No Wrap Baby Back Ribs recipe Pit Boss Pro Series 1150/1600 pellet grill

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Let's do some No wrap baby back ribs on the pit boss 1600 pellet grill. This recipe is simple and tasty and easy. Perfect for the beginner backyard pitmaster. No wrap ribs have been some of the best ribs I've ever tasted. Enjoy this recipe. #pitbossnation
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Ingredient list
Baby Back Ribs
your favorite rub.
On this cook Its S&P&G
Go 250f till tender. Usually around 5 hours. Spritz every hour after your rub has set. Usually after 1-2 hours. Spritz with apple juice water 50/50. Or plain water will do. You can also use a water pan!
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[@ducatimultistrada8985]

Bro, start in the middle removing the membrane just saved me so much frustration. How have I not known this for years! I'm 34 years old and just now discovered this.

[@thegalleryBBQ]

I know right. It makes it so much more easy!

[@christaylor4704]

Doesn't matter what the temperature is outside with a true grill master. Ribs look great.

[@thegalleryBBQ]

Cheers my friend!

[@bruceharlick3322]

And I complain when I'm smoking ribs in mid-30s weather. Tommy, you're a trooper. Thanks for another great cook video.

[@thegalleryBBQ]

Just wait till you see my soon to be released, Brisket cook!

[@juansantos280]

I just got my pit boss 1150 I never have done smoke anything and thanks to you I am going in little by little from a boxing to burn off and now your recipe of Baby barbecue ribs Thank you very much I appreciate everything you’re doing how to see more videos around for the best

[@thegalleryBBQ]

Juan if you have any questions feel free to reach out. [e-mail] also, remember everything i do on the masterbuilt can be done on the 1150. Enjoy and keep on BBQing.

[@NCsgonefishing]

Fair enough. If you haven't ever tried making ribs (especially baby backs) unwrapped, you gotta try it. I used to wrap for the extra tenderness. But, now I don't even wrap them unless I'm looking to speed up do to family events. Still so tender and you can't go wrong with that little extra smoke. Ribs looked killer in this video!

[@thegalleryBBQ]

Thanks bud. I do unwrapped all the time. Unfortunitly when you have a show you need to cover all bases. kzbin.info/www/bejne/fJ-3Z5qco8driLM

[@garygeller6177]

I was pricing the Pit Boss this afternoon. You sold me! I've never seen uncovered ribs so juicy and perfectly cooked. As you said "the perfect bite". Gotta try the honey! 😋👍

[@thegalleryBBQ]

Keep me posted and if you have any questions. Feel Free [e-mail]

[@mikew4019]

I just love how you talk like my old coke dealer. Gives me comfort as I smoke my ribs bro!! Keep up the great work (of the smoking, not sounding like my old coke dealer)!

[@thegalleryBBQ]

Haha. Was that you???? lol Enjoy!

[@mikew4019]

@@thegalleryBBQ haha, just messing with you Tommy. I just bought the 1600 elite. Looking for recipes that were a success using that pellet smoker, especially in weather colder than ours in CO. Your ribs look like they turned put delicious. Gonna give em a whirl. Also, I did not know yhe middle of the membrane trick, so your vid taught me something. Keep up the great work Tommy. Subscribed 👊🏼😎👍🏼

[@thegalleryBBQ]

@@mikew4019 check out my latest beef chuck cook.

[@db9230]

The Pit Boss looks to handle the wind and cold pretty well while consistently maintaining pretty accurate temps...and those ribs...we have a saying around our house when something is that delicious...forgettaboutit! Lol!! 😂 😂 😂 😂

[@thegalleryBBQ]

She did a fine job. Doing a brisket as I type this and she is rocking!!!

[@db9230]

@@thegalleryBBQ YESSSSSSSSSSSSSSSSSS!!

[@aldenforbes5741]

What a perfect mid-winter treat. Thanks for nice no-wrap recipe, Tommy.

[@thegalleryBBQ]

Cheers brother

[@Bob_Engdahl]

This definitely the only way to go! I never have good luck with the 321 method. I don’t like my ribs falling apart. Your ribs look so yummy and I will definitely make my ribs your way. Thank you for sharing.

