Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Roget on January 23, 2018, 11:41:05 AM
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I did a rack of ribs (first time on pellet grill) last night.
It was great to finally get out on the deck to cook after the winter storm.
Being the first time for ribs on the GMG ( I usually cook my ribs in my Bradley),
I wasn't really sure what to expect as far as times, temps, etc.
So to experiment, I started them off @ 175° for about 1 hour, then bumped it up to 225° for 2 more hours.
(spritzing w/apple juice every 1/2 hour)
I then foiled & cooked @ 225° for 2 hours.
I unwrapped & sauced them, & then 1 more hour @ 230° and they were ready.
I tried using a new rib rack V bought me & kinda tore them up. >:(
(https://storage04.dropshots.com/photos7000/photos/1366801/20180122/182412.jpg)
They turned out pretty good. I thought they were a little dry, but V said they were perfect.
We both like our ribs almost fall off the bone, which these were.
(https://storage04.dropshots.com/photos7000/photos/1366801/20180123/111134.jpg)
I was kinda expecting more of a smoke ring also.
If any of you have any suggestions how I could improve my "pellet grillin'", I would certainly welcome your comments.
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I like to foil my spares for two hours but back ribs since they have less meat on em, I go 3 hours 225 1 hour foil and 1 hour uncovered. 225 straight cook.
I am not a fan of "Johnny Trigg" ribs so I don't add butter and honey and all that stuff, but a little apple juice added in the foil is good.
I also have the meat side down when in the foil.
Oh, your ribs look darn good from here. :)
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Ribs look really good
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Nice lookin Bones! :thumbup:
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Ribs look great! As far as smoke goes, I do my ribs in either one of my pellet cookers in smoke mode for a minimum of 2 hours then bump the temps to 250 to finish out. I will wrap when I like the color. I don't use either the 3-2-1 or 2-2-1 as I said when the color is right for me, which is normally about 2 hours, I wrap. I check the wrap at the hour mark to see if they are done. I normally will not leave ribs in the wrap over 1:30. I did some St Louis spares the other day in the Davy Crockett. 2 hours at 150 gave me plenty of smoke and a nice smoke ring. I will post the video when I get it finished. BUT....smoke ring is nice but not required for awesome ribs. I wouldn't sweat it unless you don't feel yours were not smoky enough and if so leave them on smoke mode longer.
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Plate me! I have ribs as one of my next cooks (if I can get Kimmie to help get my grill out of the shed and onto the cooking deck
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Great looking ribs. We like them falling off the bone at our house too
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Now you have me wanting some ribs!
A couple of tips to help with smoke absorption and smoke ring on a pellet grill:
1) The biggest change I learned to make with a pellet grill (versus stick/charcoal burners) was to NOT preheat the grill. Leave it off until you get your food on. Starting with a cold pellet grill in smoke mode allows the grill and food to warm up slowly, which extends the period in which the meat can absorb smoke and form the smoke ring (before the outside of the meat reaches 140° F).
It also takes advantage of the extra smoke during the ignition & warm-up cycle.
2) Good smoke absorption and smoke ring development require moisture/humidity. You live up north (like me) where the air gets very dry during the Winter months. When the air is dry, try adding a small loaf pan of hot steaming water at the beginning of the cook to help create a humid environment in your pit.
There is some real science behind both of these ideas.
3) Like Smokeasaurus, I am not a fan of spritzing. I find it mainly just lets all the heat and moisture out of the pit, extending the cook. Instead of spritzing, a little brown sugar in the rub helps with bark formation and smoke adherence after smoke absorption has ceased.
Hope this helps!
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With my GMG, I use the Fast Eddy method for ribs. Grate temperature at 275, bone side down, cook for 3 hours not opening lid. Sauce at end to set up a glaze. No wrapping at all. I used to do all the other stuff, but like this method the best.
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Plate me! I have ribs as one of my next cooks (if I can get Kimmie to help get my grill out of the shed and onto the cooking deck
T , you should get a garage door opener. Mount it inside garage , attach grill to push arm with all thread so grill is located just inside the door.
Then when you want to grill just clickit and out she comes! :D When your done just click it again....
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With my GMG, I use the Fast Eddy method for ribs. Grate temperature at 275, bone side down, cook for 3 hours not opening lid. Sauce at end to set up a glaze. No wrapping at all. I used to do all the other stuff, but like this method the best.
I thought about trying that method, but was concerned about how close the grates set to the firepot. (in fear of burning the bottom of the ribs at that temp.)
I will try it. :)