EASY Baby Back Ribs on a Pit Boss Pellet Grill! | MODIFIED 3-2-1 Method

Learn How to Make Smoked Baby Back Ribs on a Pit Boss Pellet Grill using a MODIFIED version of the 3-2-1 method!
Find the step-by-step recipe here ➡️ www.madbackyard.com/baby-back...
Today we are smoking Baby Back Ribs using a modified version of the popular 3-2-1 method, on our Pit Boss Pellet Grill. We'll show you how to prep, season, smoke, wrap, sauce, and serve this barbecue classic for some out of this world smoked baby back that will be sure to impress! This recipe can really be made on any pellet smoker or pellet grill including Traeger or Camp Chef as well.
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This video is NOT sponsored. We love to link to products we have used or researched. Assume those links are affiliate links which means we may earn a small commission at no extra cost to you. As an Amazon Associate we earn from qualifying purchases.
📒 Products Used in this Video📒
➡️ iMarku Boning Knife
➡️ amzn.to/41YGiI6
➡️ Famous Dave's Rib Rub
➡️ amzn.to/3Wrtske
➡️ Kosmos Q Dirty Bird BBQ Rub
➡️ amzn.to/3MH33KT
➡️ Bear Mountain Bourbon Barrel Pellets
➡️ amzn.to/3MAp91C
➡️ Oklahoma Joe's 20lb Pellet Bucket
➡️ amzn.to/3BO9qab
➡️ Spray Bottle
➡️ amzn.to/43wWHEL
➡️ ThermoPro Instant Meat Thermometer
➡️ amzn.to/3QNnCaj
➡️ Disposable Black Nitrile Food Handling Gloves
➡️ amzn.to/3QZuqUr
➡️ Light Duty Knit Gloves (Wear inside the Disposable Nitrile Gloves to easily handle hot food).
➡️ amzn.to/3iNOxWL
➡️ Blues Hog Champion's Blend BBQ Sauce
➡️ amzn.to/42hvzZt
➡️ Fat Separator
➡️ amzn.to/43DKb6t
➡️ Silicone Basting Brush
➡️ amzn.to/43fi2CU
➡️ Mairico Meat Slicing Knife
➡️ amzn.to/45lx5wj
♨️ More MUST WATCH Pit Boss Videos ♨️
Smoked Pork Butt ➡️ • Pulled Pork Smoked on ...
Smoked Pork Tenderloin ➡️ • Smoked Pork Loin on a ...
Smoked Chicken Breasts ➡️ • How to Make JUICY Smok...
How To Start a New Pit Boss ➡️ • How to Start and Seaso...
How to Empty the Pit Boss Hopper ➡️ • How to Empty a Pit Bos...
⏰⏰Chapters⏰⏰
0:00 Intro
0:20 Baby Back Ribs vs. Pork Spareribs
1:40 Trimming and Removing the Membrane
4:43 Seasoning
7:32 Loading the Pellets
9:50 Setting the Temp and Putting on the Ribs
11:19 3-2-1 Method Explained
12:24 Spritzing
13:06 Wrapping in Foil
18:32 Unwrapping
20:07 Saucing
23:11 Slicing
24:12 Taste Test and Outro
#pitboss #pitbossnation #porkribs #ribs #madbackyard

[@madbackyard]

📱 Check out our NEW FACEBOOK Page!! ➡ facebook.com/madbackyard Make sure to FOLLOW us on FACEBOOK for more for more recipes, videos, product reviews and BBQ ideas!!

[@danielreed1919]

I’m about 10 minutes away from step one smoking for 2 hours, they look so good thanks for the easy video! You make it so much easier!!

[@madbackyard]

Great to hear! Thanks for watching!

[@NotMyActualName_]

Did this for the Super bowl today. Ribs were indeed falling off the bone. Tremendous smoke ring. Juicy and delicious. Even the kids loved them.

