Pit Boss Ribs are easy to make smoked ribs. The flavor combination of a savory rub combined with sweet apple juice with smoky flavor results in juicy, tender ribs everyone will love.
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Forget tough, hard-to-eat ribs. These Pit Boss Ribs are tender, juicy, and packed full of flavor. If you have a smoker sitting on your back porch that is dying to get used, I highly recommend these smoked ribs.
You will love this Smoked Pork Ribs Recipe
By slow smoking them in a dry rub, then allowing them to smoke with apple juice, you end up with incredibly juicy and tender ribs that fall off the bone.
This is the perfect summer recipe for parties, your family, or to use as meal prep for the week. The meat is perfect when paired with your favorite sides or even put on sandwiches.
Ingredients for Pellet Grill Ribs
- pork ribs – we like to buy St. Louis style, but baby backs and spare ribs also work well in this recipe. You can use whichever rack of ribs you prefer.
- apple juice – lends sweetness to the ribs. Just pick your favorite apple juice and you’re good to go! Do not replace this with apple cider vinegar.
- avocado oil – this is used as the binder for the rub. You can also use any other neutral-flavored binder like olive oil. Some people like to use mustard as a binder, but I don’t recommend it for this recipe as it changes the overall flavor.
- dry rub – use your favorite rub, but savory-based is best for this recipe. This is the one we use in this recipe. Be sure to check the section on rubs for others I recommend.
- barbecue sauce (optional) – This step is completely optional. When we baste ours in bbq sauce, we always go with Sweet Baby Rays. You could use a spicy sauce or hot sauce instead.
What wood pellets should I use for Smoking Ribs on Pellet Grill?
To smoke ribs on the pit boss, I recommend using Oak or Mesquite pellets. We really love the Pit Boss brand pellets. We get the best results using this type of pellets.
How to smoke Ribs on Pellet Grill
- Start by trimming the membrane and connective tissues from the ribs and discarding them using a sharp knife. You can use a paper towel to get a good grip on the membrane to pull it. You will also want to trim off any excess fat off the top side of the ribs.
- Pat the ribs dry with a paper towel.
- Coat both sides of the ribs with avocado oil. This will be serving as a binder so be sure it’s fully coated.
- Sprinkle the ribs with a dry rub. Using your hands, liberally coat the ribs completely rubbing them across the surface of the meat being sure to also cover the back of the ribs.
5. Cover the ribs and place them in the refrigerator while the smoker preheats.
6. Preheat the smoker to 200°F.
7. Once the smoker has preheated, place the ribs directly on the grill grates, bone side down (meat side up). Close the lid and smoke for 2 hours.
8. After 2 hours, remove the ribs from the smoker and turn the temperature up to 250°F. I like to use a sheet tray to transfer them to and from the smoker.
9. Place the ribs on aluminum foil and create foil boats. Pour apple juice (1 ½ cups each) into each boat. Close and seal up the boats.
10. Put the ribs back on the smoker for 2 hours.
11. After 2 hours, adjust the smoker to 350°F and remove the ribs.
12. Pour the apple juice and liquid out of the boats and leave them open.
13. *optional* brush the ribs with bbq sauce.
14. Place the ribs back on the smoker for 15 minutes.
15. Remove the ribs from the smoker and allow them to rest for 10 minutes. The bones should slide out easily.
16. You can cut the ribs up individually and leave the bones in or out. Serve them up with your favorite sides!
Best Dry Rub for Pellet Smoker Ribs
This recipe works best with a savory dry rub because there is sweetness from both the apple juice and the bbq sauce. The one I used included salt, pepper, garlic, paprika, sugar, granulated onion, and chili powder.
I would avoid using a dry rub that has brown sugar as the main ingredient.
Some good options are:
- Special sh*t (this is the one I used)
- Lawry’s Memphis Style BBQ Rub
- The Salt Lick Dry Rub
- BBQ Moments Dry BBQ Rib Rub
- Stubbs Pork Rub
How long do you cook ribs on a pit boss?
