Pit Boss Vertical Pellet Smoker | Baby Back Ribs

[@bobbyjoeosborne9115]

We did some ribs on Sunday pretty much like your video, every one wanted to eat them so I let them add the bbq sauce, they were awesome!!!😋 thank you so much for doing these videos, very helpful to us who use the Pit Boss vertical smoker 👍

[@WeekendWarriorBBQ]

Thats awesome, Bobby Joe! The Pit Boss vertical smoker has made some really good food and even better memories for our family and friends. I love making the videos... having a blast doing it. :)

[@robertwomack9830]

You really need to write a cookbook.

[@johnladish8566]

Mike, I am thrilled to check out your techniques....look awesome

[@chuckcrossan6371]

I used your method again today. If you have not tried Famous Dave’s Rib Rub, it’s the Bomb! Famous Dave’s and Sweet Baby Rays Hickory BBQ sauce is a perfect combo! Thx again!

[@Boofhead1105]

you and Malcolm Reed are my 2 favourite humans. keep up the fine work

[@WeekendWarriorBBQ]

Thank you!

[@peggychandler6748]

I gave my wife a Pitt Boss Smoker for Christmas. We haven’t had time even to prime it yet, but we used you unpacking instructions. Now we are checking out some cooking (smoking) info. I am really interested in your Brunswick Stew recipe ! It’s too cold (23 degrees) right now, so I putting getting started until a little later. Thanks for the tips ! Loved the video! Charlie

[@matthewdunbar1727]

Just used me smoker and it is fantastic!! Thanks for your videos.

[@MegaFranceschini]

My friend those ribs look insane. WOW awesome. Have fun. Enjoy in good health. Be BLESS. Take care n be safe. Thanks for the video. 👍👍👍👍👍

[@chuckcrossan6371]

I have done ribs twice using your technique, they turned out perfect both times! Thank you for sharing your BBQ skills! PS, I bought the same smoker you have after doing a lot of research and watching your video of you unwrapping, setup and smoking! Thx again!

[@coreyekstrum7520]

Is that beef or pork

[@chuckcrossan6371]

Corey Ekstrum the ones that I have done where pork.

[@edogone1]

Bro doing 4 racks foe the first time tomorrow so excited

[@timbor5481]

Hi Mike, mate....I'm smokin' on the Pit Boss 4 Series II for the first time ever!! I've been watching your video's for a few weeks now and subscribed. Brilliant job at explaining everything mate. Awesome video's!! I can almost smell the goodness from those smoked ribs and brisket through my screen down here in Australia!! Got 2 racks of pork ribs all rubbed up and cookin away outside now while I'm workin inside. Ready to make the first spritz soon. Can't wait to taste them tonight. Mate, I gotta congratulate you on some excellent tips and ways of cooking. Watching your video's have made it so much easier for me and a lot of other people. Keep them comin mate......well done!! Tim

[@WeekendWarriorBBQ]

Tim, congrats on the new smoker mate! All of my viewers from Australia have been so kind! Cheers and enjoy those ribs when they are done!

[@LeprechaunTV]

Man im going to get you some more rub...you killed that bottle. Great video

[@WeekendWarriorBBQ]

That rub is really good. Thanks again!

[@johnmanthey2683]

Well, I’ve been smoking on charcoal for over 40 years. This pellet smoker business is all new to me and I really appreciate all the help I can get. Thank you all.

[@WeekendWarriorBBQ]

I'm right there with you, John! I was a charcoal smoking (weber kettle) guy for years. The biggest learning curve for me so far is the intermittent feeding (burning) of the pellets. I think for us who are new to pellet smoking, we have to look at the average pit temp over a given period of time instead of the immediate temp. I'm not exactly sure yet but like you've said previously, as long as the finished product is good, who cares. Its the best smoked meat results I've personally been able to achieve so I am super happy! :)

[@hunv6]

To add on Chucks comment previously, I've watched most of your videos and tried your techniques on my vertical smoker as they're different beasts compared to other smokers. Props for keeping it simple. Keep up the good videos man!

[@abrahambennett4656]

Instablaster...

[@axeslinger37]

Pretty simple and forward instruction. I'm in the middle of using your method right now. If they turn out like yours, I'll be very happy.

