pellet grill ribs

Competition Smoked Baby Back Ribs might be easy to prepare, but the flavors are worthy of any challenge. This recipe calls to start smoking the ribs with a dry rub and then applying a wet rub with apple juice and your favorite    southern style BBQ sauce halfway through the cook. Utilizing the 2-2-1 method,   the baby back rack of ribs will be fall off the bone tender with a tangy and sweet punch from the sauce. Pair this one with a side of coleslaw,   mac and cheese  , or potato salad and you’ll be in hog heaven with these championship pork ribs.     Note: It is recommended to use  Apple Hardwood Pellets available at Walmart.  New to Smoking Ribs? Check out this article on   Smoking Ribs for beginners and learn everything you need to know to make tender and flavorful ribs. 

Competition Smoked Baby Back Ribs

Cups Apple, Juice

Racks Baby Back Rib

Pit Boss Competition Smoked Rub

SOUTHERN STYLE BBQ SAUCE

Remove the membrane on the back side of the ribs with a knife and a paper towel. Rub with your preferred seasoning or use the Smoke Infused Competition Smoked Rub.  

Rub with your preferred seasoning or use the Smoke Infused Competition Smoked Rub. 

Place the seasoned baby back ribs on the grates of your grill, meat side up, and smoke for 2 hours. 

After 2 hours, remove from the grill and turn the temperature up to 250°F. 

Create an aluminum boat for each set of ribs and place the ribs inside. Pour a cup of apple juice over the ribs into the boat and seal the aluminum foil.

Return the ribs to the grill for another 2 hours.

Remove the ribs from the apple juice bath and coat with barbecue sauce.

Turn the temperature of the grill up to 350°F. Return to the ribs to the grill after the grill has preheated.

You&#039;re just trying to get the barbecue sauce to firm up a bit, so only leave your ribs on the grill for about 15 minutes. Don&#039;t leave the grill during this step - the sugar from the apple juice and barbecue sauce can burn very easily, so stay close by to supervise.

Let the ribs rest for about 15 minutes off the grill, serve hot and enjoy!

Tender smoked ribs on a pellet smoker with a sweet and heat based Kansas City Style sauce.

Kansas City Style Pellet Grill Ribs Recipe

St. Louis Cut Spare Ribs

yellow mustard

Kansas City BBQ Sauce

turbinado sugar ((dark brown sugar works

salt

chili powder

black pepper

cayenne pepper

Combine

Combine all ingredients together in a bowl.

Dry Rub

Remove Membrane

Using a sharp knife, gently cut away a corner of the membrane on the bone side of the ribs. Then remove the membrane with a paper towel.

Trim Ribs

Trim excess fatty pockets that may be on meat side of the ribs. Also remove any flap of meat that is on the bone side of ribs after removing membrane.

Season

Place 1 tablespoon of yellow mustard on each rib and coat both sides of ribs. Liberally apply the dry rub to both side of the ribs.

Preparing Ribs

Smoke

Preheat smoker to the &quot;SMOKE&quot; setting. The temperature will range between 160 and 170 degrees Fahrenheit.

Place the two racks of ribs on the smoker, and close the lid. During the smoke phase we are adding smoke flavor as the smoke passes over the ribs and through the smoker. You’ll start to see the color change, and the meat on the ribs will slowly pull back exposing some bone. Cook the ribs for 3 hours on the &quot;SMOKE&quot; setting.

Increase Temperature

After 3 hours, adjust temperature to 275 degrees Fahrenheit. The higher heat will speed up the cooking process without losing the smoke flavor.

Glaze

After 1 hour smoking at 275, add some glaze. One cup of glaze will work on two racks of ribs. Brush on the Kansas City Style Sauce (or your favorite style) on both the bone and meat side of the ribs. Continue smoking for 1 more hour.

Finish

After that additional hour, it is time to check the ribs to see if they are done. The ribs will have a dark mahogany color and the bones of the ribs will be slightly poking out as the meat retracts while cooking. Using an instant read thermometer, gently probe the ribs between the bone. When probing, the texture should feel like you are inserting the probe into room temperature butter. The temperature should hover between 195 and 205 degrees. If the probe feels tension, then check again in 30 minute increments.

Glaze and Rest

After you have determined the ribs are done, remove them from the smoker and glaze with the remaining sauce. At this point we just glaze the top, or meaty side and let rest for 10 – 15 minutes.

Smoking the Ribs

Enjoy the most tender, finger-licking smoked pellet grill ribs using the easy 3-2-1 method! Featuring a perfectly balanced sweet, spicy and smoky dry rub, these fool-proof St. Louis-style pork spare ribs will be the star of your next summer barbecue party, and everyone will rave. These smoked ribs are a guaranteed hit.

Smoked Pellet Grill Ribs (3-2-1 Method)

dark brown sugar

garlic powder

mustard powder

onion powder

smoked paprika

allspice

racks of St. Louis-style ribs

apple cider

butter

Favorite BBQ sauce

In a small bowl, stir together the dark brown sugar, chili powder, salt, pepper, garlic powder, mustard powder, onion powder, smoked paprika, allspice and cayenne pepper. Set aside.

Remove the ribs from the package and blot dry with paper towels. Flip the ribs so that the bone side faces up. Locate the thin membrane. To remove it, insert a sharp knife underneath the membrane and lift the knife up to separate the membrane from the meat. Grip the membrane with your fingers and continue to pull the membrane down the length of the ribs. If any membrane is left, we repeat the process until you remove it all.

With the bone side still facing up, rub the rack of ribs all over with the spice mixture and then flip the ribs and rub the mixture all over the meaty side as well as the sides. If possible, let the meat sit in the refrigerator with the rub for at least four hours or up to a day, though you can also smoke right away.

Prepare the smoker with a water pan and heat to 225 degrees. Grease the grill grates and add the racks of ribs meat-side up right on the grates. Close the smoker and smoke for three hours. If desired, pour the extra apple cider into a spray bottle and spritz the ribs every hour, though this is optional.

After three hours, lay several pieces of heavy-duty aluminum foil on top of each other, fold the edges up to create almost a makeshift pan and add 1 cup apple cider and 2 tablespoons cubed butter in the center. Place the rib rack meat-side down in the foil and completely seal the foil. (Please refer to process images in the post if that&#39;s helpful). Repeat with the second rack and remaining 1 cup apple cider and 2 tablespoons cubed butter. Place sealed ribs back on the smoker and smoke the ribs in this braising liquid for two hours.

Remove the ribs from the foil, brush the meat with BBQ sauce and place on the grates again meat-side up. Smoke for another hour (see notes).

Remove the ribs from the smoker, place on a cutting board and leave undisturbed for 10 minutes to allow the juices to settle. Cut the ribs into individual pieces. Serve with additional BBQ sauce if desired. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1673535216/ifzWi779D.mp4

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Competition Smoked Baby Back Ribs

Competition Smoked Baby Back Ribs

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Competition Smoked Baby Back Ribs

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Top 5 pellet grill ribs recipes from across the web

The most viewed pellet grill ribs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Competition Smoked Baby Back Ribs

Competition Smoked Baby Back Ribs

Kansas City Style Pellet Grill Ribs...

Competition Smoked Baby Back Ribs

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The most viewed pellet grill ribs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine