How to Smoke Spare Ribs on a pellet grill - in less than 4 hours

@bartonbbq #bartonbbqsmokeworks
Today we are cooking a single rack of ribs, hot and fast. Don't wait around the pit longer than you have to, get them done and keep 'em juicy! Check it out and watch til the end to witness the spectacular finished product!
MagneChef Gloves magnechef.com/
Crawford's Alamo Dust and Peach Spritz www.thebbqsupe...

[@johnbowman4844]

Thanks for taking the time to walk through all that. They looked great!

[@doplinger1]

I just cooked a rack in 2 hours, 350 degrees on my smoker - so much better than waiting 5-6 hours! I never wrapped and they still cam out out plenty juicy, moist and tender! I was prepared to wrap or use a boat, but I was already probing over 200 degrees, so I just went with it. Just used SPG, turned out fantastic!

[@bartonbbqsmokeworks3727]

Excellent!

[@hongkluver5861]

What is SPG?

[@doplinger1]

@@hongkluver5861- salt, pepper, garlic powder.

[@CoD_Maj3st1k]

Mannn I was skeptical but I tried it last weekend. I was shocked. Very good.

[@Mr_Stache]

1. What was in the spray bottle for the sprits? 2. I don't have the peach stuff, can I use apple juice instead? 3. How long did you let these rest and eas was the internal temp when you pulled them? Thanks! Great video.

[@bartonbbqsmokeworks3727]

Hello! Spritz was 50-50 water ACV. You can definitely use apple juice just be careful because it can burn with all that sugar if the liquid evaporates too much. I don’t let my ribs rest too long, maybe 15 mins. I always pull at probe tender but if I had to guess, I would say internal temp was around 208-210. Thanks for watching!

[@mikesr3011]

Amazing! They look so incredibly moist and done in under 4 hrs. Great job, I have see if I can duplicate what you did.

[@bartonbbqsmokeworks3727]

Thank you, let me know how it goes!

[@joebacarella2829]

They sure look nice and moist to me, I have a pellet smoker and I am going to 300 F, at 225 - 250 they take hours and I don`t get the great color. I don`t wrap because I don`t like ribs that the bone pulls out of, I like a little firmness, I sure am gonna try that boat method, I too prefer a little crust, thanks for helping us out.

[@bartonbbqsmokeworks3727]

Awesome! Let me know how they turn out.

[@alwarren8325]

I aint mad at em!

[@CentralTexasGrilling]

Damn it son! Those ribs looked great!!

[@bartonbbqsmokeworks3727]

Thank you brotha!

[@cruzsanchez3647]

Also remember to clean your grill

[@bartonbbqsmokeworks3727]

😂 yeah that too

[@cooperabercrombie8493]

Great Job JB

[@bartonbbqsmokeworks3727]

Thanks Coop!

[@rbrown2895]

Looks great. 😎👍😎

[@bartonbbqsmokeworks3727]

Thank you!

[@agarza1968]

Damn those look great!

[@bartonbbqsmokeworks3727]

Thank you !

[@dailthegoat799]

I think I might try this out. But completely foil it. I like a crust sometimes but I’ll be cooking it for others as well. so I’ll have to see what they want.

[@bartonbbqsmokeworks3727]

If wrapping in foil make sure and start checking for tenderness after 1:15 mins and then every 15 mins after that. They can easily get overdone. My standard protocol at 300 is 2 hours smoke and 1:15 wrapped.

[@bbq4life21]

Another great video and cook. Now we need a chicken video.

[@bartonbbqsmokeworks3727]

Thanks man! Chicken coming up!!

[@Jack_of_ALL_Master_of_None]

Good looking ribs

[@bartonbbqsmokeworks3727]

Appreciate it!

[@grandblasfemo]

My ribs got burned 🥺 I guess I will try less heat next time

[@bartonbbqsmokeworks3727]

What kind of pit are you cooking on?

[@meemeeberry6864]

Smoking it

[@okgriff]

I’m right now doing thate😊😅

[@bartonbbqsmokeworks3727]

Let me know how they turn out!

[@vancefoxphotography8617]

The ribs look so moist - I cook at about 5000 feet in altitude and always have trouble keeping the ribs moist - about what temp do you pull the ribs and finish the cook?

[@bartonbbqsmokeworks3727]

Thanks Vance! I have never cooked in high altitude but maybe try adding a little more liquid to the foil. I tell when they are done by probe not by temp. But if I had to guess a temp I would say around 206. Keep on smokin!

[@markusla1154]

wow super video, danke fürs zeigen.👍

[@bartonbbqsmokeworks3727]

Thank you Markus!

[@JoseVega-hj6hu]

I just purchased my black label 1200 and making my first attempt at making ribs this weekend, did you wrap the bottom of shield in foil paper? Also what is the liquid your spraying to give it moisture in the clear bottle ?

[@bartonbbqsmokeworks3727]

Hey Jose, yes I always put a layer of new foil on the drip pan every cook. From the sear station to the end. I don’t cover the sear station incase I need it. It helps keep the drip pan clean and eliminates your previous cooks drippings from burning and contaminating your flavor. I use a 50/50 blend of water and apple cider vinegar for my general spritz. Let me know how your ribs come out!

[@budreynolds216]

What if you don't have the peach stuff?

[@bartonbbqsmokeworks3727]

Hey Bud, you can use any type of peach juice or nectar that you can find locally.

[@beauusa11]

Awesom👍

[@Antmanlv]

Beautiful ribs, I’m trying this as I type lol

[@bartonbbqsmokeworks3727]

Thank you, tell us how they turned out!

[@jimfarley3213]

Doing them at the higher temp don't you lose that smoke flavor?

[@bartonbbqsmokeworks3727]

Hi Jim, I have not found that cooking at a higher temp you lose any smoke flavor. I cook my competition ribs at 300 and they have plenty of smoke.

[@roberthayes1881]

What temp do set the grill at?

[@bartonbbqsmokeworks3727]

300

[@zee9er]

Mine were over 200 internal after an hour on a traeger lol

[@bartonbbqsmokeworks3727]

Wow, what temp were you cooking at?

[@zee9er]

@@bartonbbqsmokeworks3727 310

[@bartonbbqsmokeworks3727]

Hot and fast!

[@zee9er]

@@bartonbbqsmokeworks3727 they came out good I just had to keep an eye on the internal. I liked this way better than 321.