Posted: 5/9/2025 1:47:46 PM EDT
[Last Edit: DV8EDD][Edited]
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Let's talk ribs, gotta be 1k ways to do them. I'll start. St Louis style rack, intention for this one is to be not-so-saucy (wife doesn't like saucy ribs). Prep: Remove rear membrane and trim off the flap. Also trim 1-2 small bones on the ragged smaller end to make it pretty and cook even (optional, you can see I did that this time). Season: I do homemade sometimes but lately I like using meat church stuff. This rack was a thin application of Blanco, then a follow-up application of Gospel. Let ribs sit for 1/2 hour until they look wet. Smoker: Pellet pooper, Recteq Deck Boss, I'm not 100% but I think this smoke was a mix of pit boss comp and bear mountain apple. Smoke: 2.5 hours at 250, with a couple spritzing of water/apple cider vinegar after first hour. There was also a pork shoulder next to it this time. Wrap: Double foil wrap, meat side down, placed on ~1/3 cup brown sugar, drizzle of Tiger sauce, and drizzle of BBQ sauce (Lilli's western NC thinned down with apple cider vinegar). Back on smoker for 1.25 hour. Finish: Undo wrapping, pour out liquid then fold foil edges to create a pan/boat (keep that smoker clean), flip over so it's meat side up and apply light coat of thinned out sauce. Put foil boat with rack on smoker for 10-15 minutes until sauce tacks up.    ETA, pic of Boss Hogg  
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I asked Grok how to smoke pork ribs on my Pit Boss. I followed its instructions and they turned out awesome! Attached File |
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Originally Posted By VACaver: I asked Grok how to smoke pork ribs on my Pit Boss. I followed its instructions and they turned out awesome! https://www.ar15.com/media/mediaFiles/100647/Ribs_jpg-3536759.JPG interesting, what did it have you do? |
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Originally Posted By giantpune: Beef ribs > baby back > frog legs > st louis ribs St. Louis (trimmed spare ribs) are way better than baby back. More work and messier to eat, but much better tasting. Think about it… the meat on baby backs is loin meat. The meat on spare ribs is belly/bacon. Bacon > loin |
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Originally Posted By DV8EDD: interesting, what did it have you do? Originally Posted By DV8EDD: Originally Posted By VACaver: I asked Grok how to smoke pork ribs on my Pit Boss. I followed its instructions and they turned out awesome! https://www.ar15.com/media/mediaFiles/100647/Ribs_jpg-3536759.JPG interesting, what did it have you do? According to Grok: Smoking baby back ribs on a Pit Boss pellet grill is a great way to get tender, flavorful ribs with that signature smoky taste. Here’s a step-by-step guide to help you through the process: ### What You’ll Need: - Baby back ribs (1-2 racks, depending on how many you’re feeding) - Dry rub (your favorite BBQ rub, or a mix of salt, pepper, paprika, garlic powder, and brown sugar) - Yellow mustard or olive oil (optional, for binding the rub) - Apple juice, apple cider vinegar, or water (for spritzing or the water pan) - BBQ sauce (optional, for finishing) - Wood pellets (hickory, apple, or cherry work great for ribs) - Aluminum foil (for the "Texas Crutch" method, optional) ### Step-by-Step Instructions: 1. **Prep the Ribs:** - Remove the ribs from the packaging and pat them dry with paper towels. - Peel off the thin membrane (silver skin) from the bone side of the ribs. Use a butter knife or spoon to lift a corner, then grip it with a paper towel and pull it off. - Trim any excess fat if needed. 2. **Season the Ribs:** - Apply a thin layer of yellow mustard or olive oil to both sides (optional, helps the rub stick). - Generously coat both sides with your dry rub. Press it into the meat to ensure it adheres. - Let the ribs sit at room temperature for 30-60 minutes while you preheat the grill (this helps the rub penetrate). 3. **Set Up Your Pit Boss Pellet Grill:** - Fill the hopper with your chosen wood pellets (hickory for bold flavor, apple or cherry for a milder, sweeter smoke). - Preheat the grill to 225°F (107°C) using the "Smoke" setting or a low-temperature setting. If your Pit Boss has a P-Setting (pellet feed rate), keep it at the default unless you’re adjusting for more smoke. - Place a water pan filled with apple juice, cider vinegar, or water under the grates to keep the ribs moist (optional but recommended). 4. **Smoke the Ribs:** - Place the ribs bone-side down directly on the grill grates. - Close the lid and smoke at 225°F for about 3 hours. You’re following the "3-2-1" method (explained below), which is perfect for baby back ribs on a pellet grill. - Every 45 minutes or so, spritz the ribs with apple juice or water to keep them from drying out (optional). 5. **The 3-2-1 Method:** - **3 Hours:** Smoke unwrapped for the first 3 hours to build flavor and bark. - **2 Hours:** Wrap the ribs in aluminum foil (add a splash of apple juice or butter inside the foil for extra moisture) and return them to the grill at 225°F for 2 hours. This tenderizes the meat. - **1 Hour:** Unwrap the ribs, place them back on the grill, and smoke for 1 more hour. If you like saucy ribs, brush on BBQ sauce during the last 30 minutes. 6. **Check for Doneness:** - The ribs are ready when the meat pulls back from the bones about ¼ inch, they bend easily (but don’t break) when lifted with tongs, or the internal temperature reaches 190-205°F between the bones. - Timing can vary, so use these cues rather than sticking strictly to 6 hours. 7. **Rest and Serve:** - Remove the ribs from the grill and let them rest for 15-30 minutes, tented loosely with foil. This helps the juices redistribute. - Slice between the bones and serve with extra BBQ sauce on the side, if desired. ### Tips for Success: - **Pellet Choice:** Hickory gives a strong smoke flavor, while fruitwoods like apple or cherry are milder and pair well with pork. - **Smoke Level:** If you want more smoke flavor, run the grill on the "Smoke" setting for the first hour before bumping to 225°F. - **Avoid Overcooking:** Baby back ribs are leaner than spare ribs, so don’t extend the cooking time too much beyond the 3-2-1 method unless they need it. Enjoy your smoky, fall-off-the-bone baby back ribs! Let me know if you’ve got a specific Pit Boss model or need tweaks for your setup. |
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Originally Posted By VACaver: According to Grok: Smoking baby back ribs on a Pit Boss pellet grill is a great way to get tender, flavorful ribs with that signature smoky taste. Here’s a step-by-step guide to help you through the process: ### What You’ll Need: - Baby back ribs (1-2 racks, depending on how many you’re feeding) - Dry rub (your favorite BBQ rub, or a mix of salt, pepper, paprika, garlic powder, and brown sugar) - Yellow mustard or olive oil (optional, for binding the rub) - Apple juice, apple cider vinegar, or water (for spritzing or the water pan) - BBQ sauce (optional, for finishing) - Wood pellets (hickory, apple, or cherry work great for ribs) - Aluminum foil (for the "Texas Crutch" method, optional) ### Step-by-Step Instructions: 1. **Prep the Ribs:** - Remove the ribs from the packaging and pat them dry with paper towels. - Peel off the thin membrane (silver skin) from the bone side of the ribs. Use a butter knife or spoon to lift a corner, then grip it with a paper towel and pull it off. - Trim any excess fat if needed. 2. **Season the Ribs:** - Apply a thin layer of yellow mustard or olive oil to both sides (optional, helps the rub stick). - Generously coat both sides with your dry rub. Press it into the meat to ensure it adheres. - Let the ribs sit at room temperature for 30-60 minutes while you preheat the grill (this helps the rub penetrate). 3. **Set Up Your Pit Boss Pellet Grill:** - Fill the hopper with your chosen wood pellets (hickory for bold flavor, apple or cherry for a milder, sweeter smoke). - Preheat the grill to 225°F (107°C) using the "Smoke" setting or a low-temperature setting. If your Pit Boss has a P-Setting (pellet feed rate), keep it at the default unless you’re adjusting for more smoke. - Place a water pan filled with apple juice, cider vinegar, or water under the grates to keep the ribs moist (optional but recommended). 4. **Smoke the Ribs:** - Place the ribs bone-side down directly on the grill grates. - Close the lid and smoke at 225°F for about 3 hours. You’re following the "3-2-1" method (explained below), which is perfect for baby back ribs on a pellet grill. - Every 45 minutes or so, spritz the ribs with apple juice or water to keep them from drying out (optional). 5. **The 3-2-1 Method:** - **3 Hours:** Smoke unwrapped for the first 3 hours to build flavor and bark. - **2 Hours:** Wrap the ribs in aluminum foil (add a splash of apple juice or butter inside the foil for extra moisture) and return them to the grill at 225°F for 2 hours. This tenderizes the meat. - **1 Hour:** Unwrap the ribs, place them back on the grill, and smoke for 1 more hour. If you like saucy ribs, brush on BBQ sauce during the last 30 minutes. 6. **Check for Doneness:** - The ribs are ready when the meat pulls back from the bones about ¼ inch, they bend easily (but don’t break) when lifted with tongs, or the internal temperature reaches 190-205°F between the bones. - Timing can vary, so use these cues rather than sticking strictly to 6 hours. 7. **Rest and Serve:** - Remove the ribs from the grill and let them rest for 15-30 minutes, tented loosely with foil. This helps the juices redistribute. - Slice between the bones and serve with extra BBQ sauce on the side, if desired. ### Tips for Success: - **Pellet Choice:** Hickory gives a strong smoke flavor, while fruitwoods like apple or cherry are milder and pair well with pork. - **Smoke Level:** If you want more smoke flavor, run the grill on the "Smoke" setting for the first hour before bumping to 225°F. - **Avoid Overcooking:** Baby back ribs are leaner than spare ribs, so don’t extend the cooking time too much beyond the 3-2-1 method unless they need it. Enjoy your smoky, fall-off-the-bone baby back ribs! Let me know if you’ve got a specific Pit Boss model or need tweaks for your setup. huh, pretty neat. though I do find 3/2/1 to be far too much time personally, particularly the 2 hours in foil. |
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Originally Posted By Millennial: St. Louis (trimmed spare ribs) are way better than baby back. More work and messier to eat, but much better tasting. Think about it… the meat on baby backs is loin meat. The meat on spare ribs is belly/bacon. Bacon > loin I prefer st louis also |
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Originally Posted By DV8EDD: huh, pretty neat. though I do find 3/2/1 to be far too much time personally, particularly the 2 hours in foil. Originally Posted By DV8EDD: Originally Posted By VACaver: According to Grok: Smoking baby back ribs on a Pit Boss pellet grill is a great way to get tender, flavorful ribs with that signature smoky taste. Here’s a step-by-step guide to help you through the process: ### What You’ll Need: - Baby back ribs (1-2 racks, depending on how many you’re feeding) - Dry rub (your favorite BBQ rub, or a mix of salt, pepper, paprika, garlic powder, and brown sugar) - Yellow mustard or olive oil (optional, for binding the rub) - Apple juice, apple cider vinegar, or water (for spritzing or the water pan) - BBQ sauce (optional, for finishing) - Wood pellets (hickory, apple, or cherry work great for ribs) - Aluminum foil (for the "Texas Crutch" method, optional) ### Step-by-Step Instructions: 1. **Prep the Ribs:** - Remove the ribs from the packaging and pat them dry with paper towels. - Peel off the thin membrane (silver skin) from the bone side of the ribs. Use a butter knife or spoon to lift a corner, then grip it with a paper towel and pull it off. - Trim any excess fat if needed. 2. **Season the Ribs:** - Apply a thin layer of yellow mustard or olive oil to both sides (optional, helps the rub stick). - Generously coat both sides with your dry rub. Press it into the meat to ensure it adheres. - Let the ribs sit at room temperature for 30-60 minutes while you preheat the grill (this helps the rub penetrate). 3. **Set Up Your Pit Boss Pellet Grill:** - Fill the hopper with your chosen wood pellets (hickory for bold flavor, apple or cherry for a milder, sweeter smoke). - Preheat the grill to 225°F (107°C) using the "Smoke" setting or a low-temperature setting. If your Pit Boss has a P-Setting (pellet feed rate), keep it at the default unless you’re adjusting for more smoke. - Place a water pan filled with apple juice, cider vinegar, or water under the grates to keep the ribs moist (optional but recommended). 4. **Smoke the Ribs:** - Place the ribs bone-side down directly on the grill grates. - Close the lid and smoke at 225°F for about 3 hours. You’re following the "3-2-1" method (explained below), which is perfect for baby back ribs on a pellet grill. - Every 45 minutes or so, spritz the ribs with apple juice or water to keep them from drying out (optional). 5. **The 3-2-1 Method:** - **3 Hours:** Smoke unwrapped for the first 3 hours to build flavor and bark. - **2 Hours:** Wrap the ribs in aluminum foil (add a splash of apple juice or butter inside the foil for extra moisture) and return them to the grill at 225°F for 2 hours. This tenderizes the meat. - **1 Hour:** Unwrap the ribs, place them back on the grill, and smoke for 1 more hour. If you like saucy ribs, brush on BBQ sauce during the last 30 minutes. 6. **Check for Doneness:** - The ribs are ready when the meat pulls back from the bones about ¼ inch, they bend easily (but don’t break) when lifted with tongs, or the internal temperature reaches 190-205°F between the bones. - Timing can vary, so use these cues rather than sticking strictly to 6 hours. 7. **Rest and Serve:** - Remove the ribs from the grill and let them rest for 15-30 minutes, tented loosely with foil. This helps the juices redistribute. - Slice between the bones and serve with extra BBQ sauce on the side, if desired. ### Tips for Success: - **Pellet Choice:** Hickory gives a strong smoke flavor, while fruitwoods like apple or cherry are milder and pair well with pork. - **Smoke Level:** If you want more smoke flavor, run the grill on the "Smoke" setting for the first hour before bumping to 225°F. - **Avoid Overcooking:** Baby back ribs are leaner than spare ribs, so don’t extend the cooking time too much beyond the 3-2-1 method unless they need it. Enjoy your smoky, fall-off-the-bone baby back ribs! Let me know if you’ve got a specific Pit Boss model or need tweaks for your setup. huh, pretty neat. though I do find 3/2/1 to be far too much time personally, particularly the 2 hours in foil. Yeah, I modified it to 3-1-1 |
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Originally Posted By DV8EDD: I prefer st louis also Originally Posted By DV8EDD: Originally Posted By Millennial: St. Louis (trimmed spare ribs) are way better than baby back. More work and messier to eat, but much better tasting. Think about it… the meat on baby backs is loin meat. The meat on spare ribs is belly/bacon. Bacon > loin I prefer st louis also I go back and forth. St Louis have more depth of flavor but baby back seem to be the quintessential rib. Smoking St Louis today. |
Bro, I stayed in the Marines for 26 years and been to cola warrior like 10 times, I'm all about bad decisions. -HDLS