EASY Pit Boss SMOKED PORK SPARERIBS!!! | Pellet Grill Pork Spareribs St. Louis Style

Learn how to make perfectly smoked "Fall Off the Bone" pork spare ribs on a Pit Boss pellet grill using our modified version of the popular 3-2-1 method of cooking ribs!
Find the step-by-step recipe HERE ➡️ www.madbackyard.com/pit-boss-...
🔥 Check out the Oklahoma Joe's Pellet Storage Bucket HERE ➡️ amzn.to/3BO9qab
We take you step-by-step how to trim, season, and smoke your Pork Spare Ribs, also known as St. Louis Cut Spare Ribs on a pellet grill. We'll show you exactly how to get "Fall Off the Bone Ribs" or "Pull Off the Bone Ribs" or even "Competition Style Ribs"...however you like your them!
Today we are using our Pit Boss Pro Series 1150, but this recipe can be done on any pellet grill or smoker including a Traeger or Camp Chef. Conventional 321 Ribs usually come out wrong, and therefore get a bad rap (no pun intended!) because people following the 321 Method "By the book" don't consider all the variables when cooking their ribs. We will show you how to use TEMPERATURE, not TIME, when smoking with the 321 Method, to get your pork spareribs to come out exactly how YOU like them, every single time.
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📒 Products Used in this Video📒
➡️ iMarku Boning Knife
➡️ amzn.to/41YGiI6
➡️ Disposable Black Nitrile Food Handling Gloves
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➡️ Light Duty Knit Gloves (Wear inside the Disposable Nitrile Gloves to easily handle hot food).
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➡️ Three Little Pigs Touch of Cherry BBQ Rub
➡️ amzn.to/3OMe7rc
➡️ Kosmos Q Dirty Bird BBQ Rub
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➡️ Oklahoma Joe's 20lb Pellet Storage Bucket
➡️ amzn.to/3BO9qab
➡️ Flame Tamer Mod for Pit Bosses with Curved Flame Broiler (Amazon Version)
➡️ amzn.to/45SFZRx
➡️ Small Aluminum Foil Pans 9x13
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➡️ Large Aluminum Foil Pans 21x13
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➡️ LizzQ 12" Pellet Tube Smoker
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➡️ BonJour Butane Culinary Torch
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➡️ Knotty Wood Plum Pellets 20lb Bag
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➡️ Cowboy Brand Cherry Wood Chips
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➡️ Spray Bottle
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➡️ Apple Cider Vinegar
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➡️ ThermoPro Instant Meat Thermometer
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➡️ Blues Hog Champion's Blend BBQ Sauce
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➡️ Silicone Basting Brush
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➡️ Mairico Meat Slicing Knife
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🔥 Other Videos Mentioned in this Video 🔥
Pit Boss BABY BACK RIBS ➡️ • EASY Baby Back Ribs on...
How to Get MORE SMOKE from your Pellet Grill ➡️ • Pellet Grill Not Makin...
How to FIX Your Pit Boss TEMPERATURE PROBLEMS ➡️ • We Fixed Our Pit Boss ...
How to QUICKLY INSTALL the TOP RACK on a Pit Boss ➡️ • Install the Top Rack o...
How to Use a PELLET TUBE SMOKER for MORE SMOKE FLAVOR ➡️ • More SMOKE FLAVOR on a...
🔥 More MUST WATCH Pit Boss Videos 🔥
How to STEAM Clean Your Pit Boss GRATES ➡️ • CLEAN Your Pit Boss GR...
How to DEEP CLEAN a Pit Boss Pellet Grill ➡️ • DEEP CLEAN a PIT BOSS ...
How to REMOVE the SAFETY GRID on a Pit Boss Hopper ➡️ • Removing the Safety Gr...
♨️ MORE Pit Boss RECIPE Videos ♨️
Pit Boss GRILLED Hamburgers ➡️ • Perfectly Grilled HAMB...
CRISPY Chicken Wings!! ➡️ • Perfectly CRISPY Smoke...
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Baby Back Ribs ➡️ • EASY Baby Back Ribs on...
Smoked Pork Butt ➡️ • Pulled Pork Smoked on ...
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Smoked Chicken Breasts ➡️ • How to Make JUICY Smok...
⏰⏰Chapters⏰⏰
0:00 Intro
0:28 What are Pork Spareribs?
1:21 Trim, Remove Membrane, and Season
3:18 Loading Pellets and Setting the Temperature
4:35 Water Pan and Pellet Tube Smoker
6:12 Putting the Ribs On
7:14 The PROBLEM with 321 Ribs
8:52 First Stage - Smoke
13:08 Wrapping
16:42 When to Unwrap: A Temperature Guide
18:37 Second Stage - Wrapped
20:47 Third Stage - Firm and Sauce
22:18 Slice and Serve
23:40 Conclusions
#pitboss #ribs #porkribs #pitbossnation

