HOW TO COOK BEEF RIBS ON THE PIT BOSS 7-SERIES WOOD PELLET VERTICAL SMOKER

guys this your boy TNT barbecue and asyou can tell by the tile below we’regetting into beef ribs okay andbasically we’re trying to cook this onthe pit-bossseven series vertical smoker and there’sa how-to video and I’m telling what Godwill keep everything simple because itmay be the first time cooks out therethat’s doing their own thing so Iwouldn’t want to make everything prettysimple guy we’re just going to use somesalt and pepper to bkk down nation roadsome bring you in coats while we mix thedown this your elbow and we’ll come backto you when we talk about the beef ribsokay alright guys so you can see the befree as we have here so in this clearplastic bottle right here I’m just goingto add equal parts salt into that equalparts pepper coarse ground pepper wellI’m using the restaurant-grade pepper sowhat would that it be and I love usingthis little shaker guys I’m tell youwhat this is us a killer shaker and Ican smell a black pepper already okay sono binder and decide we’re gonna go onwith this right here okay so I’m justgoingjust like that[Music]and shearing it at a black pepper gonnabe all the season and salt we don’t justdo so we’re not going to try to go tooheavy because we don’t want to over saltit enough to help with our barkso we’re gonna let this sweat in andremember guys wanna press it in andpress no more rubbing but just press itin and the salt is going sit up on heresweat through and that’s how you’regoing to get nice penetration of thesalt flavor so I’m gonna do the backside and we’re gonna bring you out I’mgoing to talk about this a little bitmore bones it’s smoking clean spoke Icould smell the Hickory man I’m excitedso what I’m gonna do now is add thewater to the water pin well the waterpan to the smokerthat’s very important guys and then youwanna close your doorlet’s pit balls[Music]come up to temperature and thetemperature rip we’re looking at dayit’s probably going to be between 200 inall over to 75 some 200 for the firsthour or so and then 275 we will bump itup okay let’s go look at how the ribslooking out hit bosses came up totemperature at 30 degrees rocking likethis good smelling Oh hickory wood onething I like about the pit bosses theyhave nice huge ranks and you can 13 befree of them sothe DP frisk and fit on one rackthat’s what i’ma do[Music]I’m not worried about the space too muchcall Dale then shrink upso I’m putting on degrees close the doorand that’s what we’re going to do theone thing about the pellet grills it’skind of setting forget it just just makesure your cap is up getting a goodoxygen flow making sure that your meatit’s this put is placed on the racksreal good about tort degrees I’m gettinga good smoke flavor and I’m a sudden Iforget I’m gonna go clean the dishes getfreshen up did he catch you cleaned upand we’ll keep you filled in with ournext couple stepsokay so pit boss is doing the pit bosssupposed to do so but these beef ribsshould be good for the first two hoursand after that we’ll see what we’ve gotnext step years and ask pilot cutting upfor 275 degrees it’s been two hours anda half almost three hours well by twohours 45 minutes I have a wonderfulcolor on these beef ribs it nice andring it you got a red mahogany color tooand I want to go ahead and turn up now275but before I turn up to sender I meanwise purpose is headed by I want to Iwant to keep the barking look a littlemore so I want what stick some splitsmoke sticks on moisture so I want tospray it down with just water I’m usingjust water guys but I really don’t wantnothing some impart no flavor to setthis up and cover his posters so that’sthe only thing I want to have flavorheresalt pepper and smoke so I’m just usinga basic water that spritz my meat whichI just want to have a little more dirtand I like I think smoke stick somemoisture so let’s continue building thatsmoky flavor with a salt pepperso that’s what we’re gonna do we gonnago ahead little close this up and Godalways remember comment subscribe hitthat write a notification bail neverlets dirt on TNT drops the video andshare with your friends share shareshare sharing is caring guys so if youcare about your neighbor BBQ share myvideo look two hours of just rubblesmoke two hours at 275 so two hours at200 degrees – over there – 75 I thinkI’m a brainy real mouth weak over thatnice color tool I think we go wrap theseribs so uh I’m a peon heremy salt and pepper ribs texas-stylewhoo look at these guys look at thatlook at the color manoh these could be amazing hashtag hitball station yeah saw some a pitboss allit’s time to do ultimate rap so here’swhat we’re going to do so you’rethinking like I’m thinking half the timebetween butchers paper and I’m gonnafall work Oh quarter I don’t think in aquarter or a half depends on how hotyour cooking so basically if you want tospeed up your cook use them before ifyou want to keep that bark a littlebetter butchers paper but it all dependson how you wrap – so I’m using a littlefork of the red to eat so I’m gonnabring you in a little closer and this isone of my tips on how to keep yourbarkings moving for in the wrap nobutter no nothing because these ribs arefatty enough to make their own liquidsecond if I don’t want to take away fromthe black pepper in the salt so I’m justdouble wrapping yeah so uh are youblogging with all due to the fact that Idon’t want nothing to leakso you want to go ahead and and differbetween ribs for free of the beef ribs Icook my beef ribs bone side down when Iput them in the foil this is thefinished product can you pick up whatI’m laying down outstanding color thisis amazing color and the smoked flavoris simple salt pepper and that’s it justsome pepper no garlic no nothing andbasically we’re gonna start cutting thisup and we’re gonna see all the hard workwas it worth it so I’m gonna turn thisover I’m still in the same camera frameand I’m uh gonna slice these up fory’all guys they’d arrested the out thesmoker okay so just for you know wedidn’t go extra long with these becausewe didn’t want a real real you know fallthe phone drawing all the way up wewanted to count on we didn’t want totough but we wanna we wanna have atexture kind of I guess by the bonetexture but it could not be free um ifI’m cooking for a lot of peoplesometimes I cook the way they want tobut I’ll cook it for me so I kind ofcook them the way I want them so Icouldn’t eat beef really sometimes youget that is fine that cap and go with itand peace gonna give me trouble butthat’s okay we got through them so onething I noticed is the juiciness didjuicy and a spoke rain could I chooseglistening the smoke rain looks amazingon these ribs so I guess you got juicesmoke rings flavor man I’m excited soI’m gonna zoom out guys I’m gonna take abite of these we’re gonna wrap this upokaythe product like I said thehickory-smoked man I mean I guess thisyou know watching other youtubers andand I keep bringing my name up from wecan’t borrow a few warriors he gave anidea let’s just better when you do itwith a pellet cooker and this is the armand I guess these Texas guys me hittingon nailing the head something to go formy just salt and pepper a Dalmatian rowbe free but for the CIA Tate this isvery smoky know something no nothingneed it the beef real speak spots upbeeping smoky tenderness if you likedthis video guys please share it give mesome thumbs up and got them tell youwhat try and recipe you won’t bedisappointed I want to say God bless yougod Bless America and God bless thewhole world this is TNT BBQ love y’all