[@WeekendWarriorBBQ]

Thank you! I’ve had a lot of people tell me they tried this method and their family & friends loves it. It’s all about experimenting and figuring out what works well and what doesn’t work so well. Let me know how they turn out 😁

[@axeslinger37]

@@WeekendWarriorBBQ the color already looks beautiful!!!

[@MelsSimpleMeals]

I appreciate seeing you trim up the ribs a bit...I really need to work on that. The last 2 batches of ribs I had had a lot of fat that i couldn't eat lol. Those look great :) I would need 2 racks for dinner and the rest could go in the freezer ;) These look absolutely delicious and so awesome you can fit 5 racks easily. AMAZING!! :) looks soo good !

[@WeekendWarriorBBQ]

Thanks, Mel! Yeah, I had a similar experience earlier this year so i decided to start trimming them up a little. Nothing worse than biting into a huge piece of fat covered in bbq sauce lol.

[@brucerogers3253]

Hello Mark what allows you to get wood flavor from your pellets to flavor your meat ???

[@fishingwithfredo2639]

I just subscribed bro and I am really loving this type of video segment actually what really piqued my interest and your video was not just the ribs but your patio cover that would be perfect for where I live I think I may be building something exactly like you have thank you sir for your ideas!!!!👍👍👍👍😀😀😀😀😀😀😜😜😜😜😜😜

[@WeekendWarriorBBQ]

Thank you! Check out my review of the patio cover. It will help: kzbin.info/www/bejne/oXu3mo2FfrZ_nKc

[@frankcall8567]

Good job man, if yew is happy with you, go ahead, much praise , I didn't think barbecue was that hard,

[@progers5019]

That Pit Boss is gaining some popularity. Have seen several channels with it. Guess you saw Louis's at R-Shack the way he used a piece of rebar to go across the top to hang meat. You ribs turned out great. The sauce looked like good stuff. That rib meat should make you some great tacos and stew. Nice vid brother.

[@WeekendWarriorBBQ]

Hey PIF! I'll have to look up that channel. I havent seen it yet. I like your idea with the tacos!

[@thoringuidry]

Great video ! Thanks for all the tips and ideas. What size is that cutting board ? I see one of those in my future !

[@ericwhite618]

Like your videos. Have used you tips many times. I have the pb820 and the pb 4 series vertical smoker as well. I have noticed a cart in this video could you please let me know where you got it from. Been looking for a durable cart gor my self. Keep the videos coming. Thanks

[@johnmanthey2683]

Saw this yesterday. The rains finally stopped here in SoDak. Bright sunny day Sunday with the Boss is now this afternoon. Pork shank and some ribs. Question for you. When do you clean up your VPB? I usually wait till the next smoke. Pull the water pan, trash the foil and wash it and the shelf with Dawn. I refill the pan. I scrub the door with Dawn and a soft greed scrub pad, wipe it down then go over with Windex and a paper towel. Then pull the heat deflector and vacuum throughly. This is before I cook. The question is would it be better to do this right after the cook while things are fairly warm? This is why,Buckeye, I like watching your videos. You give good advice, in simple terms this 75, pushing 77 come fall, and new to the pellet game can understand. Thanks and keep the videos coming.

[@WeekendWarriorBBQ]

Funny you ask... I’m getting ready to do a video on this. I clean the door, water pan, and grates right after I cook. The door cleans up way easier while it’s still warm. I vacuum out the burn pot the next day because I do t want to vacuum up any lit pellets.

[@johnmanthey2683]

The Culinary Cookhouse thanks

[@smoking_bears_]

Wow Mike that pitboss looks like a great smoking machine. Nice tips. I do the same with smokin extra and vac sealing. Gonna have to try the rub seeing how its Mike and Lep approved

[@jeremywooster3617]

Looks awesome Mike!

[@WeekendWarriorBBQ]

Thanks, Jeremey!

[@leonelmolinajr2]

I like that t-shirt,where did you get it?

