BEST. RIBS. EVER. (even better than 321 ribs)

They said better ribs couldn't be done. Challenge accepted.
Ok, I admit that statement was so over dramatic...BUT...if you are like me, half the fun of backyard bbq is experimenting till you finally get it right. This St. Louis Style Rib video is a culmination of different bbq tips, tricks and techniques I learned over the last few years.
Tools I used in this video:
Pit Boss Knife Set: pitbossgrills.77jaha.net/QyddO6
Rib Membrane Removal Tool: pitbossgrills.77jaha.net/XY99x3
Uncle Steve's Competition Pig Shake: unclestevesshake.com/ols/prod...
Drip EZ Tub: www.bbqguys.com/drip-ez/xl-bb...
Pit Boss Pro Series Elite 1600: pitbossgrills.77jaha.net/Mmddmn
LC's Butt Hurt Injection: amzn.to/48QJYPJ
Texas Oil & Dust Jack'd: texas-oil-dust.myshopify.com/...
SpitJack Injector: amzn.to/48riuAu
(NEW!) Pit Boss Cutting Board: pitbossgrills.77jaha.net/5g00g1
Grill Sergeant's Sweet Drippin' Ribs Recipe:
Start out with a St. Louis style cut of ribs
Cut and square up the sides and remove the membrane
Season the ribs and let them sit at room temp for 45 mins
Set your smoker to 275.
Inject your ribs, making sure to inject the meat on each rib.
Lightly dust with rub.
Set on the Smoker.
In 1 Hr, spritz the ribs down.
(My sprits was 1/2 Sprite 1/2 Pineapple Juice - and add a little water)
Let it smoke for another hour.
Pull and wrap them in foil meat side down
Include Butter, Brown Sugar and Honey in the wrap
Put them back on the smoker (Meat side down) for 1 Hour.
Pull them and put them back on the smoker.
Take some BBQ Sauce and mix it with the juice from the foil.
Glaze the ribs in the bbq sauce.
Smoke for 15 mins.
Pull and let them rest for 15-30 mins
Carve in and enjoy!
If you have any questions or if you try out this recipe, let me know in the comments!
Thanks for watching!
Do consider joining this channel to get access to awesome BBQ perks:
/ @grillsergeant

[@davidsprink9701]

Ok, just made this…pretty much copied your process. I did inject, but not exactly same ingredients. Hands down the Best ribs i’ve ever made!! Thanks for a great vid to follow!!

[@GrillSergeant]

Awesome to hear! 🍻

[@dennisjeffrey5453]

Just made this recipe without the injection. I've been trying new rib recipes for the last couple years and that all ended today! By far the most delicious recipe I've ever made. I did one rack with Mike's hot honey and traeger sweet and spicy barbecue sauce. Wow!!! You have yo try that!! Came back to subscribe and to tell you thanks. This is definitely far better than the 321 rib way if cooking. Awesome recipe!

[@omaripolite33]

GREAT JOB!!!!!! I gotta try that when it gets warmer...

[@mikes1798]

Thanks for the share. If you ever want more of a smoke ring, suggest smoking at 180 for the first hour. That slows the cook down enough to really build that ring on a pellet grill if desired.

[@GrillSergeant]

Great tip!

[@bobhawkey3783]

Looks beautiful! Can't wait for Spring to fire up the Pit Boss and give them a try! Thanks for a little respite from the polar vortex. ❤

[@Jon-yo4wj]

That membrane removal tool looks like another unrelated medical device

[@madmarshin]

My first thought😂

[@arthurcombs5032]

Such a dirty.... tool. 🤣🤣🤣

[@DaMurph]

Probably smells the same too.

[@MrScooterbags]

Just tried this and they were AMAZING!! THANKS!!!!

[@bobbicatton]

Beautifully done👍😊

[@darylh100]

Over the holidays did low and slow pork spare ribs unwrapped. At the end pour salt lick regular bbq sauce on foil, place ribs meat sided down on foil, wrap, and let rest for a couple hours. Salt lick contains no tomato products but use whatever is your favorite sauce. OH MAN those ribs were good. I bet your ribs here taste as good as they look too.

[@ericg649]

Love your channel name!!! Great video, keep em coming!

[@GrillSergeant]

Thanks!

