Smoked Baby Back Ribs in the Pit Boss Vertical Pellet Smoker

In today's video I used a rub recipe from one of my subscribers on a rack of smoked baby back ribs and it was awesome! We smoked the baby back ribs in our Pit Boss vertical pellet smoker at 250 degrees for three hours, then we wrapped the baby back ribs in foil and put them back in the smoker 40 another 45 minutes. Once the baby back ribs were smoked and tender, we applied Kosmos Q Cherry Apple Jalapeno Rib glaze and put them back in the Pit Boss Pellet Smoker for 15 minutes just to help the glaze set up.
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[@WeekendWarriorBBQ]

For more Hocus Smokus, Subscribe here: kzbin.info/door/fOZuEpYpw34VOjEUxL06dw

[@tlcustard69]

Hey thinking about getting the pit boss and selling my Traeger how has the pit boss been holding up for you?

[@markeadie]

Weekend Warrior BBQ i bought a pit boss vertical after watching your videos, haven’t had a failure, ribs and brisket and chicken bits brilliant, thanks for your videos from Aust.....

[@cbskip546]

Just bought a pitt boss about three weeks ago and we have been eating like royalty. Love your videos, you have a real talent for presenting. Keep em coming.

[@WeekendWarriorBBQ]

Thank you very much! Enjoy that smoker my friend :)

[@goodwillhuntinglawson2993]

6/12/22...smoking Baby Backs (2 slabs) on the Pit Boss Vertical Smoker...Hickory Pellets...running 225 and trying for a 5 hour cook time....thanks so much for all of your content, it's really helped me through my first few smokes...let's hope for the best today!

[@_fasteddie65]

I did learn something about pitboss vertical smokers they hate cold weather and love the hot weather 😅 truest thing I very Witness

[@admikewalker]

Just tried my version of these ribs with your recipe minus the spicy rub. Instead I went the other way with a sweet rub and the flavor profile was amazing. The heat in the background was great thanks for the recipe.

[@michaeltrostle581]

Mike another great job. I'm watching your cold breath and watching the snow and I'll bet you cannot wait for spring. It was 83 in Ft Worth and I was shivering watching this.....Keep up the good work

[@WeekendWarriorBBQ]

Haha! Thanks Michael! You are right about that... spring weather can’t come soon enough... I don’t mind the cold but the camera equipment struggles in these temps.

[@TheCanadianBubba]

Won't be too long and Sunday barbeque smells will be everywhere... Hope all your crew is healthy through these strange days Mike !

[@kaazbah]

I like to take a little of the rub, put it in the spice grinder and grind to super fine, then use as a finishing sprinkle after the ribs are cooked. Just for a little burst of flavor. Those look delicious! Keep up the good work.

[@nickalasstewart1249]

I'd just like to thank you for helping me in deciding on which pellet smoker to choose from I'm in Australia and there's not very many choices but the pit boss won by a country mile

[@WeekendWarriorBBQ]

You're welcome. Congrats on the new smoker. I have a huge following from Down Under... they must be selling a lot of smokers over there :) Cheers

[@nickalasstewart1249]

@@WeekendWarriorBBQ they honestly sold out in the first weeks of launching their range, for some reason we are only able to get the competition blend pellets although Traeger sell all the other flavours there's a rumour circulating claiming that pit boss has disconnected making the cherry, pecan, apple and charcoal blends also I'm a former chef and curious about smoking butter have you tried it as if yet and smoked fish have you made a video on that yet.?

[@thegalleryBBQ]

Just what I needed. A Sunday Morning Weekend Warrior video. Good cook as usual. Rub looked good. Ribs nice and juicy. Good cook Mike, Stay safe!!!!

[@WeekendWarriorBBQ]

Thank you, Tommy!

[@johnladish8566]

Mike, I'm going this way today...

[@JR-vn2gc]

You’re the best, man! Just got my first smoker this year, and I watch your videos for everything I smoke!

[@419forging]

Thanks for the shout out brother! Next time ill wrap my ribs, would have definitely helped with my tenderness

[@WeekendWarriorBBQ]

Jeremy, that rub was excellent! Thanks for sharing!

[@reddog907]

Looks amazing Mike, and yes thanks to Jeremy for sharing. Oh yea “ What falls off , falls off “.

[@WeekendWarriorBBQ]

Thank you Rob! :)

[@HeavyMetalBarBQue]

I was really liking that rub and how it was crusting up.............would like to see those without the wrap. Bet that glaze and that crust would be Money! 👍 Good Stuff and great Vid! 👍

[@WeekendWarriorBBQ]

Thanks, Ken! I really like this rub... big bold flavor and its the best crust I've gotten on ribs... perfect for that glaze :)

[@MelsSimpleMeals]

Ooo yeah! Looks so great :) I love ribs and thanks for sharing the rub and the sauce ideas ! I was able to get some ribs before everything was all gone and can't to try this recipe. Thanks for sharing!! Stay safe !

[@JoseLuisMorenojr]

who ever disliked this is trippin' 😂 these turned out amazing.. nicely done mike . .. I'm looking forward to more vids while my city is in lock down 😑 keep em coming and stay safe

[@WeekendWarriorBBQ]

Jose, I'm in the same lock down situation all the way over here in Ohio. I'm looking forward to doubling down on the content while I have some extra time at home. Thank you as always for supporting this channel and community!

[@alfredor.3459]

Hey warrior can you try adding "time on smoker" maybe in the bottom corner. While cooking I usually go back again and again to your videos and make sure I'm doing things right. However I have to catch that split second where you say how long the food is been in the smoker maybe. Cheers from Tijuana Mexico. I'm trying to perfect my Mexican Birria on the Pit boss vertical pellet smoker. Once is set I'll send you the recipe.

[@WeekendWarriorBBQ]

I'll see what I can do :)

[@SizzlingWithCindle]

Love my pit boss pro series 1600

[@jn7420]

Good Video! Off to the grill I go!!

[@Traedavis112]

Oh my I did so much stuff wrong. My 1st time grilling ribs in my Traeger went so wrong lol. Thank you!!!

[@KingAlphaLion81]

Just picked up some ribs for today as coincidence! I have the Louisiana Grill Vertical Series 7, pretty much the same thing except bigger. Today is cook number 3 in as many days as I’ve owned it!!

[@WeekendWarriorBBQ]

Thats always a good sign when you have used it 3 days in a row :)

[@markhejl3104]

I always remove the membrane and put some mustard on both sides before seasoning it

[@levijenkins2758]

Loving your videos man! Have you or anyone you know used anything other than water in the water pan? Apple juice, beer, etc...

[@SmokyRibsBBQ]

Great looking baby backs Mike! That rub sounds killer!!!

[@WeekendWarriorBBQ]

Thank you, Rus! The rub was excellent with some bold flavors.

[@rickphillips3970]

Hi Mike I just got the pitboss for Father's day. Put it together last night did my burn off this morning and smoked some chicken they came out amazing nice and moist. My question is i am using the Competition flavored pellets. I want to try ribs next what do you remember for a dry rub ( from pitboss) if they offer any rubs. And is 4 hours the common cooking time. Love your video's i have watching your Channel like crazy Thank you

[@WeekendWarriorBBQ]

Thank you, Rick. You will find your own best way to cook ribs but most of the time I do three hours in the smoke and 1 hour in the foil. This gets them plenty of smoke flavor and makes them tender enough to bite clean off the bone. but you and your family/guests might like them even more tender and if that is the case you can try the 3-2-1 method where you do three in the smoke, two in the foil, and then 1 hour back in the smoke with sauce on them. The fun of it all is trying out the different techniques and finding one that you like the best. As far as rubs go, I don’t use a whole lot of pit boss rubs. I recommend Kosmos Q, Heath Riles, Killer Hogs, and Head Country. Homemade rubs are excellent too 😁

[@davidhandoff4410]

Much love from Australia, good vids please keep up the work ❤️

[@markhejl3104]

I love my pellet grill. Meat is never dried out or over smoked

[@jakedean8560]

Do you leave the smoker on 225 the whole time?