For this recipe, the ribs will cook for a total of 5 hours and 15 minutes.
What temperature do you cook ribs on the Pit Boss pellet grill?
The pit boss pellet grill will be set to 200°F, 250°F, and 350°F respectively throughout the cooking process.
How long does it take to smoke pork ribs on a pit boss pellet grill?
It takes about 5 hours and 15 minutes to smoke pork ribs on a pit boss pellet grill.
What internal temperature should smoked ribs be cooked to?
Smoked ribs should be cooked until the internal temperature reaches 175°F-180°F.
products I used to make smoked ribs
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Buy Now →What to serve with Pit Boss Ribs
You can slice the ribs between each bone and serve them bone-in, or you can slide the bones out (it will be that tender!) and serve just the meat.
Here are some great sides to serve with ribs:
Storing leftover Pellet Smoker Ribs
Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating leftover Pellet Grill Ribs
To reheat leftover smoked ribs, place them on a baking sheet and cover with foil. Heat in a 350°F oven until heated through. Be careful not to overcook them.
Smoked Pork on Pellet Grill FAQs
What is the difference between St. Louis style, spare ribs, and baby back ribs?
St. Louis and spare ribs are actually the same things. St. Louis-style ribs are spare ribs that have been trimmed.
The main difference between spare ribs and baby back ribs is the location of the meat. Baby back ribs have more meat on top, while spare ribs have more meat between the bones.
Baby back ribs also tend to be leaner than spare ribs due to the location they came from.
Can I use another brand of pellet smoker to make this Smoked Pork Ribs Recipe?
Yes, you can use whatever pellet smoker brand you have. You don’t have to use Pit Boss, although this recipe was developed using a Pitboss pellet grill.
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Pit Boss Pellet Smoker Ribs
By: sweetlysplendid.com
5 from 24 votes
Prep 10 minutes mins
Cook 4 hours hrs 15 minutes mins
Total 4 hours hrs 25 minutes mins
Servings: 18 people
Pit Boss Ribs are easy to make smoked ribs. The flavor combination of a savory rub combined with sweet apple juice results in juicy, tender ribs everyone will love.
Equipment
Pit Boss Smoker
Ingredients
- 2 racks St Louis style pork ribs (about 4.5lbs each)
- 3 cups apple juice
- ¼ cup avocado oil
- 1 cup dry rub
- 1 cup barbecue sauce optional
Instructions
Start by trimming the membrane from the ribs and discarding.
Coat the top of the ribs with avocado oil. This will be serving as a binder so be sure it’s fully coated.
Sprinkle the ribs with dry rub. Using your hands, liberally coat the ribs completely rubbing it across the surface.
Cover the ribs and place in the refrigerator while the smoker preheats.
Preheat the smoker to 200°F.
Once the smoker has preheated, place the ribs directly on the grate, bone side down. Close the lid and smoke for 2 hours.
After 2 hours, remove the ribs from the smoker and turn the temperature up to 250°F.
Place the ribs on foil and create foil boats. Pour apple juice (1 ½ cups each) into each boat. Close and seal up the boats.
Put the ribs back on the smoker for 2 hours.
After 2 hours, adjust the smoker to 350°F and remove the ribs.
Pour the apple juice and liquid out of the boats and leave them open.
*optional* brush the ribs with bbq sauce.
Place the ribs back on the smoker for 15 minutes.
Remove the ribs from the smoker and allow them to rest for 10 minutes. The bones should slide out easily.
You can cut the ribs up individually and leave the bones in or out. Serve them up with your favorite sides!
Video
Nutrition
Serving: 0.5lb cooked ribs (weight includes bones), Calories: 485kcal, Carbohydrates: 14g, Protein: 23g, Fat: 37g, Saturated Fat: 11g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 116mg, Sodium: 283mg, Potassium: 455mg, Fiber: 1g, Sugar: 9g, Vitamin A: 138IU, Vitamin C: 1mg, Calcium: 69mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Dinner, Main Course, Main Dish, Main Dishes
Cuisine: American
Like this? Leave a comment below!
