Are you craving succulent, tender ribs that practically melt in your mouth? Then look no further! This pellet grill ribs recipe is your ticket to rib heaven. Forget takeout – this easy recipe delivers restaurant-quality results with the smoky goodness only a pellet grill can provide. Get ready for a delicious and satisfying meal that's perfect for a weeknight dinner or a weekend barbecue. This recipe is a celebration of homemade cooking at its finest, a true testament to the magic of slow cooking.
Ingredients:
- 3-4 pounds St. Louis style pork ribs (baby back ribs also work well)
- 1 cup your favorite BBQ rub (see note below for a homemade option)
- 1 cup apple cider vinegar
- ½ cup apple juice
- ¼ cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
Instructions:
Preparing the Ribs:
- Pat the ribs dry: This crucial step helps the rub adhere better and promotes a beautiful bark. Use paper towels to thoroughly dry the ribs.
- Apply the rub generously: Don't be shy! Coat both sides of the ribs with your chosen BBQ rub, ensuring even coverage.
- Optional: Wrap the ribs (for extra tenderness): If you prefer incredibly tender ribs, you can wrap them in butcher paper or aluminum foil after the initial smoke. We'll cover this in more detail below.
Cooking the Ribs on the Pellet Grill:
- Preheat your pellet grill: Set your grill to 225°F (107°C). Select your preferred wood pellet flavor (apple, hickory, or pecan all pair wonderfully with pork ribs).
- Place ribs on the grill: Arrange the ribs bone-side down on the grill grates.
- Smoke for 3-4 hours: Allow the ribs to smoke undisturbed for this period.
- Make the glaze: While the ribs are smoking, whisk together the apple cider vinegar, apple juice, brown sugar, Worcestershire sauce, and Dijon mustard in a bowl.
- Wrap (optional): After 3-4 hours, if you're wrapping, carefully remove the ribs and place them in butcher paper or aluminum foil. Pour about half of the glaze over the ribs before wrapping. Seal tightly and return to the grill.
- Continue cooking: Continue cooking the wrapped ribs for another 2-3 hours, or until the meat is very tender.
- Unwrap and glaze: Remove from the grill, unwrap carefully (beware of steam!), and brush generously with the remaining glaze.
- Return to the grill: Place the ribs back on the grill, glaze-side up, for the last 15-20 minutes, to caramelize the glaze.
- Rest and serve: Remove the ribs from the grill and let them rest for at least 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in incredibly moist and flavorful ribs.
Tips and Variations:
- Homemade Rub: For a simple homemade rub, combine 2 tablespoons each of brown sugar, paprika, garlic powder, onion powder, salt, and black pepper.
- Spice it up: Add a pinch of cayenne pepper or chili powder to your rub for a little kick.
- Different Woods: Experiment with different wood pellets to achieve various smoky flavors.
- Bone-in vs. Boneless: This recipe works well with both bone-in and boneless ribs, adjust cooking time accordingly.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-500
- Protein: 30-40g
- Fat: 20-30g
- Carbohydrates: 20-30g
These pellet grill ribs are a delicious and satisfying meal that's easy to make. Whether you're a seasoned pitmaster or a beginner, this recipe will guide you to rib perfection. Enjoy!