If you are looking for a foolproof recipe to smoke ribs at 275º on a pellet grill, then this is it! I learned about this technique directly from the renowned pitmaster, Heath Riles and after years of practice, I have perfected this recipe. It has become my go-to recipe for smoking ribs on a pellet grill.
This recipe is a winner as it allows you to make mouth-watering, tender, and juicy ribs in half the time of the popular Traeger 3-2-1 recipe. In just over three hours, you can create smoked pork ribs with a competition-style texture that tug right off the bone. Trust me, once your friends and family taste these ribs, they won't be able to resist asking for more.
Ingredients:
• 1 Slab Baby Back Ribs
• 1 tbsp Yellow Mustard
• 2 tbsp Smoked Q Rock's Coffee Rub Spice Blend
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• 1 tbsp Smoked Q Rock's Hey Boo! Honey Spice Blend
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• 2 tbsp Smoked Q Rock's Irish Whiskey BBQ Sauce
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Steps:
1. Set your Traeger to 275° and allow it to come to temp as you prep the ribs.
2. Begin by removing the membrane from the underside of the ribs, using a paper towel to help with your grip
3. Add 1 tbps of mustard as a binder and rub in evenly to all sides
4. Apply a 2 to 1 ratio of Rock's Coffee Rub Spice Blend and Rock's Hey Boo! Honey Spice Blend.
5. With the ribs flipped to meat side up, again apply a 2 to 1 ratio of Rock's Coffee Rub Spice Blend and Rock's Hey Boo! Honey Spice Blend.
NOTE: Don't forget to also apply rub to the ends and sides.
6. When your pellet smoker is up to temp at 275° place your ribs on the grill, meat side up. Let them smoke for 2 hours.
7. After smoking for two hours, pull the ribs off the smoker and wrap them tightly with aluminum foil by laying out a two sheets of foil, then close up one end, then both sides. On the open end, take a small amount of water and pour into your foil. Close the open end.
8. Then place your ribs back on the smoker, at 275°, and smoke for 1 hour.
9. After three total hours you should be able to tell if the ribs are done because the bones will now be exposed and pulled away slightly from the edges.
10. If the bones are pulled away, remove them from the foil and place on the smoker. Then apply a liberal amount of Rock's Irish Whiskey BBQ sauce to the ribs and brush on evenly.
11. Allow the ribs to smoke for another 10-15 minutes at 275° to set the sauce.
12. After the sauce is set, allow your ribs to rest for 5-10 minutes before cutting and serving.
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