Fall Off The Bone Baby Back Ribs In The Pit Boss Smoker

A beautiful slab of baby back ribs that are so tender that they just fall off the bone when you bight into them, is on the menu today. The ribs are cooked at 275 degrees for a total of 4 hours. Subscribe: / @weekendwarriorbbq
For this slab of baby back ribs I use yellow mustard as a binder because it gives the BBQ rub something to stick to. I wanted some big time flavor so I went pretty heavy on the rub.
Once the baby back ribs are seasoned, they can go straight into the smoker. I am using my Pit Boss vertical pellet smoker today and it is set to 275 degrees F. At this temperature they should only take about 4 hours to get tender enough to fall off the bone.
3 Hours in the smoke and 1 hour wrapped in the foil with a little bit of braising liquid is all it takes.
Once the ribs are tender to your liking, slather them in your favorite BBQ Sauce (I recommend Dukes) and put them back in the smoker for 15 minutes to set the sauce.
Slice the ribs and enjoy.
+++++++++
Paid Links below that help support the channel. As an Amazon Associate I earn from qualifying purchases of the following:
Sauce Brush: amzn.to/3K8qOtu
Dizzy Pig Swamp Venom: amzn.to/3c8pDh8

[@brandondonovan4485]

Love your tutorials! My kids got me a vertical pellet boss for Father’s Day and your videos have made smoking so easy!

[@airbrgr]

I usually finish my pork butts in the oven once I have wrapped them. No since using the pellets just for heating since no smoke is getting to the meat. Love the Dizzy Pig products.

[@user-ue8vz3km9c]

Pull off the bone,looks cooked perfectly. Fall of the bone is in the crock pot. Great job you did on cooking the ribs.I have a pit barrel cooker 2hrs smoke ,1.5 wrapped in foil and pull of the bone every time.

[@kevinwilson8350]

I love your videos. So well explained. Makes me starving hungry every time. Cheers from Kev down under Australia.

[@one4theditch38]

When you foil the ribs just bring it up to 210° - 215 internal temp. 200 to 205 for competition.

[@markhejl3104]

Beer does wonders for bbq. We have mixed beer with our BBQ sauce. Lone star Red label, pearl, Pabst blue ribbon

[@wjb111]

Ribs look incredible. Can’t believe you didn’t have me over to test taste them.

[@wilson502]

Every time I see a video like this, I get more and more tempted to get a weber kettle with the slow n sear and all the needed accessories to start doing these recipes. Looks so damn good Mike. Cant wait to see your pizza channel get going as well.

[@cherylatkinson6060]

Awesome, ribs in the smoker looks delicious.

[@MainahTony]

been watching u for LONG time and ive seen this recipe alot and still rocking these

[@WeekendWarriorBBQ]

If it aint broke, don't fix it :)

[@MainahTony]

@@WeekendWarriorBBQ heck yeah

[@BuckeyeToe]

As always it looks awesome Mike!!

[@luisarodriguezsr4256]

Mike this is painful man…I’m drooling just by looking at them’ribs in your hands…You really killed it with that sauce…lol well done my friend well done!

[@WeekendWarriorBBQ]

I’m sorry that I did that to you 🤣 But you have to try that sauce. Dukes hit a home run with that sauce

[@jaybooth4815]

Those are amazing looking ribs Mike! I’ve never used a binder on ribs before. Or a course rub other than SPG. No arguing with those results. Perfect ribs and awesome color to them. Cheers brother!

[@WeekendWarriorBBQ]

Cheers Jay! The flavor combo here is a must try

[@sanger2769]

Mike as usually killer ribs!! Ordering some Duke’s BBQ sauce!! Lol wife is going to kill me as my stash of rubs and sauces is overflowing!!

[@WeekendWarriorBBQ]

Its really good sauce! I was thrilled to see it at the grocery store and loaded up with a few bottles

[@franksandrovich4162]

How often do you clean your smoker? Every cook? looks amazing inside

[@KyleenDrake]

Duke's hu? I haven't tried that one but we'll give it a go. Thanks for the share.

[@markhejl3104]

Awesome 👍😎

[@paulneale988]

Hey Mike. I want to smoke some ribs today but we're experiencing wind gusts up to 20mph. Is there a wind threshold that you wouldn't smoke in the pit? It's 2:05pm now, so it might be too late because they wouldn't get done until after 8pm? Thanks Mike

[@WeekendWarriorBBQ]

Over 30 MPH is my cutoff. Its probably too late to start cooking them now unless you like to eat late :)

[@MrVasmikey]

Great job. Gonna have to try Dukes!

[@WeekendWarriorBBQ]

Thanks!

[@Chris-qc6br]

I used st louis style ribs and made apple pie ribs today!!! I would hand made this if i seen this 1st😭😭

[@WeekendWarriorBBQ]

There is always next weekend 😁

[@mrvic75]

Love your content brother 🤘🏽

[@WeekendWarriorBBQ]

Thank you Victor!

[@TheDrunkenBBQ]

I could eat this all day🔥👍

[@franka8377]

I'm curious to know if you ever tried hanging your ribs from the top rack? I'm tempted to try it thinking you would get a more even cook throughout the ribs, especially when your smoking 3 or more slabs.

[@WeekendWarriorBBQ]

I have a couple videos where I hang the ribs and it works out great. The last time I hung them was in my offset but I follow the same process in my pellet smoker. kzbin.info/www/bejne/qJ28YZ-Co7mFl68

[@JayWhite0703]

When did they move Georgia to the Southwest?🤔

[@ERamos-yn5tu]

What temperature did you use, you didn't say

[@WeekendWarriorBBQ]

I like to smoke my ribs between 250 to 275 degrees F

[@ryaninhofe5333]

Every time you cook it seems like it rain!

[@WeekendWarriorBBQ]

Its true. The rain this year has greatly reduced my video production. We need the rain I just wish it wasn't on my day off lol.

[@willischambers9636]

Question what pit boss is your's?

[@WeekendWarriorBBQ]

I have the Series 5 Sportsman

[@silentcapture1994]

What flavor pellets did you use?

[@WeekendWarriorBBQ]

Hickory

[@adamjohnson4306]

That sauce did you get it online or Giant Eagle?

[@WeekendWarriorBBQ]

Giant Eagle

[@adamjohnson4306]

@@WeekendWarriorBBQ nice I'll have to stop and get some.

[@user-sr5uc1wi2j]

Never in my life will I cook on a smoker that requires electricity

[@Cellsolid]

Those ribs are overcooked. They're definitely not "fall off the bone". You can eat fall off the bone ribs with a knife and fork, and the meat just literally come off them with a gentle prod.

[@baja24087]

thumbs down for mustard use

[@WeekendWarriorBBQ]

Give it two thumbs down while you're at it

[@danburch9989]

You can't taste the mustard. It's an excellent binder to keep the dry rub on the meat. I use a thin coat all the time.

[@baja24087]

@@danburch9989 mustard can actually block the smoke from penetrating the meat . plus its just plain nasty

[@killinskindlingfirewood1851]

Man that looks good. 4 hours prep time. Well worth it. I just wish your smell and taste cameras were working today. 🪵😎