[@thegalleryBBQ]

Bob. Steamed Ribs are never as good. Cheers.

[@ellendelights]

My Friend you are the King of Ribs, those are Magnificent and delicious!!!

[@thegalleryBBQ]

I do make me a lot of ribs. But myself and the wife love them:)

[@Bostock38]

Love your content brother🤙🏼🤙🏼 from jersey myself

[@thegalleryBBQ]

Where at??

[@lovinglife1962]

another SUPERB video.... thank you for the tips and thanks for making my stomach growl with hunger too...... Looks great

[@thegalleryBBQ]

James. Thanks so much for the paypal support. It 100% helps the show. Send me your address and ill send you some show stickers. Cheers. [e-mail]

[@DeadBrokeBBQ]

Nice job Tommy, those ribs looked great! The 1600 is an interesting pit so we will see how it does. Thanks for sharing!

[@thegalleryBBQ]

Thanks brother!

[@wes-sotejasbbq8922]

I do the same thing. No matter the weather I’m always bbqn. Ribs looked awesome too.

[@thegalleryBBQ]

No-Wrap, 5 hours, rocks!

[@jaybooth4815]

Oooh yeah Tommy! Great looking ribs. Perfect bite. Pitt Boss did an awesome job in that wind and cold. Nicely done bro, looking forward to that brisket cook! Cheers! (like the sweatshirt)

[@thegalleryBBQ]

Cheers and thanks. Brisket out Saturday AM.

[@jdavis121998]

So glad to have chosen this video for it has been wonderful. It helped me so much as I am about to try my first ribs on my Pit Boss today.

[@thegalleryBBQ]

Jean. You have any questions email me [e-mail]

[@CookingwithAnadi]

I can imagine those ribs just fell right off the bone! Yum!! Seriously a masterpiece here and excellent job with the explanation! Loved it!

[@thegalleryBBQ]

Cheers.

[@archiet2308]

Great cook Tommy. Love the channel! I just got the 1600 about 2 weeks ago and I love it so far. It's a beast. I will be trying your cooks for sure!

[@thegalleryBBQ]

Archiwe T. Glad to have you. If you have any questions, or wanna see something cooked, LMK. [e-mail]

[@TheGriddleGuys]

Thanks for doing this test. Living in New England I have been curious how it would handle the cold Temps. N

[@thegalleryBBQ]

Appreciate you guys stopping by. Cheers.

[@kingofthedeepsea2458]

Man that's perfect! You really don't need a wrap! Rad bro!

[@thegalleryBBQ]

I'm so down with no wrap ribs. Cheers

[@jimburns1927]

Nice Cook Tommy, Braving the cold to educate us! Thank you Brother

[@thegalleryBBQ]

Jimbo my man. Cheers brother!

[@kevincantrell4067]

I'd like to try this no fuss method to see what I think. I always do the 3-2-1 method. This definitely has my curiosity. Great cook!

[@thegalleryBBQ]

Steaming ribs while tasty are never as good. IMHO. give it a try and LMK.... [e-mail]

[@arctodus5811]

Your the man Tommy, love to see your channel growing, you really should have more subs then you do. Keep em' coming brother.

[@thegalleryBBQ]

I know right!!!!! Keep helping to spread that word. Cheers.

[@dwaynewladyka577]

In every way, those ribs are on point. So nice! Cheers, Tommy! ✌️

[@thegalleryBBQ]

You bet my man. Have an awesome day!

[@TWC6724]

Ribs are my favorite. Yours look mighty tasty. Great job.

[@thegalleryBBQ]

TWC..... No wrap ribs are always killer. Cheers.

[@Rbouch]

Awesome Tommy that’s what I’m talking about!!!!! Delicious!!!

[@thegalleryBBQ]

No-Wrap ribs for the win!!!!

[@4MzBBQandGRILL]

Looks like the PitBoss did a fine job on those ribs 👍🏻. Great cook considering you were fighting the cold weather.