[@aaronkarr9430]

One of the best rib cooking instructional videos on KZbin. Well done.

[@madbackyard]

Wow, thank you so much!!!

[@FieldsA2]

Just picked up an 850 Pro this weekend and have been watching your videos on care and cooking. Great work. I’m used to a Wood Hollow vertical smoker so there’s going to be a learning curve for me. Doing some ribs today and 270 was a little too hot for me. Didn’t put out much smoke and cooked a little too fast but I know better for next time. Thanks for the content and keep it up!

[@kcwilcox1]

Just followed this recipe exactly as explained, and it turned out completely amazing!!! Thank you SO much, you have another follower for life!!!

[@madbackyard]

Awesome! Thank you!

[@justinsnow3979]

Your videos are the very best and I watch a lot of them! Thank you sir.

[@madbackyard]

Thank you so much for taking the time to say that, it means a lot!!

[@django9427]

The only video i seen so far that i heard someone go in depth about temperatures, Good video my man!

[@madbackyard]

Thank you!🙏

[@WillstarWorld]

I just bought a Pitboss Sportsman today . Its my very first smoker of any kind . Im very glad I found your channel right off the bat . Instant subscriber.

[@madbackyard]

Awesome! Thanks so much! Hope you enjoy your new smoker this year! Make sure to also check out our website and newsletter for more Pit Boss specific recipes and tips! Madbackyard.com/subscribe

[@chefantoniowooten6779]

Good stuff you really broke it down to the Tee temps time what kind of ribs you made be cooking everything we need to know. Also when something may go wrong like adding extra clean smoke 💨 very impressive. Keep it going we’re waiting.

[@madbackyard]

Thank you, much appreciated!

[@johnbuckley8324]

Great job! I've had my Pit Boss for about a year and been experimenting with many of the methods for cooking ribs. What you've done here incorporates most of what I do as well. However, it was your video on the heat deflector and tamer that influenced me purchase those. Can't wait to install them when they arrive to see how things improve. Thank you for the Pit Boss specific videos. I've watched most of what you've posted. Very helpful. 🙂

[@madbackyard]

Awesome! Thank you! I think they'll make a big difference for you, let us know how they work out!

[@vernonbsr1111]

I love the 3-2-1 method the best and thank you

[@madbackyard]

Thanks for watching!!

[@charleseggers9829]

Great instructional video. Thanks

[@madbackyard]

Glad it was helpful!

[@TullyMars292]

Excellent video. I love your channel.

[@madbackyard]

Thank you!!

[@barbru3039]

Well done, you done good,

[@barbru3598]

The best takeaway from this wonderful video is to own your cook, to tend to your cook, "seasoned" with time and temperature. I like to refer to 3-2-1 as really smoke, wrap, set.

[@madbackyard]

Well said!

