I just installed a new Pellet Pro PID controller on my Pit Boss 700fb pellet grill. I posted pics and notes regarding my install experience here.
Anyway, the install was pretty uneventful and my initial but small test afterwards seemed to run ok but I wanted to get a 5 or 6 hour cook on it to check for any potential issues. Glad to report that the controller works great. Had a couple temps swings in the 8-10 degree range which is not an issue at all but most of the time it kept within 3-5 degrees. Also, runs much more efficient as it uses less wood pellets. As I had read that smoke production would diminish a bit, I bought a wood pellet tube for around $9 on amazon and used that with this 1st cook.
Picked up a couple spare ribs to smoke. Last time I bought spare ribs I cut them into the St. Louis style (in the cooking sheet) and then seasoned up the other parts to throw on as well (on the cutting board):
Note: this was from a previous cook, not the whole spare ribs I just did.
But THIS time, after watching Malcolm Reed smoke some whole spare ribs "old school" like, I was anxious to try that out.
My go to method for doing ribs is usually the 3-2-1 method in which I've had very good results. But I thought I would try his non-wrapped method. I apologize in advance for my lack of pictures on this particular cook as I woke up later than I wanted and in a haste, left my phone upstairs. I was also hyper focused on the temp swings and never made it back upstairs until after we were eating. :)
So all I did prep-wise on these spareribs was removed the flap on the underside, as well as the small section of silver skin. Then I used a dry rub that I put together and use for pork:
2 TBL Salt
1/2 Cup Sugar
1/2 Cup Brown Sugar
1 TBL Black Pepper
4 TBL Onion Powder
3 TBLS Garlic Powder
3 TBLS Chili Powder
3 TBLS Paprika
I generally make a batch and keep it in an old shaker for convenience.
Also, normally I would put a little mustard on them so the dry rub would have an easier time sticking to the ribs but in his video Malcolm didn't and so I decided to give that a try as well. Honestly, I didn't really notice a difference and had no problem with the dry rub sticking on the ribs.
Using hickory pellets, I fired up my pellet smoker at 225 and let it go for about 20 minutes or so. Didn't need to go that long but again, was looking to see what the temp was going to do with this new controller. No real issues. Initially it climbed up past the set temp but I think that was due to the fact that I keep my lid open when first starting it up as when I don't, it seems to condensate inside and drip a little off the front lid for a couple minutes before drying out. I think the fact that I had the lid open and the PID probe was actually getting a cooler reading, it kept feeding to get up to the temp. After I closed the lid however, it settled in and started holding its temp well.
I initially put one rack of ribs on the main grill rack and the other on the upper rack but after about 30 minutes, could see that the one on the top rack was cooking at a much slower rate, so I moved it to the bottom grate as well.
The cook only took about 4 - 4 1/2 hours for the first rack (the one that started on the bottom grate) and 5 hours for the 2nd rack. I tested them by bending and they broke. I brought them in, cut them and sprinkled a little more dry rub on them and served them with sauce on the side.
While not as moist as the 3-2-1- method, they definitely weren't dry and were absolutely delicious. There is a thinner half of each spare rib. When I do this again, I will likely cut the spare ribs in half so I can easily pull off the thinner ones early and let the thicker half continue a little longer.
I'm sure I'll also go back and do the 3-2-1 method again as well but it sure was nice not having to mess with the crutch, then pull them off and drain, then back on. And there is something definitely "old school" about them which I liked.
No issues with the new controller and the smoke tube provided a nice constant flow of smoke during the whole cook. Finally, it was fun trying ribs another way that came out great. Next time, I promise to take pics!
Cheers!
Anyway, the install was pretty uneventful and my initial but small test afterwards seemed to run ok but I wanted to get a 5 or 6 hour cook on it to check for any potential issues. Glad to report that the controller works great. Had a couple temps swings in the 8-10 degree range which is not an issue at all but most of the time it kept within 3-5 degrees. Also, runs much more efficient as it uses less wood pellets. As I had read that smoke production would diminish a bit, I bought a wood pellet tube for around $9 on amazon and used that with this 1st cook.
Picked up a couple spare ribs to smoke. Last time I bought spare ribs I cut them into the St. Louis style (in the cooking sheet) and then seasoned up the other parts to throw on as well (on the cutting board):
Note: this was from a previous cook, not the whole spare ribs I just did.
But THIS time, after watching Malcolm Reed smoke some whole spare ribs "old school" like, I was anxious to try that out.
My go to method for doing ribs is usually the 3-2-1 method in which I've had very good results. But I thought I would try his non-wrapped method. I apologize in advance for my lack of pictures on this particular cook as I woke up later than I wanted and in a haste, left my phone upstairs. I was also hyper focused on the temp swings and never made it back upstairs until after we were eating. :)
So all I did prep-wise on these spareribs was removed the flap on the underside, as well as the small section of silver skin. Then I used a dry rub that I put together and use for pork:
2 TBL Salt
1/2 Cup Sugar
1/2 Cup Brown Sugar
1 TBL Black Pepper
4 TBL Onion Powder
3 TBLS Garlic Powder
3 TBLS Chili Powder
3 TBLS Paprika
I generally make a batch and keep it in an old shaker for convenience.
Also, normally I would put a little mustard on them so the dry rub would have an easier time sticking to the ribs but in his video Malcolm didn't and so I decided to give that a try as well. Honestly, I didn't really notice a difference and had no problem with the dry rub sticking on the ribs.
Using hickory pellets, I fired up my pellet smoker at 225 and let it go for about 20 minutes or so. Didn't need to go that long but again, was looking to see what the temp was going to do with this new controller. No real issues. Initially it climbed up past the set temp but I think that was due to the fact that I keep my lid open when first starting it up as when I don't, it seems to condensate inside and drip a little off the front lid for a couple minutes before drying out. I think the fact that I had the lid open and the PID probe was actually getting a cooler reading, it kept feeding to get up to the temp. After I closed the lid however, it settled in and started holding its temp well.
I initially put one rack of ribs on the main grill rack and the other on the upper rack but after about 30 minutes, could see that the one on the top rack was cooking at a much slower rate, so I moved it to the bottom grate as well.
The cook only took about 4 - 4 1/2 hours for the first rack (the one that started on the bottom grate) and 5 hours for the 2nd rack. I tested them by bending and they broke. I brought them in, cut them and sprinkled a little more dry rub on them and served them with sauce on the side.
While not as moist as the 3-2-1- method, they definitely weren't dry and were absolutely delicious. There is a thinner half of each spare rib. When I do this again, I will likely cut the spare ribs in half so I can easily pull off the thinner ones early and let the thicker half continue a little longer.
I'm sure I'll also go back and do the 3-2-1 method again as well but it sure was nice not having to mess with the crutch, then pull them off and drain, then back on. And there is something definitely "old school" about them which I liked.
No issues with the new controller and the smoke tube provided a nice constant flow of smoke during the whole cook. Finally, it was fun trying ribs another way that came out great. Next time, I promise to take pics!
Cheers!
Last edited by a moderator:
