Pit Boss Smoked Ribs Recipe
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.
Ingredients
- 2 racks baby back ribs
- Pit Boss Sweet Rib Rub
Instructions
- Set your Pit Boss Pellet Grill to 225°F and allow it to preheat while you prep the ribs.
- 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.
- Generously coat both sides of the ribs with Pit Boss Sweet Rib Rub, ensuring even coverage for maximum flavor.
- 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.
- 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.
- Remove the ribs from the grill and let them rest for 10 minutes. Slice them up with a sharp knife and serve hot.
Video
Notes
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.
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.