[@paulneale988]

Hey Mike! This is the best video I’ve seen dealing with the Pit Boss vertical smoker. I just got the Pro Series and I’m about to do my first cook, (1-slab of baby back and 1-slab of spare ribs) Even though our smokers are different, I should be able to do your method, right? Thanks

[@WeekendWarriorBBQ]

Paul, congratulations on the new smoker. You are correct. The only thing you need to account for is if one slab is thicker than the other. The thicker slab will take a little bit longer.

[@Just8Ate]

Looks at the ribs... yummy...great cook 8)

[@WeekendWarriorBBQ]

Thank you, 8

[@alfburns6422]

Hi it's Alf from nz after watching your video on boneless lamb have you done lamb shanks? I've got a homemade smoker after watching and seeing the results using boss pit series 3 verticle smoker going out to buy me one cheers Alf

[@nicholasmoninger271]

Trying this method today

[@ROBD51O]

Texas pit sauce I got try that out but damn I’d make me a baby back rib sandwich 🥪 🔥 .. Smokey flavor and nice color

[@WeekendWarriorBBQ]

Thanks, Rob D! Yeah, a rib sandwich would be awesome... a real McRib sandwich.

[@5.0coyote67]

I am doing 4 rack of ribs and a packer brisket. Should I place brisket on bottom or top?

[@inannashu689]

Have you tried adding onion,garlic or anything else to the water tray? Was just wondering how much of the flavor if any it would pick up if you do.

[@SmokinJoesBBQ]

HEY MIKE, man that was one awesome video my friend, those ribs were amazing looking and so tender and juicy, and there is nothing wrong with fall off the bone ribs, sometimes I smoke mine so they will be that way. For not smoking a lot you sure had some amazing ribs and that rub from what I hear is the bomb. I just got finish smoking some ribs myself, but not for a video, but now that they turned out awesome I wish that I would have but I have made a lot of those videos and I didn't want to rub it into the ground. AWESOME JOB. GOD BLESS YOU.!!!!

[@WeekendWarriorBBQ]

Thank you, Joe! Yeah I haven’t had a smoker in almost 10 years so I’m getting back into the swing of things... almost like riding a bike lol. This pellet smoker makes it much easier... just need to come out and spritz every now and then. Thanks for watching, Joe!

[@cdev55]

My smoker does not seem to smoke very much when I get over 250. Is this normal I saw a lot of smoke when you were at 275 Thanks

[@cwindsorjjj]

I've got a Series 5 PitBoss Copperhead. One of the rack holders snapped. PitBoss sent me a full replacement set. I'm considering buying more racks to fill it up. My question is if I filled it with 10 racks and 2 racks of ribs each would the come out ok? Or am I just reducing the effectiveness of the smoker? Lastly what is the most you've cooked at one time?

[@WeekendWarriorBBQ]

Check out amazon for stainless steel racks for the pit boss if you plan to buy more. You can load the smoker up and have no issues... it will just take a little it longer for everything to cook

[@kevinwilson2790]

Those look awesome! I used to 321 but haven't in years. I just keep spritzing them to get the bark right. Have you done a video comparing Wrap/ No wrap?

[@WeekendWarriorBBQ]

I haven’t done a comparison yet but I have cooked a ton of ribs this summer and I think they are both great but... it just depend on if you like them fall off the bone or not. If you enjoy a little bite to the ribs don’t wrap them. If your cooking for the family/friends who are accustomed to fall of the bone, wrap them😁

[@paulcorriveau754]

Hey Mike, just received my new Pit Boss Series 5 smoker. Watched number of your videos including the unboxing one of your 3. Going to assemble, do a burn off, and hope to smoke up some ribs this weekend. How do I get one of your shirts??

[@rickyc6673]

What brand knife is that? Cut smooth.

[@jamiemeholick6572]

Can you smoke cheese in vertical pit boss smoker, I can’t find anything on it.

[@WeekendWarriorBBQ]

It gets too hot. You could buy one of those smoker tubes and not turn the smoker on but the air gets a little stagnate. Maybe a little battery powered fan to keep the air moving would help.

[@virgildinkins8579]

man i would love to see a low carb twist on some bbq chicken or ribs!

[@murraymathew9282]

Have you sold your barrel Pit Boss? Haven’t seen a video using that smoker in a long time? Delicious ribs BTW!

