Fall Off The Bone Baby Back Ribs On The Pit Boss Pro Series

Hey, welcome back to another episode of Dutch Eats, and today we're finally outside. Hold on, I've got to close that screen door, it's going to drive me crazy. Okay, so welcome back to the channel. Today I'm going to show you my new pit boss. I haven't made a video over this yet because I wanted to get several cooks in it before I actually did a video on it. This isn't a how to use a pit boss or anything like that, it's going to be how to make fall off the bone ribs, fall off the bone ribs, yeah, meat falling off the bone ribs on my pit boss. I've cooked on this about 10 times now, just got it like two weeks ago, you can see I just I guess got it warmed up, the smoke going, I'll let it heat up a little bit. I already got my ribs ready, so I'm going to show you the footage of getting the ribs ready, and then once this is ready to put them on, I'll come back and I'll show you guys that process. Now, I'm a traditionally, I like offset smoker, but I let my nephew borrow it and he's had it for a while, and I've been wanting something very convenient as far as electric smoker like I've had before, or one of these pellet smokers, I've heard a lot of things about it. I did a lot of research on it before I bought the pit boss, and for everything I read, the videos I watch, the pit boss, this pit boss, the pro series, offers the most bang for the buck. It actually has a charbroiler on there, you can bake on it, and you can smoke on it, and that charbroiler I've used a lot, and that is, that's awesome. So I'll start doing more videos on this actual pit boss, and how to use some of the functions and stuff like that after this video, but I want to get a smoking video out for you guys, so while I got this warmed up, I'll let the ribs set for a while, and you guys will see how I did that, just use a basic rub. So I'll come back when it's ready, I'll come back pal, put them on there, and tell you the process I'm doing. Hope you guys enjoy today's episode of fall off the bone, fall off the bone ribs. Hope you guys do. Smash that like button. If you're not subscribed yet, please subscribe to the channel, Dutch Eats. Thanks for watching, hope you guys enjoy. I just turned this on five minutes ago, and it's already up to 200 degrees, so make sure you can see the flame roller right there, and I'll probably show you a quick way you can just quick clean this grate is just with some foil, so you can see the flame down there, that's awesome. I'll close that up once I put the ribs up. I got my water pan in here, and you can see, it's just going to be, that holds 35 pounds of wood chips. I'm using hickory today, and I can't wait to get this going. It'll be awesome. This has got a big chamber, it actually has a rack I got right there. I haven't used it yet, but you can put it right there, and cook stuff on there, so if you're doing a lot, you can actually have another layer of it. But today, we're just going to put it right over here, and I'll show you guys that process. Okay, let's do a little voiceover right here. Now, some people don't do this, but I always do this with my ribs. You can see the one up top, I already did. You're just pulling that membrane off, get your little knife, make it cut, get your paper towel, and just try to get a hold of it. Some of them are a little bit easier than others. This one's actually a little bit easier than the first one I did, if you can believe that. But yeah, just get that paper towel, and just pull off, and what I've found this helps to do is get the seasoning inside the meat on there, and some people just don't like that membrane right there. So, get it off if you want, you don't have to, but it's just something that I always do. Okay, I'm just going to trim up a couple little pieces here and there, these don't really need a whole lot of trimming. I don't do much trimming on my ribs anyway, I just pretty much just get on there and just cook them. Let's see here, get that little bit of fat off there. Took a little bit more off too, now you can see right there. And I'm using this Yardbird rub, I can't really remember, I might have got that at Academy, but I use a mustard base, you could probably use an olive oil or whatever you got. Mustard seems, you don't taste the mustard when you cook, after you're cooking it. Then just coat it evenly, you know, don't be stingy with it, throw it on there, and let it sit for a few hours, overnight, whatever you like. I let these sit for about four or five hours before I put them on the smoker. We'll flip them over and repeat the process right here. And you can use any rub you want, this is just the one that I like to try. I like to try different rubs, this is just a different one that I got and I actually like