Smoked Baby Back Ribs on a Pellet Grill

Smoked Baby Back Ribs on a Pellet Grill

from smokedbbqsource.com
185 min
6 servings

Two delicious versions of slow-smoked baby back ribs: flavor-rich dry ribs seasoned with pork rub and tender sticky ribs glazed with homemade BBQ sauce.

Ingredients

  • 2 rack baby back ribs
  • ¼ cup apple cider vinegar
  • ¼ cup apple juice
  • 8 tbsp smoked paprika
  • 6 tbsp brown sugar
  • 2 tbsp kosher salt
  • 2 tbsp black pepper
  • 1 tbsp ground cumin
  • 1 tbsp mustard powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • ¼ tsp hot cayenne pepper
  • 3 tbsp brown sugar
  • 2 tbsp honey
  • 1 tbsp maple syrup
  • 4 tbsp unsalted butter ((room temp))
  • 1 tbsp spritz (apple cider vinegar and apple juice)
  • 1 cup ketchup
  • 1 ½ cup apple juice
  • ½ cup apple cider vinegar
  • ½ cup brown sugar
  • 4 tbsp Worcestershire sauce
  • 2 tsp garlic powder
  • 3 tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper

Directions

  1. 1

    Trim the ribs by removing the membrane from the bones.

  2. 2

    Then trim of any excess fat and even out the thickness of the ribs if overly disproportioned.

  3. 3

    Cover the ribs with a dry rub.

  4. 4

    Set up your pellet smoker to be smoking at 300°F.

  5. 5

    Once at temp, place the ribs in the smoker and leave for an hour.

  6. 6

    After an hour check for any dry spots, if dry - spritz.

  7. 7

    Once the ribs have been smoking for an hour and a half, check the color for nice rich mahogany and test to see if the rub can be scratched off with your finger. If not, time to wrap.

  8. 8

    Wrap each rack meat side down in 2 layers of foil, along with wrap ingredients.

  9. 9

    Place back in the smoker for an hour.

  10. 10

    Mix up wet glaze ingredients in a heatproof pot and place in the smoker to warm up and thicken.

  11. 11

    After the ribs have been wrapped for an hour, check for tenderness with a probe, if they are tender, remove them from the smoker.

  12. 12

    Roll up the edges of the foil to create a boat for each rack of ribs. Flip both racks over to expose the meat.

  13. 13

    Glaze one rack with the wet glaze that has been warming in the smoker and leave the other rack to crust up.

  14. 14

    Place the ribs back in the smoker for 15 minutes.

  15. 15

    After 15 minutes remove them from the smoker, slice and enjoy.

  16. 16

    BBQ sides like potato salad and slaw.