I Broke the Rules for More Pellet Grill Smoke Flavor

Byamazingfoodstv


Pellet grills aren’t supposed to deliver real smoke flavor. But what if they can?
In this video, I break all the BBQ rules and try something totally backwards, and the result was the smokiest ribs I’ve ever made… on a Weber Searwood pellet grill.

I call it the Reverse-Wrap Method:

– Wrap the ribs first
– Cook hot at 300°F
– Then unwrap and smoke slow on Smoke Boost at 180°F

Yeah, it sounds wrong. I’m still shocked.

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🕙 Video Timeline
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0:00 Reverse-Wrap method intro
0:36 Seasoning the ribs
1:45 Wrapping the ribs
2:41 Putting the wrapped ribs on the Weber Searwood 600 XL
3:07 Unwrapping and smoking the ribs on the Searwood
3:44 Weber Searwood water pans
5:37 2.5 hours into the cook
7:35 7 hours into the cook
8:43 Taste test and conclusions

#webergrill #searwood #bbqribs

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35 Comments

  6. Tried this method today and followed your approach to a T (pellets, smoke boost, water pans, spritzing, glazing, timing etc) except I dry brined overnight with Meat Church Honey Hot Hog, and used Costco St Louis cut instead of Baby Back. The cook was easy and the timing and heat management was a breeze. The ribs came off smelling smokey, tasting good and looking fantastic. However, they were NOT as smokey as I can achieve with charcoal and wood chunks on a WSM. Also, they were drier then expected despite generously spritzing with apple juice every hour. Since this approach is more time then tempature based, maybe the choice of ribs made the difference. Even still, its hard to imagine that you can get the same amount of moisture you can with a more traditional smoke/wrap & cook/glaze approach. #StillInSearchOfGreatSearwoodRibs

  13. Great stuff. I want to try this method on my Searwood, though I need some clarification please. At 7:45 you say the ribs have been cooking for 7 hours total but you dont share the meat temp from the probe. Did you have a reading before basting or did you cook solely by time? If you did cook by time then what was the point of using a probe? Thanks!

  19. Check out the video Chris Young did on Brisket! He is the creator of the Combustion Inc thermometer. Chris's goal was to speed up a brisket cook. I would love to see your technique where you finish with more time and smoke. Would be great for overnight cooks, and would cut down or eliminate the rest stage.

  23. I’m curious to know the temperature of the ribs when you unwrapped them. Regarding the smoke flavour, my best guess is that steaming them kept a lot of moisture in the meat and it drew in more smoke as moisture in the meat reduced over the entire time they were smoked unwrapped

  26. Interesting. Have you cooked them at 180°F from being ice cold? Meat generally only takes on smoke until 165°F, so the precooking eats up a lot of time. Also, have you tried playing with a smoke tube? My rule of thumb is 50% of the cook with a smoke tube, except for brisket, and I will run 2 tubes, 1 after the other. Keep on smoking!🍻

  30. Great video.

    You can completely omit cooking the ribs in the foil because that is not helping anything in terms of smoke IMO.

    The reason you have extra smoke flavor is due to the water pans. Keeping the temperature down it makes the ribs cook more slowly, thus giving the ribs more time to absorb smoke because you cooked the ribs several hours longer than the normal recipe.

    I'm definitely going to try this recipe using the water pans.But I will definitely omit the foil

  33. Kudos to you for thinking outside of the box and trying something different. One of the biggest issues I see in the smoking communities is the insane level of gatekeeping where if you don't do it a certain way its wrong, which is pure nonsense. Good food is good food, period.

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