Pit Boss Pork Ribs Recipe

If you want the best dry rub ribs, you’re in the right place! I’ve spent a lot of time perfecting this Pit Boss Pork Ribs Recipe to get that rich smoky flavor and tender, bite-off-the-bone texture. No sauce needed-just juicy, flavorful ribs with a crispy crust!

Pit Boss Pork Ribs Recipe is a method of cooking pork ribs using a Pit Boss pellet grill, which provides consistent heat and a deep smoky flavor. This Pit Boss BBQ Ribs Recipe typically includes a dry rub for seasoning, slow smoking for tenderness, and a final crisping step to create a flavorful crust.

Stick around because I’ll show you exactly how to make these ribs step by step. You’ll get all my tips for the perfect seasoning, smoking process, and how to nail that texture every single time!

What Does Pit Boss Pork Ribs Taste Like?

Pit Boss pork ribs have a bold, smoky flavor with a perfect balance of sweetness, tanginess, and a slight kick of spice, just like the Pit Boss Beef Ribs. The dry rub forms a delicious crust on the outside, giving them a slightly crispy texture, while the inside stays juicy and tender.

The slow smoking process infuses the ribs with a rich, deep smokiness, and the mopping sauce adds a subtle tangy note from the vinegar and apple juice.

These ribs are packed with flavor and can be enjoyed as-is or paired with your favorite BBQ sauce for an extra punch.

Ingredients Required for Pit Boss Pork Ribs Recipe

Here’s the list of Ingredients you’ll need to make this Pit Boss Pork Ribs

For the Ribs:

• 3 racks of baby back ribs (or loin ribs)
• ½ cup Pit Boss Rib Rub (or your favorite dry rub)

For the Mop Sauce:

• 1 cup apple cider vinegar
• 1 cup apple juice
• ½ cup red wine vinegar
• ½ cup olive oil
• 2 tablespoons Suckle Buster’s BBQ Rub

Kitchen Utensil You’ll Need

1. Pit Boss Pellet Grill
2. Sharp Knife and Cutting Board
3. Basting Mop or Brush
4. Tongs (for rotating ribs)
5. Meat Thermometer
6. Toothpick and Aluminum Foil

✅ Prep Time: 15 minutes
✅ Marinate Time: 2 hours
✅ Cook Time: 4.5 – 5 hours
✅ Total Time: 6 – 6.5 hours

Copycat Pit Boss Pork Ribs Recipe

Simply follow the steps given below to make your Pit Boss Pork Ribs at home

Step 1: Prep the Ribs
Remove ribs from packaging and pat them dry. If the membrane is still on, peel it off for a more tender bite. Trim any excess fat (but don’t go overboard-fat adds flavor!).

Step 2: Season the Ribs
Apply a generous layer of dry rub on both sides. Pat the seasoning into the meat (no binder needed!). Let the ribs rest in the fridge for at least 2 hours to absorb flavors.

Step 3: Fire Up the Pit Boss
Preheat your Pit Boss grill to the “Smoke” setting. Place the ribs on the grates bone-side down. Smoke for 30 minutes, then increase the temperature to 250°F.

Step 4: Mop the Ribs Every 45 Minutes
Mix all mop sauce ingredients in a bowl. Every 45 minutes, baste the ribs using a mop brush to keep them moist.

Step 5: Check for Doneness
After 4 hours, check for tenderness using a bend test: Pick up the ribs with tongs-if they bend and crack slightly, they’re done! Use a toothpick to test resistance; it should slide in with no effort.

Step 6: Rest & Serve
Remove ribs and tent with foil for 15 minutes to lock in juices. Sprinkle a final coat of dry rub before slicing. Serve as-is or with sauce on the side-your call!

Some Tasty Ways To Customize and Serve This Pit Boss Pork Ribs

1. Classic Coleslaw
There’s just something about the creamy crunch of coleslaw that balances out the smoky goodness of these ribs. The cool, tangy slaw cuts through the richness of the meat, making every bite even more satisfying.

