Pit Boss Smoked Ribs Recipe

There’s nothing quite like sinking your teeth into a rack of perfectly smoked ribs, and with this Pit Boss Smoked Ribs Recipe, you’ll achieve competition-worthy results with minimal effort. Whether it’s game day or a Sunday night feast, this method guarantees juicy, smoky, and flavor-packed Pit Boss Baby Back Ribs.

Pit Boss Smoked Ribs are baby back ribs seasoned with Pit Boss Sweet Rib Rub and slow-smoked at 225°F for four and a half hours. The process enhances the pork’s natural sweetness while creating a deep, smoky flavor. The final 45 minutes, wrapped in foil at 350°F, locks in moisture and builds a flavorful crust.

Get ready to master this foolproof smoked Pit Boss Pork Ribs recipe that delivers on tenderness and taste!

What Does Pit Boss Smoked Ribs Taste Like?

Pit Boss Smoked Ribs have a perfect balance of smoky, sweet, and savory flavors. The low and slow smoking process infuses the ribs with a deep, rich smokiness, while the Pit Boss Sweet Rib Rub adds a mouthwatering blend of spices and sweetness. The outside develops a slightly caramelized crust, giving you a satisfying bite, while the inside stays juicy and fall-off-the-bone tender, like the Pit Boss BBQ Ribs.

With every bite, you’ll taste the bold pork flavor, enhanced by the natural wood smoke and a hint of spice from the rub. The final step-wrapping the ribs in foil and cooking at 350°F-locks in the moisture and ensures a succulent, melt-in-your-mouth texture.

In short? These Pit Boss Beef Ribs are smoky, juicy, and irresistibly delicious!

Ingredients Required for Pit Boss Smoked Ribs Recipe

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

• 2 racks baby back ribs
• Pit Boss Sweet Rib Rub

Kitchen Utensil You’ll Need

✔️ Pit Boss Pellet Grill
✔️ Tongs
✔️ Butter knife
✔️ Paper towels
✔️ Aluminum foil
✔️ Sharp knife for slicing

Prep Time: 10 minutes
Cook Time: 5 hours 30 minutes
Servings: 4

Copycat Smoked Ribs Recipe Pit Boss

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

Step 1: Preheat the Grill
Set your Pit Boss Pellet Grill to 225°F and allow it to preheat while you prep the ribs.

Step 2: Remove the Membrane
Flip the ribs over to expose the back side. Using a butter knife, slide it under the membrane and loosen it. Grab it with a paper towel and peel it off completely.

Step 3: Season the Ribs
Generously coat both sides of the ribs with Pit Boss Sweet Rib Rub, ensuring even coverage for maximum flavor.

Step 4: Smoke Low & Slow
Place the ribs meat side up on the grill grates and close the lid. Smoke for 4 ½ hours, letting the grill do the work while you relax.

Step 5: Wrap & Crank the Heat
After 4 ½ hours, wrap the ribs tightly in aluminum foil and return them to the grill. Increase the temperature to 350°F and cook for another 45 minutes to seal in the juices.

Step 6: Rest & Serve
Remove the ribs from the grill and let them rest for 10 minutes. Slice them up with a sharp knife and serve hot.

Some Tasty Ways To Customize and Serve This Smoked Spare Ribs by Pit Boss

Whether you’re going for classic BBQ flavors or switching it up with something unexpected, here are our top 10 favorite ways to serve and pair these ribs.

1. Classic BBQ Feast with Coleslaw & Baked Beans
If you ask us, you just can’t go wrong with a big scoop of creamy coleslaw and a side of smoky baked beans. The slaw brings that cool, crisp contrast to the rich ribs, while the baked beans add a little sweetness and depth. It’s a BBQ match made in heaven.

2. Buttery Corn on the Cob & Garlic Bread
We’re big fans of grilled corn slathered in butter with a little salt and pepper. Pair that with a few slices of crispy garlic bread, and you’ve got a plate that’s both comforting and ridiculously good. Bonus points if you throw the corn on the grill for some extra smoky flavor!