[@brandonavant3484]

I JUST joined the pellet grill community and your videos are quickly becoming my favorite, @Mad Backyard. I love the level of detail you put into your explanations. I also love that you don't make assumptions about what people do/don't know. Keep up the good work˜

[@madbackyard]

Awesome Brandon, thanks for watching and for taking the time to say all that! Let us know how your new pellet grill cooks turn out and if there's anything in particular you want to learn more about, we are always looking for new topics and recipes to cover!

[@Streetside_Media]

I also agree with Brandon. Great job.

[@CFalconer21]

Same! I just purchased a Pit Boss Savannah. It's my first Pellet grill and your videos have made the experience amazing! Great job!

[@MichaelRau-lk8nh]

Love the idea of taking the fat separator for the meat juice and adding it to the sauce!!!!!

[@ThatSoonerGuy]

After following your video, I’m about 30-45 minutes from pulling the rack out of the pellet grill 👍 Excited to see how they turn out. So far they look great and seem to be holding moisture well! I’ve replayed this video a few times since starting the grill about 3ish hours ago lol just to be sure I’m remembering each detail correctly. Thanks for the help!

[@madbackyard]

That’s awesome!! Thanks for watching our channel and taking the time to leave this comment!!

[@charleseggers9829]

Great instructional video.

[@MrHammGutsnGlory]

Thank you for making this awesome video.

[@madbackyard]

Glad you liked it!

[@amyemmett9406]

Just finished these and they are perfect omg 🙏

[@madbackyard]

That's great! Glad the video helped, thanks for taking the time to comment!

[@robertwade3928]

I have a bit boss and every one I've watched to smoke ribs wasn't this simple and easy made them 4th of July and wow came out bomb thanks

[@madbackyard]

Thanks so much! Glad they came out well!

[@mercier911]

Just got a Pit Boss 1100 pellet grill beast for Xmas - your vids are really helping me...thank you!

[@madbackyard]

Thank you so much!

[@blindwoozie]

I recently was gifted an 850 Pro Series and used your setup video (which was very helpful) and my first test was ribs. I did a 3 hour smoke at 275 based off of a comment because it sounded relatively easy and hands free for a first test. They turned out decent, a bit chewy. I'll definitely try your method here next time I do ribs, I knew I should have went the extra mile and foiled with the butter etc. Anyways, thanks for the videos, they've been concise and informative! Would love to see some other Pit Boss cooking content!

[@madbackyard]

Yes, I would try wrapping next time for at least that last hour, I think you'll notice a big difference. Thanks for watching and for the kind words about the videos! Much more coming out soon!

[@craigh3332]

Very nice, great video. Smoking baby back ribs for July 4th.

[@madbackyard]

Awesome, thanks!

[@brycebdrue]

Followed all steps exactly except that I wapped in foil for 1.5 hours. Turned out awsome! Thank you! Following you for sure

[@madbackyard]

Fantastic! Glad to hear it! 👊

[@kemicalx17]

I’m looking the Pit Boss specific videos. I have the exact same model so it makes things real easy👍🏻

[@madbackyard]

Glad they are helpful, thanks!

[@rosefamilypartyoffive8024]

Thank you for teaching me how to cook baby back ribs on a pellet grill. My ribs turned out amazing. I used my grill for the first time. I also used your seasoning steps video prior to cooking my ribs.

[@madbackyard]

Great to hear! Thank you for watching!

[@stup.dassole3378]

Take a shot every time he says back!

[@Unbracedbike262]

Dude, I just came here for a good video on smoking some ribs and learned so much more than I expected ! Good tips about the pellets and details on the ribs. Thanks !

[@madbackyard]

Thanks so much for watching and for the feedback! Spareribs video comes out tomorrow morning, make sure to check that one out too!

[@lacarlj81]

This is the best video I’ve seen . It was very educational also … great Job 👍🏾

[@madbackyard]

Wow, thank you so much! Make sure to check out our website and newsletter too for more recipes like this: madbackyard.com/subscribe

[@stevevet3652]

You can even out the temp issue by placing your meat on a rack that is in a flat pan.

