Easy ribs on pellet grill recipes - Main dishes

Author: Larry Loynes  
Main dishes Main course

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. baby back ribs are seasoned with a modified dry rub then hot smoked for 2.5 hours.

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

Smoked Pellet Grill Ribs (3-2-1 Method)
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.
Provided by: Amanda McGrory-Dixon
Total time: 380 minutes
Cook time: 360 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 14
Ingredients:
  • ½ cup packed dark brown sugar
  • 2 tablespoons chili powder
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 2 teaspoons mustard powder
  • 2 teaspoons onion powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground allspice
  • 1 teaspoon cayenne pepper
  • 2 racks of St. Louis-style ribs
  • 2 cups apple cider or apple juice (divided, plus extra for spritzing if desired)
  • 4 tablespoons salted butter (divided, cut into cubes)
  • Favorite BBQ sauce
Nutrition:
  • Serving Size: 2 ribs
  • Calories: 231 kcal
  • Carbohydrate: 22 g
  • Protein: 7 g
  • Fat: 13 g
  • Saturated Fat: 5 g
  • Trans Fat: 0.2 g
  • Cholesterol: 40 mg
  • Sodium: 1275 mg
  • Fiber: 2 g
  • Sugar: 18 g
  • Unsaturated Fat: 6 g
How to cook:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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'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.
  6. 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).
  7. 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!
Notes: No Wrap Ribs on a Pellet Grill, At the 4 hour mark the ribs should be perfectly tender and ready. I always like checking the ribs for tenderness with a small temp probe or …
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hot and fast baby back ribs on a pellet easy ribs on pellet grill fast baby back ribs on a pellet grill

Hot and Fast Baby Back Ribs on a Pellet Grill

Hot and Fast Baby Back Ribs on a Pellet Grill
baby back ribs are seasoned with a modified dry rub then hot smoked for 2.5 hours.
Provided by: Smokin Dave
Total time: 180 minutes
Cook time: 150 minutes
Prep time: 30 minutes
Yields: 0 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
  • 1 rack Baby Back Ribs (About three pounds)
  • BBQ Sauce of Choice
  • All Purpose Rub
  • 1/2 cup Paprika
  • 1/4 cup Salt
  • 2 tbsp White Sugar
  • 2 tbsp Granulated Garlic
  • 2 tbsp Granulated Onion
  • 1 tbsp Black Pepper
  • 1 tbsp Chili Powder
  • 2 tsp Dried Oregano
  • 1 tsp Cayenne Pepper
Nutrition:
  • Calories: 385 kcal
  • Serving Size: 1 serving
How to cook:
  1. Remove the membrane from the back of the ribs and pat dry with paper towels.
  2. Season the ribs liberally with the All Purpose Rub and allow the ribs to rest for 30 minutes at room temperature before going on the grill.
  3. Turn on your pellet grill and set the temperature to 325F. Add a water pan and a smoldering smoke tube to the primary cooking grate.
  4. Place the ribs on the elevated secondary cooking grate above the water pan.
  5. Smoke the ribs for one hour.
  6. After one hour spritz the ribs with water and repeat every 15 minutes.
  7. After the ribs have smoked for a total of 2.5 hours apply the barbecue sauce and start testing for doneness.
  8. The ribs are ready when they reach an internal temperature of 200F and a probe easily slides through the meat.
Notes: How to Cook Country Style Pork Ribs on a Pellet Grill, Place the seasoned ribs into a ziplock bag or airtight container adding any excess seasoning on top and store them in the refrigerator for at least 12 …

Pellet Grill Ribs

Pellet Grill Ribs
Moist and flavorful this pellet grill ribs will be the best spareribs you have ever eaten. They are SO easy to make and worth every bite.
Provided by: Paul
Total time: 365 minutes
Cook time: 360 minutes
Prep time: 5 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 3
Ingredients:
  • 7 lb pork spareribs
  • 1/4 cup apple juice or apple cider vinegar (or bourbon)
  • 3 tbsp favorite rub (homemade or store-bought is fine)
Nutrition:
  • Calories: 550 kcal
  • Protein: 31 g
  • Fat: 46 g
  • Saturated Fat: 15 g
  • Trans Fat: 1 g
  • Cholesterol: 159 mg
  • Sodium: 161 mg
  • Unsaturated Fat: 25 g
  • Serving Size: 1 serving
How to cook:
  1. Start by removing any large chunks of fat that have still remained through the butcher and packing process. Remove any silverskin that might remain as well. If this is a full rack of spare ribs, cut it down to more manageable-sized pieces. If you have a smaller pellet grill, make sure it will fit on your rack.
  2. Sprinkle with rub seasoning and massage it in. Make sure to work it into both sides as well as the edges.
  3. Preheat pellet grill or smoker to 225°F
  4. Cook the ribs on the grill for 3 hours.
  5. Remove ribs from the grill, wrap them in foil or butcher paper adding a tablespoon of apple cider vinegar. Place back on the grill and cooked wrapped for another 2 hours.
  6. Unwrap the ribs and cook on the grill for another hour.
  7. Remove from grill. Rest for 20 minutes covered. Then serve and enjoy!
Notes: How To Perfectly Smoke Pork Ribs on a Pellet Grill, This will give a good time measurement for you to follow, plus you can take 30 minutes to each side of the ribs for the seasoning to adhere and give good …
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