[@jessebutlerassociates5093]

What is a foodsafe way of keeping your glass door clean?

[@WeekendWarriorBBQ]

You can use water and vinegar while the door is still warm. Anything that doesn’t wipe off use a razor blade scraper

[@TheBaconeaterz]

Any one know if you can use this to cook other food with out the smoke pellets going ?

[@BigDun42]

Hi i've watched alot of your videos and like what I see. I have a pitboss pro series.

[@WeekendWarriorBBQ]

Thanks, Dustin! How are you liking that pro series? That is a nice unit!

[@BigDun42]

@@WeekendWarriorBBQ yeah it is just having a little trouble with the temperature. I set the temp to 250 and the temp on the thermometer on top of the grill cover reads 300.

[@BigDun42]

@@WeekendWarriorBBQ I cut a whole chicken in half right now and using the charcoal pellets at 225 and outside temp is reading 250.

[@WeekendWarriorBBQ]

@@BigDun42 I wouldnt worry about it. There will always be fluctuations and that chicken is cold so your pit is probably right where it needs to be. I actually stopped monitoring the pit temp and just learned to trust it and everything has turned out amazing.

[@paulneale988]

Hey Dustin! I just got the Pro Series, myself. How are you liking it? I’m doing my first cook tomorrow. A slab of baby back and spare ribs. How long did you smoke your chicken and what temp. Thanks man!

[@krystalmccleney3821]

Your videos are very helpful. Just bought the pit boss smoker last Thursday and love it already after one time use. I have a question. Does the meat taste like vinegar, when you spritz it? I smoked some quarters on Friday and they came out great with the mop sauce, I made. Just hesitate about the ACV taste if I try that method. Smoking some baby back ribs today. Thanks!

[@WeekendWarriorBBQ]

Thank you. There is no vinegar taste that I can detect.

[@stevesmith-sp8xv]

Nice videos. Everything comes out looking so good. I'm thinking of trying my hand at smoking meat. Is it as easy as you make it look?

[@WeekendWarriorBBQ]

Steve, thank you for clicking on my videos! There is always a little learning curve but that’s the part I love most... it’s what you learn along the way. And if you follow my videos you can’t go wrong. I say Go for it! 😁

[@stevesmith-sp8xv]

U sir have earned another subscriber. And by the way, I just picked up a series 3 pit boss vertical smoker from my local wally world. Great price of $297. Gonna give it a whirl.

[@50spudman]

I betcha it’s a love/hate relationship with you and your neighbors that live downwind from you. Love the smell hate the fact that they don’t get any food. 👍

[@serjstoned]

What does the wrapping in foil do?

[@WeekendWarriorBBQ]

The steam gets trapped in the foil and helps to tenderize the ribs.

[@mikecarver1987]

Do I need to temp check the ribs or just go by the bend test?

[@WeekendWarriorBBQ]

They will be fall apart tender somewhere around 195 degrees F. I always go by tenderness instead of temp.

[@mikecarver1987]

@@WeekendWarriorBBQ just finished eating and I’m beyond impressed with how they turned out. Great job on the tutorial as always!

[@seandugas5134]

Do you have a video of smoking a salmon on the pit boss

[@WeekendWarriorBBQ]

I’m sorry, I do not.

[@seandugas5134]

Weekend Warrior BBQ it,s cool

[@MainahTony]

ive seen in your videos a temp probe but its showing on your cell. what are you using?

[@WeekendWarriorBBQ]

I used to use the Weber iGrill mini but the range was terrible. As soon as I would go in the house, it would lose its connection.

[@sneakyblackdog]

Had to watch again, Man that's some fine eating

[@WeekendWarriorBBQ]

I might have to defrost some of those frozen ribs... a rib sandwich sounds real good right about now lol 😂

[@sneakyblackdog]

@@WeekendWarriorBBQ it's your own kind of McRib sandwich it's a McMike sandwich

[@WeekendWarriorBBQ]

Sneaky Black Dog I like that... we’ll call it the real deal McRib Sandwich

[@sneakyblackdog]

Yes,

[@robny6269]

What's the best rib rub for low salt did my first batch of ribs today way way way to salty had some kind of Jack Daniels rub

[@WeekendWarriorBBQ]

Rob, I really dislike those salty rubs... it ruins the meal. I think Heath Riles Honey Rub is the best one I've had on ribs.

[@tomsfoodfactory5086]

I need to move to Cleveland! I got ribs at my local GFS once and they're NOT look that that! They were pretty pathetic. Yours looked awesome! I can't even find that Famouse Dave's sauce. I guess I need to move out of the hills... again! 😂

[@WeekendWarriorBBQ]

Hey, Tom! I’ll tell you what, I don’t think I’ll buy the ribs from there again. I saw the sale and had to try them. They were ok for the price but I think I would rather pay more for a meatier rib.

[@tomsfoodfactory5086]

@@WeekendWarriorBBQ Yours looked a lot better than mine. Small bones and even less meat. I'll hit Kroger, Giant Eagle or my local butcher from now on.

[@WeekendWarriorBBQ]

Tom's Food Factory I have a Giant Eagle here and they always disappoint. Local butcher or Marc’s if you have one... Marc’s usually Has the best bang for the buck.

[@tomsfoodfactory5086]

@@WeekendWarriorBBQ Marc's really? I have one here!

[@WeekendWarriorBBQ]

Tom's Food Factory for real! Check them out. I think it has something g to do with all of the rib cook offs they sponsor. In any event, they are my go to for ribs during the summer grilling season.

[@TheCanadianBubba]

Need a scratch n sniff screen ! Do you ever brine the racks ? does it make much difference in your mind ?

[@WeekendWarriorBBQ]

I havent had much luck with brining ribs. I tried it a few years ago and they came out way too salty... Im not sure if I added too much salt or i I didnt rinse them enough.

[@TheCanadianBubba]

I do it in a hot water bath that just boiled with herbs and spices in, folks rave about how great they are, or they are just being kind, clean bones everytime and never any left over : ]

[@keith73kf]

Have you done a beer chicken yet

[@iggsta3o5]

@Weekend Warrior BBQ Why not mark your Spritzer bottle with marker for every 1/4 cup of liquid your adding and you wouldnt have to measure each liquid your inserting into the bottle

[@NASTYNEMOONE]

Nice job on the ribs! I have recently bought the series 5 and have a large family so I tend to load it up. Have you noticed a big tempature difference between the bottom rack and the top? Mine is about 100° difference

[@WeekendWarriorBBQ]

Thank you. I’m going to be doing a video on the temp difference from top to bottom soon. I don’t normally have it loaded up so I cook in the middle.

[@bamabackroads1203]

I bought one of these smokers Wednesday based on these videos. I took the piece of junk back this morning after it died when I was about to put six racks of ribs on it. Going back to Masterbuilt. I did get a couple of butts done in it yesterday, took way too long, and had zero smoke taste. Never had that problem with the Masterbuilt.

[@eastwindfarms3671]

Fine looking ribs Mike!

[@WeekendWarriorBBQ]

Thanks, Buddy!

[@sneakyblackdog]

Picked up some ribs today I never heard of I posted on your twitter

[@WeekendWarriorBBQ]

Sorry I’m not more active on Twitter. I’m really interested in those “ribs” let me know how they turn out and how you cook them

[@sneakyblackdog]

@@WeekendWarriorBBQ I'd bring it up on you tube but don't want to interfere with what you got going

[@cal-tana2977]

When I add my water, I add slices of Oranges, lemons or limes. It helps with the flavor, give it a try

[@W.Vanderbilt]

Making BBQ not fish

[@joelarkin9182]

Mike what was your probe doing, I saw it was connected?

[@WeekendWarriorBBQ]

Hi, Joe. You're right. I must have accidentally edited that part out. I was monitoring the temperature of the pit on the top rack to see what the true temp was at the rack level. I dont remember now what the temp was at but generally speaking, the temp is much lower than what the built in probe says because the meat is colder. Hope that makes sense. Ive used this thing enough now that I dont even worry about it. I know that if I set it to 275 its going to be in the 250 to 275 range. Or if I set it at 250 its going to be in the 225 to 250 range for the most part.

[@blackhemi7148]

What was the total cook time??

