Smoked Baby Back Ribs on a Pellet Grill
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
Trim the ribs by removing the membrane from the bones.
- 2
Then trim of any excess fat and even out the thickness of the ribs if overly disproportioned.
- 3
Cover the ribs with a dry rub.
- 4
Set up your pellet smoker to be smoking at 300°F.
- 5
Once at temp, place the ribs in the smoker and leave for an hour.
- 6
After an hour check for any dry spots, if dry - spritz.
- 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
Wrap each rack meat side down in 2 layers of foil, along with wrap ingredients.
- 9
Place back in the smoker for an hour.
- 10
Mix up wet glaze ingredients in a heatproof pot and place in the smoker to warm up and thicken.
- 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
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
Glaze one rack with the wet glaze that has been warming in the smoker and leave the other rack to crust up.
- 14
Place the ribs back in the smoker for 15 minutes.
- 15
After 15 minutes remove them from the smoker, slice and enjoy.
- 16
BBQ sides like potato salad and slaw.
Smoked Baby Back Ribs on a Pellet Grill
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Ratings & Reviews
Based on 27 ratings
Rating Breakdown
About this Recipe
Craving incredibly tender, smoke-kissed ribs that fall off the bone? These Smoked Baby Back Ribs on a Pellet Grill deliver two irresistible versions, ensuring there’s a perfect bite for every preference. Whether you love the deep, savory flavor of a dry rub or the sweet, tangy embrace of a homemade BBQ glaze, this recipe promises a barbecue experience that rivals your favorite smokehouse.
This recipe works by harnessing the consistent, low-and-slow heat of a pellet grill to transform baby back ribs into succulent perfection. It offers the unique advantage of creating two distinct flavor profiles—a richly spiced dry rub and a flavorful, from-scratch BBQ sauce—all from a single cook. This versatility, combined with thoughtfully balanced ingredients, makes for truly unforgettable smoked ribs.
What you can expect are ribs that are exceptionally tender with a beautiful smoke ring and a robust, savory aroma. The dry ribs offer a complex blend of earthy spices like smoked paprika, cumin, and mustard powder, balanced by brown sugar and a subtle kick of cayenne pepper. For those who prefer a glaze, the sticky ribs are coated in a homemade BBQ sauce that’s the perfect harmony of sweet brown sugar, tangy apple cider vinegar, and savory Worcestershire sauce, all infused with a gentle smokiness. Both versions are incredibly juicy and packed with flavor, designed for easy enjoyment right off the bone.
Customization & Variations
- Adjust the heat level by increasing or decreasing the cayenne pepper in either the dry rub or the homemade BBQ sauce to suit your taste.
- Tailor the sweetness of the sticky ribs by modifying the amounts of brown sugar, honey, or maple syrup in the glaze.
- Choose to prepare a full batch of either the dry ribs or the sticky ribs depending on your preference, or enjoy both for a diverse spread.
Serve these delicious baby back ribs as the star of your next backyard gathering or a satisfying weekend meal. They pair wonderfully with classic barbecue sides like coleslaw, corn on the cob, or potato salad.