[@WeekendWarriorBBQ]

I normally leave it at the same temp for the entire cook

[@markhejl3104]

Love smoked baby back ribs. I haven't tried spraying them with water.

[@gagnon39]

Your definition of teaspoons and tablespoons are drastically different from mine. 🤣

[@smokinxaiibbq6560]

Look very delicious 🤤

[@ramellin]

Keep em coming 👌

[@WeekendWarriorBBQ]

Will do :)

[@victorforte1605]

not sure if I missed it but what temperature did you set the smoke a at and how long did you cook them for?

[@josiahlomas2111]

It's in the description...

[@leonvan1986]

Why no water pan in the smoker?

[@lifethruacamera4313]

Hi Mike followed your tips on the ribs. I did 6 racks yesterday and spritzed every hour at temp of 225f my ribs all though tasted amazing they were tough getting off the bone. Were they over cooked maybe or under? They were on for almost 6 hours at 225f

[@WeekendWarriorBBQ]

Hi, Kevin. I'm guessing that having 6 racks of ribs in there added to your cook time and they probably needed more time. Did you wrap them in foil at all or just let them cook in the smoke the whole time?

[@lifethruacamera4313]

@@WeekendWarriorBBQ Hi Mike the last hour we wrapped them in foil with butter.I was wondering if we needed to go a little longer.

[@dpazicni]

What happens if the ribs get to temp before all that cooking time? I don’t see you using a thermometer? Using your video now and my ribs are already at like 160. Been 2.5 hours.

[@juanmata2433]

Man them ribs look awesome! I was watching this video when my wife walks by and asks me why do I do this to myself? Why would I watch this video knowing covid19 epidemic has our local grocery stores completely sold out. I recently added the pitboss deluxe griddle to my collection but yet to assemble it. Any tips on seasoning the griddle before use??

[@WeekendWarriorBBQ]

Just keep it simple and dont worry about screwing it up... a little bit of oil is all you need. Here is a video I recommend for seasoning it kzbin.info/www/bejne/qqa7aHx3jKychaM And here is what I recommend for your first cook :) kzbin.info/www/bejne/ooC1ZZWLqcSXbaM

[@frankbuilt3967]

Nice looking ribs Mike! Perfect 1 bite pull action.

[@AckRocks9158]

Hi Mike! I love this video, I tried making the ribs on my Cuisinart vertical smoker and I must say the flavor was awesome but in my effort, the ribs were a bit tough/dry. Not a dealbreaker but I want what you created!! I’m a newbie 🤓 to all this and it was my first attempt. If you have any time, any advice would be great! I’m thinking I was running the smoker too hot? Cheers, stay safe, Scotty

[@wcat787CmR]

Tried it came out great in my pitboss smoker

[@johnmanthey2683]

If you hung those ribs Michael you wouldn’t have to trim them. That rub sounds interesting. I just got me the Pit Boss Classic Thursday. Did ribs yesterday. Fall the bone good. Finally got to see, hands on the Lockhart and the KC Combo. Both too big for my little patio. I will say your ribs looked really good.

[@WeekendWarriorBBQ]

lol! I know John... I need to hang some ribs one of these days! Congrats on the Pit Boss Classic! I know you were shopping around for a new and I think you made a good choice.

[@johnmanthey2683]

Weekend Warrior BBQ I’m really impressed with it. We had a 20 degree windy day yesterday and it held its temp really well. Hardly any fluctuation at all. We’re due for a little warmer weather for the next two days. I have a couple Cornish hens defrosted. Found some Montreal Chicken, though I’d give it a try. At Ace I found something called Fergolicious Luv Red Hot. They had a bottle marked tester. It’s a dry rub. Put a taste in my hand. It has zip. I really enjoy your videos. I saw a Qgrill, your barrel, your KC Combo. But I get the distinct feeling your series 3 is your favorite. Are you still doing the on line chat thing? I might have to dig back in your vids and sign in to that. Is it openly shared or a private one on one?

