3-2-1 Ribs are Still KING…with THIS Tiny Tweak | Pit Boss Pork Spareribs
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Learn how to make perfectly smoked “Fall Off the Bone” pork spare ribs on a Pit Boss pellet grill using our modified version of the …
Mad, once again – you're a legend. Simple instructions, well documented and – it's fun to watch. I'm drooling here. My PitBoss Pro Series 850 hasn't arrived yet so once I get that cracking – boy oh boy, Mad – this is going to be nuts! Cheers again from Oz. Dann
Thoughts on leave-in probes for ribs?
Excellent video. I love your channel.
Great tweaks to a timeless concept on 321 ribs. All about temp…not time.
Especially liked your add with putting the foil-wrapped ribs in the full pan to prevent drippage!! 😫
And the tweak on salt-based rub as first layer before sugar-based rub, St. Louis Style bc they require little trimming & not to fret over cutting every morsel of fat off…it’s called “trimming” for a reason.
I liked how you maintained the water pan to reserve the juices for step 3 even though they’re wrapped at step 2.
Now that’s quality thinkin’ man’s smoking. Well done and with the great attention to detail on the tweaks/tips!!
Loving our PB 1600 post Austin XL.
Most people get sucked into the Traeger marketing until they realize who the pioneer of pellet smokers was — Joe Traeger and look what he’s done with Pit Boss.
#ValueOverMarketing
What’s your preferred pellet? I don’t chase the different flavors but I do appreciate the screen on the OK Joe’s bucket … tightly sealed is a must!!!
3-2-1 baby all the way!!!
Good info. Agree completely. 321 is still an appropriate term. As long as it doesn't refer to hours. Relative times. It only took me one try at 321 many years ago to know that it needed work. Apparently I prefer my ribs the same way you do, but after 3,2, they were already falling apart.
Good job on the video.
They look quite good. Tge kne thing i would hade don was to remove that flap of meet on the bottom of the ribs.
Good tips. I typically use 200-225 for about 4 hours then wrapped 45m to 1hr. For spare ribs this gets me real close to 200-207 temp. Then I leave unwrapped for 15 or more minutes to set some sauce. Usually ends up being 5.5 to 6.5 hours. Like use said, you have to be checking your temps and tenderness. I got used to this timeline so it’s what I usually do.
Why do we leave the lid open during the start up process ?
Is that for all pellet grills smokers ?