[@ryanhaggerty7287]

Does that smoker have an app like Traeger does?

[@WeekendWarriorBBQ]

Hi, Ryan. This model does not.

[@ryanhaggerty7287]

Weekend Warrior BBQ ok thank you

[@paulneale988]

Hey guys! I use the ‘SMOKE IT’ app for my PB Pro Series

[@MikeCamposMortgage]

Are you ok w mixing meats? Chicken on top pork on bottom? Dripping on eachother?

[@WeekendWarriorBBQ]

I personally don’t like to do that but I have seen a lot of people loading up their smoker with multiple types of meats

[@bolderjd1]

I'm going to be doing my first ribs on Monday, what is your p setting for smoke?

[@WeekendWarriorBBQ]

Hi, JD! For it depends on how much time I have but what I can tell you after a summer of using the smoker is... set it to 275 and smoke them for 3 hours if you are in a hurry... set it to 250 and smoke them for three hours and then wrap them in foil for an additional hour if you want it more smoky and super tender. You will have to experiment with different methods to find your own personal perfection but in my opinion anything over 4 hours is too long for ribs.

[@bbcrisp03]

Weekend Warrior BBQ, Absolutely crucial to watch your vids👍. In the middle of smoking my first batch for the family. the Pit Boss is doing perfectly keeping temp. got em on 275 and its been 2 and hald hours so far. the color on these baby backs is coming in amazing! i want to wrap a few of them, but are you saying that after the 3rd hour I should wrap them anf then smoke them at 275 for just one more hour? or 2 and ahalf more? also, I see folks putting sauce on there ribs after wrapping and smoking it on high for 15 -20 minutes to finish them off. do you recommend this? is that overkill? you said ribs for you are beyond good for a total of 4 hours of smoking at 275? can you confirm?

[@WeekendWarriorBBQ]

Sometimes I’ll wrap them for an hour after they have been in the smoke for 3 hours... keeping the smoker at the same temp. This will help the meat pull back from the bones a little bit. For me, I rarely put sauce on my ribs but when I do, I’ll do just as you’ve said and give the sauce about 10-20 minutes of smoke.

[@bbcrisp03]

Weekend Warrior BBQ huge thanks! About to wrap em now, ill try one with apple juice. One with butter and brown sugar, one with none. THANKS AGAIN Pit Boss Master

[@johnmanthey2683]

Hey Buckeye. You have a nice day for smoking. Raining here in SoDak. My ribs and shank roast is in the refridge. Maybe tomorrow will be better. My temp fluctuates from 195 to as high as 300 when set at 225. Hope your Boss holds steadier. Still get good product. I have a question for you. Have you tried making pizza in the Boss? Keep up the great videos.

[@WeekendWarriorBBQ]

Hi, John. It’s interesting... I put a probe on the top rack and the temperature up there was at 225-230 while the built in probe at the bottom read 275. Are you going by a third party probe at the rack level or the built in one? I hope your weather situation improves... we had rain for almost two weeks straight... finally got a break yesterday. Haven’t done a pizza yet but it’s on the schedule 😁

[@sneakyblackdog]

My built in temperature setting swings wildly, but my probe I stick on the cooking grate swings 10 degrees up or down which is good as far as I'm concerned, on a long smoke everything settles in and my wild swings are 25 degrees +/- which is nothing, food is tasty and that's all I care about

[@johnmanthey2683]

No third party probes yet. Just the one in the cabinet/internal that shows on the digital read out. I’ve been looking at an external digital probe. Looking at a ThermoPro TP 20 on Amazon. Thoughts?

[@sneakyblackdog]

@@johnmanthey2683 I got 8 or 9 different ones, get yourself a thermo pop to stick the meat, just under $30, for pit and meat probe a Maverick et732 is reliable and inexpensive for starters

[@sneakyblackdog]

@@johnmanthey2683 there's a lot of people who use the ThermoWorks smoke, I hear it's quite reliable and accurate

[@papimp2007]

How often you clean internal temp probe

[@WeekendWarriorBBQ]

Hi Joseph. I clean every other cook unless I see a bunch of grease on it.... in that case I clean it right away before it hardens. Those green scrub pads work really good with a little bit of water on it.

