We did some ribs on Sunday pretty much like your video, every one wanted to eat them so I let them add the bbq sauce, they were awesome!!!😋 thank you so much for doing these videos, very helpful to us who use the Pit Boss vertical smoker 👍

Mike, I am thrilled to check out your techniques....look awesome

I gave my wife a Pitt Boss Smoker for Christmas. We haven’t had time even to prime it yet, but we used you unpacking instructions. Now we are checking out some cooking (smoking) info. I am really interested in your Brunswick Stew recipe ! It’s too cold (23 degrees) right now, so I putting getting started until a little later. Thanks for the tips ! Loved the video! Charlie

To add on Chucks comment previously, I've watched most of your videos and tried your techniques on my vertical smoker as they're different beasts compared to other smokers. Props for keeping it simple. Keep up the good videos man!

Just used me smoker and it is fantastic!! Thanks for your videos.

I used your method again today. If you have not tried Famous Dave’s Rib Rub, it’s the Bomb! Famous Dave’s and Sweet Baby Rays Hickory BBQ sauce is a perfect combo! Thx again!

Man im going to get you some more rub...you killed that bottle. Great video

You really need to write a cookbook.

Looks awesome Mike!

My friend those ribs look insane. WOW awesome. Have fun. Enjoy in good health. Be BLESS. Take care n be safe. Thanks for the video. 👍👍👍👍👍

Wow Mike that pitboss looks like a great smoking machine. Nice tips. I do the same with smokin extra and vac sealing. Gonna have to try the rub seeing how its Mike and Lep approved

I appreciate seeing you trim up the ribs a bit...I really need to work on that. The last 2 batches of ribs I had had a lot of fat that i couldn't eat lol. Those look great :) I would need 2 racks for dinner and the rest could go in the freezer ;) These look absolutely delicious and so awesome you can fit 5 racks easily. AMAZING!! :) looks soo good !

HEY MIKE, man that was one awesome video my friend, those ribs were amazing looking and so tender and juicy, and there is nothing wrong with fall off the bone ribs, sometimes I smoke mine so they will be that way. For not smoking a lot you sure had some amazing ribs and that rub from what I hear is the bomb. I just got finish smoking some ribs myself, but not for a video, but now that they turned out awesome I wish that I would have but I have made a lot of those videos and I didn't want to rub it into the ground. AWESOME JOB. GOD BLESS YOU.!!!!

you and Malcolm Reed are my 2 favourite humans. keep up the fine work

I just subscribed bro and I am really loving this type of video segment actually what really piqued my interest and your video was not just the ribs but your patio cover that would be perfect for where I live I think I may be building something exactly like you have thank you sir for your ideas!!!!👍👍👍👍😀😀😀😀😀😀😜😜😜😜😜😜

Well, I’ve been smoking on charcoal for over 40 years. This pellet smoker business is all new to me and I really appreciate all the help I can get. Thank you all.

Hi Mike, mate....I'm smokin' on the Pit Boss 4 Series II for the first time ever!! I've been watching your video's for a few weeks now and subscribed. Brilliant job at explaining everything mate. Awesome video's!! I can almost smell the goodness from those smoked ribs and brisket through my screen down here in Australia!! Got 2 racks of pork ribs all rubbed up and cookin away outside now while I'm workin inside. Ready to make the first spritz soon. Can't wait to taste them tonight. Mate, I gotta congratulate you on some excellent tips and ways of cooking. Watching your video's have made it so much easier for me and a lot of other people. Keep them comin mate......well done!! Tim

I have done ribs twice using your technique, they turned out perfect both times! Thank you for sharing your BBQ skills! PS, I bought the same smoker you have after doing a lot of research and watching your video of you unwrapping, setup and smoking! Thx again!

Looks at the ribs... yummy...great cook 8)

That Pit Boss is gaining some popularity. Have seen several channels with it. Guess you saw Louis's at R-Shack the way he used a piece of rebar to go across the top to hang meat. You ribs turned out great. The sauce looked like good stuff. That rib meat should make you some great tacos and stew. Nice vid brother.

Texas pit sauce I got try that out but damn I’d make me a baby back rib sandwich 🥪 🔥 .. Smokey flavor and nice color

Good job man, if yew is happy with you, go ahead, much praise , I didn't think barbecue was that hard,

Bro doing 4 racks foe the first time tomorrow so excited

Like your videos. Have used you tips many times. I have the pb820 and the pb 4 series vertical smoker as well. I have noticed a cart in this video could you please let me know where you got it from. Been looking for a durable cart gor my self. Keep the videos coming. Thanks

Trying this method today

Great video ! Thanks for all the tips and ideas. What size is that cutting board ? I see one of those in my future !

Those look awesome! I used to 321 but haven't in years. I just keep spritzing them to get the bark right. Have you done a video comparing Wrap/ No wrap?

I like that t-shirt,where did you get it?

Your videos are very helpful. Just bought the pit boss smoker last Thursday and love it already after one time use. I have a question. Does the meat taste like vinegar, when you spritz it? I smoked some quarters on Friday and they came out great with the mop sauce, I made. Just hesitate about the ACV taste if I try that method. Smoking some baby back ribs today. Thanks!

Hello Mark what allows you to get wood flavor from your pellets to flavor your meat ???

Have you tried adding onion,garlic or anything else to the water tray? Was just wondering how much of the flavor if any it would pick up if you do.

Pretty simple and forward instruction. I'm in the middle of using your method right now. If they turn out like yours, I'll be very happy.