[@thegalleryBBQ]

The pit boss is rocking!

[@chuckarock2001]

The ribs look great. Thanks for sharing. Regards from Australia 🤓🇦🇺

[@thegalleryBBQ]

Cheers my Aussie friend:)......

[@CookingwithStephennJacklyn]

Tommy my brother hope all is well with you and the family. Those are some amazing Babybacks Ribs love the simplicity of the rub and the finishing off with the BBQ Sauce and Honey. Thanks for sharing ,take care and have a great Sunday and upcoming week. Cheers!

[@thegalleryBBQ]

Chhers my brother!

[@whtmlrd6123]

Great video. Love the instrumental 5th ave heart ache.

[@thegalleryBBQ]

Dave. Appresate the stop by!

[@chadstith5128]

Ribs look great, brother!

[@thegalleryBBQ]

Chad. I appreciate the comment. Cheers.

[@radams009]

WOW THAT IS IT.

[@thegalleryBBQ]

5 hours no-wrap is tough to beat!

[@radams009]

I thank it is time to get Pro Series 1150 pellet grill" I have been a BBQ LP FOR YEARS. Keep up with the good job BBQ @@thegalleryBBQ

[@88rushrocks]

Been smoking meat for over 30 years and am always looking for new methods and recipes and of course a verity of different smokers however I’ve to find a better smoker then my old fridge as my father has used since the 40’s and is the best way for jerky and smelt and since it’s a fridge you have plenty of room and countless racks I have 7 in mine.and by the way a fast hello from Portland Oregon.

[@thegalleryBBQ]

Cheers brother paul. Have an awesome 4th!

[@henrylewis7652]

Awesome looking Ribs my brother. Your looking cold. I'm down here in sunny Florida enjoying 75 to 80 degree days. 😎

[@thegalleryBBQ]

Haha. Were looking at a foot of snow. lol Enjoy!

[@HellYeahKimballsBBQ]

Oh hell yeah to those ribs brother! Just did a Brisket in my Pitboss yesterday for 16 hours damn good stuff! Cheers brother!

[@thegalleryBBQ]

Got one rolling now. That along with a foot of snow;)....

[@HellYeahKimballsBBQ]

@@thegalleryBBQ I hear ya on the shitty snow! Same here, its cold as hell, new vid should be up on the brisket tonight, just started rendering. Cheers, and you should look into a amish shed or food trailer. No issues with weather then.

[@thegalleryBBQ]

@@HellYeahKimballsBBQ Same. The Briskets in the cooler and my ol lady is ready to kill me. lol

[@HellYeahKimballsBBQ]

@@thegalleryBBQ HAHHA, that is so funny cause every damn cook I get the same. Brisket cooks ya better have a couple frozen pizzas in the freezer as a backup I have learned, lol!

[@ronj2508]

Great video! And I like that yachtmaster!!

[@thegalleryBBQ]

Ron thanks buddy. Appreciate the comment.

[@jacobgilliam14]

Great job

[@thegalleryBBQ]

Jacop. Thanks brother.

[@HeavyMetalBarBQue]

Bravo My Friend! Just about the perfect rib like you said. 👍 Nice technique with the upper rack and drip pan. Wrapping is a waste of time.....who wants Steamed BBQ? You see for yourself this method makes for a juicier rib. 👍 The only thing I would recommend now is that you experiment with using a Smoke Tube filled with Smoldering Wood Chips. You will get more of that True Wood Smoke Flavor into the meat and will get a better smoke ring. Trust Me.......it is a Huge difference in the taste, I won't smoke in a pellet grill without using Wood Chips anymore. Sawdust sucks! And try spritzing at the beginning of the cook........Smoke sticks to cold wet meat! Metal On! \🔥/

[@thegalleryBBQ]

I hear ya on that smoke tube. As of now just sampling the pit. Thanks brother.

[@mikerogers9711]

Yeee Haaa Ribs ready to eat, bring it on. 👍🏻

[@thegalleryBBQ]

Oh yeah Mike you know it brother!