2. Cornbread & Honey Butter
Oh man, a slice of warm, slightly sweet cornbread with a dab of honey butter? Absolute perfection. It soaks up all the juices from the ribs, and that little touch of sweetness just works.

3. Smoked Mac & Cheese
If you’ve never paired ribs with a creamy, smoky mac & cheese, you’re missing out. The cheesiness with the deep smoke flavor from the ribs? Unreal. It’s one of those combos that makes you go back for seconds… or thirds.

4. Grilled Corn on the Cob
Throw some corn on the grill while the ribs are cooking, slather it in butter, and hit it with a little BBQ seasoning. The sweetness of the corn with that charred flavor? Chef’s kiss.

5. Baked Beans with Bacon
We love making a pot of baked beans with crispy bacon bits and a little brown sugar. That sweet, smoky, and savory combo just complements the ribs so well. Plus, beans are a BBQ staple-gotta have ‘em!

6. Garlic Butter Roasted Potatoes
These little crispy-on-the-outside, fluffy-on-the-inside potatoes are an easy side dish that holds up against the bold flavors of the ribs. Drizzle a little extra garlic butter on top, and you’re golden.

7. Texas Toast or Garlic Bread
Thick-cut, buttery Texas toast? Yes, please. The crispy edges and soft center are perfect for mopping up any leftover juices from the ribs. Pro tip: toss it on the grill for extra flavor!

8. Dill Pickles & Pickled Jalapeños
If you love a little contrast in flavors, try serving the ribs with some tangy dill pickles or spicy pickled jalapeños. That sharp, vinegary bite cuts through the richness just right.

9. Sweet Potato Fries
We’re all about that sweet-and-smoky combo! Crispy sweet potato fries add a touch of natural sweetness that pairs beautifully with the spices on the ribs. Plus, they’re great for dipping in BBQ sauce.

10. BBQ Sauce on the Side
Even though these are dry ribs, sometimes you just want to dip. A side of warm BBQ sauce (maybe a tangy vinegar-based one or a thick, sweet Kansas City-style sauce) lets everyone customize their flavor experience.

Some Tips on This Pit Boss Pork Ribs Recipe

Here are 10 tips to make your Pit Boss pork ribs turn out perfect every time. Trust me, I’ve learned these from experience!

1. Pick Good Ribs
I always go for baby back ribs because they’re tender and cook evenly. If you’re buying from Costco, they even remove the membrane for you-one less step to worry about!

2. Don’t Skip the Seasoning
A good dry rub is key! I make sure to coat the ribs well on both sides. No need for a binder-the natural moisture from the pork helps the rub stick just fine.

3. Let the Rub Work Its Magic
I always let the ribs sit in the fridge for at least two hours after seasoning. This helps the flavors soak in and gives the ribs that nice reddish color before they even hit the smoker.

4. Start Low and Slow
When I first put the ribs on the Pit Boss, I keep the setting on smoke mode for 30 minutes before turning it up to 250°F. This gives them a stronger smoky flavor.

5. Mop, Mop, Mop!
Ribs can dry out if you’re not careful. That’s why I use a mopping sauce every 45 minutes. It keeps the ribs juicy and adds extra flavor. Plus, the smell will make your neighbors jealous!

6. Rotate the Ribs
The heat in a smoker isn’t always even, so I rotate the ribs every 45 minutes. This helps them cook evenly and avoids any dry spots.

7. Check for Tenderness, Not Time
I don’t just rely on the clock-I check for bone separation and do the bend test. If the bones start to peek out and the ribs bend without breaking, they’re ready!

8. Don’t Skip the Resting Time
Once the ribs are done, I let them rest under foil for about 15 minutes. This keeps the juices inside, so every bite is tender and flavorful.

9. Add a Final Touch of Dry Rub
Right before serving, I sprinkle a little extra dry rub on top. This gives the ribs that extra kick of flavor and makes them look mouthwatering.

