Are you ready to experience the ultimate smoky, tender, fall-off-the-bone ribs? This Pit Boss ribs recipe is your ticket to rib heaven. Forget takeout – homemade ribs are surprisingly easy to make, and the flavor? Unforgettable. This recipe is perfect for a weekend BBQ, a family gathering, or even a cozy night in. Get ready to impress yourself and your loved ones with this delicious, healthy-ish, and surprisingly quick dinner idea.
Ingredients:
- 3-4 pounds St. Louis-style pork ribs (baby back ribs also work well)
- 1 cup your favorite BBQ rub (see variations below)
- 1 cup apple cider vinegar
- 1/2 cup apple juice
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
Equipment:
- Pit Boss pellet grill or smoker (or any smoker)
- Meat thermometer
- Aluminum foil
- Basting brush
Instructions:
Prepare the Ribs:
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Remove the membrane from the back of the ribs. This is crucial for tender ribs; it prevents the ribs from becoming tough and chewy. Use a butter knife or your fingers to gently peel it off.
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Pat the ribs dry with paper towels. This helps the rub adhere better.
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Generously apply your BBQ rub to both sides of the ribs, ensuring they are fully coated.
Smoking the Ribs:
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Preheat your Pit Boss pellet grill to 225°F (107°C).
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Place the ribs bone-side down on the grill grates.
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Smoke for 3-4 hours, or until the internal temperature reaches 160-170°F (71-77°C).
Wrapping the Ribs:
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While the ribs are smoking, prepare the mop sauce by combining apple cider vinegar, apple juice, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and black pepper in a bowl. Mix well.
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Once the ribs reach 160-170°F (71-77°C), remove them from the smoker.
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Wrap the ribs tightly in aluminum foil. Pour half of the mop sauce over the ribs before wrapping.
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Return the wrapped ribs to the smoker and continue cooking for another 2-3 hours, or until the internal temperature reaches 200-205°F (93-96°C).
Finishing the Ribs:
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Remove the ribs from the foil and brush them with the remaining mop sauce.
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Return the ribs to the smoker (unwrapped) for 30-60 minutes to allow the sauce to caramelize and develop a beautiful bark.
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Check the internal temperature; it should reach 203°F (95°C).
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Remove the ribs from the smoker and let them rest for 10-15 minutes before slicing and serving.
Tips for Perfect Pit Boss Ribs:
- Don't rush the process: Low and slow cooking is key to achieving tender, juicy ribs.
- Use a meat thermometer: This is the best way to ensure your ribs are cooked through.
- Experiment with different rubs: Feel free to customize your rub with your favorite spices and flavors.
- Adjust cooking time: Cooking time may vary depending on the size and thickness of your ribs and your smoker.
Variations:
- Spicy Ribs: Add a pinch of cayenne pepper or chili powder to your rub for extra heat.
- Sweet Ribs: Increase the amount of brown sugar in your rub or mop sauce.
- Sweet and Spicy Ribs: Combine both variations for a delicious balance of sweet and heat.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-500
- Protein: 30-40g
- Fat: 25-35g
- Carbohydrates: 10-20g
(Note: Nutritional information is an estimate and may vary depending on the ingredients used.)
This recipe provides a delicious and easy method to enjoy fantastic ribs at home. The smoky flavor and fall-off-the-bone texture will have you coming back for more. Enjoy!