Ribs, Aggressive Cook. Aggressive Cook some of you may have heard this term before.  It refers to cooking at a higher temperature for a shorter time. I have found that I can put out some ribs in 3 hours that folks just go crazy over.  These St. Louis Style ribs are tender, juicy and beautiful just to look at, smells wonderful, not to mention absolutely delicious. I do them for 3 hours @ 325-350* (160-180c) doing 1-1-1 or 1 hour on the grill, 1 hour in foil, then sauce for 1 more hour.

Note: For this post I have done ribs on 4 different grills/smokers.

Almost everybody loves Barbecued Ribs; trouble is that there is a lot of confusion for the “Backyard Grill Master”. What kind or cut to use, to sauce or not to sauce, to foil or not and how long to cook them. Falling off the bone or not…

Good ribs really are easy to do and will make your friends think you are “The Grill Master”. The first thing to keep in mind is that there are lots of ways to the same end, but some are not as good or easy as others.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Ribs, Aggressive Cook
A Pellet Grill Recipe

A few things to think about…

1^st DON’T Pre Boil your ribs. All that brown water you pour out is just flavor going down the drain. Steaming and pressure cooks are the same thing. You’re just throwing away your money and wasting your time.

2nd. Remove the membrane from the back of the ribs. This lets your seasoning into the meat. Sometimes this may not be convenient. If that is the case then just score it with a sharp knife. 

If time permits (5 or 6 hours) one of the best methods is 3-2-1 for spare ribs or 2-2-1 for baby back ribs or St Louis-style ribs shown here by Rusty Stander.
http://tipsforbbq.com/Definition/3-2-1-Method

Also Known As: 3-2-1 Ribs, 321 Ribs, Texas Crutch
Rusty Stander

3-2-1 Method – This method of cooking ribs is meant for the bigger pork ribs – spare ribs. If you’re cooking baby back ribs or St Louis-style ribs then you should be using the shorter 2-1-1 method instead. The 3-2-1 rib method is a great way for cooking whole racks of spare ribs. The 3-2-1 refers to the hours for each part of the method. Cook uncovered for 3 hours with smoke, 2 hours wrapped in foil and then 1 hour uncovered again. The temperature should be around 225°F for the entire cook. This process is a great, unkept secret for tender and juicy barbecued spare ribs.

Ribs, Aggressive Cook
A Pellet Grill Recipe

Aggressive Cook, some of you may have heard this term before.  It refers to cooking at a higher temperature for a shorter time. I have seen it applied to ribs, pork butt and brisket. We are doing St Louis style ribs here. We cook ribs, etc. at the Murrieta Farmer’s Market every week. Getting there and setting up as the sun comes up. The hard part of this is to have good food ready as the crowds move through. The Tri-Tip is easy, but it took some time to work out a good rib cook. It was well worth it.

I have found that I can put out some ribs in 3 hours that folks just go crazy over.  These St. Louis Style ribs are tender, juicy and beautiful just to look at, smells wonderful, not to mention absolutely delicious. I do them for 3 hours @ 325-350* (160-180c) doing 1-1-1 or 1 hour on the grill, 1 hour in foil, then sauce for 1 more hour.

Ribs, Aggressive Cook
A Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 3 hours @ 325-350 degrees (160-180c)
Grill: Any
Pellets: Green Mountain’s Fruitwood Blend BBQ Pellet

Ribs, Aggressive Cook
A Pellet Grill Recipe

Ingredients: Ribs, Aggressive Cook

• Ribs, we are doing St. Louis cut
• Rub, Your Favorite
• Sauce, Your Favorite
  

Directions: Ribs, Aggressive Cook

Because we are Tailgating we don’t have the convenience of a kitchen, but this will be fine for home grilling. So, instead of removing the back membrane I just score it with a sharp knife. (Cut a few slashes in it) to let my seasoning in. Then, onto my wood pellet grill at @ 350* (180c) for an hour. After an hour has passed pull your rack and foil them, sealing tight and go another hour. For the 3^rd and last hour I don’t pull them off because they are full of hot flavorful juices. But, just open them up with my tongs. I sauce them up real well and just loosely close the foil. Almost always sell out. The aroma brings folks from all over.

Cooking Directions:

So after the grill comes up to temp and burns clean turn it back down to 350* (180c). Place your ribs directly onto the grill and just let it hang out in the smoke and get happy for an hour. After an hour has passed pull your rack and foil them, sealing tight and go another hour. For the 3^rd and last hour I don’t pull them off because they are full of hot juices. But just open them up with my tongs. I sauce them up real well and just loosely close the foil.

When the meat reaches an internal temp around 180-190* (80-90c) it is time to eat. I use a Maverick ProTemp Instant Read Thermometer (Our Store) for checking meat temperatures. U.S.D.A. safe for pork is 145* (63c), but they will be tough. I like to bring them up to 180-190* (80-90c) for a tender juicy rib.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Ribs, Aggressive Cook
A Pellet Grill Recipe

Ribs, Aggressive Cook
A Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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