[@gregvaughntx]

I like your Texas connection. Props on using mesquite without complaining about it having flavor, but I'm not convinced on injection. I'm craving ribs and hope to do some this coming weekend.

[@gharv1313]

Fantastic job Andrew! Those ribs look fantastic 🫡🤤. Cheers brother 🍻

[@MrPostalmojo]

Salute! Definitely gonna try.

[@unclestevesshake]

These look perfect! Great cook! See you soon in Houston.

[@GrillSergeant]

Can’t wait! 🍻

[@JohnAllmond-zd7ur]

Looks amazing thanks for the video

[@RB-jz7kx]

Great looking ribs. I normally do the 3,2,1 fall off the bone but you method looks better. Your video mentioned the method in the comments, but I didn't see it. I'll try to do the video again and get it written down.

[@BushiBato]

Thanks for the great video Sarge

[@GrillSergeant]

Yoooooo! It's been forever man! Good to hear from you!

[@ashleygibson016]

Congrats dude. Never watched your videos before but subscribed

[@GrillSergeant]

Thank you Ashley!

[@reddog907]

You are fortunate to have good weather , up here in Calgary it's -31 Celsius that's -27 F ribs will have to wait a few days

[@tonygonzalez2224]

Great job on the ribs Andrew! I didn’t quite catch cooking time from time you put them in smoker till done.

[@GrillSergeant]

Times and recipe are in the video description, it was around 3 hrs 15 mins total cooking time

[@phillymike4767]

Nice videos, enjoy them very much. I have been cooking my ribs basically the same way for a few years now. I found the 3 2 1 method was not as good.

[@CookingWithCJ]

Pretty look’n bones right there Sarge! Good stuff brother!

[@GrillSergeant]

Thanks! Looking forward to seeing you in Houston!

[@KingCurly1]

The ribs look really good but enough of the infomercial for Pit Boss, we get it.

[@user-to9gu8ts9y]

I do 4 smoke225 apple juce every 30 to 45 foil with the bbq sauce for an hour and unfoil brush bbq and let cook till sauce is good

[@Eric_Allen]

I cook ribs so often i dont even bother removing the membrane anymore. I score it with a knife like a crosshatch just to rub some seasoning into it, but there really isn't much meat on the underside of a rib anyways, so you dont even notice it when you are eating. Maybe if i was trying to impress someone I would take the time to remove the membrane, but at my house, we leave it on and dont even notice it.

[@GrillSergeant]

I am the same way. Was just trying out the tool that was sent to me. Worked really well and faster than scoring 😂

[@EricG85]

Ribs looked great. I love the membrane remover. I always thought someone should invent something to make removal easier.

[@heathjeppson5669]

Looks like a gimmick to me... just use a paper towel to grip the membrane and it comes off slick as shit.

[@EricG85]

​@@heathjeppson5669 💯

[@joekool5613]

​@@heathjeppson5669I agree with you.

[@johnbhend8565]

Looks great.

[@k1llerdir]

The ribs look good. How I do Ribs is wire rack and put kosher salt on overnight. Next I do a light spray of warm water. Then I put put in black pepper and Lawry's seasoned salt and inject bacon grease. Next I let rest 45min to 2 hours. Then preheat whatever smoker or grill I am using to 225 degrees. If it is a pellet grill the I make sure it is on smoke mode. If on a kettle or kamado I put in Mesquite and Apple chunks. Next I cook till they bend but do not pull apart without wrapping. I then put on a custom sauce I make with honey, jack daniel's, onion, garlic, and cayenne pepper and ketchup. Then enjoy.

[@stevescott9994]

How much does the injecting actually help these? They look delicious and I bet tastes even better - just not sure if injecting is needed?

[@chevellecarcass]

Tool is waste, either use a paper towel or just score the membrane and leave it.

[@lowdownone]

Yeah, it’s like a solution to a problem that doesn’t exist. It takes 30 seconds to use a butter knife/paper towel. It’s like buying a gadget to pick your own nose….your fingers are built for it, and it’s free.

[@ronmerrill5402]

I agree I don't worry bout that membrane

[@cuznboodro32]

Str8 infomercial! 😂

[@rewadena4371]

I just have a good grip!!

[@Noiseyneighbor]

Straight fax just give me a butter, knife and a paper towel. I get that thing done lickety-split

[@richardtrammell7521]

Thanks for the info 😊

[@justinbelville5779]

This really is a great video. Never found injecting to be beneficial though. Seems like the injection just gets squeezed out through the cooking process... in any type of bbq.

