Pellet Grill Smoked Ribs Food

WOOD PELLET PORK BBQ RIBS

Steps:

• Preheat the wood pellet grill to 180 degrees while preparing the ribs.
• If your butcher didn't already remove the membrane that covers the underside or bone part of the ribs, remove them.
• In a medium bowl, combine the garlic powder, onion powder, paprika, salt, pepper, cumin, chili powder and brown sugar.
• Rub the ribs with olive oil, then cover both sides of the ribs with seasonings.
• Place the ribs bone down, directly onto the grill and cook for 2 1/2 - 3 hours.
• While the ribs are cooking, combine the BBQ sauce, salt, Cayenne pepper, garlic and Worcestershire sauce.
• Place a large piece of aluminium foil onto a cookie sheet; take the ribs from the grill and place on the foil. Brush a generous layer of the sauce onto the ribs, (we usually just do the top). While wrapping the ribs in foil, increase the temp of the grill to 225 degrees. Cover the ribs with foil, sealing the edges to keep the moisture in and cook for another 2 hours.
• Then carefully remove the ribs from the foil and place directly on the grill, still bone side down, brush on another layer of sauce, and let them cook for another 45 - 60 minutes until the sauce tightens up and the meat is clearly separating from the bone.
• Remove ribs from the grill to your cutting board, let them rest for 8 - 10 minutes, allowing the juices to settle back into the meat.
• Cut the ribs apart between each bone, serve, enjoy.

PELLET GRILL SPARE RIBS

Steps:

• Gather your ingredients.
• Set the pellet cooker for 225 degrees F., keep the lid closed until it comes up to temp. I recommend using cherry, apple, maple or mesquite pellets for this recipe.
• Place ribs on a large cutting board and remove membrane from the back. Use a knife to separate it off the edge, get a good grip, and carefully pull it away. Use a paper towel if it becomes too slippery. Trim away large knobs of fat or loose pieces of meat.
• Combine rub ingredients in a small bowl. You'll need 1/2-2/3 cup for both racks of ribs.
• You have a few options here. You can spread 2 tablespoons each of either margarine, yellow mustard or oil on the ribs before applying the rub. You can skip this step entirely and apply the rub directly onto the meat. Either way, season the rib well!
• Place ribs bone side down in the grill and let them go for 3 hours at 225 degrees F.
• Optional step: Combine apple juice with cider vinegar and pour into a clean, food safe spray bottle-Spritz ribs after 2 hours into cooking time.
• After 3 hours of cooking time, remove ribs and place each rack onto a large sheet of aluminum foil. Add 1/4 cup of apple juice, 1/4 cup brown sugar, and 2 tablespoons butter to each rack of ribs, seal them up and return them to the grill for another 2 hours.
• After the 2 hours are up, unwrap ribs, place them back onto the grill, and let them finish cooking for an additional 60 minutes. If you plan on saucing the ribs, this is the time to do it. Brush a thin layer of sauce to the ribs every 15 minutes until done. The sauce should be nice and caramelized.
• Remove ribs once they reach an internal temperature of 205 degrees F. Place them onto a clean cutting board, tent with foil and let them rest for 20 minutes. Cut into individual ribs with a sharp knife and serve.

SMOKED BEEF RIBS

Steps:

• Coat the beef ribs with the rub, and preheat your grill to 180° (or the smoke setting) according to factory directions.
• Place on the grill and smoke for 2 hours.
• Turn the heat up to 275°, and cook for another 2 hours.
• Turn the heat up to 325°, baste with barbecue sauce every 10 - 15 minutes for the last hour, or until the ribs are fork tender. The time can vary here depending on your meat.
• Remove, let rest for 10 minutes and serve.

SMOKED BBQ RIBS - TRAEGER GRILLS

Steps:

• Pat the ribs dry with paper towels and peel the membrane from the back of each rack.
• Apply an even coat of Traeger Pork & Poultry Rub to the front, back and sides of the ribs. Let sit at room temperature for 20 minutes, or refrigerate for up to 4 hours.
• When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
• Insert the probe into the center of a rack of ribs, avoiding the bones. Place the ribs, bone-side down, directly on the grill grates. Close the lid and smoke until the internal temperature reaches 201°F, about 4 1/2 hours. Add the apple juice to a spray bottle and spritz the ribs after 1 hour of cooking and every 45 minutes thereafter.
• Brush the ribs on both sides with a light layer of Traeger BBQ sauce. Continue cooking until the sauce sets, about 10 minutes.
• Remove the ribs from the grill and let rest for 10 minutes, then slice between the bones into individual ribs. Serve with more Traeger BBQ Sauce. Enjoy!

PELLET-GRILL SMOKED RIBS

Steps:

• Preheat a pellet grill to 275 degrees F (see Cook's Note). Combine 2 tablespoons salt, 4 tablespoons coarsely ground pepper and 2 teaspoons paprika in a small bowl. Rub each rack of ribs all over with 1 tablespoon oil and sprinkle evenly with the salt and spice mixture on both sides.
• Transfer the ribs, meat-side up, to the grill grates. Cover the grill and cook for 1 hour.
• Meanwhile, combine 1/3 cup cider vinegar with 1/3 cup water in a spray bottle. After 1 hour spray the ribs with the vinegar-water mixture so they are damp all over. Cover and cook for 1 more hour.
• Meanwhile, combine the ketchup, 3/4 cup water, the remaining 1/3 cup cider vinegar, white vinegar, brown sugar, Worcestershire sauce, 2 teaspoons salt, 2 teaspoons pepper, hot sauce and the remaining 2 teaspoons paprika in a medium saucepan. Cook over medium heat until the mixture is warmed through and the sugar is melted, about 2 minutes. Set aside.
• Check the ribs and spray them again with vinegar-water. They should be starting to take on a red color from the smoke. Cover and cook until they are deep red, 30 to 45 minutes. Spray the ribs once more, then brush the meaty part of each rack with 1/4 cup of the sauce. Close the grill and cook for another 15 minutes so the sauce can set.
• Lay down two pieces of heavy-duty foil that are long enough to enclose each rack on a work surface and spread half of each sheet with 1/4 cup sauce. Transfer the rib racks, meat side down, onto the saucy part of the foil. Coat the bone sides with 1/4 cup sauce and a few sprays of the vinegar-water, then fold the foil over and seal tightly.
• Add another layer of foil if the first has punctured during wrapping. Transfer the ribs to a rimmed baking sheet and place on the grill (the baking sheet will catch any juices that leak out). Cover and cook until tender but not falling off the bone, about 2 hours.
• Remove from the grill and let rest 5 minutes before carefully unwrapping (watch out for hot steam). Slice each rack into individual rib portions and serve with the remaining sauce.