[@CAMEO1955]

Thank you, I'm new to smoking ribs . you make so sample ! going to try it this weekend !🤔 T / C 😎

[@madbackyard]

Thank you so much! Let us know how they turn out...Spare Rib video coming out tomorrow so make sure to check that one out as well!🔥💨🍻

[@jerrypredmore8793]

Thanks for the. Idea I’ve viewed several cooks on offset and I have an old propane Masterbuilt that has done good work over the years. I do want to get this model pellet smoker and watch your teaching videos. I will still get the hard work offset smoker too, but I think I’ll do the pellet one first. I’m retired I can spend the time tending the smoker’s easily. Thank you.

[@madbackyard]

Thanks for watching Jerry!

[@davekragness4725]

Agree...Famous Dave's Rib Rub is great! Will have to try the addition of the COSMOS Dirty Bird

[@madbackyard]

Yeah it’s one of my favorites, I think you’ll like the dirty bird. It’s really good on chicken too.

[@theone5404]

Awesome. They look so good. Also, I'm so glad you didnt out honey or sugar on them.

[@madbackyard]

Thank you!!

[@antoineanderson2415]

New to your channel awesome video brother

[@madbackyard]

Thank you!! 🙏

[@mikepehoski1723]

would it be the same cook time for 2 full rack of ribs vs 1? thanks I can't wait to try this method

[@timcoolican459]

You can use Mayo as a binder too

[@wallys7016]

How often do you fully empty the hopper and run the auger free of pellets? I don’t like leaving my pellets in the auger with the humidity and stuff. Just wondering.

[@madbackyard]

Because I cook so often, I don't empty very much unless I'm going on vacation or something. In the winter, I don't really worry about it at all since the humidity drops. I would say if you aren't going to cook for 10 days or longer maybe.

[@skm1121]

I'm about to smoke my first rack of ribs. Thanks for the info, I'll report back!

[@madbackyard]

Awesome! Let us know how they turn out!

[@timcastle165]

I tried your method and yes it was my first cook with this grill so I stayed with the grill the whole time and the ribs turned out awesome. But I must say that the ribs that were in the rear of the grill were falling off the bone more than the rack in the front, but they were both Awesome!! Thanks for this video!!!!!!! Just so you know I didn’t use all that seasoning you used (more keto/carnivore friendly), I used some Buck seasoning (I guess you have to be from central NY). But anyway the ribs turned out GREAT!!!!!!

[@madbackyard]

That’s great Tim! Thanks for watching!!

[@joemeyers4341]

Rotate your ribs during the cook to get them to cook more evenly.

[@bryquentros]

Just got a 700 series for $25 at a yard sale. Unplugged the stuck pellets. Did a dry run to test it works. Looking forward to the first smoke.

[@madbackyard]

Wow that’s awesome!

[@jonfair5203]

Just tried this on my PB KC combo. Tops of the ribs turned out amazing loved the flavor with those rubs and sauce. But the bottom was charcoal.

[@madbackyard]

Sorry to hear than Jon. Try putting them on the top rack next time over a water pan. Also check out our video on how we use a flame tamer mod to cut down on the direct heat from the fire pot: kzbin.info/www/bejne/gJjSloKKgdiKbaM

[@thinkingoutloud6741]

How about instead of shortening the time, just drop temp to 225?? I see that as the target temp in many videos. I’m thinking at least during the smoke stage so you maximize smoke flavor. But, just suggesting. What do you think??

[@madbackyard]

You can definitely start that low during the first stage so you get more time exposed to smoke, some people even start on the smoke setting for 30-60 minutes before turning the heat up. But I would turn the heat up for the wrapping stage. I've cooked baby backs start to finish at 225°F and haven't been a huge fan. Even with increasing the cooking time, it is just much harder to get the fat to render enough in my opinion during the wrapping stage. Since shooting this video, I actually have gone the other way and cook them at 275°F more often than not now.

[@thinkingoutloud6741]

@@madbackyard Thanks! I also notice that my PitBoss reads out a temp that’s indicating higher than my probes do. And I’ve placed up to 4 probes in different places to identify if there are hot spots. Very surprised to find overall lower than indicated. 25 degrees and more.

