Help: 1st St.Louis spare ribs on pit boss

[DieselTech]

Guys & gals I was wondering if I could get some help smoking my 1st rack of ribs on the pit boss pellet grill?

I bought some St. Louis spare ribs, & wondering where to start. 1st I know the silver skin needs to come off the back of the ribs.

Is there any other stuff that needs trimmed off?

Should I smoke them at 225°f or 250°f & what procedure should I follow?

I'm looking for a dry rub rib with good bark.

I'm a bit lost with this pellet grill.

I would also like to smoke a 3lb meatloaf while I'm doing the ribs.

Could I possibly get a bit of help from all you professionals?

Thanks.

 

[DieselTech]

I'm hoping to smoke both the ribs & meatloaf in about 4 hours if this is possible at 225°f or 250°f

I think I'm somewhere close on full cook time. Lmao maybe not!

Thanks.

 

[SmokinEdge]

Ribs will take 5-6 hours and the meat loaf 3-4 hours at 250-275. Forget 225 for now.

 

[TNJAKE]

Spare Ribs

Evening fellas and non fellas and those of you assuming another pronoun. Had a rack of spares I wanted to smoke. Trimmed them into st Louis cut. Seasoned with kosher salt and coarse black pepper and onto the smoker using hickory pellets at around 250-260 About 3hrs in hit them with a spray of...

www.smokingmeatforums.com

Smoked meatloaf

Hey guys smoked some meatloaf tonight and the family thought it was a big win. Here's the recipe: 2lb 80/20 ground beef .25lb fresh smoked sausage About 5 slices thick cut bacon 1cup onion 1cup bread crumb 1cup milk 2 eggs 2.5ish teaspoons rub(I used killer hogs) 1 teaspoon cbp Bbq...

www.smokingmeatforums.com

 

[DieselTech]

Ribs will take 5-6 hours and the meat loaf 3-4 hours at 250-275. Forget 225 for now.

Ok so at 250°f the ribs will take 5-6 hours, then I better start the ribs around 11am & the meatloaf at 1pm for done time to around 5pm.

Should I get the silver skin off the ribs tonight & get them rubbed down with seasonings & then put the ribs back in the fridge so they will be ready to go.

Thanks. I feel like a idiot/dummy asking all these questions. Sorry.

 

[DieselTech]

Spare Ribs

Evening fellas and non fellas and those of you assuming another pronoun. Had a rack of spares I wanted to smoke. Trimmed them into st Louis cut. Seasoned with kosher salt and coarse black pepper and onto the smoker using hickory pellets at around 250-260 About 3hrs in hit them with a spray of...

www.smokingmeatforums.com

Smoked meatloaf

Hey guys smoked some meatloaf tonight and the family thought it was a big win. Here's the recipe: 2lb 80/20 ground beef .25lb fresh smoked sausage About 5 slices thick cut bacon 1cup onion 1cup bread crumb 1cup milk 2 eggs 2.5ish teaspoons rub(I used killer hogs) 1 teaspoon cbp Bbq...

www.smokingmeatforums.com

Thanks TNJAKE Appreciate it. Does the apple juice give the ribs a slight sweet taste? Or not?

Thanks.

 

[Brokenhandle]

Turn the temp up... run 275, no wrap on the ribs. Don't worry about removing the membrane

Smoked with cherry wood, no wrap, at 275 on a pellet grill. Doesn't take that long. Unless you want fall off the bone ribs ( yuck).

Ryan

 

[TNJAKE]

Thanks TNJAKE Appreciate it. Does the apple juice give the ribs a slight sweet taste? Or not?

Thanks.

Doesn’t add much for flavor but keeps them from getting dry on the exterior. Some will disagree but I disagree lol. I always pull the membrane off the back. Some don’t. Seasoning the night before also doesn’t add much but is a definite time saver for the next day

 

[indaswamp]

Should I get the silver skin off the ribs tonight

I don't remove the membrane. It will help seal in the juices and the ribs will not be dry when finished. I do blast the membrane with a torch, or on a grill cranked up to 500*F though. This will sear and pop the membrane so it is not chewy.

