Pork Ribs on a Pellet Grill

There are 3 types of pork ribs — spare ribs, St. Louis style ribs and baby back ribs.

• Spare ribs are the meatiest of the 3, but can be more chewy than the other rib cuts.
• St. Louis style ribs are often rectangular because bits of connected cartilage, or rib-tips, have been removed. The bones are also less curved than baby back ribs. The meat is well marbled between the bones, perfect for smoking on a pellet grill.
• Baby back ribs have shorter and more curved bones than other rib cuts. But don’t let that discourage you from smoking them. Baby back ribs are packed with meat both between and on top of the bones.

Remove ribs from packaging and pat dry to remove excess moisture to achieve the best results.

Allow ribs to come to room temperature (never longer than 2 hours) before grilling to ensure even cooking and flavor.

Remove the membrane on the bone side of the ribs and shape or square off the edges, trimming any flap meat as needed.

Season with your favorite dry rub or spice.

Set the rack of ribs on a cutting board or serving tray that's larger than your ribs, and season the bone side of the ribs first.

To get an even coat, sprinkle the seasoning from 12" to 18" above the bones and be sure to cover the bones as evenly as possible, and remember to get the ends or cut sides of the rib rack.

Flip the ribs over and season the meat side generously.

We recommend Kingsford® Hardwood Blend Cherry Pellets, Kingsford® Grillmaster’s Choice Hardwood Blend Pellets or Kingsford® Hardwood Chef's Blend Pellets because they contain fruitwoods that work great with this recipe.

Place the thermometer probe into the thickest part of the ribs without touching any bones and position it at the center of your pellet grill.

Shut the lid of your pellet grill, and smoke for 3 hours.

If you prefer to spritz the ribs during the cooking process, spritz them every 45 minutes. An apple juice spritz or spray is the most popular.

After 3 hours, remove the ribs from the grill and wrap them in aluminum foil. This step makes them more tender.

Adjust the temperature to 250°F and place the ribs back in the center of the cooker. Cook for 2 more hours in the foil pouch.

Carefully remove the rib pouch from your pellet grill and place them bone side up on a cutting board. You will notice that the meat has shrunk, and the ends of the bones are visible, this is a sign that the meat is tender.

To sauce, start by brushing a thick coat of barbecue sauce on the bottom or bone side of the ribs. Flip them over and repeat on the top side of the ribs. Carefully place the ribs back on the smoker and allow the sauce to set up or adhere to the ribs for up to one hour. Check often to make sure the sauce doesn’t burn.

Remove the ribs when the sauce becomes firm and the pork has reached an internal temperature of 145°F on a digital meat thermometer.

Place the ribs on a cutting board meat side down. Use a very sharp knife to slice between the bones.

Serve and enjoy immediately.

Cornbread

Coleslaw

Baked beans

Potato salad

Mac & cheese

First, chill them in the fridge for 3-4 days, wrapping tightly with foil or sealing in a container. They can be frozen for up to three months, just make sure to cool completely and double wrap them tightly (first in plastic wrap, then in a bag). Make sure to label them with the date!

For more information on food storage, consult the links below:

Cold Food Storage Chart

4 Steps to Food Safety

Foodsafety.gov

Reheat ribs low and slow to keep them moist! Wrap them in foil with some juices and reheat at 250°F in the oven (or 225°F on the smoker) until they reach a 165°F internal temperature. Take the ribs out of the fridge 30 minutes before reheating for best results. Don't overcook them and watch the internal temperature!