Dad's Maple Bacon Coffee Rubbed Smoked Ribs on the Ninja Woodfire Grill are PURE PERFECTION!

[@davemarrione5605]

Made this recipe today with the Coffee Rub and Sauce. It was Unbelievably AWESOME! As good as the sauce was on its own, I kicked it up a notch by adding 1/2 of one of those tiny bottles of Fireball Cinnamon Whiskey that you normally see near registers of most groceries.

[@DadGotThis]

Ohhhhhh, that sounds good!!!!!

[@_-JR01]

I've been nervous to try ribs but I love coffee. So this sounds like the perfect recipe to try first. Thanks so much for posting!

[@DadGotThis]

Hope you enjoy and let me know how they come out!!!

[@Covjas]

Hi I commented on your steak video about the chewing noise, didn’t mean to be over critical or rude. I enjoy your videos and am learning from them, they have helped no end with my ninja wood fire. I’ll definitely be trying this recipe ! Thanks and keep the videos coming 😊

[@DadGotThis]

You were not at all and thank you for pointing it out. If it bothered you it probably bothered others who just clicked off. I appreciate the help to make the videos better. I will be listening carefully from now on lol! Thanks for watching!

[@QuietPenguinGaming]

Thanks for the tip on the membrane! I hate removing it, it's such a pain. Will definitely give scoring it a shot!

[@DadGotThis]

Let me know how it works out for you!

[@mostlikelywedoitservices6926]

Second rack I did. Yes, I backed down to 200. The results were much better than the first try.

[@DadGotThis]

Yes you need to drop temps vs standard smoker recipes due to the smaller cook chamber in my experience.

[@MGR12272]

Great information on the cooking temps and time.

[@DadGotThis]

Thanks for watching! I try to be detailed even though the KZbin algorithm seems to prefer short lol!

[@michaelking686]

Good stuff.. I personally don’t like to cook my ribs with sauce because I’m old school and like to taste the meat and seasoning with out sauce. A lot of people can get away with bad smoking/cooking by smothering their ribs/food with lots of sauce. Could you maybe add apple cider vinegar then wrap it with foil. Great video. I just got my grill and have learned a lot just by watching

[@DadGotThis]

Yes, you could totally skip the wrap, not add anything and wrap it, or the apple cider would work too. I have also done the "boat" method on ribs and they came out great. The "dry" rib method is a great way to really taste the meat and seasoning of the cooking for sure.

[@karlkrasnowsky3895]

I wouldn't recommend refilling the pellet hopper mid cook. Shouldn't really need it, fresh ignited pellets will impart less than ideal (bitter) smoke which is why you should also wait until the ignition cycle to complete before adding meat.

[@DadGotThis]

I have had NO BITTER taste at all and I refill ALL THE TIME. I think it is a function of how the machine works and that by the time you refill the meat is not absorbing as much smoke as it does in the first part of the cook.

[@mostlikelywedoitservices6926]

Question: have you tried making actual coffee with that coffee?

[@DadGotThis]

I did and I actually liked it!

[@mostlikelywedoitservices6926]

@@DadGotThis sounds a bit weird. But thought it might be a unique cup of coffee.

[@toddgoff2956]

I don't see the recipe in the description. Was it taken down or am I just missing it?

[@DadGotThis]

Not sure what happened but the full recipe is on DadGotThis.com dadgotthis.com/maple-bacon-coffee-smoked-ribs/

[@toddgoff2956]

@@DadGotThis Thanks. Printed and ready to try this.

[@davemarrione5605]

Ribs looked too pretty to eat! (LOL) Will be trying this method. I fell victim to the same scenario. Was following a regular smokers temp and time to cook briskets and other proteins on the WFG. Was VERY DISAPPOINTED with the results-overcooked, dry, and very chewy (even the dog turned his nose up at my brisket) LOL Only have had my WFG (Original, not the Pro) for around 2 1/2-3 months now. First pellet smoker I’ve ever owned. Still learning, but improving with each cook. On these ribs, you remained in SMOKE MODE at the SAME TEMP AFTER WRAPPING, correct? Thanks for the tips, tricks, and recipe.