 

[indaswamp]

Also agree on 250-275*F for ribs.

I'll throw this out there too... SmokinAl 's Perfect Ribs...
https://www.smokingmeatforums.com/threads/perfect-ribs-every-time-this-really-works.240916/

 

[Brokenhandle]

Should have added, Jake's meatloaf he posted is excellent!

Ryan

 

[SmokinEdge]

Ok so at 250°f the ribs will take 5-6 hours, then I better start the ribs around 11am & the meatloaf at 1pm for done time to around 5pm.

Should I get the silver skin off the ribs tonight & get them rubbed down with seasonings & then put the ribs back in the fridge so they will be ready to go.

Thanks. I feel like a idiot/dummy asking all these questions. Sorry.

In bbq don’t push your times that tight, meaning exact. Start early and let the meat tell you when it’s done. You can always wrap and rest done meat. Give yourself some breathing room on time.

On prep get as crazy as you want, but most is not needed. Most of the meat prep advice comes from those following competition cooks, that has little to do with your backyard. Most comp cooks are cooking for judges and it’s all about ONE bite for judging. In my yard I want to eat everything and all of it not just one bite.

Do yourself a favor and start off cooking/smoking at 250/275F on the pit. This solves a lot of common problems, makes delicious food and has a much shorter learning curve.

 

[TNJAKE]

Should have added, Jake's meatloaf he posted is excellent!

Ryan

Damn right you should have added that! lol appreciate it bud

 

[DieselTech]

Turn the temp up... run 275, no wrap on the ribs. Don't worry about removing the membrane

View attachment 696539

Smoked with cherry wood, no wrap, at 275 on a pellet grill. Doesn't take that long. Unless you want fall off the bone ribs ( yuck).

Ryan

Them look awesome. What kinda pellet grill you use? Looks like the smoke penatrated thru & thru. Nice. Them look yummy

 

[DieselTech]

Doesn’t add much for flavor but keeps them from getting dry on the exterior. Some will disagree but I disagree lol. I always pull the membrane off the back. Some don’t. Seasoning the night before also doesn’t add much but is a definite time saver for the next day

Thanks I've always pulled the membrane off, but lmao I've only done ribs in the oven.

 

[DieselTech]

Doesn’t add much for flavor but keeps them from getting dry on the exterior. Some will disagree but I disagree lol. I always pull the membrane off the back. Some don’t. Seasoning the night before also doesn’t add much but is a definite time saver for the next day

Thanks I probably will pull the membrane off, just due to a family member having false teeth. Season might soak in a bit more too.

 

[DieselTech]

I don't remove the membrane. It will help seal in the juices and the ribs will not be dry when finished. I do blast the membrane with a torch, or on a grill cranked up to 500*F though. This will sear and pop the membrane so it is not chewy.

When do you sear the membrane? After they have fully cooked?

Thanks.

 

[Colin1230]

I always pull the membrane off the back but if it doesn't come right off, no sweat. It takes a little practice. And I'll add that a drip pan under the meatloaf is a must for sure. Enjoy!

 

[DieselTech]

Also agree on 250-275*F for ribs.

I'll throw this out there too... SmokinAl 's Perfect Ribs...
https://www.smokingmeatforums.com/threads/perfect-ribs-every-time-this-really-works.240916/

Great thread. Thanks for the link. It's greatly appreciated.

 

[Brokenhandle]

Them look awesome. What kinda pellet grill you use? Looks like the smoke penatrated thru & thru. Nice. Them look yummy

GMG, Green Mountain Grill.
I know you're new but it's gonna take time for you... we can all give advice, but you'll have to take time to try different methods. What I like and some others like might not be for you. Alot of this ends up as personal preference.

Ryan