4-1-1 Ribs On The Rec Tec

[@brucejeralds9763]

Just did the 4-1-1 method with three sides of St. Louis style ribs. Made only one alteration by adding about 1/4 c. pineapple juice instead of spritzing lightly with apple juice. I think it's the best ribs I've ever done. Tender but not so much so that I can't sink my teeth into the meat and chew without it falling to pieces in my mouth. Needed to have them ready to eat by 4p. Put them on the RecTec at 9:30a after putting the rub on and refrigerating for a couple of hours. Guests arrived at 4 and they were ready. Everyone dined sumptuously. Thank you for your video.

[@MadHorseBBQ]

Bruce Jeralds awesome!!

[@greghawkins2712]

I always use a 4-1-1 method. Works best for me

[@MadHorseBBQ]

Greg Hawkins nice! I’m a fan as well!

[@mdbrulport9]

Made baby backs using 3-2-1 wrapped in foil on the rec tec. Ribs were too overcooked I think due to 2hrs in the wrap. I think the 4-1-1 will give me the tenderness but not have them fall apart. Thoughts?

[@MadHorseBBQ]

Matthew Brulport I’ve had 3-2-1 ribs turn out very good quite a bit but I use St Louis style cut. Everything I use baby back for the 3-2-1 they are overdone. They are good and eat just fine but too fall off the bone for my taste. A lot of the time I go with like a 3ish-1.5ish-.5 depending on how they feel.

[@bryansouza9530]

I had the same issue with the 321 method ill only use the 411 method now ive made ribs about y times using the 411 methid amd there dam near perfect.

[@MadHorseBBQ]

Good to hear Bryan! I still do 3-2-1 if they’re really meaty racks otherwise I do about a 4-1-1. 🍻

[@goody869]

Great cook Brian. I like the way the ribs looked with the 4-1-1 method. Going to try it next cook. Keep up the good work!

[@MadHorseBBQ]

goody869 thanks!

[@markbrown8907]

You run your smoker in your garage? Interesting.

[@MadHorseBBQ]

Mark Brown from time to time I do to keep it out of the rain

[@joanpeters8414]

Perfectly cooked ribs! I agree with you 100% about the meat being tender but NOT falling off the bone. That rack looks DELICIOUS. Great job, Brian!!

[@BossShawn13]

Been using the 3 2 1 because it's been working for ahwhile now . But I'm going to try this dont like em falling off either! Looks good man keep up the good work!

[@MadHorseBBQ]

Shawn hess thanks!

[@jwcapps77]

To check tenderness...use a toothpick like you would cake. If it slides in and out like butter and without pull it is tender. I use to check by pulling on bone but toothpick is way better. Hope that helps anyone.

[@Doug6714]

Love the look of those ribs. Keep smoking!!

[@MadHorseBBQ]

Doug6714 thanks!

[@RobertS122]

Nice bite on those ribs! Hate when they're mushy and falling apart!

[@rustykc]

hey Brian, I just saw a video of your dads and he mentioned your channel sssooo here I am and love this video(I will be subbing once I finish this)! You really nailed my problem with the 3-2-1. They taste good I just don't want the meat to completely fall off the bone when I take a bite. I will be giving this a try this weekend on some spare ribs! Thanks for sharing and cheers ya my new BBQ brother

[@MadHorseBBQ]

Rusty KC thank you!

[@RVDogVentures1]

Great technique, will definitely have to give this a try on my Mini. If you added imitation butter to those ribs in addition to the honey and brown sugar you'd be pretty close to a Myron Mixon rib.

[@MadHorseBBQ]

RV DogVentures they do not sell it at the store in town otherwise I definitely would have used it. Thanks for watching.

[@nateskinner767]

Would the 4-1-1 work this well worth STL style ribs? Same temps, same time?

[@MadHorseBBQ]

Nate Skinner kzbin.info/www/bejne/e5WxaKClpNp4oJo

[@coreyolivier]

Perhaps it is the lighting but it looks like the cover of your grill has black spots. Was the cover burned or is it the lighting?

[@MadHorseBBQ]

Corey Olivier they are black spots from the cold weather cover.

[@coreyolivier]

Brian Horsman I have been watching a lot of your videos this weekend and have enjoyed them very much. I am in the process of deciding what pellet grill I want to purchase. Could I ask your opinion on a couple of the grills you have used in your videos? If so do you want me to ask here or is there a different way you would prefer?

[@MadHorseBBQ]

Corey Olivier ask away! And you can ask right on here.

[@coreyolivier]

Brian Horsman thanks! So I am looking at the Pitts & Spitts 1250 or 2000, the Rec Tex Bull, and the Yoder YS 1500. I know you have the P/S and the RecTec. Can you tell me me pros and cons of both? Does your P/S peak smoke around the door? Do you own a Yoder? Any opinions on them?

[@MadHorseBBQ]

Corey Olivier first off every pellet grill leaks smoke. And I don’t really have any cons on either the rec tec or Pitts and Spitts. Both very high quality and amazing with temp control. So it’s gonna boil down too how much money you want to spend in my opinion.

[@joecourtney7798]

Good video my friend. Your subscribers were at 999, so yeah, I had to push the button for ya to hit that 1k.

[@MadHorseBBQ]

Joe Courtney thank you!!

[@NoHippieBBQCooking]

looks like they came out great

[@mydaddy8759]

THIS is PERFECT!!!! Thank you!

[@HeavyMetalBarBQue]

Hey Brian! Nice idea……. the 4-1-1. You commented a slight smoke ring. If you want more of one……. dry brine the day before. And…..Smoke sticks to "Cold" wet meat. Don't let is sit out before smoking….. keep it in the frig. Give it a try……… it works! Smoke on!!!

[@MadHorseBBQ]

Heavy Metal Bar-B-Que thanks! And I'll definitely have try a dry brine on ribs! Good info!

[@sqm64]

what is in the sprizter

[@cahoonm]

Inquiring minds would like to know what is in spritzer? Vinegar? lol

[@chargriller6547]

Dueling Horsmans. Looks like you gave dads ribs a run for their money. 👍

[@MadHorseBBQ]

Char Griller haha thank you!

[@TomHorsmanAmateurBBQ]

Brian Horsman I'd say that he won! Nice lookin rib!

[@MadHorseBBQ]

Tom Horsman thank you very much.

[@TomHorsmanAmateurBBQ]

shaft gravy Nope his probably was better!

[@RedLineEveryGear]

What brand of pellets were you using

[@MadHorseBBQ]

Rory Schlarb I believe I was using Lumberjack pecan. But that’s just a guess.

[@RedLineEveryGear]

i have been using the Lj Comp blend and i cant get smoke on my RT-700 to save my life

[@MadHorseBBQ]

Rory Schlarb that is the main pellet I use on my Pitts and Spitts and GMG and they smoke like crazy for me.

[@RedLineEveryGear]

Brian Horsman man I must be doing something wrong. I can only get smoke on the extreme smoke setting (180 deg). At 200 and up it’s so faint I can’t see or taste it.

[@MadHorseBBQ]

Rory Schlarb hmmm that’s strange that you can’t at least see it. When I had my 680 she smoked damn good up to 250 regardless of extreme smoke was on or not. As for the taste I don’t think pellet grills in general give off a super Smokey flavor. Some may disagree with that but that’s my opinion.