I smoked these ribs hot and fast
on my pellet grill,
using three different recipes.
This method took just over two hours
and is a great way to get
delicious smoked ribs, fast.
I like to start off my ribs by getting any excess juices from the packaging off. I just take a few
paper towels and pat it dry. Now we're on to trimming our ribs. Over the years I've gotten
more lenient with how much I trim off. Most of the fat will render out while smoking, but anything
that is really thick, I'll get rid of. I'm going to trim off these last few inches of the rib meat
because it's about less than half as thick as the rest of the ribs, which means by the time the
thickest part of the rib is cooked, this section will be very dried out. This part is optional: I
like to peel the membrane off the back of my ribs. The membrane can get tough and make the ribs a bit
more chewy and hard to pull off the bone while eating. The impact is minimal, but it's enough
to notice. You could also score the membrane if you're in a hurry or feeling lazy that day. Today
I'm using yellow mustard as my binder. The binder helps the rub stick to the meat and allows you to
see much more easily which parts are not coated. I'm starting off my rub with some sea salt, then I
will follow behind with a new BBQ rub that I found at Costco. It is called Pork Barrel Barbecue. Now
we're gonna flip our ribs and repeat the process. If you're trying to make your ribs look pretty,
it's more important to get a full and even coating on the meat side of your ribs than it is
on the back side. Don't forget to season the ends of your ribs, along with the front and back edges.
This will help with the appearance of the rib. Our ribs have been sitting on the cutting board,
sweating out for 30 minutes. So we came outside and we got our smoker preheated to 300 degrees.
Hot and fast ribs are a very easy way to get ribs very quickly with a little bit less smoke flavor.
Since we're using wood as our source of heat, there's still going to be some sort of essence
of a wood smoke flavor in our ribs - it just might not be as intense as it would be if you smoked it
at, say, 200, 225, or 250 degrees. In my opinion, cooking it at this higher temperature is going to
give it more of that traditional barbecued taste- like a nice char, a nice kind of a crispy crusty
outside, whereas when you smoke ribs super low and slow they're like super juicy and smoky and
the outside is like soft but when you cook at a high temperature i don't know man you guys have to
try it for yourself i can't wait to show you let's get these on the smoker now we're going to open up
our smoker got that nice light smoke going through it and we're going to put all of our ribs on there
get one set up right there get one set up right here we get one set up
right here and then that's it we're gonna get it shut down
so typically when i smoke ribs at 250 degrees or lower i really won't check it until about the one
hour an hour and a half mark but today since we're going at a little bit higher temperature
that 300 degree mark i'm probably going to come out and check it right at the 45 minute mark
in the next 45 minutes though you're gonna have nothing to do so now would be a great
time to make our sauce i'll be making a homemade barbecue sauce that is sweet and then a homemade
barbecue sauce that is spicy the base for both sauces is going to be exactly the same however
at the very end i'm going to add in honey for that sweet flavor and then on the other one i'm
going to add in mike's hot honey extra hot for that spicy flavor so let's go inside for our
barbecue sauce we'll be mixing in three parts we have ketchup for our base then some liquid
ingredients and some spices followed up by our mike's hot honey to add in a nice little kick
the exact measurements and recipe will be in the description on a medium-high heat we will mix
together our ingredients until everything is well incorporated then we will wait for it to bubble
once it starts bubbling turn the heat to low and cook for 10 to 15 minutes or until desired
consistency the longer it cooks the thicker it will become let's repeat this process again
for the other barbecue sauce instead this time we will be using normal honey to make it sweet
and if you want it even sweeter add in a little bit extra brown sugar once they're both done get
them into bowls and label them somehow so that way you don't get them mixed up because they do
look kind of the same so here we are at the 45 minute mark we're going to go ahead and open up
our smoker and i just want to check the internal temperature of our ribs right now they're sitting
at anywhere from about 130 to 145 depending on which rack of ribs i checked which means that
these are cooking pretty fast i also want to feel the outside of our ribs to see if our seasoning is
set on yet and based off of what i'm seeing right now it is fully set on so we are good to spray i'm
going to spray these ribs with a 50 50 mixture of apple cider vinegar and water the goal here is to
keep the outside of our ribs moist so that way they don't dry out if we use just water it would
evaporate a lot faster than when we use this 50 50 mixture the apple cider vinegar has a lot higher
burn point so to help keep our ribs moister longer so we're going to shut it back down for another 45
minutes we'll check it at that point and determine if we're ready to wrap or not we are now at the 90
minute mark on our hot and fast ribs i'm gonna go ahead and take the temperature on these ribs and
as you guys can see we're already at 165 to 175 degrees on these different racks of ribs so we're
going to spray these and then get them in the wraps so today for our wrap we're going to keep
it simple and just lay down a sheet of foil we're going to spread out a little bit of brown sugar
and then for my hot ribs i'm gonna go ahead and take my hot barbecue sauce and drizzle
some over that brown sugar then we're gonna take our rib and flip it meat side down onto what we
just laid on our foil and then on the back side all we're gonna do is hit it with a little bit
of that mike's hot honey extra hot we're gonna get these wrapped up super quick and then throw
them right back on the smoker we're gonna repeat this by getting out another sheet of foil hitting
up with some brown sugar and then some of our sweet barbecue sauce getting out another rack
of ribs meat side down onto what we just laid and then for the back side of these ribs we're going
to get it with our normal honey and then we're going to fold it back up and put it on the smoker
it's been 45 minutes and our ribs have reached 200 degrees internal temperature some of them are even
jumping a little bit higher than that so it is time to get them out of the wrap and then we're
going to set them back on the smoker and we're going to get our sauce on them at this point the
ribs are fully cooked they're ready to eat after a short rest the purpose of what we're doing right
now is just to get a little bit of that barbecue sauce that we made glaze on the top and then when
it sits in that heat and that smoke it's going to kind of stick to that rib and create a nice little
not super saucy more of like a sticky outside which is just classic on barbecue ribs so that we
got that done 10 minutes pull them off get them inside and eat them so here we are at the end
of today's video the important part we get to try our food so right here the first one i'm going for
is a spicy rib so i put the toothpick in it just so i didn't forget which one it was because
they kind of look both the same once they're cut up so let's go ahead and give it a bite
i wouldn't say it's extremely spicy i wouldn't say that it's not spicy it's very mild so if you
wanted to this would be a good time just drizzle a little bit more on top if you want that real
spicy but these definitely do a little bit of heat to them i'm going to go ahead and go on to
these bad boys look at that bone just peeling right out these are going to be the sweet ones
so let's go ahead and try these where do i want to go let's go right here
those definitely turned out really good if you like that traditional sweet barbecue
that's a winner right there but it wasn't bad i'm curious to see the smoke flavor and the dry rub
ribs because um this is basically the same as everything else i just didn't put any sauce on
it throughout the whole cook i didn't wrap it i just let it go it definitely has like
a nice crispy crust bark whatever you want to call it bone still coming right out just
peels right apart we're gonna give these a bite and we're gonna see how the dry rub turned out
you know if you needed ribs in like under three hours tell you what me personally i'm probably
always gonna do that nice low and slow i like that heavy smoke flavor but cooking these with these
high heat it did give it a really nice top really nice crust i call it crust bark i don't really
know what it's called with ribs because it's not really a bark you guys get what i'm saying at home
all in all final conclusion it was a great experiment hot and fast ribs 300 degrees
took about two and a half hours three different ways you can go sweet you go
spicy you can go with a dry rub that's all that i have for you guys in today's video
hope you have a great day and night whatever time it is when you found this video and if
you've never heard of the three two one method with ribs you can watch this video right here