Ribs Aggressive Cook pellet grill recipe BBQ smoker
Ribs: Aggressive Cook


Ribs, Aggressive Cook, almost everybody loves Barbecued Ribs; trouble is that there is a lot of confusion for the “Backyard Grill Master”. What kind or cut to use, to sauce or not to sauce, to foil or not and how long to cook them. Falling off the bone or not…

Good ribs really are easy to do and will make your friends think you are “The Grill Master”. The first thing to keep in mind is that there are lots of ways to the same end, but some are not as good or easy as others.

Ribs, Aggressive Cook
A Pellet Grill Recipe

A few things to think about…

1st DON’T Pre Boil your ribs. All that brown water you pour out is just flavor going down the drain. Steaming and pressure cooks are the same thing. You’re just throwing away your money and wasting your time.

2nd. Remove the membrane from the back of the ribs. This lets your seasoning into the meat. Sometimes this may not be convenient. If that is the case then just score it with a sharp knife. 

Ribs Aggressive Cook pellet grill recipe BBQ smoker
Start the Membrane from the Ribs With a Butter Knife or Spoon Handle

 

Ribs Aggressive Cook pellet grill recipe BBQ smoker
Then, Pull The Membrane Back from the Ribs


If time permits (5 or 6 hours) one of the best methods is 3-2-1 for spare ribs or 2-2-1 for baby back ribs or St Louis-style ribs shown here by Rusty Stander.
http://tipsforbbq.com/Definition/3-2-1-Method

Also Known As: 3-2-1 Ribs, 321 Ribs, Texas Crutch
Rusty Stander

3-2-1 Method – This method of cooking ribs is meant for the bigger pork ribs – spare ribs. If you’re cooking baby back ribs or St Louis-style ribs then you should be using the shorter 2-1-1 method instead. The 3-2-1 rib method is a great way for cooking whole racks of spare ribs. The 3-2-1 refers to the hours for each part of the method. Cook uncovered for 3 hours with smoke, 2 hours wrapped in foil and then 1 hour uncovered again. The temperature should be around 225°F for the entire cook. This process is a great, unkept secret for tender and juicy barbecued spare ribs.

Ribs Aggressive Cook pellet grill recipe BBQ smoker
Ribs on the Grill

 

Ribs Aggressive Cook pellet grill recipe BBQ smoker
Sauce or Not, Your Call

 

Ribs Aggressive Cook pellet grill recipe BBQ smoker
Lookin’ Good

 

Ribs, Aggressive Cook
A Pellet Grill Recipe

Aggressive Cook, some of you may have heard this term before.  It refers to cooking at a higher temperature for a shorter time. I have seen it applied to ribs, pork butt and brisket. We are doing St Louis style ribs here. We cook ribs, etc. at the Murrieta Farmer’s Market every week. Getting there and setting up as the sun comes up. The hard part of this is to have good food ready as the crowds move through. The Tri-Tip is easy, but it took some time to work out a good rib cook. It was well worth it.

I have found that I can put out some ribs in 3 hours that folks just go crazy over.  These St. Louis Style ribs are tender, juicy and beautiful just to look at, smells wonderful, not to mention absolutely delicious. I do them for 3 hours @ 325-350 degrees (160-180c) doing 1-1-1 or 1 hour on the grill, 1 hour in foil, then sauce for 1 more hour.

Ribs Aggressive Cook pellet grill recipe BBQ smoker
Lookin’ Good

 

Ribs, Aggressive Cook
A Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 3 hours @ 325-350 degrees (160-180c)
Grill: Any
Pellets: Pacific Pellet

Ribs, Aggressive Cook
A Pellet Grill Recipe

Ingredients: Ribs, Aggressive Cook

  • Ribs, we are doing St. Louis cut
  • Rub, Your Favorite
  • Sauce, Your Favorite

Directions: Ribs, Aggressive Cook

Because we are Tailgating we don’t have the convenience of a kitchen, but this will be fine for home grilling. So, instead of removing the back membrane I just score it with a sharp knife. (Cut a few slashes in it) to let my seasoning in. Then, onto my wood pellet grill at @ 350 degrees (180c) for an hour. After an hour has passed pull your rack and foil them, sealing tight and go another hour. For the 3rd and last hour I don’t pull them off because they are full of hot flavorful juices. But, just open them up with my tongs. I sauce them up real well and just loosely close the foil. Almost always sell out. The aroma brings folks from all over.

Ribs Aggressive Cook pellet grill recipe BBQ smoker
On the Grill & Ready to Serve

Cooking Directions:

So after the grill comes up to temp and burns clean turn it back down to 350 degrees (180c). Place your ribs directly onto the grill and just let it hang out in the smoke and get happy for an hour. After an hour has passed pull your rack and foil them, sealing tight and go another hour. For the 3rd and last hour I don’t pull them off because they are full of hot juices. But just open them up with my tongs. I sauce them up real well and just loosely close the foil.

When the meat reaches an internal temp around 180-190 degrees (80-90c) it is time to eat. I use a Maverick ProTemp Instant Read Thermometer (Our Store) for checking meat temperatures.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Ribs, Aggressive Cook
A Pellet Grill Recipe

Ribs Aggressive Cook pellet grill recipe BBQ smoker
Lookin Good !!!

 

Green Mountain’s Davy Crockett Review
Love Our Davy Crockett Tailgater

 

Ribs Aggressive Cook pellet grill recipe BBQ smoker
Let’s Eat!!!

Ribs, Aggressive Cook
A Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love
Ken & Patti

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help@maverickhousewares.com
http://www.maverickhousewares.com/ 

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http://www.grillgrate.com/

Grandville’s Gourmet BBQ Sauces
Steve 360 943 2861
www.grandvillesbbqsauces.com

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1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/

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This Post Has 6 Comments

  1. Please clarify.u say ur not smoking above 250,yet u say put ribs on at 350 and let bask in smoke?

    1. There is very little smoke over 250, So maybe I should have said “Bask in the heat” …
      This is an “Aggressive” cook for Good Ribs in a short time…

  2. Thank you for the fast ribs information…did not know you could put out a good product in less time that 3-2-1 ribs…I gotta try this 1-1-1 method!!! Thanks again!!!

  3. Great advice! Hard to beat good ribs. I think people hear others arguing about all the methods that they become afraid to try them at all. Short of setting them on fire they will most likely be pretty good if not better.
    I would like to add one thing I have found helpful.
    If you use a paper towel to grip the silver skin when removing it , it is much easier.

    Terry
    “Way down in Alabama”

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