[@papimp2007]

@@WeekendWarriorBBQ thats what i use ty was curious got ribs on now first time

[@craiggardner9237]

How did you do your first burn?

[@WeekendWarriorBBQ]

Hi, Craig. You can see my initial burn in here: kzbin.info/www/bejne/gKXCY6mArLSJbqs its right after I unbox it.

[@donavinwilliams6701]

What kinda glove is that thick one

[@WeekendWarriorBBQ]

Hi, Donavin! I bought it at home depot and I cant remember who makes it but to be honest, I rarely use it.

[@sneakyblackdog]

Dude, I'm drooling over here

[@rudyjr613]

Just starting out, have my pit boss on the way. What’s the internal temperature goal for these ribs? Great videos, thank you.

[@BarnocInamorato]

Jared Rudenstein glad to see someone starting out... I was hooked the first time I did a cook... To answer the question, 190 is the target, but I have pulled it off a little early too let it rest and try to come up in temp. Years ago, I bought a remote temp probe, and it came with a magnet by AmazingRibs.com. Looking at the site, they have updated the chart: amazingribs.com/technique-and-science/more-cooking-science/safe-serving-temperatures

[@terrylafler5321]

Wouldn't be more cost affected to do pulled pork, that's basically what you've got.

[@edmoney989]

Just bought the 5 series vertical smoker. There's no smoke flavor like you get with your traditional BBQ grill. This is more like a Oven with smoke. I'll be back on my charcoal grill

[@tonyfulton7802]

Do you have trouble with keeping your front glass window clean? Well clear over several usages?

[@WeekendWarriorBBQ]

For the most part I clean it before each cook with a little windex. I will say though that if I let it go too long it can be a real pain.

[@tonyfulton7802]

@@WeekendWarriorBBQ thanks

[@EricK-ug9cf]

A half of lemon cleans it very well! No chemicals, try it.

[@TRTGCbyjroed]

Awesome cook my friend. I need a rack of those finger-licking-good ribs😋

[@WeekendWarriorBBQ]

Thank you!

[@beetlebailey]

Before you wrap them in foil, also wrap them in thick clear wrap, it will hold the moisture in a lot better

[@RaguTv]

Anyone ever tell u that u look like the Big Boss Man?

[@WeekendWarriorBBQ]

I get that a lot 😎

[@josetrinidad5203]

This Smoker suck's i got it used it three times sent it back for a refund. Very little smoke comes out of the vents. Im going for a pit boss.

[@bbgauge]

Why not just do pulled pork? Almost the same thing.

[@WeekendWarriorBBQ]

I use those rib pieces for a special family bbq stew recipe in the winter along with pulled pork shoulder and chicken :) Its a texture thing.

[@sueschofield2220]

How to cook hamburger steaks

[@northeastbeastlafoe628]

Nice looking ribs i did ribs yesterday if you want check them out made a quick video

[@WeekendWarriorBBQ]

Thank you. I’ll check it out in a little bit 😁

[@sneakyblackdog]

Check your Twitter

[@davidshay1049]

How often do you think to add water to the bottom?

[@sneakyblackdog]

Water gives off some moisture for the meat but the water tray acts mostly as a heat stabilizer in the vertical smoker. It also sends the heat to all sides to act as convection, everytime I open the door I'll add water to mine even if I've wrapped the protein, just my opinion

[@davidshay1049]

Thanks so sounds like i should add water about every 2 hours on low heat maybe ever 30 minutes on high heat i am guessing

[@sneakyblackdog]

@@davidshay1049 I got a 5 series cooker, when I go on a long smoke at 275° it's about 2 hrs and I Iook inside because I wrap at the color I want after 2 hrs I have a half pan left so I add hot water, you can go another 2 hrs and fill again. I always add hot water, once I wrap it's about keeping water in the pan, getting up near finish temps and then probing for tenderness, when it's done let it rest then eat

[@davidshay1049]

Thanks for the quick replys

[@boatdesigner12]

Too dry. Uneven crust. Air is not your friend on something that's delicate.

[@fedupwithem6208]

Four ads in less than ten minutes. That's not greedy at all.