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.
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)
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.
For safe meat preparation, reference the USDA website.
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