Smoked Beef Back Ribs

Step 1

Fire up your Pit Boss and preheat pellet grill to 250°F. If using a gas or charcoal grill, set it up for low heat.

Step 2

Place the ribs on a sheet tray, then remove the membrane from the back of the ribs: Take a butter knife and wedge it just underneath the membrane to loosen it. Using your hands, or a paper towel to grip, pull the membrane up and off the bone. Rub each rack generously with Pit Boss Chop House Steak seasoning and black pepper.

Step 3

Place the ribs on the grill and smoke for 2 hours. Increase the temperature to 300°F and cook an additional 45 to 60 minutes, or until the ribs reach an internal temperature of 205° F. Be sure and flip the ribs halfway to achieve good bark.

Step 4

Remove ribs from the grill and wrap in butcher paper. Allow ribs to rest for 20 minutes, then slice and serve hot.