[@madbackyard]

Check out our temperature issues video. kzbin.info/www/bejne/gJjSloKKgdiKbaMsi=nGKY0PutDWAe1DYX. Sounds like you could benefit from the heat deflector mod. amzn.to/456wwWA

[@thinkingoutloud6741]

@@madbackyard Amazon says “Currently Unavailable”. No sales there.

[@madbackyard]

There’s other brand options it looks like. www.amazon.com/Heat-Deflector-Modification-Pit-Boss/dp/B0CN4Q2K2H/

[@fjfoley]

Put a nitro glove on your rubs and you do not need to worry about keeping the rubs clean. You can use both hands and then just toss the glove from around the rubs.

[@madbackyard]

Great tip, thanks! 👍

[@rodawg25]

Personal preference that’s exactly how I like them. Clean bite off the bone. I feel like the traditional “fall off the bone” just makes them mushy… but hey, some people like them like that. To each their own. Well done though 👍🏼👍🏼

[@madbackyard]

Yes! That is a perfect rib to me as well. Doing some spareribs tomorrow. Video should be out next week. Thanks for watching!!

[@tykealwhite4555]

Do you have the plate covering the fire all the way closed or is it open just a little?

[@madbackyard]

All the way closed for indirect cooking like this.

[@danoesq2]

Good video, but not a fan off fall of the bone. IMO spare ribs are the way to go if you cook them right.

[@OaK-_R]

Great video, im still relatively new to the pellet smoker world, ive done 2 pork butts and some chicken lollipops. My question to you is i have a pitboss sportsman and i find my smoker temp will fluctuate 10°-15° either direction over the course of the cook. Is that normal for these pitbosses?

[@madbackyard]

It can be. I wouldn't worry too much about 10-15 degrees changes. If you are having larger temperature issues check out our video we made about to fix the most common Pit Boss Temp issues. A few easy things I've found work well is to: 1.Make sure the burn pot is well cleaned out before you start cooking. 2. Wipe down the temp gauge thermometer with some isopropyl alcohol or other degreaser regularly to make sure it's getting an accurate reading. 3. Keep your exhaust chimney open more than usual on hot days as it will help keep hot air from building up inside the cooking chamber as new pellets get fed to the pot and let it escape faster. 4. Always run through the startup cycle on the "Smoke" setting with the lid open first. Then, give the grill plenty of time to preheat and stabilize at your chosen temp for about 10-15 minutes before putting the food in. This will give it time to warm up all the grates and components and body of the cooking chamber up to temp too and help just keep everything more relatively stable. 5. Resist the urge to open the lid frequently and check the meat. Use probe thermometers with wires running out the access hole on the side to help monitor how your meat is cooking. 6. Check the hopper regularly to make sure pellets are constantly falling to the auger. Sometimes they can mound up and stay put on the ramp and not fall in and you get some "air gaps" in the auger with no pellets and your temp will most certainly drop. You can use a paint stick to brush them towards the auger. Or, if you are comfortable with it, remove the safety grate and carefully use your hand. We made a video on how to do this too. Hope that helps thanks for watching the channel!

[@uclajd]

One thing nobody talks about is what temp were the ribs when you first started? Do you leave them out of the fridge for a while to warm up first?

[@jokawild187]

Can you put add some coke/Dr pepper when wrapping in foil? I normally have the ribs wrapped in foil with seasoning and coke when I used to do them in the oven

[@madbackyard]

Sure! I’ve done that before too.

[@minmontel3]

Do you cook with vents open or closed that are under the rack ? Never used one and trying this weekend

[@madbackyard]

Vent on the flame broiler closed for ribs and smoking food. Open only if searing something.

[@pacsunzr2]

I use a ordinary Home Depot bucket with lid and cat litter scooper sift the pellets

[@NotMyActualName_]

That's a good tip I might get myself a bucket and a litter scooper for pellets

[@danoesq2]

They make pellet screens to go over a bucket. No need for a cat scooper.