it. So I hope you enjoy the rest of the video. Okay, you can see I got the ribs on. Now before we get started in actually going into detail what I'm doing, there's a channel out there called Jared Crocker, and he thinks he's like the best smoking, grill master or something that he calls himself, and that's fine, he likes to toot his horn a lot, but he likes to call people out a lot too, and he called me out several weeks ago on how to smoke some ribs. And I seen his video and I wasn't impressed, I mean they looked like they were edible, but today I'm going to show you guys how to cook ribs the right way. If you get a chance, go tell Jared Crocker, that's his YouTube name, Jared Crocker, go tell him that Dutch sent you over there and that Dutch is a way better cook than he is. He's skinny, he can't be that good of a cook, right? But alright, I'll get in here and show you guys the ribs and show you what I'm going to spritz them with, and I think you guys are going to like the finished product on this. Okay, as you've seen, you've probably seen me prepping these, you can do anything you want, you can do any kind of seasoning you want, you can actually use, I use mustard for a base to get it stick, you can use olive oil and other things too. Today I'm going to be using just basic apple juice, just spritz them down, and I'll come out here probably every 30 minutes or so for the first couple hours, and we'll do that right there, keep them nice and moist, and also that will keep them moist too, the water pan. You want to have a water pan whenever you're smoking long smokes. This is going to be about a 5 hour smoke, I'm going to try to do the 2, 3, 1 method, 2 hours of smoke, 3 hours wrapped, then 1 hour off, open up the wrappers, I'll show you that, if they need a little bit longer, we'll leave it a little bit longer. With this pit boss, what I've found out, you're going to do the smoke, I'm going to close this up for a second, you're going to do the smoke, and it's going to be about, I think like 160 to 200 range when they're smoking, so we'll do that, probably for a couple hours, and then I'll go ahead and bump it up to about 225, and let it slow, slow and slow for the rest of the time, and I'm hoping these turn out awesome. I've not cooked ribs on the pit boss yet, I've done a lot of ribs over the years on my offset smoker, and also the electric smoker I used to have, that's what I got started on. And there's always a big controversy over, this isn't a real smoker, if you're not offset and you're not a barbecuer, I don't care, if it turns out good, tastes great, that's all I care about, the family enjoys it, I can do it all, so I can do the offset and I can do this, and I personally like the offset smoker, it's fun to get out there and mess with the fire and just watch it and do all that, this is more or less like set it and forget it type of deal, and I'm fine with that too, convenience is what I was going for on this, and you can see I got it in my screened in back porch, I'm not willing to put an offset smoker in my screened in back porch for obvious reasons, it's flare ups, flames and big old woods on fire inside there, but look what I did here, I set it so I don't smoke out my whole back porch, I put a fan on it right here, and it blows that out into the yard, and that actually helps quite a bit, so it's not steeping back into the house too. So alright, this is the Pit Boss, the Pro Series, hope you guys like it, if you got any questions on how to use it or what not, leave me some comments down below, and I'll try my best to get back to you guys, I'll open it up one more time, show you what we got going on, and then we'll let it cook, and as I come back and open it up and spritz it, I'll show you that too. One thing you got to do is make sure you got plenty of wood chips in there for the actual cook, and it's creeping back up to about 150, so we're going to set it and forget it, if you're looking, you ain't cooking, we'll be back in a little bit. Ok, so I bumped this up to about, I put it on 200 and usually read between, you can see, 200 and 225, because it just wasn't getting the temperature I want on the smoke level, it just kind of varies depending on it's mood I guess, I don't know, but I'm going to go ahead and spritz it one more time, and then here in just a little bit I'm going to wrap it up and leave it wrapped up for about 3 hours, and we'll come back out and check it, and open it up and we'll see what it looks like, if it needs to go another hour or two, we're going to do it, but we're doing low and slow, it's set on 200 right now, and I think it's going to be great, so let's open it up and take a look. So you can see it's actually reading about 215ish I guess, and then you come down here it says, I got it