[@larswesterhausen7262]

Reading American recipes I'm always unsure about what they mean with Chili powder. Is it it finely ground dried chili like in Indian cooking or is a that spice mix for chili dishes, usualy consisting of cayenne, paprika, cumin, oregano and stuff ...

[@timbor5481]

Hey Mike, we're having a big ol' cookout for Easter and we have about 20 people coming over. Bought 9 racks of baby back ribs to do on the pit boss 4. I watched the video you did the ribs in 4 hours. In the video it looks like you smoked them with no water in the water tray? I thought you needed to have water to help the smoke? Also, would the cooking time change if we have 9 racks of ribs in the smoker at the same time? Hope to hear from you soon. Hope you and your family have a safe and happy Easter mate.........Tim

[@WeekendWarriorBBQ]

Hi, Tim. The moisture from the water tray helps but cleaning out that tray and finding a place to dump the water is somtimes not worth it for me. In your case with all of those ribs I would fill the water tray to help redule the likelyhood of a grease fire. I would also add 60 to 90 minutes to your cook. Happy Easter!

[@fishnmetal4383]

Dang those look good man! Great work thanks for the great content as always.

[@WeekendWarriorBBQ]

Thanks for binge watching my content today! I appreciate it 😎

[@scottward64]

What was the temp 250f?

[@serviciosk9]

Why do you sometimes put water at the bottom and sometimes not?

[@WeekendWarriorBBQ]

The water helps create a better finished product but I really dislike having to dispose of leftover water and grease. So when I don’t put water in the pan I am opting for convenience over quality

[@patricknorris8291]

Another great video. Thanks brother!

[@WeekendWarriorBBQ]

Thank you, Patrick!

[@ryancasebolt1187]

Quick question. If you use the water pan, do you still need to spritz the bark with water? Do you recommend not using the water pan on Ribs or any other meats? Thx!

[@WeekendWarriorBBQ]

In my experience, the rub still dries out even with the water pan. I always fill the pan with water no matter what I'm smoking because it seems to help the smoker maintain temps.

[@dankuhl991]

Are temp and time different for cooking on kc combo? Learning what i can. Thanks

[@scottward64]

Sorry you said temp at the end 🤣

[@iknowchris]

looking good my friend keep tubing

[@joshfurgye6328]

Killer video! Love me some ribs!

[@simtruckingwithmelon]

It looked like you weren't using the water pan? Just the lighting or choose not to use it this time?

[@WeekendWarriorBBQ]

You are very observant! I had just a little bit in there to start with and decided not to fill after the first hour.

[@simtruckingwithmelon]

@@WeekendWarriorBBQ I also have a 5 series vertical, that water pan is hard to miss in the bottom :)

[@gilmo1938]

was just going to ask about the water myself. guess you didn't need any more.

[@dennisblank1451]

Hmmm.. I noticed that you do not have water in your pan. Did you plan it that way?

[@WeekendWarriorBBQ]

I had just a little bit in there to start and decided not to refill it

[@billholland2076]

Making me hungry!

[@WeekendWarriorBBQ]

Thanks, Bill. That was one of the best baby back rib cooks I've done in a long time.

[@markymark6296]

Are you using a water pan on these, if not i don't see it, how do you know when and when not to use a water pan, i've noticed on some videos of your and others that y'all use it sometimes and sometimes NOT, how do you know when.

[@WeekendWarriorBBQ]

Hi Mark! I always use a full water pan except for when I was doing my smoked beef jerky and this video. I had a little bit of water in there to start but did not refill it... two reasons... one is it was really cold outside and I wasn’t worried about it overheating. The other is I figured I would just let it burn off because I wanted to give it a good cleaning this week. My advice is to always have water in there

[@franktorres1579]

What internal temp do you want the ribs at? And do I have to wrap it in foil?