[@robbiehopkins9692]

That's why I love living in the Deep South(Ga/Fl) line. We can smoke and grill year round.

[@VansilliCasts]

I'm currently looking at a smoker that doesnt have a top rack and just a grill. Can i do the same methods on this? Also, when you wrap them in foil and put it back into the smoker (and later when you paint them), is your smoker turned off at this point?

[@sto2779]

How many pounds of pellet did it took to finish? Also how does the flavors compare to a WSM? Thanks.

[@tonygonzalez2224]

Thank you!!!👍

[@dktice7011]

Afterwards, you can use the Pit Boss toilet paper lol

[@tomsfoodfactory5086]

They turned out great! I don't mind fall off the bone ribs, but I do mind ribs where I have to gnaw them off the bone. Eating ribs shouldn't be difficult!

[@PatrickWaks]

Same here. I know it's not competition style, but man I do love a fall of the bone rib!

[@TheFreeman4961]

I want to try this, but I have the pitboss onyx lexington edition which was slightly less than that smoker and it doesn't seem to let you use the p settings on medium or high heat. It only works on low, like 180ish which is weird. Documentation book was poop on finding answers.

[@icehog2367]

A butter knife between the bone and membrane, use a paper towel to grab the membrane it comes right off, super easy. Certainly don't need a special tool to make ribs.

[@PassportLife]

Well, he is taking time and money to make these videos. He does so because people like you are cheap, so he relies on sponsors.

[@mike_adams]

So 2/1/.25 vs 3/2/1 ?? Those are some perfectly done ribs Sarge! Following from New Orleans

[@robertproctor4265]

Yes, I feel the ful 3/2/1 over cooks them

[@bhouse4322]

FACTS!

[@manxology]

Looks delicious! Put parchment between your meet and aluminum. Dump the drippings. Why eat aluminum? Very nice video!

[@SW-wk1pd]

What is your recommended time to cook if you can't get St Louis style ribs? The ribs we mainly get in Australia don't have as much meat and tend to dry out if you use the 3-2-1 or 3-1-1 method.

[@bagg3y]

Where about in Aus are you?? I'm in Central Queensland and we can get riblets from Drakes, I moved to them over the St Louis style due to how much more meat is on them. Also I wrap mine in Alfoil and a towel then into a esky bag for 45-60 min. Makes them come out so you can pull the bone clean out if you want

[@abdeltaylor]

Where did u get that cutting board with drip and cover?

[@gd3design63]

Never pull out. Ever. But least you squeezed. 👍

[@bobdillon7832]

I dunno- injecting ribs seems way over the top. If you know how to smoke ribs, you don't have to inject to get them nice and juicy. I do the 2-2-1/2 method and works great. Really the first 2 hours is to get the smoke flavor in, the second is to make them super juicy, tender and your choice of flavor infused, and the 1/2 for the sauce if you so choose). NONE of my friends what the sauce ON the ribs. If they need to, which they rarely do, they can dip the ribs in the sauce on the side. To each their own though.

[@danielhaynes1918]

Nothing beats pork over organic oak out at the campground.❤

[@wildmanofthewynooch7028]

Glad you did a video on the best way to do ribs. The 321 is for people who have dentures and have to gum their food. It over cooks the meat and would never ever win a contest.

[@rootboycooks]

Juicy! Rootboy Approved! 🍺🍺🍺🍺🍺

[@nwyoda8792]

Do you have any stick burner rib videos? (real mans bbq)

[@danielploy9143]

Those were some nice looking ribs. Question please did they taste like chop suey maybe a little egg roll taste?

[@GrillSergeant]

Not really. They tasted like bbq pork ribs.

[@lonestarsmoked]

It's 8am and now I want to eat ribs

[@roguej2]

I'll definitely need one of those membrane removal tools!

[@arburton300]

The membrane tool looks like it would add more time. Just grab the membrane with my hands and pull it off 10 to 15 secs.

[@fjohnsonification]

What are the black gloves that you guys use what are they called where can I get them I think I want to start using those but I don't know where to get them

[@fishdaddyjackaquatics664]

Nice show. How often do you come to Texas? Ribs, particularly pork ribs are not a Texas staple. Texas is all about the beef. Every barbecue restaurant you go to, does have ribs, but there are usually lower down on the menu.