10. Sauce on the Side!
At my house, some people love BBQ sauce, and some don’t. So, I serve it on the side. That way, everyone gets their ribs just the way they like them!

How to Store and Reheat Pit Boss Pork Ribs properly?

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Wrap tightly in foil and freeze for up to 3 months.
Reheat: Warm in the oven at 275°F for 15 minutes or until heated through.

Common Queries on This Pit Boss Pork Ribs Recipe

Here, we’ve got you covered with some common questions about the Pit Boss Pork Ribs Recipe that people often ask.

1. How long to cook pork ribs on a Pit Boss?

From our experience, pork ribs take about 4.5 to 6 hours on a Pit Boss, depending on the thickness and your preferred tenderness. We typically smoke them at 225°F to 250°F, using a good mop sauce to keep them moist. Always check for bone separation and do a bend test to know when they’re perfectly done!

2. What is the 3-2-1 rule for ribs on a Pit Boss?

The 3-2-1 method is a foolproof way to get tender, fall-off-the-bone ribs. Here’s how it works:

• 3 hours of smoking uncovered at 225°F
• 2 hours wrapped in foil with a bit of liquid (like apple juice or butter)
• 1 hour unwrapped to build a nice crust and finish cooking

It’s great for beginners, but we personally prefer a bit more bite to our ribs, so sometimes we tweak the timing!

3. What is the 3-3-3 rule for ribs?

This method is a little different and gives you more control over the tenderness:

• 3 hours of smoking
• 3 hours wrapped in foil with moisture
• 3 hours unwrapped to firm up the bark

Honestly, we find this method a bit too long-it can make the ribs overly soft and mushy. If you like more chew, stick with the 3-2-1 or adjust the final unwrap time.

4. Do I need to remove the membrane from the ribs?

Yes, and no! We usually remove it because it makes the ribs more tender and lets the rub penetrate better. But if you like a chewier texture, you can leave it on. If you buy ribs from Costco, they usually remove it for you, so that’s one less step!

5. Should I use a binder for the seasoning?

We don’t! The natural moisture from the pork is enough to hold the rub in place. But if you want, you can use mustard, olive oil, or even hot sauce-it won’t affect the flavor much, just how the rub sticks.

6. What’s the best wood for smoking Pit Boss pork ribs?

Hickory, apple, and cherry wood are our top picks. Hickory gives a bold, smoky flavor, while apple and cherry add a touch of sweetness. We like to mix them for a balanced smoke.

7. Why do my ribs dry out on the Pit Boss?

This is usually due to not mopping them enough, cooking at too high of a temperature, or going too long without wrapping. We mop our ribs every 45 minutes to keep them moist and make sure the Pit Boss stays at a steady 225°F to 250°F. If they’re drying out fast, try adding a water pan inside your smoker!

8. How do I know when my ribs are done?

Forget the timer-go by feel! We check for bone separation, do the bend test (lift the ribs in the middle and see if the ends droop), and use a toothpick to poke the meat. If it slides in and out like butter, they’re done!

9. Should I sauce my ribs or serve them dry?

We love dry ribs because they have an amazing bark, but we always serve a sauce on the side. This way, everyone can add as much or as little as they want. If you like saucy ribs, brush some on in the last 30 minutes of cooking.

10. How long should I rest the ribs before slicing?

At least 15 minutes, but trust us, waiting is the hardest part! Resting helps the juices redistribute so every bite is flavorful and juicy. Just tent them with foil and let them sit before slicing in.

These Pit Boss dry ribs are a game changer-packed with smoky, savory flavor and a crispy bark that makes them unforgettable. No mess, no fuss, just pure BBQ perfection. Whether you eat them as-is or dunk them in sauce, they’re guaranteed to be a hit!

Try this recipe and let me know how it turned out! Got a favorite rib rub? Drop it in the comments below!

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