[@dominictorres2236]

This is soooo easy I’m 12 and did it and they were delicious

[@paulneale988]

From trimming the ribs to the final saucing of them, this video was top notch. Great work. I subscribed to your channel and bookmarked this video. I have a pellet smoker, but it's the electric vertical Pit Boss Pro Series. I've been smoking my ribs at 250, versus 270-275 and it takes all day. I'm going to try your method on some St. Louis style ribs this week. That therma pen is definitely your friend though.

[@madbackyard]

Thanks Paul! Let us know how they turn out!

[@emt786]

Gonna do try this over the weekend. Wish me luck first time for ribs.

[@madbackyard]

Thanks for watching, good luck with them!

[@NortheastWoodsman]

Love what you did water bowl under the top rack and ribs on the top rack im digging it!

[@madbackyard]

Thanks! It works great when you’ve got something you can easily fit up there like ribs.

[@dannmetal6459]

Mad, once again - you're a legend. Simple instructions, well documented and - it's fun to watch. I'm drooling here. My PitBoss Pro Series 850 hasn't arrived yet so once I get that cracking - boy oh boy, Mad - this is going to be nuts! Cheers again from Oz. Dann

[@madbackyard]

Dann! Where's your grill? Are they sending it over on a row boat? 😆. Tell Pit Boss to keep more smokers in stock on that island of yours! Thanks for the kind words as always. Cheers, have a great weekend!🍻

[@dannmetal6459]

I know, right? I have finally been advised I'll receive it Wed our time. The diff between US Pitboss and Oz - crikey. This Pro Series 850 only came out a few weeks ago, and that's the only Pro Series we have available. Still, I'll review your stuff again on the coming weekend when I get time to do all this. Should be fun. As always Mad, cheers mate.

[@madbackyard]

Sounds great! 👍

[@CAMEO1955]

I tried your method this past weekend . The family in joyed them , made 4 racks all gone !! I used a elec. smoker ,work great > thanks for make me a better smoker !! T / C Stay Cool ! 😎

[@madbackyard]

That’s great! Glad they turned out well and everyone enjoyed them!

[@DonaldSeymour-yg5hs]

Haven't been barbecuing long but do use the same method of 3 2 1 but according to time & they turn out delicious !

[@georgesierra9038]

3-2-1 baby all the way!!!

[@madbackyard]

Thanks for watching!!

[@gchomuk]

Good info. Agree completely. 321 is still an appropriate term. As long as it doesn't refer to hours. Relative times. It only took me one try at 321 many years ago to know that it needed work. Apparently I prefer my ribs the same way you do, but after 3,2, they were already falling apart. Good job on the video.

[@madbackyard]

Thank you, I appreciate you watching!!

[@JohnDoe-lg8sq]

Hi, I am a new to pellet smoking, I have a pit Boss 850, I also want to make bacon wrapped Jalapeno poppers to serve with the ribs. The end temp for the ribs is 270 and the recipes I find for the poppers temp is 250. The question is do I lower the final temp on the ribs to 250, or cook the poppers at 270, or compromise and try to make everything at 260? Thanks

[@madbackyard]

Just cook everything at 270. They will be fine. It’s not that big a difference in temp. You may want to crank the heat on the poppers at the very end if you want the bacon crispier. We have a recipe on our website for those too: www.madbackyard.com/smoked-jalapeno-poppers/

[@jmc041071]

Would these methods work with beef ribs also or is the technique different? I've never done ribs and I just bought my first pellet grill. A Pit Boss 700FB1.

[@larrybremer4930]

I just got a 1600 pro, and I am wondering why I don't ever see anyone using the continuous probes included with the grill? Do they suck?

[@davidseckman8604]

Recently found your channel, learning a lot so far. Thank you. I have a question about your Pit Boss pellet grill/smoker. In a couple videos it looks like your top rack slides out a little. Is this something you did to the unit? I have a Pit Boss 1150 Pro V3 and it doesn't slide at all so thought I'd ask because that would be a convenient feature.