set for 200, but it's actually reading 180, and it's got probes right here, or inlets, so I can put the probes, but we don't do probes on ribs, ok, looking good, half into this cook, so about another 30 or 40 minutes I'm going to wrap them up, if you're looking you ain't cooking, ok we're right at 2 hours, we're going to go ahead and drop these ribs, and we'll probably do it right here if I can, and I'm going to pour a little bit of this apple juice in there too, adding this apple juice will definitely help keep it moist, and nice and tender, you probably don't have to, but that's just the way I always do it, it'll always turn out great, you always want to do a double wrap just in case you catch something on the foil, that way you're not ripping right through it, you got a better chance of not going through both of them. Alright, we'll close it up, see you in 3 hours. So I'm just going to leave it in here, I'm probably not even going to check it for 2 hours, we'll come back at the 2 hour mark, open it up, take a look at it and see what the separation is on the bones, make sure it's got a nice moisture too with the apple juice, if I need to add more, I can, you can even add a little barbecue sauce if you want, but the 2-3-1 method is where you keep it 2 hours of smoke, 3 hours wrapped, and then the last hour is when you add your barbecue sauce if you want to, I might do that on one of them and not the other, just to give the family some options. Alright, we'll see you here in a couple hours, hope you guys are enjoying the video. Okay, so these have been on right at 2 and a half hours wrapped up, we're going to open it up and see how they look, and if the separation is coming from the bone, I'll probably open them up and let them finish cooking the rest of the time. So let's open them up and take a look. Oh yeah, you can see, look at that bone come right out of there. These are done. So I'm going to put, I'm going to put some sauce on one of them and not on the other, so we're going to go ahead and leave this one opened up. If this one's done, the other one is too. You can see that separation. I like mine fall off the bone like that. Some people may not, but that's how I like it. I'm just using a head country right here. This is a little bit spicier for the kids, but it's my favorite. It's my favorite. And I won't do the other one just so they have options. Go ahead and open this one up too. Oh yeah. Yep. All right, we'll let these cook a little bit longer and I'll show you turning into them here in just a minute. Okay, the ribs are done. I need to let them rest before we serve them, but just for time's sake, I want to hurry up and finish this video for you guys. So I'm going to pull them off, put them on here and cut into one and try it for y'all and just show you how tender this is. I'm telling you, super tender. You can see that. These are the ones I put the barbecue sauce on. Falling apart. That's how tender they are. Well, you can just see this one right here. Look, that bone just comes right off. Fall off the bone. I told you it was going to be fall off the bone. Look at that. See if I can cut some of this. I'm definitely going to let these rest or it's hot. Okay, so I know everyone doesn't like fall off the bone like we do. So don't take it personal that they do. A lot of people like to just bite into it and tear it off. I absolutely love it when you can just tear it off the bone. Let's try it. That's amazing. That is awesome. I love tender, tender ribs like that. Now I know Jared Crocker down there in Texas thinks he's the best rib grill master in the world. I'm telling you right now, his look dry. They look like the piece of lead. No, I'm just joking. But yeah, anyway, Jared, here's your ribs for you. He called me out in a few videos back. Like I said earlier, I got the ribs done. Turned out awesome. And if you guys have not tried to cook ribs, try it. It's very simple to do. I did the 3, 2, 1 method or 2, 3, 1 method, but the two hours uncovered, three hours covered up and then actually probably about 30 minutes uncovered with a little bit of barbecue sauce on one of these. Turned out perfect. And you can do any kind of sauce you want. You can do the apple juice like I did squirt on there. It's just, it's up to you. There's so many different options you could do, but hope you guys enjoyed this episode of Dutch Eats cooking. Fall off the, my dogs are going crazy. They're fall off the bone on the Pit Boss pellet smoker grill cooker. First time I've cooked ribs on here and I'm not disappointed. So hope you guys enjoyed today's video. If you did, smash that like button for me. If you're not subscribed to Dutch Eats, please subscribe to the channel. Appreciate you guys. Catch you on the next video. Thanks for watching.