This recipe is trending now! Want more trending recipes?
- Previous
- Next
Cooking for 4 people
Ingredients
-
2 slabs ribs (spare or baby back)
-
2 tbsp. dry rub
-
glaze or sauce (optional)
1 Food Prep
First, remove the membrane on the bone side of the ribs. Start by patting the ribs dry on both sides with a clean kitchen towel, or a stack of paper towels. On a clean surface, flip the ribs over so the meat side is down.
- Next, season the pork 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. Season the bone side of the ribs first. To get an even coat on your ribs, 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.
What Should I Watch for When Shopping for Pork Ribs?
Select a rib with the fresh date being as far in the future as possible. Although there is nothing wrong with frozen ribs, a fresh rib will provide a bit more of a vibrant meat flavor so go with fresh ribs whenever possible. Supermarket pork ribs are commonly sealed in packaging to extend their freshness from a few days to a few weeks. But because of this packaging, the closer you get to the fresh date, the more susceptible the meat is to being past its prime.
Here’s How to Remove the Membrane of the Bone Side of Ribs
Slide a butter knife underneath the membrane between the bones at about the second or third bone from the end, then grab the membrane with a cloth and peel it off of the ribs.
What Seasoning Should I Choose for Smoked Ribs?
Choosing a seasoning or rub for your ribs is a matter of personal preference. Look for seasonings that have a low salt content and preferably no sugar. The pork will be getting a significant portion of its flavor from the pellet smoke, and the seasoning enhances some of the nuances of the meat.
When Should I Season My Ribs?
You can season your ribs just before smoking or up to 24 hours ahead of time. Keep them covered in the refrigerator until it’s time to smoke them.
2 Grill Prep
- Fuel: We recommend Kingsford® Cherrywood Pellets, Kingsford® Grillmaster’s Choice Hardwood Blend Pellets or Kingsford® Hardwood Southwest Blend Pellets because they contain fruitwoods that work great with this recipe.
- Temp: 225°F & 250°F (Low Heat)
How to Gauge Grill Heat Without a Thermometer
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- 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.
How Do I Wrap My Ribs in Aluminum Foil?
Lay two overlapping sheets of heavy-duty aluminum foil down on a flat surface and place the ribs bone side up. Fold the foil across the side of the ribs overlapping in the middle and repeat with the ends to form a pouch. Make sure the pouch is as tight as you can make it without the ribs poking through or tearing the foil. Although adding ingredients to your pouch is not necessary, consider experimenting with different add-ins to dial in a flavor profile to your liking.
For safe meat preparation, reference the USDA website.
review a Recipe
FOR A CHANCE
TO WIN*
$500!
*NO PURCHASE NECESSARY. Ends 10/31/2023. See Official Rules for how to enter & all details.
Submit up to one review per day to rack up sweepstakes entries!
Recipes
Adventurous Eats
Take your taste buds outside their comfort zone with these unexpected twists on grilling favorites.
Rated 5 out of
5
by
Big John from
Cooking pork ribs on a pellet cooker
I tried this recipe on my Pellet cooker and it turned out great, ribs were juicy and tender and had some great flavor.
Date published: 2023-05-26
Light your fire with all new Kingsford® products.
Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.