[@DP-lx1jn]

My man Tommy!! You are the GOAT!!🐐 This is the video I’ve been waiting for! Tommy always comes through!! Amazing video! Did you decide to return the 800 w/the griddle?

[@thegalleryBBQ]

D P i did. That said I just tested a Masterbuilt mod shroud from Luke that turns your Masterbuilt into a griddle. Pretty amazing. I also am doing a 4 16lb bag of lump. This is a free giveaway delivered right to your door. Stay tuned.

[@johnmesenbrink1879]

Just got a 1230 pit boss with lip on the other side. Making ribs for the race on Sunday hopefully like yours

[@thegalleryBBQ]

SOUNDS AWESOME JOHN. Check out this boat rib cook, kzbin.info/www/bejne/fJ-3Z5qco8driLM

[@reddemonspeed31]

That looks delicious and the pull back on the bones 😋💯🔥

[@thegalleryBBQ]

No wrap for the win.😀😁😀😀😜

[@ghostrider729]

Weather won't stop me either!!

[@thegalleryBBQ]

Cheers.

[@TomHorsmanAmateurBBQ]

Awesome looking bones Tommy!

[@thegalleryBBQ]

Thanks 👍

[@menkros1]

Tummy grumbling

[@thegalleryBBQ]

Its gotta be!!!

[@johngrosenheider6494]

Hey Tommy! Great video.. I am just starting in bbq- Daddy Dutch sent me!

[@thegalleryBBQ]

WOW John this is awesome. If you need help or have any questions my email is [e-mail]

[@thegalleryBBQ]

I love the no-wrap ribs. The most important thing is to have your pit dialed in at 250f. You can never go by the controller temp,. They are usually off. Use something like this- ThermPro temp gauge : amzn.to/3j76UmD

[@ghostrider729]

Nailed it tommy!!!🔥🔥🔥😜😜👌😁😋😋

[@thegalleryBBQ]

Heck to the yeah.

[@melvincopney3892]

Those new grills seem to be pretty good.

[@thegalleryBBQ]

Not bad brother. Not bad at all.....

[@RustyBotStudios]

Nice! Just put together my new Pit Boss. Going to make ribs this week! Do you live in NJ?

[@thegalleryBBQ]

I do man..... You in NJ??

[@SouthAlabamaPiper31]

Man those look amazing! Do you adjust the smoke stack cap depending on what your cooking or do you usually leave it a certain way? Also where did you get those wooden salt and pepper containers? Those are sweet. Thanks.

[@thegalleryBBQ]

I don't. Some people say 2-4 fingers. Who knows. I just screw it in and go for it!! very similar and a great price amzn.to/3cvd6Ce

[@BenDover-gz6bg]

If you have ever used a stick smoker, there is a intake and outlet and they go hand and hand with temperature. The same with a pellet smoker, except your intake is a fan with a thermostat, your outlet is just a finer tuner. A stick smoker is more of a art and takes more time learning, each smoker has its own personality. Pellet smokers are more streamlined and smoke similar.

[@hectorsalcedo9246]

That looks delicious! If you had to chose either the Masterbuilt Gravity 1050 or this Pit Boss which would you chose?

[@thegalleryBBQ]

1050...... Although I love what the PB brings to the table

[@littleartsbbqoutdoorcookin8426]

Nice job Sir!😊 I’ve been looking for a good no wrap recipe, I haven’t done a no wrap version for a video yet, to tell you the truth I never was a big fan of wrapping. Take care Bryan (Little Art)

[@thegalleryBBQ]

Bryan. You'll enjoy this. Its awesome!

[@cypressblue8877]

Damn they are looking gr8t. Stay safe & take care of you all. Thanks for sharing eh :))

[@thegalleryBBQ]

Thanks Laura., Cheers to you.

[@cypressblue8877]

Your welcome Tommy Cheers back \=/ [_]c enjoy your week@@thegalleryBBQ

[@davidburton2042]

Tommy looks amazing as always. Have you done a video on smoked salmon on the masterbuilt. Learning alot from you.