[@jayschaap4627]

Do you have a video for tri tip? Thank you

[@madbackyard]

Not yet, but we plan to make one in the next few months hopefully. In the meantime though we DO have a recipe for Tri-Tip on a Pit Boss on our website, you can check it out here: www.madbackyard.com/pit-boss-smoked-tri-tip-roast/. Thanks for watching!

[@michaelkehm8031]

I never use a binder if you let the seasoning sit for 10 minutes it will stay on

[@dailyDIYdude]

Question for you. I’m using exact same grill and exact same pellets at exactly the same temp with both mods already done. Any reason my grill isn’t producing a lot of smoke like in your video? The grill is clean and I’m not using a pellet tube as I noticed you weren’t either in this particular video. Only thing I may not have exactly like yours is the smoke stack adjustment. I tried to look at yours and adjust it to similar opening. Thanks for any feedback.

[@madbackyard]

Hey DIY Dude- I'm guessing your the same person that asked this in the Facebook group so hopefully anwesred you there. For everyone else, just know that when its colder out, your pellet grill has to work harder to maintain those temps of 250-300 than it would compared to. hot day in the summer. Working harder means a hotter fire in the firepot, more efficiently burned pellets, and therefore, less smoke. I've found letting the grill preheat for a while in the winter before putting the food on helps as the fire in the firepot tends to settle down once everything is nice and preheated and you get more smoke.

[@dailyDIYdude]

@@madbackyard yeah bud that’s me 😂😂😂. I tried to get you everywhere didn’t I?? Thanks man.

[@erickhall8836]

I have the portable/smaller Pit Boss and had to cook them 45min/45min/30/30..... Any longer they were very rough and tough

[@stevewoolery9083]

Does the time remain about the same for multiple racks of ribs?

[@madbackyard]

Yes for the most part. If you’re using a rib rack and have them all lined up next each other they may cook a little slower but shouldn’t be too much difference.

[@keithmarshall62]

I did Not catch how you setup the grill with the Direct tray for Heat ? I assume you leave that smoke or direct tray closed for the entire cook time but we all know what assume means to us All but I still had to ask. Planning a fairly Big Cook Easter Day so I wanna do it correctly !

[@madbackyard]

Yes, leave the flame broiler closed. You want to cook ribs with indirect heat only. Let us know how they turn out. Thanks for watching!

[@keithmarshall62]

@@madbackyard I knew that it should be indirect but I’ve only cooked a few times on the pellet grill, so I wanted to be absolutely sure since there was one view that looked like it was open. Thanks a Bunch !

[@keithmarshall62]

They turned out the best I’ve ever Made. Thanks a bunch. Really Like my Pit Boss !

[@madbackyard]

Great to hear!!👍

[@IsaacFNghost]

Your pellet smoker seems to produce a lot more smoke then mine does. (Albeit mine is brand new unused aside from the first burn off). I’m hoping as it gets used it will start producing more.

[@madbackyard]

Try using lower temps and maybe trying a few brands of pellets. We made some content about this: Here is the video: kzbin.info/www/bejne/e6SteZqvbt6eY5o and here is the article from our website: www.madbackyard.com/pellet-grill-not-making-enough-smoke/

[@IsaacFNghost]

@@madbackyard thanks for the link! I went to my local Ace and grabbed whatever they had in mesquite. They only had Traeger brand

[@madbackyard]

Try Bear Mountain, Knotty Wood, or Expert Grill (I think that is walmart's house brand) even the Pit Boss brand, while not the best, I've found better than Traeger.

[@ravenmike8]

Just get a bucket drone Lowe’s or Home Depot.

[@michaelrau7003]

You need the brown sugar, honey, and jucie the top too!

[@DuLichvaAmThucna]

👌👌👌👌👌👌👌

[@madbackyard]

Thanks! 🙏

[@bigtjackson]

Which pit boss smoker is this?

[@madbackyard]

Pro series 1150

[@timothyblume9232]

How are you getting so much smoke flowing from your grill. My pitboss smokes no where near that much.

[@madbackyard]

Great question! It can be dependent on a number of factors: The type/brand of pellets you are using and how fresh they are, the temperature at which you are cooking, how much your chimney cap is open for air flow. Check out some of our other videos about how to get more smoke from your pellet grill - kzbin.info/www/bejne/e5mreZZ6l86jjtk. kzbin.info/www/bejne/e6SteZqvbt6eY5o

[@cha-ka8671]

Ok you started out saying 3-2-1 method then said you smoked for 2 and then 1 hour in the foil. Which was it?

[@madbackyard]

2 and 1. That’s why I say for baby backs, since they are leaner to use this modified version of 3-2-1. Same technique but less time. Hope that helps, thanks for watching!!

[@cha-ka8671]

If I would have used the 3-2-1 method vs yours then my ribs would have fell apart. Thanks for your video@@madbackyard

[@caseymaroney5028]

I guess this only works on heavier racks...just destoryed 2 small racks doing this...pulled them an hour early because they were falling apart..

[@madbackyard]

Check your smoker temperature. You are probably running a lot hotter than it says.

[@caseymaroney5028]

@@madbackyard Its a Pit Boss pellet as well...250....they got a little better after sitting (not wrapped) on the grill for about an hour! Dried up a little bit..

[@MultiSassman]

I prefer spare ribs!

[@madbackyard]

We’ll be doing those soon!

[@dalepearson9658]

Your mustard is a binder.

[@madbackyard]

Ha thank you, yes. Sometimes the brain turns to mush as soon as the camera starts rolling…🤦‍♂️

[@user-ty9wd3ee3h]

Look good but definitely not fall off the bone.

[@madbackyard]

If you want them a little more “fall off the bone”, simply increase the time they are wrapped in the foil, thanks for watching!!!

[@outlawgmr]

Although many prefer fall off the bone ribs The reason they fall off is because they are overcooked

[@John_Redcorn_]

@@outlawgmrnot if you like them that way.

[@PHubTube]

I don’t see any juice 23:58

[@RLabbe508]

Did you cook those ribs on a Pit Boss?

[@mack69215]

My pot boss never smokes like that

[@madbackyard]

Make sure you’re using new, dry pellets, and that your fire pit is cleaned out well so they can make good contact with the igniter rod. Also, the lower the temp, the more smoke you will get. I find I also get more smoke on hot days when the firepot barely has to work to keep it at 180. I get less smoke conversely on very cold days even when set to a low temp.

[@michaelrau7003]

There was No jucice when you were squeezing your meat. Did anyone else see that?

[@renefern6666]

boy your a chatter box.

[@danoesq2]

I had a Pit Boss vertical which was ok and paid for itself, but it went to the dumpster after awhile. Tempure swings became a joke. If you're serious about by barbecue, buy a Yoder or better.

[@jefferynordgulen4436]

3-2-1 should be 3-2-0.25. there is no reason to dry out the meat for the last hour.

[@cheflarree]

3-2-1 method sucks. Totally overcooks unless you want fall off the bone.

[@madbackyard]

Personal preference to a certain degree. But I agree on baby backs for sure. That’s why we usually do more of a 2-1-0.5. Thanks for watching!

[@cheflarree]

Good video.

[@madbackyard]

Thanks!

[@countryman278]

To many steps

[@gregorytragitt2208]

Why do you want the meat to fall off the bones. It is overcooked when the meat falls off the bone.

[@jerryhamm4049]

Way to many mentions of the PitBoss name, if you are trying to impress the name you did it. No reason for that much name dropping. Sorry couldn’t finish the video.

[@michaeltrue1143]

Jesus who cares 😂

[@stevenzuniga2290]

Way too much talking

[@craigb5507]

keep opening the hood every 30 minutes, wtf ..no temp mentioned what you started at, if you need a smoke tube get a better grill..

[@scotty362100]

Two observations - 1: the bone didn't bite clean (not completely cooked) 2: The fat is obviously not rendered (24:00) another sign the rib is not cooked completely, or faulty methods in your 3-2-1 cooking "modification".

[@brianchristopher6302]

Looked dry to me . Definitely looked tasty but , a bit dry .