Texas Style BBQ Ribs On A Pellet Grill! | Chuds BBQ

Byamazingfoodstv


Please LIKE and SUBSCRIBE
Patreon.com/ChudsBBQ
ChudsBBQ.com
Insta: @chudsbbq

►Full list of things I use and recommend:

_________________________________________

Pots & Pans
_________________________________________
►Made In Stainless Clad Set

►Made In Carbon Steel Set

►Made In Wok

Knives
_________________________________________
►8″ Chef’s Knife

►6″ Nakiri

►Boning Knife

►Bone Saw

Meat Processing
_________________________________________
►Meat Grinder

►Sausage Stuffer

►Meat Mixer

►Meat Slicer

Appliances
_________________________________________
►Weber Kettle

►Chamber Vacuum Sealer

►Sous Vide

►Toaster Oven

►Deep Fryer

►Vitamix Blender

►Kitchenaid Mixer

►Food Processor

Ingredients
_________________________________________
►Chud Rub and 16 Mesh Black Pepper

►Fogo Charcoal

►Wagyu Tallow

►Dough Conditioner

►High Temp Cheese

►Pink Salt

►Sodium Citrate

►Hog Casings

►Sheep casings

Small Cooking Tools
_________________________________________
►Garlic Mandolin

►Pepper Cannon

►Instant Read Thermometer

►Flame Thrower

►Fire Blower

►Cold Smoke Generator

►Injector

►Scale

►Rub Tub

►Burger Press

►Butcher paper

►Paper stand

►Cutting Board

Welding Tools
_________________________________________
►Blowtorch

►Welder

►Angle grinder

►Grinder Blades

►Chop Saw

►Pipe Level

Camera Gear
_________________________________________
►Camera

►Camera Lens

►Tripod

►Drone

source

Similar Posts

23 Comments

  5. Did you turn your pellet grill on and off again? I just got a new pellet grill and turning it on and off or pulling the switch fixed any problem. It seems to be really finicky about igniting and turning off, it needs everything perfect for it continue the sequence. Bottom line, bad coding and error handling abilities, so if your hardware is fine, the ignitier, auger, fan, ash level look and work fine then its a software issue.

  10. I have had a couple fails to fire on my RT590 but it was due to me not cleaning the fire pot like I should and loosing track of how many hours I had on it since it's last clean. I love my pellet. I know guys rag on them but once you get the learning curve down you can get a supremely consistent product. It might not be the best thing someone can do on an offset but it will be pretty darn near the same every time and you have time to do other things because you don't have to babysit it. I have too much going on to sit by a pit all day. I probably increased my meat smoking 300% when I switched over to pellets. Glad to see this series come around.

  11. My experience with my Yoder is clean it every time and unplug it every time. The more meat that’s in it the better it cooks. Put the baffle about 1/2 way. I use either B&B or Traeger pellets in hickory or mesquite. Good pellets ain’t cheap and cheap pellets ain’t good. Just my experience.

  13. Baffle placement will matter here. 8 years on a ys640 and mine seems to be most consistent side to side/top bottom for smoking with the handle all the way out and then back in about 4-6inches. If you’re planning to leave it in, you end up getting a hot spot on both L & R sides where the middle (top or bottom) is 15-25 degree difference which severely reduces the real-estate on the pit with the amount of radiant heat that occurs on the lower grate on the Yoder.

    Smoke tube is def needed on the Yoder to get a decent smoke profile – I suggest doing a blend of pellets and smaller wood chips in your tube and that adds a nice kiss of what you are missing from the offset. As great as the Yoder is, the LSG might be a better pit for your bbq style. I also have a LSG42 and there is a noticeable difference with the smoke profile to the Yoder on just pellets and where LSG pulls ahead is they allow you to run a blend of wood chips and pellets in the hopper which negates the smoke tube all together. If you’re considering keeping a pellet smoker in the fleet long term, that might be something to check in on. Love the pellet series! It’s not often a genuine pit master takes the time to run cooks on a pellet smoker and gives an honest review & I loved not editing the misfire out – these things happen but the show must go on!

  14. I use a Pit Boss pellet grill. A smoke tube with apple wood chips gives pork a good flavor. Also, pellet grills get hot underneath the meat, as you saw. I add a baking sheet filled with apple juice and water to help disperse the heat, creating a more even cook. It usually takes my ribs 4 1/2 – 5 hours before wrapping.

  17. On the startup issue, it's pretty easy to not put the firebox plate in correctly and when that happens, the ignitor isn't poking through the hole. I generally, just pull the plate and dump the ashes inside before each cook. Then vacuum when I have time/energy. One other comment, those grill grates radiate a lot of heat. I'd leave them out until you actually plan on using them. Good first rib cook! 🍻

  18. I appreciate this series, though I don't think pellet grills are for me. I was lifted one awhile back (less expensive Z grills brand). It was…ok, but I found myself defaulting to my good ol' weber with the snake method or mods to cook meat and using the pellet grill essentially as an oven. I get the appeal though.

  19. My favorite way to smoke ribs is just salt and coarse pepper. When I wrap, in butcher paper, I add a couple scoops of bacon grease and that is all. The bacon grease just gives it that extra little mmm. with a great mouth feel. kinda like using beef tallow on brisket.

Leave a Reply