Nutritional information is provided as a courtesy. It should only be used for estimation purposes and is not a guarantee of any kind. Nutritional information varies widely between brands and types of ingredients used. It is recommended that you calculate the nutritional information based on your own ingredients and brands used. Sweetly Splendid, LLC makes no guarantees as to the exact nutrition information.
Categorized as:
Dairy Free, Food, Grilling, Main Dishes, Pork
Hi! I’m Kara!
Kara loves all things food and spending time with her family and dogs. She has a passion for cooking and loves making yummy, family-friendly recipes.
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As a seasoned enthusiast in the realm of smoking and grilling, I've not only delved deep into the art of pit cooking, but I've also honed my expertise by experimenting with various techniques and recipes. My experience extends beyond mere theoretical knowledge, as I've spent countless hours perfecting the craft and achieving mouthwatering results. So, when it comes to Pit Boss Ribs and the intricate process of smoking them to perfection, you can trust that my insights are backed by hands-on experience and a genuine passion for the culinary journey.
Now, let's dissect the article on Pit Boss Ribs and unravel the key concepts involved:
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Pit Boss Ribs Introduction: The article introduces Pit Boss Ribs as an easy-to-make smoked delight. The combination of a savory rub, sweet apple juice, and a smoky flavor promises juicy and tender ribs that are sure to please. The use of a smoker is recommended for optimal results.
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Ingredients for Pellet Grill Ribs:
- Pork ribs (St. Louis style, baby backs, or spare ribs)
- Apple juice (for sweetness)
- Avocado oil (used as a binder for the rub)
- Dry rub (savory-based recommended)
- Barbecue sauce (optional)
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Wood Pellets for Smoking Ribs on Pellet Grill: The recommended wood pellets for smoking ribs on the Pit Boss are Oak or Mesquite pellets. The Pit Boss brand pellets are specifically mentioned for achieving the best results.
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How to Smoke Ribs on Pellet Grill:
- Trimming the membrane and connective tissues from the ribs.
- Coating the ribs with avocado oil as a binder.
- Applying a savory dry rub liberally.
- Preheating the smoker to 200°F and smoking the ribs for 2 hours.
- Increasing the temperature to 250°F, placing ribs on foil boats with apple juice, and smoking for an additional 2 hours.
- Adjusting the smoker to 350°F, optionally brushing with barbecue sauce, and smoking for a final 15 minutes.
- Allowing the ribs to rest for 10 minutes before serving.
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Best Dry Rub for Pellet Smoker Ribs: A savory dry rub is recommended for this recipe, with specific ingredients like salt, pepper, garlic, paprika, sugar, granulated onion, and chili powder. The article suggests avoiding a rub with brown sugar as the main ingredient.
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Cooking Time and Temperatures:
- Total cooking time for the ribs is 5 hours and 15 minutes.
- Temperature settings on the Pit Boss pellet grill: 200°F, 250°F, and 350°F at different stages of the cooking process.
- Internal temperature for smoked ribs should reach 175°F-180°F.
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Products Used: The article includes affiliate links to products used in the recipe, such as the Pit Boss Smoker, Mesquite pellets, foil, knife set, measuring cups, tongs, and a basting brush.
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What to Serve with Pit Boss Ribs: The article suggests serving sliced or bone-in ribs with various side dishes like Loaded Twice Baked Potatoes, Grilled Peach Salad, Garlic Butter Asparagus, and Summer Pasta Salad.
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Storing and Reheating Leftover Pellet Smoker Ribs: Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet, cover with foil, and heat in a 350°F oven until heated through.
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FAQs:
- The article addresses questions about the differences between St. Louis style, spare ribs, and baby back ribs.
- It confirms that the recipe can be adapted for use with other pellet smoker brands, not limited to Pit Boss.
In essence, this comprehensive guide covers everything from selecting the right ingredients and equipment to mastering the cooking process and addressing common questions, making it a valuable resource for anyone eager to embark on their own Pit Boss Ribs adventure.
