give it an additional layer of black pepper i like black pepper on my ribs a little bit heavier than normal but i also like the way it looks once it's cooked and you can see those black pepper flakes coming through so i think it's against the the red meat it's gorgeous we're just going to give it a little bit of extra pepper and that butter gives it some the pepper something to stick to all right another top coat all right we're going to give these about 10 or 15 minutes to set and let the seasonings start soaking down into the meat let this start sweating our pit is already going and up to temp to 290. i want to cook close to 300 a day on these just so that we can go through and do a hot and fast rib i'll see you at the pit all right these have got a great sweat on them so we're going to get them put on the grill also remember to straighten your ribs up when you put them on the grill they're going to cook like that and if you've got them all bent and twisted that's how they're going to stay so if you get them on the grill nice and straight straighten your edges up they'll come off as a pretty rack sometimes they pull a little bit to one side but for the most part they'll look good so we're an hour and 15 minutes into the rib cook and at this point i like to give the ribs of butter spreads um after this spritz in about another hour or 30 minutes i'll check them again and that's when i'll use my water apple cider vinegar worcestershire sauce mixture to give them a spritz you can just use water you can just use apple juice whatever you prefer just to kind of help keep them moist but i found that at the hour hour and 15 minute mark that the butter spritz really does some great stuff for the just the sheen of the ribs themselves so let's go check them out all right we're still hanging at 300 hour and 15 minutes in those are looking nice so you can see that additional coat of butter and black pepper how that came out it's looking really nice so we're going to go through and give this a nice spritz with the butter and that's going to help seal in those juices plus give it a nice sheen without any type of glaze or anything all right we'll come back and check on these in about another 30 minutes or so and see how it's going all right so we're about an hour and 45 minutes into this rib cook and at an hour and 15 we did the butter spritz and it's been 30 minutes since then so we're gonna check and see if we need to hit it with a little bit more moisture let's see what it looks like still cruising along at 300. oh made it i'm gonna hit them with a little bit of moisture not that they need it but we'll check back in in another 30 minutes all right so we're two and a half hours into our rib cook the color is looking great the meat's starting to pull back off the bones a little bit um we're ready to go ahead and put these in a foil boat now i'll show you here in a minute but what we're going to do is we're going to boat these we're going to put the ribs down fold the foil up into kind of a boat so the juices will continue to collect on the bottom and that will break the meat down on the bottom side while the top continues to darken and get a little bit of crunch i like a little crunch on the top of my ribs so check it out so if you guys haven't checked out the magna chef gloves check them out gotta get a pair these are great still have some good firmness in there you can see the meat starting to pull back the color is looking great all right we've got our ribs on the foil here's what we're going to do we're going to add a little bit of this crawford's peach spritz into the foil for a little added moisture and flavor we're going to give these a nice spritz for a little additional moisture then we're gonna make our boat and always go double layer foil because the first one always seems to rip so so we've got a boat made here out of foil we've got the foil wrapped up tight to the edge of the ribs so the juice can still collect and continue to tenderize these from the bottom but the top is going to continue to get dark and get a little bit of crunch to it which is how i like them so we're going to back on the pit with these and we'll give them a check in about 30 or 45 minutes see how they're doing all right so we're at the 3 hour and 15 minute mark and these are looking great let me show you what we're looking for on here these things have a great color on them so if you look close you can see there's little bubbles coming from in the meat so that's what this coil boat is helping with collect all the juices on the bottom and you're still getting your ribs tenderized by that moisture in those juices but look at the great color from leaving this foil up but don't lose any of your grill part so i'm going to check these in a few different places these are probe tinder already so i think i think it's time to pull these at the three and a half hour mark let's get them plated up and check them [Music] out [Music] so here we are with our three and a half hour ribs they came out great they're juicy they're tender they should be bite off the bone they've got a really nice glaze on top even though we didn't put any glaze on there just natural stuff from the spices so now is the telltale [Music] perfect good salt and pepper great flavor give this a try you won't be disappointed with this recipe we'll see you next time [Music] [Music] you

Channel: Barton BBQ SmokeWorks

Views: 73,644

Keywords: how to cook ribs, how to cook ribs on a pellet smoker, pellet grill ribs 3 2 1, pellet grill ribs no wrap, pork ribs recipe, louisiana grills black label, smoking ribs for beginners, ribs for beginners, grilling ribs for beginners, pork rib recip, killer ribs recipe, no wrap ribs on pellet grill, no wrap ribs, how to smoke, hot and fast ribs on pellet grill, smoked ribs, pit boss, pork spare ribs recipe, pork spare ribs smoker, bbq, pellet smoker, pellet grill, bbq ribs

Id: LOCiVWpF4vQ

Length: 12min 9sec (729 seconds)

Published: Thu Nov 19 2020