RecTeq RT700 Perfect Ribs Using the 3 2 1 Method

hello youtubers I'm back with a new video here I haven't done one a long time what I wanted to share with everyone is my in my opinion my foolproof method of cooking pork ribs with a three to one method on my wreck Tech and I'll show you the right tech later you don't have to have a pellet grill but I mean any grill you can do this but this is pretty much flawless and I'm gonna dig into this now and show you how I prepare these and cook them up stay tuned okay I got the amount of the packaging I just wanted to show you for its run these up they are relatively wet from being in the packaging and I want to rinse this really thoroughly I'll just do make sure there's no bone fragments or anything I'm going to cut off a little bit of this fat it's really not that much on here this is actually pretty good gonna meet here the other one has a little more fat on it and I'm gonna dry it off thoroughly and then I'm gonna remove this membrane that's in the back here which is not required but it'll be less chewy so I'll show you how I do that and I'll be back in a minute after I rinse these off okay I rinse these off thoroughly and I've dried them with this towel here I'm just better to work with when it's dry the water off we're gonna be putting olive oil on this and a little bit has our binder the first thing I wanna do is to remove this membrane here and the best way to do that I've found is I'm using just a butter knife and finding a bone you can start it either in I don't know I just prefer the thinner end and find a bone and get it underneath there and you can see I'm gonna wiggle that right all the way through right all the way to the end if I can my thumb in there and you can see that's coming off pretty easily here but it's pretty slippery so in order to get this all the way off I'm gonna use a towel to tell I already did the other one and I'm going to try to grab it and pull up so using this paper towel should give me a better grip see that he's coming off nice the other one did not come off as easy there we go that's simple all right let me finish prepping the other one and we'll get to next steps okay we're back I flipped it over and how we're gonna get some olive oil on here and I'm just using high heat like oil this is just gonna be our binder to make sure the rub sticks there's some different opinions on what to use you can use mustard you could use nothing I mean sometimes people don't use anything I'm not sure if it only matters I figure why not just to make sure that everything sticks well they can't hurt to do it so I do it all right this baby just ready for some rub the rub that I use porca source you know chance to try this go online to find it this is a the best I mean all of them are good from them but this is my by far my favorite rib rub now we're going to put this on here pretty literally so yeah okay sorry I'm trying to do this with one hand there isn't much to this just want to cover this as thoroughly as possible we're really getting on there thick it's a lot of meat here could take a lot of rub sure you get the sides flip this babies over this I won't suck up as much because of the fat here but still want to code pretty well unless you're gonna get these edges too okay one more time some areas that look thin now we're gonna let this rest come to room temperature I'm gonna cover it up about a half hour I'm gonna start the grill bring that up to temp so in about an hour's time when I throw this on and like I said we're going to do three out we're a three to one method which is going to be three hours of smoke then we're gonna wrap it with foil and the less then for two hours and then the last hour will be exposed again it will sauce it up and next to everyone will see you will be on the wreck Tech okay I've started the wreck tech up I put it at 225 just started it up it's only 41 degrees in there right now come back out here when it reaches 225 and just a brief snippet on these red tip grills these pale girls are the bomb I had this probably nine months now and it's by far the best smoker I've ever touched and boy it is perfect every single time Wi-Fi controller I can control this from anywhere in the world through my cell phone I can monitor the temperatures of the meat and the inside temperature of the dome it's got a huge hopper here I'm using the premium blend pellets so it's the combination of I think Hickory oak and some charity and once this gets up to temp it'll get the 225 and it will stay there for as long as I have pellets it's pretty amazing within one degree it just it just maintains that temperature which makes a perfect smoke and cook slow cooker I'll be back out here as soon as it catches up you can see the smokes already started coming out I mean literally less than a minute and you start seeing smoke coming out of there pretty amazing be back in about ten minutes okay just to show you real quick the app that comes with the phone or comes with the wreck deck you can see here I've set it at 225 I can turn it on and off from here there's the setting it's actually at 188 right now it's probably been almost 10 minutes so it's getting close to where it needs to be I don't have any probes in there right now because I don't probe ribs for temperature we're just doing three to one and I could show your chart and that shows you know I have it I brought it down to 325 and this is where it's getting up the temp and once he gets to area we'll stay there the entire cook so pretty cool device I can change this like I said before I don't have to be on a Wi-Fi either I can be just on a cell tower and it'll can't connect so because then I can raise it up and down here I can set alarms there's a bunch of settings I can do you know if I if I was worried about the temperature of a crow but I wanted to tell me when it's almost done so very cool device helps out a lot I know it seems silly you need all these gadgets but it does help it's pretty cool all right I could take the kids to soccer and if I'm worried about you know a turkey or brisket that's getting cooked too fast or not fast enough like I wanted to be ready when I get home I can easily turn it off anywhere I'm at so pretty all right let's get these ribs on and uh get the show on the road okay we're at 225 I just put the ribs on and set up a water pan here I'm gonna let these go for about 45 minutes and I'm gonna come out everybody probably thirty minutes after that and spits these down with a little bit of a producing water and we'll be back in like 45 minutes and I'll show you the next step okay spent 45 minutes and we're still hanging out 225 here this is a few green bottle with half apple juice 1 part apple juice 1 part water and we're just gonna whip done I started to do this quickly because it's actually below freezing here and very windy so the heats gonna come out of here quickly so I'm not gonna leave this open too long let's get this going see the staple off that water there it helps if I turn this on where you dummy alright here we go well let me code this even that's a nice best enough also smoke adheres to the good self look they're here better all right now I'm gonna do this every half hour till you reach the three hour mark and then we'll pull them and wrap them up I will see you at 3:00 all month all right we are three hours in exactly and I'm gonna prepare a wrap so we want to do here before I take them out because I don't want to get cold it's freezing there but we're gonna take brown sugar good amount of it we're putting this in here upside down so the top the rips will go face down here pretty low roll with this stuff okay all right honey Stefan it's cold out [Music] lastly finish up [Music] first beautiful this way our it tightly wrap this up a little bit this time nice [Music] [Music] that over on top [Music] that's it I'll be in there for two hours like that at 2:25 same temperature we'll be back in two hours take it out on rap and we'll put some coating on it okay we're down to the last hour right on rap now and this is piping hot boy is that small before we can good it's back on the grill see how let's pull away from the bow in there big time on me it's beautiful laughs up here to sauce it up and I'm using a sweet baby Ray's barbecue sauce we're going to lay this episode we're going to do the will code here will caramelize we're about a half hour I'll come back out later on another half hour she'll be done so this is the last hour here perfection we'll be back in an hour all right I'm gonna wrap up this video here's a three to one method perfect results look at that smoke ring absolutely tasty almost falls off the bone has it still has a little bit of a bite kids just tried it out love it just follow these simple steps you only have the same results every time guaranteed see you next time

Channel: Shawn Bauer

Views: 227,501

Rating: 4.6986122 out of 5

Keywords: Smoked Ribs, RecTec, 3-2-1 Ribs, Rec Tec Ribs, Rec Tec, Rec Tec RT700, RecTec RT700, 3 2 1 Method, recteq 700, recteq rt700, recteq cooking, RecTeq

Id: YFBv0joDqpo

Length: 14min 56sec (896 seconds)

Published: Sat Jan 26 2019