[@thegalleryBBQ]

Dave unfortunate, I have not. But check out this awesome early recipe.kzbin.info/www/bejne/fJ6wdKeFqc-pgdU

[@TWC6724]

Tommy, I’m so torn. In your honest opinion, as far as flavor goes, if you had to pick one, would it be the masterbuilt or a pellet grill? I’m leaning towards the MB, but have never had pellet grill food yet either.

[@thegalleryBBQ]

Masterbuilt 1050! The 1150/1600 has controller issues. Although mine is fine there are many that are not!

[@hkvanx]

Nice vid, Tommy! How does pellet ribs compare with Masterbuilt 1050 or 40? Heard ppl complain about less smoke flavor for pellets. Thanks!

[@thegalleryBBQ]

I'd say the 40 then the 800/1050 then pellet.

[@erod235]

What type and flavor of pellets did you use?

[@thegalleryBBQ]

Pit boss Cherry!

[@Beerbbqdude]

Well done 👍🏻 what part of NJ or PA are you from? I can hear the accent. 😂

[@thegalleryBBQ]

From Woodbridge and am now down in Howell.😀

[@johnnymagsbbq8209]

Tommy that rack looked tremendous brother.

[@thegalleryBBQ]

Thanks man for stopping by. Cheers.

[@richhansen8617]

Perfect!

[@thegalleryBBQ]

Thanks Rich

[@chestercdj]

Hey Tommy great video as usual! What type of pellets do you recommend in the 1600?

[@thegalleryBBQ]

I use cherry apple and comp blend. That said. Try a bunch of diifferent ones. It really makes a difference.

[@slamwa1]

Good looking ribs there Tommy!! When you doing more masterbuilt 1050 cooks?

[@thegalleryBBQ]

I just did a product test Mod from our buddy Luke. Basically, it's a shroud that turns your 560/1050 into a griddle. Pretty cool. Also included is a 4-16lb bag and 1 box of firestarters free giveaway delivered right to your door.. More Masterbuilt cooks coming! Cheers.

[@ghostrider729]

I never wrap mine. Low n slow bro!! See ya tommy!!👍

[@thegalleryBBQ]

My man knows whats what!

[@keithburton3713]

You can paint my house anytime

[@thegalleryBBQ]

Thanks-

[@brandonmcclelland4359]

Did you have to send your PID in for an update???

[@thegalleryBBQ]

I have not. Mine works pretty well although I still may!

[@ScottysBackYardBBQ]

not a deep smoke ring. but look juicy . nice job

[@thegalleryBBQ]

Awesome rib. The texture was just about perfect. Thanks brother!

[@JOSHMACIASFITNESS]

Ooooo yeah

[@thegalleryBBQ]

Thats what im talking about!

[@MrSophisticatedBanana]

If I hear this man whisper oh yeah one more time I'm gonna lose it...

[@thegalleryBBQ]

Haha Oh yeah.... Stay tuned my brother!

[@edwardwade92]

Is the pit boss smoker better than the masterbuilt smoker?

[@thegalleryBBQ]

All in all it ain't even close! 1050!

[@Ikeman50]

Beauty.......so the pain in the butt 3-2-1 method is no more? I'm afraid if i do the no wrap they will be tuff! But I will try it!!

[@thegalleryBBQ]

Dwight, i'd prefer no-wrap any day. Remember 3-2-1 is kinda steam cooking the ribs. Give it a go. Take them to 200-203f tooth pick tender.

[@nagrasto]

Tommy I've got a couple racks of st louis spares (always done baby backs before) would it be about the same time/temps? Thanks brother!

[@thegalleryBBQ]

I think so. Just keep a good eye on them that last hour. You'd like the meat around 200f-203f....

[@nagrasto]

@@thegalleryBBQ my man, thank you! I'll keep you posted!

[@nagrasto]

Tommy! My man that no wrap is my new jam. Spares were great, took the flap off the backside and made a mid-smoke snacker from the middle rack of the mb800. Rotated the ribs between the racks and followed your recipe as well as I could. Homerun and see no reason to ever wrap again. Definitely need to try this with baby backs on the next go. Thank you!!