[@madbackyard]

Welcome and thanks for watching!! I can lift it up and slide it forward a few inches temporarily but it’s not designed to actually slide and stay there. It would tip forward if I put something heavy on the front end. Would be a nice feature though!

[@davidseckman8604]

@madbackyard8742 thanks for clearing that up. I used your method to cook some spare ribs and baby backs last night. Wow, turned out delicious! I don't forsee doing it any other way from now on. Everybody loved them. Thank you!

[@madbackyard]

Thats awesome, thanks for sharing that! Glad they came out well!

[@txfieros]

Good tips. I typically use 200-225 for about 4 hours then wrapped 45m to 1hr. For spare ribs this gets me real close to 200-207 temp. Then I leave unwrapped for 15 or more minutes to set some sauce. Usually ends up being 5.5 to 6.5 hours. Like use said, you have to be checking your temps and tenderness. I got used to this timeline so it’s what I usually do.

[@madbackyard]

Thanks for watching! I’m surprised your spareribs can cook that fast at those low temperatures. But if it’s working for you, great! 👍

[@txfieros]

One thing that happens with a water pan when cooking on the top shelf is the further you increase the temperature about 225ish, the larger the temperature difference between your set temp and your ACTUAL expected temp in the top rack. Since steam from that pan won’t be over boiling I’ve noticed this effect. The closer you cook to the boiling point, the closer your top rack temps will be to what you normally expect. I normally have about 10 degrees less on my top rack, but with a water pan, I could have a set temp of 325, and above the pan I’ll only be seeing about 275 ish while my bottom rack on each side of the water pan is close to spot on on set temp.

[@madbackyard]

Yes you are right. I typically don’t use a water pan if I’m cooking above 275.

[@Donk82]

Great video for sure!!!! Lol its killing me opening your Lid so much and talking, losing precious Heat , but i know its for the video! Smoking 4 racks tomorrow for the Final Four games!🍺🍻🍺

[@madbackyard]

Thanks!

[@bertquinn9717]

They look quite good. Tge kne thing i would hade don was to remove that flap of meet on the bottom of the ribs.

[@madbackyard]

They came out great, thanks for watching! Yeah this particular rack had a a lot of meat on the bottom! I couldn’t bring myself to waste all that meat, it cooked just fine on them.

[@mattvino8056]

Can you get a second rack of ribs on that top shelf? If so, would you change anything?

[@madbackyard]

Yes you can. Good question! I would just make sure to rotate them occasionally since the left side of that smoker gets hotter than the right. Thanks for watching!

[@compunurse]

Thoughts on leave-in probes for ribs?

[@madbackyard]

I've done it during the wrapped stage, but it's hard to get it and KEEP it in just the right spot. I've ended up over cooking bc the probe was reading in a spot 10 degrees lower than the majority of the rest of the rack. I get more good information from using my instant one as I can spot check the center AND each end of the rack as well to see if any part is cooking faster than others and whether to rotate as I did in the video. Thanks for watching!

[@MikeSmith-mt5zc]

Do you ever use the probes that sometimes come with these grills, and are they any good.

[@madbackyard]

Not typically. I find the Pit Boss app to be a little buggy. With so many great wireless probes like the Meater, which is what I primarily use these days and has a great app, it's hard to go back to wired ones. This is the one I use: amzn.to/4aBuTCh

[@MikeSmith-mt5zc]

@@madbackyard Ok thank you, I got one of those meat probes and love it, my wife ordered me new probes for my grill so I will try and compare them, I will let you know how it turns out.

[@donwilson9086]

Do you ever spritz with lemon juice rather than vinegar?

[@madbackyard]

No I’ve never tried that. From what I’ve read, lemon juice should always be added to foods when they finished cooking. Heating up lemon juice can release some bitter flavors. Better to go with lemon zest if you ever want to add lemon flavor during a cook. That’s what we do in our upcoming video where we make a citrusy red wine reduction for our smoked leg of lamb. But I’m not sure I would do that on ribs. Thanks for watching!

