Ribs Aggressive Cook

Ribs Aggressive Cook pellet grill recipe BBQ smokerRibs: Aggressive Cook

Ribs, Aggressive Cook, 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.

Ribs, Aggressive Cook
A Pellet Grill Recipe

A few things to think about…

1st 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. 

Ribs Aggressive Cook pellet grill recipe BBQ smokerStart the Membrane from the Ribs With a Butter Knife or Spoon Handle

Ribs Aggressive Cook pellet grill recipe BBQ smokerThen, Pull The Membrane Back from the Ribs

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 pellet grill recipe BBQ smokerRibs on the Grill

Ribs Aggressive Cook pellet grill recipe BBQ smokerSauce or Not, Your Call

Ribs Aggressive Cook pellet grill recipe BBQ smokerLookin’ Good

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 degrees (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 pellet grill recipe BBQ smoker

Lookin’ Good

Ribs, Aggressive Cook
A Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 3 hours @ 325-350 degrees (160-180c)
Grill: Any
Pellets: Pacific 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 degrees (180c) for an hour. After an hour has passed pull your rack and foil them, sealing tight and go another hour. For the 3rd 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.

Ribs Aggressive Cook pellet grill recipe BBQ smokerOn the Grill & Ready to Serve

Cooking Directions:

To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.

Note: You can set the start temperature anywhere you want. I do 450 for a quick clean burn.

So after the grill comes up to temp and burns clean turn it back down to 350 degrees (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 3rd 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 degrees (80-90c) it is time to eat. I use a Maverick ProTemp Instant Read Thermometer for checking meat temperatures.

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 pellet grill recipe BBQ smokerReady?

Green Mountain’s Davy Crockett ReviewReady?

Ribs Aggressive Cook pellet grill recipe BBQ smokerLet’s Eat

Ribs, Aggressive Cook
A Pellet Grill Recipe

Cooking In the Oven:

We have been getting requests for recipe conversions for the Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

It is the same thing, time and temperature is what it is all about. A Wood Pellet Grill is just like your oven except it uses wood pellets and has wheels.

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, 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 even do 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

https://datenightdoins.com
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Date Night Butt Rub

Date Night Heat”, Add a Little Heat To Your Meat

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Our Thanks To:

Our new “Date Night Doins Seasoning”
https://datenightdoins.com/date-night-rub/

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/ 

Grill Grates
http://www.grillgrate.com/

Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/

A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/

The Smoking Wedgie
https://bbqpelletsonline.com/

Our Cutlery Provided By:

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Ribs Aggressive Cook
 
Prep time
Cook time
Total time
 
Ribs, Aggressive Cook, 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. 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 degrees (160-180c) doing 1-1-1 or 1 hour on the grill, 1 hour in foil, then sauce for 1 more hour.
Author:
Recipe type: Pork Ribs
Cuisine: American
Ingredients
  • Ribs, we are doing St. Louis cut
  • Rub, Your Favorite
  • Sauce, Your Favorite
Instructions
  1. A few things to think about…
  2. 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.
  3. nd. 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.
  4. 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 degrees (180c) for an hour. After an hour has passed pull your rack and foil them, sealing tight and go another hour. For the 3rd 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.

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