[@BenDover-gz6bg]

You either have spare or St. Louis ribs, spare is the bottom half of ribs and St. Louis is the middle. So what we have learned is that there is three parts to the pork ribs top to bottom, baby back which is top from back bone then middle St. Louis rib then finally spare rib which is middle to the end of the rib cage. So basically if you buy spare rib cut about a quarter from the bottom and you have St. Louis style ribs. And for your question about time to cook, yes they will cook in 4-6 hours depending on temp. Remember if your lookin they ain’t cookin.

[@duanelange7410]

They look great. Which pellets are you using?

[@thegalleryBBQ]

50/50 apple cherry. I call it, the gallery blend.

[@YarnellCrew]

Does adding a 2nd or 3rd rack of ribs change the timing at all or should they all cook at the same rate? I have to say I just started watching the Waltwins and saw a video that recommended your channel and I am so glad it did. Love the way you explain everything as you go. Learning so much from the two channels. I did my first ever smash burgers Sunday evening and my wife who does not like burgers all that much said it was one of the best things she has ever eaten. Thank you so much for what you do.

[@thegalleryBBQ]

Thats so awesome. Those guys are awesome People. They did my Molly proud!. Firs off. You should always no your hot spots in you grill. What grill are you using?? Feel free to email me [e-mail] and we can figure things out. Cheers and welcome aboard.

[@BenDover-gz6bg]

If your smoking one rack or four racks, which ever your pit can handle. Heat your pit to temp and place all meat, the temp will fall because the meat is consuming the heat but don’t fear it will level out. The more meat you place in, the harder the deep in temperature. Short answer, yes you can smoke 6 ribs or 66 ribs in the same amount of time, you will just burn more fuel to maintain the same temperature. It’s easier to maintain 250 degrees with 10 pounds of meat vs 40 pounds of meat

[@ImBeano]

Is this John McAfee?

[@thegalleryBBQ]

His brother.

[@philipwelch1225]

I got a pit boss 1600 it is my first pellet smoker I just ain't a fan of it

[@thegalleryBBQ]

How come???

[@duanehenicke6602]

When did Jack Nicholson start a cooking show?🤔

[@thegalleryBBQ]

Haha. Him or the cousin of the pit boys or that bob ross. Oh yeah.

[@BenDover-gz6bg]

Never wrap ribs, low and slow. If your lookin you ain’t cookin. 250 degrees 6 hours, dry rub with brown sugar, don’t open and spray anything, no water pan. They will be moist, oh and for the membrane don’t worry about that!! Smoke two racks same time, one with membrane one without. Taste the same, cuts the same and shits the same. You will also have the same smoke ring. Yeah it makes you look professional showing how to remove a membrane, I don’t know about any of you out there but I spend my time chewing on the top side of a rib rather the wrong side. I know I know but the removal of the membrane helps penetrate the meat better from the bottom all the way through???? Simply not true.

[@thegalleryBBQ]

Ben. 6 hrs in my book is to long at 250f... Unless that is you like over cooked ribs!

[@BenDover-gz6bg]

Hell you didn’t give the ribs a little rest, 18 degrees out side, you dunked them in the freezer with a foil blanket!!!!!!!!!

[@thegalleryBBQ]

I see Ben knows everything about BBQ. LOL

[@ghostrider729]

Looks great , not a great smoke ring.. it's a pellet grill!! I like my charcoal!!!😁

[@thegalleryBBQ]

You got that right!

[@BenDover-gz6bg]

You can get the same smoke ring, you have to use smoke P-setting 7 for 2 hours then crank up to 275 degrees for 4 hours. But I do agree with you a offset stick burner does better, you want quick ribs pellet smoke, you want to drink beer and tend a fire, offset stick burner. I have both, it’s a love hate relationship.

[@astapovich940]

Smoke ring has NOTHING to do with pellet grills vs anything else. Thats fake news.

[@lightmanatoz]

Tatsty!

[@thegalleryBBQ]

Perfectly said.

[@bigrhinonagy9808]

Smoke another one there grill daddy

[@thegalleryBBQ]

My man......