3. Mac and Cheese for the Win
Look, smoky ribs and creamy mac and cheese are a duo that just works. The cheesy, velvety goodness balances out the deep, smoky flavors of the ribs. We always go for a baked mac with a crispy, golden crust-trust us, you won’t regret it.

4. Pickles & Potato Salad – The Tangy Touch
If you haven’t tried ribs with pickles, you’re missing out. The acidity cuts through the richness and makes every bite even better. Pair that with a creamy, mustard-based potato salad, and you’ve got a meal that screams backyard BBQ.

5. Sweet & Spicy with Honey-Glazed Cornbread
Ever had warm cornbread drizzled with honey next to a pile of smoky ribs? It’s pure magic. The sweet, buttery cornbread balances out the spice from the rub, making every bite a mix of smoky, spicy, and sweet.

6. BBQ Sandwich with Slaw & Brioche Buns
This is one of our favorite ways to use up leftover ribs-shred the meat, pile it high on a brioche bun, and top it with crunchy coleslaw. It’s messy, juicy, and absolutely delicious.

7. Loaded Baked Potatoes for a Hearty Meal
When we want something extra filling, we go all in with a loaded baked potato. Smother it in butter, sour cream, shredded cheese, and crispy bacon, and top it off with some chopped rib meat. It’s a meal on its own!

8. Fresh & Light with a Grilled Veggie Salad
Sometimes, you need something light to balance things out. A grilled vegetable salad with bell peppers, zucchini, and cherry tomatoes works perfectly. Toss everything in a lemony dressing, and you’ve got a bright, refreshing side.

9. Sweet Potato Fries & Spicy Aioli
If you love a little sweet with your smoky BBQ, then crispy sweet potato fries are a must. Dip them in a homemade spicy aioli (just mix mayo, garlic, and a little hot sauce), and you’ll be in flavor heaven.

10. Beer & Ribs – The Ultimate Pairing
Okay, this isn’t technically a side, but let’s be real-a cold beer with smoked ribs is a must. A hoppy IPA brings out the smokiness, while a lager or amber ale keeps things smooth and balanced. If beer’s not your thing, a glass of iced tea or a smoky bourbon works just as well.

Some Tips on This Pit Boss Smoked Ribs Recipe

1. Let the ribs sit at room temperature before cooking
I always take the ribs out of the fridge 30 minutes before I start. Cold ribs don’t cook as evenly, so letting them warm up a bit helps with that perfect texture.

2. Don’t skip removing the membrane
That thin layer on the back of the ribs? It has to go! If you leave it on, the ribs will be chewy instead of tender. Just use a butter knife and a paper towel-it comes off pretty easily.

3. Be generous with the rub
Seriously, don’t be shy! The more rub you use, the more flavorful the ribs will be. I like to pat it in with my hands to make sure it sticks well.

4. Let the rub sit for extra flavor
If I have time, I season the ribs and let them sit for 15-30 minutes before they go on the grill. It helps the flavors sink in deeper!

5. Keep the grill lid closed
I know, it’s tempting to check on the ribs every few minutes, but every time you open the lid, you lose heat and smoke. Trust the process! Just let the grill do its thing.

6. Use a meat thermometer
I always check the internal temp-195°F to 203°F is the sweet spot for juicy, tender ribs. If you don’t have a thermometer, just look for ribs that bend easily when you lift them with tongs.

7. Wrap the ribs tightly in foil
When it’s time to crank up the heat and wrap the ribs, make sure the foil is sealed tight. This traps all the juices and makes the ribs extra tender.

8. Let them rest before slicing
After they come off the grill, I always let the ribs rest for 10 minutes. This helps the juices redistribute, so they don’t dry out when I cut them.

9. Slice between the bones
It sounds obvious, but I’ve messed this up before! Flip the ribs over so you can see the bones clearly, then cut between them for perfect slices every time.

10. Have extra napkins ready!
These ribs are juicy, saucy, and absolutely finger-licking good. Trust me, you’re gonna need napkins-lots of them!

