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Easy Pellet Grill Smoked Ribs: Fall-Off-The-Bone Perfection

Two saucy, glazed pieces of Pellet grill smoked ribs resting on a white plate, showing tender meat.
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Achieve pitmaster-quality, tender smoked ribs with a beautiful smoke ring using your pellet grill. This simple 3-2-1 method delivers incredible flavor with minimal effort.

Ingredients

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  • 2 racks St. Louis style pork ribs
  • 1 cup your favorite BBQ rib rub (or use a simple mix of 1/2 cup brown sugar, 1/4 cup paprika, 2 tbsp salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tsp onion powder)
  • 1 cup apple juice or apple cider vinegar (for spritzing)
  • 1 cup unsalted butter, cut into pats
  • 1 cup brown sugar, packed
  • 1/2 cup honey or light corn syrup
  • 1 cup aluminum foil

Instructions

  1. Prepare the ribs: Remove the thin membrane from the back of each rack of ribs using a paper towel for grip. Trim any excess hard fat.
  2. Apply the rub: Generously coat both sides of the ribs with your BBQ rib rub. Let the ribs sit at room temperature for at least 30 minutes while you prepare the grill.
  3. Set up the pellet grill: Set your pellet grill to 225 degrees Fahrenheit for smoke production. Use a mild wood pellet, like apple or cherry.
  4. Smoke the ribs (3 hours): Place the seasoned ribs directly on the grates, bone-side down. Smoke for 3 hours. Maintain a consistent temperature.
  5. Wrap the ribs (2 hours): After 3 hours, remove the ribs. Lay out two large sheets of heavy-duty aluminum foil for each rack. Place the ribs meat-side up on the foil. Top each rack with 1/2 cup of butter pats and 1/2 cup of brown sugar. Drizzle with half of the honey. Wrap the foil tightly around the ribs, creating a sealed packet. Return the wrapped ribs to the grill. Increase the temperature to 250 degrees Fahrenheit and cook for 2 hours.
  6. Unwrap and sauce (1 hour): Carefully open the foil packets (watch out for hot steam). Remove the ribs from the foil and discard the liquid. Place the ribs back on the grill, bone-side up. Increase the temperature to 275 degrees Fahrenheit. Brush your favorite BBQ sauce over the top. Cook for 1 final hour, allowing the sauce to set.
  7. Rest and serve: Remove the ribs from the grill. Let them rest tented loosely with foil for 15 minutes before slicing between the bones.

Notes

  • For a true smoke ring, ensure your pellet grill maintains a steady, low temperature during the initial smoke phase.
  • If you prefer a stickier glaze, apply a second light layer of sauce during the final 20 minutes of cooking.
  • The ribs are done when the internal temperature reaches 200-205 degrees Fahrenheit, or when a bone twists easily.

Nutrition

Find it online: https://purecookingjoy.com/pellet-grill-smoked-ribs-easy-recipe/

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