Hey Mike! This is the best video I’ve seen dealing with the Pit Boss vertical smoker. I just got the Pro Series and I’m about to do my first cook, (1-slab of baby back and 1-slab of spare ribs) Even though our smokers are different, I should be able to do your method, right? Thanks

Hey Mike, just received my new Pit Boss Series 5 smoker. Watched number of your videos including the unboxing one of your 3. Going to assemble, do a burn off, and hope to smoke up some ribs this weekend. How do I get one of your shirts??

Have you sold your barrel Pit Boss? Haven’t seen a video using that smoker in a long time? Delicious ribs BTW!

Nice job on the ribs! I have recently bought the series 5 and have a large family so I tend to load it up. Have you noticed a big tempature difference between the bottom rack and the top? Mine is about 100° difference

I am doing 4 rack of ribs and a packer brisket. Should I place brisket on bottom or top?

What brand knife is that? Cut smooth.

Had to watch again, Man that's some fine eating

Saw this yesterday. The rains finally stopped here in SoDak. Bright sunny day Sunday with the Boss is now this afternoon. Pork shank and some ribs. Question for you. When do you clean up your VPB? I usually wait till the next smoke. Pull the water pan, trash the foil and wash it and the shelf with Dawn. I refill the pan. I scrub the door with Dawn and a soft greed scrub pad, wipe it down then go over with Windex and a paper towel. Then pull the heat deflector and vacuum throughly. This is before I cook. The question is would it be better to do this right after the cook while things are fairly warm? This is why,Buckeye, I like watching your videos. You give good advice, in simple terms this 75, pushing 77 come fall, and new to the pellet game can understand. Thanks and keep the videos coming.

Hi it's Alf from nz after watching your video on boneless lamb have you done lamb shanks? I've got a homemade smoker after watching and seeing the results using boss pit series 3 verticle smoker going out to buy me one cheers Alf

I betcha it’s a love/hate relationship with you and your neighbors that live downwind from you. Love the smell hate the fact that they don’t get any food. 👍

man i would love to see a low carb twist on some bbq chicken or ribs!

Fine looking ribs Mike!

My smoker does not seem to smoke very much when I get over 250. Is this normal I saw a lot of smoke when you were at 275 Thanks

Nice videos. Everything comes out looking so good. I'm thinking of trying my hand at smoking meat. Is it as easy as you make it look?

What's the best rib rub for low salt did my first batch of ribs today way way way to salty had some kind of Jack Daniels rub

I've got a Series 5 PitBoss Copperhead. One of the rack holders snapped. PitBoss sent me a full replacement set. I'm considering buying more racks to fill it up. My question is if I filled it with 10 racks and 2 racks of ribs each would the come out ok? Or am I just reducing the effectiveness of the smoker? Lastly what is the most you've cooked at one time?

Picked up some ribs today I never heard of I posted on your twitter

Mike what was your probe doing, I saw it was connected?

Hi i've watched alot of your videos and like what I see. I have a pitboss pro series.

Dude, I'm drooling over here

ive seen in your videos a temp probe but its showing on your cell. what are you using?

@Weekend Warrior BBQ Why not mark your Spritzer bottle with marker for every 1/4 cup of liquid your adding and you wouldnt have to measure each liquid your inserting into the bottle

What was the total cook time??

I need to move to Cleveland! I got ribs at my local GFS once and they're NOT look that that! They were pretty pathetic. Yours looked awesome! I can't even find that Famouse Dave's sauce. I guess I need to move out of the hills... again! 😂

Can you smoke cheese in vertical pit boss smoker, I can’t find anything on it.

What is a foodsafe way of keeping your glass door clean?

What does the wrapping in foil do?

Have you done a beer chicken yet

Hey Buckeye. You have a nice day for smoking. Raining here in SoDak. My ribs and shank roast is in the refridge. Maybe tomorrow will be better. My temp fluctuates from 195 to as high as 300 when set at 225. Hope your Boss holds steadier. Still get good product. I have a question for you. Have you tried making pizza in the Boss? Keep up the great videos.

Need a scratch n sniff screen ! Do you ever brine the racks ? does it make much difference in your mind ?

Awesome cook my friend. I need a rack of those finger-licking-good ribs😋

How did you do your first burn?

I'm going to be doing my first ribs on Monday, what is your p setting for smoke?

Do I need to temp check the ribs or just go by the bend test?

Do you have a video of smoking a salmon on the pit boss

What kinda glove is that thick one

How often you clean internal temp probe

Just starting out, have my pit boss on the way. What’s the internal temperature goal for these ribs? Great videos, thank you.

Are you ok w mixing meats? Chicken on top pork on bottom? Dripping on eachother?

Does that smoker have an app like Traeger does?

I bought one of these smokers Wednesday based on these videos. I took the piece of junk back this morning after it died when I was about to put six racks of ribs on it. Going back to Masterbuilt. I did get a couple of butts done in it yesterday, took way too long, and had zero smoke taste. Never had that problem with the Masterbuilt.

Do you have trouble with keeping your front glass window clean? Well clear over several usages?

When I add my water, I add slices of Oranges, lemons or limes. It helps with the flavor, give it a try

Anyone ever tell u that u look like the Big Boss Man?

Just bought the 5 series vertical smoker. There's no smoke flavor like you get with your traditional BBQ grill. This is more like a Oven with smoke. I'll be back on my charcoal grill

How to cook hamburger steaks

Nice looking ribs i did ribs yesterday if you want check them out made a quick video

This Smoker suck's i got it used it three times sent it back for a refund. Very little smoke comes out of the vents. Im going for a pit boss.

Before you wrap them in foil, also wrap them in thick clear wrap, it will hold the moisture in a lot better

Why not just do pulled pork? Almost the same thing.

Check your Twitter

Too dry. Uneven crust. Air is not your friend on something that's delicate.

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