How to Store and Reheat Pit Boss Smoked Ribs Properly

Refrigerate: Store leftover ribs in an airtight container for up to 4 days.
Reheat: Warm in an oven at 275°F for 15-20 minutes or until heated through.
Freeze: Wrap ribs tightly in foil and store in a freezer bag for up to 3 months.

Common Queries on This Pit Boss Smoked Ribs Recipe

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

1. How long does it take to smoke ribs in a Pit Boss smoker?

From our experience, it takes about 5 ½ hours to smoke baby back ribs to perfection. We smoke them at 225°F for 4 ½ hours, then wrap them in foil and cook at 350°F for another 45 minutes to seal in the juices and create a flavorful crust. Add 10 minutes of resting time, and you’re looking at just under six hours for fall-off-the-bone goodness.

2. What is the 3-2-1 rule for smoking ribs?

The 3-2-1 method is a classic technique for smoking spare ribs:

• 3 hours of smoking unwrapped at 225°F
• 2 hours wrapped in foil with added moisture
• 1 hour unwrapped at a higher heat to caramelize the sauce

This method works great for larger, meatier spare ribs, but we’ve found that baby back ribs (like in this recipe) need less time.

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

On a Pit Boss, the 3-2-1 rule follows the same principle-low and slow for ultimate tenderness. However, if you’re using baby back ribs, we recommend a modified version like the one in this recipe:

• Smoke for 4 ½ hours at 225°F
• Wrap in foil and cook at 350°F for 45 minutes

This method keeps baby back ribs juicy without overcooking them.

4. Should I remove the membrane on baby back ribs?

Absolutely! We always remove the membrane from the back of the ribs because it can get tough and chewy during smoking. Just slide a butter knife under the membrane, grab it with a paper towel, and peel it off. It makes a huge difference in texture.

5. Do you flip ribs when smoking on a Pit Boss?

Nope! We always smoke ribs meat-side up the entire time. The Pit Boss pellet grill provides indirect heat, so there’s no need to flip. Keeping them in one position allows the smoke to penetrate deeply, creating that rich, smoky flavor.

6. How do you keep ribs from drying out on a pellet grill?

The key to juicy ribs is low and slow cooking with the final wrap to lock in moisture. If you’re worried about them drying out, you can:

Spritz the ribs every hour with apple juice or apple cider vinegar.
Wrap them in foil for the last portion of cooking.
Let them rest for 10 minutes before slicing so the juices redistribute.

7. Can I use a different rub instead of Pit Boss Sweet Rib Rub?

Of course! We love the Pit Boss Sweet Rib Rub, but sometimes we mix things up with:

A homemade brown sugar & spice blend
A spicy rub with cayenne and smoked paprika
A savory rub with garlic, onion, and mustard powder

Just make sure to apply it generously so you get that delicious bark.

8. What wood pellets should I use for smoking ribs?

We’ve tested a lot of wood pellets, and the best ones for sweet, smoky ribs are:

Hickory – Classic, rich smoke flavor
Apple – Mild and slightly sweet
Cherry – A great balance of sweet and smoky
Competition blend – A mix of hickory, cherry, and maple

For this recipe, hickory or apple pellets give the best results.

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

The best way to check for doneness is the bend test:

Pick up the ribs with tongs at one end.
If they bend easily and the meat starts to crack, they’re done!
You can also use a meat thermometer-ribs are ready when they reach 190-205°F.

10. How do I get a nice crust on my smoked ribs?

That beautiful, caramelized crust comes from a combination of:

Dry rub – The sugar in the rub helps form a crust as it cooks.
Time in the smoker – Don’t rush it; let the ribs absorb smoke for 4+ hours.
Higher heat at the end – Wrapping and cooking at 350°F for 45 minutes helps crisp up the edges.

If you like an extra sticky glaze, brush on some BBQ sauce in the last 15 minutes and let it caramelize.

This Pit Boss Smoked Ribs Recipe is an absolute game-changer! It’s simple, flavorful, and showcases the versatility of the Pit Boss Pellet Grill. Whether you’re cooking for a backyard gathering or just craving smoky, fall-off-the-bone ribs, this is the recipe you’ll return to time and time again.

Enjoy your BBQ feast!

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