[@user-wr1kf9fl7z]

Same for beef spare ribs?

[@madbackyard]

Similar, but not quite the same. We are hoping to do a beef ribs video in the next month or two. They are going to take longer in each stage but temps will be similar for when you wrap a brisket if you want to check out that video. kzbin.info/www/bejne/gV6QiHqulLqEgpI Mad Scientist BBQ also has a great video for how to smoke beef ribs if you want to search for that one.

[@nickjm37fordel1]

Why do we leave the lid open during the start up process ? Is that for all pellet grills smokers ?

[@madbackyard]

Yes, for all pellet smokers. Just until the white startup smoke disappears and the fire is going in the burn pot. Usually takes about 5-7 minutes. Then you close the lid. Helps pellets ignite and is a safer method to start the smoker.

[@Geek_Chef]

It does get rid of the more harsh white smoke....but more importantly since you are going from smoldering pellets that get hot from the igniter.....you need to have a lot of oxygen available to actually ignite the pellets. If you leave the lid closed with insufficient oxygen while they are smoldering then more and more pellets will be added and they are smoldering....when you open the lid.....it could suck all that oxygen in and ignite rapidly and blow out a huge fireball. kzbin.info/www/bejne/jHfPaGxte5Kbq9k&ab_channel=BrianPeeler

[@michaelrau7003]

And brown sugar on the wrap.

[@larrysowada9905]

Just came upon your video and i like what I've seen so far and yes i do use the 3- 2 - 1 method, i can't believe the other methods being used out there some say you should cook them at a higher temp to get done faster and some say cook them low and slow at temps like 225 - 250 , I've tried them that way before but my ribs always come out dry, some say don't wrap all you need to do is spray every 30 minutes and then you've got people cook them in your oven or a insta pot, i guess those people don't enjoy real smoked ribs or don't want the hassle of getting a smoker. Oh well I'll be checking out more of your blogs , thank you. Larry

[@gwest3523]

Great tweaks to a timeless concept on 321 ribs. All about temp…not time. Especially liked your add with putting the foil-wrapped ribs in the full pan to prevent drippage!! 😫 And the tweak on salt-based rub as first layer before sugar-based rub, St. Louis Style bc they require little trimming & not to fret over cutting every morsel of fat off…it’s called “trimming” for a reason. I liked how you maintained the water pan to reserve the juices for step 3 even though they’re wrapped at step 2. Now that’s quality thinkin’ man’s smoking. Well done and with the great attention to detail on the tweaks/tips!! Loving our PB 1600 post Austin XL. Most people get sucked into the Traeger marketing until they realize who the pioneer of pellet smokers was - Joe Traeger and look what he’s done with Pit Boss. #ValueOverMarketing What’s your preferred pellet? I don’t chase the different flavors but I do appreciate the screen on the OK Joe’s bucket … tightly sealed is a must!!!

[@madbackyard]

Thank you so much! I like the expert grill brand for their value and for consistency on long smokes. I like the bear mountain and knotty wood pellet varieties for more flavor.

[@gwest3523]

Thanks Mads! I always appreciate your videos & attention to details on the simplest of tips with the most significant of impact. 👍🏻👍🏻💪🏻✌🏻

[@madbackyard]

I appreciate that!

[@MC-je7qm]

Are you not a fan of the meat probes that come with the smoker? I never see you use them.

[@madbackyard]

Not really. No particular reason…I was used to using my old probe thermometer and ever since I got the MEATER I use either that or my instant read.

[@MC-je7qm]

@madbackyard ok thanks, wasn't sure if I needed to upgrade them.

[@knarfster]

Fall off the bone, oh... you mean overcooked.

[@hangdogdaddy38]

Followed along with your recipe and they did great. Just a hair too done but I think the little Lexington Onyx I have cook's a little hotter because of it's size. I'll cut back the first stage to an hour and a half next time. They were awesome though. Love the channel. Cheers.