[@WeekendWarriorBBQ]

I go by tenderness instead of temperature. If you can poke a toothpick in the ribs and it goes in and out like butter, the ribs are done. Wrapping them will help them get very tender but you don’t need to wrap them. If you want to experiment a little I would cook them for three hours in the smoke and then wrap them and cook for one hour. If they aren’t as tender as you like, go for another hour

[@kevinkruse6709]

I have the 5 series pitboss. It looked like you didn’t have any water in your tray. Did you have water or did you smoke it without water?

[@WeekendWarriorBBQ]

Hi, Kevin. I recently bought a 5 series as well. I tend to fill up the tray with water if I'm worried about a grease fire or if I'm cooking above 300 degrees F. At the lower temps i dont usually add water.

[@kevinkruse6709]

@@WeekendWarriorBBQ thank you for your response. I just made two racks of ribs from your video. They turned out fantastic! Keep up the videos, as you are my go to guy when looking for ideas for smoking.

[@dougiefresh2521]

Sir - is there a particular reason you didn’t use apple cider vinegar this time? Thx Dougie

[@WeekendWarriorBBQ]

Hey Dougie! Sometimes I use just water, sometimes the Apple cider vinegar mix... sometimes straight apple juice. You should experiment and see which you like best. It can be anything really... the important thing is spritzing so they don’t dry out on top

[@tlcustard69]

Hey thinking about getting the pit boss and selling my Traeger how has the pit boss been holding up for you?

[@WeekendWarriorBBQ]

I love this vertical smoker but in all fairness to Traeger or other brands, I've never cooked on their models so I cant give you a good comparison.

[@petermozuraitis5219]

Why are you replacing your Traegar ? I've used a vertical smoker for 6 years and have been thinking of "upgrading" to a Traegar

[@SizzlingWithCindle]

I have three the 1600, the copper head and the pro series vertical!

[@SizzlingWithCindle]

@@petermozuraitis5219 my friend and I have worked multiple times on his traeger and even replaced parts it just doesn’t do well! Compared to pit boss for the money. No grill is perfect but for the price you would think there would be better parts and reliable cooking.

[@johnholding107]

Did you quit using the acv water spritz?

[@WeekendWarriorBBQ]

Hi, John. Sometimes I’ll use acv sometimes I don’t.

[@matthewmurray9101]

What if you don’t spritz the ribs? Will that ruin it?

[@WeekendWarriorBBQ]

Hi, Matthew. You dont need to spritz them if you dont want to.

[@arniecribbjr.6718]

Nice!! 👍🏻

[@WeekendWarriorBBQ]

Thank you, Arnie!

[@robdittes5228]

Did I miss what temp you are smoking them at?

[@WeekendWarriorBBQ]

250 degrees Fahrenheit

[@franktorres1579]

What temp did you smoke them in?

[@WeekendWarriorBBQ]

Hi, Frank. I smoked these at 250 degrees F.

[@GreasyGoblin69]

Why is there nothing in the water pan?

[@WeekendWarriorBBQ]

I started out with a small amount of water which evaporated in the first hour. I believe I refilled it after the first hour off camera but I don’t remember. I try to always keep water in the pan unless I’m smoking jerky

[@GreasyGoblin69]

@@WeekendWarriorBBQ oh ok. Thanks a ton for the info.

[@WeekendWarriorBBQ]

You’re welcome

[@mattdagley5134]

How long were those in the smoker for?

[@WeekendWarriorBBQ]

4 hours total

[@mattdagley5134]

@@WeekendWarriorBBQ awesome, they look amazing. I'm having issues with my electric and am looking into wood pellet smokers.

[@WeekendWarriorBBQ]

In my opinion, pellet smokers are a huge step up from standard electric smokers.

[@Atown804]

I had 2 masterbuilts, 2nd one died and I bought a pitboss Pro 820 from Lowe’s last June. No comparison, pitboss all the way!

[@Dituttoedipiubyjenny]

👏👏👏👏

[@dalewhite8258]

Nice Rack! Lol. I hope you have plenty of toilet paper. SMH.

[@garrickmull]

Ruined my ribs ,way to much salt . I'm not even sure the dog will eat em.