Texas Beef Ribs On The Pellet Grill | Chuds BBQ 

If you was to do an over night hold. How long would you hold them for?

I have mentioned it before but I will again the brand of pellets makes all the difference in the flavor profile. B&B makes a decent post oak pellet but they debark the wood before processing so you lose alot of the flavor that is in the cambium layer. Lumberjack pellets use the whole tree so you get that 100% real tree,like wood splits, flavor. You don't debark the wood you put in your offset so you're never going to get that flavor with debarked pellets.

Honestly the pallet grill/smoker is a beginner smokers best option or if you’re someone who doesn’t know how to control a fire (like me I have zero idea of controlling a fire) I love smoking meats and will probably try this when I can find a good butcher near me

Here is what I do for success on my pellet grill.
1. Put the meat in cold, pull it out of the fridge, season it and put it on the grill, THEN start the grill. You want that initial billow of smoke.
2. Run a smoke tube always, because of the milder smoke flavor of pellets I stick to hickory and mesquite in the grill and tube. The fruit woods are too mild for me to tell much of a difference in them.
3. On my pellet grill ( Recteq RT-700) I need to run 25 to 35 degrees down from what people run their recipes on offsets cookers. Learn where your grill likes to cook, not only temp but position in the grill.
4. Use only Lumberjack or Bear Mountain pellets. If you deviate from that make sure it is 100% of the wood it says it is. Some cheap brands use oak and then spray it with flavored oil or have a ton of fillers. Make sure you are burning what it actually says on the bag.
5. I put the fat side down as there is still more heat coming up from the bottom than from the top even with all of the heat diffusers. I use the fat cap to protect the meat and it works out great.
6. I don't wrap my meat, long cooks like a pork butt or brisket I will put a small sheet of foil down to help keep the bottom from burning. I don't make a boat, just a single sheet put down around the stall. I want to put as much smoke into the meat as I can because a pellet grill will never have the smoke ability of an offset.
7. I have found on MY grill if I cook at 180 the temp will cause the outside of the meat to dry out some and not collect the smoke. The idea time/smoke flavor for me is to cook at 240F, that will give my briskets and pork butts around a 12-14 hour cook and put a lot of smoke favor in the meat. The rendering will keep the meat moist and receptive to smoke.
8. Pay attention to the outside temp as colder temps will make the cooker have to work harder and will change how the grill cooks. It will cause more heat from the bottom to come up and cook anything facing the firepot to cook faster. Not a huge difference but it does change things.

Those beef ribs look great. Who do you get those from

Loving this series so far and excited to see what else is coming. Having the exact same grill means I can completely replicate the cooks.

Experiment with different brands of pellets I have the best luck with lumberjack. I am also loving triggers limited run meat church pellets.

Chudd u should do a smoked salmon

Yep, I've been wanting to get my dad a pellet grill for awhile now rather than an offset just because he's getting older and would like to make things easier on him rather than harder. So this sseries is really cool to help guide the process so he can see how easy it is to make some legitimate bbq on one.

Being on the west coast where dino ribs don't exist, last year I finally had a new beef store open up (Better Beef Co.) and they carried the dino ribs. Cooked up a rack on my pellet grill, using a smoke tube like you, and was really impressed with just how good they turned out!! Glad to see my results were like yours, giving credence that I probably did something right 😛

My pitts & spitts hybrid should be shipping soon. So I will not have to compare pellets to live fire. I will have both.

ive said it before, fire sauce is my fav hot sauce #noshame

Thanks for doing this pellet series! I eventually would like to graduate to a offset smoker. But for now, I'm rocking this traeger in my New Jersey backyard!

Looked great 👍

Try using BBQ Delight pellets. Yoder uses those pellets for test and build of their logic board. Also they burn cleaner and less ash.

The grill plate in your pit might be making your pit run hotter.

beef imported from New Zealand can be labeled as USDA

Bruh, standing there letting the rib get cold while you're flapping yer gums, bruh. Why? Stop it.

Dino ribs are what a BBQ noob needs to start with. These things can take a lot of smoke. It's an easy cook without much trimming or any wrapping at a certain temp, etc. It just comes down to achieving your desired temp, pull back and tenderness. I've cooked these with great success on an OG Weber kettle (indirect setup) without any technology, probes, apps, Alexa, or direction from the mother ship. Just a good thermometer on the lid. I've BBQ'd these for Christmas dinner (first time doing a whole rack and not just some short rib pieces) and I landed the plane no problem and my mom still tells me how good they were.

Hey, Brad! I really love watching your videos, but you know what my favorite part is? "The official taste test". 😂❤

The Yoder is made extremely well and holds heat amazingly well. That's why it cooks faster.

@ChudsBbq, have you tried the Smokin Pecan pellets? Wonderful your thought on the smoke level

Pellet smoker? Very un-Texas of you