[@DadGotThis]

I actually kicked the temp up to 275 after the wrap. I did leave it in the same mode but honestly you could use any mode at that point. You could even throw them in an oven. The foil is going to stop any smoke from getting in.

[@davemarrione5605]

@@DadGotThis Thanks for the quick reply. I realize no smoke will get through to the ribs once they are covered, but by that time additional smoke may not even be needed. The main reason I was asking about what cooking mode you were in after wrapping is because I tried a Woodfire Grill recipe whereby I wrapped a brisket in foil with a braising liquid, after it reached a certain temp, but my end temps seem to be way off, making the brisket dry and chewy. In that particular cook I was using a wireless probe (Temp Spike), but I think my issue centered somewhere around the fact that once inserted into the protein, there is an indicator mark on the near the top of the stem of the probe where you should stop at. If not inserted correctly, you could get a false IT reading. One wrapped and the probe is then reinserted into the protein through the double layer of foil, it may not have been inserted in far enough to get an accurate reading. When the probe indicated 200-205F, an “Instant Read” indicated more in the 220F rang Brisket was so dry, even the dog wouldn’t come near it! 😄Maybe it’s best to use BOTH a WIRED and WIRELESS Probe, when wrapping proteins in foil, so each probe can act as a backup for the other one. But I’m DYING to try this Coffee Rub and Coffee BBQ Sauce. Sounds so damn good! You could probably use the rub and sauce on a number of different proteins - not just ribs! Again- Thanks.

[@DadGotThis]

@davemarrione5605 yeah, I have had a wireless fail me too. I’m still pretty terrible at brisket lol.

[@offroadskater]

I can't get lower than 250 on my woodfire. It's really annoying. The only function that allows it is the drying function but I'm not sure if that doesn't ruin the cook.

[@dixiechurch430]

Use the dehydrate. It’s just a setting that goes lower than other settings. The fan speed may be a bit different, but you’ll be just fine using it.

[@offroadskater]

@@dixiechurch430Thanks. I already did on shorter cooks, but I was nervous about brisket and its longer time to possibly dry out. Well, no risk, no fun. Nonetheless it's incredibily stupid of Ninja not to include that basic functionality in the European machines.

[@DadGotThis]

That is so weird of them to limit that on the EU models. We can't get ours hot enough and you can't get yours low enough. I would be scared about the drying out too on a brisket. I think the dehydrate does something with the fan to cause the dehydration to happen. I may be wrong though.

[@offroadskater]

@@DadGotThis I hope we Europeans get the XL Pro soon, and that it does everything the US settings do. Then I'll 'trickle-down-economy" the smaller one to my mom. She only uses on/off on things anyway, so she doesn't mind.

[@DadGotThis]

@offroadskater1660 stay tuned, you might be interested in some upcoming videos then….

[@Dr.ZoidbergPhD]

Dude I was with you for 16 minutes until you said they weren't pull off the bone... my question is, WHY weren't they pull off the bone?

[@DadGotThis]

I like my ribs to have a little bite to them. Like in competition BBQ if you had fall off the bone ribs you would loose. If I’m going for that I might as well make pulled pork.

[@Dr.ZoidbergPhD]

@DadGotThis hey fair enough, your videos are basically the only ones with in-depth reviews on this ninja smoker/grill but I'm on the fence so much. Have you tried smoking cheese?

[@DadGotThis]

@@Dr.ZoidbergPhD not yet. It has the cold smoke feature, it is in the pipe of videos . Just so much to do and so little time.

[@isaacmacintosh4761]

Mine is arriving tomorrow.. going to pretty much try this !

[@karlkrasnowsky3895]

You want fall of the bone ribs? Overcook them.