Pit Boss Pork Ribs Recipe
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 recipe typically includes a dry rub for seasoning, slow smoking for tenderness, and a final crisping step to create a flavorful crust.
Ingredients
- 3 racks of baby back ribs or loin ribs
- ½ cup Pit Boss Rib Rub or your favorite dry rub
- 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
Instructions
- 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!).
- 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.
- 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.
- Mix all mop sauce ingredients in a bowl. Every 45 minutes, baste the ribs using a mop brush to keep them moist.
- 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.
- 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!
Video
Notes
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.
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.