[@GrillSergeant]

I come to Texas a lot. In fact, I live in Texas now 😂

[@fishdaddyjackaquatics664]

@@GrillSergeant awesome!! I’m going to keep watching. I just stumbled onto your show. You do a great job. I have a feeling I could definitely get some ideas on things to do. Keep up the great work.

[@lancedean5987]

I need to get me them Drip EZ containers

[@GrillSergeant]

I have them in every size. I LOVE them.

[@thegalleryBBQ]

Nice job serg. Awesome thumb!

[@KennyLauderdale]

Thanks

[@ReySaucedaJr]

Wow they are something to look AT DAMN

[@DamionG1987]

You had me interested until the injecting part. You don't need that in a rib.

[@GrillSergeant]

You can skip it if you want. I was trying it out because that what the competition guys will do.

[@jaysonharvey1678]

Was hoping to see the difference between the injected ones and the normal ones… which were better?

[@GrillSergeant]

The injection ups the juiciness and flavor inside the ribs, most competition pit masters will do this to give the judges a “wow” bite. That being said, the step is optional and you will still get great ribs if you skipped injecting. 🍻

[@elbob17]

Over the years I've found the 3-2-1 thing is kind of dead. Ribs wrapped for 2 hours is crazy.

[@cboj64]

Just made first batch of ribs for the season. It seems all the bark melts off when I wrap them. I cook the ribs fir about 2 hours. The rub looks ok. Put them in foil, meat side down on the grill. Then cook until tender in foil. However it always seems the bark is gone when I unwrap them. Any suggestions? Maybe too much liquid enclosed with the ribs?

[@GrillSergeant]

Do you use a binder?

[@cboj64]

@@GrillSergeant yes, mustard. They look great until foil phase, then they look like boiled meat

[@GrillSergeant]

@@cboj64 Thought so. Try no binder next time. Got way better bark that would not come off.

[@jasonjones6428]

I just bought a Pit Boss, but the temp settings are either 250 or 300 and it doesn’t have a 275. Which temp do you suggest I use?

[@GrillSergeant]

300

[@jasonjones6428]

@@GrillSergeant thank you!!

[@jmutambaie]

How long did you smoke the ribs at 275 for??

[@GrillSergeant]

3 hrs 15 mins

[@gabetarrants9235]

So that was 2 hrs at 275, 1 hr wrapped and then 15-20 minutes unwrapped and saucing them? So much quicker than 3-2-1.

[@brianlevel7669]

Never heard of sprite and pineapple juice sounds interesting I usually just use honey apple cider vinegar and water for pork

[@stevev7760]

What kind of knife did you use?

[@GrillSergeant]

It was the ones from Pit Boss. I linked them in this video description

[@SchweinfurtYouthCent]

Meat side down; Out on this end ❤❤❤

[@angelnieves6087]

Was looking for the link to the cutting board with underneath tray

[@GrillSergeant]

pitbossgrills.77jaha.net/5g00g1

[@angelnieves6087]

@@GrillSergeant thank you for the prompt reply and of course your informative videos. Just ordered that tray I can’t wait to get it

[@fmwiebe]

So how many hours total to cook these?

[@GrillSergeant]

3 hours, 15 mins total time on the smoker.

[@iambobby3537]

Wow....wondering what the sugar / carbs count is on those babys.

[@McBrewmeister]

Came for an update technique for making ribs and got an almost 15 minute promo.

[@developmentman1]

No binder for seasoning?

[@GrillSergeant]

I used to use binders when I first started, mainly cause everyone was doing it, but I noticed, it affected my bark when it came to brisket when slicing it. Tried it without a binder and the rub, binds just as good.

[@ecfisherman]

No internal temp ?

[@pennywiseguy182]

What meat injector do you use!? I hate the one I own 😆

[@GrillSergeant]

amzn.to/3VevW7f

[@pennywiseguy182]

Thank you sir!

[@GrillSergeant]

@@pennywiseguy182 No problem! Having a good injector is a game changer!

[@rotaryperfection]

Crazy but this is practicality how I've been doing my ribs the last couple years minus the injection

[@GrillSergeant]

That’s awesome. Gotta try out the injection now :)

[@SnarkySolarGuy]

Well done! I got tired of the 3-2-1 method and started making dry rub ribs (and wings. My kids make me do wings almost every weekend). I read about injecting ribs but never tried it. That will be my next cook. Oh, and I loved the music while you were painting the ribs. Reminded me of Red Dead Redemption 2

[@mikelewis896]

So this is the 3 2 1 method just at a higher temp with quicker time

[@johnhansen8272]

Thoughts on the Smithfield and other major grocery store pork lately? Is it just me or is our pork quality degrading. I hate to admit it but more often than not it comes out of the package disgusting. I’ve gagged a few times to be perfectly honest. Maybe it’s just me. Thoughts? That being said I am insanely impressed with that pit boss grill/smoker. Gonna check that out.

[@Jimmer-tr6bi]

If you call yourself an influencer, I am unfluenced lol

[@t1go]

pit boss silver skin removal tool.... what ever it costs vs a home utensil and paper towel... i think you are better off with the paper tower

[@GrillSergeant]

I was sent the tool but I think it’s like $5. Did the job pretty well.

[@t1go]

@GrillSergeant lol free is always good too then

[@johnvrabec9747]

I don't know who started the 3-2-1 deal, it's never been a good way, unless you really like dark, overcooked ribs. This is basically how I do mine on a WSM. I only go to 260-265° for 2-2.5 hours, then an hour wrap and unwrapped unitl I get a good bend when picking them up with tongs and the bark starts to crack. Sauce them, back in for enough time for the sauce to set up and rest them for 15 mins. Yummy.

[@bobdillon7832]

Then you aren't cooking them at the right temp. 180 for 2 hours, then 225 wrapped for 2 hours. Learn to smoke before you comment. "ONLY go to 265"??? Are you INSANE!?!?

[@t0nyT]

To recap, he cooks at 275, 2 hour unwrapped, 1hour wrapped, then unwrapped to finish?

[@OutdoorsAffiliated]

Just like Heath Riles and Malcom Reed taught us.

[@garykreinheder192]

Nice video but the Pitt Boss stuff got a little annoying after a while. I mean you forgot to mention that you were wearing your Pitt Boss underwear.

[@Joey_DiGs]

Agreed!!! Love his content minus that, but they own him

[@B_WELCH_]

What was the point of setting a P setting then also setting a temp??

[@GrillSergeant]

The P setting is adjusting how much smoke you want the smoker to produce. How much fuel it drops depends on the temp you set.

[@ricowz]

Nice infomercial

[@whatsupwithsteve]

Great review but I think I'll stick to a paper towel for removing that membrane...:)

[@HeyMichaelLeo]

It also has a lot to do with the bread, personally, my body likes Haratage Berkshire.

[@shawnmitcham9824]

How much is the membrane puller priced against a bounty paper towel I wonder? Total gimmick, but I get you trying out the free swag.

[@earesponsible]

You can take the top rack out and not have to bend down to get to the ribs.

[@ChocDelight12]

Since when did fall of the bone have such a negative connotation to it? The meat is neither dry nor burnt once finished.

[@GrillSergeant]

Agreed. So here’s the rub. Some people have an issue with fall of the bone because it’s overcooked. Certainly, it’s super tender and juicy and that’s why most, like myself, don’t mind it that way, it’s delicious. That being said, the ribs that were made in the video were hands down soooo good and done in half the time. Just shy of fall of the bone so they were tender and juicy as can all be.

[@ChocDelight12]

Yea it’s confusing how a meat could be considered “overcooked” while being tender and juicy. But the method you used looks great I’m all for trying a method that cuts down on the cook time without losing quality. Thanks for the video!!🤙🏾

[@robertbefford1731]

I’m new to smoking what’s better tinfoil or butcher paper

[@mycomputerguylarry]

That membrane removal tool is stupid - papertowel way cheaper and works just as good..

[@RillisWeed-rj1tj]

Yum

[@SonicBoomC98]

People still do 3-2-1?

[@GrillSergeant]

You would be surprised.

[@bhouse4322]

Soooo it’s 2/1/.25?

[@GrillSergeant]

Yep! At 275

[@bhouse4322]

Thanks! Imma try it for an office BBQ this week.

[@worldtravel101]

I like mine just shy of fotb

[@GrillSergeant]

Same